Creamy Toffee Apple Dip is Everything!

Fall rocks with everything pumpkin and apple flavor, right!? Since Jason doesn't care too much for pumpkin (BOOOO!) I find myself baking with apples a lot this time of year. There's only so many pies and muffins and tarts a girl can take, so I came up with a delicious dessert idea that's so easy to whip up, and best of all, no baking is required. This apple dip is so creamy and delicious, I'm almost not ashamed to admit that when I got to the bottom of the bowl, I may have stuck my face in and tried to lick the remnants out. Yes, it's that good!

  

Ingredients:

1- 8oz package cream cheese, room temperature
1/2 cup brown sugar
1/4 cup powdered sugar
1 tsp vanilla
1/2 cup Heath Candy Bits (located by the chocolate chips in the baking aisle)

Directions:

Mix all ingredients together with a mixer. Chill in fridge. Serve with apple slices.
Keep stored in refrigerator in an air tight container for up to 1 week. 


Easy peasy, and quite delicious! I think this would be pretty good on graham crackers and pretzels too!

What are your favorite fall flavored dips?

Old World Manicotti

I love Italian food! We don’t go a week without having some kind of Italian inspired dish for dinner. It’s so easy to make, and tastes so good homemade, we never go out to a restaurant for anything Italian. Why pay for something you can make cheap, easy and delicious at home? At the request of a friend, I am going to share my manicotti recipe with you today.

Ingredients

12 large manicotti shells

4 cups shredded mozzarella cheese

1 1/2 cups ricotta cheese

6 tablespoons chopped fresh basil (you can use 2 tablespoons of dried basil if you don’t have fresh on hand)

1 26-ounce jar prepared spaghetti sauce, divided.

3/4 cup grated Parmesan cheese


Directions

Preheat oven to 350 degrees F. Spray 13x9 inch baking dish with nonstick cooking spray.

Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels.

For filling- In medium blow, stir together 3 cups mozzarella with ricotta and basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture. (I actually just line some filling on a butter knife and insert it into the shells. It’s much easier this way!)

Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.

Bake manicotti for 15 minutes. Sprinkle with the Parmesan. Bake for 10 minutes longer.

Remove and let cool for 5 to 10 minutes.

Serve.

Blueberry Muffins

I hate to admit it, but almost every time I make blueberry muffins, they come from a box. I don’t know why, because from scratch always tastes better! I have been using this blueberry muffin recipe from AllRecipes for a few years now, and have yet to find one that tops it. They call it "To Die For Blueberry Muffins" which is perfectly named because these muffins are killer! So good, you'll want to make a double batch!

Ingredients

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.

Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Buffalo Chicken Sliders

My husband has been on a healthy eating kick lately. We have been trying to eat more chicken and fish, but after a while, it can get a bit boring. I found a basic pulled buffalo chicken slider recipe in a magazine recently and decided to give it a try. It was good, but a little bland. I added a few spices to it, and POW! It was delicious!

Ingredients:


4 Boneless, Skinless Chicken Breasts (about 1 1/2 lbs)
1/2 cup Hot Sauce (I use Frank's)
2/3 cup Water
1/2 tsp paprika
1/2 tsp cayenne pepper
16 Dinner Sized Potato Rolls (I used Kings Hawaiian)
1 cup Blue Cheese Dressing



Directions:


Coat slow cooker bowl with nonstick cooking spray. Place chicken breasts in a single layer in bottom.

Combine hot sauce with water. Pour over chicken.

Cover and cook on High for 5 hours or Low for 7 hours. Remove chicken to a plate and shred with two forks. (If you have a stand mixer, you can shred chicken while it's still hot by placing it in the mixing bowl and turning the beater on).

Return shredded chicken back to slow cooker. Add paprika and cayenne pepper. Stir.

Heat for an additional 1 hour.

Serve shredded chicken on the bottom halves of rolls and top each with 1 tablespoon of dressing.

Beer Battered Coconut Shrimp

I have never been a fan of seafood. My husband, on the other hand, loves it. Thankfully, I do like shrimp, so when he gets a craving for seafood, this is my go to recipe. The shrimp come out with a crispy coating that's just delicious!

