Look Out Diet

I've been having trouble with my laptop. It was starting to act squirrely, so my husband wiped the hard-drive and re-installed Windows for me. Unfortunately, it didn't come back to full speed. It was sort of like a zombie laptop. So now it's gotten it's ass kicked again, and finally understands who's boss. I still have to install Office. I can't live without my Office. That's where I am compiling my family heirloom, Keith's Kitchen. I am making my own computer cook book, filled with family recipees, some of my own favorite recipees, some that my husband developed, plus tons of recipees from cookbooks, magazines, and on-line. Some of those last catagory are sort of gag recipees, like the one for Roasted Opossom or Thistle Soup. This recipe sounds like one I would actually make. This one sounds delicious.


Carmel Pecan Pretzel Candies

By Carole Lowry, Elsberry, MO

1 pkg. Snyder mini pretzels or small squares
1 13 oz. pkg. Rolo candies (exactly 63 candies)
1 pkg. pecan halves

Preheat oven to 250'. Cover a cookie sheet with aluminum foil and place pretzels individually to form one layer only. Place one Rolo candy on top of each pretzel. Bake at 20' for 4 minutes or until the candies softened. Immediately remove from the oven and quickly place a pecan half on top of a candy and pushy down to squish the chocolate into the pretzel and flatten out. Cool for 20 minutes, then place uncovered in refrigerator for about 20 minutes to set. Transfer to a decorative plate or container. Yield: 63 candies.

Can you say YUMMY?