Caramel Apple Cupcakes

Caramel Apple Cupcakes


1 package spice or carrot cake mix (I used carrot)
2 cups chopped, peeled tart apples
20 caramels
3 tablespoons of milk
1 cup finely chopped pecans, toasted
12 popsicle sticks


Prepare cake batter according to package directions; fold in apples.
Fill cupcake pan 3/4 full with batter. Bake at 350 degree oven for 20 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing to wire rack to cool completely.
In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with toasted pecans. Insert popsicle sticks in the center of each cupcake to resemble caramel apples.

http://cakecrazed.blogspot.com/2007/10/welcome-fall.html

Apple Dip

Ingredients:
1 bar cream cheese
1 cup brown sugar
1 dash vanilla
1/2 cup chopped peanuts


Directions:
Combine softened cream cheese, brown sugar and vanilla in a bowl on low speed. Refrigerate for 30 minutes to allow sugar crystals to dissolve. Stir in peanuts before serving. Enjoy with granny smith apple wedges.

Image from: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MAvV0kAlzmUvsFP4jHaJnhm9XZch8Aq_qrnEs9iMqRI33cn65p4OvVmxPI0aDre0Bxq6FEZp8KefStO2SWcF03UL6aq44mTIdWe4PUV7IukfyL_nDl7f1dKJOGIG7MgCj36FbM6L-KYs/s400/9.21+apple+dip.png

Pumpkin Fluff

Ingredients:
1 can of pumpkin (28 oz)
1 package of vanilla pudding
1 container of cool whip
1 dash of pumpkin pie spice.

Directions:
Stir all ingredients together with a spatula. Refrigerate and serve with graham crackers, pie crust chips or apples.

Image from: http://www.recipegoldmine.com/images-nestlemeals/sweet_pumpkin_dip.jpg

Cookies and Cream Rice Krispie Treats

Ingredients:
5 cups of Rice Krispie cereal
3 tablespoons of butter
1 10.5 oz bag of mini marshmallows
12 oreos, smashed
1/4 cup of milk chocolate chips, melted

Directions:
1- In a large saucepan heat the butter over low heat. Stir in the marshmallows and stir constantly until melted.

2- Add the rice krispies, stir until evenly coated. Add in the Oreo cookies- stir.

3- Using a greased spatula press the mixture into the bottom of a greased 9x13 pan. Allow to cool and harden.

4- Slice into pieces. Drizzle the melted chocolate over the pieces and allow the chocolate to harden. Enjoy!

http://stephaniecooks.blogspot.com/

Slow-Cooker Greek Stuffed Peppers

Ingredients

4 large bell peppers
1 can(s) (15 ounces) cannellini beans, rinsed and drained
1 cup(s) (4 ounces) crumbled feta
1/2 cup(s) couscous
4 scallions, white and green parts separated, thinly sliced
1 clove(s) garlic , minced
1 teaspoon(s) dried oregano
Coarse salt and ground pepper
Lemon wedges, for serving

Directions
Slice a very thin layer from the base of each bell pepper so they sit flat. Slice off tops just below stem. Discard stems; chop tops, and place in a medium bowl. Remove ribs and seeds from peppers.

To bowl, add beans, feta, couscous, scallion whites, garlic, and oregano. Season with salt and pepper, and toss to combine. Stuff peppers with bean mixture; place upright in slow cooker. Cover; cook on high, 4 hours.

Sprinkle peppers with scallion greens; serve with lemon wedges.

http://www.delish.com/recipefinder/slow-cooker-greek-stuffed-peppers-recipe

Slow-Cooker Pot Roast

Ingerdients:

1 tablespoon(s) cornstarch
8 medium carrots, cut into thirds
2 medium onions, each cut into 8 wedges
Coarse salt and ground pepper
1 (3 pound) beef chuck roast, trimmed of excess fat
2 tablespoon(s) Worcestershire sauce

