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Recent cooking Segments
Loaded Potato Casserole
Ingredients:
8 medium potatoes (about 2-1/2 to 3 pounds total),
peeled and cut into 1-inch chunks
1 c. evaporated milk
1/2 c. sour cream
1 t. salt
1/2 t. ground black pepper
2 c. (8-oz. package) shredded cheddar cheese, divided
6 slices bacon, cooked and crumbled, divided
Sliced green onions (optional)
Directions:
Preheat oven to 350-degrees F. Grease 2-1/2- to 3-quart casserole dish. Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15- to 20- minutes or until tender; drain.
Return potatoes to saucepan; add evaporated milk, sour cream, salt, and pepper. Beat with handheld mixer until smooth. Stir in 1-1/2 c. cheese and half the bacon. Spoon mixture into prepared casserole dish.
Bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 c. cheese, remaining bacon, and green onions. Bake for an additional 3- minutes or until cheese is melted.
Layers of Love Chocolate Brownies
Ingredients:
3/4 c. all-purpose flour
3/4 c. cocoa
1/4 t. salt
1/2 c. (1 stick) butter, cut in pieces
1/2 c. granulated sugar
1/2 c. packed brown sugar
3 large eggs, divided
2 t. vanilla extract
1 c. chopped pecans
3/4 c. white chocolate morsels
1/2 c. caramel ice cream topping
3/4 c. semisweet chocolate morsels
Directions:
Preheat oven to 350-degrees F. Grease an 8-inch-square baking pan. Combine flour, cocoa, and salt in small bowl. Beat butter, granulated sugar, and brown sugar in large mixer bowl until creamy. Add two eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 c. batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in the same large bowl until light in color. Stir in semisweet morsels; spread evenly over caramel topping, Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars.
Cheesy Chipotle Roll-Ups
Ingredients:
3/4 lb. 90-percent lean ground beef
2 T. chipotle-flavored rub
1/4 t. salt
1 c. corn
1 small red bell pepper (1/2 c., finely diced)
1-1/2 c. grated Colby and Monterey Jack cheese blend
1/4 c. fresh cilantro, chopped
6 (11-inch) flour tortillas (warmed in microwave for easier handling)
Vegetable oil spray
1 c. guacamole
Directions:
Preheat oven to 450-degrees F. Place ground beef, rub, and salt in 10-inch sauté pan. Cook over medium-high heat for 5-7 minutes or until beef is no longer pink. Add corn and bell pepper; cook 1-2 minutes or until vegetables are crisp-tender. Remove from heat; drain, if necessary. Stir cheese and cilantro into meat mixture. Transfer meat mixture to bowl.
Spoon meat mixture down centers of tortillas, dividing evenly. Fold in ends of tortillas and roll up tightly. Place roll-ups on sheet pan; spray with vegetable oil. Bake 10-12 minutes or until roll-ups are lightly browned and crisp.
Cut each roll-up on a bias into four slices and serve with guacamole.
Ham & Cheese Brunch Squares
Ingredients:
10 frozen hash brown patties, thawed
2 c. grated Colby and Monterey Jack cheese blend, divided
8 oz. cream cheese, softened
12 eggs
1/2 t. coarsely ground black pepper
8 oz. thickly sliced deli ham
4-5 green onions with tops, divided
3 plum tomatoes
Directions:
Preheat oven to 450-degrees F. Oil baking pan. Crumble hash browns over bottom of pan; press gently into an even layer. Sprinkle half of the cheese over hash browns. Bake until crust starts to brown and cheese melts.
Meanwhile, in medium bowl, whisk cream cheese until smooth. Gradually add eggs and black pepper. Coarsely chop ham. Slice green onions; reserve 1/4 c. for garnish. Sauté ham and green onions over medium heat 2-3 minutes. Stir ham mixture into egg mixture. Remove pan from oven. Pour egg mixture over crust. Return pan to oven; bake 6-8 minutes or until center is set.
