11 DELICIOUS Apple Recipes

Apple season is definitely here, and I for one couldn't be happier!  We have a large apple orchard down the street from my grandmother's house, and I love gathering up my family to head down there & pick (and eat) to our hearts content.  
I have several awesome apple recipes here on the Mrs - many that I created last apple season during an apple series that I did.  I thought it would be fun (and convenient!) to gather them, along with others I have posted - in one spot.  Hope you enjoy them as much as we have!!

Caramel Apple Cupcakes

Bite Sized Apple Pies {5 Ingredients}

Honey Vanilla Caramel Apples

Apple Cinnamon Rolls with Cream Cheese Frosting

Homemade Apple Toaster Strudels

Crockpot Apple Butter

Caramel Apple Dumplings

Apple Sandwiches

Apple Dessert Nachos

Double Berry Applesauce

Apple Pie Muffins

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Bananaberry-Kiwi Kabobs

Here's a fun little recipe that I created for Life Around Home that involves absolutely no cooking whatsoever - just a little bit of assembly, and you're all done.  If you haven't checked them out yet - Life Around Home is the first ever social media driven television show, and I happen to be the cooking neighbor for it.  I share new recipes every Monday there, so make sure you go give them a 'like' so you don't miss out on anything.  There is something for everyone too - everything around home, that's what their about.
Now - back to your regularly scheduled recipe...  :)
These fruit kabobs would be a fantastic treat to jazz up the kid's lunchbox, appetizers for a party, or just a snack to serve up when you're hungry.  Kids & adults alike will love the fun colors, pretty presentation, & of course - the flavor!

Bananaberry-Kiwi Kabobsscroll down for the recipe card designed by Life Around Home

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Ingredients:

• whole fresh strawberries, hulled
• fresh blueberries
• bananas, sliced into 1 inch thick pieces
• kiwi fruit, peeled & quartered
• wooden skewers

Instructions:

Place all the ingredients on a wooden skewer in the following order per kabob.  1 strawberry, 1 banana slice, 1 kiwi quarter, & lastly 4-5 blueberries. Serve immediately. 

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Watermelon Lime Agua Fresca

Our local farmers market has been loaded with watermelons lately, and with such an abundance of them - the prices have been really good too.  So, we have been in watermelon heaven!  
Now, usually I just cut it up, sprinkle on a little bit of salt - and eat to my hearts content - but this year, I've strived add them to various things, like the watermelon feta salad tarts I made not that long ago.  But, I wanted to do a beverage of some sort too.  I stumbled across a recipe inside of Rachael Ray magazine for watermelon agua fresca, and it looked delicious.  I adapted it a little for our tastes by increasing the lime juice that was called for - from 1/3 of a cup to 1/2 of a cup.  I just couldn't taste the 1/3 of a cup, and I wanted to have a little background of tartness in it.

The combination of the watermelon with a slight hint of lime is the perfect combination.  Not too sweet, not too tart.  Perfect for sipping on the front porch on a summers night.  

Watermelon Lime Agua Frescaadapted from Rachael Ray magazine

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Ingredients:

• 8 cups seedless watermelon cubes
• 1/2 cup fresh lime juice
• 6 tablespoons honey
• 1.5 cups water
• sliced lime & mint for garnish

Instructions:
Puree the watermelon in a blender or food processor.  Strain with a sieve, and discard the pulp.  Stir in the lime juice, honey, & water.  Place pieces of sliced lime inside the pitcher.  Chill & serve over ice - garnish with mint & additional sliced lime.




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Watermelon Feta Salad Tarts

In honor of Watermelon Day, I thought it would be a fun idea to create a fun spin on the traditional watermelon feta salad by combining it with the appearance of a watermelon tart. The presentation is adorable, and gives a whole new life to such a simple recipe.  

The sunflower kernels is something you don't really see in watermelon & feta salad, but it adds just the perfect amount of salt & crunch, and compliments it so well. You can eat it as a snack or as a light meal.  You can even cut the watermelon into smaller circles for a fun party appetizer that is sure to be the talk of the party.

