Apple crisp



4 large fresh apple(s), peeled, cored, cut into 1/8-inch slices (6 cups sliced apples) 
2 tsp fresh lemon juice 
3/4 cup(s) packed light brown sugar, divided 
6 tsp tapioca, or other brand 
1 tsp ground cinnamon 
1/4 tsp ground nutmeg, or freshly grated nutmeg (fresh preferred) 
1/2 cup(s) all purpose flour 
4 Tbsp regular butter, melted 

Instructions
Preheat oven to 400ºF. Place rack in bottom third to middle of oven.

In a large bowl, toss together apple slices, lemon juice, 1/4 cup sugar, tapioca, cinnamon and nutmeg; let stand for about 30 minutes.

Spoon apple mixture into an ungreased 9-inch square baking dish, or glass or ceramic pie plate; cover loosely with aluminum foil and bake for 30 minutes.

Meanwhile, to make topping, in a small bowl, combine flour with remaining 1/2 cup of sugar; mix until completely blended. Add melted butter; work in thoroughly with fingertips.

After pie has baked for 30 minutes, remove from oven and discard foil. Sprinkle topping over apples and bake, uncovered, until apples bubble and topping turns golden, about 35 to 45 minutes. Cool at least 2 hours before serving. Slice into 8 pieces and serve. Yields 1 slice per serving.

CROCK POT ORANGE CHICKEN!!


Ingredients:
2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice

Directions:
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

Roast Turkey



Turkey 
olive Oil 
Salt and Pepper 
Stuffing or Celery leaves, Onions, Lemon to season turkey cavity, if desired 
Butter

Defrosting Frozen Turkey

Keep the turkey in its original wrapper. A 20-pound bird takes 3 to 4 days to defrost in the refrigerator, about 12 hours in a sinkful of water.

Warning: Do not stuff your turkey in advance, since the stuffing could start to sour and spoil inside the bird.

Servings: Count on 1/2 pound of turkey per serving, or 1 pound per person, with leftovers.

Roast at 325 degrees F. Cooking time:
For unstuffed birds: 12 to 14 pounds, about 4 hours; 16 to 20 pounds, about 5 hours; 20 to 26 pounds, about 6 hours.
Add 20 to 30 minutes in all for stuffed birds.

Internal temperatures: 175 degrees F at the thickest portion of the leg; 165 degrees F in the breast; 160 degrees F in the center of the stuffing. Stuffing amounts are 1/2 to 3/4 cup per pound of turkey, making roughly 2 to 2 1/2 quarts of stuffing for a 14 to 16 pound bird.

Flavoring in the cavity: use salt and pepper, and a thinly sliced lemon, a small onion and a handful of celery leaves, Or use stuffing.

Using the whole turkey….Make turkey stock with the neck and scraps, see Turkey Stock recipe below. Save the liver, heart, and gizzard for giblet gravy, see Giblet Gravy recipe below.

To prepare the turkey for roasting, cut out of the wishbone, optional, and cut off the wing nubbins.

Skewer the neck skin to the backbone, and skewer or sew the cavity closed or close it with foil if using flavoring in the cavity. Not necessary if stuffing the bird.

Rub the turkey with olive oil and season with salt and pepper or your favorite turkey spice blend.. Roast breast up on an oiled rack, basting rapidly every 20 minutes or so.

Start testing rapidly for doneness 20 minutes before the estimated roasting time and note that a sure indication of approaching doneness is that turkey juices begin to exude into
the pan.

Turkey Stock

Simmer the turkey neck and scraps in enough water to cover them, skim off scum that rises to the surface for several minutes, then salt very lightly. Cover loosely and simmer for 1 to 1 1/2 hours, adding water if necessary. You may also wish to include chopped onions, carrots, and celery. Strain and degrease. When stock is cool, cover and either refrigerate for several days or freeze.

Giblet Gravy

First make a simple sauce, as follows. Steam the turkey bones, breaking the bones will add much more flavor, optional. Remove bones, brown sauce from bones with a little oil or butter in a heavy pan with a chopped carrot, onion and celery stalk. Sprinkle on a tablespoon of flour and brown, stirring for a minute or two.

Add a chopped plum tomato, spices, turkey stock, and water to cover. Simmer slowly, loosely covered for two hours, adding more liquid as needed.

Peel the gizzard and add it to simmer with the rest of the ingredients, removing it after about an hour, or when it is tender. Mince it.

Sauté the heart and liver briefly in butter, mince them, and add to the finished sauce along with the minced gizzard, simmering for several minutes. Strain, degrease and gently boil down to concentrate flavor.

Pepperoni Roll..



Use pre packaged frozen dough, cheese, pepperoni, some herbs and olive oil.


Loosely cover the frozen bread dough with plastic wrap. Allow dough to thaw for a few hours at room temperature.
Roll dough out to approximately 11 x 11 square.
One frozen dough log makes one pepperoni roll.
Brush dough with olive oil or whatever cooking oil you prefer.
Lay pepperoni on dough covering entire surface. You can use sandwich pepperoni from the deli.
Sprinkle with shredded mozzarella cheese.
Next, sprinkle with shredded Parmesan cheese. You can use grated from a can if that is what you already have on hand...but you can buy the shredded Parmesan in a bag. You'll find it right next to the other bags of shredded cheese.
Lightly sprinkle with Italian herbs...basically, some dried oregano, parsley and basil. Be careful, not too much....oregano can be very strong and you don't want too much!
Add a sprinkling of garlic powder.
Roll up dough starting at one edge of square.

