Crockpot Apple Butter

Somehow, we ended up with a ton of apples to use up, so I brought out the crockpot to save the apples from wasting away. Apple butter is so incredibly easy (only 3 steps!), and I ended up with 5 jars worth for the pantry. Apple butter, of course, means fresh biscuits, which made my sons happy, so we have been merrily snacking for days. 

Crockpot Apple Butter

1. Peel and chop a bunch of apples.
2. Put them in the crockpot with 1/2 c to 1 c. water, a healthy sprinkle of cinnamon and a mix of half white sugar, half brown sugar to taste (usually 1 c. total is enough for sweet sauce).
3. Cook all day until brown and thick. Use a whisk to smooth, stirring every hour or so.

Chilled Cream of Cucumber Soup with Dill

One of my summer favorites:

Chilled Cream of Cucumber Soup with Dill
3 cucumbers, peeled and seeded
1/2 cup chilled buttermilk
1/2 cup chilled lowfat sour cream
2-1/2 teaspoons distilled white vinegar
1 teaspoon olive oil
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dried, crumbled

In a blender, puree the cucumbers, then mix in the buttermilk, the sour cream, the vinegar, the oil, the dill and salt to taste. Chill the soup, covered for at least 30 minutes. Whisk the soup to recombine, then divide the soup between 2 chilled bowls.

The Best Greek Salad Ever

We love Greek salad in the summer, and we're to the point that we've made it so much we no longer follow a recipe -- we just toss whatever's available from the garden or the produce bin into the bowl. But this has to be the yummiest Greek salad I've ever made, so I had to list the ingredients out for posterity. And so I can make it again every weekend this summer...take a look and tell me this doesn't look divine...

The Best Greek Salad

cucumber

tomatoes (cherries cut in half, or larger tomatoes cut into chunks)

olives (we like a combo of green olives and katamala olives)

fresh parsley -- lots of it

olive oil, just a drizzle

dried basil

dried Greek seasoning blend (if you have it)

sea salt or kosher salt

dried thyme

feta cheese

Combine ingredients in a large bowl (to taste) and refrigerate for at least 1 hour. Serve cold. Leftovers taste even better the next day! Makes a great side dish or a light lunch entree.