Friday, December 28, 2012

Breakfast Sandwiches

One weekend a couple of months ago we went to my in-laws cabin. My mother in law made these sandwiches for breakfast and I fell in love. Strange, maybe, but I am not the biggest fan of pancakes and waffles for breakfast and I would much rather have something savory like a breakfast burrito. For some reason I have never thought of making these myself. They are so simple and we have them all the time now. They are so delish!


Breakfast Sandwiches
  *makes enough for 4

6 Eggs
1 roll Breakfast Sausage
4 English Muffins
4 Cheese Slices

1. Make the sausage into patties and fry in a pan until cooked. Remove sausage from pan. In a small bowl whisk the eggs and pour into the frying pan. Let cook until bottom becomes firm and flip over to finish cooking. Cut into 4 pieces.

2. Warm muffins in the microwave. Place the sausage on one side, the eggs on top of the sausage and the cheese on top. Turn your oven on broil and place muffins on a cookie sheet and place in the oven until the cheese is melted. Place the other half of the muffin on top and enjoy!
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Wednesday, December 26, 2012

Caramel Brownie Bottom Cheesecake Bars

I hope everyone had the best Christmas! Ours was so fun! Lots of family, delicious food, and fun presents! 

The recipe I have today is very holidayish. When I was going through all of my baking supplies making sure nothing was close to expiring I found that all of my cream cheese was coming close. I bought A LOT of cream cheese when it was on sale for $1 a block. Like 16 blocks. So in the next few weeks get ready for a few new cheesecake recipes headed your way.

Caramel is one of my favorite flavors and anything with a brownie base has to be amazing. Thats exactly how this turned out. Creamy, sweet cheesecake. A rich brownie base. And some caramel poured over the top. It's rich and so delicious!




Caramel Brownie Bottom Cheesecake
Recipe Source: Cookies and Cups

1 - 19oz pkg Brownie Mix
1/2 cup butter, melted
4 eggs
2 (8 oz) pkgs cream cheese, room temperature
1/2 cup brown sugar
3 Tbsp flour
1 Tbsp vanilla
1 cup sour cream
1 (14 oz) jar caramel sauce

1. Preheat oven to 350 degrees. Grease a 9x13 pan. Combine brownie mix, melted butter and 1 egg, and stir until smooth. Spread mixture into prepared pan and bake for 15 minutes.

2. While that's in the oven, beat cream cheese, sour cream, brown sugar, flour and vanilla at medium speed until smooth. Turn the mixer to low and add remaining eggs, one at a time. Add half the jar of caramel sauce and mix until just combined. Pour over the hot crust.

3. Bake for 30 minutes or until the center of cheesecake is set. Remove from oven and cool completely on a wire rack. Refrigerate at least 4 hours. Drizzle the remaining caramel on top. Serve.
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Monday, December 24, 2012

Chocolate Thin Mint Ice Cream

Are you ready for Christmas?! I am so excited to see my kids open their presents tomorrow! But until then... I found my new favorite chocolate ice cream! Seriously. I honestly haven't ever made chocolate ice cream before and didn't have high hopes cause I've had some really good chocolate ice cream. This was better than all of them. Its rich, but not too rich, its creamy, smooth, a little minty with the cookies. Its worth making even in the middle of winter!


Chocolate Thin Mint Ice Cream
Recipe Source: Life Made Simple

2 cups Heavy Cream
1 cup Whole Milk
3 Tablespoons Dutch-process Cocoa Powder
5oz Semisweet chocolate, chopped
3/4 cups Granulated Sugar
5 Egg Yolks

1/2 teaspoon Pure Vanilla Extract
1/8 teaspoon Pure Peppermint Extract
1/8 teaspoon Salt
15 Thin Mints or Grasshopper Cookies, chopped

1. In a medium saucepan, combine 1 cup of heavy cream and cocoa powder, whisk until blended. Bring the mixture to a boil then remove from heat and add the chocolate. Stirring until smooth. Then add remaining heavy cream and stir. Pour into a large bowl, scrape the saucepan removing all chocolate. Set a sieve over the bowl. In the same saucepan warm the milk, sugar and salt.

