Almond Roca - Pioneer Woman

16 ounces, weight Butter, Melted
16 ounces, weight Granulated Sugar
3 ounces, fluid Water
1 teaspoon Salt
2 cups chocolate chips
2 cups toasted almonds

Preparation Instructions
*Necessary Equipment: Candy Thermometer*

Combine butter, sugar, water, and salt in a saucepan. Bring to a boil.

Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees. I mostly eyeballed this to get the right color.

Remove from heat and add toasted almonds until well combined.

Pour the mixture onto cookie sheet. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin. Sprinkle Chocolate Chips on top, once melted spread. Top with more toasted almonds.

Allow to set, then break into bite-size pieces.

Store in an airtight container.

The best almond roca. No seperating.

Peppermint Bark - Fake Ginger

12 ounces semisweet chocolate, finely chopped
12 ounces white chocolate, finely chopped (or vanilla almond bark)
1/4 cup whipping cream
1 tsp Peppermint extract
6 oz peppermint candies

Line a 13 x 9 baking pan with foil and coat with cooking spray.

Melt the semisweet chocolate and whipping cream and stir until smooth. Add the peppermint extract and mix well. Pour the dark chocolate into the baking pan and evenly smooth out. Place in the fridge for about 15 minutes to firm.

While the chocolate is chilling, crush peppermints in a large, heavy duty plastic storage bag. Make sure you have smaller and larger pieces.

Melt the white chocolate and stir until smooth. Remove the semisweet chocolate from the fridge and pour the white chocolate over top. Place in fridge to firm for about 1 hour. Remove and cut to your desired shape and size.

Store in the refrigerator in an airtight container.

Caramel Corn IV - allrecipes.com

1 cup unpopped popcorn
2 tablespoons vegetable oil
1 1/2 cup packed brown sugar
12 tablespoons butter
6 tablespoons light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

1.Preheat oven to 275 degrees F(150 degrees C).
2.In a large pot, heat oil over high heat. Add the unpopped popcorn. Moving the pan constantly, pop the corn. Remove from heat, place in a large baking pan, and keep warm in the preheated oven. Discard unpopped kernels.
3.Mix sugar, butter, corn syrup, and salt into a large saucepan. Cook over medium heat, stirring until mixture starts to boil. Continue cooking for 5 minutes without stirring.
4.Remove from heat. Stir in baking soda and vanilla. Pour over the popped popcorn. Stir popcorn until evenly coated. Bake for 15 to 30 minutes in the preheated oven, stirring every 5 minutes. Remove from pan and put into a large bowl to cool.

Hot Buttered Rum - Allrecipes.com

1 pound butter
1 pound brown sugar
1 pound confectioners' sugar
1 quart vanilla ice cream, softened
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

1.Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.
2.In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg

Jalapeno Popper Dip from Annie's Eats via Fake Ginger Blog

2 (8 oz.) packages cream cheese, softened
1 cup mayonnaise
1 (4 oz.) can chopped green chiles, drained
1 (4 oz.) can diced jalapeño peppers, drained
½ cup shredded Mexican style cheese
½ cup shredded mozzarella cheese
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
Cooking spray

Preheat the oven to 375F. In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses. Mix thoroughly with a spoon or spatula until smooth and evenly combined. Spread the mixture into a baking dish (approximately 9 x 9-inches).

In a second bowl, combine the Panko and Parmesan and stir with a fork until combined. Sprinkle over the cream cheese mixture in the baking dish. Spray lightly with cooking spray. Bake for 25-30 minutes or until the mixture is hot and the topping is golden.

Rosemary Mozzarella Skewers - Pioneer Woman Cooks

Rosemary Mozzarella Skewers
Stalks Of Fresh Rosemary
Fresh Mozzarella Cheese, Cut Into 1-inch Cubes
Marinated Artichoke Hearts, Drained
Black Or Kalamata Olives, Drained
Salami, Sliced Thin And Folded Into Fourths
1/2 Cup Olive Oil
3 Tablespoons Balsamic Vinegar
Pinch Of Salt
Fresh Ground Black Pepper (lots!)
Sprinkle Of Ground Thyme

Strip all but 1 to 2 inches of rosemary leaves from stems. (Leave leaves intact at the top of the stem.)

Use stem to spear cheese cubes, artichoke hearts, olives, and salami in whatever order you’d like.

Mix dressing ingredients until emulsified, then drizzle over the top of the skewers. Serve immediately or refrigerate for later.

Can be made ahead of time.

I didn't care for the balsamic dressing. Would be better with more of an italian dressing. Maybe the oil from the artichokes.

Cinnamon Spiced Candied Walnuts - Baking Bites

3 cups raw walnuts (pref. halves or large pieces)
1 large egg white
1/4 cup sugar (pref. vanilla sugar)
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp salt

Preheat oven to 300F. Line a baking sheet with parchment paper.
In a large bowl, lightly beat the egg white until slightly foamy. Add in walnuts and stir with a spatula to coat.
In a small bowl, stir together the sugar, brown sugar, cinnamon, allspice and salt. Pour over the nuts and stir with a spatula until very evenly coated.
Spread in a single layer on the baking sheet and bake for 30 minutes.
Slide parchment paper (with nuts still on it) off of the baking sheet and onto a wire rack (or the counter) to cool.
When nuts have cooled, break nut clusters up into a bowl to serve or store at room temperature in an airtight container.

Makes about 3 cups.