Bacon, Sausage & Apple Skewers

These make me think of fall. The smell emitting from my kitchen as these baked was so welcoming. Ok. I suppose I should be honest. If it has bacon it is welcoming, that's just a rule. Bacon makes everything better. Along with butter. and my other favorite...butter. My thighs hate me. My tummy loves me. I suppose it is a draw.

I adapted this recipe from one I found in the back of  sausage package, it called for dried apricots and an apricot sauce...While that sounded delicious in its own right... the apples and sausage combine to add the perfect hint of fall to your palate. And the apple cider whiskey sauce completes the marriage of autumn flavors. And it was really easy to make. if we do not count the injury from the not so friendly skewers. 

PSA alert...do not make these while your best friend is in town visiting. You will stab yourself and make a bloody mess. And you will only be able to find a candy land band aid. Guess what, I would make these again and again;) my kitchen smelled that good. 

Ingredients

Skewers

1 package sausage links (sliced)

8 slices bacon

1 apple, cut into cubes

8 skewers

whiskey sauce

2 1/2 tbsp brown sugar

1 tbsp chili powder

2 tbsp dijon mustard

1 1/2 tbsp apple cider

1 tbsp whiskey

Pre cook sausage for 10 min in gently boiling water. Drain and cut into 1/2 inch slices.  Alternate the sausage and apples on the skewers, weaving the bacon back and forth in a ribbon like fashion between them. If you grill, it would be 3-4 minutes each side. Or I baked them for 15 minutes on 350 each side, basting every few minutes with the sauce.

To make sauce, in a sauce pan, dump brown sugar, chili powder and mustard and whisk on high heat, after thoroughly combined add in apple cider and whiskey( I used bourbon, I know you are all shocked) Heat through for about 2-3 minutes, stirring.

and then proceed to partake in some goodness. and if you plan to grill these, just soak the wooden skewers in water for about 30 minutes to prevent burning.

Linking up with Simply Sweet Home Busy Monday, Show me your plaid , Sweet Sharing Monday, Jessica & Ashley, your whims wednesday, all she cooks, recipe swap hop

Starbucks VS Dunkin & Makin Each Better

Really, how many of your day's involve either of these two places? And how many of you have deep seeded feelings as to which is the better of the two. I know I do...and my final say may surprise you.

What I do know...is once you get home, you can make their versions...better. {gasp}

This weeks contenders.

Frozen concoctions.

Starbucks: Frappuccino vs DD: Coolatta

I have a very vivid memory from 2002, Wiki was living here in Raleigh and I was still living in Virginia. I was driving home from a weekend visit when a commercial for a coolatta came on the radio. It got in my head and I could think of nothing else but getting a coolatta. It was a 2 hour drive through backwoods that offered nothing to satiate the desire for my frozen treat. I drove past my parents house and the 15 min into town. I was in a coolatta induced daze and I had blinders on with only one goal in mind. 

And then... I pulled up to the DD & the horror of all horrors awaited me...

I was greeted by a sign hanging on the building that read "Town Bakery & Cafe" now open.

What. The . Fudgeaduck. and if you think I didn't contemplate the two hour drive back to Raleigh just to quench my thirst that could only be fixed by that ever evasive coolatta...you don't know me at all. 

Having had one in the last few years...gross, they taste like icey flavored milk. Although...the new oreo one is trying to beckon me back to coolatta land. Thoughts?

Starbucks Java chip is a fantastic treat, the perfect mix of chocolate and just the right amount of coffee...flavor. The Salted Caramel frappe in the Fall. Oh, my gosh people. And the creme brulee one with the crystallized sugar bits on top. Is it Fall yet?! Yum!!!! And if you hate coffee. Try the vanilla bean with a flavor pump added or the strawberries and cream. Do it. You know you love it.

So, Let's see...I wonder if you can guess who wins this battle round. 

The one drink that the mere mention can send some people I know into an utter tizzy....

and how I made it...even better.

My adult frappuccino

{and kid friendly version}

Recipe Here

And yes, I realize it is August. But in one month it is September. September should actually be spelled p.u.m.p.k.i.n(and, quite frankly, so should October and November). Ergo... you would be incorrect in thinking I shared this recipe too early. Preparation is never too soon.

