still a wee bit under construction, but here's a start!

*Alfredo sauce

*Apple Butter
4 ½ lbs tart cooking apples, cored and quartered (about 14 medium)
3 c apple cider or apple juice
2 c granulated sugar
2 tblsp’s fresh lemon juice
½ tsp ground cinnamon

1) In an 8-10 quart heavy pot combine apples and cider. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. Press apple mixture through a food mill or sieve until you have 7 ½ c. Return pulp to pot

2) Stir in sugar, lemon juice, and cinnamon. Bring to boiling; reduce heat. Cook, uncovered, over very low heat for 1 ½ to 1 ¾ hours or until very thick and mixture mounds on a spoon, stirring often. Ladle hot apple butter into hot, sterilized half-pint canning jars, leaving ¼ inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
----You can also make this into caramel apple butter by doing everything the same, except decrease granulated sugar to ½ c and add 1 ½ c packed brown sugar. This is how I most recently made it, & for the first time, and Gary loved this WAY more! I prefer them both equally. But, either way, they’re very, very tasty! Jake just had a caramel apple butter & peanut butter sandwich for snack, but you can also put this on toast, English muffins, and, one of Jake’s faves, add a little to (seriously healthy) organic, Greek yogurt!
here’s a link that may help any virgin canners

*Apple Pie Filling

*Baked Risotto with Asparagus, Spinach, and Parmesan
1 tblsp olive oil
1 c finely chopped onion
1 c arborio (risotto) rice
8 c (8-10 oz) spinach leaves, torn into pieces
2 c chicken broth
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 c grated Parmesan cheese, divided
1 1/2 c diagonally sliced asparagus

1) Preheat oven to 400*. Spray 13x9 baking dish with nonstick cooking spray.

2) Heat olive oil in large skillet over medium-high heat. Add onion; cook and stir 4 minutes or until tender. Add rice; stir to coat with oil.

3) Stir in spinach, a handful at a time, adding more as it wilts. Add broth, salt, and nutmeg. Reduce heat and simmer 7 minutes. Stir in 1/4 c cheese

4) Transfer to prepared baking dish. Cover tightly and bake 15 minutes.

5) Remove from oven and stir in asparagus; sprinkle with remaining 1/4 c cheese. Cover and bake 15 minutes more or until liquid is absorbed.

*Caesar Dressing

*Chalupas (Easy Chicken Chalupas)
1 roasted chicken (about 2 lbs)
8 flour tortillas
2 c reduced-fat shredded cheddar cheese
1 c mild green chili salsa
1 c mild red salsa

1) Preheat oven to 350*. Spray 13 x 9 ovenproof dish with cooking spray

2) Remove skin and bones from chicken, discard. Shred chicken meat (I made the chicken a few days ahead and then just pulled shredded chicken out of the fridge when I needed it )

3) Place 2 tortillas in bottom of prepared dish, overlapping slightly. Layer tortillas with 1 c chicken, 1/2 c cheese, and 1/4 c of each salsa. Repeat layers, ending with cheese and salsas

4) Bake casserole 25 minutes or until bubbly and hot.

*Cheeseburger and Fries Casserole
1 ½ lbs lean ground beef
¾ c chopped green sweet pepper (1 medium)
½ c chopped onion (1 medium)
2 cloves garlic, minced
1 14.5-oz can diced tomatoes, undrained
1 6-oz can tomato paste
1 10.75-oz can condensed cheddar cheese soup
½ c light dairy sour cream
4 c frozen French-fried shoestring potatoes
1 tsp seasoned salt (optional)
Assorted toppers---ketchup, pickle slices, yellow mustard, and/or chopped fresh tomato---all optional

1) Preheat oven to 350*. In a very large skillet, cook beef, sweet pepper, onion, and garlic over medium  heat until meat is brown and veggies are tender. Drain fat; discard. Stir undrained tomatoes and tomato paste into beef mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

2) Spoon beef mixture into the  bottom of an ungreased 2 quart rectangular baking dish. In a medium bowl stir together soup and sour cream; spread over meat mixture into baking dish. Sprinkle potatoes over top of soup mixture. If desired, sprinkle with seasoned salt (I DID NOT add the salt. I never add extra salt to my meals).

