Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

INGREDIENTS:
1 pkg (22 oz) frozen cooked meatballs of your choice, thawed
1 can Pillsbury Grands Biscuits (8 biscuits)
1 (14-oz.) jar tomato pasta sauce
6 oz. (1 1/2 cups) shredded mozzarella cheese
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with nonstick cooking spray.

2:  Separate dough into 8 biscuits. Cut each biscuit into 8 pieces; place in large bowl with thawed meatballs. Add pasta sauce and toss to coat. Spoon and spread mixture in sprayed baking dish.

3:  Bake at 375°F for 30 to 40 minutes or until edges are deep golden brown and biscuit pieces are no longer doughy.

4:  Sprinkle with cheese and bake an additional 2 to 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

Darlene’s Tips:  If your meatballs are frozen and you’re in a hurry, place them in a glass bowl and pop them in the microwave on medium for about 3 to 5 minutes to thaw them quickly. Serve this with a side of cooked pasta or mac & cheese or a loaded baked potato! Side salad would be good too!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

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INGREDIENTS:
5 lbs of apples (variety of your choice)
1 cup packed light brown sugar
2 tsp ground cinnamon

DIRECTIONS:

1:  Wash, core and chop 5 pounds of your favorite apples, leaving the peels on. While a rough chop is all that’s needed, smaller pieces of apple will cook faster.

2:  Add apples and remaining ingredients to a 5- or 6-quart slow cooker and toss to mix.

3:  Cover and cook apples on high for 4-5 hours, stirring occasionally, until soft and cooked through. A good rule of thumb is to allow the apples to continue cooking for at least one hour after the liquid around the edges of the slow cooker has reached a strong, rolling simmer.

4:  When apples are completely soft, puree the apples with an immersion blender or carefully transfer the hot mixture in batches to an upright blender or food processor. Puree the apple mixture for 2-3 minutes until completely smooth, like a caramel sauce.

5:  Continue cooking, partially covered, on high for 30-60 minutes more or until the apple butter has reduced to your desired thickness. It will thicken even more as it cools.

6:  Refrigerate apple butter in an airtight container for up to 2 weeks.

Darlene’s Tips:  You do not have to puree the apples. You can leave some chucks if you prefer.  You can use apple pie spice instead of cinnamon. Serve warm over ice cream!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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