Sunday, December 15, 2013

Caramels-Pretzel Rods

This recipe was given to a group of us at a church activity along with a baggie with a few of these delicious treats.  They are amazing, and the perfect treat to give out to your friends and family!

Also, if you'd rather not make the pretzel rods, you can just make caramels.  They are oh so good!

Notes:  This recipe made about 60 rods and still had a little caramel left over for a tiny batch of caramels.
You will need a candy thermometer.
I used about 3 lbs of candy melts for as many pretzel rods as I made.


Bring to a boil and then turn down and simmer for 10-15 minutes:

2 C sugar
2 C light Karo Syrup
dash of salt

Meanwhile scald together:

1/2 can of evaporated milk
3 C whipping cream
1 tsp vanilla

Slowly (very slowly) stir the milk mixture into the sugar mixture while it is cooking.  Watch closely so it doesn't boil over.  Continue to stir and cook to 232 degree for soft caramels.  Pour into greased 9x13 glass dish.  Cool slightly- cut into squares.

Dip rods in caramel.  Lay out on parchment paper.  Let cool.  Dip in chocolate or vanilla (white) candy melts.  Lay back on parchment paper.  Dip fork in melted chocolate or vanilla candy melts (opposite to the main flavor used) and flip back and forth on top.

Monday, December 2, 2013

Flan con Requeson (Ricotta Cheese)

Pretty much your typical recipe for flan but the added requeson/ricotta cheese adds a nice texture and yummy taste.

4 Eggs
1 can sweetened condensed milk
1 can evaporated milk
1 tsp vanilla
1 small container of requeson or ricotta cheese.
1/2 cup sugar for caramel

In a small saucepan, melt the sugar on medium heat until it becomes caramelized, pour on the bottom of a bundt pan.
Place all ingredients in a mixing bowl and beat with a mixer until everything is well mixed.  Pour mix into a bundt pan.

Bake flan a Bain Marie for 1 hour at 350 degrees Fahrenheit, or until toothpick inserted in the middle comes out clean, let cool, invert onto a cake platter. Enjoy!!!!

Note: To bake a cake/custard A Bain Marie, you just need to insert the bundt pan into a larger container and partially fill the large container with water.

Chicken Tortilla Soup

 Amazingly good, easy and perfect for the cold weather season.
Adjust the ingredients to your liking

1 Rotisserie chicken, shredded
1 medium onion, chopped
2-4 stalks of celery, finely chopped
3 jalapenos, seeded, chopped
1/2-1 red pepper, finely diced
1/2-1 green pepper, finely diced
2 cans (14.5 oz) chicken broth
salt and Pepper to taste
1 can RO*TEL Original Diced tomatoes & green chilies (or just dice some fresh tomatoes, that's what I  usually do)
3 Tbsp tomato paste

Green onions
Tortilla strips

Place a little bit of olive oil to the bottom of a large pot and saute the onions, celery, jalapenos, red and green peppers.  Add the shredded chicken, chicken broth, can of diced tomatoes & green chilies, tomato paste, and extra water to your liking.  Cook on medium heat for about 10 minutes and serve.  Top with avocados, cilantro and tortilla strips.  Enjoy!