Cream Carmels

2 cups sugar

2 cups light Karo syrup

3 cups whipping cream

½ can sweetened condensed milk

1 teaspoon vanilla

1 cups chopped walnuts or pecans, optional

Scald sweetened condensed milk and cream, and set aside.

Combine sugar and Karo syrup and stir until dissolved, cook and stir over medium heat for 10 to 20 minutes till yellowish in color. Stir in scalded milk and cream very, very slowly. Cook and stir for 40 to 45 minutes—always keeping mixture boiling. Cook to 238° F or firm ball stage. Remove from heat and add vanilla and nuts, if desired. Pour into buttered 9”x13” pan. Let stand 12 hours before cutting.    - Tricia

Peppermint Meltaways

Cookie

1 cup. butter, softened

1/2 cup powdered sugar

1/2 teaspoon peppermint extract

1 1/4 cups  flour

1/2 cup  Cornstarch

Glaze

1 1/2 cups powdered sugar

2 tablespoons  Butter, softened

1 to 2 tablespoons milk

1/4 teaspoon peppermint extract

2 to 3 drops red food color, if desired

 Candy canes or hard peppermint candy, crushed

Combine butter, powdered sugar and 1/2 teaspoon peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and cornstarch; beat at low speed until well mixed. Cover; refrigerate until firm (30 to 60 minutes).

Heat oven to 350°F. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake 12-15 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.

Meanwhile, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color, if desired. Drizzle over cooled cookies. Immediately sprinkle with crushed candy.     - Tricia

Caramel Chex Mix

1/2 cup butter

1/2 cup light Karo syrup

1 cup brown sugar, packed

1 tsp vanilla

1/2 tsp baking soda

4 cups Rice Chex Cereal

4 cups Corn Chex cereal

1 cup peanuts

1 cup plain M&Ms

Mix cereal and peanuts in a large bowl, set aside.  Preheat oven to 250 degrees.  Spray cookie sheet with Pam.  In medium saucepan, combine butter, karo syrup and brown sugar.  Bring to boil over medium heat, stirring constantly.  Allow to boil for 5 minutes without stirring.  Take off heat and add vanilla and baking soda, mix well.  Pour over cereal mixture and mix together.  Then pour onto cookie sheet and bake in oven for one hour, stirring every 15 minutes.  Remove from oven, break apart clumps and let mix cool.  When completely cool, add M&Ms. - Tricia

Tomato Basil Parmesan Soup

Makes about 2 quarts (about 8 servings)

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed 

1 tsp salt
¼ tsp black pepper

1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

                                                                                   - Tricia

Rosemary Olive Oil Bread

INGREDIENTS
1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning
1/4 tsp.black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling

DIRECTIONS
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

4. Punch down the dough and form it into a round loaf. Place it on cornmeal dusted parchment paper; cover; and let rise until doubled in size, about 45 minutes.

5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with some of the egg wash and sprinkle with dried rosemary. 

6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.    - Tricia

Stuffed Mushrooms

Ingredients:
20 - 30 whole  Mushrooms
8 ounces Cream Cheese, softened
¼ cup Grated Parmesan cheese

1/4 c. shredded Mozzarella Cheese

1/2 teaspoons Dried Basil
1/4 teaspoons Dried Oregano
Garlic Salt And Pepper, To Taste
1/2+ cups Finely Diced Pepperoni
5 Tablespoons Finely Chopped Green Pepper
4 Tablespoons Finely Chopped Red Onion
5 Tablespoons Finely Chopped Black Olives

Directions:
Preheat oven to 350ºF. Spray cookie sheet with non-stick spray
Wash mushrooms with a damp cloth and remove stems. (They should just pop out!) Set aside.
In a small bowl, beat cream cheese, parmesan, basil, oregano, garlic salt and pepper together until combined. Stir in remaining ingredients, excluding the mushrooms.
Spoon into prepared mushroom caps by the heaping teaspoonful. Place on cookie sheet and bake 20 minutes. After 20 minutes, switch your oven from bake to broil and slightly brown the tops of each mushroom. Remove and serve hot.   -Tricia