Type what you have

Ingredients

• ✓ granny smith apple
• bacon
• brussels sprout
• salt
• black pepper
• thyme

Instructions

1. 1 Place bacon in a large skillet or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve bacon fat for later use.
2. 2 Place the grated apples into a clean kitchen towel and squeeze dry.
3. 3 Heat 2 tablespoons of the reserved bacon fat in a skillet or Dutch oven over medium to medium-high heat. Add Brussels sprouts, and cook, stirring frequently and adding more bacon fat as needed, until crisp-tender, about 5 minutes. Season with salt and pepper. Add grated apple, cooked bacon pieces, and thyme; cook and stir until apple and bacon are warmed, about 2 minutes. Transfer to a platter and serve immediately.

By Relish

Ingredients

• ✓ granny smith apple
• orange
• red cabbage
• onion
• vinegar
• cinnamon
• salt
• black pepper

Instructions

1. 1 Juice one orange half. Remove and discard the peel from the second half, and cube the flesh.
2. 2 Combine cabbage, apples, onion, vinegar, cinnamon, and salt in a large stock pot over low heat. Add orange juice and chopped flesh, then season with pepper. Cover and simmer, stirring occasionally, until cabbage is tender and has reduced, at least 45 minutes.

By Kat O

Ingredients

• ✓ granny smith apple
• butter
• turkey
• vegetable oil
• onion
• garlic
• celery
• poultry seasoning

Instructions

1. 1 Gather all ingredients. Preheat oven to 325 degrees F (165 degrees C).
2. 2 Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed.
3. 3 Use your fingers to loosen the skin over the turkey breast and thighs. Cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each wing (to affix wings). Rub the entire skin with vegetable oil.
4. 4 Toss apple and onion wedges, garlic cloves, and celery in a large bowl until combined; sprinkle poultry seasoning over the apple mixture and toss again to coat.
5. 5 Stuff the body and neck cavities with the apple mixture. Insert each wing tip into the hole under the wing to secure wings; insert both legs into hole near tail to secure legs.
6. 6 Place turkey onto a rack and set in a roasting pan. Insert cold butter pieces under the loosened skin, distributing the butter as evenly as possible.
7. 7 Roast the turkey in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 3 1/2 hours. Check for doneness after 3 hours.
8. 8 Remove roasting pan containing turkey from oven and cover with aluminum foil, lightly pressing the foil directly onto the bird. Let the turkey rest for 40 minutes before carving.

By Andie

Ingredients

• ✓ granny smith apple
• cabbage
• red apple
• carrot
• red bell pepper
• green onion
• mayonnaise
• brown sugar
• lemon juice

Instructions

1. 1 Combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions in a large bowl.
2. 2 To make the dressing: Mix mayonnaise, brown sugar, and lemon juice together in a small bowl. Pour dressing over cabbage mixture; mix until evenly coated.

By Aunt Mamie

Ingredients

• ✓ granny smith apple
• butter
• red cabbage
• sweet onion
• fennel seed
• kosher salt
• black pepper
• red wine
• apple cider vinegar

Instructions

1. 1 Melt butter in a large saute pan over medium heat. Add cabbage, apple, onion, fennel seeds, salt, and pepper. Saute until the cabbage softens and wilts, about 20 minutes.
2. 2 Pour red wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in vinegar.

By Love2Cook

Ingredients

• ✓ granny smith apple
• sauerkraut
• onion
• caraway seed
• apple cider
• brown sugar
• thai seasoning
• salt
• garlic powder
• black pepper
• pork loin roast

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Make the apples and sauerkraut: Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
3. 3 Make the pork: Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl. Rub seasoning mixture all over the top and bottom of the roast.
4. 4 Make an indentation in the center of the sauerkraut mixture and place seasoned roast into the indentation. Pour remaining 1/4 cup apple cider around roast.
5. 5 Bake in the preheated oven, basting with the roast's juices after the first hour and then every 30 minutes, until cooked through, 2 1/2 to 3 hours. Add more apple cider if the roast becomes too dry. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Kehl Berry

Ingredients

• ✓ granny smith apple
• cooking spray
• olive oil
• honey
• salt
• sage
• black pepper
• pork tenderloin
• butternut squash
• onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
2. 2 Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
3. 3 Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
4. 4 Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
5. 5 Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).

