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• Caramel Chocolate Swirl Fudge

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  Posted by cwatkinson@iafalls.com on March 22, 2016, 7:03 a.m.

  
  Ingredients

  3 cups of sugar
  1/4 cup of butter
  1 cup of cream
  2 tablespoons of white corn syrup
  1/4 teaspoon salt
  1/3 of a cup of semi-sweet chocolate chips

  Instructions

  In a heavy pan combine 1/4 cup of softened butter, 3 cups of sugar, 2 tablespoons of white corn syrup, 1/4 teaspoon of salt, and 1 cup of cream. Stir everything together and put your candy thermometer in the mixture. Now cook to soft ball stage or 235 degrees on the candy thermometer. Stirring constantly while you are heating it up. When the fudge gets to the soft ...

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• Chicken Pot Pie

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  Posted by cwatkinson@iafalls.com on March 7, 2016, 8:02 a.m.

   
  Ingredients

  1/2 cup of finely chopped onions
  1 (16 oz.) package of frozen mixed vegetable (classic mix of: corn, carrots, peas, and green beans)
  2 tablespoons of butter
  1 (10 1/2) ounce can cream of chicken soup
  1 (10 1/2) ounce can of cream of mushroom soup
  1 cup of milk
  1/2 teaspoon dried thyme leaf
  1/4 teaspoon salt
  1/4 teaspoon pepper
  1 (9.75) ounce can of cooked white chicken breast or 1 1/2 cups of cooked chicken
  1 (8 ounce) package refrigerated crescent rolls

  Instructions

  Start by preheating the oven to 375 degrees. Next you will need a ...

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• Mini-Rueben Sandwiches

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  Posted by cwatkinson@iafalls.com on March 1, 2016, 8:27 a.m.

  
  Ingredients

  1 bottle of Thousand Island dressing
  1 loaf of Cocktail Rye bread
  1 jar of sauerkraut
  1/2 pound of sliced Swiss cheese
  1 pound of sliced deli corned beef
  1/4 cup of butter

  Instructions

  Butter 20 pieces of Cocktail Rye bread and place them on a foil lined baking sheet, butter side down. Next spread Thousand Island dressing on each piece. Then drain the sauerkraut and put 2 tablespoons on each piece. Pile the corned beef on each piece. Place a piece of Swiss cheese on each sandwich. Spread Thousand Island dressing on the top piece of ...

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