Mother's Day 2010

We are doing Mother's Day a weekend early because my parents will be out-of-town for my sisters graduation from her Masters Program! So this menu was made from things my mom asked for: Giada's Parmesan & Breadcrumb baked mashed potatoes, her recipe for Stuffed Porkchops, Green Bean Casserole and for dessert what I am hoping is a wonderful recipe from Paula Deen, Chocolate Bread Pudding. She did not request but I know this is one of my mom's favorite desserts! I will update after tomorrow with pictures, but for now here is the world's best potatoe recipe from Giada!

Baked bread crumb and parmesan mashed potatoes
Ingredients
1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs
Directions
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes.


I also made my Mom's Peachy Stuffed Pork Chops and the good old Green Bean Casserole!


Paula Deen's Chocolate Bread Pudding


Ingredients
1 loaf French or Italian bread, cut into cubes (about 15 cups)
3 cups milk
1/3 cup heavy cream
1/4 cup coffee flavored liqueur
1 cup sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons pure almond extract
1 1/2 teaspoons ground cinnamon
6 eggs, lightly beaten
8 ounces semisweet chocolate chips
Pecan Rum Flambe Sauce, recipe follows
Directions
Preheat the oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish fill with bread cubes.

In a large bowl, whisk together the milk, cream, and liqueur. In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add the cocoa mixture to the milk mixture and whisk to combine.

In a medium bowl, add the vanilla extract, almond extract, and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a cake tester inserted into the center of the pudding should come out clean.

Serve the pudding warm or cold, with Pecan Rum Flambe, dessert sauce.


Pecan Rum Flambe Sauce:
1 stick butter

1/2 cup brown sugar

1/2 cup chopped pecans

1/4 cup dark rum

In a large skillet, melt the stick butter and add brown sugar, stir together. Add the pecans and cook until sugar has caramelized over medium-high heat. Turn off the stove and pour in the rum. Stand back and carefully light with a long lighter. Be careful; a flame will shoot up above the pan. As the alcohol cooks out, the flame will die down. Serve over chocolate bread pudding.

Blueberry Chocoloate Chip Muffins

Thanks to my mom who made a wonderful lunch yesterday, making egg salad, fruit salad and Amy's Organic Tomato Soup, I am still hungry for Egg Salad. So while I got the eggs on to boil I made these muffins, which came about because I made blueberry-chocolate brownies for our lunch yesterday! I found this recipe on Cooks.com:

1 - 1 1/2 c. strawberries, blueberries or chocolate mini chips, etc.
3 c. flour
1/2 c. sugar
1 tbsp. baking powder
1/2 c. brown sugar
1/2 c. melted butter
3 lg. eggs
1 c. milk

Mix all dry ingredients together. Combine liquid ingredients and stir into dry ingredients until just blended. Fold in berries or chips, very lightly. Spoon into well greased muffin tins. Bake 400 degree oven for 20 minutes. 20-24 muffins.

World Market Finds

So when we went to World Market I picked up some food items, some I had been looking for for awhile now!

The first one are these Amaretto cookies that I have heard alot about. Amaretto is my favorite liquor and I had been looking forward to finding these so I could try them. I have also seen that you are supposed to make crusts out of them, so look for a crust for a cheesecake soon!

The next is this bag of green mint chips. I have heard of people making a host of different things with these and am excited to make some yummy brownies with them!


The next thing is this bag of Panko breadcrumbs. Now really what kind of a foodie would I be without these!


I am so excited about this next one, it's a jar of World Market's new Chocolate & Carmel spread. Think Nutella but only better! This will taste yummy on the plain scone mix I also bought! I have only tried it so far straight from the jar, but think it will be good on graham crackers as well. I am not a fan of Nutella and they also have a Cappoccino & Chocolate flavor as well!

Chocolate Monster Cookies

I was looking for a Monster Cookie recipe without peanut butter to make for a friend's 4th of July shin-dig. I came across this one on bakeorbreak's blog and OMG it is my new fave cookie, it's chocolatey, crisp, and oh so good. The only change I made was I used 1 cup of M&M Baking pieces and the mini Hershey Kisses baking pieces. You can pretty much change out these for anything you would like!

