Orange Julius Frosting

I have a whole cabinet full of cookbooks. Some I've received as gifts, some I have bought at second hand stores, some are from my mother, but my very first cookbook is a little homemade 15 recipe booklet I got way back in 2nd grade.

My very first cooking class was an after school class that I sort of got thrown into because my other siblings had after school activities and my mom didn't want to come to the school to get just one of us only to have to come back later to get the others so it was a class I took to fill the time. I was a little reluctant at first because I was 8 and didn't have much interest, but after the first class, when we made chocolate cake, I was hooked. I had found my passion for cooking in 2nd grade.

This week as my kids are getting ready to go back to school, I was feeling a bit nostalgic. I grabbed my little 2nd grade cookbook out of my cupboard and thumbed through it. I landed on a recipe for Orange cake. I got a container of orange juice and followed all the directions and made 24 orange cupcakes. They smelled amazing and looked beautiful...for about 3 minutes until they cooled down. Then the center of each cupcake fell and they turned into little lumps of weirdness. I figured even though they looked weird they would still taste good. Wrong!!!

See, even I have fails in the kitchen. I try things and it just doesn't taste good. This was one of those times. I wanted to try to salvage these cupcakes so I found a recipe for frosting that included dream whip and vanilla pudding. I whipped it together and it was again - ok, but not great. I was trying to brain storm to see what I could do to make it better. I wanted to keep the orange theme going. I had used the last of my orange juice in the cupcakes and I was totally out of orange flavoring. But...I happened to have one lonely looking orange in my fruit drawer in the fridge. I decided I would use it up. I grabbed my cheese grater and turned it to the zest side (that's the side with the teeny tiny holes. I took the orange and grated all of the skin. Then I cut the orange in half and used the juice from the orange for flavoring.

My end result was amazing. It didn't help my orange cupcakes and I didn't want this delicious frosting to go to waste so I made a new batch of vanilla cupcakes from a cake mix and topped them with the frosting. It was a huge success.

Orange Julius Frosting

2 pkgs Dream Whip
2 1/2 c milk
1 small pkg instant vanilla pudding
2 TBSP orange zest
Juice from 1 orange (about 1/2 cup)

Mix dream whip, milk and vanilla pudding with electric mixer for about 5 minutes, until it's nice and thick.  Then add orange zest and juice from an orange.  Mix another 2 minutes till fluffy.  Put in fridge till read for use.

Pipe onto cupcakes.  Must be refrigerated. 


Sometimes we learn by trial and error and that's ok. In the end I found one recipe that was awful (so I crossed it out in the book, since that's how I mark recipes that I've tried that I don't like) but I ended up with something amazing in the end.

Fresh Strawberry Pie

I walked into my grocery store the other day and noticed strawberries on sale.  They looked so red and juicy I couldn't resist buying some.  I started off with one big container in my cart then proceeded to go up and down all the other isles to get the things on my list.

While I shopped I kept looking at the strawberries and thinking of things I could use them for.  I knew I was totally out of jam and I could always use them for other things to.  Eventually I ended up back to where the strawberries were and I just had to buy more.  I ended up with 4 large containers of them.

I made 2 big batches of strawberry freezer jam but still had strawberries left over.  What to do, what to do.  Seriously, there are so many possibilities. 

Then I remembered an amazing pie my sister Mary makes.  She only makes it about once a year and then we crave it for the rest of the year.  I decided to change it up a bit and add strawberries instead of the other fruit she uses and opted for a light graham cracker crust.  My family loved it.  We will definitely be making this pie again.

Fresh Strawberry Pie

3 graham cracker crusts

1st layer:
8 oz cream cheese (room temperature)
1/2 c sugar
2 c whole whipping cream
1 tsp vanilla

Put whipping cream in a bowl and mix with electric beaters on high until thickened and starts to form soft peaks.  Then in a separate bowl, mix cream cheese, sugar, and vanilla till well blended.  Add cream cheese mixture to the whipping cream and mix until well blended and stiff peaks form.  Spread equally between 3 pie crusts.  (If using standard size pie crusts or 2 if using large pie crusts)  This layer should be about 1 inch thick in your pie pan.

Fill each pie with fresh strawberries, (washed, hulled, and sliced)  About 2 cups for each pie, or more if desired.

