If Fall Were A Cookie…..

If Fall were a cookie, it would taste like these:

OH MY STINKIN’ WORD people, both of these cookies are SOOO good!

Pumpkin Cookies with Brown Sugar Icing

Ingredients

• 2 cups Shortening
• 2 cups Sugar
• 2 cans (15 Oz Each) Pumpkin
• 2 whole Eggs
• 2 teaspoons Baking Soda
• 1-½ teaspoon Ground Cinnamon
• 1 teaspoon Salt
• 4 cups All-purpose Flour
• 6 Tablespoons Butter
• 8 Tablespoons Milk
• 2 cups Powdered Sugar
• 1-½ teaspoon Vanilla Extract
• 1 cup Packed Brown Sugar

Cream shortening, white sugar & pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
Drop from spoon to cookie sheet. Bake 10 minutes at 350*.

To making frosting:
Cook butter, milk and brown sugar until dissolved. Cool and add powdered sugar and vanilla. Spread over warm cookies.

Makes 4 or so dozen depending on your cookie spoon size.

This next cookie recipe was passed on to me by my friend, Nicole.  After several comments regarding this recipe, it has come to my attention that they originated here. 

Caramel Stuffed Apple Cider Cookies

Ingredients

• 1 cup Butter, Softened
• 1 cup Sugar
• ½ teaspoons Salt
• 10 packages (.74 Oz Each) Apple Cider Drink Mix
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 1 teaspoon Baking Soda
• ½ teaspoons Baking Powder
• 1 teaspoon Cinnamon
• 3 cups Flour
• 14 ounces, weight Package Of Caramel Squares

Preparation Instructions

In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
With your mixer cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
Beat in eggs, one at a time. Add vanilla and mix well.
Gradually add flour mixture to butter/egg mixture. (I had to add a teeny bit more flour to make the dough less sticky) Mix until just combined.
Refrigerate for about an hour. It makes the dough SO much easier to work with.
When you are ready to bake, unwrap your caramels, and preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!).
Scoop out cookie dough ball about the size of a walnut.
Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
Bake 12-14 minutes, or until very lightly browned around the edges. Please don’t over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.)

Makes roughly 4 dozen.

 Go.  Bake.  You know you want to!  (You can thank me later.)

Click on the titles for easy printing.

Happy Cookie Baking!

~T  🙂

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Melt In Your Mouth Monday

Can’t Leave ‘Em Alone Bars: Pumpkin Edition

  YAY! I am so happy it’s fall.  We just got the house clean from top to bottom so we could get out all our fall décor. 

  I am loving that evenings are cooler; we added a quilt to our bed, and before I know it, a fire will be crackling in our fireplace.  (Hopefully, it was like 90 today!) Cooler weather and thinking of fall in general, just makes me want to BAKE! And now that all our fresh peaches are gone (or put in the freezer for later this winter- yay!) it’s time to move on to PUMPKIN stuff!!!!!!!!!!!!!!!  Every year I have a HUGE stack of pumpkin recipes. This year is no exception, except I may not need to try any of them, because I think we already have a clear winner.  

 I give you:

Can’t Leave Them Alone Bars: Pumpkin Edition

Have you tried Can’t Leave ‘Em Alone Bars?  They are stinkin’ amazing. AMAZING. AmAAAAAAAzing.  For real, yo.

  These are too.  Clearly the winner in my pumpkin category, you’ve gotta try them, no matter how ugly my photos turned out!  Seriously AMAZING!  If the recipe seems long or too complicated with its 3 steps, don’t worry, it comes together VERY quickly as each step is simple!

Can’t Leave Them Alone Bars: Pumpkin Edition

 

CRUST:

1 box yellow cake mix, reserve 1 cup

1/2 cup melted butter

1 egg, beaten

Mix together and press into a 9×13 pan.

MIDDLE:

2 eggs

2/3 cup evaporated milk

1/4 cup white sugar

1 tsp. cinnamon

15 oz. can pumpkin

1/2 cup brown sugar

1 tsp. vanilla

1 tsp. pumpkin pie spice

Mix well and pour over crust.

TOPPING:

1 cup reserved cake mix

1/2 tsp. cinnamon

1/2 cup white sugar

1/2 cup melted butter

1/2 cup chopped nuts optional

Mix together and spoon over pumpkin filling.