Watermelon & Feta Salad Tarts

created by Mrs Happy Homemaker for Life Around Home

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(per serving)

Ingredients:

• 1 3"-4" round slice of watermelon (use a glass or biscuit cutter)
• 1/4 cup feta cheese
• 1/4 cup thinly sliced red onion
• 1/4 cup roasted & salted sunflower kernels
• 1 tablespoon balsamic vinaigrette, or to taste

Instructions:

Lay your circular slice of watermelon on a plate.  Sprinkle with feta cheese.  Arrange the onion slices on top, and around the slice of melon.  Add the sunflower kernels on top of the feta.  Garnish with the balsamic vinaigrette.  Serve immediately.

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Creamy Aloha Pops

These creamy, dreamy aloha pops are GREAT for kids (and adults too) & are a much better alternative to the sugar-laden frozen treats that you buy inside the grocery store.  Plus, they're simple - great for busy moms (or dads) to throw together in a pinch!

With only 5 ingredients in this recipe, you won't have to overhaul the grocery store in order to make it.  You may even have everything you need on hand in your pantry!
A tip for those who may have a hard time finding the cream of coconut.  Most stores keep it in the alcoholic beverage section.

This recipe was created by me for the first ever social media driven television show, Life Around Home (which is hosted by the lovely Marie Louise Ludwig who you may know from QVC), as part of my weekly healthy/lightened up recipe submissions.  Come on over & engage yourself within the community!

Creamy Aloha Pops

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created by Mrs Happy Homemaker for Life Around Home*makes about 1 dozen ice pops, depending on the size of your popsicle molds
Ingredients:

• 1.5 cups milk
• 1/2 cup cream of coconut
• 1 (16oz) package frozen tropical fruit blend, partially thawed
• 4 tablespoons brown sugar
• 1 tablespoon vanilla extract 
• popsicle molds

Instructions:
In a medium sized bowl, mix the brown sugar & tropical fruit blend.  Toss to combine; set aside.  In a separate bowl, combine the milk, cream of coconut, & vanilla extract.  Spoon the brown sugar/fruit mixture evenly between about 1 dozen ice pop molds.  Pour the milk mixture evenly on top.  Put your popsicle sticks in, & freeze until set - about 6-8 hours.  






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Strawberries & Cream Bread

This is one of my favorite breads to make & it's a slice of this makes one perfect, super delicious breakfast. Try it toasted with a smidgen of butter or cream cheese on top if you really want to do it up.  

Strawberries & Cream Breadprintable version at bottom of postmakes 1 loaf

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Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 8oz cream cheese, softened
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups bread flour (all purpose can also be used)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 2 cups fresh strawberries, chopped

Instructions:
Preheat oven to 350 degrees. Grease & flour a 9x5 inch loaf pan. With an electric mixer, cream together butter, sugar, & cream cheese. Mix the eggs in one at a time, & then stir in vanilla.  
In a separate bowl, mix together the flour, baking powder, baking soda, & salt. Combine the flour mixture with the wet mixture; add buttermilk & stir just until combined.  Do not overmix!  Gently fold in strawberries.  The mixture will be thick.  
Bake for 45-55 minutes.






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Patriotic Berry Trifle

Memorial Day is right around the corner, and the 4th of July is not too far down the road either.  Time for outdoor barbecues, picnics, and pool time.  I just love this time of year!! 

I saw a recipe for a Patriotic Berry Trifle in Food Network Magazine a while back, and have made an adaptation of it several times since.  It's perfect for the patriotic holidays, but there is no need to limit it just to that.  With the fresh summer berries in season, I say whip this one up as often as you can.  It comes together super fast, and doesn't heat up your kitchen either.

