Ingredients

• 2 cups skim milk
• 1/2 cup fat-free plain yogurt
• 1/2 teaspoon dried thyme leaves
• 1-2 cloves garlic
• 2 cups brown rice, uncooked
• 1 1/4 lb. boneless, skinless chicken breasts, cut into chunks
• 1 package (10oz) frozen, chopped broccoli, thawed and drained
• 1-2 cups fresh broccoli heads, cut into small chunks
• 1 1/2 cups 2-percent milk shredded reduced fat cheese

Directions

Preheat oven to 375°F. Mix milk, yogurt, thyme, and garlic in shallow 3-qt. casserole dish or 13×9-inch baking dish.

Add rice, chicken and chopped broccoli. Mix well. Top with fresh broccoli. Bake 30 minutes. Remove from oven and sprinkle with cheese. Let stand for 5 minutes, or until cheese is melted and liquid is well absorbed.

Source: WBIR – Knoxville, Tn

Ingredients

• 4 cups soft white breadcrumbs
• 1/3 cup butter, melted
• 1 cup firmly packed brown sugar
• 1 Tbl ground cinnamon
• 4 large Granny Smith apples, peeled and cut into 1/4 inch thick slices
• 1 cup apple cider

Directions

Stir together breadcrumbs and butter. Stir together brown sugar and cinnamon. Place half of the apple slices in a lightly greased 12 x 8 inch baking dish. Sprinkle apples evenly with half of the brown sugar mixture and half of the breadcrumb mix. Repeat procedure with remaining apples, brown sugar mix, and breadcrumb mixture. Pour apple cider evenly over the top.
Bake at 350F for 45 minutes.

Ingredients

• 6 large apples, peeled, cored and chopped
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 2 teaspoons dry white wine
• 2 teaspoons cinnamon
• 1/4 allspice
• 8 large flour tortillas
• 1/4 cup butter
• Cinnamon and sugar

Directions

Mix apples and sugar in saucepan. Add water to cover. Simmer until tender. Blend cornstarch, wine and spices in small bowl. Stir into apples. Cook until thickened, stirring constantly. Soften tortillas 1 at a time in butter in skillet for several seconds on each side. Spoon 1/4 cup apples on each, roll to enclose filling. Place seam side down on ovenproof serving plate. Sprinkle with cinnamon and sugar mixed together. Broil until light brown. Serve with sour cream or yogurt. Makes 8 servings.

Ingredients

• 28 cups sliced, peeled apples
• 1/4 tsp nutmeg
• 4 1/2 cups granulated sugar
• 1 tsp salt
• 1 cup cornstarch
• 10 cups water (see note below)
• 2 tsps cinnamon
• 3 Tbsps lemon juice

Directions

Pack apple slices tightly in quart jars. Make a syrup from sugar, cornstarch, cinnamon, nutmeg, salt and water. Cook and stir until thick and bubbly. Add lemon juice, seal and process jars in water bath 20 minutes. Yield 7 quarts.

Note: You can also dry pack the apple pie filling; the juices from the apple will be all you need during the canning process.

These are so handy to have in your pantry. Open a jar — pour into pie shell and bake –

Ingredients

• (1) 20-oz. can crushed pineapple, undrained
• 2/3 C. sugar
• 1 small box lemon gelatin
• (1) 8-oz. pkg. cream cheese
• 1 C. diced apples
• 1/2 C. to 1 C. chopped nuts
• 1 C. diced celery
• 1 C. whipped topping

Directions

In a sauce pan, combine pineapple and sugar, bringing to a boil for three minutes. Add gelatin and stir until dissolved. Add cream cheese. Stir until mixture is thoroughly combined. Cool. Fold in apples, nuts, celery and whipped topping. Pour into 8 or 9-inch square pan. Chill until firm. Can use sugar free gelatin, fat free cream cheese and whipped topping.

Source: Iowa Farmer Today