Chocolate Dipped Pretzels

There are two ways I have dipped pretzels: with almond bark and with chocolate chips. I like both ways. The almond bark is a little less fussy, but you have more options with the chips (dark chocolate, even peanut butter or butterscotch chips). Also, I prefer the double boiler method over the microwave method because the chocolate stays on the heat.

Baking chips or almond bark of choice

Vegetable oil (if you are using chips)

Pretzels

Set a small saucepan about half full of water on the stove to heat. Set a heatproof bowl on top of the pan (the bottom of the bowl should be above the water). Put chocolate in the bowl. Stir occasionally as it starts to melt. If using chips, add a little bit of vegetable oil to thin it down (about 1 tsp per bag of chips). White chocolate can be tinted with food coloring for pretty colors.

Line a baking sheet with wax paper and set aside. Dip pretzels in chocolate and place on baking sheet to cool. Almond bark tends to set up fast at room temperature while chocolate chips need some fridge time to harden quickly.

Note that we aren't concerned with how the pretzels look at the end (flat spots on the bottom, etc.) -- it's the taste that matters :)

Chicken Noodle Soup

a classic

4 chicken breasts or thighs
chicken bullion (enough for 6 cups broth)
egg noodles (8 oz or 4 large handfuls)
1 medium carrot
3 stalks celery

Place chicken in soup pot and add 8 cups water. Turn heat to high. While water is heating, chop carrots and celery and add to pot. Stir occasionally. When water boils, reduce heat but keep at a low boil. Add noodles. Chicken should be cooked through at this point; remove from pot and let cool slightly. Add bullion and stir until dissolved. Chop chicken into bite size pieces and return to soup. Cook until noodles are nearly done, then turn off heat and let cool to a comfortable eating temperature.

Serves 4 generously.

Italian Wedding Soup

We created this one from several similar recipes after trying an awesome canned version. It's one of our favorites and quickly became a Mom and Dad Loertscher favorite - and I plan to wow the Carliles with it over the holidays.

1 package link sausage (I use the zesty Italian flavor, which makes it somewhat spicy)
1 large carrot
¼ onion
2-3 celery stalks
10 cups water + enough bullion for 8 c chicken broth
½-¾ package short pasta (I use ditalini)
½ tsp Italian seasoning

Chop carrot, celery, and onion. Heat a little oil in a large soup pan and add vegetables and Italian seasoning. Cook until starting to soften and add water and bullion. Bring to a boil. Meanwhile, cook sausage in a frying pan. When cooked through, slice into rounds and set aside. When broth boils, add pasta: ½ package gives a thinner soup, ¾ of a package gives a thicker soup with not as much broth. Cook until pasta is tender. Stir in sausage and let sit off heat to cool (will be super hot!).

Serves 4 with leftovers. I think the leftovers are better than the original meal!

Chocolate Chocolate Chip Cookies

Adapted from the most recent Everyday Food. The best chocolate chocolate chip cookie recipe I've found so far!

1 c flour
½ c cocoa
½ tsp baking powder
1 stick unsalted butter
1½ c sugar
2 eggs
1 tsp vanilla
8 oz semisweet chocolate chips (the jumbo ones are fun)

Whisk together flour, cocoa, and baking powder; set aside. In another bowl, cream together sugar and butter. Add eggs one at a time, beating well. Stir in vanilla. Melt 4 oz chocolate chips in the microwave: heat for 30 seconds, stir, and repeat until melted. Beat chocolate into butter mixture. Gradually add flour mixture and mix until just combined. Fold in remaining chocolate chips. Drop onto a greased cookie sheet. Bake at 350 °F for 14-15 minutes.

Makes about 2 dozen.

Asian Chicken Salad

Salad:                                                                     Dressing:
2 chicken breasts                                              1/8 c soy sauce
1 head leaf lettuce                                             1/8 c rice vinegar
1/2 bunch green onions                                 1/4 c oil
1 large can mandarin oranges in juice      1/8 c ginger ale
chow mein noodles

Poach chicken in enough water to cover. Meanwhile, wash and drain lettuce, drain mandarins (reserve a splash of juice for dressing), and thinly slice onions. Place soy sauce, vinegar, oil, and juice to a shaker. When chicken is cooked and cool enough to handle, shred. Tear lettuce into bite-size pieces and place in a large bowl. Add mandarins, onions and chicken. Just before serving, add ginger ale to dressing, shake to combine, and pour over salad. Toss to coat lettuce. Serve with chow mein noodles.

Makes 4 meal-size portions.

Cornbread

This recipe comes straight from the package of Kroger yellow cornmeal. I like it so much I haven't changed it at all.

3/4 c cornmeal
1 1/4 c flour
1/4 c sugar
2 tsp baking powder
1 c milk
1 beaten egg
1/4 c vegetable oil

Mix dry ingredients together. Add milk, egg, and oil and mix until just combined. Pour into a well-greased 8x8 or 9" round pan and bake at 400°F for 20 minutes (or until toothpick comes out clean). Let cool 5-10 minutes in pan before slicing and serving.