Apple Crisp

Crockpots aren't just for pork roasts anymore.  Dust off your slow cooker, it's apple crisp time!

Ingredients:
6 cups apples, cored and sliced thin
1 cup sugar
1/2 cup (one stick) butter
1 tablespoon flour
2 cups plain bread crumbs
1 tablespoon cinnamon
1 cup brown sugar
1 lemon for juice and zest

Directions:
1.  In a large bowl, combine apple slices, lemon juice and zest.  Add white sugar, flour and cinnamon, stir until well coated.
2.  In another bowl, combine brown sugar and bread crumbs.  Add melted butter and stir until well combined.
3.  Cover bottom of the crockpot with some of the bread crumb mixture (about a fourth of the mixture).  Add a layer of apples (about a third of the mixture).  Continue layering bread crumbs and apples, and finish off with a layer of the bread crumbs. 
4.  Cook on High for 3 hours or until bubbly.

Want to make it even more awesome?  Serve with ice cream.  Or, instead of just apples, use 3 cups apples and 3 cups sliced peaches.  Enjoy!

Bowtie Shrimp in Tomato-Cream Sauce

This recipe is, honest to Phoebe, an original creation.  I made it to serve two people, but you can double or triple it if your family size is larger.  Serve with salad and garlic bread, and you'll have that Italian restaurant feel in the comfort of your own home.

Ingredients:
3 cloves garlic, minced
1/2 red bell pepper, chopped
2 tablespoons olive oil
1/2 cup white wine
1/2 pound cooked shrimp, tails removed
1 tablespoon parsley flakes
1 teaspoon black pepper
6 ounces farfalle (bowtie) pasta
12 ounces spaghetti sauce
12 ounces vodka pasta sauce
shredded parmesan cheese (optional)

Instructions:
1.  Place pot of water on stove, heat to boiling.  When pot of water starts to boil, reduce heat to medium and cook pasta according to package directions.
2.  White the pasta water is heating, place olive oil, red pepper and garlic in a large pan, cook on medium heat until veggies are tender. 
3.  Stir wine into pan, heat until simmering. 
4.  Add shrimp to pan, sprinkle parsley and black pepper on top of them. Cook the shrimp a few minutes on each side. 
5.  Add spaghetti and vodka sauces to pan, stir well and turn off heat. 
6.  When pasta has cooked, drain and add to pan, stir until well combined.  Scoop into bowls and top with parmesan cheese, if desired.

Best Spinach Artichoke Dip EVER

This dip is great for parties, holidays, potlucks, pretty much any get-together which requires food.  Serve with tortilla chips, sliced bread, or vegetables.

Ingredients:
10 ounces frozen chopped spinach
2 cans artichoke hearts
2 cloves garlic, minced
1/2 cup mayonnaise
1/2 cup sour cream
1 cup grated Parmesan cheese
1/2 cup shredded "Jack" cheese (Monterey Jack, Colby Jack, Pepper Jack, whichever you prefer)

Directions:
1.  Preheat the oven to 350 degrees.  Spray a casserole dish with non-stick cooking spray.
2.  Heat the spinach in a microwave for a few minutes until thawed.  Pat dry with paper towels to absorb the excess water.
3.  Drain the artichoke hearts and chop into small pieces.
4.  Combine all ingredients except jack cheese in a large bowl, stir until well combined.  Scrape the mixture into the casserole dish and sprinkle the jack cheese on top.  Bake for 30 minutes, then let cool for five minutes.  If it gets too cool during the get-together, pop it back in the oven for a few minutes.

Chicken and Sausage Jambalaya

This one-pan dinner will be enough to feed an army (if your army consists of 4-6 very hungry people).  Corn bread (or the Jiffy brand corn muffins, I don't judge) makes a great side dish.

Ingredients:
1 lb chicken breast, cut into bite size pieces
1.5 lb sausage or bratwurst (I use Johnsonville Beer Brats)
½ teaspoon each of salt and pepper
1 tablespoon vegetable oil
1 onion, chopped
1 green pepper, chopped
1 cup celery, chopped
2 cloves garlic, minced
2 cups uncooked white rice
¼ teaspoon cayenne pepper (more if you like it spicy)
2 cups (small can) chicken stock
15 oz (small can) diced tomatoes

1. Season chicken with salt and pepper, brown in hot oil in large saucepan.
2. While chicken is browning, heat sausage in microwave until cooked through, let cool and slice.
3. Add sausage to pan and cook another 2 minutes. Remove meat and set aside, leaving grease in pan.
4. Add onions, green pepper, celery and garlic to pan. Cook on medium-high heat until slightly softened.
5. Stir in rice, cayenne pepper, chicken broth, tomatoes, and meat. Bring to a boil, then cover and reduce heat to medium. Simmer, covered, for 30 minutes or until rice is done. Stir the mix every 5 minutes to ensure even cooking.