Apple Kale Slaw

In Apple Kale Slaw, Greek yogurt replaces the traditional mayonnaise and is blended with apples and raisins for a nutrient-packed salad.


This easy side salad combines two fall favorites in one delicious arrangement: apples and kale. While that’s enough of a reason for most people, there’s now an added bonus: Kale comes in the prewashed and chopped salad bags, making it easier than ever to consume.

Kale is a veritable leafy medicine chest. According to, it’s a good source of dietary fiber, protein, thiamin, riboflavin, folate, iron, magnesium and phosphorus, and a very good source of vitamins A, C, K and B6, as well as calcium, potassium, copper and manganese. It’s practically a multivitamin in a bowl. Then you add an apple to the mix and, boy, does it taste better than a pill.

As for the salad dressing, nonfat Greek yogurt adds its own treasure chest of flavor and nutrition. Serve Apple Kale Slaw with everything from your favorite meat protein to a couple of other salads for a yummy salad trio dinner.


4 cups finely chopped fresh kale

3 medium sweet apples, unpeeled, cored and chopped (divided use)

1/4 cup plus 2 tablespoons raisins (divided use)

1/2 cup chopped celery

3 tablespoons nonfat Greek yogurt

3 to 4 tablespoons water (divided use)

In large mixing bowl, combine kale, 2 of the prepared apples, 1/4 cup raisins and celery. Toss to mix well.

In the work bowl of a food processor (a small processor works well in this case), combine the remaining chopped apple, 2 tablespoons raisins, yogurt and 2 tablespoons water. Process until well-blended. Add up to 2 more tablespoons water and pulse until dressing has reached desired consistency. Pour over slaw and toss to coat well. Refrigerate until ready to serve, up to 12 hours.

Makes 6 servings.

PER SERVING: Calories 128 (trace from fat), Negligible fat, Cholesterol 2 mg, Sodium 82 mg, Fiber 5 g, Carbohydrates 30 g, Protein 5 g


Hot Apple Pie Cocktail



  • Serving – 1
  • Tuaca – 1 oz
  • Sour apple schnapps – .5 oz
  • Bourbon – .5 oz
  • Triple sec- splash
  • Apple cider – 3 oz
  • Whipped cream
  • Ground cinnamon
  • Apple slice – 1


  1. Pour Tuaca, sour apple schnapps,
    bourbon, triple sec and apple cider
    into small pan.
  2. Head to desired temperature then
    pour into mug.
  3. Top the mug with whipped cream and ground cinnamon.
  4. Add apple slice for garnish.


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The Perfect Fall Dessert (It’s This Rustic Apple Tart!)

Rustic Apple Tart


“I love baking with puff pastry! It’s flaky, delicious, and (best of all) ready to use in the freezer section of your grocery store. Today, I’m using puff pastry as the crust in a rustic apple tart. This dessert really couldn’t be easier — just score a border in your pastry before adding your apples and brushing everything with a quick egg wash before baking. After 35 minutes, this beautifully seasonal dessert is ready to serve (we suggest bringing out some vanilla ice cream, too!).”

1 sheet frozen puff pastry (from a standard 17.3-ounce package), thawed
Flour, for work surface
3 Granny Smith apples
1/3 cup sugar
1 large egg yolk, beaten with 1 teaspoon water, for egg wash
2 tablespoons unsalted butter
2 tablespoons apple jelly, or apricot jam

1. Preheat oven to 375 degrees. Open pastry sheet and remove paper. Fold sheet back up. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. Trim edges with a pizza cutter or sharp paring knife. Transfer to a baking sheet; place in freezer. Peel, core, and slice apples 1/4 inch thick. Toss in a large bowl with sugar.

2. Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a 3/4-inch border around pastry (do not cut all the way through). Place apples inside border, and dot with butter. Bake until pastry is golden and apples are tender, 30 to 35 minutes.

3. In the microwave or a small saucepan, heat jelly with 1 tablespoon water until melted. Brush apples with glaze. Serve tart warm or at room temperature, cutting into pieces with a serrated knife.


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Food – Caramel Apple Brownies

uhhhh YUMMY!

Extraordinary & Dynamic Lifestyles

Food - Caramel Apple Brownies

Caramel Apple Brownies
Caramel Apple Brownies


1 box Brownie Mix (Family Size)
Eggs, Water, Oil as directed on the box
12 Milky Way Caramel Apple Minis, unwrapped

Preheat oven to 325 degrees. Spray muffin cups with cooking spray.
Prepare brownie batter according to package instructions.
Using a cookie scoop, pour 1 scoop of batter into prepared muffin cups.
Place 1 Milk Way Caramel Apple Mini in the center of the batter. Press down gently (you don’t want this to sink to the bottom).
Pour 1 cookie scoop of batter over the top of the candy.
Bake for around 25 minutes, or until a toothpick inserted comes out clean.
Allow to cool for a half an hour, then place in the refrigerator to help set the candy. Allow to come to room temperature before removing from the muffin tins.

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6 Amazing Apple Pie Recipes

Apples are the craze during the fall season. You have the classic red, Granny Smith, Gala, Golden, Fuji, and more. From the red to the golden yellow, the sight of an apple shows us fall has arrived. Not only does this fall fruit taste great off the branch, but it serves as one of pie’s best fillers.

Apple pie has always been an age-old favorite, dating back to 1390. The first-ever recorded apple pie recipe was created by the Master Cooks of King Richard II. Back then, sugar was scarce and pie crusts were not intended for eating, but just for storage. In the last 600 years, apple pie has had a major makeover with sweet sugars, delightful spices, and flaky crusts. Since 1390, we’ve seen traditional apple pies, French apple pies, and apple pie “à la mode” (popularized in the 1890s by Charles Watson Townsend after a trip to New York). Apple pie may not have originated in America, but it will always be an American favorite.

Salty Caramel Apple Pie 



Nothing says “Autumn” quite like a homemade apple pie! In this caramel apple recipe, the apple remains the star of the show but, in a wild-card move, I’ve added fleur-de-sel to bring out the robust, hidden flavor notes of the fruit’s natural sweetness. Enjoy!

 Apple Crumb Pie

Here’s a fantastic pie from Tate’s Bake Shop, located in Southampton. The balanced combination of tart filling and sweet crunchy topping in this apple crumb pie is excellent. If you like your pie less sweet, leave off the crumb topping and top the filling with pie pastry for traditional apple pie.

Apple Crumb Pie


Apple Pie with Cream Cheese Pie Crust

Here it is, the pie I made earlier this week with cream cheese and apples picked at a friend’s wedding in Santa Cruz. I ended up taking this apple pie to my office after I photographed it, and there wasn’t anything left on the plate by the time I came back 15 minutes later.



McDonald’s Apple Pie

Ah, McDonald’s apple pies – we liked you better when you were fried, but we also understand why that can’t be anymore. Ever since McDonald’s started transitioning their menu to target a nutritionally conscious crowd, we’ve had to settle for our dessert pies un-fried, which are technically turnovers, baked but still delicious. Introduced in the late 1960s, these small dessert treats were hits immediately. There’s nothing more American than hamburgers, fries, milkshakes, and pies – and you can find them all under the golden arches.



Bacon Weave Apple Pie

This recipe brings apple pie to the next level and gives the dessert a meaty upgrade. We took an American classic and added sweet flavored bacon inside the pie, added it to the crust, and made a deliciously beautiful bacon-weaved top.



Cheddar Cheeze-It Apple Pie Recipe

Adapted from one of chef David Burke’s creations, the original version of this recipe already had Cheddar cheese in it, but we gave it an extra dose with Cheez-It crackers.