Nothing says the Holidays like cranberries and apples!  This quick and easy, crisp and refreshing beverage will sparkle up any table and add that extra something your guests will appreciate.  Use any fruit you like.









Ingredients

1 Large Red Apple Sliced - skin on
1 Large Yellow or Green Apple Sliced - skin on
1 Cup Cranberries (cooked for 5 minutes
on stovetop until they just begin to soften, or do it the cheater way and dig out a half cup of the berries from canned whole berry cranberry sauce).
1 2-liter bottle Club Soda, Pellegrino (or your favorite Bubbly)
Ice
 

Directions

1.  Place Ice, Apples and Cranberries in large glass pitcher
2.  Pour in Club soda or your choice of liquid
3.  Mix, Chill for an hour stirring a few times to combine flavors
4.  Add a teaspoon of your favorite extract for added flair

Enjoy and Happy Holidays from our Family to Yours!

Smoooooooth and D'Licious are the sensations that are about to enter your mouth when you try this recipe! Seriously....I've concoted a few things - but this is - by far one of my favorite new appetizers.

I love it so much that this is one of the recipes you'll find in my all new - Salted Caramel Cook Book, which will soon be attached to every jar you purchase!  Just in time for the Holidays;)

Let's just get to it!


Ingredients:
8-10-ounce wheel of brie
1 large apple, chopped
6 tbsp salted caramel sauce (more for drizzling)
Pita Chips or your favorite crusty bread.
 
Directions:
1. Preheat the oven to 350 degrees F. Place the wheel of brie on a large baking sheet lined with parchment paper. Bake for 10-12 minutes.
 
2. While brie is baking, add the chopped apples and 2 tbsp. of caramel sauce. Cook until apples are soft, about 5 minutes.
 
3. Remove the brie from the oven and carefully move to a serving platter. Strain and Spoon the sautéed apples over the brie. The liquid in the pan is too thin to place on the cheese - so yes....strain them. You have permission to drink that lovely carmel apple juice! It's like hot apple cider:) YUMMM!  Drizzle with remaining 4 tbsp. salted caramel sauce. Serve immediately with pita chips or warm crusty bread.

Happy Holiday Season folks!  Please share your comments below after you've made it.....I love to hear your results.
 


 

Wow - that title's a mouthful....say that ten times fast! Your sweet potatoes could never be simpler to make, and will never be the same once you try this recipe! No need for extra butter, brown sugar, or milk!  Just drizzle my caramel on...add pecans if you like...and viola! Potatoes are D'Licious and done!

Happy Thanksgiving to you and yours!

XoXo, Me

Ingredients

4 Medium sweet potatoes (about 2 lb) 
1 Cup Addicting Salted Caramel Sauce –
buy yours here: http://www.eatdlicious.com/store/p10/Homemade_Salted_Caramel_Sauce.html
1/3 Cup chopped pecans, if desired 
1 Cup Mini Marshmallows - Optional

Steps

1. Heat oven to 375°F. Line cookie sheet with foil. Pierce sweet potatoes with fork; place on cookie sheet. Bake 45 minutes to 1 hour or just until tender when pierced with fork. When cool enough to handle, peel potatoes and cut into 1/2-inch slices.
2. Reduce oven temperature to 350°F. Grease 11x7-inch (2-quart) glass baking dish with butter or cooking spray. Place sweet potatoes in dish.
3. Warm salted caramel in saucepan. Stir in pecans. Spoon over sweet potatoes. (Add Marshmallows, if desired).
4. Cover; bake 30 minutes or until thoroughly heated.

 

Baking Season is upon us.....and if you love Pie as much as I do but usually buy store bought crust....or can't seem to get your crust exactly the way a pie crust should be, then try this seriously reliable recipe. Tried and True...... Flavorful and flaky - exactly as a pie crust should be!

HAPPY FALL Y'ALL!

Basic Pie Crust
 
Serves: 2 pie crusts
Ingredients

• 2½ cups all-purpose flour
• 1 teaspoon salt
• dash of sugar
• ½ cup vegetable shortening
• ½ cup cold butter cut into dime size pieces
• 1 egg
• ¼ cup water
• 1 tablespoon vinegar

Instructions

1. Whisk together the flour, salt and sugar in a medium bowl. With a pastry cutter, cut the shortening and butter into the flour mixture until the mixture resembles coarse meal, with pea sized pieces of butter.
2. Lightly beat the egg, then add it to the water and vinegar. Add the water to the dry ingredients and mix just until the dough comes together. Divide in half, then form into 2 discs. Wrap in plastic wrap and refrigerate until cold, at least 30 minutes.
3. Once chilled, remove one disc at a time and roll out into a 12-inch circle. (I bought myself a silicon baking mat & silicon rolling pin last year.  It even has the pie crust sizes! Love;)  I  use this mat (or two sheets of waxed paper will do) and cover the ball of dough with waxed paper so that I don't have to flour the work surface.) Transfer the dough to a 9-inch pie dish. Trim the edges and crimp like the picture with your fingers, or press edges with a fork gently...whatever pattern you like. Poke the bottom of the pie crust with a fork several times.
4. For a fully baked crust: Preheat oven to 350F. Line the pie crust with parchment paper. Fill with pie weights or dried beans, about half to ⅔ full. Bake for 20 minutes. Remove from the oven and carefully remove the paper and weights. Return the crust to the oven and bake an additional 10 minutes or until golden brown.

Notes
*This recipe makes 2 crusts. If not using both crusts, you can freeze the second crust until needed.