Raw Apple Cake with Warm Butter Sauce

Raw Apple Cake with Warm Butter Sauce
Source: Mitzi H.

Prepare to die and go to heaven! This raw apple cake recipe is different than any other. It's simple, packed with amazing flavors, and topped with a warm butter sauce - oh my!!!

Ingredients:

2/3 cup butter, softened
2 cups sugar
2 eggs
2 tsp vanilla extract
2 cups flour
1/2 tsp salt
2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup pecans, chopped
4 cups red or green apples, grated

Butter Sauce:

1 cup butter
1 cup evaporated milk
2 cups sugar
1 1/2 tsp vanilla extract

Preparation:

In a large bowl, mix butter and sugar together with an electric mixer. Add eggs and vanilla; beat together. In a medium bowl, hand stir the flour, salt, baking soda, cinnamon, and nutmeg together. Add the flour mixture to the butter mixture in thirds, beating after each addition. Cake batter will be a dry crumbly consistency. Add pecans and apples; beat well. Batter will be a very moist cookie dough-like consistency, not runny. Spread cake batter into an ungreased 9x13 pan. Bake at 350° for 35-40 minutes. Let cool.

To make the butter sauce, melt the butter in a medium saucepan. Add the evaporated milk, sugar, and vanilla; cook over low heat for 10-12 minutes, stirring occasionally - DO NOT BOIL. Serve the butter sauce warm over individual cake slices. Also goes well with a scoop of vanilla ice cream. :)

20 Servings

Ranch Cheese Ball

Ranch Cheese Ball

Cheese balls are always great for the holidays {or on a GAME DAY!}. This recipe is so simple, and perfectly delicious.

Ingredients:

2 (8-ounce) packages cream cheese, softened
1 (1-ounce) package ranch dressing mix
1 tsp bon appetit seasoning salt
3 green onions, chopped
1 cup sliced almonds

Preparation:

With an electric mixer, blend together the cream cheese, dry ranch dressing mix, bon appetit, and green onions. Shape mixture into a ball; roll it in the sliced almonds to cover completely. Serve with crackers.

24 Servings

Chex Muddy Buddies

Peanut Butter Muddy Buddies

Source: Lana N.

These are a weakness of mine. I love these!!!

Ingredients:

1 (12.8-ounce) box chex rice cereal

1 1/2 cups milk chocolate chips

3/4 cup creamy peanut butter

6 tblsp butter, softened

1 1/2 tsp vanilla extract

2 1/2 cups powered sugar

Preparation:

Pour cereal into a large bowl; set aside. In another large microwave-safe bowl, heat the chocolate chips, peanut butter, and butter for 1 minute. Stir mixture. Heat an additional 30 seconds in microwave; stir until smooth. Add vanilla extract and mix well. Pour chocolate mixture over cereal; stir until completely coated. Transfer half the cereal into a 1-gallon size plastic bag; add half the powdered sugar. Seal it shut and shake the bag until completely coated with sugar. Pour into an airtight container. Coat the other half cereal with the other half powdered sugar in the same way. Add to airtight container and store in refrigerator. 

14 - 1 cup servings

Per serving, based on 14 servings. (% daily value)

• Calories 388
• Fat18.4 g (28.3%)
• Saturated8.2 g (41.1%)
• Carbs55.4 g (18.5%)
• Fiber2.8 g (11.3%)
• Sugars35.2 g
• Protein5.4 g (10.9%)
• Sodium196.2 mg (8.2%)

Simple Fudge

Simple Fudge

Source: Mitzi H.

I usually make this easy fudge around the holidays. This recipe comes from my husband's dear mother, who is a country woman that can cook! It's a keeper. For dairy-free and sugar-free fudge, try Almond Butter Freezer Fudge & Chocolate Walnut Freezer Fudge.

