Caramel Apple Dip

This is one AMAZING recipe!  Be prepared for lots of hard work, ingredients and effort... Ok not really, but it will look like it.  It is simple and delicious.  So simple I was intrigued and made it just to see if it really would work. 

Caramel Apple Dip

14 oz can sweetened condensed milk (as many as you can fit in the pot or how many you want.)

Remove labels from the cans and place the cans in a big pot. 

Cover them in water and boil for 3 hours.  Make sure it keeps boiling and you will have to keep adding water. 

It is cool because it actually looks like you canned the caramel sauce!!

After opening add 1 teaspoon vanilla and stir to combine.   Refrigerate after opening.

Simple and delicious!!

Linked to:

Fat Camp Friday

Full Plate Thursday

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Easy Gifts: Bacon Dip Mix

BACON, BACON, BACON... My family could eat bacon for every meal.   So this dip recipe is so perfect, delicious and makes for a cute gift.  One year I made it up and put it in a bag with a cute label and then added a small dip dish to the package. Oh course I saved a mix for myself.  Oh YUM!!
Bacon Dip Mix
4 Tablespoons bacon bits
2 teaspoons beef bouillon granules
2 Tablespoons minced onion
1/4 teaspoon minced garlic
Combine all ingredients together and stir until well blended.  Seal in a zip lock bag or air tight container.
Attach the directions to the bag:

Bacon Dip

1 package Bacon Dip Mix

2 cups sour cream

Combine the dip mix with the sour cream and stir until well blended. 

 Cover and refrigerate for atleast 1 hour before serving.



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Dill Dip

Dill dip has always been a family favorite.  Growing up it was somthing we usually only had during the holiday season.  The last few years I have not been able to find it in the store and when I did it was not the same.  I was excited to find this recipe in one of the cookbooks my grandma gave me.  With a few minor adjustments, I found it delicious and addicting.  Next time I will double the recipe because it did not last long around our house!

Dill Dip

makes about 2 cups

1 cup sour cream

1 cup mayonnaise

1 teaspoons dill weed

1 Tablespoon minced onion

1 teaspoon parsley flakes

2 Tablespoons pickle juice

1/2 cup diced dill pickles

1/8 teaspoon seasoning salt (Optional)

Mix and let chill in the refrigerator for a few hours or overnight to allow the flavors to mix.  Serve with chips or veggies. 

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Mexican Coleslaw

This recipe comes from my brother and sister in law. They are both avid and great cooks. When they told me we would be eating Mexican Coleslaw I was intrigued (I love Mexican food.)  It is a bit different than any other salad I have had, but oh so delicious!! Thanks Royce & Heidi!!

Mexican Coleslaw

2 (15 oz.) cans black beans, rinsed and drained

1 1/2 cups corn (fresh, canned or frozen)

1 cup celery, chopped

1 red bell pepper, diced

2 jalepenos, seeded and minced

1/2 cup minced cilantro

Dressing:

1/4 cup lime juice

1/4 cup canola oil

2 Tablespoons brown sugar

1 Tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon pepper

Mix dressing ingredients together until well blended.  Pour over salad and mix to coat.  Allow to chill for a few hours so the flavors can mix.  We ate it with tortilla chips and some others put it on top of their chicken.

*You can substitue 1/2 the black beans for another type of beans. Heidi uses 1/2 garbanzo beans.

Place salad ingredients in a bowl and

~Tiffanee

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