Amazing Apple Crisp Sandwich

I call this an "apple crisp sandwich" because the yummy apple center is sandwiched between the crumbly oat mixture. Great ratio of apples-to-topping!

What You Need:
6 large Granny Smith apples, peeled, cored, & sliced
1/2 cup white sugar
1 tbsp. flour
1 tbsp. ground cinnamon
1/2 tsp. nutmeg
1/4 cup water
2 cups quick-cooking oats
2 cups flour
2 cups brown sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup butter, melted

What You Do:
1. Preheat oven to 350 degrees.
2. Place the sliced apples in a large bowl and sprinkle with the flour, white sugar, cinnamon, and nutmeg. Pour the water over the apples and stir it around a bit.
3. In a separate bowl, combine the oats, 2 cups flour, brown sugar, baking powder, baking soda, and melted butter. Spread half the oat mixture in the bottom of the baking dish. Place sliced apples on top of the oat mixture. Crumble the remaining mixture on top of the apples.
4. Bake in the preheated oven for 45 minutes.

Jenn's Strawberry Fruit Jello

Jenn made this at some kind of get-together and I fell in love with it. I detest bananas but don't mind them too much in this recipe.

What You Need:
6 oz. strawberry jello mix
2 cups boiling water
1 sm. can (8 oz.) crushed pineapple, not drained
2 bananas, mashed
20 oz. sliced frozen strawberries, thawed

What You Do:
1. In a mixing bowl, dissolve the jello in the boiling water. Add the pineapple, bananas, and strawberries. Mix well.
2. Transfer to an 8”x8” baking dish and chill until firm.

Not-Just-For-Thanksgiving Cranberry Chutney

This is AMAZING with turkey or ham. But also quite tasty with a bagel & cream cheese. Sometimes I add in dried strawberries too. Or a little OJ at the end of the cooking time. And, if you live near a WinCo Foods (my new favorite grocery store), you're in luck - they have "open stock" of tons of dried fruits so you can buy just the amount you need.

What You Need:
2-1/2 cups water
1 cup white sugar
12 oz. dried cranberries
3 oz. dried cherries
3 oz. dried apricots, diced
1 small can mandarin oranges, drained & pureed
1 apple (any non-mushy variety), peeled, cored and diced small
1 pear, peeled, cored and diced small
1/2 cup chopped pecans
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

What You Do:
In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally. Add more water until you get the consistency you like. Transfer half of the sauce to a food processor or blender and pulse a few times. Put everything back in the saucepan again, remove from heat, and let cool to room temperature.

Flipt Fruit Salsa & Cinnamon-Sugar Chips

This recipe won me first prize last year in Flipside's annual Salsa Rumble! Wahoo!

What You Need:
2 kiwis, peeled and diced
2 Fuji apples, peeled, cored, & diced
8 oz. raspberries
1 lb. strawberries, hulled & diced
2 tbsp. white sugar
1 tbsp. brown sugar
3 tbsp. strawberry preserves
3 tbsp. orange juice
10 (10-inch) flour tortillas
2 cups cinnamon-sugar
"I Can't Believe It's Not Butter" spray

What You Do:
1. In a large bowl, combine the kiwis, raspberries, strawberries, and apples. (If you're cutting as you're going along, do apples last so that you have something to mix them into so they won't brown.)
2. In a small bowl, combine the white & brown sugar, preserves, and orange juice. Add to the fruit mixture and mix gently until thoroughly combined. Cover and chill in the fridge for at least 15 minutes.
3. Preheat the oven to 350 degrees.
4. On a baking mat or cutting board, lay out a few tortillas. Spray with spray butter on both sides and sprinkle with cinnamon sugar on both sides. (This'll get messy but that's OK.) Using a pizza cutter (or a knife) slice each tortilla into 8 triangles.
5. On a cookie sheet covered in non-stick foil, place all your tortilla triangles. No overlapping allowed! Bake in the preheated oven for about 10-12 minutes. Allow to cool about 10-15 minutes before serving.