Rolo® Pretzel Turtles – Easy, 3-ingredient Holiday Candy

So easy, so good, so festive! Holiday baking begins . . .

Rolo® Pretzel Turtles Small mini twisted pretzels

Chocolate covered caramel candies (Rolo® candies) 

Pecan halves

1.  Preheat oven to 300°.

2.  Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.

3.  Bake for about 4 minutes or until candies melt into “turtle” shape.

4.  While the candy is warm, press a pecan half onto each candy covered pretzel.

5.  Cool completely before storing in an airtight container.

Recipe without photos . . .

Rolo® Pretzel Turtles Small mini twisted pretzels

Chocolate covered caramel candies (Rolo® candies) 

Pecan halves

1.  Preheat oven to 300°.

2.  Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.

3.  Bake for about 4 minutes or until candies melt into “turtle” shape.

4.  While the candy is warm, press a pecan half onto each candy covered pretzel.

5.  Cool completely before storing in an airtight container.

Gluten-free Pie Crust -- Allergy free for the holidays

     Elaine Mills was the featured cook in my November cooking column that appeared in the 11/26/13 issue of The Abilene Reflector Chronicle. The paper included two of her allergy free recipes, both in the print and online issue. However, she also provided a gluten-free pie crust recipe that didn't make it into the column.  So, I'm including it below.
     Her article includes a couple of other recipes + tips for allergy free cooking; check out the online @ Allergy Free for the Holidays.

Gluten-free Pie Crust

It’s tender, flakey and very flavorful but it’s hard to roll so Elaine warns, “It takes some work to get it into the pan.” However, once the filling is added any cracks, patches or breaks are no longer visible.

1½ cups High-Protein Flour Mix (see recipe below)

3 tablespoons sweet white rice flour

1½ tablespoons brown sugar

¾ teaspoon xanthan gum (if you have an allergy to this, leave it out)

Scant teaspoon salt (or use a salt free substitute such as No-Salt; salt may also be omitted)

½ cup plus 2 tablespoons coconut oil (may also use diary-free, soy-free vegetable shortening if diet allows)                                                                                                  

2 ¼ teaspoons egg replacer mixed with 3 tablespoons coconut milk (may also use rice, almond, or other alternative milk products)

1 tablespoon freshly squeezed lemon juice

1.  Preheat oven to 375°. Grease your pie dish with a little bit of coconut oil. 

2.  In mixing bowl, whisk together the flour mix with the rice flour, brown sugar, xanthan gum, and salt. 

3.  Add the shortening and mix with mixer on medium speed . . . getting a coarse meal. 

4.  Add egg replacer mixture and lemon juice; mix again until dough starts to ball up in center of bowl.

5.  Put dough on parchment paper, mold into a ball, then flatten with palm of your hand.  Place another sheet of parchment paper on top of the dough. Roll out to about ¼” thick and about 2” wider than pie dish. 

6.  Take off the top sheet of parchment paper and flip the rolled out crust into the greased pie dish, gently press dough to conform to shape of pie pan and then remove second piece of parchment. Trim any excess dough that overlaps the top edge of pie pan and use your fingers to flute edges.

7.  Prick the crust with a fork on bottom and sides before baking.

8.  Bake 25 minutes – or until golden brown to your liking. 

9.  Place baked crust on cooling rack until is room temperature.

High-Protein Flour Mix

   1¼ cups chickpea (garbanzo) flour

   1 cup arrowroot starch

   1 cup tapioca starch/flour

   1 cup white or brown rice flour

Combine and mix ingredients. Store in air-tight container and measure out desired amount as needed.

Pie Crust Curlicues: Following in her mother’s footsteps, Elaine rolls out leftover pie crust, sprinkles it with cinnamon-sugar and then rolls up the dough and slices like mini cinnamon rolls. Curlicues are then placed on a cookie sheet and baked for about 10 minutes at 350°.

