Apple Chips

1. Preheat oven to 250 degrees F.

2. Pour 4 cups unsweetened apple juice (I used water) into a large pot. Add two cinnamon sticks (I used ground cinnamon) and bring to a boil.

3. Cut off the top and bottom portion of each apple and discard. Hold the apple firmly, and use a sharp knife to slice into 1/4-inch chips.

4. Add slices to boiling apple juice. Return to a boil and cook for 5 minutes, stirring occasionally.

5. Lift apple slices out of apple juice with a large slotted spoon. Place slices on paper towels to absorb excess juice and pat dry.

6. Spread slices into a single layer on wire cooling racks and place on middle shelf in oven. Bake 30 to 40 minutes (Took me nearly an hour!). Remove from oven when slices are golden brown.

7. Leave apple chips on racks to cool. Serve alone or with a cup of yogurt for a healthy snack. Store any leftovers in an airtight container.

--Ehow.com

Herb Goat Cheese Log

1 8 oz Chevre goat cheese log, plain
1/2 c chopped and crushed of any kind of nut
1/2 c chopped of any fresh herb
1/2 c chopped of any dried fruit
1/4 t black pepper

Combine nuts, herbs, and dried fruit on flat surface.
Roll goat cheese log firmly in the mixture coating all surfaces.
Serve with crackers.

--Cooking with Trader Joe's

**Definitely adds a yummy fun flavor!

Breezy Caprese Salad

3 tomatoes, cut in thick slices
1 8oz container fresh mozzarella cut into circles
1 bunch basil leaves
2 T extra virgin olive oil
Salt and pepper

Arrange tomato slices and cheese medallions on a simple platter.

Tuck basil leaves between tomatoes and cheese.

Drizzle platter liberally with olive oil.

Sprinkle generously with salt and pepper.

--Cooking with Trader Joe's

**Makes a beautiful and impressive looking appetizer.

Green Goddess Dip

2 c chopped avocado (about 2)
1 c plain yogurt (I used goat milk yogurt which is lactose free!)
1/4 c fresh lemon juice
1/4 c white wine vinegar
2/3 c chopped fresh chives
1/2 c chopped fresh parsley

1. Put avocado, yogurt, lemon juice, vinegar, 1/3 c chives, parsley, and salt to taste in a food processor and puree until creamy. Stir in most of remaining chives, reserving some to garnish dip.

2. Serve with fresh vegetables, lightly steamed vegetables, and/or chips.

--Women's Health

Butternut Squash Dip

Ingredients

* 1 medium butternut squash, halved and seeded
* 3 tablespoons olive oil
* 1 whole head garlic
* 1 (11 ounce) log goat cheese
* 1 lemon, juiced
* 1/4 cup finely chopped walnuts


Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Brush the cut side of the squash halves with some of the olive oil, and place them oiled side down on a baking sheet. Cut the top off of the head of garlic, and drizzle the remaining olive oil over it. Wrap in aluminum foil, and place on the baking sheet with the squash.

2. Bake for about 40 minutes, or until the squash can easily be pierced with a fork. Scoop the squash out of its skin, and place in a serving bowl. Squeeze the cloves of garlic out of their skins, and into the bowl with the squash. Mash until smooth. Stir in the goat cheese and lemon juice until well blended. Sprinkle walnuts over the top. Serve warm or at room temperature.

Nutritional Information:

Amount Per Serving Calories: 195 | Total Fat: 12.8g | Cholesterol: 20mg
--Recipe yields 12 servings

*Good with sliced cucumbers.

--Allrecipes.com

Oven Toasted Pumpkin Seeds

Ingredients:

* Pumpkin seeds
* Cooking spray, olive oil, or butter
* Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice

Preparation:
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.

Preheat oven to 250 F. Line a baking sheet with non-stick foil.

Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.

Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.

Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.

--homecooking.about.com

Double Tomato Bruschetta

6 roma tomatoes, chopped (I used heirloom, super flavor!)
1/2 c sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 c olive oil
2 T balsamic vinegar
1/4 c fresh basil, stems removed
1/4 t salt
1/4 t ground black pepper
1 french baguette (gfree bread works well--just toast a little longer)
2 c shredded mozzarella cheese

1. Preheat the oven on broiler setting

2. In a bowl, combine everything but the bread and cheese. Allow mixture to sit for 10 minutes.

3. Cut the baguette in 3/4 inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozarella cheese.

5. Broil for 5 minutes, or until the cheese is melted.

--Sue Hanson