Ingredients:

1 cube butter (1/2 cup), softened and sliced into 8 sections
1 cup semi-sweet or milk chocolate chips
1 tsp vanilla extract
2 cups sugar
1 (5-ounce) can evaporated milk
1 cup mini marshmallows

Preparation:

Line an 8x8 pan with plastic wrap. Place the butter, chocolate chips, and vanilla in a large mixing bowl; set aside. In a large saucepan, bring the sugar, evaporated milk, and marshmallows to a boil over medium heat. Cook, stirring constantly, for 4 minutes at a full boil. Pour over chocolate chip mixture in bowl; stir until chocolate chips and butter is melted. Pour the fudge into lined pan and refrigerate uncovered for 2 to 3 hours to completely set. Cut and serve. Store extras in refrigerator.

Makes 25 cube pieces

Candy Bar Popcorn

Candy Bar Popcorn
Adapted From: sixsistersstuff.com

This recipe is so versatile... ANY candy bar will do! I've been obsessed with Butterfingers this past Halloween, and it's really good melted over popcorn, but try substituting them for Heath Bars sometime... it's fabulous!!! :)

Ingredients:

8 cups popped popcorn
15 {or about 10 ounces} fun size candy bars of choice
1/4 cup butter
4 cups mini marshmallows

Preparation:

Chill candy bars in the freezer for 30 minutes. In a blender, pulse the candy bars to coarsely chop into small pieces. Place the popcorn and chopped candy bars in a large bowl; set aside. In a medium sauce pan, melt the butter over medium heat; add marshmallows and stir constantly until completely melted. Pour marshmallow mixture over popcorn mixture. Carefully stir ingredients together until candy bars slightly melt and popcorn is well coated.

16 Servings

Grain-Free Chocolate Chip Pumpkin Bars

Grain-Free Chocolate Chip Pumpkin Bars
Adapted From: detoxinista.com

When I notice the leaves start changing, and there's a slight chill in the morning air... I go into serious Fall baking mode. There's no better aroma than Fall spices like cinnamon, ginger, nutmeg, cloves and allspice. I always have to make pumpkin chocolate chip cookies this time of year, but let's enjoy the bars version of the cookie, shall we?!

Ingredients:

1/2 cup pumpkin puree
1/2 cup almond butter
1/3 cup honey
2 eggs
2 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
1/3 cup dark chocolate chips

Preparation:

In a medium bowl, mix the pumpkin puree, almond butter, honey, eggs, pumpkin pie spice, vanilla extract, baking soda, and sea salt together with an electric mixer until smooth. Stir in the dark chocolate chips. Pour the batter into a greased 8x8 baking pan. Bake at 350° for 20-25 minutes, or until the center is firm. Let cool completely in the pan, then serve.

9 Servings

Dairy-Free Maple Pecan Glaze

Dairy-Free Maple Pecan Glaze
Adapted From: detoxinista.com

This glaze is like no other and perfect for fall treats! No one will miss the sugar or the processed dairy that's used in most glazes. I promise.

Ingredients:

3/4 cups pecans
1/4 cup organic maple syrup
1/4 cup water
2 tblsp coconut oil
1 tsp vanilla extract
1/4 tsp sea salt

Preparation:

Using a high-speed blender, mix all the ingredients together until smooth and creamy. You can make it more thick or thin by adding more or less nuts. Pour over pumpkin bars, pancakes, or your favorite bundt cake. Refrigerate leftovers.

Makes 1 1/2 cups

Grain-Free Pumpkin Bars

 

Grain-Free Pumpkin Bars
Adapted From: detoxinista.com

Pumpkin recipes are a great way to enjoy the Fall season. These bars are super moist! They also have the taste and texture of pumpkin bread that is to die for...  smother them in maple pecan glaze, and you'll be in heaven.

Ingredients:

1/2 cup pumpkin puree
1/2 cup almond butter
1/3 cup honey
2 eggs
2 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt

Preparation:

In a medium bowl, mix all ingredients together with an electric mixer until smooth. Pour the batter into a greased 8x8 baking pan. Bake at 350° for 20-25 minutes, or until the center is firm. Let cool completely in the pan. Serve pumpkin bars with Maple Pecan Glaze, and sprinkle with chopped pecans, if desired.

