Oatmeal Cranberry White Chocolate Cookie

2/3 cup butter or margarine, softened


2/3 cup brown sugar

2 large eggs

1 1/2 cups old-fashioned oats

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries

2/3 cup white chocolate chunks or chips

Preheat oven to 375ºF. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Makes approximately 2 1/2 dozen cookies.



recipe source: Ocean Spray

monster Marsh-Mellow

1/4 cup green melting wafers


1 cup orange melting wafers

1 cup purple melting wafers

Lollipop sticks

24 large marshmallows

Sprinkles, candy corn, and candy icing decorations

1/4 cup chocolate chips, melted

Place melting wafers in separate small bowls. Microwave for 15-second intervals, stirring in between, until melted. Insert one end of lollipop sticks into melted green wafers. Push green-colored end of each stick into a marshmallow. Let set 3 minutes. Dunk marshmallows into orange or purple melted wafers, shaking off any excess coating. Place on a sheet of wax paper, and top with assorted sprinkles or decorations.
To make faces, place melted chocolate in a resealable plastic bag, and snip off one tiny corner. Pipe face designs onto marshmallows.



Recipe Source : Parents

Apple Pie Cake

5 large apples, peeled, cored and thinly sliced


1 tsp. lemon juice

3/4 c. sugar

1/4 c. butter

1 egg, beaten

1/2 c. sifted plain flour

1/2 t. baking powder

1/8 t. salt

Place apples in well greased 10" pie pan; sprinkle with lemon juice; cover with 1/4 c. sugar.
Cream together butter and remaining 1/2 cup sugar; add egg and mix.
Sift together flour, baking powder and salt; mix with creamed mixture. Spread over fruit.
Bake in moderate oven (350*) for 45 minutes.
Serve hot or cold, with thin custard sauce or whipped cream.

recipe source: Carolina Living

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whatever goes wednesday

Candy Corn Cake

One of my favorite things about Halloween since I was a kid was the candy corn. Now days you can find more flavors of candy corn than there was years ago but I still prefer the original. This halloween cake inspired by candy corn is one that I find very fun

Cake:


1/2 cup plus
2 Tbsp. all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
8 tablespoons (1 stick) unsalted butter, at room temperature
 3/4 cup sugar

Frosting:

3/4 cup vegetable shortening
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 teaspoon vanilla extract
6 cups confectioners' sugar
6 tablespoons milk
Yellow and orange food coloring
Orange sprinkles, optional

Make cake:
Preheat oven to 350ºF. Grease a 9-inch round cake pan; line with parchment paper. Grease parchment. Lightly coat bottom and sides of pan with flour, knocking out excess. In a bowl, whisk flour, baking powder and salt. In a separate bowl, whisk milk, eggs and vanilla. Using an electric mixer on medium-high speed, beat butter and sugar until light, about 2 minutes. Lower mixer speed; beat in half of flour mixture. Beat in milk mixture, then remaining flour mixture. Increase mixer speed to medium-high; beat just until smooth. Scrape batter into pan; smooth top. Bake until cake is light golden and starts to pull away from sides of pan, about 25 minutes. Cool in pan on wire rack for 15 minutes. Invert onto rack, peel away parchment, turn cake right side up and cool completely. Cut into 12 wedges. Place wedges on a parchment-lined baking sheet; freeze for 30 minutes.

Make frosting:
Using an electric mixer on medium speed, beat shortening, butter and vanilla. Add confectioners' sugar, 1 cup at a time, beating well after each addition. Add milk; beat until frosting is fluffy. Reserve 1 cup of icing in a small bowl. Divide remaining icing between 2 medium bowls and tint 1 bowl with yellow food coloring and 1 with orange. Working with 1 wedge at a time, leaving remaining cake wedges in freezer, frost pointed end with white icing, middle portion with yellow icing, and outer portion with orange icing. Repeat with remaining cake wedges and frosting. Press sprinkles on outside of wedges, if desired. Chill until ready to serve.

recipe source : All You OCTOBER 2010







Creations By Kara Create and Share Show and Tell Wednesday Things I Have Done Thursday

