NOMNOM: The seventh recipe is called caramel pecan popcorn! Such a yummy snack or dessert...which ever one you prefer to call it! Grab a big bowl and down that delicious treat or put it in a container and snack on it for a few days...either way it's better than you'll even expect. The different textures and flavor combinations make for great and fun taste!
Ingredients are as follows:
2 bags microwaved Kettle Corn
1 cup pecan pieces, roasted
1 cup almonds, slivered and sliced
1 cup coconut, sweetened and shaved
2 sticks of butter
2 cups brown sugar
1/2 cup light corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
How to:
Melt butter in sauce pan. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil WITHOUT stirring for 5 minutes
Remove from heat
Stir in baking soda and vanilla
Pour over already cooked popcorn, nuts, etc. and mix well
Bake in large shallow pan at 250 degrees for 1 hour stirring every 15 minutes
My Opinion: Once my sister's neighbor made this popcorn for all of us and ever since it's become a family favorite! We make it for every holiday (as well as non holidays) and try to give some to friends and family as well (everyone always asks for the recipe!). This is definitely the best popcorn I have ever had and I could eat it all day!
EAT UP! NOMNOM!
NOMNOM: The sixth recipe is called Peach Kuchen! This dessert is perfect for anyone who likes peaches and loves coconut. The coconut crust gives this sweet the perfect taste and crunch. It's a great dessert for the family around holiday times...just like this December! So hurry up and get those peaches out, cause you'll want to try this!
Ingredients are as follows:
1/2 cup margarine
1/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 can (29 oz.) sliced peaches, drained
3 tablespoons white sugar
1 teaspoon ground cinnamon
How to:
Preheat oven to 350
Grease and flour a 9 inch springform pan
Sift together the flour, baking soda and salt. Set aside
Get a large bowl and cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture
Spread dough with hands over the bottom and 1 inch up the sides of prepared springform pan
Arrange peach slices in a spoke pattern over the dough
Sprinkle with sugar and cinnamon
Bake in the preheated oven for 35-40 minutes, or until golden brown
My Opinion: After eating this recipe over and over again for many years, it is safe to say that I LOVE this dish! It is definitely a winner and worth the time preparing it. This dessert has been a favorite of my family's since before I can even remember. Definitely make time to try this one!
EAT UP! NOMNOM!
NOMNOM: The fifth recipe is called Pumpkin Dump Cake. Don't let the name fool ya, it doesn't taste anything like dump...actually this is my favorite recipe yet! The nice crunchy toffee and graham cracker on top mixes well with soft cake and pumpkin on the bottom. There's no better dessert for the fall season and adding a nice scoop of ice cream goes great on top.
Ingredients are as follows:
1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans
1/2 cup toffee bits (optional)
How to:
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine
Pour into your prepared pan
Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips
Pour your melted butter evenly on topBake for 45-50 minutes until center is set and edges are lightly browned
My Opinion: This is a must for the fall and winter season. You'll truly be missing out if you don't try this dessert. And how many other things do you have to do with pumpkin besides find some pumpkin recipes and start baking. This is a great one to start out with. It is best when it's warm with a nice dollop of ice cream and a nice cold glass of milk!
EAT UP! NOMNOM!
NOMNOM: The fourth recipe I am posting is a Grilled Banana Melt! This is a stuffed banana that is wrapped in tinfoil and grilled/baked. This is a great option if you like bananas because you can essentially stuff it with whatever fillings you desire. So take out the toppings and get to stuffin'!
Ingredients are as follows:
1 banana, peeled
1/2 cup of chocolate chips
1/2 cup of marshmallow
1/2 cup of graham crackers, crushed
a sheet of tinfoil
How to:
Start up the grill
Place the peeled banana in the middle of the sheet of tinfoil
Hold banana the long way and slice the banana down the middle about halfway into the banana. Then make two sideway slices halfway through the banana to make thirds
Stuff the chocolate chips, marshmallows, and graham crackers into the banana in any order
After you are done stuffing, wrap the banana up in the tinfoil
Place the banana on the grill and let it sit for 10 minutes
When the 10 minutes is up, grab a plate, fork, and a glass of milk and enjoy!
My Opinion: This banana is super easy and quick way to satisfy that sweet tooth! It tastes like a professional dessert minus all the professional work. I highly recommend this next time you're looking for a quick late night snack. Pair it with that nice cold glass of milk and it's the perfect dessert!
EAT UP! NOMNOM!
NOMNOM: The third recipe is a frozen samoa pie! Ever heard someone say they hate girl scout cookies? Me neither! This is an amazing new version of the infamous samoa girl scout cookie. It is a great dessert and would be perfect as a birthday ice cream cake!