2nd layer:
1 1/2 c sugar
1 1/2 c water
4 1/2 TBSP corn starch

Cook sugar, water, and corn starch until thick and bubbly.  Pour over strawberry filled pie and then place in refrigerator to chill for at least 2 hours.  Top with whipped cream just before serving (optional).

Granny Apple Fries & Vanilla Cream

A couple of weeks ago we decided to take our family on a little vacation to celebrate the end of the school year and to kick start our summer.  We wanted to go somewhere we hadn't been before and thanks to The Lego Movie, commercials, and the Get Away Today pamphlet that my son brought home from school in his backpack, we decided Legoland would be perfect.  

We spend the first day we got there sightseeing, shopping, and we hit the beach for a picnic lunch.  Finally (according to my six year old) we made it to Legoland.  It was amazing!!!!  I can't say enough good things about it.  There is an aquarium, water park, rides, stations to build things, a 4-D movie, and so, so, so much more.  Plus, it was so much less crowded than other places we have gone.  Just a fun trip all around.

One of the great things we found there was the cutest little food booth called Granny's Apple Fries.  These little pieces of awesome are crispy on the outside, soft on the inside and dusted in cinnamon and sugar.  They also came with the a dollop of whipped cream.  

We ordered two of these and sat down to eat.  Once I started eating it was hard to stop long enough to take a breath and I knew it was something I wanted to figure out and make at home.  Through a little bit of trial and error I came up with these, and according to my kids they are even better than the ones we had at Legoland.  Hope you all enjoy.

Granny Apple Fries & Vanilla Cream

Vanilla Cream 

1/2 c Heavy Whipping Cream

1/2 tsp vanilla

2 TBSP granulated sugar

Pour cold whipping cream into a bowl and beat on high with electric hand mixer for 5 minutes or until it starts to thicken.  Add vanilla and sugar.  Then beat 2-4 more minutes on high until it forms stiff peaks.  Store in fridge to keep cold until you've fried up your apples.

Granny Apple Fries

2 granny smith apples

1/3 c corn starch

1/4 c sugar

1/2 tsp cinnamon

Canola Oil (for frying)

In a small bowl mix sugar and cinnamon.  Set aside.  Heat oil in deep fryer.  You could also use an electric skillet or a pan on the stove,with at least 1 inch of oil in the bottom, making sure to maintain a temperature of about 365 degrees. It's important to use Canola oil and not regular vegetable oil as the canola is a much lighter oil and will give you a much less greasy final result.   

Cut apples in quarters, then core them (remove seeds), and peel the skin off.  You can leave the skin on but we tried it both ways and liked them better with the skin removed.  Next, you will cut  your apples into strips just like you would if you were cutting french fries.  

Then you roll each piece of apple in the corn starch till lightly coated, shaking off any excess.  

Fry coated apples for 4-6 minutes until they start to turn a golden color.  Remove from oil and drain on a plate lined with paper towels, which will absorb the extra oil.  Then generously sprinkle your cinnamon and sugar mixture over them.  (I'll admit, I really covered them in cinnamon and sugar, but that's the way I like it.)

Serve warm with the vanilla cream.  Enjoy!

As a side note, the vanilla cream recipe is my recipe that I use to make whipped cream for everything from Banana Cream Pie to fruit salad.  I use it instead of store bought whipped topping because it is just so much better.  I swear once you try it you will never buy whipped topping again. Also, a serving size is about 1 apple per person.

Blackberry and Banana Smoothie

My husband and I have been trying to loose some weight lately.  We were both stuck and unhappy with how our bodies felt, so we started working together.  One of the best things we did was to start drinking more smoothies!  Ones with whole healthy ingredients and full of yummy goodness.  If I have one for breakfast I will sip on it all morning, and because these are packed with healthy calories you will feel full.  I make a big one and take it with me to the park so I'm not tempted to snack on whatever sugary things my kids are eating,  I've even had them for dinner when in a hurry.  There are so many countless things you can mix to make these, the possibilities are endless.  Here is just one of my favorites!

