Caramel Apples

Apples are in full swing right now, and caramel is always amazing.  Need I say more?

Now, I am all about buying pre-packaged caramels and melting them for an easy apple dipping sauce, but if you find yourself needing a home-made version, this one is pretty great.

You can roll these babies in whatever toppings your heart desires, but we opted for mini M&M's, home made granola, coconut, sliced almonds, and drizzled chocolate.

Caramel Apples

Recipe from Our Best Bites

1 lb. dark brown sugar (about 2 cups packed)

2 sticks butter

1 14oz can sweetened condensed milk

2/3 c. dark corn syrup (I used honey)

1/3 c. pure maple syrup

1 1/2 tsp. vanilla extract

1 tsp. molasses

1/4 tsp. salt

Apples (covers at least 12)

popscicle sticks

assorted toppings of choice

Thoroughly wash and dry apples.

Place sticks in apples and place in a dish or baking sheet in the fridge to chill.

Prepare toppings in bowls.

To make the caramel, combine the first 8 ingredients in a large nonstick saucepan.

Stir over medium-low heat until sugar dissolves (about 15 minutes), occasionally wiping down the sides of the pan.

Increase heat to medium-high.

Cook caramel at a rolling boil, stirring constantly but slowly, until candy thermometer registers 236 degrees (about 10-15 minutes).

Pour caramel into a deep, skinny bowl, large enough to fit an apple.

Dip chilled apples in caramel mixture, and roll in desired toppings.

Reheat caramel if it becomes too thick to dip.

Avocado Chicken Salad

This recipe is great for an open faced sandwich, or as a dip with tortilla chips.  Refreshing and delicious, I love the chicken/avocado combo.

Avocado Chicken Salad

Recipe from Becoming Betty

1 1/2 c. cooked shredded chicken

1 avocado

lime juice

mayo

salt and pepper

cilantro

Mash avocado and stir into chicken.

Add lime juice to taste, and mayo to reach desired consistency.

Add salt, pepper, and cilantro to taste.

Bottled Mango Peach Salsa

This delicious summer salsa can now be enjoyed all year!

Mango Peach Salsa - Bottled

Recipe adapted from Ball Book of Home Preserving

6 c. chopped tomatoes

3 c. chopped peaches

3 c. chopped mango's

1 bell pepper, seeded and finely chopped

1 1/2 c. chopped red onion

4 jalapenos, seeded and finely chopped

2 c. loosely packed finely chopped cilantro

1/2 c. honey

1 Tbsp. lime juice

2 Tbsp. balsamic vinegar

1/4 c. apple cider vinegar

Blanch tomatoes to easily remove skins.

Chop tomatoes and place into a colander to drain.

Meanwhile, chop the bell pepper, onion, jalapenos and place in a large pot.

Chop cilantro and set aside.

Combine honey, lime juice and vinegars and set aside.

Chop the mango's and peaches and add to the pot.

Immediately measure out the strained tomatoes and add to pot.

Over medium-high heat, bring salsa mixture to a boil, stirring constantly.

Add cilantro and liquid ingredients.

Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes.

Ladle hot salsa into hot jars, leaving 1/2" headspace.

Remove air bubbles and wipe the rim of jars clean.

Screw band down on lid to fingertip-tight.

Process in steamer or waterbath canner for 10 minutes (half-pints), or 15 minutes (pints).
Remember to adjust for altitude.

Makes ~7 pints.

Caramel Sauce

Oh sweet deliciousness, how I love me some caramel sauce...

This is the perfect recipe for dipping apples,

pouring on ice cream,

or heat it up and use as a syrup.

The possibilities are pretty much endless...
 Not to mention it is the perfect consistency.  Perfectly pourable and dippable straight from the fridge.

Caramel Sauce

Recipe from Everyday Food Storage

3/4 c. butter

1 1/2 c. brown sugar

2 Tbsp. corn syrup

3/4 c. buttermilk

1 tsp. baking soda

2 tsp. vanilla

Put all ingredients into a large saucepan and stir constantly as you bring it to a boil.

Boil for 5 minutes, stirring occasionally.

Refrigerate leftovers.

**Be sure to use a tall saucepan, this gets very frothy when heating up and you don't want it to overflow!

Green Enchilada Sauce

For all of you Cafe Rio lovers out there (and even those that aren't), this is a great knock off recipe for their green enchilada sauce.

This is the perfect dip for taquito's, to pour over taco's or enchiladas, or to dip tortilla chips in.  Super yummy!

This recipe makes a lot, so I always portion out the leftovers and freeze for a later date.

Green Enchilada Sauce

Recipe from Our Best Bites

3 Tbsp. extra virgin olive oil

1 large onion, minced

6 cloves garlic, minced

2 green peppers, rough chop

2 jalapenos, seeded with ribs removed

1 1/2 lb. tomatillos, husked and quartered

1/2 bunch cilantro, rough chop

1 1/2 tsp. kosher salt

1/4 tsp. black pepper

1 1/2 tsp. cumin

4 c. chicken broth

2 Tbsp. sugar

In a large saucepan, saute onions until tender in oil.

Meanwhile, combine tomatillos, green and jalapeno peppers and cilantro in a blender and process until smooth (you can add some of the chicken broth if you need more liquid).

