Almond Roca (English Butter Toffee)

Submitted by JoDee Leahy

1/2 cup water
1 cup butter
2 cups sugar
1 tsp vanilla
1/2 cup corn syrup
6 oz chocolate chips
chopped or slices almonds

Butter a large cookie sheet and sprinkle with almonds to your liking.

In a large sauce pan (be sure to leave plenty of room for it to boil up without spilling over)combine all but the chocolate and nuts. Stir rapidly on medium high heat until butter and sugar combine.

Reduce heat to medium and cook candy to the hard crack stage; stirring constantly. (To avoid the candy turning to sugar, do not scrape the sides of the pan as you stir the candy near the end of cooking) When the candy begins following the spoon around, starts to calm down, and darkens in color, then you know it is nearly done.

When candy reaches the hard crack stage, quickly pour over chopped almonds. Sprinkle chocolate chips over the top of the hot candy and wait two minutes until the chocolate melts. Spread like frosting and sprinkle more almonds over the top.

Let cool, & break into pieces.

Shelby's Fudge

Submitted by Shelby Johnson

4 cups sugar
2 squares butter
1 can evaporated milk
1 bag marshmallows
1 bag Ghiraddelli Milk Chocolate Chips

Boil sugar, butter, and milk until it reaches 240 degrees; stirring constantly. Pour over the marshmallows and chocolate chips. Mix well and pour into pan to cool.

Thanksgiving Appetizers Tastey and Fun!

For November we met to share our Thanksgiving Appetizer recipes. Everything was fantastic and we stayed talking and having a great time late into the night. Thank you for hosting Abigail!

Stuffed Mushrooms

Submitted by Julia Jutras

Recipe Pending...

Kabobs

Submitted by Abigial Rich

Recipe Pending...

Stuffing Cups

Submitted by (? Was this Julia's dish?)

Recipe pending...

Chicken and Black Bean Rolls

Submitted by Michelle

2 Tbsp Red pepper (chopped)
2 Tbsp Green onion (chopped)
1/3 cup frozen corn
2 Tbsp frozen spinach
1/2 Tsbp chili powder
1/4 cup black beans
1/2 Tbsp cumin
1/4 tsp salt
3/4 cup Monterey Jack Cheese
2-3 cooked and diced chicken breasts
2-3 tortillas

Dipping Sauce:
1/4 cup avacados
1/4 cup mayonnaise
1/4 cup sour cream
1/2 tsp salt
1/8 tsp onion powder
Garlic powder and pepper to taste
1 1/2 tsp white vinegar

Saute red pepper & green onion in a small amount of oil. Add corn, spinach, chili powder, black beans, cumin, and salt. Remove from heat and add chicken and cheese. Roll mixture into tortillas and slice into 3/4" pieces. Grease the baking sheet! Bake @ 400 degrees for 17-20 minutes. Then turn each piece over; cook and bake an additional 10 minutes if necessary. Mix togther the dipping sauce and serve with salsa.