Tuesday, September 29, 2015

Peanut Butter Marshmallow Fudge

2 1/2 c. mini marshmallows, divided
11 1/2 oz. semi-sweet choc chips
11 1/2 oz. milk choc chips
1/2 c. creamy peanut butter
15 miniature Reese's peanut butter cups, roughly chopped

Line an 8 inch baking dish with parchment paper.

Spread 1 cup mini marshmallows onto the bottom of the prepared baking dish.

In a large bowl, combine the chocolate chips and peanut butter. Make sure the bowl is microwave safe. Microwave for 30 seconds, stir with a spatula. Continue cooking the fudge in 30 second increments, stirring in between, until the mixture is smooth.

Stir in the remaining marshmallows and peanut butter cups.

Pour the chocolate mixture into the prepared baking dish. Use a spatula to spread it out evenly.

Chill in the refrigerator until firm; at least 2 hours. Cut into squares.

Here's a link to the recipe I used: http://www.ebay.com/gds/Peanut-Butter-Cup-Marshmallow-Fudge-/10000000205678098/g.html

Monday, September 28, 2015

Enchilada Lasagne

Sorry for some of the imprecise measurements; I just went by what looked good.

Olive oil
1/2 of a zucchini, diced
1/2 of a green pepper, diced
1-2 c. baby spinach, chopped
cilantro, chopped
cumin, to taste
salt and pepper, to taste
1/2 of a rotisserie chicken, chopped
1 can black beans, drained
1 small can mild green chilis
Cooking spray
green enchilada sauce
7 corn tortillas, sliced
cheddar, shredded
pepperjack, shredded

Preheat oven to 350 F.

Saute the zucchini and green pepper in the oil for about 5 minutes, or until soft. Stir in the spinach, cilantro, cumin, salt, and pepper. Cook until the spinach is wilted. Remove from heat.

Stir the chicken, beans, and chilis into the vegetable mixture. Set aside.

Grease a baking dish with the cooking spray. Spread some enchilada sauce on the bottom of the dish. Using half of the tortilla slices, layer the slices on top of the enchilada sauce. Sprinkle a layer of cheddar over the tortillas.

Spread half of the chicken and spinach filling over the cheddar. Add another layer of enchilada sauce and the rest of the tortilla strips. Sprinkle a layer of pepperjack over the tortillas. Spread the rest of the chicken and spinach filling over the pepperjack. Then sprinkle a layer of cheddar on top.

Cover and bake 30-40 minutes. Allow to cool several minutes before serving.

Here's a link to the recipe I adapted: http://www.laurenslatest.com/enchilada-lasagna/

Andes Mint Cookie Dough Bars

Cooking oil for greasing
1/2 c. butter, softened
1/2 c. brown sugar
1/4 c. sugar
1 tsp. vanilla extract
1 Tbsp. + 1 tsp. milk
1 c. flour
1/2 c. cocoa powder
1/4 tsp. salt
1 3/4 c. Andes Mints, divided
1 1/2 tsp. shortening
 Using the cooking spray, grease an 8x8 baking dish. Set aside.

Cream the butter, sugars, vanilla, and milk. 
In a separate bowl, sift the flour, cocoa powder, and salt together. Slowly add to the creamed mixture.
Stir in 3/4 cup Andes Mints. Press the mixture into prepared baking dish.
Place the remaining 1 cup Andes Mints and shortening in a microwave safe bowl. Heat for 30 seconds and stir. Repeat. When the mints are melted and creamy, pour over the top of the cookie dough in the pan. Let set. 
Cut into squares. Store in a covered container in the fridge.
These taste better if you let them set up all night.

I guess I'll have to make them again, so I remember to take pictures.

Sunday, September 13, 2015

Root Beer Float Cookies

1 c. butter, softened
2 c. brown sugar
2 eggs
2 tsp. Root Beer concentrate
3 1/4 c. flour
1 tsp. salt
1 tsp. baking soda

2 Tbsp. unsalted butter, softened
2 Tbsp. shortening
2 c. confectioners sugar
1 tsp. vanilla
1-2 Tbsp. cream

Preheat oven to 350 F.

Line 2 baking sheets with parchment paper.

To make the cookies: Cream together the butter and brown sugar in a large bowl with a mixer until fluffy.

Add in eggs one at a time, and then the root beer. Remember to scrape down the sides of the bowl.

In a separate bowl, combine the flour, salt, and baking soda. Slowly add the flour mixture to the batter until combined.

Using a cookie scoop or spoon, drop by spoonfuls on prepared baking sheets.

Bake for 8-9 minutes. Allow to cool 5 minutes on the baking sheet before removing to a cooling rack.

To make the filling: Cream together butter and shortening until smooth.

Add in the vanilla.

Slowly add in confectioners sugar. Then add in cream until desired spreading consistency is reached.

Spread the filling on the bottom of one cooled cookie, then place another cookie on top to create a sandwich.

Makes about 25-30 sandwiches.

Here's a link to the original recipe: http://chocolatechocolateandmore.com/root-beer-float-cookies/

Sweet Potato Casserole

Cooking spray
2 1/2 large sweet potatoes, peeled and diced
1/4 c. milk
1/4 tsp. lemon juice
1 c. sugar
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

1 1/2 c. pecans, chopped
1/2 c. flour
1 1/2 c. brown sugar
1/2 c. butter, melted

Preheat oven to 375 F.

Grease a 9x13 inch casserole dish with the cooking spray. Set aside.

Add the diced sweet potatoes to a pot of water. Boil until the potatoes are very tender. Drain then mash in a large bowl.

In a small bowl combine the milk and lemon juice. Let stand for 5 minutes. This will make a homemade version of buttermilk.

When the milk is ready, add to the potatoes. Also add in the sugar, eggs, vanilla, and butter. Stir to combine.

Scoop the potato mixture into the prepared casserole dish.

Bake for 25-30 minutes.

While it's baking, make the topping.

To make the topping: Combine all the topping ingredients in a bowl. Stir.

When the sweet potato casserole is done baking, sprinkle the topping over the top. Bake for an additional 15 minutes.

Let cool about 20 minutes before serving.

Here is a link to the recipe I adapted: http://bakedinaz.com/2013/11/sweet-potato-casserole.html 

Thank you, Heather Smith, for finding this gem!

Saturday, September 12, 2015

Broccoli Bites

3 1/2 c. broccoli florets, chopped
Before baking
1 c. cheddar cheese, shredded
1/2 c. breadcrumbs
2 eggs, lightly beaten
salt and pepper, to taste

Preheat oven to 400 F.

Steam the broccoli with a small amount of water in a covered pot over high heat for 3 minutes. Remove from heat. Drain whatever is left of the water. Allow the broccoli to cool a bit.
After baking

Chop up the broccoli finely. Add to a medium sized bowl.

Add all the other ingredients. Stir.

Ready to eat
Spoon the broccoli mix into each cup of a mini muffin tin, filling it to the top and then pushing down a bit to make it compact.

Bake 16-20 minutes or until the top starts to turn golden. Allow to cool 2-3 minutes before popping them out of the tin.

Here's a link to the original recipe I adapted: http://www.thetwobiteclub.com/2015/01/broccoli-tots.html