Caramel Apple Trifle in a Jar2 cans apple pie filling
1/2 stick unsalted butter
1 teaspoon vanilla
1 Braums pound cake cubed
1 cup whipping cream
1/2 cup powdered sugar
1/2 teaspoon cinnamon
1/4 cup granola
Half pint or quart jars
Braum’s caramel sauce
In a large skillet melt the butter over medium heat. Add in the apple pie filling and cook till the apples are bubbly. Stir in the vanilla and then remove from the heat and allow to cool 15 minutes. While the apples are cooling, whip the cream with the powdered sugar and cinnamon till stiff peaks are formed. To assemble the parfait: put pound cake cubes 1/4 of the jar. Spoon 1/4 of the apple mixture in the jar and then add whipped cream. Repeat as before and then to finish sprinkle the top with granola and drizzle with caramel. Place the lid on top and store in the refrigerator.
Easy Marshmallow Popcorn Balls
1 (8 ounce package) marshmallows
1 stick unsalted butter
8 cups popped popcorn
Nonstick cooking spray
In a large sauce pan melt the marshmallows and butter till they are smooth and combined. Remove from the heat (you can add colors at this point for colored popcorn balls) and pour the marshmallow cream over the top of the popped popcorn. Stir to together making sure the popcorn is thoroughly covered with the melted marshmallow cream, Spray your hands with nonstick cooking spray. And carefully form balls out of the popcorn. Make sure and press together tightly so they stay together. Set the popcorn balls on a parchment lined baking sheet and allow to cool for at least an hour before wrapping each of the popcorn balls in plastic wrap. Store popcorn balls in a Ziplock bag to ensure they stay fresh.