Candy Cane Name Tags

 

Here is the how-to make candy cane name tags! 

All you need is the following:

Candy canes

Tape

Ribbon

Name tags 

 

• Place three candy canes together like a tripod and tape together. 
• Add ribbon and poof name tag place holder! 

    

It is as Simple As 1-2-3!

 

Fall is in the Air: Apple Recipes ( Apple cookies, Apple Bars & Canned Apple Sauce)

Here are some yummy fall recipes!!

Caramel Apple Pie Cookies

Recipe by: http://cincyshopper.com/caramel-apple-pie-cookies/

Ingredients

• 1 package Refrigerated Pie Crust (2 crusts)
• 5 oz Caramel Topping
• 10 oz Apple Pie Filling
• 1 Egg
• 1 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1/4 cup Sugar

Instructions

• Preheat the oven to 350.
• Spray cookie sheet with non stick spray and set aside.
• Allow crusts to warm slightly to make them easier to work with.
• Dust work area with flour and slightly roll out crusts.
• Spread a thin layer of caramel on one of the crusts.
• Use a knife to chop pie filling into smaller pieces and spread over top of caramel.
• Cut other crust into 1/2" strips.
• use strips to create a lattice top over pie covered crust.
• Cut out circles and transfer to prepared baking sheet.
• Beat egg in bowl until well blended.
• Mix together sugar, cinnamon and nutmeg.
• Brush lattice tops with egg wash and sprinkle with sugar mixture.
• Bake for 20-25 minutes or until golden brown.

Canned Apple Sauce:

INGREDIENTS

• 3 lbs. apples (Fuji, McIntosh, Jonathan, etc.)
• ½ cup water

Directions:

1. Peel, core and chop apples. Add all ingredients to slow cooker. Toss gently and cover. Cook on high for 3 hours or low for 6. Mash with a potato masher to desired consistency or (carefully!) blend using a dishtowel to cover the vent at the top. If you're using a Vitamix, or another high-speed blender, be careful not to over-blend this sauce-- it can become too smooth very quickly. Store the applesauce in the fridge for a week, or freeze for up to 6 months. If you want to can like I did follow the directions below:

   
   

   If canning, sterilize jars, lids and rings. Bring water to a boil in a large stockpot, large enough to cover jars with 1-2" of water.

   Fill jars leaving 1" of space at the top of your jars. Remove any air bubbles. Wipe jars clean before adding lids and rings.

   Process jars in a boiling water bath, with 1-2" of water above jars. Cook according to your elevation (I cooked mine for 20 minutes). Carefully remove jars, allowing them to cool on a towel for 24 hours.
   Listen for 'pops' that is your lid sealing. Any jars that do not seal should be chilled and used within several days. Label and store sealed jars in a cool, dark location.

 

Ingredients:

SHORTBREAD CRUST

• 1/2 cup (115g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour

APPLE FILLING

• 2 large apples, peeled and thinly sliced (1/4 inch thick)1
• 2 Tablespoons all-purpose flour
• 2 Tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

STREUSEL

• 1/2 cup (40g) old-fashioned oats
• 1/3 cup (70g) packed light or dark brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup (30g) all-purpose flour
• 1/4 cup (60g) unsalted butter, cold and cubed
• homemade salted caramel sauce (step-by-step photos included)

Directions:

1. Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
2. Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and streusel.
3. Make the apple filling: Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
4. Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Set aside.
5. Remove the crust from the oven, and turn the oven up to 350°F (177°C). Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.
6. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm, at room temperature, or even cold.
7. Make ahead tip: The bars will stay fresh in an airtight container in the refrigerator for 3 days. You can freeze the bars for up to 3 months. Then, thaw overnight in the refrigerator before serving and drizzling with caramel.

It is as Simple As 1-2-3!

Freezer Meal: Chicken Pot Pie

Freezer Meal: Chicken Pot Pie

INGREDIENTS

• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• ⅓ cup butter or margarine
• ½ cup all-purpose flour, sifted
• 2 cups chicken broth
• 1 cup half and half or evaporated milk (I personally use skim or 1% milk and it’s still good!)
• 2 cups chicken, cooked, chopped
• 1 cup frozen peas, thawed
• 1 tsp. salt
• ½ tsp. pepper
• 4 unbaked pie crusts (homemade or store-bought)

INSTRUCTIONS

TO MAKE FILLING

1. Saute the first 3 ingredients in butter in a big skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half & half/evap. milk; cook, stirring constantly until thickened and bubbly.
2. Stir in chicken, peas, salt, and pepper. Cool before pouring into pie crusts. VERY important!

FREEZING INSTRUCTIONS:

1. At this point you may freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below.
2. Or you may also assemble the whole pie and freeze whole.
3. To do that, prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)
4. Cover with foil, label and freeze. See below for preparation instructions

TO PREPARE POT PIE FROM FRESH

1. Preheat oven to 375 degrees.
2. Prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)
3. Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before serving.

TO PREPARE POT PIE FROM FROZEN

1. Thaw filling in refrigerator. You might need to stir or mush the filling together to combine well and reincorporate. Assemble as described above and bake accordingly. OR you may bake the whole pie from frozen.
2. To do so, preheat oven to 375 degrees.
3. Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting. Serves 16 (from two pies--if you're just making one pie it will just serve 8).
4. Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer!

Recipe originally from: Real Planning Magic

It is as Simple As 1-2-3!