Cream Cheese Carmel Apple Dip

 This is such an easy, fast dip that is SO good! I got this from a friend of mine from Indian, Rena Redmon. The brown sugar in this recipe makes it taste caramelly. Add those toffee bits, caramel chips or a little bit of both! Want something to dress up apple slices? This will do it in a jif! 

8 oz Cream Cheese

1/2-3/4 cup Brown Sugar

1 tsp. Vanilla

Carmel Chips or Toffee bits

mix all together with a hand mixer. Put in a bowl, and DIP!

Want it a little bit healthier? This is how I usually make it. It still tastes really good (never got any complaints!) and doesn't feel like you are ruining your apples with a ton of sugar. I love the spices with it.

8 oz Cream Cheese

1/4 cup Brown Sugar

1/4 Cup Honey (or maple syrup, or any sweetener that you want.)

1 tsp. Vanilla

Cinnamon and Allspice to taste! (I usually skip the toffee or caramel)

mix all together with a hand mixer. Put in a bowl, and DIP!

Texas Sheet Cake

This is a longstanding family favorite! For a while there, we would have it at every family gathering! This is a very moist chocolate cake. You frost it while it's warm and then some of the frosting melts into the cake and makes it sooooo yummy! The original recipe calls for 2 C of regular sugar, but I find using half brown sugar gives the cake some extra depth of flavor (my secret trick!).

Mix in Bowl:

1 C Sugar

2 C flour

1 1/2 tsp Baking Soda

1/2 tsp Salt

In separate bowl, Mix:

1 tsp. Vanilla

3/4 C Buttermilk

2 Eggs

1 C Brown Sugar

Melt together in pan:

2 sticks butter

4 Tbls Cocoa

1 Cup Water

Combine the first two mixtures then slowly mix in the pan mixture and pour into a greased (I like using coconut oil, but you can also spray it.) cookie sheet pan. Bake at 350 degrees for 25? minutes until done.

Frost cake while still warm (I frost it right out of the oven.)

Frosting:

1 Stick of Butter

2 Tbls. Coco

6 Tbls. Milk

16 oz. Powdered Sugar 

Beat and Frost while cake is hot! It makes it ooey gooey!

Chinese Chicken Salad

2 Packages Raman Noodles

1/2 Head of Cabbage

Teryaki Chicken

Green Onions

Sunflower Seeds

Smash noodles, slice cabbage, chop green onions and chicken. Toss all in a bowl with dressing and sprinkle sunflower seeds on top. Marinate in the fridge for at least 4 hours (if you don't want crunchy cabbage. But I don't mind crunchy cabbage.)

Dressing:

Mix-

1/2 C Vinegar

4 Tbls. Sugar 

1 tsp. Salt

Ramen Noodle Seasoning Packets

Then add and mix-

1/2 C Oil

This is a very basic recipe. Sometimes I like to add other things to it to dress it up- 

Almonds (toasted mmmm!)

Mandarin Oranges

Sugar Snap or Snow Peas

Wontons

Cashews

Julienne Carrots

Chinese Noodles

Lemon Ice Cream

I got this recipe from my Aunt Melody and Uncle Terry. I just happened to be visiting their house when they were making this homemade ice cream for a ward activity. I got to taste some and it was heavenly!!! I've held on to it ever since. In fact, can I just say.... That this is the closest thing to Chik-Fil-A Ice cream that I have found?!!!!!  I'm going to admit that I was becoming an addict. I was making daily trips to Chic- Fil-A for Ice crack cream!!! I was getting a little worried! I can't keep doing this, I thought. I can't just go to Chik-Fil-A everyday!! I have to do something! Welp. This is it! Now no one has to know if I am an addict or not! I can eat all the Chik-Fil-A-esque ice cream that I want!!! Phew!

