1. 1 fresh Kiwi Fruit

2. 10 – 15 Mint sprigs

3. 200ml Apple juice/Appy Fizz

4. 1 tbsp lime juice

5. 2 tbsp honey syrup(1part honey one part water)

6. Ice cubes

7. 1 ring of kiwi and a mint sprig for garnishing.
How to make Kiwi Mint and Apple Punch:

3. Make sure you have muddled them well so that its all juicy and the mints are crushed well as we want the flavor to spread out and intermingle.

4. Strain out the pulp into an already chilled glass(believe me the effect is different even for fruit juices). Pour out the juice into this glass, add some ice cubes to it.

5. Pour on top of it the apple juice , well i didn’t have that , so i went ahead with the Appy Fizz, and have no regrets, it added a zing to it. Totally refreshing.

6. Garnish it with a mint sprig and half split kiwi, here you go all set to BEAT the HEAT

Ingredients

• 1 cup grape juice
• 1 cup apple jelly
• 1 cup ketchup
• 1 (8 ounce) can tomato sauce
• 4 pounds frozen Italian meatballs

Directions

1. In a small saucepan, combine the juice, jelly, ketchup and tomato sauce. Cook and stir over medium heat until jelly is melted; remove from the heat.
2. Place meatballs in a 5-qt. slow cooker. Pour sauce over the top and gently stir to coat. Cover and cook on low for 4 hours or until heated through.

Ingredients:
2 9-inch pie crusts (one for the top crust, one for the bottom crust)
1/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Dash of salt
2 tablespoons butter
6 cups thinly sliced and cored apple
Directions:

1. Preheat oven to 425F.

2.  Mix sugar, cinnamon, nutmeg, flour, and salt. Stir in the apples.

3. Place into pie crust, dot with butter. Cover with top crust, and slit evenly to let steam escape. Seal the top crust to the bottom by pinching the edges together.

3. Cover edge of the crust with a three inch strip of aluminum foil.

4. Bake 40-50 minutes, until crust is brown and juice begins to bubble through top.

Ingredients

• 6 tablespoons fat-free sugar-free vanilla yogurt
• 6 tablespoons reduced-fat whipped topping
• 1/4 teaspoon plus 1/8 teaspoon ground cinnamon, divided
• 2 medium red apples, chopped
• 1 large Granny Smith apple, chopped
• 1/4 cup dried cranberries
• 2 tablespoons chopped walnuts

Directions

• In a large bowl, combine the yogurt, whipped topping and 1/4 teaspoon cinnamon. Add apples and cranberries; toss to coat. Refrigerate until serving. Sprinkle with walnuts and remaining cinnamon before serving. Yield: 5 servings.

Ingredients:
1 package (8 oz. size) Cream Cheese; softened
1/2 cup Packed brown sugar
1 teaspoon Vanilla
1 Loaf cinnamon-raisin bread
2 Golden delicious apples; unpeeled
1 tablespoon Orange juice
1/4 cup Salted peanuts; chopped

Directions:

Combine cream cheese, brown sugar, and vanilla; beat at medium speed with an electric mixer 1 minute or until smooth; set aside. 

Cut each bread slice into a 3 inch round. Core apples, cut each apple horizontally into 7 slices, and brush with orange juice. Spread 1 T. cheese mixture onto each bread round; top with an apple slice. Sprinkle peanuts in center.