2. In a small bowl whisk the egg yolks lightly. Pour the warm milk, sugar and salt mixture into the egg yolks, whisking constantly. Pour the mixture back into the saucepan. Constantly stir the mixture over medium heat with a silicone spatula, making sure to scrape the sides and bottom. The mixture will coat the spatula a little and will reach 170 degrees on a thermometer. Remove from heat and pour through the sieve into the chocolate mixture. Stir in vanilla and peppermint.

3. Place the bowl in an ice bath until cool and then place in the refrigerator to chill about 25-30 minutes. Once chilled pour the mixture into ice cream maker according to the manufacturer's instructions. Churn for 20 minutes then fold in the thin mints. Store in an air-tight container and freeze for at least 4 hours before serving.
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Thursday, December 20, 2012

Turkey Casserole

My husbands mom makes one thing that he talks about around the holidays and that is this turkey casserole. Turkey and stuffing in one dish. He likes to top his with cranberry sauce to complete the dish, I don't, either way its an easy delicious dish.  Its the perfect way to use your turkey and stuffing leftovers from your holiday gatherings.


Turkey Casserole
Recipe Source: Sandy Bishop

4 cups Turkey, shredded
6 cups Stuffing, prepared
2 cans Cream of Chicken Soup
1 can Evaporated Milk

Preheat oven to 350 degrees. Mix soup and milk together until smooth. Layer the dressing, turkey, and soup. Repeat, ending with the stuffing on the top. Bake for 45 minutes.
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Tuesday, December 18, 2012

Frozen Hot Chocolate

Have you heard of frozen hot chocolate before? The first time I heard of it was one day on Oprah about 4 or 5 years ago. It was always in the back of my mind. It looked so delicious.


So I finally got around to it and found a recipe. It is sweet, creamy, has the flavor of hot chocolate, and the consistency of a smoothie, not a thick shake. Just another frozen treat for a cold winter day. Ha.


Frozen Hot Chocolate

Recipe Source: Just Putzing Around the Kitchen

3 Tablespoons Granulated Sugar
3 Tablespoons Hot Chocolate Powder
2 Tablespoons Butter
1/3 cup Semisweet Chocolate Chips
1/3 cup White Chocolate Chips
1 1/2 cups Heavy Cream
4 1/2 cups Ice
Sweetened Whipped Cream
Chocolate Shavings for garnish

1. In a double boiler combine sugar, hot chocolate powder, and butter. Stir until butter is melted and it forms grainy a paste. Add the semisweet and white chocolate chips. Stir until melted. Slowly stir in 1/2 cup of the heavy cream. Stir until smooth.
 
2. Remove from heat and let cool to room temperature. When cool pour it into the blender. Add the rest of the heavy cream and ice. Blend until smooth. Pour into glasses, top with sweetened whipped cream, and chocolate shavings.
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Thursday, December 13, 2012

Mac 'n' Cheese

One of the meals that my kids love to eat and I know they'll finish is macaroni and cheese. Its easy to make when I don't want to plan dinner because I always have all the ingredients on hand. Its cheesy, creamy, so flavorful and not hard to make!


Mac n Cheese
Recipce Source: AllRecipes.com

1 8oz pkg Macaroni
2 cups Sharp Cheddar Cheese, shredded
1 12oz pkg Cottage Cheese
1 cup Sour Cream
1/2 cup Milk
1/4 cup Parmesan Cheese, grated
salt and pepper to taste
1 cup Bread Crumbs
1/4 cup Butter, melted

1. Preheat oven to 350 degrees. Bring a large pot water to a boil, salt and add pasta. Cook until done and drain.

2. In a large bowl, stir together macaroni, cheddar cheese, cottage cheese, sour cream, milk, parmesan cheese, salt and pepper. Pour into a 9x13 baking dish. In a small bowl, mix together bread crumbs and melted butter. Sprinkle over macaroni mixture. Bake about 30 minutes.
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Tuesday, December 11, 2012

Better Than... Christmas Cake

One of my favorite cakes is the Better Than... Cake. So recently when I saw a Pepperminty version I had to make it. AND I will tell you, it might just be better than the original! Its sweet, spongy, chocolatey, with a touch of peppermint, and lightened just a bit from the whipped cream on top. This is going to be the only thing people will talk about on Christmas, its that good!


