Crockpot Chocolate Candy

I got this recipe from my friend, Mary-Clare.  I just finished it earlier this morning.  Very good.  Would make great gifts.  Simple & easy too.

1. Crockpot
2. 200 small cupcake liners *
3. 2 pounds salted dry-roasted peanuts
4. 4 ounces German’s sweet chocolate
5. 1 12-oz package semisweet chocolate chips
6. 2½ pounds white almond bark

* I say 200 because I filled them more than I should've & I used probably 150 of the liners.

Place the peanuts on the bottom first.


Then put all the chocolate on the top of the peanuts. Set the temperature on low and cook for 3 hours. Do not stir the mixture.  After 3 hours, stir the mixture with a wooden spoon until smooth.    

 Drop the candy into cupcake pan liners.  Allow the candy to cool completely.
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Macaroni and Cheese with Crumb Topping

Ingredients

• 1 pound uncooked macaroni (any kind you like)
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups milk
• 1 cup shredded Cheddar cheese
• 4 ounces processed cheese food (eg. Velveeta), cubed
• Dry bread crumbs (Planko gives a crunchy topping)

Directions

Cook macaroni according to package directions.

In a saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat. Add the cheeses, stirring until cheese is melted.

Drain macaroni.               

Transfer macaroni to a greased baking dish. Pour cheese sauce over macaroni; mix well.

Sprinkle bread crumbs over top.

Bake, uncovered, at 375 degrees F for 30 minutes or until heated through and topping is golden brown.

Peanut Butter & Jam Muffins

Non-Srick Cooking Spray
2 cups Pillsbury Best All Purpose Flour
1 1/2 tablespoon salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup Smuckers Creamy Natural Peanut Butter (or 1 cup Jif Creamy Peanut Butter, stirred)
1/3 cup Crisco Pure Vegetable Oil
1/2 cup Smuckers Seedless Strawberry Jam (or Smuckers Strawberry Preserves)
1/4 cup sugar

1. Heat oven to 375. Spray muffin pan with no-stick cooking spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter & oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.

2. Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with 1/4 cup sugar. Bakes 18 to 20 minutes. Remove from oven & cool for 5 minutes.



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Witch's Brew

48 oz 7-Up
64 oz Hawaiian Punch Fruit Juicy Red
1/2 cup ReaLemon 100% Lemon Juice
32 oz Canada Dry Club Soda
24 oz Orange Juice
1 qt. Fruit Sherbet

Mix all ingredients. You can also freeze some in ice trays & put in to keep chilled.


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Enchiladas with Quick Ranchero Sauce

1 package Enchilada Sauce Mix
1 can (8 ounces) tomato sauce
1 1/2 cups water
1 pound cooked meat of your choice (tilapia, hamburger, turkey, chicken)
1 can (4 ounces) diced green chiles, drained
1 cup shredded pepper Jack cheese, divided
8 (6-inch) flour tortillas

1. Cook Enchilada Sauce Mix according to package directions, using tomato sauce and water for liquid. Spoon 1/2 cup sauce in bottom of 11x7-inch baking dish.
2. Mix fish with green chiles and 1/2 cup cheese. Spoon 1 tablespoon sauce on one tortilla. Top with 1/2 cup meat mixture. Roll up tortilla and place seam side down in baking dish. Repeat with remaining filling and tortillas. Top with remaining sauce and cheese.
3. Bake in preheated 375 degree oven 12 minutes or until sauce is bubbling and cheese has melted.
   
   
   
   
   

PREP TIME: 15 minutes
COOK TIME: 25 minutes
Makes 4 servings

Three different dipping sauces

MUSTARD DIPPING SAUCE
1/2 cup mayonnaise
1 teaspoon Ground Mustard
1/4 cup honey
2 tablespoons orange juice

Mix in a small bowl. Cover & refrigerate until ready to serve.

RANCH DIPPING SAUCE
3/4 cup buttermilk
1/2 cup mayonnaise
1 tablespoon Parsley Flakes
1/2 teaspoon Garlic Powder
1/4 teaspoon salt
1/8 teaspoon Ground Red Pepper

Mix in a small bowl. Cover & refrigerate until ready to serve.

APRICOT DIPPING SAUCE
1 cup apricot preserves
1 tablespoon white vinegar
2 tablespoons orange juice
1 teaspoon Ground Mustard
1/2 teaspoon Minced Onion
1/4 teaspoon Ground Ginger

Heat all ingredients in small saucepan over low heat, stirring until preserves are melted & mustard & ginger have dissolved. Let cool slightly before serving.



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Herbed Chicken Fingers

1/2 cup panko (Japanese breadcrumbs)
1/2 cup plain breadcrumbs
1 teaspoon Garlic Powder
1 teaspoon Dill Weed
1 teaspoon Parsley Flakes
1/2 teaspoon salt
1/4 teaspoon Ground Black Pepper
1/2 cup nonfat yogurt
1/2 teaspoon Ground Mustard
2 tablespoons water
1 1/2 pounds chicken tenders

1. Mix panko, breadcrumbs, Garlic Powder, Dill Weed, salt and Ground Black Pepper in shallow bowl.  Stir together yogurt, Ground Mustard and water in a second shallow bowl.  Moisten chicken lightly with yogurt then roll in breadcrumb mixture.  Place in a single layer on a nonstick rimmed baking sheet.  Spray with nonstick spray.
2. Bake in preheated 400 degree oven for 10 to 12 minutes or until coating is golden brown and chicken is cooked through.  Serve with dipping sauces.

