Fruit Salsa & Cinnamon Tortilla Chips

I made this last night to take to a game night with friends. So delicious and if you were to use whole wheat tortillas for the chips pretty dang healthy! I found it on Our Best Bites. I actually made it over a year ago for a cooking group that I was in. I kept remembering it being so hard to make and so I haven't made it since. I think because it was combined with a bunch of other time consuming recipes that is what made it hard. Because it is a really simple recipe.

For a more detailed explanation on different ways that you can make this delicious dish go here.

Basically you pick whatever fruit you want. I try to pick fruits that are different colors (and on sale). I made this last night with strawberries, kiwi, mandarin oranges & blueberries.  You can use raspberries, blackberries, mangos, honeydew, pineapple, etc. You get the idea.

Simply, chop all the fruit up into small pieces (this is a little tedious) you could use a food processor if you wanted. But you don't want the fruit mushy.  Place the chopped fruit in a bowl and add a little sweetener. By a little I mean a little.  I used about a teaspoon, if that, of honey.

You could use agave, brown sugar, powdered sugar etc. There are lots of ideas on the website.

Refrigerate and serve with the cinnamon tortilla chips.

Our Best Bites Cinnamon Tortilla Chips:

Take 6 inch flour (or whole wheat) tortillas
Spray with cooking spray or baste with a little melted butter
Sprinkle with cinnamon & sugar
Cut into triangles with a pizza cutter (each tortilla makes 8 chips)
Bake at 350 for 10-12 minutes
Let cool

This could be an appetizer or a dessert. It really is that yummy. When the cookies ran out at game night the cinnamon chips are what the kids went for instead. They loved them. 

Caramel Apple Cheesecake Bars with Streusel Topping

These are so yummy. My friend made them the other day...I keep wishing I had one right now. Yum. She did mention that she wishes there wasn't so much butter. She thought about making a simple graham cracker bottom next time since it would require less butter.

2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar, plus 2 tablespoons, divided
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping

Directions

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.



Streusel Topping:

1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.

Strawberry Fondue

 

I have to search for this every year in my email. I just decided to post it instead.  That way if anyone is craving some strawberry fondue they can make it :)

 

2 10 oz packages frozen sliced strawberries, thawed, juice reserved

1 tablespoon cornstarch

2 tablespoons sugar

 

Reserve 3/4 cup juice from strawberries. Set strawberries aside. Pour juice into Fondue Pot. Combine cornstarch and sugar. Add to juice in Fondue pot.

Turn temp. dial to 200 F. Cook, stirring constantly until thickened. Stir in strawberries. Reduce heat to warm.

Serve with fruit pieces or angel food cake. Yield 1 3/4 cups.

| Microwave Caramels |

I am not kidding when I say these are way good! And come on...six minutes in the microwave. Can't beat that! Figured I would share so you all could enjoy of the goodness!

5 Tbl. butter

1/2 c. light corn syrup

1/2 c. sugar

1/2 c. packed light brown sugar

1/2 c. sweetened condensed milk

Instructions:

Put all ingredients in a large, microwave safe, bowl. Microwave for 6 minutes, (I did mine for 5 min 30 sec.) stirring every 2 minutes. Spray an 8''x8'' dish (or a 6x8 since that's all I have) with cooking spray and pour mixture in. Let cool and cut. Wrap in wax paper.

recipe and photo from: http://eatcakefordinner.blogspot.com/2012/02/super-easy-microwave-caramels-real-deal.html

Cheesecake bars

I need to post this recipe so I don't forget it! I make a cheesecake pie recipe and this is adapted from that to make a larger recipe that works well for baby showers and such!

Crust:
3 cups crushed graham crackers
1 and 1/2 sticks of butter, melted
6 T. Brown sugar

Mix all together and press into a cookie sheet. I use a metal measuring cup to press it flat. Let chill in fridge for 30 min before topping with cheesecake.


Cheesecake:
2 pkgs cream cheese, softened
2/3 cup sugar
2 cups sour cream
4 tsp. vanilla
2 (8 oz) tubs of cool whip

Beat cream cheese until smooth, gradually beat in sugar. Blend in sour cream, vanilla, then cool whip in that order. Spread over graham cracker crust.

