Make delicious apple pie filling to keep on hand all winter long

 

Homemade Apple Pie Filling

• Makes 7 quarts
• About 35 medium apples
• 9 1/2 cups water
• 4 1/2 cups sugar
• 1 cup Clear Jel* or cornstarch
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 tablespoons lemon juice (optional)

Directions

*Clear Jel is a modified food starch that is more stable when use in canning. Regular cornstarch can separate or become watery.
1. Mix spices, Clear Jel, and sugar in large saucepan and add water. Cook until thickened, stirring constantly. Add lemon juice, if desired.
2. Slice apples directly into jars, adding layers of syrup as you fill each jar. This helps eliminate air pockets. Leave at least 1 inch headspace.
3. Tighten lids and process 25 minutes in boiling water.
To make pie with canned pie filling: Fill unbaked crust with filling. Put dabs of butter on top and add a top crust. Bake pie just until crust is lightly browned and filling is bubbly.
You can also freeze pie filling. Fill freezer containers (or an unbaked pie crust), exclude air, and seal.
What are good pie apples?
People have different opinions, but in general you should choose tart, firm, juicy apples. For canned pie filling, you also want apples that will hold their shape when cooked. Examples: Cortland, Jonathan, Rome, Winesap, Stayman, Golden Delicious, and Grimes Golden

Strawberry Slab Pie

 

INGREDIENTS

• 1 (11 oz.) package refrigerated pie crust

Filling:

• 32 oz. fresh strawberries, hulled and sliced
• 2 1/2 cups lemon lime soda (we used sprite)
• 6 oz. strawberry jello
• 1 1/4 cups sugar
• 1/3 cup cornstarch
• 1 tablespoon lemon juice
• Frozen whipped topping or whipped cream, garnish

PREPARATION

Preheat oven to 450º F.
Turn both pie crusts out on a lightly floured surface and stack one on top of the other. Roll them out to roughly a 12×17-inch rectangle, then transfer crust to a large baking sheet (10×15-inches).
Tuck any excess crust under itself, then crimp edges as desired, pricking the bottom and sides all over with a fork.
Place baking sheet in oven and bake for 9-11 minutes, or until golden brown, then remove from oven and let cool.
In a large saucepan over medium heat, whisk together jello packet, sugar and cornstarch, then pour in sprite and lemon juice.
Bring mixture to a boil, stirring until thickened, then remove from heat and let cool 10-15 minutes.
Once crust has cooled, arrange sliced strawberries on top, then pour (cooled) filling carefully on top.
Refrigerate slab pie for 2+ hours, or until set, then slice, serve and enjoy

Delicious French Treat

 

Ingredients:

THE DISH :

• 3 potatoes, peeled and boiled
• 1 white onion
• 1 package of ground beef
• 1 teaspoon of chopped parsley
• 1 pinch of paprika
• 1 large bag of shredded mozzarella
• bechamel sauce
• salt
• pepper

BECHAMEL SAUCE:

• 5 tablespoons of butter
• 4 tablespoons of all-purpose flour
• 4 cups of milk
• 2 teaspoons of salt
• 1/2 teaspoon of nutmeg

Directions :

Before anything else, we’re going to make a basic béchamel sauce for use later in the recipe! First, get a medium saucepan and melt your butter over medium-low heat. Add in flour and stir it all up until it gets smooth. Keep cooking your mixture until it all turns a light golden color, for about six or seven minutes.
In the meantime, heat your milk in a separate pan until it’s almost at a boil. Once it’s hot enough, gradually add your hot milk one cup at a time to the butter, continually whisking the entire time until it’s smooth. Once all the milk is incorporated, bring the whole thing to a boil and cook for 10 minutes, stirring it constantly. Season it at the end with salt and nutmeg and you’re good to go!
Now that your sauce is ready, preheat your oven to 400 degrees. Next, get a big bowl and throw in your package of beef along with your chopped parsley and paprika. Add a little bit of salt and pepper as well. Once all the ingredients are together, mix together all the ingredients until they’re evenly combined.
Next, peel three potatoes and boil them until they’re semi-soft, around seven minutes. Once they’re ready, take them out and chop them into slices, arranging them around the bottom of a round glass baking dish. Lay one layer flat on the bottom and arrange another layer around the sides as well.
After that, get your meat mixture and work it into ice cream scoop-sized meatballs—the entire thing should form about 15 meatballs. Next, arrange them on your slices of potato that you laid out earlier.
Once you’ve got your meatballs placed together, use your remaining slices of potato to put walls between the meatballs so each one has its own compartment. Pour your béchamel sauce into each one of the “compartments” until it’s relatively full and top the entire thing with a thin layer of shredded mozzarella.
Finally, throw the entire dish in your preheated oven for 15 minutes. Once it’s done, you’ll have a deliciously cheesy and creamy French casserole-style dish that the whole family will love