 

Blackberry and Banana Smoothie

In a blender mix together:
-2 bananas
-1/2 c. blackberries
-1/2 c. rolled oats
-6oz. (small can) of pineapple juice (make sure its pure and not from concentrate)
-1 c. baby spinach leaves (you can add more or less depending on your likes)
-1 T. chia seeds (if you haven't heard of these, look them up!  I bought mine at Costco
            and they can go in anything and really make you feel full!)

after fully blended you can add 1/2 c. of ice if you want it cold but don't add too much or it will make it watered down.  Blend until it is as smooth as you can get it and enjoy!

Candy Bar Salad

I've been attempting to incorporate more fruit into my meals.  We are great at having lots of vegetables, but not so great at eating fruit.  Weird right?  I know.  I only have one child who actually loves fruit.  The other two would rather go hungry than eat a banana or an orange for a snack.

While searching through my cookbooks the other day I ran across a recipe for a version of Candy Bar Salad.  It had a bunch of stuff in it, stuff that there is no way my kids would eat all mixed up together.  But I figured if I omitted a couple of things and adjusted the recipe they might be willing to try it.  Bingo!!  They loved it.

Candy Bar Salad

1 big box instant vanilla pudding
2 c milk
1 pkg twix bites
1 pkg snickers bites
4 green apples
3 cups whipped topping

Wash, core, and cut apples into bite size pieces.  Mix milk and pudding and directed on the package of pudding.  Then mix everything together in a big bowl.  Serve.

Simple right?  Everyone loved this salad.  It was super easy to put together and it didn't last long.

Apple Crisp

It's been a bit chilly here in Southern Utah the past couple of days.  Yesterday we had side blowing snow, and the last thing I wanted to do was drive around with people who go crazy/dumb on the roads because of a little weather. (if you live in southern Utah, you know EXACTLY what I'm talking about..haha!!)  So the best thing to do is cuddle up with some movies and bake something yummy!  This recipe is in our Family cook book Donna put together 10 years ago, it was submitted by our oldest sister Tori!  It is yummy and makes the house smell amazing as well.

Apple Crisp

4 c. sliced and pared apples
3 c. brown sugar
2 c. flour
2 c. rolled oats
1 tsp. nutmeg
1 tsp. cinnamon
1 1/2 c. soft butter

Heat oven to 375*F.  Place sliced apples in a greased 9x13" baking dish.  Blend remaining ingredients together until crumbly.  Spread over apples.  Bake for 30-35 minutes or until apples are tender and topping is golden brown.  This is best warm and served with vanilla ice cream.

Mini Strawberry Shortcake Trifle

Is anyone else having a case of winter blues?  I swear I am just over this gray gloom already.  Plus my kids have been cooped up in the house for weeks and we are just done. 

It finally stopped raining for a little bit on Saturday so we ventured out of the house to do a little grocery shopping.  I spotted some strawberries in the fresh fruit and veggie isle and I was exstatic!!!  I know its way too early for strawberries but I bought them anyway. 

I quickly made up these mini trifles (not to be confused with truffle.) It was a perfectly delicious, waiting for spring, sort of dessert.  Happy Day!!

Mini Strawberry Shortcake Trifle

1 small package instant vanilla pudding
1 angel food cake (round or loaf)
Fresh Strawberries
Whipped topping

Make the pudding according to the directions on the package.  Cut angel food cake into bite size pieces.  Wash and slice strawberries.  Layer ingredients into mini trifle bowls or 1 large trifle bowl as follows:
Vanilla pudding, strawberries, angel food cake, vanilla pudding, whipped topping, strawberries.  You can make as few or as many as you like.  1 box of vanilla pudding was enough to fill 4 small trifle bowls. 

 

Raspberry Vanilla Bread

Its seems like our breakfast gets stuck in a rut.  Same old thing, day in, day out.  Cold cereal, yogurt, blue berry muffins, oatmeal, cream of wheat, eggs and pancakes.  This is our weekly rotation and then we start again.  Boring...Plus it's cloudy and glum here.  We are longing for our summer days and just really trying hard to beat the winter blues.

I keep frozen fruit in our freezer to make milk shakes because typically that's the only way I can get my kids to eat fruit.  I know, it's weird, but they just don't like it plain.  My neighbor brought us the most amazing pound cake for Christmas.  We all stood around it in the kitchen and ate the whole thing.  It was delicious. 

