Search Results

< Back Canned Cinnamon Apples Prep Time: 25 Minutes Cook Time: 40 Minutes Serves: 18 Level: Beginner About the Recipe Please note: Posts may contain affiliate links As an Amazon Associate I earn from qualifying Amazon.com Services LLC purchases. Make your own cinnamon apples with this easy canned cinnamon apples recipe. Eaten as a snack, on top of ice cream, used to make a pie; the ideas are endless for these delicious cinnamon apples! Ingredients ● 6 pounds Apples ● 1 TBSP Lemon Juice ● 2¼ cups Sugar ● 1 tsp Cinnamon ● Pinch Nutmeg ● ½ tsp salt ● 5 cups water + more for water bath Preparation ● Wash your canning jars, lids, gaskets, screw tops in the dishwasher on sanitize, boiling water on the stove, or extremely hot sink water. ● Wash, peel, core, and slice your apples, tossing with lemon juice as needed to keep the sliced apples from browning. ● In a medium stock pot over medium heat combine sugar, cinnamon, nutmeg, salt, and water and simmer for 20 minutes. ● Place sliced apples into jars leaving about ½ an inch of headspace in the top. ● Ladle hot syrup into each jar, filling with enough liquid to cover apples. Gently push down apples to submerge and release any air bubbles. ● Top with lids and loosely tighten rings. ● Completely submerge jars in a large stockpot of water using either a canning basket or tongs and allow to boil for 25-30 minutes. ● Remove carefully from the water bath and allow jars to cool completely before removing rings and storing. Tip: Store the jars without the screw top rings on so you can keep an eye on the seal of the lid and make sure it is not compromised during canning and storage. ● This makes 6 pints of canned cinnamon apples. ● If you would like to thicken for pie filling, cook the apples with a bit of cornstarch before making a pie. ● This recipe is made using a water bath instead of a pressure canner. You might be able to can these in a pressure canner on a low PSI and for a shorter amount of time but I have never done it that way so I am not sure of time or pressure. Canned Cinnamon Apples:: ● 6 Pint Canning Jars ● 6 Lids and Screw Tops ● Apple Peeler ● Knife ● Measuring Cup ● Medium Stockpot ● Measuring Spoons ● Spoon ● Ladle ● Large Stockpot ● Canning Basket ● Canning Jar Lifter Previous Next

< Back Million Dollar Fudge This old fashioned Million Dollar Fudge recipe has quite the reputation. You may have seen it referred to as Mamie Eisenhower's Million Dollar Fudge recipe. Since it is called Million Dollar Fudge I had to make it look like a million bucks. Previous Next

< Back All-Around Excellent Herb Tomato Sauce This sauce is good for pizzas, spaghetti, for dipping garlic bread sticks, and for making Chicken Parmigiana among other things. This recipe makes a lot of sauce, but it stores well and if it is in the fridge, you can whip together a pizza, or whatever, in just moments. Previous Next

