Apple, Maple, and PB Dip

Apple, Maple, and PB Dip

Ingredients

¾ cup Braeburn apple, cored, cut into small pieces
1 cup smooth peanut butter
½ tsp vanilla extract
2 tsp maple syrup
1 pinch kosher salt
4-6 oz roasted salted peanuts or honey roasted nuts, crumbled and smashed
carrots, celery, crackers and apple slices (for dipping)

Directions

Blend together all ingredients except nuts. (Longer blend time = smoother dip.)

Remove from food processor. Roll mixture into ball. Roll ball in salted nuts. Serve with apple slices, carrots, celery or crackers (just like you would a cheese ball!).

Apple-Corn Chili

Apple-Corn Chili

Ingredients

2 tbsp olive oil, divided
8 oz boneless, skinless chicken breast, cut to ½” cubes
1 medium onion, chopped
2 cloves garlic, minced
15 oz can yellow corn, no-salt-added, drained
2 red apples, such as Braeburn, Empire, or Fuji, chopped (skin on)
½ tbsp ground cumin
⅛ tsp cayenne pepper (if desired)
15 oz can black beans, no-salt-added, drained and rinsed
4.50 oz diced green chiles, drained
2 tsp sodium-free chicken bouillon
2 cups water
Toppings
¼ cup reduced-fat sour cream
¼ cup fresh chopped cilantro (if desired)

Directions

In a stockpot, heat 1 Tbsp. olive oil; add chicken and brown (about 5 minutes).

Remove chicken from pan. Heat remaining olive oil in same pot; add onions and garlic and sauté until soft.

Add corn and sauté until golden brown.

Add apple, cumin, and cayenne pepper (if desired); cook about 3-4 minutes.

Let cool about 5 minutes. Set aside about 1 cup of the mixture.

Purée remainder in food processor or blender, adding a portion of the water, if needed, and return to pot.

Add browned chicken, black beans, chiles, bouillon, and water. Bring to boil and simmer about 15 minutes.

To serve, ladle soup in bowls and top with non-puréed portion of apple corn mixture.

Apple-Hazelnut Cheesecake Tart with Salted Caramel Sauce

Apple-Hazelnut Cheesecake Tart with Salted Caramel Sauce

Ingredients

Crust Ingredients
⅔ cup whole hazelnuts, unpeeled
½ cup (1 stick) unsalted butter
½ cup granulated sugar
1 cup all-purpose flour
¼ tsp kosher salt
Filling Ingredients
8 oz reduced-fat cream cheese, softened
½ cup granulated sugar
2 tbsp heavy cream
1 large egg
½ tsp pure vanilla extract
1 large tender-sweet apple, such as Fuji or Gala, peeled, cored, and cut into 1/4-inch-thick slices
⅛ tsp kosher salt
Salted Caramel Sauce Ingredients
¾ cup water
1 cup granulated sugar
1 cup heavy cream
½ tsp kosher salt

Directions

In the bowl of a food processor, pulse the hazelnuts until they have the texture of coarse sand. Add the butter, sugar, flour, and salt, and pulse again until the mixture comes together and forms a dough.

Gather the dough into a ball, then press into the bottom and sides of a 10 or 11-inch tart pan with removable bottom. Transfer to the freezer and chill for at least 15 minutes.

Preheat oven to 350˚ and set a rack to the lower position. Rinse out the bowl of the food processor, then set it back on the base and add the cream cheese, sugar, cream, egg, vanilla, and salt. Process until evenly mixed, about 1 minute.

When the crust is chilled, set the tart pan on a baking sheet and pour the cheese mixture into the shell. Arrange the apple slices around the tart, pressing them lightly into the filling. Transfer to the oven and bake until the filling is set and the crust is lightly browned, about 35 minutes. Transfer to a wire rack to cool completely. Serve with Salted Caramel Sauce.

To make caramel sauce: Pour 3/4 cup water into a 3- to 4-quart saucepan and set over high heat. Add 1 cup granulated sugar in a mound in the center of the pot. Cover the pot and cook until the sugar dissolves and the mixture begins to bubble. Reduce heat to medium-low and continue simmering until the mixture turns a pale amber, 12 to 15 minutes. Do not swirl or stir during this time. Remove lid and watch the caramel closely. When it turns a darker amber color, remove it from the heat and carefully add 1 cup heavy cream—there will be a burst of steam, so be careful. Add 1/2 tsp. kosher salt and stir. Serve warm.

Crunchy Apple Sliders

Crunchy Apple Sliders

Ingredients

2 Gala apples, cored and sliced horizontally into 1/2-inch rings
4 tbsp almond butter
4 oz smoked turkey or smoked ham, thinly sliced
2 oz thinly-sliced Roth® Natural Smoked Gouda
4 KIND® Thai Sweet Chili bars, broken in half

Directions

Spread 1 tbsp almond butter on each KIND bar half.

Stack apple rings, lunchmeat and cheese onto bars.

Finish by topping with another slice of apple to complete slider.

All-American Apple Pie

All-American Apple Pie

Ingredients

Crust Ingredients
2 ½ cups all-purpose flour
2 tbsp granulated sugar
1 tsp kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into small cubes
2 tbsp (additional) chilled unsalted butter, cut into small cubes
6-8 tbsp ice water
Milk for brushing over crust
Filling Ingredients
3 large firm-tart apples, such as Granny Smith, Northern Spy, Rome, or Ida Red, peeled, cored, and cut into 1/2-inch-thick wedges
3 large firm-sweet apples, such as Golden Delicious, Pink Lady, Jazz, or Honeycrisp, peeled, cored, and cut into 1/2-inch-thick wedges
3 tbsp granulated sugar
3 tbsp firmly packed brown sugar
1 tbsp fresh lemon juice
1 ½ tbsp cornstarch
¼ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp kosher salt

Directions

Make the crust: In a medium bowl, whisk together the flour, sugar, and salt. Sprinkle the butter into the bowl and work it into the flour mixture using your fingers. Stop when the mixture looks like cornmeal studded with small chunks of butter. Sprinkle 6 tbsp ice water on top and stir with a fork until the dough begins to come together. If needed, add another tbsp or two of water. Pour the dough out onto a lightly floured surface and knead three times. Gather into a ball, then divide into two pieces, one slightly larger than the other, and press them into disks. Wrap in plastic wrap and refrigerate for 30 minutes.

Meanwhile, prepare the filling: In a large bowl, toss the apples with the sugars, lemon juice, cornstarch, and spice.

Preheat the oven to 425°F and set a rack to the lowest position. Unwrap the bigger disk of dough and lay it on a lightly floured surface. Working from the center, roll the dough out to a 13-inch circle, lifting and turning it often to keep it from sticking to the counter. Transfer it to a 9-inch pie plate and press it into the sides, draping any excess over the edge. Fill the crust with the apple mixture, making the pile a bit higher in the center. Transfer to the refrigerator to chill while you roll out the top crust.

Unwrap the smaller disk of dough and roll it out to a 10-inch circle as above. Lay it over the apple filling and use a sharp knife to make two 3-inch slashes in the top crust. Fold the bottom crust up over the top and crimp to seal. Pinch the crust between your thumb and forefinger at regular intervals to crimp. Brush the crust all over with milk.

Put the pie on a baking sheet and bake on the lowest rack for 10 minutes. Reduce the heat to 350°F and bake until juices are bubbling and the crust is golden brown, 40 to 50 more minutes. Cool on a rack for at least 45 minutes before serving.