Caramel apple Trifle, Maybe for Thanksgiving

Colossal Caramel Apple Trifle Recipe

 

 
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Ingredients

• 1 package yellow cake mix (regular size)
• 6 cups cold milk
• 3 packages (3.4 ounces each) instant vanilla pudding mix
• 1 teaspoon apple pie spice
• 1 jar (12-1/4 ounces) caramel ice cream topping
• 1-1/2 cups chopped Diamond of California® Pecans, toasted
• 2 cans (21 ounces each) apple pie filling
• 2 cartons (16 ounces each) frozen whipped topping, thawed

Directions

• Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely.
• In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set.
• Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture.
• Spoon one can of pie filling over pudding; spread with one carton of whipped topping.
• Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving. Yield: 42 servings (3/4 cup each).

Happy Halloween 2012

Roberts double layer chocolate cake all for himself...LOL

I can do this

So I'm thinking what I can do is use bottles of sparkling cidar instead of the champagne.  I'll have to do this at our next family breakfast.  FUN FUN FUN.

Making this for Halloween Party

7 Layer Bean Dip

Ingredients

• 2 cups of refried beans, either from one 15-ounce can or homemade
• 1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced) optional
• 1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
• 1/4 to 1/2 teaspoon ground cumin
• Salt
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled jalapenos (more to taste)
• 1 avocado, peeled and chopped
• 1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped
• 1/3 cup of sour cream, or if you can get it Crema Mexicana (Mexican sour cream)
• 1/2 small can of sliced ripe black olives

Method

1 Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup. The taste of refried beans is greatly enhanced by bacon fat; we'll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch. If you don't have bacon fat, you can cook up a strip of bacon, chop it up fine and add that to the beans. If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil instead, to help the consistency of the beans.
Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think. Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.
2 Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese. (The cheese doesn't need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)
3 Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche). Top with sliced green onions and olives.
Serve immediately with tortilla chips.

Beef Taquitos

Photo by Sheri-BDB

• Prep Time: 20 mins
• Total Time: 3 hrs 30 mins
• Servings: 48

Ingredients

• 5 lbs roast
• onion soup mix (optional)
• 2 cups cheddar cheese, grated
• garlic powder
• onion powder (optional)
• 1 1/2 cups picante sauce or 1 1/2 cups salsa or 1 (14 ounce) cans diced tomatoes, undrained
• 1/4 cup onions, finely chopped
• 48 corn tortillas
• cheese sauce (optional)
• salsa (optional)
• sour cream (optional)
• guacamole (optional)

Directions

1. Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.
2. Cook at 325F for 34-38 minutes per pound.
3. Let cool thoroughly overnight in fridge.
4. Finely chop (or shred) roast beef and mix with cheddar cheese, garlic and onion powder, salt and pepper, picante sauce and onion in a large bowl.
5. Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
6. Roll up tortilla.
7. To soften tortillas, microwave between two damp paper towels for a few seconds.
8. To freeze for later, simply put seam side down on cookie sheets and freeze.
9. Flash freeze on wax papered covered cookie sheets.

Directions

10. When firm, transfer to ziplock freezer bags.
11. To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy.
12. To eat them now, continue with directions for frying below.
13. Heat electric skillet to 300°F covering bottom with oil.
14. Fry taquitos with open edge down to seal.
15. Turn over fry other side.
16. Serve hot with condiments.

 

from: http://www.food.com/recipeprint.do?rid=81118






Buffalo chicken taquitos.
4 cup(s) of chicken, cooked and shredded
12 soft taco, flour tortillas
2 cup(s) of mozzarella cheese, grated
4 ounce(s) of Philadelphia cream cheese
1/3 cup(s) of Frank’s hot sauce
1/3 cup(s) of milk
2 tbsp. of butter
1 tsp. of Mrs. Dash
1 tsp. of garlic powder
2 tbsp. of vegetable oil
*Note to make a lower calorie/fat version of this. Use the Fat Free or 1/3 Less Fat Cream Cheese.
Steps
Preheat oven to 425 degrees.
In a small sauce pot over medium low heat, melt butter.
Add Mrs. Dash, garlic powder. Stir to combine and cook for 1 minute.
Add cream cheese and stir until melted and completely combined with butter and spices.
Wisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt to taste.
Combine chicken and sauce.
Lay out a tortilla; fill with about ¼ – 1/3 cup chicken and 2 tablespoons of mozzarella cheese.
Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone.
Brush taquitos with vegetable oil on all sides.
Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.
Serve with Kraft Blue Cheese Dressing and celery sticks.


Read more http://www.pincookie.com/buffalo-chicken-taquitos-2/

Yummy Lemon drink

1 cup Countrytime Lemonade mix, 2 cups cold water, 1 can of chilled pineapple juice {46 oz}, 2 cans chilled Sprite = best lemonade stand in the neighborhood.

Easy Pineapple upside down cake

Ingredients

• 1/4 cup butter or margarine
• 1 cup packed brown sugar
• 1 can (20 oz) pineapple slices in juice, drained, juice reserved
• 1 jar (6 oz) maraschino cherries without stems, drained
• 1 box Betty Crocker® SuperMoist® yellow cake mix
• Vegetable oil and eggs called for on cake mix box

Directions

1. 1Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
2. 2Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
3. 3Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

1 2 3 and you are done!

You will need three ingredients. That's it!

First spray your 9 x 13 pan with Pam. Then pour your berries into the pan.

Spread the berries out so that they are all evenly dispersed.

Add dry cake mix over the top. The recipe calls for a white cake mix, but all I had was french vanilla.

Pour soda slowly over cake mix.

DO NOT stir the cake mix and the pop - this will give you a 'crust'.

This is what your cobbler will look like before you put it in the oven.

Bake 350 for 45-50 min. This is what it looks like when it is finished.

I ate my Berry Cobbler with a 1/2 cup of No Sugar Added Blue Bell Country Vanilla ice cream. It was so good!

Dipped marshmellow YUM

Marshmallows dipped in caramel, left to harden, and dunked in chocolate (all on a stick)

Strawberries and cream cake

Ingredients
2 3/4 cups cake flour
2 1/2 teaspoons baking powder
2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 cup strawberries, pureed
1 1/2 cups heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 1/2 cups fresh strawberries, sliced
1/2 cup margarine, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
1 1/2 cups quartered strawberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
Spread remaining whipped cream on cake top. Top with quartered strawberries

I think I'll try this

Ingredients
1 cup butter, softened
2 cups white sugar
4 eggs
1 1/2 teaspoons almond extract
1 2/3 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup ground almonds
1 cup milk
1/4 cup milk
3/4 cup white sugar
1/2 teaspoon almond extract
1/2 cup toasted sliced almonds
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.
In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.