Salads

Caramel Apple Salad with Roasted Spanish Peanuts

247

When my sister, brother and I were kids back in Chicago, many times our dad would surprise us in the fall with caramel apples. They would be covered in caramel and chopped peanuts, and would be placed upside down in a large cupcake paper with words saying "affy tapple." This recipe tastes just like you were eating a caramel apple with nuts. I was skeptical at first, but made it anyway. And, because I know you're skeptical as well, I would like "you" to make it anyway

6
16 oz can diced pineapple
4 cups mini marshmallows
1/2 cup sugar
1 1/2 tbsp. vinegar
1 tbsp. flour
8 oz container Cool Whip
1 egg, beaten
3 apples, cubed (I wouldn't use granny smith)
1 1/2 cups roasted, salted Spanish peanuts
Drain pineapple, saving juice. I put the pineapple in a sieve and place over a glass measuring cup. I also press on the pineapple to get more juice out. Stir pineapple and marshmallows together in a medium bowl and set aside. Combine beaten egg, pineapple juice, flour sugar and vinegar in a medium saucepan and whisk on medium heat until thickened. You need to whisk constantly, but it should come together in about 5 minutes or so. Cool (I place in a shallow flat bowl so the mixture will cool quicker). In a large bowl, combine the mixture with the Cool Whip until blended...I use a large slotted spoon for this. Add marshmallow mixture, apples and nuts, and stir to combine. Chill for at least 2 hours.
Nutritions

Calories
829

Sodium
649mg
27% DV

Fat
65g
100% DV

Protein
2g
5% DV

Carbs
60g
20% DV

Fiber
3g
12% DV

Crispy Zucchini Bites

248

Lately, we´ve been making a ton of potato recipes here Spain on a fork. Today, we´re going to change things up. I present to you Crispy Zucchini Bites. These Zucchini bites are loaded with flavors, easy to make and done in just 20 minutes.

4
  1. Cut one zucchini into rounds that are between a 1/4 inch (.635 cm) to 1/8 of an inch (.3175 cm) thick, place them all in a single layer and season them with sea salt & black pepper
  2. Add...
    See the full directions on my site

Homemade Multigrain Bread

169

The combination of all-purpose flour and whole wheat flour make for a soft, delicious multigrain bread perfect for sandwiches. Once you start making your own bread at home, you may never go to the grocery store bread aisle again. This is a delicious sandwich bread that the whole family will enjoy. Soft like white bread, but with the added benefits of whole wheat flour. Allow your baked loaves to cool before slicing. You can store the extra loaf tightly wrapped in the refrigerator for up to a week, or in the freezer for up to 2 months.

2 cups milk
1 cup old fashioned oats
2/3 cup brown sugar
5 tablespoons butter
2 teaspoons salt
2 tablespoons active dry yeast
2 eggs
1/2 cup wheat germ
3 cups whole wheat flour
3 cups all purpose flour
extra butter
1 tablespoons oats
20
  • Heat milk in microwave until just boiling. Pour into free standing mixer bowl (or into large bowl to mix and knead by hand).

Nutritions

Calories
242

Sodium
255mg
10% DV

Fat
4g
7% DV

Protein
8g
16% DV

Carbs
43g
14% DV

Fiber
4g
18% DV
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