There are so many easy to fix candies any more. Those sound good mary.
I just saw that Fanny May Turtles are on sale today but still a 1 lb box is $20. I love those.

The round pretzels are very hard to find, but I did see a picture of these made with the little square pretzels.  They sound delicious and so easy to make.  I have also made these using a Hershey kiss in place of the Rolo's  and bake them for the same amount of time and then push an M & M into the softened chocolate kiss.  Use the red and green M & M's and it makes a real cute little candy.

Joy

That is a good idea also.  Never seen round pretzels as I never eat them. Will look for some.

I did a 3 test candies and they really stuck to the tray.  Is there a secret for getting them loose?

Wouldn't parchment paper help?  I use parchment paper whenever baking cookies or fruit bread.  Works great for me.

Jean,  I have gotten into using the parchment paper for anything I am baking.   A little more expensive than using the foil, and I can't usually use it over again, but I like it so much better than the foil.  Sometimes, even with the foil, something will still stick.  Have never had anything stick with the parchment.  The last roll I bought, I did get it in my grocery store.  Had ordered it online before that.l

Joy

Does anyone know what these candies are called?

I just buy the parchment paper at "Dollar Tree" $1.  Works as good as the one at the stores.
Made Swiss steak yesterday and so with the veg. leftovers and some of the beef I just made some stew. Had it for lunch. Put some of the beef into the freezer.

Pouring rain and cold again today. LIttle depressing after such a nice day yesterday.

JaneS, I don't know that they have a name.

Quote from: JaneS on December 23, 2016, 02:30:52 PM
Does anyone know what these candies are called?

If you google "rolo candies and pretzels" there are several recipes and sites for the candies.  Some called pretzel turtles and pretzel bites.  All sound yummy. 

Joy,  I noticed that you said that you don't use your parchment paper over again for baking.    I have found that if you shake and light scrape any crumbs from cookies off that you can roll it up and use it at least one more time for cookies.   It might have some grease but if you are just using it for cookies or something similar it doesn't seem to do any harm.   I guess I'm too frugal to throw it away after one using.

Merry Christmas to all of our cooking friends here!!   Enjoy the Holiday.

From Tessmae's website  I also improvise and change these up.

Sausage & Broccoli Rabe Stuffed Acorn Squash

What you need

4 tablespoons Tessemae’s Balsamic
2 acorn squash
coarse salt and ground pepper
1 pound Italian sausage
1 large bunch broccoli rabe, cut ½ inch crosswise
1 tablespoon Tessemae’s Slow Roasted Garlic
¼ cup water or chicken stock

What to do

Heat your oven to 400. Line a rimmed baking sheet with foil. Remove the stems from the acorn squash, using a kitchen towel to grip and snap them off with your thumb. Set the squash topside down on your cutting board and slice in half lengthwise with a large chefs knife. Scoop out the seeds.

Drizzle the halves with 2 tablespoons Balsamic and season with salt and pepper. Place cut side down and roast until very tender, about 35 minutes.

Meanwhile, heat 1 tablespoon Balsamic in a large skillet over medium. Remove the sausage from the casing and crumble into the skillet. Cook, stirring and breaking up, until browned and cooked through, about 6 minutes. Transfer to a plate, leaveing the fat and juice in the pan.

Add half of the broccoli rabe to the skillet. Cook, stirring, until withed enough to fit the other half. Season with salt and pepper and cook until all of the broccoli rabe is wilted. Stir in the Slow Roasted garlic, chicken stock, and cooked sausage. Cook until the broccoli rabe is tender and most of the liquid is absorbed, about 5 minutes.

Pile the sausage mixture into the squash and drizzle with more balsamic.

Serves 4


BBQ Pork Burgers with Bacon and Apple Slaw

Serves 4
What you need
8 thick slices bacon
1 1/4 pounds ground pork
½ cup Tessemae’s Matty’s BBQ Sauce
coarse salt and black pepper
1 granny smith apple
2 tablespoons Tessemae’s Honey Mustard
2 tablespoons chopped fresh parsley
lettuce leaves or burger buns, for serving
What to do
Cook the bacon in large skillet until crisp. Transfer to paper towels to drain.
Heat your grill or girllpan to medium-high. Mix the pork with ¼ cup Matty’s BBQ sauce. Divide the pork into 4 equal pieces.
Shape each piece in to a thin, flat patty. (Please do not make hockey pucks that will swell up to baseballs during cooking!) Keep them an even thickness from the center to the edge. Season all over, generously, with salt and pepper.
Oil the grill and cook the patties until just cooked through, about 4 minutes a side. Do not flip them over if they are sticking, cook a little longer on the first side until they un-stick, then cook a little less on the second side. Spoon about 1 tablespoon of BBQ sauce over each patty in the last minute of cooking.
While the burgers grill, shred the apple on an Inspirilizer or box grater. Mix the apple with the Honey Mustard and parsley. Serve the burgers on lettuce or buns with the bacon and slaw.


MERRY CHRISTMAS EVERYONE!

MaryC  Usually,  I make little cinnamon roll-ups I lot when I have extra pie dough left over, and I will roll out the dough and spread butter all over it and then sprinkle cinnamon and sugar over the butter and roll it up and cut it into little slices. The paper is always messed up from the butter oozing out and burning a little bit.  Maybe with cookies, I can get 2 batches of cookies with one sheet, but it usually winds up getting brown from the oven heat.  I guess I just think it  is too messy.  LOL  I used to use foil and I would use that over and over again.  But, the parchment seems to brown  things more evenly. 

Jeanne, I will have to look for the parchment in the $$ store. Never thought to look for it there.  I have noticed that my grocery store now has it. 

