Homemade Organic Apple Crisp

Here’s What You’ll Need:

  • 4 organic apples (I used a mixture of tart and sweet), rinsed, cored and thinly sliced
  • 1 Tbsp. organic 100% lemon juice
  • 2 Tbsp. unchlorinated and unflouridated water
  • 1 tsp. organic ground cinnamon
  • 1 cup organic rolled oats
  • 1 cup organic unbleached white flour
  • 2 Tbsp. organic brown sugar
  • 2 Tbsp. organic white sugar
  • 3-4 Tbsp. organic pasture butter, softened; OR organic coconut oil (for vegan option)
  • 1 pinch Real Salt

Here’s How I do it:

  1. Preheat oven to 350° Fahrenheit.
  2. Mix the water and lemon juice together in a small bowl, dip the sliced apples into it to stop them from browning, if desired.
  3. Arrange the sliced apples in the bottom of a 6-cup casserole dish; Sprinkle with cinnamon.
  4. In a medium mixing bowl, add oats, softened butter or coconut oil, pinch of salt and both sugars; Stir with spoon or use your hands until well blended.
  5. Press the oat mixture on top of the apples in the casserole; Make sure that it’s flattened on the top of the casserole.
  6. Bake for 30-45 minutes, or until the top is golden brown.
  7. Enjoy!

 

Homemade Organic Apple Cinnamon Muffins with Streusel

For the Muffins:

Here’s What You’ll Need:

  • 7 Tbsp. [1 stick minus 1 Tbsp.] organic pasture butter, at room temperature
  • 3/4 cup organic cane sugar
  • 2 large organic pasture eggs
  • 2 1/4 cups organic unbleached white flour, PLUS 2 Tbsp. for dusting shredded apple
  • 4 tsp. Homemade Baking Powder
  • 1/2 tsp. Real Salt
  • 1 cup grass-fed organic whole milk
  • 1-1/2 tsp. Homemade Organic Vanilla Extract
  • 1-1/2 cups shredded organic tart apples (such as organic Granny Smith)
  • 1-2 tsp. organic 100% lemon juice

Here’s How I do it:

  1. Preheat the oven to 375° Fahrenheit.
  2. In the bowl of an electric mixer on medium speed, cream together the butter and sugar until light and fluffy.
  3. Core each apple, then shred and combine with lemon juice; Set aside.
  4. Once the butter and sugar are creamed, add each egg into the electric mixer separately and mix well in between.
  5. In a separate mixing bowl, stir the flour, salt and baking powder together.
  6. Add the dry ingredients to the wet ingredients in two segments, alternating with the milk and vanilla.
  7. Stir until just evenly moistened.  The batter will be slightly lumpy.
  8. Combine the shredded apple and 2 Tbsp. flour until well coated.
  9. Using a large spatula, fold in the shredded apples until just evenly distributed, no more than a few strokes.  Take care not to break up the fruit.  Do not overmix.
  10. Spoon the batter into each muffin cup, filling it level with the cup.
  11. Bake for about 12 minutes.
  12. Remove from the oven.
  13. Sprinkle each muffin with streusel.
  14. Place back into the oven and bake until golden, dry and springy to the touch, approximately an additional 8 – 13 minutes.  A toothpick inserted to the center of the muffin should come out clean.
  15. Place the muffins on a wire rack to cool for 5 minutes.  Serve warm or at room temperature.
  16. Enjoy!

For the Streusel:

  • 1/2 cup organic unbleached white flour
  • 2 Tbsp. organic cane sugar
  • 2 Tbsp. organic light brown sugar, packed
  • 1/4 tsp. organic ground cinnamon
  • 2 Tbsp. organic pastured butter, cut into small pieces

Here’s How I do it:

  1. Mix together the flour, sugar, light brown sugar, and cinnamon in a small mixing bowl.
  2. Using a pastry cutter or your fingers, cut the butter into the mixture just until coarse crumbs form.

Homemade Organic Baked Macaroni and Cheese

Here’s What You’ll Need:

Here’s How I do it:

To Cook Macaroni:

  1. Preheat the oven to 350° Fahrenheit.
  2. Bring 2 quarts of unchlorinated and unfluoridated water to a boil along with a pinch of salt.
  3. Add the macaroni to the water and cook until just under al dente, approximately 3-1/2 to 4 minutes; Strain, and top with a little bit of butter or organic extra-virgin olive oil to keep them from sticking.

To Make Cheese Sauce:

  1. In a medium chef’s saucepan, melt 3 Tbsp. butter over medium-high heat; Add 3 Tbsp. flour, yellow mustard, salt, and pepper; Stir until well combined, then cook for a minute.
  2. Add the milk to the butter mixture 1 cup at a time; Whisk in-between adding the milk to ensure that the sauce remains smooth.
  3. Once the mixture has thickened, begin adding cheeses one half-handful at a time; Stir in-between additions to keep the sauce smooth.

