Experience Adventure with Todayswildchild

10 cups peeled diced 🍎1 cup white sugar 1 T flour 1 t cinnamon  1/3 c water. Lay the apples in 9x13 pan, mix the dry ingredients and layer evenly over apples then water.

Mix topping 1 c brown sugar 1 c flour 1 c oats 1/4 t baking soda AND powder add 1 stick of melted butter Spread crumbled topping over apple layer.

Bake 350°F for 45 mins

Roast pie pumpkins for 40 mins @ 400°F face down on cookie sheet. Be sure to cut in half removing seeds. Allow the pumpkins to cool to allow for easy handling to remove skins. Use an immersion blender to condensed to 2 cups.

Mix in blender 2 eggs, 14 oz evaporated milk, Season 1 tsp each of cloves, cinnamon, nutmeg and vanilla. Place in uncooked pie crust. Bake 400°F for 15 mins then decrease to 350°F for 30/40 mins. Serve warm with fresh whipped cream.

Its all about the tomatoes. Hybrid and heirloom the best mixed variety cooked in a stock pot on LOW till reduced down liquid. Blend well till skins liquidified. Return to pot simmering on low for another 2 hrs with added diced onions and peppers.  Blend again till smooth. In another stock pot bring to high heat with EVOO combine flour and 1 T chile powder onion garlic and cumin mix well till dark red 10 min. Add in 8 cups tomato sauce with 4 cups chicken stock. Allow to simmer and get thick. For a ticker sauce add more flor paste. For a touch of spicy add more chile powder and jalapeno pepper. Preparing chicken with sauce to enhance flavor. Ensure 9x13 is loaded with sauce before placing enchiladas. Top off with cheese and more sauce.

So easy to make. Start with 2 whole eggs in a large bowl mix for 30 seconds with immersion blender. Add 2 tsp of mustard 2 tsp vinegar 1/2 kosher salt. Slowly mix 2 cups of grapeseed OIL or mixture of olive and vegetable oil. SLOWLY means drip by drip. Go slow, slower. Once it thickens up season with lemon juice salt and vinegar depends on palette. Store in sealed container in fridge.

This tomato base will save you more times than you can count. Endless possibilities from pasta night to taco Tuesday to Lazy Soup Saturday.

Chile meatloaf enchiladas all start with a tomato base.

Grab a stock pot and place EVOO ( extra virgin olive oil) covering the bottom wait till it smells hot or starts to bubble. Add fresh picked heirloom tomatoes dont forget to throw in a variety for flavor. Simmer dont touch them till they start to simmer. Continue the process till all the tomatoes are not whole. While its cooking cut a variety of peppers and onions 3/4 of each. Mix with EVOO salt pepper and garlic roast for 20 mins @400°F. Cool and dice bite size. Set side while blending tomatoes till puree. Add tomatoes puree back to stock pot adding diced peppers and onions and fresh herbs. Simmer for 3 hours till desired thickeness. Store in canning jar for easy dinner