All Fruit Mincemeat
I can’t remember the last time I had a slice of mincemeat pie but I remember I did not like it, so when I found this recipe I thought I might give it a try. Since I haven’t made it, all I can say is that it sounds good.
All Fruit Mincemeat
4 c. chopped, unpeeled, apples
2 c. raisins, chopped
1 c. snipped dried apricots
1 (6 oz.) can frozen apple juice concentrate (thawed 3/4 c.)
3/4 c. water
1/4 c. honey
1 tsp. ground allspice
1/2 tsp. salt
2 Tbls. Brandy
In four-quart Dutch oven, mix all except Brandy. Bring to boil. Reduce heat. Cover and simmer for 50 minutes. Stir occasionally. Uncover and simmer 10-15 minutes until liquid is mostly evaporated. Stir in Brandy.
Store, covered, in refrigerator. Use in pies or any recipe calling for mincemeat.
Hershey Almond Bar Pie
1 pie crust (of your choice)
5 regular size Hersey bars (melted)(with or without nuts)
12 oz. container cool whip
You may add cup of miniature marshmallows
Mix Hersey bars with cool whip. Hersey bars will harden up when it goes into the Cool Whip. Pour into pie shell and refrigerate for several hours.
Chili Con Cupcake
2 large eggs
1 (15.5 oz) can kidney beans, drained and rinsed
1 medium red bell pepper, finely diced
1 cup fresh or frozen corn kernels
1/4 c. tomato paste
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano
1/2 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1 lb. extra-lean ground beef
1 c. grated cheddar cheese
1/2 c. sour cream
sliced green onions for garnish
Heat the oven to 375 degrees and coat a standard 12-cup muffin tin with cooking spray. In a large bowl, lightly beat the eggs. Stir in all but the last four ingredients, then gently mix in the ground beef.
Divide the mixture evenly among the muffin cups. Use your fingers to press down and pack the contents of each cup. Cook the cupcakes for 20 minutes, then remove the pan from the oven and sprinkle a heaping tablespoon of cheese onto each cupcake. Return the pan to the oven and bake 10 minutes more. Cool the cupcakes for 5 minutes before unmolding them. Serve with a dollop of sour cream and a sprinkling of green onions.