Quick Snapshot

Ready Time: About 1 hour plus chilling
Servings: About 24 cake balls
Best For: Baby showers, Valentine’s Day, birthday treats, edible gifts

Why You’ll Love This Recipe

• Easy strawberry cake balls with cake mix that turn out soft and not overly sweet. Most cake ball recipes use frosting, but this version uses sweetened condensed milk for a flavor and texture that’s even better.
• No complicated decorating skills needed, just dip, drizzle and add sprinkles.
• Perfect make-ahead dessert bites for parties, bake sales or freezer treats.

Ingredients for Strawberry Cake Balls

Strawberry Cake Mix
Butter
Water
Eggs
Sweetened Condensed Milk
White Melting Wafers
Red Food Coloring
Sprinkles

How to Make Strawberry Cake Balls

1. Prepare the strawberry cake mix with butter, water and eggs according to package directions.

2. Bake in a greased, rimmed cookie sheet pan for 15 minutes or until a toothpick inserted comes out clean. Cool slightly.
3. Crumble the cooled cake into a large bowl until fine crumbs form. Add sweetened condensed milk and mix until the texture is soft and moldable using an electric mixer or wooden spoon.

4. Use a medium sized cookie scoop to make all of the balls the same size. Roll in between hands to make balls. Place on a parchment lined baking sheet. Chill in the refrigerator for about 20 minutes so they hold their shape.

5. Melt white melting wafers according to package directions. Stir in a drop or two of red food coloring if you want a pink coating.
6. Using a fork or dipping tool, coat each cake ball in melted wafers. Tap gently to remove excess coating.

7. Place coated cake balls back onto parchment paper and immediately add sprinkles before the coating sets.
8. Allow coating to harden completely before serving. Refrigerate to make them set up quicker.

If you are looking for a special treat, these strawberry cake balls are always a crowd pleasing dessert. Great to make ahead and more budget friendly than the bakery versions.

Have you tried this Strawberry Cake Balls recipe? Leave a comment and star rating below to let me know how they turned out.

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Strawberry Cake Balls

Strawberry Cake Balls are a fun bite size dessert made with strawberry cake mix, sweet white chocolate coating and sprinkles. Perfect for parties, holidays and dessert trays.

Course Desserts

Cuisine American

Keyword cake truffles, strawberry truffles

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Chill Time 40 minutes minutes

Calories 3113kcal

Author Milisa

Ingredients

• 1 box strawberry cake mix
• ½ cup melted butter
• 1 cup water
• ½ cup sweetened condensed milk
• 16 ounces white melting wafers – vanilla
• 3 drops red food coloring
• sprinkles

Instructions

• Preheat oven to 350°.
• Prepare the strawberry cake mix with butter, water and eggs according to package directions. Bake in a greased, rimmed half sheet pan for 15 minutes or until a toothpick inserted comes out clean. Cool slightly.
• Crumble the cooled cake into a large bowl until fine crumbs form. Add sweetened condensed milk and mix until the texture is soft and moldable using an electric mixer or wooden spoon.
• Use a medium sized cookie scoop to make all of the balls the same size. Roll in between hands to make balls. Place on a parchment lined baking sheet. Chill in the refrigerator for about 20 minutes so they hold their shape.
• Melt white melting wafers according to package directions. Stir in a drop or two of red food coloring if you want a pink coating.
• Using a fork or dipping tool, coat each cake ball in melted wafers. Tap gently to remove excess coating.
• Place coated cake balls back onto parchment paper and immediately add sprinkles before the coating sets. Place on sucker sticks to make cake pops.
• Allow coating to harden completely before serving – refrigerate to make it quicker.

Notes

Add a drizzle of melted white chocolate over the top for a bakery style finish.
Swap sprinkles to match holidays like Valentine’s Day, Easter or birthdays.

Store cake balls in an airtight container in the refrigerator for up to 2 weeks.
Freeze for up to 2 months and thaw in the fridge before serving.
These are great to make ahead since the flavor gets even better after chilling.

