CARAMEL APPLE PRETZEL SALAD

CARAMEL APPLE PRETZEL SALAD
Olivia found this recipe and it seems to me to be a natural for a fall dessert.  It it is a little out of the ordinary but still conjures up the autumn images of apple pie and caramel apples.  The thing that probably appeals to me most about it is the combination of sweet and salty and I have a real love for anything with pecans in it.

I'm thinking this would be a hit for a fall carry-in if you have one coming up, a great addition to an afternoon of football watching, or you might even make it a sweet surprise for your upcoming Thanksgiving menu.  Just a suggestion--if you are taking this somewhere to eat later, you may want to wait to stir in the pretzel mixture until just before serving to keep the crunchy goodness going.  Hope you enjoy this yummy treat!
-Nanette

Prep time

15 mins

Cook time

7 mins

Total time

22 mins

Author: The Gunny Sack

Recipe type: Dessert

Serves: 12-15

Ingredients

Sugared Pretzels:

• 1 cup pretzels, roughly chopped (measure after chopping)
• ½ cup pecans, chopped (measure after chopping)
• ¾ cup brown sugar
• ¾ cup butter, melted

Cream Cheese Mixture:

• 8 oz cream cheese, softened to room temperature.
• 3 cups diced apples (about 2 large apples)
• ½ cup caramel sauce (I used Marzetti Old Fashioned Caramel Dip)
• 3 cups whipped topping or whipped cream

Instructions

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Sugared Pretzels:

1. Mix together crushed pretzels, chopped pecans, brown sugar and melted butter.
2. Spread in a large baking sheet with sides (I used my jelly roll pan.) and bake at 400 degrees for 7 minutes.
3. Allow the mixture to cool and then break it into small pieces.

Cream Cheese Mixture:

1. Beat the softened cream cheese until smooth.
2. Beat in the caramel sauce until smooth.
3. Fold in whipped topping.
4. Stir in the diced apples and sugared pretzels

APPLE PIE CHEX MIX

APPLE PIE CHEX MIX
Traditional chex mix has long been a staple in our family.  We have made minor adjustments over the years like using cheese crackers instead of pretzels and adding more worcestershire sauce, but until recently we had never ventured into the realm of really "different" chex mix.  This recipe comes from www.chex.com and it is definitely a winner.  The white  baking chips, dried apple pieces, and walnuts, plus the nice variety of spices make this a very delicious snack.  If you are looking for something a little different to serve at a holiday party, this is it.  You can make it in a microwave as the recipe states or bake it in a traditional oven at 250 degrees, stirring every 15 minutes for one hour.  Enjoy this wonderful treat!
-Nanette

APPLE PIE CHEX MIX

Ingredients

3

cups Rice Chex™ cereal 

3

cups Corn Chex™ cereal 

1/2

cup walnut pieces

3

tablespoons no-trans-fat vegetable oil spread stick or butter 

1/2

cup packed brown sugar

1

teaspoon ground cinnamon

1/2

teaspoon ground ginger

1/2

teaspoon ground nutmeg

2

cups dried or freeze-dried apples, coarsely chopped if necessary 

1/4

cup white vanilla baking chips (2 oz)

1

teaspoon shortening

Directions 

• 1 In large microwavable bowl, mix cereals and walnuts.
• 2 In 2-cup microwavable measuring cup, microwave butter on High 30 seconds or until melted. Stir in brown sugar, cinnamon, ginger and nutmeg uncovered for about 1 minute, until smooth and bubbly. Pour over cereal mixture; stir until evenly coated.
• 3 Microwave uncovered on High 4 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Sprinkle apples evenly over cereal mixture.
• 4 In small microwavable bowl, microwave white vanilla baking chips and shortening uncovered on High about 1 minute or until chips can be stirred smooth. Drizzle over cereal mixture; let stand until set. Break into bite-size pieces. Store in airtight container.

CHEESECAKE FACTORY CAJUN JAMBALAYA PASTA

CHEESECAKE FACTORY CAJUN JAMBALAYA PASTA
Olivia found this slightly different pasta dish at www.food.com.  As cooler weather takes hold in our part of the country, it is nice to have a flavorful comfort food to help in making the transition.  This one certainly fits the bill because it is loaded with flavor, color, and texture.  The seasoning goes well with the chicken and shrimp.  It makes a hearty, filling, and warming one pot dish.  If you are hungry for something different, give this a try.
-Nanette

