WALNUT BREAD

2 Eggs, beaten well
2 Cups Brown Sugar
2 Cups Buttermilk
4 Cups Plain Flour, sifted
1/2 Teaspoon Salt
1 Teaspoon Baking Powder
2 Teaspoons Baking Soda
11/2 Cups Walnuts, Chopped

Beat the eggs and sugar until creamy. Add buttermilk and beat well. Add sifted flour with salt, baking owder and soda. Stir well. Stir in the walnuts. Pour into 2 9 x 5 loaf pans. Let stand 10 minutes before baking. Bake on 350 for 45 minutes to 1 hour.

CROCKPOT APPLE BUTTER

3 Quarts Unsweetened Applesuace
3 Cups Sugar or less
21/2 Teaspoon Cinnamon

1 Teaspoon Ground Cloves
1/2 Teaspoon All Spice
1/2 Teaspoon Nutmeg
Combine all the ings. in a large slow cooker. Cover. Cook on high 8 -10 hours. Stir occoasionally. Remove lid during last 3-4 hours. It will thicken as it cooks. If not thick enough put lid back on and let cook awhile longer. Stir every now and then. After cooking have jars and lids hot and pour in. Seal tight. Turn jars upside down to seal. Can also be put in freezer.

PEPPER JACK CHEESE MACARONI

1Lb. Elbow Macaroni
10 Oz. Box Frozen Corn, thawed
1 Red Bell Pepper, chopped
1 Red Onion, chopped
4 Celery Ribs, chopped
8 Oz. Brick of Pepper Jack Cheese, diced small
3 Tablespoon Red Wine Vinegar
Salt And Pepper
1/3 Cup Olive Oil
11/2 Cup Tomatillo Salsa
3 Tablespoons Cilantro, chopped

Cook the macaroni and drain and rinse with cold water. Let cool. Do not overcook and let it be mushy. In a large bowl combine the corn, cheese, bell pepper, celery and onion. Season with the salt and pepper. Add the cooled pasta. Toss to combine this. In a small bowl wisk together the olive oil with the red wine vinegar. Fold in the salsa. Then add this to the pasta mixture. Toss again to coat evenly. Then stir in the cilantro.

BAKED JALAPENOS

12 Medium Jalapenos
4oz. Cream Cheese, softened
1/3 Or Less Of One of the Jalapenos, chopped
2/3 to 1 Cup Shredded Cheddar Cheese 
1 Tablespoon Dried Chives
Salt and Pepper





Preheat oven to 350. Line a baking sheet with aluminum foil. Spray the baking sheet. Cut off the stem of the jalapeno and then split them open long ways. Remove the inside stem and seeds. Take one of the jalapenos and chop up after removing the seeds. (ues whatever amount you want for this to your liking). In a medium bowl combine the cream cheese, cheddar cheese, chopped jalapeno and chives. Season with the salt and pepper. Spoon cream cheese mixture into the jalapenos or use a piping bag or put in a ziploc bag and cut the end off of it and then put this mixture on the jalapenos. Put additional cheddar cheese on top. Bake for 12 minutes or until the jalapenos start to roast and cheese is bubbly. Do not let cheese get to brown on top because it will get hard.

BANANA COBBLER

Streusel Topping

3/4 Cup Packed Light Brown Sugar
1/2 Cup Self-rising Flour
1/2 Cup Butter or Marg. softened
1 Cup Uncooked Oats
3/4 Cup Pecans, chopped

In a medium bowl add the butter and sugar and flour together and mix until it is crumbly. Then stir in the oats and pecans and sit aside.

Filling:

1 Cup Self-rising Flour
1 Cup Granulated Sugar
1 Cup Milk
1/2 Cup Butter or marg., melted
4 Bananas, sliced

Preheat the oven to 350. Spray a 11 x 7 glass baking dish. Mix the flour, sugar, milk until well blended. Add the butter and mix again. Top with the banana slices and streusel topping. Bake for 45 minutes until bubbly and brown but do not let burn on top.

SALSA CHICKEN

4-5 Large Chicken Breasts
1 Can Fiesta Nacho Cheese Soup
24oz. Jar Salsa
2 Tablespoons Taco Seasoning


Wash the chicken breasts and then put them in the bottom of your crock pot. In a bowl put the cheese soup, the salsa and taco seasoning. Stir good and pour over the chicken breasts. Cover and cook on low for 8 hours, stir ever now and then. When finished you can shred with two forks and use on hamburger buns like chicken sandwiches or use as a meat with some side dishes.

HOW TO CUT AND USE FRESH PUMPKINS

If you buy a pumpkin and want to use it . it is so hard to try to cut this up. One slip of the knife and you are cut. So to get the pumpkin out without having to cut the skin off, take the pumpkin and cut in half. Get the strings and the seeds out of it. Then spray a cookie sheet. Place the pumpkin cut side down on it. Let it bake for 45 minutes on 350. If a larger pumpkin may have to bake a little more. Or you can bake it whole on a cookie sheet. Just don't let is scortch. Let cool. Then take and just scoop the pumpkin from the skin. This makes so much better tasting pies and cakes. You can freeze or then can the pulp. Just put the pulp in a food processer and run until smooth. Or you can just mash with a potato masher. If to thick add about 1/4 or less cup of water. Then put in ziplock bags and freeze for all of your pumpkin recipes. After thanksgiving last year I could not fnd any more canned pumpkin in our area. For the pumpkin rolls use 2 cups of pumpkin pulp to a ziplock bag which equals 16 oz.