Samoa Shooter Desserts

My Samoa Bar cookies are so good, I decided to try a shooter version with cake.  You could use any chocolate cake, even from a box, but I made mine from a homemade chocolate cake recipe that I make often and love!  I'll list the ingredients and instructions for it below.  The frosting is a little time consuming, as it is a buttercream meringue.  However, it really is the best frosting for these shooters.  These are worth the time and effort! :)

Samoa Shooters
1 chocolate cake, crumbled into small chunks (see below)
1 jar Mrs. Richardson's Butterscotch Caramel (or any brand of caramel you like)
2 cups coconut, toasted
1 recipe Buttercream Meringue (see below)

Hershey's Deep Dark Chocolate Cake  (makes 2 - 9 inch rounds)
2 cups sugar
1 3/4 cups flour (+ 2 Tbsp. for high altitude)
3/4 cups Hershey cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla
1 cup boiling water
    Heat oven to 350 degrees.  Grease and flour two 9-inch round cake pans.  In a large mixer bowl, stir together sugar, flour, baking powder, baking soda, and salt.  Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.  Add boiling water and stir in by hand (batter will be thin).  Pout batter into cake pans and bake for 30 minutes.  Cool 10 minutes before removing from cake pans and set on a wire rack to finish cooling.

Toasting coconut:
    Spread coconut flakes onto an ungreased cookie sheet with sides.  (I use the bottom pan of my roasting set)  Place into a 300 degree oven.  Stir the coconut around every 2-3 minutes and don't let it burn!  It takes about 10-15 to toast it to the color I like.  Remove it from the oven when it is golden brown all over and let it cool completely.

Buttercream Meringue Frosting
3 large egg whites
3/4 cups granulated sugar
1 cup (2 sticks) unsalted butter, room temperature, cubed
1/2 tsp. vanilla extract
        Combine the egg whites and sugar in a medium sized, heat proof bowl. (I use a glass mixing bowl) Place the bowl over a pan of water and turn the heat on medium.  Use a candy thermometer to keep track of the temperature of the egg whites and sugar mixture.  Using a wisk, stir the mixture continuously until the temperature reaches 150 degrees.  It takes about 10-15 minutes for this part.  You need to keep stirring to keep the egg whites from cooking.  You will end up with a glossy white and thick mixture.  Pour this mixture into the mixing bowl for your stand mixer and place the wisk attachment on your mixer.  Turn the mixer on low for 2 minutes.  After 2 minutes turn it to medium for 5 minutes.  Then turn it to high for about 4-5 minutes until soft peaks form.  You are slowly cooling the egg whites and sugar. When it begins to form soft peaks add the cubed, soft butter one piece at a time and let it mix in completely.  Next add the vanilla.  The frosting may look a little grainy at this point, it's okay!  Don't worry!  Change to the paddle attachment on your mixer and turn the mixer up to high.  Mix the frosting until it becomes glossy and bright.  It takes mine about another 6-7 minutes.  Remove from the mixer and it's done!  You can use it right now, or let it chill for a few minutes if you want it a little stiffer.

For the shooters:
In your shot glasses add a layer of cake, then frosting, next is caramel topped with toasted coconut and then repeat!

Hot Corn Dip

I saw this on Pinterest last year and tried it during the summer.  We really liked it!  I made it again last weekend and took some photos to share the recipe with you.  I made a few changes to the original recipe, which came from here: http://ginamarieskitchen.com/2010/10/28/hot-corn-dip-2/

Hot Corn Dip

• 2 cups shredded chedder cheese
• 1 cup shredded Montery Jack cheese
• 1 small can (4oz) diced green chilies, undrained
• 1/2 cup mayonnaise
• 1/4 tsp garlic powder
• 1 11oz can of corn, drained
• 1 small tomato, seeded and diced
• 1 good sized pinch of cilantro, chopped
• 3-4  green onions, sliced                                                                                                              

 Mix together the cheese, mayo, chilis, garlic powder and corn and bake in a 9x8 pan at 350 degrees for about 20 minutes until hot and bubbling.  Remove from oven and top with the tomato, cilantro and green onions before serving.  Serve with tortilla chips.

