She's Live!!!

Pink Pistachio is finally up making her debut! be sure to become a follower over on the new site so you can stay up to date! thanks to all of you, my original followers for inspiring me to go big! LOVE YOU!!!!

Updating...

To all my friendlies feeling STARVED!!! Do you loathe me? I'm on my knees saying, sorry for slacking. It only appears that I've been slacking, though, seriously. Cross my heart n' kiss my elbow, promise. I've been working on a new project since November - no lie. Eeeeeeek! Seriously, so close to being finished. Love how I thought I could totally throw a whole NEW BLOG together in a month! Oops, just let the cat outta the bag! Yep, that's right - The Pink Pistachio is changing. Don't fret change; it's for the better, barbie doll. There's ooodles and garbage to learn if I want this thing done right! So yeah. I've been workin' my boney-hiney off to bring you the love back ASAP! I hope you think it's worth the wait. :) Keep hangin... There'll be some major incentive to my original followers aka YOU my friendly food fans!! KLOVEYABYE!

Cowboy Caviar - A New Years Good Luck Charm

This morning after waking up from Mr. Frost biting my toes...seriously below freezing temps here! Checked my inbox and up popped a boot-scootin' cutiebatootie tradition from an old family friend. Here's what he wrote...

Happy New Year 2011

It is a tradition to eat black eyed peas for good luck on new years eve or new years day.......here is a great way to have a tasty good luck charm...Hope you have a magical year!!!!

Paul Versteeg

I'd serve this as a dip to tortilla chips, pita chips, or even as a topping to tacos or grilled meat. If you're an all things veggie slash vegan type - I'd eat this cuddled up in a tortilla as a main course. I plan to make it today - because obviously I totally want to have a perfectly lucky 2011. Duh.

Ingredients (tweeked from orginial):

1 can black eye peas rinsed & drained
1 can black beans rinsed & drained
1 red, yellow, and green pepper diced
1/2 red onion minced
1 cup frozen white corn
4 cloves garlic minced
½ bottle zesty Italian dressing
1 tablespoon cider vinegar
Season as much as you like with the following:
Cumin…2 tbs
Hot paprika 1 tbs

Onion salt 1 to 2 tbs.

Dry mustard 1 to 2 tbs.

Chili powder 1 to 2 tb.

Ground black pepper & salt

Couple of dashes of Tabasco or hot sauce

Worchester…couple dashes

The juice from 1/2 a lime

Directions:

Combine all this and let set (refridgerated) 2 hours or up to 12 hours overnight.
Just before serving dice one or two avocado, roma tomatoes, and chopped fresh cilantro.

Goo-goo Gaga Shrimp Cocktail

So Shugga and I hosted a lil' "Kick Off to Christmas" night with a couple of our friendlies last weekend (get it? 1st wkend in december). Cute, huh? So sorry the pic of the Shweeet Shrimp isn't the grandest! But not to be fooled my fluffy foodies - this app is your "go to" this holiday season! The guests will be guessing what's in the keep dippin' n' lickin' your fingers in (it's that good) of a dip. Plain Jane cocktail sauce in a jar is sooo great grandma ago! Be still my heart.... Nummmmers!

Da Dip Ingredients/Directions
1/2 cup ketchup
1/3 cup honey
2 T cumin
1/4 cup finely diced fresh cilantro
1 finely diced (seeds removed) jalapeno
1/2 cup freshly squeezed lime juice
*combine all ingredients and stir. plate shrimp on a bed of lettuce leaves and drizzle with sauce (see below). serve at room temperature.

Shrimp drizzle Ingredients/Directions
1/4 cup lime juice, 2 T olive oil, 1/2 cup cilantro, 1 small jalapeno, pinch of salt: mix in a food processor or blender until completely smooth. Drizzle lightly over shrimp before serving.

Psst! This recipe came courteous of a professional chef who catered a company dinner party we got invited to. Yeah, he was way nice for splurging his secret!

