Dip into Fall with the perfect caramel dipped apples! You can’t go wrong with any combination of chocolate, caramel, and toppings. Here are our favorites:
Caramel and milk chocolate dipped apple with white chocolate drizzle.
Caramel and white chocolate dipped apple dusted with cinnamon.
Caramel and dark chocolate dipped apple topped with peanuts.
Caramel dipped apple topped with toffee bits.
Salsa chicken is just, well, salsa and chicken. It makes for the perfect taco or enchilada meat.
4 chicken breasts
4-5 cups of your favorite salaa
Add chicken and salsa to slow cooker. Cook on high for 4 hours or low for 6-8 hours. When finished, shred and serve or freeze for later.
Individualize this classic meal with these single-serve Chicken Pot Pies.
- 1 pkg. puff pastry
- 1 can chicken, drained
- 1 can mixed vegetables, drained
- 1 can cream of chicken soup
- Salt and pepper to taste
- Heat oven to 400 degrees and grease ramekins.
- Unroll puff pastries and cut into a circle the size of your ramekins.
- Mix all ingredients together in a large bowl.
- Divide mixture into ramekins and top with puff pastry circles.
- Bake for 15-20 minutes until golden brown.
Are you ready for the best low-carb pasta dish? Enjoy this pine and feta zoodle dish.
- 1 package of fresh Zoodles
- 1/2 stick of butter
- 2 cloves minced garlic
- Handful of toasted pine nuts
- Handful of crumbled feta
Melt butter in frying pan and add minced garlic. Stir until fragrant and slightly brown.
Add Zoodles and toss in butter and garlic mixture. Let sit until warmed through.
Plate and top with feta and pine nuts.
Deep. Fried. Ice Cream.
- 1/2 gallon vanilla ice cream
- 6 cups cornflakes, crushed
- 2 tbs ground cinnamon
- 2 tbs granulated sugar
- Hot fudge
- Whipped cream
Scoop 4-inch scoop of ice cream onto plastic wrap. Wrap tightly and freeze for 3 hours. Repeat as many times as possible.
Mix cornflakes, cinnamon and sugar in a shallow bowl. Take ice cream scoops out of freezer individually, roll in cornflakes mixture, re-wrap in a new sheet of plastic wrap, and freeze for 1 hour.
Heat oil in deep fryer or large stock pot to 350 degrees. Remove ice cream from freezer one at a time and deep fry for 1 minute. Serve immediately and top with hot fudge and whipped cream.
Treat yourself to this light and fluffy dessert.
- 3 packages unflavored gelatin
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ tsp kosher salt
- 1 tbs vanilla extract
- 1 cup confectioners’ sugar
Prepare an 8×12-inch nonmetal baking dish with a layer of butter and a generous dusting of confectioners’ sugar.
In a stand mixer with the whisk attachment, add gelatin and ½ cup of cold water. Allow this to sit until the gelatin dissolves.
In a saucepan, add the sugar, corn syrup, salt, and ½ cup of water. Cook over medium heat. Once the sugar has dissolved, bring the mixture to a boil until it reaches 240 degrees.
Slowly pour the hot sugar mixture into the stand mixer set on low. Once all of the sugar mixture is added, turn up the speed to high for 15 minutes. Once fluffy and thick, add the vanilla and mix in thoroughly.
Pour the marshmallow mixture into the 8×12-inch baking dish, smooth, and dust with confectioners’ sugar. Let sit uncovered for 12-24 hours.
Once set, turn the marshmallows onto a cutting board and cut them into any shape you prefer. Dust again with confectioners’ sugar and enjoy!
S’mores may seem like a camping-only food; however, you can enjoy the delicious treat all year long.
3 simple ingredients:
- 1 full graham cracker broken in half
- 4 squares of Hershey’s chocolate
- 1 large marshmallow
Tin Foil S’more
Cut a large square of tin foil and lay it on a flat surface. Build your traditional s’more on top and wrap it tightly with the tin foil. From here, you have 2 options. If you are near a fire, place the s’more tin foil package near the fire on the hot coals and let it roast for 5-7 minutes. If you are at home, pre-heat your oven to 350 degrees. Place the tin foil package on the top rack for 5-7 minutes. Unwrap the package and enjoy!
Build a traditional s’more and place on a microwave safe plate. Microwave your s’more for 30 seconds on high for an ooey-gooey marshmallow and chocolate delight.
Stove top S’more
Place the marshmallow on a long metal skewer. Turn your stove top flame to high. Roast your marshmallow over the flame while rotating for 3-5 minutes until golden brown. Be sure to not touch the flame, it will burn and potentially catch your marshmallow on fire. Place your golden-brown marshmallow on your graham cracker, top with chocolate and remaining graham cracker. Voila! You have a toasty s’more.
Enjoy this light and healthy dinner that is fit for any age.
1 package (16 oz.) Full Circle Organic Frozen Raw, Peeled, Deveined 31-40 count Shrimp.
2 tablespoons Full Circle Organic Extra Virgin Olive Oil
1/2 teaspoon Full circle Organic Paprika
1/2 teaspoon Full Circle Organic Sea Salt
1/4 teaspoon Full Circle Organic Pepper
3 cups Full Circle Organic Baby Spring Mix Lettuce
2 Persian cucumbers, very thinly diagonally sliced
1/2 cup shredded Full Circle Organic Carrot
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon fresh grated lemon rind
4 whole wheat pocket pitas, halved
Preheat broiler. Thaw shrimp in colander under cold running water; remove tails and pat dry on paper towels. Place shrimp in a medium bowl and toss with oil. Combine paprika, salt and pepper, sprinkle over shrimp and toss again to coat. Place shrimp on broiler pan and broil, 4 inches from heat source, 2 to 3 minutes, turn and continuing cooking 1 to 2 minutes or until shrimp are opaque. Place spring mix, cucumber and carrot in a large bowl and toss. Combine mayonnaise, lemon juice and lemon rind; spread 1 tablespoon inside each pita half. Fill each pita half with 1/2 cup salad and 4 to 5 shrimp.
Tell your mom you love her with this quick, delicious, and healthy breakfast casserole.
- 5 eggs
- 1 cup milk
- 1 cube butter
- 1 bag shredded hashbrowns
- 1 bag of diced ham
- 1/3 cup diced tomatoes
- 1/3 cup mushrooms
- 2 cups cheese + extra for top
- Pinch of salt and pepper
- Heat oven to 375 degrees.
- Grease 9×13 inch pan.
- Melt butter and add to milk and eggs. Combine thoroughly. Season mixture with salt and pepper.
- Add hashbrowns, ham, tomatoes, mushrooms, and cheese. Mix until well combined.
- Pour mixture into 9×13 inch pan and top with extra cheese.
- Cook for 45 minutes. Enjoy!