Caramel Apple Dip

We are always looking for new ideas about what to bring to our weekly small group meeting for church. My husband found this recipe at howdoesshe.com. I must say, I'm not a huge fan of caramel, but this recipe changed my mind. It has also worked well so that my 2 year old will eat more fruit without any complaints. In fact, he is often found liking up the last of the dip with his fingers!

Click here for the original recipe.

Caramel Apple Dip

3/4 cup brown sugar

3/4 cup sugar

1/2 cup corn syrup

1/3 cup butter

2/3 cup whipping cream (I used the whole 8 oz container)

*Makes 2 1/2 cups

In a medium saucepan combine sugars, syrup and butter.

Cook over medum heat, stirring occasionally, until mixture comes to a full boil, about 5 – 6 minutes.

Remove from heat and cool 5 minutes.

Stir in whipping cream.

Pour into a jar and store in refrigerator.  It will thicken when cold.

Crock Pot Oatmeal

I love oatmeal in the winter. There's something about the warm heartiness that I've always enjoyed. Plus, it's usually a fairly quick thing to make in the morning.

Well, it just got even easier...

I found this original recipe for raisin nut oatmeal in the October-November 2012 issue of Healthy Cooking. I changed a few things to make it even yummier to me. Instead of an apple, I used a pear (bartlett is my favorite), instead of raisins I used craisins, I omitted the pecans, and I added more cinnamon.

Crock Pot Oatmeal

3 1/2 cups skim milk

1 large pear, chopped (I keep the peel on for added fiber)

3/4 cup steel-cut oats

3/4 cup craisins

3 tablespoons brown sugar

2 tablespoons butter, melted

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

1/4 cup chopped pecans (optional)

In a 3 quart slow cooker coated with cooking spray, combine first eight ingredients. Cover and cook on low for 7-8 hours or until liquid is absorbed. Spoon oatmeal into bowls; sprinkle with pecans.

**You may substitute 1 1/2 cups quick-cooking oats for the steel-cut oats and increase the milk to 4 1/2 cups. However, the steel-cut oats hold their texture in the slow cooker better than quick-cooking oats, which take on a smoother consistency.