Ingredients:

1 egg
1/2 cup all purpose flour
2/3 cup beer (any)
1 1/2 tsp baking powder
1/4 cup all purpose flour
2 cups flaky coconut
24 shrimp
oil for frying

Directions:

In a medium sized bowl, combine egg, 1/2 cup of flour, beer, and baking powder. Place 1/4 cup of flour and coconut in separate bowls.

Hold shrimp by tail, then dredge through flour. Shake off excess. Dip in beer batter mixture. Shake off excess. Roll shrimp in coconut. Place on a baking sheet lined with waxed paper. Refrigerate for 30 minutes.

Heat oil to 350 degrees in a deep fryer. Fry shrimp in batches. Fry for 2 - 3 minutes on each side, or until shrimp starts turning golden brown. Remove shrimp, and let oil drain on paper towels.

Serve with your favorite dipping sauce.

*If you don't have a deep fryer, I used to use a heavy 3 qt saucepan with hot oil that fried them just fine.

Strawberry Banana Smoothie

When the weather starts warming up, I get smoothies on the brain all the time. The only problem is, there aren’t many places to get one around here, unless you want to go to Dairy Queen. Paying $4 for a smoothie just doesn’t sit well with me. So, I thought I would share my favorite homemade smoothie recipe today. This recipe will make enough to serve 2.

Ingredients:

12 Frozen Strawberries

1 Peeled and cut up banana

1/2 Cup Skim Milk

1/2 Cup Vanilla Yogurt (I don’t use light. I like the full fat yogurt. I think the light varieties give this a weird flavor)

3 Tablespoons White Sugar

2 Teaspoons Vanilla Extract

Directions:

Blend all ingredients together in a blender until smooth. Top with whipped cream. Serve.

*The smoothie will be thick. If you like yours a bit thinner, add more milk. If you prefer fresh strawberries over frozen, use 12 fresh berries and 7 cubes of crushed ice in place of the frozen berries).

Hot Chocolate Popcorn

One of our families favorite things to do on the weekends is family movie night. What family movie night wouldn't be complete without popcorn? Plain popcorn just doesn't work in this house. It always has to have a little something sweet thrown in, like M&M's or Reece's Pieces. Nothing is yummier than that salty and sweet combo! This is one of my all time favorite sweet popcorn recipes. Be warned, it is very addicting!

Ingredients:

2 bags regular or lightly buttered microwave popcorn, popped and kernels removed

2 cups mini marshmallows

1 packet powdered hot chocolate mix

1 12oz bag Wilton vanilla candy melts

1/4 cup melted semi sweet chocolate.

Directions:

Mixed popped pop corn and marshmallows together in a large bowl. 

Melt candy melts according to package directions.

Pour melted candy over popcorn/marshmallow mixture. Stir to coat popcorn.

Spread mixture over waxed paper and immediately sprinkle with powdered cocoa mix.

Drizzle melted semi sweet chocolate over top. 

Let set until all candy and chocolate have hardened. Serve. 

Store in an air tight container.

Frozen Yogurt Dots

Yesterday was the first day where it felt unbearably hot this year. As soon as the girls got home from school, they immediately started asking for ice cream or popsicles. Of course, I didn’t have any. I had no desire to run to the store for any either. And where the heck is the ice cream truck when you really want it around? I usually cringe when I hear that stupid “Pop Goes the Weasel” music blasting around the neighborhood, but yesterday, I would have gladly ran to the truck with open arms.

I started tearing through the fridge looking for something cool and refreshing that would satisfy my kids, when I noticed I had a few yogurts sitting there. *Ding!* A light popped on (in my head, not the refrigerator) as I recalled seeing frozen yogurt dots on Pinterest once. Yep, it’s Pinterest to the rescue again. What ever did mothers do before that gem of a website was around? 

We filled a pastry bag with the yogurt, then squeezed dots onto waxed paper. Popped them into the freezer. An hour later we had our cool and refreshing treat that is much healthier than ice cream anyway! 

Stuffed Strawberries

I know, I know, another strawberry recipe? I can't help it, I am on a strawberry kick lately! I really wanted to make these for Easter, but they weren't on sale that week. Go figure! I did make them for last years party and they were the first appetizer gone. They are super easy to make and deliciously sweet!

Ingredients:

1- 8oz pk Philadelphia Cream Cheese (softened)
2/3 cup of powdered sugar
1 tablespoon of vanilla extract

2 pints strawberries

Directions:

Mix all ingredients together until smooth.

