Good 4 You Zucchini Carrot Muffins

2 cups shredded carrots
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup flaked coconut
1/2 cup chopped almonds or walnuts
3/4 cup raisins
2 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup coconut or vegetable oil
1 teaspoon pure vanilla extract

Gently toss together carrot, zucchini, apple, coconut, nuts and raisins; set aside. In a large bowl, combine flour, sugar, cinnamon, baking soda and salt.Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture. Fill greased or paper-lined muffins cups (I recommend Pampered Chef Stoneware Muffin Pans) two-thirds full. Bake at 375 for 18-20 minutes or until a toothpick comes out clean. Cool a few minutes before removing to wire rack.

French Apple Pastry

1 pkg. (15) refrigerated pie crusts (2 crusts)
1 c. toasted walnuts, finely grated
5 T. sugar, divided
2 T. all-purpose flour
3 medium red baking apples
1 t. Cinnamon Plus Spice Blend
1/2 c. apricot preserves
Vanilla ice cream (optional)

1. Preheat oven to 400*F. Let pie crusts stand at room temperature 15 minutes. Grate walnuts into a small bowl using cheese grater. Add 3 T. sugar and flour; mix thoroughly and set aside.

2. Lightly dust large round stone with small amount of additional flour. Unfold one pie crust and place in center of baking stone (I highly recommend using Pampered Chef Stoneware). Using a spritzer, spray lightly with water. Unfold second pie crust and place over crust on baking stone, matching edges and pressing down to seal. Using a bakers roller, roll both crusts out together to edge of baking stone. Fold 1/2 inch of edge of crust under forming an even border. Using smooth end of a pastry tool, form a decorative edge. Spray lightly with water.

3. Spread walnut mixture evenly over prepared crust. Using an apple peeler corer slicer, core and slice apples leaving the peels on. Cut slices in half. Starting at outside edge of crust arrange apple slices, slightly overlapping, over nut mixture in a circular pattern. Fill center with slices to form a blossom shape.

4. Combine spice blend and remaining 2T. sugar in flour sugar shaker; sprinkle over apples. Bakes 30-35 minutes or until apples are tender and crust is golden brown. Remove to cooling rack.

5. Microwave preserves in small micro-cooker on high 30 seconds or until melted. Brush over apples and crust edge with pastry brush. Cool at least 10 minutes. Cut into wedges.

Serve warm or at room temperature with ice cream, if desired.

Red, White and Blueberry Pie

1 Pie Shell baked according to package directions or homemade
1 quart fresh strawberries, divided
4 squares (1 oz. each) white chocolate for baking
1 package (8oz.) light cream cheese, softened
3/4 cup cold milk
1 package (3.3oz) white chocolate instant pudding
1 1/2 cups fresh blueberries, rinsed and drained
1 cup thawed frozen light whipped topping

1. Prepare Pie Shell according to package directions and cool.

2. Rinse Strawberries and carefully pat dry on paper towels. Select 6 uniformly sized strawberries for garnish. Slice each strawberry in half using 3" paring Knife, leaving stems on each half. Set aside. Hull remaining strawberries and slice using The Pampered Chef Egg Slicer Plus.

3. Melt white chocolate in covered micro-cooker, uncovered on High 1 minute, stirring after each 10 sec. interval until chocolate is melted and smooth. Dip strawberry halves in melted chocolate; place in refrigerate until set.

4. Scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust.

5. Beat cream cheese in 2-QT. bowl with 10" whisk until smooth. Gradually beat in milk until well blended. Add pudding mix; beat until mixture begins to thicken. Spread mixture evenly over strawberries.

6. Arrange blueberries evenly over top of pie filling. Fill a decorator with whipped topping . Pipe rosettes evenly around edge of pie. Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve. Cut into slices.

Apple Berry Salsa with Cinnamon Chips

Cinnamon chips
4 (7-inch) flour tortillas
1 tbsp sugar
1/2 teaspoon ground cinnamon

Salsa
2 Granny Smith apples
1 1/2 cups strawberries, chopped
2 kiwi fruit, peeled and chopped
1 small orange, peeled and cut into small chunks
2 tbsp packed brown sugar
2 tbsp apple jelly (optional)

Preheat oven to 400 degrees. For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon ( I recommend mixing it in The Pampered Chef flour/sugar shaker), sprinkle over tortillas. Cut each tortilla into 8 wedges; place in single layer on flat baking stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to cooling rack; cool completely.

For salsa, peel, core, and slice apples. Cut apples into quarters; chop with food chopper. Chop strawberries and kiwi. Place fruit in bowl. Zest orange, add zest to bowl (optional). Add orange chunks, brown sugar and apple jelly (optional) to fruit mixture, mix gently. Serve with cinnamon chips.

Coconut Buttermilk Syrup

1/2 cup coconut oil (or 1/4 cup butter and 1/4 cup coconut oil
1 cup sugar
1 cup buttermilk
1 TBSP corn syrup
1 tsp. baking soda
1 tsp. pure vanilla

Bring first four ingredients to a boil. Remove from heat and stir in baking soda and vanilla. Mixture will fizz to twice the size. What a way to start the morning!

Banana Coconut Pancakes

Ingredients

• 1 1/2 cups flour
• 1 1/2 cups milk
• 1 egg
• 1/4 cup coconut oil
• 1 T sugar
• 1 T baking powder
• 1/4 tsp salt
• 1 overripe banana, crushed

Directions

Combine dry ingredients in mixing bowl. (I recommend The Pampered Chef Batter Bowl)

Add coconut oil, egg and banana. Mix until smooth. Cook on hot griddle. The Pampered Chef has 2 sizes of griddles. Their griddles have a Lifetime warranty! Contact me for more information.

Coconut Chocolate Fudge Sauce

Ingredients

• 2 Cups Sugar
• 4 TBL Flour
• 4 TBL Cocoa
• 4 TBL Coconut Oil
• 1 Can Evaporated Milk
• 1 TSP Vanilla

Directions

Whisk dry ingredients in a saucepan. Add 1 can evaporated milk and coconut oil. Cook and stir on medium heat. Bring to a boil stirring constantly and boil for 1 minute. Remove from heat and stir in vanilla.