“Why is it so hard to find an exercise bike with a nice little basket where I can put my nachos?” ~ Ron Alderson

If you are like me and should always be watching what you put in your mouth but never really want to – this quick little jewel of an idea is a great compromise.

It is great for an afternoon snack, a family dessert or can be taken to a party or get together.

And you don’t have to feel too guilty.

The wonderful bonus is how SIMPLE it is to create.

Caramel Apple Nachos

  • Pre-sliced bag of Granny Smith Apples
  • Tub of Caramel apple dip
  • Mini Chocolate Chips
  • Salted peanuts, chopped

**The amounts would be determined by how much you are making.**

Layer apples on a serving platter.

In a glass bowl, melt caramel dip in microwave until soft enough to drizzle.

Drizzle (amount up to you) caramel over apples.

Sprinkle chocolate chips and peanuts on top.

Serve immediately.





“Autumn is a second spring when every leaf is a flower.” ~ Albert Camus

Pumpkin, pumpkin, pumpkin!!!

When did the world become so pumpkin obsessed??

Didn’t it start with Starbucks Pumpkin Spice Latte, now know as the PSL?

Don’t get me wrong – I’m not knocking it. Not at all. I’m sitting right in the middle of that bandwagon.

I think a lot of it has to do with how much more people seem to enjoy and want to celebrate the fall season. I say more power to them! I love the fall and I’m glad it is getting the recognition it deserves!

So here is my contribution to the pumpkin craze.

Pumpkin Bundt Cake with Caramel Drizzle

(adapted from Chef in Training)

For the cake:

  • 1¼ cups sugar
  • ⅓ cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 (15 oz). can pumpkin
  • 1 cup sour cream
  • 2 cups flour
  • 2¼ teaspoons baking powder
  • 1 teaspoon soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • 1 teaspoon salt

For the drizzle:

  • 1 (14 oz.) can sweetened condensed milk
  • 1 cup brown sugar
  • 2 Tablespoons butter
  • ½ teaspoon vanilla

For the Cake:

Preheat oven to 350 degrees F.

Combine sugar, oil, eggs, vanilla, pumpkin and sour cream in a large mixing bowl. Add flour, baking powder, soda, cinnamon, cloves, nutmeg, and salt and stir in to combine. Pour into a greased and floured bundt pan.

Bake for around 50 minutes at 350 degrees F. Test it with a wooden pick to see if it comes out clean. Invert cake onto a cooling rack.

For the Caramel Drizzle:

Heat milk and brown sugar in a medium sauce pan and bring to a boil over medium heat stirring constantly. Reduce heat and simmer for 8 minutes stirring occasionally. Remove from stove and add butter and vanilla. Cool for five minutes and drizzle over cooled cake.



“I would have been in bed an hour ago, if only I could find the bottom of this Pinterest page….” ~ unknown

I love Halloween! I think it is the most fun Holiday other than Christmas. The retail world has caught on to this as well and OH! the fun things you can find to make and to decorate!!

And Pinterest has taken it to the next level.

It makes my head spin.

But today, I am just going to do a Halloween classic. You can never go wrong with a classic. 🙂

Caramel Apples

  • 50 pieces of caramel, unwrapped
  • 4 popsicle sticks
  • 4 medium sized apples
  • 2 Tablespoons of evaporated milk

Wash and dry apples and insert popsicle stick into the core of each apple.

Place caramel and evaporated milk into a 1 quart microwavable bowl. Microwave on high, stirring frequently until smooth. (around 3 minutes)

Dip apples in caramel mixture and use a spoon to help coat.

Place on waxed paper until caramel sets.

The fun part is you can do a number of different things with your apples. You can roll them in nuts, crushed cookies, etc while the caramel is still wet or you can do like I did and decorate after the caramel has set.

So much fun and so easy!!


The great thing about these are how versatile they can be. I know they are traditionally Halloween items but you can decorate them to suit any occasion.  They also bag up well and make great gifts!

bagsHappy Fall Y’all!