CHOCOLATE COVERED CHERRY TRUFFLES

CHOCOLATE CHERRY TRUFFLES

11 ounces QUALITY white chocolate, broken into pieces
1/2 cup heavy whipping cream
2 tablespoons unsalted butter
1 tablespoon cherry Jell-o**
CandiQuick or Melting Wafers for decorating
Sprinkles for decorating

• In a small saucepan, heat whipping cream until warm.
• Add butter, stirring until melted.
• Stir in Jell-o.
• Add in chocolate pieces, stirring quickly and constantly until smooth.
• Refrigerate for at least an hour until it begins to harden.
• When hard, scoop into balls on parchment paper lined baking sheet that fits in your freezer and freeze for about 30 minutes until VERY firm.
• Once firm, melt chocolate until smooth and creamy – about 2 minutes, stirring every 30 seconds using the microwave.
• Use a small flat spatula or spoon to dip each ball in chocolate and place on wax paper to dry.
• Sprinkle with decorations immediately while chocolate is still wet.
• Keep refrigerated.

**NOTE: for non-Valentine holidays change up the cherry flavor for some variety.  Also good with peach, raspberry and pineapple or any combo you can come up with I’m sure.

BRIGADEIROS

I found this recipe over at Rebecca’s blog and was intrigued so I did a little history.

The Brigadeiro is a traditional Brazilian dessert created in the 1940’s.  It is made of condensed milk, butter and cocoa powder and then rolled in chocolate sprinkles. While it is uncertain of when and where the recipe was actually created, there is some history that the name originated in 1945 after WWII.  Eduardo Gomes, whose military ran was Brigadier. He was campaigning for president in Brazil and his slogan was “Vote for the Brigadier who is handsome and single!”

This slogan gave him enormous success especially among women. Many of his most devoted voters decided to try and promote his campaign by organizing fundraiser parties to give him more visibility. Instead of traditional merchandising it was decided to sell candy. But, there was a significant problem everywhere – a lack of fresh milk and sugar in this post war era. It was decided to use condensed milk and mix it with butter and chocolate.

This new creation, specifically these candies were come to be known as “The candy of the Brigadeiro” in his honor. While the candy was a success, the candidate was not.  The name was then shortened to BRIGADEIROS in the 1950’s.

BRIGADEIROS
1 can Nestle’s La Lechera sweetened condensed milk
2 tablespoons butter
4 tablespoons cocoa
Candy Quick, optional
Sprinkles

• Put all ingredients in a pan and cook over medium-low heat, stirring constantly until you can see the bottom of the pan between swipes across middle (about 15 to 20 minutes); continue to cook until almost solid (about another 5 minutes).
• Pour mixture into buttered plates to cool.
• Using buttered hands, pull away pieces of the candy and roll into balls.
• Roll each ball in candy sprinkles of choice to complete.

NOTES:

• I also coated each one in candy quick to give it a hard shell before decorating.
• Rebecca’s recipe stated that Nestle’s La Lechera sweetened condensed milk was the brand to use for best results, but out of curiosity I tried the La Lechera AND Eagle brand with very little difference in FLAVOR ONLY.  Texture wise, Nestle’s La Lechera was DEFINITELY the best though!
• You can also use Nesquik chocolate or strawberry flavored drink mixes, peanut butter powder or espresso powder for different flavors… There really appears to be lots of ways to flavor and decorate Brigadeiros!   For one version I added a couple drops of peppermint extract.  Our favorite version trades 1 1/2 tablespoons of the cocoa powder for peanut butter powder.

CARAMEL BUTTERSCOTCH FUDGE & CHOCOLATE PEANUT BUTTER FUDGE

 CARAMEL BUTTERSCOTCH FUDGE

1 1/4 cup milk chocolate chips
1 1/4 cup butterscotch chips
1/2 cup Kraft caramel bits
14 ounces Eagle-Brand sweetened condensed milk
1/3 cup Fisher’s Cinnamon Pecans

• Line a 9×9 pan with heavy duty foil leaving enough foil overhanging the edges to use as handle to lift the foil out of the pan after the fudge has set.
• Using a double boiler over medium heat melt the chips, caramel bits and condensed milk together until smooth.
• Immediately pour into the foil lined pan.
• Top with pecans using a piece of wax paper to press the pecans slightly into the fudge.

CHOCOLATE PEANUT BUTTER FUDGE
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 cup milk chocolate chips
14 ounces Eagle-Brand sweetened condensed milk
1/3 cup Crushed Honey Roasted Peanuts or walnuts

• Line a 9×9 pan with heavy duty foil leaving enough foil overhanging the edges to use as handle to lift the foil out of the pan after the fudge has set.
• Using a double boiler over medium heat melt the chips and condensed milk together until smooth.
• Immediately pour into the foil lined pan.
• Top with peanut pieces using a piece of wax paper to press the pecans slightly into the fudge.

