Apple picking is on everyone’s mind this time of year. There’s nothing sweeter than biting into a crisp crunchy apple that you just picked off the tree. McMcoun, Honey Crisp, Cortland, they’re all delicious. And there are not just apples to feast on during fall, there’s apple treats galore…cider donuts, apple fritters, apple crisp, apple everything your heart desires.


Don’t let all those fresh apples go to waste, get creative and get cooking. You will taste the difference when you use farm to kitchen produce. With the following recipes, you can use apples three different ways,…Autumn Rum, Apple Gouda Stuffed Chicken & Apple Cinnamon Rolls. Are you drooling yet?



Spiced Apple Cider

  • 4 cups apple cider

  • 3 cinnamon sticks

  • 3 star anise

  • 1 teaspoon nutmeg

  • 1 1/2 oz spiced rum

  • 1/2 cup


  • 1 1/2 oz spiced rum

  • 1/2 cup spiced apple cider

  • 1/2 hard cider

  • 2-3 dashes lemon bitters


  1. For spiced apple cider, combine apple cider, cinnamon sticks, anise and nutmeg in a sealable container (mason jar recommended). Seal container and store in the fridge for at least 1 hour. Shake well before using.

  2. For a cocktail, fill an old-fashioned glass with ice. Pour spiced rum and apple cider over ice. Stir well. Top with hard cider and lemon bitters.

Want to make apple cider from scratch? Easy DIY Slow Cooker Apple Cider




  • 2 large boneless skinless chicken breasts

  • 1 1/2 oz gouda cheese, thinly sliced

  • 1/2 apple, thinly sliced (Honeycrisp or any firm apple works best)

  • 1 teaspoon olive oil

  • 1teaspoon fresh thyme

  • 1/4 teaspoon salt

  • 1/4 teaspoon fresh ground pepper


  1. Preheat oven to 425℉.

  2. Spray a large sheet pan with nonstick cooking spray. Slice chicken breast horizontally across, (like opening a book). 

  3. On one side of chicken layout 7-8 apple slices, followed by 4-5 gouda slices. Sprinkle cheese with 1/2 teaspoon thyme. Fold over chicken breast, then drizzle with olive oil. Finish with a sprinkle salt and pepper.

  4. Place chicken on a sheet pan and top with an extra sprig of thyme.

  5. Bake for about 30 minutes, until the meat thermometer reads 165℉.



  • 1 sheet of crescent dough or 8oz tube of refrigerated crescent rolls

  • 1 large apple, diced small

  • 3 tbs unsalted butter, melted & divided

  • 1/3 cup brown sugar

  • 1 tsp cinnamon

For the Glaze:

  • 1/2 cup powdered sugar

  • 1 tsp maple syrup

  • 1 tbs milk


  1. Preheat the oven to 350℉. Line cupcake pan with paper liners and set aside.

  1. On a sheet of parchment paper unroll crescent dough sheet. Brush the dough with about 2 Tbsp. melted butter.

  2. Stir together cinnamon and sugar and sprinkle over melted butter. Scatter diced apples on top.

  3. Beginning on the long side of the rectangle, roll the dough into a log.

  4. Slice the log into 8 1 ½ inch pieces. Arrange pieces in paper liners. Brush the top with melted butter and

  5. Bake for about 15 minutes, until golden brown (if rolls start browning too quickly, tent the top with aluminum foil.)

  6. Stir together glaze ingredients and spoon over slightly cooled cinnamon rolls.