Fun Home Things

Easy Crafts DIY and Recipes For Your Home

Southern Baked Apples

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Is there anything better than the smell of apples baking on a cool fall day? Yum! This is a simple Southern classic that will warm you right up and tastes great as a side dish or as dessert with vanilla ice cream. Be sure to hang on to this one for Thanksgiving. (I have a delicious Crock Pot apple recipe too if slow cooking is what you need).

Ingredients
2 lbs. apples, peeled, cored and sliced (I like to use Gala or Granny Smith or a combo of the two)
2/3 c. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. butter
1 Tbsp. corn starch

Directions

Preheat oven to 350 degrees.

Place apple slices in a 2 quart rectangular casserole dish.

In a small bowl, mix together brown sugar, cinnamon, nutmeg and cornstarch. Pour over the apple slices and toss until all apples are covered. Dot with butter.

Cover with aluminum foil and bake for 25 minutes. Remove foil and continue baking for 20 minutes (or until apples reach desired tenderness).

Enjoy! Looking for another great baked apple recipe that you can fix and forget? Check out Crock Pot Baked Apples!

I’m linking up at some of these great parties and Savvy Southern Style

Crock Pot Apple Butter

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September is usually when I make all of my apple recipes, but this apple butter is just so good! What can I say, I had to make some.

What can I say, this is one my favorite family recipes. The original calls for all Granny Smith which was a little too tart for me, so I use a mix of Granny Smith, Fuji and Gala instead. Ready to make some apple butter? Here’s what you need:

Supplies
Large Crock Pot
Immersion blender
Half pint canning jars, rings and lids
Hot water bath canner
Jar lifter
Magnetic lid lifter
Canning funnel

Ingredients
6-7  lbs apples, peeled, cored and sliced (Granny Smith, Fuji and Gala)
1 1/2 c. sugar
1 c. brown sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. salt
1 Tbsp. vanilla

Yields 6 half pint jars

Directions

Place sliced apples in the Crock Pot.

 

In a bowl, combine sugars, cinnamon, nutmeg, cloves and salt. Pour over the apples and mix well.

 

Cook covered on low for 10 hours, stirring occasionally until apple mixture thickens. Apples will reduce by about half.

Uncover the apples and stir in the vanilla. Continue cooking uncovered on low for 2 hours.

 

Puree the apples with an immersion blender until smooth.

 

Ladle into jars, leaving 1/4 in. head space. (If you don’t want to process the apple butter, you can freeze it or store it in the fridge for up to 2 weeks.)

 

Process in a hot water bath for 10 minutes.

 

Allow jars to cool overnight, checking to make sure lids have sealed properly.

Enjoy!

For more canning recipes, check out the Canning page!

I’m linking up at some of these great parties and Savvy Southern Style, Debbiedoos, Between Naps on the Porch

Round-Up Monday–10 {Crock Pot} Chili, Soup, and Stew Recipes

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Crock Pot season is in full swing and there’s nothing I love more than a nice warm stew, soup or chili on a cool fall day. Looking to try a new fall recipe? Check out what these 10 talented bloggers cooked up! (Links below the pictures).

For more delicious Crock Pot recipes, check out the Crock Pot page!

I’m linking up at some of these great parties and Savvy Southern Style

Halloween Puppy Chow

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Puppy Chow is one of my favorite treats to make for the holidays. But instead of waiting until December, I added a little Halloween twist and got to have it early this year! It’s so easy to make, here’s what you need: 

Ingredients
8 c. Rice Chex
1/2 c. peanut butter
1 c. semi sweet chocolate chips
1 1/2 c. powdered sugar
1 c. Reese’s Pieces

Directions


Melt chocolate chips in a medium saucepan over low heat. Add peanut butter and stir until smooth.

Remove from heat, add chocolate mixture to the cereal in a large bowl and stir until coated. 

Pour powdered sugar into a gallon bag, add chocolate-coated Rice Chex, zip the bag, and shake until covered.

Add Reese’s Pieces and store in an airtight container. 

That’s it! 

For more Halloween ideas, check out the Holiday & Seasonal page!

I’m linking up at some of these great parties and Savvy Southern Style

Halloween Monster Punch

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Halloween Monster Punch is a fun, slushy treat that I love making for our Halloween party every year. Now let me tell you, this punch is tart. So if you want to tone it down a little, just mix in half of the frozen limeade or use 1/2 quart vanilla ice cream with 1/2 quart lime sherbet instead of a full quart of lime sherbet. 