Meanwhile, slice tomatoes in half; discard seeds and dice. Remove pan from oven; top with remaining cheese, tomatoes, and reserved green onions. Cut into squares and serve.
Chocolate Banana Cream Trifle
Ingredients:
18 whole graham crackers (5 x 2 inches)
3/4 c. semi-sweet chocolate morsels
1 (12 oz.) container whipped topping
1 (3/4 oz.) package banana cream or vanilla instant
pudding and pie filling
1 c. milk
4 large bananas, peeled
2 T. lemon juice
Directions:
Chop graham crackers; set aside.
For ganache, place chocolate morsels and 1-1/2 c. whipped topping in small bowl. Microwave on high until melted and smooth, stirring every 15 seconds. Combine pudding mix and milk in separate bowl; whisk until thickened. Fold in remaining whipped topping.
Slice bananas. Sprinkle with lemon juice and toss gently. Set aside 10-12 slices for garnish.
To assemble trifle, place half the graham cracker crumbles over bottom of trifle bowl. Place half of the bananas on crackers and top with 1/3 of the ganache. Spread half of the pudding filling over ganache. Repeat layer. Decorate with remaining ganache and sprinkle with graham cracker crumbles. Arrange reserved banana slices around edges.
Jalapeno Popper Mini Pizzas
Ingredients:
1 (11-oz.) package refrigerated thin-crust pizza dough
4 slices bacon
1 small red bell pepper, finely diced
2 jalapeno peppers, chopped
4 oz. cream cheese, softened
1 c. shredded cheddar cheese, divided
1/2 c. crushed corn chips
Directions:
Preheat oven to 425-degrees F. Place unrolled dough onto cutting board. Using a sawing motion, slice dough into 24 disks. Place disks onto bottom of oblong pan; press to flatten. Bake 11-13 minutes or until golden brown.
Meanwhile, slice bacon into 1/4-inch pieces; cook in sauté pan on medium-high heat 8-10 minutes or until crisp. Remove from pan and drain on paper towels. Drain sauté pan, leaving 1 t. drippings in pan. Add bell pepper and jalapenos and cook over medium heat 2-3 minutes or until tender.
Combine cream cheese, half of the cheddar cheese, bacon, and peppers in bowl; mix well. Divide cream cheese mixture evenly over individual pizza crusts. Sprinkle with remaining cheese and crushed chips. Bake 4-6 minutes or until cheese is melted. Serve immediately.
Sweet & Sour Pork and Pineapple Stir-Fry
Ingredients:
1 lb. pork tenderloin
1/2 t. salt
2 T. plus 1 t. cornstarch, divided
2 c. fresh sugar snap peas
1/2 pineapple, peeled and cored
3 T. soy sauce
1 T. rice vinegar
1/3 c. apricot preserves
1 T. vegetable oil
1 medium red onion, cut into wedges
3 c. hot cooked rice
Directions:
Trim fat from pork tenderloin and slice lengthwise into four strips; then slice crosswise. Combine pork, salt, and 2 T. of the cornstarch in bowl; set aside. Next, cut sugar snap peas in half crosswise on a bias. Cut pineapple half into 1/4-inch pieces. For sauce, combine soy sauce, vinegar, and remaining cornstarch in small bowl; whisk well. Add preserves and whisk well; set aside.
Add oil to skillet; heat over medium-high heat 1-3 minutes or until shimmering. Place pork flat into skillet and cook undisturbed 4-6 minutes or until browned on one side. Turn pork over and cook an additional 1-2 minutes. Add onion. Cook until onion begins to brown. Reduce heat to medium; add snap peas, pineapple, and sauce. Cook 1-2 minutes or until sauce is thickened, stirring constantly. Serve over rice.
