Turtle Candies

recipe from She Wears Many Hats
4 cups pecan pieces
14 oz caramels (I used the bag of bits, no unwrapping!)
10 oz. chocolate chips coarse
salt for sprinkling 

Preheat oven to 250°F.

Lightly salt pecans and toast on baking sheet for about 25-30 minutes. While pecans are toasting, melt caramels according to package directions. I melted them in the microwave and it was just fine and dandy.

Mix toasted pecans into melted caramels. Slightly cool, so you can handle. Drop tablespoon size rounds onto buttered or lined baking sheet. If mixture begins to harden, reheat for a few seconds at a time in the microwave. Let cool.

Melt chocolate chips according to package directions. Again, the microwave worked like a charm. Top each caramel/pecan drop with about 1 tablespoon of chocolate, and sprinkle with a little bit of salt. Let cool. Store in airtight container. Makes about 4 dozen.

1 tablespoon soy sauce
2 tablespoons olive oil
1/4 teaspoon garlic powder
1/4 teaspoon Tuscan seasoning
1/4 teaspoon Tiger seasoning
1/4 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon Worcestershire ground pepper blend

1. Combine all ingredients, except the chops, and mix well with small whisk.  
2. Brush mixture on chops and either grill by searing on both sides and then cooking more slowly for 30 minutes or until done, brushing chops occasionally with the sauce.  
3. Or to broil the chops; place chops on a broiler rack 5" from heat and broil about 12 minutes per side or until done.

Herb crusted mushrooms

Ingredients: 

16 even-sized open cup mushrooms, stalks cut level

3 tbsp corn or vegetable oil

1/4 c unsalted butter, softened

3 cloves garlic, chopped very finely

2 tbsp fresh thyme, chopped

1 1/2 tbsp lemon juice

salt and freshly ground black pepper to taste

1/4 c fresh breadcrumbs


Directions:

Preheat the oven to 400 degrees. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.