Classic Pesto

Classic Pesto Ingredients Several bunches of fresh basil Pine nuts Several cloves of fresh garlic Grated Parmesan cheese Olive Oil
  Instructions 1.  Wash and dry basil leaves. Remove stems and place leaves into a food processor or blender. 2.  Add a handful of pine nuts. 3.  Add 1 to 2 cloves of garlic. 4.  Add some parmesan cheese. 5.  Drizzle in olive oil. 6.  Pulse or puree until ingredients have turned into a paste. 7.  Taste, then add more of each ingredient until you like the result. Too much garlic? Add more basil, pine nuts and cheese. Too dry? Add more olive oil. Toss with pasta and serve. For a more luxurious sauce, stir in a bit of heavy cream or half-and-half.

Easy Asparagus Gratin

• 2 1/2 tablespoons olive oil
•  salt and pepper, to taste
• 1 pound slender asparagus, ends trimmed
• 1/4 cup Parmesan cheese, grated
•  juice of 1/2 a lemon

Instructions

1. Preheat oven to 450 degrees F.
    
2. Pour oil into an oval gratin or other shallow baking dish and add some salt and pepper.
    
3. Add asparagus, turning it to coat with oil.
    
4. Bake until asparagus is tender and beginning to brown at the edges, 12 to 15 minutes. Sprinkle with cheese and squeeze lemon juice over.

Read more at http://www.recipelion.com/Vegetables/Easy-Asparagus-Gratin/ct/1#Oxw9310Uppk13b5g.99 

Apple Stuffed Chicken Breast

• 4 chicken breast halves; boneless, skinless
  
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon
• 2 medium tart apples; peeled, cut in thin slices
• 1 cup apple cider
• 1 tablespoon cornstarch

5-Star Peeler Under $10 at AmazonSave!

Instructions

1. Place chicken breast halves between 2 pieces of waxed paper.
    
2. Pound chicken to 1/8-inch thickness.
    
3. Mix sugar and cinnamon.
    
4. Coat apple slices with sugar mixture.
    
5. Divide apples among chicken breast halves; secure with toothpicks.
    
6. Cover and grill chicken 4-6 inches from medium coals, 20-25 minutes, turning after 10 minutes, until done.
    
7. Remove toothpicks.
    
8. Mix the apple cider and cornstarch in 1 quart saucepan.
    
9. Cook over medium heat until thickened and bubbly.
    
10. Spoon over chicken.

Read more at http://www.recipelion.com/Chicken-Recipes/Apple-Stuffed-Chicken-Breast-Recipe/ct/1#FrgttMwGxKdl1fYq.99 

Super Oven Fried Chicken

• 4 fresh leg quarters
• 1/2 cup butter or margarine, melted
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup bread crumbs

Instructions

1. Mix salt, pepper and breadcrumbs.
    
2. Dip leg quarters, one piece at a time into butter turning to coat. Roll into breadcrumb mixture until thoroughly coated.
    
3. Place in lightly greased 9x13 inch baking pan.
    
4. Bake in 375 degree oven for about 50 minutes or until brown and crisp.

Read more at http://www.recipelion.com/Chicken-Recipes/Super-Oven-Fried-Chicken/#oylB3zfAfCfioqhz.99 

Create Your Own Signature Mini Pies

Create Your Own Signature Mini Pie (and an easy way to get rid of leftovers!)

Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup)

Top with about 1/4 cup of any "fillings" you want. - Cheeseburger, Pizza, BLT, Chicken and Veggies, etc.... You can mix it up in the pan (any meat should already be cooked)

Then top with one more tablespoon of the "Bisquick Mixture" - and bake at 375 for 25-30. It's a great way to get rid of your leftovers! These can also be frozen! Just pop them into the microwave for a quick meal on the go!
Recipe from Betty Crocker

