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.

I've had this recipe for years...it's in a wonderful Canadian cookbook titled:  "I've GOT To Have That Recipe!"  Until today I've never tried the recipe.  This year, though, I've been blessed with an abundance of fresh pears and decided to finally bake this pie.  What I can tell you is that this recipe is incredibly easy yet delivers a pie that is elegantly delicious.  This recipe definitely is what I call a "keeper."

1 - 9" unbaked pie shell (using your favorite pastry recipe)
3 - 4 Bartlett pears
1 cup sugar
1/3 cup flour
1/4 cup butter softened (or melted)
2 eggs (at room temperature)
1 tsp. vanilla

Cut pears in half lengthwise.  Stem and core (do not peel) and arrange pears cut side down in shell in a circular fashion.

Beat remaining ingredients until smooth and pour over pears.  Bake at 325 (F) for 40 - 45 minutes.

Enjoy!

Ingredients

• 1 (31 ounce) jar pear slices in light syrup (or thereabouts in size)
• 1 (21 ounce) can apple pie filling
• 1 cup dried cranberries (Craisins)
• 1 box yellow cake mix
• 1/2 cup butter, melted
• 1 cup toasted pecans
• 1/4 house cinnamon sugar mixture (mine is approximately 4 heaping tablespoons sugar and 1/2 teaspoon cinnamon)

Instructions

1. Preheat oven to 350 degrees.
2. Butter a 9x13-inch baking dish (or use Crisco).
3. Drain Pears, reserving 1/2 cup syrup.  Quarter the pear halves.
4. Spread pears and apple pie filling in the bottom of the prepared baking dish.
5. Drizzle with reserved pear syrup.
6. Sprinkle with cranberries.
7. Sprinkle cake mix evenly over fruit.
8. Drizzle top with butter, covering cake mix as much as possible.
9. Sprinkle top with toasted pecans.
10. Sprinkle cinnamon sugar mixture lightly over pecans.
11. Bake 40 t0 45 minutes or until a toothpick inserted into the center comes out clean.

​Serve warm with fresh whipped cream or vanilla ice cream.  Enjoy.

This delicious recipe deserves a more appetizing photo.  However, I am going with what I have and say to you:  "Don't let looks deceive you."

1 3 to 4 pound boneless pork shoulder roast
1 two pound bag of  fresh sweet Bavarian sauerkraut with caraway seeds*
1/2 cup brown sugar
1 envelope dry onion soup mix
1/2 cup apple cider

Place roast in slow cooker.

Rinse and drain sauerkraut.  Combine sauerkraut, brown sugar, onion soup mix, and apple cider.

Pour mixture over and around the roast.  Cover and cook on low for 7 hours.

*If you can't fine Bavarian sauerkraut with caraway seeds, substitute with a 27-oz (or thereabouts) can regular sauerkraut and add 1/2 teaspoon caraway seeds.

INGREDIENTS

• 1 15.25 ounce Box Super Moist Chocolate Cake Mix
• 1 egg
• 1⁄2 cup butter, melted
• 1 (8 ounce) package cream cheese, softened
• 3  eggs
• 1 teaspoon vanilla extract
• 2 cups powdered (confectioners) sugar
• 1 cup creamy peanut butter
• 1⁄2 cup butter, melted
• 1 cup chocolate chips
• 1 cup dry roasted peanuts (coarsely chopped)

DIRECTIONS

1. Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
2. Still using an electric mixer, beat cream cheese, peanut butter, melted butter, eggs and vanilla until smooth. Add in powdered/confectioners sugar about 1/2 cup at a time and beat until well blended.
3. Pour filling onto cake mixture and spread evenly. Sprinkle chocolate chips and peanuts on top of filling. Bake for 40 to 50 minutes.  You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into squares...and enjoy.​