How To Make Baked Apple Chips

Baked Apple Chips

Apple season is finally upon us, and if you’re anything like me, you are probably already thinking of ways that you can use up all the sweet, tart, juicy and delicious apples you plan to buy this fall. You can fry them with this fried apples recipe, you can freeze them with apple recipes for the freezer, and you can use them as a topping for oatmeal. You can eat them straight or bake them into Baked Apple Chips. There are so many ways to prepare apples, and they go perfectly with any meal or even in between meals.

For example, it’s 3 p.m. and you have those mid-afternoon munchies. Do you grab some potato chips and soda? Do you try to ignore them until dinner time finally rolls around? Apples are the perfect solution, especially if you make these Baked Apple Chips. Unlike potato chips, which are fried in plenty of unhealthy oils and served up with a big helping of trans fats, preservatives, salt and empty calories, apple chips are made with just three ingredients–apples, sugar and cinnamon–so you can actually feel good about eating them. Plus, they are delicious as well!

Not only will you love these Baked Apple Chips, but your kids are sure to love them as well. Wean them off of the chips and candy with these healthy and delicious apple chips. They won’t mind eating healthy food when they taste like this. You can even experiment with different types of apples to see which taste everyone likes best, whether sweet or tart. Be sure to make plenty; they are sure to go fast!

How To Make Baked Apple Chips

Rating: 51

Prep Time: 10 minutes

Cook Time: 2 hours

How To Make Baked Apple Chips

Ingredients

Instructions

  1. Preheat oven to 240 F.
  2. Core each apple and slice thin with a mandolin slicer.
  3. Mix cinnamon and sugar together and toss apple slices in the mixture.
  4. Place slices on metal baking sheet and bake for 2 hours or until edges curl and chips are dry.
  5. Transfer to wire rack to cool and completely dry.
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Green Chile Chicken Enchiladas Recipe

Green Chile Chicken Enchiladas2

Mexican night makes a regular appearance in my household, and it’s not hard to see why. With delicious recipes like my Chicken Tortilla Soup recipe, my Crock Pot Chicken Tacos recipe and my Freezer to Crock Pot Chicken Fajitas recipe, I could easily eat yummy Mexican food all week long without ever getting tired of it. And while I haven’t grown tired of any of these recipes yet, I’m still always looking for new recipes to add to the rotation. This Green Chile Chicken Enchiladas recipe is the perfect addition.

I’ve made other chicken enchiladas recipes before, and I always end up really frustrated. I’m not a huge fan of corn tortillas, but flour tortillas always seem to get soggy for me. This Green Chile Chicken Enchiladas recipe is different though. Instead of wrapping the tortillas around the individual enchiladas, you layer the tortillas on top and bottom. Not only does this use less tortillas, but it also keeps the enchiladas from getting soggy as well–which I love! Plus, it’s full of all sorts of yummy and filling ingredients too.

Green Chile Chicken Enchiladas

Even if you have an enchiladas recipe you already use, you should definitely give this version a try. It’s a little unique and a lot delicious! Your family will be begging you to make it again and again. I know mine does!

If your family is more adventurous than mine, you can also add a can of rinsed and drained black beans to the mixture before cooking it. I am the only one in my family who likes black beans so what I usually do is divide out enough for my portion and mix in some black beans and cook it in a separate dish!

Green Chile Chicken Enchiladas Recipe

Rating: 41

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 10 servings

Green Chile Chicken Enchiladas Recipe

Ingredients

  • 4 cups cubed cooked chicken (you can buy rotisserie chicken or I often use the leftovers from my Roast Chicken Chicken )
  • 1 can (28 ounces) green enchilada sauce
  • 3/4 cup sour cream
  • 1/2 cup (4 oz) cream cheese
  • 9 - 10 corn or flour tortillas (taco size), cut into 1-1/2-inch pieces
  • 16 ounces shredded Monterey Jack or Cheddar-Jack cheese (if you like it a little spicier, buy the Mexican blend or Taco blend cheeses that have seasonings in them)
  • Pepper to taste
  • Optional: 1 can black beans, rinsed and drained