Wild Rice and Arugula Salad with Pecans, Feta, Pomegranate and Orange Vinaigrette

I have been having fun the last few months creating my own recipes for salad dressings (mostly vinaigrettes and mostly the same basic ingredients) to go along with new combinations of salads.  In my quest for healthier eating I have been adding more grains to my diet too.  Wild rice and brown rice have never been my favorite, but I know they are nutitionally superior to the bleached white rice so I am trying to find ways to use them more often.  This salad is the perfect start for wild rice.  It has a meaty quality and really added a great texture to chew.  I made sure not to over cook it so it would retain it's shape and not be mushy or soft.  I made this salad for me, thinking my kids would probably not be interested, but once again one of my teenagers asked if she could have some too.  Surprise!  She said it was really good!

Wild Rice and Arugula Salad with Pecans, Feta, Pomegranate and Orange Vinaigrette:

Cooking wild rice:  Rinse the rice in cold water to remove any dirt or impurities.  I used a rice cooker, which has a brown rice setting, so I added 1 cup of rice and 1 1/2 cups cold water to the rice maker and set it to make brown rice.  If you are using a stovetop this is the method:  1 cup of rice with 1 1/2 cups cold water in a small sauce pan.  Cook over medium-high heat until water boils.  Turn heat to low, cover pan and let cook for approximately 45 minutes.  It takes longer to cook wild rice than white.

Orange Vinaigrette:
2 Tbsp. dijon mustard
2 Tbsp. frozen orange juice concentrate
1 tsp. lemon juice
2 Tbsp. sugar
1 tsp. salt
1 tsp. pepper
1/4 cup apple cider vinegar
1/2 cup EVOO
   In a small bowl add the dijon mustard and frozen orange juice concentrate.  Wisk together until blended.  Add the sugar, salt, and pepper.  Next add the lemon juice and apple cider vinegar and stir together.  While stirring vigorously with the wisk, slowly pour in the EVOO to blend it into the dressing.  Taste and adjust with another tsp. of sugar if desired.  

Layer Dessert

This dessert was a Christmas tradition while I was growing up.  Every year we had this after our dinner meal.  I always thought it was super rich and decadent and I ate too much of it as a kid so I haven't made it much for my own family.  My brother and one of my sisters came to stay with me for this past Christmas and requested this for dessert so I dug out the recipe and happily recreated it for them.  It was delicious!  Of course, just as I did in the past, I ate too much of it and experienced a little sugar overload, but it brought back some childhood memories and my family loved it!

Layer Dessert
1 cup butter, softened
1 cup flour
1/2 cup pecans, chopped
1 - 8 oz. brick cream cheese, softened
1 cup powdered sugar
1 large box instant vanilla pudding
1 large box instant chocolate pudding
3 cups milk
1 -12 oz. whipped cream topping, divided
     Mix together the butter, flour and pecans and spread into an ungreased 9x13 pan.  Bake at 350 degrees for 20 minutes or until just barely lightly golden.  It will appear soft and bubbly.   Do not over bake, it burns easily!  Set the pan saide and let it cool.  In a medium bowl whip the cream cheese with a mixer on medium speed, gradually adding the powdered sugar until it is all mixed in.  Fold in half of the whipped cream topping into the cream cheese and sugar mixture.  Spread over the cooled pecan crust.  Put into the refrigerator to chill.  In a medium bowl combine the pudding mixes and milk.  Mix on high for 4-5 minutes until it begins to thicken.  Spread over cream cheese layer.  Spread the remaining half of the whipped cream topping on top of the pudding layer and return to refrigerator to chill at least one hour before serving.

Buttermilk Dinner Rolls

This is one recipe, made in 3 different shapes.  This is my go to roll recipe.  It is a double rise recipe so it takes a little time and planning, but they are definitely worth it!  The recipe originates here:http://www.thecafesucrefarine.com/2013/03/buttermilk-dinner-rolls-in-three-fun.html

Buttermilk Dinner Rolls

¾ cup warm water (110°F. to 115°F)
3 tablespoons sugar
2 1/4 tsp. yeast
½ cup buttermilk, warm, not hot
1 egg, beaten
2 tablespoons butter, melted
1 ½ teaspoons salt
3 3/4 cups  flour
1 large egg
1 tablespoon water
poppy seeds and/or sesame seeds

