Chocolate Almond Roca Bar

I found this recipe on recipezaar.com (my favorite website) a couple years ago and made it for Christmas... This is a FANTASTIC cookie bar. It is not true almond roca so if you are looking for the crunch this may not be the recipe for you, but it is HEAVENLY!! I have made with and without the almonds.

Split you grahm crackers before placing in the pan but fit them tightly together--the grahams that split to approx 1x2 inches are ideal, but cut them to the size you like. After you have made the almond roca and cooled the tray, put it in the freezer for only 10 minutes to really solidify the chocolate. Then remove from freezer and flip the whole tray so you can see where the graham wafer splits are. It is then very easy to just slice gently with a knife and you get perfect cut pieces. I store mine in a tin box in the fridge, but if you have chocoholics they won't last so just put them out on a plate!

27 min 15 min prep
2 dozen depending on the size of square
16 graham wafers
1 1/2 cupsalmonds sliced
1 cup butter (not margarine)
1 cup brown sugar
1 1/2 cups semi sweet chocolate chips
Layer an 11x17-inch cookie sheet with sides with the graham wafers, cut to fit snuggly.
Sprinkle with the almonds and set aside.
Put the butter and brown sugar in a saucepan and bring to boil, stirring to incorporate the butter.
Pour in a thin stream over the almond/wafer base.
Place in 350 Oven for 8 minutes until bubbly all over.
Remove from the oven and sprinkle with Chocolate chips.
Run the tines of a fork through the chips to spread.
Set on counter to cool and cut into squares.

Peppermint Kisses

I found this recipe this morning. I think I am going to have to give it a try for Christmas!
Description:
A Quick, Easy Cookie Recipe That Is Sure to Win the Popularity Prize at Your Cookie Swap--Fat Free!

Cooking Time:
Bake 10 minutes
Ingredients:

2 egg whites
1/4 tsp. cream of tartar
1/4-1/2 tsp. peppermint extract, to taste
2/3 cup C&H Pure Cane Granulated Sugar

red and green paste or gel food coloring (available where cake decorating supplies are sold)

Instructions:
Place egg whites, cream of tartar and peppermint extract in a deep mixing bowl. Beat on high setting until whites form soft peaks. Gradually add sugar, one tablespoon at a time, continuing to beat on the highest setting, until mixture is shiny and will hold a stiff peak. Preheat oven to 300°F. Arrange both racks spaced in center of oven. You will be baking two sheets at a time. It is ok to stack this time! Line two large baking sheets with parchment paper or wax paper. Fit two 10-inch pastry bags with large round tips. We used tip # 1A. Fold edge of bag backward, like a cuff to keep the mouth wide. This will make “stripe painting” a snap! Using a small paint brush, paint several “stripes” of red food color inside one of the pastry bags. Be sure to start painting inside the tip and carry the stripes up to 2/3’s the height of the bag. Fill bag with half of mixture and immediately pipe “kisses” about ½-inch apart on the parchment or wax paper line baking sheet. Repeat this process, using the remaining pastry bag, green food coloring and remaining egg white mixture. Place both baking sheets in oven at the same time and bake 10 minutes at 300°F. Turn oven off and allow baking sheets to remain in the oven with the door closed for an additional 30 to 40 minutes or until crisp, but not browned. Carefully remove “kisses” from baking sheets and store in an airtight container at room temperature.

Yield: 5 dozen

Mexican Wedding Cakes

I love these little balls of goodness covered in powdered sugar... Mmm Mmm Mmm!
So Light and Tender--These Cookies Will Literally Melt In Your Mouth!

Cooking Time:
Bake 15 minutes

Ingredients:
1 cup butter (2 sticks), softened
1/2 cup
C&H Pure Cane Powdered Sugar
1/2 tsp. vanilla
2 cups all-purpose flour
1/8 tsp. salt
2 cups nuts, finely chopped
1 1/2 cups C&H Pure Cane Powdered Sugar


Instructions:
Preheat oven to 350°F. With electric mixer beat butter and powdered sugar. Add vanilla. Combine flour, salt and nuts; stir into sugar mixture. Roll dough into 1-inch balls. Place on ungreased cookie sheets. Bake 15 minutes until lightly browned. While hot, roll in powdered sugar. Cool on a rack then roll again in powdered sugar to coat.

Makes about 5 dozen

Sorry I have been slacking

I have tried a lot of new recipes lately and REALLY need to post them! As soon as I find a break from crying, clingy, sick, teething babies I will sit down and post away!!

Yummy Chicken Salad...

Tonight was one of those dissaster nights. I cooked up a huge pot of chicken noodle soup with veggies from our garden and a left over rotissere chicken only to find out that the chicken base I used had gone bad!! Arrgg. I was hoping that all the time and effort I had put into this meal would be well worth it and that I would be able to freeze left-overs for a cold winter day. Well maybe next time.

This said I was forced to come up with something quick with the resources I had on hand.... I made a chicken salad that we LOVED!! If you have daring taste buds I recommend giving it a try. The great thing about this recipe is that it is extremly versatile.


