round shrimp and serve.
Toffee-Apple Dip:
Cut apples into small
Slightly warm Marzettis' Apple Dip in the microwave according to directions on container (1-2 minutes on high) Transfer dip to serving bowl.
Stir in the Kahula and pecans.
Core and slice the apples.
To avoid darkening, presoak in the Fresh Fruit Protector (according to package directions) or use lemon water.
Arrange on platter and serve!
ENJOY!
Mix cream cheese, brown sugar and vanilla until fluffy using an electric mixer. Spread about 1/2-inch thick onto a platter. Heat the Marzetti's caramel apple dip in the microwave for 1 minute; it must be warm to spread evenly. Next, spread caramel on top of cream cheese mixture on platter. Garnish with chopped nuts. Serve with apple wedges, celery or pretzels. Serves 8 to 10.
Mix container of apple dip with 1/2 cup of vanilla flavored yogurt and ground cinnamon; chill. Just before serving, stir in toasted pecans. Serve with sliced apples. Refrigerate leftover dip.
For the gorgonzola apple dip, puree the apple, arugula, gorgonzola, mascarpone and cider
r cake pan. Arrange apple slices over the toffee mixture, in whatever
Place caramel in a microwave safe bowl. Microwave, uncovered, on high for 1 minutes. Add marshmallows; microwave for 1 minute or until marshmallows are melted, stirring occasionally. Whisk in butter and cream until combined. Serve with apple slices. Refrigerate leftovers.
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Recipe was tested in a 1100 watt microwave.
For toffee sauce: Measure water into a
3-inch baking dish
For topping, combine Sister Schubert Parker
astry are given in the recipe for the Sweet Pastry Crust). Prick
xtending at 2 opposite sides for handles. For the cake, beat butter
ou can type the symbol for degree by holding down the
tablespoons of the caramel-apple dip and the milk; drizzle over
Cover tightly with foil. Bake for 30 mins, or until shrimp
thin layer of the apple mixture. Top with a generous
Combine soy sauce, honey, lemon juice, 1 tbsp of the oil, garlic and cloves in large bowl. Add pork and turn to coat. Cover. Refrigerate for 3 hours or overnight.
For the apple cabbage salad, combine all ingredients in a large bowl.
Heat remaining 1 tbsp oil in large skillet on medium-high heat. Cook drained pork, in batches, until cooked through and browned on both sides. Serve with salad.
Peel
and
core
apple.
Slice\tinto
bite size pieces. Heat apple dip and pour over apple pieces.
Top with Cool Whip and nuts.
Combine muffin mix, egg and water, stirring just until moistened.
Spoon evenly into greased muffin pans.
Bake at 400\u00b0 for 15 minutes.
Remove from pans immediately.
Yields 1 1/2 dozen.
Combine cream cheese, apple butter, brown sugar, and vanilla; add nuts; chill.
Cut apples into wedges; arrange them around chilled caramel apple dip; serve.
For the apple-cranberry glaze - In a small