CHEESECAKE FACTORY CAJUN JAMBALAYA PASTA

INGREDIENTS

• 1⁄2teaspoon  white pepper
• 1⁄2teaspoon  cayenne pepper
• 1 1⁄2teaspoons  salt
• 1⁄2teaspoon  paprika
• 1⁄4teaspoon  garlic powder
• 2 boneless skinless chicken breasts (halved)
• 1⁄2lb  large shrimp (peeled and deveined)
• 5 quarts  water
• 6 ounces  fettuccine
• 6 ounces  spinach fettuccine
• 2 tablespoons  olive oil
• 2 medium  chopped tomatoes
• 1 sliced green bell pepper
• 1 sliced red bell pepper
• 1 sliced yellow bell pepper
• 1 medium  onion, sliced
• 1 1⁄2cups chicken stock
• 1 tablespoon  cornstarch
• 2 tablespoons  white wine
• 2 teaspoons chopped fresh parsley
• 1⁄4teaspoon  onion powder

DIRECTIONS

1. Make a cajun seasoning blend by combining the white pepper, cayenne pepper, paprika, garlic powder, and onion powder in a small bowl.
2. Cut the chicken breasts into bite-size pieces.
3. Use about one- third of the seasoning blend to coat the chicken pieces.
4. In another bowl, sprinkle another one-third of the spice blend over the shrimp.
5. Start your pasta cooking by bringing 5 quarts of water to a boil over high heat.
6. Add both fettuccine to the hot water, reduce.
7. the heat to medium, and simmer for 12 to 14 minutes or until the pasta is tender.
8. While the pasta cooks, heat 1 Tablespoon of the olive oil in a large frying pan or skillet over high heat.
9. When the oil is hot, saute' the chicken.
10. in the pan for about 2 minutes per side or until the surface of the chicken starts to turn brown.
11. Add the shrimp to the pan with the chicken and cook another 2 minutes, stirring occasionally to keep the shrimp from sticking.
12. When the chicken and shrimp have been seared, pour the contents of the pan onto a plate or into a bowl. Do not rinse the pan!
13. Put the pan back over high heat and add the remaining tablespoon of oil to the pan.
14. Add the tomatoes, peppers and onions to the oil. Sprinkle the vegetables with the remaining spice blend and saute' for about 10 minutes or until the vegetables begin to turn dark brown or black.
15. Add the chicken and shrimp to the vegetables and pour 3/4 cup of the chicken stock in the pan. Cook over high heat until the stock has been reduced to just about nothing.
16. Add the remaining 3/4 cup of stock to the pan. The liquid should become dark as it deglazes the pan of the dark film left by the.
17. spices and cooking food.
18. Stir constantly, scraping the blackened stuff on the bottom of the pan. Reduce the broth a bit more, then turn the heat down to low.
19. Combine the arrowroot with the wine in a small bowl. Stir until it is dissolved.
20. Add this to the pan and simmer over low heat until the sauce thickens slightly. When the pasta is done, drain it and spoon half onto a.
21. plate.
22. Spoon half of the jambalaya over the pasta.
23. Sprinkle half the parsley over the top.
24. Repeat for the second serving.

DEEP DISH REESE'S PEANUT BUTTER COOKIE SKILLET

DEEP DISH REESE'S PEANUT BUTTER COOKIE SKILLET
Fall is just around the corner and if you are looking for a good fall treat to serve your family and friends or perhaps even upcoming Halloween party goers, this new twist on a peanut butter cookie may be just what you are looking for.  It has a rich flavor because it is deep dish and each slice is thick and gooey.  Olivia found this recipe at www.realhousemoms.com.  Baking it in a cast iron skillet gives the outside a lovely crispness while the inside stays moist and wonderful.

Using Reese's mini peanut butter cups both inside and on top makes this sliced, deep dish cookie something really special.  Give it a try and you may never make plain old peanut butter cookies again.
- Nanette

DEEP DISH REESE'S PEANUT BUTTER COOKIE SKILLET

Author: Megan Kohrs

Recipe type: Dessert

Serves: 10 pieces

INGREDIENTS

• 1/2 cup butter, softened
• 1/2 cup natural peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 egg
• 1 tbsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 cup semi-chocolate chips
• 1/2 mini Reese's cups, quartered, reserve half for topping

INSTRUCTIONS

1. Preheat oven to 375 degrees F. Line a cast iron skillet with parchment paper and set aside.
2. In a stand mixer or large bowl, cream together the butter and peanut butter for 1 minute, or until just mixed. add the sugar, brown sugar, baking soda and baking powder and mix again until incorporated. Scrape down the sides of the bowl as needed.
3. Add the egg, vanilla extract and flour and mix until combined and no flour clumps remain, 1 minute.
4. Fold in the chocolate chips and Reese's just until mixed through.
5. Add dough to the prepared cast iron skillet. Sprinkle with remaining Reese's.
6. Place in preheated oven and bake for 25 to 30 minutes, until toothpick inserted comes out clean.