Garlic Butter

We should call this Garlic Lovers garlic butter!

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Garlic Butter

4 T. softened butter

1 tsp garlic powder

1/2 tsp garlic salt

1 T. parsley

Add garlic powder, garlic salt, and parsley to softened butter. Smoosh everything together until combined.

Spread onto bread and toast in the oven.

Make a pot of spaghetti while you’re at it. :)

Apple Crisp

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Apple Crisp

  • 7 tart apples, peeled, cored and sliced
  • 4 teaspoons fresh lemon juice
  • 1/2 teaspoon vanilla
  • 1 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup rolled oats
  • 1/2 cup butter, room temperature

1 Preheat oven to 375°F. In a mixing bowl, combine apples, lemon juice, and vanilla. Toss to combine.

2 Layer sliced apples in a 9 x 12-inch (or approximately the same size) baking pan.

3 Combine brown sugar, cinnamon, and oatmeal in a bowl. Cut in the butter. Sprinkle sugar mixture over apples.

4 Bake 45 minutes or until topping looks crunchy and apples are tender.

Serve with whipped cream or vanilla ice cream.

This recipe was found at Simply Recipes.

We have made it several times, and it is so good!

Parsley Harvest

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Our parsley grew really well this year! We dried a lot of it and froze a lot too. Not to mention the amount I used to make tea all summer.

We have been putting it in our omelets, garlic bread, biscuits, soups, bone broth, and stir fry.

What do you use parsley for?

Skillet Lasagna

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Skillet Lasagna

1 lb ground beef or venison

1 onion chopped

1 green pepper chopped

2 cloves garlic crushed

1 jar spaghetti sauce

8 oz pasta

1 cup shredded mozzarella cheese

24 oz. cottage cheese

Brown beef and onions in a cast iron skillet. Add pepper and garlic when meat is cooked. Add pizza sauce and pasta and stir. Top with cottage cheese and sprinkle mozzarella on top. Bake at 375º for 10 minutes.

This made enough for 2 meals and was so so good!

 

Pumpkin Pancakes

There’s a chill in the air. Eat pumpkin.

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Light and Fluffy Pumpkin Pancakes

  1. Whisk flour, sugar, baking powder, spices and salt in a bowl.
  2. In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
  3. Fold mixture into dry ingredients.
  4. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
  5. Cook pancakes about 3 minutes per side. Serve with butter and syrup.
  6. Makes about six 6-inch pancakes.