Apple Salsa

{Recipe} Apple Salsa by

Tonight I’m making a chili and cinnamon rubbed port tenderloin for dinner… and I’m topping it off with apple salsa. Yup… that’s right. Salsa! But… not just any salsa… this salsa is borderline dessert like. It’s sweet, spicy and FULL of damn good flavor! (OMG did JC just swear? Yeah dude, this salsa is THAT good!)

Not only is this apple salsa excellent with a spoon straight from the bowl, but you could use it on top of so many things.  Pork, chicken, homemade tortilla chips.  The possibilities are endless.  The picture below is the apple salsa over a pork tenderloin… which is what we had for dinner tonight! YUM! My hubby even topped his brown rice with it.

Pork Tenderloin topped with Apple Salsa by

And… the best thing about this recipe… it’s fool proof.  Making salsa isn’t an “exact” kinda thing.  Half of this, a pinch of that.  Ya know, whatever works.  If it tastes good to you… then go with it!


UPDATE:  After I posted this I had several people ask me about the chili & cinnamon rub for the tenderloin.  It’s so super simple and easy that I thought I’d add it to the post!

Pork Tenderloin with Chili & Cinnamon Rub:

  • Whisk together in a rectangle baking dish 2 Tbsp of olive oil, 3 cloves of garlic thru the press, salt/pepper to taste, chili powder and cinnamon (start with 1/2 a tsp and go from there… if you want more/less of each then go for it!).
  • Place the tenderloin in the mixture and roll it around until completely coated. Use your hands to rub and press the mixture onto the tenderloin. Let it marinate for 30 minutes.
  • In a hot pan, sere tenderloin on each side. Place back in the baking dish and bake 18-22 minutes at 350 F degrees until done.
  • Remove from the oven and let sit for a few minutes covered with foil before slicing.
  • Drizzle the remaining pan juices over the sliced tenderloin then top with Apple Salsa!
Apple Salsa
Prep time
Total time
Serves: About 4 cups of Apple Salsa
  • 2 large Honeycrisp apples, diced or finely chopped
  • ½ large red bell pepper, diced or finely chopped
  • 1 medium red onion, diced or finely chopped
  • 40g cilantro, diced or finely chopped (about ½ cup after cut)
  • the juice of two limes, freshly squeezed
  • zest of 1 lime
  • 1-2 Tbsp honey
  • light dusting of chili powder (more if you like spicy!)
  • salt/pepper, to taste
  1. Combine the apples, bell pepper, onion and lime zest in a large bowl.
  2. Pour freshly squeezed lime juice & squeeze the honey over the mixture and mix until coated.
  3. Add alt and pepper to taste.
  4. Add a light dusting of chili powder to taste. Fold to incorporate into salsa.
  5. Fold in the chopped cilantro.
  6. Cover and chill for 30-60 minutes.
  7. Serve immediately.
I used my Pampered Chef food chopper to dice/chop everything. I like the uneven look it creates.

Recipe adapted from: Multiply Delicious

Homemade Cranberry Sauce

I’ve never been a fan of canned cranberries… I guess maybe because I’m a purist.  If I can make it myself with fresh ingredients, I’ll do it!  Thanksgiving cranberry sauce is no exception.

I know, I know… the canned, jellied stuff is a time honored tradition in many homes, but really… once you’ve made this sauce you’ll never go back to the canned stuff!

This sauce is very simple in the ingredients.  If you don’t have cranberry with lime juice, you could use apple or orange juice.  You could even use the zest of lemon or lime!  Really, the possibilities are endless!


Recipe inspired by: The Pioneer Woman

5 from 1 reviews
Homemade Cranberry Sauce
Prep time
Cook time
Sweet, tart, fresh cranberry sauce perfect for Thanksgiving and turkey!
Serves: Approx. 3½ cups
  • 500g (about 17.5oz) of fresh cranberries
  • 1⅓ cup cranberry with lime juice
  • 12oz maple syrup (not pancake syrup, the real stuff!)
  • 1 large orange, zested and juiced
  • ¼ cup of fresh squeezed orange juice
  • ¼ tsp salt
  • 1 Tbsp corn starch
  1. Rinse the cranberries and remove any that are bruised or damaged.
  2. In a large pot, combine the berries, cranberry juice, syrup, orange zest & juice, and the salt.
  3. Bring to a boil over medium-high heat, stirring gently.
  4. Once it boils, reduce to medium and simmer until it thickens, about 10-15 minutes, stirring occasionally. Add the corn starch and gently stir in. NOTE: Do not over stir, you want the cranberries to break down on their own and some remain whole... over stirring will break the berries down into mush.
  5. Allow to cool completely and store in the refrigerator until ready to use.