Rinse strawberries, then cut the green top off.

Flip strawberry over, and cut an X through the bottom, stopping about 3/4 of the way down.

Using a pastry bag, or a sandwich bag with the end snipped off, fill bag with filling, then poke through the X. Squeeze filling until strawberry is full.

Top with melted chocolate, if desired.

Serve.

Banana Bread Muffins with Cinnamon Butter

It seems that on the weeks that don't buy bananas my family gets irritated and asks "Why didn't you buy any bananas this week?" On the weeks that I do, they sit there untouched. I love this recipe for those weeks when my family just lets them get very ripe. These are truly one of the best banana muffins I have ever had. The first time I made them my husband asked if I would make them again tomorrow.

Ingredients for muffins:

1 cup white sugar
1 egg
2 cups all purpose flour
1/2 tsp salt
1/2 c vegetable oil
3 ripe bananas, mashed
1/4 cup chopped walnuts (optional)
1 tsp baking soda

Directions for muffins:

Preheat oven to 350 degrees. Spray muffin cups with cooking spray and place in muffin tin (or just grease muffin tin if you don't use muffin cups).
Mix sugar, oil, and egg until creamy and light yellow. Add bananas and walnuts. Next add flour, baking soda, and salt. Stir until completely smooth. Fill muffin cups 3/4 full.
Bake for 30-40 minutes, or until a toothpick comes out clean after being poked through the center of a muffin.


Ingredients for cinnamon butter:

1 stick (1/2 cup) butter softened (real butter, not a spread)
1/2 to 3/4 cup confectioners sugar
1 to 2 tsp cinnamon (this is really to taste. start with 1 tsp, gradually adding more until you reach your desired flavor)

Mix butter with 1/2 cup of the confectioners sugar, adding up to 1/4 cup more until you reach your desired consistency. Mix in cinnamon. Serve with muffins.

4 Cheese Chicken Pasta Bake

This dish is one of my family's favorites! My kids don’t like any pasta with a red sauce, so they usually eat just plain noodles with a pat of butter. This is one pasta dish they will eat and I usually don’t have leftovers on because they gobble it right up.

Ingredients:


8 oz uncooked penne
2 tbs butter
4 garlic cloves, minced
1 can (about 10 oz) cream of mushroom soup, undiluted
1 8 oz package cream cheese, softened and cubed
1 cup heavy whipping cream
1 cup milk
1 jar (about 4oz) sliced mushrooms, drained
1/2 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese
1/4 cup  Parmesan cheese
1/4 tsp ground pepper
2 cups cooked and cubed boneless, skinless chicken breast


Topping:
3 tbs butter, melted
3/4 cup crushed butter round crackers


Directions:


Cook penne according to package directions. Drain, and set aside.
In a large skillet, sauté garlic in butter 2 minutes. Add the soup, cream cheese, cream and milk. Cook and stir just until cream cheese is melted. Stir in the mushrooms, cheeses, and spices. Cook Just until cheeses are melted. Add chicken breast and penne. Heat through.
Transfer to a 2 1/2 qt baking dish. In a small bowl, combine topping ingredients, then sprinkle over pasta mixture. Cover and bake at 350 degrees for 25 minutes.
Uncover, bake 15 minutes longer, until it is bubbly and golden brown.
Serve.

Spinach Stuffed Pasta Shells

This combo is so delicious together! It looks like it takes forever to make, but it's actually quick and almost effortless. And it is so tasty!

Ingredients:
1- 12oz pk of jumbo pasta shells
1- lightly beaten egg
2- 15oz (each) containers ricotta cheese
1- 10oz pk frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp pepper
1 32oz jar spaghetti sauce

Directions:

Cook shells according to package directions.
While shells are cooking, combine the egg, ricotta, spinach, Parmesan, salt, pepper, and oregano.
Drain shells and rinse with cold water.
Fill shells with filling mixture.
Place shells in a greased 13 x 9 baking dish. Pour spaghetti sauce over shells. Cover and bake at 350 degrees for 30-40 minutes, or until heated through. Serve with garlic bread. 

*You can also sprinkle a little more Parmesan on top of shells just before serving. It gives it a little more added flavor!*

5 Minute Fudge

A couple of years ago I decided to try and make fudge for Christmas. For some reason I never figured out, it just would not set and turned into a runny, gooey mess. I was so disappointed with my attempt that I haven't tried making it again.

