Creamy Dreamy Fudge

Creamy Dreamy Fudge

www.jamiecooksitup.blogspot.com  Time: 20 minutes + 1 hour to set up Yield: one 9x13 pan (about 120 one inch pieces) Recipe from my mom-in-law Jill Eskelson 4 C sugar 1 can evaporated milk 1 C butter 2 large Hershey Chocolate Candy Bars 1  12 oz package milk chocolate chips 1  7 oz jar marshmallow cream    1. Put the sugar, milk and butter into a large sauce pan. 2. Stir it all together over medium high heat. Bring it to a boil while you continue stirring.  Once the mixture has reached a "hard boil" (this means it keeps boiling, even while you are  stirring) continue cooking for 5 minutes while you stir.  3. Remove the pan from the heat. Stir in the Hershey Chocolate Bars, Chocolate Chips and  Marshmallow Cream. Mix it well so that all the ingredients are well combined. 4. Pour the fudge into a buttered 9x13 pan. 5. Let the fudge set and cool for about 1 hour. After it has cooled down you can cover the pan  with plastic wrap and store it in the fridge. It also freezes really well.  Just a word of caution here.  Fudge dries out pretty quickly, so if you are planning to give this yummy confection away  as a gift I suggest you wrap it up tight.

Lemon Buddies

• 9 cups Rice Chex® cereal
• 1 1/4 cups white vanilla baking chips
• 1/4 cup butter
• zest of one lemon
• 2 tablespoons juice from the zested lemon
• 2 cups powdered sugar

1. Measure rice chex into a large bowl; set aside.
2. In 1-quart microwave safe bowl, microwave chips and butter uncovered on High 1 minute; stir.
3. Microwave about 20 seconds longer or until mixture can be stirred smooth. Then stir in the lemon zest and lemon juice.
4. Pour the melted mixture over cereal, then carefully until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
5. Add powdered sugar. Seal bag; gently shake until well coated. Spread on a cookie sheet to cool. Once cooled, store in airtight container.

Recipe adapted from Chex.com

Peanut Butter Fudge

• 1 cup unsalted butter, plus additional for greasing pan
• 1 cup creamy peanut butter
• 1 teaspoon pure vanilla extract
• 16 ounces (1 lb or about 3 3/4 to 4 cups) powdered sugar, unsifted

Butter the bottom and sides of an 8- x 8-inch pan, then line with parchment paper. (The butter helps the paper stick to the pan.) Lightly butter the top of the parchment paper, as well. Combine the 1 cup butter and peanut butter in a large microwave safe bowl, cover with plastic wrap and microwave on full power for 2 minutes. Carefully remove from the microwave, stir, then microwave on full power for an additional 2 minutes.

Remove the bowl from the microwave. Carefully stir in the vanilla and confectioners' sugar with a wooden spoon or rubber spatula until evenly combined. The mixture may become a little crumbly at first, but continue to stir until the ingredients are smooth and a nice "dough" forms.

Pour the mixture into the prepared pan and spread into an even layer, pushing to fill the corners. Place an additional square piece of parchment paper directly on the surface of the fudge. Refrigerate at least 2 hours. Use a large knife to cut into 1-inch cubes. Store in an airtight container at room temperature for up to 1 week.

Source: Barely adapted from Annie's Eats, originally from Alton Brown, via The Food Network

Notes

Be careful when measuring the powdered sugar. 16 ounces (or 1 lb) of powdered sugar is equal to 3 3/4 to 4 cups. Do not think in terms of liquid measurement where 16 ounces equals only 2 cups.

Sour Cream and Bacon Crockpot Chicken

Sour Cream and Bacon Crockpot Chicken

Recipe type: dinner

Prep time:  15 mins

Cook time:  8 hours

Total time:  8 hours 15 mins

Serves: 8

 

Ingredients

• 8 bacon slices
• 8 boneless, skinless chicken breasts
• 2 (10 oz) cans roasted garlic cream of mushroom soup
• 1 cup sour cream
• ½ cup flour (all purpose or gluten free blend)
• Salt and pepper to taste

Instructions

1. Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to ¼ cup. Or don’t cook the bacon and proceed with the recipe.
2. Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
3. In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
4. Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.
5. Pour sauce over chicken.
6. If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.

Notes

Serve over rice, couscous, or wide egg noodles. **Gluten Free** Check labels. You can buy gluten free Cream of mushroom soup although many brands are not.   

My tips: Cook bacon before and use the grease in the crockpot. Add the bacon right before you eat. Do not use any water at all.

Chess Squares

1 box yellow cake mix
3 eggs
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar

Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.

Read more at http://www.kevinandamanda.com/recipes/dessert/chess-squares.html#ixzz2CR3fP3Vq

Snickerdoodle Blondies

Snickerdoodle Blondies
this version of the recipe was found at Dozen Flours

2 2/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 Tablespoon vanilla
2 Tablespoons white sugar
2 teaspoons ground cinnamon

1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.

4. Spread the batter evenly in the prepared pan.

5. In a small bowl, combine the white sugar and cinnamon.

6. Sprinkle the mixture evenly over the batter in the baking pan.

7. Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife...

Baked Corn Dog Muffins

• 1 box Jiffy Corn Bread Mix (plus milk and egg as directed on box)
• Hot Dogs (2-3) or Kielbasa Sausage
• Grated Cheddar Cheese

Make corn bread mix according to the package instructions and set aside. Spray 7 openings of a muffin tin with nonstick spray and set aside. Chop hot dogs into 3rd (about 1 1/2-2 inch pieces).