Ingredients are as follows:
1 (16.5 oz.) Pillsbury Create 'n Bake Refrigerated Chocolate Chip Cook Dough
1 quart French vanilla ice cream (block form preferred)
2.5 cups toasted coconut
10 fudge covered graham crackers, broken and divided
14 hard macaroon cookies, broken and divided
1 cup caramel sundae syrup
1/2 cup miniature chocolate chips, divided Smucker's Chocolate Fudge Magic Shell Topping
How to:
Heat oven to 350 degrees F
Grease the bottom of a 10-inch springform pan. Spread the cookie dough evenly across the bottom and bake for 18-22 minutes
Cool on a wire rack for 10 minutes
Spread 1/3 of the coconut, 1/3 of the chocolate chips, and 1/3 of the caramel on top of the cookie layer
Using a large butcher knife slice the ice cream block into 1-inch sections. Take half of the ice cream sections and spread evenly across the chocolate chip layer. If necessary, break ice cream segments up to make sure all gaps are filled
Layer half of the fudge covered graham crackers, half of the broken macaroon cookies, 1/3 of the chocolate chips, 1/3 of the coconut(press into ice cream), and 1/3 of the caramel on top of the ice cream
Take the last half of the ice cream sections and spread evenly
Repeat the broken cookie layer, adding the rest of the coconut
Cover with aluminum foil and place in the freezer for 4 hours
Before serving, let ice cream sit out and soften for 10-20 minutes
Run a knife around the edges of the pan and release the springform. Freeze all leftovers
My Opinion: Hands down the BEST dessert I have ever made! Tastes just like the cookie, maybe even better. The flavors blend so well and have that nice chocolatey cookie crust. So delicious and will definitely be making it again!
EAT UP! NOMNOM!
NOMNOM: Our second dish is called Bang Bang Shrimp! Bang Bang shrimp is a greatly improved shrimp dish. It's slightly spicy with a blast of flavor. Forget about that boring, plain shrimp and spice it up a bit. This dish has a tasty blend of garlic, sugar and vinegar, with a little bit of heat to it.
Ingredients needed are as follows:
1 lb. medium shrimp, peeled and deveined
For the sauce:
1/2 cup mayonnaise
4-5 teaspoons chili garlic sauce, such as Sriracha sauce
1 teaspoon granulated sugar
1 teaspoon rice vinegar
For the egg mixture:
1 egg beaten
1 cup milk
For the breading mixture:
1/2 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
How to:
Combine all the sauce ingredients in a small bowl, cover and then set aside
Combine beaten egg and milk into a shallow bowl and then set aside
Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl and also set aside
Bread the shrimp by coating each in the breadcrumb mixture. Then, dip breaded shrimp into the egg and milk and then back into the breadcrumbs. Place the shrimp on a plate and put them in the fridge for at least 20 minutes. This helps all the coating stick nicely to the shrimp instead of just falling off
Heat oil in a deep fryer to 350 degrees F
When oil is hot, fry shrimp for 2 to 3 minutes until golden brown. Drain on rack or paper towels
Once the shrimp has been fried and drained, drop the shrimp into a larger bowl. Spoon about 1/4 cup of sauce over shrimp and stir gently to coat
My Opinion: This dish may take a little bit of time, but it's well worth it! The flavors mix so well together and satisfy all your cravings. It was a big hit with my family of 7 and should be for yours too! This shrimp beats plain shrimp any day and is worth all the wait!
EAT UP! NOMNOM!
NOMNOM: The first recipe I am going to show you all is baked s'mores! Sometimes making real s'mores takes a little too much time and too much effort. This is a much easier version and tastes just as good, if not better! And the best part is you'll have plenty left for the rest of the week! I got this recipe from my sister, who got the recipe from Pinterest.
The ingredients you will need are as follows:
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla
1 1/3 cups flour
1/4 tsp salt (optional)
3/4 cup graham cracker crumbs
1 tsp baking powder
2 or 3 super-sized chocolate bars (hershey bars)
1 1/2 cups marshmallow creme/fluff
How to:
Preheat your oven to 350 and grease the bottom of your pan.
Get a large mixing bowl and cream together the butter and sugar until light. Once fluffy, beat in the egg and vanilla.
In a smaller sized bowl, whisk together flour, graham cracker crumbs, baking powder and salt.
Add to the butter mixture and mix at a low speed until combined.
Divide dough in half and press half of dough into an even layer on the bottom of your greased pan. Place chocolate bars over dough. Place however needed to cover the whole layer of dough.
Spread marshmallow fluff evenly over the layer of chocolate.
Place the rest of the dough in a single layer on top of the fluff. Put the second half of dough in a gallon size freezer bag. With either your palms or a rolling pin, flatten the layer of dough to the size needed. Use scissors to cut down both long sides of the bag, so it will open up like a book. Open it carefully, and the dough will stick on one side of the bag. Place the bag, dough side down, on the other three layers. From there, peel the bag up and carefully spread the dough where it is uneven.
Bake for 30-35 minutes, until lightly browned. Cool completely or almost completely (approx. a half hour) for the melty factor before cutting into bars.
My opinion: I have nothing but great things to say about this recipe! I will be bringing it to school for lunch until it is all gone. It's super easy to just pop into the microwave and down with a cold glass of milk. It tastes fresh every time! Having each layer melty warm has made this recipe my preference over regular s'mores. It's easy to make with easy ingredients and who doesn't like s'mores!?
Eat up! NOMNOM