FRITO CORN SALAD – A Crunchy Crunch Salad

 

INGREDIENTS

• 2 (15 oz.) cans whole corn kernels, rinsed and drained
• 2 cups sharp cheddar cheese, grated
• 1 (10.25 oz.) bag fritos or your choice of corn chips, plus more for garnish
• 1 green pepper, seeds removed, diced
• 1/2 cup red onion, diced
• 1 cup mayonnaise
• 1 tablespoon lime juice
• 1 tablespoon taco seasoning

PREPARATION

In a medium bowl, whisk together mayonnaise, lime juice and taco seasoning until combined.
In a large bowl, toss together corn kernels, cheddar cheese, green pepper and red onion, mixing until combined.
Pour mayonnaise dressing over corn mixture, tossing until everything is thoroughly coated, then, before serving, top with fritos.
Taste and adjust seasoning, if necessary.

Sugar Cookie Cherry Cheesecake

 

Ingredients

The Crust:

• 1-1lb of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces

The Filling:

4-8oz. blocks of Cream Cheese..softened

• 4 Eggs
• 1 tablespoon Vanilla Extract
• 1 cup Granulated Sugar
• 1 can cherry pie filling for the topping

Instructions

Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done.
Let cool.
Meanwhile, beat cream cheese and sugar.
Add vanilla and one egg at a time, beating well.
Pour into crust.
Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
Chill overnight in fridge and top with canned cherry pie filling

Seven Minute Frosting

 

INGREDIENTS

• 1 1/2 cups sugar
• 1/3 cup cold water
• 2 large egg whites
• 1/2 teaspoon cream of tartar
• Pinch of salt
• 1 teaspoon vanilla extract

PREPARATION

In a medium glass bowl, combine the sugar, water, egg whites, cream of tartar, and salt.
Set a saucepan of water on the stove to come to a simmer. Meanwhile, beat egg mixture with an electric mixer on low for 30 seconds. Set bowl over simmering pan of water, forming a double boiler and continue beating on high for 7 minutes, until stiff and glossy.
Remove from heat, add vanilla, and beat 1 to 2 more minutes.
Use immediately, frosting will set quickly.

AWESOME CHOCOLATE CAKE RECIPE

 

Ingredients:

• 1 box chocolate cake mix
• 1 box chocolate fudge brownie mix
• 4 eggs
• 1 cup oil
• 1 1/4th cup water

Directions

Do not even look at the box directions. All you need is what is listed. Mix all these together.
Preheat oven to 350
Spray a bundt pan or a 9X13 cake pan with non-stick spray.
Put mix in pan.
Bake 50-55 mon
Let rest in pan 10 min then flip out on a rack and allow to fully cool.
For the glaze, open a can of chocolate fudge frosting, place in a bowl and heat in microwave for 45 seconds.
Drizzle over the cake.

TUNA PASTA SALAD

 

Ingredients

• 1 box (16 ounces) Gemelli pasta
• 2 cans (5 ounces each) tuna in water, drained well
• 1 small red onion, finely diced
• 1 can (15 ounces) sweet peas, well-drained
• 1 cup mayonnaise
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

Bring a large pot of salted water to a boil. Cook the Gemelli pasta noodles according to package directions (about 8-10 minutes). Drain and rinse with cool water.
Add the cooled noodles to a large mixing bowl and add in the tuna, red onion, peas, mayonnaise, salt, and pepper. Gently stir to combine all the ingredients, mixing well.
Cover and place the salad in the fridge to cool for at least an hour to allow the flavors to mix.