Best Quick And Healthy Picker Uppers Apple Treats Recipes

Provided by Chef1MOM-Connie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

8 baby carrots, fresh shredded
8 tablespoons honey
1 tablespoon ground cinnamon
1 (8 count) can crescent roll dough
1 teaspoon cardamom, ground
2 apples, peeled and cut into small slices
2 tablespoons sugar
2 teaspoons butter, melted

Steps:

Cut apples into small slices, (about 8 slices to an apple not minuscule as they will mush when cooked.
Shred baby carrots into a bowl. ( I used a cheese grater).
In a bowl, mix sugar, cardamon, and cinnamon, whisk together.
Unroll crescent rolls onto a slightly floured surface or silpat and separate into 8 triangles, brush dough with melted butter.
Divide apples evenly over dough.
Sprinkle carrot shreddings over apples.
Drizzle 2 tsp honey over apple/carrot mixture.
Sprinkle cinnamon/cardamon/sugar mixture over apples and carrots.
Roll from fat side to narrow side encompassing apple/carrot mixture.
Place on nonstick cookie sheet. (If not nonstick then spray with Pam or lightly grease).
Cook for 20 min at 350°F.
Remove from oven and let cool.
Drizzle remaining honey over rolls (optional).
Enjoy!
NOTE** ovens very in temps. Check turnovers after 15 minutes.

Nutrition Facts : Calories 222.2, Fat 3.3, SaturatedFat 1.2, Cholesterol 20, Sodium 178.3, Carbohydrate 46.7, Fiber 3.3, Sugar 27.1, Protein 3.6

A Healthy Apple and Celery Soup image

Provided by SarasotaCook

Categories Stocks

Time 1h

Yield 4-6 Bowls of soup, 4-6 serving(s)

Number Of Ingredients 10

8 large apples, peeled and rough chopped (I used McIntosh, you can use whatever, you just don't want a tart apple)
2 cups celery, rough chopped
4 cups chicken broth
4 tablespoons butter
1 medium onion, rough chopped
1 tablespoon fresh sage, very fine chopped
1 pinch clove
ground black pepper
1 1/2 cups mascarpone
2 ounces brandy

Steps:

Base -- In a medium sauce pan, melt the butter over medium heat and add the celery, onion and cook 3-4 minutes. Add in the apples and broth and cook until tender. It will take about 20 minutes on a medium low simmer, uncovered.
Puree -- I used my immersion blender, but you can you can transfer it to a standard blender and puree until smooth.
Season -- Add in the the sage, and a very small pinch of cloves, go easy ad season with black pepper. Cook another 10 minutes.
Mascarpone -- Mix the mascarpone with the brandy, and return to the refrigerator. I mixed mine right in the container, save on those dirty dishes.
Serve -- I like to serve with a fresh small sprig of sage and a dollop of the Brandied Mascarpone cheese. You can serve this hot, which I prefer, or chilled is also very good. And don't forget my Sweet Savory Bread Sticks.

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