chocolate covered caramel apple bites

our best bites recipe

1. apples
2. caramel
3. chocolate chips (any kind), melted
4. medium-length wooden skewers

Instructions

1. Skewer apples and dip in caramel. Place in fridge until caramel is firm and then slice and core apples. Skewer each slice and dip in melted chocolate. Place on a silicone mat or parchment and leave to set up. Sprinkle with sea salt, sprinkles, toffee, candies, etc. as desired.

Notes To make chocolate easier to dip, feel free to add 1/2 teaspoon vegetable oil per 1 cup of chips

Apple pudding cake

1 cube butter

2 cups sugar

2 eggs

4 large unpeeled apples grated

2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

1/2 cup chopped nuts

 

Sauce:

2 cubes butter no substitute

1 cup evaporated milk

2 cups sugar

1 teaspoon vanilla

 

Cream butter and sugar. Add eggs and apples. Add dry ingredients and mix well. Stir in nuts. Bake in 9x13 pan at 350 degrees for 45 minutes.

Cook ingredients for sauce in a sauce pan over low heat for 15 minutes. When cake is done, cut into squares put on saucer or in a bowl and ladle sauce over top.

Nutty Ham and Apple Sandwiches

Ingredients

• 8 teaspoons spicy brown mustard
• 8 slices rye bread
• 4 lettuce leaves
• 1 large tomato, thinly sliced
• 4 slices cheddar cheese
• 1/2 pound fully cooked ham, thinly sliced
• 1 tart apple, thinly sliced
• 1/4 cup sliced almonds

Directions

• Spread mustard on each slice of bread. On four slices, layer the lettuce, tomato, cheese, ham and apple. Top with almonds and remaining bread. Yield: 4 servings.

Caramel Apple Salad

1 20 oz. can crushed pineapple
1 small tub of cool whip
1 3.4 oz.box instant butterscotch pudding
4-6 apples cubed

Mix pineapple and pudding together in bowl. Add apples. Fold in whip cream. Chill.

Pumpkin-Apple Streusel Cake

Apples

· 3 tablespoons unsalted butter

· 4 cups diced peeled cored Granny Smith apples (about 4 large)

· 3 tablespoons sugar

· 1 teaspoon ground cinnamon

Cake

· 11/2 cups all purpose flour

· 1 cup (firmly packed) golden brown sugar

· 1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature

· 1/2 teaspoon salt

· 3/4 cup canned pure pumpkin

· 1/3 cup sour cream

· 2 tablespoons sugar

· 2 teaspoons pumpkin pie spice

· 1 teaspoon baking soda

· 2 large eggs

· Vanilla ice cream

For apples:
Melt butter in large nonstick skillet over medium-high heat. Add apples; sauté until apples begin to brown, about 5 minutes. Add sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool.
For cake:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Combine flour, brown sugar, butter, and salt in large bowl. Using electric mixer, beat until mixture resembles coarse meal. Set aside 2/3 cup of mixture for topping. Beat pumpkin, sour cream, 2 tablespoons sugar, spice, and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs. Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples.
Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 20 minutes. Run knife around pan sides to loosen cake. Release pan sides from cake. Transfer cake to platter. (Can be made 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with ice cream.

Fruit Salsa

1 cup strawberries

2 kiwifruit

1 apple

1 banana

1/2 teaspoon lemon juice

1/4 cup frozen orange juice concentrate

2 tablespoons sugar

wash and chop fruit into fine pieces. Mix in juices and sugar. Stir well. serve with cinnamon chips

Bowtie Apple Pasta

Approx. 1 1/2 boxes/bags of bowtie noodles

Half a tub of sour cream

1 can cream of chicken soup

Salt and pepper to taste (a lot of pepper)

A lot of cheese (a couple cups? Depends how cheesy you like it)

2 apples cut up in chunks

Add sour cream and cream of chicken to cooked hot noodles. Mix. Add salt and pepper. Mix. Add as much cheese as desired. Mix. Add apples. Mix. Enjoy!

Country French Apple Crescent Casserole

1/2 c. plus 2 tbsp. sugar
1/2 tsp. cinnamon
1 (8 oz.) can quick crescent dinner rolls
1 apple, cored, peeled and sliced into 8 pieces
1/2 c. whipping cream
1 tbsp. almond extract
1 egg
1/2 c. sliced almond

Preheat oven to 375 degrees. In small bowl combine 2 tablespoons sugar and cinnamon until well blended. Separate rolls into 8 triangles. Sprinkle mixture over each, pressing mixture in and flattening each slightly. Place apple slice on wide end of each triangle; tuck edges around apple slice.

Roll up, starting at wide end. Seal all seams. Place tip side down in ungreased 9 inch round baking dish, placing long side of 7 crescents around outside edge of dish and 1 in center. Bake for 15-20 minutes or until golden brown.

In small bowl, using wire whisk, combine remaining sugar, whipping cream, almond extract and egg until well blended. Spoon sauce mixture evenly over partially baked rolls. Sprinkle with almonds and cinnamon. Bake an additional 13-18 minutes or until deep golden brown. Cover pan with foil during last 5 minutes of baking time if necessary to prevent excessive browning. Serve warm.

8 servings.