Brittany's PantryCaramel Apple Dip
Brittany wrote this on 26 October 2011
apples, cream cheese, gluten-free, marshmallow creme
OK. So I know I just posted about dip, but this one is different.
And everyone likes a good dip, right? Heh heh.
Several years ago, my mom and sisters came to visit and it happened to be just after an apple picking excursion to a local orchard. In addition to using them like guinea pigs for a pumpkin latte recipe, I made three different kinds of apple dip, hoping that I could narrow it down and just make one version from then on. My plan worked and this was the result. All were good, but the others couldn’t hold a candle to this fluffy, creamy, carmeley (is that a word?) dip. Don’t get me wrong! I love apples and straight up carmel dip. But sometimes it is nice to do something a bit different for a change. So now this is really the only one I make anymore.
This dip is great with apples or pears. It also may or may not be insanely good right from the spoon.
I made Pumpkin Dip earlier this week so I didn’t even bother to measure out the marshmallow in this recipe. I just used whatever was left in the jar. My husband always complains that this dip is too crunchy (from the brown sugar) but if you leave it for a minute or two after you mix it up and then just give it another stir, the sugar melts and it becomes nice and smooth. Of course, the kids and I just ate it right from the get-go! Just scrumptious this time of year! It is also great to bring to a party (maybe an outdoor picnic?) with a big bag of apples. Just don’t forget the pairing knife!
One Year Ago: Fried Noodles I ate these yesterday for lunch!
Fluffy Carmel Apple Dip
Recipe from Taste Of Home
1-8 oz package cream cheese
1/2 c brown sugar
1/4 c carmel sauce (like from the ice cream isle)
1 tsp vanilla
1 c marshmallow creme
1/2 tsp cinnamon (optional)
Combine all ingredients using a hand mixer. Beat until smooth. Serve with apple and/or pear wedges. It is good with ginger snaps too!
Heather’s Dip
Brittany wrote this on 23 October 2011 cheese, cream cheese, ham, tomatoes
At the risk of alienating some of my readers, I should really be totally honest with all of you. I am not a football fan.
I never know when the games are on, I certainly couldn’t tell you who was playing who, and the only football player who I can name with any regularity is Tommy Kramer, who happened to be the quarterback of the Minnesota Vikings when I was 8. I heard his name shouted a lot when I was little, but do not recall if it was usually in exasperation or shrieked with joy. Needless to say, my Dad is a football fan. When we moved here to central IL we had no idea that the local University of Illinois football team even existed until we walked into church one Sunday and nearly the entire congregation was dressed in bright orange and navy blue in support of the home game that day. Even the elderly couples who normally came to worship dressed quite formally were in khakis and orange sweater vests. And don’t even get me started on the craziness around here during basketball season.
But what I do love about football is the food. Brats and dogs? Absolutely. Chili? Uh huh. Chips and dip? Yes please! The variety of junk food, especially if a football party is pot luck, makes me giddy. Not because I love junk food, but because I love to see what people bring. I love appetizers so a random conglomeration of finger food is right up my alley.
Even though I did not first eat this dip at a football or basketball viewing event, it tastes like it belongs there. Its cheesy, gooey, salty, and is eaten with Fritos. Need I say more? Do not be alarmed by the RoTel in this dip. There is only a bit of heat, as the spiciness is tamed by the other ingredients. I have seen a one year old eat this dip with a spoon so it is kind of a guaranteed crowd pleaser. I call it Heather’s Dip because she is the lovely woman I got the recipe from. It is her recipe and it is a lot shorter than calling it something like Hot Creamy Cheesy Dip With Ham. Call it what you like as long as you bring the recipe with you to your next Superbowl party. Because people will ask you for it. You will for sure enjoy the food. Even if you don’t know the score!
One Year Ago: Roasted Pumpkin Seeds
Heather’s Dip
Leftovers, if there are any, can be gently reheated in the microwave.
1-8 oz block cream cheese
1 c sour cream
2 c shredded cheddar cheese
1 can RoTel, drained
6 slices, thinly sliced deli ham, diced into small squares
Fritos, bagel chips, or other dip delivering device
Mix all ingredients-minus the Fritos-in a bowl with a hand mixer until incorporated. Microwave for several minutes, stirring after each minute, until melted and smooth. Serve with Fritos. Alternatively, pour the dip into a small casserole dish and bake at 350 until melted and bubbly.
