Homemade Cinnamon Brown Sugar Applesauce

Homemade Cinnamon Brown Sugar Applesauce

Nothing can compare to the fresh taste of homemade.

Cinnamon brown sugar applesauce is the most delicious, decadent homemade applesauce you will ever taste.

You will never buy store bought applesauce again.

This applesauce has a rich and full bodied silky texture. It is so deliciously yummy and can only be as good as the ingredients you put in to it.

  1. Organic home grown Granny Smith apples
  2. Cinnamon
  3. Nutmeg
  4. Brown Sugar

Homemade Cinnamon Brown Sugar Applesauce

4-5 Granny Smith apples cored, sliced, & peeled

1/4 cup unsalted butter

1/3 cup brown sugar

1 tsp cinnamon

1/8 tsp nutmeg

juice from half a lemon

pinch of salt

Melt butter in skillet over medium heat. Once the butter is melted, add in chopped apples.

Squeeze the juice of one lemon over the apples. Then, add the sugar, cinnamon, nutmeg, and salt.

Stir to make sure the apples are all well coated. Then saute over medium heat for approximately 10 minutes (until apples are fork tender).

Remove from from heat and set aside to cool.

Once cooled, add 3 tablespoons water and cooked apple cinnamon mixture to a blender and process till smooth.

Serve with pork chops or other desired protein.

Store any left overs in a mason jar in the refrigerator. Can store up to 7 days.

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Molcajete Salsa

Molcajete Salsa

A traditional Mexican salsa is made with roasted tomatoes, chilies, garlic and onions.

Rather than using a blender, the roasted ingredients are smashed together in a molcajete or mortar and pestle.

The earthy texture created by the Molcajete is quite distinctive, and due to the seasoning of the Molcajete, it will carry a subtle difference in taste which can’t be duplicated in a blender.



Molcajete salsa has a more smoky flavor and is deliciously yummy to serve with many favorite Mexican dishes.

It’s particularly amazing with grilled meats such as carne asada or this Beef Steak Fajitas.


Read More About Mexican Cuisine – Turning Hard Corn Kernels Into Something Eatable


What is a Molcajete?

A Molcajete is a Mexican mortar hand carved from a single block of basalt volcanic rock by artisans who for generations have kept this Mexican tradition.

The use of the Molcajete dates back several thousand years, and was used by the Aztecs and Mayans.

Making it one of the world’s oldest kitchen tools.

Mexican Woman Using A Molcajete or Mortar & Pestle

Today the Molcajete can be found in the kitchen of just about ever home throughout Mexico.

Seasoning Your Molcajete For First Time Use

Before using the first time, a Molcajete should be “broken into” to make sure that there are no small grains of rock that can become loose when used for the first time.

You do this by grinding a handful of raw rice several times in the bowl of the Molcajete with the tejolete using the rice as an abrasive agent to grind the surface of the bowl smooth. Keep grinding the rice until it becomes grey from the rock “dust”.

Empty the bowl, and keep repeating the process with new rice until the rice no longer turns grey.

Although a laborious process, once done, you will never have to do it again.

Some rice flour will remain ground into the surface of the rock, but this does not create any problems.

As with cast iron skillets, Molcajetes with use become “seasoned”, carrying flavors from one preparation to another.

The more you use your Molcajete, the more seasoned it will become.

You can jump start the process by seasoning the bowl prior to actually preparing your first recipe.

You can do this by grinding several cloves of garlic along with some kosher salt, cumin seeds, and some cilantro sprigs.

Let this paste sit overnight so the Molcajete can absorb the flavors. Wash as above, and you are ready for you first recipe (Source: Ancient Cookware).

Molcajete Salsa

6 small tomatoes (about 1½ lb.), cored, halved

½ small onion, peeled, quartered

3 garlic cloves, peeled

3 small jalapeños, stems removed

Kosher salt

Cook’s Notes

You can either roast the ingredients on a bbq, using a skillet (In Mexico it is called a Comal), on the stovetop, or under the broiler.

