Apple Flapjacks

Quick and easy to make, these simple apple flapjacks make a great breakfast or energy-boosting snack. Thank you Good to Know

1kg apples (peeled, cored and grated)
200g oats
70ml golden syrup
150g butter
40g sugar
Pinch of salt
Pinch of ground ginger

• Simmer the apples gently in a covered pan with the sugar, until it becomes a soft. 
• Add the butter and golden syrup and bring to a gentle simmer.
• Gently stir in the oats, salt and ginger to coat through.
• Pour the mixture into a buttered cake tin (8in round) 
• Bake in the oven at 180C for 30 mins. 
• Allow to cool before turning out.

Mincemeat

I have made this so many times and its always a winner. Its much better than shop bought and makes lovely pies. The Brandy is optional. Thank you Nana

Zest and juice of 2 Lemons
Zest and juice of 2 Oranges
8oz Bramley Apples, unpeeled and chopped into small pieces
8oz Candied Peel, chopped
1lb Fresh Cranberries
2oz Almonds, sliced
12oz  Raisins
8oz Sultanas
8oz Currants
12oz Soft Dark Brown Sugar
4 level tsps Ground Mixed Spice
 ½ level tsp Ground Cinnamon
 ½ level tsp Nutmeg, freshly grated
8oz Beef or Vegetarian Suet, shredded

Makes 6lb Mincemeat

• Start the night before so all the flavours will be given a chance to develop
• Put all ingredients into a large mixing bowl,
• Stir and mix these together very thoroughly  
• Cover the bowl with a clean cloth and leave the mixture in a cool place for 12 hours or overnight
• Pre-heat the oven 225°F,120°C
• Cover the bowl loosely with foil and place in the oven for 3 hours. 
• When you remove the mincemeat from the oven, it will appear to be swimming in fat. 
• As it cools stir it from time to time; the fat will coagulate 
• This coats all the fruits, including the apples and cranberries, and seals in the juices. This is how it should be and in no way affects the superb flavour.
• When the mincemeat is quite cold, you can stir in 6 tablespoons brandy, if you like
• Pack into the clean, dry jars, cover with wax discs and seal. 
• Don't forget to put the labels on when the mincemeat is cold or they'll simply peel off. 
• It will keep in a cool, dark cupboard indefinitely, but I think it is best eaten within a year of making

To prepare the jars for the mincemeat, 
Wash in mild, soapy water, rinse and dry them thoroughly 
Place  on a tray in an oven pre-heated to gas mark 4, 350°F (180°C).
Leave for 5 minutes, by which time they will be sterilised.

Buffalo Chicken Casserole

A simple but tasty meal that can be on the table in less than an hour

1 1/2 lb boneless skinless chicken breasts cut in 1" strips
1/3 cup Frank's Hot Sauce
5 cups potatoes, grated ..you can also use thawed frozen or refrigerated hash browns
1 cup light ranch dressing
1/2 cup cheddar cheese
1 can condensed cream of chicken soup
1/2 cup panko, breadcrumbs or French's Onions 

• Heat oven to 350 and grease 13x9 inch dish with cooking spray.
• Grate potatoes, or defrost frozen hash browns. 
• Pat with paper towel to get rid of some of the moisture.
• Mix together chicken strips and buffalo sauce. 
• Layer in bottom of baking dish.
• Mix together potatoes, dressing, cheese and soup. 
• Pour over chicken.
• Sprinkle bread crumbs over the top of the casserole. 
• If using French's Onions, wait and add these during the last ten minutes of baking.
• Cover with foil and bake 30 minutes.
• Uncover and bake an additional 20-25 minutes longer, until potatoes are tender and chicken is cooked.

Pizza Burger

Another incredibly easy recipe from Mari at My Little Corner of the World

1 pound ground beef, browned and drained
1 can pizza sauce
2 teaspoons Italian Seasoning
8 ounces shredded mozzarella cheese
8 hamburger buns

• Stir together ground beef, pizza sauce and Italian seasoning 
• Stir in Mozzarella cheese.
• Split buns in half, then spread meat mix evenly over each half.
• Place buns under broiler until lightly browned.

Meatball Soup

A warming, filling soup...perfect for a chilly day. Thank you to Linda at Just Simply Linda

  

Pre packaged meatballs or make your own

1 can of Tomatoes

1 can of Corn

1 can of Green Beans

Peas

1 small onion diced

4 regular sized potatoes diced

2 big tablespoons of Better than Bouillon

Salt, Pepper

Dash of Hot Sauce

Red Pepper Flakes

• Fill a a large pan with water and add all the ingredients 
• Cook for about 45 minutes-or hour
• Serve over hot cooked noodles and rolls

Mexican Chocolate Crinkles

I love these crispy chocolate cookies with just a hint of cinnamon. Thank you Mari at My Little Corner of the World

3/4 cup Crisco
1 cup sugar
1 egg
1/4 cup light corn syrup
2 squares unsweetened chocolate, melted
1 3/4 cup flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup sugar (to roll cookies in)

• Preheat oven to 350 degrees.
• Cream shortening, sugar and egg. 
• Add syrup and melted chocolate. 
• Add flour, soda, salt and cinnamon to make a stiff dough. 
• Shape dough into walnut size balls and roll in sugar. 
• Bake on ungreased cookie sheet for 15 minutes.

Pumpkin Cornbread

Not much pumpkin taste but you do get a cornbread with a nice fall flavor from the addition of molasses, cinnamon and nutmeg. Thank you Real Mom Kitchen

½ cup all-purpose flour
½ cup whole wheat flour
1 Tbs baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup cornmeal
2 large eggs
1 cup pumpkin puree (canned or freshly cooked and processed)
2/3 cup brown sugar
¼ cup canola oil
1 Tbs molasses

• Preheat oven to 400°F. 
• Grease 10-inch glass pie pan or 9-inch square baking pan.
• Sift flours, baking powder, salt and spices in a large mixing bowl. 
• Whisk in cornmeal.
• In separate bowl, beat eggs lightly. 
• Whisk in pumpkin, brown sugar, oil and molasses.
• Make a well in the dry mixture. 
• Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don’t overmix.  
• Pour batter into prepared pan. 
• Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.