Wednesday, August 29, 2012
Caramel Cheesecake Apple Dip
makes enough for a small crowd (around 10 people-ish)
- 2 (8 oz) packages cream cheese, chilled
- 1 c. caramel ice cream topping, chilled (The Hershey's caramel in the glass jar seems to work the best for this.)
- 1 store bought graham cracker pie crust, crumbled
Break up that pie crust into pieces and crush it up till it's finely broken. This works best in a chopper but if you don't have one, place the pieces in a plastic baggy and use a rolling pin over it till the pieces are nice and fine. Place the crushed pie crust in a small bowl.
Time to dig in! Dip apple slices into the dip, then dip right into the graham cracker crust bowl. And that's it! Super delicious and easy.
If for some reason you have leftovers, store it in the fridge for up to one week.
Monday, August 27, 2012
You all are going to think I've totally lost it. And I probably have, let's be honest. Lately, out of nowhere I've become super excited for the holidays to arrive. Fall is my favorite time of year and my twin sister and I always say that the holidays officially arrive on October 18th (our birthday). Maybe it's the fact that September is just a week away or that Pinterest is crawling with Halloween, Thanksgiving, and Christmas ideas...but MAN, I am spazzing out for the holidays! And today's post is total proof of that. When I think of Christmas food I think of fudge. It's my favorite treat to eat during the holidays and I love sampling all different kinds. My wonderful aunt Trina always brings a plate full of various homemade fudge to our family Christmas party and I'm normally the one sampling each flavor. I can't help myself! It's the creamy deliciousness that I can't get enough of. So I decided to go ahead and share a recipe for fudge today. And not just any kind of fudge...See's Candy Fudge. Gahh!!! There's nothing like See's. Sometimes I'll walk in there and pretend like I'm going to buy something just to get a chocolate sample. It's so good!!! And this fudge recipe doesn't disappoint. It's mighty tasty and will be a perfect treat this Christmas. I don't see this making it to any parties though. I'm guessing I'll have the whole batch devoured before I can even think about plating it.
And thank you to Tastebook for the use of the photo!
See's Candy Fudge
This recipe makes 5lb of fudge. Heaven above.
- 4 1/2 c. sugar
- 3 (12 oz) packages milk chocolate chips
- 1/2 lb margarine, melted
- 1 tsp. vanilla
- 1 (12 oz) can evaporated milk
- 7 oz marshmallow cream
- 2 c. nuts
Mix the sugar with the evaporated milk in a saucepan. Heat the mixture to a rolling boil and stir for 7 to 8 minutes.
In a large bowl, mix together chocolate chips, marshmallow cream, and melted margarine. It works best to cream the marshmallow cream and melted margarine together then add the chocolate chips.
Pour the saucepan mixture right over the marshmallow and chocolate mixture when it is done boiling. After all the chocolate chips have melted, add the nuts and vanilla. Pour this fabulous mixture into buttered pans and chill in the fridge. Cut into squares before it firms up. Enjoy!!
Friday, August 24, 2012
I changed the ingredients for these a bit and called them Rattlesnake Bites. I made note of the original recipe, which is the Beef-Stuffed Crescents.
- 1 lb ground beef
- 4 oz jalapenos, chopped (The original recipe calls for 1 (4 oz) can of diced green chiles.)
- 1 (8 oz) package cream cheese, cubed
- 1/4 tsp. ground cumin
- 1/4 tsp chili powder
- 3 (8 oz) tubes refrigerated crescent roll dough
Wednesday, August 22, 2012
Because of this crazy fall fever I have, I wanted to share a recipe for a delicious fall goody that seems to be incredibly popular during the fall. And these cookies really are so easy. It's...well, scary. Let's be honest. When it comes to baking, I prefer to make treats from scratch and not from a mix. However, cake mixes are a little different for me. I really like the taste of some boxed cake mixes and love to create all kinds of yummy treats with them. And this case is no different! You'll want to try these cookies, even if you are hesitant to use a cake mix. Once you're done baking these, you'll be so glad you did and wonder how you're ever going to go back to your scratch recipe of these cookies. I love making these from scratch, but this recipe is just too scary easy to pass up!
Scary Easy Pumpkin Chocolate Chip Cookies
- 1 (15 oz) can of pumpkin
- 1 cake mix, either spice cake or carrot cake
- 1 (12 oz) bag chocolate chips
Using a mixer or spoon, mix together the pumpkin and cake mix in a large bowl. Make sure the cake mix is nice and blended in with the pumpkin. Stir in the chocolate chips with a spoon. You can use as many as you prefer, but who wouldn't want the whole bag dumped in there?
