Easy English Toffee

1 c. butter

1 c. sugar

pinch of salt

1/2 teaspoon vanilla

1 bag melted chocolate chips or melting chocolate (almond bark)

No candy thermometer necessary!

Line 9x13 pan with parchment paper, allowing some to hang over each side. Cook everything except chocolate on medium high for 5 minutes or until the mixture is the color of a brown paper bag (5-5.5 minutes always works for me).

Pour in 9x13 lined pan. Spread melted milk chocolate chips onto the toffee. Top with Heath bits or toffee finishing sugar.

Churro toffee variation: leave the nuts out. Spread toffee with melted white chocolate and sprinkle with cinnamon and sugar before the chocolate sets up.

Take 5 variation: pour toffee mixture over pretzels and peanuts. Spread melted milk chocolate chips over toffee. Drizzle melted peanut butter chips over toffee.

 

Crockpot Tortellini and Chicken Soup with Broccoli

1 onion, diced, I used frozen

3 medium carrots, sliced, I used 2 cans drained sliced carrots

1 can D.M. diced tomatoes with basil, garlic, and oregano

1 lb. chicken breast or thighs, cut in chunks

1 t. minced garlic

3/4 t. salt

1/2 t. pepper

Italian seasoning

6 c. chicken broth

9-15 oz. pkg cheese or mushroom tortellini/ravioli

steamfresh broccoli, cooked

Place all ingredients except tortellini, canned carrots, and broccoli in lined crockpot. Cook on low for 6-8 hours, or on high for 3-4 hours. I usually cook it on low. Add the cooked broccoli, carrots, and tortellini/ravioli. Cook 20 minutes more, until flavors are well blended and tortellini is heated through. Serve garnished with parsley if desired.

This is so good on a cold night served with a Caesar salad or a grilled cheese sandwich, or served alone with crackers.