Asparagus Wrapped with Prosciutto

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Asparagus wrapped in a delicious layer of prosciutto

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon olive oil
• 1 pound asparagus, trimmed

Preparation Instructions

1. Working one at a time, wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear. Repeat with remaining prosciutto and asparagus.
2. Heat the olive oil in a large open skillet on medium high heat. Add in theasparagus and cook until the prosciutto is crisp and the asparagus is completely tender. This process should take between 2 and 3 minutes overall. 
3. Serve right after removing it from the pan. 

Adapted From http://damndelicious.net/2013/12/27/prosciutto-wrapped-asparagus/

Rich and Decadent Dessert Crescents

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image credit: iheartnaptime.net

Ingredients

8oz package Pillsbury Crescent original dinner rolls 

1/2 c Nutella 

1/2 c peanut butter 

1 symphony bar (optional) 

Instructions Lay out your crescent rolls on a cookie sheet. Spread a light coat of peanut butter on the rolls. Then spread the nutella on top and lay one square of chocolate on the edge. Roll up your crescent and bake at 350 for 8 minutes.

Directions

Lay out your crescent rolls on a cookie sheet. Spread a light coat of peanut butter on the rolls. 

Now spread the Nutella on top and lay one square of chocolate on the edge. 

Roll up your crescent and bake at 350 for 8 minutes.

Recipe Credit : iheartnaptime.net

Layered Apple Pie Lasagna

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Ingredients

For the pie filling:

5-6 medium apples, peeled and sliced.

Juice from1 lemon

2 tbsp All-purpose flour

1/2 C Packed light brown sugar

1 tsp Cinnamon

1/2 tsp Apple pie spice

2 tbsp Maple syrup

For the cream cheese filling:

8 oz Cream cheese, softened

1 C Powdered sugar

2 tbsp Brown sugar

1 tsp Cinnamon

1/2 C Heavy Cream

1/2 tsp Pure vanilla extract

2 tbsp Caramel

8 oz Cool Whip

For the lasagna:

2-3 pkg Graham Crackers

8 oz Cool Whip.

1 C Heath milk chocolate toffee bites

Instructions

Prepare the pie filling first:
1. Peel and slice your apples into small pieces; about the size of a dime. Place in a medium size saucepan. Squeeze the juice from a whole lemon over the apples.
2. Add all of your dry ingredients: flour, brown sugar, cinnamon and apple pie spice. Mix all ingredients well and then add maple syrup.
3. Using a saucepan on medium-high heat, cook the apples for about 15-18 minutes until they begin to brown and bubble. Remove from heat and cool completely. Refrigerate if necessary.
4. While the pie filling is cooking, prepare the cream cheese filling. Allow cream cheese to come to room temperature, or soften in the microwave for 15 seconds.


To prepare the cream cheese batter:
5. Beat cream cheese on medium-high speed with a wire whisk attachment until light and fluffy. Turn off mixer and add dry ingredients: powered sugar, brown sugar, cinnamon. Beat into cream cheese.
6. Add heavy whipping cream and vanilla extract. Beat on medium-high speed until whipping cream is fully mixed into cream cheese. Add caramel sauce last and mix into batter.
7. Add cool whip and beat on medium speed until mixture is well combined. Divide into thirds.


To assemble the lasagna:
8. Cover the bottom of your pan with graham crackers, in a double layer. You can break the crackers into pieces in order to get into the nooks and crannies.
9. Cover graham crackers with a layer of the cream cheese batter and spread evenly. Spoon apple pie filling over cream cheese. Add a small handful of toffee chips on top and cover with a thin layer of cool whip. Repeat this twice so that you end up with three layers. Cover the top layer of Cool Whip with additional toffee bites and drizzle with caramel.
10. I suggest to allow at least two hours in the fridge for the graham crackers to soften. Store in an air tight container and keep refrigerated. Best served cold.