Strawberry Cheesecake Pie
Ingredients:
2/3 c. (5 fluid-oz. can) evaporated fat-free milk
1 package (8 oz.) fat-free cream cheese, softened
1 large egg
1/2 c. granulated sugar
2 T. all-purpose flour
1 t. grated lemon peel (lemon zest)
1 prepared 9-inch (6 oz.) graham cracker crumb crust
1-1/2 to 2 c. halved fresh strawberries
3 T. strawberry jelly, warmed
Directions:
Preheat oven to 325-degrees F. Place evaporated milk, cream cheese, egg, sugar, flour, and lemon peel in blender; cover. Blend until smooth. Pour into crust.
Bake for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Arrange strawberries on top of pie; drizzle with jelly. Refrigerate for 2-hours before serving.
Nutty Caramel Brownies
Ingredients:
1 (18-21 oz.) package brownie mix
(plus ingredients listed on box to make cake-like brownies)
3/4 c. packed brown sugar, divided
1 (12-oz.) package semisweet chocolate morsels, chopped, divided
1 c. salted mixed nuts, chopped, divided
40 pcs. milk chocolate-covered chewy caramels, unwrapped, divided
Vanilla ice cream (optional)
Directions:
Preheat oven to 375-degrees F. Oil a 13-x9-inch baking pan. In bowl, combine brownie mix ingredients and 1/4 c. brown sugar. Fold in 1 c. chocolate morsels; pour batter into baking pan, spreading evenly. Combine half of the nuts with remaining 1/2 c. brown sugar; sprinkle evenly over batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean. Meanwhile, cut 16 caramels into quarters; set aside. Place remaining 1/2 c. morsels in bowl; microwave on high until melted, stirring every 20 seconds. Spoon melted chocolate into resealable plastic bag; set aside.
Once brownies are baked, evenly press remaining 24 caramels into brownies. Sprinkle quartered caramels and remaining nuts over the top. Trim corner of chocolate-filled bag and drizzle chocolate for finishing touch. Cut into squares; serve warm with ice cream, if desired.
Skillet Lasagna
Ingredients:
1 (24-26 oz.) jar marinara sauce
3 c. water
8 oz. lasagna noodles
1 lb. Italian turkey sausage, casings removed
2 garlic cloves, pressed
2 T. fresh parsley, chopped
2 oz. Parmesan cheese
1 c. whole-mile ricotta cheese, drained
1/2 c. shredded mozzarella cheese
1/4 t. coarsely ground black pepper
Directions:
Combine sauce and water in skillet. Cover; bring to a boil. Meanwhile, break noodles into quarters and stir into sauce. Cover; reduce heat and simmer 16-18 minutes or until noodles are tender, stirring occasionally. As noodles cook, brown sausage in another skillet, stirring often, over medium-high heat for 6-8 minutes or until sausage is no longer pink. Break into crumbles. Add garlic; cook 1 minute. Remove from heat. Stir sausage into noodles and sauce. Meanwhile, set aside 1 T. parsley for garnish. Combine cheeses, remaining parsley, and black pepper in bowl. Scoop up large spoonfuls of cheese mixture and place on top of noodles in skillet. Cover and simmer gently 3-5 minutes or until cheese is melted and heated through. To serve, sprinkle lasagna with reserved parsley and additional Parmesan, if desired.
Caprese Pizzas
Ingredients:
3 medium tomatoes
1 t. salt
1 t. plus 2 T. olive oil, divided
1 (13.8 oz.) package refrigerated pizza crust
1 garlic clove, pressed
1 oz. Parmesan cheese, grated
2 T. chopped fresh basil
8 oz. mozzarella cheese
Coarsely ground black pepper
Directions:
Preheat oven to 425-degrees F. Slice tomatoes 1/4-inch-thick slices. Place on paper towels. Sprinkle both sides with salt; let stand 15 minutes.
Brush baking stone with 1 t. oil and unroll pizza crust dough on top. In bowl, mix garlic with 1 T. oil. Brush mixture over dough, and then sprinkle evenly with Parmesan cheese. Cut dough lengthwise into thirds. Move dough strips slightly apart. Bake until bottoms are light golden brown.
Meanwhile, in a separate bowl, combine basil with 1 T. oil. Set aside.