     In your mixing bowl add the water, sugar and yeast.  Let it sit in a warm spot for about 10 minutes.  (I turn on my oven to 350 for 3 minutes and then turn it off and put the bowl in their to activate the yeast.)
     In a small bowl combine the buttermilk, egg, butter and salt.  Set aside.
     In a large bowl measure out the flour.  Set aside.
     Put the dough hook onto your stand mixture.
     When the yeast has started foaming, add the buttermilk, egg, butter, and salt mixture to the mixing bowl and mix on low for 1 minute.  Next add the flour 1/2 cup at a time and let it mix on low until it combines and begins to pull away from the edge of the bowl.  Turn the mixer speed up just a tiny bit and let it knead the dough for 5 minutes.  Turn the mixer off and remove the bowl from the stand.  Gather the dough to the center of the bowl, add 1 tsp. of oil and turn the dough ball in it to coat it and the sides of the bowl too.  Leave the dough ball in the center of the bowl, cover the bowl with plastic wrap.  Set a kitchen towel over the plastic wrap.  Put the bowl back in a semi warm spot to rise for at least an hour, up to an hour and a half.
     Next take the dough out and on a plastic pastry sheet divide it into thirds if you are going to make all 3 shapes.  For the spirals, roll the dough out into a rectangle 12" x 4 inches.  Lightly butter and then roll it to end up with a 12 inches long.  Cut into 2 inch sections for 6 rolls.  Place each in a greased muffin tin.  Cover with greased plastic wrap.  Let rise in a warm spot for another 40 minutes.  Before baking brush tops with beaten egg mixed with water.  To make the regular rolls with sesame seeds divide the second 1/3 into 8 equal portions and roll the dough into a ball. Place on a greased cookie sheet.   Lightly push down to flatten the top.  Cover with greased plastic wrap and let rise another 40 minutes.  Before baking brush with egg wash and sprinkle sesame seeds on top.  The rosette shapes for the final 1/3 are a little trickier to make follow this tutorial:http://www.youtube.com/watch?v=tU9I1nYS60E
Cover them with greased plastic wrap and let them rise for 40 minutes.  Brush with egg wash and sprinkle poppy seeds on top.  Bake all the rolls at 350 degrees for 18-20 minutes.   Yields about 20 rolls.

Bean with Bacon Soup

Better than the stuff in a can!

Bean with Bacon Soup
1 medium onion, diced
1 Tbsp. garlic, minced
2 Tbsp.  EVOO
1 cup carrots, sliced
1 tsp. salt
1 tsp. pepper
4 cups chicken broth
1 can 8 oz. tomato sauce
2 cans great northern beans (navy, canneloni, white, whatever they call them where you live!)
8-9 slices bacon, cooked and crumbled
    In a medium saucepan add the onion, garlic, carrots and EVOO and saute until vegetables are softened a little.  Add the salt, pepper, chicken broth, and beans.  Cook on medium heat for about 5-10 minutes.  Ladel about 3 cups of the soup and beans into your blender and blend until smooth.  Add the blended mixture back into the soup and heat through.  Top with the crumbled bacon just before serving.

Ultimate Chocolate Chip Cookies

I actually have this recipe memorized.  It's been one that I have used many times over the past 20 years!I have tried other chocolate chip cookie recipes but none have been as good as this one.  I always double it but I will type the single recipe version for you.

Ultimate Chocolate Chip Cookies
3/4 cup butter flavor Crisco shortening
1 1/4 cups firmly packed brown sugar
2 Tbsp. milk
1 Tbsp. vanilla
1 egg
2 cups flour
1 tsp. salt
3/4 tsp. baking soda
1 cup mini chocolate chips
1 cup chopped pecans, optional  * if you choose not to use the pecans, add 1/2 cup more chocolate chips
(I make them both ways, sometimes with nuts, sometimes without.  The picture is without.)

       Heat the oven to 365 degrees.
       Combine butter flavor shortening, brown sugar, milk and vanilla in mixing bowl.  Beat until well blended.  Add the egg into the creamed mixture.
       In a large bowl combine the flour, salt, and baking soda.  Mix into the creamed mixture, just until blended.  DO NOT OVERMIX.  That is what leads to greasy, flat cookies!
       Stir in the chocolate chips and pecans by hand.
       Drop rounded tablespoonfuls of dough 3 inches apart onto an ungreased cookie sheet.  Bake one sheet at a time for 8-9 minutes or until just barely starting to turn golden.  Don't overbake!  They will seem a little light and puffy when you take them out of the oven but as they cool they will darken and fall to a flat shape.  Cool 2 minutes on the cookie sheet and then remove to a cooling rack until completely cool.  Makes approx. 2 1/2 dozen cookies.

