Caramel Apples

We wanted it to feel more like fall down here so we decided to make caramel apples...oh they were to die for! Here is a great recipe for caramel! So Good! Thanks for sharing it AubRee!

Cream Caramels:

1 C. white Karo syrup
2 C. white sugar
3 C. whipping cream (we used heavy cream)
1/4 tsp. salt
Pecan nuts or walnuts (opt)

Mix syrup, sugar, salt and 1 C. of the cream. Stir constantly and cook until it boils. Turn to medium low and cook to medium hard ball stage (250*). Add second cup of cream and cook to medium hard ball stage again. Add third cup of cream and cook to 232*. Pour in pan lined with pecan nuts or walnuts. Cool.

Apples: To dip apples use the following degrees for each time you add cream: 242*, 242*, 235* Easiest to use candy thermometer.

We decided to drizzle colored chocolate melts over the caramel...to make it look like Halloween. We used orange, yellow and white.

Chinese Chicken Salad

Here's a great yummy recipe I wanted to share with ya'll :)

Chicken:
3 chicken breasts
1/2 cup sugar
1/2 cup soy sauce
-Mix sugar and soy sauce in pan and then add chicken. Cook chicken and cool. Shred chicken after cooled.

Salad:
2 oz. of sesame seeds
1 small head of nappa cabbage
cluster of green onions
fried won ton skins to crumble over top of salad. (Add won tons right before serving.)
-Chop all ingredients and mix.

Dressing:
2 Tbsp sugar
1 tsp salt
1/2 tsp pepper
1/4 cup cooking oil
2 1/2 Tbsp vinegar
-Mix together and pour over salad and chicken.

If you want to do a large batch, get a large head of nappa cabbage and double everything else, including the dressing. Enjoy!!!

Chicken Florentine

I got this recipe online and just had to share...it was pretty good!

Chicken Florentine

Cook Time: 15 minutes

Ingredients:
* 1/2 cup Italian salad dressing
* 1 tsp. dried Italian seasoning mix
* 4 boneless, skinless chicken breasts
* 10 oz. container refrigerated alfredo sauce
* 2 cups frozen chopped spinach, thawed and well drained
* 2 Tbsp. olive oil
* 12 oz. cooked fettuccine
* 1/2 cup grated Parmesan cheese

Preparation:

Mix dressing and Italian seasoning in large glass bowl. Add chicken breasts, turning to coat, and cover. Refrigerate 30 minutes. Combine alfredo sauce with spinach in medium bowl. Heat oil in large nonstick skillet over medium heat. Remove chicken from marinade, and cook chicken in oil 7-10 minutes, turning once, until thoroughly cooked. Add alfredo sauce mixture. Cook until bubbly. Serve over cooked and drained fettuccine and sprinkle with Parmesan cheese. Serves 4