Apple Pie Pull Apart Bread

Frozen bread dough is great for so many shortcut recipes and no one will ever guess it isn't homemade. This apple pie bread is great for a quick treat or paired with a savory breakfast casserole for overnight guests. 

If time isn't on your side you can prepare this recipe the night before, place it in the refrigerator, and bake in the morning. Everyone will enjoy this ooey gooey apple cinnamon bread.    

Apple Pie Pull Apart Bread

20 - Rhodes dinner rolls, thawed but still cold
1 - 14.5 oz can apple pie filling
1/3 - cup brown sugar
1 1/2 - teaspoons cinnamon 
1/2 - teaspoon vanilla extract  
1 - tablespoon butter

Powdered Sugar Glaze:

1 - teaspoon butter, melted

1 - 1 1/2 cups powdered sugar

1/2 - teaspoon vanilla

2 - tablespoons milk

Spray a Bundt pan with non stick spray. Cut each roll in half and arrange half of the dough pieces on the bottom of  the Bundt pan. You can also add a mixture of cinnamon and sugar to a large Ziplock bag and cover each dough piece before adding to the pan.

In a separate bowl, mix the pie filling, brown sugar, cinnamon, vanilla extract and butter. Mix to combine. 

Add half of the apple mixture over the dough pieces, add the remaining dough pieces on top, and add the remaining pie filling. 

Spray a piece of plastic wrap with non stick spray and lightly cover the pan. Set in a warm place to rise until double in size and almost reach the top of the pan (about 1 1/2 hours). 

Remove the plastic wrap and place pan in a preheated 350 degree oven and bake for 35-40 minutes or until the rolls are golden brown and cooked through. Remove from oven and cool before adding glaze.

To make the glaze: Add the melted butter to medium size bowl. Add the powdered sugar, vanilla and milk. (Start with 1 tablespoons adding more only if needed). Use a wire whisk to mix the ingredients together. You want a pourable consistency. Drizzle over cooled bread.

Cook's Note: For more cinnamon flavor, mix 2 tablespoons cinnamon and 1/2 cup granulated sugar together in a large zip lock bag. Cut the rolls in half  and place them in the cinnamonsugar; shake well making sure all pieces are covered, and then arrange in Bundt pan. 

Pumpkin Caramel Poke Cake

This cake is very easy to make and will impress everyone.

Pumpkin Caramel Poke Cake  

1 - 18 oz spice cake mix + (oil, water and eggs according to box directions)
1/2 - cup pumpkin puree
1 - cup sweetened condensed milk
1 - cup Marzetti Old Fashioned Caramel Dip, Light or Fat Free Caramel Dip 

Whipped Frosting:
1 - 3.4 oz package pumpkin spice instant pudding mix 
1 - cup milk
1/4 - cup confectioners sugar 
1 - 8 oz tub whipped topping (cool whip)

Garnish:  
10 -15 gingersnap cookies or 1 cup graham crackers, coarsely crushed 
additional caramel dip

Preheat oven to 350 degrees. Prepare cake according to package directions adding the oil, eggs, water and pumpkin. Grease and flour a 9x13 cake. Pour cake batter into prepared pan and bake until a toothpick inserted in the center comes out clean.

While the cake is still warm poke holes 1 - inch apart all over the cake using a wooden spoon handle or a straw. If a lot of cake comes out on the handle, wipe with a paper towel and continue poking the holes. You want the holes all over the cake.

In a medium bowl, stir together the sweetened condensed milk and the caramel dip. Pour the caramel mixture over the cake, making sure to fill the holes. It's OK if the mixture puddles on the sides. 

Place cake in refrigerator and let cool for one hour. Once cake is cooled, spread the whipped topping frosting evenly over the top of the cake. 

To make the frosting in a large bowl add the dry pudding mix, confectioners sugar and milk. Using an electric mixer blend until the mixture starts to thicken. Fold in the whipped topping.

Sprinkle frosted cake with crushed ginger snaps or graham cracker crumbs. Garnish with additional caramel topping. Serve cold and refrigerate any leftovers.

Cook's Note:  If you cannot find pumpkin spice pudding you can substitute with butterscotch or vanilla pudding, and add a dash of pumpkin pie spice. To make the caramel dip easier to drizzle for the garnish first, place the caramel dip in a microwave safe dish and heat on thedefrost setting for 20 - 30 seconds. Using a spoon drizzle caramel on frosted cake.

Simply So Good Crusty Bread

I am completely obsessed with this bread. This is insanely easy - it literally took 2 minutes to stir together the dough - let it sit overnight and then bake.

