The beginning of Fall is the perfect time to bake apple crisp. I have an abundance of apples at my house because my mother-in-law has a small apple tree, and this year it has produced hundreds of apples. We have picked the apples over the last three weeks. So I have been making many recipes that include apples, which I will be featuring over the next week. When I am buried in hundreds of apples, the first recipe I make is apple crisp. It is easy to make and it is so sweet, warm, fruity and delicious. It has a wonderful oat topping that you can’t resist. It is perfect with a scoop of vanilla ice cream. So let’s start slicing apples and make this wonderful crisp.
Start by peeling 1 quart of apples.
Slice the apples and place them in the bottom of an 8″x8″ baking dish.
In a bowl mix the spices. Add the 1 cup of brown sugar, 1/4 teaspoon nutmeg, 1 teaspoon of cinnamon, and 6 Tablespoons of flour.
Start by peeling 1 quart of apples. Slice the apples and place them in the bottom of an 8"x8" baking dish. In a bowl mix the spices. Add the 1 cup of brown sugar, 1/4 teaspoon nutmeg, 1 teaspoon of cinnamon, and 6 Tablespoons of flour. Add the 3/4 cup of oatmeal to the spices. Cut in 1/2 cup of softened butter. Sprinkle topping over the apples. Bake in a 350 degree oven for 30 minutes.
Cooking Up Cottage https://www.cookingupcottage.com/
Today is the first day of Fall, which means it’s time to get out that old crock-pot that has been collecting dust all summer and start making all of the comfort food you can crank out of that little appliance. This is an easy pulled pork recipe with a chili powder rub that gives the pork a savory flavor. I like to serve it on corn tortillas with cheese and all of the fixings. So let’s get started making some Crock-Pot Pulled Pork to welcome in the fall season.
Start by chopping your half of an onion in slices.
Mix the chili powder, brown sugar, cumin, and salt in a bowl.
Place your pork shoulder in the crock-pot and add the 1 cup of chicken stock and then rub the seasoning over the pork.
Put the onion on top of the pork.
Cook the pork in the crock-pot for 6-8 hours on high. When it is done, it will pull apart easily. Take two forks and shred the meat.
If you are serving the pork on corn tortillas, like I did, you can heat them in a pan for 10-15 seconds over medium heat.
Then top them with a generous amount of cheese, tomatoes, lettuce, and even jalapeños if you want a little heat. Of course you can always serve the pulled pork in buns with BBQ sauce or just eat the meat on your plate plain. Now you have a pulled pork recipe to enjoy with your family and friends this fall.
Start by chopping your half of an onion in slices. Mix the chili powder, brown sugar, cumin, and salt in a bowl. Place your pork shoulder in the crock-pot and add the 1 cup of chicken stock and then rub the seasoning over the pork. Put the onion on top of the pork. Cook the pork in the crock-pot for 6-8 hours on high. When it is done, it will pull apart easily. Take two forks and shred the meat.
Cooking Up Cottage https://www.cookingupcottage.com/
Who likes to cook one night and have dinner for two nights? I do! I do! That is just what this recipe allows you to do. You get to have your lasagna one night and freeze it too. It makes two pans of 8″x8″ lasagna. This lasagna is the comfort food you need as we approach the beginning of fall. This recipe is so yummy, filled with melted cheese and tomato sauce. So get your apron on and let’s get started making two dinners.
Here are the ingredients you will need: 1 lb. ground beef, 1/2 of an onion, Prego Traditional Sauce the large (45 oz) jar, 9 strips of lasagna noodles broken in half, large curd cottage cheese (24 oz. drained), 4 cups of Mozzarella cheese shredded, 1 cup of Parmesan cheese.
Start by preparing your lasagna noodles. Break the 9 noodles in half so you have 18 noodles. Then prepare according to the package.
While the noodles are cooking, brown your beef with your onion and then drain off the excess fat. Next, add your Prego sauce and mix it together with the meat.
Then drain your cottage cheese. This is an important step, because if you don’t drain it, the lasagna will be too runny. Trust me I have skipped this step before and I regretted it.
Now you are ready to start layering your lasagnas. Get out two 8″x8″ pans. I used one glass pan for the one I baked and a tin foil pan for the lasagna I was going to freeze. Just make sure the pan you are going to freeze is freezer safe. You can also make this recipe in one 9″x13″ pan if you want to cook it all the same night and not freeze one.
Put a layer of sauce on the bottom of each pan.
Layer noodles on top of the sauce.Put a layer of sauce on the noodles.
Sprinkle a layer of Mozzarella cheese on the sauce layer.
Add a layer of cottage cheese.
Layer noodles on cottage cheese.