3) Bake, uncovered, for 40-45 minutes or until heated through and potatoes are golden. If desired, serve with assorted toppers.

*Cheesy Artichoke & Spinach Dip
1/2 c chopped onion
1/2 c chopped red sweet pepper (I never include this)
2 cloves garlic, minced
1 tblsp olive oil
2 8-oz packages reduced-fat cream cheese (Neufchatel), softened
1 1/2 c finely shredded parmesan or romano cheese
1/4 c milk
1/4 c mayo
1/4 c light dairy sour cream
4 c chopped fresh spinach leaves
1 14 oz can artichoke hearts, drained and chopped

1) Preheat oven to 350. In a large skillet cook onion, sweet pepper, and garlic in hot oil over medium heat until tender, stirring often; set aside to let cool.

2) In a large bowl, stir together cream cheese, parmesan, milk, mayo, and sour cream. Add onion mixture, spinach, and chopped artichoke hearts; stir gently to combine. Spread mixture into a deep 9" pie plate, or a 1 1/2 quart baking dish.

3) Bake about 30 minutes, or until bubbly. Serve with bagel chips, corn tortilla chips, or toasted bread slices.

*Chicken Cacciatore
6 boneless, skinless chicken breast halves
1 jar (28 oz) spaghetti sauce
2 green bell peppers, seeded and cubed
8 oz fresh mushrooms, sliced
1 onion, finely diced
2 tblsp's minced garlic

1) Put chicken in the slow cooker. Top with spaghetti sauce, green bell peppers, mushrooms, onions, and garlic

2) Cover, and cook on low for 7-9 hours

**I served atop pasta, but it's so good you can serve it solo status

*Chicken Corden Bleu Casserole
2 ½ c chopped, cooked chicken
1 (10 oz ) tub Philadelphia Original Cooking Crème
½ lb fresh asparagus spears, cut into 1-inch lengths
4 oz Oscar Mayer Carving Board slow cooked ham, chopped
1 c Kraft Shredded Swiss Cheese, divided
10 Ritz crackers, crushed
1 c hot cooked wild rice

1) Heat oven to 375*

2) Combine first 4 ingredients and ½ c Swiss cheese; spoon into 1 ½ quart casserole dish sprayed with cooking spray. Top with remaining Swiss cheese; cover.

3) Bake 45 minutes, or until heated through. Uncovering and topping with cracker crumbs after 30 minutes.

4) Serve over rice

*Chicken Parmigiana

*Chicken Fajitas

*Chicken with Mushrooms
3 c sliced mushrooms
4 skinless, boneless chicken breast halves
2 eggs, beaten
1 c seasoned breadcrumbs
2 tblsp’s butter
6 oz mozzarella cheese, sliced
¾ c chicken broth

1)Preheat oven to 350

2) Place half of the mushrooms in a 9x13 pan. Dip chicken into beaten eggs, then roll into breadcrumbs

3) In skillet, melt butter over medium heat. Brown both sides of the chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.

4) Bake in preheated oven 30-35 minutes, or until chicken is no longer pink and juices run clear.
Here’s mine

*Chuckwagon BBQ Rice Round-Up
1 lb lean ground beef
1 (6.8 oz)package Rice-A-Roni beef flavor
1 tblsp’s margarine or butter
2 c frozen corn
½ c prepared BBQ sauce
½ c (2 oz) shredded cheese

1) In large skillet, over medium-high heat, brown ground beef until well-cooked. Remove from skillet; drain. Set aside.

2) In same skillet, over medium-high heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown.

3) Slowly stir in 2 ½ c water, corn, and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 15-20 minutes or until rice is tender.

4) Stir in BBQ sauce and ground beef. Sprinkle with cheese. Cover; let stand 3-5 minutes, or until cheese is melted.

