Snickers Fudge

On February 6, 2014November 17, 2017 By sarafillmerIn Bars, DessertLeave a comment

This snickers fudge is insanely rich, but really yummy. There are a fair number of steps, but none are hard so don’t be intimidated. Original recipe is courtesy of pipandebby.com. I would really recommend keeping this in the freezer as the chocolate starts getting soft pretty quickly. Or add in a little bit of paraffin wax with the chocolate layers to help them harden a bit more.

1 cup milk chocolate chips
1/4 cup peanut butter
4 tablespoons butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cup marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 cup lightly salted peanuts
1 14 oz bag of caramels (unwrapped)
1/4 cup evaporated milk

In a microwave safe bowl, combine the milk chocolate chips and 1/4 cup peanut butter. Microwave at 30 second intervals, stirring after each interval. If your microwave is a little finicky, heat on power level 5 to keep the chocolate from seizing. Stir until smooth and pour into a greased 9×13 pan. Put in the freezer to harden. For the next layer, melt the butter in a sauce pan. Add in the evaporate milk and sugar and bring to a boil. Boil for 3 minutes, stirring constantly. Remove from heat then add the marshmallow creme, peanut butter and vanilla, stirring until melted and well incorporated. Add in peanuts, and spread on top of chocolate layer. Place back in freezer to harden. For the caramel layer, melt the caramels and evaporated milk in a saucepan over medium-low heat until melted and smooth. Pour over the nougat layer and place back in the freezer. For the final layer melt the chocolate and peanut butter in the microwave at 30 sec intervals until smooth. Spread on top of the caramel layer and place back in the freezer to harden.

Strawberry Crunch Cake

On February 6, 2014November 17, 2017 By sarafillmerIn DessertLeave a comment

This recipe is a another Pinterest find and I’m so glad I did. Sweet, crunchy, with the fresh fruit all combine to a really yummy dessert. Recipe courtesy of tablespoon.com. Also would be good with blueberries or raspberries mixed in.

1 box Nature Valley Oat ‘n Honey bars
1/3 cup brown sugar
1/2 cup flour
6 tablespoons butter (melted)
2 egg whites
1/2 cup sugar
1 cup heavy whipping cream
4 oz cream cheese (softened)
juice from one lemon
1 1/2 cups fresh chopped strawberries.

Put the granola bars in food processor and process until bars are reduced to coarse crumbs. In a large bowl, mix crumbs, brown sugar, flour, and melted butter. Mix together and pour into a 8×8 baking dish lined with parchment paper. Bake at 350 for 20 minutes. Meanwhile, whip the egg whites and sugar, adding in the heavy cream, mixing on high for 5 minutes. Make sure to use the whisk attachment on your mixer if you have one. Add in the cream cheese and lemon juice and mix slowly until combined. Fold in the strawberries. Take half of your crumble and put in an 8×11 buttered cake pan, patting down to make a crust. Spread your filling on next, then top with the remaining crumble. Freeze for 3 hours before serving.

Snickerdoodle Bread

On January 13, 2014October 12, 2020 By sarafillmerIn Bread, DessertLeave a comment

I found this bread via Pinterest. If you can get a hold of the cinnamon chips made by Hershey’s this is a really yummy bread. I would suggest stocking up at Christmas when the stores carry it.

2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup butter (softened)
2 cups sugar
3 eggs
1 teaspoon vanilla
3/4 cup sour cream
1 bag cinnamon chips
3 tablespoons sugar
3 teaspoons cinnamon

Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips and stir into batter. Set aside. Spoon batter into 4 mini loaf pans until about 2/3 full. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan. Bake at 350 for 35-40 minutes. Let cool before removing from pan.

Caesar Pasta Salad

On December 25, 2013November 17, 2017 By sarafillmerIn EntreeLeave a comment

This recipe is reminiscent of the caesar pasta salad from Cheddar’s that I loved growing up. It makes a ton though, so make sure you have a bunch of hungry people to feed.

1 lb Radiatore pasta , cooked al dente
1 envelope Good Seasonings Italian seasoning, dry
2 cups grape or cherry tomatoes
2 large Romaine bunches, washed and chopped
4 cups croutons
2 cups shredded parmesan
16 oz Cardini’s Caesar dressing (more to taste)

The day before serving, cook the pasta and place in a bowl. Sprinkle with dry Good Seasons Italian dressing and about 1/2 cup of the bottled Cardinis dressing. Refrigerate overnight. The next day, place the prepared pasta, grape tomatoes, chopped lettuce, croutons and Parmesan cheese in a large bowl. Toss with about 1/2 of the bottle of dressing. Let sit for a few minutes, add additional dressing to taste just before serving.

