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Summertime Fruit Salad

Summertime Fruit Salad
Summertime Fruit Salad

Ingredients

  • 1 box (3.4 ounce) vanilla instant pudding mix
  • 1 cup Our Family Garden, Unsweetened Applesauce
  • 1 container (8 ounce) frozen whipped topping (mostly thawed)
  • 1 can (11 ounce) mandarin orange segments and pieces (drained)
  • 2 cups sliced fresh cleaned strawberries
  • 2 cups fresh pineapple (cut into chunks)

Directions

In a large mixing bowl, mix together the pudding mix and applesauce until smooth. Fold in the whipped topping and mix well.

Fold in the oranges, strawberries and pineapple and stir to combine well.

Cover and chill until ready to serve.

Lori McLain, Denton, TX
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Springtime Pickled Beets and Eggs

Springtime Pickled Beets and Eggs
Springtime Pickled Beets and Eggs

Ingredients

Directions

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.

In a saucepan, combine beets with their liquid, vinegar, applesauce, sugar, and water. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.

Lori McLain, Denton, TX
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Rootbeer Stand Spanish Hot Dogs

Rootbeer Stand Spanish Hot Dogs
Rootbeer Stand Spanish Hot Dogs

Ingredients

  • 1-1/2 pounds lean ground beef
  • 1/2 cup Our Family Garden, Unsweetened Applesauce
  • 1/2 cup tomato sauce
  • 1 cup ketchup
  • 3 teaspoons chili powder
  • 2 tablespoons white vinegar (5%)
  • 1/4 cup onion (minced)
  • 1/4 cup red or green bell pepper (minced)
  • 1 teaspoon salt

Directions

Do not cook hamburger meat first. Mix raw hamburger with the applesauce and tomato sauce and then add all the ingredients together in a 3-4 qt non-stick pot.

Stir constantly, cooking over medium-high heat, then reduce and simmer for 30 minutes for a loose meat hot dog topping.

Serving Additions

8 to 10 medium steamed hot dogs
8 to 10 medium hot dog buns, split

Spoon over hot dogs, or delicious served on a bun by itself.

Notes

Alternate cooking- place all ingredients in a crockpot and slowcook on low 4 hours, stirring occasionally. Either cooking method can be kept warm in crockpot.

Lori McLain, Denton, TX
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Mini Applesauce Chai Donuts

Mini Applesauce Chai Donuts

The ingredients in these delectable little donuts are so wholesome, you’ll feel great about serving them to your family. Unsweetened applesauce lends not only a fruity burst of flavor, but replaces some of the sugar and fat in the batter, making these sweet treats waist-line friendly. Chai spice, almonds, and real maple syrup are the perfect compliments to the apple flavor.

Mini Applesauce Chai Donuts

Donuts

Ingredients
  • 1-1/4 cups Our Family Garden, Unsweetened Applesauce
  • 1/3 cup butter (softened)
  • 1 cup erythritol sweetener (or granulated sugar if preferred)
  • 2 eggs
  • 1 cup extra fine almond flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon chai spice
  • 1/4 teaspoon fine salt
  • butter flavored cooking spray
Directions

In the bowl of a stand mixer fitted with the paddle attachment place the applesauce, butter, sugar, and eggs. Beat on medium speed until combined.

Slowly add the almond flour, then the whole wheat flour. Mix until combined, then add the baking powder, baking soda, chai spice, and salt and continue mixing until thoroughly blended. Place the batter into a gallon sized zip top bag.

Spray the wells of a mini muffin tin with cooking spray. Cut a 3/4 inch hole into the zip top bag containing the batter. Pipe about 2 tablespoons of batter into each well of the donut pan.

Bake donuts for 12 to 14 minutes. Remove from the oven, allow to cool five minutes, then remove donuts to a cooling rack.

Repeat with the remaining batter. Allow all the donuts to cool thoroughly.

Glaze

Ingredients
  • 1 cup powdered erythritol sweetener (or regular powdered sugar)
  • 2 tablespoons pure maple syrup
  • 2 tablespoons milk
  • 1/4 cup chopped almonds
Directions

Place the powdered sugar substitute, maple syrup, and the milk into a medium bowl and whisk until smooth. If the glaze is too thick, add a bit more milk.

Dip the cooled donuts, top side down, into the glaze, then set donuts back onto the cooling rack.

Sprinkle the donuts with the chopped almonds and allow the glaze to set before serving.

Shauna Havey, Roy, UT
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Ham Stock, Applesauce, and Bean Soup

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

Ingredients

  • 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

Directions

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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Gluten Free Carrot Cake

World's Moisted Gluten Free Carrot Cake

Your guests won’t believe this is a healthy gluten free full of fiber fresh carrot cake!

Gluten Free Carrot Cake

Cake

Ingredients
  • 1-1/2 cups Our Family Garden, Unsweetened Applesauce
  • 2 cups pure cane sugar
  • 3 eggs
  • 2 cups almond flour
  • 1 teaspoon baking soda
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 2 cups carrots (grated)
  • 1 cup shredded coconut (any kind)
  • 1 cup almond (chopped)
  • 1 teaspoon vanilla
  • 1 cup crushed canned pineapple in juice
Directions

Combine applesauce, sugar, and eggs in mixer. Add flour, baking soda, baking powder, salt, and cinnamon until well incorporated. Stir in carrots, coconut, nuts, vanilla, and pineapple.