Roasting Vegetables On. BBQ For Molcajete Salsa

Heat broiler. Place tomatoes, onion, garlic, and jalapeños in a roasting pan or on a large rimmed baking sheet and broil until charred on top, about 4 minutes.

Remove from broiler and turn vegetables over. Broil until other sides are charred, about 5 minutes. (Watch the garlic carefully and remove earlier if needed.)

Transfer vegetables to a molcajete and mash into a coarse purée. Season salsa with salt.

Enjoy your irresistible Molcajete Salsa that is an iconic part of Oaxacan, Mexican cooking.

Search for more Mexican recipes in the search box below. Type “Mexican” – click search and find your recipe.


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Homemade Deliciously Yummy Salad Dressings

Homemade Deliciously Yummy Salad Dressings

If you enjoy eating a salad with your dinner every night, there’s one thing that can help you and your family from getting tired of them. What is it? Variety.

Change the cheeses, the nuts, the greens, add some fruit and the one thing that can make or break your salad – the salad dressing.

Homemade salad dressings taste better!

Store brands are often watered down with, water and other cheap ingredients like corn syrup, thickeners and fillers.

Homemade Deliciously Yummy Salad Dressings

Try these exciting deliciously yummy salad dressings and you will have a whole new flavor profile.

Herbed Goat Cheese and Pear Dressing

Fresh butter leaf lettuce is topped with fresh juicy sweet pear slices, creamy avocado slices, pecans, dried fruit, tangy goat cheese crumbles all mixed and dressed with a Herbed Goat Cheese and Pear Dressing.

Sesame Ginger Dressing

A sesame ginger dressing can be purchased, but homemade is always better.

Sesame ginger dressing is easy to make and has lots of Asia of flavor.

It’s a creamy salad dressing that is made with tahini, sesame oil, ginger, garlic, soy sauce, and rice wine vinegar.

You’ll love it poured over your leafy greens, coleslaw and Asian noodle salads.

Use your homemade Sesame Ginger Dressing with theses salads:

Basil Chickpea Miso Vinaigrette

Red Pear and French Bean Salad

Drizzle this Basil Chickpea Miso Vinaigrette over sliced tomatoes or cooked green beans.

Or toss it with this delicious Red Pear and French Bean Salad.

Apple Maple Vinaigrette

You need this Apple Maple Vinaigrette in your salad dressing arsenal.  It is the perfect combination of sweet and sour to appease all taste buds.

It’s a fast and easy dressing to make.

A few simple ingredients that will liven up any salad blend of leafy greens, fresh or dried fruit, nuts and cheese.

Like these salads:

Try these salads that don’t include leafy greens but do have a homemade dressing.


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Grilled Figs & Eggplant Salad with Blackberry Fig Dressing

Grilled Figs and Eggplant Salad with Blackberry and Fig Dressing

This isn’t an ordinary every day salad. The grilled flavors of the lightly charred eggplant helps to highlight the sweetness of the black figs.

Add the grilled fruit to some mixed greens and dress it all with a homemade mildly sweet and tart balsamic dressing made with blackberries and figs.


Fresh blackberries foster a succulent, soft, and deliciously yummy juicy taste and that’s why you’ll love making Blackberry Mojito Tea Lemonade


Grilled Figs & Eggplant Salad with Blackberry Fig Dressing

6 black figs, stemmed, cut in half

1 small eggplant, sliced

1 cup fresh blackberries

3 tablespoons extra virgin olive oil

1/2 teaspoon Himalayan salt

4 cups mix tender leafy greens

1/2 cup goat cheese

1/3 cup pecan pieces

Homemade Blackberry Fig Dressing

Make The Dressing

1 pint fresh blackberries

3 figs, ripe, skin removed

3/4 cup balsamic vinegar

1 tablespoon Dijon mustard

1 tablespoon raw honey

1/2 cup extra virgin olive oil

salt and pepper to taste

In a saucepan over medium heat, cook the blackberries, figs and 1/2 cup of the balsamic vinegar until the fruit has broken down completely (about 15 minutes).

