Caramel Apple Dip - IMPROVED {THIS WEEK'S CRAVINGS LINKY PARTY #100}

THIS WEEK'S CRAVINGS has changed, you can now link up ANY recipe you'd like. Come one, Come all. NO rules, NO requirements, just link up any recipe (or food related craft items) and hop around to visit all the great recipes.

I have always loved my apple dip that originally came from a Pampered Chef cookbook long long ago, but lately my friend has been making this great apple dip and so I thought I'd give it a try. It's actually almost exactly like mine, see original recipe here, but even better.

Caramel Apple Dip

idea from my friend Joleen, adapted by me, original idea from Pampered Chef

8 oz package cream cheese

3/4 cup packed brown sugar
1 tsp vanilla extract
1 cup chopped pecans (or use your favorite kind of nuts)
Caramel Ice Cream Topping
Heath Bar Crunch Topping (found in the baking isle)
Apple Slices (soak in Pineapple Juice)

In a small mixing bowl combine cream cheese, sugar, and vanilla beat until smooth. Add in pecans and beat until combined. Transfer to a serving bowl and then cover the top with Heath Crunch Bar and drizzle with lots of caramel on top.

Core and cut apples slices into wedges and then soak in pineapple juice. You can remove apples and serve on a platter with the dip and the apples will not go brown.

Perfect dip for my fresh picked apples from Oak Glen, it's apple picking season and I LOVE IT!

THIS WEEK'S CRAVINGS has changed, you can now link up ANY recipe you'd like. Come one, Come all. NO rules, NO requirements, just link up any recipes (or food related craft items) and hop around to visit all the great recipes.

If you are a regular to THIS WEEK'S CRAVINGS Linky party, then link-up we're excited to see what you made this week. We are no longer sticking with ONE theme, so just link up any of your favorite recipes. 

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Your hostess for this linky arty are: Tina from MOMS CRAZY COOKING, Nicole from The Daily Dish and Kristi from Veggie Converter.

THE LINKY PARTY is opened ALL Week, come back and link up as many times as you wish, we can't wait to see all your fun and new recipes you made this week!

Pineapple Fruit Tree & Creamy Fruit Dip {TWC Linky Party #92 - Summer Fruits & Salads}

This beautiful fruit tree was so easy to make and I am so glad I attempted it.

What a HUGE success for an awesome display of Summer Fruit.

Yep, I really made this all by myself (well with a little help from the hubby). I had this idea in my head for months, I knew I was going to somehow make this for my twins graduation party. The week of the party I even bought all the fruit and a few extra pineapples. For those of you who read about my "life" my husband works 7 days a week 12 hours per day (going on almost 3 years now, so he is never home). The day before the party he took the day off to help me and YEP, I showed him this idea and said PLEASE can we make this happen. A few ideas floated around (since the pinterest pin lead to no-where-land) a trip to my dad's shop and a few tools, and we were in business.

Here is the creation we made up complete with photos and directions. I hope this saves some people alot of work, because this project is quite simple. And the stand can be saved and used over and over again. What an amazing discovery on my favorite site Pinterest, but once again no source listed. I searched forever looking for the original source of this genius idea, but nothing, so here is my version.

Simple directions on creating the Pineapple base. Large piece of wood for the base about 20" x 20", then you'll need a piece of all-thread (or some kind of very small pipe), we used all thread so we could attach a nut and bolt on the underside of the piece of wood (sorry no photos). I got a plastic serving tray (the gold plate) and had my husband also attach that permanently to the base. Once your base is complete the rest is easy. Cut off the top of the pineapple one the first pineapple, then drill a hole down the center of the pineapple, the second pineapple cut off the top and bottom, drill hole and then for the top pineapple cut off only the bottom and drill hole but not all the way through the top. We picked up some fresh palm leaves at a local flower shop (a whole bundle for only $5 bucks), but you could use fake ones too.

