Fruits, Jams, Jellies
Scroll Down!! The recipes follow the last listing! Scroll down!!
YOU WILL FIND:
Amish Church Spread - "Mr. Food", By: Kathleen Sanden
Applepalooza*, (Apple Jelly & Apple Pie Filling), By: Dena Marie Tehel, October 5, 2014
Apple Butter, By: Crystal Utecht, February 21, 2018
Apple Butter*, By: Randall McGouirk, October 5, 2015
Apple Butter*, By: Margie Beasley Warmath White, October 28, 2014
Apple Butter, By: Patty Cordeiro
Apple Butter, Crock Pot, By: Gael O'Brien
Apple Butter Lower Sugar*, By: Iris Fagan Barton
Applesauce*, By: Joyce Barbarotta Peters, October 5, 2016
Applesauce*, By: Eileen Kaput LeFevre, October 2, 2016
Applesauce*, By: Suzanne Burtis-Hanlon, September 24, 2015
Applesauce*, By: Betty Link Jordan, June 24, 2015
Applesauce*, By: Tamara Sedgwick, September 29, 2014
Applesauce, Sugar Free*, By: Beth Hanway Jensen, October 19, 2014
Bacon Jam, By: Morten Thomassen, December 9, 2014
Baked Apples*, By: Becky Price, October 20, 2015
Baked Apples*, By: Dawn Marie Schneider-Malecek, - Cross Posted in Desserts
Baked Cinnamon Apples, By: Aurelia Dougan McCollom, - Cross Posted in Desserts
Baked Drunken Apples*, By: Randall McGouirk, October 31, 2018 - Cross Posted in Desserts
Caramel Baked Apples*, By: Scott Schroeder, - Cross Posted in Desserts
Caramel Sauce
Cinnamon Caramel Apples*, By: Trish Obrien, August 28, 2014, - Cross Posted in Desserts
Cooked Apples, By: Cathy Schultz, November 25, 2014
Date Filled Baked Apple*, By: Bonnie Smith, March 5, 2016
Fireball Whiskey Apple Butter*, By: Randall McGouirk, December 21, 2016
Fruit Chili Sauce*, By: MaryJo Powell, September 1, 2016
Fruit Medley*, By: Barbara Benton, December 26, 2014
Fruit Popsicles*, By: Jennifer Allen, June 10, 2015
Roasted Pumpkin & Seeds*, By: Bonnie Smith, August 19, 2016
Strawberry-Rhubarb-Honey Sauce, By: Kathleen Valentine, June 16, 2015
Texas Roadhouse Butter, By: Cheryl Steiner- Spicer, October 15, 2014
Amish Church Spread - "Mr. Food", By: Kathleen Sanden
If you are not around an Amish area of the country you may never have tried this. I just found this recipe on the "Mr. Food" site and tried it tonight. It could be done in the Ninja, but I used a smaller sauce pan on the stove. It is 60 calories per tablespoon, so use it wisely!
Ingredients:
½ cup brown sugar
¼ cup water
1 tablespoon butter
2 tablespoons corn syrup
¾ cup peanut butter
½ cup marshmallow crème
½ teaspoon vanilla extract
Directions:
Turn your Ninja to Stove Top High. Combine sugar, water and butter and bring to a boil.
Stir in corn syrup, reduce heat to Stove Top Low and simmer 1-2 minutes; remove pot from cooker using hot pads.
Add peanut butter, marshmallow crème, and vanilla and stir until blended. Store in a container in refrigerator.
(In place of corn syrup I used honey. This is great on toast, French toast, crackers, anything!)
****
Applepalooza*, (Apple Jelly & Apple Pie Filling), By: Dena Marie Tehel, October 5, 2014
My Applepalooza has come to an end and my Ninja may get the day off tomorrow. I used everything I could. In the uncovered jar on the first picture I am attempting apple cider vinegar that needs to ferment for 4-6 weeks. Used leftover apple pie filling sauce to make apple pie filling for immediate use. Using the rest of the peels and cores to make another batch of jam. The second picture is my first time making apple pie filling but this is the recipe a friend gave me from the Praying for Parker website. I did not have lemon so I didn't use it.
Apple Jelly*, By: JellyDena Marie Tehel. October 5, 2014
Ingredients:
4lbs apples
6 cups water
3 cups sugar
Directions:
Put Ninja on Stove Top High. Cut up apples and put in. Cover and cook for 30 minutes. The original recipe says to strain through a jelly cloth. I didn't have that so I strained in a fine mesh colander. I let it sit for a couple hours to get as much liquid out as I could. Then I strained again through a hand skimmer. Came out pretty clear. You should have around four cups of apple liquid. Put in Ninja and add the sugar. Put on oven 350°F and boil until liquid temp is between 220-230°F. Test it on a cold surface to see if it sets to your liking. I cooked until just under 230°F (that is softball stage, not 220°F like I had in my previous post.) Skim white foam that accumulates on the top. You can freeze or can it. I canned according to canning directions.
I made 3 - 8oz jars and 1/3 of another. Going to make 2x apple liquid to get more jam made at once. No need to waste the apples so I used a spatula and pushed the flesh through the colander. Now you have applesauce!
Apple Pie Filling*, By: Dena Marie Tehel, October 5, 2014
Ingredients:
4½ cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
6 pounds apples
Directions:
Put Ninja on Stove Top Medium, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.
Sterilize canning jars, lids and rings by boiling them in a large pot of water.
Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a ½ inch headspace.
Fill jars with hot syrup, and gently remove air bubbles with a knife.
Put lids on and process in a water bath canner for 20 minutes.
****
Apple Butter, By: Crystal Utecht, February 21, 2018
Ingredients:
3 quarts applesauce
2½ cups sugar
2 tsp cinnamon
½ tsp. cloves
Directions:
Turn the Ninja to Slow Cook Low and cook for 8 hours. After 4 hours have past, remove the lid for the remaining 4 hours.
This is so yummy on toast. It can be kept frozen for over a year, not to mention the house smells so good!
****
Apple Butter*, By: Randall McGouirk, October 5, 2015
Ingredients:
5-6 peeled, sliced honey crisp apples
4 Tbs. cinnamon
2 Tbs. five spice
2 cups sugar
1 cup cranberries
¼ cup apple cider vinegar
Directions:
Slice apples and put into Ninja with sugar, cinnamon, cranberries, vinegar, cinnamon and five spice. Turn to Slow Cook Low for 8 hours. When done, use an emulsion blender (or regular blender) to smooth out any chunks. Let cool and serve with toast or bread.
****
Apple Butter*, By: Margie Beasley Warmath White, October 28, 2014
Ingredients:
6 lbs. honey crisp apples
1 cup brown sugar
1 stick butter
1 cup Apple juice
1 Tbs. cinnamon
½ tsp cloves
1 tsp vanilla
Juice of 1 lemon
Directions:
Slice apples and put all ingredients into your Ninja. Turn to Slow Cook High for 4 hours. Remove lid and turn to Stove Top High and cook until thick and juice has boiled down. Transfer to blender. - I used a Vitamix. Process until smooth. Keep in the refrigerator or freeze.