Stir often and use the back of your spoon to mash the berries and figs as they cook down. Set aside to cool.

Pour the fruit mixture, remaining balsamic vinegar, mustard, and honey into the bowl of a food processor. Process until the ingredients form a smooth, thick puree.

Drizzle in the olive oil as the food processor is running. Add oil until the dressing reaches your desired consistency.

Taste and add salt and pepper as necessary.

Chill dressing in the refrigerator until ready to serve (makes about 1 1/2 cup dressing)

Assembling The Salad

The eggplant used in this recipe is a long narrow purple and white Asian eggplant.

Sliced Asian eggplant and figs
Sliced Asian Eggplant & Black Figs

Slice the eggplant into 1 inch slices, and cut the figs into two.

In a large mixing bowl, add the oil, salt, and slice produce and toss until coated.

Grilling Eggplant & Figs

Next place a piece of tin foil on to a BBQ grill, and heat grill until hot.

Place figs and eggplant on to hot grill, and turn after 2 minuets.

After turning you should hear the figs make a pop noise (skins are bursting slightly), about 1 minute, then remove from grill and set aside.

Next, plate two hand fulls of leafy greens. Top with grilled eggplant, figs and blackberries.

Grilled Figs and Eggplant Salad with Blackberry and Fig Dressing

Next sprinkle on goat cheese and pecans. Splash 3 to 5 tablespoons of the Blackberry and Fig dressing (about 1/4 cup or 2 ounce).

If you love figs, then you love the deliciously yummy flavors of Roasted Sweet Potatoes And Figs.


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Homemade Honey Barbecue Sauce

Homemade Honey Barbecue Sauce

Author Harold McGee in his book, “On Food and Cooking: The Science and Lore of the Kitchen,” notes the combinations of sweet and sour within sauces used in cooking as early as 239 B.C.

Barbecue sauce is a satisfying combination of complementary flavors that create the perfect addition to cooking pork, beef or chicken.

The sauce is typically used as a marinade, for basting meat when either roasting or barbecuing.

It is also used as condiment and as a topping for meat cooked in the sauce itself.

Most barbecue sauce recipes are a combination of opposing flavors and that’s what makes the sauce a favorite go to condiment.

There are a number of barbecue sauces unique to each region across the United States.

BBQ sauce is very popular condiment with Southern cooking in the U.S.A.

The most well-known sauce associated with barbecue across the U.S. is from Kansas City. The sauce is sweet, spicy, tomatoey and thick.

The brown sugar balances the acidity of the tomato and vinegar, were as mustard and molasses adds a depth of flavor.

Homemade Honey Barbecue Sauce

1 cup honey

¼ cup molasses

3 tablespoons ketchup

⅛ teaspoon ground cinnamon

½ teaspoon smoked paprika

⅛ teaspoon ground ginger

⅛ teaspoon ground black pepper

¼ teaspoon salt

⅛ teaspoon dried oregano

¼ teaspoon granulated garlic

2 tablespoons Worcestershire sauce *

1 tablespoon prepared mustard

1 ½ cups brown sugar


* If you don’t have any Worcestershire sauce, can replace it with soy sauce.


Combine all the ingredients in a medium sized saucepan.

Simmer the mixture on low for about 10 minutes.

Remove from heat and pour into a heat-safe container, such as a mason jar.

Let cool with lid off. After cooling, tighten lid to jar and refrigerate until ready to use.

Besides using the sauce to barbecue with, you can use it to make pulled meat sandwiches. Try this recipe with your homemade barbecue sauce plus 2 tablespoons of bourbon to get an Instant Pot Bourbon Pulled Pork.


Get more Instant Pot recipes by typing “Instant Pot” into the search box and click Search.


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Authentic Guacamole

Authentic Guacamole

Guacamole is a very common condiment of Mexican cuisine.

