Caramel Apples
5 medium apples, washed, well dried
1 bag (14 oz.) Caramels (about 50)
2 Tbsp. water
1. Insert wooden pop sticks (find these at any hobby store) into stem end of
each apple.Cover large plate with waxed paper; grease paper with butter. Set aside.
2. Place caramels in large saucepan. Add water; cook on medium-low heat until
caramels are completely melted, stirring constantly.(about 90 seconds)
3. Dip apples into melted caramel until evenly coated, spooning caramel over apples
if necessary. Allow excess caramel to drip off. Scrape bottoms of apples,
then place on prepared plate. Refrigerate at least 1 hour or until ready to
serve. Remove from refrigerator and let stand at room temperature 15 min. before
serving. Store leftovers in refrigerator.
Tip: After dipping apple in caramel you can then cover in chopped nuts for a
delicous coating.
Chicken, Spinach and Strawberry Salad
1 lb. boneless skinless chicken breast halves
3/4 teaspoon ground cumin, divided
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 teaspoon plus 1 tablespoon olive oil, divided
1 lb. asparagus, cut into 2-inch pieces
2 tablespoons lemon juice
2 tablespoons honey
2 teaspoons grated lemon peel
2 pints strawberries, halved or quartered if large
1 (5-oz.) pkg. baby spinach (5 cups)
1/3 cup thinly sliced red onion
1. Sprinkle chicken with 1/4 teaspoon of the cumin, 1/4 teaspoon of the salt and
1/8 teaspoon of the pepper. Heat 1 teaspoon of the oil in large nonstick
skillet over medium-high heat until hot. Cook chicken 8 to 10 minutes or
until no longer pink in center, turning once. Remove chicken; cover loosely with foil.
2. Meanwhile, cook asparagus in large saucepan of boiling water 2 minutes or until
crisp-tender. Drain; rinse with cold water.
3. Whisk lemon juice, honey, lemon peel and remaining 1/8 teaspoon cumin,
1/8 teaspoon, 1/8 salt and 1/8 teaspoon pepper in large bowl. Slowly whisk
in remaining 1 tablespoon oil.
4. Add asparagus, strawberries, spinach and onion to dressing; toss to coat.
Slice chicken; arrange over salad.
Arugula-Cherry Salad with Gorgonzola
1 tablespoon sherry vinegar or red wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh tarragon, divided
6 cups arugula
2 cups halved pitted fresh cherries
1/4 cup crumbled Gorgonzola cheese
1. Whisk vinegar, salt and pepper in small bowl until salt is dissolved; slowly
whisk in oil. Stir in 2 tablespoons of the tarragon.
2. Combine arugula and cherries in large bowl; toss with enough of the dressing
to lightly coat. Toss with remaining 1 tablespoon tarragon; sprinkle with cheese.
Tip: For an extra delicous crunch add 1/3 cup toasted slivered almonds.
Corn and Crab Salad
4 medium ears corn in husks
1 1/2 tablespoons raspberry vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 medium tomato, seeded, finely chopped
1 small red bell pepper, finely chopped
1/4 cup chopped green onions
1 tablespoon chopped fresh dill
8 oz. lump crabmeat
1. Heat grill. Remove silk from corn; wrap husks back up over corn. Place corn on gas
grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover
grill. Grill 15 minutes or until blackened all over, turning frequently. (For more
grilled flavor, peel back all but the last thin layer of husk for last 5 minutes of grilling.)
Let stand until cool enough to handle; remove and discard husks.Slice kernels off cobs.
2. Meanwhile, place vinegar in medium bowl. Slowly whisk in oil until well-blended.
Whisk in salt and pepper; stir in corn, tomato, bell pepper, green onions and dill.
Gently stir in crabmeat. Refrigerate at least 2 hours or up to 24 hours.
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