Chicken-Lickin' Tortilla Soup

This has literally become a WEEKLY staple at my house! It's definitely our new favorite soup! I'm hoping we don't over eat it bc then we'll be sick of it (if that's even possible). I just love the smokey flavors, kick from the lime, and the wow factor of the fresh ingredients! It literally takes less than a half hour to make if you're in a time crunch. And word to the wierdo's, "DON'T ELIMINATE INGREDIENTS!" You HAVE to get the fresh avocado, lime, and cilantro. If you're thinking it'll still taste good w/o it, you're wrong-o. I was an ditz one day at lunch and forgot to top with the garnishes and couldn't figure out why it wasn't good. Yeah, just buck up and run to the store if you don't have all fresh stuff. It's well worth the trip! Let me know whatcha'll think. Ole'
{husby wanted me to add the "mixed up" picture so that you're able to see all the "goods"...}
Ingredients
2 organic boneless chicken breasts (season both sides with lemon pepper)
1 yellow onion chopped chunky
4 cloves minced garlic
1 T olive oil
1 teaspoon cumin
juice from one lime
1 teaspoon garlic powder
1/2 teaspoon chili powder
1 (32 oz) box organic chicken stock
1 (28 oz) can diced tomatoes
1 (4 oz) can diced green chiles
1 (15 oz) can black beans, drained & rinsed
2 cups fresh/frozen corn kernels
salt & pepper (generous to taste)

garnish:
fresh cilantro
sliced avocado
crushed blue corn tortilla chips
shredded pepper jack cheese (optional)

Directions
grill chicken breasts seasoned with lemon pepper (on both sides) on a gas/electric grill until cooked through. let chicken rest on a cutting board while you assemble the soup. In a large soup pot, combine olive oil, garlic, and onion. Saute on medium heat until onions are almost translucent. Add all other ingredients (except those for garnishing) and bring to a boil. Turn heat down to low and simmer for 20 minutes or until ready to serve. Tear cooled chicken with a fork or your fingers and add to soup. Top with fresh cilantro, avocado, tortilla chips, and/or cheese. *don't add sour cream - this dilutes all the flavors in the soup!

Roasted "Good as Pie" Apples

I really wanted to pull out all the stops tonight to make husby happy. 1) bc he's working his batoot off 2) i splurged and bought a darling leopard throw to cuddle up with on the couch... he didn't yet know 3) it's so cold my lipgloss froze on my lips the second i went outside BrrRrr! So yeah this is what I came up with. Loverbuns said it was one of the best meals I've made since we've been married (shout out to our 5th year anniversary on the 23rd)!!! These lil' sweeties are absolutely divine! They were the perfect sidekick to pork and green beans (recipe to follow). Didn't even need to have dessert tonight! woo hoo!

Ingredients
3 petite organic apples (i used 1 honeycrisp, 1 gala, and 1 pink lady)
2 T butter
3 T sugar
2 T light-brown sugar
½ t ground cinnamon
¼ t salt
generous dash of nutmeg

Directions
Halve the apples from stem to base. You don't need to core them and you should try to leave the stems intact if possible - it makes them rustic and darling. Put them in a 8X8 glass baking dish or 9X13 if you're doing more - so that they all fit. Heat the butter in saute pan or microwaveable safe bowl - until it turns light brown and smells nutty – don't overheat, burnt butter is bad news! Add the sugars, spices and salt, then pour over the apples. Arrange the apples cut-side up. Pour the butter/sugar mixture on top of each apple, making sure the entire flat surface is covered. Bake at 350 for 20 to 30 minutes or until the apples are tender and slightly caramelized on top. Serve as a side to roast pork tenderloin or as a dessert topped with whipped cream.