****
Apple Butter, By: Patty Cordeiro
Ingredients:
8-12 medium sized apples. Use any variety you have. I mixed it up.
1 Tbs. vanilla extract
1 cup white sugar
1 cup packed brown sugar
2 tsp. cinnamon
½ tsp. cloves, optional
Directions:
Peel and cut apples. Add the apples and the vanilla to your Ninja. Turn to Slow Cook Low for about 5 hours. Stirring a couple of times. It is possible depending on the apples you use that it may not take the entire 5 hours. I suggest checking the tenderness at 4 hours. Once you get a brown bubbly mix of apples that have cooked down and looks more like apple sauce, add the rest of the ingredients and set it to Slow Cook Low for another 4-5 hours, stirring again.
This is perfect on toast!!!
Follow simple canning instructions and you can keep this for a year.
(I'm so excited right now. Am making apple butter in the Ninja and it smells amazing!! This is for a smaller batch
**Added comment – I just peeled enough apples to fill the entire Ninja and tripled the recipe.
****
Apple Butter, Slow Cook, By: Gael O'Brien
Ingredients:
1 dozen apples, peeled, cored, cubed
½ cup water
¼ cup brown sugar
½ teaspoon cinnamon
½ tsp allspice
Directions:
Put the apples, sugar and spices in the Ninja pot, cover and cook on Slow Cook High for one hour.
Remove the lid, and cook on Slow Cook Low stirring occasionally, until the apple butter reaches a spreadable consistency and is dark brown in color.
**** Added comments** Sherri Bebee - You know this is a great idea for the Ninja. I make apple sauce on Christmas with ham. I just throw different sweet apples together with a little water, cinnamon, and brown sugar and just simmer it for awhile. The house smells so good. I love this idea and I am going to try it. Dang I need more Ninja's cause I can only make 1 thing at a time. I have been enjoying my roast for lunches this week. It tastes even better left over. This the best thing invented!
****
Apple Butter, Lower Sugar *, By: Iris Fagan Barton
Ingredients:
10 large apples (I used 5 different varieties)
¾ cup brown sugar (I used the kind from Splenda which is part sugar)
¾ cup Splenda
1 Tbs. vanilla extract
1 tsp ground cloves
2 tsp ground cinnamon
Directions:
Core, cut and skin apples. Place apple wedges into your Ninja pot and add vanilla. Cook on Slow Cook Low for 8 hours. Mash with a fork; (being sure to use Nylon or silicone covered as not to scratch the Ninja,) or blend in a processor, depending on preference. Add the sugars and spices, and cook on Slow Cook Low for another 6 hours. Store in the fridge for the best flavor and longest lasting product.
Makes 6 cups apple butter = 96 one tablespoon servings.
Recipe from SparkPeople user DOGSNRODENTS.
NOTES: I left the butter a tad lumpy. Also, I found it to be too sweet for me so I added about ¼ cup lemon juice (to my taste).
Nutritional Information:
Calories per serving: 20.6
Fat: 0.1g
Carbohydrates: 5.4g
Protein: 0.0g
I used small Mason (Ball) jars for the butter and will freeze them as soon as they cool off.
**Added Comment By : Iris Fagan Barton - I did follow the directions, but due to my own tastes, I added 2-3 more hours onto the 2nd cooking time; I didn't think it was dark brown enough for me! When I'm using a "crock pot" recipe for the first time, I follow the directions as the crock pot is just (for me, anyway) slow, medium, or high - same as our Ninja.
**Also, the round Teflon coated potato masher works really well. It can get the corners! Aurelia Dougan McCollom
****
Applesauce*, By: Joyce Barbarotta Peters, October 5, 2016
Ingredients:
10 pounds mixed apples
2 tsp cinnamon
3 Tbs. lemon juice
1/3 cup honey
1 cup water
Directions:
Peel and core the apples and chop into medium size pieces or use an apple cutter. While I peeled, cored and chopped the apples, I put them in a very large container with water and some lemon juice so they wouldn't turn brown. Place all the apples in a large bowl or the pot of your Ninja (whichever one is large enough to mix in) with the heat turned off.
Pour the lemon juice over the top of the apples. Toss the apples in the lemon juice. Pour the apples in the Ninja.
Sprinkle the cinnamon and honey over the top of the apples, and add the water. Turn the Ninja to Slow Cook High and let the apples cook for 3 hours. Note: If you don’t like cinnamon you can leave it out or reduce the amount called for in this recipe.
After an hour and half of cooking, stir the apples with a wooden spoon and then mash the apples with a potato masher. This will take about 2 minutes. The apples will still be chunky and a bit hard. Return the lid to the Ninja and allow the apples to finish cooking for an hour. Mash the apples again if needed. Cook for the remaining ½ hour.
In the Ninja, carefully puree the apples with an immersion blender. Or use a blender (carefully) a little at a time. Blend the apples until you reach the desired consistency.
Can according to canning directions, processing the apple sauce for 20 minutes. Or freeze in containers. Makes 8 pints.
****
Applesauce*, By: Eileen Kaput LeFevre, October 2, 2016
Ingredients:
12 apples
½ cup water
cinnamon – totaste
Directions:
Cut the apples into small pieces. Add the water and cinnamon. Cook on Slow Cook Low for 4 hours, or until tender. Delicious!
****
Applesauce*, By: Suzanne Burtis-Hanlon, September 24, 2015
Ingredients:
6 pounds Macintosh Apples peeled, cored, and sliced
1- 10 oz bottle Juicy Juice Apple Juice
1 tsp Cinnamon
Directions:
Add all of the ingredients to your Ninja. Turn to Stove Top High for 4 hours, stirring every hour. There is no need to food mill or purée, as they were perfectly broken down! Delicious and KID APPROVED!
****
Applesauce*, By: Betty Link Jordan, June 24, 2015
This morning I found a perfect use for my Ninja! I bought ½ bushel of Lodi apples yesterday and early this morning started making applesauce to freeze for winter. Lodi apples make the BEST applesauce - like nothing you can buy in a store. I washed and quartered the apples and put in the Ninja with about 1¾ cups of water and started them on Stove Top High for about 15 minutes Turn your Ninja to Slow Cook High. After cooking for 2 hrs they were mushy and ready to go thru the food mill, to remove the pulp & skin. Add sugar to taste and put in containers.
By using the Ninja, I didn't have to stand over the stove, stirring and watching to keep from scorching the apples. The Ninja worked out perfectly!
Then Ninja was filled 3 times with the apples, so divide accordingly. Just add apples until almost full.
