Halloween is always a night where I make food that easy to eat on the run. Tonight we are having
some of my favorites, Sausage Ring , Taco Soup, and Avocado Dip. I hope you and yours have a safe and Happy Halloween!
I can't believe that Halloween weekend is here, where did the time go? This is my favorite time of year and the only thing that would make it better is a little bit cooler weather here in sunny Florida. This is a super easy method, I use store bought caramels instead of making my own, this way everyone can make and enjoy these.
2 bags Kraft Caramel Squares
10 or so Granny Smith Apples
Chocolate Flavored Almond Bark (found near chocolate chips in store)
White Chocolate Flavored Almond Bark
Toppings I used
Cinnamon and Sugar
Candy Corn Flavored M&M's
Unwrap the caramels and melt according to package direction. Wash apples and firmly place stick through the core of the apple. Place apples on non stick sprayed parchment paper. Once caramels are completely melted dip apples into them covering them almost to the top, shake off excess and place on sprayed parchment paper. Dip all apples and place them into the fridge to harden, let refrigerate at least 15 minutes. After taking out of fridge place melt almond bark according to package directions. Take apple by stick and dip into melted chocolate, shaking off excess. Next dip into desired topping and place back on sprayed parchment paper. Return to refrigerator to harden.
When ready to enjoy your apple take out wooden stick and slice apple and EAT!!!
I used bagged caramels instead of making my own...shhh don't tell
Have you tried these new m&m's?? delish!!
Spray parchment paper with Pam
Melt caramels on stovetop
Dip apples into caramel
Let excess drip off
Place on parchment paper and refrigerate
Sorry forgot to use the camera for a bit. Dip caramel apples into
I've been wanting to try this recipe for years and I've never made it a priority until today. I absolutely love chocolate chips and have been known to hide an open bag in the freezer just for me. This pie goes together so quickly and I'm almost positive you'll have most of the ingredients already in your pantry and fridge, so get baking!
1 unbaked 9 inch Deep Dish Pie Shell
2 large Eggs
1/2 c Flour
1/2 c Sugar
1/2 c packed Brown Sugar
1 1/2 sticks Butter, softened
1 c Semi-Sweet Chocolate Chips
1 c Nuts (optional, I didn't use them)
Preheat oven to 325.
Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Spoon into pie shell. Place on cookie sheet before baking.
Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. ( I ended up baking mine for closer to 70 minutes, but every oven is different) Cool on wire rack. Serve warm with whipped cream or ice cream, if desired.
Here in Florida we are finally able to celebrate fall, the weather is cooler and the humidity is almost gone! I've been enjoying sleeping with my window open and having to wear fuzzy slippers around the house. Here are a few of my favorite soup recipes, perfect for a fall day.
Two more cute ideas for spirit goodies for sports teams. I used my favorite cookie recipe to make these cute footballs and megaphones. Remember to always make TWICE as many cookies as you think you're going to need...breakage...that's all I'm going to say about that.
For the football players I took large pixie sticks and attached a sticker, super duper easy!
I don’t want to flat out say that fall has come to Central
Florida because I don’t want to jinx this wonderful humid free weather, but shhh, I
think fall is here.
I’ve decided to share with you a second pumpkin bread
recipe, I mean who doesn’t love pumpkin bread and who doesn’t love more than
one recipe for it? This is my old stand by recipe; I adapted it from The LionHouse Cookbook one that puts dates, raisins and nuts in theirs. I leave all
that stuff out and add chocolate!!! I doubled my batch today since it seems
like a loaf disappears overnight.
1 1/3 c Sugar
1/3 c Shortening
2 Eggs, well beaten
1 c Pumpkin
1 ¾ c Flour
½ tsp Baking Soda
1 tsp Baking Powder
½ tsp Cinnamon
¼ tsp Cloves ( I was out of cloves today and subbed Allspice)
½ tsp Salt
1 heaping c Chocolate Chips
Cream sugar and shortening until fluffy. Add eggs and pumpkin. Sift dry
ingredients together and add to the mixture. Add to pumpkin mixture. Pour into
greased 9x5x3 loaf pan. Bake at 350 for 1 hour or until bread tests done. Makes
one large loaf. Let cool in pan for 10 minutes before moving bread to cooling rack.