Ina's Rosemary Roasted Cashews

I got this recipe from Maggie B. It's so delicious!!!
Original Recipe HERE:

Ingredients:
1 1/4 lb plain cashews
2 T. coarsely chopped rosemary
1/2 t. cayenne
2 t. dark brown sugar
2 t. kosher salt
1 T. melted butter

Instructions:
Preheat oven to 375 degrees.
Place nuts on ungreased baking sheet and bake for 10 minutes until they are warmed through. Meanwhile, combine rosemary, pepper, sugar, salt and butter in large bowl. Toss with warmed cashews until they are coated. Serve warm, if possible.

Cucumber Salad

from Jo and Sue blog

Ingredients:
1 large cucumber
1 teaspoon coarse sea salt
1 Tablespoon light sour cream
1 teaspoon finely chopped onion
1 teaspoon fresh dill
1 teaspoon vinegar
1 teaspoon sugar

Instructions:
Peel your cucumber (not not if you desire) and slice into fairly thin slices. Place in a colander and sprinkle with coarse sea salt. Set on something to catch the water than drains off and set aside.

Mix together sour cream, onion, dill, vinegar, and sugar. Cover and place in fridge. Let cucumbers drain and dressing chill for at least one hour, up to 2 hours.

Before serving, rinse cucumbers under running water briefly. Pat dry with paper towel. Toss dressing with cucumbers and serve.

Entire recipe:
Calories=50
Fat=1.7
Carbs=7.9
Protein=1

Chewy Chocolate Chip Granola Bars

recipe from Once Upon a Chef

Makes 18 bars.
Cook time: 10 minutes   Total time: 2 hours

Ingredients:
6 Tablespoons unsalted butter
1/3 cup dark brown sugar
1/4 cup plus 2 Tablespoons honey
1-1/2 teaspoons vanilla extract
Heaping 1/8 teaspoon salt
2 cups quick-cooking oats (such as Quaker Quick 1-minute oats, do not use regular old fashioned oats)
1-3/4 cups Rice Krispies cereal
1/2 cup sliced almonds
1/4 cup flax meal or wheat germ
1/3 cup mini chocolate chips

Instructions:
1. Line a 9x13 baking pan with aluminum foil. Spray foil with nonstick cooking spray.

2. In a large pot, combine butter, brown sugar and honey. Bring mixture to a boil over med-high heat, stirring constantly. Lower the heat and simmer until the sugar dissolved and the mixture is slightly thickened, about 2 minutes. Remove the pan from the heat and stir in the vanilla and salt.

3. Add the oats, rice cereal, almonds and flax meal (or wheat germ) to the pan and fold with a rubber spatula until well combined.

4. Transfer the mixture to the prepared pan and press down lightly with a rubber spatula to even out. Sprinkly the mini chocolate chips over top, adding more or less to suit your taste, and press down firmly with the spatula so the chips stick. The mixture should be tightly compacted in the pan. Place the pan in the fridge for 1-1/2 to 2 hours to cool.

5. Use the foil overhang to transfer the uncut bars to a cutting board. Using a sharp knige, cut into rectangles. Store bars in an airtight container in the fridge. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they'll stick together and fall apart.

Note: If you are subbing dried fruit for the chocolate chips, mix it in along with the other ingredients as opposed to sprinkling over the top.

Cinnamon Applesauce

I've been using this recipe to make multiple batches of homemade applesauce with all the apples we picked a couple weeks ago. So far it's been pretty good. I think it's a keeper. I have a batch on the stove as I type.

Ingredients:
4 apples, peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 tsp. ground cinnamon

Instructions:
Combine all ingredients in a saucepan. Cover, and cook over medium heat for 15-20 minutes, or until apples are soft. Allow to cool and then mash to desired consistency. I use a food processor to make it the texture of storebought. I think the kids like it better that way.

Baked Apple Chips

Kinsey and Ryan both LOVED these. I'll be making them a lot this fall.

(recipe from Woman's Day)

Ingredients:

1 cup each water and sugar (I think you could use less, maybe 1/2 cup each)

2 large apples

Instructions:

1. Heat oven to 225 degrees. Set an 18x14.5 inch wire cooling rack on a sheet of foil (to catch drips). Lightly coat rack with nonstick cooking spray. (I placed foil on a rimmed baking sheet and then put wire cooling rack on top.)

2. Put water and sugar in a 2 qt. saucepan. Bring to a boil, stirring until sugar dissolves. Boil vigorously 5 minutes until it is a light syrup consistency.

4. Meanwhile, core and quarter apple. Cut each quarter into 10-12 thin slices. Put in large metal bowl and carefully add boiling hot syrup. Toss apples with tongs until well coated. Remove slices and place close together (not overlapping) on prepared rack.

4. Bake 2 1/2 hours. Loosen chips; let cool on rack, (As they cool they become crisp.) Store in airtight container.