By Fioa

Ingredients

• ✓ granny smith apple
• pork tenderloin
• vegetable oil
• salt
• vegetable oil
• sweet onion
• thyme
• black pepper
• mustard
• chicken stock
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Trim silver skin from pork tenderloins; pat dry using paper towels. Rub 2 teaspoons vegetable oil over tenderloins, then rub with sea salt.
3. 3 Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers. Cook tenderloins in hot oil, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
4. 4 Add remaining 1 tablespoon vegetable oil to any drippings in the skillet. Cook apples and onions in hot oil, stirring occasionally, until onions turn translucent, about 5 minutes; add more oil if the skillet gets dry. Season with 1 teaspoon thyme and black pepper; stir gently to combine. Remove from heat.
5. 5 Use a pastry brush to spread Dijon mustard evenly over tenderloins. Sprinkle with remaining 2 teaspoons thyme. Nestle tenderloins into the skillet with apple mixture.
6. 6 Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove the skillet from the oven and transfer pork to a large platter. Cover with aluminum foil and let rest.
7. 7 Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by half, 8 to 10 minutes. Pour into the skillet with apple mixture. Cook over medium-high heat until boiling, about 5 minutes; stir in butter until melted.
8. 8 Slice pork and serve over apple mixture.

By Bibi

Ingredients

• ✓ granny smith apple
• hard apple cider
• brown sugar
• pork tenderloin
• butter
• onion
• cinnamon
• onion powder
• salt
• black pepper
• hard roll

Instructions

1. 1 Combine hard apple cider and 1/4 cup brown sugar in a slow cooker; mix until dissolved. Add pork tenderloin.
2. 2 Cook on Low for 6 hours until very tender. Shred pork with a fork.
3. 3 About 20 minutes before pork is finished, melt butter in a large skillet over medium-low heat. Cook and stir onion in butter until well browned, about 10 minutes.
4. 4 Combine remaining 1/2 cup brown sugar, cinnamon, and onion powder in a small bowl; season with salt and pepper. Stir apples and brown sugar mixture into onion in the skillet. Cover and cook until apples are tender and sauce has thickened, about 10 minutes.
5. 5 Spoon shredded pork and apple-onion sauce over rolls to serve.

By coldstar37

Ingredients

• ✓ granny smith apple
• brussels sprout
• avocado oil
• turkey bacon
• maple syrup
• black pepper
• salt
• thyme
• marjoram
• rosemary
• lavender
• fennel seed
• oregano

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix Brussels sprouts, apples, oil, bacon, maple syrup, pepper, salt, thyme, marjoram, rosemary, lavender, fennel, and oregano together in a large bowl. Spread in an even layer on a baking sheet.
3. 3 Roast in the preheated oven until Brussels sprouts are tender and bacon is crisp, 30 to 35 minutes.

By LaBurd

Ingredients

• ✓ granny smith apple
• olive oil
• bacon
• onion
• salt
• pepper
• white sugar
• cider vinegar
• green cabbage
• chicken stock
• coriander seed
• nutmeg
• sour cream

Instructions

1. 1 Heat olive oil over medium heat in a large, heavy-bottomed pot or Dutch oven. Add the bacon and cook and stir until most of the fat is rendered, and the bacon is lightly browned but still slightly limp, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl; do not drain. Pour off any excess bacon fat in the pan, according to your taste.
2. 2 Stir the onion into the pot, season with salt and pepper, and cook and stir over medium-high heat until onion is translucent. Sprinkle in the sugar, then stir in the vinegar-stand back or you'll get a nose full! Scrape up the delicious brown bits from the bottom of the pan. Add the cabbage, stirring well to combine.
3. 3 Cook, uncovered, until cabbage is reduced and starts to soften, 6 to 8 minutes. Stir in apples, stock, and coriander seeds. Cover, reduce heat to medium low, and cook for at least 30 minutes, stirring occasionally. Add more stock as needed, and continue cooking until the cabbage is soft, but not falling apart.
4. 4 Just before serving, remove the cover and stir in the bacon with its juices. Cook over medium-high heat until any remaining liquid is reduced to a syrup and the mixture is piping hot, about 5 minutes. Remove from heat, stir in nutmeg, and fold in the sour cream. Your digestive tract will thank you.

By Terry Temple

Ingredients

• ✓ granny smith apple
• white wine vinegar
• olive oil
• sour cream
• mustard
• green onion
• garlic
• salt
• black pepper
• salad green
• fig
• pomegranate seed
• almond
• feta cheese

Instructions

1. 1 Combine vinegar, olive oil, sour cream, and Dijon mustard in a small food processor or blender. Puree until dressing has begun to blend, about 30 seconds. Add green onion and garlic; process until smooth, 30 to 45 more seconds. Season with salt and pepper.
2. 2 Place mixed greens in a large salad bowl and add vinaigrette to taste. Toss greens until coated, then divide evenly among 4 salad bowls.
3. 3 Top salads with equal amounts of fig halves, chopped apple, pomegranate seeds, almonds, and feta cheese.

