5 cups sugar
1 stick butter or margarine
1 large can of cream
1 bag of chocolate chips
7 oz. marshmallow cream
1 cup of pecans or walnuts if desired
Mix sugar, cream and butter in cooker. Boil 7 minutes after it comes to a full boil. Remove from heat, pour in marshmallow creme and chocolate chips. Beat as still as possible, add nuts, if desired. Pour in plate. Cut when cool. Makes 5 pounds of candy.
4 to 6 thick slices of bacon, diced
1 large sweet onion, chopped
1 medium head of cabbage
½ to 1 cup chicken broth or water as needed
Salt and pepper to taste
In a large Dutch oven or deep sauté pan, cook the diced bacon until cooked through but not crisp. With a slotted spoon, remove the bacon pieces to paper towels to drain; set aside. Leave about 2 tablespoons of the bacon drippings in the pot.
Add the chopped onion to the bacon drippings and cook, stirring, over medium heat until tender and lightly browned. This will take about 4 to 5 minutes.
Coarsely chop the cabbage.
Add the chopped cabbage to the browned onions and add 1/2 cup of chicken broth.
Cover the pot tightly and reduce the heat to low. Simmer for 15 minutes. Add more broth or water, if needed, and cook for about 5 to 10 minutes longer, or until the cabbage is tender. Add the bacon pieces and stir. Heat through.
1 cup fresh blackberries
1 cup sugar
1 cup water
1 circle of Brie or Camembert cheese
1 teaspoon sea salt
Crusty French bread for dipping
Preheat oven to 400F
In a small saucepan, combine blackberries, sugar, and water. Bring to a boil on high heat, and then reduce to a simmer and let cook for approximately 12-15 minutes. The blackberries will become soft and bright in color and a pinkish purple syrup will form. Take off of the heat and drain the blackberries, keeping the syrup in a separate bowl. Set both aside.
Take the cheese out of the wrapping and cut the top rind off, cutting only about ¼ inch down, just to take off the top rind. Place the cheese back into its wooden box, or directly on a parchment lined baking sheet, rind side down.
Sprinkle the cheese with sea salt. Bake for 8-10 minutes, until cheese if visibly melty (yum!)
Take out of oven and drizzle with syrup. Top with the blackberries. Serve with French bread for dipping. Enjoy!
1 cup milk
1 cup shredded gruyere cheese
1 cup shredded mozzarella cheese
1 cup chopped ham
1 teaspoons olive oil
1/2 yellow onion, chopped
8-10 asparagus spears, with about 1-2 inches trimmed from the bottoms
Salt and pepper to taste
Grease a 9 inch deep dish pie pan or other oven safe dish (a cake pan or glass casserole dish would work fine too). Preheat the oven to 375 degrees. (If coming straight from the refrigerator add the pan to the oven before preheating).
In a large sauce pan, bring about 6-8 cups of water to a boil. Add asparagus spears and cook for 2 minutes or until bright green. Drain water and set aside.
Meanwhile, in a small skillet sauté oil and onion until soft and translucent, 3-4 minutes. Remove from heat and set aside.
In a large bowl, whisk together eggs and milk until thoroughly combined. Stir in cheeses, ham, and onion.
Pour mixture into greased pan. Fan asparagus spears over the top of the dish. Sprinkle with salt and pepper.
Bake for 40-50 minutes or until outside is browned and center is set.