Caramel Apple Pie Pizza Crazy Cooking Challenge

Its time again for the Crazy Cooking Challenge. This month we were set out to find the best Apple Pie recipe and share it with the world :) I have to admit that I am not a big apple fan. I know I know im crazy I hear it all the time lol. I don't know what it is but I prefer lots of other fruit over apples. But there are a few things that I enjoy apples in. And I have an amazing apple pie recipe already on my blog so I was sad that I could not re post that one but its always good to find something new. So I searched and searched and found a different version of apple pie. Caramel apple pie pizza. Now that is one that I didn't mind trying :)  I got this recipe from life-as-a-lofthouse When I saw her pizza I knew it was the one. The pizza was so yummy and even better warm and topped with some vanilla ice cream oh yes it was a winner. So here it is my Crazy Cooking Challenge recipe for October Caramel Apple Pie Pizza

Pastry crust for single-crust pie (I made my own crust and will add the recipe to the bottom of the post)

2/3 cup Sugar

3 tablespoons All-Purpose Flour

1 teaspoon ground Cinnamon

4 medium Red Delicious Apples, peeled and diced into 1/4 inch pieces

TOPPING:

1/2 cup All-Purpose Flour

1/3 cup packed Brown Sugar

1/3 cup Rolled Oats

1 teaspoon ground Cinnamon

1/4 cup Butter, softened

1/2 cup Caramel topping

1.Roll pastry to fit a 12 inch pizza pan; fold under or flute the edges. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust to completely cover it. 

 

2.Combine the first 5 topping ingredients in a bowl and then sprinkle evenly over the apples. 

3.Bake at 350 degrees for 35-45 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping.

The pie crust recipe that I used 
1-3/4 cups and 2 tablespoons all-purpose flour
3/4 Cup unsalted butter cold and cut into tablespoon size chunks
1/4 tsp salt
1/3 cup ice water
2 1/4 tsp apple cider vinegar



1.Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses. 

2.Stir water and vinegar in a small bowl. 
3.Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses. 

4.Turn dough out onto a wooden surface, pat into round ball shape.

 
5.Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.(longer the better mine was in the fridge about 3 hours)

Crazy Cooking Challenge Southwestern Ranch Dressing

Its time again for the Crazy Cooking Challenge. Its back and I was so excited that Tina decided that she was going to keep the challenge going. This month we were set out to find the best ranch dip/dressing and share it with the world :) Who doesn't love ranch. My whole family loves it with everything so I knew that this was going to be an easy one for me to do and so simple to make. I got this recipe from kitchensimplicity When I saw her sauce I knew it was the one. Not only do I love ranch but I love spicy food to and this one did not let me down it was great as a dip and also with taco salad. It a nice kinda sweet flavor at first then you taste the dill and then the spicy kicks in. Its like an explosion of different flavors in your mouth all at once. So here it is my Crazy Cooking Challenge recipe for September Southwestern Ranch Dressing.

1/2 cup mayo
1/2 cup sour cream
2 Tbsp. milk
1 Tbsp. white vinegar
2 tsp. canned jalapeno, minced
1/4 tsp. onion powder
1/2 tsp. dried parsley
1/4 tsp. hot pepper sauce
1/4 tsp. salt
1/4 tsp. paprika
1/2 tsp. dried dill weed
1/8 tsp. cayenne pepper
1/2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. black pepper

1.Whisk all ingredients together in a bowl until well blended.
2.Refrigerate at least 4 hours before serving so that the flavors can blend.

Makes: 1 cup

Crazy Cooking Challenge Triple Lemon Cheesecake

Its time again for the Crazy Cooking Challenge. I cant believe that its already time again the months just seem to fly by. And by the time I realized what day it was I only had three days left to finish my challenge but I got it done and could not sit this one out. Its one of my family's favorite desserts. This month we were set out to find the best cheesecake and share it with the world :) I had so many to choose from and they all looked so good. I am a huge cheesecake fan and there are not many that I didn't want to try. I got this recipe from gratefulprayerthankfulheart. When I saw her cheesecake I knew it was the one. Not only do I love cheesecake but I love lemon and this one was one of the best cheesecakes I have ever had. It has amazing texture not to rich but not to fluffy. And the lemon is perfect. Not overpowering but enough to it that it stands out as the main flavor. Top this with some fresh berries or strawberry puree and you will also be in heaven right along with me lol. So here it is my Crazy Cooking Challenge recipe for August Triple Lemon Cheesecake. 

1 1/2 cups graham cracker crumbs   

1 1/2T sugar

7 tablespoons unsalted butter, melted
1 cup granulated sugar
1 tablespoon lemon zest, finely grated
3 (8 ounce) packages cream cheese, room temperature
1 cup sour cream
2 tablespoons lemon juice, fresh squeezed
3 large eggs
1/2 cup lemon curd Chilled

 

1.Position rack in the middle of the oven and preheat the oven to 350 degrees F, 

2.Butter the bottom and side of a 9" springform pan. Have ready a roasting pan. Put on a kettle of water to boil for the water bath.  