Bake at 350* for 40-50 minutes.  (it will be a bit soft still)

Serve with whipped topping, warm. 

  OR, in my opinion, they are even better the next day, cold!

  But to get the full effect, you should try 1 at every temperature;  hot, room temp and cold so you decide for yourself.  Purely for scientific reasons, of course.

  Happy Baking!
~T

  P.S.  This is post 1 of 2 for today, remember I told you we went to see the new Christian movie that came to theatres over the weekend?  Well, head over to the next post for our take on “Courageous”.

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Hugs & Cookies

This Chick Cooks

Full Plate Thursday

Everyday Sisters

Oreo Pokes & Autumn Hugs

  This is a SWEEEET post today! I have 2 great sweet treats for you to try:

  Oreo Puddin’ Poke Cake

from The Country Cook

• 1 box Marble Cake Mix Or Chocolate
• Eggs, Oil & Water As Directed On The Box
• 2 boxes (4 Oz. Each) Instant Oreo Pudding
• 4 cups Whole Milk
• Mini Oreos

Make cake mix according to directions and bake in a well-greased 9×13 pan. Just before cake is done, start making your pudding. In a medium bowl, begin to add milk to pudding mix and continue to whisk until most of the lumps are removed. Let pudding mixture sit for about 2 minutes. You want it to thicken slightly, but not fully thicken to pudding yet.
When cake is finished, but still warm, poke holes all over cake at 1 inch intervals, using a wooden spoon handle. Pour pudding mixture over warm cake.
Allow the cake to cool for several minutes on the counter then top with mini oreos. Put into the fridge to set up, about an hour.

  Dale’s family LOVED this. They are not big sweet eaters and this is not over-the-top rich or sweet.  Oh, and next time? I’ll use a bigger hole-poker, as you can tell, my pudding didn’t sink down into the cake enough. Lesson learned!

Autumn Hugs

These are too stinkin’ adorable!

 

Ingredients:

24 Pretzel Mini Twists

24 Hugs, Unwrapped (great job for the kids!)

24 Corn Candies

1. Preheat your oven to 250*.

2. Place mini pretzels on a large baking sheet. Top each pretzel with a Hug Candy. Place in the oven for 3 minutes, or until the Hugs gets soft.  CHECK THEM REGULARLY!!!!  You don’t melt them all the way, they will still look “normal” when you pull them, but easily squish when candy is applied.

3. Remove from oven and lightly press a Corn Candy to the middle top of each Hug.

4. Let cool before serving or transferring to a Tupperware.

SO Easy & SO Yummy!

~T

Hugs  & Cookies

This Chick Cooks

Lark’s Country Heart

Full Plate Thursday

On the Menu Monday

Melt In Your Mouth Monday

Tuesday Talent Show

So Sweet Post 2: Peach Crumble Pie with Easy Push Crust

Thanks for coming to post #2 today!  This is your Bonus Post, and you’ll be rewarded with more sweets here.  Trust me, you are going to want to make this one too!!!!

This recipe is going to make you feel so proud of your culinary accomplishments! You’ll be calling yourself Susie Homemaker in NO TIME FLAT, thanks to this simple push crust.

Flaky, light, delicious and oh-so simple!

Easy Push Crust

(click title to print)

2 cups all-purpose flour

1 cup chilled Crisco (butter flavored is best)

1 tsp. salt

1/3 cup cold water

1 T. milk for basting (only when fully cooking crust)

Combine flour and salt. Using a pastry cutter, cut shortening into flour. Sprinkle with water. Form into ball, divide in 2. Flatten each to fit your pie pans, all the way to the edges. Crimp with fingertips to make pretty.  Prick with a fork before baking.  Baste with milk if fully baking.  Makes 2 crusts. 

  I baked this at 425* for 6 minutes to just firm it up a bit before I put juicy peaches in it.  This is called Par-baking and would also be necessary when making say, a Custard pie, since it is a liquid that would make the crust soggy.    Now, if you were using this crust for say PB Pie, you’d want to baste it and fully bake it at 425* for 15 minutes, and then cool completely before filling.  Make sense?  Reading through your pie recipe will tell you whether it is calling for a prebaked pie crust or not.  

