Caramel Pumpkin Cheesecake Dip

As I have previously stated: I have strange food tendencies, they have no rhyme or reason. pumpkin is a prime example- not a fan by itself. Ech is my normal reaction. However, in conjunction with caramel I am suddenly enamored with it. I have made several different versions lately, but this was the one that pleased my palate the most. Plus, I heart cheesecake dips, there's a plethora of variations you can put together and constantly create new flavor combinations...and they're relatively simple to make. I find I adore simplistic dishes that taste complex.


The inspiration for this particular one came about due to my cousin's allergy to...chocolate. Yes, she's that person, ruining it for the rest of us;) haha Anyways, I was heading over for her lil fatty's first birthday and I wanted to make some desserts she could consume. I am a good cousin. Are you reading this, B? You know this is a factual statement.


There are two ways you can make this; one is homemade and the other is more Sandra Lee "semi homemade" style. Which, I feel that if it has more than three ingredients and I make it at home, there's zilch that's semi about it, but you know, that's just my two cents.


Ingredients
version one uses cool whip(if you can find french vanilla, get that) softened
version two uses 6 oz whipping cream
4 oz softened cream cheese
2 tbsp pumpkin spice 
2 1/2 tbsp caramel sauce

directions
***To make whip cream: pour cold whipping cream into bowl and mix till peaks begin to form, add the 1/2 tbsp pumpkin & 1/2 caramel sauce at this point, mixing thoroughly/cool whip version- add 1/2 tbsp pumpkin spice & 1/2 tbsp caramel to the cool whip, be careful to fold and not over mix, as this will remove the "whipped" factor from the cool whip. Next mix together 1/2 tbsp pumpkin spice, 1/2 tbsp caramel sauce and cream cheese together. Then fold the cream cheese mixture into the cool whip/cream and add remaining pumpkin and caramel, folding lightly to incorporate fully. Refrigerate for at least two hours.  Drizzle top w/caramel sauce.

I like to serve this with either graham crackers or apples. It's good any time of the year, but fall obviously is where this tasty treat packs a more powerful punch. 


Here are a few other pics from Ethan's Mickey Party. Hot Dog Hot Dog, Hot Diggity Dog. If you have kids...you more than likely got that.

 Please excuse the sideways pics...I'll fix when I get to my computer, For some reason this one won't let me rotate.

Fuzzy Navel Sangria

I am in a perpetual state of searching for that perfect twist to a cocktail. I was having a get together recently and was undecided whether to make sangria or fuzzy navel mimosas, due to the fact that I am an intelligent woman, I drew upon the conclusion to combine the two...Fuzzy Navel Sangria. All I can say is "You're Welcome" Yes, I am very humble. haha please grasp that written word is oft misconstrued, I like funny sarcasm, so please take it as such. or don't;)  A couple of summers ago I was at a gathering with some of my favorite ladies and they had prepared peach mimosas. Uber tasty and this is when I was introduced to the fabulous world of Arbor Mist Sparkling wines. Yes, I just read your minds "Arbor Mist? Is she kidding? " No ladies, I am, most assuredly, not. It makes yummy things become the yummiest of yums, pinky swear. Since some of you are still confused and now quite skeptical...notice I said sparkling wine, I'm not such a fan of their regular wine, but if I was...so what? Some of my friends are shaking in horror. I find this amusing. You know who you are...

Ingredients
1 bottle white wine
1/4 cup citrus vodka
1/2 cup O.J.
1 bottle sparkling peach wine)arbor mist or peachtini)
2 oranges
2 peaches

Directions
slice oranges and peaches and put in bottom of pitcher or punch bowl(save a few for glass garnish)
pour wine, vodka & O.J. into pitcher or punch bowl. Stir together and place in fridge for a few hours letting flavors meld together. Pour into glasses 3/4 full and top off with sparkling wine
then sit back and allow the happy juice to make your day that much better. Unless you made this for the Super Bowl as I did...it did nothing to make mine better. I'm sure this will tell you the team with which my heart lies.

If you can't find the sparkling peach you could always use 1/4 cup peach schnapps and any sparkling wine or champagne.

*Origin*

the mind of one Maddie and if someone else has done this before me...to this I say congrats, your genius came to fruition before mine;)

Strawberry Lemonade Cookies

My ooey gooey butter cookie phase has been full throttle lately. My most recent adventure involved strawberry. I have odd tendencies when it comes to food.  Take for instance the fact that I hate coffee, but heart coffee ice cream. I adore strawberries, but wouldn't eat strawberry cheesecake if you paid me. I always cringe when I spy a pink cupcake b/c more often than not...it's strawberry(which is uber sad b/c pink is my favorite). This then, makes little sense, that of all the flavors of cake mix I've dabbled in to make these cookies...strawberry captured me the easiest. As I said: odd tendencies.  Oh well, I am a woman, it's inherent in my nature to not make any sense whatsoever. Moving on...

Ingredients

1 8 oz brick cream cheese, room temperature

1 stick butter, at room temperature

• 1 egg

• 1 tbsp lemon juice

• 1 (18-ounce) box moist strawberry cake mix

• Confectioners' sugar, for dusting

DIRECTIONS-Preheat oven to 350 degrees F.In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the lemon juice. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 10- 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired. 

 hope y'all enjoy these as much as I have. They're quite delightful and easily put you into a "springy" kinda mood. Especially when you've abstained from carbs for 2 weeks as I have. Yes, you read that right. 14 days of 25 carbs or less. Today was cheat day and c.h.e.a.t. I did. and guess what, my body hates me. Sugar is the evil one, why do I love it so. Now this week is 30-40 carbs a day. 12 of which will be chic fil a nuggets. hey, if I get them three meals a day...I'll still stay in my allotted amount. Hmmmmm?!?!haha kidding, or am I? only time will tell.

