Taco Bell(™) Caramel Apple Empanada

Apples are currently in season which is perfect for today’s secret recipe.  On Taco Bell’s sweets menu you will find the delicious caramel apple empanada.  A crispy empanada crust is filled with fresh cinnamon apples and a caramel sauce.  These make a great hand-held treat.

You can find more secret recipes from Taco Bell on our forum: Go Here

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Hidden Airline Loophole That Lets You Book $1,000 Flights for $20 or Less
Insider reveals all the tricks the airlines don’t want you to know about.  Never pay full price for airfare again with these proven methods: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

=-=-=-=-=-=-=-=-=-=
New Secret Recipe
=-=-=-=-=-=-=-=-=-=

Taco Bell(™) Caramel Apple Empanada
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Apple Mixture:
3 Apples
3/4 cup water
1/4 cup brown sugar
2 teaspoons cinnamon
1 tablespoon flour

Crust:
3 1/2 cups Bisquick
1 cup coconut milk cream (let can of coconut milk settle for 30 minutes; the cream will settle on top) or heavy whipping cream

Caramel Sauce:
1/2 cup butter
1 cup brown sugar
1 teaspoon vanilla
1/4 cup evaporated milk

Assembly:
1/4 cup white sugar
2 teaspoons cinnamon
1/4 cup butter

Apples:

Peel and core apples, and chop into medium chunks. Place apples, water, brown sugar, and cinnamon into a medium sauce pan, and bring to a boil. Boil for five to ten minutes. Lower heat and let simmer until apples are soft.

Using a potato masher, coarsely mash apples. Set aside.

Crust:

Mix Bisquick and coconut milk (or heavy cream) together in a large bowl until it turns into a thick dough. Place on a clean surface and knead for five minutes. Place back in bowl and set aside. It may take a few minutes to get the dough ball to form, but if you are having problems, use your hands to mix.

Caramel Sauce:

Combine butter, brown sugar, vanilla and evaporated milk in a sauce pan, and bring to a boil, constantly whisking it. Let boil until sauce reaches desired consistency, whisking the whole time.

Assembly:

Immediately after removing caramel sauce from the stove, pour into apple mixture. Mix together and set aside.

Melt butter in a bowl. In another bowl, mix together sugar and cinnamon. Set aside.

Put the dough ball out on clean surface, and using a rolling pin, roll it out to be about 1/4 inch thick. Using a large drinking glass, cut out circles for empanada dough. Remove circles from dough, and re-roll out the remaining dough to get more circles. Repeat until no dough remains.

Taking one dough circle at a time, roll dough out until it is very thin. Holding the dough in your hand, brush one side lightly with butter, and dip that side into cinnamon sugar.

Place a spoonful of caramel apple sauce into the center of the dough. Fold over, and seal shut with a fork by pressing the edges down. It is okay if caramel sauce seeps out a little bit.

Bake at 400 degrees Fahrenheit for 18-20 minutes. Cool for five minutes on cooling rack, and serve warm.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

Rumplemayer’s Hot Chocolate

Today’s 5 star secret recipe comes from the now-closed New York restaurant Rumplemayer’s.  This restaurant was well known for its hot chocolate and pastries.

With the temperatures starting to drop, now is the perfect time to enjoy this rich, sweet and smooth beverage.  It calls for real semisweet chocolate so there’s none of the chalky aftertaste hot cocoa often leaves behind. A dollop of whipped cream and a sprinkle of cinnamon, if you wish, take it over the top.

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=
Get Your Free Sample Of This Fat Burning Ice Cream…
This revolutionary, new ice cream includes all the right fat-burning nutrients, including: protein, fiber, and the right kind of fat.  You can now get FREE samples shipped directly to your doorstep: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=

=-=-=-=-=-=-=-=-=-=-=-=-=-=
New 5 Star Secret Recipe
=-=-=-=-=-=-=-=-=-=-=-=-=-=

Rumplemayer’s Hot Chocolate

4 cups milk
6 tablespoons sugar
7 ounces semisweet chocolate,chopped
1 cup heavy cream (optional)
Ground cinnamon, for garnish (optional)

Combine the milk, sugar and chocolate in a large saucepan. Heat, stirring frequently, until the chocolate is melted and the mixture comes to a simmer.

Meanwhile, whip the heavy cream to soft peaks. Ladle the hot chocolate into 4 mugs, top with whipped cream and sprinkle lightly with ground cinnamon. Serve immediately.

Serves 4

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

=-=-=-=-=-=-=-=-=-=-=-=-=-=

Apple Strudel

Today I have some tasty new recipes(below) for you to try out this weekend.  First, I have a secret recipe for a delicious apple strudel.  Apples are in season now and this is the perfect recipe to enjoy with fresh apples.

This dish is only one of the award winning recipes featured in the “Blue Ribbon Recipes” cookbook.  This book contains over 400 tried and true recipes for all of your favorite foods.

