Category Archives: Dips-Sauces-Syrups
As everyone is preparing to bring in the New Year this weekend, I thought I would share a couple of great recipes that would be perfect for your New Year party.
I love Spinach and Artichoke Dip and eat it more often than I probably should. I have this amazing no-fail recipe that is quick, easy, gooey, cheesy, and oh so delicious.
But as good as this recipes is…..there are some people that don’t like artichokes. My brain can’t even process this as being a possibility, but I have heard it is so.
At this point I will offer an excellent alternative…..This wonderful, warm, and creamy Spinach Dip. I will even go so far as say this it is the best I have ever had and it is requested at all of our blogger events.
Who doesn’t love spinach and artichoke dip ? Ok, well I know a few people who don’t , but there is just something wrong with them.
I order this dip almost every time I eat out. I have been making it for several years and have tried a variety of recipes. Some really simple, and some very elaborate. I have added and substituted ingredients until I have come up with a simple and delicious version. If you want to give it a try, here is the recipe:
Fresh Homemade Apple Butter
I stared at a bowl full of apples I had picked from my apple tree and my friends tree (Thanks Terry) and debated on what I wanted to do with them. Make apple pie filling? Freeze the apples for later use? Make apple jelly?
In the end I decided to make apple butter. My sister had given me a jar of apple butter from Cracker Barrel last year and it was so good. I searched the internet for recipes and they all seemed to be complicated and required the use of a food mill. I have been canning over 30 years and I don’t own a food mill but I do own a food processor and it has always worked wonderfully.
Here are the steps I used to make my apple butter :
For the most part, I used the directions for making apple butter from my Ball Blue Book of canning. I have no idea how many pounds of apples I started with but the apples filled a 2 1/2 gallon bucket.
I simply peeled and cored the apples, cut them into large chunks, and placed them into a Fruit Fresh/water bath (you can also use lemon juice) so they wouldn’t turn brown. The Fruit Fresh step is not required and it won’t affect the taste of the apple butter , only the color. Once I had all of my apples cut, I removed them from the Fruit Fresh water bath and placed them in a large pot, covered them with water and cooked them until they were soft. I then put the softened apples into a food processor and pureed them until it became applesauce. I had about 3 pints of applesauce when finished.
*note ~ Most of the water should evaporate while cooking the apples but if there is a lot of water left once the apples have softened, simply drain the water before putting apples in the food processor.
I took the applesauce from the food processor and put into a large pot adding the sugar, cinnamon, and cloves to taste. My apples were sweet and I didn’t have to add much sugar. I ended up cooking my apple butter about two hours on low heat, stirring frequently.
I processed my apple butter according to directions below (10 minutes in boiling water bath)
(From Ball Blue Book)