I've been trying to shake things up in the food department here at home, and have been checking out all of the old Taste of Home back issue magazines from the library lately. I ran across this recipe for 5 minute fudge that looked simple enough, so I decided to give it a whirl. Finally, I got it right :)

Ingredients:

1 12oz pk of semi sweet chocolate pieces
2/3 cup sweetened condensed milk
1 tablespoon water
3/4 cup chopped walnuts
1 teaspoon vanilla

Directions:

Line an 8x8 pan with wax paper. Place chocolate bits, water, and sweetened condensed milk in a heavy saucepan and cook over low heat until all chocolate bits are melted. Remove from heat. Stir in vanilla and nuts. Pour mixture in lined pan. Chill for 1 hour in the refrigerator. Cut into squares. Serve.
*You can store in an air tight container for up to 1 week*

Garden Ranch Twice Baked Potatoes

Do you remember when we used to get samples of recipe cards in the mail? I think Taste of Home used to send those out. I remember moving in to our first home and was just getting my feet wet in the cooking department. This was one of the first recipe cards I got, and 15 years later, it is still one of our favorite twice baked potato recipes.

My girls usually split one since I buy the big potatoes, so this is the recipe I use for 3.


Ingredients:


3 large baking potatoes
1/2 to 3/4 cup ranch dressing (start with 1/2 cup, add more depending on how creamy you like your potato filling)
1 cup cooked chopped broccoli florets (I just use Birdseye Steamfresh, and chop the tops away from the stems. It's a time saver)
shredded cheddar cheese for sprinkling on top
salt and pepper to taste


Directions:

Preheat the oven to 375 degrees.
Wrap potatoes in aluminum foil, pierce with fork, and bake for 30-40 minutes until cooked through.
Using a small knife, cut the tops off the potatoes and scoop the potato pulp into a bowl, taking care to leave enough around the edges so when you fill it back up, it can support the filling.
Mix in broccoli, and 1/2 cup of ranch dressing, adding more ranch until you get your desired consistency, salt and pepper.
Using a spoon, fill the empty potato shells with mixture.
Sprinkle tops with cheddar cheese.
Place potatoes back in the oven for about 10 minutes until potatoes are heated through and cheese is melted.

Valentine's Homemade Dog Treats!

We got busy this weekend making treats for Valentine's Day and thought it would be fun to make some Valentine cookies for the dogs. Allison had so much fun rolling out the dough and cutting little heart shaped cookies out for them, and the dogs LOVED them! I've never seen them go so crazy for a treat before!


We made Peanut Butter Bites.

Ingredients:

2 cups whole-wheat flour
1 tbsp. baking powder
1 cup peanut butter (chunky or smooth)
1 cup milk

Directions:

Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 15 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container.

These had a bit of crunch, but were still a bit soft in the middle too. If you want a full on crunchy treat, bake for 20 minutes, but keep an eye on them because they can burn easily.

Allison working on training skills with their tasty treats!

Toasted Italian Beef Sandwiches

Here is a great recipe I have found and tried from All Recipes. This is one of my husbands favorite sandwiches. I like making it because it is super easy and tastes really good!

Author: Theresa M.print recipe

Toasted Italian Beef Sandwiches

INGREDIENTS:

• 3 cups beef broth
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 2 (.7 ounce) packages dry Italian-style salad dressing mix
• 1 (5 pound) chuck roast
• 1 package Mozzarella Cheese Slices
• 1 package of Sub Buns

INSTRUCTIONS:

1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 8 hours. Take out of pot and shred, then return and cook additional to 1-2 hours. When done, remove bay leaf, and shred meat with a fork.
4. Preheat oven to 350 degrees. Fill sub buns with meat mixture. Top with mozzarella cheese. Bake until buns are toasted and cheese is melted, about 5 minutes. Serve.

http://www.theresasmixednuts.com/2012/01/toasted-italian-beef-sandwiches.html

Created using The Recipes Generator

*You can also fill with your choice of toppings. Sauteed mushrooms, roasted peppers, and onions also make excellent fillers.

