Things that make you go mmm...

Things that make you go mmm...

Candy Corn Fudge

Active Time: 25 minutes

Total Time: 2 hours 25 minutes

Serves: 64 (Um, I cut huge pieces so it was like 30 pieces LOL)

These colorful treats may sound super sweet, but a few key ingredients keep them balanced: cream cheese for tanginess, pretzels for a salty kick and dried cherries (or cranberries) for a touch of tartness. And you can take off the candy corn for Christmas and use the cranberries or other dried fruit!

Recipe Ingredients

• 8 oz cream cheese, at room temperature
• 2 cups confectioners’ sugar
• 2 tsp pure vanilla extract
• 3 cups white chocolate chips (about 18 oz)
• 2 cups mini pretzels or broken pretzel pieces
• 1 cup dried cherries
• 1 cup candy corn

Recipe Preparation

1. Line an 8- or 9-in. square pan with 2 sheets of parchment paper, leaving an overhang on all sides.
2. Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth, about 2 minutes; beat in the vanilla.
3. Meanwhile, melt the chocolate in the microwave according to package directions.
4. Add the melted chocolate to the cream cheese mixture and beat until smooth, 1 to 2 minutes. Fold in the pretzels and cherries. Transfer the mixture to the prepared pan and top with the candy corn. Refrigerate until firm, at least 2 hours and up to 2 days.
5. Using the overhangs, transfer the fudge to a cutting board and cut into 1-in. pieces. Serve in mini cupcake liners, if desired

This is the AWESOME fudge!!!! I just made some yesterday and it was amazing! It really is super sweet but the pretzels really balance it out! Make this for multiple holidays and use your imagination! YUM!

Things that make you go mmm...

Things that make you go mmm...

Smoky Split Pea Soup

Active Time: 15 minutes

Total Time: 8 hours 15 minutes

Serves: 6

This hearty soup recipe is very versatile; feel free to load up with additional root veggies, or if you don’t care for ham hocks, simply top the soup with crumbled bacon once it’s done!

Recipe Ingredients

• 1 lb green split peas, rinsed
• 4 medium carrots, cut into 1/2-in. pieces
• 2 medium parsnips, cut into 1/2-in. pieces
• 2 stalks celery, cut into 1/2-in. pieces
• 2 cloves garlic, finely chopped
• 1 large onion, chopped
• 1/2 tsp dried thyme
• 2 ham hocks (about 1 1/2 lb total)
• Kosher salt and pepper

Recipe Preparation

1. In a 5- to 6-qt slow cooker, combine the split peas, carrots, parsnips, celery, garlic, onion, thyme and 6 cups water.
2. Add the ham hocks and cook, covered, until the meat is tender and easily pulls apart, on low for 7 to 8 hours or on high for 4 to 5 hours.
3. Transfer the ham hocks to a plate. When cool enough to handle, shred the meat, discarding the skin and bones. Stir the meat back into the soup along with 1/2 tsp salt and 1/4 tsp pepper

This is the BEST split pea soup!!! I just made some this week and it was delicious! They didn't have ham hocks, so we used ham shanks and it was just as good :) It was also my first time using parsnips!

YUM!

Things that make you go mmm...

Things that make you go mmm...

SUPER easy and REALLY good!!! The picture is of a mini version, but you usually make it in a 9x9 or 9x13 pan.

Chips Ahoy Dessert
1 pkg of Chips Ahoy Cookies (crunchy)
1 container Cool Whip
Milk
Dip cookies in milk and cover bottom of a 9×9 or 9×13 dish, depending on how many you are feeding and if you want leftovers. Cover first layer of cookies with a layer of Cool Whip. Continue dipping cookies in milk and create another layer of cookies over the Cool Whip. Repeat with Cool Whip and cookies until you’ve filled your pan or ran out of ingredients. Let sit a few hours or overnight. Enjoy!

things that make you go mmmm...

Chili Dog Bacon Cheese Burgers and Fiery Fries.... YUM

This recipe is for the grillers out there! These burgers are awesome! And the fries are GREAT too!

Ingredients

• 8 slices center cut or other lean, thick-cut, smoky bacon
• 1 pound ground lean beef
• 2 hot dogs, beef or pork, diced
• 2 tablespoons chili powder
• 1 tablespoon grill seasoning (recommended: Montreal Seasoning by McCormick)
• 2 teaspoons Worcestershire, eyeball it
• 1 teaspoon plus 1 tablespoon hot sauce, eyeball it, divided
• 2 tablespoons ketchup
• Vegetable oil, for drizzling
• 4 slices deli sliced Cheddar
• 1 sack (16 to18 ounces) crispy style frozen potato fries
• 2 tablespoons butter
• 3 cloves garlic, finely chopped
• 3 tablespoons chives, a handful
• Salt
• 1/2 cup chili sauce
• 4 kaiser rolls, split
• 1/4 head iceberg lettuce, shredded
• 1/4 cup chopped cilantro leaves
• 1/2 lime, juiced

Directions

Preheat broiler to high.

