Luscious Carmel Apples

Just a few of the 250 carmel apples I made for the Hannah Holbrook Halloween Carnival. This homemade carmel is simply the tastiest and easiest in the world.

Carmel Apples (Arlene Alvey's recipe):

2 cubes butter

2 lbs. brown sugar

2 cups corn syrup

2 cans sweetened condensed milk

Melt butter on low heat, then add sugar and syrup. Raise heat to medium, stirring constantly until it boils. Add sweetened condensed milk and bring to boil again. Boil to just past soft ball stage, stirring constantly until 230 degrees on candy thermometer. Then enjoy dipping your gorgeous crisp apples and place them on a greased cookie sheet or greased wax paper. Covers about 25 apples.

Mmmm Good - Potato Soup in a Bread Bowl

Temperature is a' dropping here and since I just love soup in a bread bowl on a chilly day, I made this creamy potato soup last night for dinner. No other food seems quite so cozy. All of the kids (except Hank) loved it.

Creamy Potato Soup

1 large onion - diced

3 large leeks - sliced thinly up to the green

3 Tbls. butter

6 cups chicken stock (I love the organic from Costco)

1 can Cream of Mushroom Soup (I use Campbells)

1 can of evaporated milk

5 large potatoes - peeled and cut into cubes

Salt and pepper to taste

Grated cheese to sprinkle on top

Sautee onion and leeks in the butter until the onion starts to get clear. Put all of your liquid in a large stock pot, stir well and bring to a boil. After the liquid is boiling, drop in potato cubes and boil until soft (approx. 10-15 minutes). After potatoes are cooked and soft, add the onions and the leeks. Remove the soup from heat and pour into a blender. Blend soup until it has a creamy texture. Return soup to stock pot and add salt and pepper to taste. Serve in a bread bowl and sprinkle with cheese.