Snickers Caramel Apple Salad (Sugar free option)

This luscious 3-basic ingredient salad/dessert will have you running for M-M-More!  It's SO quick & easy!!  

Did I mention addicting??? 

I've made this a few times recently and every time I do, I'm hearing

RAVES about how good it is!  And always get asked for the recipe!

It's similar to Watergate Salad (in mixing), but this one tastes even better, 

in my humble opinion! 

 I LOVE Caramel everything! 

I love using SUGAR FREE Butterscotch Pudding!  No one would guess it's sf.

But it's great with 'regular' instant pudding too. 

(If you want totally sugar free, omit the candy bar!

But I do think you could add sf peanut butter cups that would be great!) 

The chopped Snickers candy bar is optional, but chocolate always makes

everything better, right?  It adds some nice texture too.

The apples add such a lovely crunch.  

You don't really taste the pineapple, as the caramel (butterscotch) 

takes over! 

Whip it up soon - your family will love you for it!! Impressive for any

meal - great for potlucks.  

(hover over photo to pin) 

SNICKERS CARAMEL APPLE SALAD 

1-20 ozs. can crushed pineapple, slightly drained

1 box (4-serv. size) (sugar free) instant butterscotch pudding 

1/2 to 1 full 8 ozs. tub Cool Whip, thawed

2 apples, peeled and cut into bite sized pieces

2 Snickers candy bars, chunked (optional) 

chopped peanuts, optional 

In large bowl, pour crushed pineapple.  Stir in dry instant pudding mix,

mixing until smooth.  Add as much Cool Whip as you'd like. 

(You can make this much ahead - refrigerate - then mix in chopped apples just before serving) 

After apples are stirred in, stir in a few pieces of chopped Snickers if preferred.

Top with a few more candy chunks, and/or chopped peanuts. Serve chilled. 

You may also like 

Healthier Watergate Salad

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The Bryan Times - October 7, 2019 - Apple Dishes

I thought it fitting to get your juices (er, cider?:) flowing about the most popular fruit in America - Apples. This versatile fruit is thought to help reduce the risk of heart disease, cancer, stroke, type 2 diabetes and asthma. No wonder they say "An Apple a Day Keeps the Doctor Away"!

                                   

Caramel Apple Salad (Sugar Free Option)

Select apples that are firm and bruise free. Chilled properly, they should last about 90 days. When I was a kid, we always wrapped apples separately in newspaper and stored them in a horse tank in our cool basement. When one apple went bad, the ones around it were protected. There's another saying with much truth "One Bad Apple Spoils the Bunch". I know that refers to other things besides the fruit itself.

It's difficult to choose a few apple recipes to share. I have nearly 100 recipes using apples on my blog, so you may see more in upcoming columns.   

EASY CINNAMON BAKED APPLES

For 6 Apples: Cream 1 stick butter, 3/4 c. brown sugar and 1/2 tsp. vanilla. Core each apple leaving bottom intact. Fill with creamed sugar mixture. Then divide 1/4 c. red hot candies evenly on top. Place in baking dish; pour 1 c. apple cider (or juice) in bottom of dish. Bake uncovered at 375 for 45 minutes. Or you could 'bake' them in your crockpot - 4 - 5 hours on low or 2 - 3 hours on high. They're sure to make your house smell wonderful.

This fabulous salad is addicting and so simple. A terrific dish for those needing to watch their sugar intake. 

CARAMEL APPLE SALAD (Sugar free option) 

1 (20 ozs) can (no sugar added) crushed pineapple, slightly drained

1 sm. (4-serving size) box (sugar free) butterscotch

pudding mix

1 (8 ozs) tub frozen (fat free) whipped topping, thawed

4 unpeeled apples, diced

1/2 c. dry roasted peanuts, chopped

Place pineapple in medium bowl. Stir in dry pudding mix and blend well. Add whipped topping, then stir in apples and nuts. (I prefer to add nuts on top as they tend to soften). Refrigerate until ready to serve. Best eaten within first day. 

                                 

Grandma's Waldorf Salad

This is a deliciously crunchy salad recipe I found in a Gooseberry Patch Cookbook. 

GRANDMA'S WALDORF SALAD 

2 Gala apples, cored and diced

1 Granny Smith apple, cored and diced

1/2 c. chopped pecans or walnuts

1/2 c. celery, diced

1/3 c. sweetened dried cranberries

1/3 c. mayonnaise

a few sprinkles each of salt & sugar 

Stir together all ingredients in a large bowl. Cover and chill until serving time.  

Even some who think they don't like butterscotch go wild over this moist cake. 

