Caramel Apple Dip using sweetened condensed milk instead of cream cheese

 

Caramel Dip for Apples Recipe (+ Lower Sugar Option and Easy Microwave Method)

Easy homemade caramel dip for apples uses just 4 ingredients and takes less than 15 minutes! 

Prep Time3minutes mins

Cook Time10minutes mins

Total Time13minutes mins

Course: Dessert

Cuisine: American

Servings: 2 cups

Calories: 197kcal

Author: Jami Boys

Equipment

• 3-quart saucepan
• OR 8-cup glass measuring cup or other microwave save bowl

Ingredients

• 1/2 cup butter
• 1/2 cup brown sugar
• 1 14 ounce can sweetened condensed milk
• 1 teaspoon vanilla, optional
• salt to taste, optional for "salted caramel"

Instructions

Stovetop Method:

• Melt the butter in a heavy saucepan over medium-low heat.
• Add the remaining ingredients, raise heat to medium-high and bring to a boil, stirring constantly (will take 5-10 minutes, depending on your stove).
• Lower heat to medium or medium-low (or what you need to keep a very low boil) and cook for 3 minutes, stirring constantly (really- this is not the thing to walk away from! It will burn...I know from experience!).* Remove from heat and stir in vanilla, if using.

Notes

*If it does burn, don't despair, here's how to save it:

• Remove the pan from the burner and quickly pour the dip into a fine-mesh strainer over a bowl, but DO NOT scrape the bottom. Just leave all that crusty burnt stuff.
• Push caramel through the strainer, leaving any browned bits in strainer. There may be a few small brown flecks in the dip, but it doesn't taste burned when eating.

 

Storage: This caramel dip stores in the refrigerator for 3-4 weeks.

Other uses: 

• Ice cream topping
• Apple pie topping
• Dip for graham crackers
• Layer in a chocolate bar cookie

Caramel Apples? You can experiment coating apples and keeping them cold to keep the caramel on the apple, but I haven't tried it.

Nutrition listed is for full sugar recipe - Nutrition for lower sugar version is:

Serving: 2tablespoons | Calories: 175kcal | Carbohydrates: 27g | Protein: 2.7g | Fat: 6.8g | Saturated Fat: 4.3g | Cholesterol: 22mg | Sodium: 71mg | Sugar: 25g

Nutrition

Serving: 2tablespoons | Calories: 197kcal | Carbohydrates: 31.1g | Protein: 2.1g | Fat: 7.9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 75mg | Fiber: 0g | Sugar: 31g

 Roya's Rice

1 cup rice

2 cups water.

Add to a pot, bring to a boil. Once boiling, cover with a lid, lower heat to two. Give it about 15 minutes to cook. 

Sweet and Sour Chickpeas and Green Beans

 

Sweet and Sour Chickpeas and Green Beans

From Oh My Veggies https://ohmyveggies.com/sweet-and-sour-chickpeas-and-green-beans/#recipe

Cook Time: 10 minutes. Total Time: 10 minutes. Serves 4

Ingredients

• 2 cloves garlic, crushed

• ½ green bell pepper

• 7 oz green beans, trimmed

• 30 oz chickpeas, 2 15-oz cans

• 1 tablespoon cornstarch, or arrowroot powder

• brown rice, cooked, to serve

For the sweet and sour sauce (or just do what we did and use Panda Express Orange Sauce)

• 2 tablespoon maple syrup

• ¼ cup tamari

• ¼ cup rice vinegar

• 1 tablespoon tomato paste

• ½ cup water

  Instructions

  -Add the garlic to a non-stick frying pan and sauté for around 2 minutes. Then, add the green bell pepper and cook for 3-4 minutes. Add the green beans and sauté for around 3 minutes more, until softened.

  -Meanwhile, prepare the sauce by stirring together the maple syrup, tamari, rice vinegar, tomato paste and water.

  -Add the chickpeas, sauce and cornflour to the saucepan. Cook on a low-medium heat for around 5 minutes, until the sauce had thickened. Serve immediately with brown rice.

  Notes

  -Serving Suggestions: This is great served with brown rice, quinoa, or couscous. I also like to serve it with a scoop of steamed edamame.

