TRIPLE CHOCOLATE BARK, BUTTERMILK BACON PRALINES & BUCKEYE CANDY RECIPES!!

HOMEMADE

CANDY-CANDY-CANDY

LOADED TRIPLE CHOCOLATE BARK

Makes 4 pounds
INGREDIENTS:
7 tablespoons butter
1/2 cup brown sugar
2 cups pecan pieces
Salt
Cayenne pepper
Pinch ground nutmeg
Pinch ground cinnamon
1 pound semisweet chocolate, cut into pieces
1 pound milk chocolate, cut into pieces
1 pound white chocolate, cut into pieces
1 1/2 cups shredded sweetened coconut

DIRECTIONS:
Preheat the oven to 350 degrees F.

In a large saute pan, melt 4 tablespoons of butter. Add the brown sugar and stir until the sugar dissolves and is bubbly. Add the pecans. Season the pecans with salt, cayenne, nutmeg, and cinnamon. Continue to cook, stirring constantly, until the sugar starts to caramelize and coat the pecans evenly, about 4 minutes. Remove the pan from the heat and spread the pecans over a parchment lined baking sheet. Place the pan in the oven and roast the pecans for about 6 minutes. Remove the pan from the oven and cool completely. Break the pecans into small pieces.
Fill 3 small saucepans halfway up the pan with water. Place the pans over medium heat; bring to a boil and then reduce to a simmer. In three separate mixing bowls, add each type of chocolate into the individual bowls. Place the bowls over the saucepans. Stir each chocolate until totally melted.
Remove the chocolate from the heat and stir 1 tablespoon of butter into each bowl of chocolate. Pour each type of chocolate over the marble or a large parchment paper-lined baking sheet. Sprinkle the pecans and coconut over the chocolates. Using a metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thick. Either place the marble in the refrigerator or allow to sit out until set, about a couple of hours. Break the bark into medium pieces and serve.
Adapted from Emeril Lagasse by Ezra Pound Cake.

BUTTERMILK BACON PRALINES

INGREDIENTS:
1 c. granulated sugar
½ c. packed light brown sugar
½ c. buttermilk
1 T. light corn syrup
½ t. baking soda
¼ t. kosher salt
4 T. (½ stick) unsalted butter
1 c. chopped pecans
½ t. grated orange zest
6 sliced bacon, cooked crisp and crumbled

DIRECTONS:
Combine the first six ingredients in a deep saucepan, and cook slowly over medium heat until the mixture hits 235 degrees on a candy thermometer.
Once you’ve removed the saucepan from the stove, add the butter, vanilla, pecans, zest, and bacon. Beat the mixture like crazy with a wooden spoon until smooth and creamy. Drop teaspoonfuls onto parchment paper and let cool until firm.
This recipe is from "Screen Doors and Sweet Tea".

BUCKEYE CANDY

INGREDIENTS:
1 stick butter (pre-softened)
1 ½ tsp. vanilla extract
¾ cup creamy peanut butter
1 lb powdered (confectioners) sugar
12 oz. package of semi-sweat chocolate chips
1 tbsp. butter, margarine, or vegetable shortening (vegetable shortening is preferable)

DIRECTIONS:
Combine butter, vanilla, and peanut butter in medium mixing bowl, and mix well. Continue mixing as you slowly add in the sugar. The amount of sugar may need to be increased or decreases slightly as the mixture should easily form balls without being sticky. Form 1” to 2” balls with the dough and place them on a cookie sheet lined with wax paper. Chill the peanut butter balls for at least 2 hours.
After balls have chilled, combine the shorting and semi-sheet chips into a double boiler. Use a toothpick or small skewer to pickup the peanut butter balls and dip them in the chocolate until only about 10-15% of the ball is left un-submerged. The candy should resemble the buckeye nut (see pictures of candy and buckeye nut below). Place onto a greased cookie sheet, and chill until chocolate coating has hardened.
This is a NESTLÉ® TOLL HOUSE® recipe!

HOMEMADE SYRUP RECIPES!!!

HOMEMADE SYRUPS!

How about some Homemade Syrup to go with the breakfast recipes from my last post!
Your Homemade Syrup will turn ordinary breakfasts into mornings your family will look forward to...These syrups are quick and easy to make!

PECAN PRALINE SYRUP

INGREDIENTS:
2 cups dark corn syrup
1/3 cup dark brown sugar
1/2 cup water
1 cup chopped pecans
1/2 teaspoon vanilla extract

DIRECTIONS:
Combine syrup, sugar and water in a saucepan. Bring to a boil; boil for 1 minute. Reduce heat.
Stir in pecans and vanilla extract. Simmer for 5 minutes.
Ladle hot syrup into hot sterilized jars, leaving 1/4 inch head space. Adjust 2-piece lids, and water bath for 10 minutes.