Nutrition

Calories: 3113kcal | Carbohydrates: 435g | Protein: 23g | Fat: 140g | Saturated Fat: 82g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Trans Fat: 4g | Cholesterol: 296mg | Sodium: 3849mg | Potassium: 595mg | Sugar: 294g | Vitamin A: 3245IU | Vitamin C: 4mg | Calcium: 1272mg | Iron: 8mg

More Strawberry Treats You’ll Love

Strawberry Slab Pie

Easy Strawberry Cake

No Bake Strawberry Cheesecake

Strawberry Crisp

The post Strawberry Cake Balls appeared first on Miss in the Kitchen.

This week you will find 6 Dinners, 1 Breakfast, 1 Healthier Meal and 2 Desserts. Come back every Sunday for a new set of recipes ideas!

Chicken Tender Sandwiches

CREAMY TORTELLINI WITH PEAS ASPARAGUS AND BACON

ONE POT TERIYAKI CHICKEN NOODLES

SLOW COOKER FRENCH DIP SANDWICHES

DATE NIGHT

-KITCHEN CLOSED-

EASY ORANGE COFFEE CAKE

SHEET PAN CHICKEN FAJITAS

PEPPERONI BREAD

EASY APPLE COBBLER

LEMON LOVER’S BUNDT CAKE

HEALTHY OPTION

CHEF SALAD WITH HONEY MUSTARD DRESSING

FOLLOW MISS IN THE KITCHEN ON SOCIAL MEDIA AND NEVER MISS A RECIPE!

FACEBOOK| PINTEREST | INSTAGRAM|TWITTER| BLOGLOVIN

The post Easy Meal Plan Sunday appeared first on Miss in the Kitchen.

This is a sponsored post in partnership with Bob Evans Farms.

Zesty Sausage and Spinach Ranch Rolls

When game time rolls around I really like to focus on the food.  I love any excuse to gather with my family and enjoy some hearty snacks, like these Zesty Sausage and Spinach Ranch Rolls!  They are the tasty bites that will disappear in the blink of an eye.

We are getting so close to having the Log Cabin finished, just a few more days, literally!  Then maybe I can finish updating you all with photos and the process.

We have the carpet in and just have to finish up the wiring, plumbing and counter tops.  Of course there are a few little things that we will do after we move in but that’s how it goes when you build for yourself.

We should be in before the Big Game coming up.  It will be a great excuse to have the first get together in the new house!

How to Make Zesty Sausage and Spinach Ranch Rolls

These game day appetizers have just a few simple ingredients along with the Bob Evans Zesty Hot Sausage all rolled up inside a pre made pizza crust.  Really simple and sure to impress the whole crowd!

I quickly browned the Bob Evans Zesty Hot Sausage, the onions and mushrooms and then wilted the spinach.  I’m loving the Bob Evans Sausage, it cooks up without a ton of extra grease and even the Zesty Hot Sausage wasn’t too spicy for me, just tons of flavor!

I poured the filling over pizza dough, drizzled it with ranch dressing, and topped it off with a little cheese.

I rolled it all up, cinnamon roll style and cut the roll into slices.

I carefully placed the rolls into muffin tins and baked them up.

Just look at that melty cheese and crispy sausage!

I plated them up and were gone in a flash!  I’ve made these 3 times in the last month and also made it into a pizza! So good, so easy and you just can’t beat that!

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Zesty Sausage and Spinach Ranch Rolls

Prep Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Milisa

Ingredients

• 1 lb Bob Evans Zesty Hot Sausage
• 2 tablespoons butter divided use
• 1 cup diced onion
• 4 oz white mushrooms diced
• 3 cups fresh baby spinach chopped
• 2 13.8 oz refrigerated classic pizza dough
• ½ cup ranch dressing
• 2 cups shredded mozzarella cheese

Instructions

• Add sausage to a skillet and cook over medium-high heat, crumbling as it cooks to brown on all sides, about 10 minutes. Remove sausage to a paper towel- lined plate to drain and set aside. Add butter to skillet with sausage drippings and and place over medium heat. Add onions and mushrooms. Cook, stirring often until onions start to brown. Add chopped spinach and cook, stirring continually until spinach is wilted, about 2 minutes. Stir in sausage and set aside to cool.

for rolls:

• Preheat oven to 375 degrees.
• Unroll pizza dough into a rectangle, rolling edges to an even thickness. Add half of sausage filling to each pizza dough, drizzle each with half of ranch dressing and top each with 1 cup of mozzarella cheese. Starting from the long side, roll up the dough over the filling, pinching the seam to seal. Slice into 1 ½- 2 inch rolls. Carefully place into greased muffin tins.
• Bake for 18-20 minutes or until tops are golden brown and rolls are cooked through.