Crusty Bread (simplysogood)

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

Magic Peach Cobbler

I can't wait to try this recipe using blackberries or blueberries. 




Magic Peach Cobbler 

3 - cups canned sliced peaches in juice, drained
1/2 - cup butter, softened
3/4 - cup sugar 
1 - teaspoon vanilla extract 
1/2 - cup milk 
1 - cup all purpose flour 
1/8 - teaspoon salt
1 - teaspoon baking powder 
1/3 - cup sugar
1/2 - teaspoon cinnamon 
1 - tablespoon cornstarch
1/4 - cup boiling water

Preheat oven to 375 degrees. Spray a 8x8 inch baking pan with non stick spray. Drain the sliced peaches and arrange them in the bottom of the baking pan.
  
In a large bowl or kitchen aid mixer, cream the butter with 3/4 cup sugar. Add the vanilla extract and mix well. 

Add the milk, flour, salt and baking powder to the sugar butter mixture. Mix until creamy. Spread the batter over the peaches and smooth.

In a separate bowl, mix 1/3 cup sugar and 1/2 teaspoon cinnamon with the cornstarch. Sprinkle the mixture evenly over the batter. 

Pour the boiling water over the sugar mixture making sure to cover all of the sugar with the water. This is where the magic happens and what makes the crispy topping. 

Bake at 375 for 40-45 minutes. Cool slightly before serving. 

Cook's Note: Fresh peaches can be substituted for canned peaches. About 4 peaches is equal to 3 cups.  

Yummy Apple Fritters

These little guys are best served warm. 

Yummy Apple Fritters 

Ingredients:

1 1/4 - cups all purpose flour

1 1/2 teaspoons baking powder

1/4 - cup granulated sugar

1/4 - cup light brown sugar

1 - teaspoon cinnamon

1/3 - 1/2 cup milk

1 - large egg
3 - tablespoons melted butter

1 1/2 cups chopped golden delicious apples

Directions: 
Mix flour, baking powder, sugars and cinnamon together. Add in milk, egg and melted butter.

Stir to combine. Peel and dice the apples add to batter and stir just until combined. Set aside. Pour oil into a large skillet about 1 1/2 inch deep.

Heat oil and then drop by cupfuls into the hot oil. About 1/8 cup for each fritter.

Cook until brown about 2 minutes then flip. Make sure both sides are nice and brown. When done transfer to a plate lined with a paper towel. Dust with confectioner’s sugar. Serve warm.

Cook's Note: If you want to use a glaze instead of powder sugar. Just mix about 2 cups powdered sugar to about 2 tablespoons of milk. Mix until you have a glaze. Drizzle over the fritters. Let the glaze dry a bit and then serve warm.

Pumpkin Crunch Cake

1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 1/2 cups sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1 box yellow cake mix
1 cup pecans, chopped (roasted, candied optional)
1 cup butter, melted




Preheat oven to 350 degrees. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!

Chocolate Crust Peanut Butter Pie

Crust

1. 25 whole chocolate sandwich cookies, such as Oreos
2. 4 tablespoons butter, melted

Filling

1. 1 cup creamy peanut butter
2. One 8-ounce package cream cheese, softened
3. 1 1/4 cups powdered sugar
4. One 8-ounce package whipped topping, such as Cool Whip, thawed

Instructions

1. For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
2. For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
3. Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Pumpkin Pie Cupcakes

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

Check out the link below to see the originator or the recipe.

Seven Layer Salad with Creamy Salsa Vinaigrette

Serve well-seasoned, lightly olive-oiled mixed greens in a separate bowl, and let your peeps dig into the seven layer salad beauty like it’s an experience.

Because vegetables are beautiful. They’re beautiful to observe, they’re beautiful to serve, and they do a body good. And this bowl gets me all excited about the summer growing season, and all the rainbow vegetables that will come from the dirt in my yard.

Show-stopping seven layer salad is where it’s at. ..

Seven Layer Salad with Creamy Salsa Vinaigrette

The veggie amounts are based on a 96 ounce salad bowl (the bowl in the pictures). Scale up or down according to the size of your bowl.