MILLIONAIRE SHORTBREAD

MILLIONAIRE SHORTBREAD
Buttery almond shortbread with a layer of gooey caramel and a thick layer of chocolate – who could say no to a piece?

1/2 cup powdered sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature, divided
1/2 cup finely chopped, toasted slivered almonds
2 cups all-purpose flour
1 teaspoon sea salt, divided
14 ounces sweetened condensed milk** (see note)
1 cup packed dark brown sugar
1/2 cup QUALITY, PURE honey
3/4 cup heavy cream, divided ½ + ¼
2 teaspoon PURE vanilla extract
4 ounces bittersweet chocolate, chopped
4 ounces semi sweet chocolate, chopped
Flaky sea salt (such as Maldon), for garnish 


• Preheat oven to 350°.
• Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang all long sides.
• Lightly grease foil.
Beat powdered sugar and 3/4 cup butter with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
• Reduce mixer speed to low and add almonds, flour, and 1/2 teaspoon kosher salt just until combined.
• Press on bottom of prepared pan.
• Bake until golden brown, 25 to 28 minutes.
• Cool on a wire rack.

• Combine condensed milk, brown sugar, honey, 1/2 cup cream, and remaining 1/2 teaspoon salt and 1/2 cup butter in a medium saucepan.
• Cook over medium heat, stirring constantly 24-26 minutes, until a candy thermometer reaches 236°F.
• Remove from heat; stir in vanilla.
• Immediately pour caramel over shortbread.
• Let stand at room temperature until set, 1 to 1 1/2 hours.
• Microwave chocolate and remaining 1/4 cup cream in a bowl 30 seconds; stir.
• Continue to microwave and stir in 10-second intervals until melted.
• Pour melted chocolate over caramel and spread with an offset spatula.
• Sprinkle with sea salt.
• Freeze 15-20 minutes until set.
• Use foil overhangs to lift bars from pan.
• Cut into squares.
• Store, refrigerated, in an airtight container up to 1 week.

**NOTE: Eagle Brand sweetened condensed milk now comes in an easy to use squeeze bottle, but it’s difficult to get it all out no matter what you do. Squeeze out as much as you can and then funnel your heavy cream into the bottle and shake extremely well. This will help remove the remaining sweetened condensed milk easily.

BEAR CLAWS OR PAWS ~ See’s Candy COPY CAT

 

BEAR CLAWS OR PAWS ~ See’s Candy COPY CAT – 12 servings

30 KRAFT caramels (238 grams) or 1 (11 ounce) bag KRAFT Caramel Bits
3 tablespoons heavy whipping cream
1 tablespoon butter
1 teaspoon PURE vanilla
1/2 teaspoon sea salt
1 cup peanuts, salted roasted or honey roasted
12 ounces vanilla almond bark for polar or milk chocolate for regular
COARSE sea salt (optional)
holiday sprinkles (optional)

• Line a large cookie sheet with Silpat mats or parchment paper and grease it with butter or spray with non stick cooking spray. Set aside.

• Melt caramels with butter and cream in the microwave in 30 second increments, stirring, and repeating until completely smooth.

• Fold in vanilla, salt and peanuts. Let it sit in the bowl to cool for about 15 minutes, stirring every few minutes.

• Spoon onto the mats with a small cookie scoop into mounds. Chill in refrigerator for an hour or until set.

• Place almond bark in a bowl and melt in the microwave on low in 30 second increments and stir until melted and smooth.
• Dip each caramel cluster in the chocolate to coat.
• Holding it over the bowl, tap on the edge to let any excess chocolate drip back down.
• Place cluster back on the parchment lined pan and repeat with remaining clusters.

• Put the pan back in the refrigerator for an hour or until chocolate is set.
• Remove from parchment.
• Store in a cool place.


CHOCOLATE CHIP CANDY COOKIE CUPS

CHOCOLATE CHIP CANDY COOKIE CUPS yields 24 cookie cups
6 tablespoons butter, melted
1/2 cup light brown sugar
3 ounces cream cheese, softened
4 tablespoons sugar
2 teaspoons PURE vanilla
1 1/4 cup flour
1/4 teaspoon salt
3/4 cups mini chocolate chips

• Combine melted butter, cream cheese, sugars in a mixing bowl until smooth.
• Add vanilla until well combined.
• Sift flour and salt into mixture and blend well.
• Fold in chocolate chips.
• Roll into small balls.

