Caramel Cheesecake Apple Dip
Our daughter-in-law, Karen, made this for a family dinner and everyone LOVED it!! This dip is caramel apples for grown-ups. It has all the things you like about a caramel apple layered between sweet cream cheese. It’s creamy, caramely, goodness with a little chocolate and toffee thrown in for good measure. This cheesecake dip looks pretty on a serving plate, which makes it a great to serve at parties.
12 ounces cream cheese, at room temperature
3 Tbs. heavy cream
1/4 cup powdered sugar
1/2 tsp. vanilla
Caramel sauce (recipe below) or store bought
Heath milk chocolate pieces
mini chocolate chips
2-4 Granny Smith or other crisp tart apples, sliced and soaking in lemon juice/water until ready to serve
Line a bowl with plastic wrap. Use enough plastic wrap to hang over the sides of the bowl about 2 inches.
Place half of the cream cheese mixture in the lined bowl and smooth with the back of a spoon. (If you dip the spoon into warm water before you start to smooth the cream cheese, it will be much easier to spread.)
Spoon on a layer of caramel.
Place in the refrigerator for about 20 minutes. This will let the caramel set up a bit and make topping it with the remaining cream cheese much easier.
Scoop the remaining cream cheese on top and smooth out using the back of a dampened spoon, like you did for the first layer.
Fold the overhanging plastic wrap over the top and refrigerate for at least 2 hours, up to overnight.
Pull back the plastic wrap so that the top of the cheesecake is exposed. Place a serving plate on top of the pan and invert. Remove the bowl and the plastic wrap.
Spoon caramel sauce over the top of the cheese cake and top with more of the Heath pieces and chocolate chips. Place the sliced apples around the dip and serve.
*Note: If you want to throw this together super fast, just spread all the cream cheese on a serving platter and top with the caramel, Heath bits, and the mini chocolate chips.
1 cup sugar
1/4 cup water
8 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
2 teaspoons vanilla (or 1 teaspoon vanilla and 2 teaspoons bourbon)
pinch of sea salt
Place sugar in a small heavy sauce pan. Pour water evenly over the top. Turn stove top to medium-high heat. Hold sauce pan by the handle and swirl occasionally until sugar has dissolved.
Turn heat to high, and boil until syrup turns brown around the edges of the pan, about 6-8 minutes.
Swirl the syrup occasionally until it turns a deep amber and just begins to smoke.
Remove pan from heat. Add butter and whisk, until all butter is mixed in.
Stir in cream. Take care adding the butter and cream as the caramel will boil up and sputter quite a bit.
If sauce has any lumps, set pan over low heat and stir until smooth then turn off heat again.
Stir in vanilla and salt.
Garbage Cookies
While cleaning out my craft room I came across a small recipe box that I had not looked through in years. I found this recipe for Garbage Cookies that my Dad made all the time when I was growing up. They are basically an oatmeal cookie with peanuts, chocolate chips and raisins added. He called them Garbage Cookies because he said that he just cleaned out the cupboards and threw everything in the cookies! After I was married and moved away, I remember asking him to send me his recipe. You will notice that he simply cut the Oatmeal Cookie recipe off of the cardboard oatmeal canister and added his variation at the bottom. My Dad passed away in 1992 so when I saw this recipe tucked away in that box, it brought tears to my eyes and a flood of memories. My Dad packed my school lunch every day. I remember sitting on the bench at school taking these cookies out of the small wax paper bag that was used to pack all of our lunch food in. You see, zip lock plastic bags were not invented yet!
I was so excited to make these cookies and they were just as good as I always remembered them.
My Dad and I at the beach (a long time ago!)
1 1/4 cup margarine
3/4 cup brown sugar
1/2 cup sugar
Beat together margarine and sugars until light and fluffy.
1 egg
1 tsp. vanilla
Beat in egg and vanilla.
1 1/2 cups flour
1 tsp. baking soda
(If you are not adding the salted peanuts, add 1 tsp. salt)
Add flour and baking soda – mix well.
3 cups oats (quick or regular)
Add oats – mix well.