Peanut Butter Cookies

1/2 cup shortening (I use butter) 1/2 cup peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 egg (well beaten) 1 1/4 cup flour* 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Cream shortening/butter and peanut butter. Add sugars gradually and cream well. Add egg. Sift dry ingredients together and add to mixture. Chill. Form into balls the size of a walnut and place on a lightly greased cookie sheet. Flatten each ball with a fork in one direction, then again in the opposite direction to make a criss-cross pattern. Bake the cookies in a moderate oven (350°F) for ten to twelve minutes. This recipe makes about four dozen cookies. These cookies freeze well. *If you are using self rising flour omit the baking soda and baking powder. http://www.choosingvoluntarysimplicity.com/our-favorite-peanut-butter-cookies/

Mandarin Orange Dream Cake

Dream cake recipes are always fantastic, especially if you're an orange and cream combo fan. But get a load of this Mandarin Orange Dream Cake for an even more decadent dessert.

Ingredients

• 1 package yellow cake mix
• 4 eggs
• 1 cup oil
• 1 small can mandarin oranges, undrained
• 1 large container Cool Whip
• 1 small can crushed pinappple, undrained
• 1 small package vanilla instant pudding (4 serving)
• 1/2 teaspoon orange extract*

Instructions

1. Preheat oven to 325 degrees F.
    
2. Combine cake mix, eggs, oil, and manadarin oranges in bowl and mix with electric beaters til fluffy.
    
3. Pour into a 13x9 inch lightly greased pan and bake for 30 min or til done (a toothpick will come out clean).
    
4. Combine Cool Whip, pineapple, extract and pudding in bowl, beat with electric beaters about 3-4 minutes or until mixed and set.
    
5. Spread on cooled cake.

* I don't use the orange extract.  I just use 1/2 teaspoon of vanilla extract.  That is the way my dear mother-in-law made hers and that is the recipe she passed down to me.  My hubby loves this cake!

Read more at http://www.recipelion.com/Cake-Recipes/Mandarin-Orange-Dream-Cake#YulGJdQudf620hTp.99

Best Chocolate Chip Cookies

These cookies are soft and crispy around the edges and chewy in the middle.  My bunch loved them and now that I have the recipe again, I'm certain my grandchildren will also. :)

Ingredients:

1 1/3 cups flour

1/2 cup large rolled oats

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup butter

1/2 cup light brown sugar

1/2 cup sugar

1 egg

2 teaspoons vanilla extract

1 1/4 cups chocolate chips

Directions:

Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.

In a medium sized bowl whisk together flour, rolled oats, salt, and baking soda.

In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.

Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chips.

Chill the dough thoroughly. Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart. Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.

http://www.nlrockrecipes.com/2012/09/perfect-oatmeal-chocolate-chip-cookies.html

Chocolate Lava Cakes

Sinfully rich, easy yet fancy, our chocoholic's dream recipe for Chocolate Lava Cakes is modeled after the ones we might find on a restaurant menu. These are packed with an eruption of warm, flowing, decadent chocolate from the inside out.

Serves: 6

Cooking Time: 15 min

What You'll Need:

• 1 cup (6 ounces) semisweet chocolate chips
• 1 1/4 sticks butter
• 1/2 cup all-purpose flour
• 1 1/2 cups confectioners' sugar
• 3 large eggs
• 3 egg yolks
• 1 teaspoon vanilla extract

What To Do:

1. Preheat oven to 400 degrees F. Coat 6 ramekins or custard cups with cooking spray (see Notes) and place on a baking sheet.
    
2. In a microwave-safe medium bowl, melt chocolate chips and butter in microwave for 1 minute. Continue to melt at 15-second intervals until chocolate is smooth.
    
3. Add flour and sugar to chocolate mixture; mix well. Stir in eggs and yolks until smooth then stir in vanilla.
    
4. Spoon batter evenly into ramekins. Bake 12 to 14 minutes; remove from oven and let sit 5 minutes. Edges should be firm and center will be soft. Loosen around edges with a knife and invert onto dessert plates.

Notes

• If you don't have ramekins or custard cups, you can use a cupcake tin; adjust cooking time accordingly.
   
