Seasoned Green Beans

These are really good and very easy.  I got the recipe from the cookbook "More With Less" which is based on many Mennonite recipes and their attempt at being resourceful with the creation God has blessed us with.  This recipe I've made a few times and Fig says each time that it was better than the last. . .not sure how but he likes it so we're sticking with this recipe!

Ingredients:
French style cut Green Beans (as many as you need for your family)
Butter
Season Salt (my favorite is from Tastefully Simple).

Saute Green Beans on high in butter for 5 minutes. 
Sprinkle with season salt and cover and remove from heat for 5 minutes.
Serve.

Note: If you're using canned green beans drain well before you saute them.

No lie. . .that's it!

Slow cooker Applesauce

For the Cadet Dine and Sign we're doing a "Harvest Theme" the menu will include pulled pork, seasoned green beans, au gratin potatoes and homemade applesauce.  Many people get excited when they hear how I make it but it's the only way I've ever made applesauce!

Ingredients
10 apples (I do a variety- Gala, Honeycrisp, Macintosh, Ida Red etc.)
1/4 cup of water (some people use 1/4 cup of apple juice but I never do)
2 Tbs Sugar
1 Tbs. Cinnamon
1 tsp. Nutmeg

Peel, core and slice apples into chunks place in crock pot with rest of the ingredients.
Place on low for 6-8 hours depending on how you like your applesauce.  I normally stick closer to 6 hours and then when I stir it with a large spoon there are still chunks of apples left.  If you want it "smoother" cook it closer to 8 hours.
Cool (if you can keep your family away from it:) and place in jars or tupperware containers.
Since I don't can the applesauce I just freeze all but one jar and then pull out another when needed.
Serve warm for best flavor.


Note: A half bushel of apples makes 25 1/2 cups of applesauce.  A 1/2 cup is considered a serving.
Do not succumb to temptation and use store bought canned apples.  They have no flavor and cannot be redeemed by any amount of sugar, cinnamon or nutmeg.
 

"Nance Bars" (Chocolate Chip Cookie Bars)

 Fig is packing the vans for the youth retreat this weekend and I'm smelling the deliciousness that are "Nance Bars" aka Chocolate Chip Cookie Bars.  Our good friend Nancy, the secretary at Messiah CRC, is famous for her bars so everyone in the church has labeled them "Nance Bars".  I was going to make a snack for the kids on the retreat but ran out of time to make individual cookies but would have time for the bars.  For a little added fun I chopped up a handful of M&Ms and threw them on top of the batter.  The color stayed nicely and everyone likes extra chocolate!

 

Ingredients

2 c. firmly packed brown sugar
1/2 c. butter, melted
2 eggs
1 tsp. vanilla
2 c. all-purpose or unbleached flour
2 tsp. baking powder
1/2 tsp. salt
6 oz. (1 c.) semi-sweet chocolate chips

 

Directions

Heat oven to 350 degrees. Grease 9"x13" pan. 

In large bowl combine sugar and melted butter; blend well. 

Add eggs, 1 at a time beating well after each addition. 

Stir in vanilla. 

Spoon lightly into measuring cup, flour, level off. Add flour, baking powder and salt. Mix well. 

Stir in chocolate chips. Spread in prepared pan. Bake 30 to 35 minutes or until set. Do not overbake. 

Cool before cutting into squares. 

Makes up to 36 bars.

BLT Pasta Salad

Every summer Fig's family has a "Christmas in July" party.  This year I brought this salad and it was a big hit.  The guys were super excited that the salad had bacon in it!   This was perfect for the get together because it made such a large amount and I didn't have to take much home at all! 

 

Ingredients

1 (16 ounce) package medium seashell or rotini pasta
1 pound sliced bacon
1 1/2 cups light Ranch-style salad dressing
1 small onion, chopped
2 tomatoes, chopped
1 romaine heart chopped

Directions

Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool. 

Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels. 

In a large bowl, stir together the Ranch dressing, onion, tomatoes, and lettuce. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don’t worry if it seems like too much. Refrigerate for several hours or overnight. 

Crumble bacon over the top just before serving.

Note: Instead of Ranch I used 3/4 c. of mayonnaise mixed with 3/4 c. of Italian Dressing.

Recipe from My Kitchen Stories by CRovesti

Oatmeal Bars

These bars were a hit, you may need to eat with them with a fork because they are kinda gooey!

1 c. Butter
1 c. White Sugar
1 c. Brown Sugar
2 Eggs
1 Tsp. Vanilla
1 1/2 c. Flour
1 tsp. Baking Soda
1 tsp. Salt
2 c. Oatmeal
6 oz Chocolate Chips

Preheat oven to 375.
Mix butter sugars, etgs and vanilla together.
Add dry ingredients.
Fold in chocolate chips.
Bake until golden brown about 35 minutes.
Don't over bake middle will be slightly soggy.
Spread in 9x13 greased pan.

Mom's Chicken Salad

My mother-in-law makes a Chicken (Pasta) Salad that is awesome!  It's great in the summer when it's too hot to eat anything heavy!  I made this for a big lunch we had here last week and of the ten people who were guests each had some and all agreed it was delicious!  This batch makes about 16 servings but I also served tuna salad, sandwiches (roast beef, ham, turkey, peanut butter and jelly), fruit salad and oatmeal bars for dessert.  This was a big lunch for a hungry landscaping crew!  They were working around the house and church redoing all the landscaping, it looks really great now!

16 oz Small Shells
4 Cans of Chunk Chicken or
    (2-3 cooked, cooled, chopped boneless skinless chicken breasts)
1 Celery stalk finely chopped
1 small Onion finely chopped
5 hard boiled Eggs chopped
1 C. finely grated Cheddar Cheese
4 tbs. Ketchup
2 tsp. Mustard
2 tbs. Sugar
4 tsp. Milk
3 tbs. Mayonaise
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tbs. Poultry Seasoning

Cook pasta, drain and rinse.
Mix all other ingredients together in a very large bowl.
Fold in pasta.
Top with pepper and more shredded cheese if desired.
Serve warm or chilled.

Notes:
My in-laws don't add the celery, onion or eggs. 
You can use other types of pasta but make sure it has ridges or something to hold the sauce.
If it's too dry (especially after sitting overnight) you can add either more milk or mayo.