Apple Pie Caramel Apples

Melissa says, "Another recipe for the blog. I don’t know how this isn’t already on there! These are the only caramel apples we make! They are the best. You will feel like you’re in Disneyland. I also use this caramel recipe to make my caramel chocolate pretzel rods."

Click HERE for recipe!

Holiday Cheese Ball

Melissa's favorite cheese ball! Jenn loves this recipe, too.

Ingredients:

• 2, 8oz blocks of cream cheese
• 3 tsp. Bon Appetite* see notes 
• 1/2 tsp. dill weed 
• 1/4 tsp. dried mustard 
• 3 green onions chopped 
• Chopped pecans 
• Chopped parsley 

Directions:

Once cream cheese is softened mix *Bon Appetite, dill weed, dried mustard and green onions all together. Then roll into a ball and roll it in the pecans and parsley.

*Notes: they no longer make Bon Appetite seasoning. So I found the spices that is in it and mix those together to get Bon Appetite. I have never figured out the exact measurements to get the 3 tsp you need so it’s always more then I need and I just keep it in a baggie in my seasonings for next time.

To make Bon Appetite

• 1 TBL celery salt 
• 1 TBL sugar 
• 1 tsp. onion powder. 

Mix it all together and then use 3 tsp. for the cheeseball.

White Chocolate Dipped Ginger Cookies

Yield: About 2 1/2 dozen

Ingredients 

• 2 1/4 cups all-purpose flour 
• 1 tsp baking soda 
• 1/2 tsp salt 
• 2 tsp ground ginger 
• 1 tsp ground cinnamon 
• 1/4 tsp ground cloves 
• 1/4 tsp ground nutmeg 
• 3/4 cup unsalted butter , softened 
• 1/2 cup + 3 Tbsp granulated sugar , divided 
• 1/2 cup packed light-brown sugar 
• 1 large egg 
• 1/4 cup molasses 
• 2 tsp vanilla extract 
• 3 cups white chocolate chips 
• 3 Tbsp shortening 
• Red and green candy melts (or tinted royal icing) (optional) 

Instructions 

In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 20 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, 1/2 cup granulated sugar and brown sugar until well blended. Mix in egg, then blend in molasses and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Cover bowl with plastic wrap and chill 1 hour.

Preheat oven to 350 degrees during last 10 minutes of chilling. Scoop dough out about 1 1/2 Tbsp at a time, shape into balls then roll in remaining 3 Tbsp granulated sugar. Transfer to Silpat or parchment paper lined baking sheets, spacing cookies 2 inches apart (keep dough chilled that is not currently baking), flatten tops just slightly (to evenly level).

Bake in preheated oven 8 - 10 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.

In a microwave safe bowl, melt 1 cup white chocolate chips with 1 Tbsp shortening at a time in microwave on HIGH power in 10 second intervals, stirring between intervals, until melted, smooth and fairly runny (I did batches of it because it will cool as your dipping, plus its easy to burn so you don't want to work with too much of it at a time. Then once you've used it up melt more, you may not need all 3 cups). Dip half of each cookie in melted white chocolate mixture then run bottom of cookie slightly along edge of bowl to remove excess, then return to Silpat or parchment paper to set at room temperature.

If doing the holly decoration, melt candy melts according to directions on package (I worked in small batches because it sets quickly, maybe 9 chips at a time, plus you won't need much). Pour into a piping bags fitted with a #4 tip and pipe decorations. Allow to set a room temperature.

Christmas Fudge

Melissa's comments: "I made this fudge for the first time at Christmas and it turned out so good. Easy pure fudge. Lot's of people at JD's work said it was the best creamiest fudge they had had."

Click HERE for recipe source.

Ingredients 

• 2 and 1/2 cups white granulated sugar 
• 3/4 cup butter 
• 2/3 cup evaporated milk 
• 12 ounce package (2 cups) semi-sweet chocolate chips 
• 7 ounce jar marshmallow cream (also called marshmallow fluff) 
• 1 teaspoon vanilla 

Instructions

Line an 8 or 9 inch square pan with aluminum foil or parchment paper. Coat with nonstick spray. Set aside.

In a 3 quart HEAVY saucepan over high heat, combine sugar, butter, and evaporated milk. Use a wooden spoon to stir slowly until butter melts, scraping sides of pan to get all the sugar crystals. Bring to a full rolling boil, stirring constantly with a long wooden spoon. Once it starts boiling, set a timer for 5 minutes and turn the heat down to medium so that you don't burn your fingers off--it should be boiling the full 5 minutes. Stir constantly.

When the timer goes off, remove from heat and add chocolate chips. Stir until all chips are melted and mixture is smooth.