3.Stir together crumbs,1 1/2T Sugar and butter with a fork in a medium bowl until combined well. Press the crumb mixture into the bottom of the pan. Bake 8-10 minutes or until crust is set; let cool on a wire rack. Reduce the oven temperature to 325 degrees F. 

 

4.Process sugar and zest in a food processor until zest is finely ground.

5.In a medium bowl with an electric mixer, beat cream cheese beginning on low speed & increasing to medium-high, until light and fluffy.

6.Gradually add sugar mixture, scraping down the side of the bowl with a rubber spatula, continue beating until smooth.

7.Add sour cream, lemon juice; beat until well blended. Add the eggs one at a time, beating well after each addition.

8.Wrap the outside of the springform pan with heavy-duty aluminum foil, then pour the filling into the pan; set it in the roasting pan. Place the roasting pan in the oven and carefully pour in enough boiling water into the roasting pan to reach halfway up the side of the springform pan.

9.Bake for 70-75 minutes or until the center is almost set but still slightly jiggly. DO NOT OVERBAKE ~ The cheesecake will firm as it cools. (Mine took 75)

10.Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes. Remove  from the bath; let it cool on a wire rack.

11.Remove the foil; refrigerate the cheesecake in its pan, loosely covered, for at least 8 hours or overnight, until thoroughly chilled.

12.Run a table knife around the inside edge of the pan; remove the pan's side. Spread the lemon curd over the top of the cheesecake. Let stand at room temperature for 20 minutes.  Cut into wedges and serve.Top with whip cream and lemon if desired.

 

 

Crazy Cooking Challange Popeyes Style Fried Chicken

Its time again for the Crazy Cooking Challenge. This month we were set out to find the best fried chicken recipe and share it with the world :) I had so many to choose from and they all looked so good.It was the first time that I have even made fried chicken homemade and it was so easy . I was even more thrilled when I found a recipe for my all time favorite chicken a copycat Popeyes chicken recipe. And I have to say it tasted pretty good. I mixed together two recipes to come up with this one. It was the perfect crunch on the outside and  so juicy and tender on the inside. Amazing and you sould  for sure try it out. I think I would add somemore spice next time just cuz we like stuff spicy but other then that it was great.  I got part of the recipe from shanscookbook.blogspot.com and the other half I got from a top secret recipe site plus added some of my own spices. So if you are going to make this go by my recipe to get the correct spices. So here it is my Crazy Cooking Challenge recipe for July Popeyes Fried Chicken.  

Bone in skin on chicken I used legs and thighs about 4 lbs
2 cups buttermilk
4 tsp season salt


1 1/3 cup all purpose flour
1T salt
2T white pepper
1 tsp Cayenne pepper
2 tsp Paprika
3 large eggs
6 cups veggie oil for frying

1.In a large container mix buttermilk with the season salt and combine with the chicken to marinate at least 2 hours. ( I did mine for about 6 hrs) Shaking every hour or so to get the chicken coated well

2. When ready to cook combine flour,salt,white pepper,cayenne pepper and paprika in ziplock bag.
3. In another bowl beat together the 3 eggs.
4. Remove pieces of chicken from buttermilk mixture and let drain off a little then dip them into the egg mix and then into the ziplock bag of flour mixture. Toss to coat well and place on cookie sheet to sit for 15 min.

5.Heat oil to 370-375 degrees when oil is ready drop in the chicken pieces a few at a time can fry 12-15 min depending on size. My legs took about 12 thighs were about 15 min. Make sure the internal temp in 180 to make sure that its done.
6.When Chicken is done drain on paper towels and let cook a few min.
7. Enjoy


Linked up to asliceofsouthern

Crazy Cooking Challange. Peach Pleasure Smoothie. Jamba Juice Copycat

Its time again for the Crazy Cooking Challenge. This month we were set out to find the best Smoothie recipe and share it with the world :) I had so many to choose from and they all looked so good.I mean who doesn't love smoothies. I was even more thrilled when I found a recipe for my all time favorite Jamba Juice recipe the Peach Pleasure Smoothie. Love it!! its pretty much the only one that I ever order. And I have to say it tasted just like it . Oh it makes me happy lol . My family loved these and it was so refreshing on a hot summer day. These were a hit and I know I will be making them many times this Summer.I got this recipe from somersetwardrecipeclub.blogspot.com They have a huge list of copycat Jamba recipes that I cant wait to try more of them out. So here it is my Crazy Cooking Challenge recipe for June give them a try I know you will love it to. 

 (one scoop is equal to about 3/4 cup)
12 oz. peach juice ( I used minute maid 15 calorie peach juice)
2 scoops peaches ( I used frozen)
1 scoop bananas ( I used firm but fresh)
2 scoops orange sherbet
1 scoop ice

Add all ingredients to a blender or mixer and blend until well combined,

This is so super easy and so yummy. 

