Recipe Monday: Delectable Caramel Apple Dip

It's been such a long time since I have posted a recipe on this ole' space. But after a dinner party last weekend - and a follow up text two days later reminding me I promised many people the recipe, I decided it's probably time to share one around here.

Many many moons ago, at one of our first ever Annual Gal's Night Pumpkin Carving one of my girlfriends brought an appetizer and the moment she left I knew I HAD to have the recipe. It was so delicious and everything fall appetizers are supposed to be. So, last Wednesday when we celebrated our 8th or 9th annual pumpkin gals night ... I hosted and my appetizer contribution was of course the "Delectable Caramel Apple Dip".

It is SO EASY and yet, looks so fancy - which is always a win in my book. Three layers of delectable dip scooped in heaping deliciousness upon yummy, juicy apples. Sweetened cream cheese, always amazing caramel and toffee bits for an added bonus and bit of crunch.

Here's what you're going to need:

INGREDIENTS:

• 2 (8-oz) packages Cream Cheese, softened
• ½ cup powdered sugar 
• 1 (16-oz) container Marzetti Old Fashioned Caramel Dip (any brand will work, but make sure you get the thick dip and not sauce or drizzle)
• 1 cup Heath Bar Toffee Bits 
• 4 large Apples (any variety - I prefer Granny Smith) sliced medium or bagged sliced apple (they tend to brown less if dip will be set out or prepared beforehand)

And here's what you're gonna do:

DIRECTIONS: 

In a medium bowl, mix together the cream cheese and powdered sugar until fluffy - feel free to measure, or don't :), you just want to sweeten the cream cheese up enough so you remove the bit of sour flavor.

Once the mixture is all combined, pick a large platter and spread the mixture evenly in the center of the plate.

Now it's time to add another layer (and in my opinion the best one), the caramel dip. Right on top of the cream cheese evenly spread the caramel layer and smooth. If you accidently purchase the caramel sauce instead of the dip - don't worry - it will still taste delicious, but the caramel will spread all over and be "less pretty".

Once your layers are in place - sprinkle the toffee bits generously all over the top of the caramel, and go ahead - admire the beauty and refrain from taking your finger and dipping it directly in the center (I know, it's really hard not to). 

Once you've covered every square inch it's time for the apple dippers.

I like to nestle the edges of the apples down into the dip and have them sprawl along the endges of the plate. I think it looks beautiful, and it helps to let your guests know they are simply supposed to use the apple to scoop, rather than make them think you've forgotten the spoon.

The dip is best prepared and served quickly - however you can make ahead of time and cover with foil in the refrigerator - but be prepared to set it out about an hour before so allow the cream cheese time to soften (so it is easier to scoop with the apples). Also, if you're making ahead or plan to have it sit out for a while - you may want to substitute bagged apples for sliced apples (or make sure to coat the apples in a little bit of lemon juice - to avoid browning).

And there you have it folks - the most delectable caramel apple dip - fall on a plate - and everyone is happy (wanting seconds AND the recipe). Enjoy!

Recipe Monday: Chicken Sacchettini Broth Bowl

It's Monday. Again. Why does it always come so quickly?! Stay around weekend, STAY AROUND! We had a great weekend and Hubs and I got a sitter for a few hours on Saturday and headed downtown to hang with some friends and catch some of the SEC tourney shenanigans. It was a nice little break from mommy-mode and good to get some one on one time with my boyfriend.

But, let's be honest as fun as that was that's not why I'm here today. The real reason I'm here is to share some really exciting news ... I've got a copycat recipe to share and I am P-U-M-P-E-D to tell you about it.

So, a while back I headed to Panera and went to order my normal cold sandwich and some sort of soup or salad from the You-Pick-2 menu when I realized "KATIE GO OUTSIDE OF YOUR BUBBLE!" I've literally been going to Panera since high school and I swear I order the same thing nearly every time, BORING. So, I literally had an internal dialogue of "look up at the menu and the first thing you see - you're ordering that." (I know I know, you're insanely jealous of how cool my life is ... HA! insert sarcasm font).  