*Cinnamon Rolls

*Creamy Chicken with Broccoli
2 tsp’s oil
1 lb boneless, skinless chicken breast halves, cut into bite-size pieces
2 cloves garlic, minced
2 c broccoli florets
1 red pepper, cut into short thin strips
1 (10 oz) tub Philadelphia Original Cooking Crème
2 c hot cooked rotini pasta
2 tblsp’s Kraft grated Parmesan cheese

1) Heat oil in large skillet on medium heat. Add chicken, garlic, and veggies; cook and stir 7-8 minutes or until
chicken is done and veggies are crisp-tender

2) Add cooking creme; cook 2-3 minutes or until heated through, stirring frequently.

3) Stir in pasta. Sprinkle with Parmesan

*Creamy Chocolate Frosting

*Creamy Shrimp and Rice
2 tsp’s olive oil
½ chopped red peppers
½ c chopped onion
1 (6 oz) package sugar snap peas, halved
1 lb frozen, cooked, cleaned medium shrimp, thawed & drained
¼ tsp black pepper
¼ c milk
1 (10 oz) tub Philadelphia Savory Garlic Cooking Crème
2 c hot cooked long-grain white rice

1) Heat oil in large skillet on medium-high heat. Add red peppers and onions; cook and stir 4-5 minutes or until crisp-tender. Stir in peas; cook 3-4 minutes, or until heated through, stirring frequently

2) Add shrimp, black pepper, and milk; cook and stir 3 minutes or until heated through. Add cooking crème; cook and stir 2 minutes.

3) Serve over rice

*Eggplant Parmigiana
2 eggs, beaten
1/4 c milk
Dash garlic powder
Dash onion powder
Dash salt
Dash black pepper
1 large eggplant, cut into 1/2-inch thick slices
1/2 c seasoned dry breadcrumbs
Vegetable oil for frying
1 jar, about 26 oz, spaghetti sauce
4 c (16 oz) shredded mozzarella cheese
2 1/2 c (10 oz) shredded Swiss cheese
1/4 c grated Parmesan cheese
1/4 c grated Romano cheese

1) Preheat oven to 350. Combine eggs, milk, garlic powder, onion powder, salt, and pepper in shallow bowl. Dip eggplant into egg mixture; coat in breadcrumbs.

2) Add enough oil to large skillet to cover bottom by 1/4". Heat over medium-high heat. Brown eggplant in batches on both sides; drain on paper towels (I drained on a towel). Cover bottom of 13x9 inch baking dish with 2 to 3 tablespoons spaghetti sauce. Layer 1/2 of eggplant, 1/2 of mozzarella cheese, 1/2 of Swiss cheese, and 1/2 of the spaghetti sauce. Repeat layers. Sprinkle with Parmesan and Romano cheeses.

3) Bake 30 minutes or until heated through and cheeses are melted.

*Evaporated Milk Substitute
I made this because I was halfway through making something and realized I didn’t have any evaporated milk. Works perfectly!

*Fettucine alla Carbonara
16 oz package dried fettucine
8 slices bacon
4 oz sliced prosciutto
2 tblsp’s finely chopped onion
¾ c unsalted butter
1/3 c dry white wine
½ c whipping cream
½ c milk
½ c grated Parmesan cheese
1 tblsp snipped fresh parsley
Black pepper

1) In a large pot, cook pasta according to package directions, drain. Return pasta to pan, keep warm

2) Meanwhile, for sauce, in a large skillet, cook bacon over medium heat until crisp. Drain well on paper towels; coarsely crumble bacon and set aside. Chop the prosciutto into ½ in pieces, set aside.

3) In a medium saucepan, cook onion in hot butter over medium heat for 4 minutes or until tender. Add prosciutto. Cook and stir over medium heat for 3 minutes. Remove pan from heat. Carefully add wine.

4) Return saucepan to heat and bring mixture to boiling. Boil gently, uncovered, for 5 minutes. Stir in the bacon, cream, and milk; bring to boiling. Boil gently, uncovered, for 5 minutes.

