Inside Out Caramel Apples


Ingredients
  1. 1 (14 ounce) bag caramels
  2. 1 1/2 tablespoon water
  3. 2 apples
  4. 2 tablespoon lemon juice
  5. 2 Nature Valley granola bars, crumbled
Instructions
  1. Heat caramels and water in a small saucepan over medium-low heat until melted, stirring often.
  2. Meanwhile, cut both apples in half and remove the stem. Then use a spoon or melon baller to remove the seeds and core of the apples, leaving about 1/4″ or so of apple flesh, to create the apple “cup.”
  3. Using a pastry brush, immediately brush the inside of the apple cup with lemon juice. Repeat with remaining apple slices.
  4. After the apples have rested for at least 2 minutes, use a paper towel to pat the insides of the apple cups dry.
  5. Pour the melted caramel inside each apple cup, and then sprinkle them with the granola crumbs. Serve immediately if you like the melted caramel, or refrigerate them to let the caramel harden again.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Apple Ring Pancakes for Fall


Ingredients
  1. 2 large apples, peeled and cored
  2. Cinnamon Sugar:
  3. 2 Tablespoons granulated sugar
  4. 1/2 teaspoon cinnamon
  5. Pancakes:
  6. 2 cups Bisquick mix
  7. 2 whole eggs
  8. 1 cup milk
  9. 1 teaspoon cinnamon
  10. 1/2 teaspoon nutmeg
  11. maple syrup for topping
  12. (optional) gummi worms for garnish
Instructions
  1. Slice apples in 1/8 to 1/4 inch slices. 1/4 inch slices will yield a crispier pancake. For the Cinnamon Sugar: In a small bowl or ramekin combine the sugar and cinnamon and set aside.
  2. Preheat skillet to medium high heat. In a medium bowl combine the Bisquick, eggs, milk, cinnamon, and nutmeg. Dip apple rings in batter and cook each one in the skillet for 2-3 minutes. Remove pancake from skillet and sprinkle with cinnamon sugar mixture.
  3. Serve immediately with a drizzle of maple syrup.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Chocolate Chip-Berry Shortcakes


Ingredients
  1. 2-1/3 cups Bisquick
  2. 1/2 cup milk
  3. 3 tablespoons sugar
  4. 3 tablespoons butter, melted
  5. 3 cups semi-sweet chocolate chips, coarsely chopped
  6. 1/2 cup Betty Crocker chocolate frosting
  7. 8 ounces whipped topping
  8. 1 1/2 cups mixed fresh berries (raspberries, blackberries, strawberries)
Instructions
  1. Heat oven to 425°F.
  2. In medium bowl, stir together the Bisquick, milk, sugar and the butter until soft dough forms. Add 1 cup of the chocolate chips to the batter. Sprinkle with a bit of extra Bisquick or flour and knead the chocolate chips into the dough.
  3. Roll dough onto a piece of parchment, cut into 6 small rounds.
  4. Transfer to parchment-lined baking sheet, bake 10 to 12 minutes or until golden brown.
  5. In a small saucepan, melt together the remaining chocolate chips, Betty Crocker frosting, and half of the whipped topping over medium heat until smooth and melty.
  6. Split shortcakes in half. Top with chocolate sauce, fresh berries, and a bit of the remaining whipped topping.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Cookie-Brownie Dessert Kabobs


Ingredients
  1. 1 tube Pillsbury Peanut Butter Cookies (refrigerated dough)
  2. 1/4 cup finely chopped peanuts
  3. 1 cup Betty Crocker Chocolate ready-to-spread frosting
  4. 2 (5.6 ounce) packets Pillsbury Sweet Moments (Cocoa Fudge Escape or Chocolate Caramel Obsession)
  5. 1/4 cup chocolate chips
  6. 1/4 cup peanut butter
Instructions
  1. 1Preheat oven to 350 degrees. Open the packet of Pillsbury Peanut Butter Cookies dough. Slice into cookies per package directions. Slice each cookie into 4 pieces. Roll into mini cookie dough balls and then roll each in chopped peanuts. Transfer to a parchment-lined baking sheet. Save remaining peanuts.
  2. 2Bake peanut butter cookies for 5-7 minutes, or just until golden brown. Remove and cool completely.
  3. 3Make mini cookie sandwiches with chocolate frosting between the cookie pieces. Thread skewers by placing a brownie bite, cookie sandwich, brownie bite, another cookie sandwich and a final brownie bite at the end. Continue with remaining skewers until all cookies are used.
  4. 4In a small bowl, heat together chocolate chips and peanut butter. Stir together until smooth. Transfer to a zip-top bag. Snip the corner of the bag and drizzle over skewers. Sprinkle with extra peanuts. Allow drizzle to harden before serving.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Julie’s Stuffed Zucchini Boats


Ingredients
  1. 3 zucchinis
  2. 1/2 large onion, chopped fine
  3. 1 Tbsp butter
  4. 5 – 6 slices crispy bacon, chopped
  5. 1 Tbsp sour cream
  6. 1/4 to 1/2 tsp salt
  7. 1/4 tsp curry powder
  8. 1 roma tomato, seeded and chopped
  9. 1 tsp fresh thyme leaves
  10. freshly grated Parmesan cheese
  11. fresh cracked black pepper
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
Recipe and Photo credit:menumusings / CC BY-NC-ND
For instructions please visit:menumusings

The Best Guacamole Recipe


Ingredients
  1. 2 avocados
  2. 1 roma tomato
  3. 1 lime
  4. 1 bunch of cilantro
  5. 1 jalapeño
  6. 1 head of garlic
  7. 1 onion (I suggest frozen already chopped up onions)
  8. salt
  9. corn chips
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
Recipe and Photo credit:thefrugalfemale / CC BY-NC-ND
For instructions please visit:thefrugalfemale

Garlic Parmesan Roasted Potatoes


Ingredients
  1. 8-10 gold and red potatoes, quartered
  2. 1 stick of butter
  3. 1/2 cup of finely grated parmesan cheese
  4. 1/2 teaspoon of garlic powder
  5. 1/2 teaspoon of onion powder
  6. 1 teaspoon of salt
  7. Pepper to taste
  8. 2 large onions, sliced
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
Recipe and Photo credit:winnerdinners / CC BY-NC-ND
For instructions please visit:simply-gourmet

Wedding Cake


wedding cake


beautiful quince cake


Subscribe to: Posts (Atom)