Friday, November 19, 2010

Crock Pot Cranberry Apple Butter

All content and images are from Mommie Cooks

This is SO yummy - I'm making my second batch today - and I think it'll be lovingly given away whenever possible.

I have to link it here, so I can always find it again.


10-12 Apples, Chopped
3 Cups of Whole Cranberries
1/2 Cup of Brown Sugar
1/2 Cup of White Sugar
1 tsp of Cinnamon
1/2 tsp of Nutmeg
1/4 tsp Ginger
1/4 tsp Cloves
4 Shakes of Salt


Throw it all in your slow cooker and cook it on low for 12 hours. Because I added cranberries, I decided to go ahead and emulsify it smooth.

Servings: 5

Thursday, November 11, 2010

Harvest Cranberry Pork

I made this tonight - a little of this, a little of that... and WOW - it was DELISH!

It was accompanied by roasted butternut squash (a little butter, brown sugar and garlic salt), biscuits and mix greens with pear, feta and candied pecans. Yum yum yum

5 lbs of Country Style Pork ribs (few bones and lots of meat)
1 medium yellow onion diced
1 leek- sliced and diced
1 bell pepper- diced
2 cloves garlic
1 cup fresh cranberries
1/2 cup brown sugar
2 cups of orange juice
1 tbs rosemary
1 packet of lipton onion soup mix

Heat oil in fry pan. sprinkle 1/2 packet of soup mix in baking dish. Sear sides of the meat till browned. Move to baking dish. sprinkle with remaining soup mix and rosemary. cook onion, leek, garlic and pepper in the same pan/oil, scraping up bits left from the meat. Once veggies are tender, add cranberries, sugar and OJ. Bring to a boil, simmer until most of the cranberries have popped. Pour over baking dish. 400 degrees for an hour or until internal temp reaches 170.

The butternut squash is a definite must have for a side.

Sunday, June 27, 2010

"Spice of Life" Chili

3 lbs stew beef or top round cut into cubes or thick strips (1" x 2")
3 bottles of Widmer Hefeweizen
2 tbs chopped jalapenos (canned)
2 cloves minced garlic
2 tbs cinnamon powder
2 tbs ground cocoa powder
2 tbs ground cumin
2 tbs Mexican Chili Powder
1 stick butter
2 medium white onions diced
2 yellow bell peppers diced
1 large can of ro*tel tomatoes and chillies (2 quarts, I think)
3 -14 oz cans tomato sauce
1 cup white sugar
3 - 14 oz cans red kidney beans - drained

Marinate meat in beer, jalapenos, garlic, cinnamon, cocoa, cumin and chili powder in fridge for 6-8 hours in the refrigerator. Sear beef on grill (or in fry pan). Reserve marinade.
Melt butter in stock pot. Sautee onions and bell peppers until tender. Add meat and marinade. Bring to a boil for 4 minutes. Add Rotel, tomato sauce. Simmer for 1 hour or more. Add sugar and beans and return to a boil, simmer for 15 minutes. Serve or freeze!

Monday, January 11, 2010

Nuts and Bolts

One of my favorite snacks and especially great around the holidays.

(family recipe)

3 cups rice chex
3 cups corn chex
2 cups wheat chex
4 cups apple-cinnamon cheerios
6 cups stick pretzels
2 cups cashew pieces

3/4 cup melted butter
8 drops Tabasco sauce
3 tsp Worcestershire sauce (Lea and Perrins - generics just aren't good enough)
3 tsp celery salt
1 tsp onion powder
1 tsp garlic salt
4 tsp lemon juice

Mix cereals, nuts and pretzels in a large stock pot or roasting pan. In separate bowl, mix all other seasonings. Pour liberally over cereal and stir to coat thoroughly. Depending on the width of your roasting pan, you may want to spread the mix over several 1-2 inch deep dishes or cookie sheets / broiler pans. Bake at 250 degrees for 60-90 minutes, checking every 20 minutes and stirring until it starts to appear dry.