Add garlic to onion mixture until fragrant.

Pour the tomatillo mixture into the saucepan.

Add the chicken broth, salt, pepper and cumin.

Simmer, uncovered, for 15 minutes to 1 hour, depending on the consistency desired - the longer you simmer, the thicker it becomes.

Serve with taco's, taquito's, enchiladas, chips, etc.

Freeze or refrigerate leftovers.

Cheesy Roasted Red Pepper Dip

This is probably my favorite appetizer of all time.  Pepperjack cheese, roasted reds, onions, garlic... what's not to love?

Cheesy Roasted Red Pepper Dip

Recipe from Our Best Bites

3.5 oz. jar roasted red peppers (or about 1/2 c. diced)
2 c. grated pepperjack cheese
4oz. cream cheese
1/4 c. + 2 Tbsp. mayo
1 Tbsp. minced onion
1 1/2 garlic cloves, minced
1/2 Tbsp. Dijon mustard

Mix all ingredients except peppers.
Fold in peppers.
Place in a greased pie dish.
Bake at 350 for 30-45 minutes.
Serve with pita chips, bread, crackers, you name it!

Carmel Toffee Apple Dip

I am not much for fruit dips.

Usually I find fruit to be best all by its lonesome...

However, I got some tart granny smith apples in my co-op food basket  (I NEVER buy that kind of apple).

So... I gave in and made this delicious dip for them.

Carmel Toffee Apple Dip

Recipe from Our Best Bites

8 oz. cream cheese

3/4 c. brown sugar

1/2 Tbsp. vanilla

1/2 bag Toffee Bits

Allow cream cheese to reach room temperature.

Combine cream cheese, brown sugar, and vanilla.

When ready to serve, stir in toffee bits (reserve some to sprinkle on top).

Serve with tart apples.

Hot Corn Dip

Its not very often that I find appetizer recipes that are worth making.

This was one that I knew I would love before I even made it.

Cheese, red peppers and fresh corn.   What's not to love?

Yum!

Hot Corn Dip
Recipe by Emeril Lagasse

2 Tbsp. butter

3 1/2 c. corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1 c. finely chopped yellow onions
1/2 c. finely chopped red bell peppers - I used roasted red bell peppers from a jar.
1/4 c. chopped green onions
1 jalapeno, seeded and minced
2 tsp. minced garlic
1/2 c. mayonnaise
1 can black beans, rinsed and drained (optional)
4 ounces monterey jack or cheddar, shredded- I used pepperjack
4 ounces sharp cheddar, shredded
1/4 tsp. cayenne
Tortilla chips, for dipping

Preheat the oven to 350 degrees F.
Melt 1 Tbsp. of the butter in a large heavy skillet over medium-high heat.
Add the corn, salt, and black pepper.
Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes.
Transfer to a bowl.

Melt the remaining tablespoon of butter in the skillet.
Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.
Add the beans (if using them) green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.
Transfer to the bowl with the corn.

Add the mayo, cayenne pepper, half of the monterey jack and half of the cheddar and mix well.
Pour into an 8-inch square baking dish (or something equivilant) and sprinkle the remaining cheese on top.
Bake until bubbly and golden brown, 10 to 12 minutes.
Serve hot with tortilla chips.

**Just a side note about the black beans:  I had some extra beans in my fridge, so the next day while I was devouring this dip I decided to add them (that's why the picture doesn't show any).  Anyway, it was delicious!  I might make them a permanent addition... but it is good both ways.**

Honey Mustard Sauce

I love me some honey mustard!  This was my first time making it at home, and it turned out delicious!  Perfect for fries, chicken fingers, on burgers, you name it!

Honey Mustard Sauce
½ c. Mayo or Miracle Whip
¼ c. Dijon Mustard
3 Tbsp. Honey

Mix and Serve.
Store in fridge in airtight container

Artichoke Spinach Dip

I made this for a dinner party my friend was throwing.  It made a TON, so I halved the recipe before posting.  It will still serve a lot of people, so plan accordingly.

Artichoke Spinach Dip
Recipe from Emeril Lagasse

3.5oz. frozen spinach leaves
2 Tbsp. unsalted butter
½ c. chopped yellow onions
½ Tbsp. minced garlic
½ tsp. salt
¼ tsp. ground black pepper
1/8 tsp. cayenne
2 Tbsp. all-purpose flour
½ c. milk
½ c. heavy cream
1 tsp. fresh lemon juice
½ c. rind-less Brie, cut in ½” cubes
½ c. grated Monterey Jack
~3oz. marinated artichoke hearts, chopped
2 strips bacon
2 Tbsp. grated parmesan
Assorted chips or bread crisps

Preheat oven to 350o. Lightly grease a 9” round chafing dish and set aside.
Thaw spinach, and squeeze to remove all excess water. Chop and set aside.
In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute.
Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2-3 minutes.
Add the cooked spinach and lemon juice, and stir to incorporate.
Add the cubed and grated cheeses, artichoke hearts, and bacon (cut into strips and fried crisp), and stir well.
Remove from the heat and pour into prepared dish. Top with Parmesan and bake until bubbly, about 10 minutes.
Remove from oven and serve hot with chips.
Would easily serve at least 12 people.