Caramel Apple Salad

PERFECT FALL TREAT!


Ingredients

6 regular size Snickers Candy Bar
6 apples I used Red Delicious... Granny Smith would also be great
1 (5 oz.) package Vanilla Instant Pudding dry, do not prepare
1/2 cup milk
1 (12 oz.) tub cool whip
1/2 cup caramel ice cream topping

Instructions

Whisk vanilla pudding packet, 1/2 cup milk and cool whip together until well combined.
Chop up apples and Snickers.
Stir chopped apples and Snickers into pudding mixture.
Place in a large bowl and drizzle with caramel ice cream topping.
Chill for at least 1 hour before serving.

Yummy Biscuits

Bisquick, sour cream, 7-up and butter!.... These are excellent!!!! So easy and soooo good! Recipe is hard to find so here it is:

7 Up Biscuits

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

Mix bisquick, sour cream and 7 up. Dough will be very soft - don't worry Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees, 

Slow Cooker Chicken N' Dumplings

Sounds like my Mom's Chicken 'n Dumplings - can't wait to try it, bet the flour is the key!

***Slow Cooker Chicken and Dumplings***

(SHARE to SAVE on your wall so you can find it later when you're ready to make it)

Ingredients
2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour

Directions
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

Meatloaf & Baked Potatoes Crockpot Style

Make your meatloaf however you typically make it. If you don’t have a recipe you already love, here is one:

2.5 pounds of ground turkey (or beef, if you prefer)

1 egg

3/4 cup smashed cornflakes (or bread crumbs, but I prefer corn flakes)

1 envelope of Lipton onion soup mix

1/4 cup Worcestershire sauce

salt, pepper, paprika, garlic salt, Italian seasoning to taste.

Mix the ingredients well and form a “loaf” in the bottom of your crock pot.

Then, wash 5-6 potatoes, prick them with a knife or fork, and wrap them in foil. Place them around the meatloaf. Cook for 8-10 hours on low.

Beef Stew

Beef Stew

The meat should fall apart if you just look at it. And the thicker, more flavorful the sauce, the better.

PREP TIME: 20 minutes
TOTAL TIME: 2 hours 50 minutes
Serves 8

3 Tbsp olive oil
2 lb cubed beef stew meat (1 1/4")
1 med onion, diced
3 cloves garlic, minced
12 oz beer (pale lager)
3 1/2 c beef broth
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 1/2 tsp sugar
1/2 tsp paprika
8 new potatoes (1 1/2"-2" diameter), quartered
4 carrots, sliced diagonally
3 Tbsp all-purpose flour
Finely chopped fresh parsley (optional)
Crusty bread (optional)

1. Heat oil in large pot or Dutch oven over medium-high heat. Season beef. Working in 2 batches, brown meat on all sides, 6 minutes. Remove to plate.

2. Add onion to pot and reduce heat to low. Cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, 1 minute.

3. Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, 1/2 tsp kosher salt, and pepper to taste.

4. Return beef to pot. Simmer until meat is tender, 1 1/2 to 2 hours.

5. Stir in potatoes and carrots. Simmer until vegetables are tender and meat is very tender, 30 to 40 minutes longer.

6. Remove 1 cup of liquid from pot and slowly whisk in flour. Stir back into pot and bring to a gentle boil. Reduce heat and simmer until thickened, 10 minutes. Season. Sprinkle with parsley (if using). Serve with bread, if desired.

Caramel Crispix

Great recipe for the upcoming holidays to take and share!!



2 small boxes of Crispix Cereal
2 cups of butter
2 cups of brown sugar
½ cup Light Karo syrup
½ tsp Vanilla
½ tsp Baking Soda



Melt butter in a sauce pan. Add brown sugar and bring to a boil. Add Karo syrup, vanilla and baking soda. Put the cereal in a large bowl then pour mixture over the cereal.

Wicked Good Chili & Cheese Macaroni

1 tablespoon salt
1/2 pound elbow macaroni (about 2 cups uncooked pasta)
3 tablespoons vegetable oil
1 1/2 pounds ground beef (85% lean)
2 medium onions, chopped
1 red bell pepper, stemmed, seeded and chopped
4 garlic cloves, minced
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 (28 oz) can crushed tomatoes
1 (14.5 oz) can diced tomatoes
2 tablespoon light brown sugar
12 oz Colby Jack cheese, shredded (about 2 1/2 cups)

Preheat the oven to 400 degrees.

Bring 4 quarts water to a boil in a large pot over high heat. Stir in 1 tablespoon salt and add dry macaroni; cook until al dente. Reserve 3/4 cup pasta water and drain pasta. Transfer to a large bowl and set aside.

Using the same large pot, wipe dry and heat over medium heat. Add 1 tablespoon oil and heat until shimmering. Add ground beef and break it up in pieces to brown. Once browned, remove from pot and discard drippings. Set beef aside.

Add remaining oil to the same large pot and return to medium heat until shimmering. Add onions, garlic, red pepper, chili powder, and cumin; cook, stirring occasionally, until vegetables are softened and begin to brown.