1 1/2 cups semi-sweet chocolate chips

• Melt 3/4 cup chocolate chips for 60 seconds in microwave until smooth. If 60 seconds isn’t enough continue to heat in 20 second increments until smooth. DO NOT BURN!
• Line a cookie tin with cupcake liners.
• Pour the chocolate evenly into the liners.
• Add a cookie ball to each liner.
• Slightly flatten each cookie ball.
• Top each cookie ball with remaining chocolate.
• GENTLY shake or bounce pan to even out the chocolate.
• Chill AT LEAST 1 hour to harden cookie cups.
• Enjoy!

BRIGADEIROS

I found this recipe over at Rebecca’s blog and was intrigued so I did a little history.
The Brigadeiro is a traditional Brazilian dessert created in the 1940’s.  It is made of condensed milk, butter and cocoa powder and then rolled in chocolate sprinkles. While it is uncertain of when and where the recipe was actually created, there is some history that the name originated in 1945 after WWII.  Eduardo Gomes, whose military ran was Brigadier. He was campaigning for president in Brazil and his slogan was “Vote for the Brigadier who is handsome and single!”
This slogan gave him enormous success especially among women. Many of his most devoted voters decided to try and promote his campaign by organizing fundraiser parties to give him more visibility. Instead of traditional merchandising it was decided to sell candy. But, there was a significant problem everywhere – a lack of fresh milk and sugar in this post war era. It was decided to use condensed milk and mix it with butter and chocolate.
This new creation, specifically these candies were come to be known as “The candy of the Brigadeiro” in his honor. While the candy was a success, the candidate was not.  The name was then shortened to BRIGADEIROS in the 1950’s.

BRIGADEIROS
1 can sweetened condensed milk
2 tablespoons butter
4 tablespoons cocoa
Candy Quick, optional
Sprinkles

• Put all ingredients in a pan and cook over medium-low heat, stirring constantly until you can see the bottom of the pan between swipes across middle (about 15 to 20 minutes); continue to cook until almost solid (about another 5 minutes).
• Pour mixture into buttered plates to cool.
• Using buttered hands, pull away pieces of the candy and roll into balls.
• Roll each ball in candy sprinkles of choice to complete.

NOTES:

• I also coated each one in candy quick to give it a hard shell before decorating.
• Rebecca’s recipe stated that Nestle’s La Lechera sweetened condensed milk was the brand to use for best results, but out of curiosity I tried the La Lechera AND Eagle brand with very little difference in the FLAVOR ONLY.  Texture wise, Nestle’s La Lechera was DEFINITELY the best though!
• You can also use Nesquik chocolate or strawberry flavored drink mixes, peanut butter powder or espresso powder for different flavors… There really appears to be lots of ways to flavor and decorate Brigadeiros!   For one version I added a couple drops of peppermint extract.  Our favorite version trades 1 1/2 tablespoons of the cocoa powder for peanut butter powder.

CORN FLAKE HOLLY WREATHS

Christmas is right around the corner so I thought I'd share one of my favorite holiday recipes. My great aunt who I only got to see a couple times a year used to make these every year special for me and I would wait out on the front steps for her arrive just to see them and know they were there. She always made them soooooooooo pretty and perfect!  They are delicious and they are a quick, easy, no bake treat and they're so pretty to add to the cookie & candy tray selections.

CORN FLAKE HOLLY WREATHS
(these are better when they are made a few days ahead)

30 large marshmallows (or 3 cups mini marshmallows or 1 jar marshmallow cream)
1/2 cup butter
1 teaspoon vanilla
1 teaspoon green food color
3 1/2-4 cups cornflakes
Red Hots or sprinkles for decorating

• Combine marshmallows, butter, vanilla and food color in top of double boiler.
• Heat and stir frequently until well blended.
• Gradually stir in cornflakes until well blended.
• Drop onto wax paper and arrange into wreath shapes. I plop them onto the wax paper and then push out from the center to form the wreaths.
• Decorate with red hots.
• Let cool.
• If your house is warm - chill in refrigerator until set.

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CINNAMON PECAN BRITTLE

When I saw this recipe I thought I was going to fall in love.  Then I made a couple changes and KNEW I was in love! IT IS LIKE EATING A HEATH BAR WITH THE BONUS OF A HINT OF CINNAMON!

