Nannie's Famous Apple Butter

When I found out my grandmother would not be well enough to attend my wedding, I knew I wanted to find a way to honor her in some way.  Then it dawned on me, I had been wanting to make her apple butter recipe for awhile and I figured, why not use the recipe to make homemade favors for my wedding.  It was something she used to make and hand out to our family every Christmas for as long as I can remember.  I must admit, it wasn't as easy to make as I thought it would be and took some time to perfect.  I'd like to think of it as she was holding on to me somehow and wasn't ready to let go just yet.  But then it happened, I took my time and followed the directions step by step without trying to change anything and it finally came out just the way I had remembered it.  Although she won't be there at my wedding on Saturday, I am glad I was able to find a way to connect with her in the best way I knew how.  I hope you enjoy it at as much as I do!

Apple butter is delicious on toast, in a PB & J, over vanilla ice cream or use a spoonful to jazz up sauteed apples to serve with pork chops, just to name a few.

Ingredients:
- 5lbs macintosh apples
- 4 cups water
- 6 cups sugar
- 1 tsp cinnamon
- 1/2 tsp allspice
-1 packet Sure Jell

Directions:
- Core and cut apples, but do not peel.  Put in saucepan and pour water over.  Bring to a boil and simmer 10 minutes
- Crush with masher and simmer 5 minutes more
- Place a colander inside a large mixing bowl and drain apple mash through, use a large spoon to help press it out (or you could alternatively use a food mill)
- Use just 5 cups apple mash (make sure to measure exactly) and return to saucepan.  Stir in Sure Jell and bring to a full rolling boil, stirring
- Add sugar and spices all at once, stir until combined and bring to a full rolling boil.  Boil hard for 1 minute, stirring constantly
- Remover from heat, skim off foam and immediately put into hot mason jars
- Fill jars, leaving 1/4" on top.  Cover immediately and place on wire rack to cool overnight.
- Check jars to make sure they are sealed by pressing down on the top.  If sealed, jars do not need to be refrigerated and will stay shelf stable until opened.

145 Calorie Margarita

What's not to love about a margarita on a hot day, preferably served with chips and a side of guacamole?  Well nothing except for the fact that a typical margarita is a sugar laden calorie bomb!  Not exactly what you want from a summertime cocktail.  As a subscriber to Cooking Light magazine, I was really intrigued when they featured a recipe for a "130 calorie margarita".  It seemed super simple to make and was only comprised of a few ingredients so I gave it a try.  It was delicious but was just a bit too tangy for my taste, and I am a girl who doesn't like overly sweet drinks and never puts sugar in my coffee.  So I tinkered with the recipe and came to the conclusion that adding just 1 teaspoon of agave nectar gave it just the right amount of sweetness to balance out the flavors and for only an additional 15 calories.  Voila, it's my version of the ever-famous "Skinnygirl" margarita.  Cheers!

Amy's 145 Calorie Margarita

(Makes 1)

Ingredients:

1 ounce of silver tequila (I like Cuervo)

.5 ounce Cointreau 

1.5 ounces fresh squeezed lime juice, plus extra lime wedges for serving

1 tsp agave nectar

ice

fine sea salt to taste

Directions:

1. Rub the rim of a rocks glass with lime and dip into a small plate with salt, turning the glass to cover the rim with salt

2. Fill a shaker with ice, then add tequila, Cointreau, lime juice and agave nectar, shake vigorously for 30 seconds

3. Fill rocks glass to the top with ice, pour margarita mixture over ice, garnish with a wedge of lime