Coconut Chicken and Vegetables (Thai curry)

The name of this dish is a little deceiving.  While it is made with coconut milk, there is no discernable coconut flavor to the sauce.  It is, however, delicious!  The colors are amazing and the flavor is mild and supports the vegetables and chicken without overpowering them.  Definitely a keeper in the recipe rotation.  I omitted the ginger (totally by accident!) listed in the original recipe and didn't miss it so I am reprinting it the way I made it from this site:  http://www.simplebites.net/coconut-ginger-chicken-vegetables-slow-cooker/

Coconut Vegetables and Chicken

• 4 cloves garlic, minced
• 1 small onion, finely diced
• 3 Tbsp. olive oil
• 2.5 lbs boneless, skinless chicken breasts, cubed
• 2 cans coconut milk, not shaken
• 2 Tbsp. cornstarch
• 1 can of baby corn, liquid drained
• 1 cup snow peas
• 1/2 cup carrots sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 6 green onions, sliced  
• 4 cups of cooked rice to serve the chicken and vegetables over                                                                 

• 1/2 teaspoon ground pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon salt                                                                                                                                        
•   In a small bowl add the pepper, cumin, coriander, turmeric, and salt and stir together.  Set aside.  In a large skillet or wok saute the onions and garlic for about 3-4 minutes until translucent.  Add the spice mix and cook for another minute.  Add the cubed chicken and stir to coat with the spices and onions and garlic.  Cook over medium heat for about 5 minutes to begin cooking the chicken.   Next open the coconut milk cans and with a spoon remove the cream on the top and place it into a small bowl.  Add the liquid milk left in the cans to the chicken and stir it in.  Add the carrots and baby corn to the chicken, cover the wok or skillet with a lid and simmer on medium low heat for about 10 minutes.  Add the cornstarch to the coconut cream and whisk it really well to combine and set it aside.  After the 10 minutes add the peppers, and yellow squash to the pan.  Stir in the coconut cream with cornstarch and recover the pan.  Let it simmer another 5-10 minutes until the peppers and squash are just barely tender.  Garnish with the sliced green onions just before serving.                                                                                                                               

Yogurt Breakfast Bowl with Quinoa

I have been wanting to try quinoa for a while.  I finally bought some and this is the first recipe I have made with it.  It was really good!  I am not a huge yogurt fan, due to texture issues.  It needs to have something in it to chew for me to eat it.  This bowl fulfilled that need and tasted yummy too! The bowl has the following ingredients in it:

Breakfast Bowl with Quinoa
1 small container of greek yogurt with blackberries
5-6 large blackberries
2 Tbsp. of whole steel cut oats, toasted
2 Tbsp. raw almond slices
3 Tbsp. quinoa, toasted and then cooked
1 Tbsp. honey
     This website has great directions for washing and toasting your quinoa:
 http://www.food.com/recipe/how-to-properly-clean-and-toast-quinoa-421986
When you are finished toasting the quinoa you need to cook it.  In a small saucepan add 1/2 cup water and 1/4 cup of the quinoa.  Bring to a boil, turn the heat to low, cover and simmer for about 12-15 minutes until the water is cooked out.  Larger amounts require a longer cooking time.  The water is always double the grain, just like rice. 
After toasting the quinoa I put the oats into the pan and toasted them on medium low heat, stirring constantly for about 4-5 minutes.  I like the flavor and texture of the toasted oats.  For the almonds I left them raw.  They have the crunch and flavor that I wanted for this dish in their raw state.  In a small bowl I stirred the yogurt and then added the berries, oats, almonds and quinoa on top.  The last step is to drizzle the honey over the quinoa, oats and almonds.  If your honey is a little stiff you can pour it into a microwave safe cup and then it easily pours.  It is almost like eating a dessert for breakfast!

Sloppy Joes

Sloppy Joes (on my homemade Hamburger Buns)

*I usually double or triple this recipe for my family of 9!

