Chocolate Covered Caramel Apple Bites

This awesome Fallish appetizer/dessert is from Our Best Bites. I love caramel apples and these bites put all the taste of caramel apples in a easy to eat package. You can just cover them in chocolate or you can add anything you like on caramel apples like toffee bits, mini m&m's, chopped peanuts, etc. They are fantastic party food. My kids especially loved them!

Chocolate Covered Caramel Apple Bites

5 apples (Granny Smith or your favorite apple)
1 packages caramel bits
2 tablespoons water
1 package chocolate almond bark
toppings: toffee bits, mimi m&m's, chopped peanuts, etc.

In a saucepan combine caramel bits and 2 tablespoons water and heat stirring constantly over medium low heat until the caramel bits are completely melted and smooth. Remove from heat. Dip apples and place on parchment or wax paper until caramel is set.

Microwave almond bark according to package directions. Core and cut apples into slices. Using a skewer or fork, dip each apple slice into the melted almond bark and set on a sheet of wax paper. Sprinkle each apple slice with desired toppings immediately after dipping because almond bark will set pretty quickly. Eat right away or refrigerate until ready to serve. These apple bites are better to serve the same day because they will crack and get mushy within a few days.

Breakfast Kabobs

Ok, so this isn't really a recipe, but I just had to put this kabob idea on my blog because it turned out so cute. I made these to take to a breakfast get-together and kids and adults alike loved it. I saw the idea on Pinterest. It was easy and the kabobs are perfect for a school party or any other time you need to take a yummy treat to a gathering.

Breakfast Kabobs 

2 packages bakery donut holes (I used glazed cake donut holes)
2 - 3 lbs strawberries, tops removed
3 packages black berries
wooden skewers (I snipped the pointy ends off with scissors since toddlers were eating these)

Thread strawberries, blackberries, and donuts onto skewers and serve. Easy peasy and super yummy.

No Bake Energy Bites

This is one of those recipes that is all over food blogs and Pinterest. This particular version is from Gimme Some Oven and it's perfect. My kids all love these bites and my 9 year old asks me to make them all the time. They taste a little like no-bake cookies. Yum! It's a great snack for school lunch boxes or snack time. This recipe makes anywhere from 20-25 bites, depending on how big you make the balls; I used a small cookie scoop to help me make them about the same size and got 22 bites.

No Bake Energy Bites

1 cup dry oats

2/3 cup coconut flakes

1/2 cup peanut butter

1/2 cup ground flax seeds

1/2 cup chocolate chips

1/3 cup honey

1 teaspoon vanilla

In a medium bowl stir all the ingredients together until mixed well. Cover and refrigerate for half an hour. 

Once chilled, scoop out dough (a small cookie scoops works well) and shape into balls. Place shaped bites into an airtight container and store in the fridge for up to a week.

Mini Sloppy Joe Pizzas

This recipe is great for making any kind of mini pizza, but this time I made sloppy joe mini pizzas because I had left over sloppy joe meat. I made these for my kids on a Friday night before my husband and I went out on a date and they were so happy to have these instead of the usual frozen pizza or macaroni and cheese. 

Mini Sloppy Joe Pizzas

Rhodes Rolls, thawed

sloppy joe meat (ground beef or turkey)

shredded cheese

Thaw Rhodes Rolls (as many as you think you'll need for the toppings you have - I used 11) for about 3-4 hours at room temperature, by placing on a non-stick sprayed plate and covering with non-stick sprayed plastic wrap. When rolls are thawed, but still cold, roll out with a rolling pin until thin. Place on a greased cookie sheet, or a cookie sheet with a silpat, and top with sloppy joe meat and then shredded cheese. Cook at 375 for 12-14 minutes or until the bottoms are golden. 

Easy Caramel Toffee Dip

This dip is perfect for the Fall apple season. It is so yummy!! It tastes kind of like eating caramel apples without all the work. It really is so easy to make and is a great Fall appetizer.

Easy Caramel Toffee Dip

1, 8 oz package cream cheese, softened
3/4 cup brown sugar
2 teaspoons vanilla
1/4 cup Heath chocolate toffee bits, plus more for topping

In a stand mixer or with a hand mixer, combine cream cheese and brown sugar. Beat until smooth. Add vanilla and mix in well. Add toffee bits and mix until combined. Refrigerate until ready to serve. Top with additional chocolate toffee bits and serve with cup up apples or graham cracker sticks.

