CARAMEL APPLE DESSERT NACHOS

This post is sponsored by Coca-Cola.

When you think of a movie night what foods come to mind? Popcorn and nachos with an ice cold Coca-Cola, right? Well, I've shared with you two popcorn recipes, and now it's time to share a killer nacho recipe. These aren't your average savory nachos...Nope, these are dessert nachos. They are even better if you ask me. Cinnamon sugar chips with fresh chunks of apple and salted caramel whipped cream. Need I say more? This recipe only takes 10 minutes tops too! Serve it on a circular platter like this one from Coca-Cola and it almost looks like a Christmas wreath. Let me know how you like it!

CARAMEL APPLE DESSERT NACHOS
by Nicky Vender

1 Bag Tortilla chips
1/2 C Butter, melted
3/4 C Sugar
1 tbsp cinnamon
4 oz cream cheese, softened
1/2 Cup salted caramel sauce
1 red apple, finely diced
1 green apple, finely diced

To make the chips, place in a large bowl and drizzle the melted butter over them. Toss gently to coat. Then combine the sugar and cinnamon together and sprinkle over the chips, tossing until evenly covered.

To make the caramel cream, blend together cream cheese and caramel sauce in a stand mixer until there are no lumps and it is light and fluffy. To assemble the nachos, place the cinnamon and sugar chips on a plate. Sprinkle with diced apples. Place caramel cream in a bowl. Dip and enjoy!

Photos by Melissa Jill

MARSHMALLOW CANDY CANE POPCORN

This post is sponsored by Coca-Cola.

Marshmallows, white chocolate and candy canes smothered all over your popcorn. Christmas Elves eat this for dinner, and I make this recipe as part of my perfect Christmas movie night (see my last post for my top FREE holiday movies). 

It's a festive recipe that your kids will always talk about, and it's also a great treat to make for gifts. Bundle it up in a Coca-Cola tin, add a movie gift card and a bottle of Coca-Cola and you have yourself the perfect gift basket.

MARSHMALLOW CANDY CANE POPCORN
by Nicky Vender

3/4 cup butter
8 oz mini marshmallows
1 cup white chocolate chips
4 candy canes, crushed
Red and green sprinkles
2 bags plain popcorn, popped (about 26 cups

In a large dutch oven or pot, melt butter over medium low heat. Then add marshmallows and stir until melted. Add white chocolate chips and stir until melted. Remove from heat. Pour popcorn into pan and stir gently until pieces are evenly coated. Then add the crushed candy canes and the red and green sprinkles before stirring a final time. (If you desire a stronger candy cane flavor, add a few drops of peppermint extract to the marshmallows while melting). Enjoy warm or spread out on parchment paper to cool and then place in a tin for later.

Photos by Melissa Jill Photography

Spooky Witches' Fingers Halloween Recipe

With the first day of fall already behind us, Halloween is quickly approaching. Instead of bombarding you with another sweet, pumpkin-flavored recipe of some sort, I wanted to share with you a healthier fall recipe that's just as fun. My friends over at Spork Foods have crafted these spooky pistachio witches' fingers which would make a perfect healthy Halloween party snack for everyone to enjoy! Pistachio Chewy Bite Witches’ Fingers

Yields 6

Ingredients:

6 Setton Farms Pistachio Chewy Bites

1/4 cup almond milk

1/2 cup non-dairy dark chocolate chips

Dash sea salt

12 dried cranberries

1/2 cup Setton Farms Roasted Pistachio Kernels, finely ground

Directions:

Unwrap all chewy bites and cut each chewy bite in half lengthwise. Gently press the two halves together, with the stickiest sides facing each other, creating one long strip. If desired, to create thumb and pinky finger, leave two halves short.  Set aside.

Place chocolate chips in a heat-proof bowl.

In a small pan, bring almond milk to a boil.  Pour over chocolate chips and let sit for about 20 seconds to melt chocolate.  Add sea salt.  Whisk until smooth.

Dip long Pistachio Chewy Bite strips into chocolate mixture and then sprinkle or roll in pistachios immediately. Place on wax paper lined plate and top each strip with 2 overlapping dried cranberries at the tip.