Joy

72 plus easy meals in thirty minutes or less from Country Living;

http://www.countryliving.com/food-drinks/g648/quick-easy-dinner-recipes/?slide=1&src=nl&mag=tdg&list=nl_dgr_news&date=120116

skeeter - Hello and welcome!  I was just looking over today's messages here in this discussion, and noticed your name.  Good to see you posting, and I hope you return here, and also join in some of the other forums. 

Angel, thanks for that link - some yummy ideas there~

Skeeter, are you a Gal or a Guy?  I ask because one of my best pals from High School in WVa was nicknamed Skeeter--his first name was Gary.  I haven't heard from Skeeter since I attended a high school reunion about 5 years ago at a state park in West Virginia.  My class had the 61st reunion in September, but I'd had a bad fall in April and can not yet drive, so I had to stay home in Auburn, Alabama.

SCFSue

Bubble. Now will you be cooking more with Don There?  I would think Don would be a good cook. Will the weather be nice or does it get cold. Has to be better than Canada.

I have a feeling I will have to cook more because Don seems eager to taste our different specialties.  I am also preparing the more intricate dishes (such as burekas) in advance and freezing them: I don't want to be stuck in the kitchen.

Bubble. Usually ,don't you make lots of good things at Hanukkah? Just save some and freeze.
Bet he enjoys any of the dishes  you make him. I know I would.

Bubble
I have been trying to see what Burekas are. Can't find.  Is that spelled right?

Ok found . Bourekas. Now the are sort of like a pasty. Sound good. Will make some and freeze

Why not give him the full experience and let him in on the preparation with you or give him the recipes and supervise?

Angel, I am sure we will do that on rainy days.
Last visit  Don prepared a huge meal of chicken in marinade.  You should have seen him lovingly massaging the  birds thighs with the spices   

Jeanne, I made some borekas today filled with spinach and cheese. But the children did not show up, so we will have them another day.  I did freeze part of them - not baked - for another occasion.

Bubble, I was thinking of those photos you shared of him sitting by the chicken and it was that photo that inspired my earlier post.

How to Cook Shredded Chicken
Use this easy method for how to cook shredded chicken anytime a recipe calls for diced or shredded chicken. Perfect for enchiladas, chicken salad, and more!
YIELD: 1-4 chicken breasts PREP TIME: 2 minutes COOK TIME: 15-20 minutes TOTAL TIME: 20 minutes
Ingredients:
Skinless, boneless chicken breasts (8 to 12 ounces each)
Kosher salt
Black pepper
Directions:
Place the chicken breasts in the bottom of a large pot, then season them lightly with salt and pepper. If you are cooking a lot of chicken breasts, you can overlap them slightly. If you have a lot of overlap, use a larger pot.
Cover the chicken with 1 inch of water.
Place the pot on the stove and bring the water to a boil. Once the liquid is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165 degrees F on an instant read thermometer or is no longer pink in the center, about 8-16 minutes, depending upon the size and number of chicken breasts that you are poaching. A 10-ounce chicken breast will need to simmer for about 12-14 minutes. Remove from water and let rest until cool enough to handle. Dice, slice, or shred as desired.
This method for how to poach chicken is intended for skinless, boneless chicken breasts. I think that it would work well for skinless chicken thighs or bone-in chicken breasts too, though you will need to adjust the cooking time accordingly.
Store leftover chicken in an airtight container in the refrigerator for up to four days. If dicing the chicken, I prefer to cut the chicken just before serving. If shredding, I find that the chicken is the easiest to shred apart while it is still slightly warm, before I place it in the refrigerator.
Method adapted from basic tutorials that can be found in a wide range of cookbooks and on websites, as well as personal experience.
// All images and text **©Erin Clarke/Well Plated.**
NUTRITION FACTS Serving Size: 1, 8-ounce chicken breast
Amount Per Serving: Calories: 367 Total Fat: 4g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 34g

From the site;

"Maple Balsamic Vinaigrette ~ Sumptuous Spoonfuls #salad #dressing #recipe

I made this dressing for a cranberry salad that I made recently … the salad was delicious (and I will blog it sometime soon), but the dressing was so fabulous, I decided it deserves its own post.

It’s very simple to make … and the flavors are wonderful together. It goes really well on any fruity salad, especially with cranberries or pears … and I know it would be fabulous for a meat marinade as well."


Maple Balsamic Vinaigrette
Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 4 - 6 servings

Ingredients

5 Tablespoons balsamic vinegar
3 Tablespoons real maple syrup
2 Tablespoons red wine
1 Tablespoon almond butter
1 Tablespoon stone ground mustard
1 teaspoon fresh-squeezed lemon juice
a pinch of granulated garlic
a pinch of Italian seasoning
1 Tablespoon extra virgin olive oil
Instructions

In a small mixing bowl, whisk together all ingredients except the oil until well mixed. While whisking, add the olive oil in a very thin stream to incorporate.
Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

I  ]never heard of   almond butter... except in lipstick for chafed lips 

Here you can purchase it at a store or there are several blogs and recipe sites that carry almond butter recipes. Here are two;

http://thepioneerwoman.com/food-and-friends/how-to-make-almond-butter/

http://wakethewolves.com/how-to-make-almond-butter/

Thanks Angel.  I 'll certainly try it as soon as I buy some almonds.  That sounds delicious and better than peanut butter that I cannot stand.

Bubble, I can't stand peanut butter, either, and you're the only other person I know who doesn't like it.  I thought it was a great sacrifice when I was able to teach my children to like it.  LOL  And almond butter definitely isn't like peanut butter.