****
Applesauce*, By: Tamara Sedgwick, September 29, 2014
Picked 160 pounds of apples today! Came home and processed 22 pints and 5 quarts of applesauce! The Ninja did a batch of chunky! I filled the Ninja with sliced apples. Stove Top High for about 25 minutes then I put in 1 cup of brown sugar and 1 tablespoon of a cinnamon mixture. Lower to Stove Top Low for another half hour. Stir it every 5 minutes or so. Fill your jars. Very yummy! Luckily, I have an awesome husband who enjoys canning as much as I do!
****
Applesauce, Without Sugar*, By: Beth Hanway Jensen, October 19, 2014
Ingredients:
5 honeycrisp apples
juice from a lemon
cinnamon stick
pure vanilla bean
Directions:
Put the apples, lemon juice, cinnamon stick and pure vanilla in the Ninja. The original recipe calls for 4 hours on Slow Cook High, but I turned it off after 2 hours. It was all softened & ready!
****
Bacon Jam, By: Morten Thomassen, December 9, 2014
Oh, boy - the Ninja does a mean bacon jam!!!
I just finished a batch, and licking the spoon after transferring the jam to jars, and I couldn't believe how something could be so salty, smoky, and sweet at the same time - and with a deliciously sour tang.
I have a feeling this homemade Christmas present is going to be a hit!
I followed the Martha Stewart recipe, with barely any changes, but I imagine you could tweak it with chili or herbs, for instance.
Ingredients:
2 pounds sliced back bacon
2 large onions, diced
3 garlic cloves, sliced
½ cup white wine vinegar
½ cup packed demerara sugar
¼ cup honey
1 cup brewed, strong coffee
Directions:
Preheat Ninja on Stove Top High.
Slice rind off bacon, chop it finely, and add it to the ninja to start to render the fat. Slice the remaining meat cross-wise into half-inch strips, and add to Ninja.
Cook, while stirring, until water has evaporated, fat rendered, and bacon starts to turn slightly brown (20-30 minutes).
With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from Ninja (reserve for other use if wanted)
Add onions and garlic to Ninja, and cook until onions are translucent, about 10 minutes. Add vinegar, sugar, honey, and coffee and bring to a boil.
Add bacon, stir to combine, and set Ninja to Slow Cook High.
Leave cooking uncovered, stirring occasionally, until liquid is syrupy, about 4 hours. Transfer to a food processor; pulse briefly until coarsely chopped (you don't want a fine, homogeneous paste!). Let cool, then refrigerate in airtight containers, up to 4 weeks.
****
Baked Apples*, By: Becky Price, October 20, 2015
Ingredients:
4-6 large apples
1 cup oats
1 cup brown sugar
1 Tbs. cinnamon
1 tsp butter - for each apple
1 Tbs. honey - for each apple
Directions:
Peel around the top of the apple and remove the core. Mix the oats, brown sugar and cinnamon. Stuff the apples with the mixture. Place in your Ninja. Top each apple with the 1 tsp butter and 1 Tbs. of honey. Turn your Ninja to Slow Cook High for 4 hours.
****
Baked Apples*, By: Dawn Marie Schneider-Malecek
All I did was cut up apples, sprinkled brown sugar to cover all apples, then sprinkled with cinnamon to cover brown sugar. Oven 400° for 30 minutes in the multi purpose pan on rack with 3 cups of water under the rack. It may cook quicker but I kept lifting the lid to stir it to check if it was done...mainly because it smelled so yummy and I was hoping it was done:
****
Baked Cinnamon Apples, By: Aurelia Dougan McCollom
This simple spiced apples recipe is great for breakfast, a warm and yummy side, or served on top pork. If you can't find McIntosh apples, substitute another baking apple such as Rome or Gala, or try a crisp, tart green apple such as Granny Smith.
Ingredients:
4 McIntosh apples, peeled and sliced (about 2 lb.)
½ cup firmly packed light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons water
1 tablespoon butter
Directions:
Toss together first 4 ingredients in a large zip-top plastic bag, or a sealed bowl, tossing to coat apples.
Cook apple mixture, 2 Tbs. water, and 1 Tbs. butter in your Ninja on Stove Top Medium, stirring occasionally, until apples are tender.
** If you would like more juice, increase your mixing ingredients.**
****
Baked Drunken Apples*, By: Randall McGouirk, October 31, 2018
Ingredients:
7 medium sized apples cored halfway (doesn’t matter type of apple)
1 cup ginger ale soda
1 cup brown sugar
1/3 cup raisins
1/3 cup walnuts (chopped)
½ cup whiskey
Cinnamon - to taste
Directions:
Core apples half thru not all the way.
Poach apples in the Ninja.
Mix brown sugar, raisins and walnuts together: stuff into the apples (use leftovers for sauce.)
Pour whiskey and ginger ale together. Add remaining sugar, raisin & walnut mixture and mix.
Pour over the apples.
Sprinkle the apples with cinnamon
Turn the Ninja to Slow Cook Low. Cook for 5.5 hours
House will smell delicious and your apples will be perfect.
****
Caramel Baked Apples*, By: Scott Schroeder,- Cross Posted in Desserts
Ingredients:
6 medium apples (about 3 pounds), cored
12 vanilla wafer cookies, finely crushed
¼ cup butter, melted
3 Tbs. raisins
½ tsp. ground cinnamon
2 cups water
¼ cup packed dark brown sugar
18 caramels, unwrapped
Directions:
Remove 1 strip of apple peel about 1 inch from the top of each apple. Stir cookie crumbs, 2 Tbs. butter, raisins, and cinnamon in bowl. Stuff about 1 Tbs. cookie crumb mixture into each apple.
Stir water, brown sugar, and remaining butter in crock. Place roasting rack into crock. Place stuffed apples on rack. Set Oven to 350° for 30 minutes. Cover and cook until apple are tender, checking for doneness after 10 minutes of cooking time.
Carefully remove apples and rack from crock. Add caramels to liquid in crock. Set to Stove Top Medium. Cook uncovered 5 minutes or until caramels are melted and mixture is smooth, stirring constantly with wooden spoon. Drizzle 2 Tbs. caramel sauce over each apple.
****
Caramel Sauce
Been doing this for years! My mother taught it to me! Unopened can of sweetened condensed milk + 3 hours on low (completely submerged in water) in the crock pot + cool down in the fridge = Caramel! This is the best caramel I've ever had, let alone made! It's so easy! Need to try this! --
****
Cinnamon Caramel Apples*, By: Trish Obrien, August 28, 2014,- Cross Posted in Desserts
Put about an inch of water (do not touch the rack).
Cut apples in half, cut out seeds, sprinkle cinnamon and sugar on top
Turn your Ninja to Oven setting of 350° and preheat for about 15 minutes. Bake the apples for 15 minutes. Drizzle caramel on top and bake for 5 minutes more. Serve with or without a scoop of vanilla ice cream, but WITH is so much better!
