Apple Butter in a Jar :)

6 1/2 pounds apples - peeled, cored and sliced
1 cup granulated sugar
1 cup light brown sugar, lightly packed
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon pure vanilla extract

Place the apples in a crock pot. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well.Cook in crock pot on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours.Use an immersion blender to puree the apple butter until smooth.Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.Serve on breads, muffins, pork chops or just eat it with a spoon.

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Taco Dip

1 block (8 oz) cream cheese
1 pound Velveeta
2 cups jarred salsa (I like the one with beans and corn)
1 (1.25 oz) envelope taco seasoning mix.

Use a crockpot. Dump everything in. It will not look pretty, and that's okay. Cover and cook on low for about 3 hours, or on high for 90 minutes or until the cheeses have fully melted and are heated through. Stir well and serve with your favorite tortilla chips

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Crockpot Apple Cake Dessert Recipe

6 apples peeled, cored and sliced
sugar ,sprinkle a few
cinnamon,sprinkle a few
8 oz of yellow cake mix
1/4 c melted butter or margarine

Put slices of apples in Crock pot. Pour a package of dry cake mix over apples. Drizzle butter over cake mix. Sprinkle cinnamon and sugar mixture over that and cook on low 1 1/2 to 2 hours. Keep checking and it's done when the apples are soft.

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KNOCK-OFF OLIVE GARDEN ZUPPA TOSCANA RECIPE

1 pound spicy Italian sausage, chopped
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
4 cups chicken stock
2 medium russet potatoes, cubed
1-1/2 cups chopped kale
1/2 cup heavy cream
ADD a cup of bacon

Pour 1 tablespoon of olive oil into a large pot. Add the chopped sausage, diced onion and minced garlic to the pot. Cook over medium-high heat until the onions are tender and sausage is cooked through.
Add in the chicken stock and potatoes, bacon,and bring the mixture to a boil. Boil over medium-high heat until the potatoes are tender.
Reduce the heat and add in the chopped kale. Allow the kale to simmer for 5-7 minutes until tender.
Stir in 1/2 cup of heavy cream and serve.

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Pumpkin Soup

1 tbs butter
1 cup chopped onion
2 tsp minced garlic
2 lbs cubed cooked ham
3 (29 oz) cans pumpkin puree
1 (32 oz) carton chicken broth
2/3 cup cream
1 tsp fresh thyme (I used freeze dried)
1 tsp ground black pepper
1/2 tsp fresh rosemary (freeze dried as well)

1. Melt the butter in a skillet over med. heat. Cook the onion and garlic in the butter until soft.
2. Combine the onion, garlic, ham, pumpkin puree, chicken broth, cream, thyme, pepper and rosemary in the slow cooker. Set to low and cook 8-10 hours.

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New Years Eve Beer Dip and Beer Bread

serves 8
1/2 small yellow onion, peeled and finely diced
1 garlic clove, minced
4 ounces Gruyere cheese, grated (1 cup)
8 ounces extra sharp cheddar cheese, grated (2 cups)
1 tablespoon cornstarch
1 teaspoon dry mustard
1 teaspoon caraway seeds
1 (12-ounce) bottle of beer (Redbridge, by Anheuser Busch is gluten free)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

The Directions.
Use a 2-quart crock pot. Put the onion, garlic, and cheeses into your crock pot. Stir in the cornstarch and dry mustard. Crush the caraway seeds ( use a mortar and pestle, but I don't have one, and instead crushed them in a ziplock with a small mallet). Add them to the pot. Pour in the beer. Cover and cook on low for 2to 4 hours, stirring every 30 minutes. Add salt and pepper before serving, adding more to taste if necessary.

Beer Bread (my fav!!)

    3 cups self-rising flour
    1/2 cup sugar
    12 ounces beer
    2 tablespoons melted butter

Preheat the oven to 375 degrees F.Butter a loaf pan and set aside. In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to oven.

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Meatball Sliders

1 (32-oz) bag frozen meatballs   
1 (14.5-oz) can diced chili ready tomatoes   
1 (15-oz) can tomato sauce   
2 teaspoon garlic powder   
2 teaspoon dry chopped parsley   
Provolone cheese, to taste   
slider buns   

In your crock pot insert, dump your frozen meatballs.Pour the tomatoes and tomato sauce over the top and sprinkle the garlic powder and parsley on top as well.Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. Serve on slider buns with provolone cheese slices.

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