Next week will be Mocha's vs Dunkaccino's. I dare you to guess right now which one I will pick.

Linking up with Thirsty Thursday and The Party Don't Start

Pumpkin Cinnamon Sugar French Toast Bake

Yes. I know Halloween AND Thanksgiving are both over and it's Jingle Bells time every.where.you.go. but I am holding out, as I always do, till the first of December. Am I a bah humbug? Not at all...I have said many times how everything about Fall is my favorite. The scents, flavor combinations and colors. I heart it and so I wait till I absolutely must make it look my my house threw up green and red. haha just kidding. and besides, my hubs is Italian and so we celebrate Little Christmas on the 6th of January, ergo... I have a week of extra decor. 

and so...this week, I still have "fallish" recipes for you, what better way to take advantage of all the sale items! 

I love french toast casseroles/bakes. I got my first recipe a few years ago and have adapted quite a few versions since then. This is one of my favorites and I have two versions here, the one I made this week and the easy recipe that is my normal go to. the first is different b/c I used sliced bread...but when I saw it, I knew I had to use it and I had just made the Apple Cider Whoopie Pies and had some filling left over and last minute decided to add it for this and see how it came out. Good. people. Good.

Version 1(pictured)
1 loaf cinnamon sugar bread
1 cup pumpkin spice coffee creamer
4 eggs
2 tbsp butter(cold and cut into pieces)
2 tbsp cinnamon sugar
cheesecake filling(see below for recipe)

Cut each bread slice into 4 pieces, lay each piece "on top" of the other. Using a butter knife, spread the cheesecake filling(click HERE to see recipe) onto each slice. In a separate bowl, whisk together the eggs, creamer and a pinch of the cinnamon sugar. Pour over the bread, if there is any left, you can save it and after it soaks in the fridge, pour onto it before it bakes) I sometimes use my hands to press the slices down, just to make sure the pieces are completely covered. Let sit in fridge for at least 8 hrs. 

Bake for 25 min and take out of oven, place butter pieces over the bread and top w/remaining cinnamon sugar and bake for another 5-10 minutes. 

Serve warm, if for breakfast, you can serve w/syrup or whip cream and if as a dessert, goes great w/ ice cream.

This is the alternate version and how I normally make these "casseroles"
1 large or 2 small loaves of french bread
1 cup pumpkin spice creamer
1/2 cup milk
5 eggs
2 tbsp cinnamon sugar
2 tbsp butter)cold and cut in small pieces)

tear the bread slices and place in pan.  In a separate bowl, whisk together the eggs, creamer and a pinch of the cinnamon sugar. Pour over the bread, if there is any left, you can save it and after it soaks in the fridge, pour onto it before it bakes) I sometimes use my hands to press the slices down, just to make sure the pieces are completely covered. Let sit in fridge for at least 8 hrs. 

Bake for 30/35 min and take out of oven, place the butter pieces over the bread and sprinkle w/remaining cinnamon sugar. Bake another 5-10 minutes.

If for some reason you can't find the pumpkin creamer anymore, you could use half/half and add a tbsp of pumpkin pie spice.

and from my trip last week, I was in Boston and the first thing I did when I landed and waited on my in laws to pick me up was this...

I love everything about this. In case you never read THIS post, I love me some Dunkachinos and since I'm Southern...obviously I love red velvet. However...there's few things I adore more than the Pats. Yes, some of you hate me now. it's ok. My feelings aren't hurt;)

Whoopie Pie Wednesday:Apple Cider

I try and map out my whoopie pies based on the plans I have, who I may see and taste preferences. One of my friends is an apple cider junkie. I, on the other hand, am not. I had played around w/how I may create one and was still slightly befuddled, when by happenstance, I was checking out at Target and saw a box of apple cider mix and there was my answer. I will not pretend they were my favorite, but I liked them more than I had anticipated. Which, in my book is a plus!

