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Party Perfect Applesauce Hummus

Party Perfect Applesauce Hummus
Party Perfect Applesauce Hummus


  • 1 can (15 ounce) chickpeas (drained)
  • 2 tablespoons fresh lemon juice
  • 1/2 cup Our Family Garden, Unsweetened Applesauce
  • 1 small clove garlic (minced)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 2 tablespoons water
  • 1/4 teaspoon black sesame seeds
  • assorted cut vegetables


Add the chickpeas, lemon juice, applesauce, minced garlic, cumin, red pepper flakes and salt to a food processor. Process for 1 minute.

Scrape sides and bottom of the bowl. Process for one minute. Add water. Process for one minute more.

Place in a serving bowl. Sprinkle with black sesame seeds. Serve with assorted cut vegetables.

Ronna Farley, Rockville, MD
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Roasted Apple Salsa Verde

Roasted Apple Salsa Verde
Roasted Apple Salsa Verde


  • 1 pound tomatillos (husked, rinsed, halved)
  • 1 poblano chile pepper (halved, seeded)
  • 1 onion (quartered)
  • 2 large cloves garlic
  • 1/2 cup Our Family Garden, Touch of Honey Applesauce
  • 1/4 cup cilantro (fresh leaves, loosely packed)
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon kosher salt


Heat broiler to high with oven rack about 4-inches from heat. Line a baking sheet with foil.

Place tomatillos, poblano, onion and garlic on prepared baking sheet. Broil vegetables 10 to 12 minutes, turning, until they are charred.


Peel the skin from peppers and remove garlic from peel. Place all the roasted vegetables in a high powered blender or food processor.

Add applesauce, cilantro, lime juice and salt. Process until mixture is just smooth.


for extra kick place 1 serrano or jalapeno pepper, seeded, on the baking sheet.

Lisa Keys, Kennett Square
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‘Spread the Love’ Baked Camembert

Spread the Love Baked Camembert

Spread this applesauce, fig and pecan topped Camembert on assorted crackers or crusty bread.

Spread the Love Baked Camembert

Baked Camembert


Place Camembert on a round piece of parchment paper, cut to the same size as the Camembert. Place the Camembert on the parchment on a baking sheet.

Carefully cut through the top rind, running a knife around the top about ¼ inch from the edge. Then make several cuts across the top, forming small triangles, and gently peel off the rind triangles.

In a small bowl, mix together the applesauce, fig spread and pecans.

Spread the applesauce mixture on the top of the Camembert.

Bake for 15 to 18 minutes at 350 degrees, until the cheese is soft.

Keeping the parchment in place, remove the cheese to a serving platter.

Serve with crackers or crusty bread.

Roasted Pecan Pieces

  • 1 cup pecan pieces
  • 1/2 tablespoon butter (melted)
  • 1/2 teaspoon salt

Toss ingredients together. Spread an even layer on a parchment paper lined baking sheet. Bake 12 minutes at 325 degrees.

Jeff Jackson, Livonia, MI

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Sassy Applesauce Apple Chutney

Serve this so easy sassy chutney over a slice of toasted French baguette, spread with goat cheese flavored with honey and chiffonade mint leaves. Also great as a side with pork tenderloin especially during the holidays.


  • 2 teaspoons olive oil
  • 1/2 cup red bell pepper (diced 1/4 inch thick)
  • 1/2 cup sweet onion (diced 1/4 inch thick)
  • 1-1/4 cups Gala apple, or similar (diced 1/3 inch thick)
  • 1 cup Our Family Garden Touch of Honey Applesauce
  • 1/2 cup dried cranberries – 50% less sugar preferred (rough chop)
  • 1/2 cup apple cider vinegar
  • 1/3 cup brown sugar
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground cinnamon


In a small heavy saucepan, heat oil to hot. Add pepper and onion; cook over medium-high heat stirring often until pepper and onion begin to soften-about 2 minutes.

Add apple, applesauce, cranberries, vinegar, sugar, Worcestershire sauce, salt, ginger, curry powder and cinnamon; stir until hot and mixture begins to bubble then reduce heat to medium- low. Cook 10 minutes, stirring occasionally.

Remove from heat and transfer to a serving bowl. Cool in refrigerator 30 minutes.


Fresh chiffonade mint leaves

Barbara Estabrook, Appleton, WI