Tags: Baking, Buckeyes Candy, candy, Chocolate, Christmas, Cooking, Desserts, Food, Fudge, Holiday Chex Mix, recipes, rice krispies, Walnut Chocolate Fudge, Walnuts
I wish you could all get a whiff of the Chocolate aroma in the kitchen today! Mom is making her area famous yearly batches of Buckeyes and Walnut Chocolate Fudge! Everyone that’s had the Buckeyes are of the same opinion, the best they’ve ever had! The thing that sets these apart from other Buckeye Candies is the Rice Krispies she adds. So if you’re looking for a Buckeye Candy Recipe, look no further. Same with the Walnut Fudge, such a creamy, deep and rich Chocolate taste! The bad part is neither is Diabetic Friendly, but I’ll still have a half a piece of each from time to time. And both make perfect Christmas Gift that everyone enjoys!
The Old Family Buckeye Recipe
It’s that time of year when the requests start coming in for my Mom’s Buckeyes. Back when I was working I was everyone’s favorite person when I would bring in a batch of my Mom’s Buckeyes. It’s been 15 years since I lost my leg to melanoma cancer and unable to work but to this day I still get request’s from fellow past workers for my Mom’s Buckeyes. It seems that everyone that has had them all say the same thing “The best Buckeyes I’ve ever had!” I think it’s the Rice Krispies that sets them apart from other Buckeye Candies. When you make a batch of these and try them I’m sure you’ll agree, let me know! These are not diabetes friendly but they are delicious. We tried making them by using reduced fat Peanut Butter and Sugar Free Chocolate but they just didn’t come out the same.
Recipe will make about 60 balls
1 – Stick Butter, Blue Bonnet Light Stick Butter
1 – Box (1 LB) Confectioner Sugar
2 – Cups Jiff Smooth Peanut Butter
3 – Cups Rice Krispies
1 – 12 oz. Package Chocolate Chips
1 – Small Bar Hershey’s Milk Chocolate
1/2 Bar Paraffin Wax
* In a large bowl mix Butter, Sugar, Peanut Butter, and Rice Krispies (With Hands)
* Chill the mixture for at least 2 hours.
* Then take the mixture and roll into individual balls. The size can vary no set size.
* Melt all the Chocolate and Paraffin Wax in a double broiler or in a sauce pan on low heat stirring until smooth.
* With one or two forks dip each of the balls into the Chocolate/Wax. Drain excess off the balls and place on a sheet pan covered with wax paper and refrigerate for several hours until Chocolate has hardened into a shell covering the balls.
* Now enjoy them!
Well like the Buckeye recipe above this ones not so Diabetic friendly but they sure are good! You can make it a somewhat lower in calories and carbs by using Splenda instead of the Sugar it calls for. This is a great Fudge recipe. My Mom has made this for as long as I can remember. Hope you enjoy it as much as all of us. Enjoy!
3 Cups Sugar or Splenda Equivalent
3/4 Cup Margarine
2/3 Cup Evaporated Milk
7 oz. Jar of Marshmallow Cream
1 12 oz. bag Toll House Chocolate Chips
1 Cup Chopped Walnuts (More if wanted, to taste)
1 Teaspoon Vanilla Extract
Combine Sugar, Margarine, and Evap. Milk in a large pot and heat to a boil for 5 minutes, stirring frequently. Remove from heat and add Chocolate Chips, Marshmallow Cream, Nuts, and Vanilla stirring till well mixed. Pour mixture into a greased 13×9 pan. Refrigerate until firm. Cut into desired size pieces.
* You may be tempted to leave the heat on while stirring the chips. While this would normally be ok, you really shouldn’t do that in this recipe. If the mixture stays at a boiling temperature, you may be in for a nasty surprise when you add the vanilla. Bottom line: it’s safer for you and better for the fudge if the mixture cools down just a tad before the vanilla goes in. As long as you keep stirring, the chips will melt just fine.
Tags: Baking, Cake, Cake Mix, Cooking, Cool Whip, dessert, Food, Halloween, Halloween Poke Cake, Jell-O, Kraft, recipes
I’m passing along the perfect cake for your Halloween Party, Halloween Poke Cake. I found this version on the Kraft website (http://www.kraftrecipes.com/). Check the Kraft website out for any recipe that you may be looking for! Happy Halloween!
Halloween Poke Cake
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 tsp. yellow food coloring
1/4 tsp. red food coloring
3 Tbsp. Halloween sprinkles
1 – Prepare cake batter and bake in 13×9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
2 – Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.
3 – Tint COOL WHIP with food colorings; spread onto cake. Refrigerate 1 hour. Decorate with sprinkles just before serving.
How to Thaw COOL WHIP
* Place unopened 8-oz. tub of whipped topping in refrigerator for 4 hours. Do not thaw in microwave.
