Award Winning Apple Snack Recipes




Holiday Fruit Salsa with Sweet Tortilla Chips
Tammy Jamison, Arcanum, Ohio

2 limes
2 tablespoons sugar
2 OHIO Red or Yellow Delicious apples, unpeeled and chopped
2 large ripe peaches, unpeeled and finely chopped
2 large ripe red or purple plums, unpeeled and finely chopped
2 large ripe apricots, unpeeled and finely chopped
1 cup dark sweet cherries, remove stems, pit and chop finely
1 cup seedless green grapes, finely chopped

Just before serving, prepare salsa:
Grate 1/2 teaspoon lime peel and squeeze 2 tablespoons lime juice. Add sugar and chopped fruits to lime peels and lime juice. Makes about 7 cups.

Sweet Tortilla Chips:
8 (about 8 inches) flour tortillas
2 tablespoons butter, melted
2 tablespoons sugar
1/4 teaspoon cinnamon

Preheat oven to 375 degrees. Brush one side of all tortillas with butter. Combine sugar and cinnamon. Sprinkle 1 side of each tortilla with sugar and cinnamon. Stack tortillas and cut into 6 wedges, making 48 wedges total. Arrange wedges sugar side up in single layer on 4 cookie sheets. Bake chips 10 to 12 minutes or until golden brown. Store chips in a tightly covered container up to one week.

Apple Coconut Bars
Esther McCoy, Dillonvale, Ohio

1/2 cup butter
1 cup brown sugar, divided
3/4 cup plus 2 tablespoons flour, divided
1/2 cup quick cooking oatmeal

1 1/4 cups chopped OHIO Rome Beauty apples
1 cup chopped walnuts
1/2 cup shredded coconut
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, beaten

Preheat oven to 350 degrees. Cream butter and 1/2cup brown sugar. Add 3/4 cup flour and oatmeal with creamed butter mixture. Press into bottom of ungreased 9 x 13 inch pan. Bake 10 minutes. Meanwhile, toss apples in remaining 2 tablespoons flour. Combine with nuts. Stir in coconut, baking powder and salt. Add this mixture to the remaining 1/2 cup sugar and 2 beaten eggs. Spread over hot crust. Return to oven and bake 25 minutes longer or until golden brown. Cool and cut into 1 x 3 inch bars. Makes 2 dozen cookie bars.

Taffy Apple Pizza
Shirley A. Kosta, Burgoon, Ohio

1 package refrigerated sugar cookie dough
1 package cream cheese, softened
1/2 cup brown sugar
1/4 cup creamy peanut butter
1/2 teaspoon vanilla
2 medium OHIO Granny Smith apples, cored and sliced
1/4 cup caramel ice cream topping
1/2 cup peanuts, chopped

Preheat oven to 350 degrees. Shape dough into ball. Flatten with hand. Using floured rolling pin, roll out dough into a 14 inch circle, about 1/4 inch thick. Bake 16 to 18 minutes, until golden brown. Cool. Combine cream cheese, brown sugar, peanut butter and vanilla. Spread mixture over top of cookie. Arrange sliced apples over cream cheese mixture and sprinkle with cinnamon. Heat caramel topping in microwave for 30 seconds or until warm. Drizzle over apples. Sprinkle with peanuts. Cut into pie shaped wedges and serve. Makes 12 to 14 servings.