Apple Oatmeal Squares & Apple Snow

(Makes 1 dozen 3 in. squares)

2 large tart apples, peeled, cored, and diced small (can use Jonathans, Empires, Northern Spys, JonaMacs, Cortlands- I like to use 2 different types for variety). I like to microwave the apples on high for 2 to 3 min to soften them a bit after I dice them up. I let them cool a little, then add the baking soda).

1/2 tsp baking soda

1/2 cup sugar

1/2 cup firmly packed brown sugar

1/2 cup (1 stick) butter

1 large egg1

1/2 cups flour1 tsp cinnamon ( I use Saigon Cinnamon)

1 tsp ground ginger

1/2 cup quick cooking (not instant) oats

1/2 cup chopped walnuts or pecans

1. Preheat oven to 350 F. and lightly grease a shallow 9 by 12 or 13 in baking pan. Combine the apples and baking soda in a nonmetallic bowl and let stand while proceeding with step 2.

2. Cream the sugars, butter, and egg in a mixing bow. Beat in the flour and spices, then stir in the oatmeal, apples, and nuts. Pour the batter into the prepared pan.

3. Bake for 30 to 35 min, or until the cake begins to shrink from the edges of the pan and a toothpick inserted into the center comes out clean. Cool in the pan about 20 min. then cut into squares.

Apple Snow
(Makes 3 cups)

1 cup unsweetened applesauce, chilled ( I make my own from fresh apples from local apple orchards)
1/4 cup confectioners' sugar
1/4 tsp cinnamon
1/2 tsp lemon juice
1/4 tsp salt
1 large egg white
1/2 cup heavy cream

1. Combine there applesauce, confectioners' sugar, cinnamon, lemon juice, and salt in a large mixing bowl. In a separate bowl beat the egg whites until soft peaks form and fold them into the applesauce mixture.

2. In a separate chilled bowl, beat the cream until stiff peaks form. Fold the whipped cream into the apple mixture and serve spooned over Apple-Oatmeal Squares. Apple Snow may be stored, tightly covered, in the refrigerator up to 24 hrs before serving.

Kathy's Potato/Bacon Soup

from: Kathy Facione

12 medium size potatoes,
cubed2 medium onions,
chopped3 Tsp. butter
1 lb. bacon, cooked crisp, drained and crumbled
3 chicken bouillon cubes
2 Tlb. dried parsley
6 cups water
2 cups milk
1 tsp. salt
1/2 tsp. pepper

1. Combine all ingredients in a large kettle.

2. Mix together and cook over medium heat for 20 - 30 minutes.

3. Place in a large slow cooker on low for about 3 hours.

4. Last hour add 2 Tlb. flour and 1 cup water. Put in shaker and shake well before adding to soup. Add 1 cup shredded cheddar cheese to soup. Mix and continue cooking.

Chicken Soup

from: Brenda Couch

PARBOIL BONELESS, SKINLESS CHICKEN BREASTS (3), CUBE AND SET ASIDE.

COOK in 3T butter
1/2 ONION
2 STALK CELERY
1 CUP GREEN BEANS

ADD 4 CUPS WATER, AND 4 CUPS OF CHICKEN STOCK.
COOK TILL VEGGIES ARE ALMOST TENDER.

ADD EGG NOODLES AND CONTINUE COOKING UNTIL TENDER.
ADD 1 CUP CREAM WITH ABOUT 4TABLESPOONS OF CORNSTARCH SLOWLY UNTIL DESIRED THICKNESS.

SEASON WITH SALT AND PEPPER TO TASTE.

PUT IN YOUR CROCKPOT ON WARM AND OFF YOU GO!

Loaded Baked Potato Soup

from: www.tastykitchen.com

½ sticks Butter
1 whole Medium Onion, Finely Chopped
2 stalks Celery Finely Chopped
1 teaspoon Minced Garlic Or Two To Three Chopped Cloves
1 teaspoon Salt
1-½ teaspoon Fresh Cracked Pepper
8 whole Large Baking Potatoes
3 cans Chicken Broth
8 ounces, fluid Sour Cream
1 cup Heavy Cream
2 cups Shredded Sharp Cheddar
1 package Cooked, Crumbled Bacon

Preparation Instructions:

Turn crock pot on high and put in the butter. Add chopped onion and celery. (If using fresh garlic, add it with the onion and celery.) Add salt and pepper. Stir and let cook while you peel and chop the potatoes.

Cut the potatoes to 1/2″ squares. Add potatoes and garlic (if you’re not using fresh garlic) to the pot. Add 2 cans of the chicken stock. Add some of the remaining can if the potatoes are not covered.Cook on high for 4 hours (8 hours on low) or until the potatoes are done.
Once potatoes are done, mash some up with a potato masher. We like a lot of chunks, so we only mash about 1/4 of the potatoes.

Add in sour cream, heavy cream, cheese and bacon (minus a handful to put on top for garnish).If soup is too thick, add enough of the remaining can of chicken stock to thin the soup. If it’s too thin, cook remaining baked potato in the microwave; scoop out, mash and add to soup. Each crock pot is different, so the required broth may vary.

Ladle soup into bowls and add additional cheddar and bacon for garnish.

* You may need up to 8 baking potatoes depending on the crock pot. Have an additional baking potato for use if soup is too thin or use leftover mashed potatoes.

This recipe is versatile and you do not need to be overly concerned about exact measurements.