Although it is pretty simple to make, it can be tough to get the perfect flavor.

With this authentic Mexican recipe and deliciously yummy, you will be an expert in no time.

Fresh made guacamole is also great because it will always contain fresh, nutritious ingredients, and it only takes about 10 minutes to make!

All you need is:

  • Avocado
  • Cilantro
  • Onion
  • Jalapeno (optional)
  • Garlic powder (optional)
  • Lime Juice
  • Salt
  • Tomato


How To Keep Guacamole From Turning Brown

The most common question that people ask me about guacamole, is how to keep it from turning brown?

There are a few different things you can do to keep your guacamole from browning.

  • Add the pit of the avocado to the finished guacamole
  • Cover with plastic wrap
  • Add an extra teaspoon of lime juice

The later is the most effective. Besides you will be adding citrus juice or lime juice to the guacamole anyway.

Guacamole goes great as a condiment with many dishes. Such as:

Authentic Guacamole

Authentic Guacamole

1 large avocado, seeded and peel removed

1 teaspoon lime juice

1 small tomato, without seeds, chopped

2 garlic gloves, minced

3 tablespoons yellow onion, chopped

1 small Serrano or jalapeño, seeded, vain removed, finely minced

1/4 cup cilantro, finely minced

Mash avocado in a medium sized glass bowl. Add lime juice and mix in.

Next add prepared tomato, garlic, onion, jalapeño and cilantro. Mix in and combined well.

Serve as a condiment with you favorite Mexican dish.


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Homemade Mexican Salsa

Homemade Mexican Salsa

Salsa is traced back to the times of the Aztecs, Incas, and Mayans. The native people created their own versions of salsa using tomatoes, chilies and squash seeds.

However, official discovery to the rest of the world did not occur until the Spaniards conquered Mexico in the 1500’s.

This mix of ingredients became popular throughout Spanish civilization, and in 1571, Alonso de Molina named the dish ‘salsa.”

Homemade Mexican Salsa

Salsa in modern times is a favorite appetizer at tail gates, parties, restaurants, and the dinner table.

Homemade Mexican Salsa

2 serrano peppers

1 medium purple onion, quartered

3 garlic cloves

3 medium tomatoes, quartered

4 fresh cilantro sprigs

1/2 teaspoon salt

Tortilla chips

Heat barbecue grill. Place a reusable, washable copper grill mat over grill.

Place prepared vegetables on heated copper sheet. Roast until produce is charred some, about 10-15 minutes.

Occasionally turn vegetables to even char on all sides.

Immediately place serranos plastic bag for about 20 minutes. Peel off and discard charred skins. Remove stems and seeds.

Place onion, garlic, tomatoes, cilantro and salt in a food processor. Cover and process until salsa reaches desired consistency.

Chill until serving. Serve with chips.

Homemade Mexican Salsa

How Long Does Homemade Mexican Salsa Last

Homemade salsa typically lasts for about 7 to 10 days when stored in an airtight container in the fridge.

If you want, add 1/2 to 1 teaspoon of lime juice to help retard spoilage for a longer period of time.

If you like your salsa with a thicker, chunkier consistency, you can strain off some of the extra liquid after chilling.

Try adding a few other dipping options on the side, like homemade guacamole. Find recipe here: Mango Guacamole Chicken Salad.

Find more of your favorite Mexican foods following these links.


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Apple Pecan and Goat Cheese Salad with Maple Apple Dressing

Why make your own salad dressing?

Because – Homemade tastes better!

Store brands are often watered down with, well, water, and other cheap ingredients, like corn syrup, thickeners, and other ingredients called fillers – and that is exactly what they do – they don’t even add flavor but are added just to fill the extra space in the jar.

Salad dressing or a vinaigrette can easily be brought together in a matter of minutes with ingredients you likely already have in your pantry.