Recipe adapted from - http://beyondfrosting.com/2013/09/08/apple-pie-lasagna/

Delicious Mini Deep Fried Apple Pies

See Recipe Below

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Ingredients

Deep Fried Apple Pie Bites

Yields 32 bites

Prep time: 30 minutes

Cook Time: 2 minutes

1 qt Vegetable oil

1 pk Prepared refrigerated pie crust

1 can Lucky Leaf Apple Pie Filling

1 tbsp Pure maple syrup

1 tsp Cinnamon

For the coating

3 tbsp Butter

½ C Sugar

¼ C Cinnamon

Instructions

1. Preheat oil in a large pot over medium heat. Oil should reach temperatures between 350°-375° F. It is best to use a candy thermometer.
2. While oil is heating, prepare the dumplings. Preheat pie filling on stovetop over medium heat until warm. Combine with maple syrup and cinnamon. Remove from heat and set aside.
3. Remove pie crust from packaging. Roll out slightly to help thin it out.
4. First, cut circles, at least 3.25” in diameter and then cut circles in half. Once I ran out of crust, I combined the leftovers and re-rolled the crust to cut more circles.
5. Take one half of the circle and spoon some pie filling into the middle.
6. Use your fingers to pinch the edges to seal. It will be helpful if you have a spoon or butter knife to help keep these stuffed as you are pinching the edges.
7. Use extreme caution for next step. Oil will be very hot. When the oil is heated, carefully place several pie bites in the oil to fry. Use a set of long tongs to turn the pie bites over and the first side begins to turn light brown (about 30 seconds per side).
8. After each side is browned, use tongs to remove from oil and place on a plate lined with paper towels to cool.
9. When all bites are finished, prepare the coating. In a microwave safe bowl, melt butter, about 20-30 seconds.
10. In a large Ziploc bag, combine cinnamon and sugar. Add additional cinnamon if desired.
11. Brush each side of the pie bites with butter using a pastry brush. Place into Ziploc bag and seal the bag.
12. Gently shake the bag until pie bites are coated with cinnamon and sugar. Remove from bag and serve.
13. Allow oil to cool completely before cleaning your deep fryer.

Recipe adapted from - http://beyondfrosting.com/2013/08/24/deep-fried-apple-pie-bites/

Cookie Dough Frosting

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Ingredients

• 1/2 cup (1 stick) unsalted butter, softened to room temp
• 3/4 cup light brown sugar
• 1 teaspoon vanilla extract
• 1 1/4 cup flour
• 1/2 teaspoon salt
• 4 Tablespoons milk
• 1 cup mini chocolate chips

Directions

With a mixer, cream together the butter and sugar at medium speed. Add the vanilla and beat well. Add the flour and salt and mix until combined. Add the milk gradually until desired consistency is reached and beat until fluffy. Gently fold in chocolate chips. Frost cooled cupcakes. I like mine thick so I kind of spoon is on. Store in refrigerator.Instructions

Adapted From http://www.the-girl-who-ate-everything.com/2013/02/cookie-dough-frosting.html

Chocolate Glazed Chocolate Bundt Cake

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Ingredients
Cake
1 (18 1/4 ounce) package devil's food cake mix
1 (4 ounce) package instant chocolate pudding mix
2 cups semi-sweet chocolate chips
1 3/4 cups water
2 eggs, beaten
1 teaspoon vanilla extract


Chocolate Glaze
3 tablespoons cocoa
2 tablespoons butter, melted
1 cup powdered sugar (10X)
2 -3 tablespoons hot water


Directions:

Cake: Preheat oven to 350°.

Grease and flour bundt pan, set aside.

In large mixing bowl, combine cake mix, pudding mix and chocolate chips.

In another bowl, combine water, eggs, and vanilla mixing well.

Add egg mixture to dry mixture and mix with spoon until just blended.

Pour into prepared pan.

Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.

Cool 15 to 20 minutes before removing cake from pan.

When completely cool, drizzle cake with Chocolate Glaze.

Chocolate Glaze: Combine all ingredients in bowl.

Mix with spoon until smooth.


Adapted From http://www.food.com/recipe/chocolate-chocolate-chocolate-bundt-cake-with-chocolate-glaze-27144

Blueberry Cheesecake Icecream

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Ingredients:

• 2 cups granulated sugar $
• 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened $
• 4 large egg yolks
• 3 cups 2% reduced-fat milk $
• 1 cup half-and-half $
• 3 cups fresh blueberries, coarsely chopped
• 1/4 cup powdered sugar $
• 1/4 cup water

Preparation

1. Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually add half of hot milk mixture to cheese mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.
2. Combine blueberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or until mixture thickens slightly, stirring frequently. Remove from heat, and cool completely.
3. Stir blueberry mixture into milk mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.

Adapted From http://kitchenfoodrecipes.blogspot.com/2013/10/blueberry-cheesecake-ice-cream.html