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Fall is finally here in Oklahoma.  The temperatures are finally below 90 degrees and I’m loving it.  It won’t be long and leaves will start to change and we will all be craving those comforting casseroles.

This Cheesy Ham and Veggie Quinoa Bake is perfect for using up a bit of leftover ham and a great way to sneak a few extra veggies onto your family’s dinner plates.

My favorite holiday ham will always be from Petit Jean Meats.  When they asked for some ideas for leftover holiday ham, I started brainstorming with my sister in law.  She cooks up a batch of quinoa every week and thought it would be great in this casserole.  She was right! My family loved this dinner and I hope your family will too!

Customize this casserole to fit the veggies you have on hand and you will love how easy this dish comes together.  I’m sharing the recipe over on the Petit Jean Eats blog, so head on over and now is the perfect time to order a Petit Jean Ham for the holidays!

The post Cheesy Ham and Veggie Quinoa Bake appeared first on Miss in the Kitchen.

Summer seemed a little too short this year.  It is now time for back to school and nothing seems to make my boys more hungry than a long day at school.  I”m sharing this delicious Bacon-Mac & Cheese Grilled Cheese over on the King’s Hawaiian Blog today.   Head on over and get the recipe,  you know you have to try it!

The post Bacon-Mac & Cheese Grilled Cheese appeared first on Miss in the Kitchen.

Peanut Butter Cookies are so hard for me to resist and I love to keep experimenting, to come up with the perfect recipe.  I am calling these Soft Baked Peanut Butter Cookies because they remind me of those Keebler Soft Baked Cookies from my childhood.   I don’t even know if they still make those or not.  It is a rare occasion that I buy cookies, well except OREO’s.

I judge the cookie recipes by how long they last in the cookie jar and let me tell you these didn’t make it past the second day!  They are loaded with mini chocolate chips and the chocolate and peanut butter combination makes them my new favorite cookie!

I bake cookies almost daily during the summer when the boys are home from school.  My KitchenAid Mixer,  my BeaterBlade, my well used OXO Cookie Scoop (you can see one of the outer handle pieces is missing!) and my Silpat baking mats make it all so easy.

So next time you have a craving for cookies, throw these Soft Bake Peanut Butter Cookies together and grab a glass of milk or chocolate milk if you are like my little guy, and you will have a little slice of peanut butter and chocolate bliss!

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Soft Bake Peanut Butter Cookies with Mini Chocolate Chips

Author Milisa

Ingredients

• 10 tablespoons softened butter
• ½ cup brown sugar
• ½ cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup crunchy peanut butter
• 1 ½ cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 12 oz mini semi-sweet chocolate chips

Instructions

• Preheat oven to 375 degrees F.
  Add butter to a mixer bowl and beat at low speed about 1 minute. Add brown sugar and sugar and continue to beat at low speed until well combined. Add eggs, vanilla and peanut butter and beat 2 minutes.
  Add flour, baking soda and salt. Beat at low speed until combined and then at medium speed 1 minutes. Fold in mini chocolate chips.
  Scoop onto a lined or greased cookie sheet about 2 inches apart.
  Bake 10 minutes or just until the edges start to brown.
  Allow to cool 5 minutes on cookie sheet and then remove to a wire rack to cool completely.

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If you like this, you might like Air Fryer Calzone or Air Fryer Mini Pizza.

Sausage & Pepper Calzones ~ Quick, Delicious Calzones

Weekends are perfect for making homemade bread and you are going to love the easy garlic crust I made for the Sausage & Pepper Calzones. Of course the filling options are endless and you should use what you like and improvise with what you have on hand.  This is one of those meals that’s great to make ahead and you can pack the leftovers for lunch.

Ingredients Needed:

for filling:

• Italian Sausage (I used Johnsonville)
• sliced mini sweet peppers
• medium onion, sliced
• whole black olives, sliced
• shredded cheese, I used Colby-Jack but Mozzarella would be good too

for crust:

• all purpose flour (King Arthur)
• Red Star Platinum yeast
• salt
• sugar
• warm water (110°)
• Star Olive Oil with Garlic

for sauce:

• diced tomatoes
• butter
• salt
• dried oregano
• sugar

How To Make:

for crust:

Add 2 cups of flour to a large mixing bowl, stir in yeast, sugar and salt.  

