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Baked Apple Chips
Lunch American

Baked Apple Chips

4.4

Prep
10 min
Cook
120 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Whisk sugar and cinnamon together in a large bowl until well combined. Add apple slices and toss to coat. Arrange apple slices in a single layer on prepared baking sheets.
  3. 3 Bake in preheated oven until browned and crisp, about 2 hours. Cool completely.

By Nancy JimsWife

Fruit Leather
Lunch American

Fruit Leather

4.4

Prep
20 min
Cook
300 min
Total
320 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 150 degrees F (65 degrees C). Cover a baking sheet with a layer of plastic wrap or parchment paper.
  2. 2 In the container of a blender, combine the sugar, lemon juice, apple and pear. Cover and puree until smooth.
  3. 3 Spread evenly on the prepared pan. Place the pan on the top rack of the oven.
  4. 4 Bake for 5 to 6 hours, leaving the door to the oven partway open. Fruit is dry when the surface is no longer tacky and you can tear it like leather.
  5. 5 Roll up on the parchment paper or plastic wrap and store in an airtight jar.
  6. 6 Cut into strips and enjoy.

By AURORAROSE

Perfect Apple Chips
Lunch American

Perfect Apple Chips

4.5

Prep
15 min
Cook
240 min
Total
255 min

Instructions

  1. 1 Preheat oven to 170 degrees F (77 degrees C). Line two baking sheets with parchment paper and lightly oil the paper.
  2. 2 Stir lime juice, water, and sugar in a bowl until sugar is dissolved. Soak apple slices in lime juice mixture to combine flavors, 2 to 5 minutes. Drain and discard liquid.
  3. 3 Arrange apple slices in a single layer about 1/8-inch apart on prepared baking sheets. Sprinkle with Fleur de Sel.
  4. 4 Bake apples in the preheated oven until dried and crisp, about 4 hours. Cool completely before carefully peeling from the parchment.

By Ying

Apple Blue Cheese Salad
Lunch American

Apple Blue Cheese Salad

4.6

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Place apple into a bowl with balsamic vinaigrette. Refrigerate for at least 1 hour to marinate.
  2. 2 Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain and crumble.
  3. 3 In a salad bowl, combine romaine, blue cheese, pecans, and bacon; toss to blend.
  4. 4 When ready to serve, pour apples and dressing over romaine mixture.

By ALRIESTER

Nancy's Butternut Squash and Apple Soup
Lunch American

Nancy's Butternut Squash and Apple Soup

4.7

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Add enough water to a baking dish to a depth of 3/4 inch; place squash halves into water, cut sides up.
  3. 3 Roast in the preheated oven until a fork easily pierces flesh, 45 to 50 minutes. Remove from the oven, flip squash, and let cool.
  4. 4 Meanwhile, melt butter in a large pot over medium heat. Add shallots and sauté until softened, 5 to 7 minutes.
  5. 5 Stir 3 to 5 cups stock into pot. Add apples; bring to a boil. Reduce heat to medium-low; simmer until apples are tender, 20 to 30 minutes.
  6. 6 Use a fork or spoon to scrape flesh from squash; add to stock. Add remaining 3 cups stock to the pot; bring mixture to a simmer. Continue to cook until heated through, 5 to 10 minutes.
  7. 7 Puree soup with an immersion blender until smooth.

By nancy07856

Elise's Favorite Waldorf Salad
Lunch American

Elise's Favorite Waldorf Salad

4.4

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine apples, celery, and pecans in a large serving bowl.
  2. 2 Whisk mayonnaise, sugar, lemon juice, and cinnamon together in a medium bowl until well combined.
  3. 3 Whip heavy cream with an electric mixer in a separate medium bowl until soft peaks form; fold into mayonnaise mixture to form a creamy dressing.
  4. 4 Fold dressing into apple mixture until well combined; chill salad in the refrigerator for about 1 hour before serving.

By Gina Maling

Grilled Bacon Apple Sandwich
Lunch American

Grilled Bacon Apple Sandwich

4.4

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
  2. 2 Spread the peanut butter onto two slices of bread; set aside. Spread the apricot jelly onto the remaining two slices of bread, and sprinkle with cayenne pepper to taste. Arrange half of the cooked bacon and half of the sliced apple onto each apricot jam-covered bread sliced. Top with the peanut butter smeared pieces of bread.
  3. 3 Heat a large skillet over medium heat. Spread the butter over the outside of the sandwiches and place into the preheated skillet. Cook until golden brown and crispy, then turn the sandwiches over, and continue cooking until golden brown on the other side, about 4 minutes per side.

By nikigillespie

Apple Crisp Cups
Lunch American

Apple Crisp Cups

4.4

Prep
45 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease four 12-cup mini-muffin tins.
  2. 2 Mix apples, water, white sugar, and 1/2 teaspoon cinnamon together in a medium saucepan; bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.
  3. 3 Combine flour, oats, brown sugar, remaining 1 teaspoon cinnamon, and nutmeg in a large bowl; cut butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs.
  4. 4 Press a heaping tablespoon of crust mixture into each muffin cup to cover bottom and sides of cup; patch holes with crust mixture.
  5. 5 Place about 2 teaspoons filling in each cup. Crumble about 1 teaspoon of remaining crust mixture on top.
  6. 6 Bake in the preheated oven until golden brown, 15 to 20 minutes.

