Beet and Apple Salad

This salad has made it into my lunch rotation on repeat several times a week this year.  It has a little bit of everything going on and hits all of the flavor and texture must haves.  I like to serve this along side leftover grilled chicken.

If you don't have or want to take the time to roast your beets, canned (including pickled) will work great as well!

Beet and Apple Salad

1 c. arugula

1 c. lettuce/greens of choice

1/2 apple, diced

1/2 c. roasted beets, diced

1/4 c. pistachios, shelled

1/4 c. cottage cheese (or feta, blue, goat)

1-2 Tbsp. Dijon Dressing (recipe below)

Layer everything in the order listed below.  Drizzle with dressing.

Dijon Dressing

Recipe modified from Vanilla and Bean

4 Tbsp. olive oil

2 Tbsp. Apple Cider Vinegar

3 tsp. honey

pinch sale

1/2 tsp. Dijon mustard

Add all ingredients to a jar and whisk together with a fork.

Caramel Apples

Apples are in full swing right now, and caramel is always amazing.  Need I say more?

Now, I am all about buying pre-packaged caramels and melting them for an easy apple dipping sauce, but if you find yourself needing a home-made version, this one is pretty great.

You can roll these babies in whatever toppings your heart desires, but we opted for mini M&M's, home made granola, coconut, sliced almonds, and drizzled chocolate.

Caramel Apples

Recipe from Our Best Bites

1 lb. dark brown sugar (about 2 cups packed)

2 sticks butter

1 14oz can sweetened condensed milk

2/3 c. dark corn syrup (I used honey)

1/3 c. pure maple syrup

1 1/2 tsp. vanilla extract

1 tsp. molasses

1/4 tsp. salt

Apples (covers at least 12)

popscicle sticks

assorted toppings of choice

Thoroughly wash and dry apples.

Place sticks in apples and place in a dish or baking sheet in the fridge to chill.

Prepare toppings in bowls.

To make the caramel, combine the first 8 ingredients in a large nonstick saucepan.

Stir over medium-low heat until sugar dissolves (about 15 minutes), occasionally wiping down the sides of the pan.

Increase heat to medium-high.

Cook caramel at a rolling boil, stirring constantly but slowly, until candy thermometer registers 236 degrees (about 10-15 minutes).

Pour caramel into a deep, skinny bowl, large enough to fit an apple.

Dip chilled apples in caramel mixture, and roll in desired toppings.

Reheat caramel if it becomes too thick to dip.

Apple Fritter Bread

This delicious, festive fall loaf is bursting with that classic apple cinnamon flavor!  This is great as an alternative to muffins in the morning, or perfect for an afternoon snack.  It could even double as a dessert, though I majorly deducted the amount of sugar called for.  I also opted for whole wheat flour, but you could use white if that is what you like or have on hand.  You can use any type of apple you have lying around, but granny smith are always a great choice for baking.
We all loved it, especially the kiddo's!

Apple Fritter Bread

Recipe modified from The Baking ChocolaTess

1/4 c. brown sugar

1 tsp. ground cinnamon

1/3 c. white sugar

1/2 c. butter, softened

2 eggs

1 1/2 tsp vanilla extract

1 1/2 c. flour (white or wheat)

1 3/4 tsp. baking powder

1/2 c. milk

2 apples, peeled and chopped

1 Tbsp. sugar

1 tsp. cinnamon

Glaze

1/4 c. powdered sugar

1 Tbsp. milk or cream, plus more if needed for consistency

Mix brown sugar and cinnamon in a small bowl and set aside.

In a large bowl, beat white sugar and butter together until creamy.

Add eggs, one at a time, blending after each addition.

Add vanilla.

Add flour and baking powder into creamed mixture and stir until blended.

Add milk, and mix until smooth.

In a separate bowl, add the remaining Tbsp. sugar and tsp. cinnamon to the chopped apples, and stir to coat evenly.

Pour half of the batter into a large greased loaf pan.

Sprinkle half of the chopped apples over batter.

Sprinkle half of the brown sugar/cinnamon mixture over apples.