Add water and olive oil and stir to combine.  

Add additional flour 1/4 to 1/2 cup at a time until dough comes together and pulls away from bowl.  

Cover and let rest 30 minutes.

Punch down dough and pour onto a floured surface and knead 5 minutes adding flour as needed.  

Dough should be elastic but no longer sticky.

Pinch dough into 12 equal pieces.

for filling:

While dough rises prepare filling.

Place a large skillet over medium-high heat.  

Remove casings from sausage and add to the skillet.  

Using a spatula or wooden spoon, chop the sausage into small pieces as it cooks.  

Continue to cook, stirring occasionally to brown all sides of sausage, about 8 to 10 minutes.  

Remove sausage to a bowl and set aside, leaving drippings in the pan.

Return skillet to cook top and add peppers and onions, cook stirring often until onions are translucent and just start to brown.

Stir in sausage and olives.

Remove from heat and set aside.

to assemble:

Roll each dough ball into a 5 to 6 inch circle, spoon in about 1/4 cup of filling and top with about 1 tablespoon of cheese. Fold dough over filling and pinch to seal.

Place on a greased or lined baking sheet about 2 inches apart. Repeat with remaining ingredients.

Bake at 400°F. for 20 minutes or until golden brown.

for sauce:

Add tomatoes to a food processor or blender and process for about 30 seconds.  

Add tomatoes and remaining ingredients to a small saucepan and simmer while calzones are baking.

Serve calzones with sauce.

*depending on how much filling  you add to your calzones, you may have filling left over.  I had about 1 to 2 cups left and I added it to breakfast hash and it was fantastic! You could also add it to an omelet.

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST AND FACEBOOK!

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Sausage & Pepper Calzones

Quick and delicious lunch or dinner with an amazing garlic crust and stuffed center. These will fill you up and leave you and your family satisfied. 

Course Main Dishes

Cuisine American

Keyword calzone, garlic crust, pizza

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 1602kcal

Author Milisa

Ingredients

for filling:

• 1 package 19 oz Italian Sausage I used Johnsonville
• 2 cups sliced mini sweet peppers
• 1 medium onion sliced
• 1 6 oz can whole black olives sliced
• 1 ½ cups shredded cheese I used Colby-Jack but Mozzarella would be good too

for crust:

• 4-5 cups all purpose flour King Arthur
• 1 package Red Star Platinum yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 cups warm water 110°
• 2 tablespoons Star Olive Oil with Garlic

for sauce:

• 2 14.5 oz cans diced tomatoes
• 2 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 2 tablespoons sugar

Instructions

• for crust: Add 2 cups of flour to a large mixing bowl, stir in yeast, sugar and salt.
• Add water and olive oil and stir to combine.  
• Add additional flour ¼ to ½ cup at a time until dough comes together and pulls away from bowl.  
• Cover and let rest 30 minutes.
• Punch down dough and pour onto a floured surface and knead 5 minutes adding flour as needed.  
• Dough should be elastic but no longer sticky.
• Pinch dough into 12 equal pieces.
• for filling: While dough rises prepare filling.
• Place a large skillet over medium-high heat.  
• Remove casings from sausage and add to the skillet.  
• Using a spatula or wooden spoon, chop the sausage into small pieces as it cooks.  
• Continue to cook, stirring occasionally to brown all sides of sausage, about 8 to 10 minutes.  
• Remove sausage to a bowl and set aside, leaving drippings in the pan.
• Return skillet to cook top and add peppers and onions, cook stirring often until onions are translucent and just start to brown.  
• Stir in sausage and olives.
• Remove from heat and set aside.
• to assemble: Roll each dough ball into a 5 to 6 inch circle, spoon in about ¼ cup of filling and top with about 1 tablespoon of cheese.
• Fold dough over filling and pinch to seal.
• Place on a greased or lined baking sheet about 2 inches apart.
• Repeat with remaining ingredients.
• Bake at 400°F. for 20 minutes or until golden brown.
• for sauce: Add tomatoes to a food processor or blender and process for about 30 seconds.  
• Add tomatoes and remaining ingredients to a small saucepan and simmer while calzones are baking.
• Serve calzones with sauce.

