Chocolate Covered Pretzels

Candy supplies:

Snyder's Pretzel Rods
Kraft Caramel Bits
Almond bark- white or
  chocolate
Candy sprinkles




This is one of my favorite treats! When I don't want to go to the trouble to make them myself, a bag of Flipz pretzels will do just fine. :) Yum, yum! Sarah and I made these to share with some of her school friends before Christmas. She made lots of friends that day!

Line rimmed cookie sheet with waxed paper.

Heat caramel as directed. If caramel is thick enough, pull piece of caramel into a thin rope and twist around pretzel, leaving a 2 inch base. If caramel is more liquidy, use a spoon to drizzle caramel  over the pretzel rod in stripes while twisting.
Dip the caramel wrapped rods in melted chocolate. The white chocolate bark was our favorite.

Drizzle with melted chocolate in a contrasting color. Immediately sprinkle over chocolate with candy sprinkles. 

Place pretzel on waxed paper lined cookie sheet. Place in freezer to chill for a few minutes until chocolate is set. Put in plastic pretzel bags and tie of with a ribbon bow.

Island Terriyaki "Winger's" Burger

I forgot the details of how we made this but it sure tasted "Freaking Amazing"--it must have been the Winger's sauce. Okay, first I have to tell you that since Auntie Julie gave Justin a few bottles of Winger's Amazin' Sauce for Christmas, I don't think we can imagine ever living without it again. (And yet, currently we are out of it) :'(

Anyway, what I do know is that I sauteed chopped onions, an red and green bell peppers and then mixed the veggies into some ground beef. I believe I also mixed in some Yoshihida's Gourmet Sauce. Also heated up a can of pineapple chunks in a little of the Yoshihida's sauce. Then, drizzled over burger with the Winger's Sauce! Serve with sliced celery and ranch dressing. Rice would have been nice, but we were in too much of a hurry this night...maybe next time. Worth trying.

Justin's Reese's Fudge

This recipe was adapted from "101 Gourmet Cookies for Everyone" and an old, worn, favorite BYU cookbook.

Justin made this treat this past week for Jared's birthday and once more...just because. This threatened to bring my diet to a crashing halt-- Ugh! Thankfully, even after over-dosing on this "fudge," I still managed to lose the last of 20 lbs! :) I still have a long way to go! Hopefully Justin won't keep making this or I'll be spending my day on the treadmill! Warning: This is definitely not a diet food! Make at your own risk!! But, ohhh, sooo good!! haha.

1/2 c. butter, melted
2 c. chunky peanut butter (I use Jif Natural)
1 lb. powdered sugar (3.75 cups)
1 1/2 c. Nestle chocolate chips, melted
3 sheets of Honey-Maid graham crackers, crushed into crumbs

Cream together above ingredients until well combined. Pat mixture into the bottom of a lightly greased 9x13" baking pan or glass dish using a large piece of waxed paper. Melt chocolate chips in microwave on low power, stir. Spread melted chocolate over peanut butter using the back of a spoon. Chill until firm. Cut into 24 squares. Each square is 250 calories! (Or, better yet, cut each piece into fourths--and have only 2 pieces. Good luck with that!)

*If this recipe isn't decadent enough for you try Justin's latest adjustment: Pat the crumbs of an chocolate pie crust into the bottom of a pan before the rest of the ingredients.