apple caramel dip

I found this awhile back online... have no idea where, but oh so glad I did.


Apple Caramel Dip

block of cream cheese or two, room temperature
container caramel apple dip (sold in produce)
package of Heath bits (by chocolate chips)
red and green apples

Spread cream cheese into thinish rectangle. (I use almost two blocks)

Top with container of caramel apple dip. I warm it in the microwave for maybe 30 minutes or so.

Sprinkle with about 1 cup of Heath bits.

Surround with alternating red and green apples.

Easy peasy. :)

White Cheddar Fondue

I looked and I can't find where Brad got this recipe from, so I can't give out the credit for it. But I love it. A lot. It is fabulous with a baguette. We usually have it with steak and asparagus because they also taste good in the fondue. :o)

Cheddar Cheese Fondue
4 Servings

2 Tbs butter or margarine
3 Tbs flour
2 cups milk
salt
paprika
nutmeg
1 lb. ripe WHITE cheddar cheese, finely diced

Melt butter/margarine in fondue pot. Add flour, stirring until smooth. Add milk very slowly, stirring constantly. Add salt to taste. Add paprika and nutmeg to taste.

Cook for 3-4 minutes over low heat. Add cheese a bit at a time, making sure it melts before adding more.

Edamame (soy beans in the pod)

I read a long time ago on someone’s blog (I cannot remember whose), that Edamame was a perfect finger food for kids. I had never had Edamame, so I thought we would try it.

The food itself is extremely healthy and if you buy the frozen type in the pod, you only have to defrost it to eat it. This makes it a super easy and simple snack or side for any meal.

Tonight, I reintroduced Edamame to my boys. Bert liked it last time we had it, so I reminded him of this and showed him how to pop open the pod to expose the seed. In my opinion, Edamame have a nutty flavor, and Bert likes nuts…So, I made sure to remind him that they taste like nuts. He started eating them right away.

As you can see, he liked the Edamame. Please excuse my “shirtless” boys at the dinner table. I didn’t notice until they had already gotten dinner underway.

Ernie is not a fan of anything un-fruit-like. He still had fun learning how to open the Edamame. The green soybeans never once crossed his lips. He did get a math lesson in though…

Perfectly lined up and counted to 5! So, apparently Edamame doubles as a wonderful math manipulative.

In this household, 50% is passing when it comes to food. If I can get one kid to like it and eat it, I have succeeded! (kind of reminiscent of the Texas TAKS math test—well, I think they have to have a 65% or something…at one time it was 55% though).

You all have a wonderful day, and let me know how your kids like Edamame!

Tangy Hummus

This is definitely not traditional, but it didn’t matter to me because I have never had more than a bite of hummus in my lifetime, so I didn’t have any expectations.  Without knowing what it should taste like, I created this.

Ingredients:

2 cups Cooked chickpeas (garbanzo beans)

2-3 tbsp. miracle whip

Juice of 1 lemon

6-10 basil leaves, chopped

1-2 tbsp. salsa (I used the salsa I prepared here)

Salt & Pepper to taste

Directions:

Mix all ingredients in food processor and process until smooth.

I have been eating this with Fritos and as a condiment on my turkey sandwich instead of mayo.  I think it would taste good on crackers, veggies or anything else that one would eat hummus with.  Please let me know if you like it!!

Salsa Recipe

What you need:

couple tbsp olive oil

1-28 oz can of Diced Tomatoes

1-28 oz can of Rotel tomatoes with chiles

1 onion chopped

4-5 cloves of garlic minced

4 jalapenos with seeds minced

fresh cilantro (handful chopped)

blender

Instructions:

Heat olive oil in stock pot.  Add onion, garlic, jalapeno, and tomatoes.  Cook down for about 5-8 minutes.  Add cilantro.  Put into blender and blend down until it is the consistency you want.  This allowed me to freeze about 5 containers of salsa. 

Caution: This is spicy!!

Crepes

2 eggs, beaten
1 ½ cups milk
1 cup flour
1 tbsp cooking oil
2 tbsp sugar

Combine eggs, milk, flour, oil, and sugar; beat until mixed well. Heat a lightly greased 6 in skillet. Spoon in 2 tbsp of the batter; lift and tilt skillet to spread batter. Return to heat until lightly brown. Some people only cook one side. I like both done. It is up to you!

Makes 18 crepes

NOTES: This is a really versatile recipe that we just love. Whenever we went to people’s houses for dinner in France, this was frequently the dessert. It is great with ice cream, puddings, fruits, peanut butter, or fudge. BON APPETIT!