Crockpot Candy

CrockPot Candy
16 oz. salted peanuts or mixed nuts
16 oz. dry roasted peanuts
24 oz. bag semisweet chocolate chips
24 oz. white almond bark
1 Baker's Sweet German chocolate baking bar

Place all ingredients in a large CrockPot on low for 3 hours. Stir to blend. Drop by teaspoonfuls onto waxed paper or parchment paper.

**A combination of 1/4 cup additional mixed nuts, white chocolate (chips or a white chocolate bunny that may be hiding in your freezer since easter) and about a Tbsp of almond extract is usually cheaper to add than the almond bark.

Squares In A Snap

1 box low fat jello pudding
1 box spice cake mix
2 cups lowfat/skim milk
1 bag butterscotch chips

Prepare pudding mix as directed with lowfat or skim milk. Mix in cake mix (no other ingredients required ie: oil, eggs). Fold in chips. Place in greased 13*9 inch pan and cook according to the cake mix directions. There are a variety of pudding/cake mix/chip recipes to try so have fun!

Extraordinary Cheese Dip

1 pkg., spreadable cream cheese
1/2 cup grated Cheddar cheese
1/2 cup grated mozzarella cheese
1 cup mayonnaise
1 tsp. VE Cheese, Chives & Bacon
1 tsp. VE 3 Onion Dip
1 tsp. VE Lemon Dilly Dip
1 sourdough loaf

Mix the first 7 ingredients until well mixed. Cut loaf in half and scoop out to
make a bread dish. Save remaining bread and cut into cubes for dipping. Spoon the mixture into the bread bowl. Place in a preheated oven at 250 for 20-30 minutes or until heated through. Take out and serve with bread pieces.

Chicken Cresecent Wreath

2 tubes refrigerated cresent rolls
1 cup shredded jack cheese
2/3 cup cream of chicken soup, condensed
1/2 cup chopped fresh broccoli
1/2 cup sweet red pepper
1/4 cup water chestnuts
1 can white chicken drained
2 Tbsp chopped onion

Arrange crescent rolls on a pizza pan, forming a ring with pointed ends facing the other edge of the pan, wide ends will overlap. Combine the remaining ingredients. Spread over the wide end of the rolls. Fold points over filling and tuck under wide ends. Bake at 375 degrees for 20 minutes.

Bacon Wrapped Water Chestnuts

2 cans whole water chestnuts
1 pkg. bacon, cut into thirds

SAUCE:
1/2 c. sugar
1/2 c. brown sugar
3/4 c. catsup
1 tsp. lemon juice
1 tsp. Worcestershire sauce

Wrap chestnuts with bacon and secure with toothpick. Bake at 350 degrees for 25 minutes. Drain grease. Cover each chestnut with sauce and bake 20 minutes. Makes 45.

Irish Cream Cake

INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter in pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.

To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

VARIATIONS
Try chocolate cake mix with either vanilla or chocolate pudding. 7 Minute frosting with a splash of irish cream added is nice on the chocolate cake. Kahlua may be substitued for the irish cream in the chocolate variety as well

Plum Chicken

1/4 cup peach jam
1/4 cup water
1/4 cup plum sauce
1/4 cup soya sauce
1/4 cup hoisin sauce
2 Tbsp cornstarch
1 tsp lemon juice
1 tsp ginger
1 tsp chili sauce
8-12 boneless skinless chicken thighs

Preheat oven or bbq to 350, best cooked in bbq with a foild diffuser (sheet of tinfoil doubled over with the shiny sides out) but an oven will do. Slowly whisk cornstarch with hoisin sauce to remove lumps. Whisk in remaining ingredients. Place chicken in a large cake pan and cover with sauce. Cook for 45 minutes

1 lb vermicelli
1 Tbsp honey
1/4 cup chicken broth
1 tsp basil
2 tsp curry powder

Cook noodles according to directions. Drain. Whisk broth ingredients together and combine with noodles in the original pot. Serve with above chicken and green veggies.

Layered Jello

Dissolve 1 pkg Jello, any flavor, in 1.5 cups boiling water
Whisk in 2 cups frozen coolwhip
Pour into individual dishes, chill until set

Leeky Chicken

2 Medium Leeks
1.5 lbs sliced chicken breasts
2 Tbsp Olive Oil
1 Cup Dry White Wine
1/4 cup golden raisins
1.5 cups chicken broth
1 Tbsp butter
1.5 cups couscous

Bring broth and butter to a boil. Add couscous, raisins and set aside. Add salt & pepper to chicken brown in olive oil. Discard root end and leaves of the leeks, slice in half then slice into small pieces. Place leek in colander and rinse under cold water. Add leeks to chicken and wilt (2-3 minutes). Add wine and cook until about half is cooked off, leeks should be tender and chicken cooked through at this time. Serve chicken on a bed of couscous. Serves 4

Mac and Cheese

2 cups elbow macaroni
2 tbsp butter
2 tbsp flour
1/2 tsp fresh ground pepper
2 cups milk
2 1/2 cups shredded lower-fat sharp or old cheddar cheese
1/2 cup grated low fat parmesan

Cook the macaroni for 7 minutes.
Drain and return to pot.
Melt butter in a large saucepan at medium heat.
Whisk in flour and add pepper.
Whisk in milk gradually and stir constantly until it just comes to a boil.
Remove pan from heat and add cheese.
Stir constantly, until the cheeses melt, and it becomes smooth.
Add cooked macaroni and toss.