Onionlove: Oktoberfest Bier Batter Onion Rings with Dipping Sauce

Onion rings?  WTF? That’s not a cupcake or cake or a cookie!  You’re right!! It’s not!! BUT…. It is #OnionLove month with my BlogHop group and I’ve been dying to test out a recipe for a Bloomin Onion at home.

Unfortunately, I don’t have a deep fryer and I wasn’t about to run out and buy a Fry Daddy just to make this onion.  Cause, let’s be honest here… I’d start deep frying everything and that’d be bad for my waist line.  I mean, realllllly bad.

So… Onion rings instead.  Easier to control the heat in the oil and just as delicious!

The batter for the onions is really quite simple… and genius actually.  The key ingredients… beer and pancake batter! Yup… who knew that pancake mix would make THE BEST batter for these onion rings!

The beer I used, well… since I’m here in Germany and Oktoberfest is right around the corner, I used the seasonal Oktoberfest Bier by Paulaner.  If you’re not familiar with Paulaner, it’s the largest brewery in Munich, Germany… and it’s DELICIOUS.  It added a rich dimension to the batter and was really quite delicious to finish off after I added what I needed to the recipe.  hehe (PS… any lager would work for this recipe if your store doesn’t carry Paulaner.)


Oktoberfest Bier Batter Onion Rings with Dipping Sauce
Prep time
Total time
Serves: 30-40 onion rings
Onion Rings
  • 1-2 quarts vegetable oil
  • 2 large yellow or sweet onions, sliced & separated
  • 1 6.75oz package Buttermilk Pancake Mix
  • 1 tsp garlic powder
  • 1 Tbsp onion powder
  • 1 tsp seasoning salt
  • cracked black pepper to taste
  • ¼ tsp chili powder (more if you want more heat!)
  • ¼ cup Paulaner Oktoberfest Bier (or whatever lager you have on hand)
Dipping Sauce
  • ⅔ cup 1000 Island dressing
  • 2 Tbsp horseradish (the spreadable kind in a jar)
  • 1 tsp chili powder (more if you want more heat)
  • ½ tsp cracked black pepper
Onion Rings
  1. Cut onion into ¼ inch slices. Separate slices into rings. Season with cracked black pepper.
  2. Heat about 1½-2 quarts of vegetable oil in a large pot. You want the oil hot, but not smoking.
  3. In a large bowl, whisk together the pancake mix and all the seasonings.
  4. Whisk enough beer until you get a batter thin enough to coat the onion rings yet still be able to tap off the excess.
  5. Using tongs, dunk each onion ring into the cake batter. Tap off excess.
  6. Submerge onion rings in hot oil. Cook until edges begin to brown (about 10-15 seconds), flip and cook another 5 seconds. Remove immediately and place on a paper towel lined plate. NOTE: Do not over crowd the pan, cook 4-5 rings at a time, depending on how big your pot is. You don't want them touching while they cook.
  7. Serve immediately with dipping sauce.
Dipping sauce
  1. In a small bowl, whisk together all the 1000 Island, horseradish, chili powder and pepper.
  2. Serve in a bowl with the onion rings.

Please be sure to check out what my fabulous co-hosts are bringing to the table:

T.R. – No One Likes Crumbley CookiesTwitterPinterest
Betsy – JavaCupcakeTwitterPinterest

Have an awesome onion recipe? Add it here:

Vegan Black Bean & Corn Salsa

A few months ago I was asked by a bloggy friend of mine, Rika at Vegan Miam,  to write a guest blog post for her on her vegan blog.  Hmmmm, I’m a baker.  Nothing I do is vegan.  But, then I realized that I do more than bake… I cook all the time for my family!  Yes, this should be easy!

