Sweet-n-Easy Coleslaw

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This sweet coleslaw is super-delish, and the perfect side for barbecued chicken or pulled pork. The addition of chopped apple adds extra crunch and flavor to the coleslaw. You could shred your own cabbage for this recipe, but I prefer the bagged coleslaw mix that contains thick shreds of red and green cabbage, and carrots, because it makes the prep time really quick! The slaw will need about an hour to marinate, so be sure to prep this in advance.

Ingredients
2/3 cup mayonnaise
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon rice vinegar
1/4 teaspoon salt
1/8 teaspoon poppy seeds
2 tablespoons diced onion
1 medium apple, chopped
1 (16 ounce) bag of coleslaw mix

Whisk together the mayonnaise, oil, sugar, rice vinegar, salt, and poppy seeds in a large bowl.

Stir in the onion and apple, then add the coleslaw mix and stir until thoroughly combined.

Cover and refrigerate for about 1 hour before serving.

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Apple Pumpkin Muffins

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These Apple Pumpkin Muffins are so good! It’s like apple pie and pumpkin pie combined, but much healthier. I used 2 cups of Truvia Baking Blend, but the muffins were a bit too sweet for my taste, so I suggest using a bit less sugar (or your favorite sugar alternative). These muffins are excellent with my morning coffee or tea and are healthy enough to feel good about packing them in my children’s lunch boxes.

Ingredients
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup old fashioned oats
1 1/2 cups Truvia Baking Blend (or your favorite sugar/sweetener)
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 15oz can canned pumpkin puree
1/2 cup applesauce
2 cups, peeled and chopped apple
1 cup chopped walnuts

Preheat the oven to 350 degrees. Grease or line 18 muffin cups.

Add the flours, oats, Truvia (or sugar), cinnamon, ginger, nutmeg, cloves, baking soda, and salt to a large bowl, and whisk together until well combined.

In a separate bowl, mix together the eggs, pumpkin, and applesauce. Add this mixture to the flour mixture, stirring until just combined. Fold in the chopped apples and walnuts. Spoon the batter evenly among the 18 muffin cups.

Bake for 35-40 minutes, or until the tops of the muffins spring back when lightly tapped.

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Roasted Pork Loin with Buttered Apple Sauce

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This is my new favorite way to prepare a boneless pork loin! The pork is so tender it melts in your mouth and the savory sage rub compliments the buttery apple sauce perfectly. This recipe is adapted from The Joy of Cooking cookbook (one of my favorites!).

Ingredients
1 tablespoon olive oil
1 tablespoon dried sage
1 teaspoon salt
1/2 teaspoon black pepper
1 boneless pork loin, about 2 pounds (center-cut is the best)
1/2 cup unsweetened applesauce
1 cup apple juice or cider
1/4 cup brown sugar, packed (substitute white sugar, if needed)
3 tablespoons unsalted butter
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt

Preheat the oven to 450 degrees.

Place the pork loin on a rack over a broiler pan (I line the broiler pan with foil for easy clean-up). In a small bowl, mix together the olive oil, sage, salt and pepper. Rub the mixture over the entire surface of the pork (including the bottom). (Note: to enhance the flavor, you can do this step several hours in advance, and refrigerate the pork until ready to roast.)

Roast the pork for about 10 minutes, and then turn the oven temperature down to 275 degrees. Continue roasting for 30 minutes to 1 hour, until the thickest part of the meat registers 150 degrees (begin checking the temperature after 30 minutes). Remove the roast from the oven, cover loosely with aluminum foil, and let rest for 15 minutes (the roast will continue to cook during this time, so don’t skip this step).

Meanwhile, prepare the Buttered Apple Sauce by combining the applesauce, apple juice, and brown sugar in a small saucepan over medium-low heat. Simmer for about 5 minutes, stirring frequently. Remove from heat and add the butter, cinnamon, nutmeg, and salt, stirring until the butter is melted.

After the pork loin has rested, cut into slices and serve with the warm Buttered Apple Sauce drizzled over the top. Enjoy!

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Apple Cobbler

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Mmm, there is something comforting and completely satisfying about warm apple pie on a crisp autumn day. I love apple pie, but this cobbler is better than most apple pies that I’ve tasted, and it’s easier to make too! The almonds add another flavor that makes this cobbler unique (and extra tasty). You can also split this between two smaller baking dishes, and either share one with a friend, or stick it in the freezer for later.

Ingredients
6 cups peeled and sliced apples
1 1/2 cups sugar
1/2 teaspoon cinnamon
4 tablespoons cornstarch
6 tablespoons water
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1 stick (1/2 cup) butter, melted
1/4 cup milk
1/2 cup chopped walnuts
1/2 cup chopped almonds

Preheat the oven to 375 degrees, and grease a 9×13 inch baking dish.

In a bowl, combine the sliced apples, 1 1/2 cups sugar, and cinnamon. Let stand for about 15 minutes.

In a small bowl, mix together the cornstarch and water until smooth. Pour into the apple mixture and stir well. Pour the apples into the bottom of the baking dish.

In a medium bowl, mix together the flour, baking powder, salt, and 1/2 cup sugar. Add the melted butter and milk and stir until combined. Stir in the walnuts and almonds. Place individual spoonfuls on top of the apple mixture (it’s okay if you don’t cover all of the apples), and bake for about 45 minutes.

Serve warm with a scoop of vanilla ice cream. Ah, bliss!

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