* Prepare using COOL WHIP LITE Whipped Topping.
* If orange food coloring is available, use that instead of the yellow and red food colorings. Add enough drops of food coloring until frosting is of desired shade.
Serving Size 16 servings
AMOUNT PER SERVING
Total fat 8g
Saturated fat 4g
Dietary fiber 0g
Tags: Baking, Cast Iron Skillet, Chicken Thighs, Cooking, Del Monte Cut Green Beans, Dinner, Food, Ginger, Honey, Honey-Ginger Chicken with Lime, Idahoan Potato Products, Jalapeño, Splenda
Today’s Menu: Honey-Ginger Chicken with Lime w/ Scalloped Potatoes and Cut Green Beans (Spoiler Alert) One delicious chicken Thigh recipe!
A little warmer and a bit more humid out today, but not real bad out. Ran a couple of errands for my Mom and then picked up a friend of mine and we went to see an old friend of ours that was in the hospital. He was involved in a bad car crash a couple of days ago, thankfully he’s doing a lot better now. For dinner tonight I tried a new recipe from the website of Food and Wine. I prepared Honey-Ginger Chicken with Lime w/ Scalloped Potatoes and Cut Green Beans.
To prepare this dish I’ll be using; 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1/3 cup minced fresh ginger, 1 jalapeño, finely chopped, 2 teaspoons garam masala, 1/2 teaspoon cayenne, 1 tablespoon plus 1 teaspoon salt, 1 teaspoon cracked black pepper, 3 1/2 teaspoons grated lime zest, 1 package of 6 Boneless and skinless Chicken Thighs, 2 teaspoons sugar (Splenda), 4 tablespoons unsalted butter, 2 tablespoons canola oil, 2 tablespoons fresh lime juice, and Lime wedges, for serving (optional). *I couldn’t find garam masala at the store so I made my own. The garam masala recipe I used contained a lot of the ingredient listed in the original recipe, so some of the ingredients are not listed above. There are different garam masala recipes that I seen but I went with this one that contained ingredients needed for this recipe. Chicken Thighs are quickly becoming my favorite cut of Chicken. I left the original recipe and web link at the bottom of the post.
To prepare it I preheated the oven to 400°. In a bowl, whisk the vinegar, honey, ginger, jalapeño, garam masala, cayenne, salt, and 3 teaspoons of the lime zest. Prick the chicken with a fork, add it to the bowl and toss. In a small bowl, mix the sugar with the remaining lime zest. In a large ovenproof skillet, I melted 2 tablespoons of the butter in the oil over moderately high heat. Add the chicken and cook, turning, until golden, 5 minutes. Sprinkle with the lime sugar and roast for 25 minutes, or until the chicken is cooked. Add the lime juice and the remaining butter to the skillet. Serve the chicken with the pan juices and lime wedges. If you want some incredible tasting Chicken Thighs you have to try this one out! I love using Spices and this one is packed with a varied assortment that all comes together to make one fabulous Chicken Thigh Dish. One of those Keeper Recipes. You have the bite of the Ginger, the heat of a Jalapeno and Cayenne, and then the sweetness of Honey to balance everything out. I could have eaten the entire package of Thighs, but the leftovers will make a fantastic Chicken Slider for lunch tomorrow!
Then for one side dish I prepared a box of Idahoan Scalloped Potato Casserole. I love all the Idahoan Potato Products, all easy to prepare and all delicious! Then I also heated up a can of Del Monte Cut Green Beans. For dessert later some Breyer’s Carb Smart Vanilla Bean Ice Cream topped with some fresh sliced Georgia Peaches!
Honey-Ginger Chicken with Lime
2 tablespoons balsamic vinegar
1 tablespoon honey
1/3 cup minced fresh ginger
1 jalapeño, finely chopped
2 teaspoons garam masala
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 tablespoon plus 1 teaspoon salt
1 teaspoon cracked black pepper
3 1/2 teaspoons grated lime zest
4 chicken legs, cut into drumsticks and thighs
2 teaspoons sugar
4 tablespoons unsalted butter
2 tablespoons canola oil
2 tablespoons fresh lime juice
Lime wedges, for serving
*I couldn’t find garam masala at the store so I made my own by adding the following spices:
2 teaspoon ginger
1 teaspoon cinnamon
2 teaspoon black pepper
3 teaspoon ground cumin
3 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1 teaspoon ground cloves
Preheat the oven to 400°. In a bowl, whisk the vinegar, honey, ginger, jalapeño, garam masala, coriander, cumin, cayenne, salt, pepper and 3 teaspoons of the lime zest. Prick the chicken with a fork, add it to the bowl and toss. In a small bowl, mix the sugar with the remaining lime zest.