By Bibi

Ingredients

• ✓ granny smith apple
• rotini pasta
• fig
• red onion
• basil
• black olive
• mint
• garlic
• mayonnaise
• pecorino romano cheese
• sour cream
• sugar
• apple cider vinegar
• lime
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2. 2 Mix apples, figs, onion, basil, black olives, mint, and garlic together in a large bowl.
3. 3 Whisk mayonnaise, Pecorino Romano cheese, sour cream, sugar, vinegar, lime zest and juice, salt, and pepper together in a separate bowl.
4. 4 Add cooked rotini to apple mixture, stir, and pour dressing on top. Mix well and refrigerate, covered, for at least 30 minutes. Serve chilled.

By lutzflcat

Ingredients

• ✓ granny smith apple
• butternut squash
• sweet potato
• carrot
• garlic
• olive oil
• rosemary
• salt
• black pepper
• celery
• onion
• nutmeg
• cayenne pepper
• vegetable broth
• apple cider

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole head garlic on the prepared baking sheet; drizzle with 1 1/2 tablespoons olive oil and season with rosemary, salt, and black pepper.
3. 3 Roast in the preheated oven for 20 minutes; flip sweet potato and carrot chunks. Continue roasting until vegetables are tender, 20 to 30 minutes more. Set aside to cool.
4. 4 Remove squash flesh from skin using a spoon. Cut sweet potato and carrot into small pieces. Squeeze roasted garlic from skin.
5. 5 Heat remaining 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season with nutmeg and cayenne pepper; cook until celery and onion are tender, about 8 minutes. Add apples; cook and stir until apples begin to get hot, about 2 minutes.
6. 6 Add vegetable broth and apple cider to the pot; bring just to a boil. Reduce heat to medium-low; simmer for 30 minutes.
7. 7 Add squash, sweet potato, carrot, and garlic to the pot. Purée with an immersion blender until smooth.

By Nancy A

Ingredients

• ✓ granny smith apple
• vegetable oil
• pork shoulder
• all-purpose flour
• butter
• red onion
• shallot
• garlic
• basil
• thyme
• rosemary
• salt
• black pepper
• potato
• beef broth
• red wine

Instructions

1. 1 Heat oil in a large Dutch oven over medium-high heat. Toss pork with flour in a medium bowl; shake off any excess flour. Cook pork until brown on all sides. Remove to a plate; set aside.
2. 2 Reduce heat to medium-low; melt butter. Add onion, shallot, garlic, basil, thyme, rosemary, salt, and pepper. Cook, stirring until onion is translucent, about 5 minutes. Add potatoes; cook 5 minutes more.
3. 3 Add broth, wine, apple, and pork. Cover and cook until potatoes and apple are tender, and pork is cooked through, about 45 minutes.

By LIZZY217

Ingredients

• ✓ granny smith apple
• onion
• pork loin
• brown sugar
• sauerkraut
• peach-flavored iced tea

Instructions

1. 1 Place apples and onion into a slow cooker. Set the pork loin on top, then add the sugar, sauerkraut, and iced tea. Cover and cook on High 6 to 8 hours until the pork is tender.

By A-NET

Ingredients

• ✓ granny smith apple
• smoked sausage
• cinnamon
• onion
• sauerkraut
• heavy cream
• apple brandy

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Brown the sausage in a large skillet over medium heat. Set aside.
2. 2 Make a layer of sliced apples in the bottom of a 2 quart casserole dish. Sprinkle with a bit of the cinnamon. Layer half of the onion, then half of the sauerkraut over the apples. Place all of the sausage slices over the sauerkraut, reserving the drippings in the pan. Cover the sausage with the remaining sauerkraut, onion, and top with apple slices. Sprinkle the remaining cinnamon over the top.
3. 3 Pour the heavy cream and brandy into the skillet with the sausage drippings. Place over medium heat, and stir to remove the bits of sausage flavor from the bottom. Pour over the sausage and apple casserole.
4. 4 Cover, and bake for 1 hour in the preheated oven. Let stand for a few minutes before serving.

