Caramel Sauce

3/4 c sugar
2T water
1/2 t lemon juice
1/2 c heavy cream
2T milk

Combine the sugar, water and lemon juice in a non reactive saucepan.  Stir constantly until sugar is completely dissolved and has an amber color to it.  Don't let it darken to too dark of an amber color or it will taste burnt.
Add the cream, remove from heat and whisk continuously until smooth.  Add the 2T of milk and stir until thoroughly mixed.
Tastes great and makes a great topping for ice cream sundaes.  And the bonus is there are no preservatives like the crap you buy in the store.  Just keep it in your fridge.

Spicy Mussels with Chorizo

1 medium onion, chopped 3 tablespoons butter 3 cloves garlic, minced 8 ounces fresh chorizo, removed from casing 1 tablespoon harissa 1 teaspoon red pepper flakes 3/4 cup white wine 1 1/2 cups chicken stock 2 to 3 pounds fresh mussels, scrubbed and debearded 1/2 cup heavy cream French bread, for dipping Directions Cook's Note: If harissa cannot be found, substitute 1 tablespoon of tomato paste plus 1/4 teaspoon cayenne pepper. In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high. Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.

Twice Baked New Potatoes

12 new potatoes 2 T olive oil 1 1/2 cups grated Monterey Jack cheese 4 oz cream cheese, softened 1/2 c sour cream 1 T finely minced fresh chives 1 lg head garlic, pressed Salt and pepper Directions Preheat the oven to 375 degrees F. Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes. Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact. To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary. Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you're ready, bake the potatoes in the oven until golden brown on top.

Bacon covered Meatloaf

1 cup milk
6 bread slices
2 lbs ground beef
1 c grated Parmesan
1 t salt
Freshly ground black pepper
1/4 t seasoned salt, such as Lawry's
1/4 to 1/2 cup minced flat-leaf parsley
4 eggs, beaten
8 to 12 thin bacon slices
Sauce: 1/2 c ketchup
6 T brown sugar
1 t dry mustard
Dash or 2 hot sauce (more if you like)
Dash or 2 Worcestershire sauce

For the meatloaf: Preheat the oven to 350 degrees F. Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain. Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.

Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf. Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving. Serve with the remaining tomato sauce on the side as a dipping sauce.

Chocolate Raspberry Hearts

1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet 1/3cup hazelnut spread with cocoa 24 raspberries 2T dark chocolate chips 1 egg, beaten 1T powdered sugar Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet. Spoon 2 teaspoons of the hazelnut spread onto 1 side of each square. Top each with 3 raspberries and 4 chocolate chips. Fold dough over filling; press edges to seal. Form each into heart shape as shown by pressing indentation in center to form top of heart while rounding sides of heart with hands. Brush with egg. Bake 13 to 17 minutes or until hearts are golden brown. In small microwavable bowl, mix remaining 1 tablespoon hazelnut spread and remaining 1 tablespoon chocolate chips. Microwave uncovered on High 45 to 60 seconds or until mixture can be stirred smooth. Spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Sprinkle hearts with powdered sugar. Squeeze bag to drizzle each with chocolate mixture.

Creamy Artichoke Soup

2 lbs. frozen artichoke hearts,
thawed and roughly chopped
4 tbsp. unsalted butter
2 cups chicken broth
3 cloves garlic, finely chopped
Kosher salt and freshly ground
white pepper, to taste
1⁄3 cup cornstarch
1 cup heavy cream
1 tbsp. finely chopped parsley
1 lemon, cut into 6 wedges
Sourdough bread, for serving

1. Working in batches, purée 2 cups artichoke hearts with 2 cups water in a blender. Transfer puréed artichokes to a 6-qt. pot with the butter, chicken broth, garlic, and salt and pepper. Bring to a boil, reduce heat to medium-low, and simmer, covered, for 1 hour. (Stir soup occasionally so the soup at the bottom of the pot doesn't scorch.)

2. In a small bowl, whisk together cornstarch with 1⁄2 cup cold water. Vigorously whisk cornstarch mixture and heavy cream into soup. Raise heat to medium-high and cook, whisking frequently, until slightly thickened, about 10 minutes. Strain soup through a mesh strainer into a clean pot over low heat; discard solids. Ladle soup into 6 bowls, garnish with parsley, and squeeze a lemon wedge over each. Serve with warm sourdough bread.

Creamy Asparagus Soup

2 lbs. fresh, thin asparagus
4 cups Chicken Stock
4 tbsp. butter
4 tbsp. flour
2 cups milk
Salt and freshly ground black pepper

1. Prepare asparagus by holding bottom half of each spear with both hands and gently bending it until it snaps where it naturally breaks, separating tough fibrous end from tender part. Discard ends. Drain and cut into pieces.

2. Put asparagus and chicken stock into a medium pot and bring to a boil over high heat. Reduce heat to medium and simmer until very soft, 10–15 minutes. Set aside 2 cups of the broth. Working in batches, purée asparagus and remaining broth in the bowl of a food processor or jar of a blender, then return to pot and set aside.

3. Melt butter in a medium-heavy saucepan over low heat. Add flour and cook, stirring constantly with a wooden spoon, for 2 minutes. Whisk in reserved warm broth. Increase heat to medium and cook, stirring, until smooth and thickened, about 5 minutes. Transfer to pot with asparagus purée. Bring to a simmer over medium heat, stirring often. Add milk and return soup to a simmer. Season to taste with salt and pepper.