1 cup salted peanuts
1 cup chocolate chips
1 cup raisins
Add peanuts, chocolate chips and raisins – mix well. Add some water if mixture is too dry. (I did not need to do this).
Drop large spoonfuls onto cookie sheet. Makes 27 large cookies.
Bake at 375 degrees for 11 – 12 minutes. Cool 1 minute on cookie sheet. Remove to wire rack to completely cool.
Store in an air tight container.
Recipe Source: Dick Oakford (my Dad)
FULL RECIPE WITHOUT PICTURES —
GARBAGE COOKIES
1 1/4 cup margarine
3/4 cup brown sugar
1/2 cup sugar
Beat together margarine and sugars until light and fluffy.
1 egg
1 tsp. vanilla
Beat in egg and vanilla.
1 1/2 cups flour
1 tsp. baking soda
(If you are not adding the salted peanuts, add 1 tsp. salt)
Add flour and baking soda – mix well.
3 cups oats (quick or regular)
Add oats – mix well.
1 cup salted peanuts
1 cup chocolate chips
1 cup raisins
Add peanuts, chocolate chips and raisins – mix well. Add some water if mixture is too dry. (I did not need to do this).
Drop large spoonfuls onto cookie sheet. Makes 27 large cookies.
Bake at 375 degrees for 11 – 12 minutes. Cool 1 minute on cookie sheet. Remove to wire rack to completely cool.
Store in an air tight container.
Recipe Source: Dick Oakford (my Dad)
Rancher’s Chili
Rancher’s Chili
(These pictures are shown using lean hamburger)
1 pound 97% fat free ground turkey or lean hamburger
season to taste – I used garlic granules, chili powder, season salt, pepper
Brown turkey or hamburger – season to taste. Put in a crock pot or large pot.
2 (15 oz.) cans Ranch Style Beans
1 (14.5) can diced tomatoes, drained slightly (I used bottled tomatoes from our garden)
1 (15.5 oz.) jar chunky salsa (This is an approximate amount. Different brands of salsa are different oz. – doesn’t have to be exact.)
Add Ranch Style beans, tomatoes, and salsa.
8 oz. mushrooms or fresh – optional (This is also an approximate. We love mushrooms so we tend to add a lot to our recipes.)
Add chopped mushrooms, if wanted.
Mix all ingredients. Cook on low for 4 – 6 hours. Taste chili after an hour or so and season as necessary.
Freeze Ahead: This recipe can be frozen in zip lock bags. Pre-measure and mark bag with amount and points.
Recipe Source: revised from Kris H. at http://wwkris.blogspot.com/
FULL RECIPE WITHOUT PICTURES —
RANCHER’S CHILI
This is an easy, throw-together comfort meal to be enjoyed on a cold winters night. Using turkey makes it a healthy delicious meal.
1 pound 97% fat free ground turkey or lean hamburger
2 (15 oz.) cans Ranch Style Beans
1 (14.5) can diced tomatoes
1 (15.5 oz.) jar chunky salsa (This is an approximate amount. Different brands of salsa are different oz. – doesn’t have to be exact.)
8 oz. mushrooms or fresh – optional (This is also an approximate. We love mushrooms so we tend to add a lot to our recipes.)
season to taste – I used garlic granules, chili powder, season salt, pepper
Brown turkey or hamburger. Season while cooking.
Mix all ingredients. Place in crock pot and cook on low for 4 – 6 hours.
Freeze Ahead: This recipe can be frozen in zip lock bags. Pre-measure and mark bag with amount and points.
Recipe Source: revised from Kris H. at http://wwkris.blogspot.com/
Avocado Salsa
This salsa will be the hit of the party – Everyone loves it!! It can even be called a “meal” on a hot summer night. So good!
This picture shows home canned tomatoes but I really prefer petite cut tomatoes.