Sweet Potato Fries

On December 25, 2013November 17, 2017 By sarafillmerIn Side ItemLeave a comment

This is my recipe for sweet potato fries. There are a few keys steps to ensure they get super crunchy and yummy. Make sure they are cut almost shoe string in size, well coated in corn starch and the oil is nice and hot. It has taken a while to perfect this recipe, but if you follow those 3 key steps they will turn out every time. These are also great to make into a hash the next day.

3-5 medium sweet potatoes
2-3 tablespoons cornstarch
ziploc bag
vegetable oil
salt for seasoning

Start by peeling and cutting the sweet potatoes into shoe string fries. Soak them in cold water for at least 30 minutes. After they have soaked, put 2-3 tablespoons of cornstarch in a ziplock bag and add the fries. Make sure the shake as much water off the fries as you can before you add them to the bag. If you have a large batch, I would split the fries between two bags with cornstarch in each. They key is the get the fries well coated with cornstarch. While coating the fries, heat the oil and make sure it gets very hot. Fry them in the oil for about 5-7 minutes in batches, and then put in a bowl lined with paper towel to soak up the extra oil. Season liberally with salt and eat immediately.

Breakfast Enchiladas

On December 25, 2013November 17, 2017 By sarafillmerIn BreakfastLeave a comment

These breakfast enchiladas were very quick and easy to make with simple ingredients. They came together very nicely and can be made the day before. Recipe is courtesy of normalcooking.com.

1 lb breakfast sausage
2 cups shredded cheddar cheese
3 oz bag of bacon bits
6 eggs
2 cups half and half
1 tablespoon flour
1/2 teaspoon salt
8 tortillas

In a skillet, brown the sausage then drain the fat. Mix with half the bacon bits and 1 cup of shredded cheese in a bowl and set aside. Grease a 9×13 pan, and then spoon an 1/8th of the meat mixture in the tortilla and place in the pan. Continue until all tortillas are filled. In a separate bowl, combine the eggs, half and half, flour, and salt. Pour over the enchiladas and then cover with foil. At this point you can keep it in the fridge or make it immediately. When you are ready to bake, put another cup of shredded cheese and the rest of the bacon bits on top. Bake covered at 350 for 35 minutes, then take off the foil and bake another 10 minutes until the cheese is melted and the eggs are set.

Homemade Hot Chocolate

On December 18, 2013November 17, 2017 By sarafillmerIn BeverageLeave a comment

My husband found this recipe for me on Pinterest as a surprise and made it for me. We were both impressed with how smooth and flavorful it was, but easy at the same time. The recipe and photo come from the blog, mymommystyle.com. This recipe makes 2 small mugs of hot chocolate, but could easily be doubled or tripled.

2 tablespoons cocoa
3 tablespoons sugar
1/4 cup hot water
1 1/2 cups whole milk
whipped cream (optional, but highly recommended)
peppermint baking chips (also optional, but really delicious)

Combine cocoa, sugar and hot water in a saucepan and bring to a boil. Boil for 2 minutes, stirring constantly. Add in the milk and heat through, do not boil. Remove from heat and stir well. Top with whipped cream and peppermint chips.

Mississippi Roast

On November 14, 2013November 17, 2017 By sarafillmerIn EntreeLeave a comment

This has become my go-to roast recipe. With a short ingredient list, it is super cheap and makes a ton, so there are always a lot of leftovers. It tastes pretty great too.

1 packet McCormick’s Au Jus seasoning
1 packet Hidden Valley Ranch dressing mix
1 stick salted butter
3-4 lb chuck roast

Line your crock pot with foil and lay the roast in the bottom. Sprinkle the seasoning packets over the roast and place the stick of butter on top. Cook on low for 8 hrs.

Buffalo Chicken Salad Sandwich

On October 7, 2013November 17, 2017 By sarafillmerIn EntreeLeave a comment

I found this recipe via Pinterest, and it is adapted from Six Sisters’ Stuff. I was a little skeptical at first because I don’t normally like chicken salad, but the cream cheese base and ranch helped get me over my aversion. It’s a great way to use up leftover rotisserie chicken.

2 cups rotisserie chicken, shredded
1/2 cup ranch
1/2 cup franks hot sauce
4 oz cream cheese, softened
1/4 teaspoon garlic powder
onion powder to taste
salt and pepper to taste
buns

Combine all ingredients and mix well. Spoon onto buns and top with your favorite sandwich toppings. Store any leftovers in an airtight container in the fridge.

Baked Meatballs