M&M’s Chocolate Caramel Apples

M&M's Chocolate Caramel Apples
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Ingredients
  1. 6 small apples (washed and patted dry)
  2. 1 bag (14 oz) soft caramels
  3. 2 tablespoons water
  4. 1 1/2 cups M&M'S Brand Milk Chocolate Candies
  5. Craft Sticks
Instructions
  1. Press the craft sticks into the tops of the apples and set aside. Melt caramels with water in measuring cup for 1 to 2 minutes in microwave.
  2. Stir occasionally until smooth. Dip apples into caramel, rolling to cover.
  3. Roll apple bottoms in M&M'S Chocolate Candies and chill for 20 minutes.
Tee's Tasty Treats http://www.teestastytreats.com/
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Garlicky Shrimp Alfredo Bake

Garlicky Shrimp Alfredo Bake
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Ingredients
  1. 10 oz. penne
  2. 3 tbsp. butter
  3. 3 cloves garlic, minced
  4. 1 lb. medium or large shrimp, peeled and deveined
  5. 3 tbsp. chopped fresh parsley
  6. 2 tbsp. all-purpose flour
  7. 3/4 c. milk
  8. 1/4 c. low-sodium chicken broth
  9. 1 c. shredded mozzarella
  10. 1/4 c. plus 2 tablespoons shredded Parmesan
  11. Freshly ground black pepper
  12. 2 large tomatoes, chopped (about 1 cup)
Instructions
  1. Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain and return to pot.
  2. Meanwhile, in a large ovenproof skillet over medium heat, melt 1 tablespoon butter. Add garlic, shrimp, and 2 tablespoons parsley. Season with salt Cook until shrimp is pink and no longer opaque, 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.)
  3. Add remaining 2 tablespoons butter to skillet to let melt, then add flour and whisk until golden, 1 to 2 minutes. Add milk and chicken broth and bring to a simmer. Stir in 3/4 cup mozzarella and 1/4 cup Parmesan until creamy. Season with salt and pepper.
  4. Return shrimp to skillet. Add tomatoes and cooked penne and toss until combined. (Add more milk if mixture is too thick.)
  5. Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parm and bake until melty, 5 to 7 minutes. Broil 2 to 3 more minutes until top is golden (watch it carefully so it doesn't burn!).
  6. Garnish with remaining tablespoon parsley and serve.
Tee's Tasty Treats http://www.teestastytreats.com/
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Baked Apple Pie Fries With Salted Caramel Dipping Sauce

Baked Apple Pie Fries With Salted Caramel Dipping Sauce
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Apple Pie Fries
  1. 1¼ cups canned Apple Pie Filling (increase to 1¾ cups if using US refrigerated pie crust)
  2. 3 tbsp sugar
  3. 1/4 teaspoon Cinnamon
  4. 2 sheets frozen shortcrust pastry (25cm/10" square) (do not thaw) OR 14 oz refrigerated pie crust
  5. 1 egg
  6. 2 tbsp sugar granules (or ordinary sugar) (optional - for sprinkling)
  7. Oil spray
Salted Caramel Sauce
  1. 1 cup caster sugar
  2. ⅓ cup water
  3. ½ cup heavy cream (not whipped)
  4. ¼ tsp salt
  5. 1 tbsp unsalted butter
Instructions
  1. Place Apple Pie Filling, sugar and cinnamon in the food processor and whizz until smooth.
  2. Working quickly so the pastry does not defrost, place one sheet of pastry on a cutting board or other flat surface. Spread the filling over the pastry, leaving a thin border. Place the other sheet on top. Brush with egg wash, sprinkle with sugar granules (if using) then place the pastry in the freezer for at least 1 hour
  3. Preheat oven to 180C/350F. Spray large baking tray with oil (or 2 small ones).
  4. Remove pastry from the freezer. Let it defrost for 5 to 10 minutes, until the pastry is softened - it doesn't need to thaw completely but it can't be frozen stiff otherwise it will crack when you cut it. DO NOT let the pie filling defrost!
  5. Use a large knife to cut it into "fries". I cut mine into 12 strips vertically (2cm / ⅘" wide) then 3 horizontally (8cm/3" long) to make 36 fries.
  6. Carefully transfer to baking tray and set them aside to come to room temperature while the oven heats up.
  7. Bake for 15 to 25 minutes, until golden brown on top.
  8. Remove from oven, let it rest for 5 minutes then transfer to cooking rack.
  9. Serve with Salted Caramel Sauce.
Salted Caramel Sauce
  1. Place sugar and water in a small saucepan over high heat. Swirl the pan to help the sugar dissolve easily but do not stir. Let it come to a rapid simmer and cook for around 3 to 4 minutes until it turns a light golden brown.
  2. Remove from heat and CAREFULLY and slowly pour the cream in (it will bubble and froth slightly pour slowly). Whisk to combine. Then add the salt and butter and whisk again.
Tee's Tasty Treats http://www.teestastytreats.com/
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Pumpkin Pie Pops

Pumpkin Pie Pops
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Ingredients
  1. Pillsbury Refrigerated Pie Crusts
  2. 1 Cup of Canned Pumpkin
  3. 1/2 tsp Cinnamon
  4. A Sprinkle of Pumpkin Pie Spice Blend
  5. 1 Egg
  6. 1/4 Cup of Sugar
  7. 1 Egg White (used for a wash on the Pies)
  8. Popsicle Sticks or Lollipop Sticks
The Icing
  1. 1 Cup Powdered Sugar
  2. 2 Tbsp Milk
  3. 1/2 Tsp Vanilla
  4. Food Coloring Gels (Black, Orange, Tan, Green)
Instructions
  1. In a mixing bowl and add 1 Cup of the Pumpkin, Cinnamon, Pumpkin Pie Spices, Egg and Sugar. Mix it all up and set it aside.
  2. Sprinkle some flour on a flat surface and roll out one of your pie Crusts. To make the pie circles, use a glass (maybe 3″ in diameter) and press into the dough. I started my first batch with 5 pies so you will need 10 circles – top and bottom. Once you have them, place the bottoms on a cookie sheet. Set the tops aside for now.
  3. Create some decor using the excess dough. For pumpkin stems make 2 dough snakes and twirl them together and cut to make 5 for the first batch of pies. Cut out some leaves and pumpkin faces for each of the pies as well.
  4. Take your pie filling and add a blob onto each pie bottom. Place popsicle stick or lollipop stick on. Stick the stem in and top it with the pie top. Use the side of a popsicle stick to close it all up.
  5. Brush some of the egg white onto the pie and place pumpkin face and leaf near the stem on the top on each. Bake in preheated oven at 350 for about 15 minutes or until they are golden brown.
Icing
  1. Mix together the Powdered Sugar, Vanilla and 2 Tbsp of Milk – if it is too thick add a bit more milk, but do not make it too thin. Separate icing in 4 batches and use food coloring gels to tint (black, orange, green and tan). Take a clean paint brush and paint the icing on starting with the Orange. Clean brush and do all the stems tan, then moved on to the green leaves and last the face black.The icing will give a nice hard shell when it dries
Tee's Tasty Treats http://www.teestastytreats.com/
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