More Homemade

Who doesn’t love…

Burritos With Homemade Flour Tortillas

Homemade Mayonnaise with Avocado Oil

Leafy Green Salads With Homemade Cheese


Having on hand in the kitchen a bottle of different vinegars such as balsamic, red wine, apple cider, distilled white and rice, is plenty for a variety of homemade salad dressings and vinaigrettes.

Depending on the dressing or vinaigrette you want to maker only requires one of the vinegars above with some olive oil and other fresh ingredients.

Such as fresh herbs, sour cream, buttermilk, and even fresh fruit. among many others.

Remember, a homemade salad dressing is easy and comes together in minutes! It tastes delicious and avoids the additives in store-bought dressings.

Apple Pecan and Goat Cheese Salad with Maple Apple Dressing

3 cups romaine lettuce, chopped

1 red apple, cored and sliced thinly with skin

2 tablespoons dried cranberries

2 tablespoons pecans, cut each half pecan in half

3 tablespoons crumbled goat cheese (can also use feta or sharp white cheddar cheese)


Do you know the Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers


Maple-Apple Vinaigrette Dressing

3 tablespoons maple syrup

1 tablespoon apple cider vinegar

2 tablespoons olive oil

1/4 teaspoon salt

1//4 teaspoon ground black pepper

Add ingredients to a jar, screw on lid and shake till well combined.

In a salad bowl, add prepared vinaigrette.

Next add leafy greens, apples slices, dried cranberries, pecans and goat cheese, toss until well combined. Plate and enjoy.

Try these salads with a homemade salad dressing…

Fresh Basil Raspberry and Goat Cheese Salad

Citrus Fennel and Avocado Salad

Baja Citrus Chicken Bowl


Teriyaki Chicken With Vegetables

Teriyaki Chicken with Vegetables

Chicken Teriyaki  is a very popular Japanese food in the US.  Teriyaki in Japanese means “grilled with shine.”  Sugar in teriyaki sauce gives a shine to the food, making it not only delicious, but also looks more appetizing.

It is very simple to make teriyaki sauce, as it is a mixture of only three ingredients, soy sauce, sugar, and sake. You can also use mirin for a sweeter teriyaki. 

One of the advantages of making the sauce yourself is you can adjust the flavor the way you prefer.  Also making your own, avoids the unnecessary chemicals in store bought teriyaki sauce.

 common-japanese-cooking-ingredientsAccording to Japanese Cooking 101, this is a list of common ingredients used in Japanese cuisine:

Aburaage
Aonori
Dashi
Dried Bonito Flakes (Katsuobushi)
Dried Shiitake Mushroom
Mirin
Miso Paste
Nagaimo (Dioscorea opposita, Chinese yam)
Panko (Bread Crumbs)
Pickled Red Ginger (Benishouga)
Rice
Rice Vinegar
Roasted Seaweed (Sushi Nori)
Sake
Soy Sauce
Tonkatsu Sauce

It is not common in traditional Japanese cuisine to use garlic, though it is in Korean cooking.

Teriyaki Chicken with Vegetables

homemade Teriyaki Sauce

Teriyaki Sauce

4 tablespoons tamari sauce  (works the same as soy sauce)

4 tablespoons mirin (can use sake for a less sweeter teriyaki sauce)

2 tablespoons coconut sugar (not used in Japanese cooking, can use white sugar if you wish)

2 teaspoons arrowroot (can also use cornstarch or potato starch)

2 tablespoons water

Mix together in a small sauce pan over medium heat, the first three ingredients. In a small cup mix together the water and arrowroot. Bring the pot to a slow boil and add the arrowroot-water mixture to the boiling pot. Stir in and continue to stir until the liquid thickens. Remove from heat and set aside.

Tamari is specifically a Japanese form of soy sauce, traditionally made as a by-product of miso paste. Tamari is a gluten-free product, were as soy sauce is not.

