Apple Brown Betty

Apple Brown Betty

  

  

            

      Ingredients

 6 large Braeburn or Granny Smith apples, cored, 

 peeled, and sliced

 3 cups very coarse bread crumbs, toasted

 1/2 cup unsalted butter, melted

 1/2 cup white sugar

 1/2 cup firmly packed brown sugar

 1/2 teaspoon ground cinnamon

 1/4 teaspoon ground nutmeg

 1/8 teaspoon salt

 Vanilla ice cream                       

 Directions

 1. Place the apples in a lightly greased medium slow cooker. 

 2. In a large mixing bowl gently toss together the bread crumbs, 

butter, white sugar, brown sugar, cinnamon, nutmeg, and salt. 

Evenly spread over the apple slices.

 3. Cover and cook on low for 3 to 4 hours. Uncover and let stand 

for 15 minutes before serving warm with scoops of vanilla ice cream.

Three-Bean Chili

Three-Bean Chili

  

  

            

      Ingredients

 1 Lb ground round 

 1 Lb seasoned country sausage  

 10-12 slices bacon 

 1 (16-ounce) can garbanzo beans

 1 (16-ounce) can pinto beans 

 1 (16-ounce) can kidney beans 

 6 cups chopped ripe tomatoes 

 1 large onion, chopped 

 1 red bell pepper, seeded and chopped

 4 cloves garlic, minced 

 1 hot chile pepper, seeded and minced 

 1 cup red wine 

 1/2 cup Worcestershire sauce 

 2-3 teaspoons chili powder or more to taste 

 2 teaspoons dry mustard 

 2 teaspoons celery seeds 

 salt and ground black pepper to taste                      

 Directions

 1. In a stovetop Dutch oven brown the bacon. Drain and set aside.

 2. Brown the beef in the bacon drippings. Drain and set aside. Cut 

the sausage into wheels, brown, drain, and set aside. Pour off most 

of the drippings left in the pot, leaving about 1 tablespoon.

 3. Sauté the onion, bell pepper, chile pepper, and garlic for 3 or 4 

minutes, stirring as you go with a wooden spoon. Add the chili powder 

and other spices. Stir in the wine and Worcestershire sauce. Add 

the tomatoes and simmer for 10 minutes. 

 4. Add the beef, sausage, and crumbled bacon. Bring to a boil, 

reduce the heat to very low, cover, and simmer for at least 30 minutes.

 5. Stir in the beans, along with the liquid from the cans, and bring to 

a new boil. Reduce the heat, cover, and simmer for an hour, stirring 

from time to time and adding a little water if needed. Serve hot.

Avocado and Blueberry Smoothie

Avocado and Blueberry Smoothie

  

  

            

      Ingredients

 1/2 cup ice cubes

 1 1/2 cups peach nectar 

 1/2 tsp ground cinnamon

 1 tsp vanilla extract

 1/2 large, ripe avocado, peeled, seeded, cut in small chunks

 1 cup fresh blueberries, well-drained

 3/4 cup nonfat vanilla                      

 Directions

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

Onion Soup with Mushrooms

Onion Soup with Mushrooms

  

  

            

      Ingredients

 3 cups thinly sliced onions 

 1 1/2 cups thinly sliced leeks 

 1/2 cup chopped green onions

 1 tablespoon butter

 1 teaspoon sugar 

 2 cups sliced mushrooms 

 6 1/2 cups reduced-sodium fat-free chicken broth 

 Salt and pepper, to taste                      

 Directions

 1. Cook onions, leeks, and shallots in butter in large saucepan,

 covered, over medium-low heat until onions are softened, about 

15 minutes.

 2. Stir in sugar; cook, uncovered, until onion mixture is 

golden, about 12-15 minutes.

 3. Stir in mushrooms; cook over medium heat until tender, 

about 5 minutes. Add broth and heat to boiling; reduce heat 

and simmer, uncovered, 15 minutes. 

 4. Season to taste with salt and pepper. 

Bacon-Wrapped Shrimp

Bacon-Wrapped Shrimp 

  

  

            

      Ingredients

 10 Medium Shrimp

 10 Bacon strips

 1 Jalapeño Pepper

 1/2 Cup Italian Dressing

 1 Whole Green Onion

 2 Lemon Wedges                     

 Directions

 1. Slice Jalapeño pepper in small strips. Slice shrimp down the 

back to butterfly. Place one pepper in the back of the shrimp, 

wrap with a slice of bacon and skewer with a toothpick.

 2. Place bacon-wrapped shrimp in a container, pour Italian dressing 

over the top, seal and place in refrigerator to marinate for 1 hour.

 3. When ready to cook, place shrimp on grill for 2-3 minutes or in 

oven for 3-4 minutes. Flip and repeat until both shrimp and bacon 

are done and the bacon is black on the edges. 

Garnish with lemon wedges

Homemade Steak Sauce

Homemade Steak Sauce   

  

            

      Ingredients

 1 (6-ounce) can tomato paste

 1/4 cup apple cider vinegar

 1/4 cup white vinegar

 2 teaspoons brown sugar

 2 tablespoons raisins

 1 teaspoon grated orange zest

 2 tablespoons freshly squeezed orange juice

 1 teaspoon Worcestershire sauce

 1/2 teaspoon salt

 1/4 teaspoon garlic powder

 1/4 teaspoon onion powder

 1/4 teaspoon allspice 

 1/4 teaspoon mustard powder                     

 Directions

 1. In a small saucepan, heat the tomato paste over 

medium-low heat, stirring frequently, until it darkens slightly, 

about 3 to 6 minutes.

 2. Add the apple cider vinegar, white vinegar, brown sugar,

 raisins, orange zest, orange juice, Worcestershire sauce, salt, 

garlic powder, onion powder, allspice, and mustard powder. 

Stir until combined.

 3. Simmer uncovered, over low heat stirring occasionally 

for 15 to 20 minutes.

 4. Let cool for about 5 minutes, then puree with a blender. 

 Makes about 8 oz.

 Can be keep in the refrigerator for up to 1 month.

Peach Strawberry Smoothie

Peach Strawberry Smoothie 

  

  

            

      Ingredients

 1 fresh peach, sliced 

 1/4 cup frozen sliced strawberries 

 3/4 cup vanilla-flavored soy milk 

 1/2 cup scoop vanilla ice cream                     

 Directions

1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.