Another idea using canning jars. Insert pieces of pines-usually about3-4 inches long-, 3 or 4 pieces-, fill with water about 2/3 full, put in a hand full of fresh cranberries. I take an inexpensive tea candle, remove the metal holder, make certain the wick doesn't have the tendency to fall out(I usually remove the wick, use a match to melt the bottom of the candle slightly and quickly push the wick thur the candle again). Push the candle down into the cranberries about half way-it will float. light the candle and enjoy. I use different sizes and shades of jars. When done, I drain the water, put cover on jar-aluminun foil works fine- and store in refrig. If you give as gift, I try and find lids for the jars at garage sales. They last for a very long time if kept in refrig.

Booberry, this is a different caramel sauce. Equally as good. I was out of heavy cream and wanted to make a caramel sauce. So I used a can of condensed milk to make this sauce. 1 cup brown sugar 1/2 cup maple syrup 1/2 cup butter Pinch of salt 1 can condensed milk Vanilla Mix Sugar, Maple Syrup, Butter and pinch of salt. Bring to a boil. Simmer for two or three minutes. Add Condensed milk, stirring until well mixed. Simmer for 60 seconds. Remove from heat, add vanilla. Pour into bowl or jar with lid and refrigerate.

spudmom - I worked at the Twin Dragon restaurant for years. Right behind The Torch. Before it was a "gentlemen's club" (as Cathy do delicately put it. LOL). The opened one up here a few years ago. Lots of beatings and stabbings surrounding that block now. Here's how I make mine, sounds a little denser than the method lilliepad uses: Batter for deep fried chicken or finger steaks 2 egg whites 4 tablespoons cornstarch 4 tablespoons soy sauce Mix well and add chicken strips (boneless, skinless chicken breasts cut into 1" strips) or beef strips (cube steak cut into 1" strips). Set aside. 1 cup of bisquick 2/3 cup of water 2 tablespoons toasted sesame seeds (if using for almond chicken or sweet&sour chicken) Mix well and add to chic or beef mixture. Mix together well (coating all meat) and deep fry until golden. Serve with cocktail sauce or Bloomin' Onion Dip: Bloominâ Onion Dipping Sauce 1/2 cup mayonnaise 2 teaspoons ketchup 2 tablespoons cream-style horseradish 1/4 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon dried oregano Dash ground black pepper Dash cayenne pepper

I make 2 kinds of kid friendly "crummy chicken"...one is baked....and I don't soak in butter milk but I do dip them in evaporated milk and then roll them in my own home made toasted bread crumbs. The clue to success is toasted crumbs. I make crumbs out of some slightly stale good quality bread...French bread or whole wheat, most often a mix....then I put the crumbs in the oven at 300 to toast and when brown and dry, they will keep in a baggie for months. To about 1 cup of crumbs, I add 1 1/2 teaspoons of dry parsley flakes, about 1/4 tsp of garlic powder and about 2 T of grated parmesan cheese. I dip the chicken pieces in evaporated milk seasoned with salt and a little pepper and then in the crumbs and bake at 375 until just not pink inside....about 15 to 25 minutes depending on size. For the fried chicken tenders I cut smaller pieces and use cracker crumbs, seasoned the same way...or with some taco seasoning....and dip the chicken in flour, then in egg and then in the crumbs and let dry on a rack for 10 to 15 minutes before frying. Linda C