Crunchy Caramel Apple Pie

CRUNCHY CARAMEL APPLE PIE

1/4 cup sugar

3 Tbsp. flour

1 tsp cinnamon

1/8 tsp salt

5 1/2 cup peeled and thinly sliced apples

Pastry for one 9 inch pie.

In a large bowl, mix sugar, flour, cinnamon, and salt. Mix apples with mixture. Pour into pie crust. Combine crumb topping (listed below) and sprinkle over apples. Bake at 375 fro 20 to 30 mins. Then cover with foil and bake for another 20 mins, until apples are tender. Remove from over and sprinkle with 1/2 cup chopped pecans and drizzle with 1/3 cup butterscotch caramel ice cream sauce (Mrs. Richardson's is excellent)

Crumb topping:

1/2 cup brown sugar

1/2 cup flour

1/2 cup oats

1/2 cup butter

Blend ingredients together with a pastry blender until crumbly.

Pomegranate Salsa

Photos courtesy of Russell Jack

This recipe comes from Gayle Broadhead. She brought it to work one day and it is AMAZING. This is definitely my kind of salsa.

POMEGRANATE SALSA

2-3 ripe avocados, coarsely chopped

1 tomato, chopped

4 tbsp. finely chopped onion

1/2 tsp ground coriander

1 tsp salt

2 Tbsp. lemon juice

1/4 tsp cayenne (I used chili powder and it was good)

Seeds of one ripe pomegranate

Mix all ingredients together. Serve with large Fritos corn chips or tortilla chips (i love tortilla chips).

Enjoy!

Pumpkin Dip

Tis the season! This recipe comes from Kelsey's Kitchen that I got from a Relief Society Meeting my sophomore year at BYU.

PUMPKIN DIP

8 oz. cream cheese (room temp)

2 Cups powdered sugar

1-2 cups pumpkin puree (to taste. one recipe i have calls for 1, another calls for 2, so maybe 1 1/2 should be right?)

1/2 tsp cinnamon

1/2 tsp orange extract (optional)

Chocolate chips (optional 1/2 to 1 cup)

Gingersnaps (or any other good dippers--pretzels, animal crackers, Nilla wafers, etc)

In a medium bowl, combine cream cheese and powdered sugar. Blend on medium speed until smooth. Add the pumpkin puree along with the cinnamon and orange extract. Blend until smooth and creamy. Stir in chocolate chips.

Place several gingersnap cookies in a plastic bag and crumble them using a rolling pin. Sprinkle the gingersnaps over the pumpkin dip. Serve with remaining dippers.

Enjoy!