Recipe Monday: Delectable Caramel Apple Dip

It's been such a long time since I have posted a recipe on this ole' space. But after a dinner party last weekend - and a follow up text two days later reminding me I promised many people the recipe, I decided it's probably time to share one around here.

Many many moons ago, at one of our first ever Annual Gal's Night Pumpkin Carving one of my girlfriends brought an appetizer and the moment she left I knew I HAD to have the recipe. It was so delicious and everything fall appetizers are supposed to be. So, last Wednesday when we celebrated our 8th or 9th annual pumpkin gals night ... I hosted and my appetizer contribution was of course the "Delectable Caramel Apple Dip".

It is SO EASY and yet, looks so fancy - which is always a win in my book. Three layers of delectable dip scooped in heaping deliciousness upon yummy, juicy apples. Sweetened cream cheese, always amazing caramel and toffee bits for an added bonus and bit of crunch.

Here's what you're going to need:

INGREDIENTS:

• 2 (8-oz) packages Cream Cheese, softened
• ½ cup powdered sugar 
• 1 (16-oz) container Marzetti Old Fashioned Caramel Dip (any brand will work, but make sure you get the thick dip and not sauce or drizzle)
• 1 cup Heath Bar Toffee Bits 
• 4 large Apples (any variety - I prefer Granny Smith) sliced medium or bagged sliced apple (they tend to brown less if dip will be set out or prepared beforehand)

And here's what you're gonna do:

DIRECTIONS: 

In a medium bowl, mix together the cream cheese and powdered sugar until fluffy - feel free to measure, or don't :), you just want to sweeten the cream cheese up enough so you remove the bit of sour flavor.

Once the mixture is all combined, pick a large platter and spread the mixture evenly in the center of the plate.

Now it's time to add another layer (and in my opinion the best one), the caramel dip. Right on top of the cream cheese evenly spread the caramel layer and smooth. If you accidently purchase the caramel sauce instead of the dip - don't worry - it will still taste delicious, but the caramel will spread all over and be "less pretty".

Once your layers are in place - sprinkle the toffee bits generously all over the top of the caramel, and go ahead - admire the beauty and refrain from taking your finger and dipping it directly in the center (I know, it's really hard not to). 

Once you've covered every square inch it's time for the apple dippers.

I like to nestle the edges of the apples down into the dip and have them sprawl along the endges of the plate. I think it looks beautiful, and it helps to let your guests know they are simply supposed to use the apple to scoop, rather than make them think you've forgotten the spoon.

The dip is best prepared and served quickly - however you can make ahead of time and cover with foil in the refrigerator - but be prepared to set it out about an hour before so allow the cream cheese time to soften (so it is easier to scoop with the apples). Also, if you're making ahead or plan to have it sit out for a while - you may want to substitute bagged apples for sliced apples (or make sure to coat the apples in a little bit of lemon juice - to avoid browning).

And there you have it folks - the most delectable caramel apple dip - fall on a plate - and everyone is happy (wanting seconds AND the recipe). Enjoy!

Recipe Monday: Chicken Sacchettini Broth Bowl

It's Monday. Again. Why does it always come so quickly?! Stay around weekend, STAY AROUND! We had a great weekend and Hubs and I got a sitter for a few hours on Saturday and headed downtown to hang with some friends and catch some of the SEC tourney shenanigans. It was a nice little break from mommy-mode and good to get some one on one time with my boyfriend.

But, let's be honest as fun as that was that's not why I'm here today. The real reason I'm here is to share some really exciting news ... I've got a copycat recipe to share and I am P-U-M-P-E-D to tell you about it.

So, a while back I headed to Panera and went to order my normal cold sandwich and some sort of soup or salad from the You-Pick-2 menu when I realized "KATIE GO OUTSIDE OF YOUR BUBBLE!" I've literally been going to Panera since high school and I swear I order the same thing nearly every time, BORING. So, I literally had an internal dialogue of "look up at the menu and the first thing you see - you're ordering that." (I know I know, you're insanely jealous of how cool my life is ... HA! insert sarcasm font).  

Welp, I looked up and saw this "Ricotta Sacchetini with Chicken Broth Bowl"- say that 10 times fast - and I ordered it, and holy moly I'm so glad I did.  Ya'll I don't know if it's really that good, or if my taste buds were just craving more than cold turkey and lettuce that day, but I'm happy about it either way. And even happier because last week I was bound and determined to try and recreate the recipe and GASP! I honestly think I may have succeeded.

Here are the deetz:
Ingredients (for 4 servings):

• 1 rotisserie chicken
• 1-2 (32 oz cartons) of chicken broth
• 1/2 bag (or about 9-10oz) of frozen cheese tortellini
• 1 head of broccoli (florets only)
• 2 tomatoes (diced)
• 1-2 lemons (reserve 4 slices for serving garnish)
• 4 handfuls fresh spinach (1 per bowl)
• 1/4 cup shredded Parmesan cheese + a little extra for garnish
• 5 tsp pesto
• S&P to taste

Instructions:

1. Bring your broth to a little boil in your pretty Pioneer Woman dutch oven (oh wait, you don't love her as much as me? Well, then we can't be friends.)
   