Spice Muffins W/Pumpkin, Chocolate, & Streusal
Brittany wrote this on 20 October 2011 chocolate, pumpkin, sour cream
I had every intention of posting this yesterday. Or even the day before that. I don’t like it when this much time passes between posts.
But my Internet was down. For yesterday and most of today actually. And I was pretty sick yesterday. And tired. And kinda cold. So I wasn’t that disappointed that my computer was toast. It was a wonderful excuse to reheat leftovers for my family and curl up on the couch under a blanket, repeating over and over that the current state of my body was temporary and the result is soooo worth it. In addition to the drama caused by this pregnancy, we are currently potty training our youngest. Seriously, we are just a barrel of fun at our house these days.
All sarcasm aside, I have actually been working on developing a recipe for an apple snack cake. Using up my over abundance of apples has become a top priority, but after numerous attempts, I just could not get the recipe quite where I wanted it. I mean, it is good and passable, but not great. So I kind of got tired of it and decided to do something entirely different. It was about that time that my energy sort of fizzled out, what little food I had eaten that day threatened to make a second appearance, and the couch beckoned. But I still wanted to whip something up. A few days before this, I had been reading The Noble Pig blog and saw the following recipe. It sounded really good. Now, I am not the biggest fan of what I call ‘cheater’ recipes (recipes that are made based on some kind of convenience food), but I won’t deny they have their place. I have a cookie recipe that I absolutely love that is made with a box of chocolate cake mix and Corn Casserole is based off of a corn muffin mix. When it is a winner, it is a winner. OK, fine. I guess I should clarify that I don’t like to use ‘cheater’ recipes a LOT. I prefer the old fashioned, from scratch, taste much better kind of method. But like corn casserole and those killer chocolate cookies which I will share with you one of these days, this one is a winner. It is fast and easy and tastes great. No matter what kind of cook I am, I can always use a little help once in awhile. And this past week, I needed the help. Oh! Did I tell you we have been continuing to remodel our house this week too?!
I mean, we can’t leave it looking like this, can we?
Granted, it looks better than this right now, but the work seems to be never ending. Actually, shortly after this picture was taken, an extremely large television was mounted on the wall to the left of that door. Aside from electronics, we have a lot to do. Mike and I are hosting a cocktail party the beginning of December so Thanksgiving is kind of our unofficial try-to-have-as-much-done-as-we-can-with-the-exception-of-furniture cut off date. Furniture-and we need a lot of it-is expensive. That kind of stuff we are picking up bit by bit over time. Everything else like trim, painting, a kitchen back splash, doors, hanging stuff on walls, painting, trim, and all that other finishing stuff is fair game. *sigh*
So back to these cupcakes-er, muffins. Yeah, so they are really good. Honestly though, they are really cupcakes, they just have streusal instead of frosting, making them kinda muffin-like. Whatever they are, in spite of the abundance of flavors going on (spice, pumpkin, chocolate) the flavors work. The chocolate chips with the pale orange cake makes them almost festive. Very easy to whip up and take to work or share with family. No matter what you may have going on this week…
One Year Ago: Vegetables W/ Pasta
Spice Muffins W/ Pumpkin, Chocolate, & Streusal
Recipe from The Noble Pig
1 box Spiced Cake Mix
1 can pumpkin
1 c sour cream
1/4 c canola oil
3 eggs
1 tsp vanilla
1-12 oz bag chocolate chips
Put all ingredients, minus the chocolate chips, in a mixer and combine. Once mixed, turn up the speed and lightly beat for a minute, till color pales slightly and batter is light and fluffy. Fold in the chocolate chips. Divide among sprayed or paper lined muffins cups (it should make 18-24 muffins).
Top with streusal:
3 T softened butter
1/2 c sugar
1/4 c flour
1 tsp pumpkin pie spice, optional
Mix all ingredients together in a small bowl and sprinkle over muffins. Bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Love a Good Recipe?
Then you’ve come to the right place! I’m Brittany, and I share tested, trusted recipes you’ll love. I prepare & photograph food, obsess over the perfect recipe, and enjoy grins of delight when I serve up something awesome. Enjoy!
