Chunky Crockpot Applesauce

Ingredients:

• 10 large apples (I use Cortland), peeled, cored and chunked
• 1/2 cup water
  
• 1 tsp cinnamon
• 1/2 cup - 1 cup sugar.
  

Directions:

1. Put all ingredients in crockpot. Add water, cinnamon and sugar. Cook on HI 4-5 hours or on LOW for 8-10 hours.
   

Crockpot Apple Butter

Ingredients:

• Fill crock pot full of chopped apples.
• 4 cups sugar, or less
• 4 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp cloves
  

Directions:

1. Drizzle over apples. Cook 1 hour on HIGH. Lower heat. Cook until smooth (9-11 hours).
   

Refrigerator Pickles

Ingredients:

• 2 quarts sliced cucumbers
• Several cloves of garlic
• Sliced Onion
• Dill
• 2-1/4 c. water
• 1-1/4 c. vinegar
• 1 c. sugar
• 1/3 c. pickling salt
  

Directions:

1. Boil water, vinegar, sugar and salt.
2. Meanwhile, place dill and 1 clove of garlic in bottom of jar.
3. Fill 1/3 full with cucumbers.
4. Layer onion and 1 garlic clove.
5. Fill another 1/3 full with cucumbers.
6. Layer with onion and garlic (I like to add another small dill also)
7. Fill remaining space with cucumbers. Place another head of dill on top.
8. Pour brine over cucumbers while hot.

Typically a jar will last about 3 months in your refrigerator, but we've never had them that long to know for sure :)

Strawberry Rhubarb Sauce

Ingredients: 4 cups sliced fresh or frozen rhubarb(thawed)

1 (10)oz package frozen strawberries

1/2 cup water

1/4 cup quick cooking tapioca

1 cup sugar

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Directions: In saucepan combine fruit, water and tapioca, let stand for 5 minutes Cover and cook until rhubarb is tender, stir in the sugar, stir until dissolved.

Serve warm or chilled, great with ice cream or waffles, or by itself!!

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Pizza-flavored Pasta Sauce

Ingredients:

• 1 lb. Italian sausage
• 1/2 lb sliced fresh mushrooms
• 2 pkg (3 1/2 oz each) sliced pepperoni
• 3/4 c. chopped green pepper
• 1/2 c. chopped onion
• 2 jars (28 oz) meatless spaghetti sauce
• 1 can (3.8 oz) sliced ripe olives, drained
• 2 Tbsp. Italian seasoning
• Hot cooked pasta
  

Directions:

1. In large skillet, cook the sausage, mushrooms, pepperoni, green pepper and onion over medium heat until sausage is no longer pink; drain.
2. Stir in spaghetti sauce, olives and seasoning.
3. Bring to a boil. Reduce heat; simmer uncovered for 10-12 minutes (until heated through)
4. Serve desired amount of sauce over pasta.
5. Cool remaining sauce; freeze. To use: thaw in fridge overnight; heat in saucepan.

Yields about 2 quarts sauce

Fresh Salsa

Ingredients:

• 12 oz can of olives, diced
• small can green chilies, chopped
• green onions
• 4 medium tomatoes
• 3 tbsp olive oil
• 1 tbsp white vinegar
• 1 tbsp garlic powder
• dash of hot sauce

Mix together well. Add salt and pepper to taste.