CARAMEL APPLE NACHOS

2/3 cup brown sugar, packed
1/4 cup sugar
1 tablespoon quick cooking tapioca
1 teaspoon ground cinnamon
1 1/2 cups apple juice or apple cider
2 pounds cooking apples, peeled, cored and cut into 1/2-inch slices (6 cups)
1 tablespoon butter or margarine
TO SERVE:
1 (8 oz) carton vanilla yogurt
1/4 cup chopped pecans, toasted
Cinnamon Tortilla Crisps (recipe follows)

In a 3 1/2 or 4 quart crockery cooker stir together brown sugar, sugar, tapioca, and cinnamon. Stir in the apple juice or cider. Add apple slices and margarine or butter; stir to mix

Cover; cook on low-heat setting for 6-7 hours or on high-heat setting for 3 to 3 1/2 hours.

TO SERVE:
Divide apples with syrup among 8 dessert dishes. Top each with vanilla yogurt and pecans. Serve with cinnamon tortilla crisps.

CINNAMON TORTILLA CRISPS

4 teaspoons sugar
1 teaspoon ground cinnamon
2 (7-8 inch) flour tortillas (or corn tortillas)
nonstick cooking spray

In a bowl combine 4 teaspoons sugar and 1 teaspoon ground cinnamon. Cut 2 (7-8 inch) flour tortillas into 8 wedges each. Lightly spray with nonstick coating. Place wedges in a single layer on an ungreased baking sheet. Sprinkle with sugar-cinnamon mixture. Bake at 350 degrees F for about 12 minutes or until crisp. If using corn tortillas, about 8 minutes.

Note from source: Nachos get a sugar and spice twist. The apple sauce is served with cinnamon spiced tortilla crisps. Top it all off with vanilla yogurt and toasted pecans--yum!

Servings: 8
Source: Better Homes and Gardens New Flavors from your Crockery Cooker