Thursday, November 21, 2013

Friday, November 15, 2013

Cook’s Corner: My Homemade Cinnamon Applesauce!

My Homemade Cinnamon Applesauce

Apples in the hot tub for cinnamon  applesauce                                        

Photo: © 2013 Anthony Sepe.  All Rights Reserved

.Made Applesauce for mom-Nov 6, 2013-IMG_20131106_183451_781

Photo: © 2013 Anthony Sepe. All Rights Reserved.



Hi Everyone,
Here's some homemade applesauce! It is so good, and here's what I did.


3 # McIntosh Apples, cored

100% Orange Juice (not from concentrate, no pulp)

Ground Cinnamon Spice (per tolerance)

Pumpkin Pie Spice (per tolerance)



1.  Cored apples and placed them (with the skin on) in a deep pot on the stove.  (Leaving the skins on gives the applesauce a nice tinge of the red color and fiber.)

2.  Poured pure 100% orange juice (not from concentrate, no pulp) over the apples to just cover them. Brought the apples to a boil; turned down the heat to low until soft.

3.  Added: ground cinnamon and pumpkin pie spice, and stirred well.

4.  Removed from heat. Poured into blender and pulsed about 10-12 times, until the skins were blenderized and applesauce was smooth.

5.  Poured into serving dish and served warm.   Enjoy!

Hope you try it!   -Anthony 

Monday, November 11, 2013

Applebee’s Provides Veterans Free Meal Today



Monday, November 11, 2013

Applebee’s Provides Veterans Free Meal Today

Thank you for your service. What a beautiful world we live in because of your service and your sacrifice!

1254685035B7HGZ6_thumb Who says that there’s no such thing as a free lunch—or even a free dinner? Today, Applebee’s Neighborhood Grill and Bar Restaurants around the country are offering a free meal for veterans and military active-duty personnel.

With many years of this kind of promotion and with that in mind, restaurants are in “all-hands-on-deck” mode. The restaurants have been completely decorated in patriotic themes, and all staff will be wearing read, white and blue.

1178380886oTczxd_thumb To qualify for the free meal, customers must bring military identification, such as a Uniform Services Identification Card, Uniform Services Retired Identification Card, current leave and earnings statement, veterans’ organization card, a photograph in uniform, a DD214 form, a commendation. Or, just wear their uniforms.

Sunday, November 10, 2013

Healthy Buffalo Chicken Pizza Recipe From Liz Weiss, RD


Healthy Buffalo Chicken Pizza Recipe

Registered Dietitian Liz Weiss combines pizza and buffalo chicken for a unique, tasty treat.




Saturday, November 9, 2013

Pumpkin Cheesecake



The Cheesecake Factory Pumpkin Cheesecake





  • Prep Time: 40 mins
  • Total Time: 1 hrs 44 mins
  • Servings: 8


    • 1 1/2 cups graham cracker crumbs
    • 5 tablespoons butter, melted
    • 1 cup sugar, plus
    • 1 tablespoon sugar
    • 3 (8 ounce) packages cream cheese
    • 1 teaspoon vanilla
    • 1 cup canned pumpkin
    • 3 eggs
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon allspice
    • whipped cream


  1. Preheat oven to 350 degrees F.
  2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
  3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
  4. Keep it crumbly.
  5. Put foil partway up the outside part of an 8-inch springform pan.
  6. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
  7. You don't want the crust to form all of the way up the back of each slice of cheesecake.
  8. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
  9. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
  10. Mix with an electric mixer until smooth.
  11. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
  12. Pour the filling into the pan.
  13. Bake for 60-70 minutes.


Additional Directions

  1. The top will turn a bit darker at this point.
  2. Remove from the oven and allow the cheesecake to cool.
  3. When the cheesecake has come to room temperature, put it into the refrigerator.
  4. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
  5. Serve with a generous portion of whipped cream on top.
  6. Enjoy!
Nutrition Facts

Serving Size: 1 (186 g)

Servings Per Recipe: 8

Amount Per Serving
% Daily Value
Calories 564.1
Calories from Fat 358
Amount Per Serving
% Daily Value
Total Fat 39.8g
Saturated Fat 21.8g
Cholesterol 182.5mg
Sugars 35.3 g
Sodium 512.8mg
Total Carbohydrate 45.0g
Dietary Fiber 1.4g
Sugars 35.3 g
Protein 8.9g

Source: Cheesecake Factory