3 cans (14 – 15 oz.) petite cut tomatoes – drain most of the juice
1 can (11 oz.) white shoepeg corn – drain
1 can (4.25 oz.) chopped olives
1/2 bunch cilantro, chopped fine
4 green onions – finely chopped
juice from 3-4 limes (I always buy an extra in case one is not juicy enough)
1 packet Good Seasons Italian dressing mix (dry)
2-3 fresh avocados – cut into bite-size pieces
Combine all ingredients, adding the avocados last. Chill.
Serve with tortilla chips.
Makes approximately 7 cups
Recipe Source: Laraine E.
Ken’s Homemade Chicken Noodle Soup
1 whole fryer
garlic – dash
seasoned salt – dash
italian seasoning – dash
Cover fryer adequately with water (about 8 cups) and simmer with above seasonings until chicken is cooked and falls off the bone. (We used chicken breasts this time around.)
Remove chicken from pot, cool until you are able to handle it. Pull chicken off and tear in bite-size pieces. Put chicken pieces back in the pot.
1 1/2 – 2 cups sliced carrots
3/4 – 1 cup of diced celery
1 tsp. Mrs. Dash Original Blend
1/2 tsp. seasoned salt
1 tsp. garlic granules
1/2 tsp. pepper
1/2 tsp. onion powder
1 cup sliced or quartered mushrooms (optional)
1 – 16 oz. package of Grandma’s Egg Noodles – (these can be found in the freezer section of the grocery store)
Add carrots, celery, mushrooms, seasonings and noodles to broth.
Add 99% fat-free chicken broth to cover ingredients at least 3 inches.
Simmer on medium to medium/low for 1 hour – stirring occasionally.
After 30 minutes of simmering, taste the broth and season accordingly.
Check noodles. When they are done – ENJOY!
Recipe Source: Ken A.
FULL RECIPE WITHOUT PICTURES –
KEN’S HOMEMADE CHICKEN NOODLE SOUP
1 whole fryer
garlic – dash
seasoned salt – dash
italian seasoning – dash
Cover fryer adequately with water (about 8 cups) and simmer with above seasonings until chicken is cooked and falls off the bone. Remove chicken from pot, cool until you are able to handle it. Pull chicken off and tear in bite-size pieces. Put chicken pieces back in the pot.
1 1/2 – 2 cups sliced carrots
3/4 – 1 cup of diced celery
1 tsp. Mrs. Dash Original Blend
1/2 tsp. seasoned salt
1 tsp. garlic granules
1/2 tsp. pepper
1/2 tsp. onion powder
1 cup sliced or quartered mushrooms (optional)
1 – 16 oz. package of Grandma’s Egg Noodles – (these can be found in the freezer section of the grocery store)
Add carrots, celery, mushrooms, seasonings and noodles to broth.
Add 99% fat-free chicken broth to cover ingredients at least 3 inches.
Simmer on medium to medium/low for 1 hour – stirring occasionally.
After 30 minutes of simmering, taste the broth and season accordingly.
Check noodles. When they are done – ENJOY!
Recipe Source: Ken A.
Chocolate Chip Gooey Bars
Preheat oven to 350 degrees.
1 yellow cake mix
¾ cup nuts (optional)
1 stick (1/2 cup) butter or margarine
Mix together cake mix, nuts, and butter. (This will be very dry and crumbly looking.)
Press into a sprayed 9 x 13 pan.
1 pound (4 cups) powdered sugar
8 oz. cream cheese
1 egg
Mix together powdered sugar, egg, and cream cheese. Blend thoroughly and spread over bottom layer.
¼ – ½ bag (3 – 6 oz.) mini chocolate chips
Sprinkle top with chocolate chips.
Bake at 350 for 35 minutes or until golden brown.
Chilling the bars in the frig makes them easier to cut.
Recipe Source: Revised from 101 Things to Do with a Cake Mix
FULL RECIPE WITHOUT PICTURES —
1 yellow cake mix
¾ cup nuts (optional)
1 stick (1/2 cup) butter or margarine
1 pound (4 cups) powdered sugar
8 oz. cream cheese
1 egg
1 cup mini chocolate chips
Preheat oven to 350 degrees.