David's 8 Layer Dip

This is one of my very favorite dips! I got the recipe from my brother in law David, who makes it for family get-togethers. It is SO good! It feeds a lot of people so it's great to take to barbecues, church activities, etc. I just made it yesterday to take to my good friend's daughter's graduation party. It is a lot like a 7 layer dip, but the extra layer that David adds, the chopped eggs, puts this dip over the top and makes it so yummy!

David's 8 Layer Dip

2, 9 oz containers Spicy Bean Dip (I used Frito Hot Bean Dip, found in stores by the chips)
14 oz guacamole (spicy or regular, I used Wholly Guacamole)
16 oz sour cream
3 large ripe tomatoes or 5-6 ripe plum tomatoes, diced
1 small can sliced olives, drained
9 green onions, sliced
1 dozen eggs, boiled and chopped
salt & pepper
Mrs. Dash seasoning blend
2-3 cups shredded cheese (I used a cheddar jack blend)
tortilla chips (for serving)

You can make this dip on a large platter or in a 9x13 or 11x17 baking dish (I always use a big glass platter). Spread the bean dip so it's about 1/4 inch thick on the bottom of the platter. Spread guacamole on top of the bean dip. Spread sour cream on top of the guacamole. Sprinkle diced tomatoes evenly over the sour cream. Sprinkle sliced olives evenly over the tomatoes. Sprinkle sliced green onions over the olives, you may not use all the green onions.

In a bowl, combine chopped eggs with salt, pepper, and Mrs. Dash to taste. Sprinkle seasoned chopped eggs in an even layer over the green onions, again you will probably not use all the chopped eggs. Top with shredded cheese in a nice thick layer. Serve immediately or refrigerate until ready to serve. Serve with tortilla chips.

Pepperoni Roll Ups

My kids loved these. I made them for their lunch on a no-school day and they gobbled them down. I seemed to go over even better than pizza. I think that's because of the dipping aspect. You can use string cheese, shredded or sliced mozzarella - any which way these little pockets are tasty.

Pepperoni Roll Ups

1, 8 oz tube Pillsbury crescent rolls
pepperoni
sliced, shredded or string cheese mozzarella (string cheeses cut in half)
grated Parmesan, optional
marinara sauce for dipping

Preheat oven to 375. Unroll crescent roll dough and separate into 8 triangles. Place pepperoni (3 or 4 pepperoni) and mozzarella on the large end of the triangle and roll up. Place rolls at least 2 inches apart. Sprinkle with Parmesan if desired and bake for 10-12 minutes or until golden. Serve with heated marinara for dipping.

Peanut Butter Pretzel Bites

I got this sweet little snack recipe from Mommy's Kitchen and love it. It is a kid pleasing treat that adults will like too. I find the salty, sweet, chocolatey combination irresistible - so addictive. You can also sprinkle the bites with holiday sprinkles if you want them to be more festive for Christmas goodie plates, Valentines treats, etc.

Peanut Butter Pretzel Bites

2 cups powdered sugar
1 stick (1/2 cup) butter, softened
1/2 cup + 2 tablespoons smooth peanut butter
1/2 teaspoon vanilla extract
small pretzels
1, 12 oz package chocolate almond bark

In the bowl of a mixer, fitted with a paddle attachment, combine powdered sugar, butter, peanut butter, and vanilla. Beat until mixture comes together into a dough. Take 1 teaspoon of peanut butter mixture and roll into a ball. Press ball between 2 pretzels and place on a wax paper covered cookie sheet. Repeat with remaining dough (makes about 45 bites). When all the sandwiches are formed place the cookie sheet into the freezer for 45 minutes.

Before taking bites out of the freezer, melt almond bark according to package directions. Remove bites from freezer and dip half of the bites into the melted chocolate and place onto wax paper. Allow bites to set up completely. Store in an airtight container. 

