Hot Apple Pie Dip

My neighbor sent me this recipe and it sounded so different, I had to try. I served it with cinnamon graham crackers. It is very different, and I did enjoy it. It does taste a bit like apple pie with a creamy base. The only change I made was to use low fat cream cheese. Oh, and I did add about a 1/2 tsp. of vanilla.

Hot Apple Pie Dip

8 oz cream cheese

2 TBSP brown sugar

1/2 tsp pumpkin pie spice

1 apple, chopped and divided

1/2 cup shredded cheddar cheese

1 TBSP finely chopped pecan pieces

Mix cream cheese, sugar and spice in medium bowl til well blended. Stir in half of the apples. Put in small/mini crock pot, top with remaining apples, cheddar cheese and nuts. Serve with Cinnamon wheat thins or the new Brown Sugar Cinnamon Ritz crackers.

Caramel Pops

I have a weakness for these little buttery, caramely pieces of "melt in your mouth" goodness. In fact, I would be willing to admit I have gained a few pounds from these this week. Thanks to my friend, Noreen who had to remind me of this recipe this week. Ugh! I LOVE these and HATE these at the same time! I made two batches this week. The first batch I took to work and the second batch I sent to work with Dave for a snack/potluck they were having.

Here is the recipe for all of you who asked, and for those of you who didn't......you'll want this recipe. :)

1 Bag Corn Puffs, butter flavor

1/2 Cup Butter

1/2 Cup Corn Syrup

1 Cup Brown Sugar

1 tsp. Baking Soda

Place Corn Puffs in a large roasting pan sprayed with nonstick cooking spray. Set aside.

Combine butter, corn syrup and brown sugar in a medium saucepan. While mixing, cook for two minutes or until bubbly around the edges, remove from the heat. Add baking soda and stir to cause foaming. Pour caramel mixture over corn puffs and stir until puffs are properly coated. Place in 250* oven for approximately 45 minutes, stirring every 10 minutes. Remove from oven and pour onto waxed paper. Break apart before puffs can cool.