Caramel Apple'n

Caramel Apple
Dippin' Party!













Ingredients:
3 bags of caramels
15 apples (I used honeycrisps from Minnesota)
2 cups chopped peanuts
1/2 bag of shredded coconut
2 cups chopped peanut butter chips and chopped chocolate chips
15 popsicle sticks
cupcake papers

The method:
Dump 3 bags of Milk Maid caramels in the crockpot, set on low. (thanks to Crystal for unwrapping all those caramels!)
Once the caramel is melted add 6 tbsp of water and stir until the caramel is smooth and the water is incorporated.
Insert the popsicle sticks into the apples.
Set each apple in a cupcake paper.
Dip the apple into the caramel.
Rotate the apple over the crockpot, allowing excess caramel to fall back into the pot. Do this for about 5 minutes, allowing the caramel to cool and harden. *this step is important. If you don't allow the caramel to cool, all the caramel and toppings will run off.*
Sprinkle caramel covered apple with fixn's.
Set the complete caramel apple in the cupcake paper to allow for additional cooling time.

NOTE: I added 2 tbsp of water every 2 hours to the crockpot to keep the caramel smooth.

Also, don't set the spatula on the counter, as shown above. It makes a big, sticky mess. I had a small plate set out to the left of the crockpot, but for some reason, the spatula mysteriously moved to the corner of the sink....might have had something to do with the liqueur coffee
and pomegranate-blueberry screwdrivers also being served.

http://static.flickr.com/84/271596563_37e288f725.jpg?v=0

Pepper Cheese Dip

2 pkgs (8 oz.) cream cheese, softened, cut into cubes
4 c. shredded Colby-Jack Cheese
1 c. half-and-half
2 tbsp. mustard
1 tbsp. chopped onion
2 tsp. Worcestershire sauce (sometimes you can find vegan versions)
½ tsp. salt
¼ tsp. hot pepper sauce
2 diced red bell peppers.

THE METHOD:
Place cream cheese, Colby-Jack cheese, half-and-half, mustard, onion, Worcestershire sauce, salt and pepper sauce in Crock-Pot. Cover and cook, stirring occasionally, on low 1 hour or until cheese melts. Stir in peppers; adjust seasonings. Serve with crusty bread or crackers.

Lentil Sloppy Joes

2 c. dried lentils
1 large chopped onion
1 carrot, chopped
1 green pepper, chopped
4 c. water
4 c. tomato sauce
1 tbsp. parsley flakes
1 bay leaf
¼ tsp. garlic powder
1 tbsp. salt-reduced tamari (use lite soy sauce, if you don't have tamari)

THE METHOD:
Cook on high for 4 hours or 8 hours on low. This freezes well.

CHOWDER TIME!

Crock-Pot Clam Chowder

4 cans clams (6½ oz.) or 3 lbs. fresh or frozen clams
1 lg. onion, chopped
4 lg. potatoes, peeled and cubed
3 c. water
3½ tsp. salt
¼ tsp. pepper
4 c. half-and-half or milk
3 tbsp. cornstarch

THE METHOD:
If fish is frozen, thaw and cut into bite size pieces. In skillet, sauté butter and onion until golden brown; drain. Put into Crock-Pot with clams. Add all remaining ingredients, except milk. Cover; cook on low 6 to 8 hours (high 3 to 4 hours) or until potatoes are tender. During the last hour of cooking, combine 1 or 2 cups milk with the cornstarch. Add to Crock-Pot with remaining milk and stir well.


This recipe was another success. We prepared everything the night before and threw the crock pot in the fridge. The next morning, we pulled it out and set it on low on the counter. When I got home from the office, I added the half-and-half. About 45 minutes later, we ate our first bowls. It made great leftovers for lunch the next day too!

Crock Pot Chili

I made this recipe for meat eaters, and they loved it!

olive oil
1-2 large yellow onions, diced
1 package of beef substitue (I like the Quorn product)
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
10 crushed tomatoes
1 tbsp. cumin
1 tsp. cayenne (or to your taste)
1 package frozen corn
2 cans black beans (or any other kind of beans you like - chickpeas work well too)
1-1 ½ c. hot sauce
salt to taste
grated cheddar, if desired

THE METHOD:
Sauté onions in the olive oil. (**I used cooking wine instead to cut out the fat). Add garlic bit later, then add beef substitute. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes. Next, add the peppers, sauté them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the Crock-Pot, and add the onion mixture. Cook on low about 10 hours. Serve with grated cheddar and cashew nuts, if desired. NOTE: you will have to vary the sizes above depending on the size of your Crock-Pot.