1 lb. ground beef
2 cans Campbells' Chicken Gumbo condensed soup
1/2 cup ketchup
2 Tbsp. mustard
       In a large frying pan cook the ground beef and drain any excess fat.  Add the chicken gumbo soup, ketchup and mustard and stir together.  Cokk over medium heat for 10-15 minutes until any excess liquid has cooked off.  Taste and add more ketchup or mustard to taste.  This was really good on my homemade hamburger buns from yesterday! 

Hamburger Buns

No more gluey, pasty, preservative-filled, flavorless store bought buns for my family!  I have been wanting to try making my own for a long time and finally did it.  I can't believe what we have been missing out on all these years!  A while ago I started buying the more expensive bakery made buns and really liked them, but they really are a lot of money considering how basic the ingredients are.  I knew I could make my own at home, I just needed to get going and do it!  My older sister has been making hers at home for years.  She said they freeze really well too.  I don't know what her recipe is, but this one I found here worked for me:http://stickafork.net/2013/07/classic-hamburger-buns/

Hamburger Buns

Ingredients

For the buns:
• 3 tablespoons warm milk
• 1 cup warm water
• 2 teaspoons yeast
• 2 1/2 tablespoons sugar
• 1 1/2 teaspoon salt
• 1 large egg
• 3 cups bread flour
• 1/3 cup all-purpose flour
• 2 1/2 tablespoon butter, softened
For the topping:
• 1 egg, whisked
• 1 tablespoon water
• 1 teaspoon sesame seeds
• 1 teaspoon poppy seeds

Directions

1. In the bowl of your electric mixer, combine the warm milk, water, yeast and sugar. Let it sit for 5 minutes or so until your yeast is bubbly. Add the egg and mix with the paddle attachment. Add the flour, salt and mix together to combine. Then add the butter and mix for about 1 minute. Switch to the dough hook and mix on low speed for about 5-7 minutes until the dough is slightly tacky. If it's sticky, you'll want to add more flour (1 tablespoon at a time) while it's kneading. Transfer the dough to a lightly oiled bowl, cover, and let rise for about an hour or until doubled in size.
2. After the first rising, divide the dough into 8 equal pieces, and form each piece into a ball. Place each ball on a large sheet pan that has been lined with parchment paper or a sil-pat. Press down slightly on the ball because you want it to be wider rather than taller. Let these proof for 30 minutes to an hour or until almost doubled.
3. Combine the egg and water and whisk until combined, then brush the egg wash on top of the buns. Sprinkle with sesame seeds and/or poppy seeds. Bake at 400 degrees F for about 15 minutes or until golden brown.
4. Transfer to a rack to cool completely.

Easy Pie Crust

This recipe is so easy!  The mixer does all the work.  In my high school home ec. class we learned how to make pie crusts.  We used two butter knives and a criss cross pulling motion to "cut" the butter into the flour.  When I was first married I used a hand-held pasty blending tool to accomplish the same goal.  Now, I let my Cuisinart mixer do it all for me.  I use my stand mixer at least 4-5 times each week, I love it!

Easy Pie Crust (Betty Crocker recipe)
2-1/2 cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) cold butter, cut into cubes
9 Tbsp. cold water (put ice into a cup and fill with water, measure 1 Tbsp. at a time from cup)
          In your mixing bowl add the flour and salt and stir together.  Next add the butter. With the whisk attachment mix on medium-low for about 5-6 minutes or until the butter has been reduced to pea sized clumps in the flour.  

         Remove the wisk attachment from your mixer and add the dough hook.  Turn the mixer onto low speed and add the ice cold water 1 Tbsp. at a time.  You might not need all of the water.  Don't over wet the dough.  For my altitude (high) and weather conditions (dry) 9 Tbsp. is usually just right.

When the dough has begun to pull away from the sides of the bowl turn the mixer off.  Remove the bowl from the stand.  Form the dough into a ball.  Drop it back into the mixing bowl, cover with plastic wrap and refrigerate for 1 hour before rolling into pie crust.

This batch of dough was used to make blueberry handpies.  Yum!  It yielded 18 little pies.