Starbucks - 12 days of Sharing

December 8th:

www.starbucks.com/share

Get a Red Cup Tumbler - Just $6.99 (Reg. $10.95) Or Red Cup Mug - Just $3.99 (Reg. $7.95)

Merry Marshmallows

'tis the season to be roasty toasty and happy go merry! seriously, these homemade marshmallows bring instant smiles! soooo fun to make - yes it will be messy and crazy (you may feel the need to hold your tongue from cursing) - but the end result is well worth it. i've never been a fan of marshmallow - just weird to me for some reason. but homemade? totally HUGE difference. i couldn't taste the chocolate covered mittens, but sugarbuns said it was heaven in a mug. the chocolate melts first before melting the ooey-gooey goodness of the 'mallow. Word to the wise: wear an apron - i goobered my new hoodie... ticked.

Ingredients:

Nonstick cooking spray (PAM)

3 packets of Knox unflavored gelatin

1/2 cup cold water

2 cups sugar

2/3 cup light corn syrup

1/4 teaspoon kosher/sea salt

1 1/2 teaspoon vanilla extract

ghiradelli baking chocolate (sam's carries big blocks)

crushed peppermint candy canes (I prefer Bob's)

powdered sugar for dusting snowflakes

Directions:

Lightly spray a 9X13 glass baking dish with cooking spray. Line the entire pan with plastic wrap. Spray the wrap with cooking spray and set aside.

In the bowl of an electric mixer (don't use a hand mixer - you'll burn out the motor) fitted with the whisk attachment, pour 1/2 cup cold water into the bowl. Pour the gelatin packets into the cold water and let stand for ~10 minutes.

In the meantime, combine sugar, 1/4 cup water, and corn syrup in a medium saucepan. Turn heat to med-high and bring to a boil. Boil rapidly for 1 minute - stirring constantly (temp should be ~245 on a candy thermometer). If you don't have a therm don't fret - just boil for at least 1 minute. Pour hot sugar SLOWLY into the bowl of gelatin with the mixer on medium speed. Add salt and turn mixer up to high. Whisk on high for 12 minutes.

Turn mixer to low and add the vanilla and mix until combined. Spray a rubber spatula LIBERALLY and pour the marshmallow into the prepared baking dish. You won't be able to get every drop out - just get the majority out. Don't worry about spreading the marshmallow smooth with the spatula (it ain't happin' sista... so don't stress). Instead spray your hands and pat the marshmallow pushing to the sides and corners until evenly distributed. Spray another sheet of plastic wrap and place, spray side down, directly on top the marshmallow. Let sit over night.

Remove the plastic wrap and remove marshmallows from dish. Place the marshmallows on wax or parchment paper. Spray cookie cutters (mitten, snowflake) liberally with cooking spray and press firmly into the marshmallow. Remove and place into a container lined with wax or parchment paper. Repeat until all marshmallows are cut. If leaving white, roll marshmallows in powdered sugar to keep from sticking. If dipping in chocolate don't roll in sugar. Dip when chocolate is slightly cooled and decorate with candy pieces. Marshmallows will stay good for 3 days in an airtight container. *Makes about 16

Super Simple Artisan Bread!

Don't try this unless you want to be considered your hood's "baker". Friends could smell the bread seeping out into the street this afternoon! So obviously I totally had to share it. I love making other bellies happy!

If all things "homemade" bread scares you - then try this one! Say whaaat? Yeah, it's pretty much ditz proof. And get this! If want to eat it piping hot outta the oven - make the dough ahead of time and it'll stay good in your fridge for up to 2 weeks! Just bake a loaf when you need it. Talk about holy house of goodness. Uh, sign me up. Throw on a big pot of stoup (stew slash soup) to go with it! Mmm.

Ingredients:
1 1/2 T yeast
1 1/2 T Kosher salt
1 T sugar
3 cups warm water
6 1/2 cups flour

Directions:
In a large bowl combine yeast, salt, sugar, and water. Whisk until frothy and all yeast is dissolved. With a wooden spoon, gradually add the flour until all completely incorporated - you'll have a thick dough that pulls away from the sides of the bowl. Cover with a dishtowel and let rise for 2 hours at room temp.

