Caramels with Salted Pumpkin Seeds

475.  The chewy, buttery sweetness of rich caramel is a decadence to enjoy.  Although store bought caramels are tasty, chewy and delicious, they do not compare to homemade caramels.  

I originally found a wonderful recipe by Food Pusher years ago.  I have since developed my own recipe.

This recipe creates a soft, chewy, buttery candy which will stiffen but remains soft and pliable.

" I think love is caramel.  Sweet and fragrant; always welcome.  It is the gentle golden color of a setting harvest sun; the warmth of a squeezed embrace; the easy melting of two souls into one and a taste that lingers even when everything else has melted away.  Once tasted it is never forgotten."

~ Jenny Colgan

Glazed Nuts for the Holidays

474.  How many parties have you been to where there are bowls of pretzels, chips, salted peanuts, Chex Mix and an occasional specialty chip or pretzel.  Now, to be clear, I love a good pretzel, chip or Chex Mix.  But, this holiday season why don't you deviate from the norm and place bowls of Glazed Nuts around the room.  Or, place a scoop in a cellophane bag and tie with a velvet ribbon to give as a take away.  It's up to you if you would include the recipe or not, "wink, wink".

You can make them salty or sweet. Trust me, once someone takes a taste, shares how great they are, there will be people congregating around the bowl in excited conversations.  As well as hearing, "What spices are on these nuts?" or "You have to give me this recipe!".

I remember being invited to a Christmas party at my friend JoAnn's house.  She got the memo and had these bowls of sweet glazed nuts around on side tables and within reach wherever you found yourself.  And of course, they were the conversation of the night.  

So, in honor of JoAnn and her perfect hosting, I give you my Glazed Nuts recipes.

It is your choice which nuts you use as each nut has its own wonderful flavor and enhances or clashes with the spices added.

And you can create a recipe of your own adding different spices, dried fruits or different salts.

I hope you try one of the recipes and it brings compliments from your guests.  

"Families are like fudge, mostly sweet but filled with nuts."

~ Unknown

"Today's oak tree is just yesterday's nut, that held it's ground."

~ David Icke

Pumpkin Drop Crackle Cookies

473.  Here is a sweet, soft pumpkin cookie that is great for sharing.  

You will come back to this cookie year after year.

"I am falling in love with autumn, the smell of warm cider, the orange color leaves, pumpkins everywhere, and the crips breeze."

~ Charmaine J. Forde

Vacation Foods

472.  While on vacation recently we had the absolute pleasure to enjoy favorite foods on Long Island, New York.  It is so hard to resist since there are so very many great food options.  Like that small bowl of coleslaw at a local diner.  And every location has the best along with a kosher pickle.

And who can resist fried Calamari with a side of Marinara Sauce?

Breakfast is so much better at a local diner with the enormous portions, endless coffee and great service.

My favorite by far is the delicious bakeries filled with amazing cookies, breads, cakes and pastries.

And who can leave without having a slice of cheese pizza?

We visited family and friends and ate wonderful meals all during our stay.  SugarBerry Bakery was a highlight not only for the amazing pastry but the belly-laughs and sharing time with dear friends!  

I'm still dreaming of all the delectables consumed on this trip.  Sorry it went so fast.

"All you need is love.  But a little chocolate (and cake) now and then doesn't hurt."

~ Charles M. Schulz

"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

~ J.R.R. Tolkien

Enchilada with White Cream Sauce

471.  Enchilada's for dinner is a resourceful meal you can prepare ahead, freeze or take as a great dish.  And, everyone loves them.  Filled with any type of delicious filling whether it be beef ground or shredded, chicken, vegetarian, pork or fruit for a dessert option.  This recipe is simple to follow, just have all your ingredients ready before you begin.  You will make a roux as the base for the cream sauce.  You can find more detail here:  Roux

You will love this recipe and it tastes great the next days reheated or, pop them in the freezer and bake when you need a quick meal.

"Enchiladas are the perfect combination of meat and cheese wrapped in a tortilla. Enchiladas are so good that every time you make them, you feel a little bit better about life."  ~Anonymous

Red Plum Up-Side-Down Cake

470. Growing up I really loved when my mother would bake and especially when she would make Pineapple Up-side-down Cake.  It was the crunchy sweet edges and the red maraschino cherries that did me in.  Would I have eaten all the edges and cherries first?  Absolutely.  And, I would have left the rest of the cake and pineapples for all that sugary sweetness.

A sweet tooth was a trait of mine from an early age.  Although I have tamed this beast over the years, I still enjoy a sweet delightful treat in moderation.  

A slight twist on this recipe is to replace the pineapple with any other fruit you choose.  I chose to use red plums.

Here is my recipe:

"I'm really a scientist.  I follow recipes exactly-until I decide not to.  And then I'll follow something else exactly.  I may decide I can turn this peach tart into a plum tart, but if I'm following a recipe, I follow it exactly."

~Ina Garten

Leeks

469.  Leeks are a favorite option for me replacing onions in certain recipes.  They are mild, sauté well and are a great gut buddy.  I love to use leeks in soups, omelets, and purees.

It is the cleaning prep process that can slow your cooking down when using leeks.  When I have a large amount of leeks, I can not use them right away so I clean, chop, prep and store them for future use.

Here is my process:

When I chop the leeks the darker green is useful as well if it is easy to cut through.  The darker green tops are tougher and may be stringy so I cut until it becomes tougher.  I rinse the chopped leeks in a large bowl of cold water with several tablespoons of vinegar.

Once the leeks are cleaned well, place them onto a clean dish towel to pat dry.  Then place the cut pieces into ziplock bags and seal removing all the air.  Keep them refrigerated and once you need onions or leeks, simply grab a handful and add to your recipe.  

I sautéd leeks with mushrooms in butter to pair with steak, asparagus and applesauce.

“If you want to know what a man's like, take a good look at how he treats his inferiors, not his equals.”
~ J.K. Rowling, "Harry Potter and the Goblet of Fire"