Gourmet Sunday

Philly Cheese Steak Eggrolls

2014-01-14T21:20:00.001-05:00

Ingredients
Canola oil, for frying
2 eggs
2 tablespoons milk
2 tablespoons olive oil
1 small red onion, thinly sliced
1 small red bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
1 pound roast beef, thinly sliced
16 ounces pepper jack cheese, shredded
8 egg roll skins
Directions
Preheat oil to 350 degrees F in medium saucepan. Fill with enough oil that egg rolls will not rest on the bottom of pan. Mix egg and milk together, in a small bowl, for egg wash.

In medium saute pan over medium heat add olive oil, onion, and peppers. Sweat vegetables until slightly softened, about 2 minutes. Add roast beef and saute until onions are translucent, about 5 minutes more. Add cheese and mix thoroughly, until cheese begins to melt. Remove from heat, strain in a fine mesh sieve to remove excess moisture, and let cool.

Divide cooled mixture into 8 equal parts. Place mixture in center of each egg roll skin. Fold in side corners and roll, sealing edges with egg wash. Submerge egg rolls in oil and fry, making sure the rolls do not touch the sides or the bottom of the pan. Fry in batches, to avoid over-crowding. until golden brown. Remove egg rolls to paper towels to blot excess oil. Cut egg rolls on bias, place on a serving platter and serve hot

Alfredo Bolognese Pasta

2014-01-14T21:15:00.002-05:00

10 ounces mezzi rigatoni (or large elbow macaroni)
1/2 pound lean ground beef, turkey or Italian sausage or a combination of both (for a vegetarian version in place of the meat use sautéed mushrooms, olives, chopped zucchini and/or carrots, or plain marinara)
1/2 medium size yellow onion, chopped
1 - 15 ounce can chopped tomatoes
1 - 8 ounce can tomato sauce
4 tablespoons butter, divided
1 teaspoon sugar
1 teaspoon granulated garlic (or 2 cloves garlic, crushed), divided
1/2 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons all-purpose flour
3 cups whole milk or half and half, warmed to room temperature or slightly above
1/2 cup grated Parmesan cheese
1 cup grated Italian blend cheese

Cook rigatoni al dente according to package directions, drain; set aside until ready to use.

Preheat oven to 350 degrees.

Brown ground beef in a medium size frying pan which has been set over medium high heat. Add onion and sauté for 3 minutes or so, or until the start to sweat. Add chopped tomatoes, tomato sauce, 2 tablespoons butter, sugar, 1/2 teaspoon (or 1 clove crushed) garlic and Italian seasoning; stir well. Bring to a simmer, reduce heat to low, cover and simmer until onions are tender, about 15 minutes. Remove from heat, add salt and pepper to taste and set aside until ready to use.

Melt the remaining 2 tablespoons butter in the bottom of a medium size sauce pan set over medium high heat. Stir in flour to form a paste. Reduce heat to medium and add 1/2 teaspoon (or 1 clove crushed) granulated garlic. Gradually add the milk while stirring vigorously.

Kick the heat back up to medium high. Bring sauce to a boil, stirring constantly; cook the sauce for 1 minute. Remove from the heat, add the Parmesan and salt and pepper to taste, stir well then fold in the pasta; set aside until ready to use.

Spray a 9" x 13" glass baking dish with non-stick cooking spray. Pour the pasta and Alfredo sauce into the dish, spreading evenly with a spoon. Spoon the Bolognese sauce over the top of the pasta, forming as even layer as possible. Sprinkle evenly with the Italian blend cheese.

Place baking dish into the preheated oven and bake until it is heated through and the cheese is melted and bubbly, approximately 15 - 20 minutes. Since everything is already cooked, you are just heating it up so be careful not to overcook. Remove from the oven and rest for 5 minutes before serving.

