What doesn’t kill us makes us stronger. I have been tested this past week by events totally out of my control, yet they affected me deeply.
I don’t have an athletic bone in my body, but I do love sports. My students are just like family to me and I care about every aspect of their lives.
Last Friday night, Carroll Academy’s football season ended in controversy. I have never been more proud of a team as I am of this year’s football players and coaching staff. They never gave up and played 100 percent every single down.
I’ve always heard that football can teach you lessons. This lesson has been a tough one to learn.
Now it is time to play some basketball! There doesn’t seem to be enough hours in the day.
As the holidays approach, there seems to be more to do than we can possibly get done.
Everyone associates the holidays with lots of good cooking. Sweets are one of my absolute favorite things to prepare.
Making candy can be time consuming. I have been experimenting with shortcuts to candy making recently. Today’s recipes involve using the microwave and crock pot. I hope you can use and enjoy them. Happy Thanksgiving to you and your family, and thanks for reading.
CROCK POT CANDY
16 ounces unsalted roasted peanuts
4 ounces German chocolate bar
12 ounces milk chocolate bar or morsels
24 ounces white almond bark
Put all ingredients in crock pot in the order give. Do not stir.
Cook on low for 2 hours.
At this time, using a wooden spoon, stir well.
Drop by teaspoonfuls onto wax paper.
WHITE CHOCOLATE
CHERRY DROPS
1 (24 ounces) package vanilla almond bark
¾ cup slivered almonds
1 teaspoon almond extract
1 (12 ounces) jar maraschino cherries, drained and chopped
In microwave on defrost, heat bark and at 1-minute intervals until melted.
Add almonds, extract and cherries and stir well.
Pour onto wax paper, spreading until mixture is ¼ inch thick.
Cool and break into pieces.
MICROWAVE
PRALINES
1¾ cups brown sugar
¼ cup half and half
¼ teaspoon salt
2 tablespoons butter, melted
1 cup chopped pecans
Mix the first four ingredients in a microwave-safe bowl.
Microwave on high for 10 minutes.
Turn the bowl around after the first five minutes.
Let set one minute.
Add pecans and beat until creamy. This will take about 15 minutes.
Drop by teaspoonfuls onto waxed paper.
MICROWAVED
ENGLISH TOFFEE
¾ cup chopped almonds, divided
1 stick butter
1 cup sugar
1 teaspoon salt
¼ cup water
3 (41 grams) Hershey’s chocolate bars with almonds, broken
Sprinkle ½ cup almonds on greased, foil-lined baking sheet with sides.
Coat bottom and side of a 2-quart glass bowl with butter.
Add butter, salt, sugar and water.
Microwave for 11 minutes on high.
Pour hot mixture over almonds on baking sheet.
Sprinkle with chocolate pieces.
Let stand for 2 minutes.
Spread chocolate and sprinkle with remaining almonds.
Coat and break into bite-size pieces.
CHOCOLATE COVERED MARSHMALLOW AND PECANS
1 (24 ounces) package chocolate almond bark
1 (12 ounces) package semi-sweet chocolate chips
1 cup pecan halves 1 cup mini marshmallows
In microwave, on defrost, heat almond bark and chips at 2-minute intervals until melted.
Cool slightly.
Stir in pecans and marshmallows.
Spoon onto wax paper in small mounds.
CHOCOLATE-COVERED MARSHMALLOW AND PECANS
4 cups sugar
1 cup light corn syrup
¾ cup water
½ teaspoon salt
3 egg whites
1½ cups chopped pecans
1½ teaspoons vanilla
Microwave sugar, corn syrup, water and salt for 19 minutes on high, stirring every 5 minutes.
With mixer, beat egg whites for 19 minutes while sugar mixture is cooking.
Gradually pour hot syrup into egg whites.
Continue beating on high until thick and not glossy, about 10 minutes.
Stir in pecans and vanilla. Drop by spoonfuls onto wax paper.
•Contact Lee Ann Flemming at lafkitchen@hughes-.net.