I have added lemon to it, but I don't always. When you leave the lemon out, it tastes like chick fil a. However, I have added lemon... and lemon oreos and toasted mini marshmallows and ooohhhh divine!!!   I don't always add the eggs (infact I usually don't) if I don't want to go to the trouble of tempering the mixture. It still comes out good :D

7 C Whole Milk

1 C Whipping Cream

1 C Evaporated Milk

2 1/2 C Sugar

Pinch of Salt

4 Eggs

3 1/2 Tbls. Vanilla

1 Tbls. Lemon Extract (optional)

I got no instructions with this recipe. So from my cooking knowledge-- If you are not adding the eggs, just mix and you can either churn right away, or refrigerate until you are ready. 

If you want to add the eggs, you would cook the eggs in the hot milk and then need to refrigerate your ice cream base until it is cold. The easiest way I can think of to do this (don't know if it's the best way...) is to put it all in a blender and blend it up, then put it in a pan over medium/medium-high heat, whisk constantly until it reaches 160 degrees. Put in refrigerator until it's cold. Then add lemon juice and zest right before churning. If you want a stronger flavor, once the ice cream has chilled to room temperature, add Lemon juice and zest and let marinate in the fridge for a few hours or overnight.

This Ice Cream is A-MAZING! It's as good as Chick-Fil-A!!! We made a few modifications tonight. I wanted to get them down.

3 C Whole Milk

4 C Half and Half

1 C Evaporated Milk

1 can of Sweetened Condensed Milk

2 1/2 C Sugar (I might reduce the sugar by 1/2-3/4 of a cup because of the sweetened condensed milk)

Pinch of Salt

Zest from 2 Lemons

3 1/2 Tbls. Vanilla

2 Tbls. Lemon Juice

Mix and Churn! 

We added dark brown broiled marshmallow bits (Oh my goodness!!!! Delectable!)

Other add-ins:

Vanilla Wafers

Lemon Oreos

Lime Chicken Taco Meat (Cafe Rio Chicken)

This is super easy to make and great for taco's, fajita's, Cafe Rio salad replicas and whatever mexican dish you need some tangy, delicious, shredded chicken for.

1 1/2-2 lbs. Chicken Breast

1/3 C Red Wine Vinegar

1 1/2 Limes, juiced

1 Tbls. Honey

1 1/2 tsp each Salt and Pepper

6 Green onions chopped

6 Cloves Garlic, minced

1 Tbls. dried Oregano

Sauté chicken breast in a little bit of oil on high heat until browned on both sides. Mix the rest of ingredients and pour over top of chicken. Cover and simmer for 30-45 min. until tender. Shred Chicken and toss with pan sauce. 

Pan Fuit Tart

(Next time I make it I will put a photo on here)

The person I got this recipe from called it fruit pizza. It is much too elegant to be called pizza! It's wonderfully magical especially for a Summer get together. It's light- not too sweet or rich, but perfect!The crust (if done right) is light and flaky, and the flavor is just like that of a fruit tart you would get in a bakery, only better- by far! It is a very impressive dessert to serve to guests who will be jealous that they don't have your mad pastry skills! ;P Make this! You need it! It is the fix to all summer problems! Add any fruit you fancy. Oh my light fruity love! 

Ridiculous Cake Mix Cookies

So I was in a pinch and needed a treat to bribe my children with so they would be good while my husband and I went out on a date (what? You've never had to bribe your kids?). I was so desperate, in fact, that I even turned to.... Cake Mix cookies! I KNOW! It's just for the kids, I assured myself, they don't care! So I found this recipe, and I screwed it up (because I was in a hurry, and didn't carefully read the directions), noticed the dough was dry and fixed it, added in some spices to make it decent, and... I couldn't believe the outcome!  I couldn't believe that I was eating another one, and then another!! I found myself feeling a little bitter that I couldn't stop eating CAKE MIX cookies! This was pathetic! These were RIDICULOUS...ly good! I shamelessly make these now!
So here is a recipe for Cake Mix Cookies that you can get away with!  That you can give to your friends and they will never know that you only spent the time of a cake mix on them! (heh heh ;)  

(I ACTUALLY took the picture this time, so this is what they REALLY look like) 

1 box of yellow cake mix 

2&1/2 tsp. Cinnamon

1/2 tsp. Cloves

(Note: you may need to adjust the spices. I eyeball it every time so I don't have an exact. Just do it to taste. Would you like more of a cinnamon flavor? Add more cinnamon, and so on.)