Yesterday my mind was racing and as I was making my grocery list and menu and searching the Internet for meal ideas I kept  thinking of the pound cake, rich, moist, delicious.  Oh so good.  I opened the freezer to get a corn dog out for my little boy because that's his go to meal and a bag of raspberries fell out.  Bam!  This amazing bread was created.  I made it this morning for our Sunday morning breakfast and we've been snacking on it all day.  It is so good  (and almost gone).

Raspberry Vanilla Bread

1 1/2 c sugar
1 c butter (room temperature)
1/2 c sour cream
3 eggs
1/2 tsp vanilla
1/4 tsp baking soda
1 1/2 c flour
1 1/2 c frozen or fresh raspberries

(If you use frozen raspberries, thaw them out and drain them before use)

Preheat oven to 350 degrees.  In a medium bowl mix sugar and butter.  Add eggs, sour cream and vanilla.  Mix till well blended.  then add baking soda and flour.  Prepare 2 loaf pans with non-stick spray or butter/flour them.  Carefully stir raspberries into bread mixture.  Spoon into loaf pans.  Bake 40-50 minutes until golden brown and a toothpick comes out clean when inserted into the center of the loaf. 

Raspberry-Peach freezer Jam

I was up in northern Utah over the weekend, spending quality time with my parents and a few siblings.  It was Brigham City's annual Peach Days celebration and the fruit stands that line the street in Perry were over flowing with baskets upon baskets of Peaches!  So naturally we got 2 boxes and shared with everyone and still had plenty to eat and can and freeze.  My husband and I took a little drive up to Logan to go to the dairy there and unfortunately it was closed for the day :(  bummer!!  But as we drove we noticed all of the raspberry stands along the road and got a bunch of those too.  Well peaches and raspberries are yummy together so today I am going to share with you our freezer jam recipe. 

Raspberry-Peach freezer Jam

about 3 cups raspberries (makes about 2-2 1/2 cups crushed) 
2 cups chopped peaches
7 cups granulated sugar
one box fruit pectin

Crush the raspberries, I put mine in the blender because I like smooth jam but a potato masher will do the trick if you like some fruit chunks.  Sieve out about half the seeds and put the rest into a big mixing bowl.  Peel, pit, and crush or chop the peaches, again I use a blender but small chopped pieces are good too.  Add peaches to the bowl with the raspberries and then add in the 7 cups of sugar. Stir it all together until the sugar is mixed in and let sit for 10 minutes, stirring every few minutes. Follow the directions on the box of fruit pectin. When the pectin is ready and your fruit sugar mixture has sat for 10 minutes add the pectin in and stir together.  Pour into jars, this recipe made about 5 pint jars, leaving at least 1/2 in head space.  Put lids on securely and let sit on the counter for 24 hours.  Freeze or if using refrigerate for up to 3 weeks.

Easy Strawberry Freezer Jam

I love this time of year! Great weather, school is getting out, the garden is on its way to making yummy food, and strawberries are ripe for the pickin'.  Sadly I don't have enough strawberry plants to make much more that a handful of strawberries at one time so I bought mine at Wal-Mart.  Costco is also having killer deals on them,  4.99 for a giant box!!  This is a super simple recipe and so yummy!  I was able to make one batch in less time then my kids took to eat their lunch. Kids were busy and I got some jam made...Win-win!

Easy Strawberry Freezer Jam

4c. Strawberries, hulled
4c. granulated sugar
1 pk. (2oz) unflavored powdered fruit pectin
3/4c. water
2 T. lemon juice

In a bowl crush the berries, or use your food processor or blender to make a thinner jam.
Stir in the sugar and let sit for 10 minutes, stirring occasionally.  In a small saucepan combine pectin and water, bring to a boil and stir constantly for 1 minute.  Remove from the heat- pour into berry mixture and add lemon juice.  Stir for 3 minutes or until sugar is dissolved and mixture is smooth.  Ladle jam into clean jars or freezer containers, leaving 1/2in head space.  Seal and label.  Let sit @ room temperature for 24 hours or until set.  Refrigerate up to 3 weeks or freeze up to a year.

