Crock-Pot Ham Tetrazeni

Total Prep Time: 10-mins. (approx.)
Cook Time: 6-hours.

Ingredients:

• 16-oz. Diced Ham
• 1/4 c. Horseradish Sauce
• 16-oz. Mushrooms, thinly sliced
• 2 (10.75-oz.) cans Cream of Mushroom Soup
• 1 (12-oz.) can Fat Free Evaporated Milk
• 1 (16-oz.) package Spaghetti Noodles

Steps:

1. In a crock-pot, mix together: horseradish sauce, cream of mushroom soups, evaporated milk, diced ham and sliced mushrooms.
2. Let Tetrazeni mixture cook on LOW for 1.5 hours, stir.
3. NOW add spaghetti noodles, I broke them up so they were smaller and I could stir with less hassle.
4. Let cook 4.5-hours with noodles added, stirring occasionally (so you don’t get noddles to cooked around the edges of the crock-pot)

Optional: top with parmesan cheese or red pepper slices, or both!

Note: Do not be leery if you are concerned about the horseradish sauce…it “cooks out” and becomes just yummy flavor! If you are iffy about it, you can always had less to try it without.

Quick & Easy Deviled Eggs

Ingredients:

• 18 Eggs
• 12-oz. MIRACLE WHIP
• 3-tbsp. Sweet Pickle Relish
• 1-tbsp. French’s Mustard

1. Place eggs in a boiling pot of water, for (approx.) 20 minutes… until cooked. Immediately place in a cold water bath
2. Once eggs are cool, cut in half … lengthwise. Put yolks into a bowl and whites on a cookie sheet/pan

3. Mix together egg yolks, MIRACLE WHIP, pickle relish and French’s Mustard, mix well
4. Put mixture into a pipping bag or Ziploc bag (and cut a small tip off a bottom corner)
5. Pipe mixture into egg white halves & ENJOY! or chill

OPTIONAL: Garnish with paparika, chive, baby shrimps, etc..

Candy Corn Krispies

It’s that time of year again … where days start to get shorter, nights get cooler, the leaves start to change… do you know what that means? Not only does it mean Fall is here… it also means BAKING SEASON is here. That has to be my most favorite season of all! Every year I bake dozens of cookies and batches of brownies… I thought it was about time for something a little more creative!

What You’ll Need:

• 11″ x 13″ Pan
• Parchment Paper
• Pam

Ingredients:

• 6 cups Rice Krispies Cereal
• 6 cups Mini Marshmallows
• 5 tbps. Butter
• Orange Food Coloring
• Dark Chocolate Candy Coating Wafers
• White Chocolate Candy Coating Wafers

Instructions:

• Start with melting the 5 tbsp. of butter in a large pot over medium heat. Keep stirring!  Just keep stirring, Just keep stirring… Now I sound like Dory from Nemo don’t I?
• Once the butter is melted, add the marshmallows.
• Keep stirring until the marshmallows are melty. That’s a word right?!?
• Once they are completely melted… add some food coloring. (I did not have orange food coloring on hand, so I compromised. I used some red & yellow to make orange)
• Now it is time to add the cereal. Gently fold in the cereal, making sure all gets coated with the melted marshmallow mixture. (Gentle, Gentle, GENTLE! We do not want any snap, crackling, and popping!)

• HERE is where you will need a 11″ x 13″ pan, some parchment paper and Pam. IF you do not have parchment paper, a cut open gallon bag will do the trick just as good. Spray your pan with a nice coating of Pam and pour your cereal/marshmallow in.
• Lay your parchment paper (or Ziploc bag) over the top and press down the mixture into a nice even sheet & let cool! Once cooled, it is time to cut the rice krispies into “Candy Corn Shapes.”

• I emptied my pan of rice krispies onto a cutting board.. I found it much easier to cut but you can cut in the pan if you prefer.
• Start off by cutting your Krispies in half – lengthwise. Or as my Elementary school teacher Ms. Buckingham would say, cut them “Hot Dog” style!
• Once they are cut in half you want to start your next cut from the top left corner and cut down diagonally.
• For your next cut, start at the bottom left corner and cut up diagonally. Keep doing this until you cut the sheet into triangles. There will be a few skew shapes,  just eat those, It’s o.k, I said you can!

• Once you have all the “Candy Corn” shapes cut… shape the shapes… I KNOW that sounds odd but touch-up the edges.  Make the tips a little more rounded instead of pointy and fix any rouge rice krispies sticking out. Now that our shapes are rounded out, do you know what time it is? CHOCOLATE TIME!

• Empty your Candy Coating Chocolate Wafers into microwave safe dishes and melt according to the package.
• I found that dipping the tips of the shapes first was easiest because there was more treat to hold on to when it was time to dip the wide bottoms. So take a “Candy Corn” and dip the tip into the white chocolate… or the dark…which ever you want, then the bottom in the opposite chocolate.
• Once dipped, place on a parchment lined cookie sheet to harden.

Ta-Da! Candy Corn Krispies!

Pin It: https://www.pinterest.com/pin/420101471469884738/

All Photos are Property of Midwest Coupon Clippers

Homemade Slow Cooker Apple Butter

When I think of fall my mind automatically goes to apple orchards, so there isn’t anything better in my mind than a sink full of freshly picked apples! My mind races….what to do with them? Apple crisp? Applesauce? Apple pie? All of them are fabulous but this year it’s time to make apple butter.  If you’ve never made it before because you think it’s intimidating or maybe too hard, think again! This was honestly the easiest recipe I’ve ever done and it came out perfect! If you have a slow cooker, this recipe is for you!

This recipe will make about six cups of apple butter.

• I used about 6.5 pounds of apples and I peeled, cored and sliced them all (by hand, yikes! If you don’t want to do them by hand, invest in an apple peeler!)
• 1/2 cup granulated sugar (if you like yours sweeter, you can add more sugar, or less!)
• 1/2 cup packed brown sugar
• 1 1/2 tablespoons ground cinnamon (or you can throw in a few cinnamon sticks, it’s up to you!)
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract

Instructions:

Place all your cut apples in your slow cooker.  I HIGHLY suggest using the slow cooker liners! They make clean up a breeze, especially after you’ve had apples cooking all day in it.  Less mess!

Add the sugars, cinnamon, vanilla and salt to your apples in the slow cooker. Doesn’t that look amazing? I can smell it already!  Cook in the slow cooker for 10 hours on low.  Make sure you stir them every couple hours to keep it all even.  When it’s finished cooking, your apples should be a dark brown color and very thick.  Take your apples out of the slow cooker and place into a blender or food processor to blend smooth.  Now, this is up to you on the texture that you like! We like ours very smooth so just keep going until it’s how you like it!

When it’s finished, you can either place in an air tight container to be stored in the refrigerator for up to two weeks, in the freezer in a container, or if you have time, you can start to can it! This makes a wonderful gift with some homemade bread or other canned items!

ENJOY!