1/3 cup (about 1 1/2 ounces) crumbled Gorgonzola cheese
2 tablespoons butter, softened
1 tablespoon brandy or cognac
1/8 teaspoon black pepper
12 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
Cooking spray
6 garlic cloves, halved
3 tart apples, each cut into 8 wedges (about 18 ounces)

1. Prepare grill.
2. Combine first 4 ingredients in a small bowl, stirring until blended.
3. Place bread slices on grill rack coated with cooking spray; cook 2 minutes on each side or until lightly browned. Remove from grill. Rub cut sides of garlic over one side of each bread slice. Spread 2 teaspoons cheese mixture over each bread slice. Serve with apple wedges.

1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
1/4 teaspoon nutmeg
1/3 teaspoon baking soda
1 egg
3 tablespoons butter, melted
1/4 teaspoon vanilla
1 cup milk
1 cup apples, peeled and grated

1. Combine flour, baking powder, salt, sugar, and nutmeg in mixing bowl.
2. In a separate bowl, mix baking soda, egg, butter, vanilla, and milk.
3. Combine both mixtures stirring only until blended. Fold in grated apple.
4. Bake on hot, lightly greased griddle.
5. When batter is full of holes, turn to brown on other side. Turn pancakes only once while cooking.

1/4 cup firmly packed brown sugar
1/4 teaspoon ground cinnamon
2 cups finely chopped apples (recommend Haralson)
1/2 cup coarsely chopped walnuts
8 ounce package cream cheese, softened
1 1/2 cups shredded sharp cheddar cheese
1/2 cup sour cream

1. Preheat oven to 375 degrees.
2. Combine brown sugar and cinnamon in medium bowl. Add apples and walnuts; toss until evenly coated. Set aside.
3. Mix cream cheese and cheddar cheese in medium bowl. Add sour cream; stir until well blended. Spread into 9 inch pie plate. Top with the apple/walnut mixture. Bake 20 minutes at 375 degrees or until heated through. Serve warm with crackers.

1/2 cup low-fat plain yogurt
1/2 cup reduced-calorie mayonnaise
1 apple, cored and chopped
1 stalk celery, chopped
1/4 cup plus 1 tablespoon toasted chopped hazelnuts
3 tablespoons finely chopped sweet onion or green onion
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups shredded cooked chicken (about 2 pounds boneless, skinless chicken)
Soft lettuce leaves

1. In large bowl, combine yogurt and mayonnaise.
2. Add apple, celery, 1/4 cup hazelnuts, onion, salt, and pepper.
3. Stir in chicken. Serve on a bed of lettuce leaves, garnished with remaining tablespoon hazelnuts, or refrigerate until serving.

2 cups cabbage shredded (time-saver tip: use bagged coleslaw mix)
2 medium unpeeled apples, cored and diced
1 can (16 ounces) crushed pineapple, drained
1/2 cup fat-free mayonnaise

1. Mix cabbage, apples and crushed pineapple with mayonnaise in a large bowl. Refrigerate for at least one hour.

1 tablespoon olive oil
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1 tablespoon butter
2 cups thinly sliced onion
2 cups thinly sliced peeled Haralson apple (about 2 apples)
2 garlic cloves, minced
8 (6-inch) flour tortillas

1. Heat oil in a large nonstick skillet over medium heat. Sprinkle the chicken evenly with salt, nutmeg, and pepper. Add chicken to pan; sauté 7 minutes or until golden. Remove chicken from pan; keep warm.
2. Melt butter in pan over medium heat. Add onion; cook 4 minutes or until tender, stirring frequently. Add apple; cook 6 minutes or until golden, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Return chicken to pan; cook 2 minutes or until thoroughly heated, stirring frequently;
3. Heat tortillas according to package directions. Arrange 1/2 cup chicken mixture evenly over each tortilla.