Ingredients


1 quart lime sherbet, softened
2 c. pineapple juice 
1 container frozen limeade concentrate
1 (2 liter) bottle ginger ale

Directions

In a large punch bowl, combine the pineapple juice, limeade concentrate and ginger ale. Chill until ready to serve.

Add the softened sherbet to the punch. 

Stir in the sherbet until the punch is green, leaving some chunks floating. 

That’s it! Your Halloween Monster Punch is done! For more Halloween ideas, check out the Holiday and Seasonal page!

I’m linking up at some of these great parties and Savvy Southern Style

Round-Up Monday–10 Candy Corn Crafts and Treats

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Nothing says Halloween quite like candy corn! Looking for some cute candy corn crafts? How about candy corn treats? Check out what these 10 bloggers came up with! (Links below the pictures).

For more great fall projects, check out the Holiday and Seasonal page!

I’m linking up at some of these great parties and Savvy Southern Style

Pumpkin Cranberry Apple Bread

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There are just some flavors of baby food that don’t go over well. But instead of throwing them out, I find new ways to use them. Extra jars of carrot and squash puree get mixed in with macaroni and cheese. And this Pumpkin Cranberry Apple puree was perfect for a fall quick bread! Here’s what you need:

Ingredients
3 (4.2 oz) packets of Pumpkin Cranberry Apple Puree (baby food section at Walmart)
6 eggs, beaten
4 c. sugar
1 c. water
1/2 c. vegetable oil
5 1/4 c. self-rising flour
1 1/2 Tbsp. cinnamon
2 tsp. nutmeg
1 c. dried cranberries

Directions

1. Preheat oven to 350 degrees.

2. Combine puree, eggs, sugar, water and oil into a large bowl and set aside. 

3. In another large mixing bowl, combine flour, cinnamon, nutmeg and cranberries.

4. Pour the wet ingredients into the dry ingredients and mix well.

5. Grease two 5″ x 10″ loaf pans. Pour batter into loaf pans, filling about 2/3 full. 

6. Bake for about 1 hour or until a toothpick inserted into the center comes out clean.

7. Let bread cool, slice and serve.

For more fall recipes like Homemade Apple Pie and classic Pumpkin Bread, check out the Recipes page!

I’m linking up at some of these great parties and Savvy Southern Style

Round-Up Monday–10 Pumpkin Treats to Try!

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Nothing says fall like a good pumpkin recipe. And let me tell you, these recipes are GOOD. Really good. So if you’re looking for something besides the classic pumpkin bread or pumpkin pie recipe, you are going to love what these bloggers have come up with! (Links below the pictures.)

 

 

 

 

 

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I’m linking up at some of these great parties and Savvy Southern Style

{Crock Pot} Autumn Apple Pork Tenderloin

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If you’re looking for an easy slow cooker pork tenderloin recipe that is packed full of all those yummy fall flavors, you will love Autumn Apple Pork Tenderloin! Here’s all you need:

Ingredients
2 lbs pork tenderloin
1 c. apple juice
1 c. apple butter
3/4 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
salt to taste

Directions

Put the pork tenderloin in the Crock Pot. Pour in remaining ingredients. Cover and cook on low for 8 hours. 

Freezer to Crock Pot Directions

Put all ingredients in a gallon freezer bag and freeze. When you’re ready to cook it, just empty the contents of the bag into the Crock Pot and cook on low for 8 hours.

I’m linking up at some of these great parties and Savvy Southern Style

Crock Pot Hamburger Soup

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It’s Crock Pot season in my house and I love it! Nothing like a warm meal on a cold day that I didn’t have to slave over all day. 

Crock Pot Hamburger Soup is an old family favorite of mine. It’s packed full of veggies and includes a roux that adds richness to the soup. Yum! Ready to make it? Here’s what you need:

Ingredients

1 lb ground beef, browned and drained
3 c. water
1 onion, chopped
2 stalks celery, chopped
1-1 lb can of diced tomatoes, undrained
1 tsp. pepper
1 c. frozen mixed vegetables
2 Tbsp. beef base or beef granules 
1 stick butter
1/2 c. flour

Directions

Put all ingredients except butter and flour in Crock Pot. Cover and cook on low for 8 hours. 

One hour before serving, make a roux by heating one stick of butter and 1/2 c. flour in a saucepan. Stir until thickened. 

For more Crock Pot recipes, check out the Crock Pot page!

I’m linking up at some of these great parties and Savvy Southern Style, Debbiedoos, Between Naps on the Porch