This will also work using 2 cups fresh or frozen cranberries for the best texture use Granny Smith apples…  if you prefer less topping reduce to 1 cup flour/1 cup oats/2/3 cup brown sugar and 1/2 cup cold butter, I prefer to use more topping…

to save time you may mix the topping cover and refrigerate until ready to use, serve this warm topped with vanilla ice cream

Servings 8

Ingredients:

TOPPING:

1-1/2 cups all purpose flour

1-1/2 teaspoons cinnamon

1-1/2 cups old-fashioned oats

1 cup brown sugar

3/4 cup cold butter, cut into small pieces

FRUIT LAYER:

8 medium Granny Smith apples, peeled cored and thinly sliced

2 cups fresh blueberries (pick out any white/light colored berries and discard)

1-1/4 cups sugar

7 tablespoons all-purpose flour

1-1/2 teaspoons cinnamon

1/4 teaspoon ground nutmeg

7 tablespoons cold butter, cut into small pieces

Instructions:————————————–

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

For the topping; in a bowl combine the flour with cinnamon, oats and brown sugar; add in the cold butter

Using fingers mix until resembles coarse meal, then place in refrigerator while preparing the fruit mixture.

For the fruit layer; in a large bowl combine the sliced apples with fresh blueberries, sugar, flour, cinnamon and nutmeg; toss to combine until well coated, then mix in the 7 tablespoons cold butter cubes.

Transfer to baking pan.

Crumble/sprinkle the topping mixture evenly over the top.

Bake for 1 hour or until apples are desired tenderness (if the topping is browning too much then cover with foil).

Cool slightly then serve with vanilla ice cream.

A tater salad I make to serve at large get togethers, socials and weddings, the original recipe actually serves triple this amount but I have reduced the servings to 50 you could even reduce further to yield 25… feel free to adjust amounts to taste, if you wanted to go the extra mile boil another 8 eggs slice in half or quarters and place them around the inside edge of the bowl sprinkle then them lightly with paprika

Plan ahead this must chill for at least 5 hours before serving, if you are placing the egg halves on top make certain to cover the bowl with plastic wrap or the eggs tend to dry

Servings 50

Ingredients:

15 pounds red potatoes, peeled cooked and cubed

7-8 hard-boiled eggs, peeled and chopped

1 small onion, chopped (or can use 1 bunch green onions, chopped)

1 (4-ounce) jar diced pimiento, drained (do not omit!…this is what makes this salad)

5 celery ribs, finely diced

3 cups mayonnaise

1 cup sour cream

2 teaspoon garlic powder

1 cup sweet pickle relish

3-4 tablespoons prepared yellow mustard

1-1/2 tablespoon seasoned salt (or to taste, can use white salt)

1 tablespoon white sugar

3 teaspoons fresh ground black pepper, or to taste

paprika

green bell pepper rings, optional

Instructions:

Place the potatoes in a large pot (or you may need to cook into two pots) cover with cold water and add in 1 tablespoons salt (per pot) to the water; bring to a boil and cook until just fork tender, drain and place into two large bowls a large bowls.

Cool the potatoes to room temperature then add in chopped eggs, onion, pimiento and celery, gently toss to combine.

In a large bowl combine the mayonnaise with sour cream, garlic powder, relish, mustard, seasoned salt, white sugar and black pepper; mix vigorously until well combined.

Pour the dressing mixture over the potato salad; toss gently to combine.

Cover and refrigerate for at least 5 hours.

Before serving dust lightly with paprika then arrange bell pepper rings decorativly on the top, if you are topping with egg halves then arrange with the bell pepper rings.

Notes from our test kitchen; since the dry onion soup mix already has large amount of sodium make certain to use only low sodium condensed mushroom soup, fresh sauteed mushrooms may be used in place of canned, this may be doubled and baked in a 13 x 9-inch baking pan and keeping the garlic at the same amount

Serve with mashed potatoes

Servings 4

Ingredients:

3 potatoes, peeled and sliced about 1/2-inch thick

1/3 cup butter (can use a little more or as needed)

4-5 center-cut pork chops (about 3/4-inch thick, with bone or without, use 5 if you can fit one more in your pan)

fresh ground black pepper

garlic powder

1 medium onion, chopped

4 garlic cloves, minced (garlic lovers can use more)

1/8 teaspoon cayenne pepper (or adjust to heat level)

1 (10-1/2 ounce) can low-sodium condensed cream of mushroom soup, undiluted

1 cup light cream (can use evaporated milk)

1/2 package dry onion soup mix

2 teaspoons Worcestershire sauce

1 cup canned sliced mushrooms, drained (I just use the whole can)

1 cup shredded cheddar cheese, optional

Instructions:—————————————

Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Grease a 2-quart casserole dish.