• Top with a dollop of whipped cream or ice cream and your favorite fruit.

Read more at http://www.mrfood.com/Cakes/Chocolate-Lava-Cakes/ml/1#DfblkMFuMc8Vrcob.99

Blast From The Past Apple Cobbler

The hallmark of a cobbler is the crumbly, baked topping that sits right on top of the fruit. With hints of vanilla, brown sugar and cinnamon, it's baked until it's golden brown. It's simply irresistible.

Cooking Time: 45 min

Ingredients

• 6 large Granny Smith apples, peeled & sliced
• 2/3 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 teaspoon lemon peel
• 1 teaspoon lemon juice
• 1/2 teaspoon nutmeg
• pinch salt
• 2 tablespoon tapioca flour
• 2/3 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup and 2 tablespoons of flour
• 2 teaspoon cinnamon
• 2 sticks cold butter

Instructions

1. Preheat oven to 350 degrees F.
    
2. Combine apples, sugar, cinnamon, vanilla, lemon peel, lemon juice, nutmeg, salt and tapioca in a large bowl.
    
3. Spray a 9x13" baking dish with non-stick spray and fill with apple mixture.
    
4. Combine sugars, flour and cinnamon in food processor. Cut in butter until mixture is crumbly.
    
5. Top cobbler with streusel mix. Bake for 45 minutes. Serve hot.

Read more at http://www.recipelion.com/Pies/Blast-From-The-Past-Apple-Cobbler/ml/1#7goe1GGjrdFZMXej.99

Unbeatable Mississippi Mud Bars

You've probably heard of Mississippi Mud cakes and Mississippi Mud pies, but what about a dessert bar recipe variation? Follow this easy recipe for Unbeatable Mississippi Mud Bars and learn how to make an easy-to-share version of this delicious dessert. Your friends and family will be begging you for the recipe once they try a piece.

Ingredients

• 1 cup butter
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups sugar
• 4 large eggs
• 1 1/2 cups flour
• 1 tablespoon vanilla extract
• 1 cup pecans, chopped
• FOR THE FROSTING:
• 2 cups confectioners' sugar
• 3 tablespoon unsweetened cocoa powder
• 1/2 cup butter, melted
• 1 teaspoon vanilla
• 1 to 2 tablespoons milk
• 1/2 cup pecans, chopped

Instructions

1. Preheat oven to 350 degrees F.
    
2. Line a 9 by 13 inch baking pan with aluminum foil. Extend end of foil 1 inch over sides of pan, grease and flour foil, and set aside.
    
3. In a medium saucepan, melt 1 cup butter.
    
4. Stir in 1 1/2 cups sugar and 1/2 cups cocoa.
    
5. Remove pan from heat and beat in eggs, one at a time, until blended.
    
6. Stir in flour and pecans until well blended.
    
7. Pour into prepared pan and bake 25 minutes or until cake tester inserted into center comes out clean.
    
8. Cool in pan on wire rack.
    
9. To make the frosting: In a medium bowl, combine confectioners' sugar and cocoa powder.
    
10. Beat in butter and vanilla until smooth.
     
11. Beat in enough milk until fluffy and spreadable.
     
12. Using ends of foil, lift brownie layer from pan. Spread top with frosting.
     
13. Sprinkle with 1/2 cup pecans.
     
14. Cut into 2 by 1 inch bars and store in air tight container.

Read more at http://www.recipelion.com/Bars/Unbeatable-Mississippi-Mud-Bars/ml/1#w7pxXQpEZjxBJ6a4.99

Bacon Cheddar Cauliflower Fritters

Bacon Cheddar Cauliflower Fritters

Prep Time: 25 minutes

Yield: 6 servings

Pan-fried fritters with bacon, cheddar cheese, jalapenos and scallions.