****
Cooked Apples, By: Cathy Schultz, November 25, 2014
I don't think I will ever cook apples on the stove top again, this AM I put about a dozen apples that I just cored & cut with one of those apple cutters. Add 2 tablespoons of lemon juice, 1 cup of water & 1½ tsp Saigon cinnamon on Slow Cook Low, all day. Turn off and let the pan cool. Transfer to containers.
I did not peel the apples because I like the cooked skins and this came out chunky & just so good.
****
Date Filled Baked Apple*, By: Bonnie Smith, March 5, 2016
Ingredients:
4½ teaspoons brown sugar, divided
1 tablespoon chopped dates
1½ teaspoons chopped walnuts
1/8 teaspoon cinnamon
1 large tart apple
¼ cup water
whipped cream
Directions:
While preparing ingredients, turn the Ninja to 400°F to heat the unit. In a small bowl combine 1½ teaspoons brown sugar, dates, walnuts and cinnamon. Peel top half of apple and remove core; place in the multipurpose pan or baking dish. Fill with the date mixture. Combine water and remaining brown sugar. Pour over apple. Cover with tin foil. Place the rack in the Ninja. Add the multipurpose pan to the rack. Bake for 35-40 minutes or until apple is tender. Baste occasionally. Serve with whipped cream. Serves 1.
As you can see I made a triple batch and we enjoy them so much we don't put the whipped cream on them.
****
Fireball Whiskey Apple Butter*, By: Randall McGouirk, December 21, 2016
Ingredients:
1.75 ml Fireball whiskey
5-6 peeled, sliced honey crisp apples
4 Tbs. cinnamon
2 Tbs. five spice
2 cups sugar
1 cup cranberries
¼ cup apple cider vinegar
Directions:
Slice apples and put into Ninja with whiskey, sugar, cinnamon, cranberries, vinegar, cinnamon and five spice. Turn to Slow Cook Low for 8 hours. When done, use an emulsion blender (or regular blender) to smooth out any chunks. Let cool and serve with toast or bread.
****
Fruit Chili Sauce*, By: MaryJo Powell, September 1, 2016
I made the fruit sauce I talked about making last week. I cut the original recipe in half so everything would fit in the Ninja. I worked well and the house smelled terrific.
*I use this it with meat. I put it in and on meatloaf and often use it with pork chips.
Ingredients:
12 tomatoes – 1- 3qt basket
3 peaches
3 pears
3 apples
3 onions
½ green pepper
½ red pepper
1½ cups cider vinegar
2 Tbs. salt
¼ cup pickling spice tied in a bag
1½ cups sugar
Directions:
Peel and core tomatoes, peaches, pears, apples and onions and cut into large cubes (about 1"). Cut peppers into cubes. Place all in the Ninja pot. Add vinegar, salt, pickling spice and sugar and mix. Bring to a boil on Stove Top High - then reduce heat to Slow Cook Low and simmer for 3 hours.
Bottle - makes 8 -10 large size mason jars (500 ml).
****
Fruit Medley*, By: Barbara Benton, December 26, 2014
Ingredients:
1 (20 oz) jar chunky applesauce
1 (21 oz) can cherry pie filling
1 (15 oz) can sliced peaches, drained
1 (11 oz) can mandarin orange sections, drained
1 (8 oz) can pineapple chunks, (own juice)
½ cup brown sugar
1 tsp ground cinnamon
Directions:
Pour the applesauce, cherry pie filling, sliced peaches, mandarin oranges, pineapple, brown sugar and cinnamon into your Ninja. Cover and turn to Slow Cook Low for 60 minutes.
****
Fruit Popsicles*, By: Jennifer Allen, June 10, 2015
Steaming peaches and plums to be used in fruit popsicles. (3 peaches & 2 plums)
Turn your Ninja to Stove Top High and steam about 10 minutes. Just until soft and the skin will slip off.
Once they are peeled and pitted, add a ½ cup of orange juice, and blend in your Ninja Blender, or your brand. Pour into molds and freeze.
You can also mix in yogurt and substitute milk for OJ for frozen yogurt pops.
**For the five pieces of fruit I added ½ cup of OJ. You want it to be the consistency of ranch dressing.
****
Roasted Pumpkin & Seeds*, By: Bonnie Smith, August 19, 2016
I had small pumpkins that I used for this. Preheat the Ninja with the rack in place at 350°F. I cut them in half, and then scooped out the pulp and the seeds. Next, I cut them in half again. I placed them on the rack, cut side down. They baked for about 50 minutes. I checked halfway through to see how they were doing and I flipped them over. When they are very fork tender they are done. Remove and let cool. Once cool, I scooped out the meat and then used my big boss to puree them. My 2 small pumpkins gave me 1¾ cups of puree. According to the pumpkin Libby site a 15 ounce can of pumpkin is 1¾ cups. I lucked out. I labeled the package and put it in the freezer. Pumpkin pie time is just around the corner.
(Added to Snacks)
For the seeds, I first made sure to rinse the seeds very well. I filled the Ninja with some water. I actually used too much water. Put the seeds in and add some salt. Turn to Stove Top High and boil for 10 minutes. Drain. Wipe out the Ninja. I tried to dry them some on a tea towel. Return to the Ninja pot. Sprinkle in a small amount of olive oil and sprinkle with salt or even seasonings of your choice. Stir around to mix and spread out as thin as possible, place the cover, but angle it so it is not completely closed. Turn to the Oven setting of 300°F. Let them cook 10 minutes. Stir and spread again. Bake another 10 minutes. At the end of this time, I checked and felt they still needed another 5 minutes cooking time. Spread on wax paper to cool and then enjoy!
****
Strawberry-Rhubarb-Honey Sauce, By: Kathleen Valentine, June 16, 2015
This stuff is absolutely delicious. It is not as thick as I would have liked although if I cooked it longer I'm sure it would thicken up but I've been spooning it over biscuits and eating it with a spoon for breakfast. This is all I did:
Clean and cut into bite-sized pieces--2 quarts strawberries and 3 lbs. rhubarb. Place in Ninja and add 1 lb. raw, organic honey. Cook on Slow Cook Low for 4 hours then switch to Slow Cook High and cook 2 hours uncovered. Store in the refrigerator.
At 1 lb. of honey to roughly 7 lbs. of fruit that is not bad at all and the rhubarb and strawberries are loaded with vitamins and fiber. Yum.
****
Texas Roadhouse Butter, By: Cheryl Steiner- Spicer, October 15, 2014
Found this recipe and think it would be good on the bread made in the Ninja.
Ingredients:
2 sticks of butter, room temp
¼ cup sugar
¼ cup honey
2 tsp cinnamon
Directions:
Stir butter and sugar together until mixed, then add honey and cinnamon.
