Saturday, October 15, 2011

Recipe: Caramel Apple Bites

I love Fall. The cool, crisp mornings, being bundled up, sitting in front of the fire with a hot cup of coffee, watching the leaves turn colors, but mostly I love carameled apples. I really don't like them whole (the big apple dipped in caramel that is so messy to eat and it all sticks in your teeth). I like my carameled apples in bite sized pieces. That way with every bite you always get a little caramel too.

Caramel Apple Bites
1 (14 ounce) bag Kraft original caramels
1/4 cup heavy whipping cream
Apples, granny smiths work great
orange sprinkles
1 melon baller

Wash each apple and dry completely.
Unwrap each caramel and place in a microwave safe dish.
Microwave for 1 minute, stir.
Add heavy whipping cream and microwave for 30 second intervals until completely caramel is melted.
Use the melon baller and go around the apple making bite sized pieces, place apple pieces on paper towel and pat dry.
Take 1 toothpick and stick on the top of the apple (skin side up) and dip apple bite in caramel until completely coated.
Dip the bottom of caramel in sprinkles, or other favorite coating, if desired.
Place caramel apple bite on wax paper.

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Sunday, October 2, 2011

Recipe: Spinach Salad with Dressing

As I have said before and am going to say again, I love salads, particularly lettuce salads. They are so versatile and can have them for a side or main dish and can pile on the toppings or have it plain. Almost every dinner meal I make a salad but always ends up being the standard green salad with a few toppings  (tomatoes, cucumbers, croutons), with our preferred salad dressings of Lighthouse Bleu Cheese and Lighthouse Caesar dressing.
This salad is a nice change, fresh, and has a nice crispy, satisfying crunch to it.
1 bag of fresh spinach
1 cup of bean sprouts
4 slices of bacon, cooked and broken into small pieces
½ cup slivered almonds
1 small can of water chestnuts, optional.

Place all ingredients in a big bowl and set aside.

½ cup vegetable oil
2 Tablespoons red wine vinegar
2 Tablespoons ketchup
1/3 cup sugar
2 small green onions, finely chopped

Place all ingredients into a jar with a tightly fit lid.
Shake to combine.
Chill in refrigerator for 1 hour.
Mix dressing and salad and serve immediately.
Makes 4-6 servings.
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