Instructions

  1. Preheat oven to 375F. Spray a 9"x13" baking pan with non-stick spray.
  2. Spray a large non-stick skillet with nonstick spray. Heat the chicken, sour cream and cream cheese just until the cream cheese is melted and every thing is mixed.
  3. Removed from heat and stir in black beans (if you are using them).
  4. Place half of the mixture in the prepared baking dish.
  5. Top with half of the tortillas and then half of the cheese.
  6. Repeat with remaining chicken mixture, tortillas and cheese
  7. Cover with foil and bake at 375 for about 30 minutes
  8. Uncover and bake for another 10 - 15 minutes or until bubbly and the cheese on top is slightly browned.
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How To Make Applesauce in Your Crock Pot

How to Make Applesauce in the Crock Pot

If you haven’t yet learned how to make applesauce in the crock pot yet, now is the time to learn. Crock Pot Applesauce is easy, fun and inexpensive, and it’s a great way to use up all of those delicious looking apples your kids will be begging you to buy this fall. As a bonus, you control what goes into it, so you can make sure that it doesn’t have any artificial colors or sweeteners.

Just like Crock Pot Apple Crisp, Crock Pot Applesauce is a great “set and forget” recipe. It doesn’t require you to stand by the stove stirring all day or even to watch the time. You simply throw all of the ingredients in your slow cooker and go about your day. Seven to nine hours later, your house will smell wonderful and you’ll have delicious Crock Pot Applesauce you’ll be proud to say you made yourself.

Finding quick breakfasts your kids will love can be a challenge. Most good recipes either take a long time to prepare, aren’t very nutritious or aren’t very tasty. Crock Pot Applesauce is a great addition to any breakfast. Serve it alongside this English Muffin Recipe and a scrambled egg or two for a breakfast that is quick, easy, healthy and delicious.

Are your kids begging for Crock Pot Mac and Cheese again? Make this Crock Pot Applesauce to go with it. They’ll get foods they love, and you’ll feel good knowing that you got them to eat something healthy as well.

This applesauce is easy, healthy, and super yummy. Once you learn how to make applesauce in the crock pot, you won’t want to go back to the store-bought kind!

Note:  this recipe was made using a 4 qt crockpot.  If you make this homemade applesauce in a larger one, your cooking time will be less.

How To Make Applesauce in Your Crock Pot

Rating: 51

Prep Time: 20 minutes

Cook Time: 7 hours

How To Make Applesauce in Your Crock Pot

Ingredients

  • 3 lb Apples (Gala, McIntosh or Granny Smith apples are best)
  • 1/3 cup Brown Sugar
  • 1/3 cup Water
  • 1 tsp Lemon Juice
  • 1 tsp Cinnamon (or more to taste)

Instructions

  1. Peel and core apples and cut in to chunks
  2. Add all ingredients to slow cooker and stir to combine.
  3. Cook on Low for 7 to 9 hours.
  4. You can serve the applesauce "as is" or process it in a blender or food processor if you prefer a less chunky applesauce
  5. Store unused portion in an air-tight container in the refrigerator for up to 1 week.

Notes

Omit the sugar if you prefer unsweetened applesauce.

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Freezer To Crockpot Cooking| Vegetarian Recipes and Instructions

vegetarian-crockpot-recipes

Welcome Back to Freezer to Crockpot Cooking – Vegetarian Week! You have had a few days to get everything on the shopping list for the week, so now it is time to put everything together!

Don’t forget the check out all of the other weeks in this series:

Don’t forget: the shopping list for this week was designed to make 4 meals. If you doubled or tripled the shopping list to make even more meals (or larger meals), you will need to adjust these instructions for the increased quantity of food that you are making

Step 1 – Prep Your Ingredients – Just a few steps of prep work for these meals

  1. Slice top off green bell peppers, and remove all seeds
  2. If you would like to cut down on some of the sodium, rinse kidney beans and black beans at this point
  3. Mash kidney beans
  4. Combine 2 cups cooked rice, 2 cup shredded cheddar cheese, ¼ cup parmesan cheese, ¼ cup frozen corn, ¾ cup black beans, 1 tsp. oregano, ½ tsp. black pepper, 1 tsp. salt, and ½ tsp. cumin. Fill hollowed green peppers with this mixture. This recipe makes 6 large peppers.

