I love homemade applesauce. But I never make it because I always thought it was too time consuming. Then Pinterest alerted me to this surprisingly easy version in a crock pot! The most time consuming part was peeling and chopping the apples. With a few tweaks, it tasted just like Gramma’s!
8 to 10 apples of any kind (you might need more or less depending on the size of your crock pot)
2 cinnamon sticks (if you don’t have sticks, just use a few dashes)
1 teaspoon lemon juice (we actually used about 2 teaspoons)
5 tablespoons brown sugar (we ended up just using a quarter cup of light, use your best judgement and taste!)
Peel, core and chop the apples. Put them in the crock pot. Add the brown sugar, cinnamon sticks and lemon juice. Cover. Cook on low for 6 hours. We stirred every hour for a total of six time. When the apples are cooked through, use a potato masher to make chunky applesauce. If you prefer your applesauce thinner, put it through the blender or the food processor.
We left out the lemon peel and fresh lemon juice from the original recipe because we didn’t have any lemons on hand. I was a bit saddened by how little 10 apples made! There was really only enough for about 2 and a half servings. I guess I’ll need a bigger crock pot!
Thanks to this wonderful Pinterest post, there is no excuse for continuing to get this one wrong.
If you needed more incentive, the AP Style defines complement as a verb “denoting completeness or the process of supplementing something: The ship has a complement of 200 sailors and 20 officers. The tie complements his suit.”
In summary, compliment equates niceness or praise. Complement is completed.
I love cookie dough. And chocolate chip cookie dough is my favorite. I also know all about salmonella and the dangers of eating raw cookie dough. Now that one of my very dear friends is expecting (Congrats again!), I had to find a way to indulge in cookie dough. I found this recipe on Pinterest and modified it a bit.
1 1/2 cups Garbonzo Beans
1/8 tsp Salt
1/8 tsp Baking Soda
2 tsp Pure Vanilla Extract
1/4 cup Almond Butter, No Stir (or peanut butter for a peanut buttery taste)
1/2 cup Light Brown Sugar
1/3 cup Semi-Sweet Chocolate Chips
1/4 cup Skim Milk
3 tbsp Oatmeal
Add all the ingredients except the chocolate chips in a food processor and blend until smooth. Remove from processor and add to serving bowl. Mix in the chocolate chips. Serve with graham crackers or graham cracker sticks.
Even though I know it isn’t real cookie dough, it’s close enough! I’m really tempted to make this for an upcoming party and not tell anyone it’s mostly healthy and see what happens.
If you follow me on Twitter, you may have recently noticed, I’ve given in to Pinterest. I’ve loved finding new recipes and recently tried the Sticky Coconut Chicken (originally from this blog). The rave reviews were an understatement! This dish was amazingly flavorful, the chicken super tender and just a hint of sweet enhanced the entire dish. I’ll only make two small changes when we have this dish again.
4 boneless, skinless chicken breasts (the original recipe suggest thighs, but we didn’t have any).
1 cup canned coconut milk
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper (we used white)
1 tsp. red pepper flakes (we’ll use more next time)
Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (the longer the better! We let it marinade for about two hours, but it only gets better the longer you let it marinate). Grill (since it’s winter here, we used the George Foreman).
3/4 cup rice vinegar
1/2 cup sugar (we actually used a bit less)
3 Tbsp. soy sauce
1 tsp. red pepper flakes (will need to add more next time!)
While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes (actually took us about 20, but I kept it on medium heat so the mixture didn’t burn). Once the mixture starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice. We used the remaining glaze to dip the chicken and added it over the rice.
Amazing! With a little extra spice (red pepper flakes and maybe some more garlic) and a longer marinating time, this will become a regular dish in our house!