9 Servings

M&M Chex Cereal Mix

M&M Chex Cereal Mix
Source: Sherrie M.

This is a fun snack for any occasion. The golden grahams add a yummy honey flavor to the mix that I love.

Ingredients:

6 1/2 cups rice chex cereal
4 1/2 cups golden grahams cereal
2 cups coconut flakes
1 cup real butter
1 cup sugar
1 cup light corn syrup
1 tsp vanilla extract

1 (9.9-ounce or larger) bag milk chocolate M&M's

Preparation:

In a large bowl, combine both cereals, and coconut flakes; set aside. In a saucepan, melt butter, sugar, and syrup over medium-low heat, stirring constantly. Boil for 2 minutes while stirring. Remove from heat; stir in vanilla. Pour over large bowl of cereal mixture; stir until well coated. Spread chex mix onto wax paper and let cool. Sprinkle with M&Ms. (If the mixture is too hot, the M&Ms will melt!) Store in airtight container or bags.

24 Servings

Caramel Corn Pops

Caramel Corn Pops

Adding caramel to corn pops instead of popcorn makes for a more fluffy and buttery treat.

Ingredients:

1/2 cup butter
1 cup brown sugar
1 cup light corn syrup
1 tsp vanilla extract
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) bag Barrel O' Fun corn pops (its not a cereal)

Preparation:

Melt butter, sugar, and syrup together over medium-low heat, stirring constantly. Boil for 2 minutes while stirring. {I use a candy thermometer to make sure the temperature doesn't go higher than 215°F} Remove from heat; stir in vanilla and condensed milk. Pour over puffed corn in a large bowl. Stir until well coated.

30 Servings

Orange Fruit Dip

Orange Fruit Dip

Orange is a great flavor that mixes well with any fruit! I prefer dips made with cream cheese rather than whipped topping... for the taste and it lasts much longer. :)

Ingredients:

1 (8-ounce) package cream cheese, softened
1 (7-ounce) jar marshmallow creme
4 tblsp orange concentrate, thawed
1/4 cup powdered sugar

Preparation: 

Blend all ingredients well with electric mixer. Serve with a variety of fruits.

16 Servings

Caramel Nougat Candy

Caramel Nougat Candy

Adapted From: Taste of Home Magazine

The fluffy nougat center is what makes this candy so amazing! These are perfect for a holiday dessert tray or as a tasty gift for any occasion.

Ingredients:

2 (4-ounce) boxes Baker's premium white chocolate, broke up

1/2 cup marshmallow creme

1/2 cup creamy peanut butter

2 (11-ounce) packages caramels

2 tblsp water

2 1/2 cups chopped salted peanuts

Preparation:

In a large microwaveable bowl, melt white chocolate for 1-2 minutes; stirring after each 30 seconds. Add marshmallow creme and peanut butter; stir together. Set aside to let cool. In another microwaveable bowl, melt caramels with water for 2 1/2-3 minutes; stirring after each minute. Roll cooled nougat into 3/4-inch balls. Dip balls in caramel to coat, then roll in peanuts. Place on waxed paper-lined baking sheets; chill in refrigerator until firm. Store in an airtight container. 

Makes about 48 candies

Cake Mix Peach Cobbler

Cake Mix Peach Cobbler

Source: Mitzi H.

I love this peach cobbler... and using cake mix makes it so easy! This is one of my husband's favorite desserts, for sure.

Ingredients: 

2 (14.5-ounce) cans sliced peaches

cinnamon, to taste

sugar, to taste

6 tblsp butter, cold

1 (15.25-ounce) box Pillsbury yellow cake mix

1/2 cup butter, softened

Preparation:

Drain peaches; place in a single layer in greased 9x13 pan. Generously sprinkle peaches with cinnamon and sugar. Slice 6 tablespoons cold butter into about 12 squares; dot peaches with butter squares. Blend cake mix and 1/2 cup soft butter until crumbly. Put mixture evenly over peaches. Bake at 350° for 30 minutes, or until crust is light brown. Serve warm with vanilla ice cream. 