Place bacon on slotted broiler pan. Cook bacon 10 inches from the heat and cook 3 to 4 minutes on each side until crisp then adjust oven to bake setting for temperature recommended on fries packaging.
While bacon cooks, make the burgers. Preheat a large nonstick skillet over medium high heat. Mix beef with diced dogs, chili powder, grill seasoning, Worcestershire, 1 teaspoon of hot sauce and ketchup. Form 4 large patties. Add a drizzle of oil, 1 turn of the pan and add the patties. Cook burgers 6 minutes on each side, then top with 2 slices bacon and 1 slice of cheddar, each. Turn pan off, cover with loose foil tent and let cheese melt, 1 to 2 minutes.
While the burgers cook, add fries to oven and cook until extra-crisp. Remove from oven. Place butter, 1 tablespoon hot sauce and garlic in a small dish and microwave on high 20 seconds then transfer fries to a large bowl. Toss fries with garlic-hot sauce butter and chives and season with salt, to taste.
Slather chili sauce on the tops of split keiser rolls. Place bacon chili-cheese burgers on bun bottoms and top each burger with lettuce, cilantro, and lime juice. Set bun tops in place. Pile fries alongside and serve.

things that make you go mmm...

Buffalo Chicken Dip

This is so easy and is always a hit!
2 cups diced, cooked chicken or you can use 2 (10oz) cans of chicken chunks drained
2 (8oz) packages of cream cheese, softened
1 cup ranch dressing
3/4 cups buffalo sauce
1 1/2 cups shredded cheddar cheese

Heat chicken and buffalo sauce in a skillet over medium heat. Stir in cream cheese and ranch dressing; continue stirring until well blended and warm. (you can also do this in the microwave). Mix in half of the cheddar cheese and transfer dip to a crock pot. Sprinkle the remaining cheese on top, cover, and keep on warm. (Thank you Rachel!)

 

Serve with chips, veggies, crackers, fritos... anything!

 

ALSO: If you add 2 more cans of chicken you can spread it on tortillas with extra cheese and make quesadillas! YUM!



things that make you go mmm...

This recipe is ALOT easier than it seems and it is SOOOOO good. Have made it a few times and oh my, it is awesome! try it!

                                                                 Apple Strudel



Ingredients

Apple Strudel:

• 1/4 cup bourbon or apple juice
• 1/2 cup golden raisins
• 2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
• 1/2 lemon, juiced
• 1 tablespoon lemon zest, finely chopped
• 1 teaspoon ground cinnamon, plus more for sprinkling
• 1/2 cup brown sugar, packed
• 1/2 cup crushed shortbread cookies
• 1/4 cup chopped pecans
• 2 tablespoons butter, cut into pieces
• 5 sheets phyllo dough from 1 pound package of frozen dough
• 2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
• 1 tablespoon granulated sugar
• Confectioners' sugar
• Caramel sauce, purchased

Glaze:

• 2 cups confectioners' sugar
• 3 1/2 tablespoons milk

For the Strudel:

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.
Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.
Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.
Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.
Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Pass warm caramel sauce, to drizzle over the strudel.

For the Glaze:

Mix ingredients thoroughly.
*Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.

things that make you go mmm...

I am starting a new series here with recipies! I LOVE to cook and eat, obviously... haha... This recipe is one I haven't had in a while but always a crowd pleaser!!!

Ingredients

• 1 package dry form crab boil (recommended: Zatarain's)
• 3 pounds red potatoes
• 1 pound thick-cut bacon, diced
• 1 cup diced red onion
• 1 tablespoon minced garlic
• 1/4 pound butter, at room temperature
• 1/4 pound finely shredded Cheddar
• 1 green onion, chopped
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• Salt and pepper
• 3/4 cup sour cream

Directions

Fill a 6-quart pot 2/3 full of water; add the crab boil and mix until blended. Cut the potatoes in half and slice into 3/8-inch thick pieces. (This can be done ahead of time; cover the potatoes with ice water until ready to cook.) Add the potatoes to the pot. Bring water to a boil and cook the potatoes until fork-tender.

While the potatoes are cooking: in a medium saute pan on medium heat, cook bacon until crispy; remove and drain on a paper towel. Add red onion to bacon grease; cook until caramelized. Just before onions are done, add garlic and cook until lightly brown.

In a bowl, place butter, 1/2 the cheese, 1/2 the bacon bits, 1/2 the green onions, the cooked red onions and garlic, cayenne, paprika, salt, pepper, and sour cream; mix together thoroughly.

Strain potatoes and add to bowl; let stand for a few minutes or until cheese starts to melt. Fold ingredients together, trying not to break up the potatoes excessively. Top with remaining cheese, bacon, and green onions.

Check seasonings and adjust to taste.

SOOOOOOOOOOOO Good!