Mini Caramel Apples

I made these for a preschool Halloween party.  They were super easy, super fast, and super tasty.  I got the recipe from FamilyFun.  I did use caramel dip instead of the melted peanut butter/butterscotch chips but you might want to read the reviews to see that a lot of people have a hard time getting their caramel to stick to the cut part of the apples.  I didn't have any problems but I think the sprinkles kind of helped "hold" it on.  Plus...I think the longest the caramel had to stick to the apples was about 20 minutes.  They didn't last long! :)  I think next time I'm going to try dipping them in melted peanut butter or almond butter for an even healthier after school snack.  One apple makes about 8 pops.  You can find the sticks with candy making or cake making supplies at stores like Walmart, Michaels, Joanne's, or Hobby Lobby.  Cut each one in half at an angle to make them easier to put in the apples.

Mini Caramel Apples

4-inch lollipop sticks
Melon Baller
Granny Smith apples (one apple makes about 8 mini apples)
Butterscotch or peanut butter chips
Chopped nuts, nonpareils, sprinkles, shredded coconut, etc.
Small paper candy cups

1.  First, cut the lollipop sticks in half at an angle (the pointy end will go into the apple pieces easier). With the melon baller, scoop little balls out of the apple. Each ball should have a section of apple peel. Push half of a lollipop stick into the peel of each ball. Pat the apple pieces dry.
2.  Melt the chips according to the package directions. Dip and swirl the mini apples in the melted chips, then roll the apples in nuts, sprinkles, nonpareils, or coconut, if desired. Place the mini apples in paper candy cups to set. (I placed mine on waxed paper to set.)

Strawberry Crown Tart

This is the recipe I used for Tory's birthday.  It was so good.  I love the hint of lemon in the filling and the red current jelly glaze and the crust tastes like shortbread.  For the birthday tart I put fresh blueberries and strawberries on top.  I recently was asked to make 150 servings of my favorite dessert for a women's conference for my church.  I decided to make this recipe.  I just doubled the crust and filling recipes and baked them in a sheet cake pan instead of a tart pan.  When they were done baking I cut them out to 1-1/2 inch diameter circles.  After they had cooled I dusted them with powdered sugar and placed half of a strawberry (cut side down) on each one and then glazed them.  Unfortunately I didn't get a single picture of the finished tarts.  That's too bad because when am I ever going to make 150 tarts again?  Just to give you an idea of how many there were, they were stacked side-by-side on a board that was 2 feet wide and 5 feet long!  It barely fit into the back seat of my car.  Wow!  Now that's a lot of tarts!  This tart is so easy to make and looks special.  Great to make when strawberries are in season!

Strawberry Crown Tart

FOR THE CRUST

1 1/4 cups all-purpose flour, plus more for handling dough

1/2 cup (1 stick) cold butter, cut into small pieces

1/3 cup sugar

1/4 teaspoon salt

FOR THE FILLING

2 larg eggs
1/3 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
3 tablespoons butter or margarine, melted and cooled
1/3 cup melted currant jelly
2 pint baskets fresh strawberries, stemmed

powdered sugar for garnish

Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.

With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.  (I skipped this step.)

Using a fork, prick crust all over. Bake until golden, 10-15 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up.

Make the filling:  In mixer bowl beat eggs, sugar, lemon juice, peel and vanilla until thick and pale, about 10 minutes. Gently fold in one-third of the flour, then one-third of the butter. Continue folding in, alternating flour and butter until all has been incorporated. Do not over mix.

Brush bottom of tart shell with some of the jelly. Slice about 1/2 basket of the strawberries and arrange over jelly. Pour batter over strawberries (it will not quite cover).

Bake in 375°F oven 20 minutes until golden and filling is set. Cool on rack.

Dust with powdered sugar.  Arrange remaining whole strawberries, stem ends down, on top of tart. Brush with remaining melted jelly.

Makes 8 servings.

Caramel Apple Salad

This is a fun salad to serve in the Fall.  It reminds me of caramel apples.  It's very sweet...more like a dessert!

Caramel Apple Salad

1 (8 oz.) Cool Whip, thawed
1 (3 oz.) package Instant Butterscotch Pudding
1 cup crushed pineapple (do not drain)
3 cups (about 3 large) diced apples, I like a tart apple like Granny Smith but any variety will work
1 cup peanuts, dry roasted (I like to chop mine)
1 cup miniature marshmallows

Mix Cool Whip, pudding mix, and undrained pineapple.  Fold in apples, peanuts, and marshmallows.  Chill for an hour before serving.

Banana Ice Cream

You can eat as much as you want of this ice cream!  It's creamy, smooth, cold, and only uses one ingredient...bananas!  Of course you can add in your favorite toppings, too.  I like cinnamon and walnuts.  Tastes like banana bread.  Mmmm...Freeze your bananas at least 6 hours in advance and make sure you use bananas that are ripe.  I like them when they're getting a good amount of brown spots on the outside.  Nice and sweet but not mushy or brown on the inside!

Banana Ice Cream

Remove banana peels and slice bananas into 1/4-1/2 inch slices.  Place slices on cookie sheet lined with waxed or parchment paper.  Place in freezer until frozen or at least 6 hours.  (I like to make a big bunch and after they are frozen I transfer them to a big freezer bag and then I have them on hand to use for shakes or banana ice cream or just plain as a frozen treat that just hits the spot for me.)

Place frozen banana chunks into a food processor.  I don't think this recipe would work in a blender unless you have one of those really nice high speed ones that I REALLY want but don't have...like a Vitamix.  Turn on the food processor and blend the bananas up.  Stop it a couple times to scrape down the sides and stir the mixture around.  It will look like little crumbs but as soon as you start to stir it will turn smooth and creamy and look just like ice cream.  Add any add-ins that you would like:  cinnamon, walnuts, chocolate chips, peanut butter, etc.  Dish it out with an ice cream scoop and enjoy!