 

Peach Crumble Pie

(click title to print)

• FOR THE FILLING:
• 6-8 cups Thinly Sliced Fresh Peaches
• 4 Tablespoons Packed Brown Sugar
• 2 Tablespoons All-purpose Flour
• Pinch Of Salt
• FOR THE TOPPING:
• ⅔ cups Brown Sugar, Packed
• ⅔ cups Oats (quick Or Rolled Is Fine)
• 12 Tablespoons Sweet Cream Salted Butter

  Make and Par-bake 2 crusts in 2 – 8 or 9 inch pie plates, per instructions in “Easy Push Crust” recipe listed above. Bake crusts for 6 minutes before continuing below….

Make filling: In a large bowl, toss together peeled, pitted and thinly sliced peaches, brown sugar and flour until combined.

Make crumble: In a small bowl, combine brown sugar, flour, and oats; using a pastry cutter, then your hands to work in butter until large clumps form.

Transfer peach filling to par-baked pie shelled, then sprinkle crumble evenly over tops. Place pies on a rimmed baking sheet and bake at 375* until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 1/2 hours before serving. Store, covered, at room temperature, up to 2 days.

Delicious and really simple!

 You CAN make a homemade pie just like Grandma used to make. I had the ultimate compliment from my Mom today. She said my pie baking is just as good as my Great Grandma Schrock! That made me beam with pride because my Great Grandma was an amazing pie baker!!!!

Happy Baking! You can do it!!!

~T

This post linked to Wonka Wednesday!

This Chick Cooks

Miz Helen’s Country Cottage

Gooseberry Patch

So Sweet Post 1: HoHo Cake with Fresh Berries

I have a bit of a problem….. I have sooo many new “keepers” to share with you, that I have a back-log of new recipes stretching cleeeeear to the end of the month, and more recipes being typed as we speak.  SO, today you get a bonus.  Today you get TWO Sweet recipes.  Stay tuned, the next one will post in a few minutes……

First up?!

HOHO CAKE

• FOR THE FIRST LAYER:
• 1 whole Boxed Chocolate Cake Mix, 18 Ounce Box (or Your Favorite Chocolate Cake Mix From Scratch)
• Additional Required Ingredients Specified In Cake Mix Package (typically Water, Eggs And Oil)
• _____
• FOR THE MIDDLE LAYER:
• 1 cup Butter, Softened
• ½ cups Milk
• 1 Tablespoon Vanilla Extract
• 3 cups Powdered Sugar
• ¼ teaspoons Salt
• _____
• FOR THE CHOCOLATE TOPPING:
• ½ cups Butter, Softened
• 1 teaspoon Vanilla Extract
• ¾ cups Cocoa
• 3 cups Powdered Sugar
• 8 Tablespoons Water, Adding One At A Time

Preparation Instructions

Preheat oven to 350F.

Prepare your favorite chocolate cake (I used a Devil’s Food boxed mix – combine the box mix with the additional required ingredients specified in the package). Grease and flour a jelly roll pan. Pour batter in the pan and spread around until it’s even. Bake at 350F for 15-20 minutes; this will depend on the cake you bake, but begin to check it after 15 minutes.

Remove cake and let cool for 30 minutes. While cake is cooling, mix middle layer.

Middle Layer:
Cream butter and slowly add milk and vanilla. Add powdered sugar and salt, beating until mixture is thick, combined and spreadable. Spread in an even layer on the cooled chocolate cake. Set in the freezer for 15 minutes while you make the chocolate frosting.

Chocolate Frosting:
Cream butter and vanilla. Add cocoa powder and powdered sugar until combined. Add water 1 tablespoon at a time until mixture is smooth– you want the frosting to be spreadable, but not thin.

Remove cake from freezer and frost. Store in the fridge until the last possible second!

  This cake is VERY rich, so to cut the richness, we served it with fresh strawberries and blueberries the 2nd time around. 

 

+

=

AMAAAAAAAAAAAAAAZING!

It seriously MADE it and I will do that every time now.

Why hello there, beautiful creamy filling!

Enjoy this decadent dessert! And never mind that it has 3 sticks of sweet cream butter in it……just go with it!

Now, head on over to post 2 for some Peach Pie, YUMMMMMMM!

~T

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Miz Helen’s Country Cottage

Tulips, Dinner for 2 & Lemon Pudding Dessert

  Yesterday started with a bang.  A gun shot kind of bang.  It was Dale’s 30th birthday yesterday, and I had big plans to spend most of the day in the kitchen, making him a delicious Birthday supper. 

