Caramel Apples with Coconut & Chocolate Drizzle
What You Need
5 Apples (1-1/2 lb.), washed, well dried
1 pkg. (14 oz.) KRAFT Caramels
2 Tbsp. Water
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, toasted
2 squares BAKER'S Semi-Sweet Chocolate
Make It
INSERT wooden pop sticks into stem ends of apples. Microwave caramels and water in deep microwaveable bowl on HIGH 2 to 3 min. or until caramels are melted, stirring every minute.
DIP apples in caramel, turning to evenly coat; scrape excess from bottoms of apples. Roll apples in coconut; place on greased tray. Refrigerate 15 min.
MICROWAVE chocolate in separate deep microwaveable bowl on HIGH 1 min. to 1 min. 15 sec. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted. Drizzle chocolate over apples; return to tray. Let stand until chocolate is firm. Keep refrigerated.
Kraft Kitchens Tips
Size-Wise
Here's a special-occasion treat that is perfect for enjoying in the fall when apples are at their peak.
Substitute
Substitute 2/3 cup chopped PLANTERS Salted Peanuts for the toasted coconut.
Cooking Know-How
If the apples you purchase are waxed, be sure to wash the wax off completely before dipping apples in the melted caramels--------------------------
Beef-Vegetable Skillet Bake
What You Need
1-1/2 lb. (675 g) extra-lean ground beef
1 pkg. (8 oz./225 g) sliced fresh mushrooms
1 Onion, chopped
3 cups Frozen peas and carrots
1 can (10 fl oz/284 mL) condensed cream of mushroom soup
1/2 cup Water
1/4 lb. (115 g) Velveeta Process Cheese Product, cut into 1/2-inch cubes
1 pkg. (235 g) refrigerated crescent dinner rolls
Make It
HEAT oven to 375ºF.
BROWN meat in large ovenproof nonstick skillet. Add mushrooms and onions; cook 8 to 10 min. or until liquid from mushrooms evaporates, stirring occasionally. Stir in next 3 ingredients; bring to boil. Add Velveeta; stir. Remove from heat.
UNROLL crescent dough; separate into 8 triangles. Arrange on top of meat mixture, with points of triangles overlapping in center and short sides along edge of skillet.
BAKE 12 to 15 min. or until golden brown. Let stand 5 min. before serving.
BROWN meat in large ovenproof nonstick skillet. Add mushrooms and onions; cook 8 to 10 min. or until liquid from mushrooms evaporates, stirring occasionally. Stir in next 3 ingredients; bring to boil. Add Velveeta; stir. Remove from heat.
UNROLL crescent dough; separate into 8 triangles. Arrange on top of meat mixture, with points of triangles overlapping in center and short sides along edge of skillet.
BAKE 12 to 15 min. or until golden brown. Let stand 5 min. before serving.
Both are from Kraftfoods.com!
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