Ingredients

1 medium head cauliflower

5 slices crispy cooked and crumbled bacon

3 scallions sliced thin and diced

1 + 1/4 cups shredded sharp cheddar cheese

1 jalapeno pepper, diced, seeds removed, optional

3/4 cup + 2 tablespoons all-purpose flour

1/2 teaspoon baking powder

2 large eggs

coarse salt and fresh black pepper

vegetable oil, for pan-frying

sour cream and chopped chives or scallions, for garnish

Instructions

1. Steam the cauliflower until fork tender. Rinse with cold water or place them in a large bowl of ice water. Drain well then lightly mash with a potato masher or fork. Add the mashed cauliflower to a wire strainer or colander placed over a bowl to drain excess water 10 - 15 minutes.
2. Meanwhile in a small bowl whisk together the eggs, bacon, scallions, jalapeno, 2 tablespoons of the flour and a pinch each of salt and pepper.
3. Add the drained cauliflower into a large bowl and whisk in the egg mixture, stir in the cheese and the remaining cup of flour, baking powder and season again lightly with salt and pepper.
4. Cover the bottom of a large nonstick skillet generously with oil and heat over medium heat. Drop rounded tablespoonfuls of batter into the skillet, flatten slightly and cook until golden brown, flip and cook until golden brown on the other side. Remove to paper towels to drain.
5. Add oil as needed to the pan and repeat until all the fritters are cooked. Serve with sour cream and fresh chopped chives or scallions for garnish.

 http://www.cinnamonspiceandeverythingnice.com/bacon-cheddar-cauliflower-fritters/

Southern Comfort Hummingbird Cake

There's nothing more delicious than homemade southern cake recipes. This tasty layered cake is made with crushed pineapple, bananas and pecans and, here's the best part, topped with a cream cheese frosting.

Ingredients

• 3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3 eggs, beaten
• 1 cup vegetable oil
• 1 1/2 teaspoon vanilla extract
• 1 can (8-ounces) crushed pineapple, undrained
• 1 cup pecans, chopped
• 2 cups bananas, chopped
• 1/2 cup pecans, chopped
• For the Frosting:
• 1 (8-ounces) package of cream cheese, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup butter
• splash of half and half

Instructions

For the Cake:

1. Preheat oven to 350 degrees F.
    
2. Combine flour, sugar, salt , baking soda, and cinnamon in a bowl.  Add eggs and oil. Stir until dry ingredients are moistened. DO NOT beat. Stir in vanilla, pineapple, 1 cup pecans and bananas.
    
3. Pour batter into 3 greased and floured 9-inch round cake pans.
    
4. Bake at 350-degrees for 25 to 30 minutes or until tooth-pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and let cool completely on wire racks.
    
5. Spread Cream Cheese Frosting between layers and on top and sides of cake, then sprinkle 1/2 cup chopped pecans on top. Store in refrigerator. Makes one 3-layer cake.
    

For the Cream Cheese Frosting:

1. Mix all of the ingredients, except powdered sugar and vanilla, with electric mixer until smooth and fluffy.
    
2. Add powdered sugar and vanilla. Add enough half & half or milk to mix to spreading consistency.

Read more at http://www.recipelion.com/Cake-Recipes/Southern-Comfort-Hummingbird-Cake/ml/1#otLxhYr3bAzpRqtZ.99

Cornbread Sugar Cookie Squares with Honey Butter Frosting

Now I am definitely from the South but I have never heard of these before. ;)

Blessings, Paula

 

 

Cornbread Sugar Cookie Squares with Honey Butter Frosting

Yield: 24 squares

Ingredients

• 1 1/4 cups all-purpose flour
• 1 1/4 cups whole grain corn flour (this is NOT cornstarch)*
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 egg yolk
• 2 Tbsp sour cream
• 1 tsp lemon juice
• 1 recipe Honey Butter Frosting, recipe follows
Honey Butter Frosting
• 1/3 cup butter, softened
• 3 1/2 Tbsp honey
• 1 1/2 cups powdered sugar
• 1/8 tsp salt

Directions

• Preheat oven to 375 degrees. Butter a 13 x 9 baking dish, set aside. In a mixing bowl whisk together all-purpose flour, corn flour, baking powder and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until light and fluffy about 3 - 4 minutes. Stir in egg, egg yolk, sour cream and lemon juice. Slowly mix in dry ingredients and stir until well blended. Gently press mixture evenly into buttered dish and bake 16 - 18 minutes until edges are lightly golden. Allow to cool completely then frost with Honey Butter Frosting. Store cookies in a single layer in an airtight container.
Honey Butter Frosting
• Combine all ingredients in a mixing bowl and whip with an electric mixer until light and fluffy.