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
The DIRTY Truth About Canola Oil (Shocking)
If you think canola oil is “heart healthy” then you MUST read this report that explains why canola oil is anything but healthy: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
New Secret Recipe
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

Apple Strudel

2 cups flour
1/2 tsp salt
1 egg,slightly beaten
2 Tbs cooking oil
1/2 cup lukewarm milk
1/4 c butter, melted
1 1/2 cups white bread crumbs,browned in 1/2 cup butter
7 cups tart cooking apples, washed, pared, quartered, thinly sliced
1/4 cup seedless raisins
1/4 cup currant
1/4 cup sugar
1/2 tsp cinnamon
powdered sugar

Sift the flour with salt into a large bowl; make a well in the center & put in the egg & cooking oil. Stir while adding the water gradually to make a soft, rather sticky dough.

Work the dough in the bowl until it comes away from the sides; turn out & knead for about 15 minutes with little or no additional flour. Frequently slap the dough down hand on the board and work it until it is elastic & silky smooth. It must not stick to the hands or board. Form into a ball, set on a clean towel & let rest for 1 hour in a warm spot, covered with a bowl which has been warmed in hot water.

Warm your rolling pin. While the dough is resting, cover the work surface with a cloth and rub in about 1-2 Tablespoon flour, brushing off any excess. Then place the ball of dough in the enter of the cloth & roll with the warm rolling pin into a sheet 1/8″ thick. Lift and turn to prevent sticking to the cloth. Take off your rings. Now stretch the dough, using your floured hands, palm side down under the dough. Work carefully, stretching from the center toward the outside. Don’t raise your knuckles too high, make a fist and lift from the wrists only. Work gently or you’ll puncture the dough. Stretch as thin as possible, moving around the table, unless you can get someone to help you. It should cover the table & hang slightly over the sides of an oval or rectangle about 36″ to 40″ long and 30″ wide. Trim off the edges, which will be a little thick. If you have made a hole, moisten the area around it with a little water and patch with a thin piece of dough from the trimmings. let the dough rest and dry to 15 minutes while you peel, core & slice the apples.

Now brush entire surface with melted butter, then sprinkle with bread crumbs. Mix sliced apples, raisins, currants, sugar & cinnamon. About 3″ from on edge of the pastry and running the long way, shape fruit mixture into a bar, leaving 2″ margins each side.

Fold 3″ end piece of dough over apples then fold the 2″ margins in too. Now life the corners of the cloth & let the pastry roll up. Stop after each turn, patting filled pastry to keep bar shape even. Roll until stretched dough is used up. Brush with melted butter & side strudel onto lightly buttered baking sheet, curving it into a U shape.

Bake in a 375 degree oven for about 40 minutes or until golden brown.

Sprinkle with powdered sugar & serve warm. Pan size 10×15″.

Serves 10-12

Source: Blue Ribbon Recipes

Enjoy these great tasting and easy-to-prepare recipes from our forum:

Chicken Rotoni Bake

Parmesan Crusted Tilapia

Southwestern Spaghetti Pie

Find these recipes and many more on our forum: Go Here

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

Applebee’s(™) French Onion Soup

As the temperatures begin to drop, we’re moving into soup weather.  Today’s secret recipe will show you how to make Applebee’s French onion soup.  Loads of caramelized onions in a rich beef broth with melted Provolone cheese.  I like to make large batches of this soup and freeze it.

You can always find more secret recipes from Applebees on our forum: Go Here

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Drop Up To 12 Pounds In Only 7 Days With This “Secret Recipe”
As seen on ABC news… These delicious fat burning soup recipes are proven to help you drop up to 12 lbs off your belly every 7 days: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

=-=-=-=-=-=-=-=-=-=
New Secret Recipe
=-=-=-=-=-=-=-=-=-=

Applebee’s(™) French Onion Soup
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

2 tablespoons butter
2 tablespoons vegetable oil
10 cups sliced white onions 6 to 7 large onions
1 teaspoon salt
1 1/2 teaspoons garlic chopped
10 cups low-sodium beef broth
1 tablespoon beef base
1 teaspoon ground black pepper
8 slices firm bread
8 teaspoons grated Parmesan cheese
8 tablespoons or slices of Provolone cheese

In a large stockpot over medium heat, first heat the butter and oil, then add the sliced onions and salt; saute the onions until they are browned.  This will take up to 30 minutes; you want the onions to have the color of caramels.

Stir frequently to prevent burning.

When the Onions are almost fully caramelized, add the chopped garlic.

Cook the onion and garlic together until the garlic has become fragrant, about 2 minutes.

Add beef broth, beef base, and black pepper. Taste and add more salt if needed.

Simmer for 30 to 45 minutes over low heat.

To serve soup, preheat the oven to broil.

Ladle soup into 8 individual ovenproof bowls, place a slice of bread on top of each, add top each slice with 1 teaspoon Parmesan cheese, and provolone cheese.

Place under the broiler and cook until the cheese just begins to brown.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=