 

Cheesy Ham Chowder

Another recipe to use up leftover crockpot ham.  This is a creamy, smooth, comforting on a cold day kind of soup.  I found this recipe over at:http://mygluten-freekitchen.com/ham-cheddar-chowder-gluten-free/ 

Cheesy Ham Chowder

Ingredients

• 1¾ cups water
• 2 cups peeled, cubed Butter Gold or Yukon Gold potatoes (cubes about ½” to ¾”)
• ½ cup sliced carrots (I buy shredded carrots and chop those in thirds)
• 2 cloves garlic, minced
• 1 tsp. salt
• ¾ tsp. garlic salt
• ½ tsp. pepper
• ¼ cup butter
• ¼ cup cornstarch
• 2 cups milk
• 2 cups (8 oz.) sharp cheddar cheese (cubed or shredded)
• 2 cups frozen or fresh corn
• 1½ or 2 cups cubed ham (fully cooked)

Instructions

1. In a large pot, bring water, potatoes, carrots, and garlic to a boil. Stir in salt, garlic salt, and pepper.
2. Reduce heat, cover, and simmer for 8-10 minutes or until potatoes and carrots are tender. Add the ham cubes and frozen corn. Reduce heat to lowest setting.
3. Meanwhile, in a medium saucepan, melt the butter, then whisk in the cornstarch.
4. Add the milk to the butter/cornstarch mixture and whisk together.
5. Cook and stir until thickened and bubbly.
6. Add cheddar cheese cubes or shreds and stir until melted.
7. Pour creamy contents of medium saucepan into the large pot of ham and vegetables. Heat through over medium heat, stirring occasionally, until read to serve.

Stuffed Mushrooms

Easy appetizer. 

Stuffed Mushrooms

15 large Cremini (button) mushrooms
1/2 lb. ground sausage
1/2 -8 ounce brick cream cheese, softened
1 cup seaseoned bread crumbs

   Clean the mushrooms with a paper towel.  Cut the stems off and hollow out the mushroom.  Fry the sausage and drain the grease.  In a medium bowl mix together the softened cream cheese with the sausage.  Spoon the mixture into the mushroom caps.  Pour the breadcrumbs onto a plate.  Dip the sausage stuffed mushroom tops into the breadcrumbs.  Place them on a cookie sheet and bake for 7-8 minutes or until the breadcrumbs begin to brown.  Remove from the oven and let cool a couple of minutes before serving.

Zuppa Toscana

Olive Garden copycat recipe here!  I love their salads, soups, breadsticks, pasta, desserts...everything!

Zuppa Toscana
1 lb. ground Italian Sausage, cooked and drained
10 slices of bacon, cooked and crumbled or diced
5 medium russet potatoes, sliced into1/4 inch rounds
2 c kale, roughly chopped
1 c heavy whipping cream
1 qt water
2  -14 ounce cans of chicken broth
1/2 large onion, diced
2-3 cloves of garlic, minced
1 tsp. crushed red pepper flakes
Salt and pepper to taste

  Fry the sausage and then drain the grease.  Cook the bacon and dice or crumble it.  Set aside.  In a large pot add the water, chicken broth, onion, garlic and potatoes.  Cook over medium-high heat until the potatoes are just barely tender.  Add the red pepper flakes, sausage, bacon, salt, and pepper.  Turn the heat to low and add the kale and stir it in.  Add the cream into the soup, stir and let it cook on low for about 3-4 minutes until it is heated through.  Remove from heat and serve.

Pretzel Turtles

This is the easiest candy ever to make!  Just make sure you are not rushed for time because it takes a few hours for the chocolate-caramel Rolos to set back up after being melted.

Pretzel Turtles
pretzels (I used the square, checkerboard ones.)
Rolo candy, unwrapped
pecan halves

Preheat the oven to 300 degrees.  On a cookie sheet arrange the pretzels.  On top of each pretzel place a Rolo candy.  Bake for 5 minutes until candy is softened.

Remove the pan from the oven and place a pecan on top of each candy.  Gently push it down to smoosh the candy.  let the pan sit at room temperature for a few hours to set the candy back to firm.  If you refrigerate the pan you risk the chocolate turning white in places.

Easiest treat ever!

