Apple Berry Salsa

Apple Berry Salsa

Servings 16

2 medium Granny Smith apples
1 pint strawberries diced (about 1 1/2 cups)
2 kiwi fruits peeled and diced
1 small orange
2 tablespoons packed brown sugar
2 tablespoons apple jelly or apricot jam
Baked Cinnamon Chips

1. Peel, core and slice apples using Pampered Chef Apple Peeler/Corer/Slicer. Coarsely chop apple slices using Pampered Chef Food Chopper. Dice strawberries and kiwi using Pampered Chef Chef's Knife. Place fruit in Pampered Chef Small Batter Bowl.

2. Zest orange using Pampered Chef Zester/Scorer to measure 1 teaspoon zest. Juice orange using Pampered Chef Juicer to measure 2 tablespoons juice. Add orange zest, juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until ready to serve.

3. Spoon into serving bowl. Serve with Baked Cinnamon Chips.


Baked Cinnamon Chips: Preheat oven to 400 degrees F. Lightly spray 8 97-inch) flour tortillas with water. Combine 1 tablespoon sugar and 1/4 teaspoon ground cinnamon in Pampered Chef Flour/Sugar Shaker. Sprinkle cinnamon sugar evenly over tortillas. Cut each tortilla into eight wedges; arrange half of the tortilla wedges in a single layer on Pampered Chef Large Round Stone with Handles. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove from baking stone; cool completely. Repeat with remaining tortilla wedges.

Apple-Cranberry Crisp

Apple-Cranberry Crisp

Servings 8

2 pounds peeled, cored and thinly sliced Granny Smith apples
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup cut into pieces butter
1/2 cup chopped pecans

1. Preheat oven to 375 degrees F (190 degrees C). Butter an 8 inch square baking dish.
2. In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
3. In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
4. Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

Apple Pie Bread

Apple Pie Bread

Servings 14

1/2 cup softened butter
1 cup sugar
1/2 cup buttermilk or sour milk
2 teaspoons baking powder
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon salt
2 cups shredded, peeled apples about 4 medium apples
1 cup chopped walnuts or pecans
1/2 cup raisins optional

Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of a 9x5x3 inch loaf pan; set aside.

In a large bowl, beat butter with an electric mixer on medium-high speed for 30 seconds. Beat in sugar until combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until combined. Add flour and salt; beat until combined. Stir in apples, nuts and raisins. Spoon batter into prepared pan and spread evenly.

To make the streusel-nut topping, combine brown sugar with flour in a small bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in nuts.

Sprinkle topping over batter. Bake 1 hour or until a toothpick comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.

Crumbly Apple Pie

Crumbly Apple Pie

Servings 8

1 cup all-purpose flour (CRUST)
1/2 teaspoon salt (CRUST)
1/3 cup chilled solid vegetable shortening (CRUST)
1/4 cup ice water (CRUST)
7 peeled, cored, and very thinly sliced medium Granny Smith, Golden Delicious, or Gravenstein apples (FILLING)
1/2 cup granulated sugar (FILLING)
1 teaspoon ground cinnamon (FILLING)
1/4 teaspoon ground nutmeg (FILLING)
1/4 teaspoon salt (FILLING)
3/4 cup firmly packed dark brown sugar (TOPPING)
3/4 cup all-purpose flour (TOPPING)
1/2 teaspoon ground nutmeg (TOPPING)
1/3 cup chilled, cut in small pieces butter (TOPPING)

1. Place oven rack into lowest position. Preheat oven to 400 degrees F.
2. To prepare crust, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form.
3. Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
4. On a floured surface, using a floured rolling pin, roll dough into a 12-inch circle. Fit into a 9-inch pie pan. Trim excess dough, leaving a 1-inch overhang; make a decorative edge.
5. To prepare filling, mix together all ingredients. Spoon into crust.
6. To prepare topping, in a small bowl, mix together brown sugar, flour and nutmeg. Using a pastry blender or 2 knives, cut butter into brown sugar mixture until coarse crumbs form. Sprinkle apples evenly with topping.
7. Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is overbrowning, cover loosely with aluminum foil. Transfer to a wire rack to cool.

Robyn's Apple-Cranberry Sausage Stuffing

Robyn's Apple-Cranberry Sausage Stuffing


1 loaf cubed white bread
1 1/2 cups prebaked, crumbled cornbread
1/2 chopped large green pepper
1 bunch chopped celery with leaves
2 cloves shaved garlic
1 pound loose sausage
4-5 stalks chopped green onions
4 eggs
1 stick melted butter
1/4 cup dried cranberries
2 chopped medium red delicious apples
salt and pepper to taste


Mix and put in casserole on 375 degrees F for 25-30 minutes.