Step 2 – Get Your Bags Ready! – Gather 4 gallon freezer bag, and 1 quart freezer bag. Don’t forget a sharpie, we are going to write our cooking instructions on the bag before filling. Write the following directions on each bag:

Stuffed Peppers

  • Spray crockpot with non-stick cooking spray
  • Remove peppers and place in crockpot
  • Cook on low 4-6 hours

Spinach-Artichoke Casserole

  • Spray crockpot with non-stick cooking spray
  • Pour contents of bag into crockpot
  • Cook on low for 4-5 hours

Mushroom Lentil and Barley Stew

  • Spray crockpot with non-stick cooking spray
  • Slice mushrooms in to halves or thirds and place in bottom of slow cooker
  • Pour contents of bag 1 and 2 into crockpot
  • Cook on low for 8-10 hours

Meatless Sloppy Joes

  • Spray crockpot with non-stick cooking spray
  • Pour contents of bag into crockpot
  • Cook on low for 5-6 hours
  • Additional Ingredients: Buns

Step 3 – Fill Your Bags! – Ok now you know the drill.. let’s fill those bags for the freezer, but feel free to keep one out and toss it into your crockpot for dinner.

Stuffed Peppers

  • Previously stuffed peppers from earlier prep

Spinach-Artichoke Casserole

  • Bag of frozen spinach
  • 2 cups cottage cheese
  • 4 Tbsp. butter
  • 1 ½ cups shredded mozzarella or Italian blend cheese
  • 3 eggs
  • ¼ cup flour
  • 1 tsp. salt
  • ½ tsp. pepper
  • 3 cloves crushed garlic
  • Canned artichoke hearts

Mushroom Lentil and Barley Stew

Bag 1- Gallon

  • 2 cups vegetable broth
  • 1 cup water
  • 1 tsp. salt
  • ½ tsp. pepper
  • 3 cloves crushed garlic
  • ½ tsp. cumin
  • ½ tsp. oregano
  • ½ tsp. parsley flakes

Bag #2-quart

  • ¾ cup uncooked barley
  • ¾ cup uncooked lentils

Additional ingredients needed: 1 lb fresh mushrooms, sliced in half or thirds

Meatless Sloppy Joe’s

  • 2 cans smashed kidney beans
  • 1 8 oz. can tomato sauce
  • 3 Tbsp. ketchup
  • 1 Tbsp. mustard
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 2 cloves crushed garlic
  • 1 Tbsp. apple cider vingar

And that is it! You now have 4 bags for your freezer of easy vegetarian crockpot meals that you can make in a pinch!

Need more slow cooker recipes that are great for freezer cooking? See all of the other weeks in this series:

Crockpot French Dip Recipe

crockpot french dip recipe

I love sandwiches. I love all kinds of sandwiches, but I especially like hot sandwiches on a nice crusty bread and this crockpot french dip recipe is exactly that! A rump roast slowly simmered in with onion and rosemary will result in a tender and juicy sandwich full of flavor (and your house will smell wonderful!)

You will need to leave yourself plenty of time to make this – it really needs the full 8 hours in the crockpot. Even though your roast will be cooked a few hours before that, it needs the extra time to become so tender that it will melt in your mouth.

Make sure that you trim your roast of most of the visible fat before you place it in the crockpot. Since you will be using the juices from cooking for dipping, you want to reduce the amount of fat floating around – it will make straining the juices so much easier!

You can enjoy this french dip plain with just the juices for dipping, or you can top it with some sauteed onions and peppers and cheese!

To make this crockpot French Dip recipe you will need:

crockpot french dip recipe ingredients

Ingredients:

  • 4 lb Beef Roast (rump roast is best)
  • 1 tbsp Minced Garlic
  • 1 small Onion, quartered
  • 1 tbsp Rosemary, dried (or 3 sprigs fresh rosemary)
  • 3 Bay Leaves
  • 1 cup Soy Sauce
  • 6 cup Water
  • 8 Sub Rolls
  • Bell Peppers (optional)
  • Onions (optional)
  • Cheese (optional)

Scroll down for the complete directions!