CINNAMON PECAN BRITTLE
Parchment paper
Vegetable cooking spray
1 1/4 cups butter
1 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 tablespoon instant espresso (Yuban instant coffee)
1 tablespoon dark unsulphured molasses
1/2 teaspoon table salt
2 cups Fisher cinnamon pecans
2 cups semisweet chocolate morsels

• Line a 15- x 10-inch jelly-roll pan with parchment paper, and lightly coat with cooking spray.
• Melt butter in a large heavy saucepan over medium heat.
• Stir in granulated sugar, brown sugar, espresso, molasses, salt and 1/3 cup water. 
• Cook, stirring constantly, until a candy thermometer registers 290° (soft crack stage), about 17 to 20 minutes. 
• Remove pan from heat, and stir in pecans. 
• Immediately pour mixture into prepared pan spreading in an even layer, and sprinkle bittersweet and semisweet chocolate morsels over top. 
• Let stand 5 minutes and then spread and swirl the chocolate pieces using an offset spatula. 
• Chill 1 hour or until firm. 
• Break toffee into pieces. 
• Store in an airtight container in refrigerator up to 7 days. 
• Serve cold or at room temperature.

PAYDAY BARS

This was one of the recipes from my cooking magazine finds!  It was a HUGE hit with a small addition.

PAYDAY BARS
2 cups chopped roasted, salted peanuts
1/2 cup Heath bar toffee bits
14 ounces KRAFT caramel bits
1 cup mini marshmallows
1 tablespoon heavy cream

• Prepare 8 inch square baking dish with parchment paper or foil.
• Spray well with non-stick cooking spray.
• Mix together the nuts and toffee bits.
• Arrange half the nuts evenly in bottom of the pan.
• Using a double boiler, melt caramels with heavy cream.
• When caramel mixture is smooth add marshmallows and stir until smooth.
• Immediately pour caramel mixture over nuts and top with remaining nut mixture.
• Cool 2-3 hours until set before cutting.
• Store in air tight container with wax paper between the layers.

LAST MINUTE GIFT IDEAS - BLOGMAS 2014 - DAY 20

I'm a Virgo and as such tend to make lists and be over-prepared. So, the only last minute gifts I tend to need are a couple extras for those surprises that come up like a surprise gift from a neighbor.

A few of the "things" I keep on hand (with a festive ribbon already tied to them) for those occasions are:

• Dutch Brothers coffee gift cards
• Homemade applesauce
• Homemade jam
• And closer to the actual day a plate full of homemade goodies

Here are a couple of recipes I made yesterday that are great to have around and NEVER EVER go to waste.

CARAMEL BUTTERSCOTCH FUDGE
1 1/4 cup milk chocolate chips
1 1/4 cup butterscotch chips
1/2 cup Kraft caramel bits
1 can Eagle-Brand sweetened condensed milk
1/3 cup Fisher's Cinnamon Pecans

• Line a 9x9 pan with heavy duty foil leaving enough foil overhanging the edges to use as handle to lift the foil out of the pan after the fudge has set.
• Using a double boiler over medium heat melt the chips, caramel bits and condensed milk together until smooth.
• Immediately pour into the foil lined pan.
• Top with pecans using a piece of wax paper to press the pecans slightly into the fudge.

CHOCOLATE PEANUT BUTTER FUDGE
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 cup milk chocolate chips
1 can Eagle-Brand sweetened condensed milk
1/3 cup Crushed Honey Roasted Peanuts

• Line a 9x9 pan with heavy duty foil leaving enough foil overhanging the edges to use as handle to lift the foil out of the pan after the fudge has set.
• Using a double boiler over medium heat melt the chips and condensed milk together until smooth.
• Immediately pour into the foil lined pan.
• Top with peanut pieces using a piece of wax paper to press the pecans slightly into the fudge.

FAVORITE FAMILY RECIPES - BLOGMAS - DAY 10

I've been looking forward to this day! I have many many recipes, but these are the closest to my heart. Grab a cup of my SIL's homemade hot chocolate and homemade marshmallows and join me while we chat.

My great aunt who I only got to see a couple times a year used to make these every year special for me.  My cousins and I would wait out on the front steps for her arrive just to see them, the wreaths that is. She always made them soooooooooo pretty and perfect!  Aunt Louise was just plain crazy it seemed to me.  I can't pinpoint any one thing that made me think that, but as the years wore she continually proved it.  Let's just say if the made a movie of her life, Shirley MacLaine would play her part.  Aunt Louise reminds me of Shirley's character Ouiser Boudreaux in Steel Magnolias.

