Rolo Pretzel Turtles Recipe

(recipe from the archives)

I’m giving you a recipe that would be fabulous for a party, something simple that even Gabby could manage in her heels! My girlfriend, Kelly, taught me how to make Rolo Pretzel Turtles, and I swear it’s the best seven-minute candy fix. The chocolate and caramel in Rolo candies softens and oozes all around the salty, crunchy pretzel. Top it off with a pecan half, and it’s a homemade treat that won’t last long in a candy dish. Well, truthfully, they probably won’t make it to the candy dish; Rolo Turtle Pretzels are addictive when they’re warm off the baking sheet. Prepare to make a double batch! I usually buy four rolls of Rolos, a bag of mini pretzels and a bag of nuts.

Rolo Pretzel Turtle Recipe

Rolo chocolate candies

Mini pretzels

Nuts – pecan halves (if you don’t like pecans, you can use almonds, hazelnuts or walnuts)

Preheat your oven to 350 degrees

Unwrap your Rolos. Place pretzels on the baking sheet in one layer. Top each pretzel with a Rolo. Bake in the oven for 3 to 5 minutes, until the chocolate just begins to melt. The Rolo candy should be soft but not completely melted. Remove from oven, use a spatula to lift the pretzels on cooling rack and immediately squish the Rolo candy with a nut. Watch the caramel ooze out!

IMPORTANT: Eat as many as you can while they are still warm!

Spiced Pumpkin Soup

Serves: 6

Yum! You’ve probably never had soup like this before, but we bet you’ll be coming back for more.

INGREDIENTS
1 tablespoon butter
1 cup onion, chopped
3 tablespoons whole wheat flour
1/2 teaspoon curry powder
1/4 teaspoon cumin
1/4 teaspoon ground nutmeg
2 garlic cloves, crushed
1 cup peeled and cubed sweet potato
1/4 teaspoon salt
2 (14 oz.) cans of low sodium chicken broth
1 (15 oz.) can of pumpkin
1 cup 1% milk
1 tablespoon fresh lime juice

DIRECTIONS
1. Melt butter in a Dutch oven or large saucepan over medium-high heat. Sauté onion for 3-4 minutes then add flour, curry, garlic, cumin and nutmeg and sauté for 1 minute.

2. Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.

3. Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.

4. Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.

5. Remove from heat and add lime juice.

NUTRITION INFO
Calories: 160.3
Fat: 4.3 g
Carbohydrates: 21.6 g
Protein: 10.3 g