Fresh Homemade Applesauce in a Flash...

It's apple pickin' time and that means fresh apple pies, fresh apple crisp...fresh anything with apples.  Our favorite thing to make when it's apple pickin' time is applesauce.  It's so easy to do and if you have a couple of the nifty kitchen gadgets shown below it will make it even easier.  It's pretty fast too!  I normally buy a 1/2 bushel of apples to make applesauce.  You can use whatever variety of apples you choose for applesauce.  The orchards usually have suggestions on the best varieties of apples for making sauce.

The first gadget you will need is a food mill...

The next handy gadget is this apple slicer from Pampered Chef.  I love it and it makes this process go by in a snap!  Notice I didn't bother to peel the apple?  This is one step, that I skip because I don't see the point.  I think it's personal preference, so do what you want!  Some people don't even remove the core.

Next, place the sliced apples in about a cup and a half of water, depending on the size of your pan.  I like for the water to cover about a 1/2 inch of the the bottom of the pan.  I put about 7 medium sized apples in this pan.

Cook the apples until they are very soft and the skin is falling off.  Then put them in your food mill...

 Turn the handle of the apple masher until the sauce stops coming out the bottom holes.  The holes start to get plugged with all the "extra" stuff starts to fill up the holes, so you will have to turn the handle counter clockwise every once in a while..

Add sugar and cinnamon (optional) to taste (I usually begin with 1/2 Cup sugar and 1 Tablespoon cinnamon) stir,  and your applesauce is either ready to freeze or eat.  If freezing, place desired amount into quart sized freezer bags.  

Freezer Applesauce

Ingredients

• 1/2 Bushel Apples
• water
• sugar
• cinnamon (optional)

Cooking Directions

1. Core apples and place in pan. Add enough water to make 1/2 inch of water in bottom of pan.
2. Cook until soft and skin begins to fall off.
3. Place cooked apples in food mill.
4. Turn handle clockwise until all the sauce from the apples is in the bowl. Turn handle counter clockwise every once in a while to clear holes.
5. Season to taste with sugar and cinnamon, if using. I usually begin with about a 1/2 cup of sugar and 1 Tablespoon cinnamon. Stir to combine.
6. The applesauce is now ready to eat or freeze. If freezing, place desired amount in quart size freezer bags.

Classic Buffalo Chicken Dip...

I love appetizers!  In fact, I could make a meal out of them and sometimes when I eat at a restaurant, I will order off the appetizer menu for my actual meal....unless they have pizza!    I recently made this for a family get -together that took place pool side.  I use the term 'recently' lightly because it was about a month and a half ago!  This was a big hit.  The best part, it was made in the crockpot!  I have always loved cooking in my crockpot, but since my crockpot menu has grown from only roast, potatoes and carrots in the last year or so, I love it even more!

So, I highly recommend this delicious appetizer for your next party.  Your guests will love it and will probably ask for the recipe.;)  The recipe came from Gooseberry Patch's new cookbook Slow-Cooker Fall Favorites- .

Classic Buffalo Chicken Dip

Ingredients

• 2 10oz. cans chicken, drained
• 2 8 oz. packages cream cheese, softened
• 3/4 Cup cayenne hot pepper sauce
• 1 Cup ranch salad dressing
• 2 Cup shredded cheddar cheese, divided

Cooking Directions

1. Combine chicken, cream cheese, hot sauce, salad dressing, and one cup cheddar cheese in slow cooker.
2. Cover and cook, stirring occasionally, on high setting for about one hour, or until cheeses are melted.
3. Turn heat to low setting;stir in remaining cheddar cheese until melted.
4. Serve with baguette slices, or tostitoes for dipping.