Apple season is here and we love it! Apple pie, apple crisp and apple dip! Robby wanted an apple dip so I used what I had on hand it it was delicious! It is best made ahead of time, about two hours. It’s perfect for any fall gathering you might be having! I hope you like it as much as we do!
INGREDIENTS
8 ounces fat free Cool Whip
1 box (3.4 ounces) French vanilla pudding mix
1/4 cup pre-made caramel sauce
1/4 – 1/2 cup milk
Sliced apples for dipping
DIRECTIONS
In a large bowl mix the Cool Whip, the french vanilla pudding mix (powder only) and the caramel sauce. Mix until well combined, add the milk a little at a time until the mixture is smooth and creamy. I used just under a 1/2 cup of milk. This is best made early and kept in the fridge for 2 hours before serving. Slice apples and serve after chilling.
Enjoy!
This week is all about pumpkin! I have two fantastic recipes for you. Both of which pumpkin lovers and pumpkin haters both LOVED! This recipe is super simple and makes a 9 x 13 pan so this would be great for your Halloween party or any fall gathering! This cake is not super sweet, so I definitely recommend some whipped topping to finish it off!
INGREDIENTS
1 package of angel food cake mix
1 (15 oz.) can of pumpkin purée
2 teaspoons of pumpkin spice
1 cup of water
Whipped cream or Cool Whip
DIRECTIONS
Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish and set aside. Mix all of the ingredients together until well combined. Pour into prepared baking dish and bake according to package directions. My cake took 28 minutes. Cool completely and top with whipped cream or Cool Whip and serve.
Enjoy!
This recipe was found at www.thegirlwhoateeverything.com
It was my parent’s anniversary recently and we thought it would be fun to make them dinner instead of going out or giving gifts, so that’s exactly what we did! We made the New England lobster/clam bake you saw last week. For an appetizer I made this pizza and sliced them in smaller portions making them bite-size. The only change I made was using Naan Bread instead of a prepared pizza crust. I will be making this again and will use a prepared crust next time. I think either way the flavor is excellent and something a little different! If you like spinach artichoke dip this will be a favorite!
INGREDIENTS
1 pre-baked 12 inch pizza crust (or 2 Naan Breads, splitting the ingredients in half for each bread)
1 Tablespoon olive oil
1 cup spinach dip
1 cup shredded mozzarella cheese
1 jar (7 1/2 ounce) marinated artichoke hearts, quartered and drained
1/2 cup oil packed sun dried tomatoes, patted dry and chopped
1/4 cup chopped red onion
DIRECTIONS
Preheat oven to 450 degrees. Place pizza crust on an ungreased pizza pan, brush with oil.
Spread spinach dip evenly over the top, sprinkle with artichokes, sun dried tomatoes, onion and cheese.
Bake 8 – 10 minutes or until cheese is melted and edges lightly brown. Cut into squares.
Enjoy!
Recently Jim really wanted to have a lobster bake with our friends. The hard part was we were getting together at their house and did not want to completely disrupt their kitchen and wanted an easy way to boil the seafood…so guess what? We used our TURKEY FRYER! Say what? Yes, that turkey fryer that is sitting in your garage waiting to be used. This will bring new life to that fryer and something NOT deep fried and completely delicious! Dig out those deep fryers you are going to thank me! The best part is you can make as much seafood that will fit in that huge pot! (Adjusting the liquid of course) you will be the hit of the party with this! We have done this twice already and have plans to do it again!
My measurements serve 4-5 people
INGREDIENTS
1 pound small red potatoes
4 ears of corn, cleaned and broken in half
1 pound of kielbasa, sliced into 1 inch rounds
1 1/2 pounds large shrimp, deveined with shell on
1 1/2 pounds little neck clams, cleaned and soaked in room temp. water for 20 minutes
6 lobster tails
1 onion, diced
6 beers (we used blue moon)
1 teaspoon garlic salt
3 Tablespoons Old Bay seasoning
1 stick of butter, melted and used when serving
Lemon wedges for serving
DIRECTIONS
Connect your deep fryer to the propane tank outside and away from the house. Add the beer, garlic salt and Old Bay seasoning to the bottom of the pot. In the basket of the fryer add the potatoes, onion and kielbasa and bring to a boil. Add corn, clams (removed from water)and lobster and cook five more minutes, add the shrimp and cook an additional five minutes or until the shrimp are pink and cooked through. Using oven mitts as the handle will be very hot, remove the basket from the pot and liquid and pour everything onto a baking sheet or large platter. Serve with melted butter and lemon wedges.
Enjoy!
This is another Taste of Home recipe that I know you will love. If you like strawberry shortcake, or anything strawberry, you will enjoy this. This would be great to take to your next summer gathering! We brought this to our daughter’s home and it was loved by everyone!! This does need some chill time in the fridge, so it’s another great make ahead dessert.
INGREDIENTS
1 cup cold milk
1 cup sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon grated orange peel
2 cups heavy whipping cream , whipped or I used fat free Cool Whip
1 store bought angel food cake, cubed
4 cups sliced fresh strawberries
DIRECTIONS
In a large bowl beat the milk, sour cream, pudding mix and orange peel on low speed. Fold in whipped cream or Cool Whip. Place half of the cake cubes in a 3 quart trifle bowl or glass bowl. Arrange one third of the strawberries around the sides of the bowl and over the cake. Top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate two hours before serving. Serves 8-10
Enjoy!