Butterscotch Apple Cookies

1/2 c margarine
1 1/3 c brown sugar
1 egg
2 1/2 c flour
2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 1/2 c diced or shredded apple
1 c butterscotch chips

Cream butter and brown sugar. Add in egg. Stir in dry ingredients. Add apples and chips. Stir til well combined.  If batter is too stiff then let sit for 20 minutes to allow apples to release juice.  Drop by spoonfills on lightly greased cookie sheet. Bake at 350 for 10-12 minutes.

Ruth's Peach Cake

3 eggs

1 3/4 c sugar
1 c oil
2 c flour
1 tsp salt
1 tsp cinnamon
1 tsp baking soda
2 c fresh peaches - peeled, pitted, sliced
1/2 c chopped pecans (optional)

Stir all ingredients (except peaches) together until mixed. Add in peaches. Pour into greased 9x13 pan. Bake at 375 for 50 minutes or until done.

Ruth says "Yum!"

Slow Cooker Corn Pudding

1 can corn

1 can creamed corn

1 package cornbread mix

1 c sour cream

1/4 c butter, melted

1 egg

1 c shredded cheese (we usually use cheddar)

Grease crock pot.  Put all ingredients into crock and stir. Cook on high for 3 hours.

Dry Onion Soup Mix

3/4 c dried onion flakes
1/3 c powdered beef bouillon
4 tsp onion powder
1/2 tsp paprika
1/2 tsp black pepper

Combine all the ingredients and store in airtight container.

Use 4 Tbsp to replace 1 packet mix.

Curry

2 Tbsp red curry paste
2 chicken breasts or 5 thighs (boneless, diced)
1 can coconut milk
3 c chicken broth
1 c water (or broth)
3 c chopped or diced vegetables/additions 

      (carrots, potatoes, green pepper, pineapple, etc.)
2 tbsp vegetable oil
Cooked rice

Place red curry paste and diced chicken in a pan with oil and cook over medium heat til just cooked.

Stir in 1 can coconut milk, broth and water (or use all broth).

Add vegetables/additions and bring to a boil. Boil for 20 or so minutes till vegetables are soft.  While curry is boiling, start rice preparations.

Crock pot version: After bringing liquids to a boil, place all ingredients in crock pot. Cook on low for 4-5 hours.

Serve over rice with your choice of garnishes:

Fresh cilantro
Lime juice or zest
Crushed peanuts

Serves 6

Creamed Cheese Corn

3 pounds whole corn kernels, cooked

1/2 c butter

1 (8 oz) package cream cheese
3 slices bacon, cooked and crumbled

Cook corn and drain.  Heat cream cheese and butter in microwave for 30 seconds on high or until soft and creamy.  Add cream cheese/butter mixture and bacon to corn.  Simmer for 20 minutes.  Serve hot.

variations:  add onions soup mix or garlic or add Rotel tomatoes

CROCKPOT 

Add 1/2 c milk or cream

Add frozen corn to crock pot

Add cream cheese in chunks

Crock pot cook on low 6 hours

Add bacon bits before serving