Add marshmallow creme and beat with a wooden spoon until well blended. Add vanilla and mix well.

Immediately pour into the prepared pan. Let cool to room temperature. Slice and serve! Store on the counter covered.

Recipe Notes This recipe is easy to double, just use a 9x13 pan. Microwave your marshmallow creme for 10 seconds to make it easier to scrape out. (Be sure to remove all traces of foil from the safety seal.)

Mom's Easter Salad with Poppy Seed Vinaigrette

Salad

• 1 head romaine lettuce*
• 1 head green leaf lettuce*
• 1 cup celery, chopped
• 11 oz. can mandarin oranges, drained
• 2 apples, diced
• 1/2 c. dried cranberries 
• 10 - 12 small cherry tomatoes, halved (mom prefers to leave this out)
• 1/2 c. crumbled goat cheese
• 1/4 c. slivered almonds
• 1 T. sugar
• 2 avocados, pared and cut into chunks (mom prefers to leave this out)

Dressing

• 1/2 c. sugar
• juice of 1 grated onion (grate and then put through sieve
• 1/3 c. apple cider vinegar
• 1 tsp dry mustard
• 3/4 tsp poppy seeds
• 1/2 tsp salt
• 1 c. vegetable oil

Directions:

Wash lettuce, spin dry, and tear into pieces. Combine with celery, mandarin oranges, apples, cranberries, tomatoes, and cheese in a large serving bowl. Toss.

In a 9-inch nonstick skillet, cook almonds with a 1 T. sugar over medium heat, stirring constantly, until sugar is dissolved and almonds start to caramelize. Cool.

To make dressing, whisk together all dressing ingredients except vegetable oil. Gradually pour in vegetable oil, whisking to combine. 

Add almonds and avocados to salad just prior to serving. Toss with dressing. 

*You can substitute one package mixed green sin place of the romaine and green leaf lettuce.

Chocolate Waffles with Berry Sauce

We like to make special breakfasts on General Conference weekends, and we tried this new and delicious recipe today!  It was a hit as breakfast, but you could easily turn these waffles into a dessert by topping with vanilla ice cream and chocolate sauce. 

This recipe comes from Our Best Bites.  Click here for full instructions, photos, tips, etc. 
 
Double Chocolate Waffles

• 2/3 C flour 
• 1/3 C corn starch 
• 1/4 C unsweetened cocoa powder 
• 1/2 t baking powder 
• 1/2 t baking soda 
• 1/4 t salt 
• 1/8 t cinnamon 
• 6 T granulated sugar 
• 1 C milk 
• 1/3 C vegetable oil 
• 1 egg 
• 1 1/2 t vanilla 
• 1/2 C mini chocolate chips 

Berry Sauce & Topping

• 3 C berries, fresh or frozen, diced if large 
• 1/4 C raspberry or strawberry jam
• 2 T hot tap water 
• optional: powdered sugar to taste, sweetened whipped cream, or cocoa powder for dusting

Start by making the berry sauce since it can sit while you make the waffle batter. Combine jam and warm water and whisk until combined. Add in the berries and gently stir until combined. Gently smash with a fork to break up larger berries an leave as chunky as you like. Depending on the sweetness of the berries, you can add a little powdered sugar if you’d like. I don’t add any; I think the jam adds plenty and I prefer it on the tart side to balance the sweetness of the waffles. However my husband likes it sweeter, so go with what you like! You might want to try the sauce on the waffles first and then just sprinkle powdered sugar on top if you’d like it sweeter. Set berry sauce aside and make waffle batter.

Waffles: Preheat a waffle iron. Combine flour, cornstarch, cocoa powder, baking powder and soda, salt, and cinnamon. Use a whisk to combine. In a separate bowl whisk together sugar, milk, oil, egg, and vanilla. Whisk for a minute so it gets a little frothy. Slowly add the wet ingredients into the dry a little at a time, whisking to combine. Just stir until they’re combined and don’t overmix. Stir in the chocolate chips. This is a pretty thin batter, so don’t be expecting something that looks like a pancake batter. It’s supposed to be thin. Lightly butter waffle iron. I have one with non-stick finish and I actually don’t grease mine at all. You may not need to. Place batter in and cook according to your iron. A tip: Instead of pouring batter, use a ladle and spoon it in, making sure to stir the batter each time. Otherwise the chocolate chips won’t be distributed. It’s a little harder to tell when chocolate waffles are done because you can’t go so much on color. Go by smell and touch and realize that they will crisp up after they come off the iron.

Sea Salt Truffles

I wanted to make an extra nice treat for Valentine's Day this year for my sweetheart, people I visit teach, Katelee's teacher, and a few special friends.  So, I tried these amazing truffles by The Pioneer Woman.  They are to die for, and much easier than they look, though they do take some time.  But they are so worth it.  Truly. Amazing.

