For this one, I made chicken salad. I'm not a huge fan of most chicken salads that have a mayo base, so the twist on this makes it perfect for me!
Chicken Salad by Haley Hale
3 chicken breasts, cooked and chopped, salt and pepper to taste
1 cup chopped apple
1 cup red grapes, halved or quartered
2 tsp dried minced onion, rehydrated
1/2 tsp. Garlic Herb seasoning
1 cup light sour cream (Publix brand is my favorite)
Combine all ingredients, chill for several hours. Serve on croissants.
*I really just use these measurements as a guide. I usually just throw in the ingredients till it looks (and tastes) the way I want it!
Shayla brought Apple Dumplings and her recipe card is funny because she credits Angela from the show The Office for the recipe! Glad she's an Office fan so we could get to try this yummy treat!
Apple Dumplings by Shayla Asay (and Angela from The Office)
1 Granny Smith apple, cored, peeled and cut into wedges
3/4 cup Sprite (Mellow Yellow or Mountain Dew)
1 stick of butter
1/2 tsp. cinnamon
3/4 cup brown sugar
1 can crescent rolls
Heat oven to 350. Dust work surface with flour and unroll crescent rolls. Place an apple wedge at the wide end of the dough, roll up. Place in 8 inch square baking dish. In saucepan, combine melted butter with sugar and cinnamon. Stir in Sprite. Pour over dumplings. Cover with foil, bake 15 minutes. Uncover and bake 15 more minutes.
Shannon brought this amazing apple crisp!
October Apple Crisp by Shannon Gubler
5 medium tart apples, peeled, cored and sliced
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
1/2 cup all-purpose flour
3/4 cup quick cooking oats
cinnamon
1/2 cup melted butter
1/3 cup water
whipped cream or vanilla ice cream
Arrange sliced apples in a buttered 8 inch square baking dish. In a bowl, combine the sugars, flour, and oats; stir in melted butter. Spread mixture over the apples. Pour water evenly over top. Bake in a 375 degree oven for 30 minutes, until apples are tender and top is nicely browned. Serve warm or cooled with ice cream or whipped cream.
Danielle made this delicious cookie bar! It was warm and gooey, and I couldn't stop eating it!
Apple Pie Snickerdoodle Cookie Bars by Danielle Pharo
1 16.5 ounce tube Pillsbury refrigerated sugar cookie dough
1 20 ounce can apple pie filling
Cinnamon sugar:
1/4 cup granulated sugar
4 tsp ground cinnamon
Press 2/3 of the cookie dough into the bottom of an 8x8 or 9x9 baking pan. Sprinkle with 2/3 of the cinnamon sugar. Spread the apple pie filling over the cookie base. Take small amounts of the remaining cookie dough, flatten it slightly and place over the pie filling. It will not cover the pie filling completely. Sprinkle with the remaining cinnamon sugar mixture. Bake in a 350* oven until the cookie dough is baked - mine took about 35-40 minutes. Allow bars to cool and cut into squares.
