Caramel Apple Dip

I made this for a get together with Corey's family tonight. I wanted to have something a little healthier since we've been eating so much junk lately. It was amazing, and I can't wait to try it again! Enjoy!

Caramel Apple Dip

4 oz. 1/3 less fat cream cheese, softened
1/4 cup brown sugar
20 caramels, unwrapped
2 Tb. milk
1/4 cup Mrs. Richardson's butterscotch caramel ice cream topping (feel free to skip this if you don't have it on hand, it just adds a little more contrast to the dip instead of pure sweetness).

1. Whip softened cream cheese and brown sugar with electric mixer.
2. Melt caramels and milk in microwave on high for 2 minutes, stirring every 30 minutes. stir until smooth. Add ice cream topping. Let sit in refrigerator for 20 minutes. Mix melted caramel and cream cheese mixture until smooth and well blended.
3. Serve immediately or refrigerate up to 2 days. Serve with sliced apples, fresh pears, or graham crackers. (I also tried it with marshmallows and it was great. It would also be a great sauce for ice cream or apple cake. Yum, yum, yum).

Coconut Chicken Bites

I got this delicious recipe from my sister-in-law Becca and it has made many appearances at my table since then. It does take a little bit of time to make it, but once you taste it you'll know it's all worth it. Serve with dipping sauce for an appetizer or serve with rice, stir fry, and sauce for a complete meal. Either one is great!

Coconut Chicken Bites

2 cups flaked coconut
1 egg
2 Tb. milk
1/2 cup flour
dash each onion powder, garlic powder, smoked paprika, chili powder
1 1/2 lb. boneless skinless chicken, cut into 3/4 inch pieces
1 tsp. celery salt
1/2 tsp. garlic powder
1/2 tsp. cumin

1. Preheat oven to 350 degrees. Spray large baking sheet with non stick cooking spray.
2. In a food processor or mini chopper process coconut until finely chopped. Place in pie pan. In another pie pan beat egg and milk. In another pie pan combine flour, onion powder, garlic powder, paprika, and chili powder.
3. Toss chicken in flour mixture, dip in egg mixture, then in coconut. Place in single layer on a spray baking sheet.
4. Bake for 15 - 20 minutes or until chicken is cooked through and no longer pink in the center. Place in large bowl and sprinkle with celery salt, garlic powder, and cumin. Toss to coat. Serve warm with your choice of dipping sauces (I recommend sweet & sour sauce, orange chicken sauce, or barbecue sauce).

Gingerbread Waffles

A few years ago Mica found a gingerbread waffle mix at Williams-Sonoma. We made them all together as a family and they were about the most delicious things I've ever eaten. And eat we did. Probably about 10 waffles each. It was out of control, but in a good way. I never bought them myself because I couldn't handle the price tag of $10 a box, but this year I convinced myself I would buy some since they were so good and I was craving them. So we went to Williams-Sonoma only to find out that they didn't make them this year! A tragedy! So I did what I always do when confronted with such a dilemma: google it and try to find my own recipe. I found a recipe on the food network website and modified it. They are delicious, easy and cheap, 3 of my very favorite things!

Gingerbread Waffles
2 eggs
1/2 cup brown sugar, firmly packed
1/2 cup canned pumpkin puree
3/4 cup milk
3 Tb. molasses
1/4 cup butter, melted
1 tsp. vanilla
1 1/2 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. cloves
1/4 tsp. salt
Bananas, whipped cream, caramel topping and/or maple syrup for topping

1. Preheat waffle iron. In large bowl beat eggs and brown sugar until light and fluffy.
2. Add pumpkin, milk, molasses, butter, and vanilla.
3. Stir in dry ingredients and mix until just blended. Do not over mix.
4. Spray waffle iron with cooking spray. Pour batter onto waffle iron and cook until done (2 - 5 minute depending on the waffle iron). Top with syrup or caramel, sliced bananas and whipped cream.

Serves 4 - 6.

Chocolate Chip Cookies

I know. Chocolate chip cookies. Who doesn't have a recipe for chocolate chip cookies? Plus, they're so boring and un-original. Sorry if that's how you feel, but I have to say that these are definitely blog worthy. They are soft and chewy and always turn out perfectly. I've tried plenty of chocolate chip cookie recipes and these are the best. Plus, who doesn't like chocolate chip cookies? They're the perfect all occasion treat!