BUTTERMILK SYRUP

INGREDIENTS:
1-1/2-cups sugar
3/4-cup buttermilk
1/2-cup butter
2-tablespoons corn syrup
1-teaspoon baking soda
2-teaspoons vanilla extract

DIRECTIONS:
In a large saucepan, stir together the sugar, buttermilk, butter, corn syrup and baking soda.
Bring to a boil, and cook for 7 minutes.
Remove from the heat and stir in the vanilla!

BLACKBERRY-CITRUS SYRUP

INGREDIENTS:
2-cups fresh or frozen blackberries
1/4-cup water
1-cup orange juice
3/4-cup white sugar
3-tablespoons corn starch
1/4-cup cold water
1/2-teaspoon almond extract

DIRECTIONS:
In a medium saucepan over medium heat, combine the blackberries, 1/4 cup of water, orange juice and sugar.
Stir gently, and bring to a boil.
In a small bowl, mix together the cornstarch and 1/4 cup cold water.
Gently fold the cornstarch mixture into the blackberries.
Simmer gently until thicken, about 4 minutes.
Remove from heat, and stir in the almond extract.
Let set for flavors to meld!

STRAWBERRY SYRUP

INGREDIENTS:
2-cups strawberries
2-tablespoons white sugar
1-teaspoon cornstarch dissolved in a little water

DIRECTIONS:
Cut strawberries into quarters.
In a medium saucepan. add strawberries and sugar.
Cook over medium-low heat.
Once the mixture starts to liquefy, raise heat to medium.
Continue to cook until mixtures comes to a boil.
Stir in dissolved cornstarch.
Continue to stir as mixture boils for 2 minutes.
Remove from heat.
Serve hot or cold!

THREE YUMMY BREAKFAST RECIPES!!!

CINNAMON RAISIN STRATA

INGREDIENTS:
1/4 cup butter, softened
3 tablespoons ground cinnamon
8 slices day-old raisin bread
4 tablespoons brown sugar, divided
6 eggs
1-1/2 cups milk
3 tablespoons maple syrup
1 teaspoon vanilla extract
Additional maple syrup

DIRECTIONS:
In a small bowl, combine butter and cinnamon; spread over one side of each slice of bread. Place four slices, buttered side up, in a greased 8-in. square baking dish (trim to fit if necessary). Sprinkle with 2 tablespoons brown sugar. Repeat with remaining bread and brown sugar.
In a large bowl, whisk the eggs, milk, syrup and vanilla; pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until golden and puffed. Serve with additional syrup!

BREAKFAST SAUSAGE HASHBROWN CASSEROLE

INGREDIENTS:
1 package (20 ounces) refrigerated shredded hash brown potatoes
1/3 cup butter, melted
1 teaspoon beef bouillon granules
1 pound bulk pork sausage
1/3 cup chopped onion
1 cup (8 ounces) 4% cottage cheese
3 eggs, lightly beaten
4 slices process American cheese, chopped

DIRECTIONS:
In a large bowl, combine the hash browns, butter and bouillon. Press onto the bottom and up the sides of a greased 10-in. pie plate. Bake at 350° for 25-30 minutes or until edges are lightly browned.
Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the sausage mixture, cottage cheese, eggs and American cheese.
Pour into crust. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cuttin!

FRUITY FRENCH TOAST

INGREDIENTS:
1 medium firm banana, sliced
4 slices Texas toast
2 teaspoons confectioners' sugar, divided
2 large strawberries, sliced
1 egg
1/2 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 teaspoons butter
Maple syrup

DIRECTIONS:
Place banana slices on two slices of toast. Sprinkle each with 1/2 teaspoon confectioners' sugar. Top with strawberries and remaining toast. In a shallow bowl, whisk the egg, milk, vanilla and cinnamon. Dip toast in egg mixture, coating both sides.
In a large skillet, melt butter over medium heat; cook toast for 2-4 minutes on each side or until golden brown. Sprinkle with remaining confectioners' sugar. Serve with maple syrup!

CHALUPAS & BANANA BARS RECIPES!!!

CHALUPAS

I made this for supper last night...My granddaughter's husband loves it!

INGREDIENTS:
2-lbs pork roast
1-lb pinto beans
2-cloves garlic, minced
2-tablespoons chili powder
1-tablespoon cumin
1-tablespoon mexican oregano
1-tablespoon picante sauce
1-teaspoon salt
1-1/2-lbs cheddar cheese grated
1-head lettuce shredded
12-bunches green onions & chives, chopped
5-tomatoes, chopped
corn chips
guacamole
extra picante sauce

DIRECTIONS:
In a large pan or crock pot, place the pork roast and cover with water.
Add the next 7 ingredients and cook over low heat for 8 hours, stirring occasionally to blend all ingredients well.
Serve over corn chips.
Top with cheddar cheese, lettuce, onions tomatoes, guacamole, and extra picante sauce as desired.
Let your family;guests build their own Chalupas.