Blot tops of tomato slices with paper towels to remove excess moisture. Slice mozzarella into 1/4-inch-thick slices.
On baked crusts, arrange tomato and cheese slices in overlapping rows. Return to oven; bake until cheese melts. Remove from oven, brush basil mixture over pizzas and sprinkle with pepper.
Creamy One-Pot Pasta
Ingredients:
4 large garlic cloves, peeled
1 jar (7 oz.) oil-packed sun-dried tomatoes
3 cans (14.5 oz. each) chicken broth (5-1/4 c.)
1 lb. uncooked penne pasta
1 head broccoli (2 c. small florets)
2 medium carrots, peeled
4 oz. reduced-fat cream cheese
1/4 t. salt
1/2 t. coarsely ground black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)
Directions:
Thinly slice garlic. Place with 1 T. oil from sun-dried tomatoes into 8-quart pot. Cook over medium heat under golden brown. Add broth; increase heat to high. Cover and bring to a boil.
Stir in pasta; cover and simmer until pasta is almost cooked but still firm. Meanwhile, cut broccoli into small florets. Cut carrots in half lengthwise and then into thin strips. Drain sun-dried tomatoes; pat dry and slice into thin strips. Cut cream cheese into cubes.
Add vegetables, cream cheese, salt, and black pepper to pot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. Serve immediately. Top with grated cheese and basil.
Jerk Chicken Nachos
Ingredients:
6 c. tortilla chips
3 c. cooked chicken (diced or shredded)
2 c. (8 oz.) shredded cheddar and Monterey Jack cheese blend
2 T. Jamaican jerk spice mix, divided
1 small yellow or red bell pepper
1 lime
2 T. snipped fresh cilantro
1/4 c. sour cream and 1 t. additional jerk spice mix
Directions:
Preheat oven to 425-degrees F. Arrange chips on baking pan. In bowl, combine chicken, cheese, and 1 T. of the spice mix; mix gently. Sprinkle mixture evenly over chips. Bake 5-7 minutes or until cheese is melted; place on cooling rack. Meanwhile, dice pepper and cut lime in half. Juice half of the lime. Add to remaining spice mix and pepper, and mix well. Slice remaining lime into wedges. Spoon pepper mixture over nachos; sprinkle with cilantro. Combine sour cream and additional rub in a resealable plastic bag; trim corner and squeeze the sour cream mixture over nachos. Garnish with lime wedges.
Microwave White Chicken Chili
Ingredients:
3 whole heads garlic (about 48 cloves), unpeeled
3 T. olive oil, divided
2 poblano peppers
1 medium onion
1-1/2 pounds boneless, skinless chicken thighs
2 T. taco seasoning mix
2 cans (15.5 oz. each) Great Northern beans, drained
1 jar (16 oz.) salsa verde
Directions:
Slice about 1/4-inch off the pointed top of garlic heads to expose cloves. Place garlic cut side up in microwave-safe bowl. Drizzle with 2 T. oil. Cover and microwave on high for 3 minutes or until garlic is soft. Remove from bowl and set aside to cool.
Dice peppers and onion and add to same bowl. Trim and finely dice chicken. Add chicken, taco seasoning, and remaining 1 T. oil and stir well. Cover and microwave on high for 4 minutes. Stir. Microwave 4-6 minutes or until chicken is cooked.
Squeeze garlic from heads into separate bowl and mash. Add beans and salsa, and stir. Add to bowl with chicken mixture and stir. Cover and microwave on high 5-7 minutes or until chili is heated.