Chicken and Kiwi Tacos

1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper
8 ounces skinless, boneless chicken breast halves
1 teaspoon cooking oil
 6 taco shells
1 cup shredded romaine lettuce
 1/2 cup shredded Monterey Jack cheese or pepper Jack cheese (2 ounces)
3 kiwifruit, peeled and chopped
1 small tomato, chopped
1 tablespoon lime or lemon juice




How to Make Tacos Learning how to make a taco is as easy as learning how to make a sandwich. In fact, in Mexico, the two words are practically synonymous: "taco" simply means a tortilla wrapped around a filling, and ...Directions

1Combine cumin, salt, and red pepper in a small bowl. Brush chicken breasts with oil. Rub brushed chicken breasts with cumin mixture. Place each breast half between 2 pieces of plastic wrap; gently pound with a meat mallet to 1/2 inch thickness.2Place chicken on the lightly oiled rack of an uncovered grill directly over medium-high heat. Grill for 6 to 8 minutes or until an instant-read thermometer registers 170 degree F and juices run clear, turning once. Remove chicken; set aside until cool enough to handle. Meanwhile, if using purchased taco shells heat shells according to the package directions.3Cut chicken into thin strips and arrange in taco shells. Top with lettuce and cheese. Toss together chopped kiwifruit, tomato, and lime or lemon juice in a small bowl. Sprinkle atop tacos. Makes 6 tacos.
 
recipe source here

Harvest Pot Pies

3 large boneless, skinless chicken breasts, chopped into bite size pieces


3 small pie pumpkins

1 large Yukon gold potato, peeled and cubed

2 large carrots, peeled and chopped

½ Vidalia onion, (bought preminced)

8 oz container white mushrooms, (bought sliced and prewashed)

6 oz bag sweet green peas, frozen

1 ½ cup chicken broth

1 ½ cup 1 percent Lactaid milk

2-3 tbsp cornstarch

3 tbsp Tarragon (fresh)

3 tbsp olive oil

Small package frozen puff pasty sheets/squares

Salt and white pepper to taste

Parsley, chopped for garnish

Preheat oven to 375 degrees. Cut a large circle around top of pumpkins and remove top with stem. Set top aside. Scoop out seeds and clean and spread seeds on baking pan. Set aside. Roast pumpkins upside down on baking sheets in oven for 15-20 minutes. Take out puff pastry to defrost. Toss chopped carrots and pumpkins with olive oil and salt and pepper and spread on baking pan and roast for 15 minutes. Heat sauté pan with 1 tbsp olive oil, and sauté mushrooms and onions until caramelized. Season with salt/pepper. Season chicken wih salt, pepper and 1 tbsp tarragon and cook in another pan with olive oil . Heat broth until boiling. Mix cornstarch and 1 cup Lactaid milk in a container and then slowly whisk into broth. Add remaining Lactaid, stirring constantly. Add tarragon, salt and pepper and cook until thickened. Add roasted veggies, chicken, and onion mixture to soup base. Remove pumpkins from oven, turn right side up, and fill with soup. Return to oven and cook for 10 minutes. Bake pumpkin seeds and pumpkin tops in over for 15 minutes. Take pumpkins out, add puff pastry sheets on top of each pumpkin and return to oven for 15-20 minutes. Remove, place on plate, garnish with toasted seeds and the pumpkin stem ‘lid’ on the side.



recipe source : Circle of Moms

A Guest Post : Leaving Hometown

Leaving Hometown

Thanks for the guest post by Jonathan Curtis



My greatest fear for the last four years has been the thought of leaving home! All the people that I love and have grown up with are so close to me but now that I’m moving I feel like all my fears have been realized. My mom is going to constantly worry about my safety and I know my dad will keep randomly calling me to make sure my car is running smoothly. I hope that this change is going to be for the better but I just don’t know how I am going to muster up the courage to leave this town that I’ve known for so long. This new job is something I can’t pass up though, I just couldn’t turn it down and with the economy at such a low point any job is great job. My good friend who I grew up with made the same move a year ago and he sent me an email the other day giving me advice about what to do when I move and how that transition will work. The best advice I think he gave was getting a security system installed in my house which is something I had never thought about in the past but after going to this website www.TotalAlarmSystems.com and learning about how to make my house more secure.

