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Chai Tea Steeped Sweet Potato Purée

Chai Tea Steeped Sweet Potato Purée
Chai Tea Steeped Sweet Potato Purée


  • 3 slices thick-cut Applewood smoked Bacon (sliced 1/2 inch crosswise pieces)
  • 2 medium sweet potato (peeled and cubed)
  • 2 chai flavored tea bags
  • 1 cup Our Family Garden, Unsweetened Applesauce
  • 1/2 cup parmesan cheese (fresh grated)
  • 1/2 teaspoon sea salt
  • 1/4 cup green onion (chopped)
  • 1/4 cup toasted slivered almonds


Cook bacon in medium skillet over medium heat stirring often until crisp. Transfer bacon onto paper towel with slotted spoon to drain.

Meanwhile place sweet potato in medium saucepan, add enough water to cover. Place lid on saucepan, cook sweet potatoes over medium heat just until fork tender, about 8 minutes.

Remove saucepan from heat, add tea bags to the pan. Stir tea bags around in the saucepan occasionally for 4 minutes, remove tea bags, drain water off sweet potatoes reserving 1/4 cup water.

Transfer sweet potatoes, 1/4 cup reserved water, applesauce, 1/4 cup cheese, and salt to food processor, whirl mixture until puréed scraping down the sides of food processor if needed.

Spoon puréed mixture into serving dish sprinkle top with bacon, remaining cheese, green onions and almonds.


If after puréeing the sweet potato have cooled off reheat in microwave before adding the toppings.

Margee Berry, White Salmon, WA
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Healthy Apple Sloppy Joes

Healthy Apple Sloppy Joes
Healthy Apple Sloppy Joes


  • 2 tablespoons extra virgin olive oil
  • 1 spanish onion (coarsely chopped)
  • 1 pound ground chicken breast
  • 1-1/2 cups Our Family Garden, Touch of Honey Applesauce
  • 6 ounces tomato paste (salt free)
  • 1 can salt free stewed tomatoes (14.5 oz)
  • 3/4 cup carrots (shredded)
  • 1/2 cup celery (sliced)
  • 3/4 teaspoon garlic powder
  • 2 tablespoons chili powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons apple cider vinegar (5%)
  • 8 Bibb lettuce leaves (or Boston)


  • 1 English cucumber (spiralized or shredded and cut into bite sized pieces)
  • 1/2 Granny Smith apple (sliced matchstick style, or shredded)
  • 1/4 cup scallion (chopped)
  • 1/4 Greek Yogurt (low fat, plain)
  • salt and pepper (to taste)


Heat 2 tablespoons olive oil in a large sauté pan on medium high heat. Add onion, cook for about 5 minutes or until onion is softened. Add chicken. Continue cooking, stirring occasionally until chicken is no longer pink and cooked through –about 10 minutes.

Add applesauce, tomato paste, tomatoes, carrots, celery, garlic, chili powder, salt, pepper and vinegar. Stir to combine all ingredients. Reduce heat to low. Allow to simmer for 10 to 15 minutes or until ingredients are well combined and heated through.

Place cucumber, apple pieces, and onions in a small bowl with yogurt. Toss to combine ingredients. Add salt and pepper to taste.

Spoon sloppy joe mixture evenly over lettuce leaves. Top evenly with cucumber mixture.

Arlene Erlbach, Morton Grove, IL
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Apple Chicken Cheddar Grits Quiche

Apple Chicken Cheddar Grits Quiche
Apple Chicken Cheddar Grits Quiche

Grits Crust


Line the inside bottom and side of a 9-inch springform pan with removable bottom, with a large sheet of heavy-duty aluminum foil and leaving at least 2-inches extra foil to lap over top outer edge of pan, and spray the foil lined bottom and side with non-stick cooking spray; set aside.

To prepare grits for crust, In a 1-quart heavy-duty sauce pot with lid, bring chicken broth, 1 cup half-and-half and 2 tablespoons butter to a boil, over medium-high heat. Gradually, add grits, whisking constantly, cook about 4 to 5 minutes, bringing to an additional boil, or until as the grits mixture starts to thicken. Remove from heat.