HOLIDAY WREATHS
(these are better when they are made a few days ahead)
30 large marshmallows (or 1 jar marshmallow cream)
1/2 cup butter
1 teaspoon vanilla
2 teaspoon green food color
3 1/2 cups cornflakes
Red Hots

• Combine marshmallows, butter, vanilla and food color in top of double boiler. Heat and stir frequently until well blended.
• Gradually stir in cornflakes until well blended.
• Drop onto wax paper and arrange into wreath shapes. I plop them onto the wax paper and then push out from the center to form the wreaths.
• Decorate with red hots.
• Let cool.
• If your house is warm - chill in refrigerator until set.

Many Christmases ago I stood in my childhood kitchen watching my dad prepare the stuffing for dinner.  Daddy never stuffed the Turkey, but instead made the "stuffing" like a big casserole.  The stuffing was always my favorite part topped with daddy's giblet gravy - YUMMY.  I can taste it like it was always those years ago again.

Several years ago my brother asked me to try and reproduce the recipe as a scratch recipe and VOILA', I did it! This wasn't easy since daddy started with a box of Mrs. Cubbinson's cornbread dressing cubes and then started winging it from there.

OATNUT SOURDOUGH HERB DRESSING
10 slices Brownberry or Oroweat OATNUT bread, cut into bite size chunks
1/2 loaf sourdough French bread, cut into bite size chunks
1 large sweet onion, chopped fine
1 small bunch celery (leaves and all), chopped fine
1/2 bag baby carrots, chopped fine
1 box mushrooms, chopped fine
1 tablespoon sea salt
1 tablespoon white pepper
2 sticks unsalted butter
4 cups hot water
2 tablespoons Better than Bouillon Chicken base
2 tablespoons Buttery Herb & Garlic Mix (I believe McCormick makes it)
4 teaspoons minced garlic, Jar

• Cut bread into bite sized chunks and spread out in a thin layer over cookie sheets.
• Bake at 200 degrees for 3-4 hours until pieces are actually hard.
• Chop all the vegetables.
• In a large cast iron pan melt 1/4 cup of the butter.
• Add the onions and saute until translucent. The add the celery and carrots and continue sauteing until crisp tender. Add the garlic last as it will burn first.
• Whisk together the water, better than bouillon chicken base and all of the seasonings.
• Add the melted butter.
• In a large pan toss the bread slices together.
• Add the sauteed vegetables and toss again.
• Add the liquid mixture and toss again until well absorbed.
• Fold entire mixture into at least a 9x13 baking dish.
• Bake uncovered 1 hour.
• At this point I use a small portion for our dinner that night and freeze the rest.
• When it's time to cook it again, I defrost it, put it back in the same baking dish and bake it again, but this time covered with foil until the last 15 minutes so it doesn't dry out. We like it crisp on top so I remove the foil the last 15 minutes.

Now there is much debate over Gran's cranberry salad recipe, but one thing was for sure she'd have to make a double batch, one for my mom and aunt and another for everyone else.  Now while I usually helped prepare the above recipe, I hated it!! One year she even decided the grapes needed to be peeled - need I say more?

I much prefer the recipe below.  Shhhh, don't tell anyone, but I've already eaten a whole batch by myself.  In my defense it was while I wasn't feeling good and had a sore throat.

HOLIDAY SALAD
1 package (3 ounces) cherry Jell-o
1 package (3 ounces) black cherry Jell-o
1 1/2 cups boiling water
1 can (14 ounces) whole berry cranberry sauce
1 can (20 ounces) crushed pineapple, undrained
2 cups seedless green grapes, quartered
chopped pecans (optional)

• Dissolve the jell-o in the boiling water in a large bowl.
• Fold in the pineapple and cranberry sauce.
• Refrigerate for 30 minutes.
• Fold in grapes and pecans if desired. 
• Refrigerate until firm.

Now on to the REALLY yummy stuff!

CHUNKY MONKEYS
3 cups crushed pretzels
1/2 cup sugar
scant 1 cup butter, melted

• Preheat oven to 325 degrees.
• Line a 13x9 cake pan with heavy duty foil, leaving plenty on the edges to use as handles later.  This will make clean-up so much easier.
• In a medium mixing bowl stir together the pretzels, sugar and melted butter until well blended.
• Press the pretzel mixture evenly into the bottom of the cake pan.

1/2 cup butter
1/2 cup whipping cream
1/4 cup packed brown sugar
11 ounce package caramel baking bits (or 14 ounce vanilla caramels, unwrapped)
2 cups honey roasted peanuts

• In a medium saucepan melt butter over a medium heat.
• Whisk in the whipping cream and brown sugar until sugar is dissolved.
• Stir in caramel bits, stirring constantly until bits are melted and sauce is smooth.
• Add in peanuts to coat well.
• Immediately pour over pretzel layer, spreading evenly.