Welp, I looked up and saw this "Ricotta Sacchetini with Chicken Broth Bowl"- say that 10 times fast - and I ordered it, and holy moly I'm so glad I did.  Ya'll I don't know if it's really that good, or if my taste buds were just craving more than cold turkey and lettuce that day, but I'm happy about it either way. And even happier because last week I was bound and determined to try and recreate the recipe and GASP! I honestly think I may have succeeded.

Here are the deetz:
Ingredients (for 4 servings):

• 1 rotisserie chicken
• 1-2 (32 oz cartons) of chicken broth
• 1/2 bag (or about 9-10oz) of frozen cheese tortellini
• 1 head of broccoli (florets only)
• 2 tomatoes (diced)
• 1-2 lemons (reserve 4 slices for serving garnish)
• 4 handfuls fresh spinach (1 per bowl)
• 1/4 cup shredded Parmesan cheese + a little extra for garnish
• 5 tsp pesto
• S&P to taste

Instructions:

1. Bring your broth to a little boil in your pretty Pioneer Woman dutch oven (oh wait, you don't love her as much as me? Well, then we can't be friends.)
   
2. While you're waiting for the chicken to boil you can make good use of your time by doing things that will need to be done in a bit ... chop to tomatoes, chop your broccoli, shred your chicken, dance in the kitchen ... etc :)
   
3. Add your little love bug pastas to the water and cook according to the package (like 5 minutes-ish)
4. Bring your heat to med-low and add in your broccoli and tomatoes. Let them get all warm and cozy.  You're really just cooking until the broccoli is bright and green and just a wee bit tender (truth be told, I overcooked my first batch and it was still super yummy ... but just an FYI)
   
5. Now it's time to add some more flavor to your broth (yum) get your lemon going and squeeze in half that yummy juice. 
   
6. Also add your 5 teaspoons of pesto and give it all a stir so it gets real friendly. You can also add in your cheese and let it get all warm and gooey. 
   
7. Then add a big ole' handful of spinach to your bowl(s)
   
8. Now, here comes the fun part ... ladle over a big heaping tablespoon of your yummy soup!
   
9. Then add a lemon slice and another good squeeze of lemon juice to the bowl.
   
10. Then top it with some chicken! (you can totally leave the chicken out if you want it to be vegetarian, or for that matter you could probably replace it with shrimp and it'd be delicious too) .. and also, next time I may grill my chicken for little different flavor, but rotisserie got the job done.
    
11. Top it with some cheese and salt and pepper.
    
12. FEAST!
    

Seriously, such a light and healthy meal. To save some calories you could probably omit some of the cheese and add less pasta - because it won't really change the flavor that much - it will just make it a bit less hearty. But all in all, I'm chalking this one up as a win and plan to make it more often than not. Copycat success and I'm happy dancing all the way to broth bowl town (annnnd I'm going to pretend like I didn't just say that) Tomorrow is Tuesday, so let's hope the lame jokes stay back with Monday where they belong. Laterrrrr. 

Recipe Monday: Back-to-School Lunch Ideas

It's here. The dreaded week that B officially "goes to school".  I'm a mess, as expected. God help me come Friday. My latest panic ... WHAT WILL HE EAT FOR LUNCH?!

No more short order cook for Bennett, but I actually have to decide what he's going to have nearly the night before and prepare to have it ready BEFORE I realize he's hungry day of. How do you mama's do it?! So much pressure! Hahaha!

Bennett is a picky eater, so I'm actually looking forward to him going to school and seeing some other little kiddos eat. I'm hoping that when he sees them eating and excited about their food he in turn will be excited too.  So I mentioned a week or so ago I got home a compartment lunch box with his back to school goodies.  The idea is I can give him a lot of option, so at least if he's being picky on one particular day, I know he'll have at least one of something! Ha!

Here are some of my inspirations + lunch box ideas I'll be taking into this school year. Let's see how long this lasts :)

Apples and peanut butter - check yes!

 Apples = peanut butter and jelly - score!