Stir well. Place in the refrigerator for 30 minutes.
****
YOU WILL FIND:
Amish Church Spread - "Mr. Food", By: Kathleen Sanden
Applepalooza*, (Apple Jelly & Apple Pie Filling), By: Dena Marie Tehel, October 5, 2014
Apple Butter, By: Crystal Utecht, February 21, 2018
Apple Butter*, By: Randall McGouirk, October 5, 2015
Apple Butter*, By: Margie Beasley Warmath White, October 28, 2014
Apple Butter, By: Patty Cordeiro
Apple Butter, Crock Pot, By: Gael O'Brien
Apple Butter Lower Sugar*, By: Iris Fagan Barton
Applesauce*, By: Joyce Barbarotta Peters, October 5, 2016
Applesauce*, By: Eileen Kaput LeFevre, October 2, 2016
Applesauce*, By: Suzanne Burtis-Hanlon, September 24, 2015
Applesauce*, By: Betty Link Jordan, June 24, 2015
Applesauce*, By: Tamara Sedgwick, September 29, 2014
Applesauce, Sugar Free*, By: Beth Hanway Jensen, October 19, 2014
Bacon Jam, By: Morten Thomassen, December 9, 2014
Baked Apples*, By: Becky Price, October 20, 2015
Baked Apples*, By: Dawn Marie Schneider-Malecek, - Cross Posted in Desserts
Baked Cinnamon Apples, By: Aurelia Dougan McCollom, - Cross Posted in Desserts
Baked Drunken Apples*, By: Randall McGouirk, October 31, 2018 - Cross Posted in Desserts
Caramel Baked Apples*, By: Scott Schroeder, - Cross Posted in Desserts
Caramel Sauce
Cinnamon Caramel Apples*, By: Trish Obrien, August 28, 2014, - Cross Posted in Desserts
Cooked Apples, By: Cathy Schultz, November 25, 2014
Date Filled Baked Apple*, By: Bonnie Smith, March 5, 2016
Fireball Whiskey Apple Butter*, By: Randall McGouirk, December 21, 2016
Fruit Chili Sauce*, By: MaryJo Powell, September 1, 2016
Fruit Medley*, By: Barbara Benton, December 26, 2014
Fruit Popsicles*, By: Jennifer Allen, June 10, 2015
Roasted Pumpkin & Seeds*, By: Bonnie Smith, August 19, 2016
Strawberry-Rhubarb-Honey Sauce, By: Kathleen Valentine, June 16, 2015
Texas Roadhouse Butter, By: Cheryl Steiner- Spicer, October 15, 2014
Amish Church Spread - "Mr. Food", By: Kathleen Sanden
If you are not around an Amish area of the country you may never have tried this. I just found this recipe on the "Mr. Food" site and tried it tonight. It could be done in the Ninja, but I used a smaller sauce pan on the stove. It is 60 calories per tablespoon, so use it wisely!
Ingredients:
½ cup brown sugar
¼ cup water
1 tablespoon butter
2 tablespoons corn syrup
¾ cup peanut butter
½ cup marshmallow crème
½ teaspoon vanilla extract
Directions:
Turn your Ninja to Stove Top High. Combine sugar, water and butter and bring to a boil.
Stir in corn syrup, reduce heat to Stove Top Low and simmer 1-2 minutes; remove pot from cooker using hot pads.
Add peanut butter, marshmallow crème, and vanilla and stir until blended. Store in a container in refrigerator.
(In place of corn syrup I used honey. This is great on toast, French toast, crackers, anything!)
****
Applepalooza*, (Apple Jelly & Apple Pie Filling), By: Dena Marie Tehel, October 5, 2014
My Applepalooza has come to an end and my Ninja may get the day off tomorrow. I used everything I could. In the uncovered jar on the first picture I am attempting apple cider vinegar that needs to ferment for 4-6 weeks. Used leftover apple pie filling sauce to make apple pie filling for immediate use. Using the rest of the peels and cores to make another batch of jam. The second picture is my first time making apple pie filling but this is the recipe a friend gave me from the Praying for Parker website. I did not have lemon so I didn't use it.
Apple Jelly*, By: JellyDena Marie Tehel. October 5, 2014
Ingredients:
4lbs apples
6 cups water
3 cups sugar
Directions:
Put Ninja on Stove Top High. Cut up apples and put in. Cover and cook for 30 minutes. The original recipe says to strain through a jelly cloth. I didn't have that so I strained in a fine mesh colander. I let it sit for a couple hours to get as much liquid out as I could. Then I strained again through a hand skimmer. Came out pretty clear. You should have around four cups of apple liquid. Put in Ninja and add the sugar. Put on oven 350°F and boil until liquid temp is between 220-230°F. Test it on a cold surface to see if it sets to your liking. I cooked until just under 230°F (that is softball stage, not 220°F like I had in my previous post.) Skim white foam that accumulates on the top. You can freeze or can it. I canned according to canning directions.
I made 3 - 8oz jars and 1/3 of another. Going to make 2x apple liquid to get more jam made at once. No need to waste the apples so I used a spatula and pushed the flesh through the colander. Now you have applesauce!
Apple Pie Filling*, By: Dena Marie Tehel, October 5, 2014
Ingredients:
4½ cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
6 pounds apples
Directions:
Put Ninja on Stove Top Medium, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.
Sterilize canning jars, lids and rings by boiling them in a large pot of water.
Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a ½ inch headspace.
Fill jars with hot syrup, and gently remove air bubbles with a knife.
Put lids on and process in a water bath canner for 20 minutes.
****
Apple Butter, By: Crystal Utecht, February 21, 2018
Ingredients:
3 quarts applesauce
2½ cups sugar
2 tsp cinnamon
½ tsp. cloves
Directions:
Turn the Ninja to Slow Cook Low and cook for 8 hours. After 4 hours have past, remove the lid for the remaining 4 hours.
This is so yummy on toast. It can be kept frozen for over a year, not to mention the house smells so good!
****
Apple Butter*, By: Randall McGouirk, October 5, 2015
Ingredients:
5-6 peeled, sliced honey crisp apples
4 Tbs. cinnamon
2 Tbs. five spice
2 cups sugar
1 cup cranberries
¼ cup apple cider vinegar
Directions:
Slice apples and put into Ninja with sugar, cinnamon, cranberries, vinegar, cinnamon and five spice. Turn to Slow Cook Low for 8 hours. When done, use an emulsion blender (or regular blender) to smooth out any chunks. Let cool and serve with toast or bread.
****
Apple Butter*, By: Margie Beasley Warmath White, October 28, 2014
Ingredients:
6 lbs. honey crisp apples
1 cup brown sugar
1 stick butter
1 cup Apple juice
1 Tbs. cinnamon
½ tsp cloves
1 tsp vanilla
Juice of 1 lemon
Directions:
Slice apples and put all ingredients into your Ninja. Turn to Slow Cook High for 4 hours. Remove lid and turn to Stove Top High and cook until thick and juice has boiled down. Transfer to blender. - I used a Vitamix. Process until smooth. Keep in the refrigerator or freeze.
