Christmas indulgences.....

Okay - who can diet this time of year? I've tried before and have decided that this time of year comes with too many temptations. I have found for myself that resistance is futile.

I hope you don't mind if I share a few of my favorites and a few that I'd really like to try.

I love Caramel Pull Aparts - these were always made for special occassions and Christmas was one of them. Rhodes has a great YouTube channel where you can watch how they put together all their delicious recipes. Here's one way to make caramel pull aparts. Here's another version (the one I typically use) that was on Good Things Utah this morning.

Breakfast Casserole

I don't really have a recipe for this - I just use what sounds good. I start with a hashbrown and egg mixture. I usually add a small bottle of salsa, green chiles, mushrooms, bacon and sausage. I dump all of this in a crock pot (you can also put this in a 9x13 pan and cook in the oven. When I use the crockpot it will cook in 1-2 hours on high or 3-4 hours on low.

Homemade Caramels

3 C whipping cream

1/2 c sweetened condensed milk

2 c light corn syrup

2 c sugar

1 tsp salt

1 tsp vanilla

In a double boiler scald whipping cream and sweetened condensed milk over low heat.

In a heavy, 4 qt pan bring corn syrup, sugar, and salt to a boil, stirring occasionally with a wooden spoon. As mixture begins to turn a light golden color, add scalded whipping cream and sweetened condensed milk, 1 tablespoon at a time until all has been added, stirring constantly after each addition.

Attach candy thermometer to pan and cook, stirring constantly over medium heat until thermometer reaches 232 degrees F. Immediately remove from heat. Stir in vanilla. Pour into lightly greased 9x13 pan. Cool in refrigerator until firm enough to cut into squares of desired size.

Note: Caramel becomes extremely hot. Handle with care and keep out of reach of children.

My friend from Cooking with Kiddies posted a couple of recipes that I'm definitley going to have to try out this year. Check out her posts for Cake Balls and Oreo Truffle Balls.

Yummm.....I could certainly go on with all the tasty treats that I enjoy this time of year, but I won't. If you have a great recipe you'd like to share - I'd love to hear about it!

Hot wings (that aren't so hot)

Hands down this has been the most popular potluck dish I've ever made. It is so easy and a crowd pleaser.

Hot Wings

1, 28 oz bag of Tyson Buffalo style boneless wyngs/tenders/strips

1, 16 oz bottle of French or Catalina dressing

1 cup brown sugar

Cook the chicken according to the directions on the bag. Combine the dressing and brown sugar in a saucepan and bring to a boil. Pour sauce over chicken and serve.

Variations:

1 - Cut the chicken into bite size pieces - it makes it go a little farther

2 - Serve the sauce and chicken seperately, allowing people to dip their own chicken

3 - Serve with a salad and it tastes like the salads you get at Wingers.

4 - You can buy a larger bag at Sam's/Costco. I just add a little more dressing to coat all the pieces.

Warning: I've tried to serve this recipe in a crock pot before and it still tastes good, but the coating around the chicken gets kind of mushy.

If you try this recipe - I'd love to know what you think and what everyone else thought. I can't wait for the next excuse to make this tasty dish.

Treats and potluck dishes

It seems like this is the time of year where wonderful, yummy smells waft through the hallways of work, show up on your doorstep or just warm your oven in your own kitchen.

I hope you don't mind if I post some of my favorite treats this time of year.

I love this recipe! I used to work at a large hospital in Salt Lake and the chef there taught a few classes. This was one that I was lucky enough to attend (Thanks - chef Steve!)

Sweet and Spicy Nuts

3 cups pecans or walnut halves (I personally love almonds and use them)

1 cup sugar

1/3 cup water

1 TBSP cinnamon

1/2 tsp cloves

1/2 tsp salt

1 1/2 tsp vanilla

Instructions:

1 - Heat oven to 275 degrees. Grease cookie sheet. Spread nuts on prepared cookie sheet; toast for 10 minutes

2 - In medium saucepan, combine sugar, water, cinnamon, cloves and salt. Bring to a boil; continue cooking for 3 minutes, stirring occasionally.

3 - Remove from heat; stir in vanilla and nuts. Using a slotted spoon, remove nuts to foil or waxed paper. Separate with a fork; let dry. Store in an airtight container in a cool dry place.

Yields: 4 1/2 cups

Not only do these smell wonderful - they taste delicious! For all you nut fans out there - this is definately a recipe to try. It's sure to win the hearts of many.

Ooey Gooey Easy Chocolate Chippers

I don't know what it is about this time of year, but I just want to bake. I guess it's that nostalgia of being at home when I was young and playing outside in the cool weather and then coming in to the smell of something yummy coming from the kitchen. Oh....the memories.

