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Easy strawberry smoothie

Ingredients:
- 1 1/2 cups frozen strawberries
- 1 sliced frozen ripe banana
- 1 cup apple juice

Instructions:
Peel and slice the banana (if it isn't already).
Put strawberries, banana and apple juice into a blender.
OPTIONAL: Add 1 Tbsp vanilla ice cream.
Blend and pour into a glass.

Serve and enjoy.

Easy Caramel Apple Pie

Because it’s autumn soon, and because we just love it!

Ingredients:
1 frozen 9" pie crust
10 caramel candies; quartered
1/3 cup flour
2 teaspoons lemon juice
3 cups Jonathon apples; unpeeled; cut into 1/2" cubes
2/3 cup caramel ice cream topping
1/2 cup pecans; chopped

Instructions:
Preheat oven to 375 degrees. In a medium sized bowl, combine caramels and flour. Add apples, caramel topping and lemon juice; mix well. Pour mixture into crust; top with pecans. Bake on baking sheet at 375 degrees for 40-45 minutes or until crust has browned. Cool

Easy Strawberry Trifle

Ingredients:
1 (7-ounce) package jellyrolls, sliced
1 (3 1/2-ounce) package vanilla instant pudding mix
1 1/2 cups milk
3 cups frozen whipped topping, thawed - divided use
2 cups sliced fresh strawberries
Addition strawberries for garnish (optional)

Instructions:
• Cut each jellyroll into 3 slices; arrange cut sides of slices around sides and bottom of a 2 1/2-quart glass souffle or trifle dish.
• Fill in with remaining jellyroll slices.
• Prepare pudding mix according to package directions, using 1 1/2 cups milk; let stand 5 minutes. Fold in 1 cup whipped topping.
• Arrange half of sliced strawberries over jellyroll slices; stop with pudding mixture.
• Arrange remaining sliced strawberries over pudding mixture; dollop or pipe remaining whipped topping on top.
• Garnish with additional strawberries, if desired.

Chocolate Pudding

Ingredients:
2 cups whole milk
1 teaspoon pure vanilla extract
2 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares unsweetened chocolate
3 tablespoons unsalted butter
2 large whole eggs
3 large egg yolks
3/4 cup granulated sugar
1/3 cup Dutch process cocoa
3/4 cup heavy cream
1 teaspoon cornstarch

Instructions:
• In a medium sized saucepan, bring milk to a boil.

• Meanwhile, in the top of a double boiler combine the bittersweet chocolate and unsweetened chocolate with the butter and melt slowly until mixture is smooth. (Alternately this can be done carefully in a microwave.)

• In a large heatproof bowl, whisk the whole eggs and yolks with the sugar beating well until the sugar is well blended the mixture is a lighter yellow color. Add vanilla. Gradually add warm milk to egg mixture and whisk while combining. Return mixture to heat and cook over medium heat, constantly stirring until the liquid thickens and coats the back of a spoon. Immediately strain mixture into a large bowl.

• Gradually whisk in melted chocolate mixture and sifted cocoa mixture until fully incorporated.

• In a small saucepan using a whisk, combine the cream and cornstarch and bring to a boil, stirring over moderately high heat. Cook until thickened slightly, about 2 minutes. Vigorously whisk the cream into the chocolate custard until blended.

• Let the pudding cool slightly, stirring occasionally to prevent a skin from forming, about 10 minutes. Pour the mixture into parfait glasses or ramekins. Refrigerate 4 hours or more before serving.