Homemade Salted Caramel

 1 cup sugar

6 Tbs salted butter, room temp

1/2 cup heavy cream

1 tsp salt

Heat sugar in a medium saucepan over medium heat, stir constantly with a heat resistant spoon. Sugar will form clumps and melt into a thick brown, amber colored liquid as you stir. Do not burn. Immediately stir in the butter, it will bubble rapidly, stir until completely melted, about 2 min. If the butter separates or sugar clumps, remove from heat and whisk until it comes back together. Return to heat. Slowly drizzle in 1/2 cup heavy cream while stirring. It will bubble again, boil for one minute. Remove from heat, add salt. Cool slightly before serving. Caramel thickens as it cools. Store for up to 1 month in the fridge. Reheat as desired. 

Pumpkin Dip for Ginger Snap Cookies

8 oz. cream cheese
2 C. powdered sugar
1 tsp cinnamon
½ tsp. ginger
15 oz. can pumpkin
Pint Whipping cream

Cream cheese and sugar together. Add spices and pumpkin until smooth. Whip the whipped cream until very stiff. Fold into pumpkin mixture. Serve with homemade Ginger Snaps.
(see Ginger Snap Recipe under cookies)

Limonada...Brazilian Lime Drink

1/2 c. sugar
3 T. sweetened condensed milk
3 c. water
1/2 c. ice
2-3 limes, cut in fourths (peels and all)

Add all ingredients to blender. Pulse about ten times. Pour drink through a strainer. Serve with ice. Enoy!

Dip for Apples

Cream Cheese
Brown Sugar
Toffee Bits

Sorry...no quantities on this one! This dip is yummy with Apples, Bananas, or any other fruit.

LEMON LIME SORBET

4 cup sugar
3/4 cup fresh lemon juice
1/2 cup fresh lime juice
3 qts. whole milk
1 pint whipping cream
2 t. lemon extract

Pineapple Cheese Ball

8 oz. cream cheese
1/8 c. green onion - chopped
1 tsp. season salt
1 can pineapple - drained & dried

Roll into a ball, roll ball in crushed nuts.

(Thanks to: Staci James)

Raspberry Floats

2 - 1/2 gallons Raspberry sherbet (1 gallon total)
2 cans crushed pineapple
4 ripe bananas - mashed
2 bags frozen raspberries

Mix in mixer, freeze for 2 hours. Scoop out and serve with sprite to make a "float."

(Thanks to: Staci James)

Lemon Water

3 cups sugar
1 gallon water
1 Tbs Lemon Extract
1 Tbs Citric Acid
Lemon/Lime slices
(Squeeze ends into water)
Serve over ice.

7-Layer Dip

1. 2 cans bean dip
2. 2-3 mashed avocados
3. 1 pt. sour cream mixed with taco seasoning
4. Grated cheese
5. Green onions, chopped
6. Diced tomatoes
7. Sliced black olives

Spread bean dip in bottom of 9x13 pan. Carefully spread avocado over bean dip. Follow with sour cream. Sprinkle other toppings in order listed.

Layered Shrimp Dip

8 oz. cream cheese
½ cup sour cream
¼ cup mayonnaise
1 bottle shrimp cocktail sauce
¾ lb. cooked, cold shrimp
2 c. shredded mozzarella
1 green pepper, diced
1 tomato, diced
3 green onions, diced

Mix the cream cheese, sour cream and mayo. Spread onto a 12” platter. Spread shrimp sauce over the cream mixture. Carefully place the shrimp over the sauce. Sprinkle mozzarella over shrimp. Cover with green peppers, tomato, and onions. Cover and chill until ready to serve. Serve with crackers.

Kristin's Salsa

2 cans Delmonte stewed tomatoes (14.5 oz)
1 sm. can green chilies
1 tsp. Worchester
2 tsp. Lawry’s seasoned pepper
1 tsp. vegetable oil
1 tsp. white vinegar
1 tsp. onion salt
1 tsp. garlic salt
3-4 green onion, chopped fine

Guacamole

2 large avocados
¼ cup grated onion
Few shakes garlic powder
Season salt
½ lemon juice, fresh squeezed
Cayenne pepper
Cumin
Fresh good tomatoes, chopped

Catherine's Salsa

9 Roma Tomatoes
1 bunch Vine tomatoes
1 bunch green onions
½ bunch chopped cilantro
½ - 1 serrano pepper
Lawry’s season salt - (lots – to taste)
Garlic – minced

Chop green onions, use even the green parts. Layer everything in a food processor and pulse a few times. Start with ½ Serrano pepper, then add more if you like it spicier. Optional: jalapeno pepper.

Cranberry Salsa

1 can petite diced tomatoes
1 can cranberry
½ onion, chopped
½ tsp. garlic, chopped
½ bundle cilantro
½ tsp. salt

Mix all together and serve with white corn tortilla chips.

Hot Pepper Peach Cheese Ball

16 oz. cream cheese softened
1/3 cup Robert Rothschild Hot Pepper Peach Preserves
1 Tbs. chopped onion
1 Tbs. chopped jalapeno
Shredded Monterey Jack cheese

Cream together everything except Monterey Jack cheese. Mix well and chill for about 1 hour. Form into a ball and roll in Monterey Jack Cheese. Keep chilled until ready to use. Can be made up to 48 hours ahead.

Dilly Dip

1 cup sour cream
1 cup mayonnaise
2 tsp. bon apetit
2 tsp. dill weed
2 tsp. chopped chives

Mix and serve with veggies, chips or crackers.

Fruit Dip

8 oz. cream cheese
2 Tbs. lemon juice
1 tsp. lemon rind
1/2 cup whipped cream
1/2 cup powdered sugar

Mix the cream cheese, lemon juice and rind together. Whip cream with sugar. Fold into cream cheese mixture. May add food coloring for decoration

Claudia's Cheeseball

4”x3” sharp cheese
8 oz. cream cheese
½ pkg. bleu cheese
4 cloves garlic
1 tsp. Worcestershire
2 Tbs. sour cream
Chopped pecans

Mix all ingredients in the mixer (except nuts). Form into 4 balls. Roll balls in chopped nuts. Wrap with saran wrap and chill.