Too late. Ive already had to drain one keyboard.Chicken fried Bacon. Compliments of JD. Start drooling.....
The Posse that cooks together...Recipe Thread :)
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Quick and easy Apple Butter recipe.This is a small batch about 2 cups.
Apple Butter
Cook 1/2 cup sugar in a large skillet until deep amber.
Add 4 cups Applesauce and 1/2 teaspoon cinnamon or alspice;
cook, stirring occasionally, until reduced by half, about 30 minutes.
cool and enjoy.
Apple Butter
Cook 1/2 cup sugar in a large skillet until deep amber.
Add 4 cups Applesauce and 1/2 teaspoon cinnamon or alspice;
cook, stirring occasionally, until reduced by half, about 30 minutes.
cool and enjoy.
I love apple butter, and actually have some apples I can cook down for it. Good timing!
Here's a small contribution:
Sweet n sour sauce
3/4 C Sugar
1/3 C Vinegar
2/3 C Water
1/4 C Soy Sauce
1 Tbl. Ketchup
2 Tbl. Cornstarch
Mix all together in a small saucepan. Bring to a boil, reduce to a simmer and stir until thickened.
It does thicken up a bit more as it cools, so pour it into your container while it is still a bit thin.
Here's a small contribution:
Sweet n sour sauce
3/4 C Sugar
1/3 C Vinegar
2/3 C Water
1/4 C Soy Sauce
1 Tbl. Ketchup
2 Tbl. Cornstarch
Mix all together in a small saucepan. Bring to a boil, reduce to a simmer and stir until thickened.
It does thicken up a bit more as it cools, so pour it into your container while it is still a bit thin.
This looks like a must make.Being the old timer I am I have all the ingredients in my cu bard.
I was out of sauce, and tried that recipe. Easy with ingred. we already have and tastes good. No more of the store stuff over here. This was cheap and easy. 15 min. start to finish. And my chicken fries tasted darn good with it. 
Who dosen' like baked potatos???
So seeing that some of us not mentioning any names.
Have an abundance of eggs.
I'm shareing this.Simple recipe.
Bake up some potatos of choice.Split open, fluff with a fork.
Top each baked potato with butter, 2 slices cooked bacon and a fried egg. Season with salt and pepper.YUM
So seeing that some of us not mentioning any names.
Have an abundance of eggs.I'm shareing this.Simple recipe.
Bake up some potatos of choice.Split open, fluff with a fork.
Top each baked potato with butter, 2 slices cooked bacon and a fried egg. Season with salt and pepper.YUM
Crock Pot Egg Casserole
Serves: 6
Total time: 6 hr 25 min Prep time: 25 min
16 ozs hash brown (frozen hash brown potatoes)
1/2 lb ham (cooked, cubed)
1/2onion (chopped)
1/2green bell pepper (chopped)
1/2 tbsp olive oil
3/4 cup shredded cheddar cheese
6 eggs
1/2 cup milk
1/4 tsp salt
1/4 tsp pepper
Spray inside of slow cooker with nonstick spray.
In a small skillet, cook onion and green pepper in olive oil until crisp tender. Let cool about 10 minutes.
Place frozen hash browns in the slow cooker.
Add ham, onion, green pepper and cheese. Repeat layers, ending with the cheese.
In a large bowl, beat the eggs, milk and seasonings until well mixed.
Pour over the ingredients in the slow cooker, cover and turn on low.
Cook for 5-6 hours, until casserole is set and eggs are thoroughly cooked.
Serves: 6
Total time: 6 hr 25 min Prep time: 25 min
16 ozs hash brown (frozen hash brown potatoes)
1/2 lb ham (cooked, cubed)
1/2onion (chopped)
1/2green bell pepper (chopped)
1/2 tbsp olive oil
3/4 cup shredded cheddar cheese
6 eggs
1/2 cup milk
1/4 tsp salt
1/4 tsp pepper
Spray inside of slow cooker with nonstick spray.
In a small skillet, cook onion and green pepper in olive oil until crisp tender. Let cool about 10 minutes.
Place frozen hash browns in the slow cooker.
Add ham, onion, green pepper and cheese. Repeat layers, ending with the cheese.
In a large bowl, beat the eggs, milk and seasonings until well mixed.
Pour over the ingredients in the slow cooker, cover and turn on low.
Cook for 5-6 hours, until casserole is set and eggs are thoroughly cooked.
That's on my try it list, sounds good. And easy. Thanks Drott! (and it uses 6 more eggs)
Yes and can be served for any meal.Easy peasy I love easy.. I like to sprinkle Tabasco sauce on mine.
. I like to sprinkle Tabasco sauce on mine.
And things that are in the house. It's a win! I love using the crock pot. Set it before work, come home to dinner. Except that it makes Jake crabbier having to smell it all day.
Buffalo-Chicken Macaroni and Cheese Comfort food time.
7 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (preferably Frank's)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley
Directions
Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
7 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (preferably Frank's)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley
Directions
Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
Tis the Time of year for comfort food.
Slow Cooker Corn Chowder
Ingredients:
5 potatoes, peeled and cubed
2 onions, chopped
2 cups diced ham
3 stalks celery, chopped
1 (15.25 ounce) can whole kernel corn, undrained
2 tablespoons margarine
salt and pepper to taste
2 cubes chicken bouillon
1 (12 fluid ounce) can evaporated milk
Directions:
1. In a slow cooker, place the potatoes, onions, ham, celery, corn, butter or margarine and salt and pepper to taste. Add water to cover and two bouillon cubes.
2. Cook on low setting for 8 to 9 hours and then stir in the evaporated milk. Cook for 30 more minutes.
Slow Cooker Corn Chowder
Ingredients:
5 potatoes, peeled and cubed
2 onions, chopped
2 cups diced ham
3 stalks celery, chopped
1 (15.25 ounce) can whole kernel corn, undrained
2 tablespoons margarine
salt and pepper to taste
2 cubes chicken bouillon
1 (12 fluid ounce) can evaporated milk
Directions:
1. In a slow cooker, place the potatoes, onions, ham, celery, corn, butter or margarine and salt and pepper to taste. Add water to cover and two bouillon cubes.
2. Cook on low setting for 8 to 9 hours and then stir in the evaporated milk. Cook for 30 more minutes.
Old vid I did. You can use different meats if you like.
https://www.youtube.com/watch?v=jP0OBdVhbEY&feature=youtube_gdata_player
https://www.youtube.com/watch?v=jP0OBdVhbEY&feature=youtube_gdata_player
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