Caramel Apple Popcorn

Caramel Apple Popcorn Recipe

The perfect fall flavored caramel apple popcorn.CourseDessertCuisineAmericanPrep Time5 minutesCook Time10 minutes0 minutesTotal Time15 minutesServings16 CupsCalories164kcalAuthorLeigh Anne Wilkes

Ingredients

• 16 cups popped corn I used my air popper or 2 bags of microwave popcorn
• 1 C brown sugar
• ¼ C light corn syrup
• ½ C butter
• ½ tsp baking soda
• 1 tsp vanilla
• 1 1/2 Tbsp powdered apple cider mix
• 2.5 oz. apple chips lightly crushed

Instructions

• Cook sugar, syrup, apple cider mix and butter in a glass bowl in microwave on high for one minute
• Stir and repeat for a total of five minutes
• Should be hot and bubble
• Add baking soda, vanilla
• Mix until foamy
• Put popped corn into a brown grocery bag
• Pour syrup into bag
• Stir to coat
• Fold bag over
• Place in microwave and microwave for one minute and shake
• Repeat
• Microwave 30 seconds and shake
• Repeat
• Pour popcorn out to cool on a baking sheet
• Sprinkle with apple chips.

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Granola Ice Cream Pie

Granola Ice Cream Pie Recipe

A no bake ice cream pie with a delicious granola crust and topping.CourseDessertCuisineAmericanPrep Time15 minutesfreezing time1 hourTotal Time15 minutesServings9 servingsCalories509kcalAuthorLeigh Anne Wilkes

Equipment

• Baking Dish (8×8)
• Ice Cream Scoop
• Measuring Cups

Ingredients

• 3 1/2 cups Homemade Granola
• 1/2 cup chocolate sauce
• 1 qt. vanilla ice cream
• caramel sauce

Instructions

• Spread 2 cups of granola evenly in the bottom of a 8 x 8″ pan.
• Drizzle with chocolate sauce.
• Spread softened ice cream over top of granola, as even as possible.
• Sprinkle with remaining granola and press down gently into ice cream.
• Freeze until ready to serve.
• Cut into squares and drizzle with caramel sauce.

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White Chocolate Pecan Pie Bars

The fun flavors of pecan pie in a bar.CourseDessertCuisineAmericanPrep Time20 minutesCook Time50 minutes0 minutesTotal Time1 hour 10 minutesServings20 barsCalories196kcalAuthorLeigh Anne Wilkes

Ingredients

• 1-1/2 cups all-purpose flour
• 1-1/2 cups sugar divided
• 1/2 cup Corn Starch
• 3/4 cup butter softened
• 1-1/4 cups Light Corn Syrup
• 4 eggs lightly beaten
• 1-1/2 teaspoons Pure Vanilla Extract
• 1/4 teaspoon salt
• 6 oz pecans 1 1/2 cups chopped
• 1 cup white chocolate chips

Instructions

• Preheat oven to 350ºF.
• Grease bottom and sides of 13 x 9-inch pan.
• Combine flour, 1/4 cup sugar and corn starch in a large bowl. Cut in butter until crumbly.
• Press into pan and bake for 15 minutes until edges are lightly browned.
• Combine corn syrup, remaining 1-1/4 cups sugar, eggs, salt and vanilla in a large bowl until blended.
• Add pecans and chocolate chips.
• Pour into crust and bake an additional 35 minutes until filling is firm around the edges and slightly soft in center.
• Cool completely, about 2 hours, before cutting in bars.

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Raspberry Coffee Cake

Coffee cake with a delicious layer of raspberry jam makes the perfect addition to your brunch.CourseBrunch, DessertCuisineAmericanPrep Time20 minutesCook Time45 minutesTotal Time1 hour 5 minutesServings12 servingssCalories327kcalAuthorLeigh Anne Wilkes

Ingredients

Crumb Topping

• 1/4 C flour
• 1/4 C packed brown sugar
• 1/2 tsp cinnamon
• 2 Tbsp chilled butter cut into small pieces

Cake

• 2 1/2 C flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 C powdered sugar
• 1/8 tsp salt
• 1/2 C butter softened
• 2 tsp vanilla
• 2 egg
• 3/4 C buttermilk
• 4 Tbsp fresh lemon juice
• 1/2 C raspberry preserves

Instructions

Topping

• Mix together flour, brown sugar, cinnamon and butter for crumb topping. Use a fork to mix until it forms small pebbles.
• Preheat oven to 350 degrees F.
• For cake, spray an 9 Inch springform pan with cooking spray.
• Mix together powdered sugar and butter and mix until well blended.
• Add in vanilla and eggs.
• Pour in milk and juice and beat for 2 minutes.
• Add in flour, baking soda, baking powder and salt and mix until smooth.
• Spoon half of batter into bottom of pan, spread evenly.
• Top with raspberry jam.
• Top with remaining batter and spread lightly and evenly.
• Sprinkle with topping.
• Bake for 45-60 minutes or until a toothpick comes out clean.
• Cool for 10-15 minutes and then remove sides of pan and continue to cool.

