I can’t believe it is the end of the week.  I have been buried in work all week and it feels like I am just coming up for a breather to write this post.

I am craving this DIP.

This could be a great Mother’s Day snack prior to dinner….. seriously.

I decided a little apple dip would be a nice touch to round out the week.  A simple mixture of caramel, cream cheese and brown sugar makes a nice dip for crisp granny smith apples.  Super easy to make and always a great crowd pleaser.  The one thing to look out for with this dip is you want to give it plenty of time to chill in the fridge and set up.  As far as leftovers, this should be safe in the fridge for 3-4 days after (but there is no way in he** it will last that long).

Ingredients

• 350 g Caramel ( Found in the produce section )
• 1/2 Cup Brown Sugar
• 8 Oz. Cream cheese ( softened)
• 2 Skor bars ( broken up in small bits)

Method

1. Beat cream cheese and brown sugar together until smooth.
2. Fold in caramel.
3. Stir in Skor bits, reserving some for the top.
4. Add remaining Skor bits on top
5. ENJOY!

Zesty Tip: Another alternative presentation is to use a large serving dish and smear the cream cheese and brown sugar on the bottom, then add the caramel mixture on top of that creating two layers.  Top the caramel with the Skor pieces and you are complete.

Weight Watchers Info – Because I was featured on Friends For Weight Loss as recipe of the week,  I added the weight watchers information for you to have on hand.

Makes 4 cups or 64 tablespoons

Note: You can lighten up the recipe and save on points plus by substituting fat free cream cheese.

• 2 points plus per 2 Tablespoon serving using full fat cream cheese
• 1 points plus per 2 Tablespoon serving using fat free cream cheese

Alright, I am going to drop my head and get back to work.  If you have any questions on anything zesty, drop me a note and I will be happy to help. Have a super weekend.  I am just dying for sun and to cut the lawn.  How lame is that?  I think I really need to get a life.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Let me start out by saying that we have been some seeing technical difficulties with both the rss feed of the blog and the speed in which the page loads.  We think we got all the problems addressed but if you continue to lack posts in your email or Google reader – I want to hear about it.  Deal?

OK moving on….

Wanna know something else I love?  Chips.  Chips of any kind, any type, any shape with dip or without – it doesn’t matter.  I am a CHIP Lover/Addict.  Today i want to share with you a fun little recipe that was well received at a recent House gathering.  These are simple pita chips with a couple of twists.  Super easy to make and very fun to eat… CCCCRUNCH!

Ingredients

• 3 Tbsp. Olive oil
• 3/4 Tsp. Ground cumin
• 1/4 Tsp. Ground red pepper
• 5 Large whole wheat or white pitas with pockets
• 1/2 Cup coarsely grated Parmesan cheese
• Salt (optional)

Directions

1. Preheat oven to 350 degrees F. In cup, with fork, mix oil, cumin, and ground red pepper.
2. With knife or kitchen shears, cut each pita in half. Brush 1 side of pita halves with oil mixture. Cut each half into 8 wedges.
3. Arrange wedges, oiled-side up, in non greased sheet pans.
4. Sprinkle with Parmesan, and salt if you like.
5. Place pans on oven racks and bake crisps 12 to 15 minutes or until golden, rotating pans from upper to lower racks halfway through baking for even browning.
6. Cool chips in pans on wire racks.
7. Dip with your favorite Hummus or Bean Dip
8. ENJOY!

Zesty Tip: If there are any leftovers, store chips in tightly covered container or large self-sealing plastic bag up to 1 week.  They will stay crunchy – I tested out 2 batches!

The cumin flavored combined with the slight heat of the red pepper was a fantastic combination.  I feel the simple oil mixture elevated a somewhat boring piece of Pita Bread into an exciting bite for the guests.

Kick start your weekend with a super day today.  Let’s see if we can do something fun.  Have a great weekend.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Haha, you thought I meant my muscles….Oh dear no. I meant the mussels from the water. Thanks to the folks from Mussel King we had a feed of mussels on Christmas Eve as well as the day after as there were so many. But talk about delicious! When I made them on Christmas eve, the comments were over the top with amazement at how plump, juicy and full these mussels were.

For the preparation of these mussels – I kept it simple.  Things this good, you just need to keep it simple.

Ingredients

• 5lbs. Mussels, rinsed and clean
• 3 Tomatoes, chopped
• 1 Onion, chopped
• 3 Tbsp. Butter
• Salt and Pepper
• 1 Cup dry white wine
• Handful of fresh parsley
• Handful of cilantro

Method

1. Preheat a large stock pot on medium to high heat.
2. Add butter and onions and cook for a couple of minutes until translucent
3. Add the tomatoes, salt and pepper – cook for another 30 seconds
4. Add the white wine, cilantro and parsley – Stir together.
5. Toss in the mussels, throw on the lid and let steam about 5-7 minutes.
6. Let steam until all the mussels have opened.
7. Serve into a bowl
8. ENJOY!

Zesty Tip:  The butter is the key here… steaming the mussels in butter with a little wine intensify the flavor and make them even juicier.  This is a must try for anyone who LOVES mussels.

Well, Happy Friday everyone.  Hard to believe Christmas is over and a new year right around the corner.  Tell me your New Year’s eve plans in the comments and I will talk to you all on Monday.

Happy New Year

zesty

Download my Free Recipe Book: Simply Zesty