warning: Creating default object from empty value in /home6/michelt9/public_html/modules/taxonomy/ on line 33.

Fried Cinnamon Apple Rings

For the apple rings 4 large apples (I used gala)
1 cup flour
1/4 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 large egg, beaten
1 cup buttermilk
vegetable oil for frying

for the cinnamon sugar topping
1/3 cup sugar
2 teaspoons cinnamon


Peach Frozen Yogurt

1 (16-oz.) bag frozen peaches or 4 cups fresh peaches, frozen solid
3 Tablespoons agave nectar or honey
1/2 cup plain yogurt (non-fat or whole)
1 Tablespoon fresh lemon juice

Add the frozen peaches, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.
Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

Recipe from:

Apple Cranberry Compote (Crockpot)

6 cooking apples, peeled, slice
1 cup fresh cranberries
1 cup sugar
1/2 teaspoons grated orange peel
1/2 cups water
1/4 cups port wine
sour cream , (low fat)

Arrange apple slices and cranberries in slow cooker/Crock Pot. Sprinkle sugar over fruit. Add orange peel, water and wine.
Stir to mix ingredients.
Cover, cook on low 4-6 hours, until apples are tender.

Serve warm fruits with the juices, topped with a dab of sour cream.

Serves 6.

Apple Cranberry Crisp (Crockpot)

3 apples (Any kind - I personally like Gala)
1 cup cranberries
3/4 cup brown sugar
1/3 cup rolled oats (quick cooking)
1/4 tsp. salt
1 tsp. cinnamon
1/3 cup butter, softened

Peel, core and slice apples. Place apple slices and cranberries in crockpot
Mix remaining ingredients in separate bowl and sprinkle over top of apple and cranberries.
Place 4 or 5 paper towels over the top of the crockpot, place an object (I use a wooden spoon) across the top of the crockpot and set lid on top.
This allows the steam to escape.
Turn crockpot on high and cook for about 2 hours.

Baked Apples (Crockpot)

6 lg. cooking apples
3/4 C. orange juice
2 tsp. grated orange rind
1 tsp. lemon rind grated
3/4 C. rose wine
1/4 tsp. cinnamon
1/2 C. brown sugar
Whipped cream

Remove core from apples and place in slow cooker/Crock Pot. Mix together all other ingredients except whipped cream.
Pour over apples.
Cover pot and cook on low for about 3 1/2 hours or until apples are tender.

Cool and serve with whipped cream

Chunk Style Applesauce (Crockpot)

8 to 10 large cooking apples, peeled, cored, and sliced or cut in chunks
1/2 C. water
1 tsp cinnamon
1/2 to 1 C. sugar or Splenda I don't like mine to sweet so I don't use alot of sweetner
Put ingredients in Crock-Pot.

Cover; cook on Low 8 to 10 hours. (High: 3 to 4 hours.)

Serve warm.

Country Apples

4-5 cups apples
2 Tblsp.flour
1/3 C. sugar
1/3 C. raisins
1/4 tsp. cinnamon
2/3 C. oatmeal
3 Tblsp. butter
3/4 C. brown sugar

Peel, slice and coat apples with flour and 1/3 cup sugar. Stir in the raisins, cinnamon, and oatmeal.
Pour 1 cup water into crockery. Add apple mix.
Pour melted butter over apples and then brown sugar.
Cook on Low 4-6 hours.

Serves 6.
You can serve over vanilla ice cream, use as a crepe filling or over oatmeal for breakfast

Crockpot Applesauce

About 3 pounds apples, peeled, cored, and sliced
1/3 cup sugar
1 cinnamon stick
2 Tblsp. lemon juice

Put apples in cooker, sprinkle w/sugar and add cinnamon stick.
Sprinkle lemon juice on. Cover and cook on low for 6 1/2 to 8 hours til apples form a thick sauce
Sprinkle with nutmeg to taste

Baked Apples (Crockpot)

2 Tblsp. raisins
1/4 C. sugar
6 to 8 apples, washed and cored
1 tsp cinnamon
2 Tblsp. butter

Mix raisins and sugar, fill center of apples. Sprinkle with cinnamon and dot with butter.
Put in crockpot; add 1/2 cup water.

Cover; cook on Low 7 to 9 hours.

Fruit Dessert

3 Grapefruit, peeled sectioned
1 can (11 oz) mandarin orange, sections, drained
1 can (16 oz) fruit cocktail, well drained
1 can (20 oz) pineapple chunks, well drained
1 can (16 oz) sliced peaches, well drained
3 Bananas, sliced
1 tablespoon Lemon juice
1 can (21 oz) cherry pie filling

Place all ingredients in cooker. Toss gently. Cover and cook on low about 4 hours.