Remove the towel, and sprinkle the top of the dough with flour. With a sharp knife, divide the dough into 4 equal parts or 2 if you want large loaves. One large loaf will serve 6, one small loaf will serve 3. Sprinkle flour on your hands as needed to keep the dough from sticking. Form each portion into an oval ball and place onto a cookie sheet lined with parchment paper (seam side down). Allow loaves to sit for 40 minutes uncovered at room temp (longer if making the large loaves).

Preheat oven to 450. Fill a 8X12 baking pan with warm water and place inside oven on bottom rack (while oven is preheating). The water in the pan will create steam during baking (giving the bread a crusty exterior. Once preheated, sprinkle the loaves lightly with flour and make several cuts (criss-cross or slats) with a serrated knife. Place the cookie sheet into the oven on the middle rack. Bake for 30 - 40 minutes or until golden brown on top! Serve warm with your favorite soup, pasta, or warm meal.

Cranberry Orange Granola

Hooked! My whole family has officially converted to homemade granola. What do I get myself into?!? Homemade dog food, now homemade granola instead of dried boxed cereal, what's next? I have myself to blame. But honestly I guess it's bc I know too much to feed my fam fake food. So yeah, it's actually really easy to make, is seriously a fraction of the retail cost, makes a ton (2 gallon sized ziplocks), and has endless possibilities. Try it - you'll thank me.

Ingredients:
8 C rolled oats (no instant)
1 C Sunflower Seeds (raw, unsalted)
1 C Sesame Seeds
1 C Coconut Flakes
1 C flax seeds
2 C dried orange flavored cranberries
1 t. salt (or to taste)

1 C Honey (can substitute agave nectar)
1 C Light Olive Oil
2 t. Vanilla

Directions:
Preheat the oven to 190. Incorporate all dry ingredients in a large bowl. In a small bowl or glass measuring cup combine all wet ingredients and stir until incorporated. Gradually pour the wet ingredients over the dry while mixing/stirring with a rubber spatula. Once it's completely mixed, pour onto 2 large cookie sheets. Spread the mixture evening with the spatula. Put sheets in the 2 center racks of your oven. Bake for 1 hour. Take out both sheets and stir the granola and rotate the pans switching the sheet that was on top rack to the bottom and vice versa. Bake for one more hour. Take out and let cool completely. Once cooled, you can store it in freezer ziplocks, dried cereal containers, or large jars. Pretty much anything that's air tight.

Use it as a cereal in the morning, a topping for fruit and yogurt, or even as a topping to vanilla ice-cream. This stuff is nummy and the ingredient possibilities are endless!

Power Balls and/or Bars

Um, hi food fans. I made theses with my precious lil' friendly yesterday for a major pick me up. Now tell me these don't scream, "We're sooo darling! Eat us already and feel cute inside!" And let me tell you - they give you a serious power perk when you're needing some protein! Definitely an amazing lil' snack all bundled up in a babysized ball/bar. Try 'em...surriusly!

Ingredients

• ¾ c dried (no sugar added) apricots
• ¼ c dried, pitted (no sugar added) dates
• ½ c raw sunflower seeds
• ½ c raw pumpkin seeds
• ¼ c flaxseed
• 4 plain brown rice cakes (spelt works too)
• ½ c rolled oats (not instant)
• ½ c + 1 T agave nector
• ½ c almond butter- can use sunflower seed butter
• 1/3 c sesame seeds
• Dash of salt (I prefer sea or celtic salt)

Directions

1- Mix all dried fruit & seeds (except sesame seeds) until crumbly
2- Add remaining ingredients & process or blend in a blender until even consistency
3- Scoop out and roll into ball- roll ball in sesame seeds
4- Cover and refrigerate if not eating

You can also make them into bars (shown up yonder) by dusting the bottom of a 8X8 pan with sesame seeds then firmly press the mixture on top (~ 1 inch thickness). Then sprinkle more sesame seeds on top. Put into the freezer for 30 min. before cutting into desired sized bars. I liked packaging mine with parchment paper and cellophane bags! Cute, huh?