Whisk in 1/3 cup applesauce and 1/3 cup cheddar cheese until just blended. Stir beaten egg into grits mixture until blended.

Spoon and spread grits mixture evenly into bottom of prepared lined springform pan.

Bake grits crust 10 to 12 minutes, or until partially baked; remove from oven and keep crust in springform pan, placing over a wire rack to cool slightly to set.

While grits crust is partially baking, prepare quiche filling.

Apple Chicken Cheddar Quiche

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 cup sweet onion (diced)
  • 2/3 cup red bell pepper (diced or chopped)
  • 1 package (12 ounce) cooked apple chicken sausage links (remove casings and crumble sausage)
  • 1/2 cup tomato base prepared honey barbecue sauce
  • 1/2 cup Our Family Garden, Touch of Honey Applesauce (divided)
  • 2 cups shredded cheddar cheese (divided)
  • 6 large eggs
  • 1-1/2 cups half & half
  • 1 cup heavy cream

Heat 2 tablespoons butter and olive oil, over medium-high heat, in a medium size 10-inch skillet.

Add sweet onion, sweet red pepper and apple chicken sausage to heated butter and oil and cook 2 to 3 minutes, or until just cooked through, stirring occasionally.

Stir in barbecue sauce and 1/2 cup applesauce to filling mixture, and cook an additional 1 to 2 minutes longer, or until cooked and heated through. Remove skillet with filling mixture from heat.

Carefully, spoon 2/3-rd of quiche filling mixture evenly over top of the grits crust in pan.

Sprinkle 1 cup cheddar cheese over top of quiche filling mixture and grits crust in pan.

Reserve and set aside remaining 1/3-rd quiche filling mixture and 1 cup cheddar cheese for later use.

To prepare egg quiche mixture, In a large bowl, whisk 6 eggs, until well beaten. Whisk in 1 1/2 cups half-and-half and 1 cup heavy cream, whisking constantly into quiche egg mixture until well blended.

Pour egg quiche mixture evenly over top of cheese quiche filling mixture and grits crust in pan.

Bake Apple Chicken Cheddar Grits Quiche for 40 minutes, or until almost baked through and pulls away from edge of pan. Remove from oven.

Carefully spoon reserved 1/3-rd quiche filling mixture evenly onto top edges of quiche and evenly sprinkle the reserved 1 cup cheddar cheese over the entire top of quiche to cover; return quiche to oven and bake an additional 5 minutes, or until cheese has melted on the top of quiche.

Let baked Apple Chicken Cheddar Quiche rest for 5 minutes to set.

Carefully, loosen side of pan, and holding edge of foil, gently remove quiche from pan and slide quiche onto a large serving plate. (*leave foil around or gently remove foil from quiche).

Cut into 8 serving slices and enjoy.

Brenda Watts, Gaffney, SC
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Pork Chops and Applesauce Pot Pie

A riff on the traditional “pork chops and applesauce” dinner (also made famous by Humphrey Bogart and Peter Brady!), I have taken that Sunday dinner concept and created a delicious pot pie with all of the same elements.

Pork Chops and Applesauce Pot Pie


  • 2 tablespoons olive oil
  • 1 pound boneless pork loin (chopped into 1 inch cubes, about 2-1/2 cups cubed)
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 1 stick butter
  • 1 small yellow onion (chopped)
  • 3 cups carrots (chopped into 1/2″ dice)
  • 2 cups potato (peeled and chopped into 1/2″ dice)
  • 1/4 cup fresh sage (chopped)
  • 1/2 cup flour
  • 2-1/2 cups chicken stock
  • 1 cup milk
  • 1-1/2 cups frozen peas (thawed)
  • 2 cups Our Family Garden, Cinnamon Applesauce
  • 2 (10 inch) refrigerated pie crusts (refrigerated packaged crust)
  • 1 egg yolk + 1 teaspoon water for egg wash


In a large skillet with sides, heat the olive oil over medium heat. Add the raw, cubed pork, ½ teaspoon of the salt, and 1 teaspoon of the black pepper to the pan and cook for 3 minutes until pork is almost cooked through (it will cook again in the filling of the pie). Remove from skillet and set aside.

