Caramel Apple Dip

Caramel Apple Dip

Caramel Apple Dip

Looking for a little something extra for your Halloween Party?  This one is easy to make and offers a different approach to caramel apples.

For some people, apple cider, apple pie, and caramel apples are some of the essential fall things, conjuring up memories of trips to the orchard, fall festivals, and such.  I have never been one to go out of my way for a caramel apple, finding them sticky and messy to eat.  But anything with caramel piques my interest, and this recipe for a dip really intrigued me.

In addition to the savory appetizers I served at Mr.D’s birthday party, I wanted something cold and fruit based, that children would like.  Let me tell you, this was definitely it.  Apples cut into thin wedges, arranged on a platter with this dip, some chunks of cheddar cheese, and some grapes made a perfect counterpoint to the hot and savory Salsa Wings and Baked Broccoli Parmesan Dip

This sweet smooth and fluffy dip is really a crowd-pleaser.  Be careful it’s so good that you won’t want to stop eating it.


In my haste to set it out for everyone to enjoy, I forgot to take a photo of the final platter arrangement of fruit, dip, and cheese.  But what I did was set the bowl of dip in the center of a square serving platter.  In the two diagonal corners were piles of apple wedges, in another corner were the chunks of cheese, and in the fourth corner was a bunch of red grapes.  This was a pretty arrangement, with all the cool foods grouped together.

The recipe calls for 3 apples, but I cut up 6 apples, and still there was some dip leftover.  The next day, I put a small container of it and an apple in Mr. D’s lunch.  He really liked having it as a mid-day snack at work.  So this would also be good in lunch boxes for school, or as an after school snack, if you are someone looking for such ideas.


Yield:   2-3 cups of dipIMG_8360


  • 1 package (8-ounces) low fat cream cheese
  • 1/2 cup brown sugar
  • 1/4 cup caramel ice cream topping
  • 1 tsp, vanilla extract
  • 1 cup marshmallow creme
  • 3 medium eating apples
  • 2 tbsp. lemon juice
  • 2 tbsp. water


1.  In a small bowl, beat the cream cheese and brown sugar,

Whip brown sugar with cream cheese.

Whip brown sugar with cream cheese.

add caramel topping and vanilla and beat until smooth;

Mix in caramel topping and vanilla.

Mix in caramel topping and vanilla.

Fold in the marshmallow creme.  This can be really sticky so I used my beater on low speed to get the marshmallow mixed in evenly.


Fold in marshmallow creme.

Fold in marshmallow creme.

2.  Cut apples vertically into thin wedges.  In a small bowl, combine the lemon juice and water;  toss apples in the lemon juice mixture.  Drain.

3.  Serve apples with dip, and enjoy.


Happy Halloween, everyone, and have a great weekend!


SOURCE:   Taste of Home


Chewy Granola Bars

When September and back-to-school time rolls around I always think of these bars.  That’s because my children loved them and I always made them to have as after school snacks, or to pack in lunch boxes.  I still make them because Mr. D. likes them a lot and I like to have them around for a healthy snack.

These bars can be customized to your taste by the addition of your favorite fruits and nuts or chips.  They are a great way to use up small amounts of fruits, or chips left over from another recipe.  They also freeze well and pack well so you can have them available all the time.  They can easily go along on a hike, a car trip, or camping.  What I like to do is wrap each square individually in plastic wrap, place in a covered container in the freezer, and take out the desired number as needed.  Last weekend Mr. D, and his friend went fishing for the day, and took some of these bars along to munch on.  His friend called to thank me and tell me how much he liked them.

These bars smell wonderful as they are baking, and eating one leads to wanting  another one, so they don’t last long.  It’s good to make a double recipe if you want to have a quantity on hand;  some to eat, and some to freeze.


YIELD:  about 1 dozen bars, cut 2″ x 4 1/2″


  • 1 2/3 cups quick rolled oats
  • 1 cup packed brown sugar
  • 1/3 cups oat flour  (or 1/3 cup quick oats, processed till finely ground in a food processor or blender)
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2-3 cups mixed dried fruit and nuts (example: cranberries, apricots, dates, raisins, coconut, almonds, walnuts, chocolate chips)
  • 1 teaspoon vanilla
  • 1/4 cup melted butter
  • 1/4 cup honey, maple syrup, or corn syrup
  • 1 Tablespoon water


1.  Preheat oven to 350 degrees.  Grease a 13″ x 9 ” pan.

2.  Stir together all the dry ingredients including fruits and nuts.

3.  In a separate bowl, whisk together the vanilla, melted butter, syrup or honey and water.

4.  Toss the wet ingredients with the dry ingredients until the mixture is evenly crumbly.

5.  Spread in prepared pan to evenly cover the bottom and pat down gently.

6.  Bake for 25 – 30 minutes, until golden brown around the edges.  Remove from oven, loosen the edges and let cool for 5 minutes.

7.  Use a knife ( or bench knife) to cut bars while still warm.  Cool on rack.  Wrap individually to store or with parchment paper between the layers in an air tight container.  These bars freeze well.

SOURCE:   King Arthur Flour