Top with fresh fruit, or pie filling

Sugar Cookie Bars

Another Pinterest recipe. From this website that looks really yummy.

1 cup unsalted butter room temperature
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flower
1 tsp salt
1/2 tsp soda

Cream the butter and sugar together until fluffy. Add the eggs, one at a time mixing well after each addition. Meanwhile, mix the dry ingredients together in a separate bowl. Add the vanilla to the creamed mixture and then slowly add the dry ingredients.

Press into a greased 13X18 inch pan and bake at 375 for 10-15 min. (Warning the dough will be sticky add a little flour to your hands when pressing into the pan. I added way too much flour to the dough to try to unstick it, don't do that)

Cool and frost.

Frosting:

1/2 cup unsalted butter room temperature
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 tablespoons milk

In a mixing bowl beat the shortening and the butter until creamy. Add the vanilla and powdered sugar. Gradually add the 5 tbsp of milk until you reach your desired consistency.

Chill and cut.

Cinnasticks

I got this recipe from Pinterest it is super yummy!!! The original recipe suggests getting the pre-made pizza dough from Papa Murphy's. I just used a pillsbury pizza dough though and I am sure that any homemade pizza dough recipe would work just fine. It also suggests using a butter flavored oil like the kind meant for popcorn, I just melted some butter and added it to my oil and it tasted just fine.

dough rolled out into a square or circle
buttered flavored oil
2 tsp cinnamon (more if you are a cinnamon fan)
1/2 c. sugar

Icing:
several cups of powdered sugar (I did like 3 and had plenty of icing)
small splash of milk (just keep adding milk until it is the consistency you like)
1 Tbsp melted butter
1/4 tsp. vanilla extract

1. Preheat oven to 350 degrees
2. Using a pizza cutter cut the dough into strips. Brush the dough with the flavored oil. Bake for about 15 min until cooked through, keeping a close eye on it so it doesn't over bake. Remove from oven. Wile the dough is baking prepare the icing and set aside.
3. Combine the sugar and cinnamon in a small bowl and stir together well. Sprinkle the mixture over the warm dough. Drizzle with the prepared icing. Serve warm

I did let my refrigerated dough rise a little bit before baking. But these were so delicious!!!

Easy Homemade Ice Cream without a Machine

This recipe has been going around the blog world.  I have seen it a couple of times. THIS was the first place that I saw it.
We decided to try it for our FHE treat one evening.  It was good.  I am not really of fan of homemade ice cream from a machine.  I felt like this was closer to store bought than the machine kind is, but it is still different.  If I were to make it again I would make it the day before so that it is in the freezer longer.  It tasted better the next day when it was harder. 
Here is our version.  We made S'mores ice cream(check out the link for other flavor ideas):

2 cups heavy whipping cream
1 can sweetened condensed milk
1/2 cup chocolate chips
1/2 cup marshmallows
1/2 cup graham crackers broken up
3 Tbs melted butter
1/2 tsp vanilla

Whip heavy cream in large bowl with an electric or stand mixer until light and fluffy. In a separate bowl, whisk together sweetened condensed milk, butter, marshmallows, and vanilla in large bowl. Mix well. Stir in chocolate chips, then gently fold in whipped cream.

Pour into a 2-quart container and cover. Freeze at least 6 hours or until firm. 

Rolo Brownie Bites with Caramel Cream Cheese Frosting

These are SOOO good. I made them the other night for a party. Not anything too grand done with this recipe, but super yummy. Just the way I like it!

1 box fudge brownie mix plus necessary eggs, oil & water per package instructions (or your favorite homemade recipe) 


24 Rolo candies plus extras for the cook's snack 


4 TBS. butter, softened at room temperature 


4 oz. cream cheese, softened at room temperature 


2 TBS. caramel sauce 


1 cup confectioners sugar

Remove all the wrappers and refrigerate the Rolo candies. Pre-heat oven to 325F. Prepare brownies according to package directions. Grease a 24 cup mini muffin tin with cooking spray and fill each cup 3/4 full with batter. Bake for 15-20 minutes until a toothpick inserted comes out clean. Remove from oven and immediately press a Rolo, smaller side down, into the center of each brownie bite until the top of the Rolo is even with the top of the brownie bite. Cool for a couple of minutes then carefully remove the brownie bites from the pan to a cooking rack. Allow to cool completely.

