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*~ Spreads ~*

Posted by on Nov. 9, 2010 at 8:44 PM
  • 5 Replies

Crock Pot Apple Butter

1- 48 - 50 oz jar unsweetened apple sauce or cinnamon apple sauce
3 lbs granny smith apples (diced into chips)
4 cups sugar
1 cup apple juice or cider
2 tsp cinnamon
1 tsp cloves
1 tsp allspice

Peel and cut apples into small chips. Place all ingredients in the crock pot and stir. Cover and cook on low overnight (eight to ten hours). In the morning remove cover, stir and taste. Add more spices or sugar if desired. Remove the lid and change the temperature to high continue cooking for about 4 more hours, uncovered, until some of the liquid is gone and the apple butter has cooked down a bit. Rule of thumb a wooden spoon should be able to stand upright when you place it in the apple butter. Pour into jars and refrigerate or process in a hot water bath. Serve over hot biscuits, toast, scones.

Process half pints for 5 minutes and pints for 10 minutes. The time starts once the water comes to a boil.
by on Nov. 9, 2010 at 8:44 PM
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by on Jan. 20, 2011 at 3:37 PM

Tomato and Bacon Spread


Tomato and bacon spread with cream cheese, mayonnaise, a little garlic powder and seasonings, tomatoes, and bacon. Scroll down to see more recipes for dips and spreads.


  • 1 package cream cheese, softened, (8 oz)
  • 1 tablespoon mayonnaise
  • garlic salt, to taste
  • 1 tomato, peeled & chopped
  • 6 to 8 slices bacon


In a bowl, blend cream cheese and mayonnaise until smooth. Add garlic powder and tomatoes. Cook bacon until crispy; drain well and crumble. Add bacon to cream cheese mixture when ready to serve. Serve as a sandwich spread or appetizer spread with party rye rounds or as a party dip. If a thinner dip is desired, stir in a little milk or cream.
by on Jan. 29, 2011 at 10:40 PM

Parmesan Crostini with Spinach-Pesto Spread
Cheesy little appetizer rounds get an easy start with Pillsbury® refrigerated crusty French loaf, served with creamy spinach spread.
Prep Time: 20 Min
Total Time: 50 Min
Makes: 48

box (9 oz) Green Giant® frozen chopped spinach
oz cream cheese (half of 8-oz package), softened
cup sour cream
tablespoons basil pesto
teaspoon balsamic vinegar
teaspoon salt
teaspoon McCormick® White or Black Pepper
cup grated Parmesan cheese
tablespoon finely chopped garlic
can (11 oz) Pillsbury® refrigerated crusty French loaf
cup Crisco® Pure Olive Oil
  • Heat oven to 375°F. Spray 2 large cookie sheets with Crisco® Original No-Stick Cooking Spray.
  • Cook spinach in microwave as directed on box. Drain spinach; cool 5 minutes. Carefully squeeze spinach with paper towels to drain completely.
  • In food processor, place spinach, cream cheese, sour cream, pesto, vinegar, salt and pepper. Cover; process until well blended. Cover; refrigerate while preparing crostini.
  • In small bowl, mix cheese and garlic; set aside. Place loaf of dough on cutting board. Using sharp serrated knife, cut dough into 1/4-inch slices; place 1/2 inch apart on cookie sheets. Press slices with fingers into 2-inch rounds. Brush rounds with 2 tablespoons of the oil; sprinkle with half of the cheese mixture.
  • Bake 5 minutes. Remove from oven; turn crostini. Brush with remaining 2 tablespoons oil; sprinkle with remaining cheese mixture. Bake 5 to 10 minutes longer or until golden brown and crisp. Remove from cookie sheets to cooling racks; cool 5 minutes. Serve warm with spinach-pesto spread.
High Altitude (3500-6500 ft):
Nutritional Information:
1 Serving (1 Serving)
  • Calories 50
    • (Calories from Fat 30),
  • Total Fat 3 1/2g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 80mg;
  • Total Carbohydrate 3g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 1g;
Percent Daily Value*:
  • Calcium ;
  • 0 Starch;
  • 0 Fruit;
  • 0 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 1 Fat;
Carbohydrate Choices:
  • 0;
*Percent Daily Values are based on a 2,000 calorie diet.
by on Nov. 10, 2011 at 1:08 PM

Caramel Apple Butter


  1. Peel, core and chop apples.
  2. Add apples and water/applejuice into a large pot.
  3. Over medium high heat cook apples until just tender.
  4. Remove apples with a slotted spoon-puree using a food mill, food processor, whatever you have on hand. (discard fluid in pot).
  5. Return puree to pot.
  6. Add the sugar stirring well.
  7. Return to medium high heat-you want mixture to bubble.
  8. *Reduce heat and simmer, stirring frequently until butter is thick and has a spreadable consistency.
  9. Add the ginger, cloves and cinnamon, stirring well.
  10. Add the caramels.
  11. Turn the heat up to medium low, stirring constantly until caramels are melted.
  12. Ladle butter into clean hot jars leaving 1/2 inch head space. Seal.
  13. Process in a boiling water bath canner 10 minutes for pints, 5 minutes for half pints.
  14. *Using a frozen saucer place a spoonful of butter in center. If no rim of liquid forms, your butter is done.
by on Nov. 10, 2011 at 1:09 PM

No-Cook Strawberry Jam

4 cups crushed strawberries

1 1/2 cups sugar or slenda 

5 tbsp instant pection (I use Ball RealFruit)

5 (8 oz) 1/2 pints

Stir sugar and pectin in a bowl. Add strawberries. Stir for 3 minutes. Ladle jam into clean jars. Twist on lids. Let stand until thickened, about 30 minutes. Serve immediately, refrigerate and freeze.

I  use Freezer Jars for this recipe.

by on Nov. 10, 2011 at 1:10 PM

Pomegranate Sauce

5 cups pomegranate juice

1/2 cup lemon juice

1 cup sugar

4 (8 oz) 1/2 pint jars

Prepare boiling water canner (or shallow large pot). Heat jars and lids on simmering water until ready for use. Do not boil. Set bands aside.

Combine pomegranate juice, lemon juice and sugar in a large saucepan. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer until reduced by half.

Ladle hot sauce into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit it fingertip tight.

Process filled jars in boiling water canner for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lids should NOT flex up and down when center is pressed.

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