Directions
In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

http://www.delish.com/recipefinder/slow-cooker-pot-roast-recipe

Slow-Cooker Beef Stew

Ingredients

3 pound(s) beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
1/3 cup(s) tomato paste
3 tablespoon(s) balsamic vinegar
2 tablespoon(s) all-purpose flour
Coarse salt and ground pepper
1 pound(s) medium onions (about 2), cut into 1-inch chunks
1 pound(s) small white or red new potatoes (about 6), well scrubbed, halved if large
1 pound(s) carrots, cut into 1 1/2-inch lengths
6 clove(s) garlic, smashed
2 bay leaves

Directions
Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

http://www.delish.com/recipefinder/beef-stew-recipe

Slow-Cooker Spiced Chicken Stew with Carrots

Ingredients

2 pound(s) carrots, peeled and cut into 1 1/2-inch lengths
8 skinless chicken thighs (about 2 1/2 pounds total)
1 clove(s) garlic, thinly sliced
1 stick(s) cinnamon
1/2 teaspoon(s) ground cumin
Coarse salt and ground pepper
1/4 cup(s) golden raisins
1/2 cup(s) cilantro leaves
1/4 cup(s) sliced almonds, toasted if desired
Couscous, for serving (optional)

Directions
1. Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.

2. Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.

3. Oven Method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid, adding 1 cup water. Cover, and bake until chicken is tender, 1 1/2 to 2 hours. Proceed with step 2.

http://www.delish.com/recipefinder/slow-cooker-spiced-chicken-stew-carrots

Spicy Pulled Pork

Ingredients

1 medium onion, diced
1 teaspoon(s) dried oregano
2 dried bay leaves
1 chipotle, in adobo sauce, minced
1 tablespoon(s) adobo sauce
1 can(s) (28 ounces) crushed tomatoes
1 can(s) (14.5 ounces) whole tomatoes in puree
2 teaspoon(s) coarse salt
1/2 teaspoon(s) ground pepper
2 3/4 pound(s) boneless pork shoulder, trimmed and halved crosswise
Flour tortillas, lightly toasted, for garnish (optional)
Grated cheddar cheese, for garnish (optional)
Sour cream, for garnish (optional)

Directions
In a 5-quart slow cooker, combine onion, oregano, bay leaves, chipotle, adobo sauce, tomatoes (and puree), salt, and pepper. Add pork; toss to coat with sauce.
Cover; cook on high setting until meat is pull-apart tender, about 6 hours (do not uncover while cooking).

Transfer meat to a large bowl; shred with forks, discarding any gristle. Return meat to pot; toss with sauce.

To serve, discard bay leaves; if desired, garnish with tortillas and cheddar or sour cream.

http://www.delish.com/recipefinder/spicy-pulled-pork-recipe

Slow-Cooker Beef and Black Bean Chili

Ingredients
1 pound(s) beef chuck, cut into 3/4-inch chunks
1 can(s) (15 ounces) tomato puree
1 cup(s) dried black beans, rinsed
1 medium red onion, chopped
2 clove(s) garlic, minced
3 tablespoon(s) chili powder
Coarse salt and ground pepper
1/4 cup(s) sour cream, for serving

Directions
In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream and reserved onion.

http://www.delish.com/recipefinder/slow-cooker-beef-black-bean-chili-recipe

Skewered Greek Salad

Ingredients

12 (6-inch) bamboo or wood skewers
24 grape or small cherry tomatoes
3 ounce(s) feta cheese, cut into 12 1/2-inch pieces
12 pitted kalamata olives
1/2 small red or sweet onion, cut into 12 1/2-inch pieces
2 teaspoon(s) fresh lemon juice
2 teaspoon(s) red wine vinegar
4 teaspoon(s) chopped fresh oregano
2 tablespoon(s) extra-virgin olive oil
Salt and freshly ground pepper, to taste

Directions
Skewers: Thread skewers starting with a tomato, then a piece of feta cheese, an olive, a piece of onion, and finish with another tomato.

Vinaigrette: In a small bowl, mix together the lemon juice, red wine vinegar, and 2 teaspoons of the oregano. Whisk in olive oil until mixture thickens. Season with salt and pepper to taste.

Arrange skewers on a serving platter. Spoon vinaigrette over skewers and sprinkle with remaining oregano.

http://www.delish.com/recipefinder/skewered-greek-salad-recipe?gt1=47001