2 frozen chicken breast boiled and shredded.
1/2 cup red onion diced
1/2 cup raisins
1/2 cup shredded sweetened coconut
1/4 cup salted sunflower seeds
1/2 to whole can of mandarin oranges
Mix all together allowing the mandarin oranges to break apart.

The chicken is the only required ingredient... all others are optional. You could substitue other options such as...
diced apples
pineapple tidbits
walnuts
almonds
celery
(the options are endless)

Dressing
3/4 cup of mayo
1/4 cup of sugar
2-3 tablespoons of vinegar (any type but I used white vinegar)
1/4 -1/2 teaspoon of curry
Mix together and pour over salad. You can use more or less depending on how wet you like your salad. It is easy to make up a little more if needed.

We put this in multi-grain flat bread wraps... It was pretty tasty!!

Chicken Pot Pie

This recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Tastes great on a cold winter day.

1¾ hours | 1 hour prep

SERVES 6 -8
• 1 cup potato, diced
• 1 cup chopped onion
• 1 cup celery, diced
• 1 cup chopped carrot
• 1/3 cup melted margarine
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 1 cup half-and-half
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups chopped cooked chicken
• 2 pie crusts (either store bought or your own recipe...Mike if you are reading this when you decide to give up your pie crust recipe I will not have to buy it any more.... PLEASE?!)
1. Preheat oven to 400°F.
2. Sauté onion, celery, carrots and potatoes in butter for 10 minutes.
3. Add flour to sautéed mixture, stirring well Cook one minute stirring constantly.
4. Combine broth and half and half
5. Gradually stir into vegetable mixture
6. Cook over medium heat stirring constantly until thickened and bubbly
7. Stir in salt and pepper; add chicken and stir well
8. Pour into shallow 2 quart casserole dish and top with pie shells
9. Cut slits to allow steam to escape.
10. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through

Olive Garden Zuppa Toscana

This is a clone of the Olive Garden Zuppa Toscana. Tried and true. This has become a Christmas Eve dinner tradition around our house along with a copy cat salad and bread stick recipe. Hint: You can buy bottles of the salad dressing at the Olive Garden.

1½ hours | 20 min prep

SERVES 4 -6
• 1 lb HOT Italian sausage (Jimmy Dean ground sausage works well, use hot, the heat cooks out but it adds great flavor)
• 2 large russet baking potatoes, sliced in half,and then in 1/4 inch slices
• 1 large onion, chopped
• 1/2 can oscar meyer bacon bit
• 2 cloves garlic, minced
• 2 cups kale or swiss chard, chopped
• 2 cans chicken broth
• 1 quart water
• 1 cup heavy whipping cream
1. Cook sausage in a fry pan.
2. Drain sausages on paper towels.
3. Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
4. Add sausage and bacon.
5. Salt and pepper to taste.
6. Simmer for another 10 minutes.
7. Turn to low heat.
8. Add kale and cream.
9. Heat through and serve.

YUMMY peach cobbler

Peach Cobbler Recipe
This is the BEST cobbler recipe I have ever had and comes highly requested from many friends and family. I use one quart jar of peaches that we canned. This recipe is very simple, fast, and delicious… enjoy!
55 min | 10 min prep
SERVES 12
•
Batter
• 1/2 cup melted butter
• 1 cup flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup room temperature milk
• 1 room temperature egg
Filling
• 1 (28 ounce) can sliced peaches, drained
• 1 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
1. Melt butter in a 9 x 13 inch pan.
2. Mix together flour, sugar, baking powder & salt.
3. Stir in milk & egg.
4. Pour evenly over melted butter.
5. Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
6. Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
7. Serve warm with ice cream.

Frosted Brownies

This makes a huge cookie sheetful of wonderful brownies or better yet, a cross between a brownie and a cake. These will be enough to bring to a gathering and everyone will love them.
40 min | 20 min prep
48 bars

CAKE
• 1/2 cup butter
• 1/2 cup shortening
• 1 cup strong brewed coffee
• 1/4 cup dark unsweetened cocoa
• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 2 cups flour
• 2 cups sugar
FROSTING
• 1/2 cup butter
• 2 1/4 tablespoons dark cocoa
• 1/4 cup milk
• 3 1/2 cups confectioners' sugar
• 1 teaspoon vanilla
1. In a large bowl combine flour and sugar.
2. In a large saucepan combine butter, shortening, cocoa, and coffee.
3. Mix well and heat to boiling.
4. Pour into the flour and sugar; mix well.
5. Add the buttermilk, baking soda, eggs, and vanilla.
6. Mix well.
7. Pour into a well-greased 11x17 1/2 cookie sheet and bake at 400 degrees for 20 minutes or till done.
8. While brownies bake make the frosting.
9. In a large saucepan combine the butter, cocoa, and milk; heat to boiling and mix well.
10. Mix in the confectioners sugar and vanilla and mix till smooth.
11. Pour warm frosting over the brownies as soon as you take them out of the oven.
12. Cool; cut into 48 bars.

Let's talk about food...

It is time to start posting those family favorites... I use so many recipes from so many different locations that I decided to start compiling in one location... and then I can turn it into one cook book after I have compiled a few.