Patriotic Berry Trifle

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adapted from Sonny Anderson
Ingredients:

• 1/4 cup + 1 cup sugar, divided
• 1/4 cup fresh lemon juice
• 1/4 cup water
• 1/4 teaspoon vanilla extract
• 1 premade angel food cake
• 1 pound cream cheese, room temperature
• 2 cups heavy cream
• 2 pints fresh blueberries
• 2 pints fresh strawberries, hulled & sliced

Instructions:
Heat 1/4 cup sugar, lemon juice, & 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves.  Remove from the heat, and stir in the vanilla extract.  Let cool. Beat the remaining 1 cup sugar & the cream cheese with a mixer on medium speed until smooth & light.  Add the heavy cream & beat on high speed until smooth & the consistency of whipped cream.
Cut the cake into 1 inch slices & brush each side with the lemon syrup. Cut into cubes. Arrange half of the cake cubes in the bottom of a 13 cup trifle dish, or large clear bowl.   Sprinkle evenly with a layer of blueberries.  Dollop half of the cream mixture over the blueberries & gently spread.  Top with a layer of strawberries.  Layer the remaining cake cubes on top of the strawberries, & top with the other half of the cream.  Arrange the remaining blueberries & strawberries on top.
Cover & refrigerate 1 hour.





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Apple Strudels (Homemade Toaster Strudels)

I am not big on many of the prepared items in the frozen food section of the grocery store.  Nothing against them, but most of them just don't taste as good as fresh.  There are a couple exceptions though, and toaster strudels are one of them.
I adore toaster strudels.  Especially the apple.  My mom is the one that got me into those.  When I was a teenager, she bought them & I would devour them. Too bad I know longer have the same metabolism as my 16 year old self. *sniff sniff*

Any hows - I wanted to come up with my own toaster strudel - one that could be made quite easily, and tasted 100% better than the one you buy at the store.  I can safely say that I have fulfilled that goal with these apple strudels.
They taste more like 200% better than the frozen kind.  Way more apple filling.  So much, in fact - you don't want to envelope the filling in between 2 sheets of puff pastry.  You only want that bottom layer so there is 'room to grow'.  

Then there is the easy factor.  These are SO easy, and don't take that much longer to make than the ones you buy pre-made.  The extra effort is definitely worth it when it comes to the taste.  And honestly - what else really matters?

You could easily change up the filling.  You could do cherry, strawberry, blueberry - so many possibilities.  
Cut your puff pastry into 6 equal rectangles. 

Using a knife & being careful not to cut all the way through - score the rim of each pastry rectangle, about 1/4" in.  Using a fork, prick the inside of your score mark.

Bake at 400 degrees for 8 minutes.  Pull them out of the oven, and press down the center with the back of a spoon.  The score marks & pricks you made earlier have allowed the pastry to sink in the middle creating a 'pocket' for the filling.

Divide a can of apple pie filling between all the pastries.

Bake for an additional 8-10 minutes.  Beat the cream cheese glaze ingredients together & drizzle on top of the pastries once they are cooked & have cooled for 5 minutes.

Apple Strudels

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Ingredients:

• 1 sheet puff pastry, thawed
• 1 can apple pie filling
• 4oz cream cheese, room temperature
• 1/4 cup powdered sugar
• 4 tablespoons milk
• 1 teaspoon vanilla extract

Instructions:
Preheat your oven to 400 degrees.
Cut the puff pastry sheet into 6 equally sized rectangles.  Score the edge of the pastry dough with a knife, leaving a 1/4" rim around the outside. Using a fork, prick holes in the inside of the scored line. (See pictures in blog post)  
Bake in the oven for 8 minutes.  Remove.  Using the back of a spoon, press down the center of the pastry.  Where you scored it earlier will allow it to sink down while the edges remain risen - creating a pocket.
Divide the apple pie filling evenly between the puff pastry rectangles.  Bake for another 8-10 minutes.  Cool on a wire rack.
Meanwhile, beat together the cream cheese, powdered sugar, milk, & vanilla together until creamy.  Add more milk if it's needed.  It should be able to be drizzled easily.
After the pastries have cooled for 5 minutes, drizzle with the cream cheese glaze.  Serve.





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