Chipotle Maple Salmon

2014-01-14T21:07:00.003-05:00

Ingredients

2 (6-8oz) salmon fillets
1 tablespoon extra virgin olive oil
2 tablespoons maple syrup

Dry Rub:

2 tablespoons brown sugar
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon dried chipotle powder
1 teaspoon each salt & pepper

Instructions

Combine dry rub ingredients in a small bowl.
Brush salmon with olive oil, and then coat with dry rub (you may have some leftover).
On an ovenproof skillet, over med-high heat, sear the salmon skin side down for about two minutes (depending on size and thickness of fillet). Then transfer salmon (still in the pan) to oven and broil it on medium for about five minutes (brown sugar will caramelize giving a nice crust).
Pull salmon out; brush the top with maple syrup.
Put back under broiler for up to two minutes or desired crust (note the sugar will caramelize, so watch it closely while under the broiler

Roasted Green Beans with tomatoes and parmesan

2014-01-14T21:04:00.003-05:00

Ingredients

1 1/2 pounds green beans, washed and trimmed
1 cup grape tomatoes, sliced in half
1 tablespoons olive oil (just enough to coat the beans)
4 cloves of garlic, finely minced
3/4 teaspoon kosher salt
freshly ground black pepper
1/4 cup Parmesan cheese

Instructions

Preheat oven to 425 degrees F.
Place green beans and tomatoes in a large bowl and add olive oil, garlic, salt and pepper, and Parmesan cheese; toss to coat beans.
Spread out green beans on baking sheet and bake for 12-17 minutes or until cheese melts and green beans are slightly golden brown. Serves 4-6.

Cinnamon Stuffed French Toast with orange maple syrup

2014-01-14T21:01:00.001-05:00

Syrup

1/3 cup pure maple syrup2 tablespoons fresh Paramount Citrus navel orange juice3 strips of Paramount Citrus navel orange peel (peel only, no white pith)

French Toast

¼ cup whole milk ricotta cheese
2 teaspoons cream cheese, softened
Zest of ½ a Paramount Citrus navel orange
1 ½ teaspoons fresh Paramount Citrus navel orange juice
1 teaspoon sugar
1/8 teaspoon ground cinnamon
4 slices sourdough bread, cut about ½ inch thick
1 large egg
1/3 cup milk
¼ teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
Pinch of salt
1 tablespoon unsalted butter

PREPARATION

1. To prepare the syrup, combine the maple syrup, orange juice and orange peel in a small saucepan.

2. Cook over medium-low, just until it begins to simmer, about 5 minutes. Quickly remove from the heat. Let sit while you make the French toast.

3. In a small bowl, stir together the ricotta, cream cheese, orange zest, orange juice, sugar and cinnamon.

4. Divide the filling and spread half on each of two slices of bread. Place the other two slices of bread on top of the filling, creating two sandwiches.

5. In a shallow dish, whisk together the egg, milk, vanilla, cinnamon and salt.

6. Dip each of the stuffed French toasts into the egg mixture. Let them sit 1 to 2 minutes on each side to soak up the liquid.

7. Melt the butter in a medium skillet over medium heat. Add the stuffed French toast to the skillet. Cook about 3 to 4 minutes on each side, until the bread is browned and the filling is heated through.

8. Remove the orange peels from the maple syrup. Serve each piece of French toast with half of the warm, orange maple syrup.

Cream Cheese whipped cream

2014-01-14T20:47:00.003-05:00

Ingredients:

4 oz. Cream Cheese (softened)
1 tsp Vanilla extract
4 tbsp Sugar
1 cup Whipping Cream

Directions:

Combine cream cheese, vanilla, and sugar in a stand mixer and cream together on medium speed.
Add whipped cream and beat on medium speed for about 1-2 minutes.
Turn off mixer and use a rubber spatula to scrape down the sides of the bowl.
Beat for another 1-2 minutes on medium high.
Add to hot chocolate or ice cream, or just lick it out of the bowl.

Crock Pot Banana Bread Oatmeal

2014-01-14T20:41:00.003-05:00

Ingredients

3 cups milk
2 very ripe bananas, mashed or pureed until smooth (I used frozen ones I had in my freezer)
6 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
pinch of salt
1 cup steel cut oats (do not substitute quick cooking or rolled oats as the consistency of the oatmeal will be off)
Water (for water bath)
Toasted, chopped pecans, optional
Banana slices, optional
Brown sugar, optional

Instructions

Combine milk, mashed banana, brown sugar, cinnamon, vanilla, salt and oats in a heat proof bowl. Place in your Crock Pot and fill the Crock Pot with enough water so it is about one inch from the top of the bowl.
Cover and cook on low for 7-8 hours.
When ready to serve, carefully remove hot bowl from Crock Pot. Gently stir oatmeal until it is thoroughly combined. Serve with pecans, banana slices and extra brown sugar.