Lightly pat apple mixture into batter.

Pout remaining batter over the apples.

Top with remaining apples, and remaining brown sugar/cinnamon mixture.

Lightly pat apples into batter.

Using a knife or spoon, gently swirl the brown sugar mixture through loaf pan.

Bake at 350 degrees for 50-60 minutes, or until toothpick inserted in middle of loaf comes out clean.

To make the glaze, mix powdered sugar and milk together, adding more of either until desired consistency is reached.

Let bread cool for at least 15 minutes before drizzling with glaze.

Dry Chicken Salad Mix {Meal in a Jar}

Chicken salad is one of the many things that I love, but not so much anyone else in my family.  This mini meal in a jar option is perfect for small numbers, but you can definitely double or triple this recipe if you're feeding a lot.

Aside from the convenience of having ready made meals like this lining your shelves, these make excellent options for camping, hunting or 72 hour kits.  These can just as easily be put into mylar bags, or if you aren't worried about shelf life, a ziplock would work just fine.
For added convenience, you can add in the shelf stable mayo packets that you can find in the deli section of grocery stores if you are taking this to work, or on an outing where you don't have refrigeration.
Chicken salad in 5 minutes!

The shelf life of this chicken salad mix is 1 year (minus the mayo of course).  If you have a food saver with the ability to seal a mason jar or vacuum seal a mylar bag, you can extend the shelf life up to 15 years if kept in a cool, dry place.
You can use any brand of freeze dried or dehydrated foods here, but I've included links to the products that I personally use.  If interested, you can click here to find out more about how you can earn these products for free or half off.

Dry Chicken Salad Mix {Meal in a Jar}

Menu Managed Original

In a pint mason jar, layer in the following order:

1 c. freeze dried chicken

1/3 c. dehydrated apples (or freeze dried), broken into pieces

1 Tbsp. freeze dried green onions

2 Tbsp. freeze dried celery

salt and pepper to taste

1/4 c. freeze dried grapes (or chopped freeze dried pineapple)

Mayo packets, if adding, can be placed on the top.

To make:

Remove mayonnaise packets.

Add water to jar, until just barely beneath the top of the food.

Add the lid back to the jar and shake.

Let stand for 3 minutes, then turn the jar upside down.

Let stand for 1 minute.

Remove lid and add mayonnaise.

Stir to combine.

Serve with crackers, on bread, or plain.

Serves 2.

Apple Cider {Bottled}

Apple season is in full swing and thanks to wonderful farmers and a generous neighbor, I had a plethora of them last week.  I was stocked with dehydrated apples, applesauce and canned apple pie filling already, so I branched out to try something new: apple cider.  The results were fantastic.

You really can use whatever apples you have on hand; I had a mix of granny smith and red delicious; with a few fuji's and golden delicious in the mix.  The type of apples used will contribute to the sweetness factor, so you may need to adjust the honey or sugar to your liking.

If you are making a large batch you can definitely can this for future use (instructions follow), but if canning intimidates you then by all means just leave that part out.  This should store just fine in the fridge for up to 1 week.  If you are doing multiple batches, I would reuse the cinnamon/clove spice bag - you could definitely get more than one use out of it.

Also, DON'T THROW OUT THE APPLE PIECES AND PULP AT THE END!  This can be sent through a Victorio Strainer and made into delicious applesauce, which you can either eat plain or bottle (instructions here).  Or you could use it to make apple butter.  I sifted through mine for core-less pieces and pureed them in my blender to make apple cider fruit leather, so you've got a lot of options!

Apple Cider

Recipe modified from BLDG 25
25 apples of choice

water to cover apples (should be at least 4 quarts)

1 c. honey (or sweetener of choice)

10 cinnamon sticks

15 whole cloves

Chop apples into 4-6 pieces (do not skin or remove cores - just throw it all in)

Add apples to a large pot and cover with water.

Add sweetener of choice to the pot.

Take cinnamon sticks and cloves and wrap in a spice bag or cheesecloth; toss into the pot.

Bring to a boil, and boil uncovered on high for 1 hour.

