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