Tag Archives: easy

Apple Dips

Dip it real good with these candy inspired apple dips.

Peanut Butter Cup Apple Dip

Peanut Butter Apple Dip with Peanut Butter Candies and Apple Slices

Ingredients

8 oz cream cheese, softened

½ cup butter, softened

¼ cup brown sugar, packed

½ cup peanut butter

2 teaspoons vanilla

1 cup peanut butter cups, chopped

Sliced apples for dipping

Directions

In large bowl, mix butter and cream cheese until smooth and well combined

Add in brown sugar, peanut butter and vanilla extract

Fold in chopped peanut butter cups

Serve dip right away or keep in refrigerator. Allow dip to soften at room temperature for 30 minutes before serving if refrigerated.

Caramel Apple Candy Dip

Apple Dip with Chocolate and Peanut Candy and Apple Slices

Ingredients

8 oz cream cheese, softened

½ cup brown sugar

½ cup sugar

1 teaspoon vanilla

4 tablespoons caramel syrup, divided

6 fun size caramel, nougat, and peanut candies, chopped

Sliced apples for dipping

Directions

In large bowl, mix cream cheese, brown sugar, sugar, vanilla and 2 tablespoons caramel syrup until well combined

Fold in half of the chopped Snickers.

Top with remaining Snicker pieces and drizzle on the remaining 2 tablespoons of caramel syrup.

Serve dip right away or refrigerate.

Caramel Apple Toffee Dip

Caramel Apple Dip with Toffee Crumbles and Apple Slices

Ingredients

8 oz cream cheese, softened

½ cup powdered sugar

1 tablespoon milk

½ tablespoon vanilla extract

3 toffee candy bars, crushed

3 tablespoons caramel sauce

Sliced apples for dipping

Directions

In large bowl, beat cream cheese until smooth, add in powdered sugar and beat until well combined.

Mix in milk and vanilla.

Fold in crushed toffee candy bars and then drizzle caramel sauce on top.

Serve right away or refrigerate.

No-Knead Bread

This no-knead bread might be no hassle to make but it is full of flavor!

Watch the video recipe here and check out our weekly ad here.E

Prep: 10 minutes plus standing and preheating   Bake: 50 minutes    Makes: 1 loaf

Ingredients

  • 3¼ cups all-purpose or bread flour plus additional for dusting
  • 1 teaspoon kosher salt
  • ½ teaspoon active dry yeast

Recipe

  1. In large bowl, stir all ingredients; add 1¾ cups lukewarm water and stir until a shaggy, sticky dough forms. Cover bowl with plastic wrap; let stand in a warm place 8 hours or until doubled in size.
  2. Transfer dough to floured (12-inch) sheet parchment paper; with floured hands, quickly shape into a ball and dust top with flour. Cover with clean kitchen towel; let stand 2 hours or until doubled in size.
  3. Preheat oven to 450°; place 6- to 8-quart oven-safe heavy saucepot in oven and preheat 15 minutes. Transfer parchment paper with dough to saucepot; cover with lid and bake 30 minutes. Remove lid; bake 20 minutes or until bread is golden brown. Transfer bread to wire rack to cool.

Chef Tip

If yeast is not readily available, you can substitute 2 teaspoons each baking soda and lemon juice and/or vinegar; after mixing dough in step 1, skip to step 2 with no need to let stand.

Nutrition

Approximate nutritional values per serving (1 loaf): 186 Calories, 1g Fat (0g Saturated), 0mg Cholesterol, 241mg Sodium, 39g Carbohydrates, 1g Fiber, 0g Sugars, 0g Added Sugars, 5g Protein

No-Knead Bread

This no-knead bread might be no hassle to make but it is full of flavor!

Watch the video recipe here and check out our weekly ad here.E

Prep: 10 minutes plus standing and preheating   Bake: 50 minutes    Makes: 1 loaf

Ingredients

  • 3¼ cups all-purpose or bread flour plus additional for dusting
  • 1 teaspoon kosher salt
  • ½ teaspoon active dry yeast

Recipe

  1. In large bowl, stir all ingredients; add 1¾ cups lukewarm water and stir until a shaggy, sticky dough forms. Cover bowl with plastic wrap; let stand in a warm place 8 hours or until doubled in size.
  2. Transfer dough to floured (12-inch) sheet parchment paper; with floured hands, quickly shape into a ball and dust top with flour. Cover with clean kitchen towel; let stand 2 hours or until doubled in size.
  3. Preheat oven to 450°; place 6- to 8-quart oven-safe heavy saucepot in oven and preheat 15 minutes. Transfer parchment paper with dough to saucepot; cover with lid and bake 30 minutes. Remove lid; bake 20 minutes or until bread is golden brown. Transfer bread to wire rack to cool.

