Layered Mint Chocolate Fudge

Layered Mint Chocolate Fudge by Eagle Brand Milk
12 oz semi-sweet chocolate chips
14 oz Eagle Brand Milk
2 t vanilla extract
6 oz vanilla flavored candy coating
1 T peppermint extract
green/red food coloring

1. In heavy saucepan over low heat, melt chips with 1 c Eagle Brand (about 15 minutes on #1); add vanilla. Spread half the mixture into wax paper lined 8" or 9" square pan; chill 10 minutes or until firm.
2. In heavy saucepan, over low heat, melt candy coating with remaining Eagle Brand (will be thick). Add extract & coloring.
3. Spread on chilled chocolate layer; chill 10 minutes longer or until firm. Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm.
4. Turn onto cutting board; peel off paper & cut into squares. Store loosely covered at room temp.
Yields: 1 1/2 lbs

Jingle Bell Fudge

Jingle Bell Fudge by acplace.com
12 oz butterscotch chips
1/2 c chunky peanut butter
2/3 c sweetened condensed milk (1/2 can) then you can eat the rest!
1/2 c walnuts, chopped

1. Combine butterscotch & peanut butter in top of double broiler. Place over simmering (not boiling) water until butterscotch melts; remove from water.
2. Stir until blended add milk & stir just until blended. Spread in foil-lined 8" pan.
3. Press chopped nuts into top if desired. Chill until firm. Makes 1 1/2 lbs.

Oatmeal Scotchies

Oatmeal Scotchies by FamilyCircle.com WW 4 points
1 1/4 c flour
1 t baking soda
1/2 t ground cinnamon
1/2 t salt
1 c butter, room temp.
3/4 c sugar
3/4 c packed light brown sugar
2 eggs
1 t vanilla
3 c oats
11 oz butterscotch morsels

1. Heat oven to 375. Stir together flour through salt in a large bowl.
2. Beat butter and sugars in anothe large bowl on med-high for about 3 minutes until smooth, scraping down the sides of the bowl. Beat in eggs, one at a time, add vanilla.
3. On low speed, gradually beat in flour mixture; beat 1 minute or until completely combined. Stir in oats and morsels.
4. Drop by rounded tablespoonfuls onto ungreased baking sheets 2" apart. Bake at 375 for 9-10 minutes or until just browned around edges. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

Blond Brownies (Jar Mix)

Blond Brownies (Jar Mix) by Better Homes and Gardens
1/2 cup white baking pieces
3/4 cup packed brown sugar
2 cups packaged biscuit mix
1/2 cup chopped almonds, toasted
1/2 cup butter
1 beaten egg
1 teaspoon vanilla

1. Layer in a 1-quart glass jar or canister the following ingredients: white baking pieces, half the brown sugar, half the biscuit mix, remaining brown sugar, remaining biscuit mix, and almonds. Tap jar gently on the counter to settle each layer before adding the next. Cover jar and store at room temperature up to 1 month, or attach baking directions and give as a gift.
2. Baking directions: Heat oven to 350 degree F. Grease an 8x8x2-inch baking pan. Empty contents of jar into a large mixing bowl. Melt butter; add to cookie mix along with egg and vanilla. Stir until combined. Spread into prepared pan. Bake about 25 minutes or until golden brown around edges and center is almost set. Cool in pan on a wire rack. Cut into bars. Makes 16 brownies.

Quick and Easy Breakfast Casserole

Quick & Easy Egg Casserole Brunch by Kraft
6 slices white bread
1 lb. bulk sausage, cooked & drained (short-cut, I keep some in the freezer)
1 c shredded sharp Cheddar
6-8 medium eggs
2 c milk
1 t salt
1/4 t pepper

1. Preheat oven to 350. Lightly grease/spray 9x13". Place bread in bottom, it will fit perfectly. Sprinkle with sausage & cheese.
2. Beat eggs, milk, s & p in medium bowl with a wire whisk. Pour over bread.
3. Bake 40-45 minutes or until center is set & lightly browned. 8 servings

I have frozen the leftovers and they taste great after reheating.

Meatless

It is Ash Wednesday and you might be thinking of what meatless meals you can plan for today as well as Fridays during Lent. So far I have 9 meatless meals posted and 15 in que to be posted. Some other meatless ideas include:

*fish sticks
*beer battered fish
*Tilipia (you can buy bags at Sam's in the freezer section).
*cheese raviolis or stuffed shells...buy bags in the frozen section, pour your favorite spaghetti sauce over the top, smother with mozzarella cheese, and bake
*Shrimp Scampi (buy boxed in the freezer section and serve over buttered pasta).