Milky Way Fudge

2014-01-14T20:38:00.002-05:00

1 (14-ounce) can sweetened condensed milk
2 cups semisweet chocolate chips
6 ounces of Milky Way candy bars, chopped, divided (I used 10 Fun Sized Milky Way bars)

Instructions

Line a 8 inch pan with nonstick foil.
In a microwave-safe bowl, combine the condensed milk, chocolate chips and HALF the candy bar chunks. Microwave for 1 minute and then stir. Microwave for additional bursts of 20 seconds (stirring after each burst) until the mixture is smooth. (It won't matter if there are a few unmelted pieces). Stir in the rest of the Milky Way chunks.
Spread mixture into pan, using an offset spatula to smooth the top. Let cool at least an hour.
Take the fudge out of the pan by lifting up the foil and transferring it to a cutting board. Cut into small pieces.

Bacon Ranch Cheese Log

2014-01-14T20:35:00.002-05:00

1 pound bacon, cooked and crumbled
2 (8 ounce) packages cream cheese
1 (1 ounce) package Hidden Valley Ranch Dressing mix
2 cups shredded sharp cheddar cheese
Crackers to serve

Instructions:

Combine cream cheese, ranch dressing mix and cheddar cheese. Form into a log shape, about 2" wide, roll in plastic wrap and place in fridge for at least 4 hours (overnight is best!).

When you're ready to serve, roll log in bacon pieces and serve with crackers.

Praline Brownies

2014-01-14T20:22:00.002-05:00

Ingredients

1 cup all-purpose flour
¼ cup cake flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
⅛ teaspoon salt
2 sticks (1/2 pound) unsalted butter, melted and cooled to tepid
4 ounces unsweetened chocolate, melted and cooled to tepid
4 large eggs
2 cups granulated sugar
1 teaspoon vanilla extract

Praline Frosting

½ cup whipping cream
6 tablespoons butter
1½ cups packed brown sugar
¾ cup chopped pecans toasted
1½ cups powdered sugar, sifted to remove any lumps
1 teaspoon vanilla extract

Instructions

Preheat oven to 325 degrees. Spray the inside of a 9X9X2-inch baking pan with cooking spray.
Sift together the all-purpose flour, cake flour, cocoa powder, baking powder, and salt onto a piece of waxed paper.
In a medium bowl, whisk together melted butter and chocolate.
In a large mixing bowl, whisk the eggs for 30 seconds.
Add sugar and whisk until pale and smooth, about 1 minute. Add in vanilla.
Gradually whisk in butter/chocolate mixture.
Add flour mixture and stir with a wooden spoon until no flour is visible.
Pour batter into prepared pan and use a spatula to smooth top. Bake for 35 to 40 minutes, or until set. Let brownies cool for 3 hours. Refrigerate for at least 1 hour.
For frosting, combine whipping cream, butter, and brown sugar in a medium saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil. Cook for 1-2 minutes, stirring constantly.
Remove from heat and stir in pecans, powdered sugar, and vanilla. Let cool in pan 5 minutes, stirring frequently. Spread over brownies. Wait 30 minutes before slicing.

Latke Corned Beef Sandwich w/ apple sour cream slaw

2014-01-14T20:19:00.002-05:00

3 pounds russet potatoes, peeled1/3 cup matzo meal1/4 cup finely chopped fresh chives2 tablespoons all-purpose flour2 teaspoons kosher salt1 teaspoon coarsely ground black pepper2 eggs1/2 red onion, minced (about 1/2 cup)1/2 cup extra-virgin olive oil, plus more as needed1 pound lean corned beef, thinly sliced

Apple and Sour Cream Slaw, recipe follows

DirectionsGrate the potatoes on a box grater, using a large grate, into a large bowl. Rinse the potatoes by covering with water and then drain the water from the potatoes, squeezing out as much water as possible.
Add the matzo meal, chives, flour, salt, pepper, eggs and onions to the potatoes and mix well.
Heat the oil in a large frying pan over medium-low heat. Measure 1 cup of the potato mixture and add to the pan. Flatten the latke slightly with a spatula. Fry the latke until the edges are golden brown, 6 to 8 minutes each side. Transfer to a wire rack to drain. Repeat until all the potato mixture is used, adding oil as necessary.

Place 4 ounces corned beef on top of 1 latke. Top with the Apple and Sour Cream Slaw and with another latke.

