Apple Sauce Eggrolls

I made a ton of apple sauce this year and I was thinking about what yummy creations I could make with it.  I had eggroll wrappers left over from another meal and that got me thinking.....Enjoy!

Apple Sauce Eggrolls 

Package of eggroll wrappers 

Your favorite apple sauce

(I used this recipe:  http://thepioneerwoman.com/cooking/2013/10/homemade-applesauce/)

Canola oil

Butter Pecan ice cream

Heat up oil in a frying pan.  Spoon a couple of spoon fulls into the center of each eggroll wrapper. Fold them up according to package directions.  Be careful, the eggrolls are a bit flimsy.  Three at a time works best, add eggrolls to heated oil and cook eggrolls until golden brown on each side.  Drain off excess grease onto paper towel.  Serve immediately with a scoop of ice cream on top.

Potato Soup

Did I every mention that I love fall?  Well, I do.  I love the colors and the temperature but more importantly I love the food.  It's comfort food and you just can't go wrong.  Enjoy!

Potato Soup

5 lbs red skin potatoes

12 oz bacon

5 large brussel sprouts

1 small onion, chopped

2 cloves garlic, minced

4 c. chicken broth

2 c. whipping cream

2 c. smoked cheddar, shredded

pepper for taste

Peel, cut into cubes, and cook potatoes in a large pot of water until potatoes are soft and can be easily mashed.  Cook bacon until lightly crispy and boil brussels fully.  Once the bacon and brussels are done chop them.  In a large sauce pan, add bacon grease, onion, garlic, bacon and brussels.  Saute' for about 5 minutes set aside.

In a large pot bring broth and cream to a boil.  Add cheese and let melt completely.  Next add potato cubes.  With a potato masher, mash potatoes until there are no more cubes.  Then add in bacon mixture.  Continue to boil on high for 10 minutes while stirring continually.  Cover and reduce heat to low and cook for an additional 30 minutes, stirring on occasion.    Optional, garnish with cheese and bacon.

Harvest Soup

Well fall is right around the corner, if it hasn't already reared its beautiful head.  So that means it 's time for yummy fall foods and since I'm having a baby within the next five weeks, I thought I would get a head start on soups I can freeze.  Enjoy!

Harvest Soup

2 1/2 c. butternut squash
1 1/2 c. baking pumpkin
1 small onion, chopped
2 cloves garlic, minced
2 Tbs brown sugar
2 Tbs olive oil
2 large carrots, grated
3 c. chicken  broth
3/4 c. heavy whipping cream
2 tsp. pumpkin spice

To prepare the squash and pumpkin, preheat oven to 375 degrees.  Cut the squash and pumpkin in  half and clean out the seeded area.  Bake for 1 hour or until the skin pulls away easily and a knife can run through easily.  Set aside to cool before peeling away the skin.

In a frying pan, combine oil, brown sugar, garlic and onion.  Saute' for about five minutes and medium heat.

Using a food possessor, puree squash, pumpkin, onion and carrots until smooth.  In a large sauce pan combine puree mixture, broth, cream and pumpkin spice over medium to high heat, bringing to a boil.  Stir occasionally.  Reduce heat to a simmer for 20-30 minutes so the soup can thicken, also stir occasionally.  


I served mine with a turkey sandwich, because I like to dip my sandwiches in my soup.  However. it taste fantastic on its own as well!

Junkyard Burger and Tater Totes Smothered in a Gouda and blue Cheese Sauce

The hubby had an idea one night on what I should make next for the blog.  He thought since I have a Junkyard Dog recipe, I should also try my hand at a Junkyard Burger.  Enjoy!

Hamburger Patties (makes 4)

1 lb ground beef
3/4 c shredded gouda
1 Tbs dijion mustard
1 tsp worchestershire sauce
1 egg
1 clove garlic, minced
2 tsp seasoning salt

Combine all ingredients in a large bowl and create four patties.  Cook or grill to desired taste.

Toppings

1 medium onion, sliced
3 jalapenos, cut julian style
3 Tbs brown sugar
olive oil
tomato, slices
lettuce
sandwich stacker pickles
sliced cheese of you choosing
bacon
ketchup
mustard
(our friend add BBQ sauce to his as well)
Buns

In a medium sauce pan add onion, jalapeno brown sugar and a couple table spoons of olive oil.  Caramelize over medium heat until onion and jalapenos are tender.
Assemble your burger with whatever you want with as much as want.  Have fun go crazy, it's a Junkyard  Burger!

Gouda and Blue Cheese Sauce

1/2 heavy whipping cream
1/2 c blue cheese crumbles
3/4 c shredded gouda
bag of tater totes (follow cooking directions on bag.)

In a medium sauce ban, over medium heat bring cream to a rolling boil.  Reduce heat and add cheese.  Stir until cheeses are completely melted.  Pour over fully cooked tater totes.

Overloaded Pulled Pork Fries!

So, I know its been awhile since I've made a post.  Life has been a bit crazy.  I'm been pregnant and still am, therefore having a lack of motivation to cook.  However, people have been bugging me to start up the blog again, so here I go!

I made these crazy loaded up fries, so crazy they confused my husband.  His taste buds didn't know what was going on and our friend who was over, didn't kn ow where to start.  I think they enjoyed it though and I hope you do too.

For warning: this could be a full day affair.

Overloaded Pulled Pork Fries

-Pulled Pork

3-4 lbs pork shoulder
1 c. chicken broth
1 medium onion, chopped
2 cloves garlic, minced
1 Tbs brown sugar
1 Tbs Penzey's BBQ seasoning
1 Tbs steak seasoning
2 tsp sea salt

Place all above ingredients into a crock pot.  Place the setting on low and cook for 6-8 hrs or until pork falls apart.  Remove any bones and fat and begin to shred the pork, place back into crock pot until ready to eat.  Keep crock pot setting on warm.

-Homemade Fries

8 russet potatoes
1/2 c. extra virgin olive oil
1/2 c. water
3 cloves garlic, minced
2 Tbs steak seasoning
1 Tbs sea salt

Preheat oven to 425 degrees. Cut potatoes into julian or steak style fries.  In a large bowl mix all fry ingredients together.  On a greased baking sheet spread out fries evenly and bake for 25 minutes.  remove from oven and flip fries over and continue baking for another 25 minutes or until fully cooked and crispy.


-Toppings 

10 oz brick of queso
1/2 c. heavy whipping cream
pico de galo
guacamole
black or pinto beans

To make the queso, in a small sauce pan, bring whipping cream to a rolling boil.  reduce heat to lowest setting and add queso chunks.  Melt completely until rich and smooth.

Time to assemble!

First place down fries, then pulled pork.  Next, queso, top off with beans, guacamole and pico.  Let your taste buds go crazy!