Apple Pie Moonshine

Apple Pie Moonshine

2 cups Everclear

1/2 gallon apple juice

1/2 gallon apple cider

4 cinnamon sticks

2 cloves

3/4 cup white sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

In a large pot, bring the cider, juice, cinnamon sticks, cloves and both sugars to a boil. Then remove from heat and let it come to room temperature.  Once cooled, add the Everclear and vanilla extract. Place in mason jars with an additional cinnamon stick. Make sure the jars are sealed and keep in a dark place for about 2 weeks. Enjoy

Baked Pumpkin Oatmeal

Baked Pumpkin Oatmeal

1 can of pumpkin puree (15 oz)

1/2 cup brown sugar

2 eggs

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

3/4 teaspoon baking powder

1/2 teaspoon vanilla extract

1 1/2 cups whole milk

2 1/2 cups dry old fashion oats

Preheat the oven to 350 degrees. In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, salt and baking powder until combined. Whisk in the milk. Next, add the dry oats into the pumpkin puree.

Coat an 8x8 baking dish with a non-stick cooking spray.. Pour the pumpkin mixture into the baking dish and cover with tin foil. Bake for 30 minutes, then remove the tin foil and bake for an additional 15 minutes. Serve warm or refrigerate and re-heat when ready. Enjoy!

Hot Peanuts

Hot Peanuts

2 cups of dry roasted peanuts (not salted)

2 teaspoon vegetable oil

2 teaspoons chili powder

1 teaspoon cayenne 

1/2 teaspoon garlic salt

Using a medium sized skillet, heat the oil over medium heat. Add the peanuts, chili powder and cayenne. Mix thoroughly and cook for around 2 minutes until heated through. Place the peanuts on some paper towels to drain some of the oil. Sprinkle the garlic salt over the peanut while still warm. Let them come to room temperature before storing in air tight containers. Enjoy!

Chocolate Chip Banana Bread Muffins

Chocolate Chip Banana Bread Muffins

4-5 very ripe bananas

2 cups sugar

1 stick of butter, softened

2 eggs

1 teaspoon vanilla extract

2 cups all purpose flour

1 cup chocolate chips

1/2 tsp salt

1 teaspoon baking soda

1 1/2 teaspoon cinnamon

Preheat oven at 350 degrees. In a mixer, mash the bananas, then add the sugar and butter until smooth. Add the remaining ingredients and mix until combines. Place liners in cupcake pans, should make 24. Spoon into each liner and sprinkle a small amount of sugar on top (optional). Bake for 16-18 minutes until lightly golden and cooked through. 

* These freeze really well! *

Chocolate Buttercream

Chocolate Buttercream

1 1/2 cup unsalted butter, softened. (3 sticks)

1 cup of cocoa powder

3/4 teaspoon salt

4 cups of powdered sugar

2 teaspoons of real vanilla extract

1/4 cup whole milk

1/2 cup heavy cream

1/3 cup Ovaltine

Cream together the room temperature butter, cocoa powder and salt. Mix for like 2 minutes or until smooth. Scrape down the sides of the bowl to ensure everything is incorporated. Turn the mixer on low and add the powdered sugar, then the milk and vanilla extract. once the powdered sugar starts to incorporate, turn the mixer up to medium speed and beat until smooth. in a cup, mix together the heavy cream and Ovaltine. Turn the mixer down and slowly stream in the ova line mixture. Then mix until your desired consistency. Enjoy!

Crock Pot Carnitas

Crock Pot Carnitas

1 1/2 lbs top sirloin steaks

1 yellow onion, sliced

1 cup water

1 cup beef broth

1/2 tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon oregano

1/2 teaspoon cumin

Cut the top sirloin steaks into 1 inch cubes. Next, brown the sirloin in a pan until it has a nice crust. Remove the steak and set it aside. Add the onions to the pan and cook until translucent. In the crock pot, pour the water and beef stock into the bottom. Add the meat and onions and cover in the spices. Cook on low for 5-6 hours and serve with warm tortilla and all your favorite toppings! OR if you have kids, like me, make some quesadillas out of it!

Red Onion Jam

8 red onions

2 tablespoons of butter

3/4 cup brown sugar

1/2 cup corn syrup

1/2 cup red wine

1/4 cup balsamic vinegar

1/4 teaspoon dried cumin

In a large pot, melt the butter. Once you have sliced all of your onions thinly, put it into the pot with the melted butter. Let these cook completely until they are all translucent. Next, add the brown sugar and let them caramelize just slightly. Once that is complete, add the remaining ingredients in and simmer for 30 minutes. This will make about 5 small mason jars. Let it come to room temperature before you refrigerate it. Enjoy this on top of burgers, or steak sandwiches or even scrambled eggs!