Mexican Stuffed Shells

There is a chicken version of this recipe on Pinterest.  I made it with ground beef.  The recipe I found on Pinterest also called for 3- 8 ounce bricks of cream cheese.  Yikes!  I made it with 1 brick and we loved it! I love cream cheese, but I think 3 is a little much for this dish.  The recipe I adapted is from here:
http://www.sixsistersstuff.com/2013/04/stuffed-mexican-chicken-shells-freezer.html

Mexican Stuffed Shells

1 pkg. large shell pasta (approx.25-35 shells)
1 lb. ground beef, cooked and drained
1 can black beans, drained
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1 tsp. cumin
1 -8 ounce brick cream cheese, softened to room temp.
1 -14 ounce can tomatoes with diced chilis
1 -8 ounce bag cheddar cheese, shredded (approx. 2 cups)
2 cups salsa
green onions, garnish

  In a large pot of salted, boiling water cook the shells until just barely al dente.  (I cook mine about 3 minutes less than the package directions for al dente.)  Drain, rinse with cold water and set aside.
  Combine together in a large bowl, the cooked ground beef, black beans, red and green bell peppers, and cumin.  Mix well.
  In a smaller bowl mix the softened cream cheese and tomatoes with green chilis.  Add to the meat mixture and combine well.  Stuff the mixture into the shells.  Spread 1/2 cup of salsa onto the bottom of a glass 9x13 baking pan. (I fill my 9x13 pan with shells and have about 7-9 shells leftover with enough filling to make a little pan for lunch the next day.) Place the shells in the pan and cover the tops with the reamining salsa.  Sprinkle the cheese over the shells and bake at 350 for 30 minutes.

4 cups chicken breast, cooked and diced
1 can black beans, rinsed and drained
6 green onions, diced
1 green pepper, diced
1 red pepper, diced
3 (8 oz.) blocks cream cheese, softened (not melted)
2 (14 oz) cans diced tomatoes with chiles, undrained (Rotel or store brand)
1/4 cup chicken broth
1 tsp cumin
1 1/2 cups sharp cheddar cheese, shredded
2 cups salsa
40 large pasta shells
Directions:
Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them- if you cook them too long, they will be difficult to stuff). Drain the pasta and set aside while you make the filling.
For the filling, add diced chicken, drained black beans, green onions, diced peppers, and cumin into a  large mixing bowl. Mix well.
In a separate bowl, mix the cream cheese, chicken broth and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well (if you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave).
You will need either 2 9x13" baking pans OR one large baking sheet. Spread 3/4 cup salsa in the bottom of each 9x13" baking pan.
Using a spoon, fill each of your cooked pasta shells with chicken mixture, setting them into the salsa-covered pan. Continue until all shells are filled and arranged in the pans.
When the pans are full, drizzle the shells with the remaining 1/2 cup of salsa (1/4 cup per pan) and then sprinkle with the shredded cheddar cheese.
Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.

Read more at http://www.sixsistersstuff.com/2013/04/stuffed-mexican-chicken-shells-freezer.html#EltmFJC0gAMMd1es.99

4 cups chicken breast, cooked and diced
1 can black beans, rinsed and drained
6 green onions, diced
1 green pepper, diced
1 red pepper, diced
3 (8 oz.) blocks cream cheese, softened (not melted)
2 (14 oz) cans diced tomatoes with chiles, undrained (Rotel or store brand)
1/4 cup chicken broth
1 tsp cumin
1 1/2 cups sharp cheddar cheese, shredded
2 cups salsa
40 large pasta shells
Directions:
Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them- if you cook them too long, they will be difficult to stuff). Drain the pasta and set aside while you make the filling.
For the filling, add diced chicken, drained black beans, green onions, diced peppers, and cumin into a  large mixing bowl. Mix well.
In a separate bowl, mix the cream cheese, chicken broth and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well (if you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave).
You will need either 2 9x13" baking pans OR one large baking sheet. Spread 3/4 cup salsa in the bottom of each 9x13" baking pan.
Using a spoon, fill each of your cooked pasta shells with chicken mixture, setting them into the salsa-covered pan. Continue until all shells are filled and arranged in the pans.
When the pans are full, drizzle the shells with the remaining 1/2 cup of salsa (1/4 cup per pan) and then sprinkle with the shredded cheddar cheese.
Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.