****
Apple Butter, By: Patty Cordeiro
Ingredients:
8-12 medium sized apples. Use any variety you have. I mixed it up.
1 Tbs. vanilla extract
1 cup white sugar
1 cup packed brown sugar
2 tsp. cinnamon
½ tsp. cloves, optional
Directions:
Peel and cut apples. Add the apples and the vanilla to your Ninja. Turn to Slow Cook Low for about 5 hours. Stirring a couple of times. It is possible depending on the apples you use that it may not take the entire 5 hours. I suggest checking the tenderness at 4 hours. Once you get a brown bubbly mix of apples that have cooked down and looks more like apple sauce, add the rest of the ingredients and set it to Slow Cook Low for another 4-5 hours, stirring again.
This is perfect on toast!!!
Follow simple canning instructions and you can keep this for a year.
(I'm so excited right now. Am making apple butter in the Ninja and it smells amazing!! This is for a smaller batch
**Added comment – I just peeled enough apples to fill the entire Ninja and tripled the recipe.
****
Apple Butter, Slow Cook, By: Gael O'Brien
Ingredients:
1 dozen apples, peeled, cored, cubed
½ cup water
¼ cup brown sugar
½ teaspoon cinnamon
½ tsp allspice
Directions:
Put the apples, sugar and spices in the Ninja pot, cover and cook on Slow Cook High for one hour.
Remove the lid, and cook on Slow Cook Low stirring occasionally, until the apple butter reaches a spreadable consistency and is dark brown in color.
**** Added comments** Sherri Bebee - You know this is a great idea for the Ninja. I make apple sauce on Christmas with ham. I just throw different sweet apples together with a little water, cinnamon, and brown sugar and just simmer it for awhile. The house smells so good. I love this idea and I am going to try it. Dang I need more Ninja's cause I can only make 1 thing at a time. I have been enjoying my roast for lunches this week. It tastes even better left over. This the best thing invented!
****
Apple Butter, Lower Sugar *, By: Iris Fagan Barton
Ingredients:
10 large apples (I used 5 different varieties)
¾ cup brown sugar (I used the kind from Splenda which is part sugar)
¾ cup Splenda
1 Tbs. vanilla extract
1 tsp ground cloves
2 tsp ground cinnamon
Directions:
Core, cut and skin apples. Place apple wedges into your Ninja pot and add vanilla. Cook on Slow Cook Low for 8 hours. Mash with a fork; (being sure to use Nylon or silicone covered as not to scratch the Ninja,) or blend in a processor, depending on preference. Add the sugars and spices, and cook on Slow Cook Low for another 6 hours. Store in the fridge for the best flavor and longest lasting product.
Makes 6 cups apple butter = 96 one tablespoon servings.
Recipe from SparkPeople user DOGSNRODENTS.
NOTES: I left the butter a tad lumpy. Also, I found it to be too sweet for me so I added about ¼ cup lemon juice (to my taste).
Nutritional Information:
Calories per serving: 20.6
Fat: 0.1g
Carbohydrates: 5.4g
Protein: 0.0g
I used small Mason (Ball) jars for the butter and will freeze them as soon as they cool off.
**Added Comment By : Iris Fagan Barton - I did follow the directions, but due to my own tastes, I added 2-3 more hours onto the 2nd cooking time; I didn't think it was dark brown enough for me! When I'm using a "crock pot" recipe for the first time, I follow the directions as the crock pot is just (for me, anyway) slow, medium, or high - same as our Ninja.
**Also, the round Teflon coated potato masher works really well. It can get the corners! Aurelia Dougan McCollom
****
Applesauce*, By: Joyce Barbarotta Peters, October 5, 2016
Ingredients:
10 pounds mixed apples
2 tsp cinnamon
3 Tbs. lemon juice
1/3 cup honey
1 cup water
Directions:
Peel and core the apples and chop into medium size pieces or use an apple cutter. While I peeled, cored and chopped the apples, I put them in a very large container with water and some lemon juice so they wouldn't turn brown. Place all the apples in a large bowl or the pot of your Ninja (whichever one is large enough to mix in) with the heat turned off.
Pour the lemon juice over the top of the apples. Toss the apples in the lemon juice. Pour the apples in the Ninja.
Sprinkle the cinnamon and honey over the top of the apples, and add the water. Turn the Ninja to Slow Cook High and let the apples cook for 3 hours. Note: If you don’t like cinnamon you can leave it out or reduce the amount called for in this recipe.
After an hour and half of cooking, stir the apples with a wooden spoon and then mash the apples with a potato masher. This will take about 2 minutes. The apples will still be chunky and a bit hard. Return the lid to the Ninja and allow the apples to finish cooking for an hour. Mash the apples again if needed. Cook for the remaining ½ hour.
In the Ninja, carefully puree the apples with an immersion blender. Or use a blender (carefully) a little at a time. Blend the apples until you reach the desired consistency.
Can according to canning directions, processing the apple sauce for 20 minutes. Or freeze in containers. Makes 8 pints.
****
Applesauce*, By: Eileen Kaput LeFevre, October 2, 2016
Ingredients:
12 apples
½ cup water
cinnamon – totaste
Directions:
Cut the apples into small pieces. Add the water and cinnamon. Cook on Slow Cook Low for 4 hours, or until tender. Delicious!
****
Applesauce*, By: Suzanne Burtis-Hanlon, September 24, 2015
Ingredients:
6 pounds Macintosh Apples peeled, cored, and sliced
1- 10 oz bottle Juicy Juice Apple Juice
1 tsp Cinnamon
Directions:
Add all of the ingredients to your Ninja. Turn to Stove Top High for 4 hours, stirring every hour. There is no need to food mill or purée, as they were perfectly broken down! Delicious and KID APPROVED!
****
Applesauce*, By: Betty Link Jordan, June 24, 2015
This morning I found a perfect use for my Ninja! I bought ½ bushel of Lodi apples yesterday and early this morning started making applesauce to freeze for winter. Lodi apples make the BEST applesauce - like nothing you can buy in a store. I washed and quartered the apples and put in the Ninja with about 1¾ cups of water and started them on Stove Top High for about 15 minutes Turn your Ninja to Slow Cook High. After cooking for 2 hrs they were mushy and ready to go thru the food mill, to remove the pulp & skin. Add sugar to taste and put in containers.
By using the Ninja, I didn't have to stand over the stove, stirring and watching to keep from scorching the apples. The Ninja worked out perfectly!
Then Ninja was filled 3 times with the apples, so divide accordingly. Just add apples until almost full.