 Random assortment on sticks + grapes + pretzels (mayyyybe)

Many fruit options + marshmallows!

The use of cookie cutters to make it fun + goldfish for the guarantee!

Granola bars aka Cookie bars (that'll be the only thing he'll eat that day)

So there you have it. I'll be at the grocery story until Friday if you need me :) Talk soon!

 

Recipe Monday: Asian Slaw

Last week I posted about what fun it was to host one of my best friend's Baby Shower. And this week I'm here to share a super simple recipe that we served, Asian Slaw.

When we were putting together the menu, we knew we wanted yummy + easy dishes that would please a crowd, not break the bank, and look delicious. Not to mention, they had to please the mama of course! So after we secured all things our preggo loves (ahem lots and lots of macaroni 'n' cheese + giant puffed Cheetos + chocolate milk) we were looking for a quick and easy dish that added a little something green and fresh. Enter, Asian Slaw. 

*Asian Slaw*

Ingredients:

• 1 (16 oz.) package slaw
• 1 bunch green onions, chopped
• 1 cup slivered almonds
• 1 cup sunflower seeds
• 2 packages Ramen noodles (chicken flavored)
• 3/4 cup vegetable oil
• 1/2 cup sugar
• 1/3 cup white vinegar
• Salt to taste

Recipe/Instructions:

• Crush Ramen noodles. Mix all ingredients together and add chicken flavored packets from Ramen noodles. Salt to taste if needed.  Can chill before serving, but not needed.  Enjoy! 

 How's that one for an easy side dish?! Enjoy your week pals!

 

Recipe Monday: Cake Batter Bar Blondies + Babies

We moved south and in turn got hit with an ice storm that closed down the entire city. Schools are still closed TODAY! An entire week later!

So, naturally in our cabin fevered apartment, we decided sweets were the only way to cope. We made these delicious cake batter blondies and my son and husband couldn't get enough!  It was the perfect pick me up for our cold weather blues. In case mother nature decides to play another cruel joke on all of us and dumps more ice and snow, here is the recipe so you can be prepared!

CAKE BATTER BLONDIES

Bar Ingredients:

• 1 box yellow cake mix
• 1/4 cup vegetable or canola oil
• 1 large egg
• 1/3 -1/2 cup milk (less is better)
• 1/2 cup sprinkles
• 1/2 cup white chocolate chips

Icing Ingredients (they don't need icing but we wanted the extra frill ... and we had a lot of time on our hands!):

• 1/2 stick salted butter (melted)
• 1 cup powered sugar
• 1 tbsp vanilla extract
• milk (to help smooth if needed)

Mix together cake mix, oil, egg, and milk. Add milk slowly, you want cake batter to be as dense as possible (less milk is better).

Note: don't eat batter with raw eggs ... it'll make you sick. Oh wait, we don't even follow our own rule!

Once your batter is good and mixed, add in you chocolate chips and sprinkles. Note, don't use sprinkles that have black or brown in the mix ... they won't be pretty at the end result. We used Valentine's sprinkles because we had them leftover from our deliciously dipped rice krispy pops.

Pour into 9x13/9x11 prepared baking pan, sprinkle a few more sprinkles on top, and bake for 25 minutes until edges are just turning brown.

When those are getting close, throw your frosting together. Melt that butter, baby.

Add in your powdered sugar and vanilla extract.

Mix milk as needed, until it's smooth and creamy.

When those yummies come out of the over, spread some frosting over the top and add a few more sprinkles - then let cool for atleast 30 minutes before cutting. .

ENJOY!!!!

In other non-recipe news today I have not one, not two, but THREE very exciting birthdays to share! One of my very nearest and dearest friends, since I have been a tiny tiny tot (talking kindergarten here folks) brought two precious baby boys into the world! Everyone meet Beckett and Camden, the most adorable twin boys you ever did see!

And most certainly you all know about MaKenzie, my favorite cousin and sister from another mother. She brought to the world her fourth girl, Salem Christian. 

My heart is so so full. Welcome to the world precious littles. You are so loved!