Caramel Apple Cream Puff Dessert

I have a ton of apples, so I have been searching for new Apple recipes.  This is one that I found that we all loved!!

For the cream puff layer:

• 1/2 c. butter or margarine
• 1 c. water
• 1 c. flour
• 1/4 t. salt
• 4 eggs, slightly beaten

1. Place the butter or margarine and water in a small saucepan. Bring to a rolling boil over high heat. Stir until the butter is completely melted. Remove from heat and immediately add the flour and salt. Stir constantly until the mixture pulls away from the sides of the pan and begins to form a ball. Let sit until room temperature, about 5 minutes.
2. Slowly pour the eggs into the pan while stirring constantly. Stir until smooth. Spread into a greased 13×9 casserole dish. Bake at 400 degrees for 25-30 minutes, until puffed and golden brown all over. Cool
For the caramel apple layer:

• 1/4 c. butter
• 1/2 c. sugar
• 3/4 c. brown sugar
• 4 red apples, cubed
• 1/3 c. whole milk or heavy cream

1. In a large skillet or sauce pan, melt the butter with the sugars. Cook for 5 minutes, until thickened. Add the apples and cook for 8-10 minutes, stirring often, until the apples are softened. Remove the apples with a slotted spoon and layer on top of the cream puff base.
2. Cook the caramel mixture another 3 minutes. Slowly stir in the milk or cream and bring to a slow boil. Let boil until thickened to a creamy caramel consistency that coats the back of a spoon, about 5 more minutes. Remove from heat and let sit for 5 minutes. It should thicken a bit more as it stands. Pour over the apples in the casserole dish. Cool completely.
For the creamy layer:

• 1 3.9 oz. package French vanilla pudding
• 1 1/2 c. milk
• 4 oz. cream cheese, softened
• 1/4 t. cinnamon

1. Combine all ingredients in a mixing bowl and beat until smooth. Spread over the cooled caramel apple layer. Refrigerate at least 2 hours.
For the topping:

• 1 8 oz. container whipped dairy topping, thawed
• 1/2 small jar caramel ice cream topping
• Sliced pecans

1. Spread the whipped topping on top of the pudding layer. Drizzle with the caramel sauce and sprinkle with pecans. Refrigerate until serving.



Mint Lime Melon Salad

Minted Melon Salad

• 2 T. diced fresh mint
• 1/4 c. sugar
• 1 large lime, juiced and zested
• 1/4 c. water
• 1 cantaloupe
• 1 small honeydew melon
• 1/2 watermelon (or 1 small)

1. In a large bowl, whisk together the mint, sugar, lime zest, lime juice and water. Cut melons into cubes or into balls with a melon baller. Add to the bowl and toss to combine well.
2. Cover and refrigerate at least 3-4 hours to allow the flavors to combine.

Strawberry Shortcake with Almond Glaze

This cake is going to be a new family favorite!!  It was so good! After we ate the entire cake everybody wanted more!! 

Strawberry Shortcake with Almond Glaze

1 yellow cake mix

1 cup sour cream

 4 eggs

1 small vanilla pudding mix

1/2 cup oil

1/2 cup water

2 teaspoons almond extract

Preheat oven to 350 degrees.

Mix all the above ingredients together for a few minutes until well combined. Pour the batter into 2 round cake pans that have been greased or lined with parchment paper. Bake at 350 degrees for 30-40 minutes or until toothpick comes out clean. Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.

Almond Glaze

2 cups powdered sugar

3 Tablespoons butter, melted

2 teaspoons almond extract

1-2 Tablespoons milk, if needed

Mix the glaze ingredients together while the cake cools. Once cake is still warm but has cooled slightly, prick the cake with a large fork or the back of a wooden spoon. Spoon the glaze over the two round cakes letting it sink in. Save about 1/3 or so of the glaze and set aside.

Strawberries and Cream Topping

1 pint (2 cups) heavy whipping cream

3-4 Tablespoons powdered sugar

1-2 pounds of fresh strawberries, sliced

Whip cream with 3-4 Tablespoons of powdered sugar, using a mixer.  This cake is pretty sweet so you may not want to sweeten your cream as much as the tutorial suggests. Wash dry and slice the strawberries and set aside.


Assembly:

Place one of the glazed cake rounds on a cake stand or large plate. Top with freshly whipped cream and a layer of strawberry slices. Follow with the second cake, more whipped cream and arrange more fresh sliced strawberries on top in a pretty pattern. Next drizzle the more of the almond glaze over the top and down the sides. Store in fridge until ready to serve. We like it chilled!

 I found the recipe off of The Girl Who Ate Everything! I love her blog she has some good treats!  I didn't change a thing!!

"Parfait" - Fruit Salad/Pudding

I'm not sure what the proper name of this is, and technically it's not a Parfait because there are no layers, but it is just like the Parfaits you get at McDonald's (without granola), so therefore I refer to it as a parfait.

This is delicious, easy, and a family favorite!

Sorry, this picture doesn't make it look very appetizing... But trust me, it's delicious!

Ingredients:

• 32 oz  vanilla yogurt (1 large container)
• 1 large pkg of Jell-o vanilla instant pudding
• 8 oz tub cool whip
• 2 bags Berry Medley frozen fruit (or whatever fruit you prefer)

Directions:
   Make this a few hours before you need it so berries have time to thaw.

• Mix dry pudding into yogurt until well dissolved and not lumpy.
• Fold in cool whip.
• Fold in fruit. May be 'streaky' in color.
• Wa-lah! 

** you can use any fruits you like, the Berry Medley is just a good mix of different berries. But if you use something with strawberries, I would recommend cutting them into halves or thirds before putting them in. They seem to take the longest to thaw. Don't put completely thawed fruit in, or it's really mushy and not AS good. You want them to still be a lil frozen by the time you eat it.**

Could also try other pudding and/or yogurt flavors.