This is so embarrassingly easy that it hardly counts as a recipe. I’ve had several people ask me how to make it so I decided to put it here. I usually only make it around Christmas and I have no idea why as it would be great any time of the year and I can find the ingredients all year long.
I use CandiQuik for the white chocolate. There are many different brands of candy coating and any one of them will work. CandiQuik looks like this:
It comes in vanilla and chocolate.
Here is another version of bark that I made a couple of years ago ~ Cranberry Nut Chocolate Bark
1 pkg vanilla CandiQuik
1 bag hard, round peppermint candy
Line a cookie sheet with parchment paper.
Unwrap the peppermints and place in a ziplock bag. Smash all the peppermints in the bag with a meat mallet or a rolling pin until all the pieces are small.
Melt all the CandiQuik according to the package directions. At this point, I dump the melted chocolate into a bowl and then dump in the peppermints and mix well.
Pour over the parchment paper and let harden. If it seems to be taking a long time to harden, place in the refrigerator until hardened.
Break up into pieces with your hands.
It’s Christmas cookie week on my facebook page. Take a look!
Well, after our vacation and some other stuff going on, I am back. I will be posting here and there until I get caught up at casa de meat eater.
With Thanksgiving next week, I thought I would do a quick round up of recipes already here on A Recipe A Day that might fit into your meal or in case you need some ideas!
I love potatoes and these are wowee awesome!
Making these potatoes are a little more complicated than just mashing but they are worth it. Even Mr. Meat Eater liked them and he is not really a potato fan. Fresh dill and fresh lemon juice are a must. Just be careful when scooping out the potato pulp not to split the shell. It helps to leave a thin layer of potato on the shell to make it more stable.
I think these would be easy to freeze if you have leftovers or want to make them as a freezer meal.
Lemon-Buttered Dill Stuffed Potatoes
4 large potatoes, baked
8 tbsps butter, melted
1/3 cup sour cream
2 tbsps fresh dill, finely chopped
4 tsps fresh lemon
1/2 tsp garlic salt
1 tbsp onion, finely minced
salt and pepper to taste
paprika for garnish if desired
Preheat oven to 350°.
Cut each potato in half lengthwise and scoop out pulp, leaving the skin as a shell. It helps to leave a thin layer of potato still on the skin as it makes the shells more sturdy.
In a large bowl, mix potato pulp with 5 tbsps melted butter and remaining ingredients except paprika. Beat with mixer until smooth.
Scoop mixture back into the shells. Brush with remaining 3 tbsps of butter. Sprinkle with paprika.
Bake 15-20 minutes or until lightly browned.
COOK’S NOTE: Potatoes can be made up and refrigerated several hours or overnight BEFORE baking.
Makes 8 servings.
Adapted from Dining By Fireflies.
I really like the flavor of Caesar dressing so I will almost always try recipes that use it. sometimes they work and sometimes they don’t. This time it worked great!
This recipe is very easy and can be made at the last minute. My changes are listed in the ingredients.
Caesar Chicken Pasta
2 thin skinless, boneless chicken breast halves, sliced in strips
1 (8 oz) bottle Caesar dressing, divided ~ I used light
2 green onions, thinly sliced
1 (10 oz) pkg frozen sugar snap peas ~ i put in microwave for a minute so they would cook faster in the pan
1 carrot, thinly sliced
1 cup fresh spinach, torn ~ I used whole baby spinach
8 oz farfalle (Bowtie) pasta, cooked
In a large skillet, saute chicken in 3 tbsps Caesar dressing until almost done ~ I added a couple more tbsps dressing as it was cooking. Add green onions, peas and carrots to the chicken in the skillet and cook, stirring occasionally, until veggies are crisp tender or to your liking. Add spinach and cook until it wilts ~ about 2 minutes or so. Toss with the cooked pasta and pour a few tbsps over all while mixing.
Serve with extra Caesar dressing.
Makes 2-3 servings.
Recipe from the cookbook It All Begins with Breakfast…
I found the recipe for this sandwich on Pinterest (I think) and it came from a blog called She Wears Many Hats which is a great blog which I hope you visit. This is now my favorite sandwich so thank you!!
Back to the sandwich. First of all, I am NOT a fan of grilled cheese and what compelled me to make this sandwich, I have no idea. However, I DO love roasted onions and mushrooms and that is what probably spurred me on. The combination of ingredients is perfect. It is very easy to make so it meets my criteria but it does take a bit of time to roast the vegetables. I am going to make another today for lunch but I am using Dubliner cheddar instead of the gouda for a change.
The Best Grilled Cheese Ever!
8 ounces mushrooms, cleaned and sliced
1 medium onion, sliced
2 tbsps olive oil
salt and pepper
4 tbsps butter
4 slices of bread, your choice as to type of bread
1 cup gouda, shredded
Preheat oven to 400º.
On a baking sheet, mix the sliced mushrooms and onions with the olive oil. Season with a little salt and pepper. Roast in the oven for about 20 minutes or until done to your liking. Just don’t let them burn. When finished, remove from oven and set aside.
On the stovetop in a large skillet, melt the 4 tbsps of butter over medium heat being careful not to burn.
While the butter is melting assemble sandwiches. On one slice of bread, layer the gouda, some onions and mushrooms, another layer of gouda. Top with another slice of bread. Repeat for second sandwich.
Carefully place sandwiches in skllet and let toast, being careful not to burn the bread. Flip and repeat for other side of bread. Cook until cheese has melted and bread is toasted.
Makes 2 sandwiches.
Recipe from: She Wears Many Hats
Please don’t forget to enter my giveaway for one copy of Gooseberry Patch’s cookbook Hometown Harvest. To enter, click here!!
My third recipe from Gooseberry Patch’s new cookbook Hometown Harvest.
If you are a chocolate lover like me, you will LOVE this easy pie. I used sugar free products where I could and I purchased a Keebler chocolate crust. I think it would be great on one of those purchased Oreo crusts, too.
I still take crappy pictures of pies ~ that hasn’t gotten any better
Triple Layer Mud Pie
Submitted by Beth Williamson, Wakefield, RI
3 squares semi-sweet baking chocolate, melted
1/4 cup sweetened condensed milk
9-inch chocolate pie cookie crust
1/2 cup chopped pecans, toasted
2 cups milk
2 small pkgs instant chocolate pudding
8 ounce container Cool Whip, thawed
In a bowl, stir together the melted chocolate and the 1/4 cup sweetened condensed milk and pour into the crust. Sprinkle pecans over the top.
Combine milk and pudding mixes in a bowl and whisk together for 2 minutes. Spoon 1 1/2 cups of the pudding over the pecans. Set aside.
Stir half of the Cool Whip into the remaining pudding and spread over the chocolate pudding in the crust. Top with the rest of the Cool Whip.
Cover and chill until serving time.
Makes 6 servings.