Bread Bowl Artichoke Dip
Ingredients:
2 sourdough bread rounds, divided
Vegetable oil or aerosol vegetable oil
4 oz. cream cheese, softened
1/2 c. milk
1 (14 oz.) can artichoke hearts in water, drained
1 (1.4 oz.) envelope vegetable soup mix
1 garlic clove, pressed
2 T. lemon juice
1 (8 oz.) container sour cream
Grated fresh Parmesan cheese (optional)
Directions:
Preheat oven to 450-degrees F. Slice off top of one bread round to create a lid; set lid aside. Remove center of bread round to form a 4-1/2-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second bread round into 1-inch cubes. Place bread bowl on center of baking sheet. Arrange bread cubes around bowl; brush or spray with vegetable oil. In mixing bowl, whisk cream cheese until smooth. Add milk; whisk until smooth. Chop artichokes and add with soup mix and garlic; mix well. Microwave on high 5-7 minutes or until hot. Stir in lemon juice and sour cream; pour into bread bowl. Grate Parmesan cheese over bread bowl and bread cubes. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.
Peppermint Fudge Cookie Sandwiches
Ingredients:
3/4 c. semisweet chocolate morsels
1/4 c. butter
1/2 c. sugar
1 egg
3/4 c. all-purpose flour
1/4 c. candy canes or peppermints
1/4 c. white or semisweet chocolate morsels
Chocolate-covered peppermint patties
Directions:
Preheat oven to 375-degrees F. Line pan with parchment paper. Combine chocolate morsels and butter and microwave until smooth, stirring every 20 seconds. Blend in sugar and egg. Add flour; mix just until flour is incorporated. Drop spoonfuls, 1 inch apart, onto pan. Bake 9-11 minutes or until edges are set. Meanwhile, crush candy canes or peppermints in plastic bag. Set aside. Microwave white chocolate morsels 30-60 seconds or until melted and smooth. Set aside. When cookies are baked, immediately turn over half of the cookies; top with peppermint patties and remaining cookies to form sandwiches. Drizzle white chocolate over cookies and sprinkle with crushed candies. Transfer cookies to cooling rack.
Shortstop Shrimp Stack
Ingredients:
1 lb. extra large shrimp (21 to 25), peeled and deveined
For Marinade:
1/4 c. extra virgin olive oil
1/4 c. limejuice
1/4 c. chopped cilantro (about half of a bunch)
1/2 t. kosher salt
1/2 t. ground black pepper
1/2 t. crushed red pepper flakes
1 t. minced garlic
8 bamboo or metal skewers
Directions:
• Assemble marinade in large zip-top bag, seal, and toss to mix. Add shrimp and toss. Marinate shrimp 30 minutes. If using bamboo skewers, soak them in water to prevent them from burning. When shrimp are marinated, spear three shrimp per skewer. Discard remaining marinade.
• Grill shrimp on outer edges of a grill or under broiler (about 400 degrees F) for about 2 minutes per side.
• Serve on a platter.
Triple-Berry Refresher
This triple-berry refresher makes a great pick-me-up in hot weather or when you are in a hurry and want a quick, delicious dessert snack.
Ingredients:
1 can (12 fluid oz.) evaporated milk
1 container (6 or 8 oz.) berry-flavored low-fat yogurt
1/2 c. fresh blueberries
1/2 c. fresh raspberries
1/2 c. fresh strawberry halves or blackberries
2 to 3 T. honey
1 tray ice cubes
Directions:
Place evaporated milk, yogurt, blueberries, raspberries, strawberries (or blackberries), and honey in blender; cover and blend until smooth. Strain to remove seeds. Serve over ice.
Note:
For a lighter beverage, evaporated milk may be substituted with low-fat or fat-free evaporated milk. Fresh fruit may also be substituted with slightly thawed frozen unsweetened or lightly sweetened berries.
Creamy Deviled Eggs
Offering a combination of contemporary flavors, these savory bites are an elegant twist to a traditional favorite.
Ingredients:
12 large hard-cooked eggs, peeled
1/4 to 1/3 c. low-fat evaporated milk
3-1/2 T. light mayonnaise
2 t. Dijon mustard
Salt
Paprika
Directions:
Cut eggs in half lengthwise. Remove yolks and place in medium-sized bowl. Mash well with a fork or pastry blender. Add evaporated milk, mayonnaise, and mustard. Stir until creamy. Season with salt. Spoon or pipe into egg-white shells. Sprinkle with paprika.