-makes about 6 half pint jars

Banana Bread

Banana Bread (2)

1 c sugar
2 eggs
1/2 c butter
1/2 c sour cream
1 tsp baking soda
1/2 tsp salt
2 c flour
3 bananas, mashed

Cream sugar, eggs, and butter together.  Add the sour cream, baking soda, salt, and flour, mix well.  Then gently stir in the bananas.  Pour into 2 loaf pans, sprayed with non-stick cooking spray.  Bake at 325 degrees for 50-60 minutes or until golden.

It seems like I always have extra ripe bananas on my counter.  Usually they go in a milkshake but this time I wanted to make some banana bread. I love this recipe since it turns out moist and delicious every time.

Strawberry French Toast and Home Made Whipped Cream

Who needs an idea for a Valentines day inspired breakfast?!?!  This one is going to make your families really love you!   With the fresh strawberries and the gourmet flavor you can't loose.
I love stuffed french toast!  Every time we go to IHop that is probably what you will see me get.  So a few years ago when this recipe showed up in my Gooseberry Patch Calendar  I knew it was going to be a real winner!   

Strawberry French Toast

8 oz. ricotta cheese
3 T. powdered sugar
1 tsp. vanilla extract
16 slices french bread
2 eggs
1 c. milk
*heavy whipping cream (I get the small containers... about 2 cups)
*1/2 c. granulated sugar (more or less to taste)
sliced strawberries

In a bowl, mix together the ricotta cheese, powdered sugar and vanilla.  Spread a little of the mixture over 8 slices of bread and top with remaining bread (like a little french bread sandwich).
Beat eggs and milk together in a dish big enough for the bread to lay in.  Soak the sandwiches in the egg mixture for 30 seconds to a minute on each side and then cook on a hot, greased griddle or pan for a few minutes on each side or until golden brown.  ***In a big bowl mix together the whipping cream and granulated sugar on high with a hand mixer until soft peaks form.  When french toast is done top with whipped cream and sliced strawberries!!  Happy Valentines Breakfast everyone!!

Apple Spice Cake Donuts

Apple Spice Cake Donuts

3 1/4 c flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2/3 c milk
1/4 c melted butter
2 eggs, beaten
2/3 c sugar
1 tsp vanilla
1 apple, peeled, cored, & grated
Shortening or cooking oil for deep-fat frying
cinnamon/sugar

In a large mixing bowl, combine 2 1/4 cups of the flour, baking powder, cinnamon, nutmeg, and  salt. In a medium bowl combine milk and melted butter.  In another bowl combine eggs, sugar and vanilla; beat with mixer till thick.  Then add grated apple.  Add dry mixture and milk mixture alternately to egg mixture, beating just till blended after each addition.  Stir in remaining 1 cup flour.  Cover dough, chill for 2 hours.

Turn dough out onto a lightly floured surface.  Roll dough to 1/2 inch thickness.  Cut dough with a floured doughnut cutter.  Re-roll dough as necessary.

Fry 1-2 donuts at a time in deep fryer.  About 1 minute on each side or till golden.  Drain on paper towels.  Roll warm donut in cinnamon sugar, or regular sugar, or glaze if desired.

Apple Pie Cookies

Apple Pie Cookies
1 can apple pie filling (or make your own, you would also use almost any other flavor like peach, cherry, strawberry, etc.)
1 pkg pie crust (I used the refrigerated pie crusts that come 2 to a package)
1 egg
Cinnamon Sugar

Preheat oven to 350 degrees.  Roll our pie crust and using a round cookie cutter (mine was a 2.5 inch circle), cut out 18 rounds (you can get about 9 rounds from each pie crust using this size of cookie cutter).  Next lay 1 round on the counter, put about 1 tsp pie filling on each round.  then cover with another cookie round and seal edges with a fork.  Place on un-greased baking sheet.  Poke a small hole in the top to allow it to vent.  Beat egg in bowl, then using a pastry brush, brush the top of each cookie with the egg and sprinkle with cinnamon sugar.  Bake for 20 minutes.

I love apple pie so these cookies were a perfect match.  They were easy to make and would be good with so many different kinds of filling. 