Turn the heat to low, and simmer for 2-4 hours longer.

Once cooking is over, remove cheesecloth or spice bag.

Use a potato masher to mash the apples into a pulp (as much as possible).

Using a fine mesh strainer, remove as much of the pulp as possible.

Pour the remaining cider and pulp through a mesh strainer to catch all of the big pieces (you can also pour it into a large cheesecloth bag and squeee out all of the liquid).

Season to taste, and adjust sweetener if needed.

Makes 4 quarts.

If canning: put strained cider into a large pot and bring to a gentle simmer.

Pour hot cider into hot, sterilized jars.

Wipe rims clean, and top with a hot, sterilized lid.

Screw band on as tightly as possible.

Let stand on a towel or hot pad until you hear the "pop", and the cider has cooled completely.

Store in a cool, dark place.

Apple Butter

We like ours best swirled into oatmeal, but you could spread this over toast, slather it on a pork chop, eat it straight from the jar, etc.
This recipe is basically making applesauce, and then taking it a step further; thickening it and adding some spices.  I make both simultaneously.  I like to make the apple butter in my 7 quart crock pot; it makes my house smell like fall and doesn't require a lot of work from me.  You can do the same thing over the stove top in a shorter amount of time if you are in a rush.  You basically just need to simmer it down to your desired consistency.
This recipe includes instructions for canning, but by all means skip this step if this frightens you.  You can store this in the fridge for a couple of weeks, and freeze the extras.

Apple Butter

Recipe from Everyday Food Storage

28 c. sweetened applesauce (enough to fill a 7 quart crock pot)
Pour applesauce into slow cooker.
Use a cooling rack in-between the crockpot and the lid, to make evaporation of liquid possible.
Cook on low, stirring occasionally, until desired consistency is reached (8-24 hours).
**I like mine to reduce by half, which takes me the full 24 hours.  You can cook it on high for a shorter period of time, but if you are leaving this out overnight, use the low setting.

When desired consistency is reached, add the following ingredients
1 Tbsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. allspice

At this point the apple butter is done.  Store in the fridge for up to 2 weeks and/or freeze.  If canning:
Spoon apple butter into sterilized pint jars.
Wipe rims and add lids and bands.
Process in a hot water bath for 10 minutes, be sure to adjust for altitude, (20 minutes Utah time).

Canned Apples

Apple season is in full swing, and this is a perfect, SIMPLE recipe to enjoy them all year long.  These are great chopped up and added to oatmeal, drained for an apple pie or crisp, eaten right out of the jar, mashed up for a quick chunky apple sauce, etc.

Canned Apples

mason jars, lids and rings

Apples of choice (I like Romans for canning and baking, but you could use just about any)

sugar

In each quart mason jar put 2 Tbsp. sugar (more if you want a sweeter taste)

Pour about 1 c. boiling water into each jar and shake to dissolve sugar.

Peel core and chop apples (I like to use an apple wedger and peel off the skin).

Pour additional boiling water into jars until full, leaving headspace.

Remove air bubbles with plastic knife or spatula.

Wipe rims, and top with lids and rings.

Steam quarts for 25 minutes, pints for 20, in a hot water bath.
Remember to adjust for altitude - 35 minutes for quarts for Utah elevation.

Breakfast Banana Boats

I love breakfast.  I wish I had an hour everyday to make something wonderful before we were off to work or play or school.  But I love sleep a little more than breakfast, because I am always scrambling to put things together when I'm in charge in the morning.

These wonderfully delicious banana boats were just what I needed to cure myself of the breakfast blues.  So fast.  So easy.  Delicious.  And total eye candy, if you ask me.  Just by looking at it, I was most excited for the yogurt and berries version, but I actually preferred the peanut butter and apples.  I topped both with a sprinkling of granola, but really, whatever you have lying about is going to be great.  This also doubles as a wonderful mid afternoon snack.  Or late night... or mid morning... or whatever you're into.

No real recipe here - just grab some stuff and pile it on!

