What You Need:

6 yellow apples, cored and cubed

6 red apples, cored and cubed

3 stalks celery, chopped

1/2 C raisins

1 t cinnamon

1 (16 oz) container whipped topping, room temperature

How to Make It:

Place the both types of apples into a large mixing bowl.

Add the celery and raisins and toss to combine.

Sprinkle the cinnamon over the entire top of the salad.

Stir in the whipped topping until smooth and ingredients are completely covered.

Cover the bowl tightly then refrigerate until ready to serve.

Serving Size:  12

Apples such as Granny Smith and Red Delicious give this salad and sweet taste and a colorful appearance.  If you don’t plan to serve the salad until later sprinkle the apples with a bit of lemon juice, and toss before adding the remaining ingredients.  This will keep the apples from turning brown while refrigerated and until you are ready to serve.

How to Make It:

Slice each apple into 12 thin slices.
Place the water and lemon juice into a bowl.
Stir to combine.
Place the apple slices into the mixture so they don’t turn brown.
Place the salad dressing and mustard together in a large bowl.
Mix together with a rubber spatula.
Lay each tortilla flat.
Spread the mustard mixture over each of the tortilla being sure to cover the tortilla well.
Layer 2 slices deli ham over the top of each tortilla.
Add 2 slices of cheese on top of the ham.
Remove the apple slices from the lemon mixture and pat dry with a paper towel.
Place 4 slices of apple on each tortilla.
Sprinkle with the chopped lettuce.
Grasping the side of the tortilla closest to you roll tightly around the ingredients and secure with a toothpick.

Serves 6

Kids love these little sandwiches.

Cut them in bite size pieces for snacks or party treats.

How to Make It:

Place 1 TBSP of canola oil in to a large skillet over high heat.
Heat until the oil is hot but not smoking.
Add the shrimp and stirring constantly cook 2 minutes or until the shrimp turns pink.
Place the shrimp in a bowl and set off to the side.
Place another TBSP of the oil into the skillet and allow to heat.
Add the apple slices and stirring continuously cook 1 minute.
Remove and place in the bowl with the shrimp.
Pour the last TBSP of oil into the skillet and heat again.
Add the onion, pepper and snow peas.
Stirring continuously cook for 2 minutes.
Place in the bowl with the shrimp.
Combine the water and vinegar together in a bowl being sure to stir well.
Add the brown sugar, cornstarch, soy sauce and ginger.
Mix well being sure all the ingredients is incorporated together.
Pour into the heated skillet.
Stirring continuously bring the mixture to a boil.
Continue cooking until the sauce thickens to your liking.
Add the shrimp ingredients to the skillet once the sauce has thickened.
Place the heat on low and continue cooking 6 minutes or until completely heated through.

Serves 4

Place over Chow Mein  or Lo Mein noodles, or rice,  for that perfect Chinese meal.

1 (12 in.) prepared pizza dough crust
2 TBSP olive oil
2 tsp. garlic, minced
2 C fresh spinach, coarsely chopped
1 1/2 C Granny Smith apples cored, peeled and chopped
1 C Mozzarella cheese, shredded
1 C Blue cheese, crumbled
1/2 C Parmesan cheese, shredded
1 tsp. oregano

How to Make It:

Place the olive oil in a skillet over medium heat.
Add the garlic and cook 2 minutes being sure to stir a couple of times during cooking.
Place the prepared pizza dough on a pizza pan.
Brush the olive oil and garlic mixture over the entire pizza crust.
Bring the oven temperature to 450 degrees.
Spread the spinach evenly over the crust.
Add the apples evenly over the spinach.
In a large bowl toss the 3 cheeses together until well combined.
Sprinkle the cheeses over the top of the entire pizza.
Sprinkle on the oregano being sure to cover the whole pizza.
Bake 13 minutes until cheese has melted and the crust is a nice golden brown.

Serves 4 pieces

What You Need:

3 Golden Delicious apples, peeled, cored and 2 grated and 1 quartered
2 TBSP butter or margarine
6 C shredded green cabbage
1/2 C thinly sliced onion
2 TBSP water
1 TBSP cider vinegar
1/4 tsp. salt
1/4 tsp. black pepper
1 lb. smoked sausage, cooked and pierced with a fork
2 TBSP minced fresh parsley

honey mustard to taste (optional)

How to Make It:

Place a large skillet over medium high heat.
Add the butter and allow to melt completely.
Place the 2 grated apples into the melted butter.
Add the cabbage and onion.
Reduce the temperature to medium.
Cook the mixture for 4 minutes.
Carefully pour in the water and vinegar stirring to combine.
Sprinkle in the salt and pepper.
Place the sausages on top of the mixture.
Reduce the temperature to low.
Cover the skillet with a tight lid.
Allow mixture to cook for 15 minutes.
Cabbage should be just starting to tender and the sausages heated through.
Place the quartered apple on top of the mixture.
Sprinkle the parsley over the top.
Recover and cook an additional 3 minutes.
Serve immediately.

Serves 4

This can be served with a small amount of honey mustard added to the top of each serving.