2/3- 1Cup of rolled oats, 

1/2 cup softened butter (you can use marg. but it will only be half as good!) 

1 egg. 

Add milk to consistency (about 2T). 

Raisins and/or Chocolate Chips

Beat on low until combined. Add raisins or chocolate chips if desired. Drop by spoonfuls onto greased cookie sheet. Bake at  475°F for 5 to 7 minutes. Don't over bake! If they are a little doughy, when they cool they will be perfect and gooey! :)

Pappardelle With Corn

I saw the picture of this dish on the cover of Foodnetwork Magazine, and knew that if I did not drop the 4 bucks for that particular issue, that I would regret it for the rest of my life. I was RIGTH! This pasta dish was everything and more of what the cover picture promised!!! I LOVE it!!! It is wonderfully delicious! It's easy to make and beautiful to behold! Easy and beauty combine when you put it in your mouth and they become something amazing! A must make spring/summer dish! You won't regret it! (ps. I, the carnivore, always add grilled chicken to this! mmmm!)

Recipe courtesy Food Network Magazine

Prep Time:

7 min

Inactive Prep Time:

--

Cook Time:

13 min

Level:

Easy

Serves:

4 servings

Ingredients

• Kosher salt
• 2 ears corn, shucked
• 5 tablespoons unsalted butter
• 3 cups grape tomatoes
• 2 cloves garlic, minced
• Freshly ground pepper
• 1/2 cup white wine
• 12 ounces pappardelle pasta
• 1/2 cup low-sodium chicken broth
• 1 small bunch scallions, thinly sliced
• 1/2 cup freshly grated parmesan, plus more for topping
• Torn basil, for topping

Directions

Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels.

Melt 2 tablespoons butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes.

Meanwhile, cook the pappardelle in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth and corn kernels to the skillet and bring to a simmer.

Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 tablespoons butter and 1/2 teaspoon salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more parmesan and basil.

Per serving: Calories 635; Fat 22 g (Saturated 12 g); Cholesterol 61 mg; Sodium 256 mg; Carbohydrate 86 g; Fiber 8 g; Protein 21 g

Boston Butt Pork Roast

VERY GOOD!

Boston Butt Pork Roast- bone in

3Tbls. Brown Sugar

1Tbls. Sugar

1Tbls. Garlic Powder

1&1/2 Tbls. Paprika

1Tbls. Cumin

1Tbls. Kosher Salt (I think I would put more)

1/2 Tbls. Pepper

1/2 tsp. Cayenne
Large onion

Mix rub, pat roast dry and rub with spices. Let marinate for 30 min.

Meanwhile slice large onion and saute in a small amount of oil on high in the bottom of the dutch oven (roasting pan). De-glaze pan with 1 cup chicken stock or broth.  Set roast in the dutch oven, cover and cook @275 for 6 hours (250 for 7 hrs?)

Chocolate Chip Cheesecake Bars

This is a dessert that a good friend of mine makes and I HAD to have the recipe! (You can also find it on the Pillsbury website.)  These are dangerously easy to make and even more horrifically easy to eat!!!  Too easy! Too good! Too big (for my pants!!!)! 

1 package (8 oz) cream cheese, softened

1/2cup sugar

1 egg

½ cup coconut, if desired

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1. Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.2. In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.

3. Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator

Hoagie Rolls

• • This is one of my favorite recipe finds! I LOVE these! They are wonderful! They have an excellent texture (soft and chewy) and a pleasing flavor (you know, HOMEMADE)!  The type of goodness that you just don't find in stores!  The other thing that I LOVE about these is that they are so quick and easy to make it's RIDICULOUS! The batch makes a lot so if you don't need that much, they freeze (and unfreeze) perfectly! Don't ever buy hoagie rolls from the store again! And who needs Subway when you have these?? ;) Lovely! Lovely they are! :)
  • P.S. I have this SUPER-FANTASTIC recipe for a very simple homemade mustard that you will want to drink! ...Ok maybe not drink, but definitely slather on your sandwich! Heaven I tell you! (don't worry! I'll put it on here! :)
  • Enjoy!
• 
• 2 (¼ ounce) packages active dry yeast (1 scant Tbls.)
• 3 cups water , divided (110-115 degrees)
• 2 tablespoons sugar , divided
• ¼ cup vegetable oil
• 1 tablespoon salt
• 8 -8 ½ cups all-purpose flour

Directions:

1. 1
   In a mixing bowl, dissolve the yeast in 1/2 cup warm water add 1 T. sugar and then let stand about 5 minutes.
2. 2
   Add remaining water and sugar. Beat in oil, salt and 4 cups flour until smooth. Stir in enough flour to form a soft dough.
3. 3
   Turn onto a floured board. Knead until smooth and elastic for about 6-8 minutes.
4. 4
   Place in a greased bowl turning once to grease the top.
5. 5
   Cover and let rise 45 minutes.
6. 6
   Punch dough down. Turn onto a lightly floured board, divide into 18 pieces. (usually make them smaller than that. only 18 makes them pretty big. I end up doing about 27-36 rolls that are a great single serving size [maybe 4-6 in. ?])
7. 7
   Shape into an oval.
8. 8
   Place 2 inches apart on a greased baking sheets.
9. 9
   With scissors cut a 1/4-inch slash across the top of each.
10. 10
    Cover and let rise 20 minutes.
11. 11
    Bake at 400° for 13-18 minutes until golden brown.
12. 12
    Remove to wire racks to cool.

Read more: http://low-cholesterol.food.com/recipe/hoagie-rolls-126997#ixzz1okm1WGUR

Double Chocolate Brownies with Carmel Frosting

Need I say more?!?! These are wonderful and very rich! The brownie recipe is quality and the frosting is even better!! When you cook the brownies take them out when the middle is still a little under cooked (be careful! not too under cooked) so that your edges don't burn. If you do, when they set they will be lusciously creamy and delicious not crunchy rocks! (I unabashedly stole this from http://portland.todaysmama.com) These are LUSCIOUS! Do it! The only regret you will have will be that you won't be able to stop eating them!! ;)

Double Chocolate Brownies with Caramel Frosting

2 (1-oz.) unsweetened chocolate baking squares

2 (1-oz.) semisweet chocolate baking squares

1 C butter, softened

2 C sugar

4 large eggs

1 C all purpose flour

1/2 tsp salt

1 tsp vanilla

3/4 C chopped, toasted pecans, divided (I didn’t use)

3/4 C semisweet chocolate chips, divided

Caramel Frosting

Microwave chocolate squares in a small bowl at medium heat until melted. Stir chocolate until smooth.

Beat butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour and salt, beating at low speed just until blended. Stir in vanilla, 1/2 C pecans, and 1/2 C chocolate chips. Spread batter into a greased and floured 9 x 13 pan. Sprinkle with remaining 1/4 C pecans and 1/4 C chocolate chips.

Bake at 350 degrees for 40 minutes or until set. Cool completely on a wire rack. Frost evenly with Caramel Frosting.

Caramel Frosting

3/4 C butter

2 C sugar

1/2 C buttermilk

12 large marshmallows

1 Tbsp light corn syrup

1/2 tsp baking soda

Melt butter in a large saucepan over low heat. Stir in sugar and remaining ingredients. Cook over medium heat, stirring occasionally, 25-30 minutes or until a candy thermometer registers 234 degrees (soft boil stage) Remove from heat. Beat at high speed for 5-7 minutes or until frosting thickens and begins to lose its gloss.