Uncategorized Archives - Page 436 of 811 - Garden Seeds and Honey Bees

Chocolate Swril Caramel Apples

Chocolate Swirl Caramel Apples

*
*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

*
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.

*
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.

*

If using caramel squares:

*
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.)

*

Dipping Apples:

*
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.

*
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.

*
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

Creamy Mushroom Pasta

Creamy Mushroom Pasta

*
*1 pound Box Mini Farfalle Pasta, make according to directions on box

*1 Pre-cooked Rotisserie Chicken, chicken cut into chunks

*
Mushroom Mixture

*3 tablespoons Butter

*3-4 Tablespoons Extra Light Olive Oil

*8-9 Button/Bella Mushrooms, sliced

*1 medium-large Onion, diced

*1/4 teaspoon Red Pepper Flakes or to taste

*Freshly Ground Pepper, to taste

*Sea Salt, to taste

*1 Apple, grated

*1/4 cup cooking Wine or Apple Beer, add the end of sautéing the above

*10 slice Bacon, cooked and chopped, topping

*
In a heated cast iron skillet or stainless steel skillet on medium heat, add the butter, olive oil and sauté mushroom mixture except for the bacon. Saute the mushroom for 5 minutes or so… until tender, then keep on a meduim-low temperature add the onions, red pepper flakes and saute for another 5 minutes or until onions are translucent. Add the grated apple and saute 2 more minutes and add the cooking wine or apple beer. Simmer 1 to 2 minutes. Stir in the cooked bacon and then add mushroom mixture to the sauce. Salt and Pepper to taste.

*
Sauce:

*
*1 can (10 1/2 ounces) Cream of Mushroom Soup

*2 cups Plain Greek Yogurt

*1 cup Parmesan Cheese, grated

*
In a sauce pan on medium-low heat. Add the above sauce ingredients and cook stirring constantly until warmed through, then add to the sautéed mushroom mixture and stir in the chicken.

*
Serve the creamy mushroom sauce over cooked and drained pasta or stir in the drained cooked pasta with creamy mushroom sauce.

Creamy Mushroom Pasta