Mix together cake mix, nuts, and butter. (This will be very dry and crumbly looking.) Press into a sprayed 9 x 13 pan.
Mix together powdered sugar, egg, and cream cheese. Blend thoroughly and spread over bottom layer.
Sprinkle top with chocolate chips
Bake at 350 for 35 minutes or until golden brown.
Chilling the bars in the frig makes them easier to cut.
Recipe Source: Revised from 101 Things to Do with a Cake Mix
Apple Crisp
This Apple Crisp is one of my most favorite desserts – especially in the fall. Served with a dollop of whipped cream, or even better – a scoop of vanilla ice cream, this makes a delicious dessert that everyone will love. The recipe came from an old Pillsbury cookbook that my Dad gave me when I got married. We have been enjoying it ever since.
8 – 10 medium apples, peeled and sliced
Peel and slice apples and place in a 9 x 13 pan.
(After slicing the apples with my apple slicer, I cut that piece into half or thirds.)
1 T. lemon juice
1 T. water
Sprinkle with lemon juice and water.
1 1/2 cups brown sugar
1 cup flour
1 cup rolled oats
2 tsp. cinnamon
1 cup butter or margarine
Combine brown sugar, flour, oats and cinnamon.
Cut in margarine until crumbly.
Sprinkle over apples.
Bake 40 – 45 minutes or until apples are tender.
Allow to cool for at least 15 minutes as it will be VERY hot. Serve with vanilla ice cream or whipping topping. ENJOY!!!!
Recipe Source: revise from Pillsbury Cookbook
FULL RECIPE WITHOUT PICTURES —
This Apple Crisp is one of my most favorite desserts – especially in the fall. Served with a dollop of whipped cream, or even better – a scoop of vanilla ice cream, this makes a delicious dessert that everyone will love. The recipe came from an old Pillsbury cookbook that my Dad gave me when I got married. We have been enjoying it ever since.
8 – 10 medium apples, peeled and sliced
1 T. lemon juice
1 T. water
1 1/2 cups brown sugar
1 cup flour
1 cup rolled oats
2 tsp. cinnamon
1 cup margarine
Preheat oven to 375 degrees. Place apples in 9 x 13 pan.
Sprinkle with lemon juice and water.
Combine brown sugar, flour, oats and cinnamon.
Cut in margarine until crumbly. Sprinkle over apples.
Bake 40 – 45 minutes or until apples are tender.
Allow to cool for at least 15 minutes as it will be VERY hot. Serve with vanilla ice cream or whipping topping. ENJOY!!!!
Recipe Source: revise from Pillsbury Cookbook
Lima Beans with Ham
Lima Beans with Ham is an Allred family tradition that we continued this year. Every conference weekend (The Church of Jesus Christ of Latter-Day Saints) my mother-in-law, Anona, would make Lima Bean with Ham. This is one of Ken’s favorites.
1 – 16 oz. bag of small lima beans
Place dry beans in a crock pot (turned off) and cover with water. Soak beans overnight, or at least 8 – 12 hours. Make sure there is enough water to allow for the beans to triple in size.
2 ham hocks
2 tsp. onion salt
2 tsp. seasoned salt
1 tsp. pepper
1 T. garlic granules
1 tsp. non-salt seasoning
In the morning, add the ham hocks and seasonings to the beans.
Cook on high for about 5-6 hours.
Recipe Source: Ken Allred
FULL RECIPE WITHOUT PICTURES —
1 – 16 oz. bag of small lima beans
2 ham hocks
2 tsp. onion salt
2 tsp. seasoned salt
1 tsp. pepper
1 T. garlic granules
1 tsp. non-salt seasoning
Place dry beans in a crock pot (turned off) and cover with water. Soak beans overnight, or at least 8 – 12 hours. Make sure there is enough water to allow for the beans to triple in size.
In the morning, add the ham hocks and seasonings to the beans.
Cook on high for about 5-6 hours.
Salsa
This is the easiest salsa you will ever make! I was so excited when my friend Anita introduced me to this amazing bag of goodness! We love homemade salsa but chopping all those peppers and onions is too much work. After trying this salsa, you will never make the other kind again. Mrs. Wages salsa mix can be found with the canning supplies, or in the produce department during canning season.