15 Servings

Note: If you use Duncan Hines cake mix, use an extra 1-2 tablespoons butter for the crumble mixture so it isn’t dry at all. A good moist crumble mixture is key to this recipe.

PayDay Bars

 

PayDay Bars
Adapted From: thedomesticrebel.com

These bars are very rich and very good!

Ingredients:

1 (15.25-ounce) box yellow cake mix
2 eggs
1/2 cup vegetable oil
1 (7-ounce) jar marshmallow creme
1/2 cup creamy peanut butter
1 (11-ounce) bag caramels
1 tblsp water
3/4 cup salted peanuts

Preparation:

In a large bowl, combine cake mix, eggs, and oil with a spoon until blended. Generously grease a 9x13 baking pan with cooking spray. Press dough evenly into pan with fingers. Bake at 350º for 12-16 minutes, or until center has set. Let cool completely. In a medium bowl, stir marshmallow and peanut butter together with a spoon until well blended. Lightly grease fingers, press "nougat" mixture on top of cooled crust in an even layer. Set aside. Microwave caramels and water in a large microwavable bowl on high for 2-3 minutes, stirring after each minute until caramels are completely melted. Pour caramel on top of nougat; spread evenly.          Immediately sprinkle with peanuts; gently press peanuts down into caramel. Chill bars for 30 minutes before cutting into squares. Store in airtight container.

24 Servings

Ritz Cracker Dip

Ritz Cracker Dip

Source: Gale C.

Ingredients:

1 (1.0-ounce) envelope Hidden Valley Ranch Dips Mix
1 (16-ounce) sour cream
4 bacon strips, cooked and crumbled
1 cup cheddar cheese, shredded
1 green onion, chopped

Preparation:

Blend ranch dip mix with sour cream. Add bacon, cheese, and green onion; stir until well blended. Refrigerate for 2 hours. Enjoy with Ritz crackers and/or Fritos corn chips for dipping.

16 Servings

Bunny Bait

Bunny Bait

Adapted From: piggyinpolkadots.com

I saw this cute idea to leave out bunny bait for the Easter bunny... just like you would leave out cookies for Santa on Christmas Eve. Bunny bait will be a new tradition for our family for sure. :)

Check out {I Love You Munch} for the Valentine's Day version of this recipe.

Ingredients:

1 (3.06-ounce) bag popped Orville Redenbacher's Tender White popcorn

2 cups Rice Chex cereal

2 cups pretzel sticks, each one broke in half

1 (12-ounce) bag white candy melts

1 (12.6-ounce) bag spring M&M's

1 (2.5-ounce) spring sprinkles

Preparation:

Microwave popcorn and remove unpopped kernels. In a large bowl; combine popcorn, cereal, and pretzels. Melt white candy melts; pour over mixture. Stir until well coated. Spread mixture onto wax paper; immediately sprinkle with M&M's and sprinkles. Allow to set. Break up bunny bait into large chunks as desired. Store in goody bags or an airtight container.

16 Servings

Cake Mix Caramel Popcorn

 

Cake Mix Caramel Popcorn

Adapted From: jaseyscrazydaisy.com

Cake mix AND caramel popcorn... OH MY! I didn't think caramel corn could get any more wonderful, but it just did.

