My last taping date for 2011 will be December 1st, and my guest will be representing Butterball. Our second semester begins the first of February and runs through April of 2012 — which used to seem a long time away. But, I realized I needed to get busy and start trying to find some interesting guests to tape with. When the show first started 35 years ago, this process required locating a huge book from the Home Economists in Business (no longer in existence) group, picking out prospective companies, writing a letter of invitation and explanation, mailing it and then hoping for a response within a few weeks. Now, with the internet, this process is so much easier and the response time is minutes or hours usually.
I have extended an invitation to companies representing foods and nutrition, sewing, crafts, gardening, home decorating — and a few others that I just happened to run across. I’ve already heard from some and have a few others who are checking with sponsors.
Do you know anyone you might recommend? I always think the best recommendation comes from someone who knows someone else. If you have any suggestions, would you please e-mail me at: sheryl.borden@enmu.edu
One of my dear friends, Connie Moyers recently held her annual holiday program and the booklet she prepares is full of great ideas, recipes, decorating tips, etc. I thought I would share one of my favorites from Connie’s program. I hope you enjoy it.
CHOCOLATE-DRENCHED CHIPOTLE-ROASTED NUTS
3 Tbsp. sugar
2 Tbsp. water
2 tsp. minced chipotle pepper in adobe sauce
1/2 tsp. salt
2 Tbsp. butter, melted
1 cup pecan halves
1 cup walnut halves
Parchment paper
1/2 cup semi-sweet chocolate morsels
1 Tbsp. shortening
1/4 cup white chocolate morsels, melted
Preheat oven to 250 degrees. Combine sugar, water, chipotle pepper and salt in a medium-size nonstick skillet. Cook over medium heat until mixture comes to a boil; remove from heat and stir in butter. Add nuts and gently stir to coat. Spoon coated nuts in a single layer onto a rimmed baking sheet lined with parchment paper. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Spread nuts on wax paper or parchment paper to cool, breaking apart large clumps as nuts cool. Melt semisweet chocolate morsels and shortening in a small saucepan over low heat, stirring until smooth. Remove from heat; cool slightly. Toss cooled nuts in semisweet chocolate until coated. Return nuts to wax paper and let harden. Drizzle white chocolate over nuts (do not toss). Let harden.
Connie gave me a jar of these delicacies after her taping — and they are delicious.
Happy Thanksgiving,
Sheryl
Sheryl Borden 