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Snickers Caramel Apple Dip

30 Dec

I wish my picture did this dessert better service. I had to make do with the remnants of the bottom of the bowl because it got eaten so fast. Remnants don’t ever make for wonderful pictures, but they do say a lot about how well people like your dish! So, I’ll count the fact that I didn’t have much to work with, a definite win. Make this. Hide in a closet. Don’t share. 🙂

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Ingredients:

6 regular sized Snickers candy bars

4 medium apples (I suggest a crispy, more tart apple – I used Granny Smith)

1 (5.1 oz) pkg vanilla instant pudding mix

1/2 cup milk

1 (16 oz) tub of cool whip, thawed to room temperature

1/2 cup caramel ice cream topping

Whisk pudding packet, 1/2 cup milk, and cool whip together until well combined. Chop up apples and Snickers into bite size pieces, and combine with pudding mixture. Place in large serving bowl, and drizzle with caramel topping. Chill for at least 1 hour before serving.

 

 

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Nacho Cheese

6 May

I have a great dislike for Velveeta. It has its place in the universe, just not in my kitchen. “But what about Nacho Cheese,” you ask? Behold, the answer. A very tasty one at that!

Two versions – one for the wimpy-s out there like me 🙂 and one for those who like a bit more kick. Easy as pie…except it’s cheese.

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MILD:

8 oz cheddar cheese, shredded

1 Tbsp cornstarch

1 (12 oz) can evaporated milk, divided

2 tsp mild sauce, or salsa

pinch of salt

SPICY:

4 oz pepper jack cheese, shredded

4 oz cheddar cheese, shredded

1 Tbsp corn starch

1 (12 oz) can evaporated milk, divided

2 tsp hot sauce

pinch of salt

Toss together cheese and cornstarch in a medium-sized saucepan, until evenly coated. Stir in 1 cup evaporated milk, the hot sauce, and salt. Cook, stirring ofter, over medium-low heat until thickened., smooth, and bubbly. Stir in additional evaporated milk, if needed, until desired consistency is reached.

Original recipe: www.kitchensimplicity.com

Neiman Marcus Dip

26 Apr

Good dips are hard to leave alone. If you skip the plate altogether and count the serving bowl as your personal trough, you have a winner. 😉 photo 2

Ingredients:

5-6 green onions

8 oz cheddar cheese, shredded

1 1/2 cups mayo

1 jar real bacon bits (or 5-6 pieces cooked crisp and broken into bits)

1 pkg slivered almonds

Chop the green onions. Shred the cheese. Mix the onions, cheese, mayo, bacon bits, and almonds together. Chill for a couple of hours. Serve with Ritz crackers or corn chips.

Cream Cheese Berry Roulade

14 Apr

I have about 20 some-odd recipes sitting in my drafts…I am falling so behind! But I am in the process of making a fabulous Prom dress for my neighbor’s daughter. It is going to be so pretty (I’ll have to sneak in a few pictures)! But I am learning a lot on this project, and am finding that learning a lot requires making a lot of mistakes. I almost cried when I got the bodice all put together only to find that I got a section caught in the serger and cut a nice little hole in the very delicate chiffon. After a sleepless night trying to figure out how to fix it, I finally concluded that I couldn’t fix it and would have to replace the panel. It was a grand mistake…painfully grand. But I have been ever careful of my serger edge ever since. Yay for me.

Thank goodness I had a little slice of this heaven sitting in my fridge so I could wash the bitterness of a careless mistake down with a truly sweet treat. Delicious beyond words. So easy. Don’t skip the whipped topping. And don’t cut holes in Prom dresses.

P.S> The whipped topping can also be used for a great fruit dip!!!

