Apple Snickers "Salad"

Another picture that does not do a food justice.

My cousin P. told me about this recipe once upon a time.

Then I kept seeing it pop up on Pinterest.

Apples.  Snickers. Caramel.  Yum.

And fairly easy.

My family loved it.  Well, except for the child who won't eat apples. And the hubby who doesn't believe in mixing apples and Snickers.

The rest of us enjoyed it.

And I am sure it is somewhat healthy since it has apples.  Right???

Ingredients:
3-4 apples (Granny Smith, Red Delicious, a combo...it is your choice.  3 was plenty for me)

1 5 oz. instant vanilla pudding

1/2 cup milk

Snickers (minis or regular size)

1 container Cool Whip

Caramel ice cream topping

Directions:
Chop apples into bit size pieces. I found it easier to use my apple slicer/corer first then chop from there.

Chop the Snickers.  I used the minis but it took a while to unwrap them. I think next time I would use about 3 regular size Snickers.  Hint:  Freeze the Snickers for a while.  Then put them in a ziplock and break with a mallet.  MUCH easier to break when frozen.

Mix together milk, pudding, and Cool Whip in a large bowl.  Add in apples and Snickers.  Top with caramel.

Chill for at least an hour before serving.

Enjoy!

Reba

Pumpkin Cake

This is one dessert I don't make very often. It isn't that it is that complicated. Or that I don't want to. It is rather that I would eat it every day of my life if I could. And my waist certainly doesn't need that! So I typically make it once or twice each fall and then dream about it the rest of the year.

Oh, this recipe came from my co-worker Patti B. She made it for a faculty "reception" or something. I was hooked on the first bite. It is now a family favorite. I am sure with pumpkin in it, it has to be at least a little healthy. Right? :)


Cake-
2 cups sugar
4 eggs
1 1/2 cups vegetable oil
1 tsp vanilla

2 cups flour
1 tsp salt
1 tsp baking soda
2 tsp cocoa
3 tsp cinnamon

1 1/2 cups pumpkin (which is basically one regular can of pumpkin)

Directions:
Mix sugar, eggs, vegetable oil, and vanilla together well. I use my mixer to make sure it mixes well.

Sift flour, salt, baking soda, cocoa, and cinnamon together. Add to the first mixture.

Add pumpkin.

Pour into prepare angel food pan or bundt pan. Bake at 350 for 1 hour or until a toothpick inserted in the middle comes out clean.

Caramel Sauce-
And yes, this is probably my very favorite part...
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup evaporated milk
1/2 tsp vanilla

Melt butter in a small saucepan and add sugar. Cook until sugar is dissolved. Add evaporated milk and vanilla. Serve hot over cake.

Enjoy!

Reba

Caramel Pecan Brownies

Not long ago, a friend of mine mentioned caramel brownies on Facebook. That was all I needed to hear. Caramel. Chocolate. How could you go wrong? I asked for the recipe and she told me it was on the back of the caramel balls. I was sitting there thinking, "What on earth is she talking about?"

I dismissed the whole caramel ball thing and decided to google a Caramel Brownie recipe. I found one. It involved the little wrapped caramels. That meant I had to UNWRAP them. Still, I am a big fan of both caramel and chocolate, so I decided to go for it. As I was searching for the caramels, guess what I saw? Caramel Balls! Okay, they are really called Caramel Bits, but they are shaped like balls. They kind of look like little brains in shape. And I am in love. Okay, not really love. But I really really like them. And I could probably eat a whole bag of them on my own...

By the way, I am getting no compensation or kickback from Kraft. I just really like Caramel. Notice. They are unwrapped. That makes it that much quicker to get to them. (Message to Kraft: Feel free to send me free bags of caramels for the free advertising...)

I made these brownies for a fellowship I went to the other night. I got a few bites of them there but then left them for the girls. So tonight when we had our "Cooking Date Night", I thought that might be a good thing to make since the family didn't get any. Then I got grumbles. I had mentioned making Red Velvet Cupcakes. I just didn't think I could do that with all we were making for dinner. Well, the grumbling stopped after the first bites of these brownies. Yum!

Caramel Pecan Brownies

1 package brownie mix
1 package Kraft Caramel Bits
1/3 cup whipping cream
2 cups pecan pieces

Spray a 13 x 9 inch pan generously with cooking spray. The package directions actually say to line the pan with aluminum foil (also sprayed) to lift out later but honestly, I didn't find that necessary this time around. It was less to mess with to just spray the pan directly.

Preheat the oven to 350.

Make the brownie mix according to the package. I used a dark chocolate brownie mix because...well, I just like dark chocolate. Pour half of the brownie mix into the pan and bake for 20 minutes. The package directions say to cover the other half and set aside. Honestly, I covered it and put it in the fridge. Anytime I have used eggs, I get nervous.

After 20 minutes, remove from the oven.

Dump the bag of caramel bits and the 1/3 cup of whipping cream into a microwavable bowl. Microwave for 2 minutes, stirring every 30 seconds. (It only took about a minute and a half tonight) Take the pecans (I like mine pretty fine, so I crushed them with my hand chopper), and pour half of them into the caramel mix. I don't think I truly used as many as the recipe called for. I used a small bag. They are pricey! Pour the caramel mixture over the brownies in the pan.

Next pour the remaining brownie batter over the top of the caramel mix. Since mine was cold from the fridge, I had to help spread it out. I has kind of a marbled look if you use a spatula on the top.

Next sprinkle the remaining nuts over the top and return the pan to the oven for 25 more minutes or until the top is firm.

Let it cool (or it will be really gooey).

I of course ate mine with a little ice cream on the side. :)

Here is a picture though it does not do this dessert justice...the darker part is not burned. That is the dark chocolate. The lighter parts would be the caramel mixture mixed in...Here is a picture of a piece (not cut very straight). Okay, I am not a food photographer. I promise you, it is good stuff. Even my kids who turn up their nose at nuts ate it up.


Tomorrow if I have time, I will share a healthier recipe. Well, kind of. It does involve salad. :)

Happy Cooking,
Reba