Tomatoes
1/2 cup vinegar, apple cider or white
1 bag of Mrs. Wages Salsa mix
Prepare your tomatoes as you would for canning. (Instructions in this blog are listed under Vegetables — Tomatoes – Canning).
If you like your salsa chunky, cut you tomatoes even bigger than shown above. I found it best to squeeze as much of the juice out of them before starting to cook them. This cuts down your cooking time. The bag says to use 6 pounds of tomatoes. I weighed them after I squeezed the juice out. I have used between 7 pounds and 11 pounds of tomatoes and it doesn’t really make a difference. The 11 pound batch is a bit more mild than the 7 pound batch. I just used what I had at the time.
Put tomatoes in a big pot.
Add 1/2 cup of vinegar, either apple cider or white. I tried both and it really did not make any difference in the flavor.
Add Mrs. Wages seasoning bag.
Simmer down until you come to the consistency that you prefer. (On the back of the bag it says to cook it for 10 minutes. That was way too runny for our liking. I ended up cooking it for about 1 1/2 hours.)
Place in clean pint bottles and process 40 mins. (Instructions in this blog are listed under Vegetables – – Tomatoes – Canning).
Let bottles sit until they seal. Mark with date.
ENJOY !!!!
Creamy Chicken Enchiladas
2 cans 98% fat-free chicken soup
1 cup fat-free sour cream
1 tsp. garlic granules
dash of pepper
1 tsp. chili powder
Mix above ingredients and set aside.
1/2 cup onion, chopped
2 – 4 oz. cans chopped green chilies
2 T. cilantro, finely chopped
1/2 – 1 cup finely chopped fresh mushrooms (optional)
In a large non-stick frying pan, saute onion, green chilies and mushrooms over medium heat until onion is translucent.
4 cups diced, cooked chicken, torn in bite-size pieces
Add chicken and about 1/2 – 3/4 cup of soup mixture to pan. (Just make sure that the mixture is to the consistency that you prefer)
12 tortillas (do not use the thick tortillas – they get too mushy!)
cooking spray
Divide chicken mixture between the 12 tortillas, spreading along the center. Roll up and place seam side down in a sprayed 9 x 13 pan.
Flour tortillas
Wheat tortillas
Spread remaining soup mixture over enchiladas.
Cover with foil and bake at 375 degrees for 20 minutes.
2 cups shredded cheese
Remove foil, sprinkle with cheese. Return to oven and bake an additional 10 minutes or until cheese is melted and enchiladas are hot and bubbly.
Top with salsa. ENJOY !!!
Enchiladas can be frozen before baking.
Recipe without pictures:
CREAMY CHICKEN ENCHILADAS
2 cans 98% fat-free chicken soup
1 cup fat-free sour cream
1 tsp. garlic granules
dash of pepper – optional
2 T. cilantro, finely chopped
1 tsp. chili powder
Mix above ingredients and set aside.
1/2 cup onion, chopped
2 – 4 oz. cans chopped green chilies
1/2 – 1 cup finely chopped fresh mushrooms (optional)
In a large non-stick frying pan, saute onion, green chilies and mushrooms over medium heat until onion is translucent.
4 cups diced, cooked chicken, torn in bite-size pieces
Add chicken and about 1/2 to 3/4 cup of soup mixture to pan. (Just make sure that the mixture is to the consistency that you prefer)
12 tortillas (do not use the thick tortillas – they get too mushy!)
cooking spray
Divide chicken mixture between the 12 tortillas, spreading along the center. Roll up and place seam side down in a sprayed 9 x 13 pan.
Spread remaining soup mixture over enchiladas.
Cover with foil and bake at 375 degrees for 20 minutes.
2 cups shredded cheese
Remove foil, sprinkle with cheese. Return to oven and bake an additional 10 minutes or until cheese is melted and enchiladas are hot and bubbly.
Top with salsa.
No Meals on Wheels 