Hot Spinach Artichoke Dip

I love spinach artichoke dips at restaurants and I'm so glad to have found a great version I can make at home. Yay! It is just the right mixture of creamy and cheesy and hey it has veggies in it so that means its healthy, right?! I took this dip with tortilla chips and crackers to a New Years Eve party and it was a hit. I got the recipe from allrecipes.com.

Hot Spinach Artichoke Dip

1, 8 oz cream cheese, softened
1/4 cup mayonnaise
1/2 cup grated Parmesan
1 clove garlic, minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
1, 14 oz can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella

Preheat oven to 350 degrees. Lightly grease a 1 1/2 quart baking dish. In a medium bowl mix together cream cheese, mayo, Parmesan, garlic, basil, garlic salt, chopped artichoke hearts, spinach, and mozzarella. Transfer mixture to the baking dish. Bake at 350 for 25 minutes, or until hot and bubbly and lightly browned.

Halloween Bone Bread Sticks

I have seen this "recipe" (you can hardly call it that because it's so easy!) everywhere on the blogs lately. It is so fun. I got it out of the Family Fun Magazine and made them for my kids packed lunches on Halloween along with a container of "blood"(marinara sauce :)), a severed finger (cheese stick shaped like a finger with a food marker painted finger nail), ghost marshmallows, and green jello with candy eyes. For the bread sticks I used Pillsbury bread sticks dough because it was easiest, but you could also use your favorite homemade bread stick dough and follow the same directions.

Halloween Bone Bread Sticks

1 tube Pillsbury Bread Sticks dough
garlic bread seasoning,optional (I use Johnny's Garlic Bread seasoning)

Separate the dough into individual bread sticks. Working with one piece at a time, stretch the dough to lengthen it a bit and then use scissors or a knife to cut a 1 1/2 inch slit int he center of each end. Shape the resulting 4 flaps of dough into knobs that look like the ends of a bone. Place the dough bones on an ungreased cookie sheet, spacing them a few inches apart, and sprinkle on a little garlic bread seasoning. Bake at 375 for about 12 minutes, or until golden brown. Serve with marinara sauce.

Mini Lemon and Raspberry Tarts

These little gems are one of the easiest dessert/finger food/appetizers ever. All you need is 4 ingredients and off you go - assembling is pretty much the only thing required. And they are yummy. Win win. I made these for a book club I hosted last week. I tried for English high tea sorts of foods since the book was set in England and talks about what they are having for tea constantly. So the spread included these mini tarts, cucumber sandwiches, and McVities Bites (aka Royal Groom's Cake Bites).

Mini Lemon and Raspberry Tarts

premade mini tart shells (I found them in my grocery store's baking isle)
lemon pie filling or lemon curd
raspberries
red currant jelly

Spoon some lemon pie filling into a gallon size ziplock and snip one corner so you can squeeze a dollop of lemon filling into each mini tart shell (this is the easiest way, but you could also spoon the lemon filling in). Place one raspberry in the middle of each tart. Heat about 1/2 cup of red currant jelly in a saucepan until melted. With a 1/4 teaspoon measuring spoon, spoon a little melted red currant jelly over the raspberry in each tart - it makes it glisten and also adds more sweetness. Serve right away or refrigerate for up to 2 hours before serving.

Sweet Cherry Cheese Ball

Ooh oooh! This recipe is awesome! I think it's from The Sister's Cafe. We had it as an appetizer at Thanksgiving and it was actually my daughter's favorite Thanksgiving dish. It tastes kinda like cheesecake on a cracker. Mmmmm.

Sweet Cherry Cheese Ball

8 oz package cream cheese, softened
1/4 cup powdered sugar
1/3 cup sweetened shredded coconut
8 maraschino cherries, chopped into small pieces
3/4 cup chopped pecans

Place block of cream cheese on a microwave safe plate and microwave for 30 seconds. In a bowl combine cream cheese and powdered sugar. Blend well. Stir in chopped cherries and coconut. Refrigerate for about 15 minutes. Shape cream cheese mixture into a ball and roll in chopped pecans. Cover with plastic wrap and refrigerate for an hour. Serve with crackers.

Cranberry and Cream Cheese Salsa

Oooh I love this dip!! I got the recipe from my friend Carolyn and it rocks. I took it to a Halloween party last weekend and it was received very well. I think it will be my go-to appetizer from now on. (I just have to remember to buy a couple bags of cranberries while they are in season and freeze them). Thanks for the great recipe Carolyn!