Prep time: 15 minutes
Cook time: 12 minutes
Servings: Makes 6

Chili (for crockpot)

2 pounds ground beef

2 (16 ounce) cans kidney beans, rinsed and drained

2 (14.5 ounce) cans rotel tomatoes, undrained

1 (8 ounce) can tomato sauce

2 medium onions, chopped

2 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons salt

1 teaspoon pepper

1 teaspoon crushed red pepper

Shredded Cheddar cheese

In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a crockpot. Add the rest of ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.

Pizza Meatloaf

1 1/2 pounds lean ground beef
3/4 cup breadcrumbs
1 cup chopped mushrooms
1/2 cup canned chopped tomatoes, well-drained
3 tablespoons minced onion
1 tablespoon parsley flakes
1 1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 jar (6 oz.) pizza sauce
1 cup shredded mozzarella cheese

Mix ground beef, breadcrumbs, mushrooms, tomatoes, minced onion, parsley flakes, Italian seasoning, salt & ground black pepper in large bowl. Form mixture into a loaf & place in 8x5-in baking pan. Pour pizza sauce over loaf.

Bake in preheated 350 degree oven for 55 minutes. Top with shredded cheese & bake 5 more minutes or until cheese is melted. Let stand 5 minutes before serving.




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Location:Dallas, Texas

Minute Chocolate Mug Cake

1 Coffee Mug

4 tablespoons flour (plain flour, not self-rising)

4 tablespoons sugar

2 tablespoons baking cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips

Small splash of vanilla

Add dry ingredients to mug & mix well.

Add the egg & mix thoroughly.

Pour in the milk & oil, mix well.

Add the chocolate chips & vanilla, mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.

EAT with some ice cream! (This can serve two if you want to share!)

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!


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Location:Dallas, Texas

Chicken Cacciatore

1/2 tsp. Course Ground Black Pepper

1 tsp. Minced Garlic

1 tsp. Marjoram Leaves

1/2 tsp. Oregano Leaves

1/2 tsp. Crushed Rosemary Leaves

1/2 tsp. Thyme Leaves

1/4 cup flour

1 tsp. Salt

1 lb. Bonless skinless chicken brests, cut into 1-in. cubes

3 tbsp. Olive Oil

1 pkg. (8 oz.) mushrooms, thinly sliced

1 medium onion, coarsely chopped (1 cup)

1 medium bell pepper, cut into thin strips (1 cup)

1 can (14 1/2 oz.) diced tomatoes, undrained

1 can (8 oz.) tomato sauce

Mix flour, salt & pepper in shallow dish. Coat chicken evenly with flour mixture.

Heat 2 tbsp. of the oil in large skillet on medium-high heat. Add chicken; cook & stir until lightly golden brown. Remove chicken from skillet. Heat remaining 1 tbsp. oil in skillet. Add mushrooms, onions & bell peppers; cook until tender.

Stir in remaining ingredients & spices. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover & simmer until chicken is heated through. Serve over rice or pasta.

PREP TIME: 15 mins
COOK TIME: 20 mins
Makes 6 servings

Garlic Lime Chicken Fajitas

1 tsp. Minced Garlic

1 tsp. Minced Onions

3/4 tsp. Ground Cumin

3/4 tsp. Oregano Leaves

1/2 Cilantro Leaves

1/2 tsp. Coarse Ground Black Pepper

1/4 cup Lime Juice

1/4 cup Orange juice

2 tbsp. Olive Oil

1/2 tsp. Salt

1 1/2 lbs. boneless skinless chicken breast, cut into thin strips

1 medium onion thinly sliced

Flour tortillas (8-inch)

Mix juices, oil, all of the Spices & salt in small bowl. Reserve 1/4 cup of marinade. Place chicken in large resealable plastic bag or glass bowl. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

Cook & stir chicken in large skillet on medium-high heat until thoroughly cooked. Remove from skillet; drain left over liquid. Add bell peppers, onion & reserved marinade; cook until tender. Return chicken to skillet. Cook additional 5 minutes.

Spoon chicken mixture into warmed tortillas. Serve with assorted toppings, if desired.

Shrimp & Pasta Primavera

1 1/2 tsp. Dill Weed

1 tsp. Minced Garlic

1 tsp. Minced Onions

1/2 tsp. Course Ground Black Pepper

1/4 tsp. Thyme Leaves

8 oz. Linguine

1 lb. peeled & deveined shrimp (any size)

4 1/2 cups assorted cut-up vegetables, such as broccoli florets, sliced carrots, red bell pepper strips & peas

1 cups heavy cream

3/4 cup chicken broth

1/2 cup grated Parmesan Cheese

2 tbsp. butter

1/2 tsp. salt

Cook pasta in large saucepan as directed on package, adding shrimp & vegetables during the last 3 to 4 minutes of cooking. Drain well.

Mix remaining ingredients in same saucepan. Bring to boil, stirring constantly with whisk. Reduce heat to low; simmer 5 minutes. Add pasta, shrimp & vegetables; toss gently to coat well.

PREP TIME: 20 minutes

COOK TIME: 15 minutes

MAKES: 6 servings