Well, I'm on my first leg of using up some things in the fridge, and tried a new cookie recipe for using up a Hershey's Symphony bar--stuffed cookies. The recipe is much better explained on Dara's blog that I got it from. She used Carmello bars, which are probably MUCH better. I should have thrown some of my leftover caramel topping into the cookie. They are good but kinda strange. But they taste good. Good way to use up leftover Halloween candy bars too. Sorry if the photo doesn't show, I've been having trouble with my Pbase account lately, it is slow and doesn't seem to be that reliable anymore. I hope it's not on the way out, I really have liked that site! Here's the recipe, copied from the blog linked below. I put the dough in the fridge for a couple hours before shaping the cookies. Chocolate & Caramel Sugar Cookies (from Dara's blog, "Cookin' Canuck") 2 1/2 cups all-purpose flour 1/2 tsp baking powder 1/2 tsp salt 2 cups granulated sugar, divided 14 tbsp (1 3/4 sticks) unsalted butter, softened 2 large eggs 2 tsp vanilla extract 8 oz. chocolate caramel chocolate bars (such as Cadbury), cut into individual square Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and 1 1/2 cups granulated sugar with an electric mixer set on medium speed until the mixture is creamy and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, and the vanilla extract. Turn the mixer to low speed and gradually beat in the flour mixture until it is just combined. Using a rubber spatula, stir the mixture a few times to make sure all of the flour mixture is incorporated. Place 1/2 cup granulated sugar in a small bowl. Use 2 tablespoons cookie dough for each cookie. Split the piece of dough in half, slightly flatten the bottom half, place a square of chocolate caramel bar on top, and cover with the other piece of cookie dough. Seal the edges with your fingers. Roll the ball in the sugar to coat it and place it on a prepared baking sheet. Repeat with the remaining dough and chocolate caramel squares, spacing the cookies about 2 inches apart from each other on the baking sheets. Lightly coat the bottom of a glass or metal measuring cup with butter and dip into the sugar. Use this to gently flatten the cookies to 3/4-inch thickness. Bake the cookies, one sheet a time, rotating from front to back halfway through baking. They are done when the edges are set and beginning to brown, 10 to 13 minutes. The centers of the cookies should still be soft and puffy. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Using a spatula, remove the cookies from the baking sheet and let cool on a rack. They can also be served warm. Makes 24-28 cookies. Here is a link that might be useful: Chocolate Caramel Sugar Cookie Reciep - Cookin' Canuck

My BIL sent us Enstoms for the holidays last year. It is EVIL in the best way. If you're looking for something different, I like Tulocay's Made in Napa Valley products, especially the carmael and chocoalte sauces and the grilling sauces. American Spoon Foods is always a winner (I prefer them to Stonewall Kitchens) and J&M makes delicious cheesestraws and shortbreads. Society Hill makes the best nut snacks (ooo...I need to order toffee nuts!), but their packaging is not as upscale as other companies. Nikolas for biscotti and shortbreads and organic cookies. Oh, and Rebecca Ruth or Ruth Hunt's Woodford Reserve Bourbon balls out of KY for chocolates. Those have a short shelf life, so you don't want to order them too early -- although they don't seem to stick around long enough to find out what would happen.... David, I know what you mean. ;) I'm having a devil of a time finding any coffee I like these days. Annie, you want to buy a roaster? LOL! DH could probably teach you and Ellery how to use it in no time.

Oh Goodie!! Today's the big day!!! This week in our local paper they were featuring pizzelles.....now I know. They can be waffle-like cones filled with cream. Yum. Sitting in anticipation of receiving a gift in the mail! LOL Have fun Lou, and Good luck to everyone, and kudos to the lucky recipient.

Lake Mayor - if you click on "my page", then click on "my journal" and then click on "teresa_MN's page" it will bring you to a link to my email. Send me your address. I got to the post office today and there were no less than a couple hundred people. I will take an earlier bus tomorrow morning and go to the PO when they open at 6:30. So Shambo and all others should get their rice Saturday. Lou - no need to send me anthing. I found a package of goodies on my steps today that came from you! That will be a seperate thread. This was really fun! And Joshua did a great job picking a good mix of folks. A couple have never had the rice, some people I know, one I've never heard of! I was very happy to be able to share rice this year. I've never seen a crop like this, and I don't expect I ever will again. There have been years I have ordered rice from Deer River, Minnesota when our crop was slim. I ordered 30 lbs of rice from the guy a couple weeks ago for a friend who was coming to town for Thanksgiving. The shipping to my house was cheaper than shipping it to Texas. I had plans to meet this friend for drinks and I handed off the rice then. If anyone wants the name of that place, let me know. There are several rice sellers in Deer River, but only one has hand harvested lake rice. Teresa