Marci's Crock Pot Apple Butter

A great way to use up all the extra aples this time of year!

Peel, core, and slice apples
Fill a large crock pot almost to the top with apple slices
Add 3 c. sugar
3 tsp. cinnamon
1/2 tsp. cloves
dash of salt
Slow cook 12-14 hours
Take lid off to cook the last hour to cook off a little of the liquid
Blend with a hand blender until all the chunks are gone.

ENJOY!

Fresh Corn Salsa

This recipe is from my sister in law. The salsa isn't for canning....just for eating fresh. But HOLY SMOKES you've gotta try it!

Corn Salsa
2 cans corn
4 roma tomatoes, diced
2 green bell peppers, diced
3 green onions, diced
1 can chopped olives
1 bottle kraft zesty italian dressing
garlic salt, salt and pepper to taste
Combine above ingredients and chill. YUMMY!

Carolynn's Salsa for Canning

4-5 Quarts Tomatoes (peeled and diced)
3 tsp. Crushed Red Pepper
2 Large Green Peppers (diced)
4 Large Onions (diced)
12 small 8 oz cans of Tomato Sauce (That equals 96 oz. if you want to buy large cans)
3 tsp. ground cumin
3-4 tsp. oregano
4 tsp. salt
1 small can diced green chiles

Combine ingredients in LARGE saucepan. Simmer for about 2 hours Stir often with lid off. Makes 12 - 15 pints

Water bath for 25 minutes.

Hot Crab Dip

Yet another from Paula Deen. I couldn't stop eating this one! It has a little kick.

1 lb lump crab meat, picked free of any shells
1 c. grated Pepper Jack cheese
3/4 c. mayo
1/4 c. Parmesan cheese
1/4 c. green onions, minced
5-6 roasted garlic cloves, minced
3 Tbs Worcestershire sauce
2 Tbs fresh lemon or lime juice
1 tsp hot pepper sauce or Tabasco
1/2 tsp dry mustard

Preheat oven to 325 degrees. Combine all ingredients into a casserole dish and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers.

7-Layer Dip

From my good friend, Dana Madson

1 (16 oz) can of refried beans
1 (16 oz) package of sour cream
½ cup chopped onions (any kind)
3 avocados (mashed, sometimes I mix a bit of sour cream and salsa with)
2 cups shredded cheese
1 (4 oz) can of sliced olives
4-5 roma tomatoes, chopped.

Spread beans in a 9x13 pan. Next spread sour cream over beans and then chopped onions. Pipe the avocado mixture over sour cream and onions. Layer the cheese, olives and tomatoes in that order evenly over each ingredient. Chill for 30 minutes. Serve with tortilla chips.

Little Sausages

1 pkg. of little smoked sausages, (not hotdogs)
1 pkg. of bacon
½ c. brown sugar

Preheat oven to 350 degrees for at least 10 minutes. While the bacon is cold and solid, cut it into thirds from top to bottom, so you will have three sections of short strips. Wrap one short bacon strip around each sausage. Put wrapped sausages into an 8” square cake pan. Sprinkle with brown sugar. Bake for 30 minutes.

Barbequed Meatball Sauce

2 cups ketchup
1 ½ cup brown sugar
2 tablespoons liquid smoke
½ teaspoon garlic powder
½ cup minced onion

I buy a bag of frozen meatballs, cook according to directions in oven. I then mix up the ingredients for the sauce. I then place both sauce and meatballs in crockpot, bring to a boil and then turn to low. They are ready to serve and delicious.