Apple and Sour Cream Slaw:1/4 cup sour cream1/8 cup apple cider vinegar1 tablespoon yellow mustard1/2 tablespoon honey1/2 tablespoon extra-virgin olive oil1/4 teaspoon ground cinnamonKosher salt and freshly ground black pepper1/8 cup freshly squeezed lemon juice4 Granny Smith apples, coarsely grated on box grater1 shallot, grated(1/4 cup)

Add the sour cream, vinegar, mustard, honey, oil and cinnamon to a large bowl. Mix well and sprinkle with salt and pepper. Add the lemon juice, apples and shallots and toss to combine. Let the slaw stand at room temperature, about 20 minutes. Yield: 1/2 cup.

Bacon Omelet Roll with salsa

2013-12-31T18:54:00.002-05:00

eggs

cup milk

1/3

cup flour

red pepper, finely chopped

slices cooked OSCAR MAYER Bacon, crumbled

green onions, finely chopped

tsp. dried oregano leaves, crushed

cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

cup TACO BELL® Thick & Chunky Salsa, warmed

HEAT oven to 350ºF.

LINE 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.

BEAT eggs, milk and flour in large bowl with whisk until blended. Stir in next 4 ingredients. Pour into prepared pan. Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.

ROLL up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa.

Easy Crescent Taco Bake

2013-12-31T18:49:00.001-05:00

1can (8 oz) Pillsbury® refrigerated crescent dinner rolls1lb lean (at least 80%) ground beef3/4cup Old El Paso® Thick 'n Chunky salsa2tablespoons Old El Paso® taco seasoning mix (from 1-oz package)1cup shredded Cheddar cheese (4 oz)
1Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.2In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.3Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted.

Easy Sausage Party Dip

2013-12-31T18:47:00.000-05:00

Ingredients

1 cup Jimmy Dean® Hearty Original Sausage Crumbles
1 pkg. (8 ounces) cream cheese, softened
1 cup (4 ounces) shredded Mexican cheese blend
½ cup salsa
Tortilla chips or crackers

Directions

Combine sausage, cream cheese, Mexican cheese and salsa in a large microwave safe bowl.
Microwave on HIGH for 2-3 minutes stirring every minute until cheese is melted and dip is smooth and creamy.
Serve with chips and or crackers.

Savory Sausage Balls

2013-12-31T18:43:00.001-05:00

1 large egg
8 ounces bulk Italian sausage
2 tablespoons fresh bread crumbs
2 tablespoons minced fresh parsley
1/4 cup minced onion
1 large clove garlic, peeled and minced
1/2 package or 8 ounces all-butter puff pastry, thawed if frozen and well chilled
1 tablespoon Dijon mustard

Line a baking sheet with parchment paper; set aside. Beat the egg in a small bowl until frothy and well-blended. Pour about 1/2 the beaten egg into a medium bowl; add the sausage, bread crumbs, parsley, onion, and garlic and mix until combined. On a lightly floured work surface cut the pastry sheet into three 10 by 3 1/2-inch strips. Brush each strip with about a teaspoon of mustard and place 1/3 of the sausage mixture lengthwise down the center of the strip. Fold the long sides over to cover the filling with a slight overlap. Press the seam together to seal. Arrange the rolls, seam side down, on the prepared pan. Cover loosely and freeze until firm, about 15 to 25 minutes. In the meantime, heat the oven to 425°F. Cut each roll crosswise into 8 pieces; arrange on the baking sheet about 1 inch apart. Add a few drops of water to the remaining beaten egg and brush lightly over the rolls. Bake until puffed and golden, about 20 minutes. Serve with your choice of dipping sauce. (For my honey-mustard dipping sauce I combined about 1/4 cup mayonnaise with 1 tablespoon Dijon mustard and 2 teaspoons honey. Adjust the proportions to your taste and add a little lemon juice as well, if you like.)

Rolo stuffed peanut butter cookies

2013-12-31T18:38:00.000-05:00

½ cup softened butter

¾ cup peanut butter (I use creamy Skippy Naturals)

1 ¼ cups firmly packed brown sugar

3 tablespoons milk

1 tablespoon vanilla

1 egg

2 cups flour

¾ teaspoon baking soda

About 24-30 Rolo candies, unwrapped

Preheat oven to 350°. Line cookie sheets with parchment.

Mix butter, peanut butter, brown sugar, milk, and vanilla with a stand or hand-held mixer until just blended. Add egg and beat until incorporated.

Whisk baking soda and flour in a medium bowl. Add to wet ingredients and mix just until blended.

Scoop 2 tablespoon sized balls of dough. Place a Rolo in the center of each and roll so that the Rolo is in the center of the dough and does not show. Place 2” apart on baking sheet. Use a fork to make crisscross patterns on each cookie (dipping the fork in water will help it not stick to the dough).

