Every year it happens. People buy bags of chocolate goodies to give out and they over buy. Not as many kids show up as they thought. Maybe they did run out of goodies to give out. So off to the next day to get hit the 50% off sale off of leftover Halloween treats. Either way, this bar cookie is easy to make and will use up the leftover chocolate bars and candies or that "on sale" bag that just had to be bought. If you have a lot of peanut butter and chocolate candies leftover try my Peanut Butter Candy Bar Brownies.
I love black beans and I always try to have cooked ones on hand. I prefer to home can the dried ones so I can control the salt and the cost. It is also a good source of food nutrients if you have a power outage and no access to water and/or heat source to cook them in. They also don't require a freezer and will keep for at least 12 months on the shelf.
Canning dried beans yourself is so easy. I use organic and this year I even GREW some organic black beans. (More on that later.)
Growing, Harvesting and Canning Black Beans
Dried black beans (scan 2/3 cups per pint jar)
Pressure Canner (Beans cannot be water bath canned)
We purchased an apple press this year and are pressing our own apple cider. I mentioned this to someone and she told me about apple cider donuts. Intrigued, I looked them up. I decided I must make them! I have tweaked my Baked Eggnog Mini Donuts with Eggnog Glaze recipe to include the flavors of fall. Careful, they are addicting, especially warm. I had downed a half dozen before I knew it. Good thing I made them mini size!
As an after thought I thought an apple cider glaze instead of a cinnamon and sugar dusting might be lovely so I have included ingredients for that also.
Donuts: 2-1/2 Tablespoons canola oil 1/4 cup dark brown sugar 1 egg 1 cup apple cider reduced (see instructions) 1-1/4 cup all purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda Couple dashes salt 1/2 teaspoon cinnamon 1/8 teaspoon ground cloves
This recipe is from a fellow Iowan Blogger Wini Moranville. After checking out her e-cookbook,
which is full of 22 wonderful recipes, I chose this pork meat ball recipe to share with you. The recipe is simple and the dish looks divine. See link at end to see how you can order your own e-cookbook for only $2.99! (Price as of 10/17/2014)
A bit more about the cookbook from Wini: It's the result of a collaboration between French-born chef David Baruthio and me. (Chef Baru owns the widely acclaimed Baru 66 restaurant in Des Moines, Iowa). I just love the way this recipe shows that the French know their way around a meatball just as much as Italian-Americans do.
Of course, we don't think of meatballs as something you'd braise, but in fact, on two different occasions, two different renown chefs (including David) have given me their recipes for meatballs, and both times they've been cooked partially submerged in liquid (not baked dry, as so many recipes call for). This method of cooking meatballs may just change your meatball-loving life!
A word about the recipe: As you shape the meatballs, you're going to think they're super soft and too flimsy to fry. You're going to wonder where the breading is. There is no breading in this recipe; hence, what you get is pure, rich, meaty flavor, along with that fresh green spark of the parsley. The trick is to use lots of oil to keep them from sticking. Use a large tablespoon to gently turn them. And don't worry--you'll drain off most of that fat! P.S. A HUGE thanks to Wini for taking the step by step photos for me to share with the recipe!
This chowder contains so many of our favorite flavors. Smoky bacon and good ol' Iowa sweet corn take it to the next level. Won't you join me for a bowl...or two?
Chicken Corn Potato Chowder
olive oil salt 1 pound boneless skinless chicken breast or tenders 2 cups chopped Yukon gold potatoes (skin on) 6 slices bacon, chopped 1/3 cup diced onion 2 jalapenos, diced 2 cups chicken broth 2 cups sweet corn with juice or 1 can creamed corn 1/2 cup milk 3 Tablespoons butter 1/4 cup flour (for GF use oat flour) salt and pepper to taste Boil and drain potatoes. Set aside.
Drizzle some olive oil on the chicken breast to lightly coat. Sprinkle with salt (pepper if desired.) Grill chicken breasts until no longer pink. Chop and set aside.
In large pot, cook bacon until done. Remove bacon and dump out all but about 1 tablespoon grease.
Add onions and jalapenos and cook, stirring constantly until onions are translucent. Do not walk off or it will burn.
Add chicken broth, corn, cooked potatoes and heat. Let cook for a bit to let the flavors mingle.
Add chicken and allow to reheat. Stir in milk.
In small saucepan melt butter. Add flour and whisk smooth. Cook for about a minute to get rid of the raw flour taste. This is called a roux.
Whisk roux into hot soup to thicken.
Ladle into soup cups or bowls. Top with extra bacon if you like!
Homemade applesauce will taste so much better than anything you've ever eaten from a store. My family doesn't mind a little bit of tart so we don't add any sugar at all. If you prefer a sweeter sauce find a sweet variety or you can use a little bit of sugar.
We have found that if you see an apple tree, ask the owner if you can pick their apples. Most time we find they will give them to you rather than have to mow over them or keep picking them off after they fall.
Many times people don't know what kind of apple tree they have. They may have moved in and it was already there. Not every apples makes good sauce. I usually take a box and test them out first. Some have no flavor, some have a weird texture. Once we know we like them we sauce them. If we don't we press them for cider. Still no waste!
If you are ready to make your own applesauce with no additives, no preservatives, no sugar and most likely no chemicals..scroll on down!
How to Make Homemade Applesauce
Wash your apples well, especially ones that have hit the ground.