Just A Pich – Caramel Apple Cider and More!

-compiled by Teresa Vinson-

Hot Caramel Apple Cider

12.25 oz. jar caramel topping

1 pint heavy cream or half and half

64 oz. Apple Cider

1 teaspoon Vanilla

1 teaspoon Cinnamon (or 1 cinnamon stick)

whipped cream for garnish

Thoroughly mix caramel topping and cream together in 4-5 qt. crockpot. Stir in the last 3 ingredients and heat on low to medium setting. Use a ladle to spoon this wonderfully delicious drink into mugs. Top with whip cream and drizzle with more caramel sauce or a sprinkle of cinnamon.

Sausage Biscuits

1 lb. ground sausage

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

¼ teaspoon baking soda

½ cup shortening

¾ cup buttermilk

Preheat oven to 450 degrees. In a skillet over medium heat, cook, drain and crumble sausage. Sift together flour, baking powder, salt and baking soda in a bowl. Cut shortening into flour mixture. Stir in drained sausage. Mix buttermilk into the flour mixture. Knead dough about 10 times on floured work surface. Roll dough to about 1/2-inch thickness. Cut biscuits out with a biscuit cutter (or rim of glass) and place on an ungreased cookie sheet. Bake for 10 min, or until golden brown. Serve warm. (Makes 2 dozen biscuits)

Spice Cake or Chocolate Cake Pumpkin Muffins

I found this recipe in a Girl Scout Cookbook published in 1988 at a Goodwill store in Florida. I am drawn to the cookbook section and having been a Girl Scout for many years, I knew the recipes would be good. These are excellent. I make them every fall. They are great as a breakfast muffin or as a dessert with a meal.

1 box spice cake or chocolate cake mix                                                  

16 oz. can of pumpkin

4 eggs

½ cup vegetable oil

orange marmalade

Blend cake mix, eggs, pumpkin and oil. Mix for 2 minutes. Place in cupcake papers or in a muffin pan. Bake at 350 degrees for 20 minutes. You can substitute chocolate cake mix for the spice cake mix and have a chocolate pumpkin muffin. Both ways they are delicious. Serve plain or warm with some orange marmalade for extra flavor.

Candied Sweet Potatoes

4 peeled and sliced sweet potatoes

1 stick real butter

1 ½ cups sugar

1 teaspoon cinnamon

Place sliced potatoes in a sauce pan and barely cover with water. Bring to a boil and cook until slightly tender, about 5 minutes. Reduce heat to medium low and add the butter, sugar and cinnamon and cook until the syrup has thickened.  

The Ultimate Cheeseburger Sliders

1 pound of lean ground beef

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cumin

1 teaspoon mustard powder

½ teaspoon paprika

1 cup diced onion

2 cloves of garlic minced

1 can Ro-Tel diced tomatoes, drained

12 sliced of cheddar cheese

12 dinner rolls

Glaze

½ cup butter

2 tablespoons brown sugar

1 tablespoon Worcestershire

1 tablespoon mustard

1 tablespoon sesame seeds

Preheat the oven to 350 degrees. Prepare a 9 x 13 baking dish with nonstick cooking spray. Get a large skillet and turn to high heat. When the pan is hot, add the beef and season with salt, pepper, cumin, mustard powder and paprika. Then add the onion and garlic to cook. Stir occasionally until beef is brown and onions are golden. Next, stir in drained Ro-Tel tomatoes until well combined. Then place bottom ½ of buns in prepared pan, add the beef mixture and sliced cheese. Add the top half of the bun. Mix the glaze ingredients in a saucepan and cook over medium heat until melted and combined. Pour over the buns and bake for 25 minutes.

Bacon Cheeseburger Crockpot Dip

Recipe from Teresa Phillips who got the recipe from her daughter LeeAnn Rainey

1 pound lean ground beef

8 oz. cream cheese, cubed

2 cups shredded cheddar cheese

10 oz. can diced tomatoes with green chilies

6 oz. package of real bacon bits

1 teaspoon dried parsley

Assorted chips for dipping

Brown meat and drain. Place in large skillet, over low heat, stir cheeses, meat, tomatoes (along with juices) and all bacon bits except 2 tablespoons. Cook while stirring frequently, until everything is heated through and well blended. Pour into a crock pot and cook on low for 2-3 hours. Stir in parsley and sprinkle with remaining bacon bits.

Baked Pork Chops with Cranberries

4 center cut pork chops ½ inch thick

4 tablespoons unsalted butter

Salt and freshly ground black pepper

12 oz. fresh cranberries, rinsed

¾ cup granulated sugar

Sprinkle the pork chops generously with salt and let set for 30 minutes. Rinse and dry the pork chops with paper towels. Heat the butter in a heavy skillet until hot. Brown the pork chops on each side. Remove from the pan, and season well on each side with salt and pepper. Put 1/3 of the cranberries in the bottom of a small baking dish that will hold the pork chops in two layers. Sprinkle ¼ cup sugar over the cranberries. Lay two of the pork chops side by side on top of the sugared cranberries. Top with half of the remaining cranberries, and sprinkle another ¼ cup of sugar over all. Top with the two remaining pork chops, the same as before, and the remaining cranberries and sugar. Place a piece of parchment directly on top of the cranberries, and a piece of foil directly on top of the parchment. Cover the baking dish with a tight fitting lid or wrap with a double thickness of foil to seal tightly. Bake in the preheated oven for about 1 hour, until pork chops are tender. Taste the cooked cranberries carefully, and add a little salt and black pepper if needed. Serve the pork chops hot with the cranberry sauce spooned over.