Thursday, October 20, 2011

Apple Pie Caramel Apples

Twice a year we treat ourselves to yummy Rocky Mountain Chocolate Factory caramel apples.  Our favorite?  You guessed it.....the Apple Pie Caramel Apple.  Why only twice a year?  Since they are a little pricey, we treat ourselves to one every LDS General Conference (April and October).  But then I decided, if I could figure out how to make them myself, then I could have them all year round!!!  So let me introduce  you to the most heavenly taste around!  I give you...the Apple Pie Caramel Apple!

6 - 8 Granny Smith Apples
2 pkg Kraft Caramels (14 oz size)
2 T milk

White Chocolate

2 pkgs Nestle White Chocolate Chips
2 tsp Shortening

Cinnamon Sugar
1 c Sugar
3 tsp Cinnamon

1.  Boil a pot of water.
2.  Quickly dip apples in boiling water.  This removes the waxy film that is on the apples.  Dry them thoroughly.
3.  Place apples on a cookie sheet covered with wax paper and lightly sprayed with cooking spray.  Place in fridge to cool 15 minutes.
4.  Place caramel and milk in microwave safe bowl.  Microwave in 30 second increments, stirring often until caramels are completely melted.
5.  Dip apples in caramel.  Twirl the apple around a few times.  Hold it over the bowl and let it drip for a minute until the caramel settles.  Place back on the wax paper lined cookie sheet.
6.  When all apples are dipped, place back in the fridge.
7.  Place white chocolate chips in microwave safe bowl.  Microwave in 30 second increments until chocolate is melted, stirring often.  DO NOT get chocolate too hot.
8.  Add shortening to chocolate when it's completely melted and stir until incorporated.
9.  Mix sugar and cinnamon in a regular cereal bowl.  Make sure the cinnamon is mixed in well.
10.  Roll apples in chocolate and let them drip above the bowl for a minute.
11.  Roll in cinnamon sugar and place back on cookie sheet.
12.  Place back in fridge for 15 minutes or so until chocolate hardens.  I keep them in the fridge as they will start to "wilt" if they get too warm.


Wednesday, October 5, 2011

Black Bean Butternut Squash Chili

For my favorite vegetarians!  You KNOW who you are!  :)

1/4 cup extra virgin olive oil
3 onions chopped
4 cloves of garlic chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 jalapenos seeded and minced
2 14.5 oz cans of diced fire roasted tomatoes
4 15 oz cans of black beans, rinsed and drained
3 tablespoons chili powder
2 tablespoon cumin
1 tablespoon dried oregano
2lb butternut squash, peeled, seeded and chopped into 1/2 inch cubes
salt and pepper
heat oil in large skillet, cook onions and garlic until tender, add peppers and cook until crisp tender, transfer to slow cooker and add remaining ingredients except for the squash. mix well. arrange squash over the chili, cover and cook on LOW for 6 hours season with salt and pepper serve with cornbread…so good

Chicken and Sweet Potato Stew

I'm definitely making this on Saturday.  Even if your family doesn't like sweet potatoes, they'll LOVE this!
(Thanks got Crockpot Girls!  You're my new BFF's!)

4 boneless, skinless chicken breast cut into bite sized pieces
2 sweet potatoes peeled and cubed
2 Yukon gold potatoes peeled and cubed
2 medium carrots peeled and cut into 1/2 inch slices
1 can stewed tomatoes
1 tsp paprika
1 tsp celery salt
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp nutmeg
1/8 tsp cinnamon
1 cup non-fat, low sodium chicken broth
1/4 cup fresh basil, chopped

Combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours.

Cranberry Roast

Doesn't this just sound delicious?!  What a great and EASY Sunday dinner to help ring in Fall!

Any type of Roast (shoulder, butt, round)
2 Cans WHOLE cranberry Cranberry Sauce
1 packet Lipton Onion Soup Mix

Mix cranberries and soup mix together.  Pour over roast in crockpot.  Cook 8 hours on high.  Break up with fork just before serving.

Spinach Lasagna Rolls

My family LOVED these.  Many thanks to JamieCooksItUp!  I added sausage for the meat luvin men in house (they were pretty demanding..sheesh) and it was delicious that was as well.

12 lasagna noodles
3 C Prego Spaghetti Sauce
1 C mozzarella cheese

2 C ricotta cheese
1/2 C cottage cheese
1 egg
1 C Parmesan cheese
1 C mozzarella cheese, divided
3/4 t salt
1/8 t cracked pepper
1 t parsley, dried
3/4 t oregano, dried
1 t lemon juice
5 C finely chopped spinach

1. Boil your noodles in salted water until the are al dente. (Not quite all the way cooked through.) Pour them out into a strainer and run cold water all over them. We don't want you to burn your pretty little fingers while you fill and roll the noodles. 
2. Mix all of your filling ingredients together in a large bowl. Be sure to get them all thoroughly combined. You don't want any of the egg hanging around alone. Get everything mixed in.
3. Spray a 9 x 13 pan with cooking spray. Pour about 1 C of the Prego into the pan. Spread it around so it evenly covers the bottom of the pan.
4. Lay a lasagna noodle out on a plate. Using a spoon, spread out the filling all over the top of the noodle. 
5.  Roll it up!
6. Place the rolled lasagna noodle, seam side down in your pan. Repeat with the other 11 noodles. Pour the remaining Prego sauce over the tops of your lasagna rolls and sprinkle with 1 C mozzarella cheese. 
7. Cover and bake at 350 for 45 minutes or until cooked through.