Pineapple Fruit Tree
recreated by Tina Hudgens, idea from Pinterest

20" x 20" piece of wood
1 piece of all-thread (pipe) - make as tall as about 3 pineapples (about 30")
Bundle of Palm Leaves
3 to 4 Pineapples
Variety of your favorite fruits cut up to bite size pieces.

Once your base is created, you can slide all the pineapples down on the piece of all-thread. Then we took the stems of the palm leaves and just pushed them into the top of the top pineapple. We cut up lots of variety of fruits and placed them all around the base, served it with this yummy fruit dip and it was a huge hit.

Creamy Fruit Dip
recipe found at Simply Real Moms

1 (8oz) pkg Cream Cheese, softened

1 (7oz) jar Marshmallow Cream

1 cup Powdered Sugar

Mix all ingredients together with an electric mixer.

This week's theme is: SUMMER FRUITS & SUMMER SALADS

Please only link recipes with our theme!

If you are a regular to THIS WEEK'S CRAVINGS Linky party, then link-up we're excited to see what you made this week. If you are new, please just follow our simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

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This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

August 6 - Cupcakes (be creative)

August 13 - Summer Grilling BBQ & Vegetables

August 20 - LEMONADE (anything) Desserts, Drinks & More

August 27 - Bananas Galore (anything and everything banana)

Your hostess for this party are: Tina from MOMS CRAZY COOKING, Nicole from The Daily Dish and Kristi from Veggie Converter. We host this theme linky party every Monday (and the party stays open all week long)! We hope to inspire you to make something with our theme or get an old post notice by linking it up to the linky party below. 

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.

This week's theme is: SUMMER SALADS & SUMMER FRUITS
Please only link recipes with our them!

Juice Smoothie 50/50

I thought this was so interesting, a split of 50/50 Vegetables and Fruit for smoothies! WOW, what a concept, we have such a hard time getting in vegetables, fruits are easy.

I made this smoothie and was quite surprised, I will for sure be sneaking in more veggies now to our smoothies.

Juice Smoothie 50/50
idea found at Vegan Yack Attack

3 Carrots
3-4 Small Tangerines, Peeled
1 Small Fuji Apple, Cored
1-1/2 Cup Green Grapes
3-4 Stalks of Celery

Place all ingredients through your juicer (Magic Bullet), stir juice together and if you’d like it colder, serve over ice or mix up some ice in your blender.

Strawberry Lemonade (with or without Vodka)

This is the BEST Strawberry Lemonade we've ever tasted!

Hands down, no restaurant lemonade even compares. This is SO GOOD!

Yep, the glass on the left is JUST Lemonade and the glass on the right in spiked with Vodka. They are BOTH equally delicious (and I had to test this out for my blog, on a Monday afternoon while sitting in my pj's with my kids). I guess anytime is a good time for a nice drink (and I rarely drink, so it's was pretty funny).

It was a day off of school and my son was going crazy. He said "mom, can't we make something", which is a pretty rare thing these days. So, I said "come on over and let's check out Pinterest", so we did and it was GREAT! He was like WOW-WOW-WOW as soon as he tasted the lemonade. That's when you know it's a winner. Plus, I think his own pride in making this himself made it taste even that much better.

Strawberry Lemonade

found on LiveLovePasta; originally from My Baking Addiction

1 cup sugar

1 cup water

1 pint fresh strawberries (approx 15)

1 cup fresh lemon juice (about 6)

4 - 6 cups cold water

vodka, optional (add 1/2 to 1 full shot per glass of lemonade)

Make the syrup by combining 1 cup sugar with 1 cup of water in a saucepan. Place over medium heat until the sugar is completely dissolved; stirring occasionally, and then letting it cool. Once the syrup has cooled, puree the strawberries in a food processor with 1/2 cup of water.

In a large pitcher, combine 2 to 3 cups of ice, the strawberry puree, cooled syrup and lemon juice. Add 4 to 6 cups of cold water. The amount of water you use will depend how strong, tart or sweet you like it.