How to Make It:

In a microwave safe 2 quart dish, place the apple halves so they just touch.
Mix together the water and apple juice in a measuring cup.
Pour the mixture over the top of the apples, being sure to cover them well.
Place the dish in the microwave on high power for 4 minutes.
Rotate the apples, and turn after 2 minutes.
Apples are done when fork-tender.
Remove and set to the side while making the sauce.
Toss together the sugar and cornstarch in a microwave safe measuring cup.
Pour in the half and half and mix to moisten the dry ingredients.
Microwave on high 2 minutes until the mixture begins to boil.
Place the egg white into a small bowl and beat slightly with a fork.
Add about 1 TBSP of the sugar mixture to the egg white and blend together. (Stir in quickly to prevent the egg white from cooking. )

Place the egg mixture into the measuring cup and stir well.
Add the vanilla and stir well to incorporate.
Return to the microwave on high power and cook 1 minute.
Allow the mixture to stand in the microwave 5 minutes.
Remove from the microwave and spoon the mixture into the bottom of a serving dish.
Place the apple halves on top of the custard mixture.
Sprinkle the apples with the crushed toffee and garnish each with a mint sprig before serving.

Serves 4

If you are serving this dish to adults, brandy can be substituted for the apple juice to give this dish a more sophisticated flavor.

How to Make It:

Peel the apples, remove the core and slice into thin slices.
Place 12 slices to the side.
Place the remaining apple slices in a large mixing bowl.
Add the sugar and dry milk and toss to coat.
Layer the apple slices into a casserole dish.
Place the 12 apple slices set to the side over the top.
Bring oven temperature to 375 degrees.
Cover the casserole dish with aluminum foil.
Bake 12 minutes.
Remove but leave the oven on.
Place the oats, coconut and almonds together in a large mixing bowl.
Add the brown sugar, wheat germ and sesame seeds.
Sprinkle with the cinnamon and nutmeg.
Cut in the butter with a pastry blender or 2 forks until mixture becomes coarse and crumbly.
Remove the aluminum foil from the casserole dish and sprinkle the crumb mixture over the top of the apples.
Return the uncovered casserole to the oven and continue baking 15 minutes or until a golden brown on top.

Serves 6

This makes a wonderful fall dessert.  Serve warm with a dollop of yogurt or cream or even ice cream on top for a special treat.

How to Make It:

Place the 1 C of flour into a large mixing bowl.
Sprinkle in the 1/4C of brown sugar.
With a pastry blender cut in the butter until mixture becomes crumbly.
Spray a square baking pan with a non stick cooking spray.
Bring the oven temperature to 350 degrees.
Press the crumb mixture into the bottom of the prepared pan.
Bake 8 minutes or until lightly brown.
Remove and set aside and be sure to leave the oven on.
Place the eggs in the mixing bowl and beat slightly with a fork.
Add the 1/4C of flour and 1/2C brown sugar to the eggs.
Pour in the vanilla.
Carefully stir in the apples and caramels.
Pour the mixture over the top of the baked crust.
Bake 28 minutes or until a light brown.
Remove and allow cooling completely before cutting into 16 squares.

Serves 16

These squares make great after-school snacks.

Kids also love them in their trick or treat bags at Halloween.

You can also microwave a piece for about 10 seconds for a hot and filling dessert.

How to Make It:

Place the bacon strips in a large skillet over medium heat.
Cook until crisp.
Drain on a paper towel and allow cooling.
Place the eggs and egg whites in a mixing bowl.
Beat together until well mixed.
Add the milk and beat until thoroughly mixed in.
Place the flour, sugar and salt in a separate bowl.
Toss to combine.
Slowly add the flour mixture to the egg mixture stirring constantly as you add.
Continue stirring until the dry mixture is completely moist.
Allow batter to set 30 minutes.
Bring the oven temperature to 450 degrees.
After the batter has stood for 30 minutes crumble in the bacon.
Add the grated apple and melted butter.
Stir until well combined.
Spray a muffin pan with a non stick cooking spray.
Fill each cup 2/3 full of the batter.
Bake 15 minutes.
Reduce the oven heat to 325 degrees.
Continue baking 12 minutes or until a golden brown.
Remove and allow cooling slightly before serving.

Serves 12

These make a great breakfast muffin, especially for children.

You can serve them with a little apple butter on the side for a special breakfast treat.

1 TBSP lemon juice
2 C apple juice
2 cinnamon sticks
1/2 tsp. grated lemon peel
1/4 tsp. salt
2 Red Delicious apples, cored, peeled and diced
1 1/2 C pineapple chunks, in their own juice
1 orange, peeled and sectioned

1. Pour the lemon juice and the apple juice together in a large saucepan.
2. Place the pan over medium high heat and bring juices to a rapid boil.
3. Once boiling add the cinnamon sticks, lemon peel and salt and stir well.
4. Bring mixture back to a rapid boil.
5. Reduce heat to medium low and cook, uncovered 10 minutes.
6. Remove from heat and allow cooling for about 15 minutes.
7. Place the apples, pineapple and orange segments into a large mixing bowl.
8. Remove the cinnamon stick from the juice mixture.
9. Stir the juice mixture to be sure all the flavors are incorporated together.
10. Pour the juice mixture over the fruit being sure to completely cover the fruit.
11. Seal and refrigerate at least 2 hours before serving.

Serves 4