New Mexico Caramels

from All American Dessert Book

1 cup granulated sugar
1 cup packed light brown sugar
1 cup dark corn syrup
2 sticks butter, cut into chunks
1/8 teaspoon salt
2 cups heavy cream
1 tablespoon vanilla extract, combined with 1 Tbsp hot water
2 1/2 cups chopped pecans (optional)

Line a 9-x13 baking dish with foil overhanging on two sides. Coat with spray. Set the baking dish on a wire rack.

In a heavy, nonreactive 6-quart pot, thoroughly stir together the sugars, corn syrup, butter, and salt.

Stir in the cream until the sugars dissolve. Bring to a boil over medium-high heat, stirring constantly with a wooden spoon. If any sugar remains on the pot sides, wipe it away with a pastry brush dipped in warm water or a damp paper towel.

Adjust the heat so the mixture boils briskly. Clip a candy thermometer to the pot side, with the tip immersed but not touching the bottom. Continue boiling briskly, occasionally gently stirring and scraping the pot bottom, until the mixture thickens and darkens somewhat, 5 to 9 minutes.

Reduce the heat slightly and continue boiling, gently stirring and scraping the pot bottom to prevent scorching, until the caramel reaches 246 to 247 degrees F. Watch carefully, as the temperature may rise rapidly near the end of cooking. Immediately remove from the heat.

Working carefully to avoid splattering, gently stir in the vanilla mixture and the pecans, if using, just until evenly distributed.

Carefully pour the caramel into the baking dish; do not scrape out the pot. Let cool until thoroughly set, at least 1 1/2 hours.
To aid in cutting the caramels, refrigerate for 15 to 20 minutes, or until firmed up slightly. (Do not refrigerate longer, or the caramel will become too hard.) Carefully peel off the foil. Wipe any excess oil from the slab using a paper towel. Place the slab on a cutting board. Using a lightly greased, large sharp knife, trim away uneven edges, if desired. Score and cut the slab into eighths lengthwise and twelfths crosswise (or as desired).

Wrap each caramel in a 4-inch square of wax paper, twisting the ends to keep the paper from unrolling. The caramels will keep in the refrigerator for up to 3 weeks. Let come almost to room temperature before serving.

submitted by dalyce

Crock Pot Beef Stew

Yummy for cold winter days like today! This is cooking in my crock pot right now...

1 lb. stew meat
4 carrots sliced
4 large potatoes cut in chunks
1 bay leaf
1 pkg. dry onion soup mix
2 cans cream of mushroom soup
1 8oz. can tomato sauce
1 bag frozen peas
1 onion

1. Grease crockpot. Place beef cubes on bottom.
2. Layer carrots & potatoes, then put bay leaf on top.
3. Mix remaining ingredients in a bowl & pour over vegetables.
4. Cook on low for 10 hours or high for 5 hours.

*Haven't tried this, but you could use chicken & cream of chicken soup as a variation.

Chicken Pot Pie

It's all about comfort food right now, right? :) One thing I've learned through the years of cooking on my own (and from working at Viking!) is that you should always read through a recipe fully and prep before getting started on the "cooking" part, and that goes for this recipe. It really is easy, but you just need to realize that the chicken, potatoes and veggies need to be cooked first.

So, without further ado...

Sauté:
½ cup chopped onion
6 TBSP. margarine

Add and stir until thickened:
½ cup flour
1 tsp. each, or to taste: salt, garlic powder
½ tsp. Pepper
3 cups chicken broth

Add and put in 13x9 pan:
3 cups cubed chicken
3 medium potatoes, cooked and diced
10 oz. pkg. Peas & Carrots, cooked and drained

Make Bisquick biscuits (roll and cut)-or buy the tube of biscuits, place on top of mixture. Bake at 375* until bubbly and biscuits are done.