And the Winner Is...

I failed to mention the funtabulous winner of the cutesie cookie giveaway! Umber! THat's totally rude to not allow Miss Loverly Lisa Lulu of the famous Davis Dialogues to relish in her sweet victory! Her and I have been having lil' heart to hug convo's via email to get these tender cookies just right for her totally presh baby shower.

It was a tad tricky because the babe in waiting is a mystery! Whaat? People nowadays still WAIT to find out? I know, right? Lets just take a moment of silence to pick our jaws from off the floor in admiration... That woman deserves like 2 designer handbags, or a whole new wardrobe, or like a kitchen makeover, or whatever suites her lil' fancy for having that type of patience and self discipline! I'd be flailing on the floor like a beached whale and whining up the wazoo by this point! I totally covet her self mastery.

So anyway, I went more "classic" so as not to offend either gender. Snips and snails (to represent a boy toy) and Sugar and Spice (for a gorge girlie)... and the third is a shout-out to the hottie-ba-tottie Mommykins (oh baby) who is about to give birth to the unknown cherub.

Congrats and Tee-Hee's {heart giggles} to Lisa, Mommy-to-be, and the precious pudge who is almost here!!!

Asian Peanut Chicken

Who needs to do take-out or better yet blow the bank (guilty as charged) at PF Changs? Ry was flippin' his wig over this one! He told me last week that "chinese" food isn't really my 'thang. Well I was on a mission to prove him wrong. Booya g-ma. What's wicked about this is you can serve it as a main course or as an app. Want to really doll it up? Put skewers in the chicken so that it's easy to kerplunk the lil' guys in the peanutty goodness.

Peanut Sauce Ingredients:

1 T olive oil

1 T sesame oil

2/3 cup onion

2 large cloves garlic

1 1/2 t. minced ginger

1/4 t. red pepper flakes

2 T red wine vinegar

1/4 cup brown sugar

2 T soy sauce

1/2 cup creamy peanut butter

1/4 cup ketchup

1 1/2 t. lime juice

Directions:

Heat olive and sesame oil in a sauce pan on medium to med-high heat. Add the garlic, onion, ginger, and red pepper flakes and saute until onions are translucent. Turn the heat down to medium. Add the vinegar, brwn sugar, soy sauce, pb, ketchup, and lime juice and heat through stirring with a whisk until all ingredients are well incorporated. Pour sauce into a dish and serve immediately or store at room temp until serving.

Chicken Marinade Ingredients:

1 1/2 lbs chicken cutlets

juice from 1 lemon

1 t. dried thyme

2 cloves minced garlic

1/3 cup olive oil

Directions:

Place all ingredients including raw chicken into a gallon ziplock bag. Refrigerate at least 3 hours. Grill and serve with Peanut dipping sauce.

Asian Rice Noodle Salad

This little heart teaser was ridiculously refreshing and was a perfect sidekick to the Asian Peanut Chicken (see above). I must admit - I got the idea from one of my new favorite salads at Pei Wei. But yet, it's totally different. Don't you love copying something you love and then end up loving it even better than what you were copying? Uh...that's confusing...but yeah. Um, hi - if you like fresh herbs and tart n' sweet vinaigrette's, than this has your mouth's name on it.

Tip: If you want to transform this into a main dish, just add grilled meat of choice. Grilled shrimp or chicken would be my recommendation.

Ingredients:

1/2 package of rice noodles

1 cup shredded romaine lettuce

1 cup bean sprouts

1/2 cup diced green onion

1/2 cup julienned (fancy name for shredded) cucumber

1/4 cup minced fresh basil

1/4 cup minced fresh mint

2 T. chopped salted peanuts

Dressing:

2 T olive oil

2 T rice vinegar

1 1/2 T sugar

juice from 1 med lime

1/4 t. crushed red pepper flakes
dried ginger powder to taste

salt & pepper to taste

Directions:

Prepare rice noodles according to the package. Drain and rinse in cold water. Add all remaining ingredients. In a small bowl, whisk together all dressing ingredients until well incorporated. Pour dressing over salad and lightly toss. Add chopped peanuts to the top as a garnish (optional).