Makes about 2 quarts

Curried Fruit Bake

1 package Prunes, (16 oz) pitted
1 package Dried apricots (11 oz)
2 cans Pineapple chunks (13 1/2 oz) drained
1 can Peaches; sliced (1 lb 13 oz)
1 cup Brown sugar
1/2 teaspoon Curry powder
14 ounces Ginger ale

Combine all ingredients in removable liner. Place in base.

Cover and cook on low 4-5 hours or auto 3 hours

Fried Apples

3 pounds Granny Smith apples, peeled, cored, and sliced
1 teaspoon cinnamon
dash of fresh grated nutmeg, optional
3 tablespoons cornstarch
1 cup granulated sugar
1 to 2 tablespoons of butter, cut in small pieces

Place apple slices in the slow cooker/Crock Pot; stir in remaining ingredients and dot with the butter.
Cover and cook on low for about 6 hours, or until apples are tender but not mushy. Stir about halfway through cooking.

Makes 2 1/2 to 3 cups.

Use these apples as a topping, a filling, or alone topped with whipped cream.

Hot Caramel Apples

4 Lg. tart apples, cored
1/2 C. apple juice
8 Tblspoons brown sugar
12 red-hot candies
4 Tblspoons butter or margarine
8 caramels
1/4 tsp. ground cinnamon

Peel about 3/4 inch off the top of each apple; place in crock. Pour juice over apples.
Fill the center of each apple with:
2 Tblspoons of sugar
3 red-hots
1 Tblspoon of butter and
2 caramels
Sprinkle with cinnamon

Cover and cook on low for 4-6 hours or until apples are tender.

May serve immediately with whipped cream if desired.

Makes 4 servings.

Hot Fruit Compote

1 can peaches, drained
1 can pears, drained
1 can pineapple chunks, drained
1 cup brown sugar
1 tsp. cinnamon
1/2 stick margarine (4oz)
1 can cherry pie filling

Cut all fruit into bite-size pieces. Add rest of ingredients. Stir all together.
Cover and cook on low 3 to 6 hours.

Use as a side dish for breakfast or a meal, or as a topping for a dessert.

Country Apples

4-5 cups apples
2 tbsp flour
1/3 cup sugar
1/3 cup raisins
1/4 tsp cinnamon
2/3 cup oatmeal
3 tbsp butter
3/4 cup brown sugar

Peel, slice and coat apples with flour and 1/3 cup sugar. Stir in the raisins, cinnamon, and oatmeal.
Pour 1 cup water into crockery. Add apple mix.
Pour melted butter over apples and then brown sugar.
Cook on Low 4-6 hours.

Serves 6.
You can serve over vanilla ice cream, use as a crepe filling or over oatmeal for breakfast.

Chunk-Style Applesauce

8 to 10 large cooking apples, peeled, cored, and sliced or cut in chunks
1/2 cup water
1 tsp cinnamon
1/2 to 1 cup sugar

Put ingredients in Crock-Pot. Cover; cook on Low 8 to 10 hours. (High: 3 to 4 hours.) Serve warm.
Add cream if desired.

Apple - Coconut Crisp

4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)
1/2 cup sweetened flaked coconut
1 tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine

In a casserole 1 1/2-quart baking dish that fits in the slow cooker/Crock Pot, combine apples with coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon.
Cover, cook on low 4-6 hours, until apples are tender.
Drizzle with the ice cream

Layered Summer Fruits with Creamy Lime Dressing

Creamy Lime Dressing
1 package (8 oz) cream cheese, softened
1/2 cup frozen limeade concentrate, thawed
1/4 cup powdered sugar
1 cup whipping cream, whipped

3 cups cut-up cantaloupe
1 quart strawberries, quartered
2 ripe medium mangoes, seed removed, peeled and cut up
2 cups blueberries
2 cups cut-up honeydew melon
Mint leaves, if desired

In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside.

Apple Salad

3 apples, cored and cubed
1/4 lb seedless grapes (red or green)
1 banana, thinly sliced
1/2 lb Pineapple, cut into 1/4" chunks
1/4 cup chopped walnuts
1 tbsp. honey
1 1/2 cups vanilla yogurt

Combine all ingredients in a bowl. Let stand 20 minutes before serving.

Makes 6 servings

Dairy Delicious Dip

8 oz Cream cheese -- softened
1/2 C. Sour cream
1/4 C. Sugar
1/4 C.Packed brown sugar
1 To 2 Tbsp. maple syrup

In a small mixing bowl, combine cream cheese, sour cream, sugars and syrup to taste;
beat until smooth. Chill.

Serve with fresh fruit such as strawberries, sliced apples etc.

Yield: 6 servings

"Munching on fruit becomes so much more fun when there's a sweet, creamy dip to dunk your slices in." - Karen Kenney

Low Fat Sweet Yogurt Dressing

1 cup Plain, nonfat yogurt
1/4 cup Raisins -- (golden are nice)
1/4 cup Chopped nuts; (walnuts -- pecans, or other)
1 1/2 tablespoons Honey

Mix all ingredients, and chill overnight. Serve cold.