Cranberry and Cream Cheese Salsa

8 oz cream cheese, softened
1/2 cup sour cream
12 oz fresh cranberries
4 green onions, chopped in big pieces
1 teaspoon minced garlic
1 teaspoon salt
1/2 bunch of cilantro, long stems removed
1/2 cup sugar
juice of 2 limes (juiced at room temperature)
1 medium jalapeno pepper, seeded and chopped in big pieces
tortilla chips

Combine cream cheese and sour cream until smooth and spread in a thick layer on a large plate, pie plate, or small platter. Set aside while you make the salsa.

In a food processor or blender combine: cranberries, green onions, garlic, salt, cilantro, sugar, lime juice, and jalapeno. Process until combined and cranberry pieces are very small. Spread over the cream cheese layer. Serve immediately with tortilla chips.

Touch Down Taco Dip (Freezer meal)

I got this lovely freezer meal and recipe from S. in my freezer meal swap. This meal went over so well with my whole family. Who doesn't love nachos? So good. This would be a great dip for a party also.

Touch Down Taco Dip (Freezer Meal)

1, 16 oz can refried beans
1, 8 oz pkg cream cheese, softened
1 packet taco seasoning
2 cloves garlic, minced
1/4 cup sliced green onions
2 roma tomatoes, diced
1/4 cup sliced olives
2 tablespoons fresh cilantro, chopped fine
1/2 - 1 cup shredded cheddar cheese

For the day of:
tortilla chips
guacamole (optional)
sour cream (optional)
salsa (optional)

Assembly:
Spread refried beans in the bottom of a 9x13 foil pan. Combine cream cheese, taco seasoning, and minced garlic. Spread cream cheese mixture over beans. Add tomatoes, cilantro, olives over the cream cheese. Top with cheddar cheese. (To eat right away bake at 25 minutes at 350 degrees.) Cover with plastic wrap and foil and freeze.

Cooking Instructions:
Thaw for a day in fridge. Remove plastic wrap and foil and bake at 350 for 25-30 minutes. Serve over tortilla chips with guacamole, sour cream, and salsa.

Deviled Eggs

Here's my simple deviled egg recipe. It's our Easter tradition to turn our dyed eggs into deviled eggs for Easter dinner. We love these eggs! They are so darn good!


Deviled Eggs

12 hard boiled eggs
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/4 cup or more mayonnaise
paprika, to sprinkle on after

Peel eggs, cut eggs in half taking out the yolks. In a food processor (I have a mini one that is great for the job) combine yolks, salt, dry mustard, pepper and mayonnaise. Blend until smooth. Add more mayonnaise as needed to make a smooth mixture. Put egg mixture into a quart size ziplock and snip one corner, use to pipe yolk mixture into the egg whites. Sprinkle with paprika.

Cucumber Tea Sandwiches

Last night I hosted book club and the book we read was Rebecca, which is a stellar read in my opinion. Since the book is set in a big English manor house I decided to do English high tea treats. We had hot cocoa in the place of tea, cucumber tea sandwiches, chocolate covered strawberries, and 2 different kinds of loaf cakes (butter pound, and pumpkin strussel), but I can't post the cake recipes since I bought them from Costco :). I did make the cucumber sandwiches and they were scrumptious if I do say so myself.

Cucumber Tea Sandwiches

1 (8 oz) package of cream cheese, softened
1/2 cup mayonnaise
1 (.7 oz) packet of dry Italian salad dressing mix
2 French baguettes, or pre-sliced appetizer bread (you can usually find it in the deli section)
2 medium cucumbers, sliced fairly thin
dry dill
paprika

In a medium bowl, mix together the cream cheese, mayo, and Italian dressing mix. Refrigerate for at least 6 hours.

Cut baguettes into 1 inch diagonal slices. Spread the cream cheese blend onto each bread piece. Top with 2 over lapping cucumber slices. Sprinkle each sandwich with just a little dill and paprika. Serve immediately or refrigerate. The spread keeps for about a week in the fridge so you can make as many or few as you want and have them again and again!