Apple Snacks

Sliced Sandwiches

Cut the top off a red apple and slice it into 8 slivers, so that the core is in the middle of each slice. Brush with lemon juice to keep from browning. Spread peanut butter and jam between slices.

Apples and Jam

Blend 12 oz. whipped cream cheese with 2 tbsp. seedless raspberry jam until smooth. Serve with apple wedges.


Apples on a Stick

Use a melon baller to remove scoops from an unpeeled apple, you can get about 12 from one apple. Insert a Popsicle stick into each ball. Dunk them in melted chocolate, caramel or nutella and roll in sprinkles. Eat immediately or place on wax paper in fridge for about an hour to harden.

Sausage Cheese Balls

Lindsay Walden
1 lb. Jimmy Dean Sausage
1 cup Bisquick
1 cup shredded cheese

Mix all ingredients together really well in bowl. Form into one inch balls. Place on a greased, foiled, cookie sheet. Bake at 350˚F for approximately 15-20 minutes.

Cheese Balls

Lindsay Walden
2 (8 oz) Philadelphia softened cream cheeses
2-3 green onions (finely chopped)
1 teaspoon Worcestershire sauce
1 cup shredded, mild cheddar cheese
Pecans or Walnuts
Parsley

Blend all ingredients together in kitchen aid. Form into ball on wax paper. Roll in chopped walnuts with parsley or chopped pecans with parsley. Chill for 4-5 hours. (Plan on preparing the night before.)

Artichoke & Spinach Dip Restaurant Style

Lindsay Walden
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
½ (8 ounce) package cream cheese, softened

Preheat oven to 350˚F. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Fruit Salsa and Cinnamon Chips

Lindsay Walden
2 kiwis, peeled and diced
2 apples, peeled, cored, and diced
8 ounces blackberries
1 pound strawberries
2 TBS white sugar
2 TBS brown sugar
3 TBS raspberry preserves

10(10 inch) flour tortillas
Butter
2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, apples, blackberries, strawberries, white sugar, brown sugar, and raspberry preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350˚F. Coat one side of each flour tortilla with butter. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Repeat on other side. These will be your chips that you eat the salsa with. Bake in the preheated oven 8-10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Seven layer Dip

Rachel Ward
1 can refried beans
2-3 avocadoes
Splash lemon juice
drop of hot sauce
½ c. sour cream
¼ c. mayonnaise
1/8 c. taco seasoning
2 c. shredded cheese
Chopped tomatoes, olives, green onions.


(My amounts are approximate. I just do this one by sight.)
Spread the refried beans on platter or in 9x13. Peel and chop avocados and in a bowl smash into guacamole. Add lemon juice (to prevent browning) and hot sauce to taste. Spread on top of beans. In bowl mix sour cream and mayo and taco seasoning. (The taco seasoning is really to taste. 1/8 c. is a pretty safe heat. I usually keep adding the seasoning until it is a nice red orange color.) Spread on top of guacamole. Top with cheese, tomatoes, olives and green onions. Serve with tortilla chips.

Muddy Buddies

Rachel Ward

1 tsp vanilla
1 ½ c. powdered sugar
½ c. peanut butter
1 c. choc chips (I like milk chocolate)
¼ c. butter
9 c. chex cereal

Measure cereal into large bowl; set aside. Microwave choc. Chips, peanut butter and butter in microwave in 1 qt. bowl, uncovered for 1 min. Stir. Microwave 30 sec. longer, or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate over cereal in bowl, stirring until evenly coated. Pour into large plastic food storage bag and add powdered sugar. Seal bag and shake. Spread on wax paper to cool. Store in fridge.

Veggie Dip

Rachel Ward

1 c. sour cream
1 c. mayonnaise
1 tsp. dill weed
1 tbsp. dried onion
1 tbsp. dry parsley
1 tsp. bon appetite season

Mix together and chill at least 1 hour before serving

Caramel Corn

Lindsay Walden
½ cup popcorn (unpopped)
2 blocks butter
2 cups brown sugar
½ cup Karo syrup
½ teaspoon soda
1 teaspoon vanilla

In large bowl, pop the popcorn. Remove any unpopped kernels. Set aside.
Preheat oven to 250˚F. Cook everything but popcorn over medium heat for 5 minutes after it comes to a boil. Stir occasionally. Remove from heat and add 1 teaspoon baking soda and 1 teaspoon vanilla. Divide popcorn in half. Pour half the cooked syrup over it. Stir popcorn so that everything is covered. When covered evenly, pour onto large silver cookie sheet or large silver bowl. Do the same to the second half. Bake for 15 minutes. Remove from oven and stir. Repeat this procedure until caramel corn has baked a total of 45 minutes. Allow cooling, stirring to keep from sticking together.
I like the popcorn really gooey, so I only bake it for about 15-20 minutes.

Peanut butter play dough

Rachel Ward
1 c. peanut butter
½ c. powdered milk
2 tbsp. honey

Mix well. Add peanut butter if too dry, powdered milk if too sticky. Play and eat and have a great time!

Chex Mix

Rachel Ward

1 c. Cheerios
2 c. chex (corn, wheat, rice, any combo)
1 c. pretzels
1 c. peanuts or almonds
Melt in 9x13: 1 cube butter, ½ c. sugar, 4 tsp. cinnamon. Mix all ingredients together. Cook 1 hr. at 250, stirring occasionally. (I always make this at Christmastime. It is my favorite chex mix and actually, the only one I like.)