Mini Caramel Apple Pies

 Put applesauce in muffin tins, then top with apples... I left peels on... you may want to peel them...

 Pour the cake mix in and fill up to top....

 Mmm... after topped with pad of butter, cinnamon and sugar and then ... some toffee bits... put in oven and they turn out like this...

MINI CARAMEL APPLE PIES:

(ingredients are in bold) 

 

 

1. Spray muffin tins with Pam butter spray.

2. Add about 2-4 tablespoons applesauce. Cover the bottom of each tin -about 1/4 inch.

3. Add a few pieces of chopped and peeled apple. I put about 2-3 pieces- about the size of a quarter.

4. Add about 1/4-1/3 cup yellow cake mix. I just put it on and left some space at the top of each one. I didn't measure. Just poured some on top. 

5. Top with a little pat of butter or margarine and some cinnamon & sugar.

6. To make these into caramel apple pies, not just apple pies, top each with about a tablespoon of Heath Bar Toffee Chips. (can be found by the chocolate chips)

BAKE for 20-25 minutes at 350. SERVE with whipping cream or cool whip.

Watch out....you might not be able to stop at just one. ☻

ENJOY!

Buffalo Chicken Dip (aka Crack Dip)

This recipe was all over the internet and I think my friend April sent me either this one or something similar... anyways, I made it and LOVED it.  

Buffalo Chicken Dip (AKA: Crack Dip)
-as seen on The Bitten Word, who adapted it from Frank’s Red Hot

8 ounce package of cream cheese, softened
1/4 cup ranch salad dressing
1/4 cup blue cheese salad dressing
1/2 cup buffalo sauce or buffalo style barbecue sauce (I used Franks Wing Sauce)
1 cup crumbled blue cheese (shredded mozzarella cheese can be substituted)
2 cans chicken breast 

Pre-heat oven to 350 degrees F. In a deep baking dish, mix cream cheese, salad dress, buffalo sauce, and cheese. Stir until combined. Stir in chicken.
Bake uncovered for 20-25 minutes, until the dish is heated through.  Serve with crackers, pita chips, sliced bread or vegetables.

NOTE:  Depending on your tastes and the ingredients on hand, you can use 1/2 cup ranch or blue cheese salad rather than 1/4 cup of each.  Similarly, you can mix blue cheese and mozzarella, or use portions of each.

*celery for dipping…mmm, MMMM!

Pumpkin Spice & Apple Caramel Corn

Spread the popcorn out on a baking sheet........

 Add the butter, sugar, corn syrup, salt and pumpkin spice hershey kisses!

 Bring to a slight boil while stirring...

 Once it is this consistency... pour over popcorn.... put in oven 30 minutes, stirring every 15 min...

 Let Cool... this is pumpkin Spice...

 This is the Caramel Apple popcorn...

I got this recipe from Picky Palate.... she always has great stuff!

Pumpkin Spice Caramel Corn

 

1 3.3oz bag Kettle Corn popcorn, popped and all un-popped kernels removed
1 Cup dry roasted peanuts
2 Cups unwrapped pumpkin spice Hershey’s Kisses (I find them at Target), (If you cannot find the kisses, substitute 1 Cup of butterscotch chips)
6 Tablespoons butter
3/4 Cup packed brown sugar
1/3 Cup corn syrup
¼ teaspoon salt

1. Preheat oven to 250 degrees F. Place popped popcorn and peanuts onto a large rimmed baking sheet that has been sprayed lightly with non stick cooking spray.

2. Place kisses, butter, brown sugar, corn syrup and salt into a medium saucepan over medium heat. Stir constantly until mixture comes to a light boil. Remove from heat and pour evenly over popcorn and nuts. Gently stir to coat mixture over popcorn. Bake in oven for 30 minutes, stirring every 15 minutes.

3. Remove from oven and pour onto parchment paper to cool. Break into pieces and serve. Enjoy!

I did same thing for the second batch only using the Caramel Apple Hershey Kisses found at Target as well... I liked the Caramel Apple .... MUCH  BETTER.. I would suggest doing more Caramel Apple than Pumpkin.......

Frozen Pudding Pops

Add pudding and Milk to a large bowl....

 Make sure you stir..

 

 Mix up different colors..

 Pour into cups

stick popsicle sticks in...

 Yummy, Ava  & Ella like it!

Frozen Pudding Pops

(Or as Ella calls them "Nummies"

1 Large box of Instant Vanilla Pudding

4 clear plastic cups, smaller size

3 cups of milk

Food coloring of your choice

4 popsicle sticks  (i used the thick kind)

Mix pudding, separate into bowls and add food coloring. 

Pour into cups in layers

Stick popsicle sticks in and put in freezer until frozen... enjoy

White Chicken Chili (made in slow cooker)

 Chop the yellow pepper, onion and garlic...

Saute them in oil....

 Add all ingredients to the crock pot...

 Add in chicken....

Top with cheese... yum... 