In a large ovenproof skillet, melt 2 tablespoons of the butter in the oil over moderately high heat. Add the chicken and cook, turning, until golden, 5 minutes. Sprinkle with the lime sugar and roast for 25 minutes, or until the chicken is cooked.
Add the lime juice and the remaining butter to the skillet. Serve the chicken with the pan juices and lime wedges.
Tags: Apple pie, Apples, Baking, Cooking, Food, Kitchen Hints, Pies
When making an apple pie don’t cut the apples pieces too thin when you are using fresh apples. Larger chunks will hold together and have more apple flavor.
Tags: Baking, Carrots, chicken breasts, Cooking, Dinner, Flour Paprika, Food, Herbs, Lemon juice, Red Potatoes, Swanson Chicken Broth, Swanson Pan Sauteed Chicken with Vegetables and Herbs
Today’s Menu: Swanson Pan Sauteed Chicken with Vegetables and Herbs
It started off as a beautiful morning but it turned quickly, as I left this morning to run some errands and stop by a local Kroger I came upon a terrible 4 car wreck at an intersection just blocks from where I live. 1 person was killed and another 4 injured. And the idiot that caused it ran a red light while fleeing from an accident he caused just up the road! So, so, STUPID! I’ve been thinking about that all day, you just never know. For dinner tonight I prepared one of my favorite comfort food dinners, Swanson Pan Sauteed Chicken with Vegetables and Herbs.
I wanted a good hearty comfort food for dinner so I went with the Pan Sauteed Chicken With Vegetables And Herbs. I Just love these one pan wonder meals! Chicken, Herbs, Potatoes, and Carrots you know it has to be good! To prepare it I’ll need; Black Pepper, Hungarian Paprika, All Purpose Flour, Chicken Breasts, Extra Virgin Olive Oil, Red Onions, Red Potatoes, Whole Baby Carrots, Swanson Chicken Stock, Lemon Juice, Fresh Oregano, and Fresh Thyme. If you’ve been looking for one delicious Chicken Dish for the family, this is it!
To prepare just Pre – Heat the oven to 350 degrees F. Then Season the chicken as desired and Coat with a Flour and Paprika mix. Heat the Extra Virgin Olive Oil in a 12-inch oven-safe skillet over medium-high heat then add the Chicken and cook until it’s well browned on all sides.
Remove the Chicken from the skillet and add the Onions and Potatoes to the skillet and cook for 5 minutes. Add the Carrots, Chicken Stock, Lemon Juice and Oregano and heat to boil and return the Chicken to the skillet. Cover the skillet. Time for the oven, Bake at 350 degrees F. for 20 minutes. Uncover the skillet and bake for 15 minutes or until the Chicken is cooked through and the Vegetables are tender. Sprinkle with the Thyme or any other fresh Herb.
The Chicken comes out super moist and with a fantastic flavor! The Seasoning, Herbs, and the Lemon Juice gives the Chicken that perfect taste. The same with the Vegetables, Carrots and Potatoes which burst with flavor. The original full recipe is at the end of the post. For dessert later a bowl of Breyer’s Carb Smart Chocolate Ice Cream.
Swanson Pan Sauteed Chicken with Vegetables and Herbs
1/8 tsp ground black pepper
1/8 tsp paprika
2 tbsp all-purpose flour
4 chicken breasts
2 tbsp EVOO
2 small red onions, cut into quarters
1 lb new potatoes, cut into quarters
8 oz fresh whole baby carrots
1 1/2 cups Swanson Chicken Stock
3 tbsp lemon juice
1 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme
1 Heat oven to 350. Combine black pepper, paprika and flour. Coat chicken with flour mixture.
2 Heat oil in 12″ skillet over medium-high heat. Add the chicken and cook until it’s well browned on all sides. Remove chicken from skillet.
3 Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover.
4 Bake at 350 for 25 minutes. Uncover the skillet and bake for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with thyme.
Tags: Arugula, Baking, Cooking, Crab Cake Sliders, Crab Cakes, Dinner, Food, Louisiana Remoulade Dressing, Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, Pepperidge Farms, Slider Buns
Today’s Menu: Crab Cake Slider w/ Baked Fries
Finally a beautiful, and warm, Spring Day today! It started out in the 40’s but warmed up after that. Sunny all day and high in the 70’s! Now that’s Spring Time Weather. Went to Walmart and Kroger to pick up some items for myself and my Mom. After that started going through the shed again, throwing out some things and straightening up. Still a lot of junk to go through. For dinner tonight Crab Cake Slider w/ Baked Fries.
