Caramel Apple Dip

I am so excited that Fall is well on it's way! I am not a fan of hot hot weather and I just burn to a crisp in the sun no matter how much sunblock I slather on. What better way to celebrate weather's return to Fall than with a yummy Caramel Apple fruit dip?

This recipe is so easy and when you dip apples in it, it really does taste like a caramel apple (without the hassle of trying to eat a whole apple off a stick without getting sticky sweet caramel all over yourself--not that that has ever happened to me).

To make this yummy fruit dip you will need:

1 8oz. package of cream cheese, softened (I used 1/3 reduced fat cream cheese)
1/2 cup of your favorite caramel sauce, room temp

Whip the cream cheese and caramel sauce together in a bowl with a hand mixer (you can use a stand mixer if you want, but I find you have to scrape the bottom far too many times and still hand mix some unless you use a hand mixer).

Serve with sliced apples, or any other fruit you have on hand. I am also a huge fan of this dip with sliced pears! Store in the refrigerator in a sealed container (if you happen to have some leftovers). One of my favorite parts about this dip is that it is still creamy and usable right out of the fridge, while a regular caramel sauce hardens and needs to be heated. Gotta love the magical powers of cream cheese!

Friday Food Craft

Extra Chunky Apple Sauce

                                         You will need:

5 medium to large apples, any variety (I typically use at least 3 varieties of apples. For this apple sauce I used Granny Smith, Gala and Pink Lady)

2-4 Tbsp. apple cider or apple juice (you can use water, but I like to always add more flavor and depth)

The juice from one clementine (you may substitute lemon, lime or any other citrus type fruit. I like fresh juice and clementine's are what I had in the fridge)

2 Tbsp. Brown sugar
1/2 tsp cinnamon
1 tsp. freshly grated nutmeg
1 tsp vanilla flavoring

To make your apple sauce, first peel and core your apples, then dice them up. I like my apple sauce extra chunky so I am not very concerned with the pieces being a uniform shape, some can be small, some can be much larger.

Place your apples in a pan. I use a small stock pot, about 5 quarts, as I like a large surface area to evenly distribute the apples over the heat. Add in all of the juices and flavorings and cook over medium heat for about 15 minutes (you may need less time if you cut smaller pieces of apple). After 15 minutes they should be fairly soft, at this point I use a potato masher and mash up the apples a bit to make more of a sauce. I then cook the sauce an additional 5-10 minutes, adding extra apple cider if necessary.

I like to serve this warm, and often times some vanilla ice cream manages to hop out of nowhere and perch itself on top. I really don't know how this happens, but it is too good for me to complain.

I've also been known to scoop a bit of apple sauce onto pork chops at dinner time.