Better Than... Christmas Cake
Recipe Adapted From: Something Swanky

1 box Devils Food Cake Mix, made this way to make the cake more dense, cooled
1 1/4 cups Half and Half
3 Tablespoons Granulated Sugar
1 1/4 Teaspoons Pure Peppermint Extract
  • 14.5 oz sweetened condensed milk
  • 1 jar Smuckers hot fudge sundae sauce
  • 1/4 cup peppermint dairy creamer
  • 1 cup crushed Oreos
  • 8 oz Cool Whip
  • Andes Peppermint Chips for topping (approximately 1 1/2 cups)
  • Crushed Oreos for topping (approximately 1 cup)
  • - See more at: http://www.somethingswanky.com/better-than-christmas-poke-cake/?utm_source=rss&utm_medium=rss&utm_campaign=better-than-christmas-poke-cake#sthash.1YlmToXf.QU1XeNLQ.dpuf
    • 1 cup peppermint dairy creamer
    • 14.5 oz sweetened condensed milk
    • 1 jar Smuckers hot fudge sundae sauce
    • 1/4 cup peppermint dairy creamer
    • 1 cup crushed Oreos
    • 8 oz Cool Whip
    • Andes Peppermint Chips for topping (approximately 1 1/2 cups)
    • Crushed Oreos for topping (approximately 1 cup)
    Instructions
    1. Once the cake has cool, use the bottom of a wooden spoon to poke 20+ holes in the cake.
    2. In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint dairy creamer. Pour over the cake, trying to fill in the holes.
    3. In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint dairy creamer. Mix in 1 cup crushed Oreos.
    4. Pour and spread the fudge mixture over the cake as evenly as possible.
    5. Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed Oreos (as much or as little as you want).
    6. Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.
    - See more at: http://www.somethingswanky.com/better-than-christmas-poke-cake/?utm_source=rss&utm_medium=rss&utm_campaign=better-than-christmas-poke-cake#sthash.1YlmToXf.QU1XeNLQ.dpuf
    1 - 14.5oz can Sweetened Condensed Milk
    1 jar Smuckers Hot Fudge Sauce
    2 cups Crushed Oreos
    1 - 8oz tub Cool Whip
    1 1/2 cups Andes Peppermint Chips

    1. Once the cake has cooled use the back of a wooden spoon to poke holes about 25 holes in the cake.

    2. In a small bowl whisk together half and half, granulated sugar, and peppermint extract. In another small bowl pour the sweetened condensed milk and 1 cup of the half and half/sugar mixture, whisk until combined. Pour over the cake, filling in the holes.

    3. In the same bowl combine the rest of half and half/sugar mixture, hot fudge sauce and 1 cup of the crushed Oreos. Spread the mixture evenly over the cake. Spread the cool whip on the cake. Sprinkle the Andes Peppermint Chips and the Oreos on top.

    4. Refrigerate for at least 4 hours for the sweetened condensed milk to soak into the cake.
    • 1 cup peppermint dairy creamer
    • 14.5 oz sweetened condensed milk
    • 1 jar Smuckers hot fudge sundae sauce
    • 1/4 cup peppermint dairy creamer
    • 1 cup crushed Oreos
    • 8 oz Cool Whip
    • Andes Peppermint Chips for topping (approximately 1 1/2 cups)
    • Crushed Oreos for topping (approximately 1 cup)
    Instructions
    1. Once the cake has cool, use the bottom of a wooden spoon to poke 20+ holes in the cake.
    2. In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint dairy creamer. Pour over the cake, trying to fill in the holes.
    3. In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint dairy creamer. Mix in 1 cup crushed Oreos.
    4. Pour and spread the fudge mixture over the cake as evenly as possible.
    5. Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed Oreos (as much or as little as you want).
    6. Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.
    - See more at: http://www.somethingswanky.com/better-than-christmas-poke-cake/?utm_source=rss&utm_medium=rss&utm_campaign=better-than-christmas-poke-cake#sthash.1YlmToXf.QU1XeNLQ.dpuf
    • 1 cup peppermint dairy creamer
    • 14.5 oz sweetened condensed milk
    • 1 jar Smuckers hot fudge sundae sauce
    • 1/4 cup peppermint dairy creamer
    • 1 cup crushed Oreos
    • 8 oz Cool Whip
    • Andes Peppermint Chips for topping (approximately 1 1/2 cups)
    • Crushed Oreos for topping (approximately 1 cup)
    Instructions
    1. Once the cake has cool, use the bottom of a wooden spoon to poke 20+ holes in the cake.
    2. In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint dairy creamer. Pour over the cake, trying to fill in the holes.
    3. In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint dairy creamer. Mix in 1 cup crushed Oreos.
    4. Pour and spread the fudge mixture over the cake as evenly as possible.
    5. Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed Oreos (as much or as little as you want).
    6. Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.
    - See more at: http://www.somethingswanky.com/better-than-christmas-poke-cake/?utm_source=rss&utm_medium=rss&utm_campaign=better-than-christmas-poke-cake#sthash.1YlmToXf.QU1XeNLQ.dpuf
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    Friday, December 7, 2012