  I was just washing breakfast dishes and planning my agenda for the day, when I see a couple of my sweet lil’ pet chickens race by.

“Aw, they are so adorable,” I think to myself.  

  Next thing I know, they are racing back the opposite direction. That’s weird, they almost seem scared. 

Then I see him.  A FOX in my front yard chasing my pet chickens!!!!  

  Now call me a countrified city girl, but I sprung into action.  That sly old Fox was NOT going to eat my cute little feathered friends for his breakfast!!!!!  I raced out the front door in my bathrobe and slippers yelling at the top of my lungs for him to GET OUT OF HERE!  Whether it was my mean voice or the site of me flying after him in my bathrobe, he stopped chasing chickens, turned tail and ran for the hills.  That outta show him!  

   I call Dale and tell him what just occurred and in true Dale form he says: “Honey, get out the gun.” 

  He must have thought that through a bit, because the next thing he did was turn around and came back home to “help me find all the frightened chickens and lock them up for the rest of the day”.  How thoughtful!  Oh, and while he was home he gave me a refresher course in how to shoot a rifle. I aimed at some birds, but managed to clip the clothesline instead.  {This may have something to do with why he turned around to come home????}  😉 

    So ya better run Mr. Fox, I’ve got 15 bullets in this here gun, and I plan to use every single one of them until I learn to aim better! 

  Much to my relief, he didn’t return, and I didn’t have to use that big bad gun after all…..not today at least!

Or ever?  {Fingers crossed}

    After all this hullabaloo, it was already time to get Tylan from school, and I had not gotten one thing done in the kitchen, too late now.  Off we went to pick up big brother.

  A friend of ours from church, had offered for us to come cut some flowers in her backyard and I wanted some for our dinner table.  She has thousands of tulips in her backyard, it is just LOVELY!  Despite the kids not being dressed for photos, I grabbed my camera to snap a few shots before flower picking, then it was back home for a quick-lunch and nap.  This momma had work to do!!!

  During his photos, Paxton discovers grass is a bit tickly….

And that big white doggies have wet noses.

This dog was SO awesome!  Super sweet and gentle with the kids.

  As I thought about Dale’s 30th birthday in months past, I had much bigger ideas up my sleeve, like having a HUGE shin-dig half way between both our 30th birthday’s, (mine is in August) and throwing a themed party with live music, big white tent on the lawn, great food, and tons of friends. We have the yard for it, why not?!

  Oh wait, I remember why not:  there’s the fact that we have 4 kids and a mortgage and a shoestring budget these days, no room for “extra’s” right now.  So, I went for more of a “it’s the thought that counts” sort of event, and he LOVED it!  🙂  Yay for easy to please hubby’s!

  This is how it went down…….

Kids to Nana’s: Check.

Set up Dining for 2 on the screened in porch: Check.

Ipod playing “our” songs: Check.

Fresh flowers picked earlier today: Check.

  Appetizer: Pepper Pecan Brie from Pampered Chef (YUM) 

1/2 cup pecan halves

1 Jalapeno, stemmed and seeded

Heaping 1/4 cup Apricot Preserves

1 – 4 inch, 8 oz. round of Brie cheese, room temperature

1 loaf french bagette

Pre-heat oven to 425*.  Roughly chop pecans, set aside.  Finely chop jalapeno.  Mix jalapeno with apricot preserves.  Cut Brie in half, place cut side up on pizza stone.  Cover with half of the apricot mixture.  Sprinkle with half the pecan halves.  Stack second half of Brie, cut side on and cover with remaining apricot mixture.  Sprinkle with remaining pecan halves.

  Cut French Bagette loaf into bite sized pieces.  Spray with Olive oil and place around Brie on pizza stone.  Bake for 8-10 minutes until bread is golden brown and Brie is starting to get melty.  Let stand 5 minutes before serving.  Serve warm for best results. 

  This was SO delicious!!!!

—————————————————

Supper time:  Steak, Horseradish potatoes, steamed broccoli and homemade bread. 

(It was SO amaaaazing, Kasey! I must have that recipe ASAP!)

 

  Here is Dale reading his “card” (aka yesterday’s post printed off for him to read). “30 Reasons I Love Dale”.  He loved it!