Place the sliced potatoes into the baking dish.

Season the pork chops with black pepper and garlic powder.

Melt butter in a skillet over medium high heat; add in the pork chops and brown on both sides (about 3 minutes per side) remove and place on top of the sliced potatoes.

Add in the onion to the skillet and cook until the onion is lightly browned (this may take about 6 minutes or more) scraping any browned bits that have accumulated on the bottom of the skillet.

Add in the garlic and cayenne and cook for 2 minutes.

Mix in mushrooms soup, light cream, dry onion soup mix, Worcestershire sauce and sliced mushrooms; bring to a simmer stirring constantly.

Season with black pepper, then pour over the chops and potatoes.

Bake covered for 30 minutes, then uncover and continue baking for another 30 minutes or until the potatoes are tender.

If desired after cooking sprinkl 1 cup shredded cheddar cheese over the top and allow to melt.

Notes from our test kitchen; since frozen thawed wings hold in moisture and will effect the texture and flavor of the sauce it is strongly recommended to use fresh wings,  amounts listed will yield about 6 dozen wings you may reduce the recipe by half if desired

Plan in advance the wings need to marinated in the sauce for 8-24 hours,  for garlic-lovers add in 6 finely minced garlic cloves to the sauce

Yield about 6 dozen wings

Ingredients:

7 to 8 pounds fresh chicken wings (cut in half at the joint and tips removed)

salt and fresh ground black pepper

4 cups ketchup

2-1/2 cups brown sugar, packed

1 cup water

1 cup Louisiana-style hot sauce

1/3 cup Worcestershire sauce

2-1/2 to 3 teaspoons mild chili powder

2-1/2 teaspoons garlic powder

1/2 teaspoon onion powder

Instructions:————————————–

Using paper towels pat dry all wings. then transfer to a very large bowl.

In a bowl combine the ketchup with all remaining ingredients; pour over the wings.

Using clean hands or fitted with rubber gloves coat the wings thoroughly in the sauce

Refrigerate for 8-24 hours tossing the wings a few times in the sauce during chilling time.

Preheat oven to 350 degrees.

Set oven rack to lowest position.

Generously grease two 15 x 10-inch baking sheets.

Place the wings onto baking sheets.

Bake for about 50 minutes to 1 hours or until cooked through (you may need to cook one pan at a time depending on how your oven is set up for cooking).

I would suggest to start with about 2 tablespoons of hot sauce and add in more to taste, I use Frank’s Red Hot Wing Sauce you may use your own favorite, I would also highly recommend using grilled chicken breasts I find that it really adds to the flavor, use a good quality bottled or homemade ranch or blue cheese dressing for this, I have made this both with bottled and homemade dressing the homemade is much better…

if desired you may marinate the cooked chicken cubes in the hot sauce overnight and mix in the melted butter just before using for the pizza…you will love this and your family and friends will love you for making it!

Servings 6

Ingredients:

3 chicken breasts, cooked and cubed (can use one more if your chicken breasts are very small)

2 tablespoons melted butter

1 (2-ounce) bottle hot sauce (I use Frank’s Red Hot Wing Sauce)

1 (8-ounce) bottle ranch or blue cheese salad dressing (I strongly suggest to use homemade)

1 (16-inch) prepared pizza crust (pre-baked for about 8 minutes)

3 cups shredded mozzarella cheese, or to taste

8 slices bacon, cooked and diced

chopped green onion

Instructions:

In a bowl toss the chicken cubes with hot sauce and melted butter; mix well to combine.

Spread the ranch dressing or blue cheese dressing on top of the pre-baked pizza crust (you do not have to use the whole bottle) then top with the chicken mixture.

Top with the mozzarella cheese then sprinkle with the chopped bacon.

Bake in a preheated 425 degree F oven (bottom oven rack) for about 8-10 minutes or until cheese is bubbly.

Sprinkle the top with chopped green onions.