    S'mores Fudge

    I feel like fudge is a holiday tradition and since its freezing cold outside I figured I needed something to remind me of summer and keep with tradition at the same time. I found it. This fudge is smooth and creamy, lightened with the marshmallows and a little crunch from the graham crackers. A perfect combination to remind you of summer in the middle of winter.


    S'mores Fudge
    Recipe Source: SteaknPotatoesKindaGurl.blogspot.com

    3 cups Semisweet Chocolate Chips
    1 - 14oz can Sweetened Condensed Milk
    1/4 cup Butter
    1 teaspoon Pure Vanilla Extract
    2 cups Mini Marshmallows
    2 cups Graham Crackers, chopped

    1. Line a 9-inch cake pan with lightly greased tin foil. In a double boiler combine chocolate, sweetened condensed milk, butter and vanilla extract. Cook, stirring frequently until smooth.

    2. Fold mini marshmallows and graham cracker pieces into the chocolate mixture until just combined. Spread into prepared pan and press into an even layer.

    3. Refrigerate for 3 to 4 hours or until cold. Cut into squares and store in an airtight container in the fridge.
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    Wednesday, December 5, 2012

    Sawdust & Embryos and Peppermint Patties

    Today's the day I am over at Sawdust and Embryos!!! I have a sweet, creamy, pepperminty patty for you! Go see the next thing you need on your holiday baking list!

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    Monday, November 19, 2012

    Pumpkin Cheesecake & a Giveaway!

    On Saturday it was the 2 year anniversary of this little blog so I am doing a giveaway cause I am so excited!  I have a sweet, creamy pumpkin cheesecake recipe I am going to share with you today but before I do that there is the details of the giveaway to get to...

    I am giving away this cookbook because, one, cupcakes are what made me start this blog in the first place and second, it has some delicious recipes. If you want more cupcake recipes then this is the book for you. There are so many great ideas and tips!

    Along with the cookbook you will get some Wilton frosting tips, cupcake papers, and sprinkles to get you on your way to some cute and delicious cupcakes! You will also get 10 of my favorite recipes printed on recipe cards for you to add to your collection!



    To enter all you need to do is...
    Leave a comment telling me what your FAVORITE cupcake is...

    The giveaway will close on Wednesday at 5pm MST so I can announce the winner before all of our Thanksgiving festivities begin! Now to the recipe...


    Pumpkin Chessecake
    Recipe Source: AllRecipes.com

    2 cups Graham Crackers, crushed into fine crumbs
    6 Tablespoons Butter, melted
    3 Tablespoons Granulated Sugar
    1/4 teaspoon Cinnamon
    3 - 8oz Cream Cheese, Room Temp
    1/2 cup Sour Cream
    1 cup Pumpkin Puree
    3 Eggs
    2/3 cup Granulated Sugar
    1 teaspoon Cinnamon
    1/4 teaspoon Ground Nutmeg
    1/4 teaspoon Ground Cloves
    1 teaspoon Pure Vanilla Extract

    1. Preheat oven to 350 degrees. Combine graham cracker crumbs, melted butter, 1/4 teaspoon cinnamon, and 3 Tablespoons sugar. Press into the bottom and up the sides sides of a springform pan. Bake for 10 minutes. Take the pan out and leave the oven door open to let it cool down a little.

