Homemade (Crock pot) Apple Butter

I've attempted crock pot apple butter a total of 2 times now. The first time seemed to take forever (well it kinda did like 24 hours of cooking) but it was still pretty darn yummy. The second adventure in making turned out perfectly. So great in fact I thought I would share it with all of you.

Now let me tell you how labor intensive and hard this recipe is to make! Nah, I'm just kidding you. This is so super easy. I was frightened off because "homemade" stuff is HARD, right? I mean making your own condiments?! yikes. but honestly this is so easy and I will let you in on a few pointers I learned the hard way.

To get started you might have to add a few spices to your spice rack but after that you'll have then and you should only need to pick up the apples if the mood strikes you to make a batch.

So first head to the store, stock up on all you'll need (if you don't already have them) and get 6lbs of apples. now here's the secret I'm gonna share that is so stupid I should have put a sign on my forehead the first time. BUY A SOFT TYPE APPLE. I used Red Delicious the first time because they are my favorite, but they took forever to break down and it just didn't turn out so apple butter texture. the second time I bought MACINTOSH and had success. But any soft apple will do.

Ingredients
6 lbs peeled, cored, sliced apples (the smaller, the easier it is to break down)
1 cup light brown sugar
1 cup white sugar
1 table spoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 tablespoon vanilla extract

Directions
1. Place apples in crock pot. Mix all dry ingredients together in separate bowl then gently mix mixture into apples in crock pot. Cook on low for 10 hours. (I cooked over night.. so easy)

2. mix in vanilla extract  and mix , breaking up and large chunks of apples, and replace lid to cook for another 2 hours.

3. Use a immersion blender (I got one at rite-aid for $15) and mix until smooth.

4 Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 2 months.
recipe adapted from brown eyed baker

 

Yellow Squash Casserole

This is our first year we have had a garden. Well our first successful year having a garden I should say. Squash seems to be the most abundant thing to be coming our way so far. We pick about one a day or 2-3 every few days. I have always just fried it. I know yummy but I wanted to try something new since we have so much of it. So here it is.. squash casserole.. yummy too.

Ingredients

• 1 onion
• yellow squash
• 1/2 block Velveeta cheese
• Ritz crackers
• 2 eggs
• butter

Pre-heat oven 350
First sauté butter and chopped onion in pan and mix in chopped squash until soft.
add cut up cheese, 2 beat eggs, and about 15 smashed Ritz crackers and let melt together.
dump into a buttered baking ban.
for the topping melt 1/4 stick butter and mix in desired amount of smashed Ritz crackers (should be a dry mix) and sprinkle on top
Bake at 350 for 20-25 minutes

Broccoli Ham Cheese Soup

based off my favorite Ree Drummond Broccoli cheese soup.
This will be perfect on a nice fall or winter day. I decided to make it tonight because well I just love broccoli cheese soup.. Its one of my all time Favorites

Ingredients

• 1 Onion
• flour
• butter
• 4 heads broccoli
• salt & Pepper
• 4 Cups Whole Milk
• 2 Cups half & half
• 2 Cups Cheddar Cheese
• Cubed Ham

First saute your onions in butter.till onions begin to become translucent add in some flour and this will be the base of the soup.

Mix in 4 cups whole milk and 2 cups half & half and add in salt & pepper to taste. Bring to a boil.

Chop up the broccoli. You will only need the florets. next add Broccoli to your mixture and reduce heat. Cover and let simmer for about 20 minutes.

When broccoli is nice and tender add in 2 cups cheddar cheese and cubed ham. I bought the already cubed ham but you can use whatever you like. let all that heat up and its finished.

 it really is that easy and delicious! I will definitely have to keep this as a nice fall stand by.

WW Veggie Soup (0+ points)

Ingredients

• 6 cups nonfat beef broth
• 3 cups green cabbage- diced
• 1 1/2 cup carrots- sliced
• 1 cup onion- diced
• 5 garlic cloves- minced
• 1 cup green beans
• 2 cups mushrooms-sliced
• 2 cups broccoli- chopped
• 1 bell pepper- diced
• 3 stalks celery- diced
• 3 tablespoons tomato paste

 

Add All ingredients in a large pot and simmer. Salt and Pepper to taste. You can vary this any way you would like with adding any 0 points veggies for your own take on this soup.

*its got a bit of heat but was totally yummy. All three of my boys ate this with me for lunch today. They devoured it. I also really enjoyed it. It's 0 points which I love. and make enough that I can have a meal with my family and take some for a few lunches at work. Very prep intensive. lots of chopping but for 0 points, its totally worth it!

$6 Beans and Cornbread.

1 Bag Dry Pinto Beans ($3)
1 salt pork ($2.89)
salt & Pepper

Empty dry beans into crock pot. Add water (keeping in mind the dry beans will soak up most of the water). cut up salt pork and throw in cp as well. Salt and pepper and turn on Crockpot. 4 hours on Low 6-8 on High.

I usually pair it with some Jiffy Corn Muffin mix for some cornbread. these usually run around 50cents a box and I use 2.

By far my easiest meal I make and also a family favorite! In the spring I usually always pair this with some fried potatoes and ramps.