By Lori Deakins Stewart

Ingredients

• ✓ granny smith apple
• sweet potato
• brown sugar
• water
• cinnamon
• raisin
• butter
• salt
• all-purpose flour
• lemon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
2. 2 In the casserole dish, alternately layer the sweet potatoes and apples.
3. 3 In a medium saucepan over medium heat, mix together brown sugar, 1/3 cup water, cinnamon, raisins, butter and salt. Cook 5 minutes.
4. 4 In a small bowl, stir together remaining water and flour. Combine with the brown sugar mixture. Pour over the sweet potatoes and apples. Place the lemon slices on top.
5. 5 Bake covered in the preheated oven 20 minutes. Uncover and continue baking 20 minutes, or until the sweet potatoes and apples are tender.

By Genny

Ingredients

• ✓ granny smith apple
• kielbasa sausage
• sauerkraut
• onion
• red potato
• chicken broth
• caraway seed
• swiss cheese

Instructions

1. 1 Place half the sausage in a slow cooker, and top with the sauerkraut. Cover with the remaining sausage, apples, and onion. Top with the potatoes. Pour chicken broth over all, and sprinkle with caraway seeds.
2. 2 Cover, and cook on High 4 hours, or until potatoes are tender. Top each serving with Swiss cheese.

By Michele O'Sullivan

Ingredients

• ✓ granny smith apple
• brown rice
• water
• instant long grain rice
• wild rice
• white bread
• sage
• thyme
• garlic powder
• celery
• carrot
• onion
• chicken broth

Instructions

1. 1 In a large saucepan or rice cooker, combine the brown rice and water. Bring to a boil, then cover and reduce heat to low. Set a timer for 20 minutes. When that time is up, stir in the instant wild rice. Continue to simmer, covered, until the rice is tender and water has been absorbed, 10 to 15 more minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spread the bread cubes over a baking sheet and season with sage, thyme, and garlic powder. Bake for 10 minutes, or until bread is lightly toasted and spices are fragrant. Set aside to cool slightly. Leave the oven on.
3. 3 In a large bowl, toss the bread cubes with the celery, carrot, onion, and apples. Stir in the rice until evenly distributed. Pour into a lightly greased 9x13 inch baking dish. Pour the chicken broth evenly over the top. Cover with aluminum foil.
4. 4 Bake for 30 minutes in the preheated oven, or until heated through. Remove the aluminum foil and bake an additional 10 minutes if you like a crispy top.

By Lisa

Ingredients

• ✓ granny smith apple
• all-purpose flour
• salt
• black pepper
• lamb stew meat
• butter
• onion
• chicken stock
• raisin
• curry powder
• brown sugar
• lemon juice

Instructions

1. 1 Place flour in a resealable plastic bag; season with salt and black pepper. Add lamb to the bag; shake until evenly coated with flour.
2. 2 Melt 3 tablespoons butter in a large pot over medium-high heat. Add lamb, in batches; cook until golden brown on all sides, about 5 minutes per batch. Set aside.
3. 3 Reduce heat to medium; add remaining 3 tablespoons butter. Stir in onions; cook until softened and translucent, about 5 minutes. Stir in apple, chicken stock, raisins, brown sugar, curry powder, and browned lamb; bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until lamb is very tender, 1 to 1 ½ hours. Stir in lemon juice; cook 2 minutes.

By windwalker

Ingredients

• ✓ granny smith apple
• bacon
• onion
• sauerkraut
• brown sugar
• chicken broth
• potato
• juniper berry
• black peppercorn
• clove
• parsley
• bay leaf
• pork chop
• kielbasa sausage

Instructions

1. 1 Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
2. 2 Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
3. 3 To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.

By Nancy Gibson

Ingredients

• ✓ granny smith apple
• rice
• tomato paste
• bay leaf
• cayenne pepper
• nutmeg
• turmeric
• coriander
• oregano
• cinnamon
• mustard
• thyme
• cumin
• curry powder
• red curry powder
• red lentil
• coconut milk
• chicken stock
• ginger
• garlic
• celery
• onion
• carrot
• coconut oil
• salt
• chili powder
• chicken breast

Instructions

1. 1 Rub chicken breasts with chili powder and 1 teaspoon salt. Place in a baking dish and let rest for 1 hour.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, about 15 minutes. Remove from the oven and coarsely shred with 2 forks; set aside.
4. 4 Pour coconut oil into a large pot and heat over medium heat. Add carrots, apple, onion, and celery. Cook for 5 to 6 minutes, then add in garlic and ginger. Cook 1 minute more.
5. 5 Pour in 4 cups chicken stock, coconut milk, lentils, both curry powders, cumin, thyme, mustard, cinnamon, oregano, coriander, turmeric, nutmeg, cayenne, and bay leaf. Bring to a simmer. Reduce heat to medium-low and cook for 30 minutes.
6. 6 Fish out and discard the bay leaf. Use an immersion blender to blend into a smooth sauce. Add tomato paste and chicken; cook for another 20 minutes. If it appears too thick, add a little more stock, but the soup is pretty thick. Season with remaining 1 teaspoon salt.
7. 7 Spoon cooked rice into bowls and ladle soup over top to serve.