Potato Soup —hearty, comforting, and just plain good!

 It’s easy to make and inexpensive, too.

Creamy Potato Soup  Makes about 3 servings

2 tablespoons butter

½ onion, minced

1 celery stalk, minced

3 cups chicken broth+

1 teaspoon freeze-dried chives

3 to 4 medium Russet potatoes, peeled and cubed

½ teaspoon Kosher salt

¼ teaspoon black pepper

White Sauce:

    3 tablespoons butter

    3 tablespoons all-purpose flour

    1½ cups milk

    ½ teaspoon salt

    Pinch black pepper

Option Toppers: grated Cheddar cheese, chopped fresh parsley

1.  Melt butter over medium low to medium heat in a soup pot; add onions and celery and sauté.

2.  Add 3 cups broth, chives, and cubed potatoes, cover and simmer until vegetables are tender.

3.  Meanwhile, in another saucepan prepare the white sauce. Melt butter and then stir in flour, salt and pepper; cook several minutes to develop flavor. Continue to desired thickness — I prefer a medium thick sauce versus a really thick one.

4.  Whisk white sauce into cooked potatoes. If soup is too thick, add additional stock.

5.  Top with grated Cheddar cheese and parsley if desired.

Recipes without the photos . . .

Creamy Potato Soup     Makes about 3 servings

2 tablespoons butter

½ onion, minced

1 celery stalk, minced

3 cups chicken broth+

1 teaspoon freeze-dried chives

3 to 4 medium Russet potatoes, peeled and cubed

½ teaspoon Kosher salt

¼ teaspoon black pepper

White Sauce:

    3 tablespoons butter

    3 tablespoons all-purpose flour

    1½ cups milk

    ½ teaspoon salt

    Pinch black pepper

Option Toppers: grated Cheddar cheese, chopped fresh parsley

1.  Melt butter over medium low to medium heat in a soup pot; add onions and celery and sauté.

2.  Add 3 cups broth, chives, and cubed potatoes, cover and simmer until vegetables are tender.

3.  Meanwhile, in another saucepan prepare the white sauce. Melt butter and then stir in flour, salt and pepper; cook several minutes to develop flavor. Continue to desired thickness — I prefer a medium thick sauce versus a really thick one.

4.  Whisk white sauce into cooked potatoes. If soup is too thick, add additional stock.

5.  Top with grated Cheddar cheese and parsley if desired.

Cabbage Kielbasa Soup

We eat cabbage year round, from coleslaw to roasted or steamed as a side dish but for winter, cabbage is a go-to soup addition . . . as in this one where it is paired with kielbasa.

Cabbage Kielbasa Soup    8-10 Servings

2 tablespoons olive oil

1 medium onion, chopped

1 pound smoked kielbasa or Polish sausage, sliced thin (I remove the casing if it is thick)

1 small head cabbage, thinly sliced and chopped

3 large carrots, chopped                     

3 to 4 cups beef broth

1 teaspoon Kosher salt

½ teaspoon pepper

1.  In a Dutch oven or soup kettle, heat olive oil and sauté the onions, and kielbasa.

2.  Add cabbage and carrots.

3.  Add the stock; bring to a boil and reduce heat; cover and simmer for about an hour or until vegetables are tender. 

     

Recipe without photos . . .

Kielbasa Cabbage Soup    8-10 Servings

2 tablespoons olive oil

1 medium onion, chopped

1 pound smoked kielbasa or Polish sausage, sliced thin (I remove the casing if it is thick)

1 small head cabbage, thinly sliced and chopped

3 large carrots, chopped                     

3 to 4 cups beef broth

1 teaspoon Kosher salt

½ teaspoon pepper

1.  In a Dutch oven or soup kettle, heat olive oil and sauté the onions, and kielbasa.

2.  Add cabbage and carrots.

3.  Add the stock; bring to a boil and reduce heat; cover and simmer for about an hour or until vegetables are tender. 

Easy Chicken & Noodles - a HIS & HER version!