You might also like these other crockpot recipes:

Crockpot French Dip Recipe

Rating: 41

Prep Time: 5 minutes

Cook Time: 9 hours

Crockpot French Dip Recipe

Ingredients

  • 4 lb Beef Roast, trimmed of all visible fat (rump roast is best)
  • 1 tbsp Minced Garlic
  • 1 small Onion, quartered
  • 1 tbsp Rosemary
  • 3 Bay Leaves
  • 1 cup Soy Sauce
  • 6 cup Water
  • 8 Sub Rolls
  • Optional
  • Sauteed Onions & Peppers
  • Cheese

Instructions

  1. Place roast in slow cooker.
  2. Wrap up rosemary and bay leaves in a piece of cheesecloth and gather it up and tie with twine/string. Add to your slow cooker
  3. Add remaining ingredients to slow cooker
  4. Cook on Low for 8 to 10 hours.
  5. Remove bay leaves and rosemary and discard.
  6. Remove and shred beef.
  7. Strain juices to serve as Au Jus.
  8. Return everything to crock pot on warm and serve.
  9. Optional
  10. Saute onions and peppers and add cheese to the sandwiches.
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Freezer To Crockpot Cooking | Beef Ingredients and Shopping List

beef crockpot recipes ingredients list

Week 3 of our Freezer to Crockpot Cooking Series brings us 4 wonderful beef recipes that can be used for a weeknight dinner, or doubled for a big Sunday family dinner. Less than an hour of prep can give you 4 yummy, and hearty dinners on busy nights, instead of a quick sandwich.

The following recipes I suggest thawing out the night before in your refrigerator before cooking in the crockpot. These recipes take a little more prep in advance than our previous recipes did, but the end result will be well worth it. Buy double the ingredients and you will have 8 fantastic meals to toss in the crockpot for easy dinners.

This week we will be making:

  • Crockpot Bacon Cheeseburger Meatloaf
  • Crockpot Pepper Steak
  • Crockpot Beef and Broccoli
  • Crockpot Beef Stew and Root Vegetables

Week 3 – Beef Ingredients

Gather all your ingredients first to begin with food prep, here is the shopping list you will need this week for these meals

  • 2 lb skirt steak or whatever your preferred cut is for beef strips
  • 1 lb. cubed beef stew meat
  • 1 ½ to 2 lbs. ground beef
  • 3 bell peppers
  • 3 large onions
  • 2 small to medium white potatoes
  • 1 sweet potato
  • Bag of frozen broccoli florets
  • Bacon pieces
  • Shredded cheddar cheese

Pantry items you will need to have on hand, or add to your grocery list

  • Brown sugar
  • Breadcrumbs
  • Garlic
  • Salt
  • Pepper
  • Worcestershire
  • Soy sauce
  • Beef broth
  • Eggs
  • Cornstarch

Be sure to come back on Friday to see how to put it all together!

Need more slow cooker recipes that are great for freezer cooking? See all of the other weeks in this series:

Carnitas Recipe | Copycat Chipotle Carnitas!

Crock Pot Carnitas Recipe

When it comes to preparing meals, I like to keep things simple. Sure, some recipes are worth the extra work, but no one wants to spend all evening trying to get dinner on the table on a daily basis. That is why I love recipes like my Dr. Pepper Pulled Pork Crock Pot recipe, my Crock Pot French Dip recipe, my Crock Pot Cheese Steak recipe, and now this Carnitas recipe!

Not only are these Carnitas fall-apart delicious, but they are incredibly easy to make. Simply brown the meat for a few minutes on each side, and then toss all the ingredients in the Crock Pot and go about your day! I can easily get everything ready in the morning while I’m getting everyone ready for work and school, and by the time we all come together for dinner again, dinner is already ready to go and waiting for us. Talk about easy!

This Carnitas recipe is perfect for great party food as well. You can prepare it in advance so you aren’t rushing to get food together at the last minute, and your guests can help themselves to delicious Carnitas whenever they are ready. Plus, the Carnitas will stay nice and hot in the Crock Pot, so whether your guests arrive late or they simply want seconds, you have yummy food ready and waiting.