Caramel-Honey Apples

Have you ever made caramel apples using honey? Yeah, me neither. Found this cool recipe but tweeked it to my liking. Supposedly these are seriously num-yum for the tum-tum {that is, if you're a honey fan}. Who knows...but they look gorge. C'mon now - at the end of the day it's all about looks anyways, right? So dress to impress either simple-sheek or fru fru fancy with toppings. I gave loverbuns some options to choose from so that he could do the official taste test slash stamp of approval. They got his stamp...

Word to the amateurs: if you're planning on being totally selfless and saving any defected ones for gifts - spray the cellophane bag with cooking spray beforehand so Mr. Apple Dandy will come out without a fight. Or yet again it could be funny to watch and record from a bedroom window the neighbor's attempts of getting it out w/o spray. Your call. But remember to CTWrong ...er I mean CTR (choose the right).

Ingredients:

3 medium sized honeycrisp apples

1/2 cup whipping cream

1/2 cup honey

1/4 t. salt

1 T butter

1/2 t. vanilla

optional: toppings {chopped peanuts with drizzled chocolate, health bar toffee pieces)

Directions:

Combine whipping cream, honey, salt, and butter into a medium-sized sauce pan. Bring to a roaring boil. Turn heat down to medium. Stir occasionally. Insert a candy thermometer to gauge the temp until it reaches 150-160 degrees (~15 min). In the meantime wash and dry the apples. Place them on a cookie sheet lined with wax paper. Insert popsicle sticks into the center and place in the fridge while the caramel continues to cook. Once the thermometer reaches 150-160, remove the pan from heat and scrape down the sides. Add the vanilla and stir with a spatula. Let cool for 5-10 minutes or until the caramel begins to thicken. Once semi-thickened roll the cold apples several times around to add a thick coat of caramel. Place back onto the lined cookie sheet and refridgerate for 20 minutes. At this point you can either eat the apples plain or add your toppings of choice. Once the toppings are added, return the apples back to the fridge until ready to serve.

Beats Olive Garden Minestrone Soup

We're not totally soup-savvy in this house. Not that we can't make it; but don't really tee-hee {heart giggle} over it. This soup definitely makes us tee-hee. 'Nuff said.

Ingredients:
3 tablespoons olive oil
1 small - med diced yellow onion
2 italian sausages
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans
1/2 cup minced celery
4 cloves minced garlic
4 cups vegetable broth
1 (20 ounce) can red kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (14 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1/2 cup carrot, sliced
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
crushed red pepper (to taste depending on heat liking)
salt to taste
4 cups fresh baby spinach
optional: 1/2 cup small shell pasta

Directions:
Heat 1 tablespoon of olive oil over medium heat in a large soup pot. Brown the sausages and cook until crumbled. Drain the fat. Heat 2 tablespoons of olive oil over medium heat with the sausage still in the pot. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth and tomato sauce to pot, plus drained tomatoes, cans of beans, carrot, and spices. Bring soup to a boil, then reduce heat and allow to simmer on low for 20 - 30 minutes. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. Makes about eight 1 1/2 cup servings.

Sundried Tomato Spinach Salad

Sometimes are you in a funk and don't want to worry about the side dishes? Yeah me too. Sometimes slaving over the main dish or dessert takes higher priority and you're just P-to the ooped after it's all said and done. This is a SUPER SIMPLE and easy side item to many a main dish.

Ingredients:
Organic Baby Spinach
Marinated sundried tomatoes in oil
2 T. sundried tomato marinated oil (pour out of the jar)
Juice from 1 lemon
1 can drained and rinsed garbanzo beans
salt and pepper

Directions:
Add all ingredients and toss together. You may need to slightly dice the tomatoes depending on how they come in the jar. Voila - you're done!

