4 Ribeye (rib) pork chops, bone-in, about 3/4-inch thick
Salt and pepper
3 tablespoons butter, divided
2 apples, peeled (optional), cored and thinly sliced
1 large white onion, halved and thinly sliced
2 tablespoons packed brown sugar
2 teaspoons ground cinnamon
Pinch ground cayenne pepper
2/3 cup apple cider
1/3 cup heavy cream


Generously season the chops with salt and pepper on both sides. Set aside.

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Immediately add the pork chops and cook until brown, about 3 minutes per side. Transfer to a plate and set aside. Let chops rest for 3 minutes.

Return the skillet to medium-high heat and melt 1 tablespoon of butter. Immediately add the apples and onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the brown sugar, cinnamon and cayenne. Stir in the apple cider and cream. Add the pork chops, nestling them into the liquid, and cook until the internal temperature of the pork reaches between 145 degrees F. (medium rare), with a 3-minute rest, and 160 degrees F. (medium), 3 to 4 minutes per side.

Serve the chops with the apple mixture spooned on top

Recipe & Image From Gimme Some Oven



3 quarts peeled, cored apples
2 1/4 c. sugar, more or less to taste
1/4 tsp. salt
1 1/2 tsp. ground cinnamon
1/8 tsp. ground cloves


Peel, core, finely chop and measure apples. Mix apples with remaining ingredients and fill crock pot. Cover and cook on high for 1-2 hours, reduce heat to low and continue to cook 9-11 hours, stir occasionally (Apple Butter will reduce by about half in the crock pot).

Remove lid, use hand blender to puree until smooth. Leave lid off crock pot and continue to cook to desired consistency, stirring occasionally. Cool and refrigerate or freeze until ready to use. Makes approximately 5 cups

Recipe and Image From Tried and Tasty



1 c  instant oats (measured correctly)
¾ c  whole wheat flour (measured correctly)
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
⅛ tsp salt
2 tbsp coconut oil or unsalted butter, melted
1 large egg, room temperature
1 tsp vanilla extract
½ c  agave
1 c finely diced red apple (about 1 medium)


Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in the apple. Chill for 30 minutes.
Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.

Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 13-15 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

Notes: It’s extremely important to measure both the oats and flour correctly using the spoon-and-level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy.

Recipe and Image from Amy's Healthy Baking



3 cups rolled oats or old fashioned oats

½ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

1 teaspoon baking powder

¼ teaspoon salt

2 large eggs (I use 2 tablespoons of flaxseed meal instead, as I have a lot of vegan friends)

¼ cup pure maple syrup

1/2 cup apple sauce

2 teaspoons pure vanilla extract

1 cup 1% milk (I use unsweetened soy)

¼ cup melted coconut oil

1/2 cup baking raisins


Preheat the oven to 350. Lightly mist 12 cups in a muffin tin with cooking spray.

Combine the oats, baking powder, cinnamon and salt in a large bowl and stir until thoroughly mixed.

In a separate bowl, whisk together the egg, applesauce, milk and vanilla. Add the wet ingredients to the dry ingredients and stir until blended together. Fold in the chopped apples and raisins.

Spoon the oatmeal mixture evenly between the prepared muffin cups.

Bake uncovered for 25-30 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.

Recipe Inspired by and Image From Emily Bites