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

Ingredients:

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

Instructions:

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.

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

DIRECTIONS

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.

Blueberry Coffee Cake Muffins

I love muffins but want them soft and moist like a dense cupcake. This recipe comes from the food network and delivers on both. By the way, if you have trouble with your blueberries sinking to the bottom here is a trick.. right after washing sprinkle with a little flour to coat the blueberries before adding them to the mix. Gently fold them in with only two or three stirs to prevent your muffins from turning purple.

p.s. these are also really really good with fresh raspberries

Blueberry Coffee Cake Muffins

3/4 cup real butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 half-pints fresh blueberries, picked through for stems

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean

Jamba Juice Smoothies

I've never been a big fan of milkshakes and don't eat many Slurpee's, but give me a chance and I will enjoy a cold refreshing Jamba Juice any day of the week, any time of the day. (Imagine what that will do on the budget... ) I've tried making them at home and never quite got things right. Always too much ice and not enough flavor or too creamy or... you get the idea. So when Josh brought home a recipe from school for the Razzmatazz Jamba Juice Smoothie we thought we'd give it a try but didn't get our hopes up. Oh Man, heaven has come upon the household.. without breaking the bank. We eat smoothies every morning for breakfast, snacks after school, something sweet after dinner.. give us an excuse. So here is the thing, once you get the general idea down you can substitute any fruit or nectar or sherbet. It is quick, easy, and absolutely delicious.

Jamba Juice Razzmatazz Fruit Smoothie

1 TBS Frozen Apple Juice concentrate
3/4 cup strawberry nectar
1 cup frozen blueberries
3/4 cup raspberry sherbet
3/4 cup frozen vanilla yogurt
1/2 banana
1 cup ice

Add everything to blender and blend until smooth.

*note: nectar can sometimes be found in the juice isle and also in the Hispanic food section of most grocery stores.

Frozen Raspberry Salad

This recipe comes from my next door neighbor and friend, Morgan Johnson. I call it heaven by the spoonful. Yes. It's that good. It's practically a desert. My sister suggested throwing in some Keebler striped cookies. I say bring it on. My guess is that you can use any type of fruit, I just can't get past the raspberries, they're my favorite.

Frozen Raspberry Salad

1 (3 oz) box vanilla pudding
1 (12 oz) container cool whip
1 large container vanilla yogurt
1 bag (about 3-4 cups) frozen raspberries

Mix pudding mix with the yogurt & add cool whip. Put in fridge until thick. Right before serving add raspberries.

Homemade Refried Beans

This recipe comes from my brother in law Dan. We love visiting his family as this is always on the menu. It isn't an exact science and you may have to make it a few times to get it the way you like. I finally found a groove for my family and it is a tried and true favorite. These are quite easy to make but a bit time consuming, not in the "stay in the kitchen all day" kind of way but in a "start it one day and finish it the next" kind of deal. I have friends that have made these in the crock pot but for some reason I always make mine on the stove.. We eat these topped with cheese and dipped with tortilla chips, rolled in flour tortillas in a bean burrito and in enchiladas or tacos.. anyway you make them you will be hard pressed to eat refried beans out of the can ever again.

Homemade Refried Beans

1 pound small red or pinto beans
1 4 oz can chopped jalapenos
1 12 oz package bacon
9 or 10 cloves garlic
2 tsp pepper
Salt to taste

Rinse beans and put in large pot. Cover with water about 3 inches above beans. Soak 24 hours. ( I put mine in one night then let them soak all day and cook them the following morning) drain and rinse beans and place back in heavy pot. Cover with water about 2 inches above beans and cook on medium heat with a steady low boil.

Cut bacon into tidbits and fry until crispy.
(Just a note* I use inexpensive bacon or bacon ends and pieces. It is really the bacon fat that flavors the beans)

Add bacon ( grease and all), can of jalapenos (undrained) and garlic cloves (whole) to the beans.

Cook beans on low for 3 hours or until beans are soft and easy to mash. Be sure to check on beans often to make sure water is kept 1 inch from top of beans. (you may have to add more water from time to time)

When beans are finished cooking, drain and KEEP liquid.

Two options, I go for the first because I am really lazy and I don't notice much difference...

Option 1. Mash beans with a potato masher until desired consistancy. Use reserved liqued for moisture. (I like mine a bit more moist as the dry out as they sit a while)

Option 2. In a heavy frying pan place a cup of beans at a time and heat. Mash with a potato masher until desired consistancy adding reserved liqued as needed. Continue until all beans are mashed.

Once beans are mashed they can be served immediatly or stored for up to a month in an airtight container in refridgerator.

Black Bean Salsa

This recipe comes from Noreen's sister-in-law. It became a a fast family favorite, easy to make and I can never keep it around. There are two versions. We tend to lean toward the italian dressing one but like them both. (Depends on what I have in my fridge at the time)
This is great in tacos, on enchiladas or just eaten with tortilla chips. Give them both a try, one version is bound to be a new favorite.

Black Bean Salsa

1 can black beans (drained)
1 can olives (drained)
1 can corn (drained)
2 avocados
4 tomatoes
1/2 red onion
1 pepper (green, red or yellow)
1/2 bunch fresh cilantro (rinsed and drained)

Pour beans and corn into a large bowl. Chop olives, avocados and tomatoes into small pieces. (size depending on how chunky you want your salsa) chop up cilantro and add to ingredients.

Version 1: Add 1/2 bottle of italian dressing and sprinkle with salt to taste. Mix well.

Version 2: Add 2 TBS ranch dressing, squeeze juice from 1lime and sprinkle with garlic salt to taste. Mix well