Apple Pie Caramel Apples

One of my FAVORITE things to do when I go to Disneyland is to grab a delicious apple pie apple and then I enjoy it on a bench while people watching. Heavenly. 

Apple Pie Caramel Apples

1 bag Kraft caramels
4-5 large, tart apples (You can use red apples too but I like the contrast of the tart apple with the caramel)

1 bag white chocolate chips or white chocolate candy melts

cinnamon sugar

1. Wash, scrub, and dry apples. This is important or your caramel won't stick because of the coating stores put on apples.
2. In a medium saucepan, melt caramel according to package directions.

3. Put popsicle stick in the apple. Dip in melted caramel making sure to fully coat it.

4. Place on parchment or wax paper that has been sprayed with cooking spray.

5. Cool in the fridge until caramel is set up. If you want a thick caramel layer, add another layer of caramel here and let it set up again.

6. Melt chocolate chips in the microwave in 30 second intervals. You can add a little shortening if the mixture is too thick.

7. Coat the apple with the chocolate.

8. Let it set up a little bit before sprinkling it with the cinnamon sugar mixture.

9. Cool completely in the fridge.

10. Cut into slices and serve.

Hot Caramel Apples in Crock Pot

Ingredients

• 4 large tart apples, cored
• 1/2 cup apple juice
• 1/2 cup packed brown sugar
• 12 red-hot candies
• 1/4 cup butter
• 8 caramels
• 1/4 teaspoon ground cinnamon
• Whipped cream, optional

Directions

• Peel about 3/4 in. off the top of each apple; place in a 3-qt. slow cooker. Pour juice over apples. Fill the center of each apple with 2 tablespoons of sugar, three red-hots, 1 tablespoon butter and two caramels. Sprinkle with cinnamon.
• Cover and cook on low for 4-6 hours or until the apples are tender. Serve immediately with whipped cream if desired. Yield: 4 servings.

Queso Soup with black beans and potatoes

Hearty Queso Chicken Soup with Black Beans and Potatoes

2 Tablespoons extra virgin olive oil

1 large onion, diced

3 stalks celery, diced

2 large carrots, peeled and diced

3 cloves fresh garlic, minced

2 cans of chunk chicken from Costco, undrained (or use 2 Cups cooked, shredded chicken breast)

1 Tablespoon ground cumin

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon Lawry’s garlic salt with parsley

3 ¾ Cups chicken broth

1 10 oz can cheddar cheese soup

1 10 oz can cream of chicken soup

15 oz can black beans, drained

10 oz can Mild Rotel Tomatoes

2 Cups diced baking potato

¼ Cup fresh cilantro leaves, chopped

1 additional 10 oz can cheddar cheese soup

Garnish

Fritos or tortilla chips

Cilantro leaves

1. Heat oil in a 5 qt dutch oven or large pot over medium heat. Saute onion, celery and carrots until softened, about 8-10 minutes, stirring frequently. Stir in garlic and chicken. Cook and stir for 1 minute. Add cumin, salt, pepper, garlic salt, chicken broth, 1 can cheese soup and cream of chicken soup, beans, tomatoes and potatoes.Cook over medium heat until potatoes are fork tender. Reduce heat to low and stir in cilantro leaves and additional cheese soup to thicken. Simmer on low until ready to serve. Garnish with chips and cilantro leaves if desired.

8 servings