Ingredients

1 box yellow cake mix

1/2 cup veggie oil

2 eggs

1/4 cup water

4 packets apple cider mix

1 packet cheesecake pudding

1 cup whipping cream

4-6 oz cream cheese softened

Preheat oven to 350 degrees

Directions

Combine cake mix, oil, eggs, water & two packets of apple cider mix in bowl.   

Drop by tbsp onto lined cookie sheet 

Bake 8-9 minutes

Cool on pan 5 minutes, move to wire rack and cool 15 more minutes

Beat softened cream cheese on low for a min or until fluffy, add dry pudding packet 2 packets of apple cider mix & two tbsp of whipping cream, beat on low till pudding is fully incorporated into cream cheese and add remaining whipping cream, turn speed to high and beat until stiff peaks form. Let set in fridge for at least an hour before frosting. 

Take one cookie and place a tablespoon or so of frosting in the center.  Press another cookie on top.

Perhaps you can enjoy these with an Apple Cider Mimosa, or next week I'll have the recipe for an apple cider sangria.

and the text from my friend that is a cider junkie went something like this

"Oh myyyyy goodnessss, heaven in my mouth, can I live w/you?"

I think she approved;)

Tomorrow is Thirsty Thursday...

Spicy Apple Pork Roast

One of my favorite reasons for Fall is the use of apples in so many dishes... that involve pork. No to apple pie, no to apple bundles. I kinda hate baked fruit(which you're gonna find today's whoopie pies funny) I just have never been a fan of baked apples. The texture I think, but I do love the added flavor they give dishes & this one was no different. I stumbled upon this apple salsa at Aldis and I knew instantly what was going to happen with it. and it didn't involve tortilla chips. and if you can't find this salsa, never fear...read the notes section and I will have an alternate idea.

Ingredients
1 pork butt or roast
1 jar of Apple salsa
1 small sweet onions, sliced thin
2 apples, cut in small pieces
1 tsp of red pepper flakes
1/4 cup peach vodka, or brandy

Directions
Place meat in crockpot and dump in all ingredients, cook on low for 6 hrs. and I also cut up a sweet potato & a few red bliss potatoes & with about an hour left I added them to the crockpot, just stirred them about every 15 minutes.

Notes
If you cannot find this, try using 1 cup of applesauce, 1 small can of Mexican spiced tomatoes & a pinch of cinnamon & nutmeg, along w/salt & pepper to taste.

These would also be really good as tacos & fajitas, we've made them that way before and yum!

This was so easy to make and my kitchen smelled superb!!!

Whoopie Pie Wednesday:Pumpkin Cheesecake

yum, people, yum.  Pumpkin, yes, please. cheesecake? Always...combined, even. better! That's pretty much all I can say about these. And there are a few different ways you can make these, so pay attention and make accordingly...

Ingredients
version 1
pumpkin cookie mix
and whatever ingredients the package calls for, make cookies and cool.
version 2
1 box yellow cake mix
1 cup pumpkin puree
1 tsp pumpkin pie spice
1/3 cup oil
2 eggs
1/4 cup water
filling
version 1
cheesecake pudding
6 oz cream cheese, softened
1 cup whipping cream
version 2
1 packet cheesecake pudding
1 cup milk
1 tub cool whip

If you use version 2 to make cookies, here are directions. Preheat oven to 350'
Mix together cake mix, pumpkin, oil, eggs, water and spice. Place by heaping tbsp on lined cookie sheets. Bake for 8/9 min and cool on rack.

filling
version 1
beat softened cream cheese until fluffy, add half the dry packet of pudding(or the whole one, your taste here) and about a tbsp of whipping cream, beat on low till completely combined. Add the rest of the whipping cream and beat on high till stiff peaks form. Place in fridge for an hour to set up. 

version 2
make pudding with one cup of cold milk, place in fridge for about 10 min to set up. then mix w/cool whip. Place in Fridge for about an hour.

To make the pies, take one cookie and place a big dollop(ummm. I will use ANY excuse to use the word dollop. Hello, how fun is that word. If you don't think so, please reevaluate your idea of word fun;) then place other cookie on top. 