Variations:
Dill Deviled Eggs: Add 1-1/2 t. chopped fresh dill. Eliminate the paprika.
Curried Deviled Eggs: Eliminate Dijon mustard, use 1/3 c. evaporated milk, and add 1-1/4 t. curry powder.
Jalapeno Cheese Corn Bread
This bread is studded with plenty of goodies: whole pieces of corn, bits of jalapeno peppers, and melted Monterey Jack cheese throughout.
Ingredients:
1 c. yellow cornmeal
1 c. all-purpose flour
1/3 c. granulated sugar
1 T. baking powder
1/2 t. salt
1 c. whole milk
2 large eggs, lightly beaten
3 T. vegetable oil
1 c. (4 oz.) shredded Monterey Jack cheese
1 can (11 oz.) whole kernel corn, drained
3 T. chopped pickled jalapenos
Directions:
Preheat oven to 375-degrees F. Lightly grease 8-inch-square baking pan. Combine cornmeal, flour, sugar, baking powder, and salt in large bowl. Combine milk, eggs, and oil in medium bowl. Add to cornmeal mixture; stir just until combined. Stir in cheese, corn, and jalapenos. Pour batter into prepared pan. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Serve warm.
MAE’S CHOCOLATE PIE
The sweet, creamy richness of a brown sugar base makes this pie a perfect foil for chopped nuts and whipped cream or ice cream. Serve with strong coffee or tea.
INGREDIENTS:
• 1 unbaked 9-inch deep-dish pie shell
• 2 large eggs
• ½ c. all-purpose flour
• ½ c. packed brown sugar
• ¾ c. (1½ sticks) butter, softened
• 1 c. (6 oz.) semi-sweet chocolate morsels
• 1 c. chopped nuts
• Whipped cream or ice cream (optional)
DIRECTIONS:
Preheat oven to 325-degrees F. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream or ice cream.
If using a frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.
Peanut Butter & Chocolate Layer Bars
Ingredients:
• 2 c. (about 20) crushed peanut butter sandwich cookies
• 3 T. butter or margarine, melted
• 1-1/4 c. lightly-salted, dry-roasted peanuts, chopped
• 1 c. (6 oz.) semisweet chocolate morsels
• 1 c. flaked coconut
• 1 can (14 oz.) sweetened condensed milk
Directions:
Preheat oven to 350-degrees F. Grease 9- x 13-inch baking pan. Combine cookie crumbs and butter in small bowl; press onto bottom of prepared baking pan. Layer peanuts, chocolate morsels, and coconut over crumb mixture; drizzle sweetened condensed milk evenly over top. Bake for 20 to 25 minutes or until top is golden brown. Cool completely in pan on wire rack. Cut into bars.
Swirled Holiday Party Mix
Need something to make during the busy holiday season for a party or gift? This snack is easy to create, delicious to eat, and tastes like you spent a lot of time in the kitchen.
Ingredients:
• 9 c. oven-toasted corn cereal squares
• 4 c. popped popcorn
• 1-1/2 c. dry-roasted peanuts
• 1 c. packed light brown sugar
• 1/2 c. (1 stick) butter or margarine
• 1/2 c. light corn syrup
• 1 t. vanilla extract
• 1/2 t. baking soda
• 1-2/3 c. swirled or milk chocolate morsels
• 1 package (7.5 oz.) chocolate-covered pretzels
Directions:
Preheat oven to 250-degrees F. Grease large roasting pan. Mix cereal, popcorn, and peanuts in a large bowl. Pour into prepared pan. Combine brown sugar, butter, and corn syrup in a medium, heavy-duty pan. Bring to a boil over medium heat, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat; stir in vanilla and baking soda. Pour over mixture; stir to coat evenly. Bake for 45 minutes, stirring every 15 minutes. Cool completely in pan, stirring frequently to break apart mixture. Stir in morsels and pretzels. Store in airtight container.
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