Packing my lunch everyday has been a bit of a challenge. The only sandwich that I don’t mind eating after it has been pre-made and stored for 4-5 hours is peanut butter and jelly…and that gets boring pretty quickly. I tried salads in mason jars and was not thrilled.
Part of the problem is that I don’t know when I will get time/want to eat lunch. Some days I am so busy that I don’t feel like eating. Other days I am hungry, but not for anything I am going to find in a lunchbox. Its been a challenge…but it is something I am determined to conquer.
The past six weeks of packed lunches have taught me that I can’t go wrong with fruit and pretzel crisps. String cheese, crackers, and any kind of dessert are also good choices.
Watermelon has been my favorite and I am dreading the day that I can’t find good watermelon at the grocery store.
I decided to take apples, but I don’t like apples by themselves. Peanut butter is always a good dipping option, but I decided to make some caramel apple dip instead.
This is my grandma’s recipe and it is wonderful. I will admit that there were a few days this last week that I decided to toss the apple and eat the caramel dip with a spoon. Don’t judge.
So, whether you choose to eat it with apples or by the spoonful, this recipe is great!
- 2 packages, 8 oz cream cheese
- 1 cup sugar
- 12 oz caramel ice cream topping
- 1 tsp vanilla
- Mix cream cheese and sugar until well blended.
- Add in vanilla. Mix well.
- Add caramel topping and mix until blended.
- Store in refrigerator.