Homemade Caramel Dip

The Fall means Apples, Apples, and more Apples! What is better to dress up that crunchy, fresh fruit than some homemade carmel dip?! (Ohh . . . carmel apples would be awesome too, but I have braces and can't eat that right now.)

I decided to make two different recipes of homemade caramel dip to see which I like better. I can honestly say that I LOVED them both. Each has a diffent texture and flavor that I think is equally delicious.

Classic Caramel Dip
    
This recipe tastes very much like eating the plain caramels that you unwrap (obviously) and like the store bought dip. Makes 3 cups.

1 14oz bag Kraft caramels
1 can sweetened condensed milk
3/4 stick of butter

Stovetop: Unwrap caramels and combine all ingredients in a medium saucepan over medium heat.  Stir occasionally until completely melted.  

Microwave: Just place ingredients in microwave-safe bowl and heat in intervals, stirring often to avoid scorching.

Serve warm with apple slices for dipping.

4 Ingredient Caramel Dip  - from An Oregon Cottage

This recipe has just 4 simple ingredients so you know exactly what you are eating - no mysetrious filer ingredients. Color will vary depending on how dark your brown sugar is. Makes 3 cups.

1 stick butter

1 cup dark brown sugar

1 can sweetened condensed milk

1/2 cup honey (or corn syrup)

Melt the stick of butter in a sauce pan over medium heat. The add remaining ingredients. Raise heat to med-high and bring to a boil, stirring constantly. Boil 3 minutes while stirring.

Peanut Butter Caramel Dip : While your carmel is still hot stir in 1/2 - 3/4 cup creamy peanut butter until melted. This is so so good and can be done with either recipe.

If your caramel gets hard just warm it up in the microwave until it is soft. 

Pour the caramel over ice cream. I love doing this!

If you like caramel apples but have braces (or your kids do) just sprinkle chocolate chips or other goodies on a slice of apple. Works great!

Need a gift for a friend? Pour some caramel into a small container, tie a ribbon on top and give to your neighbor with a bag pf apples. It's the prefect fall treat to cheer anyone up!

Like to see movies? Save yourself some money with Weekly Cinema. 

I've heard great things about this deal!

Sign up for Weekly Cinema and get one FREE movie ticket, and 2 movie tickets every month for only $12.99. Over 60% in Savings! Get a friend to join and we'll give you both MORE FREE tickets!

Pork Chops with Tomatillo Applesauce

It's pretty rare for me to be able to catch a glimpse of any of the morning shows these days. I got lucky one day when I did turn on the Today Show and saw some lady cooking up this delicious fall recipe.

I say delicious because I immediately put this baby on my menu for the week. Oh, it is so so good and the tastes and flavors combine to make a magical mouthwatering feast!

You're in luck. There is actually a video on the Today Show website that shows the clip from the episode I saw. Check it out!


Pork Chops with Tomatillo Applesauce
Chef Ivy Stark
my adaptations in red

• For the pork chops:
• 3 tablespoons ground coriander
• 3 tablespoons ground cumin
• 2 1/2 tablespoons kosher salt (it was too salty - I'll cut the salt in half next time)
• 1 1/2 tablespoons black pepper
• 3 tablespoons olive oil
• 4 (2-inch-thick) loin pork chops
• (The rub is for 4 chop, but I think it would be better to use less. I will add more olive oil next time and use this recipe for 6-8 chops instead.)
• For the tomatillo and green apple sauce:
• 1/2 pound fresh tomatillos, husks discarded and tomatillos rinsed
• 2 Granny Smith apples
• 1/2 cup loosely packed fresh cilantro sprigs
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/4 cup apple juice
• 1 tablespoon fresh lime juice
• 1 tablespoon mild honey
• 1 teaspoon minced canned chipotle chiles in adobo (didn't use)
• I added about a 1/2 cup of applesauce to thicken it up.

Preparation

Stir together coriander, cumin, salt and pepper in a small bowl, then add oil and stir until combined well. Rub spice mixture all over chops. Let chops marinate while making sauce and preparing grill.

Simmer tomatillos and 3 cups water in a 2 1/2 to 3-quart saucepan, uncovered, stirring occasionally, until tomatillos are just soft, 8 to 10 minutes. Drain and cool 15 minutes.

While tomatillos are cooling, core apples and cut into 1/4-inch dice. Purée tomatillos with remaining sauce ingredients except apples in a food processor. Transfer to a bowl and stir in apples.

To cook pork using a charcoal grill: (I cooked it in a pan on the stove top and used a meat thermometer)

Open vents on bottom of grill. Light charcoal in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.

Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear pork on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and moving around grill to avoid flare-ups, until well browned, 10 to 12 minutes total.

Move pork to coolest part of grill, then cover with inverted roasting pan and grill, turning pork over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 150 degrees, 10 to 12 minutes total.

Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature should rise to 155 degrees).