Place a tablespoon or two of the cornbread mix into greased muffin tins. Add a piece of the hot dog and a sprinkling of cheese. Top with more corn bread mix filling each tin about 2/3 of the way full. Sprinkle with a little more cheese.

Bake in a preheated 400F oven for 15-20minutes or until lightly golden on the edges. Let cool for a few minutes before removing from tin. Serve with condiments of your choice such as ketchup, mustard, chili, cheese or relish.

• 1 box Jiffy Corn Bread Mix (plus milk and egg as directed on box)
• Hot Dogs (2-3) or Kielbasa Sausage
• Grated Cheddar Cheese

Make corn bread mix according to the package instructions and set aside. Spray 7 openings of a muffin tin with nonstick spray and set aside. Chop hot dogs into 3rd (about 1 1/2-2 inch pieces).

Place a tablespoon or two of the cornbread mix into greased muffin tins. Add a piece of the hot dog and a sprinkling of cheese. Top with more corn bread mix filling each tin about 2/3 of the way full. Sprinkle with a little more cheese.

Bake in a preheated 400F oven for 15-20minutes or until lightly golden on the edges. Let cool for a few minutes before removing from tin. Serve with condiments of your choice such as ketchup, mustard, chili, cheese or relish.

• 1 box Jiffy Corn Bread Mix (plus milk and egg as directed on box)
• Hot Dogs (2-3) or Kielbasa Sausage
• Grated Cheddar Cheese

Make corn bread mix according to the package instructions and set aside. Spray 7 openings of a muffin tin with nonstick spray and set aside. Chop hot dogs into 3rd (about 1 1/2-2 inch pieces).

Place a tablespoon or two of the cornbread mix into greased muffin tins. Add a piece of the hot dog and a sprinkling of cheese. Top with more corn bread mix filling each tin about 2/3 of the way full. Sprinkle with a little more cheese.

Bake in a preheated 400F oven for 15-20minutes or until lightly golden on the edges. Let cool for a few minutes before removing from tin. Serve with condiments of your choice such as ketchup, mustard, chili, cheese or relish.

Cinnamon Sugar Donut Muffins

Ingredients:

3/4 cup sugar
1 large egg
1 1/2 cups flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk
1 tsp vanilla extract

2 tbsp butter, melted
1/2 cup sugar, for rolling
1 1/2 tsp cinnamon

Directions:

Preheat oven to 350. Lightly grease a muffin tin.

In a small bowl, whisk together flour, baking powder, salt and nutmeg. Set aside.

In a large mixing bowl, beat together 3/4 cup sugar and egg until light in color. Pour in vegetable oil, milk and vanilla extract. Mix in the dry ingredients.

Divide batter evenly into 10 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.

While muffins are baking, melt butter and pour remaining sugar and cinnamon into a small bowl. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in the cinnamon sugar. Cool on a wire rack.

Chicken Chili

Crock Pot Chicken Taco Chili
Gina's Weight Watcher Recipes
Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g

Ingredients:

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
  
• 24 oz (3-4) boneless skinless chicken breasts
• chili peppers, chopped (optional)
  
• 1/4 cup chopped fresh cilantro

Directions:

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).

Snickerdoodle Bread

INGREDIENTS

INSTRUCTIONS

2 1/2 cups flour

• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 1 cup butter softened
• 2 cups sugar
• 3 eggs
• 1 tsp. vanilla
• 3/4 cup sour cream
• 1 pkg. Hershey's cinnamon chips
• 3 TB sugar
• 3 tsp. cinnamon

1. Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well.
   
2. Add vanilla and sour cream and mix well.
   
3. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
   
4. Add cinnamon chips and stir into batter. Set aside.
   
5. Spoon batter into 4 mini loaf pans until about 2/3 full.
   
6. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
   
7. Bake at 350 for 35-38 minutes. Let cool before removing from pan.

Found this recipe on Pinterest, originally from lilluna.com

Made some of these into muffins and the rest into one regular sized loaf of bread. Would be good in smaller loafs to give as gifts. I officially love Hershey's cinnamon chips :)

Salmon Patties

INGREDIENTS

• 2 6-ounce cans tuna
• 2 teaspoons Dijon mustard
• 1/2 cup white bread torn into small pieces
• 1 teaspoon lemon zest
• 1 Tbsp lemon juice
• 1 Tbsp water (or liquid from the cans of tuna)
• 2 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh chives, green onions, or shallots
• Salt and freshly ground black pepper
• A couple squirts of Crystal hot sauce or tabasco
• 1 raw egg
• 2 Tbsp olive oil
• 1/2 teaspoon butter

METHOD

1 Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.

2 In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

3 Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)

4 Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.

Serve with wedges of lemon. You can also serve with tartar sauce on slider buns for a tuna burger.

Easy no bake Peanut Butter Bars

Ingredients
1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar (aka powdered sugar)
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips

Directions
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. (I did mine in a 9X9 square pan because I wanted them thicker) In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

Recipe from:sixsistersstuff.com

Breakfast

eggs

sausage

tator tots

shredded cheese

I used one package of maple flavored sausage. I cooked it in a skillet, drained some of the grease and then added in 8 eggs which I scrambled into the sausage, I baked the tator tots. When the eggs were just about done I added in the tator tots and the cheese.

So yummy!

Chicken BLT Pizza

Pizza crust

10 oz Philly garlic cooking creme

2 c sliced chicken breasts

1 lb crumbled bacon

2 c shredded cheese

1 c chopped tomatoes

1 c chopped lettuce

We cubed the chicken and cooked it in a skillet with oil and italian seasoning.

We also added some fresh avocado slices.