CARAMEL APPLES FOR MY "SPECIAL" TRICK-OR-TREATERS!

This is the third year that we have lived near family so our grand-babies stop by for trick or treat and that gives me the opportunity to make something special for them.  Not only did I grow up loving caramel apples but I love to make caramel. All kinds, the salted kind, the kind for apples, for pies, sauce, etc.  It is so easy, so good and it's like kitchen magic - a few ingredients and voila you have yummy caramel.

 Some apples, sticks, a pretty plate, candy thermometer and a few ingredients and you are ready to make some candy apples.

The candy makers will say you have to have a copper candy pot but I use a pan that is copper on the outside only (great heat distribution) a good thermometer and that's it - no special tools needed.

 Once the caramel is done just swirl and set them on something that they will not stick to - like this Silpat mat. When I am finished with the apples then I will take a spoon and fill around where the "swirl" did not get the caramel - if I going to go to the trouble to make these I want them to be fully covered.

Some gusseted cellophane bags and some cute Halloween ribbon and ready to close them up and be finished.

Ready for my special trick-or-treaters and one for their momma!

Recipe:

Ingredients

8 apples, any variety
1 cup heavy cream, divided
3/4 cup light corn syrup
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 teaspoon vanilla extract

 

Directions

Wash and completely dry the apples. Insert a stick into the stem end of each.

Attach your candy thermometer to your pan. Over high heat, cook 3/4 cup of the cream, the corn syrup, butter, and sugar to 246 degrees F (firm ball); at this point the syrup will be golden. Remove from the heat and carefully swirl in the remaining 1/4 cup of cream and the vanilla. Use caution; this is very hot and it may splatter. Because thermometers may vary if  you begin to smell like the caramel might be starting to get to dark and burn, take it off the heat immediately.

While the caramel is hot, dip and turn the apples into the caramel to coat and let the excess drip off. Dip the bottoms into the chopped nuts. Put the apples on a nonstick or waxed paper on a cookie sheet or Silpat mat and let cool.

 

Resource:

 

Halloween Ribbon, Michael's, Hobby Lobby

Cello Bags, Walmart, Wilton

Sticks for Apples, Walmart, Wilton

Halloween Plate, Fred Meyer

 

Thank you for stopping by.

 

 

HAPPY HALLOWEEN!!!!

Green cats eyes
in midnight gloom
fly with the witch
on her ragged broom
Ghosts and shadow people
evade our sight.
None may not see what they might.
We begin our door to door Halloween flight.
Not knowing our immediate blight
we bravely approach your door and RING……
TRICK OR TREAT!! We say with a strong and mighty grin.
Candy and little toys we hope to gain
from this daring plan imagined in these little brains.
BOOOOO!! We are greeted as a scary hand
extends to our goodie sacks.
The lights go black, we stagger back!!
Screams explode, others jump!!
Dogs howl and unfriendly things give us a bump.
It’s Halloween! The voice screams as
we dump out our goodie sacks and run.

So keep the goodies and
BOOOOOOOOO! To you!

Thanks for stopping by.

PORK CHOPS WITH MUSTARD SAUCE

This will be a quick post to share a pork recipe. I often find pork loins (whole loins) or small ones on sale and not only are they good but a great budget stretcher. This recipe is not only company good but easy.  I thought I had a bigger loin then I actually did as when I opened the package it was really two smaller loins together.  That is why I am showing two chops as a serving.  Had I had a large loin I would have cut only one larger chop for a serving.

INGREDIENTS

·         1 Tbsp butter

·         1 Tbsp olive oil

·         4 center-cut rib or loin pork chops, boneless or bone-in (whatever you prefer), about 1 1/4 inch thick

·         Salt

·         Freshly ground black pepper

·         1/4 cup chopped shallots or green onions

·         1 cup dry white wine

·         3/4 cup chicken stock

·         3/4 cup heavy cream

·         2 Tbsp Dijon mustard

  

Pat the pork chops dry with paper towels. Sprinkle salt and pepper all over them.  Heat the olive oil in a large skillet over medium high heat. Stir in the butter. As soon as the butter has melted, add the pork chips to the pan and sear them, about 2-1 minutes on each side. Reduce the heat slightly if the chops brown too quickly.

 

    

Remove the pork chops from the pan and pour off most of the fat. Add the green onions or shallots and cook them on med high heat until softened, about 1 minute. Add 1/2 cup of the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan. Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 10 to 15 minutes.

Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining half cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes. Add the heavy cream and boil 3 minutes more, until sauce reduces and thickens, and scraping the pan with a wooden spoon leaves a trail. Remove from the heat and whisk in the mustard and parsley. If you want, add more mustard to taste. Place chops on a bed of sauce and serve.

I served this with a green salad, asparagus, and rice. 

With the pork leftover that I did not use for chops I cubed it and put into the crock pot with some leftover sauce and a chopped onion and then cooked for a few hours on low until fork tender and served over brown rice.  If you do not have enough sauce Heinz makes a variety of low cal gravies and although I try and not use too much processed foods I keep these in my pantry.  They will never be a substitute for gravy but are great if you need to strecth the gravy that you have made.  They come in several varieties like Pork, Chicken, Beef and Turkey.

NEW NOTE: MY DEAR FRIEND MOUSE SUGGESTED THAT NEXT TIME I FIX THIS THAT I USE MY SWEET JALAPENO MUSTARD - WILL LET YOU KNOW HOW THAT TURNS OUT - ALWAYS OPEN FOR SUGGESTIONS!

Thank you for stopping by.