Salted Caramel Sauce

Ingredients:
3 Cups Sugar
3/4 Cup Water
2 1/4 Cups Heavy Cream
10 1/2 tbsp Unsalted Butter - Cut into small pieces
3 tbsp Pink Sea Salt  - Or Regular Sea Salt

Directions:
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves.  Increase the heat and bring to a boil, without stirring. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream.  The mixture will bubble.  Stir in the unsalted butter and salt.  Transfer the caramel to a dish and cool.

* The salted caramel sauce will keep in the refrigerator up to 2 weeks.  Reheat before serving.
* Original Recipe w/ smaller portions:
http://www.cookingchanneltv.com/recipes/kelsey-nixon/salted-caramel-sauce.html

Mock Banana Nutella Peanut Butter Greek Yogurt Ice Cream

3 Bananas - Diced & Frozen
1/2 Cup Greek Yogurt
1/4 Cup Peanut Butter
1/2 Cup Nutella
1 tsp Salt
1/4 tsp Cinnamon


In a food processor or blender add the bananas, yogurt, peanut butter, nutella, salt and cinnamon.  Blend until a smooth consistency.  Transfer to a container and place in the freezer for at least 30 minutes.

It's a great, healthier version of ice cream for the hot summer months.  The salt helps cut the sweetness.  Mix it up by, after blending, add in peanuts or candies.  Enjoy.

Original version of the recipe courtesy of Food Network:  http://www.foodnetwork.com/recipes/geoffrey-zakarian/frozen-banana-yogurt-with-peanut-butter-and-chocolate-hazelnut-swirl.html