Ingredients:

3 cups (12-oz) cranberries
1 1/2 cups sugar
1 can (8 3/4-oz) crushed pineapple, drained (reserve liquid)
Pastry for a 9" two crust pie
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 can (15 1/4-oz) pear halves, drained and cut into halves

Directions:

Cook cranberries, 1 1/2 cups sugar, the pineapple and 1/4 cup of the reserved pineapple syrup, stirring constant until cranberries are tender (5 - 10 minutes on medium heat).  Cool.  Prepare pastry as directed except flute bottom crust.  Mix flour, salt, cinnamon and stir into cranberry/pineapple mixture.  Pour into pastry-lined pie plate.  Gently press pear slices spoke-fashion into cranberry mixture.

Heat oven to 400 (F) degrees.  After rolling pastry for top crust, cut into tree and star/snowflake shapes using cookie cutter.  Place these shapes on ungreased cookie sheet, dust with sugar & cinnamon and bake for 7 to 10 minutes until lightly browned.  Cool.  Bake the pie for about 40 minutes in the 400 (F) oven.  When slightly cooled, place Christmas tree/snowflake cutouts on pie.  Cool completely before serving.

​Serve with whipped cream for vanilla ice cream.  Enjoy.

During theses busy and often cold days of December, it is always nice to have an easy supper/lunch recipe at hand.  This is one of those recipes.

​Ingredients:
2 pounds lean ground beef (I recommend 1 pound sweet Italian sausage and 1 pound lean ground beef)
1 large onion, chopped (about one cup)
1 clove garlic, minced
1 can (28-oz) whole tomatoes
1 can (15-0z) kidney beans, undrained
1 can (12-oz) vacuum packed whole-kernel corn (drained)
2 stalks of celery, sliced (about 1 cup)
2 cups shredded cabbage (about 1/4 head)
2 small zucchini, sliced (about 2 cups)
1 cup uncooked elbow macaroni  (rigatoni would be an excellent substitute and increase quantity to 2 cups)
3 cups beef stock
1/2 cup dry red wine
1 1/2 teaspoons salt
1 teaspoon pepper
1 1/2 teaspoons Italian seasoning

Directions:
Cook and stir meat(s), onion, garlic in Dutch oven until beef is light brown; drain if necessary.  Stir in remaining ingredients (except macaroni/pasta) breaking up tomatoes with fork.

Heat to boiling; reduce heat.  Cover and simmer for about 45 minutes.  Stirring occasionally,  Add macaroni/pasta, cover and simmer for another 20 to 30 minutes.

Enjoy.

​Makes about 12 servings.

During the holidays my mother always baked a mincemeat pie or two.  I loved her mincemeat pies in all of their citrusy fruity goodness.  So, when I found this recipe in a Betty Crocker cookbook titled "Christmas Cookbook", I decided to try it.  It came out not bad at all...actually it is quite good.  It's not the same as my mother's recipe but considering it is made with pre-made mincemeat, you will enjoy it.

Caveat here...I think most people think of mincemeat pie the same way they think of fruit cake...they either love it or hate it.

Recipe:

Heat oven to 425 degrees (F).  Prepare pasty for 9-inch two-crust pie.  Mix one jaro (28-ounces) prepared mincemeat and 1 and 1/2 cups diced and pared tart apples; pour into pastry-lined pie plate.  Cover with top crust that has slits cut in it; seal and flute; sprinkle lightly with house cinnamon/sugar mixture.  Bake until crust is golden brown...about 40 to 45 minutes.  You might want to consider covering the edge with aluminum foil to prevent excessive browning...I did not need to to do that.

Enjoy.

! cup all purpose flour
1/3 cup butter, softened
1/4 cup packed dark brown sugar
1 package cream cheese (8-oz) softened
1/3 cup packed dark brown sugar
1 egg (room tem)
2 teaspoons EggNogg
1/2 teaspoon vanilla
1/2 cup chopped pecans

1.  Heat oven to 350 (F) degrees.  Mix flour, butter and 1/4 cup brown sugar until crumbly dough-like.  Press in ungreased baking pan (8x8x2) and bake for 10 minutes.  Remove from oven.
2.  Beat remaining ingredients (except pecans)  in small mixer bowl on low speed, scraping constantly for 30 seconds.  Beat on medium speed, scraping occasionally for 1 minute.  Spread over baked layer; sprinkle with pecans.  Bake until edges are light brown, about 25 to 30 minutes.
3.  Cool, refrigerator at least two hours.  Cut into 1 1/4 square inch bars.  Store in refrigerator.
4.  Makes about 3 dozen squares.