And lastly, Dale’s birthday dessert of choice:

Lemon Pudding Dessert 

  I bet most of you have this recipe already, since it’s a church potluck favorite.  It can be made with any pudding flavor your heart desires, but here is the recipe, just in case you don’t have it.

1st layer: 1 stick butter melted.  Add 1 cup flour and 1/2 cup chopped pecans.  Mix butter and flour mixture, and press in the bottom of a 9×13 pan.  Bake at 350* for 15 minutes.  Cool for 15 more.

2nd layer:  8 oz cream cheese, softened mixed with 1 cup powdered sugar.  Mix well and stir in 1 cup cool whip from an 8 oz container.  Spread over cooled crust.

3rd layer:  2 pkgs. Instant lemon pudding blended with 3 cups milk.  Spread over cream cheese layer.

4th layer:  Top with remaining cool whip and sprinkle with pecans.  Let chill overnight or for a few hours before serving. 

Serves 12.

Updated photo: 2013

—————————————————————————————————

  The idea was to have a leisurely dinner without kid interruptions, spills or requests for more of this or that.   It was peaceful and nice to talk like grown ups, but it wasn’t long before we got to missing our 4 little Ferguson’s, so we headed over to Nana’s to have dessert all as a family.  Destiny had practiced pecking out the notes to “Happy Birthday” on her pink keyboard so she could play her daddy a song, and each child had made a card for him, stating what they loved about him most.

  Destiny said he makes the best fish and drew a picture of him fishing at the lake.  Tylan’s card said thank you for taking me to school and for cooking me fish and a bagel.  Mmm, now there is a breakfast of champions!  Avery’s said: You are a good fisher.

    Can you tell daddy went fishing the other day and brought home 14 big ones?  That guy can fry up a mean pan of fish!

  All in all it was a great day, exhausting, (especially with Paxton being up all night the night before) but still great!!  So with that being said, I am headed to bed.  Good night!

Have a great weekend! Thank God It’s Friday!

~T

Aunt Lucy’s Chicken Pot Pie

  Meet Dale’s Aunt Lucy and Destiny’s best friend and 2nd cousin, Brooklyn. 

   Lucy brought us these amazing Individual Chicken Pot Pies after Paxton was born.  As amazing as they were, I knew I didn’t want to have another baby in hopes of her making us these again, so I got brave and tried it myself.  She is a super GREAT cook, so it’s a bit intimidating to try to conquer one of her more complex recipes!

  I gotta say, supper was GREAT!  The seasonings in this dish are sooo amazing!

  Aunt Lucy’s recipe is two pages long and involves boiling an entire chicken and making your own stock with the bones. (they raise chickens, we should expect nothing less!)  This is something I fully intend to do someday soon, but for tonight, with no freshly butchered chicken at my disposal, I took some short cuts. I will be sharing a condensed version of her recipe, a “cheater version” so to speak.

—————————————————————————————————

Aunt Lucy’s Chicken Pot Pies (Cheater Edition)

1 jar canned chicken with juice, shredded

OR 

1 lb. boneless, skinless chicken breasts, cooked and cubed

6 T. butter

2 1/2 cups Chicken Stock {or broth} more as needed

1 large onion, diced

3 carrots thinly sliced

3 stalks celery, thinly sliced

2 potatoes, peeled and finely diced

3 garlic cloves, pressed

1/2 cup flour

1 1/2 cups milk (I use 1/2 cream)

1 tsp. thyme

3/4 cup green peas, frozen thawed

2 T. parsley

2 tsp. salt

1/2 tsp. black pepper

2 tsp. Worcestershire sauce

1/2 tsp. Italian Seasoning

1/2 tsp. Rosemary

2 frozen pie crusts, thawed {or 2 can crescents}

Egg wash:

1 egg mixed

1 T. water

  Set out pie crusts {or crescents} for easier spreading.  Cook chicken and cube chicken, set aside. 

  Preheat the oven to 400* and start to prepare your filling:

  In a large skillet, melt butter on medium heat. Add the onions, carrots, celery, garlic and potatoes.  Cook until the onions are translucent, about 10 minutes.  Add the flour and cook stirring 6 minutes more, until starting to thicken. Stir in peas.  Whisk in 2 1/2 cups chicken stock.  Whisk in cream/milk mixture. Decrease the heat to low and simmer for 10 minutes, stirring often. 

