Caramel Dip

Caramel Dip is served with sliced apples and crushed peanuts at my house.  Large marshmallows are also delicious dipped in this caramel.

This recipe reminds of me of the cooler days of an early Illinois fall.  This was often found at small festivals and craft fairs that were once popular in small rural towns.

Fat free sweetened condensed milk can be used, but why? Let’s face it, there is nothing outside of the apples that are healthy in this recipe.  Caramel dip is a decadent pleasure that should not be eaten if calorie or carb counts are an issue.

Margarine is also an acceptable substitute, but for the same reasons listed above, why?

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Beef Stew

Slow Cooker Beef Stew is one of my absolute favorite meals to cook when the weather turns cooler.  It is easy to put together and the smell coming from the kitchen reminds you there is going to be something yummy served up.

Beef stew is fairly adaptable too.  I stick with the traditional potatoes, carrots, and peas because that’s what I like.  Sweet potatoes, parsnips, rutabagas or any other sturdy vegetable could be added.

I do not use any tomato base in mine, but feel free to add it.  I prefer the pure beef flavor that shines through without it.

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Apple Crisp

I know I say all the time that pumpkin is my quintessential fall food, but man apples also hold a special place on my table in the fall too.

The second the heaviness of summer starts to dissipate, I have an urge to make apple crisp.  Not just any apple crisp, THIS apple crisp.

It does not have oats in the recipe.  I don’t have anything against oats.  I will eat an oatmeal cookie, but given other options it isn’t my first choice.  I will not eat oatmeal for breakfast, unless they are steal cut.

I came across this recipe years ago when I collected cookbooks.  My favorite at the time was Beat This! by Ann Hodgman.  I did not use the apple crisp recipe from that book since I don’t care for oats in my apple crisp.  But if I did, I would have used hers.

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Fried Butterfly Shrimp

Fried Butterfly Shrimp are not difficult to make at home.  I usually start with frozen shrimp I have thawed.  The only drawback to making them is that they are time consuming to make.  And they are only time consuming because shrimp are small.  Even large shrimp requires you to repeat these steps at least 6 times per person if you are serving this for dinner.  Since I tend to buy them frozen, it allows me to buy larger shrimp when I find them on sale.

You could probably get away with 2 or 3 smaller shrimps as an appetizer, but if you are going to go to all the trouble, do you really want to mess up the kitchen for a few shrimp?  Go ahead and coat all of the shrimp and freeze them before cooking.

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Egg Bagel Sandwich

Egg Bagels with Canadian bacon and cheese makes frequent appearances for dinner on the nights we need something quick.

I started making these because before McDonalds started serving breakfast all day, you could only get a breakfast sandwich before 10:30 am.  Sometimes I want breakfast food for supper.  Pancakes, bacon and eggs, omelets, and even waffles sometimes

This really isn’t even a recipe, it’s more like an explanation of how to put simple ingredients together and make a quick meal.  It’s like a sandwich, but makes you feel like you actually cooked.

Egg Bagels are easy enough to make that you can ditch the frozen variety.  If you want a frozen breakfast sandwich, why not just make your own and freeze them.  I would wait to add the cheese until the Canadian bacon and egg were completely cool.  I would also skip the microwave step until the day I was ready to eat it.

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