TailGate Party Food : Sesame Chicken Wings

1/2 cup soy sauce

1/3 cup water

1/4 cup sugar

2 tbsp. sesame oil

4 green onions with tops, sliced

1/2 medium onion, sliced

2 garlic cloves, minced

1 tbsp. sesame seeds

Dash pepper

2 1/2 lb. chicken wings

In a glass bowl, mix the first nine ingredients. Add chicken wings; coat well. Cover and refrigerate 2-3 hours or overnight, stirring occasionally. Remove chicken to a shallow rack in a baking pan; discard marinade. Bake, uncovered, at 350 degrees for 30 minutes. Turn and bake about 20 minutes longer or until tender

recipe source: here

I love this

find recipe here

With everyone back to school and back to work the evening meal prep may be a bit overwhelming. Why not put that crock-pot to work for you in those rushed moments? This is a delicious recipe you may want to try

1 large onion, thinly sliced
3 to 4 pounds bone-in chicken thighs
Two 6-ounce cans tomato paste
Two 4-ounce cans sliced mushrooms
1 green bell pepper, seeded and finely chopped
2 to 4 cloves garlic, minced
2 teaspoons dried oregano
1 tablespoon sweet paprika
1 teaspoon dried basil
1/2 teaspoon celery powder
2 tablespoons brown sugar
1 teaspoon salt, or more to taste
1/2 cup dry white wine or chicken broth
3 tablespoons olive oil
1 teaspoon crushed red pepper (optional)

Layer onion over bottom of a 4- to 6-quart slow cooker. Add chicken pieces to cooker. Combine next 12 ingredients and red pepper, if using; pour over chicken in cooker. Cover and cook on Low 7 to 9 hours or on High 3 to 4 hours. Serve over pasta or rice.

Mary Ostyn, Family Feasts for $75 a Week, Oxmoor House 2009

Easy Pierogi Casserole

9 lasagna noodles, uncooked


4 cups hot mashed potatoes

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread

6 green onions, thinly sliced

1 pkg. (3 oz.) OSCAR MAYER Real Bacon Bits, divided

2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

HEAT oven to 375°F. COOK noodles as directed on package, omitting salt. Meanwhile, combine potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup Cheddar. PLACE 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and Cheddar; cover. BAKE 30 min. or until heated through. Uncover; bake 3 to 5 min. or until cheese is lightly browned. Let stand 10 min. before cutting to serve. 

recipe source : Kraft

Clam Bake

Its harvest season here where we are and yet the weather still offers a lovely warm day to enjoy. Often we gather with friends and have a feast of sorts. This delicious clam bake from rachael ray would make a nice offering to share with friends.

Popular Searches: 30-minute meals Halloween fast recipes healthy snack recipes make-ahead meals burger recipes party decorating eggplant lasagna turkey meatballs spinach artichoke dip taco recipes fish sticks budget recipes More Rachael Links: rachaelray.com rachaelrayshow.com


You Might Like: More seafood recipes Grilled Shrimp Sandwich Shrimp in Coconut Curry Spanish Rice with Shrimp You Might Also Like: More main dish recipesPepita-Crusted Pork Mashed Potato Pizza Roasted Vegetable Mini Meatloaves Home > Recipes > Magazine Recipes > 30-Minute Meals > Paella-Style Quick Clam Bake Paella-Style Quick Clam Bake

August 2011





John Kernick enlarge

E-mail Print Share By: Rachael Ray

From: 30-Minute Meals »



I love corn on the cob. There’s a picture of me in a family album: Asleep in my high chair, I have a firm grip on a gnawed-tothe- core corncob. I loved the sweet taste of corn so much that I cried if my mother took away the cob, the kernels long gone—a toddler’s unfit teething toy. I turn 43 this month, and I try not to throw such fits when summer’s gold rush of corn runs out.

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Fast Ideas

4 Servings

15 900 915 IngredientsRICE:2 1/2 cups chicken stockA generous pinch saffron threads (about 24)2 tbsp. butter1/2 cup broken thin spaghetti or orzo pasta1 cup organic white rice1 plum tomato, seeded and choppedCLAMS AND CORN:2 tbsp. EVOO1/2 lb. cured chorizo, casings removed and meat diced 1/2 inch thick2 large ears corn, shucked and cut into 4 pieces each1 fresno or long hot red chile pepper, thinly sliced4 cloves garlic, thinly sliced1/2 cup crisp beer or dry white wine4 lbs. littleneck or manila clams (about 12 clams per person), scrubbedA generous handful cilantro or flat-leaf parsley, choppedDirections:1.In a medium saucepan, heat the stock and saffron together to steep the saffron threads, about 5 minutes.