Set aside for about 20 minutes to firm up.

Recipe created by Spork Foods.

Easy Holiday Bark

This post is sponsored by Coca-Cola Licensing.

The holidays are the biggest baking season of all. Each year, my husband's family makes an assortment of cookies and bars to enjoy the night of Christmas. Instead of having pie, we have these sweet treats that are made days leading up to Christmas. When you're entertaining it's always nice not to have to cook the day of the party. Relieve stress and busyness where you can, and try this recipe out.

My sister-in-law, Nicky Vender, is a genius baker and she created this salty, sweet treat made of white chocolate, pretzels, cranberries, almonds and pistachios. The green of the pistachios and the red of the cranberries makes it very festive. It only takes 5 minutes to prepare, there's no baking involved and you can enjoy the treat 15 minutes later.

Ingredients:

2 bags white chocolate chips

3 cups pretzel sticks

1 cup dried cranberries

½ cup shelled pistachios

1 cup slivered almonds Directions:

1. In a large bowl, melt chocolate chips in microwave per instructions on the bag (about 2 minutes). Carefully, stir in pretzels, cranberries, pistachios and almonds until everything is well coated.

2. Place large sheets of parchment paper on countertop.

3. Pour out onto paper and spread the mixture out to desired thickness.

4. Allow bark to cool completely (this is very important).

5. Break into pieces for serving. We think ice cold Coca-Cola is a great pairing.

6. Store in an airtight container.

View More: http://melissajill.pass.us/cocacola

Recipe by Nicky Vender, Photos by Melissa Jill.

Toffee Caramel Bundt Cake

This post is sponsored by Coca-Cola.

"It's a cake!" Name that movie!...

It's from My Big Fat Greek Wedding, which happens to be one of my favorite movies. In the movie the Greek family is trying to understand what a bundt cake is. All I know is that once you try one you will always remember it. Bundt cakes are a popular sweet to make during the holidays. Today, I have a yummy recipe to share with you that you can make the day before your party so that you are stress free and you can enjoy every moment of your gathering.

You can't go wrong with toffee and caramel, and this cake recipe has both. Mmm! It's a moist cake, especially with the caramel, and use can use the extra caramel drizzle for apple slices.

Toffee Caramel Bundt Cake (adapted from Lady Behind the Curtain)

Ingredients:

• Non-stick cooking spray with flour
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups unsalted butter, softened
• 2 cups dark brown sugar, packed
• 1 cup granulated sugar
• 5 large eggs
• 1 cup whole milk
• ½ tsp vanilla
• 6 oz. toffee pieces (about ¾ bag of Heath chips)
• ½ cup pecans bits
• Caramel Drizzle (see below)

Instructions:

Preheat the oven to 325 degrees. Prepare a 12-cup bundt pan with non-stick spray with flour.

In a medium bowl, wisk together the flour, baking powder and salt. Set aside.

In the bowl of a stand mixer, beat the butter and both sugars on medium speed until light and fluffy. Add eggs one at a time, mixing well after each egg. Measure out milk in a liquid measuring cup and then add the vanilla to the same cup. Alternate mixing in flour and milk, until just combined. Be careful not to over mix.

Fold in toffee chips and pecans by hand with a spatula until distributed through batter. Spoon batter into the prepared bundt pan.

Bake for about 75 minutes or until a toothpick inserted into the center comes out clean. Cover top of cake with foil to prevent excess browning if necessary

Remove from oven and cool the cake in the pan for 20 minutes, then carefully invert the pan onto a wire and allow the cake to cool completely.

After the cake has cooled, make the caramel drizzle below.

View More: http://melissajill.pass.us/cocacola

Caramel Drizzle:

• 14 ounces (1 can) sweetened condensed milk
• 1 cup light brown sugar, packed
• 2 tablespoons unsalted butter
• ½ teaspoon vanilla extract
• pinch of salt

Photography by Melissa Jill, Art Direction by A.V.E. Styles, Food created and styled by Nicky Vender