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.

Delicious Ham and Potato Soup

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
2. Stir in the chicken bouillon, salt and pepper.
3. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
4. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
5. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

http://allrecipes.com/recipe/delicious-ham-and-potato-soup/

Pumpkin Cream Cheese Bread

Pumpkin Bread:
1 can (15 oz) pumpkin puree
4 eggs
1/2 C. vegetable oil
1/2 C. applesauce
2/3 C. milk
2 tsp. vanilla extract
2 C. sugar
3 1/2 C. flour
2 tsp. baking soda
1 1/2 tsp. salt
3 tsp. cinnamon
2 tsp. nutmeg
1 tsp. cloves
1/2 tsp. ginger
1 1/2 C. mini chocolate chips.

Cream Cheese Filling:
16 oz. cream cheese, room temperature
1/4 C. sugar
1 egg, room temperature
1 Tbsp. milk


1. Preheat oven to 350 degrees and grease loaf pans, muffins pans or come of each (I made 1 large loaf and 12 muffins!)
2. In a large bowl, combine pumpkin, eggs, vegetable oil, applesauce, milk, vanilla extract and sugar.
3. In a separate bowl, sift flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger together.
4. Combine the 1st and 2nd bowl and stir only until combined.
5. Stir in chocolate chips.
6. Filling: Beat cream cheese, sugar, egg and milk together until smooth.
7. For Loaf Pans: Pour a little bit of batter into the loaf pan, spread to cover the bottom and then spoon cream cheese filling and spread it on top. Continue to alternate until your pan is 3/4 full and then bake for 60-80 minutes or until an inserted knife comes out clean.
8. For muffins: Fill each muffin tin 1/3 full, then spoon your filling in the pan, then top with another spoonful of pumpkin batter. Bake for 14-18 minutes or until an inserted knife comes out clean.

http://www.yourcupofcake.com/2013/11/pumpkin-cream-cheese-bread-and-muffins.html

Simple Tiramisu

16 ladyfingers
 2/3 cup strong brewed coffee, room temperature
 1/3 cup maple syrup
 1 (3 ounce) package cream cheese, softened
 1/2 cup sour cream
 1/2 cup maple syrup
 1 (12 ounce) container frozen whipped topping, thawed
 1 tablespoon unsweetened cocoa powder, for dusting

1. Split ladyfingers lengthwise and use them to line the bottom and sides of an 8x8 inch dish. Stir together coffee and 1/3 cup maple syrup until smooth. Spoon mixture over ladyfingers.
2. In a large bowl, beat together cream cheese, sour cream and 1/2 cup maple syrup until smooth. Fold in whipped topping. Spread mixture over soaked ladyfingers. Cover and chill 15 minutes.
3. Dust with sifted cocoa just before serving.

Tiramisu

6 egg yolks
 3/4 cup white sugar
 2/3 cup milk
 1 1/4 cups heavy cream
 1/2 teaspoon vanilla extract
 1 pound mascarpone cheese
 1/4 cup strong brewed coffee, room temperature
 2 tablespoons rum
 2 (3 ounce) packages ladyfinger cookies

1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
4. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.