Nutritious snacks for the hunger pangs

I have some nutritious “day breaks” for you. Good snacks when you or the kids need a little something before the hunger pangs start in. Creamy Apple Bites: Top five butter-flavored crackers with 2 T. cream cheese spread (divided between each cracker) topped with five 1/2” slices of unpeeled apples. Cheesy Apple Rings: Top three 3/4” unpeeled apple ring slices with one cheese slice; microwave on high until cheese beings to melt, 10-12 seconds. Cool a bit before eating. Apples and Chocolate Pudding Dip: Slice one unpeeled apple in 1” wedges. Dip in “ready-to-eat” individual chocolate pudding snack cups. Or, you may make instant or cooked pudding and put in small cups to serve. A butterscotch pudding would be yummy, too.

PINEAPPLE  CHEESE SALAD
3 c. red-skinned, unpeeled, diced apples
1-1/2 c. celery, sliced
1/4” thick
1-8 oz. can pineapple tidbits, drained well
3/4 c. medium or sharp cheddar cheese, cubed
2/3-3/4 c. mayo
Garnish

In a large bowl, combine all ingredients, gently folding in mayo. Refrigerate about one hour. When ready to serve, transfer to a pretty bowl and garnish with chopped pecans, peanuts, sunflower seeds or a sprinkling of craisins. Makes six servings.

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WALNUT RAISIN APPLE COOKIES
1/4 c. butter or margarine, softened
1 c. packed brown sugar
2 eggs
1/4 c. unsweetened apple juice
3/4 t. lemon juice
1-1/2 c. flour
1 c. quick oats
1 t. cinnamon
3/4 t. baking soda
1/2 t. salt
1/4 t. nutmeg
1/8 t. cloves
1-1/2 c. peeled, diced tart apples, about two medium
1 c. raisins
1/2 c. chopped walnuts

In a mixing bowl, cream butter and brown sugar, about two minutes. Add eggs, one at a time, beating well after each. Add apple juice and lemon juice. In a bowl, combine next seven ingredients, mixing well with a whisk. Gradually add to creamed mixture. Stir in rest of ingredients. Drop by rounded tablespoon two inches apart onto ungreased cookie sheets. Bake at 350 degrees for 11-13 minutes or until lightly browned. Remove to wire racks. Makes four dozen cookies.

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KIM’S APPLE DUMPLINGS
1 c. butter
1-1/2 c. sugar
1 t. cinnamon
2-8 oz. cans crescent dinner rolls
2 Granny Smith apples, peeled, cored and cut in eighths
1- 12 oz. can of Mountain Dew

These are really putzy but well worth it. In a medium saucepan, melt butter. Stir in sugar and cinnamon, bring to a boil; set aside. Separate roll dough into triangles. Place an apple slice at wide end of triangle and wrap up, pinching all edges to completely enclose the apple. Place dumplings in a 9x13-inch pan, sprayed with non-stick cooking spray. Pour butter mixture over dumplings. Here’s the kicker... pour one 12 ounce can of Mountain Dew, back and forth, over dumplings!! Bake at 350 degrees for 45 minutes. Makes 16 dumplings. Note: If you have leftovers, which you probably will, put them in the fridge and they will keep for 3-4 days... if they last that long. Serve with a scoop of vanilla or cinnamon ice cream for a really, really good dessert. Also, you can make them 3-4 hours ahead of time and just let them sit on the counter until serving time. Allow yourself a couple hours to make this recipe. This recipe is not your standard apple dumpling. You must make them! It is an absolutely delicious dessert, served anytime. Thanks to our daughter-in-law Kim, for this awesome recipe.

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APPLE-NUT TURKEY SANDWICHES
3/4 c. mayo
1/4 c. each, finely diced celery, raisins and chopped walnuts
1 medium, unpeeled, tart apple, diced in small pieces
3/4 lb. sliced deli turkey 8 slices sourdough bread or four large croissants, sliced through
Lettuce

In a medium bowl, combine first four ingredients, stir in apples, set aside. Place turkey on four slices of bread. Top with apple mixture, lettuce and remaining bread slices. Makes four sandwiches. Note: You may use your choice of lettuce or spinach leaves.

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TAFFY APPLE SALAD
1 T. flour
1/3 c. sugar
1 egg, beaten
2 T. apple cider vinegar
1-8 oz. can crushed pineapple, drained, save juice
4 c. (1 lb.) red apples, unpeeled, cored, cut in small chunks
1 c. salted peanuts
1-8 oz. carton whipping topping

In a small saucepan, combine flour and sugar, mix well. Add egg to flour mixture. Add vinegar and juice from pineapple; mix well. Cook over low/medium heat, stirring constantly, until thick. Cool completely. In a large bowl, combine pineapple, apple and peanuts. Pour cooled dressing over apple mixture. Fold in whipped topping. Sprinkle more peanuts over top for garnish if you wish. Makes 10 servings. Note: I know it’s really early, but this is a good salad to serve with Thanksgiving dinner.

Thought for the Day: Yesterday is experience. Tomorrow is hope. Today is getting from one to the other as best we can.

Correction: In Oct. 3 column, the SPIRAL HONEY APPLE RINGS are supposed to have 1/2 t. cinnamon in the first five ingredients.