6 baking apples, peeled, cored and quartered
1/4 teaspoon nutmeg
2 tablespoons sugar
3/4 teaspoon Asian five-spice powder
1/4 cup apple juice
Place prepared apples in 3 quart slow cooker. In a small mixing bowl, combine all remaining ingredients. Pour into slow cooker, stirring gently to coat apples. Cover; cook on low for 4 to 5 hours, or until apples are tender as you want them. Serve the apples sliced or mashed in warm, cold or at room-temperature.
Makes 6 servings.
ST. PATRICK’S DAY MARSHMALLOW POPS
Regular sized Marshmallows
Ghirardelli Chocolate Melting Wafers or Chocolate Chips
Wilton Candy Melts – White
Wilton Candy Melts – Green
Wilton Lollipop Sticks
For each Marshmallow Pop, find 3 marshmallows that are approximately the same size an skewer them with a lollipop stick. Place 20-25 chocolate wafers in the pan and microwave them for 30 seconds, check them, give them a stir and then microwave again for 10 seconds more. Repeat process until chocolate is almost completely melted. Use a spoon to help cover the marshmallows and also to smooth out the chocolate once it was on the marshmallows. Allow the marshmallow pops to cool and the chocolate to harden. Melt 15-20 Wilton Red, Bright White, Bright Pink and Pink Candy Melts in individual Ziploc bags. Once melted, cut the tip off the bags. Alternating colors, drizzle the melted candy melts over the Marshmallow Pops. Allow the drizzle on the Marshmallow Pops to harden before storing in an air-tight container.
ST. PATRICK’S DAY MINT M&M COOKIES
Yield 3 DOZEN COOKIES
1 cup butter (Sweet Cream, Salted)
34 cup Granulated Sugar
23 cup Brown Sugar (packed)
1 tsp. Vanilla
2 14 Cups Flour
23 Cup Unsweetened Cocoa Powder
1 tsp. Baking Soda
14 tsp. Salt
1 Bag of Mint M&Ms
Mix dry ingredients together and set aside. Cream butter and sugars. Mix in Eggs and Vanilla. Fold in dry ingredients. Roll dough into balls. Press Mint M&Ms into the ball. Bake in a 350 degree oven for 9-11 minutes.
4 large tart apples, cored
1 (14 ounce) jar caramel sauce
1/2 cup apple juice
1 teaspoon apple pie spice
Remove peel from top inch of whole apples. Place apples into 3 quart slow cooker, making sure that each one is sitting flat on the bottom of the cooker. Fill the center of each apple with one-fourth of the caramel sauce. Pour apple juice into the bottom of the cooker. Sprinkle apples with apple pie spice. Cover; cook on high for 2 to 3 hours.
Cooking time will vary according to the size of the apples.
Makes 4 servings.
Air Fried Banana Cake
Prep Time: 15 min
Cooking Time: 15
1.5 ounces of butter
1 banana, mashed
1 cup of purpose flour
1/3 cup of brown sugar
2 tablespoons of honey
2 teaspoons of baking powder
Preheat the Air Fryer on 320 F for 5 min.
Mix the flour with baking powder.
Beat the sugar with butter until they become creamy then add in the egg followed by banana, honey, flour and salt.
Pour the batter into a small greased cake tin that fits in the Air Fryer.
Place the cake in the Air Fryer and fry it for 15 min.
Once the time is up, allow the cake to cool down completely then serve it and enjoy.
Easter Bunny in a Cup
* 2 cups /cold milk
* 1 package /(3.4 ounces) instant vanilla pudding mix
* /2 twists black licorice
* 1/4 cup /vanilla frosting
* /Red liquid /or/ paste food coloring
* /8 cream-filled oval vanilla sandwich cookies
* /8 green jelly beans
* /4 pink jelly beans
* In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Pour into four small bowls; cover and
* Meanwhile, cut licorice widthwise into fourths, then lengthwise
set aside. Combine frosting and red food coloring; frost top of
within 1/2-in. of edge.
* Just before serving, insert oval cookies into each bowl of pudding
Add green jelly beans for eyes and a pink jelly bean for nose.
pieces of licorice on each side of the nose for whiskers.* Yield:
CrockPot Apple Bread Pudding
Cooking Time: 1 hr 30 min
* 8 slices white bread, cut into cubes (about 4 cups)
* 1/2 cup (1 stick) butter, melted
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1/8 teaspoon salt
* 3/4 cup firmly packed brown sugar
* 4 cups peeled and chopped cooking apples
* Whipped cream for garnish
1. In a large bowl, combine bread cubes, butter, cinnamon, nutmeg,
brown sugar; mix well.
2. In a 4-quart slow cooker, starting with the bread mixture, alternate
with the chopped apples.
3. Cover and cook on high setting 1-1/2 hours or low setting 3 to 4
until apples are tender. Serve warm with whipped cream.