BANANA BARS

Our desert...Everyone loves these!

INGREDIENTS:
1/2-cup butter, softened
2-cups sugar
3-eggs
1-1/2-cups mashed, ripe bananas (about 3 medium)
1-teaspoon vanilla extract
2-cups all-purpose flour
1-teaspoon baking soda
pinch of salt
frosting (recipe below)
chopped nuts for garnish (optional)

DIRECTIONS:
Cream butter & sugar.
Beat in eggs, bananas and vanilla.
Combine flour, salt and baking soda.
Add to creamed mixture, and beat well.
Pour into a greased 15-by-10-by-1-inch baking pan.
Bake at 350 degrees for 25 minutes or until bars test done. Cool. Frost. Add chopped nuts for garnish!

BANANA FROSTING

INGREDIENTS:
2-large ripe bananas
1/2-teaspoon lemon juice
1/4-cup butter
3-1/2-cups powdered sugar

DIRECTIONS:
Mix together bananas & lemon juice.
In a seperate bowl, beat butter until soft and creamy.
Gradually and alternately add powdered sugar and banana mixture to butter, and beat until fluffy.

THREE SOUP MIX RECIPES & DESK ORGANIZER!!

The dry ingredients of these satisfying rice soups are measured and jarred as a ready-to-use soup mix, allowing you to prepare it whenever an easy, quickly prepared meal is required.They make wonderful Christmas gifts...Homemade gifts are great all year long, but most especially during the holiday season. Layered soup in a jar mix is an attractive, easy to assemble, and tasty gift...Cover the tops in some Christmas homespun cloth, place them in a basket along with some soup mugs, soup spoons and crackers, for an unique gift...

CREAMY WILD RICE AND MUSHROOM SOUP MIX RECIPE

DIRECTIONS:

GIFT INSTRUCTIONS:
Layer the ingredients in the order given into a wide mouth one quart canning jar.
Pack each layer in place before adding the next ingredient.
Cover the jar tightly with a canning jar lid.
Attach a gift tag on top of the jar with the cooking directions on it.

COOKING DIRECTIONS:
Place creamy wild rice and mushroom soup mix into a large soup pot.
Add mushrooms and water.
Heat to boiling then reduce heat, cover and simmer for 20-25 minutes or until the rice is tender.
Stir occasionally.

INGREDIENTS:

MIX INGREDIENTS:
2 packages (2.75 oz. each) country gravy mix
2 tablespoons chicken flavored instant bouillon granules
1 1/2 tablespoons dried minced onion
1 tablespoon dried celery flakes
1 tablespoon dried parsley flakes
1/2 cup wild rice
1 1/3 cups white rice
1/2 cup wild rice

COOKING INGREDIENTS:
1 can (4 oz.) mushrooms
14 cups water


Having this tasty, pre-measured chicken soup mix on hand is a great way to prepare a delicious meal whenever time is short. This soup mix can also be made with brown rice.

CHICKEN AND WHITE RICE SOUP MIX RECIPE

DIRECTIONS:
Layer the ingredients in the order given into a wide mouth one quart canning jar.
Pack each layer in place before adding the next ingredient.
Cover tightly with a canning jar lid.
Attach a gift tag at the top of the jar with the cooking directions written on it.

COOKING DIRECTIONS:
In a large soup pot, bring water, butter and chicken rice soup mix to a boil.
Reduct heat and add chicken.
Cover and simmer for 30-35 minutes or until rice is tender.

INGREDIENTS:

MIX INGREDIENTS:
1 1/2 cups long grain white rice
3/4 cup chicken flavored bouillon granules
1 tablespoon dried tarragon
2 tablespoons dried parsley flakes
2 tablespoons dried minced onion
1 1/2 cups long grain white rice

COOKING INGREDIENTS:
18 cups water
1 1/2 tablespoons butter
1 can cooked chopped chicken or 1 cup of cooked cubed chicken from favorite recipe!

CHICKEN AND BROWN RICE SOUP MIX RECIPE

DIRECTIONS:
Layer the ingredients in the order given into a wide mouth one quart canning jar.
Pack each layer in place before adding the next ingredient.
Cover tightly with a canning jar lid.
Attach a gift tag at the top of the jar with the cooking directions written on it.

COOKING DIRECTIONS:
In a large soup pot, bring water, butter and chicken rice soup mix to a boil.
Reduct heat and add chicken.
Cover and simmer for 30-35 minutes or until rice is tender.