****
Applesauce*, By: Tamara Sedgwick, September 29, 2014
Picked 160 pounds of apples today! Came home and processed 22 pints and 5 quarts of applesauce! The Ninja did a batch of chunky! I filled the Ninja with sliced apples. Stove Top High for about 25 minutes then I put in 1 cup of brown sugar and 1 tablespoon of a cinnamon mixture. Lower to Stove Top Low for another half hour. Stir it every 5 minutes or so. Fill your jars. Very yummy! Luckily, I have an awesome husband who enjoys canning as much as I do!
****
Applesauce, Without Sugar*, By: Beth Hanway Jensen, October 19, 2014
Ingredients:
5 honeycrisp apples
juice from a lemon
cinnamon stick
pure vanilla bean
Directions:
Put the apples, lemon juice, cinnamon stick and pure vanilla in the Ninja. The original recipe calls for 4 hours on Slow Cook High, but I turned it off after 2 hours. It was all softened & ready!
****
Bacon Jam, By: Morten Thomassen, December 9, 2014
Oh, boy - the Ninja does a mean bacon jam!!!
I just finished a batch, and licking the spoon after transferring the jam to jars, and I couldn't believe how something could be so salty, smoky, and sweet at the same time - and with a deliciously sour tang.
I have a feeling this homemade Christmas present is going to be a hit!
I followed the Martha Stewart recipe, with barely any changes, but I imagine you could tweak it with chili or herbs, for instance.
Ingredients:
2 pounds sliced back bacon
2 large onions, diced
3 garlic cloves, sliced
½ cup white wine vinegar
½ cup packed demerara sugar
¼ cup honey
1 cup brewed, strong coffee
Directions:
Preheat Ninja on Stove Top High.
Slice rind off bacon, chop it finely, and add it to the ninja to start to render the fat. Slice the remaining meat cross-wise into half-inch strips, and add to Ninja.
Cook, while stirring, until water has evaporated, fat rendered, and bacon starts to turn slightly brown (20-30 minutes).
With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from Ninja (reserve for other use if wanted)
Add onions and garlic to Ninja, and cook until onions are translucent, about 10 minutes. Add vinegar, sugar, honey, and coffee and bring to a boil.
Add bacon, stir to combine, and set Ninja to Slow Cook High.
Leave cooking uncovered, stirring occasionally, until liquid is syrupy, about 4 hours. Transfer to a food processor; pulse briefly until coarsely chopped (you don't want a fine, homogeneous paste!). Let cool, then refrigerate in airtight containers, up to 4 weeks.
****
Baked Apples*, By: Becky Price, October 20, 2015
Ingredients:
4-6 large apples
1 cup oats
1 cup brown sugar
1 Tbs. cinnamon
1 tsp butter - for each apple
1 Tbs. honey - for each apple
Directions:
Peel around the top of the apple and remove the core. Mix the oats, brown sugar and cinnamon. Stuff the apples with the mixture. Place in your Ninja. Top each apple with the 1 tsp butter and 1 Tbs. of honey. Turn your Ninja to Slow Cook High for 4 hours.
****
Baked Apples*, By: Dawn Marie Schneider-Malecek
All I did was cut up apples, sprinkled brown sugar to cover all apples, then sprinkled with cinnamon to cover brown sugar. Oven 400° for 30 minutes in the multi purpose pan on rack with 3 cups of water under the rack. It may cook quicker but I kept lifting the lid to stir it to check if it was done...mainly because it smelled so yummy and I was hoping it was done:
****
Baked Cinnamon Apples, By: Aurelia Dougan McCollom
This simple spiced apples recipe is great for breakfast, a warm and yummy side, or served on top pork. If you can't find McIntosh apples, substitute another baking apple such as Rome or Gala, or try a crisp, tart green apple such as Granny Smith.
Ingredients:
4 McIntosh apples, peeled and sliced (about 2 lb.)
½ cup firmly packed light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons water
1 tablespoon butter
Directions:
Toss together first 4 ingredients in a large zip-top plastic bag, or a sealed bowl, tossing to coat apples.
Cook apple mixture, 2 Tbs. water, and 1 Tbs. butter in your Ninja on Stove Top Medium, stirring occasionally, until apples are tender.
** If you would like more juice, increase your mixing ingredients.**
****
Baked Drunken Apples*, By: Randall McGouirk, October 31, 2018
Ingredients:
7 medium sized apples cored halfway (doesn’t matter type of apple)
1 cup ginger ale soda
1 cup brown sugar
1/3 cup raisins
1/3 cup walnuts (chopped)
½ cup whiskey
Cinnamon - to taste
Directions:
Core apples half thru not all the way.
Poach apples in the Ninja.
Mix brown sugar, raisins and walnuts together: stuff into the apples (use leftovers for sauce.)
Pour whiskey and ginger ale together. Add remaining sugar, raisin & walnut mixture and mix.
Pour over the apples.
Sprinkle the apples with cinnamon
Turn the Ninja to Slow Cook Low. Cook for 5.5 hours
House will smell delicious and your apples will be perfect.
****
Caramel Baked Apples*, By: Scott Schroeder,- Cross Posted in Desserts
Ingredients:
6 medium apples (about 3 pounds), cored
12 vanilla wafer cookies, finely crushed
¼ cup butter, melted
3 Tbs. raisins
½ tsp. ground cinnamon
2 cups water
¼ cup packed dark brown sugar
18 caramels, unwrapped
Directions:
Remove 1 strip of apple peel about 1 inch from the top of each apple. Stir cookie crumbs, 2 Tbs. butter, raisins, and cinnamon in bowl. Stuff about 1 Tbs. cookie crumb mixture into each apple.
Stir water, brown sugar, and remaining butter in crock. Place roasting rack into crock. Place stuffed apples on rack. Set Oven to 350° for 30 minutes. Cover and cook until apple are tender, checking for doneness after 10 minutes of cooking time.
Carefully remove apples and rack from crock. Add caramels to liquid in crock. Set to Stove Top Medium. Cook uncovered 5 minutes or until caramels are melted and mixture is smooth, stirring constantly with wooden spoon. Drizzle 2 Tbs. caramel sauce over each apple.
****
Caramel Sauce
Been doing this for years! My mother taught it to me! Unopened can of sweetened condensed milk + 3 hours on low (completely submerged in water) in the crock pot + cool down in the fridge = Caramel! This is the best caramel I've ever had, let alone made! It's so easy! Need to try this! --
****
Cinnamon Caramel Apples*, By: Trish Obrien, August 28, 2014,- Cross Posted in Desserts
Put about an inch of water (do not touch the rack).
Cut apples in half, cut out seeds, sprinkle cinnamon and sugar on top
Turn your Ninja to Oven setting of 350° and preheat for about 15 minutes. Bake the apples for 15 minutes. Drizzle caramel on top and bake for 5 minutes more. Serve with or without a scoop of vanilla ice cream, but WITH is so much better!
