I love this time of year because it is when I can get the great big candy and caramel apples from the stores. Some are covered in caramel, some in chocolate! What more could you hope for. I don’t like to take the time to make the real caramel apples because I create quite a mess in the kitchen. Just ask my husband (and it is his kitchen!)

So, I rely on this quick and simple recipe when I just have to have a caramel apple.

Easy Caramel Apples

• 4 apples (a good baking type such as McIntosh)
• 12 caramel candy pieces (cut in half)
• 1 Tablespoon butter, melted
• 1 cup nuts, dried fruit, or chocolate pieces

1. Pre-heat the over to 375 degrees.
2. Cut about a 1/2 inch off the top of the apple to provide a flat top for the goodies. Carefully cut out the core. (If you use an apple corer, be sure to put the bottom part of the apple core back in the bottom of the apple as a plug so the melted caramel won’t run out.)
3. Place the apples in a baking dish.
4. Stuff each apple with 6 of the candy pieces
5. Brush the apple tops with butter
6. Bake about 40 minutes or until apples are softened and caramel is melted.
7. When the apples are out of the oven, top them with your choice of toppings.
8. Let cool about 15 minutes and ENJOY!

I was trying to find one of my favorite recipes that were either purple or red, white, and blue to go with today’s organization. Here is a super easy, yet colorful recipe that we use year round at our house. We make them for Christmas gifts by using white chocolate with red and green sprinkles, or colored chocolate with nuts, mini M&M’s or other small candies.

Pretzel Sparklers

• 1 bag of pretzel rods
• 1 bag of Nestle’s white chocolate morsels, melted (you can usually buy colored chocolate where candy supplies are sold)
• Sprinkles (red, white and blue) or star decorations (use your imagination!)

Melt the white chocolate morsels according to the package directions. While chocolate is hot, dip the pretzel rods halfway into the melted chocolate. Sprinkle the star decorations or the red, white and/or blue sprinkles onto the chocolate on each pretzel rod before the chocolate cools. Place coated pretzel rod on waxed paper or in a cup (decorated side up) to dry and cool. Once cooled, you can store them in an air-tight container for several weeks, but ours never last that long because someone always eats them first! These are easy, yummy and colorful!

You can add nuts or coconut to the mixture if you like.

Thanksgiving is this week and I am so excited. I think my most favorite meal is carved turkey with homemade stuffing. I usually coax my family into having it in the Spring also, so I get it twice a year! Campbell’s has a recipe that combines both of my favorites. This will be a great way to use up some frozen leftovers and get turkey with stuffing more than two times a year.

COUNTRY TURKEY CASSEROLE, serves 4-6 depending on how much they love turkey with stuffing.

• 1 (10.75 ounce) can Campbell’s® Condensed Cream of Celery Soup
• 1 (10.75 ounce) can Campbell’s® Condensed Cream of Potato Soup
• 1 cup milk
• 1/4 teaspoon dried thyme leaves, crushed
• 1/8 teaspoon ground black pepper
• 4 cups cooked cut-up vegetables (green beans, carrots, peas and/or potatoes)
• 2 cups cubed cooked turkey or chicken
• 4 cups prepared Pepperidge Farm® Herb Seasoned Stuffing

Directions:
1. Mix soups, milk, thyme, pepper, vegetables and turkey in 3-quart shallow baking dish. Top with stuffing.
2. Bake at 400 degrees F for 25 minutes or until hot.

Keeping with our Victorian theme, I decided on Wassail. This is a wonderful drink during the holidays, especially when the weather outside is "frightful"!

English Wassail

• 1 pint water
• 1 cup honey
• 4 cloves
• 3 sticks cinnamon
• 2 lemons thinly sliced
• 1 bottle medium dry red wine

Boil together water, honey, cloves and cinnamon for five minutes. Add two lemons thinly sliced and allow to stand for 7 or 8 minutes. Add a bottle of medium dry red wine and heat slowly until just below boiling point. Pour it into an insulated carafe or coffee urn to keep it warm. Serve immediately.

You can add nuts or coconut to the mixture if you like.

Over the holidays, the Nordic Needle staff baked up a storm. One of the much anticipated treats came from Gwen, who is in Bookkeeping. I hope you enjoy these as much as we did!

Miniature Peanut Butter Treats

• 1/2 c butter, softened
• 1/2 c sugar
• 1/2 c packed brown sugar
• 1 egg
• 1/2 c creamy peanut butter
• 1/2 teaspoon vanilla
• 1 1/4 c all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• About 42 miniature peanut butter-chocolate cups

Combine butter, sugars, egg, peanut butter and vanilla in mixing bowl; beat until smooth. In separate bowl, combine flour, baking soda and salt; add to creamed mixture. Cover dough and chill. When cold enough to handle easily, roll in small (walnut sized) balls; place each ball in greased miniature muffin tin. Bake at 375 degrees for 8-9 minutes. Remove from oven; gently press one peanut butter cup into each cookie to make depression. Cool in pan 10 minutes; remove from pan and cool on rack. Store in cool place until serving time. YIELD: about 3 1/2 dozen.

This next recipe can be made ahead and frozen for when you need a good comfort food. My mother, Audrey Rowe, used this recipe a lot.

Deluxe Potato Bake

• 3 12-ounce packages of frozen hash browns (I use the cubed)
• 1/2 cup plus 1/4 cup melted butter (keep them separated)
• 1 teaspoon salt
• 1/4teaspoon pepper
• 1/2 cup chopped onion
• 1/2 pint sour cream
• 10 ounces grated Colby cheese
• 1 can cream of chicken or mushroom soup
• 2 cups crushed cornflakes

Thaw the potatoes. Mix all ingredients in a large bowl, EXCEPT 1/4 cup butter and cornflakes. Place mixture in a greased 9" x 13" pan. Combine the 1/4 cup melted butter with the cornflakes and spread on top of mixture. Bake at 350 degrees for 45 minutes.