Taffy Apple Tartlets

1/4 cup chopped pecans
2 large Granny Smith apples, peeled and chopped
3/4 cup caramel ice cream sauce, divided
2 Tablespoons flour
2 refrigerated pie crusts, softened according to directions
12 caramels

Preheat oven to 400 degrees.  Combine apples, 1/2 cup of the caramel sauce, and flour in microwavable bowl.  Microwave for 5-6 minutes or until bubbly and thick.  Stir and set aside.  Unroll 1 pie crust and cut 12 circles (about 2-1/2 inches in diameter.) Press into mini muffin pan using a tamper.  Repeat with remaining crust until you have 24 crusts ready.  Cut caramels in half and place one piece in each crust.  Spoon apple mixture on top and then sprinkle with nuts.  Bake 14-16 minutes or until edges of tartlets are golden brown. Remove tartlets to cooking rack and drizzle with remaining sauce. You can serve while warm or room temperature.

Chocolate Revel Bars

or Fudge Nut Bars as some call them.

Chocolate Revel Bars

1 - 12 ounce pkg semi sweet chocolate chips (Aunt Edna used just 6 oz)
1 can sweetened condensed milk
3 Tablespoons butter
1 teaspoon vanilla

1 cup butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla
2-1/2 cup flour
1 teaspoon salt
1 teaspoon baking sodea
3 cups oatmeal (I  used 1/2 quick and 1/2 regular)
1/2 cup nuts (optional)

Using a double boiler melt chocolate chips in with the condensed milk and margarine. 

 Add vanilla and set aside until cookie batter is ready.

 Cream butter and brown sugar together.

 Add eggs and 2 teaspoons vanilla and mix.

 Sift together flour, salt, and baking soda.

 Add along with oatmeal  and optional nuts to egg mixture.

 Mix just until blended.

 Press 2/3 of this mixutre onto bottom of greased 11x15 jelly roll pan or if you like them thicker, a 9x13 baking dish.

 I found it easier to press if I wet my hand just a little. The batter didn't stick to my fingers.

 Pour chocolate mixutre over oatmeal mixture.

 And spread.

 Grab remaing cookie mixutre and crumble over the chocolate.  

 Bake at 350 degrees for 20-25 minutes. Should be a nice golden brown color.

 Directions say to cut while warm.  I tried at 10, 20,30, 40, and 50 min intervals.  It was still too soft to cut each of those times. So you'll need to check as you go. --AH HA!!  I spoke with the lady who gave me the recipe and she wait until they are almost 100% cooled!  LOL

 A friend made them for a bake sale we had and they went like hotcakes.  I made these for my husband's work today and he said they all really enjoyed them.

Chicken and Dumplings

 or Creamed Chicken and Biscuits depending on the route you go!

Chicken and Dumplings

Onions

Carrots

Celery

4 bone in, skin on chicken breasts

10 cups water (you only use 6 c broth for this recipe)

salt and pepper

1/4 cup butter

6 Tablespoons flour

optional...1 T cornstarch and little bit of water

For dumplings:

2 cups flour

4 teaspoons baking powder

4 teaspoons sugar

1 teaspoon salt

1/2 -  1 Tablespoon dried parsley

2 eggs

1/2 cup buttermilk

1/4 cup butter, melted

OR you can use refrigerated biscuits or make your own

Optional is frozen corn and peas (I used these with our biscuit dish)

If you save your vegetables from the chicken and broth method you won't need to do the following steps.

Dice onions, carrots, and celery.  About 1/2 cup each.

Add a little salt and pepper

and cook until completely soft.  If you add a little water to the pan you won't need to add oil.

Melt butter in large pot.  Add flour and cook for 1 minute.

Add 6 cups (you can save the other in 2 cup measures in the freezer)broth and bring to boil, stirring while it thickens. If you need it to be more thick mix about 1 Tablespoon of cornstarch with water and whisk into the broth mixture. You can always do that again after you add the chicken.

Add chicken

and vegetables (whether freshly cooked or saved from your chicken and broth method.)

 

Add the corn and peas and heat. Stop and serve here if you are using biscuits

To make dumplings...Combine flour, baking powder, salt, sugar, and parsley in a bowl.

In another bowl combine eggs, melted butter, and buttermilk.

Add to dry ingredients.

Mix to form a stiff batter.

Using cookie scoop add to simmering chicken and broth. Cover and simmer for 20 minutes or until a toothpick inserted comes out clean. 

Do not lift lid while it is simmering.

They will puff up as they cook.

Scoop a dumpling into a bowl (or a biscuit) and dump on the creamed chicken.

YUM!!

 

** I have frozen the creamed chicken mixture before.  Thaw and reheat before doing dumplings or serving over biscuits.