HELOISE: Easy dessert is super yummy

Dear Heloise: I make the simplest dessert, and everyone loves it — Chocolate Caramel Pecan Pretzel Bites. I take caramel-filled chocolate candy and place it on a square pretzel. Then I put a whole pecan on top of the candy. I preheat the oven to 350 degrees and cook them for about 4 minutes. When I pull them out of the oven, I push the pecan down into the candy, then put them in the refrigerator for a little while to let them harden again. They are so delicious!

Luke C. in San Antonio

We tried them here in the office, and they are delicious, plus so easy to make! Make them for your sweetheart this Valentine’s Day.

Heloise

Dear Heloise: I was making meatballs to freeze for later use. I cooled them, then put them in egg cartons and into the freezer. When they were frozen, I put them in a freezer bag. Now I can just take out the amount I need for my meal. I am a widow and live alone, so this works great for me.

Wanda Brees in Indiana

Good idea, but make sure you line the carton with plastic wrap or wax paper for food safety. Raw or cooked food should not come in contact with an egg carton because of the potential of bacteria transfer.

Heloise

Dear Heloise: I find my gravy ladle invaluable for making pancakes and waffles. It’s much easier to scoop the batter out with than a regular spoon. It also makes silver-dollar-sized pancakes for kids!

Kim in Virginia

Dear Heloise: I had done without water from my ice and water dispenser on my refrigerator for almost three months. I realized that if I unplugged my refrigerator and let it sit for a few hours, maybe the water unit would thaw and I could use my front water dispenser. I now have both water and ice again without paying a repairman.

Ann from Abilene, Texas

Dear Heloise: When a recipe for dough calls for cutting and mixing cold butter into flour, such as in pie crust and some filled-cookie recipes, I found that if you use your hand grater and grate the butter (butter must be cold — out of the refrigerator) just as you would cheese, the butter mixes with flour so much easier and faster. Been reading Hints From Heloise for 40 years and am still learning new things!

Sue in Plainsboro, N.J.

Sue, thanks for the nice words, and I hope you keep reading the column. We tested your hint in the office, and it’s a winner!

Heloise

Dear Heloise: Taking a dish or two to an impromptu get-together? Don’t risk losing track of the dishes themselves. I just press one of my return-address labels on each piece, and they always get home again.

Phyllis Maguire, via e-mail

King Features Syndicate