Chocolate Covered Cherry Magic Bars

Chocolate Covered Cherry Magic Bars

 

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.

Candy Cane Marshmallows

I decided to try my hand at these 

 idea from here

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

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