Dipped Caramels

Submitted by Shannon McKenney

1 can condensed Eagle Brand milk
1/4 lb. butter
1 c. sugar
1 c. white Karo syrup

Stir mixture constantly over medium heat until it reaches 242 degrees (or firm ball stage). It takes a little while.
Add 1 c. nuts if desired.

Pour into a 9x9 pan lined completely with parchment paper, buttered or sprayed with non-stick cooking spray. Best if allowed to stand 1 day. Remove with parchment paper from the pan and lay on cutting board. Use sharp knife to cut into squares and wrap in waxed paper.
Makes about 50 1" pieces.

Make caramels from the recipe above. Melt white chocolate chips and milk chocolate chips one at a time in double boiler. Have several dipping mediums ready in small bowls. I used candy sprinkles (for sugar cookies), chopped walnuts, and crushed candy canes. Quickly dip the caramels in chocolate and then immediately into the sprinkles or nuts. Lay on a cookie sheet covered with parchment paper. Dip half in white and half in milk chocolate if desired. Once everything is dipped, put cookie sheet into the fridge to set chocolate.

Pretzel Turtles

Submitted by Shannon McKenney

(1) bag of square pretzels

6 packs of Rolo's (60 total)

Pecan halves

Preheat oven to 275 degrees. Place pretzels in the pan, lined with parchment paper (very important!), with a Rolo on top of each. Bake for 4-5 min. As soon as you take them out, place a pecan half on top, squishing it down a little (the Rolo's will otherwise maintain their shape) until the chocolate covers all but the edges of the pretzel. Place the pan in the frig for 15-20 min. before packaging them. Don't eat them cold... your teeth won't love you if you do! Enjoy!!

Thanks, Shannon!

Cake Mix Cookies

1/3 c. cooking oil
2 eggs
1 box devil's food cake mix (or any other flavor you'd like)
chopped walnuts (optional)
crushed toffee bars- Heath bars if you can find them (optional)


Combine and scoop into small balls on greased cookie sheet. Bake at 375 for about 10 minutes.

Pumpkin Roll

Submitted by Karin Baker

INGREDIENTS:

Powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby's 100% Pure Pumpkin
1 cup chopped walnuts (optional)

Filling

1 package (8 ounces) cream cheese, softened
1 cup sifted powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract

Pumpkin Roll Servings: 10

1. Preheat oven to 375°F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar; set aside.
2. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. Bake 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. Beat cream cheese, powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap; refrigerate at least one hour. Sprinkle with powdered sugar before serving.

Pumpkin Pancakes

large bowl:
2 c. flour
1 tbl. baking powder
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
2 tbl. brown sugar
1 tsp. cinnamon

small bowl:
2 eggs
1 1/2 c. milk
2 tbl. vegetable oil
1/2 c. canned pumpkin

Place ingredients in their separate bowls and mix well. Then combine bowl into the larger bowl and pour in 1/4 c. portions onto heated skillet. Turn when bubbling in center.

Food Storage Apple Crisp

It's time to go through your food storage! Check the dates- and start rotating! Here is a yummy apple crisp recipe to use up some of the apples and rolled oats you may have running around. Enjoy!

Apple Mixture:
1 2/3 c. Sliced dehydrated (or fresh) apples
2 tbsp. Cornstarch
1/2 tsp. Cinnamon
1/4 tsp. salt
2 1/2 c. water (or 1 1/4c. if using fresh apples)
1/4 tsp. nutmeg

Oat Mixture:
1/4 c. flour
1/4 tsp. salt
2 tbsp. sugar
1/4 c. butter
1/4 c. rolled oats (or oatmeal)


Apple Mixture: Mix dry ingredients separately then add water and bring to a boil. Place in a greased square pan.

Oat Mixture: Mix together and spread over apples in pan. Bake at 375 for 25 minutes.

Moroccan Garbanzo Pita

Pita Pockets
1 tbl ground cumin
1 tea. chili powder
1 lb. cubed chicken
4 tbl. olive oil
2 cans garbanzo beans (chickpeas) drained
2 1/2 c. green onion- chopped
1 gr. bell pepper- diced
1/2 c. fresh parsley- chopped
sour cream

Combine cumin, chili powder, and chicken into a plastic bag and shake to coat.
Heat 1 tbl. olive oil in skillet and add chicken- cook for 5 mins. Remove from heat.
In separate bowl, combine beans, 3 tbl. olive oil, green onion, pepper, and parsley. Add chicken.
Cut open pitas. Line pita pockets with sour cream and fill with bean mixture.

Note: Easily make this dish vegetarian! Exclude chicken, 1 tbl. olive oil and cumin. Combine all ingredients and fill pockets.
Also tastes great with tabasco sauce, salsa, or shredded cheese.