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!

Blueberry Muffins

12 Tablespoons butter, at room temperature
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
8 oz (1 cup) sour cream
1/4 cup milk
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 pint blueberries

Mix butter and sugar until light and fluffy. Mix in on low speed, eggs, vanilla, sour cream, and milk. Then still on low speed, mix in dry ingredients and beat until just mixed. Fold in blueberries.

Scoop batter into muffin tins that have been lined with paper liners.

Bake at 350 degrees for 25-30 minutes, until lightly browned and center is done.

Blueberry Pie

5 cups blueberries
1/2 cup sugar
1/3 cup flour
1/8 teaspoon salt
1 teaspoon cinnamon
1 Tablespoon lemon juice
2 Tablespoons butter

favorite pie crust recipe

Prepare pastry for 9 inch pie. Mix sugar, flour, salt and cinnamon and stir in blueberries. Pour into pastry lined pie plate. Sprinkle with lemon juice and dot with butter. Cover with pastry and cut slits into it. Brush with milk and sprinkle with sugar. Bake at 45o degrees for 10 minutes and then reduce temperature to 350 degrees for an additional 50 minutes.