Add the butter to the skillet and sauté the onion, carrots, potatoes, and sage over medium heat. Season with the remaining ½ teaspoon of the salt and 1 teaspoon of the black pepper. Cover the pan and continue to sauté for about 10 minutes, stirring frequently, until potatoes and carrots are just fork tender.

Add flour to the pan and stir to coat, cooking for one minute over medium heat. Gradually add the chicken broth and milk. Stir gently as sauce thickens and forms a thick creamy gravy. Add the pork to the pan with any drippings, peas, and applesauce, stirring to combine. Cooks for 1-2 minutes, bubbling to creamy thick consistency. Remove from heat and let cool completely.

Lightly flour the counter top and roll the first crust to 13” width. Place in the bottom of a 10” pie plate. Put the filling in the bottom crust. Roll out the second crust to 12”and place on top of filling. Roll in the edges and crimp to form a crust. Brush with egg wash and slice several slits in the top for venting. Bake for one hour or until crust is golden brown and filling is bubbling DEVOUR!

Pamela Gelsomini, Wrentham, MA
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Ham Stock, Applesauce, and Bean Soup

Ham Stock, Applesauce, and Bean Soup
Ham Stock, Applesauce, and Bean Soup


  • 2 tablespoons vegetable oil
  • 1 cup carrots (sliced or diced)
  • 2/3 cup potatoes (peeled and diced)
  • 1 cup celery (diced)
  • 1 cup onion (chopped)
  • 2 cups ham (diced)
  • 1/2 teaspoon garlic (minced)
  • 3-1/2 cups chicken broth (or ham stock)
  • 1/2 cup Our Family Garden, Unsweetened Applesauce
  • 2 cans (15.5 ounce) navy or great northern beans (one can drained, one can NOT drained)
  • 3 tablespoons tomato sauce
  • 1/4 teaspoon black pepper


Heat vegetable oil in a soup pot.

Add carrots, potatoes, celery and onion.

Sauté for about 4 minutes, just until onion is beginning to soften.

Add ham and cook stirring about 2 minutes.

Add garlic, cooking one more minute.

Add stock and applesauce , bring to a low boil for about 10 minutes, stirring once or twice.

Add beans and tomato sauce, stir to blend, bring to a boil, lower heat, cover and simmer for 15 minutes.

Lori McLain, Denton, TX

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Cinnamon-Toasted Pecan-Pork Chops

Cinnamon-Toasted Pecan-Pork Chops

Growing up we always had applesauce on the dinner table when pork was served… so to me they go hand-in-hand. The applesauce was always homemade and it made me smile when I dove into my first jar of Cinnamon applesauce. It reminded me of home!

Cinnamon-Toasted Pecan-Pork Chops

Simple Golden Pepper-Applesauce


Put roasted pepper into a food processor and pulse until smooth. Put pulverized pepper into a small microwave safe mixing bowl and add applesauce. Stir until blended.

Set aside.

Cinnamon-Toasted Pecan Pork Chops

  • 4-1/2 pork loin chops (inch thick each)
  • 2 eggs
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 4 ounces ground toasted pecans
  • 2 tablespoons Coconut oil

Using a meat mallet, pound each pork chop until it’s 1/4 inch thick; pounding each side evenly. Set aside.

In a shallow pie pan, whisk the two eggs until beaten. Stir in cinnamon, salt, pepper, and garlic powder.

Put pecans in a pile on a flat serving dish.

Coat each pounded pork chop with beaten egg mixture, then coat each side with pecans. Place pecan coated chops in a single layer on the serving dish. Set aside.

Heat 1 tablespoon coconut oil, in a heavy bottomed fry pan, to medium heat. Add 2 pecan coated pork chops, don’t crowd them in the pan, and fry for two minutes per side. Note: adjust the heat to medium-low if the pecans start to burn before cook time is up.