*Origin*

this is another of my adaption's of Paula Dean's Ooey Gooey Butter Cookie

Salted Caramel Mudslide

The craze known as Salted Caramel is everywhere. When I first heard of this marriage a few years ago I was, admittedly, hesitant to try it. Then my friend Alexis made a cupcake and I didn't want to be rude...plus it was divine looking, so why not? I still remember my first bite. it was that good and  I have eaten lots of cupcakes...Well, I suppose if you count a couple thousand as lots. I joke. Not really, haha. Every city I visit I like to check out the "cupcakeries" It's kinda my little adventure for myself. I have been to numerous and this cupcake was on level with some of the best and I was sold on this combo... swiftly. And now two years later...it's all the rage.

This came about like most of my concoctions: meandering my way though the ice cream aisle. haha true story, I'm telling you people, look at the possibilities when you go next time. Just about any ice cream will make a tasty drink of some sort. Mudslide just happens to be my go to. I had just been in the tea and coffee aisle, grabbing my daily crack- Zen green tea- when I saw it: Starbucks Salted Caramel Hot Chocolate...yes, please! Then when I was in the ice cream aisle I noticed the Starbucks Caramel Frappachino ice cream, the wheels started working and just like that dessert in a glass was born. Glorious...simply glorious. 


You could make so many variations of this one drink, play with the kahlua and baileys. try the new caramel flavored vodka. perhaps switch the ice cream up and get Karamel Sutra or Creme Brûlée by Ben and Jerry's. You can make it non alcoholic if you wanted. Just do something.  All I know is I pretty much achieved nirvana when this first hit my tongue. The only thing that makes me sad is I made this the nite of the Superbowl and as a Pats fan...I haven't had one since...too soon. haha 

Ingredients
for drink
2 cups caramel flavored ice cream
1/4 cup of salted caramel hot choc mix
1/4 cup whipped cream vodka
2 tbsp Kahlua
2 tbsp bailey's
2tbsp caramel coffee creamer
2 tbsp caramel syrup
1 cup ice
for caramel whip cream
1 cup cold whipping cream
3 tbsp caramel syrup
1 tbsp cocoa mix
heath-bar pieces* optional


directions
place all ingredients in blender and blend to your desired consistency, if you have some chocolate or caramel syrup pour some in the glass and twist for decorative purposes only. 
To make whip cream, pour whipping cream & cocoa mix in bowl and whip on low speed for 1 minute and gradually increase speed and as stiff peaks begin to form(after 2-3 minutes) slowly beat in the caramel until it is fully incorporated.  Pipe whip cream over the mudslide and top with heath-bar bits(if desired)

And I wish I had done a caramel rim w/sea salt. Apparently my genius was on break. Fail on my part. Now my drink looks second tier. but it tastes first, lest you doubt.

On a side note...I have been using lots of Starbucks lately. The funny thing here is the only purchase I ever make from an actual Starbucks is Zen green tea. I hate coffee. Actually I think abhor may be more apt, but I adore coffee ice cream.  Weird I know...I never claimed to make sense. 


*Origin* just another twist of the ever popular mudslide. 

spicy apricot & bourbon pork roast wrapped in bacon

I know, I never wrap anything in bacon, so this is probably shocking...take a few moments to get a hold of yourself.  As I have said, Wiki is doing the whole "low carb diet" I love carbs and this really disrupts my dinner plans. How dare he decide to be healthy, humph.  Haha Anyways, this has led to my journey of foods that involve meat and cheese. And did I mention meat and cheese? This is a complicated thing to cook around. All.The.Time. It's slightly plausible that I may be getting bitter  better at it.

Anyways, H.T. had the pork roast on sale, ergo, I purchased it and immediately went to thinking how I could involve bacon into this meal. Porky needs more porky, right?! I looked through the fridge for a few items to make a sauce. and of course it had to be low sugar. UGH. I  forget where carbs hide. I decided to use some apricot butter, dijon mustard, red pepper flakes and two tablesppons of splenda brown sugar to make a paste to rub onto the pork, that I decided should just be wrapped in the bacon. Then bacon got the same sugar scrub. it needed a healthy glow;) and before I forget-bourbon. Come on now...why would I do something so incredulous as to forget my staple. I wouldn't...ever. I even put some in the meal. haha Y'all think I'm kidding....

Ingredients
Pork Roast 1-2 lbs
8-10 slices thinly sliced bacon(I prefer maple cured)
3 tbsp dijon mustard
1 1/2 tbsp apricot butter(you could use jam, but I prefer the butter)
2 tbsp splenda brown sugar
1 1/2 tbsp bourbon
dash of red pepper flakes

Directions
combine the mustard, apricot butter, brown sugar, bourbon and red pepper flakes to make a semi thick paste. Rub half on pork. Lay bacon slices in a shallow baking pan and place roast in the middle of slices. Wrap each slice tightly around the roast and brush on the remainder of the paste. 

Before his bath

after...yums

Cook according to the directions of your roast, but normally it's 350 and half an hour to 45 minutes per pound. Then to get the top crispy, I broiled it for about 5 min. Just check on it every few minutes to make sure it doesn't burn.

I think this may be one of my favorites, it is really simple and extremely tasty. So be smart and make this. especially if you're a carnivore.

*Origin*
I'm sure someone else has come up with one similar to this. I think I may have even had something that resembles it a few years ago, but I can't remember specifics. So for now...this particular recipe is mine.