Potato Cheese Soup

Yesterday I was scrounging for a dinner idea with the limited ingredients I had on hand, and I made this soup. It turned out yummy. Serves 2. For a complete meal, serve with a salad and bread :)

Potato Cheese Soup

1 large baking potato, peeled and cubed
1/2 carrot, peeled and chopped
1 small onion, chopped
1/2 cup chicken broth
dash of salt
3/4 cup milk (or half and half, or heavy cream)
1 tablespoon butter, melted
1 tablespoon flour
1 teaspoon parsley (dried or fresh)
dash of pepper
1/3 cup shredded cheddar cheese

1) Boil potato, carrot, onion, broth, and salt together until potatoes are done.
2) Pour into blender and add the remaining ingredients except for the cheese and blend.
3) Pour back into pot on medium and stir in the cheese.
4) Done!

Crockpot Chicken Enchilada's

2 Cans of Cream of Chicken soup
1 regular size of sour cream
1 small can of green chile's
corn tortilla's
3 cooked chicken breasts (I use canned because it is easier)
Grated Cheese
Olives (optional)

Mix the sour cream, cream of chicken soup and green chile's together. Spread some of the mixture on the bottom of the crockpot. Break up 3 corn tortilla's and layer on top of that. Next put chicken on top of that. Repeat those steps two more times. Put any remaining sauce on top. Put desired amount of grated cheese on top of that and the olives if you want. Cook for 4 hours on high or 6 on low.

Auntie Anne's Pretzels

from Even More Top Secret Recipes
These were gone in less than 24 hours, then Eric wanted to make them again the next day. We really liked them!



Pretzels:
1 ¼ c warm water
1 Tbsp + ¼ tsp yeast
3 ¾ c flour
¾ c + 2 Tbsp powdered sugar
1 ½ tsp salt
2 tsp vegetable oil

Bath:
4 c warm water
½ c baking soda

Topping:
¼ c butter, melted

Salted Pretzels:
Kosher or pretzel salt
Cinnamon + Sugar:
½ c sugar
2 tsp cinnamon

Dissolve yeast in warm water in small bowl and let sit a few minutes.

Combine flour, powdered sugar, and salt in a large mixing bowl. Add water/yeast and vegetable oil, stir. Knead dough 5 minutes on a lightly floured surface or in mixer. Dough will be smooth when ready. Place into a lightly oiled bowl, cover, and let sit in a warm place about 45 minutes or until doubled in size. When dough has risen, preheat oven to 425.

Make a bath for pretzels by combining baking soda and warm water and stir until soda is mostly dissolved.

Divide dough into 8 equal portions. Roll or stretch each portion until 3’ long. Pick up dough parallel to your body and twist the very ends around each other. Lay dough down with loop nearest you, fold ends down and pinch to seal (should be shaped like a pretzel).
Holding pinched ends, dip each pretzel into bath then move to a paper towel to blot excess liquid.
Arrange pretzels on 2 sprayed baking sheet. Sprinkle any pretzels with salt as desired (do not coat with cinnamon/sugar yet if baking those).
Bake one sheet at a time for 8 minutes, spinning each sheet halfway around, halfway through baking time. Bake until golden brown.
Remove from oven and cool a couple minutes, then brush with melted butter.
For cinnamon/sugar pretzels, combine the cinnamon and sugar in a small bowl, then sprinkle over generously buttered (unsalted) pretzels.

submitted by Dalyce

Chicken Fingers and Honey Mustard Dipping Sauce

from The Joy of Cooking 75th Anniversary

4 boneless, skinless, chicken breast halves
2 c dry bread crumbs
½ c grated parmesan cheese, optional
1 Tbsp minced parsley or 1 tsp paprika
1 tsp salt
½ tsp pepper
2 eggs
2 tsp water
3 Tbsp vegetable or Olive Oil

Honey Mustard Dipping Sauce
6 Tbsp honey
¼ c Dijon mustard
Ground red pepper to taste

Cut each breast half crosswise into 6 pieces.
Combine crumbs, cheese, parsley/paprika, salt, and pepper in a shallow dish.
Whisk egg and water in another shallow dish.
Dip chicken into egg then crumbs. Heat oil over medium high heat until hot. Cook chicken until nicely brown on both sides, 4-5 minutes.
To make sauce, stir ingredients and serve at room temperature. Keeps in refrigerator 1 month.

submitted by Dalyce