"Skinny" Applesauce

I made a batch of this applesauce today.

 

Oh My Word. I am at a loss as to describe how amazing it really is!!

 

It is like Fall, Christmas, and wonderfulness all rolled into one.

 

I called it "skinny" because it is sugar-free (unless you add a tiny bit of brown sugar), but I also left the skins on my apples. They cooked down so well in the slow cooker and then I pureed it quickly in the food processor.

 

"Skinny" Applesauce (source)

 

5 lbs. apples - cored and thinly sliced (I used mainly gala apples and 2 granny smith apples)

 

1 1/2 Tbsp. ground cinnamon

 

1/2 tsp. ground cloves

 

1/4 tsp. ground nutmeg

 

brown sugar (optional) - to taste

 

Layer apples in the slow cooker. Top apples with cinnamon, cloves, nutmeg, and brown sugar (if desired).

 

Cook on LOW 6-7 hours, until apples have cooked down and are soft. Whisk vigorously for a chunky-style applesauce. For a smooth applesauce, use an immersion blender or food processor to puree in small amounts. (Note: If using a food processor, only process a small amount and do not completely seal of the lid. Leave opening for steam to escape.)

 

 

 

 

Balsamic Green Beans

This is a simple, tasty side dish.

 

Try to use French style green beans for best results, but any fresh green bean should work.

 

 

Balsamic Green Beans (recipe source) 

 

8 oz. fresh mushrooms, sliced

1 lb fresh green beans

1 1/2 Tbsp olive oil

1 Tbsp balsamic vinegar

salt and pepper to taste

2 Tbsp grated parmesan cheese (I grated my own)

 

Preheat oven to 450F.

 

Wash mushrooms and let drain (or spin dry in salad spinner). Trim ends off beans and cut beans in half so you have bite-sized pieces.

Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.

 

Creamy Orange Jello

My mom has made this recipe for as long as I can remember. It is so easy and so refreshing especially during these HOT summer days!

 

I always bring this when I make a meal for a new mom. There's just something so yummy about the cold fruit and pudding topping.

 

We've always had this as part of the meal, more like a side dish rather than dessert.

Creamy Orange Jello

2 boxes (3 oz) orange gelatin powder

1 cup boiling water

2 cups orange juice

1 can mandarin oranges, drained

1 can crushed pineapple, drained

Topping:

2 small boxes (instant) lemon pudding mix

2 cups milk

1 small carton cool whip

Combine gelatin and 1 cup boiling water in a 9x13 dish. Mix until powder is completely dissolved. Add 2 cups orange juice and stir. Add mandarin oranges and pineapple. Place in the refrigerator for a few hours until set.

For the topping: Mix together pudding mix with 2 cups milk. Beat for 2 minutes. Fold in cool whip. Spread topping over jello. Keep refrigerated until ready to serve.

Mallow-Topped Sweet Potatoes

I got this recipe out of a Taste 0f H0me magazine many years ago. Since then, I make it every year for Thanksgiving and Christmas dinner! It really tastes like a dessert!

One year, I crumbled oatmeal cookies over the casserole before putting the marshmallows on...YUMMY!!

I believe the original recipe called for baked sweet potatoes, I always use canned.

Mallow-Topped Sweet Potatoes

2 (29 oz) cans sweet potatoes

1 c. milk

6 Tbsp. margarine

1/2 c. brown sugar

1 egg

1 1/2 tsp. cinnamon

1 1/2 tsp. vanilla

3/4 tsp. allspice

1/2 tsp. salt

1/4 tsp. nutmeg

marshmallows (either mini or large...your choice)

Drain potatoes. Using an electric mixer, mix all ingredients (except the marshmallows) together until smooth. Put mixture in a greased 2.5 qt. baking dish.

Bake, uncovered, at 325 degrees for 40-45 minutes. Top with marshmallows and bake for another 5-10 minutes.

Pioneer Woman's Best Baked Beans Ever

When it comes to baked beans I used to dump them in a crock pot, add a few extra ingredients, stir it, and then heat them for a few hours. They always turned out good, but I never knew they could be better!