If you are looking for a meal idea that is easy, healthy and delicious, this is it. Make this Carnitas for dinner this week and see for yourself how they absolutely melt in your mouth with delicious flavor!

Carnitas Recipe | Copycat Chipotle Carnitas!

Rating: 41

Prep Time: 10 minutes

Cook Time: 9 hours

Carnitas Recipe | Copycat Chipotle Carnitas!

Ingredients

  • Whole Pork Shoulder or Pork Butt
  • 2 tbsp Vegetable Oil
  • 1 Onion chopped
  • 2 can Rotel Tomatoes & Chiles
  • 2 tbsp Minced Garlic
  • 1/2 tsp Oregano
  • 1/4 tsp Ground Cloves
  • 2 tsp dried Chipotle Pepper
  • 1 tsp Cumin
  • 1 cup Beef Broth
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 bay leaves

Instructions

  1. In a large pan, heat oil on medium high. Add the pork roast and sear on all sides.
  2. Remove pork from the pan and place in slow cooker
  3. Add the remaining ingredients on top of pork.
  4. Cover and cook on low 8-10 hours.
  5. Remove pork from crockpot to a large bowl. Remove and discard any bones (if you didn't buy a boneless roast) and shred the meat.
  6. Remove and discard the bay leaves and about half of the liquid in the crockpot.
  7. Add shredded pork back to juices in the crock pot and stir
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School Lunches The Frugal Way

frugal-school-lunches-back-to-school

School Lunches the Frugal Way

Back to school is right around the corner and it’s time to start preparing by getting school supplies and planning what your child will take for lunches. It’s much easier to plan lunches ahead of time instead of always feeling rushed in the mornings to get it done since you already have enough to worry about on busy school mornings.

Below you will find some great ideas for frugal lunch additions that you can pack this school year. Make sure to change it up every so once in a while so your kids won’t get bored of sack lunches and start begging for cafeteria food. These choices below are healthy and frugal so you don’t have to break the bank finding the best foods for your kids!

Sandwich Ideas: Bread is usually the cheapest option but these other options are also inexpensive and will make the sandwich feel like a whole new meal…even if it has the same filling.

Pita Pockets
Tortillas
English Muffins
French Bread
Buns

Sandwich Filling Ideas: Use one or more of these frugal fillings inside your sandwiches. Or you can always skip the sandwich altogether on some days and have a variety of crackers, cheeses, and meats!

Tuna
Eggs
Peanut Butter
Leftover Meats
Bacon/Lettuce/Tomato

Add Ins:  Lunch wouldn’t be complete if it’s just a sandwich!

Muffins
Apples/Bananas/In Season Fruits
Fruit and Homemade Dip
Cottage Cheese
Salads
Homemade Cookies
Dried Fruits
Pretzels
Homemade Granola Bars
Applesauce
String Cheese or Cheese Slices
Yogurt
Baby Carrots

Other Ideas:  Not into sandwiches every day? Here are some other inexpensive lunches you can pack.

Bagels with Cream Cheese (could also be topped with meats, fruit, ect)
Homemade Soup in a thermos
Pasta Salad
Spaghetti

What are some of your favorite frugal lunch ideas?

Creamy Crock Pot Mac and Cheese Recipe

crockpot mac and cheese

So we have a problem in our house…my daughter eats about 4 foods and won’t try anything else. One of those foods is the macaroni & cheese “in the blue box” and I have been on a quest to find a homemade version. Last month I came up with my easy macaroni and cheese recipe and, while my husband and boys loved it, she wouldn’t even try it.

Sigh…the quest continues.

We were doing a lot of running around that day and I wanted to give crock pot mac and cheese a try. I had tried it in the past, but had a problem with the cheese curdling or it drying out, but I know that so many people are able to make it. Thanks to Paula Deen, I now have the best recipe for crock pot mac and cheese to add to my lineup!

But my daughter still wouldn’t try it.  I think I need to find the pasta that comes in the blue box…and maybe add some orange food coloring for her to try it.  Then again, maybe I can just wait for her to outgrow her picky-eater phase….

