Love this recipe! I got it from a friend, Alison Jorgenson, who said what whenever she made this, people would always request the recipe. And you will see why!
Mix together:
4 chicken breasts-cooked and shredded(cooking frozen chicken in a crockpot with 1/2 cup of water for several hours works great)
1/2 cup mayonaise
1/2 cup cream
1 1/2 tsp seasoned salt or onion salt
1 cup chopped celery
1 1/2 cup red grapes, halved
In a saucepan, melt 1 Tbsp butter; and 1/2 cup slivered almonds and stir until browned. Add nuts to mixture just before serving.
Serve with croissants or even on regular bread.
Monday, January 28, 2019
Thursday, January 24, 2019
Apple Butter in the Crockpot
We had one of David's friends over visiting one day and we invited him to stay and eat dinner with us. We were having what we often have for dinner- pancakes. When his friend saw what we were having he said that another friend of his had just given him some apple butter and that is was in his car and he wanted to share it with us. This home canned apple butter was so sweet and spicy and wonderful. Luckily, his friend was a mutual friend of ours, and so I called her right up to get the recipe, and the following fall I made applesauce and apple butter with our fresh picked apples. I have always loved homemade applesauce, but I have to admit I love this apple butter even more!
Slow Cooker Apple Butter
(Canning instructions for this recipe taken from Simply Canning)
5 lbs* of apples, peeled, cored, and cut into slices (*amount may vary, just slice enough to fill your slow cooker to the very brim)
1.5 cups sugar (I used a combination of muscovado and white sugar)
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon whole allspice berries (or ground allspice)
1/2 teaspoon ground cloves
Place apple slices in your slow cooker, and fill to the very brim. Pour sugar and spices over the top of the apples. Place the lid on the slow cooker and set the heat to low.
If your crock tends to cook too high plan on rising several times during the night and stirring the apple butter.
Start these in the evening. Cook on high
Allow apples to cook down on low heat for 10 (or more*) hours,
stirring occasionally. For the last two hours of cooking, remove the
lid (or place the lid on partially) to allow the moisture to cook
off. Once the mixture is thick and brown, turn off the slow cooker.
If you desire a smooth consistency, use a potato masher, immersion
blender, or food processor to ensure the apple butter is smooth.
(*Note, after I pureed my apple butter I allowed it to cook down
for another hour as I like my apple butter really thick & dark).
You can leave the lid off for the last hour or two to get a thicker consistency. Fill your jars leaving a 1/4 inch head space. Wipe the rims clean, remove any air bubbles and place your lids.
If canning, pour apple butter into hot, sterilized jars and process in a water bath for 10 minutes.
Canning Apple Butter in Half-pints or Pints
Slow Cooker Apple Butter
(Canning instructions for this recipe taken from Simply Canning)
5 lbs* of apples, peeled, cored, and cut into slices (*amount may vary, just slice enough to fill your slow cooker to the very brim)
1.5 cups sugar (I used a combination of muscovado and white sugar)
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon whole allspice berries (or ground allspice)
1/2 teaspoon ground cloves
Place apple slices in your slow cooker, and fill to the very brim. Pour sugar and spices over the top of the apples. Place the lid on the slow cooker and set the heat to low.
Canning Apple Butter Crock Pot Tip
Only do the overnight cook if your cooker will cook at a nice low temperature.I have a crockpot that cooks everything a bit too high. If I left this overnight it would scorch for sure.If your crock tends to cook too high plan on rising several times during the night and stirring the apple butter.
Start these in the evening. Cook on high
You can leave the lid off for the last hour or two to get a thicker consistency. Fill your jars leaving a 1/4 inch head space. Wipe the rims clean, remove any air bubbles and place your lids.
If canning, pour apple butter into hot, sterilized jars and process in a water bath for 10 minutes.
- below 6,000 feet elevation process 10 minutes
- above 6,000 feet process 15 minutes
- below 6,000 feet elevation process 15 minutes
- above 6,000 feet process 20 minutes
Pizza!!!
When we were going to school at BYU in Provo, we had a wonderful Italian neighbor that lived just a couple houses down. Irene was the cooking queen! Anything she made was wonderful! Right after we had our first little baby, she showed up at our house with a hot, homemade, cheesey pepperoni pizza! It was sooo good I immediately asked her for the recipe. I don't want to loose the recipe so I am recording it here for permanence.
(This recipe makes 4 large pizzas.)
Preheat oven 425 degrees.
1/4 cup warm water
1 Tbsp. yeast
1 tsp. sugar
Mix and let bubble.
Then add:
4 cups warm water with 1 cup powdered milk
4 Tbsp sugar
4 cups flour
Mix.
Then add:
4 Tbsp. oil
4 tsp. salt
Mix.
Add 6 more cups flour. Mix/Knead well. Set aside is warm spot to rise, while making sauce.
In a blender, blend 1 28 oz can of stewed tomatoes. Add basil and a little salt.
Divide dough into 2 parts. On a floured surface, roll out dough into a big circle. Transfer onto pan. Pour and smooth a little olive oil on surface of the pizza crust. Then pour half the sauce on the pizza. Add whatever toppings you like (cheese, olives, pepperoni, pineapple...)
Cook until it looks done 17- 20 minutes.
If making foraccia, preheat oven to 350 degrees. Put olive oil, salt, and rosemary on top of dough and cook for 20 minutes.
(This recipe makes 4 large pizzas.)
Preheat oven 425 degrees.
1/4 cup warm water
1 Tbsp. yeast
1 tsp. sugar
Mix and let bubble.
Then add:
4 cups warm water with 1 cup powdered milk
4 Tbsp sugar
4 cups flour
Mix.
Then add:
4 Tbsp. oil
4 tsp. salt
Mix.
Add 6 more cups flour. Mix/Knead well. Set aside is warm spot to rise, while making sauce.
In a blender, blend 1 28 oz can of stewed tomatoes. Add basil and a little salt.
Divide dough into 2 parts. On a floured surface, roll out dough into a big circle. Transfer onto pan. Pour and smooth a little olive oil on surface of the pizza crust. Then pour half the sauce on the pizza. Add whatever toppings you like (cheese, olives, pepperoni, pineapple...)
Cook until it looks done 17- 20 minutes.
If making foraccia, preheat oven to 350 degrees. Put olive oil, salt, and rosemary on top of dough and cook for 20 minutes.
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