To make the frosting, whip the butter and cream cheese together until smooth. Add the caramel sauce and blend. Add the confectioners sugar and whip until creamy and smooth. Using a pastry or plastic bag with a piping tip, pipe the frosting onto the top of each brownie bite. Chill in the refrigerator to set the frosting a bit before serving

Cookie Pizza

I got this recipe from Pillsbury.com. They call it Rocky Road Pizza and they add peanuts to the top, but nuts tend ruin desserts at our house so we omitted them.

2 cups of ready made cookie dough (if you buy the bigger tub you can get two pizzas out of one tub)
Chocolate Chips
Marshmallows
Caramel (like ice cream topping caramel)

Coat the pizza pan with cooking spray. Break the cookie dough into chunks and place all over the pan. Then using floured fingers push the cookie down into the pan to create the crust. Bake at 350 degrees for 12 min. Take out of the oven and add the chocolate chips (sprinkle to your liking) and the caramel (drizzle to your hearts content). Then put back in the oven and cook for an additional 3 minutes. Remove pizza again and add the marshmallows (again to your liking). Bake for another 3 minutes. Remove from oven drizzle more caramel over the marshmallows and let cool completely before serving, about an hour and a half.

**If you like the marshmallows more melty then you can add them to the top when you add the chocolate chips. We like ours more fluffly so we don't cook them as long as the other toppings.

Pumpkin Dip

Oh my goodness, this was super yummy!  The pumpkin flavor was not very strong which I thought was perfect for a dip.

1 small can of pumpkin puree
1 large box of instant vanilla pudding
1 teaspoon of pumpkin spice
mix together, then fold in
1 16oz cool whip.

Serve with apples, vanilla wafers, ginger snaps, or it could even be used as a frosting on cupcakes or a cake.
I had it with apples and vanilla wafers.

Homemade Samoas

I just found this recipe online today. I haven't made them yet, but I am SURE I will love them. I LOVE samoas. LOVE. I can eat a box by myself in a matter of minutes. Sick.

1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Preheat oven to 350F. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball.

Add in a bit of extra flour if your dough is very sticky. Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough.

Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds. Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.


Topping

3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate. Let chocolate set completely before storing in an airtight container.

Makes about 3 1/2-4 dozen cookies.

Photo and recipe found here: http://jaynsarah.blogspot.com/2010/04/samosa-cookies-and-million-dollars.html

Maggic Cookie Bars

1 1/2 cup graham cracker crumbs
1/2 cup (1 stick) butter
1 (14oz) can sweetened condensed milk
2 cups semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Preheat oven to 350 (325 for glass pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 9x13 inch pan. Pour sweetened condensed milk evenly over crumbs. Layer evenly with remaining ingredients; press down firmly with fork. Bake 25 min or until lightly browned.

Chocolate Bundt Cake

1 Devils Food Cake Mix
1 sm pkg chocolate pudding
2 cups sour cream
1 cup butter
5 eggs
2 cups chocolate chips
1 tsp almond extract

Beat all ingredients (except chocolate chips) for 4 minutes. Add chocolate chips. Bake at 350 for 50-55 minutes in a greased bundt pan.

Big, Fat, Chewy White Chocolate Craisin Cookies

I am not a baker. Every "tried and true" cookie recipe I have ever gotten from anybody I manage to screw up. This is the first cookie I have ever made in my entire life that I actually get compliments on. They are as good as bakery cookies and are SO YUMMY! It's the only cookie I have been proud to take to a party in my entire life. The recipe came from this recipe, but I "made it my own" by adding white chocolate and Craisins. Even if you love chocolate, trust me on this one. Trev loves chocolate chip cookies, but even he likes the white chocolate Craisin version better. Please try it. And then please make sure to compliment me on how fabulous they turn out.