    2. Preheat the oven to 325 degrees.

    3. In a large bowl, combine the cream cheese, sugar and vanilla. Beat until smooth. Add the in eggs one at a time, mixing fully after each addition. Fold in the sour cream. The take out 1 cup of batter and spread into bottom of crust and set it aside.

    4. Add pumpkin, cinnamon, cloves and nutmeg to the rest batter and stir it gently until blended. Spread it over the batter in the crust. Bake for 50-55 minutes in a water bath, until the center set. Let cool to room temperature, then refrigerate for at least 3 hours. Serve with sweetened whipped cream.
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    Friday, November 16, 2012

    FriDays Made Sweet! Week 4

    The recipes linked up last week look so good. I am excitied to have more things to add to my 'to make' list!

    Cake Batter Cookies

    Chocolate Chip Mint Cookies

    Lasagna Cupcakes

     Thanks for linking up! Be sure to grab a featured button!!

    FriDays Made Sweet


    I am looking forward to what you've been sharing this week! Just some reminders...

    *Link to your recipe not your blogs main page
    *Link back to FriDays Made Sweet!

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    Wednesday, November 14, 2012

    Pumpkin Mousse Trifle

    I found this dessert that is perfect for the Thanksgiving season. It has a moist spice cake, a light and creamy pumpkin mousse, sweet caramel, and a little crunch from the Skor bar. Its delicious and would be a perfect addition to your thanksgiving table!


    Pumpkin Mousse Trifle
    Recipe Source: Stephrything.blogspot.com

    1 box Spice Cake mix, made, cooled, and cut into 1 inch pieces
    Pumpkin Mousse, recipe follows
    1 jar Caramel Topping
    1 - 8oz Cool Whip
    5 Skor Bars, chopped

    Pumpkin Mousse Recipe
    1 - 1.5oz box Instant Vanilla Pudding
    1 - 15oz can Pumpkin Puree
    2/3 cups Granulated Sugar
    1 - 14oz can Sweetened Condensed Milk
    1 teaspoon Nutmeg
    1 teaspoon Pumpkin Pie Spice
    1 teaspoon Pure Vanilla Extract
    1 extra cup Cool Whip

    Mix all ingredients except the Cool Whip, then gently fold in Cool Whip.

    Assembly...
    In a trifle bowl, layer cut up pieces of the spice cake, pumpkin mousse, cool whip, caramel, and pieces of Skor bar. Repeat the layers until you get to the top of the bowl. Keep refrigerated.
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    Friday, November 9, 2012

    FriDays Made Sweet! Week 3

    There were 2 desserts posted last week on FriDays Made Sweet!
    and they both looked so delicious!
     

    Pumpkin Spice Cupcakes

    Cranberry Bliss Cookies

     Thanks for linking up and be sure to grab a featured button!!

    FriDays Made Sweet


    I am looking forward to what you've been sharing this week! Just some reminders...

    *Link to your recipe not your blogs main page
    *Link back to FriDays Made Sweet!



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    Wednesday, November 7, 2012

    Better Than Pumpkin Pie Cake

    Today I'm posting over at Sawdust and Embryos. This has what pumpkin pie has been missing... cake. Go get the recipe cause you need this at your thanksgiving table!


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    Monday, November 5, 2012

    Monster Cookie Bars

    Its November and I have a few pumpkin recipes to share but I was in the mood for cookies and these are easy so I had to share. 