Ingredients:

1 1/2 cups unpopped popcorn kernels

1 cup butter

2 cups brown sugar

3/4 cup light corn syrup

1/2 tsp salt

1 cup white cake mix, straight from the box

1 (14-ounce) can sweetened condensed milk

1 tsp vanilla extract

Topping:

1 cup white chocolate chips

1/8 {heaping} cup white cake mix, straight from the box

sprinkles {birthday, holiday or any kind will do}

Preparation:

Pop popcorn and remove unpopped kernels. Place popcorn in a large bowl; set aside. Melt butter, sugar, syrup, salt, and 1 cup cake mix together over medium-low heat; stir constantly. Boil for 2 minutes while stirring. {I use a candy thermometer to make sure the temperature doesn't go higher than 215°F} Remove from heat; stir in condensed milk and vanilla. Pour caramel over large bowl of popcorn. Stir until well coated. Spread popcorn into a single layer on wax paper sprayed with cooking oil. Place white chocolate chips in a sealable bag; melt in microwave 20 seconds at a time, mixing lumps with fingers in between. When white chocolate is smooth, add in 1/8 heaping cup cake mix; mix well by gently squeezing bag around. Cut corner of bag; drizzle over popcorn. Immediately cover popcorn with sprinkles before white chocolate sets. When white chocolate is set, pull caramel corn apart into large chunks as desired. Store in airtight container or bags.

20 Servings

Lucky Charm Krispy Treats

Lucky Charms Krispy Treats

Adapted From: sugar-n-spicegals.com

I never make rice krispy treats cause they are so boring to me. Adding Lucky Charms to the mix gave it SO MUCH flavor!!! And they're so fun for St. Patrick's Day. :)

Ingredients:

3 tblsp butter

1 (10-ounce) bag mini marshmallows

4 cups Lucky Charm cereal

2 cups Rice Krispies cereal

Preparation:

In a large pot, melt butter over medium-low heat. Add marshmallows; stir until melted. Remove from heat, immediately pour in both cereals; stir until well coated. Grease a 9x13 pan with cooking spray. Press cereal evenly into pan with greased fingers. Let cool completely before cutting into squares.

12 Servings

154 calories per serving

I Love You Munch!

I Love You Munch!

Adapted From: piggyinpolkadots.com

I gave each one of my kids I Love You Munch in a goody bag for Valentine's Day. Next time I won't make it in secret. This would be super easy and fun for my kids to help make.

Ingredients:

2 (3.06-ounce) bags popped Orville Redenbacher's Tender White popcorn

4 cups Rice Chex cereal

4 cups pretzel sticks, each one broke in half

2 (12-ounce) bags white candy melts

6 ounces red or pink candy melts

1 (9.9-ounce) bag Valentine M&M's

12 ounces Valentine candy corn

Preparation:

Microwave popcorn and remove unpopped kernels. In 2 large bowls; divide evenly popcorn, cereal, and pretzels. Melt one bag white candy melts and pour over one bowl of mixture. Stir until well coated. Spread munch onto wax paper; immediately sprinkle with half M&M's and half candy corn. Melt other bag white candy melts and repeat steps for the other bowl of mixture. 

Lastly, melt red candy melts in a sealable bag. Cut corner of bag and drizzle over all mixture. Allow to set. Break up munch into large chunks as desired. Store in airtight container or bags.

16 Servings

Cupid's Cookies

Cupid's Cookies

Adapted From: mygreatrecipes.com

These jumbo cookies are fun for kids to make themselves for a Valentine's Day treat. My little boy loaded his up with only marshmallows {his favorite}.

Ingredients:

1 (16-ounce) tube refrigerated sugar cookie dough

1 (16-ounce) container cream cheese frosting 

red or pink food coloring

Toppings:

Valentine M&M's

Valentine candy corn

pretzel sticks, broken up

mini marshmallows

cinnamon sugar sprinkles

Preparation:

Divide dough into 6 equal portions. On a lightly floured surface, roll each portion out with a rolling pin to 1/4-inch thick circle. Spray cookie sheet with cooking spray. Place about 2 inches apart on sheet; bake at 350° for 10-13 minutes, or until just starting to brown on edges. Cool on sheet for about 5 minutes, then transfer to wire racks to cool completely. Add food coloring to frosting; blend well. Frost each cookie and add toppings of choice.

6 (6-inch round) Cookies