I got this recipe from facebook
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1 teaspoon vanilla
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon (I have my cinnamon in a shaker bottle, so I just sprinkle some on each as I am rolling them) roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla.
Pour sauce over enchiladas and let stand 45 minutes ..
Don’t rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transforms the flour tortillas into a faux pasty dough
Bake in preheated oven at 350 degrees F for 30 minutes, or until golden
I have made these pickles for about 30 years. They are definitely a favorite at our house. These are made from the large overgrown cucumbers. We intentionally let these get large for the purposes of making these pickles. The fat, yellow ones are the best but the large green ones will work as well.
7 lb cucumbers (after cutting), 1 cup lime, 1 cup vinegar, 1 sm. bottle red food coloring, 1 tbsp. alum, 2 cups vinegar, 2 cups water, 8 cinnamon sticks, 10 cups sugar, 2 packages cinnamon red hot candy or 8-10 drops cinnamon extract.
Peel cucumbers. Cut in half long ways. Using a spoon remove seeds. Slice into thick slices. Soak in one cup lime and enough water to cover cucumbers for 24 hours. Remove from lime water and wash well. Soak in ice water 3 hrs or overnight in the fridge. Drain. Mix one cup vinegar, food coloring and alum in enough water to cover cucumbers. Simmer 2 hrs. Drain. Put back into ice water. In another kettle bring to boil 2 cups vinegar, 2 cups water, sugar, cinnamon sticks and cinnamon red hots. After boiling, pour over drained cucumbers. Let stand 24 hrs. Drain reserving juice. Pack cucumbers into jars. Bring juice to boil. Pour hot juice over cucumbers. Process in a water bath canner 5 min. for pts, 10 min. for qts. Makes approx. 14 pts.
These taste like spiced apple rings. Very delicious!
Strawberry-Rhubarb Hand Pies
3/4 cup diced strawberries
3/4 cup diced rhubarb
1 T cornstarch
2 T sugar
2 1/4 cup flour
1/4 tsp salt
1/4 cup sugar
1/2 cup butter
1/4 cup lard or shortening
3 T cold water
Toss the finely diced fruit with cornstarch and 2 T. sugar.
Mix flour, salt, and 1/4 cup sugar. Cut in butter and lard. Stir in water. Knead slightly. Roll out the dough and cut with a biscuit cutter (about 2 1/4 inch).
Spoon a teaspoon or two of fruit filling in the center of the dough circle. Dampen the edges of the dough with water and top with another dough circle. With a fork, crimp the edges. Cut a slit on the top. Optional: You may brush tops with beaten egg and sprinkle with sugar.
Bake at 375 for 20 minutes or until lightly browned. Eat warm or at room temperature. These are best eaten in a day or two.
I got this recipe from facebook
1 pound Ground Beef
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese
Brown ground beef and drain. Spoon 1 C. spaghetti sauce in bottom of 4 quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 C. cottage cheese over meat. Sprinkle 1/2 C. mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 C. mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours.
If cooked much longer, it gets a bit well done.
3 cups cold cooked rice (1 cup dry long-grain rice yields 3 cups cooked)
2 Tbsp vegetable oil
1/2 cup ham, diced
1 small onion, diced
1 tsp jarred minced garlic (or 2 minced fresh cloves)
3 medium carrots, peeled and diced
1 small head broccoli, stem discarded, florets chopped
1/4 cup low-sodium soy sauce
Heat the oil in a large skillet over medium-high heat.
Add the ham. Cook, stirring occasionally till ham is lightly browned.
Add onion. Cook for 2 minutes until onion is fragrant, then add the garlic, and cook an additional 30 seconds or so.
Add the rest of the vegetables and cook for 3 minutes, stirring occasionally.
Push the ham and vegetables to the sides of the skillet with your spoon, and add the eggs, scrambling them, then incorporating them with the vegetables.
Add the rice, and stir everything together. Add the soy sauce, and stir till rice is hot, and everything is mixed together.
I got this recipe from http://penniesandpancakes.blogspot.com/
When I was living in Grundy, we would buy our milk, butter and buttermilk from a friend of ours who had cows. She made absolutely the best butter I’ve ever tasted. When we moved up here to Floyd, the butter they made tasted completely different. They call it “sweet cream butter” here. Well, don’t get me wrong, it’s really good. But just not the taste I’ve been hankering for. So the other day I called Margie, our friend in Grundy that made the butter. The cows here on the farm are Holsteins and don’t produce much cream so it takes a long time to save up. We wanted to make butter for the weekend for Jessica, so I cheated and bought heavy whipping cream from the store. Here is the recipe she gave me.
1. Put equal amounts of cream and buttermilk in a jar. I used 1 pt cream and 1 pint buttermilk.
2. Let jar sit out on counter overnight or until it becomes very thick-I mean really, really thick.
3. Her instructions were then to churn it. As we do not have a churn, I poured the thickened cream into my mixer with the whisk attachment on-You know my beautiful mixer my wonderful hubby surprised me with at Christmas.
4. Llet this mix about 5 min. (I’m not really sure of the time, it could have been less or more.) This is what it will look like when the butter is ready.
6. Then you do what Margie called “gather” the butter. I put it into a container, added a little salt, took a spoon and worked it around and all the excess buttermilk came out. Drain off the buttermilk as you gather the butter.
The finished product. Chill and enjoy!! Of course, I had to sample it before this. I wanted to make sure it was good before serving it to my family. (lol) It tastes just like Margie’s. Yeah!!!! I am so happy. I am making fresh rolls today for the weekend. Won’t they be good with butter spread on them.
Enjoy your day and God bless.
The girls and I made molasses cookies today. They are one of my favorites. I thought I would share the recipe I use:
1 cup butter- softened, 1 1/4 cup sugar, 1/2 cup molasses, 2 eggs-slightly beaten, 1/4 tsp salt, 2 1/4 tsp. baking soda, 2 1/4 tsp. ground ginger, 1 1/4 tsp. ground cloves, 4 cups flour (I use 3 cups whole wheat and 1 cup unbleached all purpose) Combine all ingredients and drop by spoon onto cookie sheet. Bake at 350 degrees for 10 min. Sprinkle tops with sugar.
These cookies always make me think of fall, however it has been pretty warm here today, upper 80’s. The night temperature though has been cooling down nicely. It was mid 50’s this morning, nice sleeping weather.
Enjoy your day and God bless.