You can find the complete recipe and instructions, complete with beautiful pics here.

Here is her printable recipe:

Description

These are delicious and very easy-to-make chocolate truffles with an unlikely surprise: a sprinkling of light, fluffly sea salt. It’s a seemingly unlikely, but absolutely scrumptious and special, flavor combination that has to be experienced to be believed.

Ingredients

• 8 ounces, weight (up To 9 Oz.) Good Semisweet Chocolate
• 8 ounces, weight (up To 9 Oz.) Good Bittersweet Chocolate
• 1 can (14 Oz) Sweetened Condensed Milk
• 1 Tablespoon Vanilla Extract
• 8 ounces, weight Meltable Milk Chocolate
• Sea Salt

Preparation

Heat dark chocolates and condensed milk in a double boiler over medium low heat until chocolate is melted. Stir—mixture will have a slight marshmallow texture. Stir in vanilla.
Remove from heat, cover and refrigerate for two hours.
Once chilled, roll in balls, then roll in melted milk chocolate coating. Sprinkle with sea salt or other fine, coarse sprinkles.

Peppermint Brownies

I was lucky enough to acquire this recipe a couple of years ago, and without a doubt these are the best mint brownies I have ever tasted. 

CHOCOLATE MINT BROWNIES 

Brownie layer:

1 cup butter
5 Tbsp cocoa
4 eggs
2 cups sugar
1 1/2 cups flour
1/2 tsp salt
1 Tbsp peppermint extract

Melt the butter and cocoa together.  Sir in eggs and sugar.  Add flour, salt, and peppermint.  Bake in a greased 9x13" pan at 350 degrees for 25-30 minutes.  Cool completely.

Mint Frosting:

2 cups powdered sugar
2 Tbsp evaporated milk
6 Tbsp butter
1/2 tsp peppermint extract
4 drops green food coloring

Mix all frosting ingredients until creamy and spread onto brownies.  Refrigerate for one hour.

Glaze topping:

6 Tbsp butter
1 cup chocolate chips

Melt together and then pour gently over green frosting.
Refrigerate again.

One thing I love about these brownies is how easy they are to cut; don't they look pretty in these little bags?  They didn't crumble like some other brownie recipes I have tried.

So, if you are trying to decide what to give your neighbors this year, need a dessert to take to the ward Christmas party, or simply want to make a delicious treat for your family, you know what recipe I would recommend!

Overnight Christmas Caramel French Toast

We had a church Christmas party this morning, and I was asked to make a couple of these casseroles for the breakfast meal.  They were simple to assemble, made my house smell heavenly and tasted simply delicious!  I think we are going to make this and an egg casserole for our Christmas morning breakfast this year!  Make it the night before and then just throw it in the oven in the morning - PERFECT for Christmas morning!

Ingredients:

• 1 cup packed brown sugar
• 1/2 cup butter
• 2 T. light corn syrup
• 1 loaf of French Bread, cut into 12 slices
• 1/4 c. sugar
• 1 tsp. ground cinnamon
• 6 eggs
• 1 1/2 cups milk
• 1 tsp. vanilla extract

The night before:

Grease a 9x13 baking dish.  Cut your french bread into 12 equal slices.  In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly.  Remove from heat and pour into the greased baking dish.  Top with 6 slices of bread.  Combine the sugar and cinnamon, and sprinkle half the cinnamon sugar mixture over the bread.  Place remaining 6 slices of bread on top of the first 6 slices.  Sprinkle the remaining cinnamon sugar mixture on top of the bread.  In a large bowl, beat the eggs, milk, and vanilla.  Pour over the bread.  Cover and refrigerate overnight.

In the morning:

Remove from the fridge 30 minutes before baking.  Preheat the oven to 350 degrees.  Bake, uncovered, for 30 - 35 minutes.  (You may need to bake it longer, depending on how much it "jiggles." 

Top with your favorite syrup and enjoy!

McDonald's Shamrock Shake Copycat Recipe

After reading a few different recipes for this, I decided this particular recipe sounded the best in my opinion. We made it tonight for a St. Patty's day treat, and we all thought it was YUMMY! This might become an annual tradition. :) Definitely beats corned beef and cabbage, although I wouldn't really know since I've never actually eaten corned beef and cabbage... :)

Ingredients:

• 3 cups good quality vanilla ice cream
• 1 3/4 cups 1% milk
• 1/2 teaspoon peppermint extract
• Green food coloring, if desired

Directions:

Blend all ingredients in a blender until completely thick and smooth. Pour into glasses and serve!

This made plenty for all 3 of us. We also topped ours with whipped cream and green sprinkles, like the picture.