  -Optional Garnishes: Sesame Seeds, Crushed Peanuts, Chopped Cilantro

Course: Main Course, Side Dish

Cuisine: American, Chinese

Diet: Gluten Free, Vegan, Vegetarian

Keyword: 15 minutes or less, Chickpeas, Dinner, earth of maria, easy, Gluten-Free, green beans, high protein, Oil free, set1, sweet and sour sauce, to move, weeknight dinner

Pineapple Coconut Curry (shared by Megan)

 

Pineapple Coconut Curry

This pineapple curry is sweet, spicy, and so satisfying! Made with juicy pineapple chunks and fresh veggies in creamy coconut milk base, it's absolutely scrumptious and really easy to make.

https://www.connoisseurusveg.com/pineapple-curry/

Prep Time15 minutes

Cook Time25 minutes

Total Time40 minutes

Servings4

Calories370kcal

AuthorAlissa Saenz

Ingredients

-2 tablespoons vegetable oil, divided

-1 small onion, diced

-1 medium red bell pepper, roughly chopped

-2T vegan yellow curry paste, or to taste (Notes 1 and 2)

-1 (13.5 ounce/400 ml) can full-fat coconut milk (can double this for more sauce)

-2 cups diced fresh pineapple (½ to 1 inch pieces)

-1 cup fresh green beans, chopped (1 inch pieces)

-8 ounces super-firm tofu, cubed (about ½ inch)

-1 tablespoon lime juice

-Salt, to taste

-½ cup chopped fresh basil

-¼ cup chopped fresh cilantro

-Cooked jasmine rice

US Customary – Metric

Instructions

-Coat the bottom of a large pot with 1 tablespoon of the oil and place it over medium heat.

-Once the oil is hot, add the onion and bell pepper. Sweat the vegetables for about 5 minutes, until they start to soften, stirring frequenly.

-Stir in the curry paste and sauté it for about 1 minute, stirring constantly to prevent it from burning.

-Stir in the coconut milk, pineapple, and green beans. Raise the heat to high and bring the liquid to a boil, then lower the heat until it's just at a low simmer. Cover the pot and let the curry simmer for about 15 minutes, until the beans are as tender as you like them. Uncover the pot and give the curry a stir occasionally as it cooks.

-While the curry simmers, coat the bottom of a medium skillet with the remaining tablespoon of oil and place it over medium heat.

-Once the oil is hot, add the tofu cubes in an even layer. Cook the tofu for about 10 minutes, flipping the pieces once or twice so that they brown on multiple sides. Transfer the tofu to a plate when it's done cooking.

-Uncover the curry and let it simmer for about 2 minutes longer, just to thicken the sauce a bit. Stir in the tofu.

-Remove the pot from heat. Stir in the lime juice and season the curry with salt to taste. Stir in the basil -Notes

-You can use as little as 2 tablespoons for a very mild curry, or up to 6 tablespoons for an intensely flavorful curry.

-Red curry paste is spicy. You can substitute a milder variety like panang or yellow curry paste if you'd like to reduce the heat.and cilantro.

-Serve the curry over rice.

Nutrition

Calories: 370kcal | Carbohydrates: 22g | Protein: 8g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 54mg | Potassium: 563mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3726IU | Vitamin C: 87mg | Calcium: 90mg | Iron: 5mg

Corn Salsa

 Corn Salsa

from Wendy Cameron

1 can black eyed peas, drained

1 can white corn, drained

2-4 green onions, chopped

5 med. tomatoes, seeded and chopped

1 avocado, chopped

1/2 bunch cilantro, chopped

1 pkg. Good Seasons Italian dressing, mixed as directed

Combine all ingredients and refrigerate at least 2 hours. Serve with tortilla chips.

French Bread (from Krum family)

 French Bread

(Makes 2 loaves)

2 cups warm water

2 1/2 tsp sugar

1 T active dry yeast

5-6 cups flour

2 1/2 tsp salt

1 tsp olive oil

In bread mixer, combine water, yeast, and sugar. Let sit 5 minutes or until foamy. Add 2 cups flour and salt. Begin kneading, adding flour, half a cup at a time until the dough is smooth but not sticky. Knead for 10-12 minutes. Rub olive oil around the dough ball and let rest for 15 minutes. Turn the dough onto a floured surface and divide in half. Roll one half into a rectangle. Starting from the long side, roll dough into a cylinder. Turn both ends in and pinch the seams closed. Round the edges and place on a baking sheet. Repeat with second dough ball. Let rise for 30-45 minutes. Make 3 diagonal cuts across the top of each loaf. Preheat oven to 400. Bake for 17-20 minutes or until tops are golden brown. Brush tops with butter.

 Megan's 3 Ingredient Fudge

4 T butter

3 cups semi sweet or milk chocolate chips

1 14ox can sweetened condensed milk

Mix all 3 ingredients in a glass bowl over a pot of simmering water (or microwave) until melted, 3-5 minutes.

Pour into a greased 8x8 pan and enjoy!