Spiced Bone Chips and Apple Entrails (Apple Pie Dip and Cinnamon Chips)



Deconstructed apple pie equals awesome chip and dip. This stuff tastes like the filling of an absolutely perfect apple pie. Spiced homemade chips are the perfect shovel for getting all that apple goodness into your mouth. Yuuuuuum!

Spiced Bone Chips and Apple Entrails - Bakerlady

Love this recipe idea? Check out more Halloween party food on my Fabulously Freaky Halloween Fodder post. It’s full of devilish and delicious ideas!

Print Recipe for Spiced Bone Chips and Apple Entrails

Spiced Bone Chips and Apple Entrails
adapted slightly from The Peach Kitchen

for the apple pie dip

2 cups peeled, cored, and diced apple
2 tbsp fresh lemon
3 tbsp brown sugar
¼ tsp cinnamon
1 tsp cornstarch dissolved in 1 tsp water

for the chips

5 (6-inch) corn tortillas
½ teaspoon cinnamon
1½ tablespoons sugar


You can either cook this on the stove-top or the microwave.
Combine all the dip ingredients in a small pan/ microwaveable bowl except the cornstarch-water mixture.
Heat for a few minutes until it’s boiling and has extracted juice from the apple.
Add cornstarch-water mixture to the “sauce”
Put back in the microwave/stove top until boiling and the sauce has thickened.
Set aside. You can serve this warm or chilled. It doesn’t matter. It will taste delicious.
Cut tortillas into desired size. {wedges}
Put in a slightly greased baking pan.
Spray the tortillas with a canola oil spray (or you can brush with butter)
Sprinkle with cinnamon and sugar, and bake at 210º C {410ºF} until golden brown, about 5-8 minutes.
Let them cool before serving and serve with the Apple Pie Dip

Fabulously Freaky Halloween Fodder

I love throwing Halloween parties. Mostly because I get to make delicious food and give it disgusting names. Here’s a round-up of all the deliciousness I made this year and the nastiness I called it. Most of these items are easy to make (and can be done ahead of time) so you won’t be slaving away in the kitchen while your guests are having a goulishly good time! My hot hubby and I dressed up as Johnny and June Cash this year. We had a blast!

[Read more…]

Granny Smith Apple Salsa

This is not your granny’s salsa. I know it isn’t because it came from my friend Theresa. And she’s nobody’s granny. Actually, her sister’s husband made it so I guess it’s his salsa. Even better. I know for a FACT that HE isn’t your granny. I had it at a bridal shower over the weekend and pretty much flipped out over how delicious it is. Seriously. I think I may be forever branded as “that crazy girl at Jessica’s bridal shower who wouldn’t stop talking about the salsa”. I was a little embarrassing.

I just couldn’t help myself. I’ve never had a more delicious chip dip. And I love dipping chips. I also like teaching them the rhumba. It’s the dance of love you know. If I’m going to love them, they might as well learn to love me back. My cowboy caviar and my sister’s cowboy salsa formally held a tie for my favorite things to shovel into my mouth on crunchy chips. Now, this tart salsa is the frontrunner. It’s full of crisp apples, just the right heat from a jalapeño, a little sweet onion and fresh tomatoes. Perfection for summer. It’s incredibly refreshing and unlike any other salsa I’ve tried.

Since I polished off the entire bowl at the shower, I asked for the recipe, went home and promptly made a batch for myself. I couldn’t stop gushing about it to my husband and knew he wouldn’t understand until he tried it. I should have thought that thru better. I should have told him it was terrible and a “diet” food. That he’d hate it. Epic fail on my part. Now I have to figure out how to nicely forbid him from eating all my salsa.

Make some. Then disappear with the bowl, a lawn chair & a bag of chips. Unless you are a super generous person who doesn’t mind others stealing all your deliciousness. In that case, feel free to have the bowl out somewhere. But believe me once you have some, you won’t want to share.

Granny Smith Apple Salsa
from the Costco Connection Cookbook 2008

1 large tomato, cored and finely chopped
3/4 cup finely chopped sweet onion
3 tablespoons freshly squeezed lime juice
1 large jalapeño chile, cored, seeded and finely chopped
2 Granny Smith apples
2 tablespoons minced fresh cilantro
1 tablespoon honey
Salt and freshly ground
black pepper
Corn chips

Stir together tomato, onion, lime juice and jalapeño in a medium bowl.
Quarter and core apples and cut into fine dice. Stir apples into the tomato mixture with cilantro, honey, and salt and pepper to taste.
Refrigerate for up to 6 hours before serving.
To serve, spoon the salsa into a serving bowl and place a bowl of corn chips alongside.
Makes 6-8 servings.

Artichoke Spinach Dip

Apparently I’m in the mood for all my favorite restaurant foods. As I am dealing with somewhat of a post-Christmas deficit in my bank account and cannot go out to eat, I’m recreating them at home. Artichoke Spinach Dip is pretty much a perfect food in my opinion. If I could get away with eating it all the time, I totally would. This recipe caught my eye because it claimed to recreate the dip they serve at Applebees, which I love. The problem is, I had a bad experience a couple of years ago and haven’t ordered in a restaurant since. This is my chance to eat it again, without fear of being mildly poisoned. Hooray!! Prep time for this dip is about 5 minutes. Just throw it in a bowl, mix, spread and bake. Ooooey, cheesy goodness. Perfection! [Read more…]

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