As promised I am posting my recipe for Easy Chocolate Chippers. I got a great deal on chocolate chips on a few weeks ago and decided today was the day for this yummy treat.

Remember these tasty morsels???

Easy Chocolate Chippers

2 1/2 C quick oats (or 2 3/4 old fashioned oats)

1 1/4 C flour

1/2 tsp salt

1/2 tsp soda

In a bowl, mix all the dry ingredients together

1 C butter or margarine

3/4 C brown sugar

1/2 C sugar

1 egg

3 Tbsp water

1 tsp vanilla

1/2 bag of chocolate chips (I like a lot of chocolate chips - so I add the whole bag)

In a seperate bowl - cream together all the wet ingredients. Combine the wet and dry ingredients and mix well. Add the chocolate chips last, and stir with a spoon or spatula. Spoon cookie dough onto a cookie sheet and bake at 350 degrees for 13-15 minutes. Makes 3 1/2 - 4 dozen.

They seem to stay moist and chewy longer when I use oatmeal. These are also good with different flavored chips (mint chips are another favorite). A yummy treat anytime. I hope you enjoy them as much as my family does.

Quick and easy nasal saline solution recipe

Hopefully you aren't suffering from the same crud that we have at my house. Now that there are no cold medications for our little ones (4 and under) to take, we're left with toughing in out. Last night we were supposed to gain an hour of sleep (through daylight savings). I think between my three kids - I was up every hour with one or the other of them. There was no extra hour of sleep for me!!! :(

I wanted to post a quick saline solution recipe to help relieve some of the stuffiness that kids get. My littlest hates it when I spray this up his nose, but it sure does clear him up for a little while. Enough that he can get to sleep.

I got this earlier this year when I went to an all night clinic thinking my littlest had an ear infection. I love the idea that it's homemade and it really saves $$ so I don't have to buy it from the store. The doctor gave us this jar and a really small syringe. I really didn't think it would work, but it clears my baby up.

Here's what the label says:

Nasal Saline

.2 (or .3) ml/cc in each nostril every hour as needed while awake. (The amounts .2 or .3 were for when my baby was about 4-6 months old. I still use this same amount - he's now 14 months. It seems to work pretty good. If you have an older child you may want to up the amounts slightly).

Mixture:

1/4 tsp salt in 6 oz of warm water.

Here's to the first cold of the season. Did I mention - I love this time of year, except when my kids get sick?

Pumpkin Seed Recipes

Happy Halloween! I've roasted pumpkin seeds in the past, but I haven't done it in a while. I decided I wanted to try it again this year - so my search for tasty recipes began. I haven't done any roasting yet, but wanted to post some recipes that sounded pretty good.

Cinnasweet Pumpkin Seeds (thanks to All Recipes)

4 cups pumpkin seeds, rinsed and dried
1/2 cup margarine, melted
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup white sugar, divided

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.

Pumpkin Seeds with Cinnamon and Salt (thanks to All Recipes)

4 cups pumpkin seeds
1 teaspoon salt
1/2 teaspoon ground cinnamon
vegetable oil cooking spray

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Grease a cookie sheet and spread the seeds out in an even layer. Lightly sprinkle with salt and cinnamon.
Bake for about 5 minutes, then stir the seeds. Season with salt and cinnamon again. Continue baking, stirring occasionally, for about 20 minutes, or until seeds are toasted.

Roasted Pumpkin Seeds (thanks to All Recipes)

1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch salt

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Spiced Pumpkin Seeds (thanks to All Recipes)
1 1/2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds

DIRECTIONS
Preheat oven to 275 degrees F (135 degrees C).
Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
Bake for 1 hour, stirring occasionally.

Sweet and Spicy Pumpkin Seeds (thanks to All Recipes)
2 cups pumpkin seeds, rinsed and dried
2 tablespoons butter, melted
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
2 drops hot pepper sauce

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with aluminum foil.
Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the seeds in a single layer on the baking pan.
Bake in preheated oven until crispy, about 45 minutes.

Halloween Bread recipes (Rhodes Bake-n-serve)

I love to use Rhodes bake-n-serve bread/rolls. Maybe some of you caught the segment they did this week on Studio 5. It was pretty fun to watch and there were some mummy - I mean yummy ideas for spooky Halloween dishes.

Check out their site for more delicious recipes and ideas. There are some great ideas on the home page as well as in recipes and under sculpture (yummy mummy, autumn leaf, barn bat, chili handwitch, scaredy cat & spider dip bowl). Under basic they also have some bone chillin' breadsticks. Don't forget to look at the other tabs for more great recipes.

Yum....I can smell the bread cooking now, I love this time of year!