Buffalo Chicken Soup

   Source: Buffalo Chicken Soup

Mini Caramel Apples

Ingredients

• 3 large Granny Smith apples
• 18 sucker sticks
• 1½ cups caramel baking bits or caramel chews of choice
• 1 tablespoon heavy cream
• Optional Toppings: crushed nuts, crushed cookies, sprinkles

Instructions

1. Peel apples.
2. Using a melon baller, scoop out apple balls.
3. Insert the sucker stick into the apple. Be careful not to puncture the stick through the other end.
4. In a small pot add caramel baking bits and heavy cream.
5. Melt over low heat, stirring constantly until completely melted.
6. Fill a small bowl with icy water. Set aside.
7. Thoroughly dry the apple with a paper towel to remove excess moisture from the surface.
8. Dip the apple into the mixture, swirling to coat and being sure to get the caramel on the stick a little. This will help keep out the water on the next step.
9. Immediately dip the caramel apple into the icy water for a few second to quick set the caramel.
10. Dry the caramel off gently with a paper towels.
11. Press the top of the caramel apple into desired topping if using.
12. Place caramel apple into the fridge or freezer to finish setting.
13. Remove from fridge of freezer.
14. Enjoy!
15. Repeat with all the mini caramel apples

 

Gingerbread Cheesecake

Gingerbread Cheesecake

Ingredients for the crust:

2 cups finely ground gingersnaps
6 tablespoons unsalted butter, melted

Ingredients for the filling:

4 (8 oz) packages cream cheese, softened
1/2 cup packed light brown sugar
1/2 cup sugar
4 eggs
1/2 cup sour cream
1/2 cup molasses
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves

Ingredients for the topping:

1 cup heavy whipping cream
1/2 cup confectioners’ sugar
1 tablespoon rum (optional)

Directions:

1. Heat oven to 300°F.

2. Combine gingersnap crumbs and butter in a medium bowl. Press into bottom of a 9-inch springform pan. Wrap outside of pan with heavy-duty foil. Refrigerate for at least 30 minutes.

3. Beat cream cheese, sugar, and brown sugar until smooth, scraping down the sides of the bowl. Add eggs, one at a time, beating after each addition. Add remaining filling ingredients and beat until very smooth. Pour into crust.

4. Place springform pan into a large baking pan. Add enough hot water to baking pan to come halfway up sides of springform pan.

5. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid.

6. Remove cheesecake from the water bath and discard foil. Cool on a wire rack for 1 hour and then refrigerate, uncovered, overnight.

7. Beat cream and confectioners’ sugar in large bowl at medium-high speed until soft peaks form. Beat in rum, if using, until firm peaks form. Spread over top of cake. Dust with cinnamon, if desired.

Crockpot Apple Dump Cake

CrockPot Apple Dump Cake

Ingredients:

• 5-7 Granny Smith Apples
• 1/4 cup granulated sugar
• 1 1/2 teaspoons cinnamon, divided
• 1 box yellow cake mix
• 1/2 cup oats (quick cook or old-fashioned)
• 1 stick (1/2 cup) butter, sliced

Directions:

1. Peel, core, and slice your apples. I used 7 because mine were small. If you’re using large, you can use less. Apples should be thin and bite sized.
2. Spray crockpot with cooking spray.
3. Place apples in the bottom of your crockpot. Sprinkle with sugar and 1/2 teaspoon of cinnamon.
4. Place the cake mix in a large bowl. Add the oats and 1 teaspoon cinnamon. Stir, then sprinkle over the top of the apples.
5. Drop slices of the butter over the top of the cake mix.
6. Cover and cook on high for 4 hours

Serve with ice cream or whipped cream

Blueberry Lemon Breakfast Quinoa

1 cup quinoa

2 cups nonfat milk
•1 pinch salt
•3 tablespoons maple syrup

•1/2 lemon zested
•1 cup blueberries

Directions
Rinse quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy
Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup and lemon zest into the quinoa mixture. Gently fold blueberries into the mixture.
Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed to serve