By Brian Genest

Ingredients

• ✓ granny smith apple
• white sugar
• cinnamon
• nutmeg
• rum

Instructions

1. 1 Combine apples, sugar, cinnamon, and nutmeg in a large saucepan; stir in rum until apples are evenly coated and a thick sauce forms. Bring to a boil over medium heat; cook, stirring frequently, until apples are soft, about 20 minutes. Cool before serving for 5 to 10 minutes.

By Lisa Lou

Ingredients

• ✓ granny smith apple
• pumpkin butter
• pumpkin quick bread mix
• butter
• whipped cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, stir together the apples and pumpkin butter. Spread evenly in a 8 or 9 inch square baking dish. Pour the pumpkin bread mix into a bowl, and cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the top of the apples.
3. 3 Bake for 45 minutes in the preheated oven, or until the apples are tender enough to insert a fork. Serve warm with whipped cream.

By CRAZY4SUSHI

Ingredients

• ✓ granny smith apple
• yellow cake mix
• cinnamon
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Prepare cake mix according to package directions for a 10-inch tube pan. Stir in the cinnamon and vanilla extract, then fold in the chopped apples.
3. 3 Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Allow to cool.

By Cindy

Ingredients

• ✓ granny smith apple
• cranberry
• water
• sugar
• cinnamon

Instructions

1. 1 Place cranberries, apples, water, sugar, and cinnamon in a medium saucepan over medium heat; bring to a boil.
2. 2 Reduce heat to low and simmer until cranberries pop and apples are soft, about 20 minutes.
3. 3 Remove from the heat and cool completely. Serve, or cover and refrigerate until ready to serve.

By Baking Nana

Ingredients

• ✓ granny smith apple
• crescent roll
• butter
• white sugar
• cinnamon
• citrus-flavored soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 Unroll the crescent roll dough, and separate the sheets into individual triangles. Roll each apple wedge into a triangle of dough, and place them into the baking dish, seam sides down.
3. 3 Mix the melted butter, sugar, and cinnamon in a bowl, and spoon evenly over the dough-wrapped apple slices. Pour the soda over the rolls.
4. 4 Bake in the preheated oven until the top is browned, the apples are cooked through, and the cobbler is bubbling, 45 to 50 minutes.

By Leslie Asquith

Ingredients

• ✓ granny smith apple
• butter
• all-purpose flour
• white sugar
• brown sugar
• water
• pie pastry

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Peel and core apples, then thinly slice. Set aside.
2. 2 Melt butter in a saucepan over medium heat. Add flour and stir to form a paste; cook until fragrant, about 1 to 2 minutes. Add both sugars and water; bring to a boil. Reduce the heat to low and simmer for 3 to 5 minutes. Remove from the heat.
3. 3 Press one pastry into the bottom and up the sides of a 9-inch pie pan. Roll out remaining pastry so it will overhang the pie by about 1/2 inch. Cut pastry into eight 1-inch strips.
4. 4 Place sliced apples into the bottom crust, forming a slight mound. Lay four pastry strips vertically and evenly spaced over apples, using longer strips in the center and shorter strips at the edges.
5. 5 Make a lattice crust: Fold the first and third strips all the way back so they're almost falling off the pie. Lay one of the unused strips perpendicularly over the second and fourth strips, then unfold the first and third strips back into their original position.
6. 6 Fold the second and fourth vertical strips back. Lay one of the three unused strips perpendicularly over top. Unfold the second and fourth strips back into their original position. Repeat Steps 6 and 7 to weave in the last two strips of pastry. Fold and trim excess dough at the edges as necessary, and pinch to secure.
7. 7 Slowly and gently pour sugar-butter mixture over lattice crust, making sure it seeps over sliced apples. Brush some onto lattice, but make sure it doesn't run off the sides.
8. 8 Bake in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft, 35 to 45 minutes.
9. 9 Serve and enjoy!

By MOSHASMAMA

Ingredients

• ✓ granny smith apple
• pork
• bean
• bacon
• barbecue sauce
• brown sugar
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir pork and beans, bacon, apples, barbeque sauce, brown sugar, and raisins together in a 9x13-inch baking dish.
3. 3 Bake in preheated oven for 90 minutes.

By Nancy S