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Chicken stock is a basic staple in the kirchen.
Save money by making your own.  It's especially easy with the left over carcus of those rotisserie chickens you pick up at the market.
Just simmer those bones for about 45 minutes and then strain off the stock into an ice cube tray.  After freezing you can transfer to a plastic bag for storage.  Each cube will equal about 1 once of broth. 
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Nothing says “Fall” like a delicious apple recipe….we’re sure you’ll love this delicious Apple Cobbler, especially if you top each serving with a scoop of vanilla ice cream!

Apple Cobbler


4 cups Gala or Rome baking apples, peeled and sliced thin

1 cup  granulated sugar, divided

½ tsp. apple pie spice (or cinnamon)

1 cup chopped pecans, divided

1 cup flour

1 tsp. baking powder

¼ tsp. salt

1 large egg, lightly beaten

½ cup evaporated, milk

1/3 cup butter, cubed & melted

½ tsp. vanilla


Place apple slices in lightly greased 9-inch square or round baking pan. Combine ½ cup sugar, apple pie spice, and ½ cup pecans; sprinkle evenly over apples.  Sift together flour, baking powder, salt and ½ cup sugar. Combine egg, milk, butter, ½ cup sugar and vanilla and add to dry ingredients, stirring with a rubber spatula until smooth. Spread over apple mixture. Sprinkle other ½ cup pecans evenly on top.  Bake 325 degrees for about 45 minutes till golden brown. Serve with Cool Whip or vanilla ice cream.  About 6 servings.

Recipe Archives
November, 2013