Big, Fat, Chewy White Chocolate Craisin Cookies

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups white chocolate chips
• 2/3 cups Craisins
  

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips and Craisins by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

P.S. From Amy (tips learned the hard way)

1. Don't overmix when you add dry ingredients, mix only until JUST BLENDED.
   
2. Grease your pan as it says.
3. I have not made them as big as the recipe says though I'm sure they are fabulous. I use a heaping 1/8 cup (2Tbsp) and they are perfect. I tried to make them smaller once and they were not nearly as good. Don't be afraid to make them BIG.
   
4. I bake mine for 13 minutes. Don't overcook or they will be crispy, not fat and chewy. (This is probably common knowledge, but I learn the hard way. Over and over.) Do leave them on the pan for a minute or two before cooling. This prevents them from oozing through the wires of your cooling rack. (Again, probably common baking knowledge)
   

Carmel Toffee Fruit Dip

Here is the recipe for the fruit dip that I made on New Years Eve. I got it from Our Best Bites:

1 8oz package cream cheese

3/4 cup brown sugar

1/2 Tbsp vanilla (you can add more to taste I only used 1/2Tbsp)

1 bag toffee chips

Let the cream cheese reach room temperature. Mix it with the brown sugar and vanilla. Refrigerate. Just before serving add half a bag of toffee chips and mix well. The chocolate covered toffee chips would be super yummy. I couldn't find any of those, the regular ones were yummy too.

Christmas Crunch

If you need a yummy treat for a party(or just yourself) this is it. It is so good, and it is super easy to make.



CHRISTMAS CRUNCH

1 pkg. of Almond Bark
1 can (12.5 oz.) of COOKED Spanish peanuts
2 cups of Peanut Butter Cap'n Crunch cereal
2 cups of Rice Crispies Cereal

Melt the almond bark and then add remaining ingredients. Spread out onto a piece of aluminum foil and allow to dry. Once it is dry, break into pieces. ENJOY!

I am told that the Walmart Almond bark has the best flavor...

Krista's Chocolate Chip Cookies

This is my favorite Chocolate Chip Cookie recipe and the one I always use.

2 cups brown sugar

1 1/2 cup white sugar

2 sticks margarine

1 cup shortening

3 eggs

2 tsp vanilla

1 1/2 tsp salt

1 1/2 tsp baking soda

5-6 cups flour

1 pkg chocolate chips

Soften margarine. Mix all ingredients (except chocolate chips) in a large bowl and beat. Add chocolate chips. Roll into walnut size balls and bake at 350 degrees for 9-10 minutes. This recipe makes over 100 cookies. The cookies freeze great!

Oatmeal and Jam Bars

A Grandma Tate classic that you have all been asking for:

2 cups oatmeal

2 cups flour

1 tsp salt

1 tsp baking soda

1 cup brown sugar

1 cup oil

1 egg

1 tsp vanilla

Jam (flavor of your choice)

Combine sugar, oil, egg and vanilla. Then add oatmeal, flour, salt and soda. Mix well. Divide into 2 parts. Cover bottom of 9X13 inch pan with half of the mixture. Press flat. Spread jam over mixture. Crumble remaining dough on top. Bake at 350 degrees until brown. Cool 15 minutes then cut into squares.

My experience has been that the bars are more set if you let them cool for a while. I find if I make the bars in the morning for something in the evening they are set up perfectly.

S'mores

1 12oz Box of Golden Grahams

6 cups of mini marshmallows

1 1/2 cups of chocolate chips

1/4 cup of corn syrup

1 tsp of vanilla

5 tbsp of butter

Melt butter, corn syrup, 5 cups of marshmallows and chocolate chips in microwave (usually 1 1/2 to 2 min), once melted add vanilla. Mix well. In another bowl mix the remaining cup of marshmallows with the Golden Grahams then add the marshmallow/chocolate chip mixture to the Golden Grahams. Mix well. Pour into a greased pan. Let set before serving. Cut into squares and enjoy!