Cresent Roll Danishes~ Hogan Stevens

I think I'd better warn you. This recipe is...a splurge recipe. We all deserve to splurge every once in a while, right? At least that's what I am firmly telling myself as I read over this delicious danish recipe. ;)

 

What you'll need:

 

2

2

1

1

1

1

 

Go ahead and crack open your first can of Crescent rolls and lay out a layer on the bottom of your pan.

 

Mix together all of the cream cheese, 1 cup of sugar, and 1 tsp. of vanilla. Spread this over the top of the rolls, and then spread your pie filling over all of it.

 

Now take your second can of Crescent rolls and spread them over the filling.

 

Lastly, take the melted butter and 1/2 cup of sugar mixture and pour it over the top.

 

And you're ready for the oven! Simply follow the baking instructions the rolls call for on the can, baking it until a golden brown.

 

Sounds yummy!

tsp. of vanilla stick of butter (melted) 1/2 cups of sugar can of cherry pie filling 8 oz. cream cheese (softened) cans of Crescent Rolls

Sugar-Free Pineapple Cream Pie~ Hogan Stevens

I'm really not a big fan of pies, but this is absolutely one of the best that I have ever eaten. The recipe was given to my mother by an elderly lady at our church, and ever since that day it has become a favorite of my whole family.

Don't let the sugar free part fool ya, girls! It's to die for! ;)

1 8 oz. package light cream cheese (softened)

1/2 tsp. vanilla extract

1 cup splenda

1/2 cup chopped nuts

1 oz. light Cool Whip

1 small can of crushed pineapple (drained)

1 graham cracker crust

First, you'll need to blend together the cream cheese, splenda and vanilla. Once it is creamy, add in the crushed pineapple.

Fold in the Cool Whip and nuts.

And then simply pour it all into the graham cracker crust and chill for 1-2 hours before serving.

Enjoy!

Did you know that Hogan once shattered her wrist while roller skating?!

What you will need:

Candy Apples~ Heather Young

Candy apples are a great way to start off the season of fall! Here are just a couple of recipes that you can enjoy while you do your homework, or whenever you’re not busy!

Seattle Caramel Apples

Ingredients:

3 Granny Smith apples

3 wooden sticks

½ of 14-ounce package of individual caramels

1 tablespoons of water

¼ teaspoon of vanilla extract

1 1/12 cups of trail mix

½ cup of semisweet chocolate chips

Directions:

1. Remove the stem from each apple and press a craft stick into the top.

2. Place apples on a cookie sheet covered with lightly greased aluminum foil.

3. If the caramels are individually wrapped, unwrap them and then combine caramels and water in a saucepan over low heat.

4. Cook, stirring often, until caramel melts and is smooth.

5. Stir in the vanilla.

6. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.

7. Place the apples in the fridge for 10-15 minutes, then take a damp paper towel and pat the caramel so it will get sticky again.

7. Spread the trail mix out on a dinner plate.

8. Roll the apples in the mixture to coat.

9. Place the apples on the aluminum foil and chill.

10. Put the chocolate chips in a microwave-safe bowl.

11. Cook the chips in the microwave for 30-second intervals, stirring between each, until melted and smooth.

12. Drizzle over the apples and return them to the refrigerator until ready to serve.

For those of you who aren’t huge fans of nuts or chocolate, this is the recipe for you!

Caramel Apples

Ingredients

3 apples

3 wooden sticks

½ of 14-ounce package of individual caramels

1 tablespoons of milk

Directions:

1. Remove the stem from each apple and press a craft stick into the top.

2. Butter a baking sheet or large plate.

3. Place caramels and milk in a microwave safe bowl, and microwave for 2 minutes, stirring once. Allow to cool briefly.

4. Roll each apple quickly in caramel sauce until well coated, and place each one on the prepared sheet to set.

Before eating these tasty treats, it’s a good idea to refrigerate them for 15-20 minutes so that the caramel will firm up.

Also, I found that the caramel I heated up in the pan was smoother than the caramel I heated up in the microwave—Just so you know! J

***Credit to http://allrecipes.com

Did you know that Heather loves Hershey's Dark Chocolate?!

Fudge Time~ Recipes by Heather Young

Making fudge is simple.  It doesn’t take long, and has directions that are easy to understand.  Four recipes for different types of fudge will be presented to you in this article…

Aunt Teen’s Creamy Chocolate Fudge (48 servings)

Ingredients:

1 seven-ounce jar marshmallow cream

1 ½ cups white sugar

2/3 cup evaporated milk

¼ cup butter

¼ teaspoon salt

2 cups milk chocolate chips

1 cup semisweet chocolate chips

½ cup chopped nuts

1 teaspoon vanilla extract

Directions:

1.  Line an 8x8-inch pan with aluminum foil.  Set aside.

2.  In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter, and salt.  Bring to a full boil, and cook for 5 minutes, stirring constantly.

