This was a great side to the Potato Soup w/ Apples and Brie.  All I did was throw together some spinach, sliced apples, toasted walnuts and cranberries, and topped it with the below dijon dressing.

4 T lemon juice
1 T + 1 t sugar
1 T + 1 t Dijon mustard
1/2 t salt
1/2 t pepper

Whisk all ingredients together.


Recipe from Cooking Light

This is recipe number three using my Ingredient of the Month: Apples!  And what a delicious way to use them!

This is a recipe that can either be made overnight in the crockpot, or in a few hours stovetop.  I decided to just go with the stovetop method.

I haven’t actually eaten this apple butter except for a quick taste before I canned it.  But it was delicious!  Exactly like I remember it. 🙂

This recipe uses the flavors of brown sugar, honey, cinnamon, apple cider, cloves and mace.  I decided to use Granny Smith apples.  I didn’t change the recipe at all, so check the link above for the full recipe.

Overall the recipe was extremely easy to make.  Peeling the apples was a bit time-consuming, but easy.  The most difficult part was straining it.  I don’t have a sieve so I used one of my wire-mesh strainers and pressed it through with a pestle.  My arm definitely hurt after a while, but it got the job done. 🙂

For canning, I used the website  This is a great canning resource, so I’d recommend taking a look at it, and follow the instructions on this site for canning.  This was my first time canning, but it’s so easy!  And I plan to do more in the near future. 🙂

It’s important to remember that you must sterilize the jars and lids, and once you remove the full jars from the water bath – just leave them alone for 12-24 hours. 

Apple butter has to process in the water bath (rolling boil) for 10 minutes. 

There are so many ways you can use apple butter – spread it on muffins, rolls, bagels and bread; serve it over chicken and pork; or mix it in with your oatmeal, yogurt or cottage cheese.

How do you eat your apple butter?

Recipe from Macaroni and Cheesecake

This was a really good, refreshing salad. And we loved the Balsamic Poppyseed dressing.

The only thing that would’ve made this better is if the avocado I bought was a bit more ripe. My bad. :/ But I really loved all these flavors together! I could’ve easily skipped the chicken on this one because the flavors of the fruits, veggies and dressing were so great.

1/4 c balsamic vinegar
1/4 c red wine vinegar
2 T honey
1 t Dijon mustard
1/8 t kosher salt
1/4 c EVOO
1 T poppy seeds
1 t sugar

Arugula or greens of choice
Strawberries, sliced
Mango, chopped
Avocado, chopped
Chicken, grilled and chopped or shredded

Whisk dressing ingredients well.

Layer on a plate the salad ingredients, and top with dressing. Enjoy!

I just had to take a picture pre-chicken. Love the colors!

Adapted from Food Alla Puttanesca

These were so good! As soon as I saw this recipe on Food alla Puttanesca’s blog, I knew I needed to use these flavors. YUM!

I decided on pitas mostly because I was going to buy them for the Chicken Gyros that I plan to make tonight. So I wanted to use up the extras. And I didn’t want to buy a whole loaf of good, fresh bread, just for 2 sandwiches.

I definitely recommend you try these out, whether you do a pita or a panini.

2 whole wheat pitas, cut in half and opened
4 slices smoked turkey
About 4 ou Brie, sliced
1/2 granny smith apple, sliced
1 1/2 medium tomatos, sliced
Spicy mustard

Preheat toaster oven to 350.

Layer the Brie, apple, turkey, mustard and tomato into all 4 pita halves.

Place the pita halves on the toaster oven broiler pan, or line the rack with aluminum foil. Cook for about 10 minutes, until pita is toasted and cheese is melted.

Eat! 🙂 I served these with Baked Sweet Potato Thins.

Recipe from Food Network

First off, let me just say that I am very sad that I didn’t get a picture of it. It looked and smelled so good, I just dug right in. By the time I remembered, it was all gone! But… there is good news. The Food Network link above does have a picture – so check it out and see how amazing it looks. 🙂

So, obviously it was good! 🙂 Everyone really loved it!

1/3 c slivered almonds
1/2 c sugar or Splenda (used Splenda)
2 T AP flour
Pinch of salt
1 large egg
1/3 c firm low fat silken tofu
1 T butter, softened
1/4 t pure almond extract
3 c mixed berries (used blueberries, blackberries and raspberries)
Confectioners’ sugar for dusting (didn’t do this)

Preheat oven to 475 and lightly coat a 9-inch pie pan with cooking spray.

Place the almonds in a single layer on a baking sheet, and allow to bake for about 4-6 minutes, until lightly toasted and fragrant. Allow to cool completely.

In a food processor combine the almonds, Splenda (or sugar), flour and salt until finely ground.

Add the egg, tofu and almond extract and process until smooth.

Spread berries in the pie pan, then pour the tofu mixture over the berries as evenly as you can.

Bake until lightly golden and settled, about 40-50 minutes. Let cool for at least 20 minutes (dust with confectioners’ sugar if desired) and serve warm.


I don’t do dessert very often, but my grandmother loves it! So I wanted to try to find something that sounded really good, but that she could eat. I came across this recipe and thought it sounded amazing! I used Sugar Free caramel and whipped topping, and fat free cream cheese.

This was excellent! The sugar and fat free did nothing to take away from the taste. So good!

6 T fat-free milk
6 T egg substitute
1 1/2 t butter, melted
6 T flour

6 ou fat-free cream cheese
3 T sugar free caramel
2 1/4 c sugar free whipped topping – this seemed like a lot to me – I probably used less than a cup and a half.
1 1/2 c fresh raspberries
1/3 c unsweetened apple juice
3 T sliced almonds, toasted

With an electric hand mixer or whisk, mix together the first 4 ingredients, until well blended. Refrigerate for about 1 hour.

Cook the crepes either using a crepe maker, or in a 6-inch skillet with a bit of oil. Set crepes between wax paper and set aside.

In a small bowl, beat together cream cheese and caramel. Then fold in the whipped topping.

Place this mixture down the center of each crepe, and roll up.

In a small microwave safe bowl, place the raspberries and apple juice, and microwave for about 60 seconds.

Spoon raspberries over crepes using a slotted spoon, and then sprinkle with the almonds.

My sister got this recipe from, a Rachel Ray recipe.

Really easy and delicious! Great for a quick dessert.

2 cans sliced peaches in syrup, drained
1 t ground ginger
2 T softened butter
4 T brown sugar
1 c granola cereal w/ raisins and nuts (we just used plain granola)
2 egg whites, beaten
Whipped cream or ice cream for serving

Preheat oven to 400.

Mix peaches with ginger in a medium bowl. Place them in small ramekins or oven safe bowls.

In a small bowl combine butter and sugar with a fork, then mix with granola cereal. Fold in the beaten egg whites.

Mound the topping on top of the peaches.

Place ramekins on a small baking sheet, and bake 10-12 minutes.

Serve warm topped with whipped cream or vanilla ice cream.