2. While you're waiting for the chicken to boil you can make good use of your time by doing things that will need to be done in a bit ... chop to tomatoes, chop your broccoli, shred your chicken, dance in the kitchen ... etc :)
   
3. Add your little love bug pastas to the water and cook according to the package (like 5 minutes-ish)
4. Bring your heat to med-low and add in your broccoli and tomatoes. Let them get all warm and cozy.  You're really just cooking until the broccoli is bright and green and just a wee bit tender (truth be told, I overcooked my first batch and it was still super yummy ... but just an FYI)
   
5. Now it's time to add some more flavor to your broth (yum) get your lemon going and squeeze in half that yummy juice. 
   
6. Also add your 5 teaspoons of pesto and give it all a stir so it gets real friendly. You can also add in your cheese and let it get all warm and gooey. 
   
7. Then add a big ole' handful of spinach to your bowl(s)
   
8. Now, here comes the fun part ... ladle over a big heaping tablespoon of your yummy soup!
   
9. Then add a lemon slice and another good squeeze of lemon juice to the bowl.
   
10. Then top it with some chicken! (you can totally leave the chicken out if you want it to be vegetarian, or for that matter you could probably replace it with shrimp and it'd be delicious too) .. and also, next time I may grill my chicken for little different flavor, but rotisserie got the job done.
    
11. Top it with some cheese and salt and pepper.
    
12. FEAST!
    

Seriously, such a light and healthy meal. To save some calories you could probably omit some of the cheese and add less pasta - because it won't really change the flavor that much - it will just make it a bit less hearty. But all in all, I'm chalking this one up as a win and plan to make it more often than not. Copycat success and I'm happy dancing all the way to broth bowl town (annnnd I'm going to pretend like I didn't just say that) Tomorrow is Tuesday, so let's hope the lame jokes stay back with Monday where they belong. Laterrrrr. 

Counting Down to Two O'Clock with Chocolate Chip Cookies

He's off! We dropped little bit off this morning at Mother's Day Out. There were no tears from him, only me (and I think I saw some in his daddy's eyes too, but let's keep that between you and me okay?!). I promise to be in a better state come next week and I will stop sharing all of my soppy over-dramatic mommy-isms with you.  Well, I will share his official back to school pictures and probably a more detailed recap of the day - but then I'm done and moving one. Swear!  I've just gotta make it through today (and every day until May 19th, ha!). Come on 2 o'clock, I need to pick up my baby and hear all about his first day!!!!

While I wait for my little mister, I wanted to share our little treats we brought to Bennett's teachers this morning. I realize this totally makes me "THAT MOM" but I addressed it with Shane before actually doing any of it and he thought it was a nice gesture and gave me his blessing, so these were born - or baked, whatever.

I found this cute little quote, and played with some fonts in Illustrator to create a cute little tag.

Then Bennett and I mixed up some delicious chocolate chip cookies.  I splurged and got the expensive chocolate (mainly for myself) so I went ahead and rolled with the Ghirardelli recipe. I usually make my favorite vanilla pudding chocolate chip cookies, but my crazy brain forgot to buy the pudding ... soooo regular ones will have to suffice!

(I'm snapping a picture and simultaneously telling him "don't even think about putting that in your mouth mister!)

After we mixed em all up - we put them in the oven to bake. Ohhh the anticipation ... mommy are they done yet?!

And once they were all finished baking, of course we had to taste test!  You can't give a gift without ensuring it's delicious!

Chocolate mouth approved.

You've got a little bit on your lip there buddy :)

"Deez yummy cookies mommy" 

Once we could sign off on the finished product, we packed them up (and saved the rest for mommy to eat while she's in the fetal position sobbing today + added one to Bennett's lunch box). Nestling a few of them inside a wide mouth mason jar and adorning them with some pretty twine and our cute little tags.

The perfect way to say we're excited about the year ahead! And, a special thank you to all the teachers of the world, you make the world go round. Thank you, thank you for putting up with our little minions and keeping them safe and loved!

Is it two yet? No? Okay, I guess I'll have another cookie then ...

Recipe Monday: Back-to-School Lunch Ideas

It's here. The dreaded week that B officially "goes to school".  I'm a mess, as expected. God help me come Friday. My latest panic ... WHAT WILL HE EAT FOR LUNCH?!

No more short order cook for Bennett, but I actually have to decide what he's going to have nearly the night before and prepare to have it ready BEFORE I realize he's hungry day of. How do you mama's do it?! So much pressure! Hahaha!

Bennett is a picky eater, so I'm actually looking forward to him going to school and seeing some other little kiddos eat. I'm hoping that when he sees them eating and excited about their food he in turn will be excited too.  So I mentioned a week or so ago I got home a compartment lunch box with his back to school goodies.  The idea is I can give him a lot of option, so at least if he's being picky on one particular day, I know he'll have at least one of something! Ha!

Here are some of my inspirations + lunch box ideas I'll be taking into this school year. Let's see how long this lasts :)

Apples and peanut butter - check yes!

 Apples = peanut butter and jelly - score!

 Random assortment on sticks + grapes + pretzels (mayyyybe)

Many fruit options + marshmallows!

The use of cookie cutters to make it fun + goldfish for the guarantee!

Granola bars aka Cookie bars (that'll be the only thing he'll eat that day)

So there you have it. I'll be at the grocery story until Friday if you need me :) Talk soon!