1/2 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup peanut butter chips
1/2 cup butterscotch chips
3/4 cup Heath milk chocolate toffee bits

• Scatter each of these over the caramel layer.
• Bake 25-30 minutes or until edges are bubbling.
• Cool in pan on a wire rack.
• Lift foil edges to remove bars from pan.
• Cut into bars.
• Layer between wax paper in an airtight container.  I store them in the fridge, but the can also be frozen for 3 months.

BUTTERFINGER COOKIES
Ritz crackers
creamy peanut butter
almond bark
sprinkles

• Spread peanut butter on ritz crackers and top with another cracker. 
• Melt almond bark in the microwave. 
• Dip each cookie in the almond bark and set onto wax paper to harden. 
• If you're using sprinkles do so before the almond bark hardens.

 A few more favorites are:

• Oreo Cheesecake Balls
• Magic Marshmallow Puffs
• Peanut Butter Fudge Drops 
• Sea Salt and Caramel Rice Krispie Treats

S'MORES FUDGE

S'MORES PEANUT BUTTER FUDGE
CRUST LAYER
4 sheets graham crackers
1/4 cup sugar
1 1/2 tablespoons butter, melted

CHOCOLATE FUDGE LAYER
1 1/2 cups milk chocolate chips
1/2 teaspoon vanilla 
1/2 can sweetened condensed milk

MARSHMALLOW LAYER
1 cup peanut butter chips
1/2 cup marshmallow fluff
1/2 can sweetened condensed milk

• Preheat oven to 375 degrees.
• Line an 8x8 square pan with aluminum foil with enough hanging over to be able to use as handles.
• Grind the graham crackers in a small food processor. Add sugar and butter until well blended.
• Press into the bottom of the pan evenly.

• Bake for 15 minutes or until golden.
• Melt chocolate in small sauce pan. 
• Add the vanilla and sweetened condensed milk whisking until smooth.
• Pour over the crust.

• Melt peanut butter chips in a small sauce pan over medium low heat.
• Add marshmallow fluff and sweetened condensed milk, whisking until smooth and even consistency.
• Pour over the chocolate layer immediately.
• Refrigerate overnight.

• The next day remove fudge from pan and cut into pieces.
• Store in the refrigerator.

FRITO BRITTLE

FRITO BRITTLE
10 ounce package FRITOS
1 cup light corn syrup
1 cup sugar
1 cup JIF creamy peanut butter 
1 cup milk chocolate chips.

• Spread FRITOS on a greased jelly roll pan (11x15)
• Sprinkle chocolate chips over FRITOS.
• In a saucepan over medium heat whisk together the corn syrup and sugar until smooth. Bring to a slow boil stirring constantly to dissolve sugar.  Boil 1 minute.
• Remove from heat and stir in peanut butter until smooth.
• Pour over chips.
• Chill.
• Break or tear apart (may be gooey) into pieces.

CARAMEL PRETZEL CRISPS ~ MOCK TURTLES

These are sooooooooooooooooooo simple and sooooooooooooooooooo good too!
CARAMEL PRETZEL CRISPS ~ MOCK TURTLES
1 bag pretzel crackers (regular pretzels work too)
3 rolls ROLOS
1 bag pecan halfs

• Preheat oven to 350 degrees.
• Line a cookie sheet with pretzel crackers.
• Set 2 ROLOs side by side on the crackers.
• Bake 2-3 minutes, just long enough to soften ROLOs.
• Press down pecan halves into each ROLO.
• Cool.
• Enjoy.

CHOCOLATE COVERED CHERRIES

I wanted to make something special to take to my nieces house for Superbowl Sunday so thought I'd try Chocolate Covered Cherries. I found the recipe in an old Taste of Home magazine. This recipe is sooooooooooooooooo simple, but messy! Have fun making them. They are quite rich though - be forewarned!

1 cup butter, melted
1 can sweetened condensed milk
3 pounds confectioners sugar (about 8 cups)
3-10 ounce jars maraschino cherries(about 120 cherries), really well drained
1-2 pounds milk chocolate candy coating, chopped (I used almond bark)

• Combine butter and milk until smooth.
• Gradually add in confectioner's sugar until a soft dough forms.
• Roll into 1 inch balls and flatten into 2 inch circles.
• Place a cherry in the center of each one.
• Wrap sides around cherry until cherry is completely covered and roll into a smooth ball.
• Melt chocolate until smooth and dip each ball into the chocolate.
• Place on wax paper until cool and sprinkle with sprinkles.
• Cool well.

