Crockpot Apple Cider

Crockpot Apple Cider

INGREDIENTS:
2 cinnamon sticks (3 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice
2 quarts apple cider
1/2 cup packed brown sugar
1 orange, sliced

HOW TO PREPARE:
Place cinnamon, cloves and allspice in a double thickness of
cheesecloth; bring up corners of cloth and tie with a string to form
a bag.

Place cider and brown sugar in a 3-qt. slow cooker; stir until sugar
dissolves. Add spice bag. Place orange slices on top. Cover and cook
on low for 2-3 hours or until heated through. Discard spice bag.
Yield: 2 quarts.

Slushy Punch

Slushy Punch

INGREDIENTS:
1 ½ cups unsweetened pineapple juice
1 ripe medium banana, cut up
½ cup sugar
½ of a 6oz can (1/3 cup) frozen orange juice concentrate, thawed
1 tbsp lemon juice
1 1-liter bottle carbonated water or three 12-z cans lemon-lime soda, chilled
Finely shredded orange peel, optional

HOW TO PREPARE:
1. In a blender container combine pineapple juice, banana, sugar, orange juice concentrate, & lemon juice. Cover and blend until smooth. Stir in 1 1/3 cups water. Transfer to a 1 ½ or 2 quart glass baking dish. Cover and freeze overnight.

2. To serve, let mixture stand at room temperature about 20 minutes. To form slush, scrape a large spoon across frozen mixture; spoon the slush into a punch bowl. Slowly pour soda down side of bowl; stir gently to mix. If desired, garnish with orange peel. Makes about fourteen 4oz servings. Can double for a shower or party.

Hot Chocolate Mix

Hot Chocolate Mix

INGREDIENTS:
16 oz non dairy creamer (creamora)
1 ½-2 cups powdered sugar
16 cups or 4 quarts dry milk
1 can or 2lbs nestle quik

HOW TO PREPARE:
Mix together well. About ¼ cup per mug of hot water.

Orange Julius

Orange Julius

INGREDIENTS:
Orange juice or can (1 cup water)
Milk-1 cup
Vanilla-1 tsp
Sugar-1/2 cup
Ice cubes
HOW TO PREPARE:
Blend in blender

Or

INGREDIENTS:
1 cup water
1 cup milk
6oz frozen OJ
1/3 cup sugar
1 tsp vanilla
Ice cubes
HOW TO PREPARE:
Blend in blender

Orange Punch

Orange Punch

INGREDIENTS:
1 gallon orange sherbet, softened
1 quarts pineapple juice, chilled
1 liter lemon-lime soda, chilled
Gummy worms (optional)

HOW TO PREPARE:
Combine sherbet and pineapple juice in a punch bowl; stir well. Add soda; stir until sherbet is almost dissolved. Decorate bowl with gummy worms. Serve immediately. Yield: 20 (1 cup) servings.

Baked French Fries

 

Baked French Fries

INGREDIENTS:
Cooking spray
12 yukon gold potatoes, cut into thick fries
2 tbsp white sugar
1/2 cup oil
2 tsp garlic salt
2 tsp black pepper


HOW TO PREPARE:
Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil; spray with cooking spray.
Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.

Pumpkin Pancakes

 

Pumpkin Pancakes

INGREDIENTS:
1 cup buttermilk
1/2 cup pumpkin puree
2 eggs
1 Tbs canola oil
1 Tbs apple cider vinegar
1 cup flour
2 Tbs brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp salt

Crockpot Pork and Pinto Beans

Crockpot Pork and Pinto Beans

INGREDIENTS:
1 pound dried pinto beans
1 boneless Pork Loin roast (3 to 4 pounds), halved
1 can (14-1/2 ounces) stewed tomatoes
5 medium carrots, chopped (optional)
4 celery ribs, chopped (optional)
1-1/2 cups water
2 cans (4 ounces each) chopped green chilies
2 tablespoons chili powder
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
Dash pepper
2 packages (10-1/2 ounces each) corn tortilla chips or 30 corn tortillas (10 inches)
Chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce

HOW TO PREPARE:
Sort beans and rinse with cold water. Place beans in a Dutch oven;
add water to cover by 2 in. Bring to a boil; boil for 2 minutes.
Remove from the heat; cover and let stand for 1 to 4 hours or until
beans are softened.
Drain and rinse beans, discarding liquid. Place roast in a 5-qt. slow
cooker. In a bowl, combine the beans, tomatoes, carrots, celery,
water, chilies, chili powder, garlic, cumin, oregano and pepper.
Pour over roast. Cover and cook on high for 3 hours. Reduce heat to
low; cook 5 hours longer or until beans are tender.
Remove meat, shred with two forks and return to slow cooker. With a
slotted spoon, serve meat mixture over corn chips or in tortillas;
serve with toppings of your choice. Yield: 10 servings.

Sweet and Sour Chicken

Sweet and Sour Chicken

INGREDIENTS;
2 teaspoon garlic salt
1 teaspoon black pepper
1 beaten egg
4 to six tablespoons cornstarch
1 1/2 cups sugar
1 cup vinegar
1 cup chicken Broth
7 tablespoons ketchup
2 tablespoon soy sauce
7 to 8 boneless, skinless chicken breasts

Sprinkle chicken with garlic salt & pepper. Let stand for 5-10 minutes. Preheat oven to 325 degrees.

1st Version: Dip chicken in beaten egg, then in cornstarch or flour. (cornstarch makes chicken crispier). Brown in hot oil. Place in baking dish. Cover with the following sauce: Mix sugar, vinegar, chicken stock, ketchup, and soy sauce in medium bowl.

Pour over chicken. Bake uncovered for 1 1/2 hours. Turn chicken once or twice.

Faster, easier version – When time is limited

Same recipe as above, only eliminate frying your chicken, and add 3 large tablespoons cornstarch to the above sauce recipe.

Layer raw chicken breasts in glass dish (9×13). Mix all sauce ingredients in bowl, (plus 3 TBSP corn starch) with wire whisk. Pour directly over chicken breasts.

Bake uncovered at 325 for about 1 1/2 hours, or until sauce is thick and dark in color.

So Easy, and so good! This dish is great for company. Leftovers are wonderful.
The chicken needs to be (fall apart) tender! Serve this over rice.

Ranchero Supper

Ranchero Supper

INGREDIENTS:
1 ½ lbs ground beef
1 can (28oz) baked beans
1 can (11oz) whole kernel corn, drained
¼ cup barbecue sauce
2 tbsp ketchup
1 tbsp prepared mustard
¾ cup shredded cheddar cheese
Sliced green onions & sour cream, optional
Tortilla chips

HOW TO PREPARE:
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the baked beans, corn, barbecue sauce, ketchup & mustard; heat through. Sprinkle with cheese; cook until melted. Top with onions and sour cream if desired. Serve with tortilla cheese. Yield: 7 servings.