Monday, September 25, 2017

Two Ingredient Apple Pie Cups

Wow, talk about impressive looking and super easy! These Two Ingredient Apple Pie Cups are a very nice weekend treat and only require a tube of store bought cinnamon buns (the kind you peel the paper off and hit the tube on the counter to open) and a can of apple pie filling. I pressed the dough into the cupcake tin with my fingers but kinda wondered when done if using the bottom of a glass might work well too... I also brushed some of the gel from the apples before adding them to the dough. The only other thing I'd suggest is to sprinkle the tops with cinnamon and sugar after they're iced... Yep, that might be nice:@) Best served shortly after baking.

Don't hesitate to give this fun little treat a try folks, and get the kids involved...
They'd have a blast helping smoosh the rolls into the cupcake tin.
Pillsbury has a great picture tutorial here.

Here they are out of the oven and after cooling for 10-15 minutes, I iced the ones on the left. I wanted to show this so you could see that the apples stay warm longer than the biscuits, so the icing kinda melted on the apples. You may want to let them cool a little longer for prettier presentation.
Tip: Please forgive me Pillsbury... I bought the Walmart brand of cinnamon rolls and the icing came in a plastic bag that already had a little point so that if you cut the point off you can easily drizzle the icing over the muffins.

2-Ingredient Apple Pie Cups-from Pillsbury
  1. Spray 8 regular size muffin cups with cooking spray, I used Aldi's brand of Baker's Joy-love that brand!
  2. Press one muffin into and up the sides of each cup.
  3. Spoon 2 Tblsp apple pie filling into each muffin. I brushed some of the gel off and diced the apples up a bit, then just filled the cups.
  4. Bake 14-18 minutes or until golden brown. Remove from oven and let cool in pan for 5 minutes.
  5. Remove muffins from pan, allow to cool a little longer. Heat icing if it's not a drizzling consistency. Drizzle icing over muffins. 
Pour a strong cuppa and have a happy day:@)

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Saturday, September 23, 2017

Saturday Snippets-Fall Tiered Tray, Candy Corn Footballs and Pumpkins-N-'Penos

I've given my Tiered Tray Centerpiece a few touches of fall by adding some fun seasonal shapes and colors. Pumpkins are a must and a little glittery bling is always a bonus:@) The floral pic in neutrals on top is from Walmart this year, the wheat stem is really fun. I think it goes well with the table topper (that's actually an old curtain from the thrift store years ago, yep).  Acorns are ornaments from my stash and the Le Creuset pie bird is always ready to crow about cooler autumn temperatures, and the apple pies in our near future

Did you see Brach's has Candy Corn in the shape of Footballs this year? 
My favorite fall candy meets my favorite sport:@)
Review: There are three colors, only the lightest one tastes like traditional candy corn.
The medium one seems kinda caramel and the brown one, while supposed to be chocolate(?), has a predominant coconut flavor to me.

And finally...
My planters treated me well this summer, successive green bean plantings kept us, and the neighbors, well fed. I just pulled some bean plants and found huge pumpkins for $5 at Walmart, so I tucked one in next to my very happy jalapeno! I'll enjoy the pumpkin through Thanksgiving then have the boys carry it down to the creek and break it for the critters.

Happy early fall everyone, have a great weekend!

Wednesday, September 20, 2017

Went Junkin' -1980's(?) Small Ceramic Christmas Tree

Some have said I have a bit of a Christmas Tree problem... The word "intervention" has even come up once or twice:@) I say they make me happy and when I find something this neat at the thrift store I just have to bring it home! This little Ceramic Christmas Tree is only 9" tall, 5" wide and lights up beautifully. It's handmade and the only bummer is the person didn't etch the year it was made on the bottom, but I'm guessing it was in the 80's.

Here it is turned on but with poor lighting... Gotta work on that.

I'm really excited to set it up between the two wooden deer my brother made years ago, can't wait to see the scene all lit up:@)
This new tree is more than twice the size of the white one.

Grab it when you see it and have a happy day:@)

Monday, September 18, 2017

Three Hot Sauce Buffalo Chicken Popper Dip

If you like hot sauce, chances are you have more than one brand in the house. Um, I like hot sauce:@) My mailman mentioned making some amazing wings by mixing the three below (and adding a stick of butter...) I decided to use that as inspiration, minus the stick of butter, and whipped up this Three Hot Sauce Buffalo Chicken Popper Dip, it comes together fairly quickly and can easily be doubled or quadrupled for your next football party. As written, the recipe is good for one or two people.

