Raspberry Meringue Kisses

3 Egg Whites
1/8 t salt
3 1/2 Tablespoons Raspberry Gelatin
3/4 cup Sugar
1 t vinegar
1 cup miniature chocolate chips

Cover cookie sheets with parchment paper.

Beat egg whites with salt until foamy. Add raspberry gelatin and sugar gradually. Beat until stiff peaks form and sugar is dissolved. Mix in vinegar, fold in chocolate chips. Drop by teaspoon onto prepared cookie sheets. Bake at 250 degrees for 25 minutes. Turn oven off and leave in oven for 20 minutes longer (DO NOT OPEN OVEN DOOR). Store in airtight container.

KILL ME WITH CARAMEL BARS

I just got this recipe and I can't wait to try them. Thick brownies with chopped up Snicker Bars.
So good!!!


Ingredients
3 cups firmly packed light brown sugar
2 cups unsalted butter, melted
3 large eggs, lightly beaten
1 tablespoon vanilla extract
4 cups all-purpose flour
1 cup uncooked regular oats
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
6 (2.07-oz.) chocolate-coated caramel-peanut nougat bars, chopped (we tested with Snickers)
1 (14-oz.) can dulce de leche*
Preparation
Combine first 4 ingredients in a large bowl; stir well. Combine flour, oats, baking powder, baking soda, and salt. Add to butter mixture, stirring just until blended. Fold in chopped candy bars.
Spoon batter into a greased aluminum foil-lined 13" x 9" pan coated with cooking spray, allowing foil to extend over ends of pan. (Pan will be very full.) Spoon dollops of dulce de leche over batter; swirl slightly into batter with a knife. Bake at 325° for 1 hour and 5 minutes. Remove to a wire rack, and cool completely. (This may take several hours.) Use foil to lift uncut brownies out of pan. Peel foil away from sides of uncut brownies, and cut into bars.

Mulligatawny Soup (Indian Chicken Soup)

Ingredients:
3 Tablespoons butter or margarine
2 small yellow onion, peeled and minced
1 medium-sized carrot, peeled and diced fine
1 stalk celery, diced fine
1/2 green pepper, cored, seeded, and minced
1/4 cup unsilfted flour
1 Tablespoon curry powder
1/4 teaspoon nutmeg
3 cloves
2 sprigs parsley
1 quart chicken broth
1 teaspoon salt
1/8 teaspoon pepper
1 cup chopped tomatoes
1 cup diced cooked chicken
1/2 cup heavy cream
1 cup boiled rice
Preparation:
Melt butter in a large saucepan, add onion, carrot, celery, and green pepper, and stir-fry 8 to 10 minutes until onion is golden. Blend in flour, curry powder, and nutmeg. Add cloves, parsley, broth, salt, pepper, and tomatoes, cover, and simmer 1 hour. Strain broth; pick out and discard cloves and parsley, puree vegetables with about 1 cup soup liquid by buzzing 20 to 30 seconds in an electric blender at low speed or 15 to 20 seconds in a food processor fitted with the metal chopping blade. Smooth puree into broth, return to heat, add chicken and cream, and heat, stirring, 5 to 10 minutes to blend flavors. Add rice, heat and stir 2 to 3 minutes longer, then serve. Yield: 6 servings

The Best Crumb Coffee Cake EVER

I made this cake today and ate half of the pan myself! Amazingly good and easy.

Cake:
1 yellow cake mix
1 cup sour cream or plain yogurt
1/3 cup oil
1/4 cup water
1/4 cup sugar
4 large eggs
1 t vanilla

Place all ingredients in a large bowl and blend with an electric mixer until smooth.

Reserve 1 cup batter.

Spoon the remaining cake batter into a greased 9 by 13 pan.

Apples:
Peel and dice 2 - 3 apples and sprinkle over the cake batter.

Cover with remaining cake batter (as best you can)



Crumb Topping:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/2 cup melted butter
1 1/2 cups flour

In a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look like a solid dough.

Using your hands, drop pieces of crumb topping over the cake.

Bake at 350 degrees 30 - 40 minutes, or until toothpick comes out clean.