Thursday, September 22, 2011

Apple Pie Flavored Apple Sauce.

There are few things better than the smell of apples, cinnamon, nutmeg, cloves, and the like filling the air in your house during fall.  I really love all seasons except winter, but I think I like I love fall the most.  It's cozy, comfy, and the start of comfort cooking!

With that, I bring you a super easy recipe for chunky apple sauce that freezes wonderfully so that you are able to enjoy "fresh" sauce year-round.

Apple Pie Flavored Apple Sauce.
(Recipe by Me)
8 cups apples (peeled, cored, and cut into slices)
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 teaspoon apple pie spice
2 teaspoon vanilla

Combine all ingredients in a slow cooker.  Heat under apples are tender - about 30 minutes.  Using a potato masher, mash apples under they are broken into bite size pieces.  Allow to cool and place in freezer containers.  Freeze for no longer than 1 year.  And, if you are like me and have an abundance of can easily double or triple this recipe and cook in a nesco.  

I seriously love this stuff.  Our most common methods of eating this chunky apple sauce include: ice cream topping (along with a little caramel syrup!), mixed into pancake batter, and baked with pork chops.  Head out to your local orchard and get yourself some apples!!  Make this!

Sunday, September 4, 2011

No Bake Raspberry Cheesecake Trifle.


My inlaws planted raspberry bushes last year.  They didn't expect much of a harvest as the plants usually need some time to establish...turns out they established in no time at all and they had a bumper crop.  Fast forward to this year: same story!!  So, when I was "on vacation" from work last and my mother-in-law asked if I wanted to pick and keep some berries, I jumped at the opportunity!

Of course I froze most of them, but also wanted to try a new recipe that I'd saved to my Food/Recipe Board on Pinterest recently.  Two words: smart move.

No Bake Raspberry Cheesecake Trifle.
(Adpated from My Baking Addition)
1 package/sleeve graham crackers (broken or processed into crumbs)
2 tablespoon sugar
4 tablespoons butter (melted)
1 1/4 cup sugar
2 packages cream cheese (softened)
1 1/2 tablespoons lemon juice
2 teaspoons vanilla extract
2 8-ounce containers cool whip (thawed)
2 cups fresh raspberries (crushed)

Stir together the graham cracker crumbs, 2 tablespoons sugar, and butter.  Press the mixture into the bottom of a trifle bowl.  Set aside.  Using a mixer, beat cream cheese until smooth.  Beat in remaining sugar, lemon juice, and vanilla.  Once combined fold in cool whip and raspberries by hand.  Pour cheesecake mixture over the top of the crust.  Top with fresh raspberries if desired.

This stuff is so good and pretty (who doesn't love a pretty looking trifle!)  I liked that the cheesecake portion was super light.  It's a great way to enjoy  "cheesecake" without feeling weighed down from the "real" stuff!

My Baking Addition suggests preparing with blueberries or strawberries as well.  I can tell you right now that another one of these are in my near future and will involve blueberries!!