< Back Canning Apples for Pie, Crisp or Cobbler Prep Time: 20 Minutes Cook Time: 45 Minutes Serves: 5 Quart Jars Level: Beginner About the Recipe The perfect recipe for preserving a BIG batch of apples, these spiced, canned apples make future pies, cobblers or crisps a breeze. Make the best of the bruised apples (that wouldn’t last long otherwise) by canning them today. Please note: Posts may contain affiliate links As an Amazon Associate, I earn from qualifying Amazon.com Services LLC purchases. Ingredients 1 teaspoon citric acid 1 quart water (4 cups) 30 – 35 cups apple slices (peeled if desired – about 10 – 12 lb) 1/4 cup lemon juice 2 Tablespoons vanilla 1/2 teaspoon salt 1 1/4 cup sugar To add to the jars: 5 cinnamon sticks 2 1/2 teaspoons cinnamon (1/2 teaspoon per jar) 1 1/2 teaspoons EACH: ginger and nutmeg (1/4 teaspoon per jar) Preparation How to make pie from canned apples? Making a pie from these canned apples is so easy! This is a low-sugar recipe, leaning into the sweetness of the apples (my mom’s apples were super sweet!), but you can always add more sugar if you want a sweeter pie. Pour the apples into a large mixing bowl and use a small scoop or spoon to remove excess liquid. In a small bowl, mix together 1/4 cup white whole wheat flour (or AP flour), 1 teaspoon cinnamon, 3/8 – 1/2 cup sugar, 1/2 teaspoon ginger, 1/8 EACH: nutmeg, cloves, allspice. Sprinkle over the apples and stir together. Line the bottom of a 9-inch pie pan with pie crust, pour the filling in, then dot with butter and top with a second pie crust. Seal edges and cut holes in the top to allow venting. Bake at 375 F. for 45 minutes to an hour, until browned on top. Let cool before cutting. What equipment is needed to can apples? Clean quart-size canning jars with lids and rings , a water bath canner (big enough for quart jars), a jar funnel and a jar lifter . Clean kitchen towels are also needed for wiping the rims and sopping up spills. Instructions 1. In a large bowl, mix the citric acid with the water. This will keep your apples from browning as you cut the slices. Peel (or not, as you like), core and slice the apples, putting them into the water as you go, tossing them to coat in the water as more are added. When the bowl gets full, put the apple slices into a large pot for cooking. Continue until you have 30 – 35 cups of apples, putting slices in the citric acid water bowl to coat, then into the pot. When you’re done slicing apples, discard the citric acid water. 2. To the cooking pot, add 1 cup water, the lemon juice, vanilla, sugar, salt and 2 cinnamon sticks. Cook over low heat until hot, then bring to boiling. Remove from heat. 3. While the apples are cooking, heat and clean 5 quart jars and make a good sized workspace covered with a clean towel (to catch spills) and a clean washcloth or towel for wiping the rims. Have a clean canning funnel, a scoop (or measuring cup) and the sterile lids and rings nearby. (We ran the jars through the dishwasher to get them clean and hot.) Begin water heating in your water canner. 4. Set the canning funnel in a hot, sterile jar, scoop the hot apples in to fill about half way, add 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg and a cinnamon stick, then scoop in more apples and juice until full, leaving 1/4 inch headspace. Wipe the rim well with the clean towel, then cover with a clean lid and securely tighten the ring on. Repeat with the other 4 jars. 5. Use jar tongs to gently lower the jars into the water bath, ensuring the jars are covered with at least 1 inch of hot water. Cook in the boiling water for 20 minutes. Turn heat off and let sit a while longer before using the jar tongs to gently remove the jars. Let the jars sit overnight in the same place. The jars will make a popping noise as they seal and the top will be indented down. Label the jars and remove the rings. Store in a dark place. Notes If any of the jars do not seal, store in the fridge and use it within a week or so. To make a pie from the canned apples: pour the apples into a large mixing bowl and use a small scoop or spoon to remove excess liquid. In a small bowl, mix together 1/4 cup white whole wheat flour (or AP flour), 1 teaspoon cinnamon, 3/8 – 1/2 cup sugar, 1/2 teaspoon ginger, 1/8 EACH: nutmeg, cloves, allspice. Sprinkle over the apples and stir together. Line the bottom of a 9-inch pie pan with pie crust, pour the filling in, then dot with butter and top with a second pie crust. Seal edges and cut holes in the top to allow venting. Bake at 375 F. for 45 minutes to an hour, until browned on top. Let cool before cutting. Previous Next

< Back Tortilla (wheat or white) These really are the best ever homemade flour tortillas, no one can believe how easy and delicious they are! They're perfect for enchiladas, soft tacos, burritos, quesadillas, wraps... Previous Next

< Back Baked Custard Prep Time: 10 minutes Cook Time: 1 hour Serves: 15 Level: Beginner Ingredients ● 8 cups milk, scalded ● 1 cup sugar ● 1 teaspoon salt ● 1 tablespoon real vanilla bean paste ● 12 eggs, blended Preparation 1. In a large saucepan over medium heat, scald milk. 2. When milk has a “skin” on the top, turn off heat and add sugar, salt and vanilla. 3. In a large blender, blend eggs. 4. While the blender is on low, carefully remove lid and slowly add 1 cup hot milk mixture to eggs. 5. Pour remaining milk into a 9 x 13 baking dish. Slowly add egg mixture while whisking with a wire whisk to blend eggs and milk. 6. Place in oven and bake for an hour or until a knife inserted near the center comes out clean. 7. Sprinkle with cinnamon or nutmeg if desired. Previous Next

