Caramel Dip for Apples

Why, hello!

Slowly I am starting to feel better about food and I hope to get back to my meal planning, recipe-obsessed self – and that means getting back to this blog.  I’m still without a camera….so, I’m going to have figure something out or be really lame.  I might go for lame – I only have so much energy, people.

So – over two years ago we went to our prenatal class reunion and we had to bring a snack to share.  One woman brought this caramel dip with apple slices and I have not stopped thinking about that dip since.  I’ve tried a few different recipes that I could track down and nothing was even close.

This weekend I was unwrapping a package of Kraft Caramels for a dessert I was taking somewhere and discovered the recipe on the back of the package.  It was the highlight of my entire weekend and I haven’t been able to stop thinking about making the dip since.  IT’S GOING TO BE AMAZING!

It’s also ridiculously easy.

No, it is not healthy.  The first ingredient on the caramels is corn syrup.  But, get over it!  The apples cancel it out.

Dear Friends,

Attend my upcoming jewelry party and I will make this dip for you.  I don’t even care if you buy anything, just put a warm bum in the seat and make me look popular.

Love, Emily

Caramel Dip

Ingredients
36 unwrapped Kraft Caramels
1/2 cup cream

Preparation Instructions
Add both ingredients to a microwave safe dish and microwave until the caramels are melted.  Stir to combine.  Serve with apples, pretzels, or sponge cake cubes.

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French Onion Dip

This blog is a little lame without picture proof that I am a domestic goddess but hopefully that will change soon.  I have become less discreet with dropping hints to C that I’d like a camera.  Last night he was working on the laptop went upstairs to get a drink – I loaded the deets on the camera that I’d like onto the screen for him.  He rolled his eyes.

My neighbour shared this recipe with me and it’s one of those things that I can’t stop thinking about.  I’d like to eat it all day, everyday.  It’s the easiest thing in the world to make and the recipe is no secret…but it’s so, so delicious.

I told C I’d make it for him this weekend, it’s his birthday.  He doesn’t really care and really, I’m making it for me.  I will be approximately 5 pounds of chip dip heavier come Monday morning…and I don’t even care.  It’ll be worth it.  I’m not eating sugar and this means I can eat anything else that I want.

The Bud is going to be excited too – it’s his favorite.  ‘Chips – a – dip’.

I guess it’s good for veggies too – if you’re THAT kind of person.

I CAN’T WAIT TO GO HOME AND EAT THIS FOR DINNER.

French Onion Dip

Ingredients

1 bar of cream cheese, softened (either at room temperature or give it 30 seconds in the microwave)
1 tub of sour cream
1 package of french onion soup mix

You can use light cream cheese and sour cream if you wish.

Preparation Instructions

Add all ingredients into a bowl – my neighbour says she picks out a lot of the dehydrated onion chunks and tosses them – whatever you like.  Mix all the ingredients together using a handheld mixer, working the lumps out.  Shove it in your face.

Roasted Tomato Salsa

C and I made this over the weekend and being the heroes that we are, we added an extra jalapeno because we thought we could handle it.  HOLY, it was hot.  We aren’t sissies when it comes to heat – we ate it, but I’ve adapted this recipe to what should be done.  Don’t be a tough guy.

Credit where credit is due: I don’t barbeque.  I don’t know how and I don’t plan on learning how.  It’s not my job.

But I am the brains behind the operation.

You can freeze this for up to 3 months – how great is that?  I’m making another batch this weekend.

Roasted Tomato Salsa

Ingredients

3 large tomatoes, washed, halved and cored
1 large green pepper, washed, halved and seeded
1 large onion, halved, unpeeled
3 jalapenos, washed
4 cloves of garlic, unpeeled
1/4 cup olive oil
3 tablespoons fresh lime juice
Salt and pepper, to taste

Preparation Instructions

Prepare vegetables, place on a baking sheet and brush skins with olive oil.  Under the broiler OR on the BBQ (high heat), roast the vegetables, flipping frequently, until tender and skins become blistered (garlic may need to be removed early if it’s browning too quickly).  Place the green pepper in a bowl covered with plastic wrap for approximately 10 minutes to loosen the skin.  Meanwhile, discard garlic, tomato and onion skins.  Peel pepper.  Place all vegetetables in a food processor and pulse until coarsley pureed.  Add lime juice, salt and pepper and pulse to combine.  Transfer to a bowl and cool – salsa can be refridgerated for up to 3 days or frozen for up to 3 months.  Yield: approx. 3 cups.