Apples in a Bag

** Recipe from Salad in a Jar **

* 1 sm. apple
* 1 packet of sweetener (i.e. Splenda), or a spoonful of sugar
* 1/4 tsp. cinnamon
* 1/4 tsp. cornstarch
* 1 Tbl. water
* small handful of raisins, optional

Peel or don’t peel apple, core and slice or dice. Place in freezer-quality plastic zippered bag along with remaining ingredients. Seal bag and shake well to mix ingredients.  Reopen bag just a touch to vent. Microwave on high for 2 minutes– longer if you use a big apple.  Carefully (it will be HOT and steamy) open bag and pour over plain or cinnamon-sugar pita chips, flour tortilla chips, oatmeal or ice cream.

2-Ingredient Luscious Lemon Cake

** Recipe from Six Sisters' Stuff **


Cake:
* 1 (1 lb.) package of angel food cake
* 1 (15.75 oz.) can of lemon pie filling

Topping:
* Fresh Strawberries, if desired
* Whipped Cream

Heat oven to 350.  In a bowl, combine cake mix and pie filling. Spread batter into a a 9×13" pan.  Bake 20 min, or until a toothpick inserted in cake comes out clean. Cool and slice. Top with fresh berries and cream.

Strawberry Cheesecake Salad

** Recipe from Time For Supper! **

* 12 oz. whipped topping
* 1 small package of cheesecake pudding (powder)
* 3 (6 oz) strawberry yogurts (I use Yoplait)
* 1 lb. fresh strawberries, sliced
* 3 bananas, sliced (add just before serving or they brown)
* miniature marshmallows (add just before serving)

Thaw whipped topping.  In a large salad bowl, stir together topping, yogurts, and pudding powder. Let this set up in fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.

Fruit Salsa & Cinnamon Sugar Tortilla Chips

** Recipe from From Glitter to Gumdrops **

Salsa:

* 1 carton of strawberries (pulsed to chunky in a blender)
* 3 kiwis peeled & diced
* 1 pint blueberries (quartered)
* 2 apples (peeled and diced) 

Mix and chill until serving (overnight in the fridge is best).
 

Cinnamon/Sugar Tortilla Chips:  

* 10 flour tortillas  

* spray butter (or melted butter)

* cinnamon sugar (premixed or make your own)

Heat oven to 400.  Cut tortillas into triangles & spray/brush with butter.  Sprinkle with cinnamon sugar mix.  Bake on a cooking stone for about 7 minutes (you might lower the time/temperature if you are using a metal cooking tray).  Store in an airtight container or baggie if you are not serving right away so they stay crisp.  

** NOTE:  I tried the chips & I used the tortillas that you cook yourself (Costco).  I first precooked the tortillas, followed the directions above, (except I baked them @ 350 for about 5-7 min), turned them over, buttered and sugared the other side & baked them for another 5-7 min!!  They were quite tasty!!  :)

Cookie Apple Cobbler

* 6 c. sliced peeled apples
* 1 c. packed brown sugar
* 2 Tbl. all-purpose flour
* 1 1/2 tsp. ground cinnamon
* 1/2 tsp. ground allspice
* 2 Tbl. lemon juice
* 1 roll (16.5 oz) refrigerated sugar cookies (the kind you can cut-out yourself)
* 2 Tbl. granulated sugar

Heat oven to 350°F. In large bowl, mix apples, brown sugar, flour, 1 teaspoon of the cinnamon, the allspice and lemon juice; toss to coat apples well. Spoon into ungreased deep-dish baking dish. Spoon cookie dough, by scant teaspoons, evenly over apples. In small bowl, mix granulated sugar and remaining 1/2 teaspoon cinnamon; sprinkle evenly over cookie dough. Bake 35 to 45 minutes or until top is golden brown and apples are tender.

Easy Apple Foldovers

Filling:
* 1/2 c. chopped walnuts
* 1/4 c. packed brown sugar
* 2 Tbl. butter or margarine
* 2 medium apples, peeled, finely chopped
* 1 Tbl. all-purpose flour
* 1/4 tsp. ground cinnamon

Crust:
* 1 box (15 oz) refrigerated pie crusts, softened as directed on box

Glaze:
* 2/3 c. powdered sugar
* 1/8 tsp. ground cinnamon
* 2-3 tsp. apple cider or apple juice

Heat oven to 375°F. In small bowl, mix walnuts, brown sugar and butter with pastry blender or fork until crumbly. In medium bowl, stir together apples, flour and 1/4 teaspoon cinnamon; set aside. Unroll crusts on work surface. Cut each crust into quarters. Place about 1/4 cup apple mixture on one half of each pie crust wedge. Sprinkle with walnut mixture. Fold untopped half over filled half (foldovers will be full). Press edges with fork to seal. Prick top with fork. Place on ungreased large cookie sheet. Bake 22 to 28 minutes or until golden brown. Cool 10 minutes. Meanwhile, in small bowl, stir together glaze ingredients until smooth. Drizzle over foldovers. Cool completely, about 30 minutes.
**Recipe could be simplified by using pie filling, of any flavor!!**