Seasons & Holidays Archives - Page 211 of 430

Chocolate Swril Caramel Apples

Chocolate Swirl Caramel Apples

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*10 Granny Smith Apples or Apple of your choice

*2 pounds Caramel, melted, we like Peter’s Caramel it comes in a 5 pound loaf

*2 cups (more as needed) White Melting Wafers, Ghirardelli

*1 cup (more as needed) Dark Melting Wafers, Ghirardelli

*10 Wilton Treat Sticks or Bamboo Lollipop Sticks

*Apple Cider Vinegar and Paper Towels to clean apples

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Rinse the apples and remove the wax from apples if the apples have a wax coating. Use a paper towel, dipped in apple cider vinegar and rub it on each individual apple to remove wax and rinse apples with water after cleaning and dry them completely before dipping apples in caramel.

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Melt the caramel in a double boiler or in a 4 cup glass measuring cup place caramel and melt in the microwave in 30 second increments, being careful not to scorch the caramel.

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If using caramel squares:

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Melt 1 bag (13.5 ounces)of caramels, plus 1 tablespoon water at a time in the microwave (in a small round glass bowl that apples will be able to be dip in easily) removing stirring occasionally with wooden spoon until melted. (Dip as many apples as you can with one bag of caramels before melting another bag of caramels for dipping.)

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Dipping Apples:

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Push apple sticks into bottoms of apples ( Add a small amount of the white melted wafers to keep apples from spoiling and to help hold the stick in place.) and dip into melted caramel 3/4 of the way up the apple or more if desired. Place dipped apples on a Silpat covered 1/2 baking sheet and let until the caramel set.

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Now melt white wafers in another small glass bowl in the microwave in 30 second increments, watching and stirring occasionally until white wafers are melted. Then In a separate glass bowl, repeat for the dark melting wafers.

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Take the bowl with the melted white wafers and drizzle with a couple of tablespoons of the melted chocolate on top of the white chocolate making a zigzag pattern and dip apple one at a time and twist Apple slightly and pull apple straight up out of the dipping melted wafers and place on a Silpat covered baking sheet and refrigerate dipped apples until ready to serve.

Also See Caramel Apples
Chocolate Swril Caramel Apples

Chocolate Swril Caramel Apples

Enjoy!

Lindy

Pasta Bar

I’m finally putting up our Pasta Bar we had at our Halloween Dinner Party, but it is a fun dinner party idea for any occasion.

Also See Spooky Halloween Party Menu

Pasta Bar

Toppings:

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*Pastas and Sauces, listed below with recipes

*Parmesan Cheese

*Sliced Green Onions

*Chopped Bacon

*Chicken

*Sautéed Mushrooms

*Artichoke Hearts

*Canned Shrimp

*Cooked Spinach
Pasta Bar

Pastas

*Linguine Noodles, Cook as directed on box/package and add 1 teaspoon Black Food Paste to the water when it comes to a boil and add uncooked linguine noodles.

*Three Cheese Tri-Colored Tortellini, Frozen and cooked to directions on package

*Mini Pene Pasta, cooked according to directions on box

Pasta Bar

Alfredo Sauce:

*1/2 cup Butter
*2 ounces Cream Cheese
*1 1/2 cups Whipping Cream
*2 teaspoons Garlic Powder
*1/2 teaspoon Fresh Minced Garlic
*Freshly Ground Sea Salt and Black Pepper, to taste
*1/2 teaspoon dried Oregano
*2/3 cup Grated Parmesan Cheese
*Milk, if needed

Melt the butter in a sauce pan on medium heat, add garlic and Sauté for about 1 minute. Whisk in cream cheese and cream just until combined and turn down to heat to low and simmer. Then add: Garlic powder, oregano, parmesan cheese, salt and pepper to taste. Simmer just until sauce thickens adding a little milk if needed. Serve

Note: To keep sauce warm pour into small crock pot set on warm only.

Pasta Bar

Favorite Tomato Pasta Sauce OR

Italian Tomato Sauce for Pasta

*1 cup Olive Oil
*1/2 pound Onions, chopped fine about 3 medium)
*1/2 pound (1/2 pound bag small carrots) Carrots, chopped fine
*1/2 pound Celery, chopped fine
*6 pounds Whole Tomatoes, canned (1 #10 can) or fresh, skins and seeds removed (we used Roma Tomatoes)
*2 Cloves Garlic, minced
*1 ounce Salt
*1 tablespoon Sugar

Heat the Olive Oil in a stock pot. Add onions, carrots and celery just until heated through not letting the onions caramelize. Then add the remaining ingredients and let simmer for 1-3 hours until desired thickness.

Place pot in an ice water bath to cool and then use a food meal or Immersion blender until smooth. Freeze in Ziploc bags, size bags of your choice and/or make the following lasagna rolls.

Italian Tomato Sauce recipe adapted from Wayne Gisslen Professional Cooking

Pasta Bar