Get a large selection of apples, they can vary in kind. I prefer Macintosh apples but they are only in season during the fall and hard to find out here in Arizona. I can every now and then and they aren’t cheap. So sometimes it’s good to get a mixture of many apples, saves in money and really adds a good taste.

I use my Apple Slicer to make things much easier.

And just push down and it will keep the core separate. Works wonders for $1.99.

Boil water in a large pot. Add as many apples as you wish, however I warn you that to make a decent amount you need about a dozen of apples. It’s worth to make extra as you just store it in the fridge. Is great to send with the kids to school for lunch.

Once they are soft, drain and place back in pot. Mix up well, I use my Braun Hand Blender and still leave some chunks in it. I add cinnamon across the top and mix that up well. Then you are ready to serve. Is delicious with a nice pork loin or shoulder.

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Cinnamon Applesauce

Chilled eggs are much easier to peel, so make sure they are completely cooled.

The perfect hard boiled egg has a tender white, and a yolk properly set. there is not the faintest darkening of yolk where the white encircles it (a chemical reaction caused by too much heat in the cooking process). Eggs cooked this way can also be peeled neatly.

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The Perfect Hard Boiled Egg

4 slices of cooked bacon cut into small pieces
1 large can of Bush’s Baked Beans
1 regular size can of black beans
1/2 green bell pepper chopped
1/2 onion chopped
1/3 c packed brown sugar
3 garlic cloves minced
Hot peppers of your choice (I do a mixture of cayenne, jalapeno, and red hot cherry peppers)
Ketchup
Spicy mustard
Salt & Pepper
1/2 cup BBQ Sauce

Mix together in iron skillet and place on grill on INDIRECT heat for about an hour. After thickened and bubbly, remove and let sit 10-15 minutes. Mix together and yummy! This is perfectly fine to store for leftovers … tastes just as good reheated.

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Baked Beans on the Grill

I use this in my turkeys, roasted chickens, and just as a side. If you want it as a side dish, cook at 450 degrees for about 10 minutes or until the top is a little crunchy.

Saute celery, onions and pepper in butter until tender. Stir in sage and salt and pepper.

In mixing bowl pour mixture over croutons and stir. Gradually add water and stir. You do not want it to be too wet, so go slow on the water and stir well in between, you’ll be surprised how much water a crouton can soak.

Stuff into bird or spray glass pie pan (works the best) and bake at 450 degrees.

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MMMM… Stuffing