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Homemade Pita Chips

Crispy homemade pita chipsCourseAppetizerCuisineMediterraneanPrep Time15 minutesCook Time15 minutesTotal Time30 minutesServings72 piecesCalories30kcalAuthorLeigh Anne Wilkes

Ingredients

• ¾ cup butter softened
• 2 Tbsp. fresh parsley minced
• 1 Tbsp. fresh chives minced
• 1 clove garlic minced (I used 2-3 cloves)
• 1 Tbsp. fresh lemon juice fresh is best
• 6 pita rounds

Instructions

• Preheat oven to 450 degrees
• Combine all ingredients (except pita rounds) in a small bowl and blend thoroughly.
• Cover and let sit for at least one hour at room temperature (I didn’t do this)
• Cut each round in half and then separate into two pieces.
• Spread pieces evenly with butter mixture.
• Cut each piece into 3 triangles.
• Arrange triangles on a baking sheet in a single layer.
• Bake until lightly browned (about 5 minutes)
• Recipe makes about 72 triangles
• Serve with hummus or your favorite dip

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Chipotle Chicken Tacos

Chipotle Chicken Tacos

Grilled chipotle chicken served in a delicious taco.CourseMain DishCuisineMexicanPrep Time10 minutesCook Time10 minutesTotal Time20 minutesServings6 servingsCalories382kcalAuthorLeigh Anne Wilkes

Ingredients

• 4 cloves garlic minced
• 4 chipotle chiles canned, use less for less heat
• 4 Tbsp brown sugar packed
• 1 Tbsp kosher salt
• 2 tsp chile powder
• 1 lime zested and juiced
• 1/4 C vegetable oil
• 2.5 lbs. boneless skinless chicken thighs
• 1/4 C chopped fresh cilantro

Toppings:

• lettuce
• onions
• cilantro
• avocado
• corn tortillas

Instructions

• In a blender mix together garlic, chiles, sugar, salt, chile powder, lime zest, lime juice and oil.
• Blend until smooth.
• Place in a plastic bag with chicken and seal. Marinade for 8-14 hours in refrigerator.
• Place rack in oven 5 inches below broiler and preheat.
• Place chicken on a broiler pan or metal baking rack.
• Broil until chicken is well browned, 5-7 minutes.
• Flip chicken and brown second side for about 5 minutes.
• Allow meat to sit for 5 minutes.
• Slice meat and serve with toppings on tortilla.

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Favorite Summer Memory

I was born in Southern California but when I was four my family which consisted of my mother, father and my new baby sister, moved to Wisconsin.

Wisconsin is a long ways from California.  My mother is an only child and thus my sister and I were the only grandchildren.  Each summer my mother and sister and I would make a trip back to California to see my grandparents.  We usually stayed for weeks because it was a long trip.  You see, my mother was afraid of flying.  Actually, she was terrified of flying so we had to use alternate means of transportation.  Since my dad usually didn’t go with us because he was working, driving from Wisconsin to California was out of the question.  We got to ride the train.

I have so many fond memories of riding the train.  It all seems so romantic now although I’m not sure my mother thought so at the time. Two little girls and herself on a train for days, trying to keep us entertained.   Probably not her idea of romantic. We had our own little sleeping compartment and during the day we would go to the club car and play cards and various other games.  It was a lovely way to see the country and to travel.  I still remember the train – the Santa Fe Super Chief.

One of the advantages to visiting Grandma and Grandpa Schenck was that they lived just outside of Pasadena in San Gabriel, California which isn’t very far from Disneyland.  So, every trip to see Grandma and Grandpa usually included a trip to Disneyland. (Someone get that girl some sunglasses!)

My grandpa passed away when I was ten years old. I wish I could have known him better.  The summer before he passed away we took the train out to California as usual and of course, had a trip to Disneyland. He was too sick to go with us this time.

Over my life time I have made many, many trips to Disneyland and to DisneyWorld and I love it as much as I did when I was a child.  There is just a certain feeling I get when I walk through those gates.  I feel like a little girl again, there is the same excitement I felt when I was seven years old and spent the day there with my Grandpa. I do believe it is one of the Happiest Places on Earth!

I don’t think I have ever made a trip to Disney or passed a passenger train that I don’t think of my grandpa and those summers we spent in California.

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Sweet Orange Petal Roll

Sweet Orange Petal Bread

Sweet Orange Bread in the shape of a rose.CourseBreadCuisineAmericanPrep Time1 hourCook Time20 minutes0 minutesTotal Time1 hour 20 minutesServings12 servingsCalories392kcalAuthorLeigh Anne Wilkes

Equipment

• Cast Iron Skillet

Ingredients

• 3/4 C milk
• 3 Tbsp butter
• 1/2 Tbsp salt
• 2 Tbsp sugar
• 2 1/2 – 3 C flour
• 1 Tbsp yeast
• 1/4 C water warm
• 1/2 C sugar
• 1/2 C butter melted
• orange zest

Glaze

• 1 C powdered sugar
• 2 Tbsp orange juice enough to make a nice drizzling consistency

Instructions

• Warm milk and add 3 Tbsp butter, 1/2 Tbsp salt and 2 Tbsp sugar.
• Stir until butter melts.
• Add yeast to water and let proof for 5-10 minutes.
• Add flour, milk and yeast mixture together.
• Knead until smooth in mixer with dough hook – about 5 minutes
• Let dough rise covered in a warm place for about 1 hour or until doubled in size.
• While dough is rising mix together 1/2 C melted butter, 1/2 C sugar, and rind of orange.
• After dough has risen break off balls of dough about the size of a golf ball.
• Roll dough into a 6-8 inch long rope.
• Dip rope into sugar mixture to coat and then place into a 10″ cast iron skillet starting in the middle. Roll dough into a spiral.
• Continue making dough worms and add them onto the spiral until the pan is full.
• Bake at 350 degrees for 20 minutes.
• While baking mix together glaze
• Drizzle glaze over warm bread.

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