To Assemble Casserole:

  1. Place the cooked macaroni into an 8″ X 8″ casserole dish.
  2. Pour the cheese sauce on top of the macaroni and stir until well combined.
  3. Sprinkle the seasoned breadcrumb mixture on top of the casserole.
  4. Bake at 350° Fahrenheit for 35 minutes, or until the mixture is bubbling at the sides, the breadcrumbs are lightly browned and the cheese is melted on top.
  5. Enjoy!

Homemade Organic Copycat Kraft Fresh Take Twice Baked Potatoes

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat oven to 400° Fahrenheit.
  2. Take 1/4 cup of breadcrumb mixture and set aside in a small bowl; Combine the remainder of the breadcrumb mixture and cheese mixture in a medium bowl and set aside.
  3. Rinse potatoes thoroughly in cold water.
  4. Place the potatoes directly onto the oven rack.
  5. Bake potatoes at 400° Fahrenheit for 1 hour; Remove from oven and set temperature to 375° Fahrenheit.
  6. Carefully cut the potatoes in half while trying not to rip the skin.
  7. Scoop the insides of the potato out and place it into a medium mixing bowl.
  8. Place the butter, milk, sour cream and Fresh Take mixture (not the saved breadcrumbs, leave those to the side for now) into a large mixing bowl and stir well to thoroughly combine.
  9. Carefully scoop the mashed potato mixture back into the formed shells.
  10. Top with remaining breadcrumb mixture.
  11. Bake for 20 minutes, or until heated through.
  12. Enjoy!

Homemade Organic Hearty Vegetable Frittata

Here’s What You’ll Need:

  • 3 Tbsp. organic extra-virgin olive oil
  • 2 medium organic Idaho potatoes, rinsed and diced small
  • 3/4 cup diced organic yellow onion
  • 3/4 cup diced organic bell pepper
  • 6 organic pasture eggs
  • 1 tsp. Homemade Organic Garlic Paste
  • 1 tsp. Real Salt
  • 1/2 tsp. organic dried oregano
  • 1/8 to 1/4 tsp. organic cayenne pepper
  • 1/4 cup shredded organic Colby cheese
  • 1/4 cup grated organic Parmigiano Reggiano cheese

Here’s How I do it:

  1. Preheat the oven to 375° Fahrenheit.
  2. In an ovenproof skillet (such as an all-stainless-steel skillet), heat the oil over medium heat until warm and bubbly.
  3. Add the potatoes to the skillet and stir to coat thoroughly with the oil, then cook until the potatoes are lightly browned, approximately 15 to 20 minutes; Remove the potatoes from the pan and set aside.
  4. To the same skillet, add the onion and bell pepper; Saute until tender, approximately 5-6 minutes; Add the potatoes and saute until heated through, approximately 5 minutes.
  5. Beat the eggs with the salt, pepper, oregano, and cayenne; Pour the egg mixture on top of the cooked vegetable mixture.
  6. Place the skillet into the oven and bake for 20 minutes, or until the cheeses are a light golden brown.

Homemade Organic Slow Cooker Apple Cider

Here’s What You’ll Need:

  • 1 gallon organic unfiltered apple juice
  • 1 Tbsp. organic mulling spices (two small spice bags)

Here’s How I do it:

  1. Pour the apple cider into a slow cooker along with the mulling spices.
  2. Cook on low for 8-12 hours, or until desired color is reached; I prefer it a darker brown.
  3. Drink warm out of the slow cooker, or chill and serve later.
  4. Enjoy!

Homemade Organic Tropical Delight Jello

Here’s What You’ll Need:

  • 1 recipe Homemade Organic Vanilla Cream Jello (do not make ahead)
  • 3 Tbsp grass-fed organic beef gelatin
  • 1 cup cold sparkling mineral water (such as Mountain Valley)
  • 1 cup raw organic pineapple juice
  • 1/4 cup organic cane sugar (optional)
  • 1 organic banana, sliced
  • 1/4 cup diced mango (frozen or fresh)
  • 3-4 organic strawberries, sliced

Here’s How I do it:

  • Prepare the Homemade Organic Vanilla Cream Jello and place into a 6 cup mold/dish, or individual molds; Chill until half-set, approximately 30 to 36 minutes (it will take less time for individual molds).
  • Warm the pineapple juice with the mango pieces to just under boiling; Strain the mango pieces and set aside.
  • Mix the cold sparkling water with the gelatin and allow to stand for 5 minutes.
  • Transfer the gelatin mixture to a small mixing bowl; Add the sugar and pineapple juice, stirring until well blended.
  • Arrange the fruit pieces on top of the half-set vanilla jello.
  • Pour the pineapple jello mixture on top.
  • Place jello into the fridge and chill for at least 4 hours.
  • Enjoy!