When I found PW's recipe for The Best Baked Beans Ever (click the link for more detailed directions), I knew I wanted to give them a try. Let me tell you, they did not disappoint!! Baked beans always seem to be the ho-hum side item that you take, but aren't always a favorite. The sauce runs all over the plate, the beans aren't well flavored, etc.

These cook at a low temp for 2 hours thus turning them into something so yummy! Give them a try....I promise, they are that good!

The Best Baked Beans Ever

Serves up to 18

8 slices bacon, halved

1 medium onion, cut into small dice

1/2 medium green pepper, cut into small dice -- I use a whole green pepper

3 large cans (28 ounces each) pork and beans -- I use 6 (15 oz) cans

3/4 cup barbecue sauce

1/2 cup brown sugar

1/4 cup distilled or cider vinegar

2 teaspoons dry mustard or 2 tablespoons Dijon

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes.

Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).

Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Cheesy Broccoli Rice

This is a great side dish that could easily be made into a main dish by adding chicken.

Cheesy Broccoli Rice

1/3 sleeve buttery round crackers, crushed

1/4 c. margarine, melted

1 (10 oz) pkg. frozen chopped broccoli, thawed

1 small onion, chopped

2 c. shredded cheddar cheese

1 c. uncooked instant rice

1 can cream of mushroom soup

1 cup milk

Preheat oven to 350. Pour crackers into a bowl and add the melted margarine; stir until combined. Stir the broccoli, onion, cheese, rice, mushroom soup, and milk together and place in a greased 2 quart baking dish. Sprinkle with cracker crumbs.

Bake until bubbly and brown, about 45 minutes to 1 hour.

Roasted Brussel Sprouts

Hubby told me a long time ago that he really liked Brussel sprouts. Of course, he hadn't had them since he was little but wanted to try them again. I hadn't had them since I was young too, but I didn't really remember thinking they were that great.

I decided to give them a try so a while ago I steamed some and added cheese. The results? Not that great. Some were bitter and they were just OK.

Well, I started seeing and hearing about roasted Brussel sprouts. I read lots of recipes online and I decided to give them another try. The results? AMAZING!!!

These are SO good! I've made them many times now and they just keep getting better. Most of the recipes I read said to roast them for about 40 minutes. I've found that is too long...they burn. 25 minutes works great for me.

ROASTED BRUSSEL SPROUTS

Fresh brussel sprouts

Olive Oil

Salt

Pepper

Preheat oven to 400 F. Cut off the ends of the Brussel sprouts and slice them in half. Place on a baking sheet and drizzle with oil. Season with salt & pepper. Place in the oven for 25 minutes or until tender.

Swiss Medley (veggie casserole)

This casserole is a tradition in my family. It's the perfect side dish that's different from your typical dishes.

I made this for Thanksgiving and the HUGE casserole dish was just about cleared out. My brother said he only eats this at holidays, but I think it's great any time of the year!!

Swiss Medley

1 (16 oz) pkg. frozen California veggie blend (broccoli, carrots, & cauliflower), thawed

1 cup sour cream

1 can cream of mushroom soup

1 cup Swiss cheese, shredded

French fried onions

Combine all ingredients except for the onions. Place in a 2 quart casserole dish. Top with onions and bake at 350 for 30 minutes.

Tips:

• I use sliced swiss cheese and tear into small pieces.
• I steam the veggies first and then combine with the other ingredients. This make the casserole more smooth with the cooked down broccoli & cauliflower.

Quick-and-Easy Macaroni & Cheese

If you're looking for an easy side dish, here it is!

Quick-and-Easy Macaroni & Cheese

8 ounces elbow macaroni, cooked

1 (8 oz) package shredded sharp cheddar cheese

1 can cream of mushroom soup

1/2 sour cream

1/2 milk

Stir together all ingredients in a lightly greased 2 1/2 qt. baking dish. Bake at 375 for 25 minutes.