Breakfast Banana Boats

Idea from Prevention

Bananas

vanilla yogurt

berries or fruit of choice

granola

or 

Bananas

peanut butter (or nutella, or any nut butter)

apples

granola

Halve bananas, and then cut in half lengthwise.

Spread flat side with yogurt or nut butter

Top with fruit or berries of choice.

Top with granola.

Apple Slaw

I love a good coleslaw recipe, and this one adds just the right amount of sweet and savory.

Apple Slaw

Recipe from Ready Set Eat

4 c. coleslaw mix
1 c. chopped apple
2 Tbsp. sliced green onions

3 Tbsp. honey

2 Tbsp. apple cider vinegar

1 tsp. spicy brown mustard

1/2 tsp. salt

2 Tbsp. oil (I used olive)

Toss coleslaw mix, apples, and green onions together in a large serving bowl.

In separate dish, whisk together the honey, vinegar, mustard and salt.

Whisk in oil until well combined.

Pour over coleslaw and stir to coat.

Apple Chips {Oven Baked}

Before I dive into this, be sure to head on over here to view the Biggest Food Storage Sale of the Year.  There is a giveaway and a chance to earn some free product as well.

Apples are one of those fruits that don't last very long at our house.  My 5 year old eats at least 3 a day.   I have to hide them from him.  In an effort to get something more than the regular applesauce, apple slices, apple pie filling and apple juice we tried dehydrating for the first time.

One day I will get myself a dehydrator.  But not this year.  We used the oven instead. 

These apple chips make for a great snack, and are a good way to preserve what is abundantly in season at the moment by baking in the oven.

Apple Chips

apples

cinnamon

sugar

Use a mandolin, or slice apples as thinly as possible.

Remove seeds, but don't worry about cutting away the middle section altogether (I love the star shape that it makes!)

Layer individually over silicone lined baking sheets.

Sprinkle with cinnamon and sugar.

Bake at the lowest temperature your oven will allow (for me that is 170).

Time will vary on the thickness of your slices.

I baked mine for about 5 hours, and then turned the oven off but left them sitting overnight with the oven light on.

If you used a mandolin they could be done in 2-3 hours.

Cool completely, and store in an airtight container.

Oats and Apples

This recipe was originally meant for the crockpot, but there is just no way I am going to remember breakfast at bedtime - it wont even hit my radar.

This is basically your regular oatmeal breakfast, but with added apples, cinnamon and sugar.  Comes together quickly and I love the flavor from the spices and the crunch from the apples.

Oats and Apples

Recipe from Fabulous Food Blog

2 slices apples

1/3 c. brown sugar

1 tsp. cinnamon

2 c. regular oats

4 c. water

Layer apples, sugar, cinnamon, oats and water (in that order) in a medium saucepan.

Do not stir.

Bring to a boil.

Reduce heat and simmer for 5-7 minutes, or until oats are cooked.

Stir everything together and serve warm.

Pork Chops with Golden Applesauce

This is my all time favorite pork and apple recipe.  It is also a repeat here on the blog because I absolutely LOVE it!

I almost always use dehydrated/freeze dried apples for this to cut down on prep time, but fresh is always fantastic as well.

Pork Chops with Golden Applesauce
Recipe from Rachel Ray

4 golden delicious apples, peeled and chopped
2 tsp. lemon juice
handful raisins
ginger to taste
3 Tbsp. brown sugar
2 c. apple juice or cider
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. oil
4 pork chops
2 Tbs. butter

Add apples, lemon juice, raisins, ginger, brown sugar, apple juice, cinnamon and nutmeg in a pot over medium heat.
Cook until a chunky sauce forms, 10-12 minutes, stirring occasionally.
Once apples are soft and sauce forms, remove from heat.

Meanwhile, add oil to a skillet over medium-high.
Add chops and season with salt and pepper.
Brown and carmelize chops 2 minutes on each side.
Reduce to medium heat, and cook 5-6 minutes, until juices run clear.
Remove chops from the pan and put on serving platter.

De-glaze the pan with a splash of apple juice (from the applesauce, or just plain juice) and add the butter.
Pour pan sauce over chops.
Top chops with generous portions of warm apple sauce.

