Pretzel Turtles

My favorite Christmas treat are Pretzel Turtles. They are SO good! I found this recipe in a Rachael Ray magazine a few years ago. Be sure to make these this holiday season...you will love them!

Pretzel Turtles

1 bag of soft caramels
1 bag of pretzels
1 large bar of dark chocolate
2 cups finely chopped almonds

Unwrap the caramel, flatten and stretch it. Wrap the caramel around one end of the pretzel. Make sure the caramel is sealed around the pretzel. 

Melt the dark chocolate bar in a double boiler until smooth. Then you can either dip the caramel end of the pretzel into the chocolate or get chocolate on a spatchula and roll the pretzel in it.

Immediatly following the chocolate, roll the pretzel in the almonds to coat.  

Cover a cookie sheet (or we used a plastic cutting board) in tin foil and place the finished pretzels on it. Then put them into the freezer to set.

 Enjoy! Merry Christmas!

Slow Cooker French Dip Sandwiches

Lee really loves to cook. I really love to eat what Lee cooks :) I do help Lee though. My job is usually chopping up the veggies. Since joining the website Pinterest, I have found a lot of new recipes to try. I thought we could start sharing some of our favorite recipes. We just made this french dip recipe the other night to eat while decorating for Christmas. It was a very easy crock pot recipe and was really good!



Slow Cooker French Dip Sandwiches
slightly adapted from Baking Bites

Beef Chuck Roast
16oz. Beef Broth
1 10.5oz. Can Condensed French Onion Soup
2 tsp Garlic Powder
2 T Grill Seasoning
Salt and Pepper
French Rolls
Sliced Provolone Cheese


1. Trim excess fat off of beef roast and season meat all over with salt and pepper.
2. Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.
3. Cook on low for 6-8 hours. Slow cookers have different time intervals that you can select, so work with your cooker. Depending on how the settings on your slow cooker work, the time will vary.
4. Evenly distribute cheese between rolls and lightly toast the rolls and cheese. Divide beef onto rolls and spoon the beef juice into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.