5) Stir in ¼ c of the Parmesan and the parsley. Immediately pour sauce over pasta, stirring gently to coat. Sprinkle each serving with remaining cheese. Season to taste with pepper. Serve immediately.

*Funnel Cake

*Glaze (that I used for the cinnamon rolls)

*The Pioneer Woman's Green Beans

*Hamburger Cheese Bake
1 (16 oz) package pasta
1 lb lean ground beef
½ c chopped onion
2 (8oz) cans tomato sauce
1 tsp white sugar
¾ tsp salt
¼ tsp minced garlic
¼ tsp ground black pepper
1 (8oz) container cottage cheese
¼ c sour cream
1 (8oz) package cream cheese, softened
1/3 c chopped green onions
1/3 c chopped green bell pepper
¼ c grated Parmesan cheese.

1) In a large pot, cook with boiling salted water cook pasta until al dente. Drain

2) Meanwhile, in a large skillet over medium heat cook ground beef and chopped onions until brown. Stir in tomato sauce, sugar, salt, garlic and pepper. Remove from heat.

3) In a large bowl, combine the cottage cheese, sour cream, softened cream cheese, green onion, and green bell pepper

4) To assemble, in a greased 11x7x1 ½” baking dish, spread half of the cooked and drained pasta. Top with half of the meat mixture. Cover with cheese mixture and remaining noodles and meat sauce. Sprinkle with grated Parmesan cheese.

5) Bake in a preheated 350* oven for 30 minutes. Let stand 10 minutes before serving.

*Herb Cheese Twists
2 tblsp’s butter or margarine
¼  c grated Parmesan cheese
1 tsp dried parsley flakes
1 tsp dried basil leaves
1 can (7 ½ oz) refrigerated buttermilk biscuits
1) Preheat oven to 400*. Microwave butter in small bowl at MEDIUM (50% power) just until melted; cool slightly. Stir in cheese, parsley, and basil. Set aside.
2) Pat each biscuit into 5 x 2 rectangle. Spread 1 tsp butter mixture on each rectangle; cut each in half lengthwise. Twist each strip 3 or 4 times. Place on lightly greased baking sheet. Bake 8-10 minutes or until golden brown.

*Homemade Pasta
2 1/3c all purpose flour
1/2 tsp salt
2 eggs, lightly beaten
1/3 c water
1 tsp vegetable or olive oil (I use olive)
all purpose flour

Food processor directions--
Place steel blade in food processor. All all of the flour, salt, and eggs to the food processor. Cover; Process until mixture forms fine crumbs, about the consistency of cornmeal. . With processor running, slowly pour the water and oil through the feed tube. Continue processing just until dough forms a ball. Transfer dough to a lightly floured surface. Cover; let dough rest for 10 minutes. Divide dough into 4 equal portions.

-On a lightly floured surface, roll each portion into a 12-inch square about 1/16 inch thick. Lightly dust both sides of squares with additional flour. Let stand, uncovered, about 20 minutes; cut as desired. If using a pasta machine, pass each portion through machine per manufacturer's directions. Let stand, cut as desired.
*Light, flaky biscuits (which can be used instead of buttermilk, refrigerated biscuits in many recipes!)
3 c all-purpose flour
1 tblsp baking powder
1 tblsp sugar
1 tsp salt
¾ tsp cream of tartar
¾ c butter, cut up, or ½ c butter and ¼ c shortening
1 c milk

1) Preheat oven to 450*. In a large bowl, combine flour, baking powder, sugar, salt, and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until mixture is moistened.

2) Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until ¾ in thick. Cut dough with a floured 2 ½ in rouch cutter; reroll scraps as necessary; dip cutter into flour between cuts.

3) Place dough circles 1 in apart on an ungreased baking sheet. Bake for 10-14 minutes or until golden brown. Remove biscuits from baking sheet and serve warm.