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 & 1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2 & 1/2 cups rolled oats
1 cup semisweet chocolate chips
1 cup peanut butter chips
1 cup coarsely chopped cashews
Preheat oven to 350°.

Beat butter until smooth. Add sugars, baking powder, baking soda, and salt. Beat until combined. Add eggs, one a time, mixing well after each addition. Add vanilla and beat until combined. Gradually add flour and cocoa powder until just combined. Stir in oats, chocolate chips, peanut butter chips, and cashews.

Drop dough by 1/4-cup portions onto lined baking sheets. Place cookies about 3 inches apart.

Bake for 12 to 14 minutes or until done. Let stand for 1-2 minutes on baking sheet. Then transfer to wire racks to cool completely.

Makes about 24 cookies.

No bake cookies

So last night my hubby calls me from work to check on me and asks "did you make any treats tonight?". I had not but was in the mood to make something. I had a couple of hours til I would need to leave to go to my best friend's house for Girls Dinner Club so I thought I would whip up a batch of these lovely little cookies. I remember being 9 probably and my mom would allow me and my 13 year old sister to make these during the summer. And every summer after that we would make these at least once or a hundred times! Since I was 10 and I'm still using the same recipe I have no idea where it originated from!

We called them Missouri No Bake Cookies (but we're from MO so I'm not sure about the correct name!)

Ingredients:
2 cups white sugar
1 stick margarine
1/2 cup milk
1/4 cup baking cocoa
1 pinch salt
1/2 cup peanut butter (creamy or crunchy)
3 cups quick cooking oats
1 tsp vanilla extract

Directions:

Line 2 large baking sheets with wax paper, parchment paper, or alum. foil and set aside.
Combine sugar, butter, milk, and cocoa in large saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil. Remove from heat and cool 1 minute.
Add Vanilla, salt, peanut butter and oats.
Quickly drop mixture by heaping tablespoons onto lined cookie sheets.
Place in refrigerator until set. Once set remove cookies from sheet and place in air tight container in a cool, dry place.

Peanut Butter Chocolate Cookies Take 2

I was on a wonderful new blog I found today called Cookie Madness and while I was browsing all of the wonderful cookies that are on there I came across this one. So the good people at Reese's changed the cookie on the back of the bag some years back and this is actually the one I made with my grandma all the time growing up! I am so happy to have it back in my recipe box, and this time I'm not gonna lose it!



Peanut Butter Chip Chocolate Cookies

1 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups unsifted all purpose flour
2/3 cup Hershey’s unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups (1 bag) Reese’s Peanut Butter Flavored Chips
(optional add-in) 1 cup of Reese’s Premier Baking Bits (I had some bags with only a handful or less in them of chocolate chunks and chips so I threw them in with my p.b. chips!)

Cream butter or margarine, sugar, eggs and vanilla until light and fluffy. Combine flour, cocoa, baking soda and salt; add to creamed mixture. Stir in peanut butter chips. Drop by teaspoonfuls onto ungreased cookie sheet, or chill until firm enough to handle and shape small amounts of dough into 1 inch balls. Place on ungreased cookie sheet. Bake at 350 degrees f for 8-10 minutes.

Optional Step — Quickly press a few peanut butter cups into each cookie while hot.

Cool 1 minute before removing from cookie sheet onto wire rack. About 5 dozen.

White-chocolate pecan chocolate crinkles

I was searching AllRecipes.com for cookie recipes for 2 baskets I needed to make. One for my parent's neighbor who lost a father and one for new neighbors that moved in behind our house. So I came across for this recipe for Brown Sugar Chocolate Crackle Cookies. They were really flat, but really good!

INGREDIENTS
1 cup semisweet chocolate chips (I used milk chocolate as it's what I had)
1 cup packed brown sugar
1/2 cup vegetable oil (used 1/3c since that's what some comments had said)
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (I used pecans)and I also stirred in a cup of white chocolate chips
1/2 cup sifted confectioners' sugar


DIRECTIONS
Melt the chocolate chips and combine with the brown sugar and vegetable oil. Add the eggs one at a time and beat well. Stir in the vanilla.
Combine the flour, baking powder and salt. Add flour mixture to the chocolate mixture. Stir in the chopped walnuts. Chill dough for a few hours.
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
Drop teaspoonfuls of dough in confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool on racks.

