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Buy 6 Apples, preferable Granny Smith apples. Now some apples at the store are sprayed with a wax coating. This can sometimes make it hard for the caramel to stick to the apple. If this is the case for you, you’ll want to fill your sink up with 4 inches of lukewarm water and mix in 1 Tbsp of lemon juice and 1 Tbsp of baking soda. Let the apples soak for 5 minutes, then scrub them with a soft brush or pad. But wax or no wax, you should definitely wash your apples before making this recipe.After you have dried the apples off, remove the stems and insert a wooden stick a few inches into each apple. You can use popsicle sticks, chopsticks, or wood skewers. |
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Take your cookies and crush them up into little bits. We used chewy chocolate chip cookies, but you can use any type of cookie you want. Pile the bits on a large plate and save for later. You will also want to lay out a baking sheet and cover it with parchment paper. Spray the parchment paper with cooking spray, or coat with a thin layer of vegetable oil. |
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You’ll want to buy the soft, chewy caramel candies at the store. They are usually individually wrapped squares of caramel (not the hard candies). They also sometimes sell caramel bits, they are bags of little caramel balls used for melting.Unwrap the caramels and place them in a medium saucepan along with the milk. Cook over low heat and stir occasionally.
Once the caramel is melted and fluid, remove from heat and let it sit for a few minutes. |
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Depending on how large the saucepan was to melt the caramel, you may want to transfer it to a deep soup bowl or something. Basically, you want to make sure the caramel is deep enough to submerge at least 2/3rds of your apple.Dip an apple into the caramel and hold it over the bowl for a little bit to make sure any excess caramel drips off. Then roll the apple around on the plate filled with the crushed cookies. Place the decked out apple on the baking sheet and repeat for the rest of the apples. Let them cure on the baking sheet for 3-4 hours or you can put them in the refrigerator for at least 30 minutes. After patiently waiting, Enjoy your Caramel Cookie Apples! |
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So last week, we had you make Blazeberry Wings. Let’s see some fan-made examples:
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Habanero peppers can be tricky. The green ones are not as hot as the fully ripened orange ones. However for this recipe we used the green, medium size habaneros. The amount you use is up to you and the level of heat you like in your sauce. Now when handling habanero, be aware that they will burn if you rub your eyes or nose. Some people even need to wear gloves when handling them. We diced up 3 green habanero peppers, seeds and all, and then de-seeded 1 more and diced that up as well. |
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In a medium, stovetop pot, add the blueberries, the habanero peppers, the apple cider vinegar, the honey, the minced garlic, the cinnamon, and the black pepper. Heat at medium heat for 5 minutes. Once the time is up, remove the pot from the heat and let the mixture sit for 5 minutes. Then, pour the mixture into a blender. Add 10 drops of blue food coloring. Blend until the mixture is nice and smooth, and now you have Blazeberry Sauce! |
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Now there are two ways you can go with when preparing the chicken wing meat. You may be able to find frozen, uncooked chicken wings that are already separated into drummettes and wingettes. If that is the case, you will have to defrost them to room temperature before cooking.
If you can only find whole chicken wings (with the drummettes, wingettes, and wing tips still all connected), then you will have to use a large knife and cutting board to separate the three parts, and discard the wing tips. Just be careful! If you’re a kid, it’s probably a good idea to have an adult do the cutting. |
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Once everything is cut and/or defrosted, take your baking pan and cover it in tin foil. Place the cooling rack on top of the foil-covered pan. Spray the rack with a non-stick cooking spray. If you don’t have a cooling rack, you can bake the wings directly on the foil with a non-stick cooking spray. Just keep in mind, they won’t be as crispy. Lay out the wings on the cooling rack, and drizzle a little olive oil over-top of them.Pre-heat the oven to 400 degrees Fahrenheit. Place the pan/cooling-rack and wings contraption in the oven and cook for 15 minutes.
After 15 minutes, take them out of the oven. Flip each of the wings over, drizzle a little more olive oil and place them back in the oven. Cook for an additional 15 minutes. |
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Once they look fully cooked, take the wings out of the oven, and place them in a large bowl that has a lid. Pour some of the Blazeberry Sauce and close the lid. Shake them up until they are fully covered in sauce.Lay them out on a plate a la wingeria style. Sprinkle sesame seeds over top and enjoy your Blazeberry Wings! |
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So last week, we had you make a Rudy’s Ruben. Let’s see a fan-made examples by Evan I (with a side of mixed fruit!):
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Make sure you drain any juice from the sauerkraut or else you’ll have a soggy sandwich. If you can, microwave the sauerkraut for 10-20 seconds on a microwave safe plate to get rid of the chill. If you don’t have any, make some Awesome Sauce following the recipe HERE. |
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Take a slice of Marble Rye bread, butter one side, and lay it on the plate butter-side down. Put a slice of Swiss Cheese on top of the bread followed by a slice of Corned Beef. Drizzle Awesome Sauce over the Corned Beef. Place another slice of Corned Beef over the Awesome Sauce and add some Sauerkraut. Place another slice of swiss cheese over the Sauerkraut. Take another slice of Marble Rye and butter one side, place it on top, butter-side up. |
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Preheat a large skillet on medium heat. Place the sandwich on the skillet. Keep the the heat at medium/low, you don’t want to burn the bread. With a spatula, slowly move the sandwich around the skillet. Since stove top temperatures can vary at low/medium setting, simply keep this up until the bottom of the sandwich is golden brown, but not burnt. Once the color is right, gently press down on the sandwich with the spatula to flatten the sandwich out a bit, and then carefully flip it over. Keep things moving just the same until the other side becomes golden brown. |
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Turn off the heat, and transfer the sandwich from the skillet to a plate. Cut it in half, and enjoy this little taste of Papa’s Cheeseria. Also, Rudy’s Reuben goes great with fries! |
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So last week, we had you make a Blondie Bops. Let’s see some fan-made examples:
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