Lemon Parmesan Linguine

Sheet Pan Nachos

Baked Potatoes

Fish tacos

Cheese Enchiladas

Burritos

Chile Rellanos

Grilled Cheese

Breakfast

Veggie pizza

Tomato Soup/Grl ches

fish sticks/filets

cookie sheet covered with chips, spread with refried beans (mix salsa and a little water to make them spreadable), cover with cheese, and bake. Serve with guacamole. One of our staples the kids will eat.

shrimp stuffed bell peppers. 1 lb shrimp, 1 c bell pepper chopped, 1 c onion chopped, 1 rib celery chopped. 3 cloves garlic minced. I c quinoa cooked, 4 bell peppers to stuff. Saute the shrimp and veggies together til soft. mix with quinoa, stuff into peppers and bake. I seasoned with tony's, salt, pepper and cayenne. You may have to make more for your family but you can adjust the ingredients accordingly

Spicy Shrimp with Creamy Cheesy Grits 6 pts

Tomato Soup with Garlic Cheddar Toasts

WW Corn and Pepper Jack Frittata 3 pts

Pasta With Pomodoro Sauce

Parmesan, Pasta, & Artichoke Bake

WW Cajun Shrimp saute 2 pts

White Chocolate Ice Cream

White Chocolate Ice Cream makeicecream.com
2 c light cream
4 eggs
12 oz white chocolate, coarsely chopped
1 1/2 c sugar
2 c heavy cream

1. Scald the light cream in top of a double broiler set over simmering water. Add the chocolate, reduce the heat so the water barely simmers and cook until the chocolate is melted, stirring occasionally.
2. Remove from heat. Using an electric mixer, beat the eggs in a medium bowl. Add the sugar and continue beating until all the sugar is dissolved.
3. Slowly mix in the chocolate mixture. Beat in the heavy cream.
4. Refrigerate until well chilled.
5. Pour into the ice cream maker using it according to manufacturer's instructions. Freeze in covered container at least 4 hours.

Kahlua Kisses

Kahlua Kisses
3/4 t instant coffee powder
1/3 c water
1 c plus 2 T sugar
1/4 c Kahlua
3 egg whites, room temp
1/4 t cream of tartar
dash salt

1. In 2 qt saucepan, dissolve coffee in water. Add 1 c sugar; stir over low heat until dissolved.
2. Stir in Kahlua. Brush down sides of pan often with brush dipped in water. Bring mixture to boil over medium heat. Boil until candy thermometer registers 240; about 15 minutes adjusting heat if necessary to prevent boiling over. Mixture will be very thick. Remove from heat.
3. Beat egg whites with cream of tartar & salt on high to soft peaks. Working in 2-3 portions, beat in hot Kahlua syrup, beating after each addition to thoroughly incorporate. Continue to beat at high speed 4-5 minutes until meringue is very thick, firm, and cooled to lukewarm.
4. Using pastry bag fitted with large star tip, pipe meringue into kisses about 1 1/2" wide at base and 1 1/2" high onto baking sheet lined with foil, shiny side down.
5. Set on center rack of oven at 200 for 4 hours. WITHOUT opening door, turn heat off and let kisses dry in oven about 2 more hours.
6. Remove from oven as soon as completely cool, transfer to airtight container. Makes 30!

White-Chocolate Meltaways

White-Chocolate Meltaways by Family Circle cookie press required
(another recipe below)

1 c unsalted butter, room temp
1 egg
3/4 c powdered sugar
2 1/4 c flour
pinch salt
2 t vanilla
12 oz white chocolate, chopped
2/3 c nonpareils

1. Heat oven to 375, beat butter in medium bowl until creamy. Beat in egg, add sugar, flour, salt & vanilla on low speed until well blended.
2. Put dough into cookie press fitted with 1" sawtooth ribbon disk, press into long strips on ungreased baking sheets, with floured knife, score strips every 2".
3. Bake in 375 oven 6 minutes, until just browning around edges, cut cookies along score lines; cool on rack.
4. Melt chocolate in small cup over simmering water. or microwave on high2 minutes; stir until smooth, spread 1/2 t melted chocolate on underside of cookie, top with another cookie, flat sides together. Refrigerate 5 minutes to set.
5. Place nonpareils in dish. Dip each end & place on waxed paper. Refrigerate to set.

White Christmas Fudge

White Christmas Fudge (my absolute favorite) by Domino Sugar
I wasn't sure about giving this recipe up but I don't think any of the people who buy my goodies actually read my blog so I think I'm safe.

2 1/2 c powdered sugar
2/3 c milk
1/4 c butter
12 oz white chocolate, chopped
1/2 t almond extract
3/4 c dried cherries, chopped
3/4 c toasted almond slices

1. Line an 8" square pan with foil; grease foil.
2. Mix powdered sugar and milk in a heavy 3 qt saucepan. Over medium heat, add butter and stirring constatnly, boil constantly for 5 minutes.
3. Over low heat, add chocolate and almond extract. Stir then whisk until chocolatemelts & mixture is smooth.
4. Stir in dried cherries & toasted almonds. Pour mixture into prepared pan.
5. Refrigerate 2 hours until firm. Invert pan. Peel off foil & cut into 1" squares. Makes 36.