2.In a medium pot, melt the butter over medium heat. Add the pasta and brown until nutty and fragrant. Stir in the rice, then stir in the tomato and saffron stock and bring to a boil. Lower the heat, cover and simmer until tender, 16 to 18 minutes.







3.Meanwhile, in a dutch oven with a tight-fitting lid, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the chorizo and brown for a couple of minutes. Stir in the corn, chile pepper and garlic.







4.Add the beer (or wine) and clams; scatter the cilantro (or parsley) on top. Cover the pan and cook until the clams open, 7 to 10 minutes. Discard any unopened clams. Stir to combine the sauce. Serve the pasta and rice in shallow bowls, topped with the clams, corn and sauce

Pumpkin Muffins

Pumpkin Muffins

2 1/4 cups plain flour

2 1/2 teaspoons baking powder                                        

2 teaspoons pumpkin-pie spice

3/4 teaspoon salt

1 cup milk

3/4 cup solid-pack pumpkin

1/2 cup packet brown sugar

4 tablespoons margarine or butter, melted

2 teaspoons vanilla extract

2 eggs

1/2 cup pecans, toasted and chopped

Preheat oven to 200 degrees Celsius. Grease twelve muffin-pan cups. In a large bowl, combine flour, baking powder, pumpkin-pie spice, and salt. In a medium bowl, whisk, milk, pumpkin, brown sugar, melted margarine or butter, vanilla, and eggs until blended Pour into flour mixture and stir until just moistened. Spoon into muffin-pan cups. Sprinkle tops with chopped pecans. Bake 25 to 30 minutes, check with a toothpick to see if center of muffin comes out clean. Immediately remove from pan. Serve warm or cool completely on wire rack may be reheated.


recipe source: Jack O Lanterns

Win Cute Skirt From Etsy Shop

I have a precious little girl in mind when I entered this giveaway. I am a bit partial and because the skirt is so beautiful I just knew that my little Princess would look great in it. Would you like to enter the giveaway as well? You can do this by heading over to Mom A Logues blog The etsy shop sponsoring the giveaway is Bodhi Handmade The giveaway ends September 28, 2011

1. It is officially fall here in North America...I realize not everyone who participates in the Hodgepodge lives in North America but if you do, what's your favorite memory of Summer 2011? If you're not in North America, what's your favorite memory of the season just ending on your side of the world?


well the best was the fireworks because of the excitement in childrens eyes

2. Your favorite nut? You know I mean the edible kind, right?

pecan

3. What activity puts your sense of balance to the test?

closing my eyes and trying to walk it seems we are not doing such great

4. How would you describe your sense of humor?

pretty good I find humor in life

5. September 28th is National Ask a Stupid Question Day...what's your stupid question?

Wow a stupid question my guide line is there is never a stupid question it is just stupid not to answer questions

6. Roller skates~hula hoop~jump rope...which activity would you most enjoy? Yes, you have to choose.

hiking is my favorite the other three I am not so good at

7. What's your most sentimental possession?

my teddy bear as a child, a wedding picture of my mom and dad, my marriage certificate so many other things

8. Insert your own random thought here.
 
Live life we are only here once and we should enjoy it
 
 

Good Food For Hungry Men

One thing that my hubby and brother in law love to do is spend time doing things outside. Another thing they both have in common is the ability to eat. They each have their favorite but I can easily say that whatever they are eating will not last long. This recipe from Cooking.com could easily put a smile on their faces.

For the Stew:


1 cup julienned carrots

1 cup thinly sliced onion

2 garlic cloves, minced

2 teaspoons olive oil or canola oil

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1 tablespoon all-purpose flour

1/4 cup water

3 tablespoons white wine or chicken broth

1 cup (8 ounces) fat-free plain yogurt

1 cup fresh or frozen peas

1/4 teaspoon each curry powder, salt, pepper, ground cumin and ginger



For the Biscuits:

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

4 1/2 teaspoons cold butter or stick margarine

1/2 cup fat-free plain yogurt

1 1/2 teaspoons dried parsley flakes







You May Also Like Chicken Chili Lasagna See More Similar Recipes »



DIRECTIONS In a large nonstick skillet, saute the carrots, onion and garlic in oil until tender. Add chicken; cook and stir for 5 minutes. Combine the flour, water and wine or broth until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in yogurt, peas and seasonings. Transfer to a shallow 1-1/2-qt. baking dish coated with nonstick cooking spray; keep warm.