Apple Pancakes

I have such a love/hate relationship with breakfast.  I love breakfast foods, but I hate taking time to prepare it in the morning.  These came together faster than I imagined, and they were a great alternative to the "plain" pancakes that my 7 year old constantly requests.

I was worried that the pancake batter would overpower the apples, but that wasn't the case.

It was a great mellow flavor that paired perfectly with maple syrup.

This is a great way to use up leftover pancake/waffle batter as well.  Just slice your apples, dip and cook.

Apple Pancakes

Recipe from Heat Oven to 350

2 medium apples, cored and sliced thin

1 c. flour

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 egg

1/2 c. buttermilk

Mix together dry ingredients in a bowl.

Whisk in egg and milk.

Heat a large skillet over medium-low and spray with Pam.

Dip apple rings into batte and allow excess to drip off.

Cook rings until golden brown, tuning once, making sure apple is softened slightly (do not cook too hot).

Serve with maple syrup.

Cranberry Apple Salad

This pretty pink fruit salad is easy to make and will feed a crowd.  A nice change from your everyday salad, and it has a lot of great textures going on.  This needs to set up in the fridge before serving, so it is also a great make ahead side to add to any meal.

I received this recipe from a RS apple activity; not sure who to claim as the owner.  I followed exactly except I cut the marshmallow quantity in half.

Cranberry Apple Salad

1 lb. cranberries, frozen

1 c. sugar

16oz. crushed pineapple

5-8 apples

1 pint whipping cream

1/4 c. sugar

1 tsp. vanilla

1/2 lb. mini marshmallow

Put frozen cranberries in a food processor and pulse until rough chopped.

In a large bowl, add chopped cranberries, sugar and crushed pineapple.

Let sit in fridge (marinate) over night or for several hours.

A few hours before serving:

Dice apples and stir into cranberry mixture.

Prepare whipping cream, adding sugar and vanilla.

Fold whipped cream and marshmallows into salad.

Refrigerate until ready to serve.

Apple Almond Cranberry Salad

This delicious salad comes together in minutes and is perfectly sweet.

 

Apple Almond Cranberry Salad
Recipe modified from Taste of Home

8 c. torn salad greens
1 large apple, diced
1 large pear, diced
1/2 c. dried cranberries
1/2 c. sliced or slivered almonds, toasted
1/4 c. green onions, optional

Poppy Seed Dressing
Recipe from Our Best Bites

3/4 c. sugar
1/2 c. canola oil
1/3 c. white vinegar
1 tsp. kosher salt
1 tsp. mustard
1/8 tsp. pepper
1 tsp. poppy seeds

Blend together until smooth.
Refrigerate leftovers.

Caramel Sauce

Oh sweet deliciousness, how I love me some caramel sauce...

This is the perfect recipe for dipping apples,

pouring on ice cream,

or heat it up and use as a syrup.

The possibilities are pretty much endless...
 Not to mention it is the perfect consistency.  Perfectly pourable and dippable straight from the fridge.

Caramel Sauce

Recipe from Everyday Food Storage

3/4 c. butter

1 1/2 c. brown sugar

2 Tbsp. corn syrup

3/4 c. buttermilk

1 tsp. baking soda

2 tsp. vanilla

Put all ingredients into a large saucepan and stir constantly as you bring it to a boil.

Boil for 5 minutes, stirring occasionally.

Refrigerate leftovers.

**Be sure to use a tall saucepan, this gets very frothy when heating up and you don't want it to overflow!

Chicken Salad Sandwich

The only good thing about the husband going out of town? The food. On weeks like this one, when there is just me, the kids, and 4 days to ourselves, I fill it with deliciously wonderful dishes that he hates. This is one of those, and I love every bite of his absence.

The best part? This comes together in about 5 minutes (hence the ALONE with the kids part).

There are about a gazillion chicken salad recipes wandering about out there, and I'll pretty much eat all of them, but this is my favorite. No nuts, no celery, and no onions (even for me!). This version is from the sister in law. And like most of them, the measurements are never 'exact', but I've attempted to get it close for those who need it. 