Turkey, Cranberry & Brie Pizza

I have been waiting almost a year to make this pizza. I found it over at Delightful Country Cookin' in January of this year. I knew this would be the perfect after Thanksgiving Left-Over meal. She found this pizza over in New Zealand. Kristin says "This is a pizza unlike any you'll have ever tasted before (unless, of course, you live in New Zealand)." This is so true, and a pizza I know I will probably make ever year with my Thanksgiving left-overs.

I changed it up a bit and wanted to use left-over turkey instead of chicken (like she did). I am sure either way it is delicious. I only think of cranberry sauce at Thanksgiving time, I guess that's why I waited until now to make this pizza and with the scrumptious homemade cranberry sauce I made last week and with the left-over Turkey (that I am sure that all of you still have hanging around) you only need to add a little brie and mozzarella and wham, insist Turkey, Cranberry & Brie Pizza. I knew this would be a delicious, and it was. I am so glad I saved this recipe all year.

Turkey, Cranberry & Brie Pizza

adapted from original recipe found at Delightful Country Cookin'

Favorite Pizza Crust (store bought or homemade)

1/2 cup of Cranberry Sauce (we used homemade)

1 to 2 cups of Turkey, shredded

2 to 4 oz of Brie Cheese, diced

1 cup Mozzarella Cheese, shredded

1 tbsp Rosemary

First prepare your pizza crust according to directions. Spread cranberry sauce all over the crust. Shred your left-over turkey and sprinkle on top of the cranberry sauce. Take the diced up the brie and spread evenly and then top that with some mozzarella cheese. Lightly sprinkle  rosemary over the top of the cheese and bake according to your pizza crust's instructions. Simple & Delicious!

Pioneer Woman's Cranberry-Pomegranate Sauce: Thanksgiving Feast 2011

Simple and Super Delicious Cranberry Sauce, this is almost as easy as opening a can of that round-looking cranberry thing, that I never even tasted as a kid because it looked too funny. This dish though, I love. The first time I had fresh cranberry sauce, I was like WOW! And this is a perfect side dish to serve with your Turkey dinner this year, use with Turkey left-overs, but can be used so many other times during the year. I will be sharing two left-over recipes in the days after Thanksgiving using this delicious cranberry sauce like a Turkey & Cheese Quesadilla and a Turkey, Brie and Cranberry Pizza.

Thanksgiving Feast

Turkey with Apples & Butter

Olive Garden Bread Sticks; Copycat Recipe

Pepper Jack Macaroni & Cheese

Crash Hot Potatoes from Pioneer Woman

Grandma's Baked Corn Casserole

Cranberry & Sausage Stuffing

Cranberry-Pomegranate Sauce from Pioneer Woman

Grandma's Pumpkin Bars

Cranberry-Pomegranate Sauce
from The Pioneer Woman Cooks Web Site

1 bag (12 oz) fresh cranberries
16 oz, Pomegranate Juice
3/4 cups sugar

Combine all ingredients in a medium sauce pan and cook on low heat for 20 minutes, stirring ocationally. Mixture will thicken as it cooks, and will thicken more as it cools. Cool in the refrigerator, before serving.

Orange Fluff from GUEST BLOGGER: The Crunchy Mamacita

I would like to Welcome today, Paige from The Crunchy Mamacita. In checking out her blog I found that she loves scrapbooking (me too!), she loves Pinterest (me too!). Please help me in welcoming her to my blog......

Blog: The Crunchy Mamacita

TAKE IT AWAY: 

Thanks so much to Tina for having me here!