Serving Directions

Remove cooked chops to a warm serving platter. Add remaining 1 tablespoon coconut oil to pan and cook remaining two pork chops, then add to serving platter.

Warm Simple-Golden Pepper-Applesauce in a microwave; then evenly pour over cooked chops.

Laurie Figone, Petaluma, CA

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Candy Apple Meatball Sliders

Candy Apple Meatball Sliders
Candy Apple Meatball Sliders


  • 1 cup ketchup
  • 1/2 cup water
  • 1/2 cup Our Family Garden, Unsweetened Applesauce
  • 1/3 cup hot pepper jelly
  • 1/4 cup apple cider vinegar (5%)
  • 2 tablespoons light brown sugar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon coarse ground pepper
  • 1/2 tablespoon Worcestershire Sauce
  • 1/2 tablespoon fresh lemon juice

Stir the ketchup, water, applesauce, jelly, vinegar, sugars, salt, cumin, paprika, onion powder, mustard powder, Worcestershire sauce, and lemon juice in a medium saucepan until combined. Bring the mixture to a boil, reduce the heat to low. Simmer, uncovered, until slightly thickened, about 20 minutes, stirring occasionally.

Meanwhile prepare the meatball recipe below.


  • 6 slices thick-cut Applewood smoked Bacon (cut into 1/2 inch pieces)
  • 1-1/2 pounds ground turkey
  • 1/2 medium onion (finely chopped)
  • 1/2 cup bread crumbs
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons fresh Italian Parsley (chopped)
  • 1 large egg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground pepper
  • 2 tablespoons vegetable oil
  • 12 potato slider buns

Place the bacon in a large skillet and cook over medium heat until crisp, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Reserve 2 tablespoons bacon fat in the skillet.

Add the ground turkey, bacon, onion, breadcrumbs, Parmesan, egg, parsley, salt, and pepper to a large bowl. Mix to combine. Divide the meat into twelve 3-ounce portions and roll into balls.

Heat the reserve bacon fat in the skillet over medium heat. Cook the meatballs, in batches, until browned on all sides, about 8 minutes. The meatballs will be slightly undercooked.

Combine and Serve

Pour the barbecue sauce over the meatballs and simmer until the sauce is reduced and the meatballs are cooked through, about 10 minutes.

Split the potato rolls and place a meatball on each bottom. Spoon sauce over each meatball, cover with the bun lids and serve.

Andria Gaskins, Matthews, NC
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Apple Bacon Jam Pizza

Apple Bacon Jam Pizza
Apple Bacon Jam Pizza

Apple Bacon Jam

  • 1 pound bacon (cut into 1/4 inch pieces)
  • 2 medium onions (diced small)
  • 2 cloves garlic (minced)
  • 1/2 cup apple cider vinegar (5%)
  • 1/2 cup brown sugar
  • 1/4 cup pure maple syrup
  • 1/2 cup brewed coffee
  • 2 cups Our Family Garden, Touch of Honey Applesauce

Pizza Dough

Store bought pizza dough (your favorite)


  • 1/2 pound Brie cheese
  • 1 large Honey Crisp Apple (or your favorite sweet apple, sliced thin)
  • The juice of 1/2 lemon
  • 1/4 pound cheddar cheese (shredded)
  • 4 fresh baby sprigs of thyme


In a large skillet, cook bacon over medium heat, stirring often, until bacon is browned and crispy (about 10 minutes). With a slotted spoon, transfer bacon to a paper towel to drain.

Pour off all but 1 tablespoon of bacon grease from skillet, add onions, cook until onions are translucent (about 4 minutes), stir in garlic, cook for another minute. Add in vinegar, brown sugar, maple syrup, coffee and Our Family Garden, Touch of Honey Applesauce, bring to a boil, stirring and scraping up brown bits from skillet with a wooden spoon, about 2 minutes.

Add bacon and stir to combine. Lower heat to simmer and cook mixture until liquid is almost all reduced and is a syrup consistency (about 30 minutes) stirring frequently. Set aside to cool.