INGREDIENTS:

MIX INGREDIENTS:

1 1/2 cups long grain brown rice
3/4 cup chicken flavored bouillon granules
1 tablespoon dried tarragon
2 tablespoons dried parsley flakes
2 tablespoons dried minced onion
1 1/2 cups long grain brown rice

COOKING INGREDIENTS:
18 cups water
1 1/2 tablespoons butter
1 can cooked chopped chicken or 1 cup of cooked cubed chicken from favorite recipe!

DESK ORGANIZER

This is a quick post about a desk organizer that is made from an old book. An old hardback Readers Digest works great. Making it is really simple and fun and it holds scraps of paper, notes, really anything flat very well.
If you want to make one then click on My Desert Cottage for the instructions!

BABY ONE, BABY TWO & BABY THREE

My 16th Great-Grandchild was born Thursday, September 17th and I want to share some pictures with you...
My Great-Grandchildren, Ethan age 3 and Evelyn age 2;

This is how they told my daughter Anita that she was going to be a grandmother again!

Baby Three, Aiden Scott;

My granddaughter Malinda Sue & husband Ben;

Malinda is going to collage studying to be a RN, where she has a 4.0 grade average and she also works at a Montessori school in Northfield...Needless to say I am very proud of her!

My granddaughter Jessica, who just turned 30, has been belly dancing for a number of years and is very good at it...

The first belly dancing outfit she made;

My daughter-in-law is an award winning photographer...this is a picture she just took of her two youngest...Annabelle & Liam;

Don't you love the red hair?

Tomorrow I will have a post that more of you will enjoy...Just had to show off a little....

Hugs

CHOCOLATE, CHOCOLATE & MORE CHOCOLATE!!

My family really enjoys anything chocolatey. These recipes are not exactly healthy considering that they have chocolate and chocolate chips in them, but they are so YUMMY & GOOD!

This is a cake that you & your family will go crazy over.
Lisa from "The Cutting Edge of Ordinary" found this recipe at Slice of Sueshe and adapted it a bit by filling the middle with chocolate/caramel chips.Be sure to check out her blog for more scrumptious recipes like this one...Just click on her blog's name to go there!

CHOCOLATE CHIP COOKIE CAKE

1 ½ cups all purpose flour
½ teaspoon baking soda
1 stick butter, room temp
½ cup & 2 tablespoons granulated sugar
½ cup & 2 tablespoons light brown sugar, lightly packed
¼ teaspoon salt
1 teaspoon vanilla
1 large egg
1 cup chocolate chips or chocolate chunks

Filling
1 cup chocolate/caramel chips
1 teaspoon vegetable shortening

Preheat the oven to 350. Spray two 8 or 9 inch round cake pans, set aside.

In a medium bowl sift or whisk the flour and baking soda, set aside.

Cream together the butter and the sugar, until it turns pale yellow in color (about 2 minutes). Add in the sugars, salt and vanilla. Cream until smooth. Add the egg and beat on low until incorporated. Stir in the chip or chunks.

Divide the dough between the two cake pans. To get even dough amounts I weighed the dough then split it in half. Pat the batter into the pans. I let my batter come it just about a ½ inch from the edge. Bake for 15 – 18 minutes.

Allow to cool completely.

Filling: Pour the chips and shortening into a microwave safe bowl. Microwave in 30 second intervals just until the chips are starting to melt. Spread chocolate mixture onto cooled cake bottom and top with second cookie.
microwave about a half cup of the chips and put them into a plastic zip lock bag with the tip snipped off so you could drizzle the chocolate over the top cookie!

I was going through some old cookbooks & found this recipe in the "Pillsbury Best Muffins and Quick Breads" It is beautiful, chocolatey, and moist.

BUTTERMILK CHOCOLATE BREAD

1/2 cup butter
1 cup white sugar
2 eggs
1 cup buttermilk
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped nuts
1 cup chocolate chips

Preheat the oven to 350 degrees. Grease only the bottom of a 9x5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk. Combine the flour, 1/2 cup cocoa, baking powder, baking soda and salt; stir into the buttermilk mixture until moistened. Mix in 1 cup chocolate chips. Pour into the prepared pan.
Bake for 55 to 65 minutes in the preheated oven, until a wooden pick inserted near the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely..
You can serve this with some;

HONEY CHOCOLATE BUTTER

1/2 cup butter, softened
2 tablespoons honey
2 tablespoons chocolate syrup

There's nothing like a good chocolate chip cookie...unless it is a Chocolate Chip Cookie Pie!

CHOCOLATE CHIP COOKIE PIE

Recipe from Nestle Classic Recipes, 2003
1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)

Preheat oven 325 degrees F.
Beat eggs in large mixer bowl on high until foamy.
Beat in flour, granulated sugar and brown sugar. Beat in butter.
Stir in morsels and nuts and spoon into pie shell.
Bake for 55-60 minutes. Cool on wire rack. Serve warm.