Hi! I'm Paige from The Crunchy Mamacita and I am so excited to share this delicious recipe with you today here at MOMS CRAZY COOKING. I love to blog about cooking and especially baking! You will find lots of great recipes on my Recipes page. You know you're a blogger when your husband asks, "Can we eat or do you need to take a picture of this first?" :)

Thanksgiving is my favorite holiday. In my family, it seems like everyone brings at least one main dish and one dessert so it is like a heavenly buffet of southern down home cooking! And every year when everyone is calling each other to see who's bringing what, you can be sure that someone is bringing the pink stuff! Well move over pink stuff, there's a new fluff in town! The formal name is Buttermilk Salad but I think Orange Fluff sounds tastier :)

Orange Fluff
from The Crunchy Mamacita

1 quart of buttermilk
2 (3.4 oz) boxes instant vanilla pudding
1 (20 oz) can of crushed pineapple, drained
4 tsp orange jello mix
1 (16 oz) container of whipped topping (Cool Whip)
1 (8 oz) package of miniature marshmallows

In a very large bowl, combine the first 3 ingredients with a whisk and mix well. Sprinkle the jello over the mixture and mix well. Fold in whipped topping and marshmallows. (NEVER vigorously stir whipped topping because it will get runny!) Chill in the refrigerator.

Please try this recipe, you will not be sorry! I know it sounds a little strange with all that buttermilk but I promise you it tastes amazing. I must warn you though, it is VERY addicting!

Thank you so much Tina for letting me guest post on your awesome blog!

I've never had the pink stuff or the orange stuff! But they both sound delicious! Paige and I share

a love for scrapbooking, so if you love scrapbooking you can check out my pages here or

Paige is now sharing a scrapbook page every Sunday, so you can check hers out too!

Raspberry Picking & Homemade Raspberry Sauce

Last year was our first year going Apple & Raspberry picking, we made it a fun camping weekend and had loads of fun. We also did lots of geocaching too (if you love hiking and treasure hunting, then check it out). We have made it an annual event to now go apple picking and raspberry picking, but our apple picking trip isn't planned until October this year and by then raspberry season will be long gone. So, my friend and I decided to take a day trip up to Oak Glen, California and pick us up some fresh raspberries. We had a great time with NO kids and the entire trip was absolutely wonderful! (I think we will add this to our annual list of events, a MOMS day in Oak Glen)

Yes, that is an entire bucket of raspberries! DELICIOUS!

The raspberries were unbelievable, so sweet, so perfect and so deliciously red! We visited two farms that day Rileys at Los Rios Rancho and Snow-Line Orchard both for raspberry picking. We also stopped at a farmers market and went to my favorite place Willowbrook Apple Farm to pick  a few blackberries and get some oh so good fresh honey.

We found a few critters along the way.... glad I didn't stick my hand in there too quickly.

And the bees, oh the bees are crazy! I HATE bees and I just have to grin and bear it.

Right when I got home, I went straight into the kitchen, washing and preserving some of my raspberry treasures. Plus, I made a fun Raspberry Creme Coffee Cake, a Raspberry & Nutella Pizza, this fresh Raspberry Sauce (below) served over vanilla ice cream and a few other recipes that will be hitting my blog very soon. I also froze some raspberries, I wanted to keep them at thee most freshest state and froze them as soon as I got home. Here is my freezer method.

Freezing Fresh Raspberries

Wash and pat dry raspberries, lay them all out on a cookie sheet to freeze. Place cookie sheet into freezer over night. Remove cookie sheet from the freezer and then place the raspberries into a zip lock bag. This allows the raspberries to freeze individually and therefore when you need a few raspberries for a recipe you do not have to use the entire bag, you just take what you need. 

Raspberry Sauce

found somewhere on the Internet, sorry don't remember where

1 pint raspberries

1 tsp water

1/2 cup sugar (or to taste)

1/2 tsp grated lemon zest

Raspberry Sauce: Place half the raspberries in a saucepan with water and sugar. Cook over medium-high heat, stirring until sugar dissolves and sauce is thick. Add the remaining raspberries and orange zest. Heat through at the lowest temperature setting. Top filled crepes with raspberry sauce and garnish with sour cream and fresh raspberries.