Notes

*Cornflour can be found in the health foods or gluten free section of the supermarket, if you can't find it there it is also sold online (here). I used Bob's Red Mill brand. This is entirely different from cornstarch so do NOT use cornstarch, I know some people refer to cornstarch as cornflour so I just wanted to clarify here that's not what you use in this recipe.

http://www.cookingclassy.com/2012/02/cornbread-sugar-cookie-squares-with-honey-butter-frosting/

Mini Pineapple Upside Down Cakes

Mini Pineapple Upside Down Cakes

These individually sized upside down cakes are so yummy! Made from scratch, but easy to make, you will never need another recipe. :)

Approximate Time: 35 minutes

Yield: 6 cakes

Ingredients:

Cake:
• 2 eggs
• 2/3 cup sugar
• 4 Tbsp pineapple juice
• 1 tsp baking powder
• 2/3 cup flour
• 1/4 tsp salt
Topping:
• 1/4 cup butter (1/2 stick)
• 2/3 cup brown sugar
• 6 pineapple rings
• 6 maraschino cherries

Steps:

1. Preheat oven to 350 degrees F.
2. In a large mixing bowl combine eggs, sugar, and pineapple juice. Using a hand mixer, beat for 2 minutes.
3. In a small bowl, combine flour, salt, and baking powder.
4. Add flour mixture to egg mixture and beat another 2 minutes.
5. In a small saucepan, melt together butter and brown sugar over low heat. Stir frequently until well combined.
6. Spray jumbo muffin pan with non-stick spray. Then spoon brown sugar mixture evenly into the bottom of each section.
7. Place a pineapple ring into each section, pressing gently to fit. Then add a cherry to the center of each ring. NOTE: If you only have a standard sized muffin tin, try using pineapple tidbits or trim the rings to fit.
8. Pour batter, evenly divided, into each section.
9. Bake for 25 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes, then loosen with a butter knife along the edges.
10. Place a piece of waxed paper or a cookie sheet on the counter, to catch any drips. Then invert the muffin tin onto a wire rack. Enjoy!

http://www.thriftyfun.com/Mini-Pineapple-Upside-Down-Cakes.html

Corn Spoon Bread

Corn spoon bread is a simple side dish that even kids will love! This moist bread uses only a few ingredients and will compliment many dishes.

Ingredients:

• 1/2 cup butter (melted)
• 1 pkg. Jiffy corn muffin mix
• 2 eggs
• 1 can creamed corn
• 1 can whole kernel corn
• 1 cup low fat sour cream

Directions:

Preheat oven to 350 degrees F. Grease 8x8 glass pan.

Combine butter and corn in prepared baking dish. Stir in sour cream.

Beat eggs in a separate bowl. Then add to baking dish along with corn muffin mix. Stir well.

Bake for 45 minutes or until center is firm and top is golden brown.

Serve hot. Enjoy!

http://www.thriftyfun.com/tf82238673.tip.html

Easy Flaky Pie Crust

1 cup Gold Medal® all-purpose flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

• Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.
• Fold and roll edge of dough under, even with plate; flute edge and fill with pie filling if you are going to bake crust without filling then prick bottom and sides of dough generously with a fork. Bake 9-12 minutes or until light golden brown.  Cool completely, about 30 minutes.
• 
  
• .

Slow Cooker Dr. Pepper and BBQ Beef Roast

1 Beef Roast

1 Bottle of BBQ Sauce (I used Country Bobs)

1 Can Diet Dr. Pepper (I'm sure you can use regular, we just buy diet, so it's what I had)

What to do:

Turn the Slow Cooker onto low.