Oatmeal Chip Peanut Squares

For Christmas I ordered another book I wanted Kevin to give me! It's called 1500 Best Bars, Cookies, Muffins, Cakes & More by Esther Brody, and there are so many recipes in it I want to try. This first one came about because Kevin was upset that I was making Nellie some more dog treats and he wanted a treat. So a quick look into this book quickly revealed many recipes he would love. So this is the one I made since some of his favorite things are peanut butter and chocolate.

Oatmeal Chip Peanut Squares
Preheat oven to 350.
Grease an 8-inch square baking pan.

1/2 cup packed brown sugar
1/2 cup corn syrup
1/2 cup butter or margarine softened
1 tsp vanilla
3 cups quick-cooking oats
1/2 cup semisweet chocolate chips
1/4 cup smooth peanut butter

In a large bowl, beat brown sugar, syrup, butter and vanilla until blended and smooth. Stir in oats. Press evenly into prepared pan. Bake in Preheated oven for 25-30 minutes or until lightly browned. Place pan on wire rack to cool for 5 minutes.

Sprinkle chocolate chips evenly over top, then drop small spoonfuls of peanut butter over top of the chips. Let stand for about 5 minutes, until chips and peanut butter have softened, then run a knife through the topping to created a marbling effect. Chill for 15-20 minutes, until topping is firm, then cut into squares.

Chocolate Pillows

This is for madebymel! We were going to make them for NYE but with our Chocolate Chip Cookie Dough Dip we didn't need them. However I was craving something chocolatey for days and finally got Kevin talked in to letting me make these! They are from the Pilsbury.com website and since I always have the ingredients on hand they are a good thing!

Chocolate Pillows

INGREDIENTS
1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
18 milk chocolate candy drops (I just use a couple Tbl. of chocolate chips)
1 tablespoon whipping cream (I've also used 1/2 and 1/2 if it's what I have on hand)
1 teaspoon sugar
Chocolate Sauce
1/2 cup whipping cream (again I've used 1/2 and 1/2)
3/4 cup milk chocolate chips




DIRECTIONS
1. Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough on work surface; press dough into 12x8-inch rectangle. Cut into 6 squares (if it's just for me and hubby I'll do 4 rectangles and heat up the leftovers the next night, just pop in the microwave for about 30 seconds). Place on cookie sheet.
2. Place 3 chocolate candy drops in center of each dough square (or a Tbl of so of chocolate chips). Bring 4 corners of dough to center of candies; twist firmly. Pinch edges to seal. Brush tops with 1 tablespoon whipping cream; sprinkle with sugar.
3. Bake 14 to 19 minutes or until deep golden brown.
4. Meanwhile, in 1-quart saucepan, heat sauce ingredients over low heat 1 to 2 minutes or until melted and smooth. Spoon 2 tablespoons sauce onto each serving plate. Top each with 1 pillow; drizzle with remaining sauce.

Reese's Chewy Chocolate Cookies

I have been making these cookies for years, I would call them my go-to cookie, how I've not blogged about them before I don't know. I originally found this recipe (it's just on the back of the Reese's Peanut Butter Chips) with my grandma, I was probably in my early teens and really got the cooking bug. I would go to my grandma's house in the summers when I was younger and then when I got a little older I would go at least once a week, just to hang out, eat lunch, and get wonderful words of wisdom, I miss her so much. So this post is dedicated to a great lady, I will always love you.

Reese's Chewy Chocolate Cookies
2 cups all purpose flour
3/4 cup Hershey's Cocoa (I was using what I had left this time and it was a tad over the 3/4 cup and it made them even more chocolatey and so good!)
1 tsp baking soda
1/2 tsp salt
1 1/4 cups (2 1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 tsp vanilla extract
1 2/3 cups (10 oz pkg) Reese's Peanut Butter Chips

Heat oven to 350.

Stir together flour, cocoa, baking soda and salt. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips.

Drop by rounded teaspoonfuls onto ungreased cookie sheet (I used a cookie sheet lined with parchmant paper). Bake 8-9 minutes.(Do not overbake; cookies will be soft, it took mine 9 mins, you can tell if they are not done in the cracks that will form) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Recipe says you will get 4 1/2 dozen, I got just shy of 4 dozen, but I like a bigger cookie!