Cook pizza dough according to package directions, until cooked but not browned. Take out of oven.

Cut brie cheese into thin slices and place onto pizza dough leaving the crust free of cheese. Top with desired amount of Apple bacon jam, the more the sweeter the pie! Core apple and slice into very thin slices. Dip apples in lemon juice and place on pizza in a circle, overlapping on the outer edge near crust, then place one slice in the middle. Top with shredded cheddar and fresh thyme sprigs, place back in the oven on the lower rack until cheese is melted and crust is golden brown.

Remove from oven and let cool slightly before cutting. Remove thyme stems. Serve and Enjoy!

Isabel Minunni, Poughkeepsie, NY
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Curried Chicken


  • 1/4 cup olive oil
  • 1 cup onion (chopped)
  • 1/2 cup carrots (shredded)
  • 1 tablespoon fresh garlic (minced)
  • 4 tablespoons tomato paste
  • 1/2 teaspoon ginger powder
  • 2 tablespoons curry powder
  • 1 teaspoon smoked paprika
  • 1 cup chicken stock
  • 1 cup Our Family Garden Cinnamon Applesauce
  • 1 pound boneless, skinless chicken breast (cut into 1 inch cubes)
  • 1 cup frozen peas
  • 1 cup mixed frozen vegetables


Saute onion, carrot, garlic in olive oil over medium heat until onions are translucent, about 10 minutes.

Add tomato paste, ginger, curry, paprika and stir together.

Add chicken stock and applesauce, stir until well blended and bring to a simmer.

Add the chicken and simmer uncovered 15 minutes.

Add frozen peas, mixed vegetables and simmer 10 minutes.

Add the sour cream and coconut milk, return to simmer for 10 minutes.

Serve over rice or with crusty bread for dipping.


This sauce can be used with cubed pork or veal as well as lamb meat balls.

KC Quaretti, New Port Richey, FL
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Apple-icious Chicken and Oat Pan-Sliders

Unsweetened applesauce, oats, fresh spinach and extra-lean ground chicken bring a healthful layer of goodness to these appealing sliders. The brightness of lemon zest, minced basil, and crunchy fresh apples lend a big taste to a little burger!


To prepare sliders. Transfer slider mixture into an 8” x 11” baking pan and use the back of a spoon to firmly press mixture evenly into pan. Bake until center of mixture reaches 165º, about 15 to 20 minutes (only edges will be browned.)

Shut oven off and remove pan to a cooling rack. Use a large spatula to score into 12 equal pieces, using a 3 by 4 grid. Layer cheese slices over and set pan back in oven just until cheese melts.

Quarter apples, remove cores and thinly slice. Split slider buns and coat inner tops and bottoms with about 1 teaspoon each of the Bun Sauce. Layer spinach leaves on bun bottoms and top with a few apple slices. Use a small spatula to lift cheese-covered burger sections onto apples and close top buns over.

Slider Mixture

  • 1/2 cup Our Family Garden Unsweetened Applesauce
  • 1 egg yolk
  • 1 teaspoon premium chicken bouillon paste
  • 1/8 teaspoon coarse pepper
  • 1/2 teaspoon jarred chopped garlic (mashed with a fork)
  • 1 teaspoon onion (dried, minced)
  • 2/3 cup quick cooking oats
  • 1 pound ground chicken breast (all white meat)

Stir together applesauce, egg yolk, bouillon, pepper, garlic, onion and oats in a large bowl; let stand 5 minutes.

Gradually work in ground chicken until incorporated. Cover bowl tightly and refrigerate at least 1/2 hour to overnight.

Bun Sauce

Stir together applesauce, mayonnaise, garlic, lemon zest and basil; cover and refrigerate until serving time.

Final Ingredients

  • 6 deli slices cheddar cheese
  • 2 medium crisp red apple (such as honeycrisp)
  • 1 package slider buns (12 count)
  • 1 cup fresh baby spinach leaves
Patrice Hurd, Bemidji, MN