Now let’s prepare the meat and vegetables to mix with our homemade teriyaki sauce.

vegetables cut Julienne style4  tablespoons coconut oil (or sesame oil), divided

2 inch piece of fresh ginger, grated

3 green onions, chopped

2 carrots, cut julienne style

2 celery ribs, cut julienne style

8 asparagus spires, cut into 1 to 2 inch pieces

4 chicken breasts, skinless and bones, cut into 1 inch chunks

2-3 tablespoons sesame seeds

A traditional Japanese chicken teriyaki uses chicken thighs and asparagus is not a vegetable normally used in Japanese cooking.

sauteing ginger and green onionsSauté the prepared ginger and green onions in the heated coconut oil (2 tablespoons) over medium heat in a large frying pan, until fragrant, about 5 minutes.

Next add the carrots, celery, and asparagus, and continue to stir-fry until vegetables are just tender, about 10 minutes. Set aside.

cooking chicken thigh chunks in teriyaki sauceHeat a large frying pan over medium heat with 2 tablespoons of coconut oil, and add chopped meat and cook until meat is oblique. Next add the teriyaki sauce and mix in.

mixing in sesame seedsNext mix in the sesame seeds, and add the vegetables and mix in as well.

Teriyaki Chicken with VegetablesPlate and serve over white rice.

Try theses teriyaki inspired dishes.

Teriyaki Cheesesteak Sandwich

Peach Teriyaki Buffalo Sirloins and Accompanying Side Dishes


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Roasted Chicken With Chipotle Cinnamon Orange Glaze 

Roasted Chicken With Chipotle Cinnamon Orange Glaze The Scovilla scale is the measurement of how hot or spicy a chilli pepper is. The scale was first used in 1912 and named after its inventor Wilbur Scovilla.

According to the scale chipotles are between 3,000 to 10,000 SHU (Scovilla heat units), and that means a hot chili.

The word chipotle is derived from chilpoctli an Aztec word, and is a smoked red dried jalapeño chili from Mexico.

The chili is used in Mexican prepared foods as well as Mexican-American, Tex-Mex, and prepared dishes of the southwestern parts of the US, like New Mexico (Link Here for more information about Mexican vs. Tex-Mex: What Is The Difference?).

Chipotle Cinnamon Orange Glaze Our featured recipe is an inspiration as it uses the chili to glaze the chicken. We found the recipe in Novembers issue (2014) of “Good Housekeeping.” The glaze is prepared to use while roasting a turkey.

We thought why not test it on some chicken breasts and see if our palate could endure the spice while eating the roasted poultry, and if so, it would be used to roast a turkey.

Our featured recipe is Baked Chicken With Chipotle Cinnamon Orange Glaze, and here is what you will need.

Chipotle Cinnamon Orange Glaze

1 teaspoon chipotle in adobe
Juice from 1/2 an orange
1 1/2 teaspoon raw honey
1 teaspoon extra virgin olive oil
1 to 2 garlic cloves
2 teaspoons orange zest
1/2 teaspoon powdered cinnamon
1/4 teaspoon Himalayan salt

Blend together in a blender until smooth.

This recipe was reduced down to accommodate four (4) chicken breasts. For the full recipe to roast a turkey link here: Good Housekeeping.

Now let’s glaze some chicken with that Chipotle Cinnamon Orange Glaze.

preparing chicken breastsUsing a fork or knife, poke holes all over each chicken breast. You can use breast’s with the skin on, but as you can see we have some with the skin removed.

raw chicken breast wih Chipotle Cinnamon Orange Glaze Next, spoon on some sauce or glaze and spread out over the meat. Set aside for about 30 to 40 minutes and allow the flavor of the spices to absorb in.

putting chicken breasts with Chipotle Cinnamon Orange Glaze in oven to roastPlace chicken into a 350 degree preheated oven for for 40 minutes or until internal chicken temperature is 165 degrees.

Roasted Chicken With Chipotle Cinnamon Orange Glaze on a platterPlace the roasted chicken breasts on a platter and serve with an appropriate side dish. Link Here for some suggestions.

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