Easier than Instant Oatmeal

Packaged "just add water" food makes me have the creepers. Something about it just eerks me that it's more of a science project rather than edible nutricious food. So instead of grabbing for an instant oatmeal pack - dig into a jar of REAL oats. I keep mine on my counter alongside my baking jars.

Ingredients:
1/4 cup oats
1/2 cup water
dash of salt
1 T flaxseeds
dash of cinnamon
6 raspberries
optional: honey to sweeten

Directions:
add oats, water, salt, and flaxseeds in a microwaveable bowl. stir. microwave for 1 min or 1 min 30 secs depending on your microwave. Add rapsberries (or fruit of choice), honey, and cinnamon to the hot oatmeal and stir. I like to "mash" my raspberries up to flavor the entire bowl! SOOOO yummy and tastes way better than the packaged stuff.

Caramel Cinnamon Apple Dip

Can I get an "amen" to this glorious dippty-dip? Yet another tasty treat I can't delight in but non the less make it for the husby. I definitely deserve a designer bag when this whole elimination diet is donzo! I have to admit - I had to keep tasting it and spitting it out in the sink (as not to swallow it) so that I could see if ratios/ingredients were correct. Seriously, playing with poison. Oh and the apples are a new favorite - Honeycrisps! SOO heavenly. The name describes them perfectly: sweet and crisp.

Ingredients:
16 oz cream cheese (at room temp)
1/2 - 3/4 cup brown sugar
1/4 cup powdered sugar
1 T cinnamon
1/4 t salt
1 t vanilla extract
1/2 cup health candy bits (look on bakers aisle)
caramel syrup for drizzling
optional: chopped peanuts for garnish w/more toffee bits

Directions:
combine all ingredients until well incorporated. drizzle caramel sauce on top and add more toffee and/or peanuts as a garnish on top. slice apples thin and toss in lemon juice to keep from browning (tip: OJ will also work if you don't have lemons).

Psst! This recipe would also work with a fruit platter using various fruits.

Life's A Peach! {pie}

SEriously so simple to make and everyone will be wanting more. Actually making two would be wise. Husby and his chum ate half the pie themselves. Oinkers! This is a must to pay respects to summer. The peaches are now on their way out and apples n' punkins are makin' a big rush in. So have one last hoorah and love every bit of bliss. You'll be thinkin' your life's pretty peachy afterwards.

Pssst! Yes, don't tell my grams... this is her secret "cold pie" recipe that everyone has begged to snatch over the years - around the block, she's totally known for her pies.

Ingredients
~6 ripe peaches (blanched, peeled, and sliced)
1 pie crust (store bought or homemade) I was in a hurry and bought mine.
1 T + 1 t. cornstarch
1/2 cup sugar
1 cup 100% apple juice
3 T peach jello

Directions
Bake pie shell according to directions and let completely cool while you make the filling. Blanch all peaches by rotating them in boiling water for 30-90 seconds. Remove them and cover them in an ice-bath. Peel the skin off using the edge of a knife. Slice peaches and set aside in a bowl. In a medium saucepan combine the sugar and cornstarch and whisk (without any heat). Add cold apple juice and combine until all clumps have disappeared. Turn the stove onto medium high heat. Bring the liquid to a full boil stirring constantly. Once it reaches a boil turn off the stove and remove the saucepan from the heat. Whisk in the jello. Let the filling cool for ~30 minutes. Add the peaches to the saucepan and gently stir with a spatula until filling and fruit are well incorporated. Pour the filling into the pie shell and refridgerate for 3 hours or more. Before serving prepare homemade whipped cream as a garnish.


A'hem: might I add one last tip? This recipe can be changed according to any cold fruit of choice (raspberries, strawberries, blackberries) by merely changing the flavor of jello. All the rest of the ingredients stay the same! ;)