Taco Seasoning

1 tbsp. chili powder
2 tsp. onion powder
1 tsp. each ground cumin, garlic powder, paprika, powdered oregano and sugar
1/2 tsp. salt

Mix all ingredients together in a small bowl. Makes 3 tablespoons of seasoning mix, which is equal in strength to a 1/4 ounce package of commercial seasoning mix.

Seafood Casserole

2 lbs fish fillets, cooked
1 cup shrimp
1/2 lbs scallops
1/2 lb crab
5 Tbsp butter
6-1/2 Tbsp flour
1 tsp dry mustard
1 tsp salt
4 cups milk
2 cups cheddar cheese

Flake cooked fish, remove bones. Melt butter, blend in flour, mustard and salt; cook until bubbly. Add milk gradually. Cook and stir until thickened and smooth. Add grated cheese and stir utnil cheese is melted. Combine sauce and fish. Put fish mixture into greased casserole dish. Bake at 350 for 30 to 35 minutes.

Dad's Ice Box Cookies

1 cup butter softened
1.25 cups sugar
1 egg
2-1/2 cups all purpose flour
1-1/2 tsp baking soda
1/8 tsp salt
1 cup chopped pecans
3/4 cups red and green cherries or candied fruit

Cream butter and sugar, add egg and mix well. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Stir in pecans and candied fruit. Shape into four 8 inch rolls and wrap in plastic wrap. Refrigerate for at least 4 hours or until firm.

Unwrap and cut into 1/8-1/4 inch slices. Place 2 inches apart on ungreased baking sheet. Bte at 350 for 7-8 minutes or until lightly browned. Cool for 1-2 minutes

Potato Skins

I like to reserve the skins from potatoes if I'm making hash browns or homemade fries but you can use 4 large baking potatoes halved and hollowed out to a 1/4 inch shell

3 Tbsp Olive Oil
1 Tbsp Parmesan Cheese
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp pepper

Brush both sides of the skins with mixture. Bake at 475 for 7 minutes then turn, repeat. Add cheese, bacon and green onions and bake another 2 minutes. Serve with sour cream :)

Jalapeno Poppers

1 pkg (8 ounce) cream cheese, softened
1 cup shredded sharp cheddar
1 cup shredded Monterey Jack cheese
6 bacon strips, cooked and crumbled
1/4 tsp salt
1/4 tsp chili powder
1/4 tsp garlic powder
1 lb fresh jalapenos, halved lengthwise and seeded
1/2 cup dry bread crumbs

In a mixing bowl, combine cheeses, bacon and spices. Spoon about 2 Tbsp into each pepper half. Roll in bread crumbs. Bake at 300 for 30 minutes.

Cherry Balls

1.5 cups butter
1.5 cups icing sugar
1.5 cups fine coconut
vanilla

Roll dough around a cherry or pecan and then roll balls in fine graham crackers

Gingerbread

1 cup Golden Crisco
1 cup lightly packed brown sugar
1/4 cup molasses
1/4 cup water
2 3/4 cups all purpose flour
2 tsp baking soda
1-1/2 tsp cinnamon
1-1/2 tsp ginger
1-1/2 tsp cloves
1/2 tsp salt

Cream Crisco and sugar. Gradually add molasses and water. Combine remaining ingredients into creamed mixture. Cut as desired. Bake on greased baking sheet at 350 degrees for 10-12 minutes

Irish Cream Truffle Fudge

The original recipe called for a topping I didn't use, this was definitely decadent enough for us ;)

3 cups semisweet chocolate chips
1 cup white chocolate chips
3 cups powdered sugar
1/4 cup butter
1 cup Bailey's Irish Cream
1 1/2 cups nuts -- chopped optional

Melt chocolates with butter until chocolates are soft enough to stir smooth. Do not overheat. Add chocolate and butter mixture to powdered sugar and Baileys. Stir until smooth, add nuts and mix well. Place fudge in an 8 x 8 pan, oiled. Lay a sheet of plastic wrap on top and gently press to smooth fudge.

Maple Curry Chicken Penne

I have yet to try this but we sampled this dish for our wedding and loved it, but went with turkey as curried can be an acquired taste :)

1oz olive oil
½ oz each green & red pepper
2oz julienne vegetables
1oz curry paste
5oz whipping cream
2oz maple syrup
8oz penne pasta
4oz chicken
1oz grated parmesan
1 pinch chopped parsley
1 pinch salt & pepper
cherry tomatoes

This recipe didn’t come with directions, but I think you just basically cook the pasta, veggies and sauce separately and then mix it all together. This is listed as a single serving recipe but with 8 oz of pasta I'm not so sure. There's 8 oz of pasta in our baked ziti and that's for a full casserole for dinner and at least two lunches out of it ;)

Grand Marnier Fudge

Ingredients:

1 1/2 cups semisweet chocolate chips
1 1/2 cups milk chocolate chips
1 cup Sweetened Condensed Skimmed Milk (Fat Free can be used)
1/4 cup Grand Marnier® liqueur

Preparation:
1. Line an 8-inch square pan with foil or saran wrap; set aside.
2. Put all ingredients in a medium-sized, microwave-safe glass bowl or 8-cup measure. Microwave on high for about 2 minutes, stirring well after each minute. Microwave one more minute or until chocolate is completely melted. Stir until smooth.
3. Spread evenly into prepared pan. Chill in refrigerator 2 hours or until firm.
4. Remove fudge by lifting foil out of pan. Place on cutting board. With large, thick knife, cut off one column of fudge; peel off foil and cut into squares. Repeat with other columns of fudge.

How easy is that, fool proof fudge that has gotten Matt's thumbs up!! :)