Time to bake these babies! Drop the dough onto a greased cookie sheet or a cookie sheet covered in parchment paper. The original recipe calls for 2 Tbsp of dough per cookie. This dough doesn't really spread out like most cookies when baked and it tends to retain shape. As you drop the dough, shape it a little in the form you'd like your cookies. You can get all kinds of creative with this!
Bake for 20-25 minutes at 350 degrees. Bigger cookies may take a little longer. Allow to sit on the cookie sheet for a couple of minutes before moving to a cooling rack. Enjoy!! Aren't these cookies scary easy?
Monday, August 20, 2012
I'm sure my Carino's friends can agree with me when I say the Italian Nachos is one of the most asked for dishes on the menu. Not only is it the most popular appetizer, but a lot of people order them for their lunch or dinner. I can see myself standing at the table as someone orders the Italian Nachos. My automatic response was always, "Chicken, sausage, or combination?"
Carino's Executive Chef is Chef Peit and he has a blog on the Carino's website. As part of that blog, he's been generous enough to share the build for Italian Nachos with the public. And since he's shared it on his blog, I wanted to pass it right on to you! These nachos are seriously awesome. If you've tried them before, you know what I'm talking about. And if these are new to you, you have to try them! They're the best!
Carino's Italian Nachos
- 7 oz wonton wrappers (You can find these at any grocery store in the produce section. They'll be by the egg roll wrappers and tofu.)
- canola oil
- 1/3 c. ground Italian sausage, cooked
- 1/3 c. sliced chicken, cooked
- 2 c. mozzarella cheese, divided
- 1/2 c. fresh diced tomatoes
- 1/4 c. black olives, sliced
- 1/4 c. pepperoncini peppers, sliced
- 1/4 c. jalapeno peppers, sliced
- heated alfredo sauce
This is NOT the original Carino's Alfredo Sauce recipe. However, it tastes pretty darn close to it! It comes from Texas Housewife. This link includes other Carino's copycat recipes!
- 1 quart heavy cream
- 1 c. parmesan cheese
- 1 Tbsp black pepper
- 1/4 c. whole milk
Build for Nachos
Begin by preparing the wontons. Unwrap them and peel them apart. Then cut them into triangles, 3 inches long and 2 inches tall. Size will vary depending on what you buy. Heat the oil up to 350 degrees in a fryer or a deep pan. Drop the cut wrappers into the hot oil for about 60 seconds until the wrappers float and become crispy. Make sure the wrappers aren't sticking together when they go into the oil. Once the wrappers are fried, they become the chips. Remove from the oil and place on a paper towel to dry.
Place pasta chips in a mound on a baking sheet tray. Top the chips with jalapenos, pepperoncinis, tomatoes, olives, chicken, and sausage. Top with mozzarella cheese. (Top with desired amount of cheese. You don't have to use the full 2 cups.)
Bake in the oven at 350 degrees until the cheese has turned a light golden brown. Be careful not to burn the chips! Remove from the oven and top with hot alfredo sauce. Enjoy!!
Friday, August 17, 2012
Wednesday, August 15, 2012
This slurpee is a fun beverage for the kiddos to make on of these last days of summer vacation. Depending on the lemonade you use, this drink is actually quite healthy for them. You can make your own lemonade from scratch or buy it from the store. This is a perfecty sunny day sip!
- 2 c. lemonade
- 1 - 1 1/2 c. ice
- 1/2 c. frozen strawberries
- and more!
Monday, August 13, 2012
This recipe would be doubled for a large group like at one of our family reunions.
The image above comes from Budget Gourmet Mom, who makes a very similar recipe for this syrup. Big thanks to her!! She agrees with me on how delicious this stuff is. In her words: "I want to make a bazillion gallons of this then take a bath in it."
- 1/2 c. butter
- 1 c. sugar
- 1/2 c. buttermilk
- 1 tsp. Karo syrup
- 1 tsp. baking soda
- 1 tsp. vanilla
Thursday, August 9, 2012
- 1 stick butter, softened
- 6 Tbsp sugar
- 6 Tbsp brown sugar
- 1 egg
- 1 tsp. vanilla
- 1 1/4 c. flour
- 1/2 tsp. baking soda (Use baking powder instead if you want puffier cookies like those seen above.)
- 1/2 tsp. salt
- 11 Oreo cookies, broken into pieces (I know, why 11? I thought this was the perfect amount. But you can do less and add more if you want more Oreo. Who doesn't want more Oreo?)