BUTTERSCOTCH APPLE CAKE

1-1/4 c. all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

1 c. white sugar (I use 3/4 c.)

1/2 c. vegetable oil

(I use half applesauce)

2 eggs, beaten

2 c. peeled, chopped apple

1/2 c. pecans, chopped

1/2 c. butterscotch chips, divided

Preheat oven to 350. Grease an 8" square baking dish. In large bowl, combine flour, baking powder, soda, salt and cinnamon.  Blend sugar, oil and eggs until smooth; stir wet mixture into dry and mix just until combined.  Stir in the apples, pecans and 1/4 cup butterscotch chips. 

Pour into prepared pan.  Sprinkle with remaining butterscotch chips.  Bake 40 - 45 minutes or until toothpick inserted in center comes out clean.  Cool on a wire rack. Yield: 4 - 6 good-sized servings

One more fun fall idea - a healthy one even. Make  "Pumpkin Oranges" and "Ghostly Bananas" for a fun treat.  Peel mandarin oranges (or clementines), pith removed, then place a small stick of celery in it for the 'stem'.  Push chocolate chips, upside down, into the banana, for a face. The kids will enjoy helping you! 

"Winter is an etching, spring, a watercolor, summer, an oil painting and autumn, a mosaic of them all." ~Stanley Horowitz 

Easy Peasy Slaw Salad (quick & easy)

Summer is just around the corner!

This is a wonderful salad that's full of flavor, and color too.  Perfect for

making ahead or making and serving right away. 

And it's ready in minutes!!!! 

It's a Taste of Home recipe so you know it's gotta be good. 

I love that it uses pre-packaged slaw mix (I used tri-color for more pop!). 

It's beautiful and so delicious. It fulfills my need for C-R-U-N-C-H too!  I enjoyed a BIG bowlful soon after I made it. 

EASY PEASY SLAW SALAD 

1 - 1# bag frozen peas, thawed

(about 4 cups)

1 bag (14 ozs.) coleslaw mix

4 - 5 green onions, chopped

1 c. poppyseed dressing

1 c. (honey roasted) peanuts

Place peas, coleslaw mix, and onions in large bowl.  Stir in poppyseed

dressing.  May refrigerate until ready to serve or serve immediately. Stir in peanuts just before serving or just sprinkle over the top. 

Yield: 10 - 12 servings

Linked to 
Meal Plan Monday

You may also enjoy these...

Best Broccoli Salad

Simple & Creamy Pea Salad

​

Flashback Friday - Perfect Pineapple Dishes for Special Days

I think all of these would be great to serve for Easter or Mother's Day....


This amazing side dish has cheese in it.  It's wonderfully delicious & simple too!

Hot Pineapple Casserole

This simple-to-whip-up dip is amazing.  Only a few ingredients, and a 

sugar free option to beat! 

Pina Colada Fruit Dip

This simple sweet and salty dish will be a real hit...and a conversation starter too. 

Pineapple Pretzel Salad

This was a favorite of my mom's...so that means it will always be one of my favorites too. The simple sauce poured over the top makes it so very moist and flavorful. 

Mom's Favorite Granny Cake

If you're looking for something 'lighter', this easy 3-ingredient dish will go over big-time with those having to watch their sugar intake.  Can easily be made sugar free...or not. 

Pineapple Fluff

Flashback Friday - Simply Delicious Holiday Side Dishes

Layers of corn, tomatoes, beans, ranch dressing and more...over cornbread.
Keeps well - can be made ahead....and gets better the longer it sets.  Perfect for your next potluck or gathering. 

Kansas Cornbread Salad

This light, fluffy and fruity dish is so easy the kids can make it! 

Ambrosia Salad

This simple dish 'dresses up' pork 'n' beans with onion, bacon,

brown sugar and more!  Trust me, it really IS a winner!! 

Winning Baked Beans

This is a delightful dish that folks will surely dive into.

Buttermilk helps give it a bit of tang. SO tasty. 

Copycat KFC Coleslaw

​

Easy Pickled Cukes {New Recipe}

These pickles are the bomb!

I am not even a cucumber lover...haven't been for years, but there are a few things made with cukes that I easily get addicted to....

...like Cucumber Spread...easy and it lasts a while in the fridge...

And Kansas Cucumber Salad...MMMMM! 

This is another one of them. 

So easy it goes together in minutes - and can be made sugar free.  

Cukes are usually inexpensive all year long...(I paid 62 cents each for these) 

My sis-in-love makes these.....I wasn't even going to try them because I just don't care for pickles, but I tried one..and another...and another...

and now I am making them and keeping the 'juice' restocked when we run out of the pickles. 

Do hope you'll try them soon. They take little effort..and oh so delish!

