Sugarfree Apple Crisp

Prepare crisp topping:

2/3 -  3/4 C packed brown sugar (for low/no sugar, use brown sugar substitute)

1/2 C flour
1/2 - 1 C oats
3/4 tsp cinnamon
1/4 - 1/2 tsp nutmeg
1/3 C butter

Apple filling:

4 C sliced, peeled apples
1/2 C frozen apple juice concentrate, undiluted (try raspberry or other versions for a delicious variety)
1/2 to 1 Tbsp cornstarch, flour, or ground tapioca
1 T cinnamon
1/4 tsp nutmeg
1 tsp lemon juice (optional)

Mix apple juice concentrate, thickener, and spices and stir. Add lemon juice if desired to keep the apples lighter-colored. Gently fold in the apples and stir until coated. (Taste an apple to check the spice combination.) Pour into pie pan and top with crisp topping.

Preheat oven to 375 degrees. In a 8x8x2-inch square pan, or pie pan arrange apple slices.  Mix remaining ingredients and sprinkle over apples.  Bake until topping is golden brown and the apples are tender, about 30 minutes. 

(Microwave for about 12 minutes, or until apples are tender.)

For variety, use other fruits, apricots, peaches, pinneaple...

 Serve warm or cold. Serves 6-8.

Note: Apples have some natural pectin, but a small amount of thickener seems necessary to "hold" the sweet concentration of the apples for an even flavor.

Sugarfree Apple Pie

Pastry crust for a two-crust 8-inch pie*

4 C sliced, peeled apples
1/2 C frozen apple juice concentrate, undiluted (try raspberry or other versions for a delicious variety)
1/2 to 1 Tbsp cornstarch, flour, or ground tapioca
1 T cinnamon
1/4 tsp nutmeg

1 tsp lemon juice (optional)

Divide the pastry* into two parts and roll thin to fit an 8-9 inch pie pan. Set aside. 

Mix apple juice concentrate, thickener, and spices and stir. Add lemon juice if desired to keep the apples lighter-colored. Gently fold in the apples and stir until coated. (Taste an apple to check the spice combination.) Pour into pastry-lined pie pan and top with the second crust or pastry strips. Seal the edges and cut slits in the top crust to allow steam to escape. Bake at 425 degrees for 40-45 minutes or until golden brown. Serve warm or cold.

Note: Apples have some natural pectin, but a small amount of thickener seems necessary to "hold" the sweet concentration of the apples for an even flavor. Serves 8.

*Or use my husband's VERY favorite method of apple crisp, also on this blog!

Molly's Crock Pot Mexican Chicken

My sister-in-law made this for us recently, and it was terrific - everybody loved it!! This recipe is definitely a keeper!

Layer in the crock-pot:

3 chicken breasts
2 cans spicy chili beans with liquid
1 15-oz can diced tomatoes

Sprinkle with one packet taco seasoning
Pour over the top: 1 large can green chilies

Cook 4 hours on high (7-8 on low).

Shred the chicken, then return it to the sauce. Serve over rice with desired toppings.

Potential toppings:
Sour cream
Grated cheese
Sliced avocado
Olives
Cilantro
Lime juice

Mmmm!!!

Karen's Famous Buttermilk Syrup

My sister introduced this yummy condiment to us, and we love it!

1 cube butter (melted)
3/4 C buttermilk 

2 C sugar

Bring to a boil (using a whisk). Immediately take off the heat. Stir in 1 tsp vanilla and 1 tsp baking soda; this doubles its volume.

Sausage Hashbrown Breakfast Casserole

I found this one online, and to ensure I always have access to it, I'm including it here. That's just the way I do things! Click on the picture to go to the original post and print it out there.

Ingredients:
8 eggs
1 pound pork sausage Jimmy Dean
1 1/2 cups whole milk or heavy cream
1 package 30 oz bag frozen shredded hash browns thawed out
2 cups cheddar cheese
1 1/2 tsp salt
1 tsp black pepper
1/4 tsp garlic powder

Instructions:
Preheat oven to 375 and spray 9 x 13 pan with non stick cooking spray.
Brown pork sausage (or cook your meat if you use a different kind) in skillet, over medium heat, breaking into small pieces. Drain grease and set aside.
Whisk eggs, heavy cream and all spices together. 
Layer ingredients in a casserole dish. Start with adding your thawed hash browns, precooked sausage, layer of cheese, and then pour on whisked egg mixture.
Cover with foil. 
Bake for 40 minutes, remove foil, and then bake for another 20.

Servings: 12 people

Serve with Franks Hot Sauce or Chunky Salsa

Substitutions common - see original post for ideas, including tater tots, meat variations, milk, etc.

OCS's Oven French toast

Cortney Schelin has made this for OCS faculty several times - it's a WINNER! Pair together with Buttermilk syrup, and the flavors cannot be beat! 

Ingredients:

1 ½ cup butter (3 cubes)
2 ¾ cups packed brown sugar
6 tablespoons corn syrup (you can substitute maple syrup)
1 pkg of French Country bread from Costco cut into 1inch cubes
12 eggs
3 ¾ cups of Half-and-Half(or milk)
3 teaspoons vanilla extract
½ teaspoon salt

Melt butter, sugar, and corn syrup over heat on the stove. Stir and let come to a boil. Pour into foil pan.

Rip up bread and put on top of sugar mix. Try to spread out even to allow sugar to get to all the bread.

Beat together eggs, milk, vanilla and salt. Pour over bread.

Cover and bake 55 min at 350. Watch and take off foil to give light toast brown to top. Maybe like 10 min.

Cortney added: "I have found it's best to cook this in a foil pan. Glass will carmelize too much on the bottom"

April Parker's "Wake the Dead Juice"

 My daughter-in-law shared her mother's recipe when I needed a clear throat...

Equal parts:
Minced garlic
Ginger Root
Horseradish
Apple cider vinegar
Lemon

Mix in the blender. Add a little cayenne pepper. Add a teaspoon of the mixture to a cup of hot water and a teaspoon of honey, and drink as tea. "It's very nasty but very effective."