Chocolate Nut Bark (Real Simple)

Ingredients:

12 ounces semisweet chocolate
2 1/2 cups mixed nuts

Preparation:

Melt the chocolate in a heatproof bowl set over (not in) a saucepan of gently simmering water, stirring occasionally. Spread the chocolate evenly on a parchment-lined 9x13 baking pan and sprinkle with the nuts. Refrigerate until firm, about 30 minutes. Break the bark into pieces. Keep at room temperature for up to 1 week.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Barefoot Contessa

Ingredients:

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Grandma Lois' Famous Caramel Corn

1 1/4 c butter
1/2 tsp baking soda
2 1/2 c packed brown sugar
1 1/4 tsp vanilla
1/2 + 1/8 c lite corn syrup
4 bags Orville Reddenbacker (sp) Pop Corn
1 1/4 tsp salt

Melt butter; stir in brown sugar, corn syrup & salt. Bring to a boil stirring constantly; Boil without stirring 5 minutes, watching that it doesn't boil over. Remove from heat; stir in baking soda and vanilla. Gradually pour over popcorn mixing well. Turn into roasting pan and bake @ 250 for 1 hr. stirring every 15 mins. Remove from oven and cool completely. Break apart and store in tightly covered container. If you kinda stir and mix while cooling it's eaiser to get the broken apart state.