Homemade Apple Sauce

I had mentioned in my last post that I had bought tons of different apples. I made apple pie with the more tart apples I had (like the granny smith and Jonathan apples). I had a ton of red and golden delicious left over that needed a recipe soon.
My boys absolutely LOVE applesauce. However we are less than impressed with the high price tag that comes with it.
I found a really good recipe that was easy and delicious (how can a recipe for apple sauce be hard, right?)
This recipe cuts out a lot of the sugar sometimes called for, and has a delightfully cinnamon-y flavor.
I betcha this recipe would taste wonderful if you added a couple of pears! or just use pears instead of apples.

I can't say it enough that Cinnamon might be my favorite fall smell!

We have been enjoying the wonderfully cool weather, we've enjoyed some really beautiful walks. while my boys were running through the woods, I noticed the slight sound of crunching leaves under their "little" feet.
Oh be still my heart! It is fall!!! excited does not describe it lol

I hope you are experiencing beautiful weather and walks ;-)

What recipes do you use for apple sauce?


Homemade Apple Sauce:

Serves 8

Ingredients:

• 8 Apples peeled, cored and chopped
• 1 1/2 cup Water
• 1/2 cup White Sugar
• 1 tsp ground cinnamon 

Directions:

1. In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. 
2. Allow to cool, then mash with a fork or potato masher.

Recipe adapted from allrecipes

Holiday snacks-Peppermint kiss pretzels

Cute, Easy-Peasy and yummo! all wins in my book! 

These are easy yet very addictive little snacks, don't forget colorful too! 

I bought the butter snaps 

1. Place the pretzels on a cookie sheet and heat the oven to 350
2. Place one peppermint kiss in the middle of each pretzel
3. Place in the preheated oven for 5min  (keep an eye on it, you want to chocolate to melt but not burn) 
4. Take the cookie sheet out and let cool slightly (not too long) 
5. Top each pretzel kiss with a red or green M&M 
6. Let stand to cool 
7. Place in an airtight container until ready to serve
8. Enjoy!

Healthy Homemade Chips With Sea Salt

Crunchy goodness!

Boredom has struck again...either that or pure laziness lol
I found myself craving some good ol plain salted chips. I don''t usually have chips in the house and it doesn't show its face on my shopping list very often. which means I need to get off my lazy behind and drag three sleepy whinny kids to the store...yeah NOT happening!

*** random complaint break***

for you moms with two or more kids...doesn't it just bother you that the stores only offer carts with one seat (maybe two seats, but you will have to fight the other  moms greedily eyeing it...to the death if you must...good luck with that!) they should come up with a better way for moms with three kids under three to drag there them around.

***end of random complaint break***

For those of you who've never experienced an overtired  hungry two year old in a over-crowded-no-lanes-open Walmart, let me illuminate it for you. It's as if that sweet contained cherub of yours becomes a possessed and  uncontrolled mess of "I want...I want...I want..." followed by ear shattering screams and nerve wracking whines. Its definitely not a scene for the faint of heart!
And so I'm sure you fully understand the reason of my apprehension of taking three of such cherubs with me, just for a measly bag of unwanted calories. So like every other time, I decided to make my own chips.
this technique was very interesting and fun but extremely time consuming. I definitely won't be making homemade chips by the bag! 
All that was needed really was a golden potato, sea salt or other spices based on your own preference, paper towels, olive oil and a microwave. 
These were VERY addicting! I only wish I could make more in one go. the moment they came out of the microwave I was holding back on popping them in my mouth!
Try them just for fun! ;-)

Pointers I found useful:

• I didn't use the bag I just dunked the potato chips in the oil on the plate and made sure both sides were covered.
•  I used extra virgin olive oil .
• Overlapping chips is not recommened, as they tend to be slightly "chewy" in the end compared to keeping them seperated. 
• For toppings I used seasalt, you can use onion powder,  cayenne or squeeze fresh lime juice with the olive oil in the plate before dunking the potatoes, and then seasoned with seasalt and just a little kool-aid lemonade powder mix. (the kind without sugar added) The powder mix has citric acid in it which really gave the salty lime chips a nice zing! 
• Always watch the plate in the microwave, it only takes sec. for the chips to burn.
• I used my kitchenaid mandoline to slice the potatoes, the thinner the crispier and the quicker they cook. but try to keep the slices similar in size.
• use any spices you would like, spice blends work well...experiment!
• Why not trying this with beets and sweet potato? I haven't tried it but it seems doable ;-) Here's a recipe from Giada de Laurentiis, but it involves frying the chips. but sounds good nonetheless. 

The perfect chip, crunchy and slightly browned in the middle

The NOT perfect chip, this was only 1-2 seconds after the last picture, that's how fast they burn!

Homemade Potato Chips

Ingredients

• 1 tablespoon vegetable oil
• 1 potato, sliced paper thin (peel optional)
• 1/2 teaspoon salt, or to taste

Directions

1. Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat. (or do it the messy way as mentioned above )
2. Coat a large dinner plate lightly with olive oil or cooking spray. Arrange potato slices in a single layer on the dish.
3. Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Make sure you continue to watch the chips as they brown fast. 
4. Remove chips from plate, and toss with salt (or other seasonings as mentioned above). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.