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INGREDIENTS 4 tablespoons melted unsalted butter, divided 2 medium apples, peeled cored and diced (I used gala) 6 tablespoons light brown sugar, packed 1 tablespoon ground cinnamon 30 caramels, unwrapped and divided (I use Kraft) All-purpose flour, (for dusting) 12 frozen white dinner roll dough balls, (I used Rhodes) 2 tablespoons heavy cream INSTRUCTIONS Preheat the oven to 350°F. Butter an 8 x 8-inch baking pan with 2 tablespoons of the butter and set aside. Combine the apples, 2 tablespoons of the brown sugar and the cinnamon in a medium bowl and toss to coat. Set aside. Unwrap the caramels and cut 18 of them into quarters. Set aside. Lightly flour your counter top. Flatten each dough ball into a circle about 3 inches across. You can use a rolling pin or you can pull the dough around the edges like you are making a mini pizza. Add 1 tablespoon of the apple mixture and 6 of the cut caramel pieces. Carefully pull each side over the center to create a “package,” and then roll the doug...

Ingredients Crumble 3/4 cup all-purpose flour 2/3 cup packed brown sugar 1/2 cup large flake oats 1/4 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup unsalted butter , cut into cubes Apple Filling 6 large apples , I recommend Granny Smith 3 tablespoons unsalted butter , melted 3 tablespoons all-purpose flour 2 tablespoons water 1/3 cup white sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Instructions Preheat the oven to 350F degrees. Grease a 2-quart baking dish. In a medium bowl stir together the flour, brown sugar, oats, cinnamon & salt. Add in the butter and cut it in using a pastry cutter or rub the butter into the dry ingredients using your fingers. At the end it should be crumbly in texture, but no large chunks of butter should remain. Place in the fridge as you make the filling. Peel and slice the apples into thin slices about 1/8 - 1/4 inch thick. Whisk together the melted butter, flour, water, sugar, cinnamon & nutmeg. Pour the mixture over the sliced apples and toss to c...

YOU WILL NEED 2 tablespoons olive oil 2 cups finely chopped onion (1 medium onion) 1 1/2 cups chopped carrot (2 large carrots) 2 teaspoons minced garlic (3 cloves) 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon fresh ground black pepper 1/2 teaspoon ground turmeric 2 cups (12 ounces) lentils, picked and rinsed 8 cups chicken or vegetable broth 2 heaping cups shredded kale or spinach 1 to 2 lemons 1/4 cup chopped fresh herbs like parsley or dill, optional Fine sea salt, to taste DIRECTIONS Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1/4 teaspoon of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds. Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste then adjust with salt (we add between 1/2 and 1 teaspoon depending on how well season...

INGREDIENTS 18 ounce package fudge brownie mix , I used Duncan Hines 1/4 cup water 1/2 cup vegetable oil 2 large eggs 1/2 cup sweetened condensed milk , divided 1 cup chocolate chips 11 ounces caramel bits , or wrapped caramels INSTRUCTIONS Preheat oven to 350°F. Line a 9×9 pan with foil and spray with nonstick spray. Set aside. In a large bowl, combine the fudge brownie mix, water, vegetable oil and eggs. Then mix in 1/4 cup sweetened condensed milk and the chocolate chips. Next, combine your caramels and 1/4 cup sweetened condensed milk in a microwave safe bowl. Microwave for one minute. Stir and add another 15-30 seconds if needed. Pour half of the batter into the pan. Then pour the caramel over top. Add the remaining batter to the top of the caramel and spread out evenly. Bake the brownies for approximately 25-35 minutes, or until a toothpick comes clean. Remove pan from oven and allow to cool. Then lift the foil and brownies out of the pan for easy cutting. This article and recipe...

Ingredients 1 Box Chocolate Fudge Cake Mix use all ingredients from box as well For the topping: 14.3 oz Oreos 12.8 oz Hot Fudge 3.4 oz Hersey’s Dark Chocolate Instant Pudding Mix 1¾ C Milk For the dirt 3.4 oz Hersey’s Dark Chocolate Instant Pudding Mix 1¾ C Milk 1 Cool Whip Hot Fudge & Oreos optional toppings Instructions Combine cake mix according to the instructions on the box. Mix until well combined. Bake the cake in 9×13” pan for 22-28 minutes. Check by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is done. Then allow cooling for 10 minutes. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Heat the jar of hot fudge sauce in the microwave until you can stir it and thin it out (about 30-60 seconds depending). Pour the entire jar of hot fudge sauce on the top of the cake and allow it to absorb in the cake until cake is cooled. Leave a little f...

Ingredients: 1/3 cup, plus 1 tablespoon (90gr) unsalted butter, softened 6 teaspoons light brown sugar 3 peaches 1 ½ cups (190gr) all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 2/3 cup (130gr) sugar 1 large egg 1 teaspoon pure vanilla extract ½ cup (120ml) buttermilk Directions: Preheat the oven to 350°F (177° C). Spray muffin pan with non-stick cooking spray. Divide 1 tablespoon of butter equally into 12 muffin cups. Sprinkle ½ teaspoon of brown sugar into each muffin cup. Slice 1-2 peaches into thin slices. Put about 3 slices into the bottom of each muffin pan. Cut the remaining peaches into small cubes. You should get about 1 cup of cubed peaches. Set aside. To make the batter, in a small bowl, whisk together flour, baking powder, baking soda and salt. In a mixing bowl with paddle attachment, beat the remaining 1/3 cup of butter and sugar together until creamy. Add egg and vanilla extract and beat for another 2-3 minutes, or until well combined. Th...

Ingredients 2 lb / 1 kg chicken thigh fillets , boneless skinless MARINADE 3 large garlic cloves , minced (~ 3 tsp) 1 tbsp white wine vinegar (or red wine or apple cider vinegar) 3 tbsp lemon juice 1 tbsp extra virgin olive oil 3 tbsp Greek yogurt , preferably full fat 1 1/2 tbsp dried oregano 1 tsp salt Black pepper TZATZIKI 2 cucumbers (to make about 1/2 - 3/4 cup grated cucumber after squeezing out juice) 1 1/4 cups Greek yoghurt , preferably full fat 1 tbsp lemon juice 1 tbsp extra virgin olive oil (or more if you want richer) 1 garlic clove , minced 1/4 tsp salt Black pepper SALAD 3 tomatoes , desseeded and diced 3 cucumbers , diced 1/2 red spanish onion , peeled and finely chopped 1/4 cup fresh parsley leaves (optional) Salt and pepper TO SERVE 4 to 6 pita breads or flat breads Instructions Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, pr...