Nuts & Chews Chocolates

I found this recipe in Taste of Home magazine and after I dipped it in dark chocolate it reminded me of See's Candies Nuts & Chews - which is a good thing in my book. I made quite a few changes with regards to the nuts I used - and I also added the chocolate part (not sure why it was ever omitted)





** Recipe called for walnuts, pecans, and Brazil nuts) **

• 2 cups peanuts
• 2 cups cashew pieces
• 2 cups walnut pieces (raw, because that's what I had)
• 2 cups almonds (raw, because that's what I had)
• 2 tablespoons butter
• 3 cups sugar
• 2 cups heavy whipping cream
• 1 cup light corn syrup
• Chocolate for dipping (I used dark chocolate)
  

Place the nuts in a single layer on a baking sheet. Bake at 350 for 4-8 minutes or until toasted and golden brown, stirring once. Cool on a wire rack. Line a 9 x 13 pan with foil, grease the foil with butter and set aside.

In a heavy saucepan, combine sugar, cream and corn syrup. Bring to a boil over medium heat, stirring constantly. Stir in toasted nuts. Cook, without stirring, until a candy thermometer reads 238 (soft-ball stage). Remove from heat. Stir with a wooden spoon until creamy and thickened. Quickly spread into prepared pan; cool. Cover, refrigerate for 8 hours or overnight. Using foil, lift candy out of pan, discard foil. Cut candy into squares. Dip bottom half into chocolate. Set on wax paper to cool. Store in an airtight container in refrigerator.

Carrot Cake

• 2 cups flour
• 2 cups sugar
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 1 1/2 cups vegetable oil
• 4 eggs
• 12 oz. carrot baby food
• 1 8 oz. can crushed pinapple (drained)

Mix all the above ingredients together. Bake for 35-40 minutes at 350 in a non-stick sprayed 9x13 baking dish.

Top with cream cheese frosting (to follow) and garnish with crushed walnuts if desired (I don't).

Note: The first time I made this the store didn't have enough carrot baby food. So I used half carrot and half sweet potato. It turned out so well that that's how I make it every time. Also, I usually take the cake straight from the oven to the freezer. Seems to make it even more moist - if that's possible.

Cream Cheese Frosting

• 8 oz. cream cheese
• 1/2 cup butter
• 1 tsp vanillia
• 3 3/4 cups powdered sugar

Cream together and enjoy!

One Pot Taco Soup

• 1 pound ground beef
• 1 15 oz. can pinto beans
• 1 15 oz. can garbanzo beans
• 1 15 oz. can black beans
• 1 15 oz. can kidney beans
• 1 15 oz. can red beans
• 1 large can of stewed tomatoes
• 1 med-large minced onion
• 1 crushed garlic clove
• 1-2 tablespoons cumin
• Salt & pepper

Brown ground beef in a large stock pot. Add minced onion and garlic. Then add all the beans (juice and all), along with the tomatoes. Stir in the cumin, and salt and pepper to taste. Simmer on stove until warmed through. Serve with corn chips, a glob of sour cream, and some chopped fresh cilantro. I really like the cumin flavor, but add as much or as little of that as you like.

I sometimes do this in the crock pot as well. This is my "You've got to be kidding? Your parents, your 9 siblings and their families are coming for dinner, and they'll be here any minute???!!!" recipe. I buy all the bean varieties I can find on sale - usually during case lot sales. Everything is always on hand to put together a fool-proof dinner.