Crockpot Apple Butter

One of the main reasons my husband loves the restaurant Cracker Barrel so much, is for their biscuits and apple butter. The man could make a meal strictly from a glass of sweet tea and a plate full of biscuits smeared with apple butter. To help with his addiction, I devised a simple recipe using my humongous crockpot to make apple butter with no straining and pretty much no work involved. Less work, more eating is my philosophy and I'm sticking to it. 


Cast of players for Crock Pot Apple Butter:

‎8-12 medium sized apples ( I don't use one particular type. I love to mix it up with whatever apples I have on hand)
1 Tbs. Vanilla Extract
1 Cup White Sugar
1 Cup Packed Brown Sugar
1/2 tsp. Cloves
2 tsp. Cinnamon


Core and peel the apples and cut them up- doesn't have to be pretty. I use an apple corer for this step, it takes a lot less time. 


Throw them in the pot with the vanilla and I use a few drops of water to help with the steam. Cook on low for about 6-8 hours stirring occasionally. I have to use the Keep Warm setting on my crock pot since it gets warmer than most. 

After the apples start to look mushy, add in the sugar, brown sugar, and spices. Continue to cook for at least 3-4 more hours and stirring every once and a while if needed. 


When it's done it will be a darker brown and smooth and will smell absolutely delicious! Enjoy!

Homemade Peanut Butter Toffee Fudge

Do you ever have dreams about desserts? I seem to have these sort of dreams around a few times a week. I'm not sure if it means my addiction to food and cooking has gotten out of hand, but frankly I don't care. My name is Julia and I am a foodie.

Two nights ago, I dreamed of my grandmother's fudge. Maybe it was the impending Christmas holiday that led me to dream about it, I'm not sure. Every year my granny made homemade fudge at Christmas time, along with all of her other goodies. Today, I was experimenting with her fudge recipe and all roads led me to throwing peanut butter into the mix. I have a love affair with peanut butter and when you mix it with chocolate, magic happens in my soul.

Here's the cast that you'll need to experience this magic:


9x9 greased square pan
2 cups of granulated sugar
3T light corn syrup
1T unsalted butter
1/2 cup evaporated milk
1/4 cup Heath bar toffee chips
2T Hershey's cocoa
Crushed walnuts (optional)


Mix sugar, corn syrup, butter, and evaporated milk together in a large saucepan and stir until boiling. 


After the mixture is nice and bubbly (takes around 5 min.) switch to low heat, add in the cocoa and toffee chips and continue to stir for another 5 minutes while constantly stirring. Is your arm getting tired yet? Mine too.


Remove from heat and add in the cup of peanut butter. Slowing stir until the peanut butter is fully blended into the chocolate mixture. The mixture will be shiny at first, but after everything begins to blend perfectly it will become dull. Now it's time to transfer it to your pan so it can set up. 


After pouring the mixture into your greased pans, lightly (or heavily) sprinkle crushed walnuts over the top and lightly press them down into the fudge. Some like to add the nuts in while they're still mixing the fudge, I like to put them on top for a delicious crust. Cover and refrigerate for around 2 hours or until fully cooled and firm. Then, you can either 1) Cut it into squares and share with your loved ones or 2) sit with the whole pan in your lap and devour it all yourself. 


*Note- #2 is only an option and should only be attempted by trained professionals such as myself ;) 

Keeping It Old School

I've had several friends ask me to start a blog about my adventures in the kitchen and the rest of the insane things I come up with around the house, so now that I have finally taken the time to document my day to day life I can only hope that I am able to shed some new light on some old fashioned recipes while adding a little humor into everyone's day while I'm at it. 


Everyone has always asked me where I learned to cook. Well, to tell you the truth, it wasn't from a culinary school, or books, or cooking shows. I learned to cook incessantly watching my granny cook things from scratch throughout my childhood. My dad was the cook in our immediate family. My mother, sadly, can burn water (it's possible, I've seen her do it). So, I figured for my first recipe I'd share on my blog, I'd keep it old school and make one of my granny's specialties- Lemon Ice Box Pie. 

The cast: Pure Vanilla Extract, 6 egg yolks, lemon juice (freshly squeezed if you're really ambitious), 1 stick of unsalted butter, 2 cans sweetened condensed milk, 2 cups graham cracker crumbs, heavy whipping cream, and sugar (not pictured, it was shy)

In a mixing bowl, combine the two cups of graham cracker crumbs with @two tablespoons of sugar. Melt the butter in a saucepan or microwave and pour into your graham cracker mixture. You'll want the mixture to be moist, but not so much where it falls apart when you start to form your crust. 

Mmmm. Stick to your fork buttery goodness. 

I forgot to mention that this recipe is for a jumbo "pie". My grandmother fed 7 children on a daily basis, so none of her recipes are made for anything less than The Brady Bunch. Pre-heat your oven to 350 degrees. Now, dump your crumb mixture into a baking dish. I used a Pyrex dish, but you can use whatever blows your skirt up. Begin pressing the mixture down to form the bottom of the crust. When the bottom is fully covered, take a small glass or fork and begin to form the sides of the crust with the remaining mixture. Pop your crust in the oven and bake for @5 minutes and then allow it to cool while you mix the filling. 

Get the mixer ready, because we're about to have some fun. Begin separating out your six egg yolks. You can save the egg whites for omelets later, right now we just need the unhealthy part for this recipe. After you've separated your eggs, beat them on low until fully scrambled. Don't over beat those poor little egg yolks. 

Add in your two cans of sweetened condensed milk. Do you feel your thighs getting bigger yet? I know, me too. With the lemon juice, I do what my grandmother called "eyeballing" it. I add the lemon juice to taste with this recipe. Some like a really strong lemon flavor and other like a more subtle flavor. I personally love lots of lemon flavor, so I added about 4 tablespoons and about 1 tablespoon of lemon zest. Mix everything together on low so you do not over beat your egg yolks. 

Pour the mixture into your cooled graham cracker crust and pop into the oven for @20-25 minutes or until the center doesn't jiggle when you shake the pan. Note: Please excuse the mess that is my oven. I wasn't blessed with a self cleaning oven and Lord knows I don't care enough to buy spray oven cleaner but once a year to clean it myself. 

After your filling doesn't jiggle when it wiggles anymore, take it out and allow it to cool for at least 30 minutes before putting it in the refrigerator. 

While it is chilling in the fridge, you have time to make some homemade whipped cream to go on top of your confection. Honestly, I planned on photographing that process and the finished product, but it didn't last 30 seconds in the mixing bowl once my family came in the kitchen. I'll still tell you how to make it though. Pour @ 1 cup of heaving whipping cream into your mixer bowl. Add in 1/4 teaspoon of pure vanilla and 1 tablespoon of sugar. Beat on high (around a 4 or 5 on a Kitchen Aid mixer) until it begins to form stiff peaks. You can freeze or refrigerate before adding it to the lemon ice box pie or just eat it straight out of the bowl like my family does and save the pie for dessert. Enjoy!