Mix all ingredients in a small bowl and serve over your favorite frozen yogurt.
Put all the ingredients in the blender, in order. Frappe on high to blend. Serve immediately.
In microwave, melt butter and marshmallows for 10-15 seconds or until they melt together. Stir until completely blended and set aside.
In small mixing bowl, add broken KIND bars and dried apple pieces. Pour melted marshmallow-butter combination into bowl. Stir until well coated.
Using buttered spatula or wax paper, evenly press mixture into cake pan coated with butter or coconut oil. Allow treats to cool. Cut into 2-inch squares.
Butter a 1 ½ quart baking dish, spread the apples in it, and sprinkle 1/3 cup water on top.
Combine the flour, sugar, cinnamon, and salt in a bowl, rub in the butter with your fingers until it resembles coarse crumbs. Spread evenly over the apples.
Bake for about 30 minutes at 350 degrees or until the crust is browned.
Serve with heavy cream.
Heat oil in medium skillet over medium-high heat. Add apple and onion. Cook about 2 minutes or until nearly tender, stirring occasionally. Add garlic; cook for 30 seconds more. Transfer mixture to large bowl and cool to room temperature.
Stir basil, sage, salt, coriander, and pepper into apple mixture. Add ground chicken; mix with hands until just combined (do not overwork meat mixture). With damp hands, form mixture into sixteen 1/2-inch-thick patties. Transfer to a tray or baking sheet lined with plastic wrap. Cover and refrigerate or freeze until ready to use.
To use, thaw sausage patties in refrigerator, if frozen. Heat nonstick skillet over medium heat. Add sausages. Cook for 6 to 8 minutes or until an instant-read thermometer inserted near centers reads 165° F, turning patties over halfway through cooking. Drain on paper towels before serving.
Preheat oven to 375 degrees F. Spray 3-quart casserole dish with non-stick cooking spray.
Layer apples in bottom of casserole dish. In small bowl, whisk together sugar and apple juice. Slowly whisk in flour until smooth. Pour over apples.
Sprinkle cheese evenly over apples. In small bowl, stir together melted butter and cracker crumbs. Scatter crumbs evenly over cheese.
Bake 18 to 20 minutes, until apples are tender and cheese around edges begins to brown. Serve warm.
Put cider, cinnamon, ginger, nutmeg and brown sugar in a small saucepan over high heat. Bring to a simmer, then reduce heat to low and cook for 5 minutes.
Remove from heat and divide between two Irish coffee glasses or mugs. Transfer a cinnamon stick to each. Top each with half the sherry and brandy. Serve hot.
Preheat the oven to 400 F. Lightly oil a sheet pan. Using a sharp chef’s knife, halve the sweet potatoes lengthwise, and place them cut-side down on the pan. Bake them until they are tender when pierced with a paring knife, about 40 minutes, depending on size. Cool the sweet potatoes on the pan and chill in the refrigerator until cold, preferably overnight.
Preheat the oven to 400 F and use a couple teaspoons of the butter to grease a 2-quart baking dish. Strip the skins from the cold sweet potatoes and place them cut-side down on the cutting board. Slice them cross-wise into slices about 1/3-inch-wide, keeping them in their original shape, then place each half in the buttered pan. When all the sweet potatoes are in the pan, spread the slices with your fingers to fan them out and form an even layer. Sprinkle with thyme and salt and reserve.
In a food processor, grind the gingersnaps to make coarse crumbs. Transfer to a medium bowl and add the cheddar cheese and brown sugar, toss to mix. Sprinkle half of the mixture over the sweet potatoes in the pan.
Peel the apples and cut each in half vertically, then pare out the core and seeds. Place on the cutting board cut-side down and slice cross-wise into 1/4-inch slices. Fan the slices over the sweet potatoes in the pan.
Chop the pecans and dice the remaining butter and mix into the remaining cheddar mixture. Sprinkle over the apples in the pan.
Bake for 25 minutes, then check to see if the top is browning. If it’s golden brown, cover loosely with foil, then bake for 15 minutes more, to heat through.
Let cool on a rack for 5 minutes before cutting.
Place 1/2 cup yogurt in 4 (16 oz) serving bowls.
Top with apple slices, dried cherries, raw almond pieces and pretzels.
Drizzle with Marzetti Light Caramel Dip and enjoy!
On a cookie sheet or plate, assemble sandwiches by spreading blue cheese crumbles onto one slice of the bread. Place apple slices and bacon on top of cheese. Top with another baguette piece.
In sauté pan, melt butter or oil. Grill sandwiches over medium high heat, flipping until both sides are brown and crunchy. Add more oil/butter as needed. Remove from pan and serve warm.