Chicken Salad Sandwich

Recipe from Charisse Moore

1 pint canned chicken (about 2 cups)

1 small bunch red, seedless grapes, halved (1 heaping cup)

1 large apple, chopped

1 Tbsp. lemon juice

salt and pepper to taste

mayo to desierd consistency (1/2 - 3/4 c.)

Drain chicken and dump into a large bowl.

Top with halved grapes and chopped apple.

Sprinkle lemon juice, salt and pepper over everything.

Dump the mayo on there and stir everything together.

Season to taste with additional lemon juice, salt and pepper.

Serve on croissants.

Apple Cinnamon Granola Bars

These chewy snacks are somewhere in-between a granola bar and a cookie.  They have an amazingly soft and chewy texture, with the perfect combination of apples and cinnamon.
They make a great addition to breakfast, or a satisfying snack.  Seriously. Scrumptious.

Apple Cinnamon Granola Bars

Recipe modified from Taste of Home

1/4 c. butter, softened

1 c. brown sugar

1 egg

2 Tbsp. wheat germ

2 Tbsp. honey

2 c. regular oats

1 c. flour

1 tsp. cinnamon

1/2 tsp. baking soda

1/4 tsp. salt

1/2 c. dehydrated apple slices, chopped

Beat butter and brown sugar until crumbly.

Add egg and beat well.

Add wheat germ and honey and beat until smooth.

In a small bowl, combine the oats, flour, cinnamon, salt and baking soda.
Stir dry ingredients into wet ingredients until just blended.
Fold in apples.

Wet hands slightly and press into a greased 11x7" baking dish.
Bake at 350 for 18 minutes, or until set and edges are lightly browned.
Cool 10 minutes in baking dish, and then move to a wire rack.
Cut while still warm, and press sides of each piece together to keep from crumbling when cooled completely.
Store in an airtight container.

Apple Sauce (Canning)

Homemade applesauce is something we always have around our house.

It is infinitely better than anything you can get from a store, and it works great a healthy alternative to oil/butter in recipes.

This is a very condensed version of how to make it.  If you are new to canning, or you need a more detailed description, (including lots of pictures), click here.

Canned Applesauce

Apples (I prefer Gala or Romes)
Apple juice or water
sugar and spices (optional)

Wash apples individually.
Use an apple wedger, or rough chop apples and place in a large stockpot (include all parts of the apple except the stem and the little "hairs" on the bottom).
Fill stockpot with about 3" of water.
Bring apples to a boil.

Cook apples, boiling constantly, but at the lowest possible temperature, until apples are tender, about 20 minutes; stirring occasionally to prevent the bottom pieces from burning.

Put cooked apples through a Victorio Strainer.
Send the pulp through one more time, adding water as needed.

Once through the strainer, you may add liquid and/or sweetener and spices to reach your desired taste and consistency.
I never use any spices - but I always thin it down and sweeten it.
I will either use water and sugar, OR apple juice.

Fill sterilized jars to within 1" headspace.
Remove air bubbles with a plastic knife or spatula.
Wipe rims clean.
Screw on new lids and bands to fingertip tight.

Process in steamer or waterbath canner for 20 minutes.
Remember to adjust for altitude - Utah time is 30 minutes.

Apple Crisp

This is my go to dessert all through the winter months!

Apple Crisp

Recipe from Sandy Bishop

8 apples, sliced

1 1/2 c. brown sugar

1 1/2 tsp. salt

3 tsp. cinnamon

1 c. melted butter

3 c. oatmeal

1 c. flour

3 Tbsp. lemon juice

Peel, core and slice apples.

Put in a 9x13" pan and sprinkle with lemon juice.

Blend all ingredients except butter.

Pour butter into oat mixture and stir to combine.

Spread on top of apples.

Bake at 375 for 35 minutes, until brown and bubbly.

Serve with vanilla ice cream or whip cream.

Or... for the best tasting apple crisp ever - use home made apple pie filling.  Just strain the liquid from the apples, and omit the lemon juice.  Follow all other directions.  Deeeelicious!