TV Appearance

This past Monday I did a Guest Chef appearance on CW30 Daily Dish and ABC4 Good Things Utah. It was a really fun experience, and I am so looking forward to being on each month. The following are the recipes I shared on my segment. The recipes are really easy, and taste really great. Both are perfect for the holidays. If you have any questions feel free to email me. Also, I will post the links to the video clips where you can see me make the items, that may help. Hope you enjoy! -Marcee

This is for the Creamy Caramel Apple Dip:

http://www.cw30.com/content/news/dailydish/story/Creamy-Caramel-Apple-Dip/VhMlNAh_eUuNbNrZiABSKw.cspx

This is for the Pumpkin Cheesecake Caramel Trifle: http://www.abc4.com/content/about_4/gtu/recipes/story/Pumpkin-Cheesecake-Caramel-Trifle/t50DkepnkUyatqWiDRsDGQ.cspx

Creamy Caramel Apple Dip

Easy Homemade Salted Caramel Sauce (recipe below)

Marshmallow Cream Cheese Spread (recipe below)

5-8 Sliced Large Granny Smith Apples (soaked in ginger ale soda to prevent browning)

On a platter spread a nice layer of Marshmallow Cream Cheese Spread. Drizzle Easy Homemade Salted Caramel Sauce all over the cream cheese layer. Right before serving, put sliced apples all around the platter surrounding the cream cheese caramel dip. Serve.

Easy Homemade Salted Caramel Sauce

1 cup sugar

¼ teaspoon kosher salt

2 tablespoons corn syrup

2 tablespoons water
1/8 teaspoon lemon juice

1/2 cup hot heavy cream
1 tablespoon unsalted butter

1 teaspoon pure vanilla

Stir the sugar, 1/8  teaspoon kosher salt, corn syrup, water and lemon juice together in a 2-cup microwave-safe measuring cup or medium glass bowl. Microwave until the caramel is just barely starting to take on some color, 5-8 minutes (depending on your microwave). This is the point where you really need to have faith - don't be tempted to keep heating the caramel in the microwave until it is darker. 

Place the measuring cup on your counter and just let it sit undisturbed. Over the next few minutes the caramel will darken to a nice amber color.

In the meantime, if you haven't already, heat your cream in a microwave safe measuring cup or small glass bowl until it is hot, usually about 1-2 minutes. If you add cold cream to the caramel sauce it will seize up, and though you can fix it by setting it over low heat and stirring, it's easier to just start with hot cream.

Once the caramel reaches the right color, add the hot cream, a few tablespoons at a time. It will bubble up intensely, but it won't overflow. After you've added all of the cream, stir to incorporate then add the butter, vanilla and remaining kosher salt. Once the caramel cools you can store it in the refrigerator (it is good for a few weeks). Gently reheat it when you want to use it.

Cream Cheese Spread

1 8 ounce package cream cheese (softened)

1 large jar marshmallow fluff

1 teaspoon vanilla

In standing mixer beat cream cheese until smooth.  Add marshmallow fluff, beat until fluffy. Add vanilla, beat until incorporated.

Sliced Granny Smith Apples

Slice 5-8 large Granny Smith apples. Soak in ginger ale soda for ten minutes. This process keeps the apple slices from turning brown, and keeps the apples tasting like apples. Dry apples off and place on platter.

Pumpkin Cheesecake Caramel Trifle

Pumpkin Cake (recipe below)

No-Bake Cheesecake (recipe below)

Easy Homemade Salted Caramel Sauce (recipe below)

Fresh Whipped Cream (recipe below)

Ground cinnamon

Ground nutmeg

In a glass trifle dish layer pumpkin cake, cheesecake and caramel sauce until bowl is filled. Decorate the top with fresh whipped cream, cinnamon and nutmeg. Serve.

Pumpkin Cake

1 package yellow cake mix

1 can (15 ounce) pumpkin

1 Tbsp pumpkin pie spice

1 Tbsp vegetable oil

Preheat the oven to 350 degrees F. Generously grease a 9x13 inch baking pan.

In a large bowl, mix together the cake mix, canned pumpkin and pumpkin pie spice until well blended. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator.

No Bake Cheesecake

1 8 ounce package cream cheese (softened)

1 can sweetened condensed milk

¼ cup lemon juice

1 tsp pure vanilla

Beat softened cream cheese until smooth. Add sweetened condensed milk. Beat until smooth. Add ¼ cup of lemon juice, beat until smooth and starting to thicken. Add vanilla. Beat until incorporated, cheesecake will thicken as sets up.

Fresh Whipping Cream

1 cup heavy whipping cream

1/3 cup sugar

1 tsp pure vanilla

In large mixing bowl beat heavy whipping cream until stiff peaks form. Don’t overbeat…or you will have butter. Add sugar and vanilla. Beat until incorporated.