Chef Tip

If yeast is not readily available, you can substitute 2 teaspoons each baking soda and lemon juice and/or vinegar; after mixing dough in step 1, skip to step 2 with no need to let stand.

Nutrition

Approximate nutritional values per serving (1 loaf): 186 Calories, 1g Fat (0g Saturated), 0mg Cholesterol, 241mg Sodium, 39g Carbohydrates, 1g Fiber, 0g Sugars, 0g Added Sugars, 5g Protein

No-Knead Bread

This no-knead bread might be no hassle to make but it is full of flavor!

Check out our weekly ad here.E

Prep: 10 minutes plus standing and preheating   Bake: 50 minutes    Makes: 1 loaf

Ingredients

  • 3¼ cups all-purpose or bread flour plus additional for dusting
  • 1 teaspoon kosher salt
  • ½ teaspoon active dry yeast

Recipe

  1. In large bowl, stir all ingredients; add 1¾ cups lukewarm water and stir until a shaggy, sticky dough forms. Cover bowl with plastic wrap; let stand in a warm place 8 hours or until doubled in size.
  2. Transfer dough to floured (12-inch) sheet parchment paper; with floured hands, quickly shape into a ball and dust top with flour. Cover with clean kitchen towel; let stand 2 hours or until doubled in size.
  3. Preheat oven to 450°; place 6- to 8-quart oven-safe heavy saucepot in oven and preheat 15 minutes. Transfer parchment paper with dough to saucepot; cover with lid and bake 30 minutes. Remove lid; bake 20 minutes or until bread is golden brown. Transfer bread to wire rack to cool.

Chef Tip

If yeast is not readily available, you can substitute 2 teaspoons each baking soda and lemon juice and/or vinegar; after mixing dough in step 1, skip to step 2 with no need to let stand.

Nutrition

Approximate nutritional values per serving (1 loaf): 186 Calories, 1g Fat (0g Saturated), 0mg Cholesterol, 241mg Sodium, 39g Carbohydrates, 1g Fiber, 0g Sugars, 0g Added Sugars, 5g Protein

Easy Shrimp Alfredo Pasta

Bowl of Shrimp Alfredo Pasta

This easy shrimp alfredo pasta will be ready to eat in only 20 minutes! Make this quick meal without sacrificing any flavor.

Watch the video recipe here and check out our weekly ad here.

Prep: 5 minutes • Cook: 15 minutes • Serves: 6

Ingredients

  • ¾         (16-ounce) package fettuccine or linguine pasta
  • 2          tablespoons olive oil
  • 1¼      pounds raw 16-20 count peeled and deveined shrimp, thawed if necessary
  • ¼         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 1          garlic clove, crushed with press
  • 1          jar (15 to 16 ounces) Alfredo sauce
  • Grated Parmesan cheese, chopped fresh parsley or chives, and fresh ground black pepper for serving (optional)

Recipe

  1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain.
  2. Meanwhile, in large skillet, heat 1 tablespoon oil over medium-high heat; sprinkle shrimp with salt and pepper. Add shrimp to skillet; cook 3 to 4 minutes or until shrimp turn opaque throughout, turning once. Transfer shrimp to plate; reduce heat to medium.
  3. To same skillet, add remaining 1 tablespoon oil and garlic; cook 30 seconds, stirring frequently. Add Alfredo sauce; cook 4 to 5 minutes or until sauce is heated through, stirring occasionally.
  4. Add pasta and shrimp to Alfredo sauce; toss until well combined. Serve sprinkled with Parmesan cheese, parsley and fresh ground pepper, if desired.

Chef Tips

Try adding thawed frozen peas or drained canned artichokes along with Alfredo sauce to the saucepot.

Quartered grape or cherry tomatoes are also great as a final addition to this dish.

Nutrition

Approximate nutritional values per serving: 258 Calories, 12g Fat (5g Saturated), 153mg Cholesterol, 933mg Sodium, 21g Carbohydrates, 3g Fiber, 14g Protein