​Enjoy!

This is a slow cooker recipe...and it is well worth the wait.  It is perfect for a cool and damp fall day...or in the midst of winter it is good not only for the stomach but for the soul.

6 slices thick bacon cooked and crumbled
6 cups peeled and diced potatoes
5 cups chicken stock
2 cups diced onions
1 small clove of garlic, minced
1/2 cup celery, diced
1/2 cup shredded carrots
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
12-oz. can evaporated milk
8-oz, shredded cheddar cheese
​Chopped fresh parsley for garnish

1.  Combine all ingredients except evaporated milk and cheddar cheese in slow cooker.
2.  Cook on High (yes, High) for 7 - 8 hours or until vegetables are tender.
3.  Stir in evaporated milk and cheddar cheese until cheese is melted...heat thoroughly.
4.  Serve...garnish with fresh parsley (if desired).

​Makes 8 to 10 servings.

I am not sure why this is called "French Beef Stew"?  Maybe because Dijon Mustard is added at the finish?  Regardless, this recipe makes a delicious stew and I consider it to be a "keeper recipe" to be made time and time again.  It is perfect for fall and winter months.

Ingredients:

1 1/2 pounds stew beef, cut into 1-inch cubes
1/4 cup all-purpose flour
Salt & Pepper to taste
1 clove of garlic, minced
2 tablespoons olive oil
2 cans (14 1/2-ounce each) stewed tomatoes (undrained)
​2 cups beef stock
1 can (4-ounces) mushroom stems and pieces (drained)
4 medium carrots, peeled and cut into 1-inch chunks
2 medium potatoes, peeled and cut into 1-inch chunks
​2 teaspoons sugar
3/4 teaspoon dried thyme, crushed
1/4 to 1/2 teaspoon ground nutmeg
2 tablespoons Dijon mustard

Directions:

1.  Combine meat, flour, salt & pepper in large food storage bag; toss to coat evenly.
2.  In 6-quart sauce pan or Dutch oven, brown meat in hot olive oil.  Add minced garlic, stir, and cook about 2 minutes longer.
3.  Add all remaining ingredients except mustard.  Bring to a boil; reduce heat to medium-low/low (depending on your stove).  Cover and simmer 1 and 1/2 hours or until beef is tender.
4.  Blend in mustard.  Garnish and serve with warm crusty bread or cornbread muffins.

​Makes 6 to 8 servings
​

YIELD:
   About 1 quart
 
INGREDIENTS:

• 4 quarts crabapples, washed, stemmed and coarsely chopped in food processor
• 4 cups sugar
• 3 cups vodka

DIRECTIONS:

1. Fill 1 (4-quart) mason jar with tight-fitting lid with prepared crabapples.
2. Add the 4 cups of sugar and three cups of vodka.
3. Store the jar on its side, turning once every day for 16 days to help the sugar to dissolve.  (I did not store the jar on its side but left it upright and mixed the ingredients once a day)
4. After 16 days, filter out the fruit bits and bottle.

Recently while going through my collection of cookbooks, I came across a 1970 Betty Crocker Cookbook.  As I idly wandered through its pages I realized that the recipes therein were good sound recipes.  Some of the old tried and true recipes are the best.  So I've decided that I will periodically try out a recipe and then post it here on my blog.  This one is for applesauce.

5 - 6 medium cooking apples (MacIntosh, Honey Crisp, etc), peeled, cored and coarsely chopped.
1/2 cup water
1/2 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Combine all ingredients in medium saucepan.  Heat to boiling over medium heat stirring as needed.  Reduce heat to low/simmer.  Continue to cook covered for about 20 minutes to 1/2 hour.  Remove cover, and cook another 15 minutes.

Makes about 4 cups.

​(This recipe has been modified slightly from the original)

1.  Base -
     1 18-oz milk chocolate brownie mix (13 x 9 Family Size)
     1/2 cup very hot water
     1/2 cup vegetable oil
     1 egg

2.  Topping -
     1 7-oz jar marshmallow cream
     1 & 1/2 cups salted peanuts (recommend dry roasted)
     1 & 3/4 cups semi-sweet chocolate chips

In a lage bowl, combine brownie mix, hot water, oil and egg.  Beat 50 strokes or so until blended.  Spread into a creased 7-inch x 11-inch pan (this is not a typo).  Bake at 350 degrees for 28 - 30 minutes.  Do not overbake.

Remove from over and immediately spread marshmallow cream over base.  Sprinkle evenly with peanuts and top with chocolate chips.

Return to over for 5 minutes or until chocolate chips are melted.
Cool completely and cut into bars.

​Enjoy.