 Instant Pot/pressure cooker: half of a frozen breast, 1 C water, liberal sprinkling of seasoned salt, set time to 28 minutes. 
Automatic release, remove chicken and shred.
 The dip is really good with celery, I bet it'd be great with sliced peppers too.
This dip is piggy approved!

Three Hot Sauce Buffalo Chicken Popper Dip
1/2 C shredded, cooked chicken
1/2 C shredded cheese, either Jack or cheddar-I had cheddar
2 oz cream cheese, softened
1 Tblsp Frank's Hot Sauce
1 Tblsp Crystals Hot Sauce
1 Tblsp Texas Pete Hot Sauce
1 tsp butter, softened-add more if desired
1 good size jalapeno, 1/8" dice-I cleaned my pepper of seeds and membrane
breadcrumbs for the top
  1. Mix everything well, pat into small baking dish and top with breadcrumbs.
  2. Bake at 350 degrees for 30 minutes.
  3. Serve warm with tortilla chips, potato chips, crackers, celery, etc.

Friday, September 15, 2017

TGIF!


Happy Weekend Everyone:@)

Tuesday, September 12, 2017

No-Bake Small Pumpkin Cheesecake, Using Jello Pumpkin Spice Instant Pudding

I was tickled by an old 1959 ad from Jello and since we're officially into the season of all things pumpkin spice... I thought I'd update the recipe by using Jello Pumpkin Spice Instant Pudding. That turned out to be a good idea:@) We were all pleased with just how tasty this No-Bake Pumpkin Spice Cheesecake turned out to be, and ya gotta love that it doesn't make a ton of leftovers too!
I sprinkled the top with 1 Tblsp sugar mixed with 1/4 tsp pumpkin pie spice.


Tips: Aka... Let's all learn from Lynn's mistakes:@)
  • It's a good idea to set the purchased crust into a pie plate for stability. 
  • The most important thing is to have the cream cheese at room temperature and soft. 
  • Mix the cream cheese by itself for a bit to get it smooth and creamy, then add the milk.
Busy Day Small No-Bake Cheesecake-from Jello
8 oz cream cheese, softened
2 cups milk-I used half and half
4 oz Jello Instant Pudding, lemon, *pumpkin, chocolate, whatever sounds good for cheesecake
purchased small graham cracker crust
*Options: If making the pumpkin flavor, add 1/4 tsp extra pumpkin pie spice to mixture and sprinkle top with 1 Tblsp sugar mixed with 1/4 tsp pumpkin pie spice. ~Or~ add 1/2 tsp extra pumpkin pie spice to the mixture and top with whipped cream.
  1. Mix cream cheese and 1/2 C milk, blend well.
  2. Add remaining milk and pudding mix. Blend with beater or whisk about 1 minute. Mix quickly and don't over beat.
  3. Pour at once into pie shell.
  4. Chill at least one hour before serving (the longer the better).
Have a sticky sweet happy day:@)

Saturday, September 9, 2017

Canning Sweet Jalapenos with Carrots and 9 Other Jalapeno Preserving Ideas

Someone recently asked me what to do with an abundance of garden jalapenos. A good problem to have, and I'm here to help:@)  I tried this Happy Trails Candy and was really pleased with how good it was! This is a nice little treat with Chili, or to serve with cheese and crackers or on an Antipasto platter. Heck, I can even see it loaded on a slice of pizza!
  
And look at all that great color folks, green, red, white and a touch of orange... 
Sounds like a nice little Christmas gift. Just sayin'

Tip: The veggies will cook down and shrink, don't think you have too much. You really want to pack your jars so the veggies don't float. I also removed the seeds and membranes from my jalapenos, I'm going to try leaving them in for the next batch.

Happy Trails Candy-from Canning Homemade (their pic is awesome!)
1 1/2 lbs jalapenos, sliced
1 C carrots, peeled and sliced 1/4"
Red pepper, they used 4 Anaheim, I used a red bell pepper (or just use red jalapenos)
1 small onion, cut in half and sliced
2 C cider vinegar
4 C sugar
1 1/2 Tblsp mustard seed
2 Tblsp garlic powder
  1. Add vinegar, sugar, mustard seed and garlic powder to pot. Bring to a boil, reduce to simmer, simmer for 5 minutes.
  2. Add veggies and simmer for 5 minutes.
  3. Tightly pack veggies into jars, fill with liquid to 1/4" from top.
  4. Wipe rim, add lid and band. Boil in water bath for 15 minutes.
  5. Remove from water, place jars on towel, listen for pops and love life:@)

Preserve the last of summer and have a happy day!

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