Add the crushed tomatoes, diced tomatoes, brown sugar, reserved 3/4 cup pasta water and beef to the pot. Bring to a simmer and cook for 20 minutes, stirring occasionally until flavors have blended.

Stir in the cooked pasta, 1/2 cup of shredded cheese and season with salt and pepper to taste. Transfer mixture to a 9x13 baking dish and smooth over with a spatula. Bake in the preheated oven for 30-35 minutes or until the mixture is hot and bubbling.

Remove from oven and sprinkle the top of the dish with the remaining shredded cheese. Return the dish once again in the oven and bake for 5-10 minutes until the cheese begins to melt and brown. Cool for 10 minutes before serving.

Apple Cinnamon Loaf

Apple Cinnamon Loaf

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened...
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

Like · · Share

Baked French Toast Muffins

    Yield: 12 muffins

Prep Time: 15 minutes (Plus 2 hours to overnight in fridge)

Cook Time: 25 minutes

Baked French Toast made in muffin cups. These muffins are too cute and a fun breakfast treat!

ingredients:

1 loaf French bread, cut or torn into 1/2 inch cubes (about 12 cups of bread)
2 1/2 cups milk
6 large eggs
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon

For the Cinnamon Streusel Topping:

1/4 cup cold butter
1/4 cup light brown sugar
1/4 cup all-purpose Gold Medal flour
1/8 teaspoon ground cinnamon
Pinch of salt

Butter and Maple Syrup, for serving, optional

directions:

1. In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon.

2. Grease a 12 cup muffin tin. Add about 1 cup of bread cubes to each muffin cup. Carefully pour egg and milk mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture and then pour more. Pour slowly or you will have a mess. Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight.

3. When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.

4. Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired.

DESSERT APPLE RINGS

1 large egg white
1 cup water
1 tablespoon vanilla
1 cup all purpose flour
1/4 teaspoon salt
6 large Granny Smith apples, peeled
Canola oil for frying
Cinnamon sugar for garnishing
Caramel sauce, warmed

Whisk egg until frothy and then whisk in water and vanilla. Whisk in flour and salt and let sit while slicing apples.

Slice peeled apples into 1/2 inch thick slices across the apple’s diameter (you will get about 4 slices per apple). Using varying sized biscuit cutters, cut “rings” out of apple slices so that the rings are a little thicker than 1/4 inch each, discarding smallest circle containing core.

Heat oil to 350 degrees. (Caution: Don’t let oil get too hot – your rings will burn quickly. If rings are cooking too quickly, lower the heat of the oil a bit.)

Dip apple rings into batter, letting excess drip off. Cook in oil in small batches, turning frequently to monitor browning. When the rings turn golden brown, remove to a plate and while still hot sprinkle generously with cinnamon sugar. Serve immediately with warm drizzled caramel sauce. Makes 16 apple rings 

CINNAMON CREAM SYRUP

In a small saucepan, combine 1 cup sugar, 1/2 cup corn syrup and 1/2 teaspoon cinnamon. Bring to a boil, stirring for 3 minutes. Remove from heat and cool for 5 minutes. Stir in 1/2 cup evaporated milk. Serve warm.

Delicious Morning Crepes

ingredients

• 3 eggs
• 1 1/4 cups milk
• 3/4 cup all purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt

directions

1. Beat eggs till thick and lemon colored.
2. Stir in milk
3. Sift dry ingredients; add to egg mixture
4. Drop a small amount of butter onto a moderately hot buttered crepe pan or frying pan.
5. Tilt pan so the batter forms a nice round crepe. Turn only when crepe looks firm.
6. Fry until golden.
7. Serve with melted butter, powdered sugar, raspberry jam, syrup fresh fruit or your favorite topping.

Apple Cider Float

1 cup apple cider

1/2 cup ginger ale

1-2 scoops vanilla ice cream, or any seasonal flavor such as cinnamon or apple pie

ground cinnamon and nutmeg for sprinkling

1-2 tablespoons jarred caramel sauce

I

Pour apple cider and ginger ale into a glass. Add vanilla ice cream. Sprinkle on nutmeg and cinnamon to taste and drizzle caramel sauce on top. Serve immediately with a straw and a spoon.

Delicious Champagne Chicken

2 Tbsp olive oil

2 Tbsp butter

4 chicken cutlets

1/3 cup flour

2 Tbsp parmesan cheese

salt

pepper

1/2 cup sliced mushrooms

1/4 cup champagne (Dry)

2/3 cup heavy cream (or evaporated milk)

pinch Kosher Salt

pinch Fresh Ground Black Pepper

1/8 tsp red peper flakes

1/4 tsp tarragon

6 oz angel hair pasta, cooked and drained

Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.

Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Add the champagne and mushrooms to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in cream, kosher salt, black pepper, red pepper flakes and tarragon. Heat until sauce thickens to a creamy consistency. Serve chicken and sauce over angel hair pasta.

