Monday, October 09, 2006

Holiday Festive Carmel Apples

HOLIDAY FESTIVE CARMEL APPLES!

The holiday are coming up quickly. I thought I'd share a recipe for one of the items I'll be adding to christmas baskets for some of my friends and family:


INGREDIENTS
6 apples
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk

White chocolate
Dark chocolate
any kind of candy garnish like:
Sprinkles
Chopped nuts
Toffee bits
chocolate chips


DIRECTIONS
Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once.

Also melt Dark chocolate and white chocolate in seperate containers or in a double boiler on the stove

Allow to cool briefly.
Roll each apple quickly in caramel sauce until well coated.

Roll in chopped nuts, toffee bits, or other candies.
Allow to cool.
Drizzle white chocolate or dark chocolate
Place on prepared sheet to set.

You can also roll quickly in carmel. allow carmel to cool and sort of harden.
And then roll in white or dark chocolate. And then drizzle or "splat" another layer of chocolate and sprinkles for decorations

Great gift to make with the kids so they can give them to their friends and teachers as gifts ;)

Monday, October 02, 2006

This meal is SOUPER.

It's awesome. It's restaurant quality. It's SOUP! I used to have to be one sick chick to eat some soup. Didn't want any part of it. Then there's was this place in South Provo that no longer exists. Its was called Bayside Bagels. They had a Creamy chicken wild rice soup that taste so good it would make you wanna slap somebody! I mean that soup with an Asiago bagel was all a woman needed on a cold winter day.


Well Bayside was sold and then disappeared and now some mexican restaurant is where my beloved Soup haven used to be. *sigh*
Ok so anyway. I can't have that soup anymore but i found THIS soup and its equally good. If I ever open up that lunch counter or start catering like I've been thinking about.. .THIS will be my specialty item along with my olive oil rosemary french bread that I MIGHT post the recipe to one day.


If you don't like this soup, I'll send you a can of your favorite campbell's!

Creamy Chicken and Wild Rice Soup

Prep Time:5
MinutesCook Time:20 Minutes
Ready In:25 Minutes
Servings:8

INGREDIENTS:
4 cups chicken broth
2 cups water
2-4 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream ( half and half is PLENTY heavy enough)


DIRECTIONS:
1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

PUT IT IN A BREAD BOWL.... I DARE YA!


After you try it, holla back and let me know how fabulous I am for sharing!