Snakmaster Apple Pie Turnover

I LOVE my Snakmaster. It was my Grandma's. I always loved it and when she passed away I got it. I use it a lot to make hot sandwiches. My kids really like pizza sandwiches from the Snakmaster. The other day...when I was canning apple pie filling I made my kids a quick, yummy treat!! They LOVED it and so did I! If you don't have a Snakmaster I would definitely recommend getting one.

Snakmaster Apple Pie Turnover

Ingredients:

• 2 slices bread (I used whole wheat)
• apple pie filling
• powdered sugar
• milk

Directions: Using a rolling pin(or your hands) flatten you bread. Butter one side of each piece of bread. Place butter side down in the snakmaster. Place a spoonful of apple pie filling in each side of the bread(each triangle section). Top with the other piece of bread, butter side up. Mix some powdered sugar with a little milk to make a glaze. When the 'turnover' is finished cooking place on a plate and drizzle with the powdered sugar glaze.

Does any of this make sense? I hope so:)

Monkey Muffins - with apple pie filling

This WONDERFUL recipe comes from The Pioneer Woman. These are SO yummy!! I used the white bread recipe that I posted last. The last time I made these I added some apple pie filling in with the balls of dough before I let them rise. I was canning apple pie filling and applesauce a couple of weeks ago and decided to try some of the apple pie filling in these and it was so good!! I got the apple pie filling recipe here. Yum!! If you like apple pie filling...try this!!

Monkey Muffins

From The Pioneer Woman

Ingredients:
Leftover Bread Dough (or Refrigerated Biscuit Dough, Cut Into Thirds)

• Butter
• Sugar
• Ground Cinnamon
• Sweetened, Condensed Milk

Directions: Preheat oven to 375 degrees. Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon.
Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.
Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon. Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly. Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb the sweet, sticky milk.

If you want to add the apple pie filling, chop the pie filling and add in with the rolls of dough. Repeat the other steps as described above.

The pictures above are not made in muffin tins, but little ceramic Christmas ornament dishes that I bought from Micheal's last Christmas season. I thought I had taken pictures the the 'muffins' I had made, but...guess not.

White Bread

This white bread recipe is from one of my wonderful MILs (Ava). This makes super light and super yummy bread!! I almost forgot to take a picture again last time I made bread. This loaf is actually one that had been in the freezer. I should have gotten a picture of a fresh loaf, it probably would have been prettier:)

White Bread

Ingredients:

• 1 cup sugar
• 2 T. salt
• 6 cups hot water
• 1 cup oil
• 1 cup evaporated milk
• 3 eggs
• 3 1/2 T. yeast + 1t. sugar (dissolved in 1/2 c. warm water)
• 20 or more cups flour

Directions: Dissolve sugar and salt in hot water. Add oil and evaporated milk to cool. Add yeast(sugar added to dry yeast helps it work). Add eggs. Add about 10 cups of flour, mix well and let rest ~10 minutes. Add flour until the right consistency, a soft dough...not too sticky. Knead very well or mix in bread mixer for several minutes. Let rise in large bowl until about double(only once). Put in pans or make rolls or cinnamon rolls. Raise until double. Bake at 350 until golden brown. Butter tops of bread or rolls. Frost cinnamon rolls. When I make this bread, it makes 7 loaves.

Chicken Corn Chowder

I was going to post my MIL's white bread(seriously the BEST bread) recipe today, but I don't have any pictures....SO, that will have to wait.

I found this recipe for Chicken Corn Chowder a few years ago at the Picky Palate. I have made this several times and it is SO yummy!!!

Chicken Corn Chowder

Ingredients:

• 2 Tablespoons extra virgin olive oil
• 2 stalks of celery, finely chopped
• 1 medium bell pepper, color of choice, finely chopped
• 1 medium onion, finely chopped
• 1 jalapeno, finely chopped, seeds and membrane removed
• 1/4 Cup thinly sliced or chopped ham or Canadian bacon
• 3 cloves garlic, minced
• 2 14 oz cans chicken broth
• 3 Tablespoons flour
• 3 ears of fresh corn kernels
• 2 large chicken breasts, cooked and shredded
• 4 oz softened cream cheese
• 1 Cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 Cup shredded cheddar cheese
  

Directions: Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until softened. Stir in garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a large bowl then stir into soup. Stir in corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth. Stir into soup along with the salt, pepper and cheddar cheese. Simmer until ready to serve.

Vanilla Honey Butter

I found this recipe on the box that my Watkins Vanilla came in. It is SO yummy! I served it with some homemade wheat bread. It would also be SO good on some warm fresh tortillas.

Vanilla Honey Butter

Ingredients:

• 1/2 cup butter or margarine (I used butter)
• 1/4 cup powdered sugar
• 1/4 cup honey
• 1 t pure vanilla extract

Directions: Whip butter and powdered sugar together until smooth; stir in honey and vanilla. Use on pancakes, waffles, biscuits or muffins....or bread, tortillas, etc. Makes 3/4 cup.

Banana Crumb Muffins

I LOVE banana cake, banana bread and these banana muffins!! I got this recipe years ago from a Taste of Home magazine.

Banana Crumb Muffins

Ingredients:

• 1 1/2 cup all-purpose flour
• 1 t. baking soda
• 1 t. baking powder
• 1/2 t. salt
• 3 large ripe bananas, mashed
• 3/4 cup sugar
• 1 egg, lightly beaten
• 1/3 cup butter or margarine, melted

Topping:

• 1/3 cup packed brown sugar
• 1 T. all-purpose flour
• 1/8 t. ground cinnamon
• 1 T. cold butter

Directions: In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Makes about 1 dozen.

Peach Vanilla Syrup

I received an email with this recipe from Pam a year ago. We LOVE this syrup! My 10 year old won't eat pancakes with anything else. I made another batch today and will be making more tomorrow. Try this syrup with whole wheat blender pancakes...SO yummy!! FYI...Basha's has peaches on sale 2 pounds for $1 this week.

Peach Vanilla Syrup

Ingredients:

• 5 cups peaches(pureed)
• 2 cups sugar
• 2 T. lemon juice
• 2 t. vanilla

Directions: Bring first 3 ingredients to a boil, and simmer for 5 minutes, stirring constantly. Add vanilla and stir well. Pour into hot, sterile jars and screw the hot lids and rings on tight.

**Edited to add: Process the syrup in a boiling hot water bath for ~15 minutes, to make sure that any bacteria is killed. Start timing when the water comes to a full boil. Set jars out and listen for the pop to ensure they have sealed:)

Here is a link that Sarah D left about the safety of NOT hot water bathing...http://www.foodinjars.com/2010/08/canning-101-why-you-shouldnt-can-like-your-grandmother-did/ Thanks Sarah!!