3.  Remove from heat and pour in semisweet chocolate chips and milk chocolate chips.  Stir until chocolate is melted and mixture is smooth.

4.  Stir in nuts and vanilla.  Pour into prepared pan.  Chill in refrigerator for 2 hours, or until firm.

Peanut Butter Fudge (16 servings)

Ingredients:

3/4 cup evaporated milk

2 cups sugar

2 tablespoons butter

1 1/8 cups peanut butter

2 cups marshmallow cream

1 teaspoon vanilla extract

Directions:

1.  Grease 8x8-inch pan.

2.  In a medium saucepan over medium heat, combine milk, sugar, and butter.  Bring to a rolling boil, and let boil 5 minutes.  Remove from heat and stir in peanut butter, marshmallow cream, and vanilla until well incorporated.

3.  Spread into prepared dish.  Let cool completely before cutting into squares.

Peanut Butter Fudge II (48 servings)

Ingredients:

3 cups white sugar

¾ cup butter

2/3 cup evaporated milk

1 ten-ounce package peanut butter chips

1 seven-ounce jar marshmallow cream

1 teaspoon vanilla extract

Directions:

1.  Spray 9x13-inch baking pan with vegetable spray.

2.  In a heavy 4-quart saucepan, combine sugar, milk, and butter or margarine.  Heat to a full boil, stirring constantly.  Boil for 5 minutes over medium heat, stirring constantly.

3.  Remove from heat, and add peanut butter chips.  Stir until chips have melted.

4.  Mix in marshmallow cream and vanilla until well blended .  Pour into prepared pan.  Cool.  Cut into pieces and enjoy.

Peanut Butter Fudge IV (24 servings)

Ingredients:

2 cups white sugar

½ cup milk

1 seven-ounce jar marshmallow cream

1 1/3 cups peanut butter

Directions:

1.  Boil milk and sugar in a medium saucepan for 3 minutes over medium-high heat.  Immediately stir in the marshmallow cream and peanut butter.

2.  Pour and spread into a 9x9 –inch glass baking dish.  Cool completely before cutting into squares and serving.

***Credit to http://allrecipes.com

            I hope you enjoy creating these delicious treats! I recommend trying them all and finding your favorite, then you can make that one again and again! J

Permanent Curls and Some Crazy Caramel Apples That You WONT Wanna Miss! ~ A Fun Article by Emily Ciszewski

In Mid-October, I received a perm from my mom and her friend Ann. It was one of the worst experiences ever! Nothing could have prepared me for the horrid smell that came from the "solution" they were drenching my head of curlers with! You know the smell you get a whiff of when you walk into a salon? The slight eggy smell? Well - imagine that 200 times worse! Ugh! And having to breathe that stuff? Putting a rag over your mouth and nose isn't very helpful. How are you supposed to breathe at all?!?
But I guess, in the end, with this awesome '80's style 'do - it was worth it! I mean, I'm a girl with slick straight hair, but I love poof! Here's the out come!   

And hey, it may not be in style now but how long has straight hair been in now? I just saying, I'm a little ahead in the fashion fads! 

 






And while we're talking about crazy stuff, I thought of this recipe. So if you are totally into doing crazy bizarre things here goes! Try it out! 

Crazy Fall Caramel Apples
2 to 4 Honey Crisp Apples (or any crunchy sour apple)
20 to 30 wrapped caramels (or caramel apple kit caramel)
1/2 cup crushed peanuts (or your favorite nut)
1 cup melted chocolate
4 small snack size Snicker bars
(For those of you who are REALLY brave) 1 cup white melted chocolate
4 or 5 table spoons of milk
Fall sprinkles
2 or 4 sticks (the kind you use, you can usually find then in the produce section at your local grocery)

1) Empty the caramel into a small sauce pan with the milk and cook till melted and gooey. 

2) Take your apples and stick in the wooden sticks, then carefully coat the apples with the caramel. 

3) Coat the the caramel with the crushed nuts.

4) Melt your chocolate with some shortening or cooking oil and stir. 

5) While the chocolate is melting, put the Snickers in a food grinder or in a plastic bag and pound it with a rolling pin.

6) Coat the apples with the chocolate then with the Snickers. 

7) Put them in the freezer for awhile on waxed paper

8) Melt your white chocolate with shortening (If you dare!)

9) Remove the apples from your freezer and coat them with the white chocolate. 

10) With the air of an experienced apple coater, sprinkle on your fall sprinkles. 

 11) 'Voila!' Stick those fattening babies in the fridge for a few hours and then wrap them up for some friends or pig out with your fam! 

And by the way, I have no way of telling you how MANY MANY calories are in these things! So, hey, for you girls on diets - make 'em for your friends! :)