Chocolate Chip Cookies
Adapted from Betty Crocker

1 cup butter, softened
1/3 cup shortening
1 cup packed brown sugar
1 cup sugar
2 eggs
2 tsp. vanilla
3 1/3 cups flour (for high altitude, if you are not at a high altitude use 3 cups)
1 tsp. baking soda
1 tsp. salt
1 pkg. (12 oz) semi-sweet chocolate chips and/or butterscotch chips
1 cup chopped walnuts or pecans (optional)

1. Preheat oven to 375 degrees.
2. Cream butter and sugars on medium speed for 2 minutes. Add eggs and vanilla and cream until fluffy and light yellow, 2 - 3 minutes. Add dry ingredients and mix until just blended. Stir in chocolate chips.
3. Drop by rounded tablespoons (I use a small cookie scoop) onto ungreased cookie sheet. Bake 9 minutes. Cool for 2 minutes, then remove to cooling racks.

Make about 6 dozen cookies.

Poppy Seed Cake

Merry Christmas! I hope that you all had a great time with friends, family, and lots of good food. I made this for Christmas breakfast. It's been adapted to make it a little healthier, but it's still not too great for you...but don't let that stop you from eating a little bit, it is absolutely delicious! In fact, Corey informed me that this cake is his favorite thing that I make. And that's saying a lot. Don't skimp on the glaze, that is what puts this cake over the top.

Poppy Seed Cake

Cake
3 cups bread flour
1 1/2 tsp. salt
1/2 tsp. baking powder
1 1/2 cups sugar
1 cup Splenda
1 1/2 cups milk
1/2 cup unsweetened applesauce
1/2 cup + 2 Tb. oil
1 1/2 Tb. poppy seeds
3 eggs
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract

Glaze
1 cup + 2 Tb. powdered sugar
3 Tb. butter, melted
3/4 tsp. vanilla
3/4 tsp. almond extract
1/4 cup + 2 Tb orange juice concentrate, thawed

1. Preheat oven to 350 degrees. Grease and flour 6 small (2" x 5") loaf pans.
2. Mix sugar, Splenda, oil, and applesauce. Add eggs, vanilla, milk, and almond extract. Add dry ingredients. Divide evenly among pans.
3. Bake for 40 - 50 minutes or until lightly browned. Immediately remove to cooling racks. Meanwhile prepare glaze ingredients. Pour glaze over tops and sides of cakes.

Pumpkin Cake Roll

It's not Christmas without a pumpkin cake roll. There's something amazing about the creamy cheesecake filling and the spicy pumpkin cake that just sends me through the roof. I hope you enjoy it as much as I do! Unfortunately I didn't get a good picture of it...I guess I'll just have to make it again to get a better picture.
Pumpkin Cake Roll
Adapted from Kraft Foods

1 cup powdered sugar, divided
3/4 cup flour
1-1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1/2 cup sugar
1/2 cup Splenda
3/4 cup canned pumpkin
1/2 - 1 cup chopped walnuts
6 oz. cream cheese, softened
2 1/4 cups whipped topping

1. Preheat oven to 375 degrees. Grease jelly-roll pan (15x10x1). Line with wax paper or parchment. Grease wax or parchment paper.
2. Beat eggs, sugar, and Splenda in large bowl with electric mixer on high speed for 3 minutes. Add pumpkin and mix well. Add flour, spice, baking powder, and salt. Beat until just blended. Spread evenly into greased pan and sprinkle with walnuts.
3. Bake 15 minutes or until cake springs back when touched. Immediately invert cake onto kitchen towel sprinkled with 1/4 cup powdered sugar. Carefully peel off wax or parchment paper. Roll up cake and towel (starting with one of the short ends). Move to wire rack and cool completely.
4. Beat cream cheese and 3/4 cup powdered sugar with electric mixer until well blended. Add whipped topping and mix well. Carefully unroll cake and remove towel. Spread cream cheese mixture over cake and reroll. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.

Chicken Noodle Soup

Chicken Noodle Soup

Creamy Chicken Noodle Soup

This is perfect for a cold, cold winter night like we've been having plenty of. Corey likes the soup extra creamy, so I make this for him. Sometimes I just like regular chicken noodle soup, so I leave the cream of chicken soup and sour cream out. Either way, it's divine!

Creamy Chicken Noodle Soup

2 quarts water
8 chicken bouillon cubes
6 cups uncooked wide egg noodles
1 - 2 cups carrots, sliced
1 - 2 cups celery, sliced
3 cups chicken, cooked and cubed
2 cans cream of chicken soup
1 cup sour cream

1. Bring water and bouillon to boil in large pot. Add noodles, carrots, and celery. Cook until tender (about 10 minutes). Do not drain. Add chicken. Season with salt and pepper and serve.
2. If you want creamy chicken noodle soup, add cream of chicken soup and mix well. Remove from heat and add sour cream.