    • 9 full graham crackers
    • 4 tbsp. butter
    • 1 can sweetened condensed milk
    • approximately 3/4 c. oats
    • approximately 3/4 c. M&Ms
    • approximately 3/4 c. chocolate chips
    Instructions:
    1. In a zip top bag, crush the graham crackers using a rolling pin.
    2. Once crushed, add the 4 tbsp. butter to the bag.
    3. Place in the microwave and heat up for about 30 seconds.
    4. Remove from microwave, let out the air and make sure the bag is sealed (maybe let it cool for a second or two!), and “mush” the butter and graham crackers together until fully incorporated.
    5. Press the graham cracker crumbs into a well-greased and parchment lined 9×13 baking dish.
    6. Evenly pour the sweetened condensed milk over the graham cracker layer.
    7. Sprinkle the oats, M&Ms, and chocolate chips evenly over the sweetened condensed milk and gently press in a little.
    8. Bake at 350º for 30 minutes or until browned and pulling away from the edges.
    9. Let cool and serve.
    - See more at: http://www.somethingswanky.com/monster-magic-cookie-bars/#sthash.0n3ZrBUz.dpuf
    • 9 full graham crackers
    • 4 tbsp. butter
    • 1 can sweetened condensed milk
    • approximately 3/4 c. oats
    • approximately 3/4 c. M&Ms
    • approximately 3/4 c. chocolate chips
    Instructions:
    1. In a zip top bag, crush the graham crackers using a rolling pin.
    2. Once crushed, add the 4 tbsp. butter to the bag.
    3. Place in the microwave and heat up for about 30 seconds.
    4. Remove from microwave, let out the air and make sure the bag is sealed (maybe let it cool for a second or two!), and “mush” the butter and graham crackers together until fully incorporated.
    5. Press the graham cracker crumbs into a well-greased and parchment lined 9×13 baking dish.
    6. Evenly pour the sweetened condensed milk over the graham cracker layer.
    7. Sprinkle the oats, M&Ms, and chocolate chips evenly over the sweetened condensed milk and gently press in a little.
    8. Bake at 350º for 30 minutes or until browned and pulling away from the edges.
    9. Let cool and serve.
    - See more at: http://www.somethingswanky.com/monster-magic-cookie-bars/#sthash.0n3ZrBUz.dpuf
    • 9 full graham crackers
    • 4 tbsp. butter
    • 1 can sweetened condensed milk
    • approximately 3/4 c. oats
    • approximately 3/4 c. M&Ms
    • approximately 3/4 c. chocolate chips
    Instructions:
    1. In a zip top bag, crush the graham crackers using a rolling pin.
    2. Once crushed, add the 4 tbsp. butter to the bag.
    3. Place in the microwave and heat up for about 30 seconds.
    4. Remove from microwave, let out the air and make sure the bag is sealed (maybe let it cool for a second or two!), and “mush” the butter and graham crackers together until fully incorporated.
    5. Press the graham cracker crumbs into a well-greased and parchment lined 9×13 baking dish.
    6. Evenly pour the sweetened condensed milk over the graham cracker layer.
    7. Sprinkle the oats, M&Ms, and chocolate chips evenly over the sweetened condensed milk and gently press in a little.
    8. Bake at 350º for 30 minutes or until browned and pulling away from the edges.
    9. Let cool and serve.
    - See more at: http://www.somethingswanky.com/monster-magic-cookie-bars/#sthash.0n3ZrBUz.dpuf

    Monster Cookie Bars
    Recipe Source: SomethingSwanky.com

    10 Graham Crackers, crushed into fine crumbs
    4 Tablespoons Butter
    1 can Sweetened Condensed Milk
    3/4 cups Quick Oats
    1 cup M&Ms
    1 cups Semisweet Chocolate Chips

    1. Preheat oven to 350 degrees. Grease a 9x13 cake pan and line with parchment paper.

    2. Place crushed graham crackers and melted butter in a bowl and mix until well combined. Press the mixture into the prepared pan.

    3. Pour the sweetened condensed milk over the graham cracker crust. Sprinkle the oats, m&ms, and chocolate chips evenly over the condensed milk and gently press.

    4. Bake for 30 minutes or until edges pull away from the sides of the pan. Let cool and serve.

    I shared this recipe at
    Too Cute Tuesday
    Totally Tasty Tuesday

  • 9 full graham crackers
  • 4 tbsp. butter
  • 1 can sweetened condensed milk
  • approximately 3/4 c. oats
  • approximately 3/4 c. M&Ms
  • approximately 3/4 c. chocolate chips
  • - See more at: http://www.somethingswanky.com/monster-magic-cookie-bars/#sthash.0n3ZrBUz.dpuf
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    Friday, November 2, 2012

    FriDays Made Sweet! Week 2

    Thanks to everyone who linked up! Everything looked delicious!
    These are some that I will definitely be making this week!


     Cookies and Fruit Pudding Salad
    Mandy's Recipe Box!

    Toffee and Brown Sugar Rice Krispie Treats
    A Well Seasoned Life


     
    Cinnamon Bun Pancakes

    If you were featured grab a button!