This recipe is in my latest cookbook - Fork Favorites  There are 200 easy family-friendly recipes and the cost is only $15 (+ OH state tax) and Shipping & Handling (if applicable). Click here for ordering info. I'd love to sign one for you! 

(hover over photo to pin) 

EASY PICKLED CUKES

1 c. white vinegar

1 c. water

1/2 tsp. salt (or less)

3/4 c. white sugar, or more to taste

(I like xylitol or Swerve)

3 lg. cukes, peeled and sliced

sliced onion, to taste

In large bowl, add vinegar, water, salt and sugar; stir until dissolved. Add cuke slices and onions.  Eat right away or refrigerate.  These keep up to 2 weeks in the fridge (can reuse the brine a second time).  

Yield 4 - 5 servings (or maybe 2 or 3...depending on who's eating them!) 

Linked to Weekend Potluck
               Meal Plan Monday

You might also like...

Best Broccoli Salad

​

Cranberry Orange Layered Salad - MMMM! (Reduced Sugar Option) {New Recipe}

Well, I had hoped to share this before the end of the year, but it didn't happen.

No problem, for me anyway - I crave cranberries often during the year.  And this dish will be made again and again.  I'm tickled to get it on my blog for future reference. 

THIS RECIPE CAN BE MADE AHEAD 2 DAYS!! So it's perfect for the holidays. 

I cut the original recipe (easily!) in half and used sugar free jello along with xylitol for sweetener in the middle layer. I did use canned cranberry sauce and it has sugar, so this isn't sugar free, per se, but overall it is reduced sugar for sure....if you want to use sf jello and a sugar substitute. 

And so luscious!!! 

With a nutty crust...a layer of cream cheese and whipped topping...topped with a layer or orange jello (I used sugar free), mixed with cranberry sauce and nuts...

WHAT'S NOT TO LOVE???

It's truly amazing!  I found the recipe at Norine's Nest...who found it at Pinterest. It's a Paula Deen original...Norine adapted it, then I did too. 

Isn't that the way recipes evolve?  

Please be sure to check out Norine's Blog - she's chock full of awesome recipes - and a ton of humor too!  If you haven't ever visited her, PLEASE don't hesitate.  She's a true gem. 

This is half the original recipe and how I made this tasty dish. The crust needs to be prepared ahead of time so beware when you are ready to make it. 

CRANBERRY ORANGE LAYERED SALAD 

CRUST:

1/2 c. all purpose flour

1/2 c. chopped pecans

4 Tb. firmly packed brown sugar

(I used 3 Tb.)

4 Tb. butter, melted 

FILLING: 

1 (8 ozs.) pkg. cream cheese, softened

3 Tb. white sugar 

(or equivalent in substitute)

4 - 6 ozs. frozen whipped topping, thawed

1 (4-serving size) box orange jello

1 c. boiling water

1 (14 ozs.) can whole-berry cranberry sauce, chunked

(just use a knife inside the can to cut into chunks) 

1/2 c. cold water

1/2 c. chopped nuts, optional 

Garnish: whipped topping, whipped fresh cranberries

Preheat the oven to 350*. Spray 9" X 9" (glass) square pan with nonstick cooking spray. 

In a medium sized bowl, add flour, pecans and brown sugar; combine to mix. Add melted butter and stir until evenly mixed. Press into bottom of prepared pan.  Bake about 12 minutes, or until lightly browned. Cool to room temperature. 

In a medium sized bowl (same one if you want!) beat softened cream cheese and sugar until smooth, using a mixer at medium speed. Beat in whipped topping until blended. Spread evenly over the cooled crust. Cover and refrigerate for at least 3 hours, or more if necessary. 

In a large glass bowl, pour boiling water over jello, stirring until dissolved. Stir in cranberry sauce (I find it easiest to use a whisk). Add 1/2 c. cold water, stirring until combined. (If using nuts, add now). Slowly pour jello mixture over the cream cheese layer. (I find if I pour it onto a big spoon, it won't 'cut into' the cream cheese layer as much, but hey - it's all good!) OR YOU CAN REFRIGERATE JELLO FOR ABOUT 20 MINUTES OR SO UNTIL IT BEGINS TO THICKEN. 

Cover and chill for at least 3 hours or up to 2 days. Cut into 6 or 9 squares for serving, topped with more Cool Whip and a few fresh cranberries if desired. 

It's just as delicious as it is beautiful! 

​

Flashback Friday - Delish Desserts made with Instant Pudding

WELCOME TO FLASHBACK FRIDAY! 

Hope you enjoy these simple dishes great for summertime....

One of the most popular posts on my blog - 

Only 4 simple ingredients too...and you're ready to Par-tay! 

