I did this for the first time this week with some extra apples I had laying around. I will never buy applesauce from the store AGAIN after doing this.
What you need:
5 large apples, peeled and cored (I used Honeycrisp because they are big and sweet)
1 Tablespoon brown sugar (I added a little more later, so probably 2 Tablespoons total)
1/2 Teaspoon cinnamon
1 Teaspoon vanilla extract
1/4 cup water
Cook for a few hours in the crockpot until the apples are soft. Mash them up however you like them. I like mine extra chunky :)
Saturday, October 24, 2009
This is one of my absolute favorite recipes EVER!
16-20 large pasta shells
1 pound ground beef
16 ounces picante sauce or salsa
1/2 cup Water
8 ounces Tomato sauce
4 ounces Chopped green chilies
2 cups Monterey Jack cheese - shredded
1 can french fried onions
Cook shells according to instructions. While cooking, brown ground beef and drain. Add chiles, 1/2 can onions, 1/2 cup cheese and mix well. Combine water, tomato sauce and picante sauce. Add 1/2 cup or so to beef. Pour a small amount of sauce in 9x13 baking dish. Stuff shells with beef mixture and place in pan. Cover with rest of sauce. Bake for 25 minutes at 350F. Pull out and cover with remaining cheese and onions. Bake until cheese melts - about 5 minutes.
1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream
Preheat oven to 350. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish.
Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.