Cinnamon Apple Salad Recipes

Steps:

• In a large bowl, combine the apples, pecans, cranberries and onions. In a small bowl, whisk the remaining ingredients until blended. Pour over apple mixture; toss to coat. Refrigerate for 1 hour before serving.

Steps:

• In a heavy saucepan, cook and stir candies and water until candies are melted. In a bowl, dissolve gelatin in boiling water. stir in candy mixture and cinnamon. stir in cold water. Cover and refrigerate until partially set. Fold in apple and pecans. Pour into a 1-1/2-qt. serving bowl. Refrigerate until set.

Steps:

• In a bowl, dissolve candies in water (reheat if necessary). Add gelatin; stir to dissolve. Stir in applesauce. Pour half into an 8-in. square pan that has been lightly coated with cooking spray. Refrigerate until firm. Cover and set remaining gelatin mixture aside at room temperature. , Meanwhile, combine the cream cheese, Miracle Whip, pecans and celery; spread over chilled gelatin mixture. Carefully pour remaining gelatin mixture over cream cheese layer. Chill overnight.

Steps:

• Combine Red Hots and water in saucepan and boil until candies melt.
• Pour hot mixture over gelatin in mixing bowl. Stir well to dissolve the gelatin. Let mixture set until slightly thickened (about the consistency of raw egg whites).
• Beat thickened gelatin mixture with electric mixer until foamy.
• Add apple mixed with lemon juice, pecans (if using) and marshmallows.
• Fold in whipped topping.
• Pour into serving bowl, cover and refrigerate until serving time. This can also be made as a molded salad, if you like.

Steps:

• In a bowl, dissolve candies in water (keep warm until melted). Add gelatin and stir to dissolve. Stir in the applesauce and pour half into an 9" square pan that has been lightly coated with nonstick cooking spray.
• Refrigerate until firm.
• Cover and set remaining gelatin mixture aside at room temperature. Meanwhile, combine remaining ingredients and spread over chilled gelatin mixture. Carefully pour remaining gelatin mixture over cream cheese layer.
• Chill overnight. Yield: 9 servings This recipe was sent to Reminisce magazine by Lisa Andis.

Steps:

• Bring water to a boil in saucepan.
• Add red hots to water and stir until candies are dissolved.
• Remove water from heat.
• Add both packages of jello and stir until completely dissolved.
• Add strained applesauce and mix well.
• transfer mixture to bowl, 9 x 13 baking dish, or jello mold.
• Refrigerate until jello is well set (4 hours).

Steps:

• Combine cinnamon candies and water in saucepan.
• cook for 5 minutes or until candies dissolve, stirring frequently.
• Add gelatin and stir until dissolved.
• cool to room temperature.
• add lemon juice.
• chill until partially set.
• fold in walnuts and apples.
• spoon 1/2 of the mixture into 8x8" dish.
• chill until set.
• combine cream cheese, cream and salt in bowl and mix well.
• spoon evenly over congealed layer.
• spread remaining gelatin mixture carefully over the top --
• chill until set --
• cut into squares and serve on salad greens.

Steps:

• Cut apples into bite size pieces.
• Sprinkle cinnamon over apples and stir.
• Add cherries and walnuts.
• Melt cream cheese in the microwave long enough to soften.
• Add creamer and stir until smooth.
• Pour over fruit mixture, stir and refrigerate.

Steps:

• Preheat oven to 375°. Cut each slice of bread into 12 cubes; scatter over a 15x10-in. pan. Bake until toasted, 8-10 minutes, stirring halfway. Cool 5 minutes., Meanwhile, combine next six ingredients in a jar with a tight-fitting lid. Shake until blended. In a large nonstick skillet, cook sausage over medium heat until browned and heated through, 2-3 minutes per side., Divide salad greens among six dinner-size plates; add sausage to each plate. Top with pear slices, walnuts, cherries and croutons. Shake dressing again; spoon over salad and serve immediately.

Steps:

• Dissolve candy in water over medium high heat, stirring often.
• Remove from heat; add jello and stir until dissolved.
• Stir in pecans and apples when cooled.
• Pour into serving dish.
• Refrigerate until jello is firm and you are ready to serve the salad.