Tip: To toast almonds, spread in a single layer on cookie sheet with rim. Bake 350 for 5-10 minutes, shaking pan occassionally until they begin to brown & turn fragrant. Makes about 2.2 lbs.

In my opinion: Yoweeee, sinful!

Chicken with Rosemary Sauce

Chicken with Rosemary Sauce Cooking Light recipe WW 4 points
1 t Olive Oil
4 4 oz breast halves
1/4 t salt
1/8 t black pepper
1/2 c chopped green onions
1/4 c dry white wine
1 t minced fresh rosemary
1/2 c chicken broth (fat-free and low sodium)
1/2 c half & half

1. Heat oil in large nonstick skillet over med-high heat. Sprinkle chicken with S & P.
2. Add chicken to pan; cook 3 minutes on each side.
3. Add green onions, wine, & rosemary; cook 30 seconds.
4. Stir in broth; cook 2 minutes.
5. Add half & half; cook 2 minutes. Serve
183 calories; 6 g fat; 27.5 g protein, 0.5 g fiber

In my opinion: This is so good, I don't know why we don't have it more often!

Penne alla Vodka

Meatless
Penne alla Vodka pretty easy Weight Watchers 5 points
2 t olive oil
1 onion, chopped
2 garlic cloves, minced
28 oz whole tomatoes in puree, coarsely chopped
1/4 t crushed red pepper flakes
1/2 c minced parsley (I think too much)
1/2 c evaporated skimmed milk
2 T vodka
8 c hot cooked penne pasta

1. In a large, nonstick saucepan, heat the oil. Add the onion & garlic; cook, stirring as needed until softened, about 5 minutes.
2. Stir in the tomato and pepper flakes; bring to a boil. Reduce the heat and simmer, uncovered, until the sauce is slightly thickened, 10 minutes.
3. Stir in the parsley, milk, and vodka; cook until heated through, about 1 minute. Place the penne in a large serving bowl; add the tomato mixture and toss to coat. 8 servings

Hearty Turkey Divan Bake

Hearty Turkey Divan Bake by Land O' Lakes
6 c uncooked spaghetti broken into about thirds
3 T butter
2 T flour
1 c chicken broth
8 oz sh. cheddar
1/2 c milk
2 c cubed, cooked turkey (or chicken)
2 c frozen broccoli (I leave out)
4 oz sliced mushrooms
salt & pepper

1. Heat oven to 350 and cook spaghetti according to directions.
2. Melt butter in 2 qt saucepan over medium, Stir in flour until smooth and bubbly (1 minute). Stir in broth with whisk. Cook & stir until full boil (4-5 minutes). Continue boiling 1 minute. Remove from heat. Stir in 1 1/2 c cheese and milk until cheese is melted.
3. Combine spaghetti, turkey, broccoli, and mushrooms in greased 2 qt casserole dish. Add cheese mixture. Top with remaining cheese.
4. Bake 25-30 minutes until bubbly around the edge. Prep: 15; bake: 25; serves:6

Turkey Leftovers

What do you do with your turkey leftovers?
I'm creating a space to add turkey recipes, if you have one you'd like to share, please click on "comments" below and tell me what you make with the leftovers.


Turkey Club Bake by Betty Crocker
2 c Bisquick mix *
1/3 c milk *
1/3 c mayonnaise *
2 c cubed cooked turkey
2 medium green onions, sliced (1/4 c)
6 slices bacon, crisply cooked and crumbled
1/4 c mayonnaise
1 large tomato, chopped
1 c shredded Colby Monterey Jack Cheese

1. Heat oven to 450. Grease cookie sheet. Stir Bisquick, 1/3 c mayonnaise, and milk in a medium bowl until soft dough forms or* use a pre-made pizza dough. Press dough onto a 12x8" rectangle cookie sheet.
2. Bake 8-10 minutes or until golden brown.
3. Mix turkey, onions, bacon, and mayonnaise. SPoon over crust to within 1/4" of edge. Sprinkle with tomato and cheese. Bake 5-6 minutes or until hot and cheese is melted.

Cheesy Rosemary Turkey (or chicken) Bake

Cheesy Rosemary Turkey (or chicken) Bake by Land O Lakes
6 c chopped cooked turkey
1 c mayonnaise
1/4 c slivered almonds
6 stalks (3 c) celery sliced 1/2" (we don't eat celery)
8 oz shredded cheddar cheese
1 med onion, chopped (1/2 c)
2 T lemon juice
1 t dried rosemary leaves, crushed
1/2 t salt
1/2 t pepper

1. Heat oven to 350. Grease 13x9 (3 qt) baking dish. Set aside.
2. Stir together all ingredients (except 1/2 c cheese) in a large bowl. Spoon into baking dish.
3. Cover, bake 45-55 minutes or until heated through.
4. Sprinkle with remaining cheese, continue baking for 5 minutes or until cheese is melted.