Another Must Try Dessert

I told you that I had more than one recipe to share today!!! Here's another yummy one!

CARAMEL-FILLED CASHEW CUPS

INGREDIENTS:
1 3/4 C. Salted Cashews
2 Tbsp. Butter; melted
1/4 C. Light Corn Syrup
28 Caramels; unwrapped
2 Tbsp. Milk
1/3. C. Bittersweet Chocolate Morsels (I omitted)

Preheat oven to 350. Lightly spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. Finely chop Cashews using Food Chopper (I used Manual Food Processor). Combine Cashews, Butter and Corn Syrup in Classic Batter Bowl; mix well. Using Adjustable Measuring Spoon (about 1 Tbsp.) divide Cashew Mixture evenly among cups of pan. Gently press tops of cashew mixture with lightly floured Mini-Tart Shaper to flatten tops; bake 6-8 minutes or until edges are golden brown. Meanwhile, combine Caramels and Milk in clean Batter Bowl. Microwave, uncovered, on HIGH 2-3 minutes or until melted and smooth, stirring every 30 seconds. Remove pan from oven to Stackable Cooling Rack. Gently press hot cashew mixture again with tart shaper to form cups. Let stand 5 minutes. Grasp edges of each cup and twist gently to loosen; remove cups from pan. Divide melted caramel among cups using measuring spoon. Place chocolate morsels in 1 Cup Prep Bowl; microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring every 20 seconds. Spoon melted chocolate in resealable plastic bag. Trim corner of bag with Utility Knife; drizzle chocolate over caramel. Serve warm or at room temperature.

Here's my finished treat:

I haven't tried these yet, but they sure look delicious!

A Delish Dessert!

I recently received the brand-spanking new Season's Best Cookbook from The Pampered Chef. It is the Fall/Winter 2011 Edition and it has some very yummy recipes in it! Today I tried out three of them and wanted to share them with you!

MINI CARROT CAKE CUPS

INGREDIENTS:
MINI CAKES:
1 Small Pkg. Yellow Cake Mix (9oz.)
1 1/2 tsp. All Spice
1 Egg
2 Tbsp. Vegetable Oil
2 Medium Carrots; peeled, divided

FILLING & GARNISH:
6 Oz. Cream Cheese; softened
3/4 C. Powdered Sugar
1/2 C. Cool Whip; thawed
Chopped Walnuts (optional)

Preheat oven to 350. Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. For mini-cakes, combine Cake Mix, Allspice, Egg and Oil in Classic Batter Bowl; stir until ingredients are moistened. (Mixture will be very thick. Grate carrots using Ultimate Mandoline fitted with grating blade. Stir 3/4 Cup of the Carrots into batter; set aside remaining carrots for garnish. Using Adjustable Measuring Spoon, divide batter evenly among cups, filling cups about two-thirds full; bake 11-13 minutes or until mini-cakes feel firm to the touch. Meanwhile, in clean Batter Bowl, whisk together Cream Cheese and Sugar until smooth; fold in Cool Whip. Spoon Cream Cheese Mixture into resealable plastic bag (I used Easy Accent Decorator); secure bag and set aside. Remove pans from oven to Stackable Cooling Rack. Press tops of mini-cakes with lightly floured Mini-Tart Shaper to make slight indentations. Cool in pan 3 minutes. Carefully remove mini-cakes from pan; cool 5 minutes. Trim corner of Cream Cheese-filled Bag with Utility Knife; pipe filling evenly into mini-cakes. Garnish with Chopped Walnuts and reserved Carrots, if desired.

Here's my finished products:

Don't they look FABULOUS?!?

A Great Summer Salad!!!

I have been asked by several people to share this AMAZING recipe, and apologize for taking so long to post it! I hope that you all have been enjoying summer and making the best of all of this heat!

TACO SALAD

INGREDIENTS:
1 Lb. Ground Beef
1 Pkg. Taco Seasoning
1 Head Lettuce; chopped into bite size pieces
1 small Onion; thinly sliced
1 small Green Pepper; chopped
1 large Tomato; cut into wedges
8 oz. Shredded Cheddar Cheese

DRESSING:
8 oz. 1000 Island Dressing
1/2 tsp. Sugar
1 Tbsp. Taco Seasoning
1 Tbsp. Mild Taco Sauce
6 oz. Taco Chips (such as Taco Doritos)

Brown the beef with taco seasoning MINUS 1 Tbsp. Layer Lettuce, Green Pepper, Onion, Tomato and Cheese in a large bowl or 9x13 pan. Spoon Meat over top. Make dressing of 1000 Island, sugar, taco seasoning and tco sauce. Add dressing and 6 oz. Chips. Mix together and serve as is.

I hope that you will give this delicious salad a try!