27# of Apples and Applesauce

We went apple picking yesterday and picked 27 lbs of apples.  The kids, my husband and I just kept picking not realizing how much we had picked!  Oh well, I guess we will be eating apples for awhile.  This morning I made some Crock Pot Applesauce and ooh does my house smell delicious!  Here is the recipe.

Ingredients:
8 apples, peeled, cored, and cut into cubes
1 tsp cinnamon
2 tablespoons brown sugar
1 cup water
2 tsp vanilla

Directions:
Put all ingredients in Crock Pot and cook on low for 6 hours or high for 3 hours.  Stir every few hours which will break down the apples.  Enjoy hot or cool in fridge!

Crunchy Potatoes

This is one of our favorite potato recipes and it is great for the summer because it cooks in the microwave!

Ingredients:
5 whole potatoes peeled and cubed
1 cup cornflake crumbs
2 tsp dry parsley
1 tsp garlic salt
4 tbsp butter
1/2 cup Parmesan cheese
2 tsp dried onion

Directions:
Melt butter in microwave.  Pour small amount of butter on the bottom of round baking dish.  Combine all dry ingredients in a large, shallow bowl and mix well.  Cover each potato in butter, then coat with dry ingredient mixture.  Place coated potatoes in a baking dish and cover.  I like to sprinkle the remaining coating mixture over the top of the potatoes.  Microwave for 10 to 12 minutes.  Keep covered and let stand 15 minutes before eating!

Enjoy!

My Green Bean Casserole

There are a couple versions of this recipe out there, but here is how I make my Green Bean Casserole.  I often double the recipe for big crowds!

Ingredients:
2 cans of green beans
1 can of cream of mushroom coup
3/4 cup of milk
1/8 tsp pepper
1 small can of french fried onions

Directions:
Preheat oven to 350.  Combine beans, soup, milk, pepper, and 1/3 of the can of onions and mix.  Cook for 30 minutes.  Top with remaining onions and cook for an additional 5 minutes.  Enjoy!

My Cheesy Potatoes

We call them Cheesy Potatoes and here is my recipe for a party favorite in my household!

Ingredients:
1 package of cubed frozen hashbrowns (Approx 32 oz)
1 can of cream of chicken
1 pint of sour cream
1/4 cup melted butter
1/8 tsp pepper
1/2 tsp salt
1/2 cup diced onion
10 oz of shredded sharp cheddar

Directions:
Pre-heat oven to 350.  Put hasbrowns in a 9 x 13 pan.  I use the disposal aluminum pans for easy clean-up!  In a separate bowl mix together remaining ingredients.  Spread over top of the hashbrowns.  Bake in the oven for 1 hour and 15 minutes.  I let mine cook for about 20 minutes then give them a good stir. then they are good to go for the remaining time!  Enjoy!