From: AllRecipes.com
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours, 10 minutes
Makes: 12 servings
Ingredients
10 Macintosh apples, cored and chopped
4 fresh peaches, pitted and chopped
1 tablespoon ground cinnamon
Directions
1. Put fruit into a slow-cooker; sprinkle with cinnamon. Turn slow-cooker to high. Cover, and cook for 3 hours on high, then switch to low for 2 hours. Stir before serving.
Filed under: sauces , sauce
From: AllRecipes.com
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Makes: 4 servings
Ingredients
4 medium potatoes, peeled and cubed
1 tablespoon butter
1/4 cup milk, or as needed
1 tablespoon basil pesto
Directions
1. Place the potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until tender; about 10 minutes. Drain, and mash with butter and milk to your desired consistency. Mix in pesto, and serve.
Filed under: side dish , side dish
From: The Prepared Pantry
Ingredients
About 10 medium Roma fresh tomatoes
3 garlic cloves, minced
1/4 cup olive oil
1/2 medium onion, chopped
1 green bell pepper, chopped
1 tablespoon crushed basil
3/4 cup grated mozzarella cheese
1/2 teaspoon dried oregano
salt and pepper, season to taste
Directions
1. Blanch the tomatoes in boiling water for one minute or until the skins crack. Remove the tomatoes from the water and let them cool until they can be handles. Peel the tomatoes using the edge of a paring knife.
2. Cut the tomatoes in half and squeeze out and discard the seeds. Chop the tomatoes. If you want a smoother sauce, puree the tomatoes in the blender.
3. In a large sauce pot, over medium heat, brown the garlic to a golden color in the olive oil. Add the chopped onion and green pepper and sauté them until just partially cooked. Add the tomatoes, basil, cheese and oregano plus salt and pepper to taste.
4. Bring to boil and then reduce heat to low for about 45 minutes.
Filed under: pasta , pasta
From: The Prepared Pantry
Makes: 10 shortcakes
Ingredients
1 cup coarsely ground almonds
1/2 cup coarsely ground oats
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold butter
1 large egg
1/2 cup milk
1/4 cup granulated sugar
1/2 teaspoon pure almond extract
sliced bananas and strawberries
sweetened whipped cream
Directions
1. Preheat the oven to 375 degrees.
2. To make the ground nuts, use your blender chopping them until they are the consistency of coarse meal. Do the same with the rolled oats. Measure both after grinding. Set aside.
3. Mix the flour, baking powder, and salt together in a medium bowl. Add the ground nuts and oats. Using a pastry knife, cut the cold butter into the mixture until it is of the consistency of kernels.
4. In another bowl, mix the egg and milk together. Stir in the sugar and extract.
5. Combine the liquid mixture with the flour mixture.
6. Sprinkle a little flour on the counter and pat the dough out until it is 3/4 inch thick. Cut the dough into desired shapes with a cutter or a knife. Place them on an ungreased baking sheet and bake for 16 minutes or until the edges just barely start to brown.
7. To serve, top with sliced fruit and whipped cream.
Filed under: dessert , cake, dessert
From: AllRecipes.com
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours, 30 minutes
Makes: 8 servings
Ingredients
3 pounds chuck roast, cut into 1 1/2-inch cubes
3 medium potatoes, unpeeled and diced
1 medium onion, chopped
2 red bell peppers, cut into strips
3 cloves garlic, crushed
1/4 cup all-purpose flour
1/4 cup chili powder
1 teaspoon cumin
1 teaspoon salt
3 cups beef broth
Directions
1. Combine beef, potatoes, onion, peppers, and garlic in a large bowl. In a small bowl, mix together the flour, chili powder, cumin, and salt. Toss the beef mixture with the flour mixture until evenly coated. Place the mixture into a slow cooker, and pour in enough beef broth to barely cover the meat. If you don’t have quite enough, you can fill the rest of the way with water.
2. Cook on Low until the beef is tender, 6 to 8 hours.
Filed under: soups and stews , stew
From: AllRecipes.com
Makes: 18 servings
Ingredients
1-1/2 cups packed brown sugar
1 cup butter, softened
1 egg
2 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
4 (1 ounce) squares bittersweet chocolate, chopped
4 ounces milk chocolate, chopped
4 ounces white chocolate, chopped
3 teaspoons shortening
3 (1 ounce) squares bittersweet chocolate
3 ounces milk chocolate
3 ounces white chocolate
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cream the butter or margarine with the brown sugar until light. Add the egg and mix well.
3. Stir in the flour, ground cinnamon, baking soda and salt. Mix in the nuts and the 4 ounces of the bittersweet, milk and white chocolates.
4. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
5. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until light golden brown. Cool slightly. Dip cooled cookies into the Three Chocolate Glaze.
6. To Make Three Chocolate Glaze: Heat 1 teaspoon of the shortening with bittersweet chocolate over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat. Dip each cookie 1/2 inch deep into chocolate along one edge. Repeat with remaining shortening and chocolates. Rotate dipped edge of cookie for each type of chocolate.
Filed under: dessert , cookies, dessert
From: Woman’s Day
Prep Time: 8 minutes
Total Time: 18 minutes
Makes: 4 servings
Ingredients
12 oz rigatoni pasta
2 Tbsp olive oil
1 medium onion, sliced
4 garlic cloves, sliced
1 large eggplant (11⁄4 lb), cut into 3⁄4-in. chunks
1⁄4 tsp each salt and pepper
1 can (28 oz) diced roasted tomatoes
1⁄2 cup torn fresh basil leaves, plus more for garnish
1⁄2 cup ricotta cheese
Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.
2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes. Add eggplant, salt, pepper; cook 5 minutes or until eggplant starts to brown.
3. Add tomatoes and their juices, cover and cook 3 minutes or until eggplant is tender. Add to drained pasta along with basil. Top each serving with a couple of Tbsp of ricotta; garnish with more basil.
Filed under: pasta , pasta
From: The Prepared Pantry
Ingredients
1 baked nine-inch pie shell
2 pounds quality strawberries (you’ll have some extra berries to snitch or use for garnish)
1 cup granulated sugar
3 tablespoons cornstarch
1/2 cup water
2 tablespoons butter
couple drops red food coloring (optional)
1 cup whipping cream
3 tablespoons powdered sugar
Directions
1. Prick the surface of the pie crust with the tines of fork to allow for steam to escape and avoid bubbles in the crust. Bake the crust for eight to twelve minutes or until it just starts to brown.
2. Wash and hull the strawberries. Do not allow the strawberries to sit in water since they will absorb water and make the pie runny. Mash enough strawberries to make about one cup of pulp.
3. Combine the sugar, cornstarch, crushed strawberries, and water in a saucepan. Stir well and cook over medium heat until the mixture begins to boil, stirring often. Cook for two more minutes or until the sauce becomes thick and translucent. Stir in the butter. Add the red food coloring if desired. Set it aside to cool.
4. In the meantime, fill the cooled pie shell with strawberries. If the strawberries are small, use whole berries. If not, cut the strawberries into chunks. Pour the cooled glaze over the berries. Let the pie chill for 2 to 3 hours.
5. Whip the cream until peaks form, adding the powdered sugar when the cream begins to stiffen. After the pie has chilled, garnish the pie with whipped cream.
Filed under: dessert , dessert, pie