By debbie eckstein

Five Food Groups Macaroni Salad
Lunch American

Five Food Groups Macaroni Salad

4.4

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente. Drain, and cool.
  2. 2 In a large bowl, mix the cooled pasta, creamy salad dressing, ranch dressing mix, tuna, Cheddar cheese, apple, carrot, and raisins. Chill 1 hour in the refrigerator before serving.

By MAMADAVIS

Easter Egg Salad With Beets
Lunch American

Easter Egg Salad With Beets

4.0

Prep
15 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beets, cover, and steam until tender, about 10 minutes. Let cool; trim, peel, and dice beets. Transfer into a bowl.
  2. 2 Place eggs, apple, walnuts, mayonnaise, parsley, and salt into bowl with beets; toss to combine. Spread salad onto bread slices to serve.

By J Cantos

Autumn Squash Soup
Lunch American

Autumn Squash Soup

4.8

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Spread butternut squash cubes onto a baking sheet. Season salt and cinnamon.
  3. 3 Roast squash in the preheated oven until fork-tender, about 30 minutes.
  4. 4 Melt coconut oil in a large saucepan over medium-high heat. Add curry powder, apple, onion, and salt to taste. Sauté until soft, about 10 minutes.
  5. 5 Add broth, almond milk, and squash. Bring to a boil. Reduce heat to medium-low and simmer, about 20 minutes. Season with salt to taste.
  6. 6 Add soup to a blender in batches, if needed, no more than half full. Cover, holding lid in place. Pulse, then purée until smooth.

By ma3145tt

Simply The Best Chicken Waldorf Salad
Lunch American

Simply The Best Chicken Waldorf Salad

4.7

Prep
20 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Spread chopped walnuts onto a baking sheet.
  3. 3 Roast walnuts in the preheated oven until they are fragrant and browned, 3 to 5 minutes. Remove and let cool.
  4. 4 Lightly toss chicken with grape halves, cranberries, apple, walnuts, and onion in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat.

By Jackie

Beet Salad with Apple and Tofu
Lunch American

Beet Salad with Apple and Tofu

5.0

Prep
20 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Place beets into a large pot, cover with cold, lightly salted water, and bring to a boil. Reduce heat, cover, and simmer until beets are soft and can easily be pierced with a fork, about 40 minutes. Drain and rinse under cold water. Peel and cut into cubes.
  2. 2 Heat oil in a skillet over medium heat. Cook and stir smoked tofu until hot, 2 to 3 minutes. Combine tofu, beets, and apple in a bowl.
  3. 3 Mix yogurt, horseradish, and maple syrup in a small bowl and season with salt and pepper. Pour over salad and mix well. Let stand until flavors combine, about 15 minutes.

By francesca

Apple and Zucchini Salad
Lunch American

Apple and Zucchini Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine zucchini, apples, bell pepper, and onion in a serving bowl.
  2. 2 Whisk together oil, vinegar, sugar, basil, salt, and black pepper in a small bowl until well combined; drizzle over zucchini-apple mixture. Toss to coat.

By Deborah Hoermann Watt

Fresh Summer Fruit Salad
Lunch American

Fresh Summer Fruit Salad

4.4

Prep
30 min
Cook
15 min
Total
225 min

Instructions

  1. 1 Bring sugar and water to a boil in a medium saucepan over medium heat; stir in rhubarb. Reduce heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes. Mash rhubarb; chill sacue in the refrigerator, about 1 hour.
  2. 2 Stir cherries, grapes, strawberries, apple, peach, plum, orange, and blueberries together with ⅔ cup rhubarb sauce in a large bowl to coat. Chill in the refrigerator for at least 2 hours.

By Cheryl

Easy Apple-Carrot Coleslaw
Lunch American

Easy Apple-Carrot Coleslaw

4.1

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place a large colander into the sink. Place the coleslaw mix and red cabbage into the colander. Sprinkle lightly with salt, toss, and allow to stand 15 minutes.
  2. 2 Pour the vinegar into a large bowl. Grate apples into the bowl and toss with vinegar to keep from turning brown. Stir in the grated carrots, mayonnaise, sour cream, and celery seed until evenly coated. Season with black pepper to taste.
  3. 3 Rinse the coleslaw mix and cabbage with very cold water; drain, pressing out as much water as possible. Taste, and if still too salty, repeat the process. Pat dry with paper towels. Stir coleslaw and cabbage into apple mixture, and toss to coat evenly with dressing. Chill until ready to serve; stir before serving.

By Carolyn Bunkley

Curried Pumpkin Soup
Lunch American

Curried Pumpkin Soup

4.1

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; sauté, stirring often, until onion is soft and fragrant.
  2. 2 Add broth, apples, pumpkin, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low; simmer, stirring occasionally, about 25 minutes.
  3. 3 Purée soup in a food processor or a blender in batches, if necessary. Return soup to saucepan; heat on low until warmed through.

By Debbe Hallborg

Sweet and Spicy Sweet Potato Soup
Lunch American

Sweet and Spicy Sweet Potato Soup

4.3

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat oil in a large pot over medium heat. Add shallots; cook until soft, about 3 minutes. Stir in apples, ginger, lime zest, red pepper flakes, and cayenne pepper; cook and stir until apples are very soft, about 15 minutes.
  2. 2 Add broth, potatoes, and salt; cover and bring to a boil. Reduce heat to low; simmer about 10 minutes.
  3. 3 Purée soup with an immersion blender until smooth. Stir in lime juice. Serve with lime wedges.

By Julie Julie