I just had Crab Cakes the other night and they were so delicious I’m having more tonight, but as a Slider Sandwich. Once again I used Kroger Private Selection Maryland Style Crab Cakes. They come frozen and there’s 2 to box. To prepare them just preheat the oven on 400 degrees and bake for 30 minutes. Nothing beats a fresh made Crab Cake, but these are too good to be frozen! They’re just the right size, about 3.5 ounces each, and full of flavor. Baked them for about 30 minutes and they were done. Served then on a Pepperidge Farm Wheat Slider Buns. Topped them with Louisiana Remoulade Dressing and Arugula. This makes one delicious Slider! The taste of the Crab Meat and Remoulade Sauce, then the Peppery taste of the Arugula is perfect together!
Then I also prepared one of my 2 favorite sides, Green Beans being the other, Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Love these Fries, they’re 130 calories and 20 carbs per serving. And a serving is 13 Fries, which is plenty. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.
Pepperidge Farm Wheat Slider Buns
Timeless and without pretense, our “Bakery Classics” stand for quality, with premium ingredients, perfectly orchestrated with a baker’s touch. Make your barbecues a little more special with our delicious buns. We hope you agree that our bakers have created a delicious, premium quality bun.
Pepperidge Farm® Fresh Breads & Rolls
Sliders Wheat Buns
Amount per Serving (serving size) = 1 bun
Fat Calories 15
Total Fat 2g
Sat. Fat 0g
Trans Fat 0g
Polyunsat. Fat 1g
Monounsat. Fat 0g
Total Carb. 17g
Dietary Fiber 1g
% Daily Values**
Vitamin A 0%
Vitamin C 0%
Folic Acid 10%
You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
SERVING SIZE: 84g
FAT 4 1/2g
Tags: Baking, Cheese, Cooking, Dinner, Fish, Food, Gorton's Skillet Crisp Classic Seasonings Tilapia Fish Fillets, Mrs. T's Potato and Cheddar Mini Pierogies, Pierrogies, Tilapia
Today’s Menu: Skillet Crisp Tilapia w/ Potato and Cheddar Pierogies
One chilly morning to start the day off, 39 degrees. As the day went on though it warmed up to about 65 degrees and sunny. Got the cart out and went fishing for most of the day. Caught 5 small ones, some sun, and caught with a few people in the neighborhood. So it was vert relaxing afternoon. For dinner it was all from the freezer tonight. Skillet Crisp Tilapia w/ Potato and Cheddar Pierogies.
I used Gorton’s Skillet Crisp Classic Seasonings Tilapia Fish Fillets. They come frozen and easy to prepare. You can pan fry or bake them, I baked them. Preheat the oven on 425 degrees, lay the fillets on a baking sheet and bake for 23 minutes. They brown up just right and are seasoned just right with a light breading. They’re 200 calories and 16 net carbs per fillet. Great item to have in the freezer!
Then to go with the Tilapia I prepared some Mrs. T’s Potato and Cheddar Mini Pierogies. Another good to keep in stock for your freezer. As the Tilapia you can pan fry it or bake it, and I baked these also. Bake at 400 degrees for 17 minutes and they’re ready! Nice even balance of Potatoes and Cheese in a Pastry Shell. If you’ve never had them, they’re like a stuffed dumpling. It’s been way too long since I’ve had these. A very good meal to be all freezer products! For dessert later a slice of Pillsbury Nut Quick Bread.
Crisp and delicious from your skillet! Gorton’s 5-Star Tilapia® is carefully selected for the mildest, flakiest fillets, then lightly coated in classic seasonings with a touch of real lemon for more fish in every bite. Deliciously crisp from your skillet!
Gorton’s Skillet Crisp Classic Seasonings Tilapia Fish Fillets:
* 40mg of EPA and DHA omega-3 fatty acids per serving
* Lightly coated with more fish in every bite
* With a touch of lemon
* 5-star tilapia selected for the mildest, flakiest fillets
* Flash frozen for freshness
* Crisp and delicious from your skillet
* 190 calories
Mrs. T’s Potato and Cheddar Mini Pierogies
This perfect blend of delicious whipped potatoes and cheddar cheese gently folded in a mini pasta shell is a family favorite that’s sure to keep everyone smiling.
WATER, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMINE, RIBOFLAVIN, FOLIC ACID), DEHYDRATED POTATOES (POTATOES, MONO & DIGLYCERIDES, SODIUM ACID PYROPHOSPHATE, CITRIC ACID), DEHYDRATED CHEESE (CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES], MALTODEXTRIN, WHEY, PALM OIL AND/OR SOYBEAN OIL, SALT, DISODIUM PHOSPHATE, YEAST EXTRACT, NATURAL FLAVOR, ANNATTO AND TURMERIC [COLOR], CITRIC ACID), SALT, SOYBEAN OIL, ONIONS, EGGS, SPICE
WHEAT, MILK, SOY, EGG