Notes

Depending on how much filling you add to your calzones, you may have filling left over.  I had about 1 to 2 cups left and I added it to breakfast hash and it was fantastic! You could also add it to an omelet.

Nutrition

Serving: 1g | Calories: 1602kcal | Carbohydrates: 253g | Protein: 53g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 24g | Cholesterol: 73mg | Sodium: 1468mg | Fiber: 11g | Sugar: 10g

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If you like this you may also like Rosemary Focaccia Bread or Yeast Rolls.

Whole Wheat Focaccia Bread ~ Delicious & Flavorful Homemade Bread

Focaccia is usually made with sweet onions, but I used my last whole onion for an amazing tomato sauce, so I used green onions along with some fresh rosemary. My Mom makes focaccia and serves it toasted with homemade ricotta. I think that would be the ideal snack. In fact that sounds so good I may have to make some myself. 

Whole Wheat Focaccia Bread

adapted from King Arthur Flour 200th Anniversary Cookbook

Ingredients Needed:

for dough:

• warm water
• active dry yeast
• sugar
• olive oil
• unbleached white whole wheat flour (I used King Arthur Flour)
• salt
• all purpose flour

for toppings:

• cornmeal
• olive oil
• garlic clove
• green onions, chopped
• fresh rosemary, chopped
• coarse sea salt

How To Make:

Add warm water, yeast, sugar and 1/4 cup of olive oil to a large bowl.  

Stir to combine and allow to sit 5 minutes or until yeast starts to bubble.

Stir in whole wheat flour and then stir in salt.  

Stir in 1 cup of all purpose flour, adding 1/2 cup at a time until dough is no longer sticky.

Pour onto a lightly floured surface and knead, adding more flour as needed about 5 minutes.

Allow dough to rest 5 minutes.

Mix remaining 2 tablespoons olive oil with garlic clove that has been minced. Set aside.

Roll dough to about 1/2 inch thick into a rectangle.

Sprinkle a baking sheet with cornmeal.

Place dough onto baking sheet.  

Using your finger or the round end of a wooden spoon, poke holes into dough about 1/4 inch apart.

Brush garlic-olive oil generously over dough.  

Sprinkle over green onions, rosemary and sea salt.

Allow dough to rest 15 minutes while oven pre-heats to 425 degrees.

Bake for 17-20 minutes or until golden brown.

Serve warm or at room temperature.

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST AND FACEBOOK!

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Whole Wheat Focaccia Bread

Focaccia Bread warm out of the oven is hard to beat.  It creates the best aroma floating throughout the house. Delicious flavors that pair well with ricotta.

Course Breads

Cuisine American

Keyword bread, focaccia, onion, ricotta, rosemary

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 553kcal

Author Milisa

Ingredients

for dough

• 1 ¾ cups warm water
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• ¼ cup olive oil
• 2 cups unbleached white whole wheat flour I used King Arthur Flour
• 1 tablespoon salt
• 2-3 cups all purpose flour

for toppings

• 2 tablespoons cornmeal
• 2 tablespoons olive oil
• 1 garlic clove
• 3 green onions chopped
• 1 tablespoon fresh rosemary chopped
• ½ teaspoon coarse sea salt

Instructions

• Add warm water, yeast, sugar and ¼ cup of olive oil to a large bowl.  
• Stir to combine and allow to sit 5 minutes or until yeast starts to bubble.
• Stir in whole wheat flour and then stir in salt.  
• Stir in 1 cup of all purpose flour, adding ½ cup at a time until dough is no longer sticky.
• Pour onto a lightly floured surface and knead, adding more flour as needed about 5 minutes.
• Allow dough to rest 5 minutes.
• Mix remaining 2 tablespoons olive oil with garlic clove that has been minced. Set aside.
• Roll dough to about ½ inch thick into a rectangle.
• Sprinkle a baking sheet with cornmeal.
• Place dough onto baking sheet.  
• Using your finger or the round end of a wooden spoon, poke holes into dough about ¼ inch apart.
• Brush garlic-olive oil generously over dough.  
• Sprinkle over green onions, rosemary and sea salt.
• Allow dough to rest 15 minutes while oven pre-heats to 425 degrees.
• Bake for 17-20 minutes or until golden brown.