1 container (16 oz) ricotta cheese
2 cups (8 oz) shredded mozzarella cheese
½ c cottage cheese
2 tblsp’s grated Parmesan cheese
2 eggs, beaten
½ tsp minced garlic
Salt and black pepper
1 package (8 oz) uncooked manicotti shells
1 lb ground beef
1 jar (26 oz) spaghetti sauce
2 cups water

1) Combine ricotta cheese, mozzarella cheese, cottage cheese, Parmesan cheese, eggs, and garlic in a large bowl; mix well. Season with salt and pepper

2) Stuff mixture into uncooked manicotti shells, using narrow rubber spatula. Place filled shells in 13x9 baking dish. Preheat oven to 375*

3) Cook ground beef in large skillet over medium-high heat until no longer pink, stirring to separate. Drain excess fat. Stir in spaghetti sauce and water (mixture will be thin). Pour sauce over filled manicotti shells.

4) Cover with foil; bake 1 hour or until sauce has thickened and shells are tender.

*Mexican Shredded Roast

*Mexican Taco Quiche
5 eggs, beaten
2 c milk
1 (8 oz) jar chunky salsa
½ green bell pepper, chopped
½ onion, chopped
1 (16 oz) package shredded Mexican-style cheese blend
Salt and black pepper to taste
1 lb ground beef
1 (1 oz) packet taco seasoning mix
1 9 in unbaked deep dish pie crust

1) Preheat oven to 400*. Whisk together the eggs, milk, salsa, bell pepper, onion, and cheese in a bowl. Season with salt and pepper to taste. Set aside.

2) Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 8-10 minutes. Drain and discard any excess grease. Stir in taco seasoning, then spread the meat mixture into the pie crust. Pour the egg mixture over the beef

3) Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 45minutes-1 hour. Cool for 10 minutes before serving warm.
*Monkey Bread
4 cans buttermilk refrigerated biscuits
1 ¾ c sugar
1 ½ sticks (3/4 c) butter or margarine
1 ½ tblsp’s cinnamon
Quarter biscuits and shake them, 8 at a time, in a bag with ¾ c sugar and all the cinnamon. Put biscuits into a greased bundt pan. Bring remaining 1 c sugar and all the butter to a boil. Pour over the biscuits. Bake at 350* for 45 minutes. Remove from pan immediately and let cool


*Pineapple Chicken and Sweet Potatoes
2/3 c plus 3 tblsp’s all purpose flour, divided
1 tsp salt
1 tsp ground nutmeg
½ tsp ground cinnamon
1/8 tsp onion powder
1/8 tsp black pepper
6 chicken breasts
3 sweet potatoes, peeled and sliced
1 can (10 ¾ oz) condensed cream of chicken soup, undiluted
½ c pineapple juice
¼ lb mushrooms, sliced
2 tsp’s packed light brown sugar
½ tsp grated orange peel  (I didn’t include this)
Hot cooked rice
1) Combine 2/3 c flour, salt, nutmeg, cinnamon, onion powder, and black pepper in large bowl. Thoroughly coat chicken in flour mixture. Place sweet potatoes on bottom of slow cooker. Top with chicken.
2) Combine soup, pineapple juice, mushrooms, remaining 3 tblsp’s flour, brown sugar, & orange peel in medium bowl; stir well. Pour soup mixture into slow cooker.
3) Cover; cook on LOW 8-10 hours or on HIGH 3-4 hours. Serve chicken and sauce over rice.

*Pizza Pie Meatloaf
2 lbs ground beef
1 ½ c shredded mozzarella cheese, divided
½ c unseasoned dry breadcrumbs
1 c tomato sauce, divided
¼ c grated Parmesan cheese
¼ c French’s Worcestershire sauce
1 tblsp dried oregano leaves
1 1/3 c French’s French Fried Onions

1) Preheat oven to 350*. Combine beef, ½ c mozzarella, breadcrumbs, ½ c tomato sauce, Parmesan cheese, Worcestershire, and oregano in large bowl; stir with fork until well blended.

2) Place meat mixture into round pizza pan with edge or pie plate and shape into 9 x 1 inch round. Bake 35 minutes or until no longer pink in center and internal temp reads 160*. Drain fat.