Makes about 1.5 cups.
Note: Fresh chopped fruit becomes a special salad or a light dessert with this dressing.

Tropical Compote with Honey Lime Dressing

2 avocados -- seed, peel, cube
2 kiwi fruit -- peel, slice
1 banana -- peel, slice
1 papaya -- peel, slice
1/2 cup coconut flakes -- sweetened

-----Honey Lime Dressing-----
3/4 cup plain yogurt
2 tablespoons lime juice
1/4 cup honey
1/4 teaspoon lime peel -- grated

Prepare Honey Lime Dressing by mixing all those ingredients together.

Red Hots Fried Apples

6 medium cooking apples (Granny Smith are good)
1/3 cup butter
1/3 cup granulated sugar
1/3 cup red hots candies
1/4 teaspoon salt

Core, but do not peel apples. Slice into 1/2-inch thick slices. Heat butter in heavy skillet. Arrange apple slices in skillet.
Mix together sugar, candies, and salt. Sprinkle over apples and simmer over low heat until apples are transparent.
Turn them a few times during cooking with a spatula.

Yield: 6 servings

Frozen Fruit Salad

1 pkg. Cream cheese, softened
1 carton Cool Whip (8 oz)
1 can cherry fruit filling (21 oz)
1 can mandarin oranges, drained (11 oz)
1 can pineapple chunks, drained (8 1/4 oz)

Combine Cool Whip and cream cheese. Gradually add fruit filling, blending well.

Fold orange and pineapple chunks into cherry mixture. Line bottom

Of a loaf pan with waxed paper. Pour in cherry mixture and freeze

Overnight or until firm. Let stand at room temperature

Apple Fritters

1 C. sifted enriched flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tbsp. sugar
1/2 C. milk
1 tbsp. salad oil
1 well beaten egg

Sift together flour, baking powder, salt and sugar. Blend milk, egg and oil; add gradually to dry ingredients. Stir in 2 apples that have been pared, cored and cut into pieces like matchsticks.
Drop from tablespoon into deep, hot fat. Fry 2 to 5 minutes.
Drain on paper towels.
Sprinkle with confectioners' sugar.

Red, White and Blue Watermelon Sundaes

4 cups watermelon balls from 1 watermelon
2 cups fresh blueberries
4 dollops prepared whipped topping
Red, white and blue star sprinkles

Gently mix together watermelon and blueberries.
Divide among 4 sundae bowls.
Top each with a dollop of topping and top with sprinkles.
Serve immediately.

Makes 4 servings
Source : National Watermelon Board via

Fresh Fruit Delight

Fresh Fruit in Season -- (apples, melons, kiwi)
Cocktail toothpicks
Cream Cheese
Marshmallow Cream

Combine fresh fruits in season. Use cocktail toothpicks to dip in equal parts of cream cheese and marshmallow cream mixed together.
A delicious appetizer.

Fruit Slaw

1 (16 oz) bag coleslaw mix
1 cup quartered red grapes
1 Gala apple, cored and shredded
1 Bartlett pear, cored and shredded
3 green onions, thinly sliced
1 cup fat-free honey Dijon salad dressing

Toss coleslaw mix, grapes, apple, pear and green onions together in a serving bowl.
Pour dressing on top and toss to coat. Cover and refrigerate until serving time.

Serves 16 (1/2 cup each)
Amount Per Serving Cals 50 Cals from Fat 0
Total Fat < 1g 0% Carbs 12mg 4% Dietary Fiber 2g 8% Sat Fat < 1g 0% Chol
< 1mg 0% Protein < 1g 1% Sod 180mg 7%

Fresh Fruit With Orange Cheese Dip

1 pkg. cream cheese softened
1 C. marshmallow cream
Grated rind from 1 orange

Fresh Fruits:
Orange or lemon juice

Combine dip ingredients; mix well. Slice washed pears and apples; dip into lemon or orange juice to prevent browning; drain. Pour dip into bowl; place in center of large platter.

Arrange fruit around dip Fresh Fruit With Orange Cheese Dip

Apple Cranberry Crisp

1 package Bob Evans Sliced Glazed Apples (20 oz)
1/2 cup dried cranberries
1/3 cup uncooked oats
1/3 cup brown sugar
3 tablespoons flour
1/2 teaspoon cinnamon
3 tablespoons cold butter

Preheat oven to375F.

Combine apples and cranberries. Spoon into a greased 9-inch pie pan.

In small bowl, combine oats, brown sugar, flour and cinnamon. Cut in butter with a pastry blender until mixture resembles small crumbs. Sprinkle over apples.

Bake crisp for 25 to 30 minutes or until topping is brown and bubbling around edges.

Makes 4 to 6 servings