Microwave Chocolate Fudge

I was on Beantown Baker's blog looking at her wonderful 12 Days of Christmas Cookies and came across her recipe for fudge. Since I had just made the wonderful peanut butter fudge in the microwave I thought I'd give it another try. It's another great recipe that I'm so glad I came across!

From Beantown Baker Adventures in a Boston Kitchen
Fudge - from Allrecipes.com - makes about 36 pieces
3 cups semisweet chocolate chips - I used 2 cups milk chocolate and 1 cup semisweet
1 (14 ounce) can sweetened condensed milk
1/4 cup butter
1 cup chopped walnuts (optional)

Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.

Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

Chocolate Carmel Bars

My mother-in-law has 2 issues of the Taste of Home Cookbook and I made this with her for dessert one night. Well I started craving them and wanted to bake so I made them for me and hubby.

Ingredients:

2-1/4 cups all-purpose flour, divided
2 cups quick-cooking oats
1-1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups cold butter, cubed
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped pecans
1 jar (12 ounces) caramel ice cream topping

Directions:
In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping.
Press the remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. Sprinkle with the chocolate chips and pecans.
Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool on a wire rack for 2 hours before cutting. Yield: about 4-1/2 dozen.

Spider web pumpkin cheesecake

My mom had a little get together for Halloween and to wish my grandpa luck as he is moving to South Padre Texas. I made this cheesecake for dessert.

The cheesecake is from Philadelphia Cream Cheese on KraftFoods.com.

18 OREO Cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
3 eggs

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or 325°F if using a dark 9-inch nonstick springform pan). Mix cookie crumbs and 2 Tbsp. butter; press firmly onto bottom of pan. Set aside.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 50 to 55 min. or until center is almost set; cool slightly. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.


I then melted 6 squares Bakers semi-sweet chocolate and then stired in about a 1/4 cup of whipping cream. Spread the chocolate over the cheesecake. Melt white chocolate and then place in a baggie and cut off the corner. Starting at the center of the cheesecake spiral the chocolate around the top of the cheesecake, then using a toothpick or knife pull the chocolate from the center to make spiderweb.

I then put a plastic spider on the top!

Chocolate covered Carmel Cookies

Okay this was my redeming dish this week. I had made some brownies that kinda failed and well I had to make something yummy to take the place of the bad brownies. I searched Allrecipes and came up with this dish. They are so freakin good!!!

INGREDIENTS
1 cup butter or margarine, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup chopped pecans, divided
1 tablespoon white sugar
5 rolls chocolate-covered caramel candies

DIRECTIONS
In a large bowl, cream together the butter, 1 cup white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the sugar mixture until well blended. Stir in 1/2 cup of the pecans. Cover, and refrigerate dough for 1 hour, or until firm.
Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.
Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets.
Bake for 8 minutes in the preheated oven (the cookies will look soft). Cool on the pans for one minute before removing to wire racks to cool completely.

I made half of mine with the pecans just on the outside and half with no pecans at all because hubby doesn't like them. I made all but 10 of them with Rolos the other ones I just used plain carmels because I ran out of the Rolos. The ones with the plain carmels are good...almost better because you get more carmel in them!

These are the best cookies I have made in a long time and they are going on my list for possibilites for our Christmas cookie exchange.

Jan Girls Dinner Club

Back over the summer me and my two best friends started a monthy dinner club so that we were sure to see each other at least once a month. One girl has joined our group. Every month we have dinner at a different girls house. Jan was again my turn! a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVMu3a-MmPiVv4P2-3azyveTaTb6KScYQG4F6W6cnFhSumg4RWf428pvLYdwzaZRphzohGmw9_pTa0gQ-5I5khDhO7Fm6DK3Ope5HxT9-9vif_XVXOV4FfTvMMnHlKXjy74yof_xPSHw/s1600-h/Picture+009.jpg">


SAUTEED SCALLOPS WITH GARLIC
from The Best Recipes in the World
(2 servings)

