Some Recipes!

So I tried a new recipe for the Dream Catcher Craft Night.  It was super good, perfect for fall, and puts a twist on the usual caramel and apple dip.

It's called Caramel Cheesecake Dip and here's what you need and do.

• Two 8oz packages cream cheese
• One jar of caramel ice cream topping
• One premade graham cracker crust

Whip the the cream cheese and caramel together until smooth and fluffy.  Break up the crust into tiny pieces.  This next part is key.  First, dip apple slice into cream cheese caramel mixture.  Second, dip that into the crust pieces.  Third, eat and enjoy!

The next time I make the dip I'm going to crumble graham crackers and mix with brown sugar and cinnamon because that pretty much what does into a graham cracker crust.

Another recipe I made was Pretzel Hugs.  I used the buttered round pretzels for this and Hershey kisses.  Lay pretzels onto cookie sheet with an unwrapped kiss on it.  Put warm in oven for 2 to 5 minutes at 200 degrees.  As soon as they come out, smash the kiss down by placing another pretzel on top.  These are pretty good and went super fast at craft night. 

Tonight I had some more free time so I made Cinnamon Swirl Quick Bread from my Taste of Home cookbook.  It was quick and easy, and the best part is how good it tastes!  Here is the recipe!

• 2 cups all-purpose flour
• 1-1/2 cups sugar, divided
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 egg
• 1/4 cup canola oil
• 3 teaspoons ground cinnamon

In a large bowl, combine the flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar.

Grease the bottom only of a 9-in. x 5-in. loaf pan. Pour half of the batter into pan; sprinkle with half of the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl.

Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf. Yield: 1 loaf.

 

I learned a little something new while making this because I didn't have butter milk.  So I Googled a substitute and found that 1 cup of milk with 1 tablespoon left to sit for 5 minutes is a substitute.  Pretty easy and I can't even tell that I had to use vinegar!  Just thought I'd share that tid-bit.