Fruit Dip

Fruit Dip

1 pkg (8 oz) Cream Cheese
1 small bottle (7 oz) Marshmallow Creme
1 tsp vanilla extract

Let your cream cheese sit out till it reaches room temperature.  Then in a medium bowl combine cream cheese and vanilla extract.  Beat till smooth.  Add marshmallow creme and beat on medium till everything is nice and smooth, scraping down sides of bowl as you go.  Serve with your favorite fruit.

I know there are a million different recipes for fruit dip out there, but this is ours and we love it.  During these hot summer months there are a lot of nights when dinner does not sound good, so we cut open a watermelon, make some fruit dip, and tada!!

Mandarin Orange Cheesecake

Mandarin Orange Cheesecake

Crust:
1 1/2 cup graham cracker crumbs
1/4 tsp ground cinnamon
6 TBSP melted butter

Filling:
4 (8 oz.) pkg cream cheese
1 1/4 c sugar
1/2 c sour cream
2 tsp vanilla extract
5 eggs

Topping:
1 package dream whip (prepared as directed)
2 (15 oz) cans mandarin oranges (drained)

Other items needed:
9-inch spring form pan
parchment paper
a large pan or oven safe skillet, large enough that the cheesecake pan will fit inside of (I used the bottom half of my broiler pan because it was big enough and oven safe)

*This recipe takes time, 30 minutes to prep, 1 hour to bake, and atleast 5 hours to chill in the fridge. 

Preheat oven to 475 degrees.  Place a large pan, filled with 1/2 inch of water into the oven while  it preheats.  This is your water bath, which is necessary in order to make a baked cheesecake)

In a medium bowl combine graham cracker crumbs, cinnamon and butter, till well blended.  Press the crumb mixture into a 9-inch spring form pan that has been lined on the bottom with parchment paper.  Wrap a large piece of tin foil around the outside bottom of the spring form pan to keep the cheesecake dry when placed in the water bath in the oven.  Put the crust in the freezer until the filling is ready to go in.

In a big bowl combine cream cheese, sugar, sour cream and vanilla with electric mixer.  Mix for a few minutes or until the ingredients are smooth and creamy, making sure to scrape down the sides of the bowl.  Whisk the eggs in a medium bowl and then add them to the cream cheese mixture.  Blend the mixture just enough to integrate the eggs.

Remove the crust from the freezer and pour the filling into it.  Carefully place the cheesecake into the preheated water bath.  Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for about 50 more minutes or until the top of the cheesecake turns a light brown. 

Remove the cheesecake from the oven to cool.

Let it cool on the counter for about an hour, then cover and place in fridge for an additional 4 hours (or overnight).

Once chilled, prepare dream whip and spread on top.  Then chill in fridge for another hour. 

Place mandarin oranges on top just before serving.

My search for the perfect cheesecake has led me to many, many recipes that were just - ok.  I mean I love a good cheesecake.   There are a lot of "almost"s out there.  The no-bake version is good in a hurry, but the texture and flavor of a baked cheesecake is really the best.  So after a few "ok" cheesecakes, I found and mixed aspects of a couple of recipes to make this one, and TADA!!!!  We have a winner.  I used mandarin oranges on ours just because I'm not a huge fan of cheesecake that has fruit pie filling as the topper.  This had just enough sweet, but not too much.  Perfect for my family.  Any fresh fruit would be good on it though, strawberries, blueberries, or raspberries, and I think it would be really good with fresh peaches.  One thing to note when making this though is the amount of time the cheesecake has to chill.  I started it one afternoon late before I realized how long it had to sit in the fridge, so I baked it, then let it sit in the fridge overnight, then added the topping and oranges the next night.  So remember it needs to sit in the fridge for at least 5 hours total before eating it. 

Honey Lime Grilled Chicken & Mango Salsa

Honey Lime Grilled Chicken

Marinade:
2 TBSP Honey
2 TBSP Lime Juice
1 tsp minced garlic
1/4 tsp chili powder
1/3 c water

Place chicken in a shallow dish (you can use any chicken pieces, I used chicken breasts cut in half).  Pour marinade over chicken.  Cover with plastic wrap and store in fridge for at least an hour.  Then cook chicken on grill till chicken is no longer pink inside.