Serve this as a side dish or as a meal all by itself (although the next time I make it as a meal, I think I might double the recipe.  My 10-year old was practically licking the inside of the crockpot!).  I paired it with a cup of tomato soup and it was delicious!

One last thing – I am not usually a fan of using slow cooker liners (it’s really not that hard to clean my crockpot), but I did use them this time because I was concerned about it sticking too much to the pot.  I’m glad I did because it made clean-up a breeze!

Scroll down for the complete directions!

You might want to try these other crockpot recipes:

Creamy Crock Pot Mac and Cheese Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 40 minutes

Yield: 4 dinner-size servings

Creamy Crock Pot Mac and Cheese Recipe

Ingredients

  • 2 cups uncooked elbow macaroni
  • 4 Tbsp butter
  • 2 1/2 cups grated sharp cheddar cheese
  • 1/2 cup sour cream
  • 1 (10 3/4 ounce) can condensed cheddar cheese soup
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon dry mustard
  • 1/2 teaspoon black pepper

Instructions

  1. Boil the macaroni in water until just slightly undercooked. Drain
  2. In a medium saucepan, combine butter and cheese. Cook & stir until the cheese melts.
  3. Spray the inside of your slow cooker with non-stick spray (or use a crock pot liner
  4. Add the cheese/butter mixture, sour cream, soup, salt, milk, mustard and pepper to your crockpot and stir well.
  5. Add the drained macaroni and stir again.
  6. Cook on low for about 2.5 - 3 hours, stirring occasionally

Notes

The original recipe called for eggs (because I was afraid of curdling), but I skipped those and it turned out fabulous!

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Crockpot Meatloaf Recipe

Crockpot Meatloaf Recipe

While summer may be winding down and many of us are looking forward to the cool crisp Fall days (at least, I know that I am!) We still have quite a few hot days ahead of us and the last thing that anyone wants is to heat up the house. This crockpot meatloaf recipe can help you put a filling dinner on your table and not have to wipe the sweat off your brow while doing it.

My family never used to be a fan of meatloaf until I changed one very important thing – I stopped buying the absolute leanest meat that I could get (usually 93%) and switched to using 90% lean for my crockpot meatloaf recipe. I always wanted to use super-lean meat because we were trying to eat less fat but the thing is….less fat means a drier and less tasty meatloaf (or burger or meatball, for that matter).

Meatloaf isn’t exactly a “health food” anyway so go ahead and indulge a little and let the fat flavor your meatloaf (and vegetables in this recipe, since you are cooking them together).

I usually prefer to use fresh minced onions, especially when I am making this crockpot meatloaf recipe with turkey. Since the turkey is so lean to begin with, the fresh onions will release more moisture in to the meatloaf as is cooks. However, if your children won’t eat meatloaf if it has “chunks” in it….go ahead and use the dried onions.

Anyway – on to the recipe. You will need:

Ingredients:

  • 1 1/2 lb Ground Beef (90% lean is best) or Ground Turkey
  • 2 Eggs
  • 3/4 cup Milk
  • 2/3 cup Bread Crumbs
  • 1 tsp Salt
  • 2 tsp Dried Minced Onions or 1/3 cup fresh minced onions (more or less to taste)
  • 1/2 tsp Sage
  • 1/4 cup Ketchup
  • 2 tbsp Brown Sugar
  • 1 tsp Mustard
  • 1 tsp Worcestershire Sauce
  • 1 lb Carrots
  • 1 1/2 lb Potatoes

Directions:

  1. Beat the eggs in a large bowl.
  2. Add the milk, bread crumbs, onion (or dried onions) and sage and mix well.
  3. Crumble ground meat into mixture and mix well.
  4. Form into a loaf and place it in the middle of your slow cooker.
  5. Peel potatoes and carrots; cut into 1″ chunks and place around meat loaf.
  6. Cook on low 5-6 hours.
  7. Mix together ketchup, brown sugar, mustard and Worcestershire.
  8. Spread sauce on top of meat loaf and cook for 30 minutes on high.