    My mom makes the BEST homemade chicken and noodles but in a pinch, packaged egg noodles work for us.

     Using the 65 cent a pound chicken legs and thighs that we bought recently at Zey’s Market, we cooked up a batch of Easy Chicken & Noodles. They were “Um Um Good,” and, of course we served them atop a scoop of homemade mashed potatoes.
     Oh yes — in our household we make "HIS & HER" chicken and noodles . . . see photos at bottom of the post!

Easy Chicken & Noodles

About half a chicken (I used 2 thighs and 2 legs but any parts or a whole chicken may be used

2-3 sprigs fresh thyme (about ½ to ¾ tsp. ground thyme)

1 sprig fresh sage (about ½ tsp. dried sage)

1 bay leaf

¾ to 1 teaspoon onion powder

¾ to 1 teaspoon garlic powder

1 teaspoon Kosher salt

½ teaspoon pepper

Water to cover

Chicken concentration or chicken bouillon cube, optional

1 (8 to 12 oz.) pkg. egg noodles (more or less as desired)

Cornstarch slurry for thickening (mix about 1 to 1½ teaspoons cornstarch with a enough cold water to create a runny paste, optional

Fresh herbs for garnish, if desired

---

Mashed potatoes

1.  Place chicken, herbs, seasonings and water in pot. Bring liquid to a boil and simmer, with lid on, for about an hour or until chicken is tender and begins to fall off the bone.

2.  Remove herbs and discard. Remove chicken and let cool, then pull meat from the bones; cut into bite size pieces.

3.  Let broth cool and skim off excess fat.

4.  Taste broth and adjust seasonings if needed. Chicken concentrate or a bouillon cube could be added to boost the flavor.

5.  Bring broth to a boil, return chicken pieces, and add noodles. Check package directions for cooking time.

6.  If you choose to thicken the broth, add the cornstarch slurry when noodles start to become tender. Continue to cook just until mixture thickens.

7.  To serve: Place a scoop of mashed potatoes in a bowl and top with chicken and noodles. Garnish with fresh herbs if desired.

HIS noodles — thickened with a cornstarch slurry.

HER noodles — with broth.

Recipe without photos . . .

Easy Chicken & Noodles

About half a chicken (I used 2 thighs and 2 legs but any parts or a whole chicken may be used

2-3 sprigs fresh thyme (about ½ to ¾ tsp. ground thyme)

1 sprig fresh sage (about ½ tsp. dried sage)

1 bay leaf

¾ to 1 teaspoon onion powder

¾ to 1 teaspoon garlic powder

1 teaspoon Kosher salt

½ teaspoon pepper

Water to cover

Chicken concentration or chicken bouillon cube, optional

1 (8 to 12 oz.) pkg. egg noodles (more or less as desired)

Cornstarch slurry for thickening (mix about 1 to 1 ½ teaspoons cornstarch with a enough cold water to create a runny paste, optional

Fresh herbs for garnish, if desired

---

Mashed potatoes

1.  Place chicken, herbs, seasonings and water in pot. Bring liquid to a boil and simmer, with lid on, for about an hour or until chicken is tender and begins to fall off the bone.

2.  Remove herbs and discard. Remove chicken and let cool, then pull meat from the bones; cut into bite size pieces.

3.  Let broth cool and skim off excess fat.

4.  Taste broth and adjust seasonings if needed. Chicken concentrate or a bouillon cube could be added to boost the flavor.

5.   Bring broth to a boil, return chicken pieces, and add noodles. Check package directions for cooking time.

6.  If you choose to thicken the broth, add the cornstarch slurry when noodles start to become tender. Continue to cook just until mixture thickens.

7.  To serve: Place a scoop of mashed potatoes in a bowl and top with chicken and noodles. Garnish with fresh herbs if desired.