Tuesday

Caramel Apple Snickers (Dessert) "Salad"


It would be against everything I believe it from a health and wellness perspective to call this little number a salad, but alas that is it's name (depending on the kind of day I'm having, though, it's just the salad I want to eat). I suppose it's a salad like the "salads" that have jello or marshmallows in their ingredient list. I prefer to call it a dessert salad and I sure love every bite, especially this time of year!


Ingredients

6 regular sized Snickers candy bars
4 medium apples (I used Granny Smith)
1 5oz package of instant vanilla pudding (dry, do not prepare)
1/2 cup of milk
16 oz tub cool whip, thawed
Caramel Ice Cream Topping 

Recipe
Whisk vanilla pudding packet, milk, and cool whip until well combined.
Chop apples and snickers and place into pudding mixture
Drizzle caramel sauce into your serving bowl, place half of the apple mixture into bowl, drizzle with more caramel, add remaining half, then drizzle again.

Its as easy as that.
You will want to make this just a few hours before serving, too long and it gets runny.
Make sure you at least refrigerate one hour before serving. 

Roast Beef for Sandwiches (or French Dip)



3-lb boneless chuck, roast (not frozen)
1 bay leaf
1 garlic clove
2 onions, large, sliced
1 tsp of thyme
2 cups beef broth
2 T. Worcestershire sauce
Montreal Steak Seasoning
1 T. vegetable oil

Season the meat with Montreal Steak Seasoning (be generous) and thyme. Heat vegetable oil in large frying pan on high heat and sear the roast on each side. Place onions in your crock pot or roasting pan (I made two roasts for a party and used a roasting pan) then place your roast on top. Add remaining ingredients and cook low and slow 5-6 hours or until the meat falls apart. 

This is a photo of my roasts placed in my roasting pan ready to be slow cooked.


Discard the bay leaf. 
Pull the roast out and shred with forks. 
Strain liquid into a large saucepan and place shredded meat and onions back in your crockpot.
Boil liquid until it has reduced by a third or so- doing this will concentrate your flavors if you choose to use the liquid for dipping. 
Place some liquid back with meat and onions and use the rest for dipping.

Serve with a crusty hoagie roll and provolone cheese.

Tips and Tricks:

If you want your onions to be more soft, you can boil them along with liquids to cook them a bit longer.