Every week at the grocery store I find myself buying two boxes of those applesauce squeeze things for my son. Only four come in a box, and they’re freakin expensive for what they are! So today I decided enough is enough – I can start making my own applesauce! My son loves it and I just bought a homemade baby food kit that lets you put baby food into squeeze pouches. This recipe made 16 pouches for me (roughly 8 cups of applesauce).
8 apples (I used honeycrisp)
1 c apple juice (if you don’t have this, you can use water)
1/2 tsp cinnamon
1/4 c white sugar
1/4 c brown sugar
1. Peel your apples. I like to use an actual peeler instead of a knife because you keep more apple that way.
2. Dump your apple juice into a pot or Dutch oven. I used a juice box!
3. Slice your apples into the same size so they’ll cook evenly and at the same time. Then dump into your pot.
4. Squeeze your two lemons in there.
5. Bring to a boil for one minute, put the lid on, and reduce to a simmer for 20 minutes. Stir halfway through.
6. Once it’s done cooking, add both sugars, cinnamon, and stir together.
7. Now take your pot over to your food processor or blender and work in batches to purée into a perfectly delicious consistency. It took me two batches.
8. Now you’re done! You can put it into these squeeze thingies like I did, or save in a container with a top. I’m freezing my squeeze packs and pulling out a few each week so they’ll be defrosted and ready to eat in the fridge whenever!
I love love love waffles! Love them! This recipe is great for classic waffles, or add your favorite mixins! I love blueberries in mine, and my husband loves jalapenos and bacon. So weird, but he loves it.
2 cups self-rising flour (This is one of those time savers I love because you don’t have to add salt and baking powder. If you don’t have self-rising flour, just add 1 tsp salt and 4 tsp baking powder to the recipe.)
2 T white sugar
1 T honey
1 1/2 c milk (we use coconut milk at our house, but any milk will do)
1/3 c melted butter
1 tsp vanilla extract
1/4 c mixins per waffle if you want them and keep separate from the mixing bowl (blueberries, strawberries, jalapenos and bacon, whatever… frozen fruit works best)
Combine all your ingredients and add 1/3 c at a time to your waffle iron that you’ve sprayed with non-stick cooking spray between each waffle. Right after you pour the mixture onto the iron, sprinkle your 1/4 c of mixins on top of the batter and close the lid. Cook according to the instructions on your waffle iron. Makes about 10 waffles.
These are hands down the best cookies you’ll ever eat in your life!!! If a cinnamon roll and white chocolate chip cookie had a baby, this cookie would be that delicious little offspring. The original recipe is posted on Picky Palate, but this one uses a different type of pudding in the recipe. My mom made this tasty substitution and took these cookies from a 9 to a 10! Also, if you aren’t familiar with cinnamon chips (I hadn’t even heard of them before this recipe), don’t be scared to try them! They are like tiny meltable cinnamon rolls and are amazing! They can be hard to find, so if you can’t find them in your grocery store, you can get them off of Amazon. I like the Hershey’s brand.
1 stick unsalted butter, softened
1/2 c granulated sugar
1/2 c packed brown sugar
1 large egg
1/2 tsp vanilla extract
1 1/4 c all purpose flour
3 tablespoons instant cheesecake pudding mix
1/2 tsp kosher salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 c cinnamon chips
1 cup white chocolate chips
1. Preheat oven to 350 F and line a large baking sheet with parchment paper.
2. In a stand mixer, cream your butter and sugars until light and fluffy, about 2 minutes. Add egg and vanilla beating to combine. Slowly add your flour, pudding mix, salt, baking soda, and cinnamon. Add chips and mix until combined.
3. Using a medium cookie scoop, place dough onto prepared baking sheet, about 1 inch apart from each other. Bake for 10-12 minutes, until baked through. Remove from oven and let cool on baking sheet for 10 minutes before transferring to cooling rack. Soooo good!
I’m sure most of you are used to your traditional breaded and fried Chicken Parmesan, but this is a baked version. Read: I did not say this was recipe is better for you, but we can pretend I did if that makes you feel better 🙂 As I was saying, this recipe is less mess and so much tastier than the traditional version! So crack open a red and let’s get started!
1 package boneless skinless chicken thighs
1 cup REAL mayo
1/2 cup Italian breadcrumbs divided
1/2 cup shredded Parmesan cheese (Notice I said shredded, not that imitation grated stuff on the shelf)
1 cup shredded mozzarella cheese
Salt and pepper
1. In a mixing boil combine mayo, 1/4 c Italian breadcrumbs, and Parmesan cheese.
2. Place your chicken on a cookie sheet that’s been lined with foil and sprayed with nonstick spray. Season with salt and pepper. Then spread your mayo mixture evenly over the chicken.
3. Sprinkle remaining Italian breadcrumbs over the chicken.
4. Place chicken in a 375F oven for 40 minutes.
5. Pull chicken out after about 40 minutes and sprinkle mozzarella all over the chicken. Put back in the oven for another 5 minutes.
Serve with whole wheat angel hair pasta, marinara sauce, and cheesy garlic bread for a delicious dinner!