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NEW! Simply Wholesome Crispy Crackers

Bean & Veggie and Cheddar Cheese Crispy Crackers

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Appleways Soft Baked Cookies

Available in Chocolate Chip and Oatmeal Raisin

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Darlington Cookies

Delicious Soft & Chewy Cookies

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Crave-N-Rave Spikerz

The Flavorful Bite-Sized Cripsy Cracker

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Appleways Soft Oatmeal Bars

Available in 4 Delicious Flavors

Side Dishes & Entrees

Entree & Side Dish Recipes

Strawberry Almandine Summer Salad


  • Spring Salad Mix**
  • Roasted Almonds (sliced or slivered)
  • Diced Prunes
  • Feta Cheese Crumbles
  • Spikerz (Ranch or Salsa)
  • Slivered Red Onions (Glassed*)


  • 1/4 lb Fresh Strawberries (quartered)
  • 2 T Sugar Granulated
  • ¼ cup Olive Oil
  • ¼ cup Canola Oil
  • 2 T Balsamic Vinegar
  • 1 T Water
  • TT Salt and Pepper



For Salad:

  1. Toss greens, diced prunes, roasted almonds and feta cheese crumbles until combined.
  2. Stream vinaigrette over salad while tossing to allow just enough to cover each lettuce leaf. Don’t overdress the greens as they will wilt quickly with too much dressing.
  3. Portion the greens on each plate topping them with the Spikerz™ and a nest of the glassed red onions.

For Vinaigrette:

  1. Sprinkle sugar over strawberries and allow to rest for about 30 min.
  2. Place strawberries and sugar mixture into a blender and add balsamic vinegar, water to the mixture. Puree until smooth.
  3. Then stream in both oils while the blender is running at medium high speed. (Do not remove lid, stream into opening in top of blender)

*For a milder flavor, place red onions into a bowl with ice water and allow to sit for 20-30 minutes under refrigeration.

** Alternate: Choose from a variety of fresh baby lettuces available from your local vendor.

Sarah's Potluck Potatoes


  • 1 bag frozen hashbrowns (I use cubed, but shredded work well, too.) 
  • 1 16 oz. container of reduced fat French Onion dip (sour cream can be substituted if preferred)
  • 1/2 stick of melted garlic butter
  • 1 cup of low fat shredded cheddar cheese
  • 2 cans low sodium cream of mushroom soup (the original recipe calls for cream of chicken but this is a perfect vegetarian substitute)
  • 1 medium onion, chopped
  • 1-2 garlic cloves, minced
  • Your choice of Spikerz


  1. Add one to two minced cloves of garlic and 1/2 stick of butter to a bowl. Microwave until melted.
  2. Combine the first 7 ingredients in a large bowl until well mixed. To reduce the cooking time, thaw the hashbrowns in the refrigerator for several hours before mixing. 
  3. Pour the mixture into a 9x13 baking dish. Bake at 350 for approximately one hour, or until the potatoes are bubbling around the edges and the potatoes are tender.
  4. Top the potatoes with the Spikerz and place under the broiler until lightly browned, approximately 2 minutes. Watch closely to prevent burning. 
Crock-Pot Chili (Slow Cooker)*


  • 1 pound ground beef
  • 3/4 cup diced onion
  • 3/4 cup diced celery
  • 3/4 cup diced green and
    or red bell pepper
  • 2 cloves fresh garlic, minced
  • 2 cans tomato puree (10 ounce)
  • 1 can kidney beans with liquid (15 oz)
  • 1 can kidney beans, drained (15 oz)
  • 1 can cannellini beans with liquid (15 oz)
  • 1/2 tablespoon chili powder
  • 1/2 teaspoon dried parsley
  • 1 tablespoon fresh chopped cilantro
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • *2 each chipotle peppers
  • **TT ground black pepper
  • **TT salt
  • Spikerz™ spicy cracker bites

*If you would like to spice up your recipe, add 2 pureed chipotle peppers.
** Wait until the end to finish seasoning. Salt content rises during long cooking times.




  1. Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
  2. Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, basil, oregano and chipotle peppers.
  3. Cover, and cook 8 hours on low heat.
  4. Ladle into serving dishes and top with your favorite Spikerz™ flavor.


Spikerz™ Whole Grain Mac and Cheese


  • 3 tablespoons butter
  • 1/4 cup finely chopped onion 
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon ground black pepper
  • 1 (8 ounce) package whole grain elbow macaroni
  • 2 cups shredded sharp Cheddar cheese
  • 1 (8 ounce) package Fontina cheese
  • 3 oz Spikerz (your choice of flavor)




  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a medium saucepan over medium heat. Sauté onion until transparent. Stir in flour and cook 1 minute, stirring constantly.
    Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
  3. Meanwhile, bring a pot of lightly salted water to a boil. Add wholegrain macaroni and cook for 8 to 10 minutes or until al dente; drain.
  4. To the milk mixture, add the Cheddar and Fontina cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well. 
  5. Bake in preheated oven for 30 minutes, or until hot and bubbly. Top with Spikerz and bake for 5 more minutes.  Let cool 10 minutes before serving.