8 large sea scallops or about 1 pound bay scallops--I used 1 1/2 Bay for 4 servings
2 T flour for dredging (most will be left on the plate)
1 T good quality olive oil
1 T butter
salt/pepper to taste
1-2 tsp. finely minced fresh garlic
parsley, for garnish--I forgot
fresh lemon slices to squeeze over if desired--I didn't have any so I didn't use



Dry scallops gently with paper towel. Put oil in medium frying pan and turn on heat to medium. Add butter, and while butter melts, dredge each scallop in flour on both sides (I put scallops in a large plastic bag and sprinkled the flour over and then shook the bag). When butter is starting to foam, add scallops to pan. Cook until scallops are barely browned on both sides and starting to feel firm, but not until they feel completely firm, about 2 minutes per side for the initial browning. (This will depend on the thickness of your scallops.)



When both sides are browned slightly, add garlic, lower heat a little, season with salt and pepper as desired, and cook about 2 minutes more, either stirring or shaking the pan so the garlic is well distributed around all the scallops. Garnish with parsley and serve hot, with lemon slices if desired.



I served the scallops with a spinach salad:
1 bag fresh spinach
1/4 cup crumbled gorgonzola cheese
1/4 cup chopped walnuts
enough dressing to make the spinach moist-I used a bottled asian vinigrette

Mix all together and place on plate, top with scallops



Basic Milk Chocolate Mousse with Raspberries
Recipe by surfindaave
Serves 4

Ingredients:
½ pound fine milk chocolate, chopped into small pieces no larger than ¼ inch
2 cups heavy cream, ¼ cup reserved for the chocolate mixture
4 eggs, separated, and at room temperature
a pinch of cream of tartar
Frozen raspberries, defrosted on a paper towel, for garnish

Bring the water of a double boiler or Bain Marie to a boil, and turn down the heat, keeping the water just below a simmer. Make sure the hot water does will not touch the container holding the chopped chocolate.

Beat the egg whites until frothy. Add a pinch of cream of tartar, and beat until they hold still peaks. Reserve.

With clean, chilled beaters, and in a chilled, tall container, beat the cream (except the reserved ¼ cup) until it just holds stiff peaks. Reserve

Place the chopped chocolate over the simmering water, stirring. Continue to stir until all the chocolate pieces are melted, and the mixture is smooth. Remove the chocolate from the heat. Whisk in one egg yolk at a time, incorporating the yolks as much as possible. Add the reserved ¼ cup of heavy cream, and whisk the mixture smooth.

Add a heaping tablespoon or two of both the beaten cream and the egg whites to the chocolate mixture, and combine completely. Add ½ of the remaining beated cream, and carefully fold into the chocolate. Add ½ of the remaining beaten egg whites to the chocolate mixture, and carefully fold in. Add the remaining beaten cream and egg whites to the chocolate mixture, and fold carefully. Chill the mousse, covered with plastic wrap, for at least one hour. Spoon onto serving dishes, decorate with the raspberries. Serve immediately. Enjoy!

I was really worried how the mousse would turn out so I made a Tastefully Simple Absolutely Almond Pound Cake, just in case. When the mousse turned out Great I decided to do a trifle, I layered the pound cake, mousse and raspberries all together and then placed in the fridge until ready to eat. It was WONDERFUL!

Christmas Baking!

I have a ton of new recipes I am wanting to try out this Holiday season! So yesterday I got started. I haven't taken pictures yet, I won't until I have everything cut and ready to go in the tins!

I'll start with the best! Our local grocery company produces a holiday magazine and I found this recipe in it, my mom really wanted me to make her some, I am afraid I will have to make another batch, because it is really good!

White Chocolate Raspberry Fudge
(Hyvee seasons magazine)
serves 24

2 cups mini-marshmallows
1 cup sugar
1/2 cup heavy cream
3 tbsp unsalted butter
1/2 tsp salt
1 3/4 cups white chocolate chips-divided
2 tbsp seedless raspberry preserves
1/2 tsp vanilla

Coat 1 1/2 quart loaf pan with cooking spray.

Combine marshmallows, sugar, cream, butter and salt in medium saucepan, cook stirring constantly over medium heat to melt butter and marshmallows. Boil 5 mins, stir occasionally.

Meanwhile combine 1/4 cup white chocolate chips and raspberry preserves, microwave 15-20 seconds, stir until smooth. Set aside.

