Salted Toffee Pretzel Bark

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Christmas is almost here and this is a sure favorite!  This is always a crowd favorite.  Our Amish friends in Indiana served this to us and I thought I had died and gone to heaven!

Salted Toffee Pretzel Bark
• 1 bag mini pretzels (at least 4 or 5 cups)
• 1 cup butter (not margarine)
• 1 cup brown sugar
• 12 oz. bag semi-sweet chocolate chips
• Sea salt (if desired)
1. Line 11 x 17 cake pan with parchment paper.
2. Cover the bottom with a layer of pretzels.
3. Combine butter and brown sugar in a saucepan over medium heat, and bring to a full boil. Stir continually.
4. Pour slowly over the pretzels.
5. Place in a 350° oven for 8 minutes, or until bubbly all over.
6. Remove from oven and sprinkle evenly with chocolate chips.
7. Let sit for a minute to melt the chocolate.
8. Then smooth chocolate surface with a spatula.
9. Sprinkle with sea salt if desired.
10. Cool to room temperature.
11. Place in freezer for 10-15 minutes to harden chocolate topping. Or lift out of pan onto a cutting board and cut with a pizza cutter to make bars.
12. Remove from the pan and break into bite sized portions.

 

(google search image)

Chocolate Cake with Salted Caramel Frosting

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Found this on pinterest! Just a picture and text.  The recipe does sound great and I love carrots!

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Being from the hollers of Ky, I had no idea what Prosciutto was.  We just call it fancy ham around here. Well, that’s basically what it is. Prosciutto is a salt cured, dry aged Italian ham. Prosciutto has a delicate, buttery texture and is often served thinly sliced. So there you have it.

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<I have updated the recipe to correct the poultry seasoning after hearing from you. Thanks!>

If you were raised in the south then you probably grew up on home made chicken and dumplings. But you also know there is an art to get those dumplings right. Every country cook has their own little secret. I’ve been told the secret is to add the dumplings to a “rolling, boiling” stock…and sometimes they do and sometimes they don’t. In most of my cases the dumplings just don’t! In the cases when the dumplings DON’T and you’ve spent all Sunday morning working on them only to find they they’ve dissolved into the broth. Still, even with all the trouble dumplings can be, they’re still a southern Sunday favorite.

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