Get A Recipe A Day

What You Need:

1 (4 oz.) pkg. instant butterscotch pudding
1 (20 oz.) can crushed pineapple in juice
1 C dry roasted peanuts
2 sweet apples, chopped
1 (8 oz.) container whip topping, thawed

How to Make It:

Place the pudding into a mixing bowl.
Add the can of pineapple with the juice and stir until completely combined.
Stir the nuts into the pudding mixture.
Blend the apples into the mixture until well combined.
Fold the whip topping in until combined and smooth.

Serves: 4

Grapes and marshmallows can be added to this recipe for a special treat. If butterscotch pudding isn’t your favorite; try vanilla, chocolate, lemon or any flavor that’s at the top of your list.

What You Need:

6 T olive oil
1/4 C orange juice
1/4 C white balsamic vinegar
1/4 C fresh cilantro, minced
2 T honey
1/2 t chili sauce
1 garlic clove, minced
1/2 t salt
2 large apples cut into wedges
1 (5 oz.) pkg. spring mix salad greens
1 C walnut halves
1/2 C blue cheese, crumbled

How to Make It:

Place the olive oil into a mixing bowl.
Add the orange juice and the vinegar.
Whisk well to combine the ingredients.
Gently stir in the cilantro.
Whisk the honey and chili sauce into the mixture well.
Add the garlic and the salt and mix to completely combine the ingredients.
Pour 1/4 C of the mixture into a sealed plastic bag.
Add the apples to the bag.
Seal and turn to coat the apples well.
Refrigerate for at least 30 minutes.
Cover the remaining dressing and refrigerate until ready to use on the salad.
Drain the apples from the marinade but save the marinade to use for basting.
Thread the apples onto 6 soaked wooden skewers.
Place the apples over medium heat on the grill.
Cover and cook 6 minutes or until golden brown.
Turn and continue cooking an additional 6 minutes or until the apples are tender.
Place the greens into a large salad bowl.
Add the walnuts and cheese and toss to combine well.
Add the apples to the salad.
Pour the refrigerated dressing over the salad and toss.

Serves: 4

The best apple to use in this recipe would be one that is crispy with a sweet tart flavor. Fuji, Golden Delicious or Gala work very well. Apples are very healthy foods. They are fat free and contain no sodium or cholesterol.

What You Need:

2 bacon strips
2 large eggs
2 large egg whites
2 C 1% milk
2 C all-purpose flour
2 tsp. sugar
1 tsp. salt
1 large sweet apple, coarsely grated
1 TBSP butter or margarine, melted

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. Serve them with a little apple butter on the side for a special breakfast treat.

What You Need:

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

How to Make It:

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

Serves 4

This makes a great side dish to any lunch meal. It can also be served as an appetizer or snack as well.