Nutrition

Serving: 1g | Calories: 553kcal | Carbohydrates: 97g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 933mg | Fiber: 6g | Sugar: 2g

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Continuing my marathon of breakfast recipes this week are breakfast burritos, wonderfully delicious and perfect on the go.  They are also very versatile, easily made to suit each person. Use the ingredients you have on hand, including leftover meats and vegetables.  This variety is bacon, egg, and cheese with the best salsa I’ve ever tried.  I actually made the salsa and I will probably never buy salsa again, it is the star of the show here.  The recipe comes from Amber at Bluebonnets & Brownies.  I’ve made 2 batches of it in the last few days and I can’t get enough of it.  It tastes just like the good stuff at your favorite Mexican restaurant.  Click over and get the recipe, you will be glad you did!

Breakfast burritos can be made in about five minutes if you have your ingredients ready to go.  I shred the cheese ahead of time and have the bacon cooked, so they are ready in a jiffy.  I hand them off to the kids as they get ready for school and of course they disappear in no time.   Burritos are quick, filling and offer great variety to your breakfast lineup!

It is less than a week until school starts here and it has turned into a doozy of a week.  Lots of things to accomplish before the boys head back to school.  The older boys are quite a bit of help around the ranch and the little fella is my constant companion.  I will certainly miss them when they do go back.  The routine that comes with school will probably help me get more accomplished, well that’s what I am telling myself!  Thanks for stopping in and feel free to leave a comment, I really love to hear from Y’all.

Breakfast Burritos

Ingredients:

• 2 flour tortillas
• 1 tablespoon butter
• 4 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 slices bacon, cooked and crumbled
• 1/4 cup shredded Colby-Jack cheese
• 1/4 cup salsa

Cooking Directions:

Heat flour tortillas in microwave for about 30 seconds.

In a skillet melt butter over medium-low heat.  In a small bowl, whisk eggs and pour into skillet.  Season with salt and pepper and sprinkle bacon pieces over eggs.  Cook eggs, stirring often until set.  Pour half of eggs into each tortilla.  Sprinkle each with half of cheese.  Spoon salsa over eggs and cheese, roll up burrito style.

Makes 2 burritos.

Enjoy!

Miss

The post Breakfast Burritos appeared first on Miss in the Kitchen.

I have been on a quest for panko bread crumbs for a while and couldn’t find them.  In a last few weeks they became available at my local grocery store and I received an offer to review the new Progresso Lemon Pepper Panko Bread Crumbs.  So this week I will be featuring recipes with Progresso Bread Crumbs and a super giveaway (stay tuned!).  I never thought about using panko in dessert, but let me tell you this is the best apple crisp I’ve ever had.  The panko makes it so crisp and crunchy, I am talking complete deliciousness!  Progresso has teamed up with Michael Chiarello with signature recipes that you can find on their site.  I found this recipe there and just changed it ever so slightly with caramel syrup instead of sauce, because it was what I had on hand.  There are quite a few signature recipes that all sound amazing.  This would be a great addition to your holiday menu, but it is quick and easy enough for a weeknight dessert or for the occasional surprise guests.  I have made this twice this week, it’s that good!  I was also thinking about making individual apple pies for Thanksgiving, using this topping.

Caramel Apple Crisp

adapted from Progresso: Michael Chiarello’s signature recipes

Ingredients:

4 medium baking apples, peeled and sliced (about 4 cups)

1/2 cup caramel sauce (or syrup)

3/4 cup brown sugar

1/2 cup panko bread crumbs

1/2 cup oats

1/3 cup butter, softened

3/4 teaspoon cinnamon

3/4 teaspoon nutmeg

Toppings: additional caramel sauce, whipped cream or ice cream

Cooking Directions:

Heat oven to 375ºF. Spray bottom and sides of 8-inch square pan with cooking spray. In large bowl, toss apples and caramel sauce . Spread apples in pan. In medium bowl, stir remaining ingredients until well mixed; sprinkle over apples.

Bake about 35 to 45 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with desired Toppings.

Enjoy!

Miss

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