Keep Cut Apples Looking Great!

We serve apples and dip as an appetizer or dessert a lot, they appeal to all ages, so for years I had to either cut them immediately before serving or douse them in lemon juice (yucky) and then discard any leftovers (wasteful). Believe it or not these apples were cut for Thanksgiving, Thursday afternoon at 2pm to be exact. (To be served along side graham crackers for Cookie Butter dipping!) It is now Saturday at noon (we're having leftovers for lunch) and they still look and taste great!

The trick? Lemon Lime soda! I cut my apple slices and toss them into a mixing bowl, then pour a can (or two if you have a lot of apple slices) of lemon lime soda over them, let them soak for a couple of minutes, tossing once or twice, then either use a slotted spoon to move the apples to your serving dish (I use a glass canister) or just dump out the soda and put the bowl on the table! So simple, but so effective! Never have the kids turn up their nose at browning apples again! It doesn't change the taste of the apples like lemon juice either. Yay!

Thanks to Brown's Orchards for this amazing tip!

Cookie Butter Dip
Fruit Dip 1
Fruit Dip 2
Fruit Dip 3

Stuffed Corn Casserole

What you need:

1 can corn, drained

1 can creamed corn

1 pkg (6oz) Stove Top Stuffing, chicken flavored

1/2 cup butter, melted

1/2 cup water

1/2 tsp garlic powder

How to make it:
Combine all ingredients in a large mixing bowl. Stir until ingredients are well incorporated and stuffing has become moistened. Pour into a 2 quart baking dish and bake at 350 for about 30 minutes. Allow dish to cool for about 5 minutes before serving.

Cookie Butter Dip

What you need:

8 oz. cream cheese

1/2 c. Cookie Butter or Biscoff Spread

1/2 c. brown sugar

How to make it:

1. Combine all ingredients and blend until smooth.

2. Serve with pretzels, graham crackers, and apple slices!

Vegetable Beef Soup

What you need:

3 lb. beef chuck roast cut into bite size squares or 2 lb. ground beef browned and drained

1 bay leaf

3 carrots, chopped

3 stalks celery, chopped

1 onion, chopped or 2 cups pearl onions

1 (16 ounce) package frozen mixed vegetables or just green beans

4 cups water

4 cubes beef bouillon cube

1 tablespoon white sugar

1/4 teaspoon ground black pepper

1 (14 ounce) can diced tomatoes

How to make it:

For chuck roast: add all ingredients to crock pot, cook on high 4-5 hours.

For ground beef: brown beef in large stock pot, drain, add all other ingredients, bring to a boil, reduce heat and simmer 1 hour or until vegetables are tender.

*Remove bay leaf before serving.

Berry Trifle

This is Katie's signature dessert. 

What you need:

3 cups  cold milk

1 pkg.  (6 1/2-serving size) JELL-O Vanilla Flavor Instant Pudding

1 Angel Food cake

Any in season berries, we like strawberries and blueberries

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

How to make it:

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand in refrigerator 5 min.

FOLD 1/2 tub of COOL WHIP into pudding until well blended.

ARRANGE Angel Food cake on bottom of trifle bowl; top with layers of half each of the fruit and pudding. Repeat all layers. Cover with left over whipped topping.

REFRIGERATE 3 hours. Store leftover dessert in refrigerator.

This year Katie started working at Brown's Orchard and when peaches came into season she decided to try a peach trifle...mmm...Sooo good!

Twice Baked Potatoes

What you need:

    4 large baking potatoes

    8 slices bacon

    1 cup sour cream

    1/2 cup milk

    4 tablespoons butter

    1/2 teaspoon salt

    1/2 teaspoon pepper

    1 cup shredded Cheddar cheese, divided

    8 green onions, sliced, divided

How to make them:

●     Bake or microwave potatoes until tender. 
●     Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 
●     When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. 
●     To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. 
●     Bake for another 15 minutes.

Fried Rice

What you need:

3/4 cup finely chopped onion

2 1/2 tablespoons oil

1 egg, lightly beaten (or more eggs if you like)

3 drops soy sauce

3 drops sesame oil

8 ounces cooked lean boneless pork or 8 ounces chicken, chopped

1/2 cup finely chopped carrot (very small)

1/2 cup frozen peas, thawed

4 cups cold cooked rice, grains separated (preferably medium grain)

4 green onions, chopped

2 cups bean sprouts

2 tablespoons  soy sauce (add more if you like)

How to make it:

• Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
• Allow wok to cool slightly.
• Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
• Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
• Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
• Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
• Add 2 tbsp of soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
• Set out additional soy sauce on the table, if desired.