Tracy Kelly's Hot Fudge

1/2 C cocoa
1/3 C light Karo syrup
3/4 C sugar
2/3 C evaporated milk (half a can)
1/3 C butter
1 t. vanilla

Combine cocoa, syrup, sugar and milk in a saucepan. Bring to a boil whisking constantly.  Boil 1 + minute.  Remove from heat.  Add butter and vanilla.  (Seems to work out okay to cut back on the butter a little.  I've been adding a pinch of salt.)

Glazed Pecans

1 egg white
1 T water
1 lb. pecans
3/4 C sugar
1 1/2 t. table (not kosher) salt

For cinnamon pecans: 1 t. cinnamon

Experimented with otherly-spiced pecans for Feb. Added 3/4 t. chili powder, 1/4 t. cayenne, 1/4 t. smoked paprika and about 1/8 t. each of cinnamon, cloves, ginger, coriander, cumin, pepper and garlic powder.  IMO still too sweet to go on a salad, but that's a starting point....

Whip egg white until very firm.  Pour in nuts.  Sprinkle with water.  Fold all together so that pecans are coated.  Pour sugar/salt/spice mixture over.  Fold just until sugar is distributed.  Spread in single layer on a rimmed baking sheet.  Bake 300 for about 30 minutes.  Stir and rearrange every ten minutes or so.  Sometimes hard to tell when they're getting too dark.  Take them out what looks like a little "early."  Cool, break apart.  Let cool completely before storing.

Steak Salad

Steak Salad

Cooked New York strip, flank or skirt steak, warm or room temperature, sliced thinly

Goat cheese or blue cheese

Cherry tomatoes

Salad greens - romaine, etc.

Balsamic Onions

1 tablespoon peanut oil
4 onions, peeled and thinly sliced (about 8 cups)
Kosher salt and freshly ground black pepper
1/3 cup sugar
2/3 cup balsamic vinegar

1. Heat the oil in large skillet over medium heat until it slides easily across the pan.  Add the onions, salt, and pepper, and cook, stirring occasionally, until the onions are soft, about 20 minutes.

2. Add the sugar and reduce the heat to medium low.  Cook, stirring frequently, until the onions appear dry, about ten minutes.  Add the vinegar.  Reduce the heat to low and cook, stirring occasionally, until the onions are soft and dry, about 1 hour.  Serve warm or at room temperature.  Store in the refrigerator.  It will keep for several weeks.

Dressing for Greens

1/2 C red wine vinegar
3 T lemon juice
2 t. honey
1 t. salt
1 C (or less) olive oil