Mango Salsa

1 peeled mango, seeded and diced (about 2 cups)
1/4 c diced white onion
1/4 c diced red bell pepper
1 tsp fresh cilantro, minced
1 tsp lime juice
pinch of salt

I love when the weather heats up and I can get out of my stuffy kitchen and outdoors.  My family loves fresh fruit, veggies and grilled food in the summer.  This was something new for us.  (I'm trying to incorporate more fruit into our diet).  At first my husband wasn't sure he even wanted to try it, but I asked everyone to eat 1 bite.  It turns out they loved it.  (We served our chicken over rice, but you could have it without)  You could also use this fresh mango salsa on fish tacos or even eat it by itself with a few corn chips. 

Grape Salad

Grape Salad

1 lb. red grapes
1 lb. green grapes
1 pkg cream cheese
8 oz sour cream (one of the small containers)
1/2 c sugar
1 tsp vanilla

Mix cream cheese, sour cream, sugar, and vanilla together till well blended.  Stir in grapes.  Top with brown sugar and chopped pecans.  Let sit in fridge for at least 2 hours before serving.

This salad may not look delicious, but let me tell you, it is amazing.  My sister Mary brought it over for Thanksgiving dinner this year.  At first no one wanted to try it, but we were trying to be polite and so we each got a little bit on our plates.  Well all of a sudden we were going back to get seconds and thirds.  We ate it for breakfast, and as a a snack the next day.  As a side note, make sure your grapes are nice and crisp.

White chocolate-cinnamon caramel apple

6-8 green granny smith apples

6-8 wooden skewers.

wax or parchment paper

about 2 lbs caramels ( I had some left over)

4 T. whipping cream

2 blocks white melting chocolate (in the baking isle by the chocolate chips, and NO vanilla flavoring just regular white chocolate)

1 c. sugar

1-2 T. cinnamon

Wash all the apples and dry them off. Insert wooden skewers into the tops and push down as far as they will go. It is best to chill them in the apples in the fridge for a few hours. In a microwave safe bowl unwrap 1/2 the caramels and about 2 T. whipping cream (you can add more or less if you like).  Warm in the microwave for 30 seconds, stir, 30 seconds, stir... continue in this way until smooth and creamy. (about 2-3 minutes)  Dip and swirl one apple at a time until covered with caramel, stand on the wax or parchment paper to set.  Repeat until the caramel is gone.  Then if you still have apples left make another batch of caramel and do it again.   When you are done with the caramel mix in a bowl the cinnamon and sugar and set to the side. In another microwave safe bowl add one of the blocks of white melting chocolate and follow the instructions on the package (mine were 1 minute, stir, 30 seconds, stir, 30 seconds, stir and repeat until melted and smooth)  when chocolate is melted dip and swirl and set back on the parchment paper, (some chocolate will drip down, give about a minute to rest and then dip and swirl in the cinnamon and sugar mixture then place back on the parchment paper.  Repeat with remaining apples, when the chocolate is gone melt the next block in the same way and finish up the apples.  I let mine sit for about 5 minutes before people started eating them.

We have this chocolate factory down in one of the strip malls in town that has tons of super yummy apples.  This is the one my sisters, nieces and I ALWAYS get. so because they aren't the cheapest of treats I wanted to see if I could make them... it was a SUCCESS!!  :)  I made it on Halloween night and I think it may need to be a tradition from now on. 



Apple Butter

So a few weeks ago we went to Springdale and picked these.....

And decided to make applebutter for the first time :)

APPLE BUTTER

6 apples (depending on the size.. I used 8 smaller/medium apples)

1 1/2 cups apple cider (or apple juice)
3/4 cup brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon salt



Peel, core and chop apples, add to slow cooker. Add cider/juice, sugar and spices. Cook on high until bubbly. Reduce heat to low and cook 6-8 hours, stirring every hour. When done, the apple butter will have thickened and be a deep brown color.  For a smoother texture, blend to break down any remaining chunks of apple. Either refridgerate imediately and use within a month or two.  OR you can, can it in a boiling water bath.



 

This is such an easy recipe I found on baking on the side.  I originally was going to do an oven recipe that I've had sitting with my recipes for years and just have never tried.  That process would have taken a complete FULL day with MOST of my attention.  With two little boys crawling around I did not have that option.  So Crock pot came out again :)  and it was super easy and tastes amazing.  Plus it made the house Smell delicious!  ENJOY!