Watermelon Lime Popsicles

These are so fresh and yummy on a hot summer day.  And with no added sugar you can let the kids eat all they want!  This could be a great way to use up a "less-than-perfect" watermelon.  You know...the ones that end up a little mushy inside.  Make sure you put the mint leaves in because...wow...they just make these!  I just discovered a mint plant growing in my backyard.  What a pleasant surprise!  I'm not sure where it came from but I'm happy to have it.  My kids couldn't believe their crazy mother was just eating the leaves off of some random plant but I assured them I knew what it was.  As soon as I sniffed those leaves it brought me back to my own childhood.  We had a couple great big peppermint patches growing by our water faucet and I would always grab a few leaves and chew on them while I was watering the garden or trees in our yard.  Good stuff!

Watermelon Lime Popsicles

Half of a watermelon, cubed
Juice from 2-3 limes
2-3 mint leaves

Fill your blender pitcher about half full with watermelon cubes, lime juice, and mint leaves.  Blend.  Add as much more watermelon as you can fit.  Pour into plastic Popsicle molds and freeze.  When you're ready to eat them, run a little cold water over the outside of the molds to help loosen them.  Enjoy!

Strawberry Jell-O Salad

I like the salty pretzel crust mixed with the creamy and sweet layers.  I just use half of the recipe for my family and make it in a square pan.  This recipe makes a 9x13 size pan.  Sorry this isn't the best picture.  It was the last slice of the pan!

Strawberry Jell-O Salad
Crust:
2 c. pretzels, crushed
2 Tbsp. sugar
1/2 cup butter, melted
-Mix and press in 9x13 pan.  Bake at 350 degrees for 10 minutes.

Cream:
8 oz. cream cheese, softened
1 cup sugar
8 oz. Cool Whip
-Spread over cooled pretzel crust.  Chill.

Mix:
1 (6 oz.) pkg. strawberry Jell-O
2 (10 oz.) pkg. frozen strawberries (I like to get the sliced ones or else slice them myself but you can also leave them whole)
2 c. boiling water
-Partially set the Jell-O mixture.  Then pour over chilled cream cheese mixture.  Refrigerate until set.

Cheesecake Dip

This is a great dip for fruits, graham crackers, or vanilla wafers.  Great with the graham cracker crumbs but I make it without most of the time.  Can also be used as a delicious filling for crêpes with fresh berries and fruits or as a pancake topping.  We save this recipe for special occasions!

Cheesecake Dip

4 ounces cream cheese, softened

1/3 cup sour cream

3 Tbsp. milk

1/4 tsp. almond extract

2-3 Tbsp. sugar (or to taste)

1 pint fresh strawberries (we also like bananas, pineapple, apples, grapes, berries)

1/4 cup graham cracker crumbs (optional)

In a mixing bowl, beat cream cheese until smooth.  Add sour cream, sugar, milk, and extract; mix until smooth.  Transfer to a serving bowl.  Place strawberries and crumbs in separate serving bowls.  Dip strawberries/fruit into cheesecake mixture, then into dry crumbs.  Enjoy!

Banana-Orange Topping

I can't believe I haven't posted this recipe yet!  We use it all the time!  Maybe that's the problem.  We eat it before I can even get a picture.  Even this one was an afterthought right as we were getting ready to dive in.  It is our favorite topping for pancakes and waffles.  I grew up with this topping.  My mom always made it for us.  It's quick and easy and so much better for you than syrup.  It's also a great way to use up ripe bananas instead of making them into banana bread.

Banana-Orange Topping
1/2 can frozen orange juice concentrate
1/2 can water
2 bananas mashed with fork
1 tsp. vanilla

Heat OJ concentrate, water, and bananas in small pan.  Bring to a boil and boil for one minute; stir frequently!  Remove from heat and add vanilla.  Serve warm over pancakes or waffles.

Fruit Pizza

This fruit pizza has a snickerdoodle crust with a cream cheese topping. We usually put a variety of fruits on it but this time we did a more patriotic theme using blueberries, strawberries, star marshmallows, and sprinkles. I never make the sauce that goes on last but I'll include it in case you want to. Lining your pizza pan with foil helps the pieces come out better. You can also make this in a rectangle cookie sheet and cut into square pieces instead of triangles.


Fruit Pizza
Crust:
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 2/3 cup flour
1 tsp. cram of tartar
1/2 tsp. baking soda

Cream butter, sugar, and egg. Add remaining ingredients. Bake in round pizza pan at 350 degrees for 10 minutes or until golden.

Topping:
8 oz. cream cheese, softened
1/3 cup sugar
1/2 tsp. vanilla
2 T. pineapple juice (optional, If you aren't using pineapple on your pizza, the topping works just fine without it.)

Cream together. Spread over cooled cookie crust. Arrange fruit over top: pineapple, strawberries, grapes, kiwi, peaches, raspberries, blueberries, bananas, mandarin oranges, etc. Cover with fruit sauce if desired.

Fruit Sauce:
Strain remaining pineapple juice and thicken with a little cornstarch.

I guess it was good! Notice the right side is missing some crust. I think we have some cookie snatchers on the loose!

REAL Crannberry Sauce

My husband makes a really good Cranberry sauce for Thanksgiving and anytime you enjoy a turkey.

1 bag of Cranberries
3/8 cup of Sweetner (We used Agave Nectar)
1 cups water

You mix the water and sweetner to a very light boil then add the cranberries. (Cranberries will pop) Stir until thickens. Let it cool until room temperature, and then refrigerate. Serve Chilled. We usually make ours the day prior.

Hope you enjoy!