3) Top with remaining mozzarella cheese, tomato sauce, and French Fried Onions. Bake 5 minutes or until cheese is melted and onions are golden. Cut into wedges to serve

*Red Robin's Honey Mustard Poppy Seed Dressing

*Salsa Chicken

*Slow Cooker Casserole
1/2 c butter
1 (16 oz) package frozed mixed veggies, thawed
2 (10.75 oz) cans condensed cream of chicken soup
2 (10.75 oz) cans condensed cream of mushroom soup
3 tsp's garlic powder
3 tsp's onion powder
3 (3 oz) packaged chicken flavored ramen noodles
6 skinless, boneless chicken breast halves, cut into bite size pieces

1) Cut butter into small chunks and put in bottom of slow cooker. Add the vegetables, cream of chicken soups and cream of mushroom soups. Stir. Sprinkle with the garlic powder, onion powder, and seasoning packets from ramen noodle packages. Put chicken pieces in slow cooker. Cover and cook 6 hours on LOW.

2) Break each ramen noodle packet into quarters. Put noodles in slow cooker and stir to cover noodles. Cook 1 hour on HIGH. Reduce heat and let simmer until ready to serve.

*Slow Cooker Chili

*Slow Cooker Chicken and Rice
3 cans (10 ¾ oz each) condensed cream of chicken soup, undiluted
2 c uncooked, instant rice
1 c water
1 lb boneless, skinless chicken breasts or chicken breast tenders
½ tsp salt
¼ tsp black pepper
¼ tsp paprika
½ c diced celery

Combine soup, rice, and water in slow cooker. Add chicken; sprinkle with salt, pepper, and paprika. Sprinkle celery over chicken. Cover; cook on LOW 6-8 hours or HIGH 3-4 hours.

*Slow Cooker Ribs

*Sweet Potato Pie
1 c mashed sweet potatoes
2 c sugar
3 eggs
1 stick butter melted
1 small can evaporated milk
1 tsp vanilla
1 unbaked 9” pie shell

Blend potatoes & sugar with mixer. Add eggs, 1 at a time, beating after each egg. Add butter, milk, and vanilla and pour into shell. Bake at 350* for 40-45 minutes


*Vermicelli with Sausage and Spinach
1 lb cooked, smoked sausage, halve lengthwise and cut into 1/2” pieces
¾ chopped onion (1 large)
2 large cloves garlic, chopped
2 tsp’s olive oil
2 14-oz cans reduced-sodium chicken broth
¼ c water
8 oz packaged, dried vermicelli or angel hair pasta, broken in half
1 9-oz package fresh prewashed baby spinach
¼ tsp black pepper
1/3 c whipping cream

1) In a 4-quart dutch oven, cook sausage, onion, and garlic in hot oil over medium-high heat until sausage is lightly browned and onion is tender

2) Add broth and water to Dutch oven; bring to boiling. Add pasta; cook for 3 minutes, stirring frequently. Add spinach and pepper; cook about 1 minute more or until spinach wilts. Stir in cream. Serve immediately

*Yankee Pot Roast
1 beef chuck pot roast (2 ½ lbs)
Salt & black pepper
3 medium baking potatoes (about 1 lb), unpeeled and cut into quarters
2 large carrots, cut into ¾ inch slices
2 ribs celery, cut into ¾ inch slices
1 medium onion, sliced
1 large parsnip, cut into ¾ inch slices (I didn’t add this)
2 bay leaves (I didn’t add this either)
1 tsp dried rosemary
½ tsp dried thyme leaves
½ c reduced-sodium beef broth

1) Trim excess fat from meat and discard. Cut meat into serving-size pieces; sprinkle with salt and pepper.

2) Combine veggies, bay leaves, rosemary, and thyme in slow cooker. Place beef over veggies. Pour broth over beef. Cover; cook on LOW 8 ½- 9 hours or until beef is fork tender.

3) Remove beef to serving platter. Arrange veggies around beef. Remove and discard bay leaves.