< Back Air Fryer Lemon Pepper Chicken Skewers Prep Time: 10 minutes Cook Time: 20 Minutes Serves: 4 Level: Beginner About the Recipe My twist on an Atlanta classic! Made in the air fryer they come out extra crispy and really juicy. The lemon pepper butter takes these skewers to another level! Ingredients 4 boneless skinless chicken thighs cut into 1 inch pieces 1 tsp salt 1 tsp black pepper (fresh ground) 1 tbsp garlic (minced or grated) 1 tbsp lemon zest 1/4 tsp paprika 1 tbsp olive oil Preparation In a bowl add in the chicken thighs, salt, black pepper, minced garlic, lemon zest, paprika and olive oil. Mix everything until thoroughly combined. Skewer your marinated chicken thighs, packing the meat onto each skewer tightly. Once all your meat is skewered, air fry for 12 mins @400F. Flip and air fry for 8-10 mins @400F or until the internal temperature reaches 165F Lemon pepper butter Add in a bowl the partially melted unsalted butter, salt, black pepper, lemon zest, paprika, sugar, lemon juice Mix thoroughly until all ingredients are fully incorporated. Once the skewers are cooked, baste with the lemon pepper butter and serve immediately. Enjoy! Previous Next

< Back Alabama White Sauce Prep Time: Cook Time: 5 Minutes Serves: 2 Cups Level: Beginner About the Recipe Today, we’re bringing a Southern barbecue classic right to your kitchen — Alabama White Sauce. Ingredients 1 cup Mayonnaise 1/4 cup Apple Cider Vinegar 1 tablespoon Dijon Mustard 1 teaspoon Worcestershire Sauce 1/2 teaspoon Garlic Powder 1/2 teaspoon Onion Powder Salt and Pepper to taste Preparation This zesty, creamy sauce is a beloved staple in Alabama, known for its unique flavor profile that pairs perfectly with a variety of meats. It’s tangy from the apple cider vinegar, rich from the mayonnaise, with a hint of spice from the Dijon mustard and a depth of flavor from the Worcestershire sauce. In the heart of barbecue tradition, a unique concoction stands out, not for its deep red hue but for its creamy, tangy essence. Alabama White BBQ Sauce, a creation that diverges from the conventional barbecue sauce path, offers a refreshing twist to grilled delights. Originating from the inventive kitchens of Alabama, this sauce has etched its mark on the barbecue map, thanks to its distinctive flavor profile and versatility. The Genesis of a Culinary Staple The story of Alabama White BBQ Sauce begins with Robert Gibson at Big Bob Gibson’s Bar-B-Q in Decatur, Alabama. This innovative sauce was crafted not just as an accompaniment but as a central feature, generously applied to chicken before serving. Its base, unlike the tomato or vinegar foundations of its counterparts, is mayonnaise, which lends it a creamy texture and a unique ability to complement a wide range of meats. Crafting the Sauce The simplicity of making Alabama White BBQ Sauce is part of its charm. The ingredients are straightforward, yet each plays a pivotal role in achieving the perfect balance of flavors: Mayonnaise: The creamy backbone of the sauce. Apple Cider Vinegar: Adds a tangy kick, though white vinegar can be substituted. Dijon Mustard & Worcestershire Sauce: Provide depth and a slight tang. Garlic Powder, Onion Powder, Black Pepper, Salt: These seasonings round out the flavor, adding spice and zest. Here’s how to make your own Alabama White Sauce: Ingredients: 1 cup Mayonnaise 1/4 cup Apple Cider Vinegar 1 tablespoon Dijon Mustard 1 teaspoon Worcestershire Sauce 1/2 teaspoon Garlic Powder 1/2 teaspoon Onion Powder Salt and Pepper to taste Instructions: In a mixing bowl, whisk together the mayonnaise, apple cider vinegar, and Dijon mustard until well combined. Add the Worcestershire sauce, garlic powder, and onion powder. Mix thoroughly to ensure the spices are evenly distributed. Season with salt and pepper to your liking. For the best flavor, cover and refrigerate the sauce for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serving Suggestions: Alabama White Sauce is versatile and can be used as a marinade, dipping sauce, or a dressing for salads. It’s traditionally served with smoked or grilled chicken, but it also pairs wonderfully with pork, beef, and even as a zesty addition to your burgers or sandwiches. Featured Recipe: Smoked Chicken with Alabama White Sauce Marinate your chicken in a portion of the Alabama White Sauce for at least an hour before cooking. Smoke or grill your chicken to perfection. Serve with a side of Alabama White Sauce for dipping. This sauce is sure to become a favorite at your next barbecue. It’s a simple recipe with complex flavors that can elevate any cookout. Give it a try and let us know how it goes! Previous Next

