Caramel Apple Fruit Cup

October 20, 2016 by braytonbb

This Caramel Apple Fruit Cup came about as a complete accident. I think the best recipes tend to happen that way though. I was whipping up some whipped cream for a chocolate crème pie (recipe to follow at a different day) when I had a little left over. Yes, I could have just tossed it however, I didn’t know what I was going to make for my fruit portion for breakfast the following day, so I started looking in the pantry for what I had extras of. I found a few packages of cook and serve butterscotch pudding. You know how you buy something and don’t realize you already have it in the pantry. That must have been what happened to me with the pudding. Anyway, I pulled a box out and starting cooking the pudding. It is my husbands favorite, so I figured if it didn’t turn out, he would have a treat for later. He didn’t have a chance though. Once I cooled the pudding and mixed in the ingredients, I knew I had my newest fall fruit recipe.

Caramel Apple Fruit Cup – Serves 12 caramel-apple-fruit-cup

1 box of cook and serve butterscotch pudding, 2 C whipping cream(separated), 2 granny smith apples, 1 C walnuts or pecans(separated), and caramel topping.

Cook one box of butterscotch pudding according to directions. Cool completely.  Whip up your topping. Add 1 1/2 C whipping cream to butterscotch pudding when chilled and combine.  Cut up two, large, granny smith apples and add to pudding mixture. Add 3/4 C nuts to mixture and stir to combine. Chill until ready to serve. When ready to serve, put in dessert cups, and top with additional whipped cream, nuts and caramel drizzle. Enjoy.



Gingersnap Pears

October 16, 2014 by braytonbb

This gingersnap pear recipe is great in the summer but the pears are so juicy right now, I just can’t resist. If you find that the pears are not to your liking in the store, canned pears work just as well too. Not a fan of gingersnaps? I am  not really either so sometimes I use graham cracker crumbs, depending what I have in the pantry. Two different flavors, but same concept. This recipe will serve 6 generously using a 6 oz. ramekin. If you don’t have, use an 8×8 pan and scoop into dessert cups when done baking.

Gingersnap Pears – serves 6

6 large pears peeled and diced or 2 large cans of diced pears, 1/4 C melted butter, 1 C graham cracker crumbs or crushed ginger snaps, 1 TB flour, whipped cream.

Put your diced pears into a bowl. Sprinkle flour over the top and stir gently. Add pears to ramekins.

Mix melted butter with graham crumbs or crushed gingersnaps. Sprinkle over pears.

Bake 350 degrees for 15 minutes. Top with Whipped Cream and sprinkle some cinnamon, or pumpkin pie spice over the top and enjoy.


Banana Split

July 3, 2014 by braytonbb

Banana Split for breakfast? Sure why not, when its made like this. Though it would make a great after dinner healthy dessert as well.

Banana Split Fruit Dish – Serves 1 Brekafast banana split unpublished

1 banana, raspberry or strawberry jam, a handful sliced strawberries, raspberries, blackberries, blueberries and/ grapes, chopped walnuts, chocolate chips and your favorite lowfat vanilla yogurt.

Take one banana and slice it down the middle length wise. Add a dollop of Vanilla Greek Yogurt or your favorite low fat vanilla yogurt in the center. Add some strawberry or raspberry jam over the yogurt. Add strawberries, raspberries, blueberries, blackberries, and/or grapes. Next, sprinkle some chopped walnuts over the top and a few chocolate chips. Tasty and healthy too!

Cinnamon Yogurt Fruit Cup

March 13, 2014 by braytonbb

Cinnamon yogurt fruit cup. Refreshing, crunchy and good for you too. Plus there is some green fruit in here for my St. Patricks Day themed month.

Cinnamon yogurt fruit cupCinnamon Yogurt Fruit Cup – Serves 12 small fruit cups.

Dressing – 1/2 C lowfat yogurt, 1/4 C sugar, 1/4 C brown sugar, 1/2 tsp. lemon juice, and 1/2 tsp. cinnamon

1 Granny smith apple, cored and diced, 1 pink lady or red apple of choice, cored and diced, 1 pear, cored and diced, 1/2 C red grapes and 1/2 C green grapes and 1/4 C chopped walnuts.

Mix all the dressing ingredients together and put in the fridge while you are cutting up your fruit.

Once you have everything chopped up, pour your dressing over the fruit and stir.

Enjoy right away and refrigerate any leftovers, if you have some.


Crockpot applesauce

October 3, 2013 by braytonbb

I just realized I posted this recipe last year, but without any pictures. So instead of just adding a picture to last years post, I decided to post it again since it is not only easy, but really good!

My apple and pear trees are bursting with apples this year. They are too firm to eat, but perfect for baking. I have made two batches of apple crisp, caramel apple cupcakes and two batches of applesauce already. I have a long list of other recipes I would love to make and share with you, but whenever I can share a canning recipe that is so darn easy and something you can enjoy all winter long, I want to get it out as soon as the season hits, even if it is more than once. Come back and visit the next few weeks for more great apple, pumpkin and possibly pear recipes. We will see how much time I can grab before the season is over.

Apple Tree- 1 of 5 in our yard


Crockpot Applesauce

Peel, core and slice apples. Fill our crock pot full of apples. Add 1 cup of water, 1 cup of sugar, I TB cinnamon and I TB lemon juice. Stir a and turn your crock pot on low for 5-7 hours or high for 3-4 hours. Stir when through. I like a chunky apple sauce so I go ahead and jar them up (after I have washed my jars and lids). If you like a smooth applesauce, you can cook a little longer and stir until it’s the consistency you like or puree your applesauce in a food processor. Enjoy right away or can for later.


I added as many apples as I could fit into my crock pot. Add the water, sugar, cinnamon and lemon juice. Gave it good stir, put the lid on and set it on low for for about 6 hours.


I like my applesauce a little chunky, so after 6 hours I stirred it and immediately poured it into my hot glass jars and within 5 minutes they were sealed. I got about 6 – 12oz. jars and 2 – 6 oz jars of applesauce out of 1 batch.