Bake about 8-9 minutes just until set. Bottoms will slightly brown and centers may still look a little under baked. Let cool on cookie sheet for about 2 minutes, then remove to cooling rack to cool completely.

Apple Praline Bread

2013-12-31T18:34:00.003-05:00

BREAD:
1 cup of sour cream
1 cup brown sugar
2 cups of AP flour
2 eggs
2 tsp vanilla
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups chopped granny smith apples (peeled and finely chopped)
1 cup of walnuts or pecans divided

Praline Sauce:
1/4 cup brown sugar
1/3 cup butter

Bread:
Preheat the oven to 350 degrees. Lightly grease a 9x5x3" loaf pan. Set aside.

Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour leavening agents and salt. Continue to beat on low until well combined.

Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan.
Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.

Cool in the loaf pan for about 20 - 30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan.

FOR THE PRALINE SAUCE:
In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely.

Politically Incorrect Chex Mix

2013-12-31T18:25:00.000-05:00

1: bag (7 oz) Chex Mix® Chocolate dark chocolate snack mix

8: chocolate-covered peppermint patties, unwrapped, cut into quarters

1/2: cup chewy cinnamon-flavored candies

1/2: cup candy-coated chocolate-covered peanut candies

In medium bowl, mix all ingredients.

Coconut Cream Cheesecake Bars

2013-12-31T18:20:00.002-05:00

84 NILLA Wafers, divided

Tbsp. butter, melted

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

Tbsp. sugar

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2-1/2

cups cold milk

1-1/2

cups BAKER'S ANGEL FLAKE Coconut, toasted, divided

RESERVE 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.

BEAT cream cheese and sugar with mixer until blended. Whisk in 1 cup COOL WHIP; spread carefully over crust. Stand reserved wafers around edges.

BEAT pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup of the remaining COOL WHIP and 3/4 cup coconut; spread over cream cheese layer. Top with remaining COOL WHIP and coconut. Refrigerate 5 hours.

Butterscotch Cinnamon Rolls

2013-12-31T18:15:00.003-05:00

1 package of Rhodes brand frozen Cinnamon Rolls with Cream Cheese Frosting

1 stick of butter

1 3-oz box Cook and Serve Butterscotch pudding

1. The night before; spray a glass cake pan with cooking spray and arrange cinnamon rolls.

2. Coat cinnamon rolls evenly with the unprepared pudding mix.

3. Melt butter in the microwave (in a microwave safe bowl for about 30 seconds) and pour over all of the cinnamon rolls.

4. Cover with greased plastic wrap (what I do is set the wrap over the cake pan, spray it with cooking spray, then flip it and fit it around the cake pan).

5. Refrigerate overnight

6. The next morning let the rolls sit on the counter for about an hour or until they have doubled in volume.

7. Bake at 350 for about 20 minutes or until browned.

8. Spread cream cheese icing while still hot. Sprinkle with chocolate chips if desired.

9. Serve warm

Creamy Lemon Nut Bars

2013-10-04T20:46:00.001-04:00

1/2

cup butter, softened

1/3

cup powdered sugar

tsp. vanilla

1-3/4

cups flour, divided

1/3

cup finely chopped PLANTERS Pecans

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

cups granulated sugar

eggs

Tbsp. lemon zest

1/2

cup lemon juice

Tbsp. powdered sugar

HEAT oven to 350°F.

BEAT butter, 1/3 cup powdered sugar and vanilla in large bowl with mixer until well blended. Gradually beat in 1-1/2 cups flour. Stir in nuts; press onto bottom of13x9-inch pan sprayed with cooking spray. Bake 15 min.

MEANWHILE, beat cream cheese and granulated sugar in medium bowl with mixer until well blended. Add eggs, 1 at a time, beating well after each addition. Add remaining flour, lemon zest and juice; mix well.

POUR cream cheese mixture over crust. Bake 30 min. or until center is set. Cool completely. Sprinkle with 1 Tbsp. powdered sugar just before cutting into bars to serve.

Three Cheese Corn Casserole

2013-10-04T20:42:00.000-04:00

eggs, beaten

can (15 oz.) cream-style corn

pkg. (10 oz.) frozen whole kernel corn

pkg. (8-1/2 oz.) corn muffin mix

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

1/8

tsp. ground red pepper (cayenne)

pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided

green onions, sliced

slices cooked OSCAR MAYER Bacon, crumbled

HEAT oven to 375°F.