Pour into 3 greased 8×8 round pans. (I used heart pans for Valentine’s Day.)Because cake is so moist I put parchment paper on bottom and spray with non-stick baking spray.

Bake for 30 minutes or until knife comes out clean.

Cool COMPLETELY before icing the cake.

I like to cover mine with wrap and refrigerate overnight and then assemble the cake the next day.

Cream Cheese Frosting

Ingredients
  • 1/2 cup butter (softened)
  • 8 ounces cream cheese (softened)
  • 1 pound cream cheese
  • 1 teaspoon salt
  • 1 teaspoon vanilla
Directions

Combine all ingredients in an electric mixer and blend until smooth. Invert first layer of cake on cake plate or platter and spread icing evenly all over.

Continue with the next 2 layers and smooth icing evenly over sides. Decorate to your liking and enjoy!

Rozanne Gooding, Carlsbad, CA

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Gluten Free Apple Dapple Bars

Gluten Free Apple Dapple Bars
Gluten Free Apple Dapple Bars

Bars

Ingredients
  • Non-Stick Cooking Spray
  • 1/3 cup Our Family Garden, Unsweetened Applesauce
  • 2/3 cup gluten free baking mix
  • 1/3 cup brown sugar (packed)
  • 1 egg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • 1-1/4 cups steel cut oats
  • 1/4 cup finely chopped walnuts
  • 1/3 cup coarsely chopped walnuts (garnish)
Directions

Spray an 11×7-inch baking dish with cooking spray. Set aside.

For bars, in a large mixing bowl, beat first seven ingredients together on low speed until smooth. Stir in oats and finely chopped walnuts.

Spread evenly in prepared dish. Bake at 325 degrees for 15 minutes. Cool completely before cutting into 12 bars. Meanwhile prepare the glaze recipe below.

Place bars on a plate then drizzle glaze over bars as desired. Sprinkle each with a few walnuts for garnish. Allow glaze to harden before serving.

Glaze

Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons milk (room temperature)
  • 1/4 teaspoon vanilla extract
  • 1-1/2 to 2 cup powdered sugar
Directions

For glaze, in a small saucepan heat butter over medium heat until butter just begins to brown, stirring constantly. Remove from heat.

Slowly stir in milk and extract. Place in a small mixing bowl. Add 1-1/2 cups powdered sugar and beat on low speed until smooth. Beat in additional powdered sugar as needed to reach drizzling consistency.

Mary Shivers, Ada, OK
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Coconut Pecan Applesauce Bars

Coconut Pecan Applesauce Bars

Ingredients

  • 1 cup salted butter (softened)
  • 1 cup granulated sugar
  • 1 cup brown sugar (packed)
  • 1/2 cup Our Family Garden, Unsweetened Applesauce
  • 2 teaspoons vanilla
  • 2 cups old fashioned oats
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup sweetened coconut flakes
  • 2 ounces German Chocolate baking bar (chopped)
  • 1 cup chopped pecans

Directions

Cream together butter, sugars, applesauce and vanilla in a medium size mixing bowl at medium speed.

In a separate medium size bowl combine all dry ingredients and slowly add to the wet ingredients.

Press the dough onto a 10 x 15 cookie sheet which has been lined with parchment paper.

Bake at 350F for 28-30 minutes or until is cooked through.

Drizzle with chocolate if desired. Cut into 24 bars.

Karen Smithson, Quitman, AR
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Chocolate Applesauce Sauerkraut Cake

Chocolate Applesauce Sauerkraut Cake
Chocolate Applesauce Sauerkraut Cake

Cake

Ingredients
  • 1/2 can (14 ounce) sauerkraut (drained well)
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened Dutch process cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces unsalted butter (softened)
  • 1-1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs (room temperature)
  • 1 cup Our Family Garden, Unsweetened Applesauce
  • 1/3 cup water
  • 1/2 cup semisweet chocolate chips
Directions

Spray a 9×13 inch metal cake pan with cooking spray and dust with a little cocoa powder.

Chop the sauerkraut as finely as possible and set aside.

In a medium size bowl, thoroughly mix the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In a large mixing bowl, beat the butter and sugar until creamy. Beat in the vanilla. Scrape the sides of the bowl and beat in the eggs, one at a time.

When eggs are blended, add the flour mixture alternately with the applesauce and the water, stirring, just until mixed. Stir in the chopped sauerkraut and the chocolate chips.

Pour the cake batter into the prepared pan and bake in 350 degree oven on center rack for 30 to 35 minutes or until a toothpick inserted comes out clean. Let cool in the pan.

In the meantime prepare the frosting recipe below.

Spread frosting over the cake.

Frosting

Ingredients
  • 4 tablespoons unsalted butter
  • 6 ounces semisweet chocolate morsels (or bittersweet)
  • 1/2 cup sour cream (room temperature)
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2-2/3 cups un-sifted powdered sugar
  • 1 to 2 tablespoon milk (room temperature)
Directions

Melt the butter in a small saucepan over medium heat. Add the chopped chocolate and stir until it is melted. Scrape into a large mixing bowl. Stir in the sour cream and vanilla.

Add the powdered sugar 1 cup at a time and beat with an electric mixer or hand mixer until smooth and creamy. For thinner frosting, add a little milk.

Lori McLain Denton, TX

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Candy Apple Meatball Sliders

Candy Apple Meatball Sliders
Candy Apple Meatball Sliders

Sauce

  • 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.

Meatballs

  • 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