Hot Apple Caramel Cider (Jesse Juice)

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Just had this during our camping trip this past weekend.  It was the perfect hot drink around a campfire when the temps dropped into the 20's.I will definitely make this for company our next bonfire.
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1 Gallon of Apple Cider
1 Bottle Caramel flavored Vodka
1 Bottle Jim Beam
2 Tablespoons caramel sauce (optional)
1 Tablespoon ground Clove
5 Cinnamon Sticks
2 apples cut into tiny pieces or slices
Mix well, Simmer in Crock-pot 3+ hours

Apple Pie Shortcake

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When we were in Destin my brother made Old Fashion Strawberry Shortcake using the recipe on the Bisquick box. Guy hadn't stopped talking about them and since I don't eat strawberries I decided to have a try at them with my own twist. Instead of strawberries I used apple pie filling.  The turned out really yummy and I will make them again.

I just followed the shortcake portion of the recipe, sliced them, added warmed up apple pie filling, sprinkled with cinnamon in the middle. I did one scoop of vanilla ice cream, whipped cream and a small drizzle of chocolate syrup.

Philly Cheesesteak Foil Packs

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Saw this recipe for Philly Cheesesteak Foil Packs on Facebook and it looked interesting. Since we are always looking for new meals for when we go camping we decided to try it out at home this past weekend.Overall it was really good, I would definitely cut back on the Italian seasoning as we both thought it was too strong. We ate it without bread but toasted sub rolls would have been great. There was more than enough for the two of us, we even had some leftovers.Recipe:

  • 1 lb. flank steak, thinly sliced
  • 2 bell peppers, thinly sliced
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp. Italian seasoning
  • 2 tbsp. extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 4 slices provolone
  • Chopped fresh parsley, for garnish
  1. Heat grill to medium-high. In a large bowl, toss together steak, peppers, onion, garlic, Italian seasoning, and olive oil and season with salt and pepper.
  2. Place steak mixture in foil packs. Fold up packs and grill, 10 minutes.
  3. Open packs, top with provolone, and cover grill to melt, 2 minutes.
  4. Garnish with parsley and serve.

Sausage and Ranch Quiche

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Saw the latest post from “Plain Chicken” website in FB for Sausage and Ranch Quiche and I knew we had to try it. This site always has the best, simple, real recipes so I visit if often for ideas. Anything I have tried always turns out great. We loved it and since I had a second pie crust I went ahead and made a 2nd one and froze it. Looking forward to seeing how that turns out from frozen state.

I did change it up a little by using Jimmy Dean Turkey Sausage crumbles and low fat heavy cream. Neither change made any difference in my opinion and saved us a few calories ? If you use the Turkey crumbles frozen like I did you will need to add about 5-10 minutes to cooking time.Recipe:

  • 1 (9-inch) frozen deep dish pie crust

  • 8-oz sausage (Jimmy Dean or Tennessee Pride)

  • 1/2 cup prepared Ranch dressing

  • 1/2 cup shredded cheese

  • 3 eggs

  • 1 cup heavy cream or milk

  • dash black pepper

  1. Preheat oven to 350ºF.

  2. In a skillet, cook sausage until no longer pink. Drain fat. Combine cooked sausage and Ranch dressing. Drop crumbles of sausage mixture in bottom of pie crust. Top with shredded cheddar cheese.

  3. Whisk together eggs, pepper and cream. Pour egg mixture over sausage and cheese mixture in pie crust.

  4. Bake 1 hour. Allow quiche to rest for 5-10 minutes before serving.