Ingredients:

2 tbsp milk
1 cup apples, grated
1 ½ cups cheddar cheese, shredded
8oz cream cheese, softened
1/4 tsp mixed spice
Handful walnuts, chopped (optional)

Instructions:
In a mixing bowl, beat the cream cheese until light and fluffy. Add the rest of the ingredients and beat until well combined. Chill for a few hours!

Delicious with crackers, bagels or toast.

This makes a great after school snack.

1 (8 oz) package spreadable cream cheese, room temperature
1 cup pumpkin puree
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/4 cup sour cream
confectioner’s sugar to taste

Put cream cheese and pumpkin puree in a bowl and, with a hand mixer, blend until smooth.

Add the remaining ingredients and stir until well blended, tasting for sugar and adding only what is needed.

Serve with fruit pieces for a healthier, sweet snack. Controlling the sugar amount keeps this snack lower in carbs.

Makes 2 cups but can be doubled, or more.

photo credit: Heather Marie Kosur

In a glass bowl, mix together the cheese, mayonnaise, grated onion, hot sauce, and green onion. Mix until well blended, then taste, add salt and pepper if desired and mix again.
Add the almonds and stir until just blended.
Cover and refrigerate for several hours, the longer the better for the flavors to develop.
Set a cheese spreader alongside and serve with celery or crackers if desired.
This can easily be doubled, tripled, or quadrupled if desired. If you do, you may want to make several smaller batches for easier mixing and a nicer service.

1 Tbsp olive oil
1/4 cup finely minced shallot
1 Tbsp finely grated fresh ginger
1 bag (12 oz size) fresh cranberries, rinsed and sorted
1 cup sugar
2 Tbsp red wine vinegar
1 cup water
kosher salt and ground pepper

Put oil in a large saucepan over medium-low heat.
Add the shallots and ginger and cook until shallots are soft, about 4 to 5 minutes, stirring occasionally.
Add the cleaned cranberries, sugar, red wine vinegar, and water and bring the mixture to a boil, reduce heat immediately and simmer slowly for about 10 to 15 minutes, stirring often.
The berries will soften and split and the mixture will thicken.
Add salt and pepper, taste, adjust, and remove from heat.
This may be served at room temperature or chilled in the refrigerator.
Serve alongside grilled pork, roast chicken, turkey, or other meats.

photo credit: manalahmadkhan

6 small cucumbers, peeled and finely chopped
3 medium Roma tomatoes, finely chopped
1 small green bell pepper, finely chopped
1 jalapeno pepper, seeded and minced
1 small onion, diced small
1 clove garlic, minced
2 Tbsp lime juice
1 tsp minced fresh parsley
2 tsp minced fresh cilantro
1/2 tsp dried dill weed
1/2 tsp salt

Put all the ingredients in a large glass or plastic bowl and stir to combine.
Cover and refrigerate for at least 1 hour . Serve with tortilla chips.

photo credit: eliduke

Instructions:
Preheat oven to 400° Fahrenheit.

Arrange the pumpkin chunks in a baking dish and drizzle with olive oil. Season well with black pepper and a pinch of salt and mix well. Bake in the oven for about 15-20 minutes or until the pumpkin pieces are tender.

Please the pumpkin, garlic and chilli in a food processor, add the yogurt and lime juice, adjust seasoning and process until smooth.

Serve either at room temperature with tortilla chips or toasted pita bread.

Ingredients:
8 oz dates
1 tbsp carob powder
Few drops of vanilla extract
Apple juice

Instructions:
Place all ingredients into a food processor and add enough apple juice to make a spreadable mixture.

This makes a great and healthy spread the whole family will enjoy.

Ingredients:
3 apples (ideally Granny Smith), peeled, cored and diced
1 – 2 green jalapeno peppers (depending on your taste), finely chopped
1 ½ cups white wine vinegar
¾ cup soft brown sugar
2 tbsp lemon juice
½ red bell pepper, diced

Instructions:
Place the vinegar into a large pot and bring to a boil. Stir in the brown sugar and cook until it has dissolved. Then add the jalapeno peppers and red bell pepper. Cook the mixture on high for about 5 to 10 minutes, then add the apples. Keep on simmering until the apples are cooked, but not mushy yet. Immediately remove from heat, stir in the lemon juice and allow to sit and cool for a few hours.

Serve on sandwiches or with meat.

Instructions:
Place the olive oil in a large pan and heat to medium. Add the onions and stir until they are slightly brown and tender. Then stir in the garlic and basil. Cook the mixture for a few minutes, before adding the crushed tomatoes and sugar. Bring the mixture to a quick boil, then immediately reduce the heat and cook on low for about 30 minutes. Season well.

Serve with pasta of your choice and shavings of Parmesan. Leftovers can easily be kept in the fridge and reheated.

1 lb. salmon fillets
4 oz. cream cheese, softened at room temperature
1 cup Greek yogurt
1/2 cup red onions, chopped
1/2 cup green onions, chopped
1 Tbsp fresh cilantro, chopped
2 Tbsp fresh dill, chopped
4 drops Louisiana Hot Sauce
1 lime, juiced
1 tsp sea salt
1/2 tsp black pepper

Grill or bake the salmon fillets until solid and no longer translucent in the center.
Put cooked salmon on a rack to cool, and remove skin completely.
Meanwhile, in a large bowl, combine all the remaining ingredients, mixing until combined well.
Break up the cooled salmon into small pieces and add to the mixture, stirring to combine with a large rubber spatula or spoon.
Taste, and add more salt and pepper to taste.
Put in pretty bowl, cover, and refrigerate for 1 hour before serving.
Serve with crispy tortilla chips, crusty bread, bread sticks, or other favorite breads.