Crazy Cooking Challenge.. Egg In A Hole Grilled Cheese

Its time again for the Crazy Cooking Challenge. This month we were set out to find the best Grilled Cheese Sandwich and share it with the world :) I had so many to choose from and they all looked so good.I had a few that I really wanted to try but I knew that they were already going to be on this list so I trying to think of one that maybe was not seen by so many but you never know it might have been someone else's pick lol :) My family loved these and it was such a fun breakfast for the kids. In the original recipe they left the eggs a little runny. My family wont eat them that way so I cooked the egg all the way added some extra cheese and used bacon instead of ham. (Its what I had) These were a hit and im sure will be made again.I got this recipe from acozykitchen.com She has an great blog I was on it way to long making a list of must try recipes lol check her out I am sure you will love her to.Just like you will love this amazing grilled cheese. So here it is my Crazy Cooking Challenge recipe for May Give them a try. 

2 slices bread of choice
1 tablespoon unsalted butter, divided
2 large eggs
1/3 cup shredded Cheddar cheese ( I also added a slice of Munster cheese to each sandwich)
Salt
Pepper
3 slices prosciutto (I used Bacon)

1.Using a biscuit or cookie cutter, cut a 2-inch hole from the center of both slices of bread. Melt 1/2 tablespoon of butter in a medium nonstick skillet over medium-low heat. When it’s melted, add the two slices of bread. Let the bread lightly toast for a minute, or until lightly golden brown, and then flip the two slices over.

2.Crack the eggs into the holes and season with salt and pepper. If you’re using prosciutto. Just add a little salt.

3.Cover the pan for a minute, just until the egg whites are set. Next, add the grated cheese to one half and cover for another minute, or until the cheese is practically melted.

4.Using a spatula, gently top the cheese slice with the egg bread. Cook for one more minute, or until the cheese is melted.

                                                      

Crazy Cooking Challenge.. Blueberry Peach Crumb Muffins..

Its time again for the Crazy Cooking Challenge. This month we were set out to find the best Blueberry Muffin Recipe and share it with the world :) I had so many to choose from and they all looked so good. I mean who doesn't love warm blueberry muffins ?. My family loved these and will for sure make them again. I got this recipe from carolinesbakeshop.blogspot.com She has an great blog check her out. So here it is my Crazy Cooking Challenge recipe for April hope you all enjoy them as much as we did :) Give them a try. 

Crumb topping:
1 cup all-purpose flour (spoon flour into a dry-measure cup and level off)
1/2 tsp. baking powder
1/4 tsp. ground cinnamon
6 tbsp. unsalted butter
1/2 cup light brown sugar

Muffin batter:
2 1/2 cups all-purpose flour (spoon flour into a dry-measure cup and level off)
2 teaspoons baking powder
1/4 teaspoon salt
1/4 freshly grated nutmeg ( I think I would only use 1/8 tsp next time)
8 tbsp. unsalted butter, barely softened
3/4 cup sugar
1/2 cup light brown sugar
2 large eggs
1/2 cup milk
1 pint blueberries, rinsed, drained (I used about 1 full cup frozen and let them thaw most the way)
1 peach peeled and diced ( I used about 5-6 large frozen peach slices thawed)


1. Preheat oven to 375°

2. For the crumb topping, combine the flour, baking powder, and cinnamon in a medium mixing bowl and stir well to mix. Melt the butter in a small pan. Remove from the heat, then add the brown sugar to the pan of melted butter and use a small heatproof rubber spatula to stir them together. Scrape the butter and sugar mixture into the flour mixture, stirring it in until the flour es evenly moistened. Set aside while preparing the muffin batter.

3. Combine the flour, baking powder, salt, and nutmeg in a mixing bowl and stir well to mix.

4. Combine the butter and sugars in the bowls of an electric mixer fitter with the paddle attachment. Beat on medium speed for about 1 minute, or until well mixed and a little lightened in color. Beat eggs one at a time, beating smooth after each.

5. Decrease the mixer speed to low and beat in 1/2 the flour mixture. Stop the mixer and use a large rubber spatula to scrape down the bowl and beater.
6. On low speed, beat in the milk. After the batter has absorbed the milk, beat in the remaining flour mixture. Stop and scrape down the bowl and beater again.

7. Add the blueberries and peaches to the bowl and beat them into the batter on the lowest speed for no more than 2 to 3 seconds, to crush some of the berries slightly.

8. Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the batter.

9. Divide the batter equally among the cavities in the muffin pan. Break the crumb topping into small crumbs with your fingertips and scatter over the top of each muffin. Bake the muffins until they are well risen, feel firm to the touch, and the topping is golden, about 30 minutes. Cool the muffins in the pan on a rack.

This recipe made 6 jumbo size muffins and one mini loaf of bread. So I bet it would make 9-10 jumbo muffins. The loaf of bread took about 50 min to cook.