Broccoli Cheese Soup for the Crock Pot

Yum yum

 Broccoli Cheese Soup for the Crock Pot 

Ingredients
1/2 cup green pepper, chopped
1/2 cup onion, chopped
2 tablespoons butter 
1 (10 ounce) cans cream of chicken soup
1 1/2 cups milk
1 lb Velveeta cheese, cubed
1 (10 ounce) packages frozen chopped broccoli
Directions
Sauté onion and green pepper in butter.
Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.

✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿

Tasty Beef Stroganoff

2 pounds beef chuck roast

1/2 teaspoon salt

1/2 teaspoon ground black pepper

4 ounces butter

4 green onions, sliced (white parts only)

4 tablespoons all-purpose flour

1 (10.5 ounce) can condensed beef broth

1 teaspoon prepared mustard

1 (6 ounce) can sliced mushrooms, drained

1/3 cup sour cream

1/3 cup white wine

salt to taste

ground black pepper to taste

Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.

In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.

Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.

Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Serve over Noodles!!!!

Pumpkin Pie Fudge

3 cups sugar

3/4 cup unsalted butter, melted

2/3 cup fat-free evaporated milk

1 cup canned pumpkin

2 Tbsp corn syrup

2 1/2 tsp pumpkin pie spice

9 oz white chocolate chips

7 oz marshmallow fluff

1 tsp vanilla extract

Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage).

Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut fudge into squares.

Italian Roasted Snap Peas

1 large leek, white part only, halved lengthwise and thoroughly washed
1 pound sugar snap peas, trimmed
2 teaspoons extra-virgin olive oil 1/2 teaspoon salt 1 cup cherry tomatoes. halved 1 teaspoon oregano

• Preheat oven to 425F.
• 2
  Cut leek halves into 2-inch lengths and then very thinly slice each piece lengthwise, yielding 2-inch-long strips. Toss the leek strips, peas, oil and salt in a medium bowl. Spread evenly on a baking sheet.
• 3
  Roast for 15 minutes. Stir in tomatoes. Return to the oven and roast until the vegetables begin to brown, about 10 minutes more. Toss with oregano and serve.

Sloppy TOTS Casserole

 Ingredients

32 ounce Ore-Ida Tater Tots (I like to thaw or partially thaw mine in advance)
1 1/2 pounds ground beef
1/2 onion, finely chopped
2 garlic cloves, minced
8 ounces tomato sauce
1/4 cup ketchup
1/4 cup bbq sauce
3 T brown sugar
1 T worcestershire sauce
1 tsp salt
1/4 tsp pepper
1 tsp crushed red pepper flakes
2 cups shredded cheddar cheese

Directions

1. Arrange Tater Tots in a single layer in a 13 x 9 inch baking pan. Bake for 12 minutes at 425 degrees, if partially thawed. (If they were frozen to start, they’ll need more time to heat through.)

2. Meanwhile, in large skillet, brown beef with onion and garlic; drain. Add remaining ingredients except cheese; mix well.

3. Remove Tater Tots from oven, and pour beef mixture over them.

3. Sprinkle shredded cheese over the top. Bake another 15 minutes or until mixture is hot and cheese is melted.

Parchment-Baked Fish & Tomatoes/Capers/Olives

• 1 (8-oz.) package haricots verts (thin green beans)
• 1 red bell pepper, thinly sliced
• 1/2 small red onion, thinly sliced
• 2 large tomatoes, chopped 
• 2 tablespoons drained capers
• 1/3 cup green olives, quartered
• Parchment paper
• 4 (4- to 5-oz.) fresh white fish fillets (such as snapper, triggerfish, flounder, or grouper)
• 1 teaspoon table salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil 
• 1 lemon, quartered
• 1/4 cup torn fresh basil 

1. 1. Preheat oven to 400°. Divide first 6 ingredients among 4 (17-inch) squares of parchment paper. Top each with 1 fish fillet. Sprinkle fish with salt and pepper; drizzle with olive oil. Squeeze juice from lemon over fish; place 1 lemon wedge on each fillet. Bring parchment paper sides up over mixture; double fold top and sides to seal, making packets. Place packets on a baking sheet.
2. 2. Bake at 400° for 15 to 20 minutes or until a thermometer registers 140° to 145° when inserted through paper into fish. Place each packet on a plate, and cut open. Sprinkle fish with basil. Serve immediately.

TWO-MINUTE MICROWAVE FUDGE, delicious!

TWO-MINUTE MICROWAVE FUDGE, delicious!

Ingredients
1 lb powdered sugar
2/3 cup cocoa
1/4 teaspoon salt
1/4 cup milk
2 teaspoons vanilla
1/2 cup butter or 1/2 cup margarine
1/2 cup chopped nuts (optional)

Directions
Sift powdered sugar, cocoa, and salt into a 1 quart microwave safe bowl.
Stir in milk and vanilla.
Mix well.
Place butter on top.
Microwave on high, 2 minutes.
Beat with wooden spoon until smooth.
Stir in nuts (OPTIONAL).
Spread in 8 X 8 X 2 inch baking pan.
Chill about 1 hour or until firm.
Cut into pieces.