For biscuits, combine flour, baking powder, baking soda and salt in a bowl. Cut in butter until crumbly. Stir in yogurt and parsley. Drop eight mounds over warm chicken mixture. Bake, uncovered, at 350 degrees F for 25-35 minutes or until biscuits are golden brown and stew bubbles around the edges.

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Color Carnival

1. What is your Zodiac sign?


2. Name 3 things that are always in your purse besides your wallet.

3. Which magazines do you look at the most?

4. Do you pluck or get your eyebrows waxed?

5. How often do you go grocery shopping?



1. virgo
2. ink pen, gum, notebook paper
3. all you, womans day,
4. nope
5. once a week
 
share your answers at

All Is At Peace Now But It Wasn't Always That Way

Have you read about the Rebel Flag on the Yahoo news today? If not you may read it here Recently while visiting a family grave site we took a bit of a walk and came upon a couple of civil war veteran graves. As in the war they were side by side and each had their respective flags waving. So here in the hills of southern Illinois the history is being remembered While I think this is a moment of family pride and a way to remember those that served in a manner they would be proud. I was wondering what you thought???

Sparkle Bee AM/FM Stereo Alarm Clock Radio with CD Player Review

Looking for a fun way to get up at that early hour? Want to add a bit of a fun to a room in your home?  do you have fond feelings for Ms. Kitty? Love the color pink? Well the Spectra Hello Kitty AM/FM Stereo Alarm Clock Radio with CD Player would be a gift that you or someone that you know would love. This fun spirited clock offers a chance to enjoy your music and provides time when ever needed. I love the fact that it offers a CD player as well as a radio so that all your music needs can be met. Don't like that buzz that alarm clocks offer when rising in the morning ( I actually hate it) the great thing about this clock is that it offers the option of using a musical CD, radio or alarm so that early morning waking will not be so traumatic. The clock also has a battery back up so that if power goes off while you sleep then you can still wake at the proper time.

Sparkle Bee from Marino Andriani sells consumer electronics, lighting products, computer accessories and household appliances from the popular Hello Kitty and Paul Frank Characters.


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Watch Your Eyes : Eden Fantasys Deals Of The Week

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Moon Dough Breakfast set Review

My grand-daughter Princess is really getting into make believe. At three years old she strives to be the mommy of her own play house. The fun that she has taking care of her baby dolls, changing their clothes and making them food to eat is some thing that makes this grandma smile. Recently we were able to review the Moon Dough breakfast set. We fell in love with moon dough when we were able to review a few of their fun play sets check that review out here

Take a look at the fun breakfast moon dough set. The set comes with magic molding dough that never dries out. The dough is wheat free and hypo allergenic which means that many children that could not play with other types of dough can play with moon dough. Included in this moon dough breakfast set is popper molds that help to punch out breakfast look alikes like waffles, eggs, and toast. These molds are perfect for little hands and are simple to use simple take the popper firmly in hand and push down to stamp out the product that they are wanting. Included in this set is a playmat that resembles a place setting where the breakfast can be served up on a plate. This is a very cute idea.

Buy: you can find out all about the great Moon Dough sets on the Moon Dough Website you can also find Moon Dough Products at KMart, WalMart, Target and Amazon.com

Like Moon Dough on facebook and follow them on twitter

I received the product mentioned above for free for review purposes. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Apple Pasta Salad

2 cups cooked mini wagon wheel pasta


1 small Granny Smith apple, cored and chopped (1 cup)

1/2 medium cucumber, seeded and chopped (3/4 cup)

1/4 cup chopped toasted pecans

1/4 cup golden raisins

2 tablespoons olive oil

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 tablespoon chopped fresh parsley (optional)

