Pannekoeken

2 Tablespoons butter, melted
2 large eggs
1/2 cup flour
1/2 cup milk
1/4 teaspoon salt
2 Tablespoons brown sugar
1/4 teaspoon cinnamon
1 cup peeled apple, thinly sliced

Heat oven to 400 degrees. Brush melted butter in a 9 inch pie plate. Sprinkle brown sugar and cinnamon evenly over melted butter in pie plate. Arrange 1 cup of thinly sliced apple over brown sugar.

Beat eggs slightly in medium bowl with a wire whisk. Mix in flour, milk and salt just until mixed (do not over mix). Pour batter over apple slices.

Bake 30-35 minutes. Immediately loosen edge of pancake and turn onto serving plate.

{I make 2 of these for our family.}

Fish Tacos

Ingredients:

1 pound tilapia or mahi mahi

For the marinade:
1/4 cup olive oil
2 Tablespoons white vinegar
2 teaspoons lime zest
2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon Old Bay Seasoning
1/2 teaspoon pepper
1 teaspoon hot pepper sauce

For the chipotle lime dressing:
8 ounces sour cream (I used light sour cream)
1 Tablespoon adobe sauce from chipotle peppers
2 Tablespoons lime juice
2 teaspoons lime zest
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon Old Bay
salt and pepper

The toppings:
tortillas
tomatoes
cilantro
package of cabbage for coleslaw (no dressing on it)
lime wedges
avocados

Directions:
Whisk together all of the marinade ingredients. Place the fish in a dish and pour marinade over. Cover and refrigerate for 20-30 minutes.
Mix together all of the dressing ingredients. Cover and refrigerate.
Heat grill and lightly oil grate. Remove fish from marinade. Grill fish until pieces flake - about 8-10 minutes. Remove fish and heat tortillas on grill.
Assemble tacos with fish pieces, desired toppings, and drizzle with the chipotle lime dressing.

So good!!

Applesauce

zest and juice of 1oranges
zest and juice of 1 lemon
3 pounds of apples (6-8 apples)
1/4 cup brown sugar
1/4 cup butter
1 teaspoon cinnamon
1/4 teaspoon allspice

Peel, quarter and core the apples and put them in a dutch oven pot. Put juice and zest over apples. Add the brown sugar, butter, cinnamon and allspice and cover the pot. Cook on stove medium low to medium for 1 1/2 hours or until all the apples are soft. Mix with a whisk until smooth.

Makes about 1 quart.

Pork Chops with Stuffing

Recipe from my Aunt Jeannie

4 pork chops (about 1 pound)
3 cups soft bread cubes
2 Tablespoons chopped onion
1/4 cup melted butter
1/4 cup water
1/4 teaspoon poultry season
1 can cream of mushroom soup
1/3 cup water

Brown chops on both sides. Place in shallow baking dish.

Lightly mix together bread cubes, onion, butter, 1/4 cup watter, and poultry seasoning. Place a mound of stuffing on each chop.

Mix soup and 1/3 cup water and pour over the chops and stuffing.

Bake at 350 degrees for about an hour.

Serves 2
(I doubled this recipe for our family.)

Pumpkin Bars

Crust:
! package yellow cake mix
1 egg
1/2 cup butter, melted

Filling:
1 can pumpkin
2 1/2 teaspoons pumpkin spice
1/2 cup brown sugar
2/3 cup evaporated milk

Topping:
1 cup reserved cake mix
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup butter, melted

Combine crust mixture and press into greased 13x9 pan. Combine filling and pour over crust. Combine topping until crumbly and sprinkle over filling. Bake at 350 degrees for 50-60 minutes. Cool completely before serving.

{This is a favorite dessert that my mom made when I was growing up and is now a favorite of my boys!}

Beef Stew

4 potatoes, peeled and chopped into 1 inch pieces
1 bag of mini carrots
1 onion, cut in chunks
2 pounds beef stew meat, cut in chunks
1 package of Lipton Onion Soup Mix
1 can cream of celery soup
1/2 cup water
1/2 cup red wine (or cooking red wine)

Mix meat and vegetables in crock pot or large casserole dish. Mix remaining ingredients and pour over top. Cook in crockpot on high for 7 hours or longer or bake covered in casserole dish for 5 hours at 275 degrees.

{This recipe is from my mother-in law, Barb Anderson.}

Chili

This is our family's very favorite chili! I usually triple or quadruple this recipe so that we have enough for leftovers for another day or two.

1 pound ground beef
1 large onion, chopped
2 cloves garlic, crushed
1 Tablespoon chili powder
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon cocoa powder
1/2 teaspoon red pepper sauce
16 ounce can whole tomatoes, undrained
16 ounce can kidney beans

Brown beef, onion and garlic. Stir in remaining ingredients except for the beans. Heat to boiling  and then reduce heat. Cover and simmer for 1 hour. Stir in beans and simmer uncovered for 20 minutes or until heated through.

Serve with all your favorite fixings: cheese, Frito's, chopped onion, sour cream, oyster crackers... and enjoy!