Pretzel Turtles

PRETZEL TURTLES RECIPE (:

Ingredients

• 20 small mini pretzels
• 20 chocolate covered caramel candies
• 20 pecan halves

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
3. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

  Now that it is the month October, I'm thinking of my favorite holiday Halloween and when i think about Halloween I think about sweets. What i want to do for this month is post fun and creative recipes that are delicious ,that are good to have occasionally. So happy Halloween! now here is a recipe.

english toffe

Ingredients:

• 3/4 cup almonds
• 1 pound of dark chocolate
• 2 cups (1 pound) butter
• 2-2/3 cups granulated sugar
• 1/3 cup water
• 1/4 cup light corn syrup

Preparation:

1. Toast the nuts by spreading them on a cookie sheet and placing them in a 325-degree oven for approximately 10 minutes. Stir them every 3-4 minutes, and remove them once they darken and become fragrant. Let the nuts cool, then chop them finely.
2. Prepare a 12x16 inch cookie sheet by lining it with aluminum foil and spraying it with nonstick cooking spray.
3. Combine the butter, sugar, water and corn syrup in a large heavy saucepan over medium heat. Stir constantly to dissolve the sugar and melt the butter. Insert a candy thermometer and bring the candy to a boil, periodically brushing down the sides with a wet pastry brush to prevent crystallization.
4. Continue to cook the candy, stirring frequently, until it reaches 300 degrees. If the candy appears to separate (with a layer of melted butter on top) stir vigorously to make it come back together again. Watch the candy as it approaches 300, since it cooks quickly and can scorch at high temperatures.
5. Once the candy reaches 300 degrees, remove from heat and pour it onto the prepared baking sheet. Use a spatula or spoon to spread the candy to an even thickness. Allow the toffee to begin to set, then spray a knife with nonstick cooking spray and score the toffee into small squares or rectangles. Allow the toffee to cool completely.
6. Once the toffee is cool, break it apart on the scored lines into small squares. The toffee can be left plain, or dipped in chocolate.
7. To dip the toffee in chocolate, begin by melting the chocolate. Place it in a microwave-safe bowl and microwave it in one-minute increments, stirring after every minute to prevent overheating.
8. Dip each piece of toffee in the chocolate, either submerging it completely or dipping it halfway in, according to your preference. Place dipped toffee pieces on a baking sheet lined with aluminum foil. While the chocolate is still wet, sprinkle the top generously with chopped nuts. Repeat with remaining toffee, chocolate and nuts.
9. Place the toffee in the refrigerator to set the chocolate, about 30 minutes. Once set, toffee can be served immediately or stored in an airtight container in the refrigerator for up to one week.

BASIL CHICKEN OVER
ANGLE HAIR PASTA
INGREDIENTS

• 1 (8 ounce) package angel hair pasta
• 2 teaspoons olive oil
• 1/2 cup finely chopped onion
• 1 clove garlic, chopped
• 2 1/2 cups chopped tomatoes
• 2 cups boneless chicken breast halves, cooked and cubed
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt
• 1/8 teaspoon hot pepper sauce
• 1/4 cup Parmesan cheese

Directions

1. In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.
2. In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
3. Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.
   • 1 (8 ounce) package angel hair pasta
   • 2 teaspoons olive oil
   • 1/2 cup finely chopped onion
   • 1 clove garlic, chopped
   • 2 1/2 cups chopped tomatoes
   • 2 cups boneless chicken breast halves, cooked and cubed
   • 1/4 cup chopped fresh basil
   • 1/2 teaspoon salt
   • 1/8 teaspoon hot pepper sauce
   • 1/4 cup Parmesan cheese
    

ROSTED TOMATO SOUP
INGREDIENTS~

• 2 tablespoons light olive oil
• 2 onions, diced
• 3 stalks celery, diced
• 2 carrots, diced
• 5 garlic cloves, whole
• 10 tomatoes, whole
• 1/2 head cauliflower, diced
• 1 (16-ounce) can crushed tomatoes
• 2 teaspoons dried basil
• 2 cups water
• 1 cups heavy cream
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 pinch sugar

Directions

Heat the olive oil in a soup pot over high heat. Add the onions, celery, carrots, garlic, tomatoes and cauliflower and cook until all the vegetables are soft, about 5 minutes.

Add the crushed tomatoes, dried basil and water and then bring to a boil. Let the mixture simmer for 5 minutes.

Next, add the heavy cream, salt, pepper, and a pinch of sugar. Bring to a boil again, and let simmer for another 5 minutes. Adjust seasonings with salt and pepper, as needed. The soup is now ready to serve. Enjoy!

• Ingredients
• 
  1/4 cup Italian-style bread crumbs
• 1 large eggplant, peeled if desired
• PAM® Original No-Stick Cooking Spray
• 1 cup shredded part-skim mozzarella cheese
• 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
• 1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano

 

Nutrition Information*

Serving Size	4 servings (3 slices eggplant with 1/2 cup sauce each)
Calories	202

 

Nutrition Information*

Serving Size	4 servings (3 slices eggplant with 1/2 cup sauce each)
Calories	202

View complete nutrition information

Directions

1. Preheat oven to 425°F. Place bread crumbs in shallow dish; set aside.
2. Cut eggplant into 12 slices, about 1/2-inch thick. Spray each side of slices with cooking spray. Coat with bread crumbs on both sides and place on baking sheet. Bake 10 minutes or until tender, turning once. Top slices evenly with cheese; bake 1 minute more or until cheese has softened.
3. Meanwhile, combine undrained tomatoes and sauce in small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 10 minutes or until slightly thickened. Spoon tomato mixture evenly into 4 shallow bowls. Place 3 eggplant slices over sauce in each bowl.

.

•  ABC VEGETABLE SOUP
• INGREDIENTS
• 1/2 cup uncooked alphabet pasta
• 3 (14.5 ounce) cans beef broth
• 1 (16 ounce) package frozen mixed vegetables
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper

Directions

1. Cook pasta according to package directions. in a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. Drain pasta; stir into soup.

Here is a fantastic recipe, I think you will enjoy making it! Now since there are no holidays in this month or so I think there are no holidays I just though of doing recipes since I love cooking, hope its great!!

wowowowowowowo sooo pink and big my fav color