Place rolls on baking sheet, leaving space between.

Brush some melted butter on top of uncooked pepperoni roll.

You do not need to let rise. Bake it right away. It will rise up in the oven perfectly.

Bake at 375 degrees for approx. 15 to 25 minutes.
Oven temps. and times may vary.
When done, top of roll should be golden brown and you should be able to make a tapping sound on the crust with your fingernail...just the same as when baking bread.
Make sure you allow pepperoni roll to cool completely before serving.

Apple crisp

Apple crisp

4 large fresh apple(s), peeled, cored, cut into 1/8-inch slices (6 cups sliced apples) 
2 tsp fresh lemon juice 
3/4 cup(s) packed light brown sugar, divided 
6 tsp tapioca, or other brand 
1 tsp ground cinnamon 
1/4 tsp ground nutmeg, or freshly grated nutmeg (fresh preferred) 
1/2 cup(s) all purpose flour 
4 Tbsp regular butter, melted 

Instructions
Preheat oven to 400ºF. Place rack in bottom third to middle of oven.

In a large bowl, toss together apple slices, lemon juice, 1/4 cup sugar, tapioca, cinnamon and nutmeg; let stand for about 30 minutes.

Spoon apple mixture into an ungreased 9-inch square baking dish, or glass or ceramic pie plate; cover loosely with aluminum foil and bake for 30 minutes.

Meanwhile, to make topping, in a small bowl, combine flour with remaining 1/2 cup of sugar; mix until completely blended. Add melted butter; work in thoroughly with fingertips.

After pie has baked for 30 minutes, remove from oven and discard foil. Sprinkle topping over apples and bake, uncovered, until apples bubble and topping turns golden, about 35 to 45 minutes. Cool at least 2 hours before serving. Slice into 8 pieces and serve. Yields 1 slice per serving.

Crock pot/slow cooker Chicken Chili with cheese

what you need

1
can  (15 oz.) dark red kidney beans, rinsed
1
can  (15 oz.) light red kidney beans, rinsed
1-1/2
cups  Thick & Chunky Mild Salsa
1
can  (15 oz.) no-salt-added tomato sauce
2
Tbsp.  chili powder
1-1/2
lb.  boneless skinless chicken thighs, cut into bite-size pieces
1
 onion, chopped
1
cup  frozen corn
1
cup   Mexican Style Finely Shredded Four Cheese

make it

COMBINE beans, salsa, tomato sauce and chili powder in slow cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 4 to 5 hours); stir.
SERVE topped with cheese.
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Crock pot/slow cooker Chicken and dumplings

3-6 boneless skinless chicken breasts (adjust for family size)
2 tablespoons butter
(2) 10-3/4-oz cans cream of chicken soup (can substitute cream of mushroom)
(1) 14.5-oz can chicken broth
1 onion, diced (optional: 2 carrots and 1 celery stalk, diced)
1 tablespoon dried parsley
4 grands flaky refrigerator biscuits, uncooked
Place chicken in crock pot. Add the butter, cream of chicken/mushroom soup, chicken broth, onions (+ carrots & celery, if desired), and parsley.
Cook on high for 4-6 hours.

After cooking time has elapsed, with crock pot still on (just be careful), take a fork and break up the chicken into pieces. Now, cut biscuits into bite-sized pieces (they will puff up slightly when cooking in the sauce, so don't make them too large. Stir into hot chicken and continue to cook for 30 minutes. Can add a bit more chicken broth at this point because biscuits/dumplings will thicken up sauce. If you want to ensure dumplings are less "gummy" or gooey, you can definitely cook for longer than an additional 30 minutes.

Homemade syrup for flu & colds

 2/3 cup black elderberries

3 1/2 cups of filtered water


2 tablespoons of fresh gin

ger root, finely minced, or 1 tsp dried ginger


1/2 – 1 teaspoon of cinnamon powder

small sprinkle of cloves or clove powder

1 cup (or less) raw honey (or sweetener of 

choice- see note below)

How To Make Elderberry Syrup:

1. Put all ingredients except honey in a medium 


sized sauce pan.

2. Bring to a boil, reduce heat and simmer for 45 

minutes to an hour until liquid reduces by 1/3.

3. Remove from heat and let cool slightly.

4. When cool enough to touch the pan with your 


hands, strain the liquid through a strainer or 

cheesecloth into a large glass jar or bowl. 

Discard the strained ingredients.

5. When liquid is still warm, add the honey and 

stir well to incorporate. [Note: alternate 

sweeteners like stevia can be used, though this 

will create a liquid, rather than a syrup and it will 

only last 2-3 weeks in fridge]

6. Store in a glass bottle or jar in the fridge.


Standard dose is up to 1 tablespoon a day for 

adults and 1 teaspoon a day for kids over the 

age of 2. Some sources recommend taking 

every other day or only during the weeks to 

boost effectiveness. If cold or flu strikes, this 

dose can be doubled or tripled until symptoms 

go away.