Ingredients

for the dressing

• 1/2 cup Greek yogurt or coconut milk
• 1/2 cup your favorite mild or medium Salsa
• 2 tablespoons mayonnaise or Earth Balance vegannaise
• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 heaping tablespoon chopped green onions
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt

for the salad

• 1 to 2 heads romaine lettuce, roughly chopped
• 1 can black beans, drained and rinsed
• 1 medium red onion, sliced or chopped, your choice
• 1/2 cup green olives, sliced
• 3/4 cup corn kernels (thawed from frozen or fresh from the cob - no need to cook)
• 1 avocado, pit removed, peeled and chopped
• 1 orange bell pepper, chopped
• 3 cups cherry tomatoes, halved or quartered (about 2 cups after slicing)
• 1 tablespoon fresh cilantro, dill, and/or basil, chopped

Instructions

make the dressing

1. Add all ingredients to a blender and puree until smooth. Taste, and add more salt as needed. Set aside (refrigerate if making ahead).

assemble the salad

1. General note: if your bowl is wide, ring your ingredients against the glass and fill the center with romaine lettuce as you build the layers. This creates a nice balance of greens to veggies when you spoon down into the bowl.
2. In a medium glass salad bowl (about 90 ounces), spread a thin layer of romaine lettuce. Spoon black beans over the lettuce. Add red onions over the black beans, followed by a layer of olives, then corn, avocados, bell peppers, and top with cherry tomatoes.

BLUEBERRY OATMEAL COOKIES WITH LEMON GLAZE

BLUEBERRY OATMEAL COOKIES WITH LEMON GLAZE

PREP TIME

20 mins

COOK TIME

15 mins

TOTAL TIME

35 mins

INGREDIENTS

• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (8 ounces) unsalted butter, softened
• 1 cup light brown sugar
• 1 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups old-fashioned oats
• 1 cup blueberries
• 1 cup powdered sugar
• juice of one lemon

INSTRUCTIONS

1. Preheat oven to 350 degrees, adjust the oven racks to the middle position and line baking sheet with parchment paper.
2. Whisk the flour, baking powder and salt in a small bowl and set aside.
3. Cream together the butter and both sugars on medium speed until light and fluffy, about 3 minutes.
4. Beat in the eggs, one at a time, and then mix in the vanilla.
5. Stir in the flour mixture with a wooden spoon or large rubber spatula, then stir in the oats and blueberries. Be careful not to break the blueberries while stirring.
6. Using 2 heaping tablespoons per cookie, roll the dough into balls and place them onto a cookie sheet, spacing them at least 2 inches apart,
7. Bake until the cookie edges are just turning golden brown but the middles are still quite pale, about 12-14 minutes.
8. Cool the cookies on the baking sheet and then transfer to a wire rack.
9. Once cookies are cool, mix the powdered sugar and lemon juice together. Depending on your desired consistency, you can add more or less powdered sugar.
10. Drizzle glaze on top of cookies and let sit until glaze has hardened.
11. Store cookies in an airtight container.

5-Minute Whipped Caramel Apple Pie Dip

5-Minute Whipped Caramel Apple Pie Dip

YIELD: 2 cups

Ingredients:

½ cup Heavy Whipping Cream or 1 container Non-Dairy Prepared Whipped Topping (Such as Cool Whip)
½ tsp Apple Pie Spice
½ tsp Vanilla Extract
Pinch of Salt
¼ cup prepared Caramel Sauce
4 ounces Wisconsin Cream Cheese, softened
½ cup Peeled and Finely Diced Apple

Directions:

In a stand mixer with a whisk attachment, whip heavy cream until stiff peaks begin to form, 2-3 minutes. With the mixer on medium, sprinkle in the apple pie spice, vanilla extract, salt and caramel sauce until all combined. Scrape down the sides of the bowl to ensure even mixing. Turn mixer on medium and whip in the softened cream cheese until incorporated. Lastly, add in finely diced apple and mix until evenly combined. Place into a bowl, cover and refrigerate until chilled, about one hour. Serve with graham crackers, gingersnaps or other cookies.

Note The apples will lend the dip some sweetness while the dip chills. If the dip is not sweet enough for your liking, stir in a tablespoon of sugar before serving.

Traditional Ricotta Pie

Ingredients 

Original recipe makes 2 deep-dish pies

• Pie Filling:
• 12 eggs
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 3 pounds ricotta cheese
• 1/4 cup miniature semisweet chocolate chips, or to taste(optional)
  Lemon Zest (optional)
• 
  
• Sweet Crust:
• 4 cups all-purpose flour

• 5 teaspoons baking powder
• 1 cup white sugar
• 1/2 cup shortening, chilled
• 1 tablespoon shortening, chilled
• 4 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 
  
• 1 tablespoon milk (optional)

Directions

1. Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
2. Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
3. Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
4. Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
5. Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
6. Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving
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