    FriDays Made Sweet

    Thanks to everyone that linked up last week and I am looking forward to what everyone is sharing this week! 

    Just some reminders...

    *Link to your recipe not your blogs main page
    *Link back to FriDays Made Sweet!




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    Wednesday, October 31, 2012

    Chicken Spaghetti

    I am always looking for a new dinner recipe that doesn't take too much work and turns out great every time I make it. This is one of those recipes. Its rich, creamy, and so delicious!


    Chicken Spaghetti
    Recipe Source: ThePioneerWoman.com

    2 Chicken Breasts, cooked and shredded
    3 cups Dry Spaghetti, broken into two inch pieces
    1 can Cream Of Mushroom Soup
    1 can Cream Of Chicken Soup
    2 cups Grated Sharp Cheddar Cheese
    2 Teaspoons Onion Powder
    1 - 14.5oz can Chicken Broth
    1 teaspoon Lawry's Seasoned Salt
    Salt And Pepper, to taste
    1 cup Additional Sharp Cheddar Cheese, shredded

    1. Preheat oven to 350 degrees. Cook the spaghetti until al dente. When the spaghetti is cooked, combine all ingredients except additional 1 cup sharp cheddar.

    2. Place the mixture in a casserole dish and top with the additional sharp cheddar cheese. Bake for 45 minutes or until bubbly. If the cheese starts to get too cooked, cover with foil.
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    Monday, October 29, 2012

    White Chocolate Popcorn

    I have another popcorn recipe for you. Its sweet, salty, and simple to make. I added some candy corn colored sprinkles to make it a little festive.


    White Chocolate Popcorn
    Recipe Source: TheWannaBeChef.net

    16 cups Air Popped Popcorn
    1 - 12 oz bag White Chocolate Chips
    1 teaspoon Salt

    1. Place the popped popcorn in a large roasting pan.

    2. Melt the white chocolate chips in a microwave safe bowl at 50% power stirring every 30 seconds until melted. Stir in the salt until well combined. Pour over the popcorn and mix until evenly coated. Let sit for 2 hours to let the chocolate set.

    *Its best eaten the same day because the chocolate softens the popcorn.
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    Friday, October 26, 2012

    FriDays Made Sweet!

    I am so excited for today! I have been thinking about starting a linky party for a while and finally figured most of the details out so today is the day! The party is called FriDays Made Sweet because the tag line of my blog is Days Made Sweet. You can post anything that has made you week sweet, it could be a recipe, a project, a tutorial. So spread the word cause I am so excited to see what new things everyone is sharing!

    FriDays Made Sweet
                                                                      
    Just some reminders...

    *Link to your recipe not your blogs main page
    *Link back to FriDays Made Sweet!


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    Wednesday, October 24, 2012

    Ginger Cookies

    I love ginger snaps but sometimes I wish they were more soft instead of hard and crunchy. When I found this recipe I was excited to try it. They were as good as I thought they would be. They are sweet, soft, and they don't have an overwhelming ginger flavor. I added white chocolate chips to soften the flavor a bit and they were just like I hoped they would be.


    Ginger Cookies
    Recipe Source: TheSweetsLife.com

    4 1/2 cups All-Purpose Flour 
    3 teaspoons of Ground Ginger
    2 teaspoons Baking Soda
    2 teaspoons Cinnamon
    1 teaspoon Ground Cloves
    1/4 teaspoon Salt
    1 1/2 cups Shortening
    2 cups Granulated Sugar
    2 Eggs
    1/2 cup Molasses
    1 bag White Chocolate Chips
    3/4 cup Granulated Sugar

    1. Preheat oven to 350 degrees. In a medium bowl combine flour, ginger, baking soda, ground cinnamon, cloves, and salt in a bowl. 

    2. In the bowl of a mixture beat shortening in mixer for 30 seconds, until creamy. Add sugar and beat until combined. Add eggs and molasses, continuing mixing until combined. Slowly add flour mixture until it is all added. Pour the white chocolate chips into the bowl and mix with a wooden spoon.

    3. Pour 3/4 cup sugar into a bowl. Shape dough into 1 1/2 inch balls and roll in the sugar. Place on cookie sheets and bake for 12-15 minutes.

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