Tuesday, September 29, 2009

Caramel Apple Dip

I have always loved apples. I usually eat an apple every day and I look forward to this time of year for the harvest of crisp, crunchy apples. I like the sweet ones, the sour ones and everything in between. I am however not a huge fan of cooked apples so I usually just get my apple straight up. Recently however, I have found a new love for my apples. This caramel apple dip is so heavenly I dare to say I may never eat a naked apple again.

Caramel Apple Dip


1/2 cup butter
1 1/2 cups brown sugar
3/4 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla
1/4 teaspoon ground cinnamon


1. In a 2-quart saucepan, melt butter on low heat.

2. Add brown sugar, corn syrup, and milk, stirring to combine. Increase heat to medium (or perhaps just below medium). Mix and heat low and slow to make sure that the sugar is completely dissolved.

3. Stir constantly until mixture comes to a boil. The longer you cook it the thicker it will be.

4. Remove from heat and whisk in the vanilla and cinnamon.

5. Serve warm or cold with apple slices, or drizzle over ice cream.

Sunday, September 13, 2009

Twice Baked Potatoes

  • 4 large baking potatoes
  • 8 slices bacon
  • 1 cup sour cream
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded Cheddar cheese, divided
  • 8 green onions, sliced, divided


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake potatoes in preheated oven for 1 hour.
  3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  5. Bake for another 15 minutes.