****
Cooked Apples, By: Cathy Schultz, November 25, 2014
I don't think I will ever cook apples on the stove top again, this AM I put about a dozen apples that I just cored & cut with one of those apple cutters. Add 2 tablespoons of lemon juice, 1 cup of water & 1½ tsp Saigon cinnamon on Slow Cook Low, all day. Turn off and let the pan cool. Transfer to containers.
I did not peel the apples because I like the cooked skins and this came out chunky & just so good.
****
Date Filled Baked Apple*, By: Bonnie Smith, March 5, 2016
Ingredients:
4½ teaspoons brown sugar, divided
1 tablespoon chopped dates
1½ teaspoons chopped walnuts
1/8 teaspoon cinnamon
1 large tart apple
¼ cup water
whipped cream
Directions:
While preparing ingredients, turn the Ninja to 400°F to heat the unit. In a small bowl combine 1½ teaspoons brown sugar, dates, walnuts and cinnamon. Peel top half of apple and remove core; place in the multipurpose pan or baking dish. Fill with the date mixture. Combine water and remaining brown sugar. Pour over apple. Cover with tin foil. Place the rack in the Ninja. Add the multipurpose pan to the rack. Bake for 35-40 minutes or until apple is tender. Baste occasionally. Serve with whipped cream. Serves 1.
As you can see I made a triple batch and we enjoy them so much we don't put the whipped cream on them.
****
Fireball Whiskey Apple Butter*, By: Randall McGouirk, December 21, 2016
Ingredients:
1.75 ml Fireball whiskey
5-6 peeled, sliced honey crisp apples
4 Tbs. cinnamon
2 Tbs. five spice
2 cups sugar
1 cup cranberries
¼ cup apple cider vinegar
Directions:
Slice apples and put into Ninja with whiskey, sugar, cinnamon, cranberries, vinegar, cinnamon and five spice. Turn to Slow Cook Low for 8 hours. When done, use an emulsion blender (or regular blender) to smooth out any chunks. Let cool and serve with toast or bread.
****
Fruit Chili Sauce*, By: MaryJo Powell, September 1, 2016
I made the fruit sauce I talked about making last week. I cut the original recipe in half so everything would fit in the Ninja. I worked well and the house smelled terrific.
*I use this it with meat. I put it in and on meatloaf and often use it with pork chips.
Ingredients:
12 tomatoes – 1- 3qt basket
3 peaches
3 pears
3 apples
3 onions
½ green pepper
½ red pepper
1½ cups cider vinegar
2 Tbs. salt
¼ cup pickling spice tied in a bag
1½ cups sugar
Directions:
Peel and core tomatoes, peaches, pears, apples and onions and cut into large cubes (about 1"). Cut peppers into cubes. Place all in the Ninja pot. Add vinegar, salt, pickling spice and sugar and mix. Bring to a boil on Stove Top High - then reduce heat to Slow Cook Low and simmer for 3 hours.
Bottle - makes 8 -10 large size mason jars (500 ml).
****
Fruit Medley*, By: Barbara Benton, December 26, 2014
Ingredients:
1 (20 oz) jar chunky applesauce
1 (21 oz) can cherry pie filling
1 (15 oz) can sliced peaches, drained
1 (11 oz) can mandarin orange sections, drained
1 (8 oz) can pineapple chunks, (own juice)
½ cup brown sugar
1 tsp ground cinnamon
Directions:
Pour the applesauce, cherry pie filling, sliced peaches, mandarin oranges, pineapple, brown sugar and cinnamon into your Ninja. Cover and turn to Slow Cook Low for 60 minutes.
****
Fruit Popsicles*, By: Jennifer Allen, June 10, 2015
Steaming peaches and plums to be used in fruit popsicles. (3 peaches & 2 plums)
Turn your Ninja to Stove Top High and steam about 10 minutes. Just until soft and the skin will slip off.
Once they are peeled and pitted, add a ½ cup of orange juice, and blend in your Ninja Blender, or your brand. Pour into molds and freeze.
You can also mix in yogurt and substitute milk for OJ for frozen yogurt pops.
**For the five pieces of fruit I added ½ cup of OJ. You want it to be the consistency of ranch dressing.
****
Roasted Pumpkin & Seeds*, By: Bonnie Smith, August 19, 2016
I had small pumpkins that I used for this. Preheat the Ninja with the rack in place at 350°F. I cut them in half, and then scooped out the pulp and the seeds. Next, I cut them in half again. I placed them on the rack, cut side down. They baked for about 50 minutes. I checked halfway through to see how they were doing and I flipped them over. When they are very fork tender they are done. Remove and let cool. Once cool, I scooped out the meat and then used my big boss to puree them. My 2 small pumpkins gave me 1¾ cups of puree. According to the pumpkin Libby site a 15 ounce can of pumpkin is 1¾ cups. I lucked out. I labeled the package and put it in the freezer. Pumpkin pie time is just around the corner.
(Added to Snacks)
For the seeds, I first made sure to rinse the seeds very well. I filled the Ninja with some water. I actually used too much water. Put the seeds in and add some salt. Turn to Stove Top High and boil for 10 minutes. Drain. Wipe out the Ninja. I tried to dry them some on a tea towel. Return to the Ninja pot. Sprinkle in a small amount of olive oil and sprinkle with salt or even seasonings of your choice. Stir around to mix and spread out as thin as possible, place the cover, but angle it so it is not completely closed. Turn to the Oven setting of 300°F. Let them cook 10 minutes. Stir and spread again. Bake another 10 minutes. At the end of this time, I checked and felt they still needed another 5 minutes cooking time. Spread on wax paper to cool and then enjoy!
****
Strawberry-Rhubarb-Honey Sauce, By: Kathleen Valentine, June 16, 2015
This stuff is absolutely delicious. It is not as thick as I would have liked although if I cooked it longer I'm sure it would thicken up but I've been spooning it over biscuits and eating it with a spoon for breakfast. This is all I did:
Clean and cut into bite-sized pieces--2 quarts strawberries and 3 lbs. rhubarb. Place in Ninja and add 1 lb. raw, organic honey. Cook on Slow Cook Low for 4 hours then switch to Slow Cook High and cook 2 hours uncovered. Store in the refrigerator.
At 1 lb. of honey to roughly 7 lbs. of fruit that is not bad at all and the rhubarb and strawberries are loaded with vitamins and fiber. Yum.
****
Texas Roadhouse Butter, By: Cheryl Steiner- Spicer, October 15, 2014
Found this recipe and think it would be good on the bread made in the Ninja.
Ingredients:
2 sticks of butter, room temp
¼ cup sugar
¼ cup honey
2 tsp cinnamon
Directions:
Stir butter and sugar together until mixed, then add honey and cinnamon.
Stir well. Place in the refrigerator for 30 minutes.
****