Fudge Puddles

So Aaron bought the cookbook that we got this recipe out of. I must say that I was so excited to try this one out. It is like chocolate and peanut butter decadence all rolled into one! These are definitely for those days when you just need that chocolate fix but you don't want to feel too bad about what you are eating. It is especially good for those days when you go to your closet looking to wear that pair of fat jeans you've been saving only to realize that your fat jeans are now your regular every day jeans, and now you have to eat your sorrow away. You girls follow me? Anyway, try them out. They are delicious.

Ingredients:

1/2 cup butter, softened

1/2 cup creamy peanut butter

1/2 cup sugar

1/2 cup packed light brown sugar

1 egg

1/2 teaspoon vanilla

1-1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

FUDGE FILLING:

1 cup milk chocolate chips

1 cup semisweet chocolate chips

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla

chopped peanuts

In a large bowl, cream the butter, peanut butter, and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt. Gradually add to creamed mixture. Chill for one hour.

Shape mixture into 48 balls, 1 inch each. Place balls in lightly greased mini-muffin tins. Bake at 325 for 14-16 minutes or until lightly browned. Using the end of a wooden spoon handle, make a 3/8-1/2 inch deep indentation in the center of each ball. Cool in pans for 5 minutes before removing to wire racks to cool completely.

For filling, in a microwave or small saucepan, melt chocolate chips. Stir in milk and vanilla until smooth. Fill each shell with chocolate filling. Sprinkle with chopped peanuts. (Any leftover chocolate filling can be stored in the fridge and served later warmed over ice cream).

Source: TOH Most Requested Recipes

Hamburger Noodle Casserole

This is an easy version of "Homemade Hamburger Helper." It doesn't take very long, and you know exactly what's in it, without having to worry about preservatives and additives, etc. You can even make this in a lighter version by using reduced fat or fat free cream cheese, ricotta, sour cream and cheddar cheese, as noted below. This makes a great weeknight family entree.

5 cups uncooked egg noodles
1-1/2 pounds lean ground beef
2 garlic cloves, minced
3 cans (8 ounces each) tomato sauce (we actually thought it looked a little dry when we made it the first time, so we added an additional 1/2 can or so.)
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (8 ounces) cream cheese (reduced fat or fat free if preferred)
1 cup ricotta cheese (reduced fat or fat free if preferred)
1/4 cup sour cream (reduced fat or fat free if preferred)
3 green onions, thinly sliced, divided
2/3 cup shredded cheddar cheese (more if you like it really cheesy. Again, low fat, if desired)

Cook noodles according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef and garlic until meat is no longer pink; drain. Stir in the tomato sauce, sugar, salt, and pepper; heat through. Drain noodles; stir into beef mixture.

In a small bowl, beat the cream cheese, ricotta cheese, and sour cream until well blended. Stir in half of the onions.

Spoon half of the noodle mixture into a 9x13 baking dish coated with cooking spray. Top with the cheese mixture and remaining noodle mixture.

Cover and bake at 350 for 30 minutes. Uncover; sprinkle with cheese. Bake for 5-10 minutes longer or until thoroughly heated and the cheese is melted. Sprinkle with the remaining green onions.

Yield: Approx. 10 servings

Source: TOH Most Requested Recipes

Taco Chicken Rolls

Here's another tasty 5 ingredient fix for chicken! If you don't like the green chilies, you can replace it with finely chopped broccoli, or whatever you prefer.

1 cup finely crushed cheese-flavored crackers (Cheez-its, Goldfish, Better Cheddars, whatever).
1 envelope taco seasoning (about 1/4 cup-we buy this in bulk at Costco)
6 boneless, skinless chicken breast halves (about 4 ounces each)
2 ounces Monterey Jack Cheese, cut into six 2 inch x 1/2 inch sticks (we just used plain ol' cheddar to avoid an unnecessary trip to the store - worked great.)
1 can (4 ounces) chopped green chilies

In a shallow dish, combine cracker crumbs and taco seasoning; set aside. Flatten chicken between two sheets of waxed paper or plastic wrap to about 1/4 inch thickness (we found the easiest way is just to whack with a rolling pin since we don't have a meat mallet). Place a cheese stick and about 1 tablespoon of chilies on each piece of chicken. Tuck ends of chicken in and roll up. Secure with a toothpick.

Coat chicken rolls with crumb mixture. Place in a greased 9 x 13 baking dish. Bake, uncovered, at 350 for 35-40 minutes or until chicken is no longer pink. (Don't forget to remove toothpicks before serving!!)

Yield: 6 servings

Source: TOH Most Requested Recipes

"Can't Leave Alone" Bars

We have a lot of cake mix on hand in our pantry since we bought an entire case of it at a local case lot sale this fall. We started getting tired of just making cakes. Then, we discovered these amazing, gooey, chewy bars. You literally can't leave them alone. They are so good, have only 6 ingredients, and nobody will ever think that it starts with a white cake mix!!

1 box (18-1/4 ounces) white cake mix
2 eggs
1/3 cup oil
1 can (14 ounces) sweetened condensed milk
1 cup (6 ounces) semisweet chocolate chips
1/4 cup butter, cubed

In a large bowl, combine cake mix, eggs, and oil. Press two-thirds of the mixture into a greased 9 x 13 baking pan. Set the remaining cake mixture aside.

In a microwave-safe bowl, combine the milk, chocolate chips, and butter. Microwave, uncovered, until chips and butter are melted; stir until smooth. Pour over crust.

Drop teaspoonfuls of remaining cake mixture over top. Bake at 350 for 20-25 minutes or until lightly browned. Cool before cutting.

Yield: 3 dozen.

Source: TOH Most Requested Recipes

Chicken and Dumpling Casserole

Heather and I love warm, rich comfort food on a cold, snowy winter night. On just such a night a while ago, we gave this recipe a try. Absolutely delicious. Heather especially loved it because she is a big fan of basil, and this recipe has a lot of it!

1/2 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1/4 cup butter
1/2 cup all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 package (10 ounces) frozen green peas (we happened to have frozen peas and carrots on hand, it worked great.)
4 cups cubed cooked chicken

Dumplings:
2 cups bisquick
2 teaspoons dried basil
2/3 cup milk

In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the flour, sugar, salt, basil and pepper until blended. Gradually add broth and bring to a boil. Cook and stir for 1 minute; reduce heat. Add the peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 9 x 13 inch baking dish.

For dumplings: in a small bowl combine bisquick and basil. Stir in milk with a fork until moistened. Drop by tablespoonfuls into 12 mounds over chicken mixture.

Bake, uncovered, at 350 for 30 minutes. Cover and bake 10 minutes longer or until a toothpick inserted in a dumpling comes out clean. 6-8 servings.

Source: TOH Most Requested Recipes.

Breaded Ranch Chicken

This 5-ingredient treatment for baked chicken is a tasty change! Lilly declared it was officially her "new favorite chicken." We served it with Pasta Salad and green beans.

3/4 cup crushed cornflakes
3/4 cup grated parmesan cheese
1 envelope ranch salad dressing mix
8 boneless, skinless chicken breast halves (about 4 ounces each) - for our small family we only made 4 pieces chicken and just discarded the extra breading.
1/2 cup butter, melted

In a shallow bowl, combine the cornflakes, Parmesan cheese and ranch mix. Dip chicken pieces in butter, then roll in cornflake mixture to coat. Place in a greased 9 x 13 baking dish and bake, uncovered, at 350 for about 45 minutes, or until chicken juices run clear. 8 servings.

Source: TOH Most Requested Recipes