Crockpot Spicy Apple Betty

Lifted from the Hillbilly Housewife website:

http://www.hillbillyhousewife.com

Crockpot Spicy Apple Betty

3 pounds of crisp cooking apples
10 slices of hearty bread, crusts cut off and then bread cubed1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt
3/4 cup brown sugar
1/2 cup butter, melted

Wash the apples really well. You don't need to peel them & I don't. Cut each apple into eight wedges, and cut the core out. Of course, if you have one of those nice combination apple corer and cutter, that's even better.

Put the apple slices into your crockpot. Then, in a separate bowl, combine the bread with all the other ingredients, tossing together so the spices and butter combine really well.

Spoon the mixture over the apples in the crockpot. Put the cover on. Turn crockpot to the LOW setting and let cook for 2 to 3 hours. The apples should be cooked but not turn into mush. This crockpot dessert is sort of like a combination Apple Brown Betty and Bread Pudding.

This dessert will serve about 6 people, more if you're a little careful. Add a scoop of vanilla ice cream to make this dessert go a little further, and for the extra sweetness! Very tasty!

Sausage Corn Bread Dressing

Ingredients

• 8 ounces breakfast sausage
• 1/2 medium onion, chopped
• 1 stalk celery, chopped
• 1 green pepper, chopped
• 1 carrot, chopped

• 1 teaspoon poultry seasoning
• 1 pound corn bread stuffing mix
• 3/4 cup cooked rice
• 2 to 3 cups milk

Instructions

1. Heat the oven to 350 degrees. Cook the sausage in a large skillet over medium heat until brown. Add the vegetables and cook until they are soft. Stir in the poultry seasoning, then set the skillet aside.

2. Prepare the corn bread stuffing according to the package directions. Add the sausage mixture and the rice. Stir in enough milk to evenly moisten the dressing. Pour the dressing into a large baking dish and bake uncovered for 1 hour or until a crust forms on top. Makes about 10 cups.

Indiana Corn Casserole

Ingredients

• 1 pound bacon
• 1/2 cup butter
• 1/2 medium onion, chopped
• 1/2 cup chopped celery
• 1 red pepper, chopped
• 1 green pepper, chopped

• 5 tablespoons all-purpose flour
• 2 cups sour cream
• 2 pounds fresh corn (or frozen corn, thawed)
• Salt and pepper
• 1 tablespoon chopped parsley

Instructions

1. Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside.

2. Melt the butter in a large pot over medium heat. Sauté the onion, celery, and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and pepper.

3. Pour the mixture into a 9- by 13-inch baking dish and sprinkle on the remaining bacon bits and the parsley. Bake for 30 to 45 minutes, until lightly browned. (Note: for a lower-fat version of this casserole, use half the bacon, butter, and flour). Serves 6 to 8.

Pizza Scones

Ingredients

• 2 cups flour
• 1/2 cup fine cornmeal
• 1 tablespoon baking powder
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 1/4 teaspoon salt

• 1/2 cup (1 stick) cold butter, cut into small pieces
• 1/2 cup diced sun-dried tomatoes
• 1 cup (4 ounces) shredded mozzarella
• 1/3 cup finely chopped pepperoni (optional)
• 2 large eggs
• 3/4 cup buttermilk

Instructions

1. Heat the oven to 375 degrees. Coat a baking sheet with cooking spray or line it with parchment paper. In a large bowl, mix the flour, cornmeal, baking powder, basil, oregano, and salt. Cut in the butter with a pastry blender or two knives, until the mixture resembles coarse crumbs.

2. Place the diced sun-dried tomatoes in a medium-size bowl and cover them with boiling water. Let them stand for 30 seconds, then drain the water and stir in the cheese and pepperoni (if using).

3. In a small bowl, whisk together the eggs and the buttermilk, then add them and the tomato mixture to the dry ingredients. Stir until the mixture forms a sticky dough.

4. Turn out the dough onto a lightly floured surface. Gently knead the dough until it holds together, about five times. Divide the dough in half and pat each half into a 1-inch-thick disk. Slice each disk into four wedges.

5. Place the wedges on a lightly greased baking sheet about 1 inch apart. Bake them until golden brown, about 15 to 20 minutes. Serve the scones warm or at room temperature. Makes 8 scones.