Pour in a little bit of the BBQ sauce to cover the bottom of the slow cooker pot. 

Place the roast into the slow cooker and cover with the rest of the BBQ sauce. 

Pour in the Diet Dr. Pepper. 

Cover and let cook on low for about 4 hours. 

(If you want it to be more of a medium, cook the roast less, but if you want it even more well done, cook it a little longer)

http://www.bigbearswife.com/2012/02/slow-cooker-dr-pepper-bbq-roast-beef.html

General Tsao's Chicken

Sauce:
2 T. cornstarch
1/4 c. water
1 clove garlic, minced
1 1/2 t. ground or fresh ginger
3/4 c. brown sugar
1/4 c. soy sauce
2 T. apple cider (add if you like a 'tang' to your sauce)
1/2 c. chicken broth
1/4 t. onion powder

2 large boneless chicken breasts, sliced thin
1 c. all purpose flour
1/2 t. white pepper
1 c. vegetable oil (if frying in a wok)

1/8 t. crushed red pepper flakes (use more if you want more heat)

Mix sauce ingredients together.  Cover and store in the fridge.
Slice semi-frozen chicken in thin slices. 
Put oil in wok on med-high (375degree) heat.
In a large mixing bowl, combine flour and pepper.
Using a few chicken pieces at a time, dip into flour mixture.  Shake off excess (or use a sieve).
Put coated chicken pieces into hot oil.  Fry up to a minute; until golden brown.
Drain chicken pieces on paper towel.
Repeat until all chicken pieces are cooked.

If using a wok, drain all but 1-2 T. of oil.
Put chili peppers in oil.  Warm up peppers on medium heat for a minute or two.
Slowly pour sauce into hot oil. 
Stir constantly, until sauce thickens up.
Turn off stove.
Put cooked chicken pieces into sauce.  Stir to coat chicken thoroughly.

Serve over hot rice.

https://sites.google.com/site/printablerecipes/full-page-recipes/main-dishes/general-tsao-s-chcken

Overnight Apple Butter

by Mandi on October 30, 2011

source: Mandi Ehman

When I was a little girl, I attended the Apple Festival in Berkeley Springs, WV several times with my grandparents. It may have been there that my love for West Virginia, a place we now call home, was born!
I had no idea that making apple butter is as simple as it is until a friend of mine suggested we go apple picking and make some. Both of our schedules this fall ended up being too busy, and we weren’t able to set aside a day for apple butter-making, so I decided to try it at home.
A couple of weeks ago, I chopped my apples one night after the girls were in bed. I cooked the apple mixture on high for an hour, stirred them and lowered the temperature and we headed to bed. The next morning when we woke up, our home smelled amazing, and the apple butter was almost ready to eat! I finished making it and we enjoyed apple butter toast for breakfast…mmm!
As a side note, I rough peeled my apples with a knife instead of an apple peeler and then cooked my apple peels in a saucepan with some water. Once they were done and completely cooled, I divided them into individual servings and froze them to use in oatmeal. I love the added apple flavor, and almost none of my apple — save for the core — went to waste!
Ingredients:

• 5 ¹⁄₂ pounds apples (about 16-18 medium apples)
• 4 cups white sugar
• 2 teaspoons ground cinnamon
• ¹⁄₄ teaspoon ground cloves
• ¹⁄₄ teaspoon salt

Directions:
Peel, core and chop apples and place in crock pot.
In a medium bowl, mix sugar, cinnamon, cloves and salt. Add to crock pot and mix well.
Cover and cook on high for 1 hour.
Reduce heat to low and cook overnight, 9 to 11 hours. The apples should be soft and dark brown.
Uncover and use a whisk or electric beater to stir until smooth.
Continue cooking uncovered on low for 1 hour until the apple butter thickens.
Spoon apple butter into sterile jars. Refrigerate or freeze.

http://christmas.yourway.net/overnight-apple-butter/