Sunday, December 27, 2015

Chocolate Covered Cherry Magic Bars

Chocolate Covered Cherry Magic Bars

 These Chocolate Covered Cherry Magic Bars and their brownie base are the delicious candy made into a decadent dessert!
I found the recipes here
  • 1 cup all purposed flour
  • 1 cup sugar
  • 1/4 tsp salt
  • 1/2 cup cocoa powder
  • 1 stick butter (8 TBSPS)
  • 1/4 cup chocolate chips
  • 1 tsp vanilla
  • 2 eggs
  • 10 oz jar of maraschino cherries drained (keep liquid) and cut in quarters
  •  Rest of the bag of semi sweet chocolate chips
  • 3/4 cup sweetened condensed milk (not evaporated milk)

Preheat your oven to 350 degrees and spray a 9 by 13 inch 
baking dish with cooking spray.
In a large bowl, mix together 
the flour, sugar, salt, and cocoa powder.

 Melt together the butter and the chocolate chips 
n the microwave on 30 second intervals,
 stirring in between, until smooth.

Mix the melted chocolate/butter, eggs, and vanilla into the 
dry ingredients until fully combined.

 Press into the bottom 
of the baking dish. I found the easiest
way to do it is to use a piece 
of parchment paper to press it in the pan evenly

 Top the brownie mixture with the cherries, chocolate chips,
 and then the sweetened condensed milk. I cut the cherries into quarters


 I added some of the reserved cherry juice
into the sweetened condensed milk

Bake for 28 to 30 minutes until the edges are golden brown. 

 Allow to set up overnight before cutting and serving.

Sunday, December 13, 2015

Candy Cane Marshmallows

I decided to try my hand at these 

All you need is

Regular size marshmallows
Dipping chocolate - I used almond bark
mini candy canes (I got a box of 30 for $1 at the Dollar Tree)
Crushed peppermints bits ( I found already smashed ones at Walmart)

or you can crush your own

Melt chocolate in a double boiler
Dip the marshmallow in chocolate 

Dip in the peppermint chips

place on parchment paper 

Insert mini candy cane

Yes they are that easy! 

They can be used in hot chocolate
or just eat by themselves

Tuesday, December 1, 2015

Thanksgiving Stuffing

My sister makes this every year
and I swear it gets better and better every year

1 lb of chourico (Portuguese Sausage (can sub Chorizo – Mexican sausage)
2 Bags Pepperidge Farms herb bread cubes
3 C onions
2 C Low salt chicken or turkey broth 
1 egg

Cut sausage into big chunks
Cook the sausage in broth
Remove the sausage pieces from the broth
Keep the liquid- remove the skins and chop into pieces
  Mix according to the pkg directions
and stuff the bird
This year we tried
something different  with the leftover stuffing
we put it into a bundt pan - it worked out well

Saturday, November 28, 2015

Pumpkin Pie

For as long as I can remember 
I have used the 
Libby's Famous Pumpkin Pie recipe 
found here

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.)  Pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 pie crust

MIX sugar, cinnamon, salt, 
ginger and cloves in small bowl. 

Beat eggs in large bowl. 
Stir in pumpkin and sugar-spice mixture.

 Gradually stir in evaporated milk.

POUR into empty pie shell.

BAKE in preheated 425° F oven for 15 minutes. 
Reduce temperature to 350° F; 
bake for 40 to 50 minutes 
or until knife inserted near center 
comes out clean. 
Cool on wire rack for 2 hours. 
Serve immediately or refrigerate.

Top with whipped cream before serving.

Tuesday, November 24, 2015

Krispy Turkeys

These were pretty easy to make

You can either make or buy rice krispy treats
 and cut into squares

I then dipped one side into almond bark

While still wet
I put eyes and a candy corn

 with the top color cut off the corn

I then dipped the
candy corn in the chocolate 
and inserted into the top

Easy Peasy

Thursday, October 29, 2015

Spaghetti Squash Au Gratin Casserole

The spaghetti squash when cooked like this
reminds me of hashbrowns

I got the recipe from here
but i adapted it

 1 (16oz) pkg bulk sausage browned
1 medium spaghetti squash
1 small red onion, very thinly chopped
3/4 cup ranch dip or sour cream
1 cup shredded cheddar or mozzarella cheese

Cut the spaghetti squash in half and remove the seeds. 
Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes.
 Using a fork, scrape the insides of the squash and transfer to a small bowl.
Mix the squash, sausage, onions, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
Place into a 375ยบ for 20-25 minutes. Put on broil in the last minute until golden brown on top.


Wednesday, October 14, 2015

Pumpkin Granola

I adapted this from here

3 cups  oats
3 tablespoons brown sugar
1 teaspoon cinnamon
½ teaspoon freshly grated nutmeg
⅛ teaspoon ground cloves
¼ cup  oil
⅓ cup maple syrup
 3 teaspoons pure vanilla extract
½ cup pumpkin butter
½ cup mini chips 
 add ins : mini chips, dried fruit - cranberries- raisins-pumpkin seeds etc


  1. Preheat the oven to 350°F and line a 13 x 9 x 2-inch baking sheet with parchment paper, set aside.
  2. In a large mixing bowl combine the oats, cinnamon, nutmeg, and cloves Stir well to combine.
  3. In a saucepan combine the oil, maple syrup, brown sugar,vanilla, and pumpkin butter. Bring to a boil over medium-high heat then reduce the heat and simmer for 5-8 minutes until the liquid has thickened.
  4. Pour the syrup over the oat mixture, stir to coat everything and pour the granola onto the baking sheet in an even layer.
  5. Bake, undisturbed for 30-35 minutes on the middle rack of the oven.
  6. At the end of the cook time transfer the pan to a wire rack to cool undisturbed. The granola will turn crispy as it cools.
  7. Once cooled use your hands to break the granola into large clusters then stir in the mini chips and dried fruits
  8. . Store in an airtight container for up to a week.   

Tuesday, October 13, 2015

Pumpkin Butter

 Pumpkin Butter

4 (15 oz) cans of canned pumpkin
1 C sugar
2 C apple jucie
cinnamon - to taste
ginger - to taste
nutmeg - to taste
cloves - to taste

Place all ingredients in a crockpot
Cook until it has reduced

You can can freeze or refrigerate for use

Saturday, January 10, 2015

Spicy Ginger Scallion & Egg Drop Zucchini Noodle Bowl

 I saw this recipe here and thought it 
was much like Hot and Sour Soup which I love
I bought this zucchini maker at Walmart

 and used it instead of a food processor
I adapted the recipe as follows:

                                                        Spicy Ginger Scallion and Egg Drop
                                                                   Zucchini Noodle Bowl
1 large zucchini,
2 tbsp minced ginger *
2C chopped Kale
1 cup chopped scallions
1/2 tsp red pepper flakes
2 Tbsp Apple Cider Vinegar
2 tbsp low-sodium soy sauce
4 cups vegetable broth
1 cup water
2 large egg, beaten

I used this minced ginger
 I found in the freezer section at Walamrt

Add the red pepper flakes, ginger,vinegar, 
soy sauce, vegetable broth and water in a pot.
 Bring to a boil. Once broth boils, add in the kale. 
Then, slowly add in the egg while stirring the broth.
Add in the zucchini noodles, scallions and 
cook noodles for about 2 minutes.
Plate into a bowl and enjoy!

It makes 4 cups or 3 servings