In a large bowl combine the pasta, apple, cucumber, pecans, raisins, olive oil, salt, and pepper. Cover and chill until serving time (up to 6 hours). Stir in parsley, if desired. Makes 4 to 6 servings (about 4-1/2 cups).



recipe source: Parents

Slow Cooker Veggie Pork Stew

PAM® Original No-Stick Cooking Spray


■2 cups baby carrots

■1 pound small red-skinned potatoes, unpeeled, quartered

■1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained

■1-1/2 pounds thick cut boneless pork chops, cut into 24 pieces

■1 can (26 oz each) Hunt's® Garlic & Herb Pasta Sauce

■1 tablespoon granulated sugar

■1 can (14.5 oz each) cut green beans, drained

Spray inside of 4-quart slow cooker with cooking spray. Add carrots, potatoes, drained tomatoes, meat, pasta sauce and sugar to slow cooker. Cover; cook on LOW 8 hours or until pork is tender. Stir in green beans just before serving.

recipe source: Ready Set Eat

Delicious Dessert Starts with Store Bought Cookies

18 Keebler® Sandies® Pecan Shortbread cookies


2 tablespoons all-purpose flour

1/4 cup butter or margarine, melted (divided)

2 eggs, slightly beaten

1/2 cup firmly packed brown sugar

1/2 cup light corn syrup

1 teaspoon vanilla

1 cup broken pecans

1/2 cup miniature semi-sweet chocolate morsels

In small bowl stir together KEEBLER SANDIES Pecan Shortbread cookies, flour and 2 tablespoons of the butter. Press onto bottom of ungreased 11 x 7 x 1 1/2-inch baking pan. Bake at 350°F for 10 minutes.
For filling, in medium bowl stir together eggs, brown sugar, corn syrup, the remaining 2 tablespoons butter and vanilla. Stir in pecans and chocolate morsels. Evenly spread over hot crust. Bake at 350°F about 20 minutes more or until filling is set. Cool completely in pan on wire rack. Cut into twenty-four bars
 
recipe source : Snack Picks

Catch A Glimpse            Thirtysixth Avenue

Baked Apples

6 2 pounds small McIntosh apples


1/4 cup brown sugar

1/4 cup chopped walnuts

2 tablespoons raisins

1 tablespoon dried cranberries

1 teaspoon lemon zest

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons unsalted butter, cut into small pieces

1/4 cup orange juice

 Core apples, leaving bottoms intact and using a paring knife to enlarge holes. Peel skin from around top of apples. Place apples in single layer in oval slow cooker bowl (if you have a round slow cooker, you can cook only 5 apples).
Stir together sugar, walnuts, raisins, cranberries, zest, cinnamon and nutmeg. Place 1 1/2 tablespoons raisin mixture in each apple; divide butter and place on top of apple filling. Pour orange juice and 1/4 cup water over top of apples. Cover and cook on HIGH for about 3 hours.
Place apples in individual bowls and spoon remaining sauce over top.



Recipe Source: Parents Online

Crockpot Hamburger and Cheese Dip

One of our favorite fall and football weather foods is chips and dips. The cheesier the better and the hamburger cheese dip is here to stay at our house. While it is easy enough to make at any time of the year because of how easy it is to prepare in the crockpot. Hope you enjoy it as much as we do.

1 lb. ground beef


1 lb. Velveeta cheese

1/2 teaspoon garlic powder

1/2 package taco seasoning mix

1 can of condensed cream of mushroom soup

1 can Rotel Diced Tomatoes and Green Chilis







Preparation:



Brown meat and drain grease.

Put ingredients in a crock pot, heat on high until all cheese is melted.

Stir occasionally to keep from sticking to edges.

Turn down to low to keep dip warm.

Serve with chips


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Melt In Your Mouth Monday  

Blog Hopping week of September 19 - 25

Question of the Week: What do you love the most about fall?
 
yesterday I had the opportunity to take a road trip with friends. We had a great time and loved the scenery that we admired. I hope to share some of the many pictures through out the week. To answer the question I would have to say the beautiful colors that Gods coloring book has to offer. We live in this beautiful world that has been created for our enjoyment and I love to see the daily changes that God makes in it and the colors are some of the best
So glad that I have the opportunity to visit lots of great blogs. I hope to find even more to follow. If you happen to stop by here or follow my blog please leave a comment letting me know you were here :)