Modified Fantasy Fudge ala Tamy

Hubs and I were having a SERIOUS chocolate craving the other day. I had the main ingredients for Kraft Fantasy Fudge EXCEPT the chocolate so I had to improvise and pray it would work.  Not only did it work, it was FANTASTIC in fact they were just short of orgasmic!

3 cups sugar
3/4 cup butter
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
4 blocks Baker's white chocolate, chopped
2 blocks Baker's Bittersweet chocolate, chopped
6 blocks chocolate candy bark, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped PLANTERS Walnuts (optional)
1 teaspoon PURE vanilla

• LINE a 9-inch square pan with foil, with ends of foil extending over sides. 
• Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 minutes or until candy thermometer reaches 234°F, stirring constantly. 
• Remove from heat. 
• ADD chopped or melted chocolate and marshmallow creme; stir until melted and well blended. 
• ADD nuts and vanilla; mix well. 
• POUR into prepared pan; spread to cover bottom of pan. 
•  Cool completely. 
• Use foil handles to lift fudge from pan before cutting into squares.

SOUR CREAM MEATLOAF, COUNTRY BOB'S INCREDIBLE EDIBLE FUDGE and an Original Country Bob's All Purpose Sauce Product Review

Back in 2009 I was contacted by a nice man from Country Bob's All Purpose Sauce and asked if I would be interested in doing a product review. I said I'd love to. In just 2 days time a box was on my stoop with bottles of sauce and recipe brochures. I had this little niggling in my brain though. I could not figure out why the name of this sauce sounded so familiar. I tried to find the sauce locally and failed until I finally found it at a Walmart store 30 miles away. You have to remember I live rurally for the moment. That is when it occurred to me where I had heard the name before. I had won a cookbook awhile back over at Forgetfulone, but was never able to prepare any of the recipes because I couldn't find the sauce.

As you can see from all the slips of paper sticking out of the top of the book I had marked a multitude of recipes to try and now I finally can. I found 2 meatloaf recipes, 1 from the brochure which is extremely similar to hubby's favorite one that I have made for years and years and a sour cream recipe from the book that I decided to try. In the end the recipe I made was a combination of both recipes and hubby all but licked his plate. He kept telling me to find out where to get more of this sauce. He even put it on his mashed potatoes and thought that was just scrumptious. Normally he would use ketchup on his meatloaf, but tonight he used Country Bob's All Purpose Sauce. He decided Country Bob's All Purpose Sauce is our new ketchup.

The true test came when I made dessert with the sauce. It was the most unusual group of ingredients I had ever mixed together. I have to admit I had my doubts that we were going to like this recipe, but I also thought it would be a good test of the versatility of an all purpose sauce.

All I can say is that I was sooooooooooooooooo pleasantly surprised by the flavor. Hubby can't say anything, he's too busy licking the bowl. You have to try Country Bob's All Purpose Sauce and start with this fudge recipe.

One of the greatest things about this recipe besides the awesome flavor is the consistency. How many times have you made fudge and weren't sure it would set up okay or it turned out dry? That will never happen with this recipe. This recipe is truly foolproof.

COUNTRY BOB'S INCREDIBLE FUDGE
12 ounces Velveeta cheese*
2 sticks butter
6 ounces unsweetened chocolate
2 tablespoons Country Bob's All Purpose Sauce
2 pounds powdered sugar
1 teaspoon vanilla extract
1 1/2 cups chopped pecans (optional)**

• In a microwave safe bowl combine the Velveeta, butter, Country Bob's All Purpose Sauce and chocolate. Microwave on high 2-4 minutes, stirring every minute until mixture is smooth and well blended.
• Pour the powdered sugar into a large mixing bowl. Add the chocolate mixture gradaully while beating with an electric mixture until well blended.
• Beat in the vanilla.
• Stir in the nuts.
• Pour into a greased 9x13 pan.
• Cover and chill until firm.
• Store in the refrigerator.

*When I made a second batch of this recipe. it worked better cubed before microwaving
**I exchanged this for Heath Bar bits and loved it

COUNTRY BOB'S SOUR CREAM MEATLOAF ala TAMY
3 pounds ground beef
1 bunch green onions, sliced thin
1/2 cup + Country Bob's All Purpose Sauce
1 sleeve crushed saltines
3/4 cup sour cream
1/4 cup milk
2 eggs, beaten
1 1/2 teaspoons sea salt
1 teaspoon white pepper

• Mix all together.
• Pour additional sauce over the top.
• Bake 1 1/2 hours.
• Pour off any excess moisture.
• Let stand 5-10 minutes.
• Serve.

