Apples recipes

It's hard to resist the tangy, sweet, sour, and savory honey and garlic glazed with that classic party pleaser that is relatively easy to make. Meatballs glazed in tasty goodness. Always a hit at a potluck.

Easy crock pot pork chops, slow cooked and smothered with apples and cabbage. A German-style slow cooker pork chop recipe.

Instead of the raisins, this Apple Strudel uses dried cranberries instead. It's also lighter, crispier and easier to make by using phyllo pastry instead of typical thick pastry.

A hearty German style black bread recipe for your bread machine.

So filling, and delicious! A good chili is always welcome by my family. Soaked up all the yummy sauce with our homemade dinner rolls. Hmmm, so good!

Using fresh Tamarind pods make your own fresh homemade tamarind paste. You can use it in Indian cooking, Thai, Jamaican and Mexican. Add a spoonful to flavor curry, soups or even into meat taco mixes. In India it is used for a soft drink. Sort of like iced tea with an interesting tang or zing.

If you love crepes but don't have the time to make them, try this simple recipe that will become your new favorite!

Impossible French Apple Pie recipe

Easy Jack Daniels spiked smokey baked beans. Enriched with sugar and "spice" and everything nice! :)

Chunks of apples and pieces of walnuts make this cake super moist yet delicious.

A crunchy combination of apples and celery with bits of toasted walnut in a creamy dressing. Perfect along side of pork or any other main dish.

The classic German dessert, buttery and rich with apples, raisins and almonds.

**This cake is very moist and is a fall favorite for picnics and potlucks.**

This belly filling one dish meal is perfect for Octoberfest or a cool fall or winter day. It is sure to warm the belly.

Moist in the inside and chewy on the outside, the combination of applesauce and peanut butter makes these cookies absolutely tasty and addictive.

Originating from the Castle Restaurant, Olean, NY, this house salad dressing was particularly famous. The restaurant closed in the mid-1980's. The recipe was created by Chef Anthony Quirino Lentola in the 1950's.