So, I began thinking about all the things I’d been cooking for my family recently… then it hit me… the perfect recipe!  We were headed to a friends for a dinner party and we were bringing the salsa, homemade of course.  PERFECT!  I’ll photograph the recipe and write it up for my guest blog post!

This black bean & corn salsa is really so easy to make… just chop chop chop up some veggies, open a few cans and WA-LA…. salsa!

So, go check out Vegan Miam and my post for Vegan Black Bean & Corn Salsa!  You’ll find lots of great pictures and the recipe for this delicious vegan snack!

Peanut Butter Cheese Ball

At my baby shower yesterday, not only did I make the cupcakes… but I also brought two of my favorite dips.  Since I only took a picture of one of them… that’s the recipe you get! HA!

Imagine… peanut butter, cream cheese, and sugar… with pb and chocolate chips… rolling around in your mouth.  Seriously… my daughter, she took spoonfulls of this ball, didn’t even need crackers!

The only downside to this ball is that it really needs to sit overnight in the freezer to set up perfectly… so you have to make it a day ahead.  No biggie though, one less thing for you to do the day you party down with this ball!


Peanut Butter Cheese Ball

8oz cream cheese, room temperature
1 cup creamy peanut butter
1 1/2 cups powdered sugar
3 tbsp packed brown sugar
1 tsp vanilla

approx 3/4 cup milk chocolate chips
approx 3/4 cup peanut butter chips

Nilla Wafers and Cinnamon Graham Crackers

Wax paper

  1. Cream together the cream cheese and peanut butter.
  2. Add the sugars and vanilla and mix until smooth.  NOTE:  If it seems a little sticky still, add a bit more powdered sugar until it firms up.
  3. Place mixture onto a large sheet of wax paper and form into a ball.  Fold the sides of the wax paper to cover the ball and place in freezer for 90 minutes to set it’s shape.
  4. After the 90 minutes, mix the pb and choc chips together on a plate. Remove the ball from the freezer and press the chips into the side of the ball until it’s covered.
  5. Place the ball on plate you will be serving it on, cover and freeze 4-5 hours (AT LEAST) or over night.
  6. Remove from 20-30 minutes before you want your guests to enjoy it.  Serve with Nilla Wafers, Cinnamon Graham Crackers or whatever other kind of cookie, cracker you want! YUM!

Tomato & Basil Bruschetta

Last week a new friend of mine mentioned that she was going to be making bruschetta.  It has been on my  mind ever since.  Several years back, my sister first introduced me to this delicious appetizer and I’ve loved it ever since.  I mean really, how can you not love tomato, garlic and basil?  YUM!

Since I didn’t have my sisters recipe, I decided to just wing it and throw things together in a bowl until it tasted perfect! What I came up with…. SO GOOD!

Tomato & Basil Bruschetta
1 baguette, cut into 1/2in slices, drizzled with olive oil and toasted

8-10 vine ripe or Roma tomatoes, diced (I used a mix of both for this, but use what you have)
4 large cloves of garlic, minced or thru your garlic press (I used my press)
20 basil leaves, give or take, chopped (mine were relatively small, I used enough so that each bite would have a piece or two in it)
Salt/pepper to taste
2-3 tbsp olive oil
3-4 tsp balsamic vinegar (add more if you like!)

fresh grated Parmesan cheese (optional – I didn’t have any this time, but it makes the perfect topper!)

  1. Dice tomatoes and place in a large bowl.
  2. Add the garlic and basil.  Mix until combined.
  3. Salt and pepper to taste.
  4. Drizzle olive oil and balsamic vinegar over the mixture.  Stir until combined.
  5. Cover and place in refrigerator for 2-3 hours or overnight.
  6. Check mixture to see if it needs more salt/pepper of vinegar.  Add if necessary.
  7. Prepare baguette by slicing, drizzling with oil and toasting (both sides) on a cookie sheet in the oven on broil.
  8. Let the bread cool then spoon on the tomato mixture.  Use a slotted spoon so not too much liquid gets on the bread, we don’t want mushy bruschetta.
  9. Top with fresh grated Parmesan cheese.