One Year Ago Today: Lemony Egg Salad

THIS WEEK'S CRAVINGS #43 (EAT A PEACH DAY) and Peaches on the Grill w/Margarita Dip

THIS WEEK'S CRAVINGS Linky Party #43

The Theme is: PEACHES
(Please share with us your favorite recipe that includes PEACHES!)

August 22nd is National "Eat A Peach Day"

Peaches on the Grill

from Kraft Foods Magazine

Peaches, Sliced in Wedges

Cinnamon or Nutmeg

Skewers

Peaches get a deep, caramel-like flavor when cooked on the grill. Just ripe-fruit works best, sprinkle with a little cinnamon or nutmeg. Place fruit on a skewer, then place on the BBQ for a minute to sear, turn over and finish cooking on the back side.

Margarita Dip

from Kraft Foods Magazine

1 pkg (8oz) Cream Cheese, softened

1/4 cup frozen limeade concentrate, thawed

2 tbsp orange juice

1/2 cup Cool Whip, thawed

Beat cream cheese, limeade and orange juice in medium bowl with electric mixer until well blended. Gently stir whipped topping, cover. Refrigerate for at least 1 hour. Serve with Grilled Fruit, other fruits or Nilla Wafers.

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This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

August 29 - Labor Day BBQ Recipes

September 5 - After School Snacks & Munchies

September 12 - What do you make with HONEY?

September 19 - A Day to Eat with Kids

This is a BLOG Party hosted by From My Tiny Kitchen, Delightful Country Cookin' and MOMS CRAZY COOKING. If you are a regular link-up we're excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is opened ALL Week!

This week's theme is: PEACH Recipes ONLY
Please only link recipes with our theme!

White Chocolate Mousse & Strawberry Shortcake Skewers

I am going berry picking today and I am so excited. My last year's raspberries and blackberries lasted me almost a year (in the freezer, of course). But fresh frozen berries are still so much better then store-bought frozen berries. Check out my post from last year, including many photos of berry and apple picking! This year I am going twice. Once today with a great friend because we want some berries, and then I will be going camping in October and doing lots of apple picking with family and friends, but by then the berries will be all gone. Does anyone know can you freeze apples? I've never tried it and I'd love to hear your thoughts.

Here are TWO great recipes.... the Strawberry Shortcake Skewers are so simple and so fabulous. Great to have at any party or get together. And this White Chocolate Mousse from Your Homebased Mom is unbelievable. Yes, my girls and I sat down and ate the whole bowl (at least we paired it with some healthy fruit and we didn't eat it all in one sitting, but we probably could have). I can't wait to try this mousse with crepes.

Strawberry Shortcake Skewers

Frozen Pound cake, cut into squares

Favorite Fruit, Strawberries and Blueberries work great

Cut pound cake into squares and slide onto a skewer with your favorite fruit. It's simple, it's easy and everyone loves it.

White Chocolate Mousse

from Your Homebased Mom, found originally on Evil Shenanigans

1 cup milk (whole milk would be the best)
1/3 cup sugar
2 tbsp cornstarch
1 egg yolk
1 tsp vanilla
1 tbsp butter
3 oz. white chocolate, finely chopped
1/2 tsp gelatin
1 tbsp cold water
1 cup whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla

Combine milk, cornstarch, sugar and egg yolk into a medium sauce pan.  Whisk together well.  Over medium heat, cook until it thickens and comes to a simmer.  Whisk constantly.  It will take about 10 minutes.

Then remove from heat and add in vanilla, butter and white chocolate.  Mix until everything is melted (make sure white chocolate melts completely.  Pour into a bowl and cover with plastic wrap and chill for four hours or overnight.

In a small cup or bowl combine the gelatin with the water.  Let it stand for about 10 minutes.  Then pop into the microwave for about 10 seconds to melt the gelatin.  Cool to room temperature.