♥♥ ♥♥

CARING for the CARETAKER

Many of you know that Martha (MM) and myself have both been embroiled in care taking situations for loved ones for quite some time now.  We do it out of love and a bit of obligation, but we do it well with compassion, patience and tolerance.  To say that it is stressful is the WORLD'S GREATEST UNDERSTATEMENT. 

Most evenings we spend a few minutes emailing back and forth commiserating over the days troubles and surprises.  Often it makes us chuckle and laugh which by my standards is soooooooooooooo necessary to help US with the stress.  For me, just knowing that my friend knows what I'm going through relieves a lot of stress and reminds me that there is always tomorrow.  We're both Virgos and about the same age so there are enough similarities that I honestly believe we think alike.  I know I sometimes receive an email just after I have hit send on one to her which is a relief as I know we were in the same "place" at the same time.  Many times we could have even written each other's emails because our days were so similar.

These days the difference comes because I am now helping to care for an aunt who has been placed in a care home while I'm also caring for her husband in their home who had triple bypass surgery and Martha is caring for her mother in her mother's home while taking care of her family in her own home.  We are both basically caring for 2 homes, but I can walk away from my aunt at the end of the day and know that there are at least 2 caregivers on staff for the night in the event my aunt needs help.  This should bring relief. Instead it brings grief.  Many times MUCH grief.  

We have all heard about the horror stories in the news of abuse by caregivers to the elderly and infirm.  For every story we have heard I guarantee you there are a hundred times more stories we haven't heard.  My aunt has been complaining for some time about the manager of the house she lives in as well as one of the nighttime aides.  Many times we were inclined to believe much of it to be exaggeration. There are so many examples to choose from, but right now many of those cannot be spoken of while resolutions are pending. 

Most of the residents of the home are there through guardianship and don't have many visitors and while I have no actual proof, I believe that the "manager" (and boy do I use that term loosely) does not like family around because she can't do things her way and in her time.  She's loud, rude and downright mean.  She treats family members like they work for her and demands "respect" in "her facility".  Yep, you heard me right!  This though is yet another story.

The man that owns the house is going through financial difficulties and has cut back on many things, one of which is the cook.  The manager of the house is now doing all the cooking (well supposedly, but that's another story). She cooks by her terms "Louisiana style".  From what I can tell, "Louisiana" style is a euphemism for lazy. The food is now being served with all the bones and gristle.  My aunt is sight impaired and has severe dyskinesia, involuntary muscle movements, that makes her dexterity difficult.  She cannot cut meat from a bone or detect it in a bowl of soup or stew. There is a serious choking hazard here. Personally I see not removing the bones before serving it to patients as pure laziness and neglect.

Martha and I  of all people do understand how difficult this type of work can be physically and emotionally.  But, I personally believe that anyone entering a paid position caring for patients should have a patience and tolerance that is reflected by their words and actions as well as the necessary knowledge of the disease(s) to understand the nature of the symptoms and side affects.  If they cannot offer any one of those criteria then perhaps they should be looking for different work.  If they cannot or will not follow the prescribed protocol for caring for patients as I suspect is the case in certain instances with my aunt (i.e. removing her night time meds without consulting the Dr.) then they should not be in this position either.   

I know my horror stories have left Martha feeling a little queasy about getting her mother into an assisted living situation.  But the moral, yes there is a moral! is that the family needs to stay involved, ask questions and not be afraid to follow through with governing agencies as we are doing now concerning my aunt and her care.

The biggest moral is that the caretaker MUST take care of themselves or they are of no good to anyone! The caretaker being stressed only creates stress in the patient that becomes a vicious cycle.

Now for something fun.  The holidays are coming much faster than many of us would like so I offer you this easy and fun recipe that will thrill the kids for Christmas.

Now for something fun.  The holidays are coming much faster than many of us would like so I offer you this easy and fun recipe that will thrill the kids for Christmas.

My great aunt who I only got to see a couple times a year used to make these every year special for me and I would wait out on the front steps for her to arrive just to see them and know they were there. Oh and her too! She always made them soooooooooo pretty and perfect!

HOLIDAY WREATHS

(these are better when they are made a few days ahead)

30 large marshmallows (or 1 jar marshmallow cream)
1/2 cup butter
1 teaspoon vanilla
2 teaspoon green food color
3 1/2 cups cornflakes
Red Hots

• Combine marshmallows, butter, vanilla and food color in top of double boiler. Heat and stir frequently until well blended.
• Gradually stir in cornflakes until well blended.
• Drop onto wax paper and arrange into wreath shapes. I plop them onto the wax paper and then push out from the center to form the wreaths.
• Decorate with red hots.
• Let cool.
• If your house is warm - chill in refrigerator until set.