Restaurant Style Hot Wings

Want your guests to rave about your party spread more than the big game? These hot wings will do the trick! We serve these hot wings at every Super Bowl Party, and they are a HUGE hit. My father-in-law swears these taste just like wings you get at the bar, and I am hounded for the recipe each time I serve them. They are so simple to make, and I'm sure that once you serve them, they will be a requested staple at every shindig you host thereafter. I'm not a huge fan of eating leftovers cold, but these are fantastic the next day. I also find that even with the cayenne pepper and paprika added to the chicken, my kids will eat these if I don't put sauce on theirs.

 

Author: Theresa M.print recipe

Hot Wings

INGREDIENTS:

• oil for deep frying
• 1/2 cup butter *real butter, not a spread*
• 1/2 cup Franks hot sauce (you can use another brand, but I think Franks is what makes these wings so good)
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1 cup unbleached all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 20 chicken wings

INSTRUCTIONS:

1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
2. In a small bowl, mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large ziptop bag. Pour flour mixture over the wings, seal bag, and shake until all the pieces are coated with the mixture. Refrigerate for 60 to 90 minutes.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until wings begin to turn golden brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve

http://www.theresasmixednuts.com/2012/01/chicken-hot-wings.html

Created using The Recipes Generator

Butterfinger Cake

I don't bake a lot of cakes, but since my husband's bithday is on the 18th, my daughter's is the 19th, and mine on the 23rd, buying a cake for everyone would get quite expensive, so we only get the fancy, decorated, store bought cakes for my daughter. However, I am one who believes everyone deserves a cake on their birthday, I decided to bake one for Jason this year. Butterfingers are one of his favorite candy bars and I found this recipe in my "to make" pile. It's been sitting there for 4 or so years, so I figured I'd dust it off and give it a whirl this year. I had my doubts on this one, but to my surprise, it was DELICIOUS!

 

Author: Theresa M.print recipe

Butterfinger Cake

INGREDIENTS:

• 1 (18.25 ounce) box German chocolate cake mix
• 1 container Cool Whip
• 1 can sweetened condensed milk
• 1 bag Butterfinger candy bars, crushed
• 1 jar caramel ice cream topping

INSTRUCTIONS:

1. Bake cake in a 13 x 9-inch cake pan or 2 8 inch round cake pans as directed on box. While cake is still warm, poke holes in cake and pour all the sweetened condensed milk into holes. Pour caramel sauce over cake and let cool.
2. Spread Cool Whip over cake and sprinkle crushed Butterfingers over the top of cake. Keep refrigerated.

http://www.theresasmixednuts.com/2011/12/i-dont-bake-lot-of-cakes-but-since-my.html

Created using The Recipes Generator

*Side note-I used a little less than a full can of the condensed milk. It can get soupy otherwise*

Pardon how unpretty it turned out. I'm not on the Ace of Cakes level when it comes to decorating baked goods. Besides, in our house, it only matters how it tastes, and this one tasted pretty darn good.

Quick, Easy, Delicious Nacho's Platter

This is a recipe for nacho's that we've been making for years. My kids are very picky eaters, but this is a meal where there are never any leftovers. My daughter actually requests that we make this when her friends are over because they all love it so much. It is also quick and easy, perfect for those days when you don't feel like standing over a stove for a long time.

Author: Theresa M.print recipe

Easy Nacho Platter

prep time: cook time: total time:

INGREDIENTS:

• 1 1/2 lbs ground beef
• 1 Taco Seasoning Mix Packet
• 2 Medium tomatoes, diced
• 1 small (about 4oz) can sliced black olives
• 4 cups shredded sharp cheddar cheese
• 1 bag Tostitos Scoops Chips (you can use the flat ones, but the scoops are awesome at holding the filling in!)

INSTRUCTIONS:

1. Preheat oven to 350 degrees
2. Brown ground beef, drain. Mix in taco seasoning and 3/4 c of water. Cook an additional 3 or 4 minutes until season is mixed through and no water remains
3. Line a cookie sheet (I use a 9x13) with Tostitos Scoops. Using a spatula, sprinkle ground beef mixture over chips. Repeat with the black olives and tomatoes. Last, sprinkle shredded cheddar over all the chips
4. Bake at 350 degrees for 10 minutes until all cheese is melted through
5. Top with sour cream or guacamole. Serve immediately

http://www.theresasmixednuts.com/2011/11/quick-easy-delcious-mexican-nachos_15.html

Created using The Recipes Generator

Enjoy!