Dreamsicle Salad (Sugar free Option)

AAAHHH - the perfect 'marriage'  - PB and Chocolate!

Crunchy crust....cream cheese/peanut butter layer....chocolate pudding...whipped topping.

Peanut Butter Delight

Only 3 simple ingredients...ready in minutes. 

Gone quickly too - so so good! 

Cherry Pie Fluff

Add pudding mix to a cake mix...topped with a fluffy cream cheese topping. 

Doncha just love dreamsicles???

Orange Dreamsicle Cake

Leader Enterprise - Falling for Fall Flavors - October 26, 2016

Tortellini Vegetable Soup

Fall is my favorite season, and I've heard a number of others comment the same sentiment. God’s artwork is on display as He paints autumn’s beauty in colorful canvases for us to enjoy. I get a real charge out of seeing those pops of color and hope you do too. 

Whatever you do to enjoy these cooler temps - taking a walk or enjoying a hayride and bonfire - savor every day of this beautiful season.

I just love the flavors of fall and wanted to share a few tasty dishes with you. Enjoy every bite and slurp.

TORTELLINI VEGETABLE SOUP

2 Tb. olive oil

1 med. onion, chopped

2 garlic cloves, crushed

1 sm. zucchini, diced

1 med. carrot, peeled and diced

5 -1/2 cups chicken stock

1 tsp. dried basil (more if fresh)

1 bay leaf

1 (15 ozs.) can canned crushed tomatoes

1/2 tsp. salt

8 - 9 ozs. fresh or frozen tortellini

(cheese or meat filled)

2 - 3 Tb. chopped fresh parsley

Black pepper, to taste

Heat the olive oil in medium soup pot or large saucepan.  Add onion, garlic, zucchini and carrot.  Saute over medium heat for 8 - 10 minutes, stirring often, until onion is soft and translucent.

Add the stock, basil, bay leaf, tomatoes and salt to the pot.  Increase heat and bring to low boil. Add tortellini and bring the soup back to a low boil. Cook for 2 minutes, then reduce heat and let simmer for 5 - 6 minutes longer. Gently stir in parsley and pepper during last minute or so.Yield: 5-6 servings 

This lovely salad exhibits all the flavors of fall. Crunchy and delicious!

AUTUMN CHICKEN SALAD

4 c. cooked chicken, diced
1/2 c. chopped pecans, toasted
1/2 c. dried cranberries
1/2 c. chopped apple

1/4 c. celery, chopped
1/2 tsp. celery salt
1/2 c. sour cream (or Greek yogurt)
1/2 c. mayonnaise
few sprinkles of apple pie spice, optional

In large bowl, stir all ingredients together until well combined.  Chill at least 2 hours before serving.  Serve as a sandwich or with crackers.

Your family will adore you when you surprise them with this special fall beverage.

PUMPKIN SPICE HOT CHOCOLATE 

2-1/2 c. milk

1/3 c. (sugar-free) hot cocoa mix

1/4 c. canned pumpkin puree

1 to 1-1/2 tsp. pumpkin pie spice 

1/2 tsp. vanilla 

pinch of salt 

(I also added a couple drops of caramel coffee flavoring) 

homemade whipped cream & marshmallows for garnish

In a medium saucepan over medium-low heat, whisk together milk, hot cocoa mix, vanilla and a pinch of salt.  Then add pumpkin and pumpkin pie spice. Heat thoroughly, whisking as the temperature rises. When desired temperature is reached, pour into 3 small mugs (or two large ones), top with whipped cream and marshmallows. Sprinkle a couple of shakes of pumpkin pie spice for a pretty topping.

CARAMEL APPLE FLUFF DIP

1 (8 ozs) pkg. (lite) cream cheese, room temp

1/4 c. packed brown sugar, optional

1/4 c. caramel ice cream topping

1 tsp. vanilla

3/4 - 1 c. marshmallow fluff 

3 green or red apples

In a medium bowl, beat cream cheese, brown sugar, caramel topping and vanilla together until smooth. (It's best to use a hand mixer). Add marshmallow fluff and beat on low until combined. 

To keep apples from browning, use:

1/2 c. water & 1 Tb. lemon juice, combined

OR 1/2 c. Sprite or 7-up

Soak apple slices for at least 5 minutes in your choice of solution. After soaking, drain off the liquid and store them in a ziploc bag in the fridge. Squeeze as much air as possible before sealing. The apples stay fresh and and crisp this way. You'll be ready to enjoy this yummy dip any time.   And the kids can enjoy it for an after school snack! 

Autumn is a season followed immediately by looking forward to spring. ~Doug Larson