Caramel Stuffed Chocolate Covered Pretzels

• Pretzels, small twists or square shaped
• 12 oz. Rolo candies, unwrapped
• 2 - 11.5 oz milk chocolate chips
• 2 Tbsp coconut oil
• sea salt

1.   preheat oven to 350 degrees F.

2.   line a baking sheet with a silicone baking mat or parchment paper

3.   place pretzels on baking sheet in a single layer

4.   lay a Rolo candy on each pretzel and place in oven for 3 - 5 minutes

5.   gently press a pretzel on top of each Rolo to create a sandwich

6.   refrigerate until chocolate and caramel have cooled

7.   add chocolate chips and coconut oil into a microwave safe bowl

8.   microwave for 30 seconds and stir, repeat until chocolate chips are melted

9.   using a fork, lower a pretzel Rolo sandwich into the melted chocolate and cover completely

10. allow excess chocolate to drip off and place back on baking sheet

11. repeat with all the pretzel sandwiches

12. sprinkle sea salt on top of each of all the pretzel sandwiches

13. refrigerate for 1 hour or until chocolate is hard

14. enjoy!

Shared by:  Nicole Larsen from realhousemoms.com

Loaded Mashed Potato Bake

4 lb. russet potatoes, peeled and quartered
8 slices bacon, cut into 1" pieces
3/4 cup sour cream
1/3 cup butter
2 Tbs heavy cream
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
1 3/4 cup shredded cheddar cheese, divided
Chopped chives, for garnish

Directions:

1.  Preheat oven to 350 degrees.  In a large pot, add potatoes and cover with 2 inches water.  Boil until fork tender, 15-20 minutes.  Drain and return to pot.

2.  Meanwhile, in a large oven-safe skillet over medium heat, cook bacon until crispy, 6 minutes.  Drain on a paper towel-lined plate.

3.  Mash potatoes.  Add 1 1/4 cups cheddar, most of the cooked bacon, sour cream, butter, heavy cream, and garlic.  Season generously with salt and pepper.

4.  Transfer potatoes to oven-safe skillet (or a 9 x 13" baking dish) and top with remaining cheddar and cooked bacon.

5.  Bake until cheddar is melty, 15 minutes.

6.  Garnish with chives and serve.

Serves 6-8

Granola - Delicious and Easy!

12 C quick oats
1 3/4 C brown sugar
1 tsp salt
2 C nuts (pecans or almonds)
1 1/2 C canola oil
2/3 C water
3 tsp vanilla
2 C dried fruit (craisins, blueberries, coconut)

Combine oats and sugar.  Add salt, nuts, and berries, mix well. In separate bowl mix oil, water, and vanilla and add to dry ingredients until all is well coated.  Spread in bottom of 3-4 cookie sheets. Bake at 250 for 1 hour.

Apple Cake with Caramel Sauce

1/2 cup margarine or butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/4 tsp salt
1 tsp cinnamon
1 cup flour
1 tsp baking soda
1 Granny Smith apple, peeled and chopped

Cream butter and sugars.  Add egg and beat until combined.  Add rest of dry ingredients and beat until mixed.  Fold in apples.  Pour into greased and floured round 8 inch cake pan.  Bake at 350 degrees for 35-40 minutes, or until cooked through.

Meanwhile, make a caramel sauce by melting 1/2 cup butter (not margarine), 1 cup brown sugar, and 1/2 tsp salt in a pan over medium-low heat.  Cook, stirring constantly, for about 3 minutes, or until it just begins to bubble.  Remove from heat and stir in 1 tsp vanilla and 1/2 cup whipping cream.  Whisk until smooth.  This makes enough for 2 cakes or 1 cake plus ice cream!

Drizzle warm caramel sauce over cake slices when serving.

Karren Mitchell (shared by Wendy Hess from The Recipe Club)

Fresh Cranberry Salsa with Cream Cheese Dip

12 oz bag fresh cranberries, washed
2 jalapenos, minced (adjust according to taste)
1/2 cup sliced green onions, roughly chopped
1/4 cup chopped cilantro, roughly chopped
1/2 Tablespoon lime or lemon juice
1/4 teaspoon kosher salt
1/2 cup sugar, more to taste if desired
2 8oz packages cream cheese, at room temperature

Place cranberries, jalapenos, green onion, and cilantro in a food processor and process until fine.  Transfer mixture to a bowl and stir in lime juice, salt, and sugar.  Chill in fridge for about 2 hours or more.  To serve, spread cream cheese evenly in a pie place or other shallow serving dish.  Spread salsa on top and serve with crackers.

(Can also be served as a bruschetta using a loaf French bread sliced on the diagonal, into 1/4 inch thick slices.  Layer the slices of bread on a lined baking sheet and brush with olive oil.  Bake at 400 degrees for 8-10 minutes, or until bread is slightly toasted.  Allow to cool for 5-10 minutes.

Top each slice of bread with whipped cream cheese and a tablespoon of cranberry salsa.  Serve immediately.)

(Shared by Stefani Mitchell from ourbestbites.com and thecreativebite.com)

Karren Mitchell

Buttermilk Caramel Syrup

3/4 cup buttermilk
1 1/2 cups sugar
1 stick (1/2 cup) butter
2 Tbsp corn syrup
1 tsp baking soda
1 tsp vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a large pot.  Bring ingredients to a boil and reduce heat to low.  Cook, stirring very frequently, for 8-9 minutes.  When done, it should take on a gold-brown color.  Remove from heat and add vanilla.  There will be foam on top.  It tastes just as good, but is not super pretty.  You can skim it off, but otherwise just give it a good stir.

Karren Mitchell   (shared by Megan Robbins)

Creme Brulee French Toast Casserole

1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
20ish small or 10 large croissants cut into 1/2" squares (enough to fill pan 3/4 full)
5 whisked eggs
1 1/2 cups half-and-half or heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt

Melt butter in a small saucepan over medium heat.  Mix in brown sugar and corn syrup, stirring until sugar is dissolved.  Pour caramel into a 9x13 inch greased baking dish.

Cut up croissants and arrange in the baking dish in a single layer on top of  the prepared caramel.  In a small bowl, whisk together eggs, half and half (or heavy cream), vanilla extract, and salt.  Pour over the bread.  (Do not saturate all the croissants with egg mixture but instead leave some sitting on top of casserole so they will get brown and crispy).   Cover and chill at least 8 hours, or overnight.

Remove the dish from the refrigerator and bring to room temperature.  Preheat oven to 350 degrees.  Bake uncovered 35-40 minutes until puffed and lightly browned.

Karren Mitchell  (shared by Megan Robbins)