Ingredients
- Servings: 6
- 6 granny smith apples
- 6 wooden sticks
- 1 (14 ounce) package individually wrapped caramels, unwrapped
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons coarse sea salt
- 1 cup semisweet chocolate chips
Recipe
- insert wooden sticks 3/4 of the way into the stem end of each apple. place apples on a cookie sheet covered with lightly greased aluminum foil.
- combine caramels and water in a saucepan over low heat. cook, stirring often, until caramel melts and is smooth. stir in the vanilla. dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. scrape excess caramel from the apple bottoms using the side of the saucepan. place on the aluminum foil. sprinkle lightly with the coarse salt and chill.
- put the chocolate chips in a microwave-safe bowl. cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. drizzle over the apples and return them to the refrigerator until ready to serve.
Ingredients
- Servings: 16
- 1/4 cup butter or margarine
- 1 (10.5 ounce) bag jet-puffed miniature marshmallows
- 1 (3 ounce) package jell-o gelatin, any flavor
- 12 cups plain popped popcorn
Recipe
Preparation Time: 15 mins
Ready Time: 15 mins
- microwave butter and marshmallows in large microwaveable bowl on high 1-1/2 to 2 min. or until marshmallows are puffed. stir in gelatin mix until well blended.
- add to popcorn in large bowl; toss to coat.
- shape into 16 balls with greased or moistened hands.
Ingredients
- Servings: 1
- 2 cups semisweet chocolate chips
- 1 (11 ounce) package butterscotch chips
- 2 (14 ounce) cans sweetened condensed milk
- salt to taste
- 1 1/2 teaspoons vanilla extract
Recipe
- line one 9x13 inch pan with aluminum foil sprayed with non-stick spray.
- in a microwave safe bowl, combine the chocolate chips, butterscotch or peanut butter chips, condensed milk and salt.
- microwave on high for 2 minutes. remove, stir, and heat on high for 1 to 2 minutes longer. remove and stir until all chips are melted.
- add vanilla and mix well; pour into prepared pan. chill in refrigerator overnight, or until set. remove foil, slice and serve.
Ingredients
- Servings: 12
- 1/2 cup butter
- 1 cup chopped celery
- 1 cup chopped onion
- 1 (1 pound) loaf french bread, torn into small pieces
- 1 tablespoon rubbed sage, or to taste
- 2 egg whites, beaten
- 1/2 cup frozen cranberries, chopped
- 1/2 cup chopped walnuts
- 1/2 cup chopped almonds (optional)
- 1/2 cup chopped pecans (optional)
- 1 (14.5 ounce) can chicken broth
Recipe
Preparation Time: 30 mins
Cook Time: 1 hr
Ready Time: 1 hr 30 mins
- melt butter in a large skillet over medium heat. cook celery in butter until almost tender. add onions, and cook until lightly browned and tender. set aside.
- place the pieces of bread into a large glass or ceramic bowl, and sprinkle liberally with rubbed sage. heat bread in the microwave for 2 minutes, then heat for 10 seconds at a time until bread is crispy. remove from the microwave, and add the egg whites, cranberries, walnuts, almonds and pecans toss lightly to distribute. add the onion and celery with the butter, and toss lightly while moistening to your desired consistency with chicken broth.
- use this to stuff a turkey, or transfer to a 9x13 inch baking dish.