Remove mixture from heat add 1 1/2 cups white chocolate chips and vanilla, stir. Pour into pan. Drop spoonfulls of raspberry mixture on fudge and use knife to swirl.

Cool at room temperature for 3 hours. Store up to 10 days in an airtight container.

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The second thing I started making last year for my new husband. He loves peanut brittle. This has been a huge hit with anyone who has tried it!

Microwave Peanut Brittle
(Kraftfoods.com)

1 cup sugar
1/2 cup light corn syrup
2 cups spanish peanuts
1 tbl butter
1 tsp vanilla
1 tsp baking soda

Spray large baking sheet or line with parchmant paper, set aside. Mix sugar and corn syrup in large glass microwavable bowl until moistened. Microwave on HIGH 5 min (caution use pot holders as candy mixture gets VERY hot). Stir in butter and peanuts. Microwave an additional 3-4 minutes or until pale golden brown. Add baking soda and vanilla (mixture will foam).

Immediately spread mixture as thin as possible onto prepared baking sheets. Cool Completely. Break into pieces.

The recipe calls for, but I've never done this step: Melt 4 squares semi-sweeet baking chocolate in a glass measuring cup on HIGH 1-2 mins. Stir until chocolate is completely melted. Stir in 1/4 cup creamy peanut butter until melted. Dip half of the peanut brittle pieces halfway into chocolate mixture, scraping back of brittle against edge of cup to remove excess chocolate. Place on sheet of foil or wax paper, refrigerate until chocolate is set about 20 mins.



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I tried my hand at a peanut butter fudge recipe I found on line and it went very wrong. The fudge did not set up correct, so I fell back on a fudge recipe I tried last year that Kevin liked!

Peanutty Chocolate Fudge
(Nestle bag)
serves 49
1 1/2 cups sugar
2/3 cup evaporated milk
2 tbsp butter or margarine
1/4 tsp salt
2 cups mini-marshmallows
1 2/3 cups Nestle Peanut Butter/Milk Chocolate Morsels
1/2 cup chopped peanuts (optional)
1 tsp vanilla

Line 8 inch square pan with foil.
Combine sugar, milk, butter, and salt in medium-heavy duty saucepan. Bring to a full-rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4-5 minutes. Remove from heat.
Stir in marshmallows, morsels, peanuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.


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Okay I made the toffee last night and it's delish!
Toffee
(Hyvee seasons magazine)

1 cup sugar
2 sticks unsalted butter
2 tsp water
1/8 tsp salt
1 tsp vanilla
6 oz chocolate chips
1/3 cups nut topping

Combine the sugar, butter, water and salt in a heavy saucepan over low heat until the butter melts. Turn heat up to med-high and cook until it reaches 300 degrees, stirring constantly. Take off heat stir in vanilla. Immediately pour onto a baking sheet lined with parchmant paper, spread with a spatula. Pour chocolate chips over the top, once they start to melt, spread over the top. Sprinkle nut topping on top. Refrigerate until set. Break into pieces.


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Pretzel Turtles
(from a cookie exchange I went to)

Take one mini pretzel set on a baking sheet, top with a Rollo. Place in oven on 250 for 2-3 minutes, until softened. Remove pan and top each pretzel combo with a pecan half, press down. These are best enjoyed after they get to set for a day.

Chocolate, Cranberry & Oat bars

As soon as I saw these in the December 2007 Kraft Magazine, I knew I needed to make them. So I did, the next day! They were so yummy and good for you! I substituted dark chocolate chips. Make sure you bake them long enough, the cooking times are def. off. It took me about 30 mins using a glass pan.

1 cup dried cranberries
1/4 cup orange juice
1-1/2 cups flour
1-1/2 cups quick-cooking oats
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
3/4 cup (1-1/2 sticks) margarine, softened
1-1/2 cups firmly packed brown sugar
2 eggs
4 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped (I used dark chocolate chips)
1/2 cup PLANTERS Pecan Pieces (I omitted these)