Read more at http://www.sixsistersstuff.com/2013/04/stuffed-mexican-chicken-shells-freezer.html#EltmFJC0gAMMd1es.99

Seafoam Candy

This is one of my brother's favorite candies.  There was a big J.C.Penney store just a bus ride away from where grew up in Washington with an old fashioned candy counter.  We would walk around and around the counter and look through the glass display windows to choose which treats we wanted to buy.   They were all displayed in big pans and sold by the pound.  Seafoam was the kind my brother always saved his money and bought.  Big chunks of light, airy, sugary foam covered in rich chocolate.  I usually picked the sour cherry balls because the Seafoam cost more money than I could ever afford with my meager coins.  I don't remember what my two sisters liked, but I will never forget this Seafoam or how good it tasted!  The store and candy counter have been long gone and the only other place we have ever found anything we thought was as good, is the Honeycomb candy sold at the Disney Resorts. A friend brought me back a package when she went in November and I managed to save it, unopened, (shocker, I know!) until Christmas to share with my brother.  When he told me he was coming to my home for Christmas I decided the time was right to set out to find the right recipe to make this candy myself.  Knowing I had the Disney candy we could compare it too, I thought this was the perfect opportunity to try to recreate it.  My first two attempts and recipes didn't turn out the way I wanted them too so I decided to take the one I thought was the closest and experiment with the ingredients and baking instructions.  After two unsucessful batches I finally struck gold, literally!, with number three.  The above picture shows the finished results.  I am happy to report that my brother LOVED it!  He even said it was BETTER than the Disney stuff!  It is a little temperamental for sure, follow the directions exactly, and if you don't live at high altitude like I do, this may not be the recipe for you.

Seafoam Candy
Vegetable oil or shortening
2 1/2 cups granulated sugar
2/3 cup light corn syrup
6 tablespoons water
2 teaspoons vanilla
2 tablespoons baking soda
Dipping chocolate

   Grease the bottom of a 9x13 pan with oil or shortening.  Place an oversized piece of baking parchment paper on the bottom of the pan and crease the inside edges so it comes up all the sides of the pan.  In a large pot combine the sugar, corn syrup, water and vanilla.  Over medium heat bring the mixture to a boil, WITHOUT stirring and cook it until it almost reaches the hard crack stage (which is 300). 285 degrees on a candy thermometer is what you want.  I live at a high altitude so I had to adjust the temperature level so it didn't burn.  Water boils at 207 for me, instead of the sea level 212.  I found that 285 was the best temp. for my candy.  When it reaches 285, remove the pan from the heat and whisk in the baking soda.  You'll want to work quickly, but make sure you get it all incorporated or you'll end up with sour, bitter spots in your foam.  After it is mixed (9-10 good stirs should do it!) pour the hot foam into the lined pan.  Let it sit for about 20-30 minutes to cool completely.  Lift the paper and candy out to the pan and gently set it on the counter.  Break it into pieces.  Melt the dipping chocolate in a double boiler over simmering water.  Dip the pieces into the chocolate and set them on waxed paper to cool.  Let the chocolate set up at room temp.  You might be tempted to refrigerate it to save time, but your chocolate may react to the instant temperature change and end up with white spots.  As you are breaking up the foam you'll end up with a counter full of powder and crumbs.  I saved these in a little container and sprinkled them over ice cream.  It was delicious!

Stuffed Bell Peppers

Stuffed Bell Peppers
4-5 large bell peppers
1 lb. ground beef, cooked and drained
1 can diced tomatoes
2 - 6 ounce cans tomato sauce
1 cup cooked white rice
8 ounces chedder cheese, shredded
1 tsp. garlic salt
1 tsp. pepper
      Cut the bell peppers in half, lengthwise and remove the seeds. (I prefer to make them more like "boats" instead f cutting the top off and filling the whole pepper.) Place them in a large pot of boiling water and cook for 10-12 minutes until softenened. When slighty soft (not mushy) remove the peppers from the water and place them in a 9x13 baking dish.  In a large frying pan cook the ground beef, drain any grease and add the tomatoes, tomato sauce, rice, garlic salt, and pepper and mix together.  Divide the cheese in half and put half into the bottom of the empty peppers.  On top of the cheese spoon the meat mixture into each pepper.  Top with the remaining cheese and bake at 350 for approximately 20 minutes until the cheese is melted and starting to brown.  If you make this ahead, which I often do, and refrigerate it, then you will want to bake it for 35-45 minutes.