Then combine cream, powdered sugar and vanilla.  Whip until thick.  Add in gelatin and mix until medium peaks are formed.  Fold the whipped cream into the white chocolate mixture in 3 parts.  Cover and chill for at least an hour or overnight.

THIS WEEK'S CRAVINGS #39 Linky Party (STRAWBERRY) and Strawberry Whipped Sensation

THIS WEEK'S CRAVINGS Linky Party #39

The Theme is: Strawberry

(Please share with us your favorite recipe with strawberries!)

Strawberry Whipped Sensation

adapted from Food & Family

4 cups fresh strawberries, divided
14 oz can sweetened condensed milk

1/4 cup lemon juice

1 tub (8 oz.) Cool Whip, thawed, divided

Graham Crackers Crumbs, finely chopped (or store bought)

1 tbsp butter, melted

Line a 9x5-inch loaf pan with foil, with ends extending over sides of pan. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups cool whip; mix well. Pour into prepared pan.

    

Mix chopped cookies and butter; spoon over cool whip mixture. Cover with ends of foil; gently press cookie mixture into cool whip mixture. Freeze 6 hours or until firm.    

Invert dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining Ccool whip. Slice remaining berries; arrange over dessert

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This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

July 25 - Strawberries

August 1 - Watermelon & Other Melon Recipes

August 8 - Summer Vegetables

August 15 - Special Diets (Gluten-Free, Dairy-Free, Nut Free, etc)

This is a BLOG Party hosted by From My Tiny Kitchen, Delightful Country Cookin' and MOMS CRAZY COOKING. If you are a regular link-up we're excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is opened ALL Week!

This week's theme is: STRAWBERRY

Please only link recipes with our theme!

Blueberry Muffins GLUTEN-FREE: Secret Recipe Club

Secret Recipe Club

I am so excited about my first post for the Secret Recipe Club. I came across this blog/challenge on many different sites, the Secret Recipe Club keep popping up. My thoughts were how wonderful to get to know another blog; a different one each and every month. I jumped at the chance to join in and I am so happy I did. 

My Secret Recipe Blog this month is: Delishhh

What a fun name, Delishhh! I read through pages and pages of her blog the very first day I got the assignment and wondered what am I going to make? I have to pick just one recipe. Oh no? So, I waited a few days and looked again. And there it was a new post with a very common recipe; Blueberry Muffins. My son had been asking and asking for me to make Homemade Blueberry Muffins, so this recipe was just calling my name.  I decided to make these GLUTEN-FREE for my daughter (as her stomach issues are still never ending... another doctor appointment this week).

The recipe was very simple and came out better then I expected (because of the gluten-free flour, I was a little worried). We enjoyed at least a half-a-dozen that morning and I froze the rest of the muffins. I love freezing homemade muffins, that way I can enjoy them on busy mornings. This recipe was no different. I actually froze an entire dozen to take with us next month camping. If you are looking for a basic, moist muffin, this one is perfect. I am sure you can substitute raspberries or other berries to make another great muffin recipe.

Blueberry Muffins - GLUTEN-FREE
found and adapted from Delishhh

2 cups all-purpose GLUTEN-FREE flour (changed to gluten-free)
1 tbsp baking powder
1/2 tsp salt
1 egg
1/2 tsp grated lemon zest
1 cup sugar
4 tbsp unsalted butter, melted and cooled slightly
1- 1/4 cups sour cream (used the sour cream and I love this addition to muffins)
1-1/2 cups frozen blueberries (changed from fresh to frozen)

Preheat the oven to 350. Grease a standard and set aside.

Whisk the flour, baking powder and salt in a bowl until combined. Whisk the egg in a separate bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine, and then add the lemon zest.

Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not over mix. (This is this most interesting thing I learned in this recipe, my entire batter did not turn purple like it usually does... I am so excited about this method and will use this in many things)

Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter in the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.