PREHEAT oven to 350ºF. Combine cranberries and orange juice in microwaveable bowl. Microwave on HIGH 30 sec. Let stand 10 min. Meanwhile, combine flour, oats, baking powder and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture, mixing well after each addition. Stir in cranberry mixture, chocolate and pecans.
SPREAD dough into 13x9-inch baking pan sprayed with cooking spray.
BAKE 20 to 22 min. (see notes) or until center is set. Cool completely on wire rack before cutting into bars. (I agree with the other reviewers on Kraft foods, there is something wrong with the cooking times on these, using a glass 9x13 pan it took closer to 30+ minutes)

I got this recipe off the Kraft Foods magazine.
http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=cranberry&u3=**6*187&wf=9&recipe_id=107778

Halloween Goodies

Halloween P.B. Blondies
I doubled this recipe and made 2 8 in square pans. One for my work and the other for our party at my mom & dad's. The boys at my work gobbled them up!

It is from What's Cooking in the Orange Kitchen.


Peanut Butter Blondies with Halloween M&M's (I renamed)
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup smooth peanut butter
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
2 tsp vanilla extract
1/2 bag of Halloween colored M&M's

Preheat oven to 325F.
Grease and lightly flour and 8 inch square baking pan.
In a small bowl, combine the flour, baking soda, baking powder and salt. Set aside.
In a large bowl, cream the butter with the peanut butter and the sugars until smoothm about 2-3 minutes. Add the egg and vanilla and beat well. Add the dry ingredients and mix thoroughly. Stir in the M&M's.
Spread the batter evenly in the prepared pan. Bake for 30-35 minutes, or until a cake tester inserted comes out clean with moist crumbs attached.
Do not overbake. Allow to cool to room temperature before cutting and serving.

The original recipe called for toasted pecans, chocolate chips and white chocolate, but I just did the Halloween M&M's.

Oreo Truffles



I used white chocolate and used orange and black sprinkles for the top. These are so easy to make and will def stay in my rotation! I am not sure whoose blog I got these off of since everyone has been making them.

1 package softened cream cheese (8 oz)
1 package Oreo cookies (I used the Halloween orange and black ones)
1 package white almond bark
sprinkles

Crush cookies in food processor. In large bowl mix together crushed cookies and cream cheese til smooth. Melt chocolate according to directions. Roll cookie mixture into 1 inch balls then dip in chocolate. Place on wax paper. Sprinkle with desired sprinkles.

Smore's Brownies

Pictures to come, I made these for a BBQ my husband's boss was having, when I spoke to the wife she advised I could bring stuff for Smores, but I really wanted to bake so I made these. They were great and everyone enjoyed them! This is from osuheatherk and she got it from the food network!

2 cups crushed graham crackers
1 stick unsalted butter melted
3 Tbl sugar
I used a brownie mix I was short on time to make homemade
1/2 bag miniature marshmallows

Mix together first three ingredients and press in bottom of 9X13 pan. Bake on 325 for 20 minutes. Meanwhile make brownies. Pour over crust. Bake according to directions mine was on 350 for 28 minutes. Sprinkle marshmallows over top and put under broiler on low for a couple of minutes, until golden.

Boston Cream Cheesecake

I've made this cake once before and when I was speaking with my mom about her birthday cake I decided I would make this again. It is awesome! The only difference between this and a regular boston cream cake is the middle layer, it is a cheesecake layer instead of a pudding type layer. The chocolate on the top is very good too and gets kind of crunchy/hard when it's been in the fridge. This is from the Philadelphia Cream Cheese Cheesecake cookbook!

Cake Bottom:
1 9oz pkg yellow cake mix (one layer size)
Grease bottom of 9 inch springform pan. Prepare cake mix as directed on package: pour batter evenly into springform pan. Bake 20 minutes.

Filling:
2 8oz packages cream cheese softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/3 cup sour cream
Beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs 1 at a time, mixing at low speed after each addition, just until blended. Blend in sour cream: pour over cake layer.
Bake 35 minutes or until center is almost set. Run Knife or metal spatula around rim of pan to losen cake; cool before removing rim of pan.

Topping:
2 squares Bakers unsweetened chocolate
3 tablespoons spread stick
2 tablespoons boiling water
1 cup powdered sugar
1 teaspoon vanilla
Melt chocolate and spread sticks over low heat, stirring until smooth. Remove from heat. Add water and remaining ingredients; mix well. Spread over cooled cheesecake. Refigerate 4 hours or overnight.