How To Make Peanut Butter

How to Make Peanut Butter

If you are looking for an easy way to lower your grocery bill while still serving your family food that is delicious and healthy, the answer is simple: start making some of your own foods from scratch. When you make your own foods, you are better able to control what goes into them so they are made out of only real ingredients, without all of the harmful additives, preservatives and food dyes that are all too often found in store-bought foods. Plus, homemade foods tend to be cheaper as well.

You can make almost anything from scratch, including homemade fruit roll ups and this homemade hot fudge sauce recipe. You can even learn how to make peanut butter. It’s easy! And it’s a lot of fun, as well.

The process of making homemade peanut butter is easy. Simply put peanuts in the food processer and grind them until they reach the desired consistency. That’s all! It may take a few minutes, but just keep holding down the button, and you’ll reach the perfect smooth and creamy texture before you know it. Then, simply spread on toast, on a sandwich or on celery for an Ants on a Log Snack. The possibilities are endless.

Don’t settle for a store-bought peanut butter with questionable ingredients. Instead, learn how to make peanut butter yourself. It is easy, cost-effective and most importantly, delicious. One bite of the smooth, peanuty texture and you’ll wonder why you didn’t learn how to make your own peanut butter years ago!

How To Make Peanut Butter

Rating: 51

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1/2 cup peanut butter

How To Make Peanut Butter

Ingredients

  • 1 cup Peanuts
  • Honey (optional)
  • Salt (optional)

Instructions

  1. Place peanuts in a food processor or high-powered blender
  2. Run for about a minute, scraping down the sides if necessary.
  3. Process for an additional 3 to 4 minutes or until peanut butter has reached desired consistency.
  4. If you want a sweeter peanut butter, add 1 tsp honey per 1 cup of peanuts
  5. If you are using salted peanuts, you shouldn't need to add any additional salt
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Getting Started With Pressure Canning | Pressure Canning 101

Getting Started With Pressure Canning - Pressure Canning 101

Often considered a more intense method of canning, pressure canning is the method used to can low acid foods, such as meat, vegetables, and prepared foods such as soups. These foods require a higher temperature to kill bacteria (240°F), which must be achieved with pressurized steam. (You must use an actual pressure canner, not a pot or water bath canner, to can low acid foods.)

Before considering pressure canning, verify that your stove maintains a constant temperature as required. It is not recommended that you use a smooth top stove, as the heat fluctuates and can cause the pressure to drop below safe temperatures. Make sure that you have all of the equipment needed as outlined in my Getting started with Canning post!

A pressure canner is equipped with a locking lid and a gauge that allows you to monitor pressure. There are two types of gauge, a dial gauge and a weighted gauge. A canner with a weighted gauge will only have one safety valve on the top. A canner with a dial gauge (the gauge has a needle in the middle that resembles a clock hand) has a regulator, vent pipe, and a safety valve. A dial gauge must be tested annually to ensure that proper temperature is achieved. This can be done at many hardware stores and extension offices. A weighted gauge does not need to be tested unless there is visible damage.

A gasket lines the lid, which helps form a tight seal. Routinely inspect the gasket for nicks, rips, and tears. The pressure canner should also be fitted with a rack to keep the jars from touching the bottom.

Inspect the outside of the canner and lid for cuts, scratches, and dents. There is a safety vent and/or vent pipe (depending on model) on the top of the lid that should be checked for residue buildup.

Once you’ve inspected the equipment, prepare the recipe as directed. You can find tons of recipes for canning in the Ball Canning Book or the many canning websites available.

Fill the canner with 2”-3” of water and add filled jars that are fitted with two piece caps. Lock the lid into place and increase temperature to boil the water. Once the gauge has hit 10 PSI, the steam has reached the necessary 240°F required to properly can the foods. Begin timing from this point.

If you are canning at an altitude of over 1,000 feet, you will need to make adjustments. The Ball Fresh Preserving website has a downloadable chart that will tell you exactly how to adjust for your altitude.

Pressure canning is often considered scary, because of the heat and temperatures required. If you follow the safety techniques and proper canning practices, there is absolutely nothing to be scared of and you can soon be pressure canning like a pro!