   
   Nutritional Information
   Per serving (1 scone):
   Calories 340 ● Total Fat 17 g (27% DV) ● Saturated Fat 10 g (49% DV) ● Cholesterol 95 mg (32% DV) ● Sodium 525 mg (22% DV) ● Total Carbohydrate 37 g (12% DV) ● Fiber 1 g (6% DV) ● Sugars 3 g ●
   Protein 11 g (22% DV)

   
   Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Pierogies With Pizzazz

Ingredients

• 2 (16.9-ounce) packages frozen potato and Cheddar cheese pierogies (there are 12 pierogies per package)
• 3 tablespoons olive oil
• 1/2 teaspoon dried rosemary or thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

• 1/2 cup chive-flavored cream cheese
• 1/4 cup finely chopped sun-dried tomatoes
• 1/4 cup finely chopped green or black olives
• 2 tablespoons finely chopped fresh basil
• or parsley

Instructions

1. Boil the pierogies according to the package directions. Drain thoroughly.

2. Heat the oven to 425º. In a large bowl, combine the olive oil, rosemary (or thyme), salt, and pepper. Add the pierogies and toss to coat them thoroughly.

3. Arrange the pierogies, in a single layer, on an ungreased baking sheet. Bake until just beginning to brown, about 15 minutes. Transfer baking sheet to a wire rack and let cool for 5 minutes.

4. Spread the pierogies with a thin layer of softened cream cheese. Atop the cream cheese, sprinkle chopped tomatoes, chopped olives, and basil. Transfer the pierogies to a serving platter. Makes 24.

Mini Crab Cakes

Ingredients

• 1/3 cup finely chopped red bell pepper
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped scallions
• 3 tablespoons mayonnaise
• 2 teaspoons lemon juice
• 2 teaspoons Dijon mustard

• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup panko bread crumbs (available in the ethnic foods section of large supermarkets)
• 1 pound lump crabmeat, shell pieces removed
• 2 tablespoons vegetable oil, plus more as needed
• Lemon wedges

Instructions

1. Mix the bell pepper, parsley, scallions, mayonnaise, lemon juice, mustard, Worcestershire sauce, and black pepper in a large bowl. Add the bread crumbs and crabmeat, and toss gently to mix.

2. Divide the crab mixture into 12 equal portions (about 1/4 cup each) and shape each into a 1-inch-thick patty.

3. Heat the vegetable oil in a large skillet over medium-high heat. Add the crab cakes to the skillet and cook until they're golden on both sides, adding more oil as needed. Cook about 3 minutes per side. Serve warm with lemon wedges. Makes 12.

Chicken Chili Cheese Cups

Ingredients

• 2 eggs
• 1/2 cup heavy whipping cream
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup cooked chicken, finely diced

• 1 (4-ounce) can diced green chilies
• 2 tablespoons finely chopped cilantro
• 1/2 cup shredded Monterey Jack
• 30 mini phyllo shells

Instructions

1. Heat the oven to 350º. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.

2. Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.

3. Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350º oven until heated through, 10 to 15 minutes. Makes 30 quiches.

Nutritional Information:

Per serving (1 quiche):

Calories 46

Protein 3g (5% DV)

Carbohydrates 2g (1% DV)

Total Fat 3g (4% DV)

Saturated Fat 1g (7% DV)

Cholesterol 25mg (8% DV)

Sodium 69mg (3% DV)

Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs

Cheesy Corns

Directions

1. Heat the oven to 450º.

2. Cut two small round prebaked pizza crusts into wedges that resemble the shape of candy corn. Top each wedge with rows of white, orange, and yellowish cheeses, as shown.

3. Bake the wedges on a cookie sheet for 8 to 10 minutes, then let them cool for 5 minutes before serving. Makes 16 to 20.

Roasted Red Pepper & Feta Dip

Ingredients

• 1 whole roasted red pepper (from a jar)
• 1 cup crumbled feta

• 1 small clove garlic
• 2 tablespoons olive oil

Instructions

1. Combine all the ingredients in a food processor.

2. Pulse for 10 seconds, scrape down the sides, then repeat until combined, about 1 minute. Serve with celery, green beans, toasted pita, crostini, tortilla chips, or broccoli. Makes 3/4 cup.