Keep layering the noodles, sauce, Mozzarella cheese, cottage cheese, until you have used all 9 noodles on each dish (3 layers of 3 noodles) and then end by sprinkling 1/2 of a cup of the Parmesan cheese on top of each lasagna.
Now you can bake the one you are having for this meal in the oven at 350 degrees for 1 hour. Then let it sit for 10 minutes before cutting.
24 oz. container of large curd cottage cheese (drained)
4 cups of shredded Mozzarella cheese
1 cup Parmesan cheese (1/2 of a cup on the top of each lasagna)
Instructions
Start by preparing your lasagna noodles. Break the 9 noodles in half so you have 18 noodles. Then prepare according to the package. While the noodles are cooking, brown your beef with your onion and then drain off the excess fat. Next, add your Prego sauce and mix it together with the meat. Then drain your cottage cheese. This is an important step, because if you don't drain it, the lasagna will be too runny. Trust me I have skipped this step before and I regretted it. Now you are ready to start layering your lasagnas. Get out two 8"x8" pans. I used one glass pan for the one I baked and a tin foil pan for the lasagna I was going to freeze. Just make sure the pan you are going to freeze is freezer safe. You can also make this recipe in one 9"x13" pan if you want to cook it all the same night and not freeze one. Put a layer of sauce on the bottom of each pan. Layer noodles on top of the sauce. Put a layer of sauce on the noodles. Sprinkle a layer of Mozzarella cheese on the sauce layer. Add a layer of cottage cheese. Layer noodles on cottage cheese. Keep layering the noodles, sauce, Mozzarella cheese, cottage cheese, until you have used all 9 noodles on each dish (3 layers of 3 noodles) and then end by sprinkling 1/2 of a cup of the Parmesan cheese on top of each lasagna. Now you can bake the one you are having for this meal in the oven at 350 degrees for 1 hour. Then let it sit for 10 min before cutting.
The second lasagna can be covered with heavy foil, label it, and put in the freezer. Thaw it in the refrigerator the day before you want to serve it. Then bake it uncovered for 1 hour at 350 degrees. Let it set for 10 minutes before cutting.
Cooking Up Cottage https://www.cookingupcottage.com/
This is one of my favorite recipes of the summer! It is the perfect way to enjoy the fresh cucumbers that are abundant this time of year. It is one of my dad’s favorites; he prepares it every summer. It has a sweet and tangy flavor like Tangy Pea and Macaroni Salad and Old-Fashioned Potato Salad. And did I mention…this recipe is super easy to make. So let’s get started.
First you need 5 cucumbers.
Next peel the skins off of the cucumbers.
Cut the cucumbers into thin slices. The thinner the slices the more of the flavor they will absorb while sitting in the dressing.
Slice your half of an onion and then cut each slice in half.
Mix your cucumbers and onions together in a bowl.
Add the 1 1/2 cups of sugar to the bowl.
Add the 3 tablespoons of vinegar.
Add 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
Add just enough water to cover the cucumbers in the bowl.
Now mix everything until it is all combined. Then put it in the refrigerator for at least 4 hours to let the flavors combine and absorb into the cucumbers. Now you have the perfect addition to your next meal or you have a delicious, refreshing snack.
water (just enough to cover cucumbers in the bowl)
Instructions
First you need 5 cucumbers. Next peel the skins off of the cucumbers. Cut the cucumbers into thin slices. The thinner the slices the more of the flavor they will absorb while sitting in the dressing. Slice your half of an onion and then cut each slice in half. Mix your cucumbers and onions together in a bowl. Add the 1 1/2 cups of sugar to the bowl. Add the 3 tablespoons of vinegar. Add 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Add just enough water to cover the cucumbers in the bowl. Now mix everything until it is all combined. Then put it in the refrigerator for at least 4 hours to let the flavors combine and absorb into the cucumbers.
Cooking Up Cottage https://www.cookingupcottage.com/
The beginning of Fall is the perfect time to bake apple crisp. I have an abundance of apples at my house because my mother-in-law has a small apple tree, and this year it has produced hundreds of apples. We have picked the apples over the last three weeks. So I have been making many recipes that include apples, which I will be featuring over the next week. When I am buried in hundreds of apples, the first recipe I make is apple crisp. It is easy to make and it is so sweet, warm, fruity and delicious. It has a wonderful oat topping that you can’t resist. It is perfect with a scoop of vanilla ice cream. So let’s start slicing apples and make this wonderful crisp.
Slice the apples and place them in the bottom of an 8″x8″ baking dish.
In a bowl mix the spices. Add the 1 cup of brown sugar, 1/4 teaspoon nutmeg, 1 teaspoon of cinnamon, and 6 Tablespoons of flour.
Add the 3/4 cup of oatmeal to the spices.
Cut in 1/2 cup of softened butter.
Sprinkle topping over the apples.
Bake in a 350 degree oven for 30 minutes.