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Ingredients:

2 packages Crescent Rolls
8oz Cream Cheese
2 tbsp Brown Sugar
1 tsp Vanilla
1/2 cup Fruit Preserves (strawberry, blackberry…I used plum!)
Fresh Strawberries
Fresh or Frozen Blueberries
1 Lemon
Confectioners Sugar
1 egg

Lay out the crescent rolls and press seams together. Mix cream cheese with brown sugar and vanilla until soft. Spread inside crescent rolls. Then spread preserves on top. Sprinkle blueberries and strawberries on top. Pull edges of crescent rolls over. Egg wash pastry. Bake at 375 for 20 mins. In separate bowl mix juice and zest of a lemon with confectioners sugar until it becomes an icing. Garnish with strawberries.

Whipped Topping:

  • 1 large (5.1 oz) instant vanilla pudding
  • 32 oz. container vanilla yogurt
  • 8 oz. container Cool Whip
  • 1 pkg. frozen strawberries

Mix together pudding mix and yogurt. Fold in whip cream. Fold in strawberries.

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Guacamole

24 Jan

When I asked my sisters to send me their recipes they asked for photo guidelines. I said, “Just don’t make it look like a pile of mush.” And then I got this…a pile of mush. 🙂 At least it’s a pile of mush that tastes good!

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Ingredients:

2 avocados

1 roma tomato

1 Tbsp chopped onion

garlic salt

salt

pepper

lemon juice

Mash avocados, sprinkle with lemon juice. Chop tomatoes and onions finely. Add to avocado mixture and use salt, pepper, and garlic salt to taste.

photo 2

Homemade Salsa

29 Aug

I helped my neighbor’s daughter sew her wedding dress a few weeks ago. Now, there is one thing you should know about me – I am slightly obsessed with wedding dresses. My husband made a separate account for me on Netflix just so that he could filter out the shows he likes from my wedding shows. I used to have a huge stash of bridal magazines, but I decided to get rid of them when we moved into our current house, having had a sudden desire to purge anything that I could avoid packing. I regretted it almost immediately. I regretted it even more when my sister got engaged and I had nothing to go to for inspiration. Luckily, my mom’s neighbor took pity on me, and since she happened to get a couple of different magazines for free, my stash started to grow again…I am never throwing them away again. If I could convince my husband to marry me every year (not that he wouldn’t marry me again, he just doesn’t love wedding stuff quite as much as me :)), I might die of happiness getting to have a new wedding dress for every year of our marriage. Sigh. I love wedding dresses. But that’s another blog for another day…

So any who! Because I helped with the dress, my neighbor, who has a stellar garden, paid me in produce. I really just did it for love of wedding dresses, but I took the produce gratefully! I ate the entire cantaloup by myself – I’m not kidding either. Everyone else got one bite. To be fair, I did warn them that if they didn’t take advantage of such a delicious cantaloup then I would eat it all. And I did. I did the same to the honeydew. The peppers and tomatoes I got a little stuck on. I’m the only tomato eater in my house, and I knew I couldn’t eat 6 tomatoes plus a ton of cherry tomatoes all by myself before they went bad. And what do you do with 8 jalepeno peppers and a big bunch of banana peppers? I am a wuss when it comes to spicy things, so I have a hard time doing anything with peppers. After looking at all this beautiful produce sitting purposelessly on my counter for way too long, I knew it was time…time for some serious salsa improvisation. This recipe is super loose because I honestly can’t remember what exactly I put in – but it turned out so much better than I expected. As long as you have some great garden goods and stick to the seasonings in this recipe, you can use your creativity and taste to customize your own salsa.

Homemade Salsa

Ingredients:

8 jalepeno peppers (for spicy, keep seeds – for mild, remove seeds and inner membranes)

5 banana peppers

1 pt yellow cherry tomatoes

6 smaller tomatoes

1 clove garlic, minced

1/4 tsp sugar

1/4 tsp salt

1/4 tsp ground cumin

1/2 cup cilantro

1/2 Tbsp lime Juice

Chop peppers and tomatoes so that they blend easier then combine all ingredients in a food processor or blender and pulse until you reach the desired consistency – less if you like chunky, more if you don’t like the chunks. Chill and serve.

*Adapted from original recipe: http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/