Notes*** basically you could make this so many ways. Per yesterdays post, you could make this cheesecake pudding any flavor you love...caramel or even pumpkin spice would be delish. Not sure where you are, but if you could find either the cinnamon or french vanilla cool whips to use instead of regular...can only imagine that also being fantastical!

have a fabulous Halloween! The hubs and I will be passing out candy and then heading out to our 3rd party of the season. and to think I thought my 20's were fun. meh. I'll take 30's any day!!!

Pumpkin Butterscotch No Bake Cheesecake

Nom. Nom. Nom. These were rather tasty. and just the right size. and the best part? oh.so.simple! I love the collision of these two flavors. So gooooood.  and it was the perfect occasion to use those candy corn pumpkins as decorations on actual food instead of the house projects that pesky pinterest has put me up to.(and no, I didn't eat mine. ech. haha I just offended half my friends)

Ingredients
4 oz pumpkin cream cheese(softened)
2 oz cream cheese(softened)
1 pkge cheesecake pudding(dry)
1/3 cup butterscotch ice cream sauce
butterscotch sauce to pour over top( you'll decide how much)
1 cup heavy whipping cream
mini graham cracker crusts
1 bag mini candy corn pumpkins

Directions
beat the cream cheese on low for 1 min till fluffy, add the pudding packet and roughly 2 tbsp of the whipping cream and continue beating on low to incorporate the dry pudding into the cream cheese. Then slowly add the 1/3 cup butterscotch and continue till thoroughly mixed, add the whipping cream a little at a time and slowly build the speed up to high, whipping till fluffy peaks form.
Pour into the crusts(I actually used piping bags, but you can do either) drizzle tops w/butterscotch sauce and top w/mini pumpkin candy. Place in freezer for at least 2 hrs.

Notes***you could use all pumpkin cream cheese. I just am not an overly huge pumpkin fan(gasp) and if you can't find pumpkin cream cheese, you could add 1 or 2 tbsp of the pumpkin pie filling on the first step of making cream cheese fluffy. 

and I've received your texts/messages, I'm still writing the ptsd posts, just been contemplating what to say. Plus, I'll include some pics from the actual walk, which was ah...mazing!

Whoopie Pie Wednesday: Pumpkin Caramel

What says Fall better than pumpkin and caramel? Not much, just ask Bath & Body Works, this must be why a majority of their Fall candles involve the confluence of these two scents. Pure goodness. And they just so happen to taste good as well!!! These have been requested no less than 6 times in the last 2 weeks, I think that is a good sign;)

Ingredients
cookies
1 box caramel cake
2 eggs
1/3 cup oil
1/4 cup water
filling
4-6 oz pumpkin flavored cream cheese(softened)
1 cup heavy whipping cream(cold)
1 packet cheesecake flavor pudding packet

Preheat oven to 350'
Mix together dry cake mix, oil, eggs and water
I normally use a round TBSP to place on cookie sheet, but you can also use a round TSP to make them bite size and get more out of it. Bake 8-9 minutes

For the filling
Cream softened cream cheese on low for 1 minute to get fluffy, add half the pudding packet, and 2 tbsp whipping cream, beat until fully incorporated and slowly add the remaining whipping cream and beat until peaks begin to form. Set in fridge for an hour to firm up.

Once the cookies have cooled, lay one cookie flat, top it w/the filling and then place it's partner on top. 

***Notes
the only place I have seen the caramel cake mix is The Gates of Hell Walmart, so if you can't find it anywhere, you should be able to add 2/3 tbsp of caramel ice cream topping to a yellow cake mix to get the caramel flavoring. and the pudding packet is optional, you don't have to use it. and if you can't find the pumpkin cream cheese(this is everywhere here) you could add 2 tbsp of pumpkin pie filling to regular cream cheese and get same effect.

All I know is this is like Fall, jumping all around in your mouth. Get on it, people, get on it. and you should probably burn the pumpkin caramel latte candle while you're at it, just to fully immerse yourself in all things Fall.

And thank you to everyone who wrote the kind words, messages and texts. Each one was special to me. Yesterday's post wasn't easy to write, but the reactions made me gad I did it.