Cheesy Apple Salad Food

APPLE AND CHEESE SALAD

Steps:

• Wash, but do not peel the apples, remove the core, quarter and then cut the apples into triangles or cubes, mix at once with the lemon juice.
• Add the celery, raisins or craisins, walnuts and cheese and mix together.
• Flavour the yogurt with a little cinnamon and honey and mix well, and then mix the salad and yogurt together.
• Put the salad in your lunchbox and refrigerate - or serve.

CHEESY APPLE SALAD

Steps:

• In a small bowl, whisk the orange juice, mayonnaise, lemon juice and orange zest until combined. In another bowl, combine the apple, cheese, celery and walnuts. Add orange juice mixture and stir to coat. Cover and refrigerate for 15 minutes.

CHEESY APPLE SKILLET PIE

Steps:

• For the pie: Place a baking sheet in the oven and preheat the oven to 350 degrees F.
• Warm a medium saute pan over medium heat and melt the butter. Add the apple slices, cinnamon and nutmeg and cook until slightly softened, about 4 minutes. Pour apples into a large bowl and cool in the fridge, about 5 minutes.
• For the streusel topping: Meanwhile, fill a gallon resealable plastic bag with the cheese crackers and use a rolling pin to crush into small crumbs, but not a fine powder. Add to a medium bowl with the light brown sugar and salt and stir to combined. Stir melted butter into the mixture, tossing to bind your streusel, and set aside for pie assembly.
• Back to the pie: Remove the apples from the fridge and stir in the light brown sugar, Cheddar, cornstarch and salt.
• Fit the pie dough into a 10-inch cast-iron skillet. Gently press the dough against the sides of the skillet to form the bottom crust of the pie. (The crust will not reach the top edge of skillet and this is just fine.) Pour the apples into the skillet. Generously sprinkle the streusel on top of the apples and spread in an even layer.
• Bake the pie on the preheated baking sheet until golden brown and bubbly, 45 to 50 minutes. Allow the pie to cool about 45 minutes before serving.
• For the lemon maple sage whipped cream: Meanwhile, zest the entire lemon into a medium bowl. Gather sage leaves together in a tight bundle and grate the bundle into the bowl with the zest (it's okay if a few larger pieces fall in). Add the heavy cream, maple syrup and salt and stir together until combined. Strain mixture through a fine-mesh sieve into the bowl of a stand mixer fitted with the whisk attachment. Use a rubber spatula to press on the lemon and sage mixture in the sieve, to get out all the possible flavor. Beat the cream until it holds medium peaks and serve a dollop on each pie slice.

CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE

Steps:

• Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
• Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.

CHEESY APPLE SALAD

Steps:

• in a small bowl, whisk the orange juice, mayonnaise, lemon juice and orange peel, until combined.
• in another bowl, combine the apple, cheese, celery and nuts.
• add orange juice mixture.
• stir to coat.
• cover and refrigerate for 15 minutes.

CHEESY APPLE-BACON BRUNCH

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside.
• In small bowl, mix apple and sugar; spread in baking dish. In medium bowl, stir Bisquick mix, milk and eggs until blended; pour over apple. Sprinkle with cheese and bacon.
• Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean.

CHEESY BROCCOLI-APPLE SALAD

Steps:

• In a small bowl, whisk the mayonnaise, sugar and vinegar; set aside. In a serving bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Chill until serving.

CHEESY APPLE AND OAT MEATLOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Mix the beef, pork, egg, apple, onion, Worcestershire sauce, salt, and pepper in a mixing bowl until evenly mixed. Add the Cheddar cheese, bread crumbs, and oats; mix again until evenly mixed. Pack the meat mixture into the prepared loaf pan.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C). Allow the meatloaf to rest for 10 minutes before slicing to keep the meat from crumbling.

CHEESY APPLE POLENTA BITES

Steps:

• Line square baking dish, 8x8x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; grease foil. Mix cornmeal and cold water in 2-quart saucepan. Stir in boiling water and salt. Cook about 5 minutes, stirring constantly, until mixture boils and thickens; reduce heat to low. Stir in onion, sage and 1/2 cup of the cheese. Cook uncovered 5 minutes, stirring occasionally; remove from heat.
• Spread cornmeal mixture (polenta) in baking dish. Cover and refrigerate at least 12 hours until firm.
• Heat oven to 400°. Grease jelly roll pan, 15 1/2x10 1/2x1 inch. Remove polenta from baking dish, using foil edges to lift. Cut polenta into 6 rows by 6 rows to make 36 squares. Cut each square diagonally to make 2 triangles; place in jelly roll pan. Bake uncovered about 15 minutes or until golden brown.
• Cut apple into thin slices. Cut slices into fourths. Dip apple pieces into lemon juice to keep them from discoloring. Top each triangle with 1 apple piece. Sprinkle remaining 1/2 cup cheese over apple pieces. Bake about 5 minutes or until cheese is melted. Serve warm.