White Chicken Chili

3 cans (15 1/2 oz) great northern beans. Rinsed and drained
3 cups cooked chicken. (I used shredded chicken that I had in my freezer)
1 Jar (15 oz) Alfredo Sauce
2 Cups Chicken Broth
1-2 Cans of diced green chilies
1 1/2 cups of frozen corn
1 cup shredded monteray jack cheese
1 cup shredded pepper jack cheese
1 cup sour cream
1 small sweet yellow pepper chopped
1 small onion chopped
3 garlic gloves minced

1 tbsp ground cumin 

1 Tbsp oil

Salt to taste

Pepper to taste

1 tsp Cayenne Pepper

In a skillet, saute chopped pepper, onions, and garlic in a Tablespoon of oil until tender.
In a 5-6 quart slow cooker add all of your ingredients and stir until combined. Let cook on low for 3-4 hours or until heated through.
Top with cheese, sour cream, and crushed tortilla chips!

Molasses Crinkles

I love molasses cookies and they were a great Fall snack with some Apple Cider! :)

 Mix up the sugar and then add other ingredients..

 Mix in flour and other dry ingredients and spices...

 Roll into balls and roll in sugar..

Chill dough for 3 hours (I only did 2 hours and it was enough)

 bake the cookies.... 10 minutes is how long I did!`

Molasses Crinkles

From Betty Crocker’s Cookbook for Boys and Girls

Ingredients

1. 3/4 cup butter (room temp)
2. 1 cup brown sugar
3. 1 egg
4. 1/4 cup molasses
5. 2 1/4 cups all purpose flour
6. 2 tsp. baking soda
7. 1/4 tsp. salt
8. 1/2 tsp. cloves
9. 1 tsp. cinnamon
10. 1 tsp. ginger
11. 1/2 cup sugar

Process

1.  Cream together butter and sugar.  Add in egg and molasses and mix until smooth.

2.  In a separate bowl mix together the flour, soda, salt and spices.

3.  Add into the butter mixture and combine.

4.  Cover with plastic wrap and chill dough for at least 3 hours (or overnight).

5.  After the dough is chilled preheat your oven to 375 degrees (F).

6.  Scoop out some dough with a spoon and roll it into a walnut sized ball.  Dip the top into a small bowl full of sugar.  Place on your baking sheet (parchment lined is best, but otherwise just greased normally) about 3 inches apart.

7.  Once your baking sheet is full, using your fingers, sprinkle or flick each cookie with a few drops of water.  This will give a nice crackled surface of the cookie when it’s baked.

8.  Place in oven and bake for 10 to 12 minutes, just until set but not hard.

Makes about 3 dozen cookies

Easy Pumpkin Crumble

put cake mix in pan with butter....

Mix pumpkin, milk, eggs and spices...

pour pumpkin on top of cake... then top with cake and pecans and then drizzle putter on top.

I got this recipe from: Our Best Bites, I love her blog and she always has great pictures!

Easy Pumpkin Crumble
Recipe by Our Best Bites

1 boxed yellow or white cake mix
1-2 sticks butter (see notes in instructions)
1 16 oz can pumpkin*
2 eggs
1 can sweetened condensed milk
1 t cinnamon
1/2 t pumpkin pie spice
1/4 t ginger
1/8 t cloves
1/8 t nutmeg
1/2 t salt
1/3 C chopped pecans
1/2 t additional cinnamon for topping

*This makes a dessert about an inch thick or less. That's because I like a high topping-to-pumpkin ratio. If you'd like it thicker, use a large can of pumpkin and double the rest of the filling ingredients (Eggs, sweetened condensed milk, and spices). Leave the rest of the recipe the same.

Preheat oven to 350.

Place 2 C of the cake mix in a bowl. Cut in 3 T chilled butter. Just use your fingers to crumble the butter until it's in small crumbly pieces. Place mixture in a 9x13 baking dish and press flat with your fingers.

Mix pumpkin, eggs, sweetened condensed milk, and spices until smooth. Pour on top of the cake mixture in the pan.


Now take the rest of the dry cake mix and mix in 1/2 t cinnamon. Sprinkle it all over the top of the pumpkin mixture. Use a measuring cup so you have a rough measurement of how much you're putting on. Here's why:

Here's a little something I learned after making the dump cake a gazillion times. Cake mixes all have different amounts in them! Different brands, different flavors, etc. Each one is slightly different in volume. I found one mix to have almost double the normal amount. Measuring the amount of cake mix you're sprinkling on top will help you get the perfect topping ratio in the last step.

Next sprinkle on the chopped pecans. You'll have 3 distinct layers now:


Here's the trick: For every 1 C of cake mix you sprinkled on top, you'll need 3 T of melted butter. Drizzle it right on top.


That butter is going to combine with the cake mix and make magic in the oven. Pop it in your 350 degree oven for about 40 minutes or so. A knife should come out without globs of pumpkin on it and the topping should be nice and golden.


You can eat it warm, at room temp, or chilled! My favorite is actually at room temp. Put a dollop of sweetened whipped cream on top. It's also great with vanilla ice cream.