  Add the meat, thyme, parsley, rosemary, garlic, salt, and pepper.  Stir well.  Add worcestershire. Taste and adjust as necessary.  You can add more stock if it seems too thick.  Divide the warm filling among 6 – 10 oz. ramekins.

  Cut the pie crust into 6 rounds slightly larger than the ramekins.  Lay a dough round on top of each pot pie filling.  Fold the excess dough under itself and use the tines of a fork to press the dough against the ramekin.  Cut a 1 inch vent into each pie.  Apply egg wash to the dough.  Line a baking sheet with foil; place the pies on baking sheets. 

  Bake 400* for 25 minutes or until golden and filling is bubbling.  Let cool 5 minute before serving.

—————————————————————————————————

  While the Chicken Pot Pies were baking, I whipped up some Oreo Stuffed Brownies, from Holly at Life As A Lofthouse.  We try not to do desserts very often, especially for the kids, but I had all the stuff for it and I knew you guys would want to check it out. 

  They were super rich and good, especially with the leftover Cookies & Cream ice cream on the side!  I actually preferred them once they had cooled to room temperature.  Then you can really appreciate these extra chewy, rich brownies. YUM!

Happy Cooking and Baking! 

And never fear, you too, can be the next “Aunt Lucy”.

Be brave. 

Make the Pot Pies.

Your family will thank you!

~T

Feels Like Fall Apple Crisp(with homemade caramel sauce)

  Fall is in the air, and I don’t know about you, but I can’t seem to make enough recipes involving apples or pumpkin.  I said OR, not AND.  Ew, pumpkin apple dessert!?  No thanks.  My apples and pumpkins like to be showcased in their OWN desserts, thank you.  🙂

  Anyhow, this simple crisp is delicious!  And the caramel sauce?  Well, that just takes it over the top!  I wish I had a photo of the finished product to show you, but alas, we gobbled it up before anyone thought to grab the camera. Oh well, maybe next time!  I did document some of the process though….did I mention these apples were picked from our very own apple tree?  First time in 8 years the weather conditions were right to allow them to turn red. Up until now, we thought there were green, tart, applesauce apples! Who knew?!

FEELS LIKE FALL APPLE CRISP  (with Homemade caramel sauce)                                                                                                                                                     

• 10 cups Cored & Peeled Apples, Sliced In Thin Rings
• 1 Tablespoon Flour (we Use White Wheat For Health Purposes)
• 1 cup White Raw, Organic Sugar
• 1 cup Old Fashion Oats
• 2 cups White Wheat Flour (all Purpose Is Fine Too)
• 2 cups Packed Brown Sugar
• ½ teaspoons Baking Powder
• ½ teaspoons Baking Soda
• 1 cup Butter, Melted

Preheat oven to 350*.
Core, peel and slice apples.  I used this handy dandy Pampered Chef gadget called:

“The Apple Peeler Corer Slicer”   

(Say that ten times fast)

Place the sliced apple rings in a 9×13 baking dish.
Mix the white sugar, 1 T. flour, and ground cinnamon together, and sprinkle over apples.  Sprinkle with a bit of water.
Combine oats, flour, brown sugar, baking powder, baking soda, and melted butter.  Crumble evenly over apple mixture.
Bake in a preheated oven for 45 minutes.
Serve with ice cream and homemade caramel sauce.

EASY HOMEMADE CARAMEL SAUCE

2 1/2 cups brown sugar
1 can sweetened condensed milk
1/2 cup butter
1 teaspoon vanilla
3/4 cup whole milk

  Mix the sugar and condensed milk together in medium saucepan, and cook on medium heat until sugar is dissolved completely. Set aside.

 Melt the butter in another small saucepan, and stir in the vanilla and milk. Leave to simmer on
low heat until mixture is smooth, about 1 to 2 minutes.

Slowly stir the butter mixture into the sugar mixture and leave to stand 3 to 5 minutes until mixture becomes thick.

Drizzle over apple crisp and a scoop of vanilla ice cream. Pour leftover caramel into a glass jar and store in refrigerator.  Or just grab a spoon…mmmmm!

 

Look at this apple, every mom needs one of these Pampered Chef APCS gadgets! 

My kids went NUTS over the apples I sliced them using this great invention.  There is even a way to slice the apples leaving the peel on, which I made them do, of course, since that is the healthiest part! 

Happy Baking!

~T 🙂