There’s Nothing Here... We can’t find the page you’re looking for. Check the URL, or head back home. Go Home

< Back Breakfast Pork Cutlets Prep Time: 20 Minutes Cook Time: Minutes Serves: 2 Level: Beginner About the Recipe Ingredients Spice Mix: 1/4 teaspoon whole fennel seeds 1/2 teaspoon freshly ground black pepper 1/2 teaspoon dried poultry seasoning 1/4 teaspoon freshly ground nutmeg 1/4 teaspoon garlic powder 1 pinch cayenne pepper Cutlet: 2 (6-8-ounce) boneless center cut pork chops, trimmed 1 1/2 teaspoons kosher salt 2 teaspoons maple syrup 1/2 cup fine dry breadcrumbs 2 tablespoons olive oil 1 tablespoon butter Preparation Step1 Crush fennel seeds in a mortar and pestle; transfer to a small bowl. Stir in black pepper, poultry seasoning, nutmeg, garlic powder, and cayenne; set aside. Step 2 Make several shallow vertical cuts through fat on edges of each pork chop. Place each chop between 2 pieces of plastic wrap; pound to 1/4-inch thick using a meat pounder or heavy flat object. Transfer to a plate. Step 3 Season both sides of chops with salt; sprinkle both sides with spice mix. Rub or brush each side of chops with about ½ teaspoon maple syrup. Step 4 Sprinkle each chop on one side with breadcrumbs; press in firmly. Turn over and repeat. Step 5 Heat olive oil and butter in a nonstick skillet over medium to medium-high heat. Pan fry pork cutlets, turning once, until meat is no longer pink at the center and edges are browned and crisp, about 2 minutes per side. An instant-read thermometer inserted near the center should read 145 degrees F (63 degrees C). Cook's Note: Top your pork chops with a soft-boiled egg and pickled onions if you like. Previous Next

< Back Black Bean Soup Prep Time: 15 min Cook Time: 3 hours Serves: 8 Level: Beginner About the Recipe Ingredients 2 cups black beans, canned (or soak dried beans for 4 hours and drain) ¼ cup olive oil 4 medium onions, coarsely chopped 1 tablespoon garlic, minced 2 carrots, coarsely chopped with leaves 1 tablespoon cumin 2 pieces bay leaves 2 tablespoons parsley, chopped 1 pound ham bone or smoked pork butt 1 teaspoon salt (to taste) 1 teaspoon pepper (to taste) 16 cups water (I gallon) water Sour cream (optional) Preparation Cook pork in water with bone in water. When done, remove the bone and cut up the meat. Add all ingredients back into stock and cook on low for about three hours if using dried beans, or until hot when using canned beans. Remove bay leaves before serving. Serve with a dollop of sour cream (optional) and Mom’s Cornbread. Previous Next

< Back All-Around Excellent Herb Tomato Sauce Prep Time: 5 min Cook Time: 2 hours Serves: Level: Beginner About the Recipe Ingredients #10 can of tomato sauce (or three quarts of bottled tomatoes) 2/3 cups olive oil 2 Tbsp. dried, crushed oregano leaves (a little less if powdered) 2 Tbsp. dried, crushed basil leaves (a little less if powdered) 2 tsp. of granulated garlic 1 tsp. dried rosemary, slightly crushed ½ teaspoon salt ¼ teaspoon black pepper Preparation Mix all the ingredients really well. The longer it rests, the more blended the flavors. You don’t need to cook it and can use it immediately after mixing.