MIX first 6 ingredients until well blended; stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.

BAKE 40 min. Meanwhile, combine remaining cheese, onions and bacon.

TOP casserole with cheese mixture; bake 15 min. or until lightly browned.

Oatmeal Caramel Apple Cookies

2013-10-04T20:36:00.001-04:00

For the apples:

1 1/2 C Chopped apples

1/4 C Brown sugar

1 tbsp All purpose flour

For the cookies:

1 C Unsalted butter (2 sticks), softened

3/4 C Granulated sugar

3/4 C Brown sugar

2 Large eggs

2 tsp Pure vanilla extract

2 tsp Maple syrup

2 1/4 C All purpose flour

1 pk Instant vanilla pudding (3.4 oz)

1 1/2 C Oats

1 tsp Baking soda

1/2 tsp Salt

1/4 tsp Nutmeg

1 tsp Cinnamon

1/2 tsp Apple pie spice

3/4 C Walnuts

1 pk Kraft Caramel squares

Instructions

Preheat oven to 350°
Start by chopping apples into small pieces, about the size of a dime. You will need 2-3 apples. In a separate bowl, combine sugar and flour and stir to coat apples. Set aside.
Allow butter to come to room temperature. Combine with both granulated sugar and brown sugar and beat on medium speed for several minutes until very well combined. Mixture should be smooth
Add eggs, one at a time and beat until well mixed. Add vanilla extract and maple syrup and mix into batter after both eggs have been added.
Combine all dry ingredients in a separate bowl: flour, vanilla pudding mix, oats, baking soda, salt, nutmeg, cinnamon and apple pie spice. Slowly add dry ingredients to the batter and mix on medium speed until combined.
Slowly add apples and walnuts to dough and beat on low speed just until combined.
Line cookie sheet with baking mat or parchment paper
Using a medium sized cooking scoop (about 3 tablespoons), place dough on cookie sheet. Use your thumb to press into the middle of the dough ball to make a hole. Place an unwrapped caramel in the middle. Use your fingers to pinch the edges back together so that caramel is fully covered with cookie dough.
Bake at 350° for 12-15 minutes until the edges turn light brown. Allow to cool on the pan for several minutes before transferring to a wire rack to cool.
Store in an airtight container for up to three days. Reheat in the microwave for 10-15 seconds to soften caramel.

I think these are best served fresh from the oven. I should know, I ate about five of them. These have the perfect amount of spice, with soft apple bites and a sweet caramel center.

Halloween Zombie Chex Mix

2013-10-04T20:33:00.002-04:00

4: cups Vanilla Chex® cereal

4: cups Cinnamon Chex® cereal

2: cups chopped chocolate Halloween candy

1 1/2: cups candy corn

1: cup orange or red candy melts

1: cup chocolate candy melts

2: tablespoons vegetable or canola oil

In very large bowl, mix cereals. Chop chocolate candy into bite-size pieces. Add to cereal mixture along with candy corn. Toss to combine.

Spread mixture evenly on waxed paper

Melt orange and chocolate candy melts separately as directed on packages. Stir 1 tablespoon oil into each color; stir until well combined. Drizzle melted candy coatings over cereal mixture.

Let stand about 1 hour or until candy coating is hardened. Break into pieces to serve.

Meatball Pops

2013-10-04T20:29:00.002-04:00

1: can (10.2 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits

1/3: cup shredded Monterey Jack or Cheddar cheese

10: refrigerated or frozen cooked beef meatballs, thawed

1/4: cup LAND O LAKES® Butter, melted

2/3: cup finely crushed seasoned croutons

10: large appetizer picks or lollipop sticks, if desired

1 1/2: cups tomato pasta sauce, heated; Heat oven to 375°F. Line cookie sheet with parchment paper, or spray with CRISCO® Original No-Stick Cooking Spray. Separate dough into 5 biscuits. Split each biscuit to make 10 rounds. Press out each biscuit half to form 3-inch round.; Sprinkle each biscuit round with cheese to within 1/2 inch of edge. Top each with meatball. Bring up sides of dough over meatball; pinch edges to seal. Brush rounded tops and sides of dough with butter; coat with croutons. Place, seam side down, on cookie sheet.

Bake 10 to 15 minutes or until golden brown.

Place appetizer pick in each biscuit-wrapped meatball to form meatball pop. Serve with warm pasta sauce for dipping.