- 1 c. semisweet chocolate chips
Tuesday, August 7, 2012
I have to tell you what I did last week right before we moved. I was in the pantry moving stuff around when I knocked over an open box of cornstarch. Cornstarch went all over EVERYTHING. We had our crockpot, toaster, and other appliances in there so cornstarch got all over those as well. I bent over to pick up the dropped box when I knocked a bottle of yellow pearl sprinkles over, and for some reason it didn't have a lid. Sprinkles EVERYWHERE. And those suckers bounce. I stood back up, looked around, and just left the pantry. I didn't even know where to start with the mess so I just left it. I ended up going back later that day to clean it up after I had a nice, long break from it.
There are few things in life that have made me stop everything I'm doing and say right out loud, "Shut. Up." This frosting made me do just that. It is stop everything, "no one talk to me so I can savor this moment" good. It is seriously the best frosting I have ever had. And that, my friends, is what makes it so magical. It is simply the best!
When I saw this recipe for the first time I read on to see that there is a chocolate version. Heaven above.
This fluffy and creamy goodness can work on anything from sugar cookies to cakes and bars. Who am I kidding, you can put this stuff on a steak and I'd eat it.
Mel's Kitchen Cafe
makes 4 cups (perfect for 2 nine-inch cake layers)
This frosting takes advanced planning because it has to reach room temperature throughout the process. Plan ahead for this one! This frosting is best made and used fresh. Chill the frosting for an hour if you plan on piping it.
- 1 1/2 c. sugar
- 1/4 c. flour
- 3 Tbsp cornstarch (Gah!! Darn cornstarch! ha ha)
- 1/4 tsp. salt
- 1 1/2 c. milk
- 2 tsp. vanilla extract
- 3 sticks butter, cut into 24 pieces and softened at room temperature
Place this mixture in a clean bowl and cool to room temperature. (EXTREMELY important!!) The frosting won't beat up properly if it is even a tiny bit warm. Once it is completely cooled to room temperature, beat the vanilla into it on low speed until it is well combined (about 30 secoonds). Add the butter, one piece at a time, and beat the frosting till all the butter has been fully incorporated (about 2 minutes). Incerease the speed to medium-high and let your mixer go to work. Beat the frosting for five minutes until it is light and fluffy. Let it sit at room temperature for about an hour so it can get nice and stiff.
Chocolate Version: Add 1/4 c. cocoa powder to the sugar, cornstarch, salt, and flour mixture in the very first step. Once it has been mixed for 5 minutes and is light and fluffy closer to the end, mix in 3 oz. of melted semisweet chocolate and completely cool to room temperature.
*Note: The author of this recipe said the chocolate version is a lighter color than what she expected but tastes delicious. She plans to increase the chocolate to 4 or 5 oz next time.
Saturday, August 4, 2012
Recently I've come to realize that after having a baby my feet have grown half a size. After my first baby, my feet got a half size smaller so I'm back to my orginal shoe size. You would think this would be a good thing, but I got rid of all my old shoes and now all of my shoes are too small. I have to admit, even though I was bummed that none of my shoes fit, I was super excited to be able to go shoe shopping! I can't think of anything I'd rather shop for than shoes.
I love going to Famous Footwear because of all of the different variety of styles available. It's so easy to shop there and I never leave without finding something I love. My shoe predicament hasn't come at a better time because right now Famous Footwear is running an awesome back-to-school promotion: BOGO (Buy One, Get One Half Off) + 15% off! I'm so excited about this! Not only will this work great to get myself a new pair of shoes, but my husband needs a new pair of work shoes that can work as the other half of the promo. Perfect!
Click below to get your coupon for this awesome deal! You can redeem it in-store between 8/2-8/18.
And while you're there, be sure to join the FREE rewards program!
• Earn 1 point for every $1 you spend in-store or online
• Accumulate points to earn certificates up to $100 a year
• Discount offer just for signing up
• Other special inside discounts and perk
Enjoy your coupon and all the other savings you'll get at Famous Footwear! I hope you're excited to go shoe shopping because I sure am!
Thursday, August 2, 2012
Funfetti Cake Batter Dip
Adventures in Food
To make a full bowl:
- 1 box Funfetti cake mix
- 1 tub lite Cool Whip
- 2 c. low fat vanilla yogurt
To make an individual portion:
- 3 Tbsp Funfetti cake mix powder
- 2 Tbsp vanilla yogurt
- 1 Tbsp lite Cool Whip