Country Store Fried Apples

These are the YUMMIEST apples. They are a dead-ringer for Cracker Barrel's cinnamon apples. They are great as a side dish and over waffles and pancakes, but I REALLY love them over ice cream. They're just awesome.

Here is the recipe, from an old copy of the KC Star:

5 to 6 cups of firm tart apples such as American Cameo or Granny Smith
1/3 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tablespoons of corn starch
1/2 cup apple cider

Peel, core and slice apples into medium to thick slices. Places apples, brown sugar, cinnamon and nutmeg in slow cooker. Dissolve corn starch in apple cider and blend well. Pour over apples and stir to blend. Cover and cook for 5-6 hours. Stir halfway through cooking.

I finallllllllllly feel like I got my life in order enough to have a good shopping trip! I finally got my coupon book organized. It's been MONTHS. I also had just a few minutes to pull out the few coupons I knew I needed. Those two things, friends, are a huge success for me right now.

I'm not going to list everything out because it's getting late! I picked up the two bell peppers and the cucumber at the Farmer's Market this morning for $1. At Hy-Vee, we spent right around $50 before diapers, pop and tax. The apples pictured were free. They're actually spilling over that whole portion of my counter. I'm not exactly sure how much I have picked from my secret source, but I'm thinking around 20 lbs. My source is running dry, but I think I will be able to pick a few more still. So, stay tuned for some new apple recipes!

Autumn Lovin' Baby...

Yup, she's the cutest...

Freezer Cooking Plan

My goal for the weekend is to spend some time getting my house organized and less time cooking. It's just something that NEEDS to be done as we're getting ready to add a baby to an already crowded house. I started tonight by cleaning out my Tupperware cabinet. I decided it was VERY MUCH time to toss everything I didn't have a match for. I threw away just a few bases, but about 30 lids! Where on earth do the bases go??? Anyway, it was very liberating! I highly recommend it. The other big thing on my agenda is tagging for the Just Between Friends sale next week. I have about 80 items, so that ought to take me awhile! Hopefully, the return will be worth it! Regardless, I DO have a little bit planned for freezer day:

I've been making "baby's favorite" with my free apples like crazy this week. I've made and frozen a batch of apple pear, apple pumpkin and apple nectarine. I still have enough apples for 2-3 batches, and I might go picking again. This will not be a freezer "day" project, but an ongoing project this week.

I'm also wanting to try this Apple Crostada. I've never made a "real" pie before, so I thought this might be an easy start. I'll make sure to share my thoughts!

Additionally, I plan on making a big pot of our favorite chili for dinner tomorrow night and for leftovers for lunch at work this week. And, I'm making my Cracker Barrel cinnamon apples for my dad's birthday dinner on Sunday. I've not shared either of those recipes, and they are GREAT. You can really look forward to them!

Opinion Outpost

I have already talked about Opinion Outpost a little bit, but I am just so happy with it that I had to share again! I cashed out my first check on 08/07, and a month later, I have made a total of $54.00. It's honestly been such a blessing for us! I have had a few glitches a long the road, but they're minor, all things considered. After all, no one else is handing out $50 bills!

If you could use an extra few bucks this month (especially as Christmas is drawing near,) I really recommend that you sign up. You can sign up through this link:


http://OpinionOutpost.com/join/8360138

Fall Fun!

Baked Potato Soup

I was thinking this is almost more like Twice Baked Potato Chowder! It's so thick and rich, it really ends up being like twice baked potato filling!

This is my mom's recipe. The base is very basic, so when we make it, we serve it with a bunch of dump-ins so people can make it to their liking. Here is the base recipe:

2/3 cup butter
2/3 cup flour
6 cups of whole milk
5 lbs of baked potatoes
12 oz sour cream
4 oz of grated cheese
a handful of bacon bits (I omit.)
Salt and Pepper to taste (It takes a lot.)

You start by making a rue (browning the butter and flour together, so the flour cooks.) Add 6 cups of milk Then, scrape the potatoes out of the skin in to your stock pot. The soup will immediately thicken from the potato starch. Next, you stir in the sour cream and cheese and salt and pepper to taste, and you're good to go! (The recipe is very flexible. If the soup is too thick for you, add less potatoes or more milk. If you want more sour cream and cheese, go for it! The cheese will also make it very thick though.)

Then, I always serve with an extra bowl of grated cheese, sour cream, bacon and green onions. That way everyone can season exactly how they like it. I just like mine with tons of cheese (see above!)

The soup it's self is super hearty and filling. People always really like it -- especially a carb lover like me! It reheats really well and freezes beautifully. Enjoy!