CARAMEL DIP
Best caramel dip for apples!
1/2 cup margarine
1 cup white corn syrup
2/3 cup brown sugar
1 can sweetened condensed milk
Melt butter in saucepan. Add sugar and corn syrup. Bring to a medium boil until it reaches soft ball stage. Remove from heat. Add sweetened condensed milk and stir until well blended and smooth. Dip apple slices, banana slices, marshmallows, etc. in carmel dip.
Enjoy!
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!
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!
