• 5 ½ lbs apples, peeled, cored and finely chopped
• 2 tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp salt
• 4 cups white sugar (you can cut down amount of sugar if preferred or use honey instead)

Instructions:

1. Place the finely chopped apples in a slow cooker.
2. In a mixing bowl, combine spices, salt and sugar. Add to the slow cooker and mix until well combined.
3. Cook the apples covered on a high temperature setting for about one hour, then reduce the heat to low and continue cooking for a further 9 – 11 hours. Give the mixture a stir occasionally. Once the mixture has thickened and is dark brown, uncover and cook for a further hour on a low temperature setting.

Use sterile containers and fill with the apple butter, cover and refrigerate. Apple Butter can also be frozen.

Other Posts You May Enjoy

• Valentine’s Pear Dessert
• Fruit and Oatmeal Breakfast on the Run
• Potluck Creations in the Slow Cooker
• Slow Cooker Basics Part 2
• Slow Cooker Basics Part 1

What You Need:

• 1 C pecan pieces
• 4 Bartlett pears, cored but not peeled and cut into sections
• 1/2 C of blue cheese, crumbled
• 1 C extra virgin olive oil
• 4 tbsp sherry vinegar
• 2 tbsp shallots, chopped fine
• 1 tsp salt
• 1/2 tsp pepper

How to Make It:

1. Place a small skillet over medium heat until the skillet becomes hot.
2. Add the pecans to the dry skillet.
3. Cook stirring frequently for 4 minutes or until the pecans are browned.
4. Set aside to cool.
5. Place the pears into a large serving bowl.
6. Sprinkle the cheese evenly over the pears.
7. Place the olive oil into a mixing bowl.
8. Whisk in the vinegar until well combined.
9. Stir in the shallots, salt and the pepper until blended together well.
10. Pour the vinaigrette over the pears coating them well.
11. Sprinkle the toasted pecans evenly over the pears.

Makes 8 servings

These tasty pears make a great side dish with grilled steaks or even burgers. Orange segments or apricot halves can also be used this recipe.

Other Posts You May Enjoy

• Nutritious Red Rice Salad
• Healthy White Bean Dip
• Vegetarian Curry with Crunchy Cashews
• Easy Romantic Valentine’s Seafood Pasta
• Mac N’ Sausage

Method:
Add spinach, rice, grapes and sunflower seeds to a large salad bowl and combine.

Blend vinegar, oil, honey, basil, salt and pepper thoroughly and pour over rice mixture. Toss until well coated then gently add oranges and raspberries.

This would make an ideal accompaniment to any BBQ meat.

Other Posts You May Enjoy

• Nutritious Red Rice Salad
• Easy Romantic Valentine’s Seafood Pasta
• Pecan Pears with Sherry Vinaigrette
• Fruit and Rice Warm Me Up
• Tasty Condiments for Your Backyard Grilling Creations

What You Need:

• 1 1/2 C brown rice, cooked
• 1 C soy milk
• 1 banana, sliced
• 1 (15 oz) can fruit cocktail
• 1/4 C water
• 2 T honey
• 1 t vanilla extract
• 1/2 t cinnamon
• 1/2 t nutmeg

How to Make It:

1. Place the water, honey and vanilla in a large saucepan over low heat.
2. Add the bananas and fruit cocktail stirring well to cover with liquid.
3. Stir in the cinnamon and nutmeg.
4. Bring to a boil.
5. Reduce heat to low and allow to cook 8 minutes or until very tender but not mushy.
6. Stir in the rice.
7. Pour in the soy milk and stir well.
8. Return to a boil and cook 10 minutes.
9. Best if served warm.

Other Posts You May Enjoy

• Fruit Pizza
• Spinach Rice Salad
• Crunchy Apple Burgers
• Healthy White Bean Dip
• Microwavable Soup with Spring Herbs

What You Need:

• 1 pt boxes of fresh strawberries, washed, drained and hulls removed
• 2 1/2 C of fresh pineapple, peeled and finely chopped
• 7 C sugar
• 2 pkgs (1 3/4 oz) powdered pectin
• 1 C cold water
• 4 pt freezer containers with lids

How to Make It:

2. Place strawberries in a large mixing bowl.
3. Crush the strawberries with a potato masher.
4. Measure out 2 1/2 C strawberries and place in a separate bowl.
5. Add the pineapple to the strawberries.
6. Slowly add the sugar and stir until well combined.
7. Place the cold water in a saucepan over medium heat.
8. Add the pectin.
9. Stir continuously until water begins to boil.
10. Boil 1 minute.
11. Remove from heat.
12. Pour the water mixture into with the fruit.
13. Stir well to combine.
14. Continue stirring 4 minutes.
15. Pour into the pt freezer containers and cover.
16. Let stand at room temperature for 24 hours.
17. Freeze after 24 hours.
18. Jam will stay good in the freezer for up to 6 months.
19. To use, remove from freezer and allow to come to room temperature, about 1 hour.
20. Cover and refrigerate for up to 3 weeks.

Other Posts You May Enjoy

• Valentine’s Pear Dessert
• Sweet Basil Strawberry Ice Cream
• Frozen Banana Berry Salad
• Shamrock Cookies Icing
• Shamrock Cookies

What You Need:

• 1 (20 oz.) can pineapple tidbits with juice
• 5 bananas, sliced
• 1/2 C sugar
• 1 (16 oz.) can whole cranberry sauce
• 1/3 C pecans, chopped
• 1 (8 oz.) container whipped topping, thawed

How to Make It:

1. Drain the juice from the pineapple into a mixing bowl.
2. Add the sliced bananas to the juice and let stand 5 minutes.
3. Place the sugar into a separate mixing bowl.
4. Add the cranberry sauce to the sugar and blend together well.
5. Use a slotted spoon and remove the bananas from the juice and discard the juice.
6. Fold the pineapple into the mixture.
7. Add the pecans and stir to combine.
8. Fold the whipped topping in until all the ingredients are combined well.
9. Spread into a very lightly greased 9X13 glass pan.
10. Cover and place in the freezer at least 4 hours or until frozen through.
11. Allow the salad to stand at room temperature 15 minutes before serving.

Serves: 8

The cranberry sauce and pecans are optional in this recipe. Add a can of cherry or blueberry pie filling instead.

Other Posts You May Enjoy

• Banana and Mango Delight
• Vanilla Banana Eggnog Ice Cream
• Halloween Punch
• Kids Favorite Banana and Orange Smoothie
• Sweet Hawaiian Sherbet