Monday, October 14, 2013

Caramel Apple Cupcakes

these do take a while, but are SO worth it!

For the Cupcakes You will need:
3 Cups flour
1 Cup Sugar
1 Cup Brown Sugar
1 tsp Baking Soda
1 tsp Salt
1 TBsp. cinnamon
3 Eggs
3/4 cup vegetable oil
3/4 cup Sour Cream
2 tsp vanilla
2 cups of peeled, chopped apples
Pre heat oven to 350 and put your cupcake liners in pans
*Combine dry ingredients: flour, sugar, brown sugar, baking soda, salt and cinnamon.
*Add wet ingredients : eggs, vegt. oil, sour cream and vanilla.
using a wire whisk mix well
*Add your chopped apples
*Fill your cupcakes liners about 2/3 full
*Bake 18-22 min.... insert toothpick to check if done
*Let cupcakes cool for 5 min. in pan then finish cooling on a wire rack
*Frost with Caramel Buttercream when cool
For The Icing:
1 stick of butter
1 cup brown sugar
1/3 cup of heavy whipping cream
3 1/2 cups of powdered sugar
*Melt butter over med heat
*Stir in brown sugar and heavy cream...stir over med heat till sugar dissolves approx 2 min.
*Pour in mixing bowl
*Add powdered sugar a cup at a time..mix with electric mixer
*Frost make dome look use an offset spatula to frost...put frosting in center and pull downward
Caramel Glaze
1 14 oz pkge of Kraft Caramels
2/3 cup of half-and-half
*Microwave caramels and half and half on high for 3 to 4 min. until caramels are melted... stir after each min.
*Allow caramel to cool for 1 -2 mn.
*Dip Frosted cupcake into bowl of caramel
To Garnish
I used shisk a bob sticks or you could use popsicle sticks
Candy Corn
Chopped nuts or pecans
Or whatever your heart desires
I tied a piece of rafia around each stick but you could use ribbon and even put them in a treat bag and tie a ribbon on each one
* I would do one cupcake at a time on garnishing...dip it in your caramel and top with desired garnish....then do your next one...

Crock Pot Creamy Italian Chicken

Crock Pot Creamy Italian Chicken 

2 lbs boneless, skinless chicken tenderloins, thawed
1 package dry italian seasoning
1 can reduced fat cream of chicken soup
1/2 cup water
1 8oz package fat free cream cheese, cubed

Place chicken tenders in bottom of crock pot Mix together dressing mix, soup and water and pour over chicken. Cook on low for 4-5 hours and then add the cream cheese. Let cook until cream cheese is melted. I served over Smart Taste penne pasta, but this was so good you can eat it by itself if you would like.
Makes 6 servings. Approx 191 calories, 2 g of fat and 4 WWP+ 

Saturday, October 12, 2013

Pumpkin Crumble Pie

For Pumpkin Pie:
· 1 15 oz. can pumpkin puree (not pumpkin pie filling)
· 3 large eggs, lightly beaten
· 12 oz. evaporated milk
· 1/3 cup firmly-packed brown sugar
· 1/4 cup maple syrup
· 1 1/2 tsp. pumpkin pie spice
· 1 9-inch deep-dish frozen pie crust, thawed
Maple Crumb Topping:
· 1/2 cup all-purpose flour
· 1/2 cup firmly-packed brown sugar
· 6 Tbsp. cold butter
· 1 Tbsp. cinnamon
· 2 Tbsp. maple syrup
Preheat oven to 350 degrees F.
In a large bowl, mix pumpkin, eggs, evaporated milk,
brown sugar, maple syrup and pumpkin pie spice. Mix well, and pour into thawed crust.
Place pumpkin pie on a baking sheet, and bake 20 minutes. While your pie is baking, make the crumb topping:
Combine flour, sugar, butter and cinnamon, mix until mixture becomes crumbly.
Do not overmix, or the mixture will turn into a dough. You just want chunks of crumbly goodness.
Remove pumpkin pie from oven. Sprinkle crumb topping over pie. Drizzle with maple syrup.
Bake another 35-40 minutes, until crust and crumb topping are golden brown. Let pumpkin pie cool completely before cutting.
Drizzle with maple syrup before serving

Granny Smith Apple Pie Treats

Awesome! Awesome! Not as hard as it looks!!
3 Granny Smith Apples - please wash the apples before you start~~cut the tops off, and core out. Careful here, don't cut thru the apple skin.
Fill the cored out apples with lemon water, 1 tablespoon lemon juice to a full glass of water ~ keeps them from turning brown.
I used a small can of Country Apple pie mix, added a little more cinnamon and apple pie spices until I liked the flavor~ your tastes may be different.
Dump the water out of the apples, just shake it off, fill the apple with the mixture. Set aside for a few minutes, while you make the lattice top.
I used one Pillsbury pie crust, rolled it out and sliced a few thin long strands. ( Let the pie crust come to room temperature before you roll it out)
Basket weave across the tops, leave a little hanging over the edges, when your done with the lattice, press the edges you left hanging to the apple.
I sprinkled a little cinnamon and sugar on the top. Bake at 375 for 25 minutes, your oven may be different.
Some people use an egg wash on the lattice, but as fast as these cooked I was worried the tops would brown to quickly. You are looking for a nice browned top and the apple to look a little transparent. 25 minutes was perfect in my oven.
Kitchen notes: I had extra pie filling and extra pie crust left over. I rolled it out thin and put the rest of the apple mixture in it and rolled it up jelly roll style, cooked it right along with the apples, sliced it in thin pieces for bit sized treats. Waste not, want not!
Enjoy! Pretty dessert!

Cake Batter Pancakes

1 cup Original Bisquick mix
1 cup Funfetti cake mix
2 tablespoons candy sprinkles
1 cup of milk
1 teaspoon vanilla
2 eggs
2 1/2 cups of powdered sugar
3 tablespoons + 2 teaspoons of milk
1 teaspoon vanilla
~Mix all of the glaze ingredients together & stir until smooth & creamy & set aside
~Mix all of the ingredients for the pancake mix except for the sprinkles . I used an electric mixer to be sure batter was smooth. Once batter is smooth add your sprinkles & just stir in.
~Spray Pam very lightly into your heated skillet & then pour 1/4 cupfuls of batter into skillet & cook until golden brown on both sides.
~Remove from skillet & immediately drizzle your glaze on top & add a few extra sprinkles on top.
These are so good & something different from the usual pancake