HOT CHOCOLATE BARS
3 envelopes of powdered hot chocolate
2 1/4 cups AP flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup softened butter
1/2 cup packed brown sugar
3/4 cup white sugar
2 LARGE eggs
1 teaspoon vanilla extract
1 cup milk chocolate chips
2 cups miniature marshmallows
1/2 cup chopped walnuts (optional)
• Preheat oven to 350°.
• Grease 9 x 13 pan and set aside.
• Combine flour, salt, baking powder and hot chocolate mixes, stirring until combined.
• Beat butter and sugars mixing until each is combined.
• Add flour mixture to butter mixture, 1/2 cup at a time.
• Once well combined, add vanilla.
• Stir in chocolate chips and marshmallows.
• Pour into prepared pan.
• Bake for about 35 minutes or until inserted toothpick returns clean.
NOTE: If you want to make these more like Rocky Road use the maximum marshmallows and add 1/2 cup chopped walnuts.
Back in 2009 I was contacted by a nice man from Country Bob’s All Purpose Sauce and asked if I would be interested in doing a product review. I said I’d love to. In just 2 days time a box was on my stoop with bottles of sauce and recipe brochures. I had this little niggling in my brain though. I could not figure out why the name of this sauce sounded so familiar. I tried to find the sauce locally and failed until I finally found it at a Walmart store 30 miles away. You have to remember I lived rurally at the moment. That is when it occurred to me where I had heard the name before. I had won a cookbook awhile back over at Forgetfulone, but was never able to prepare any of the recipes because I couldn’t find the sauce. I had marked a multitude of recipes to try and now I finally can. I found 2 meatloaf recipes, 1 from the brochure which is extremely similar to hubby’s favorite one that I have made for years and years and a sour cream recipe from the book that I decided to try. In the end the recipe I made was a combination of both recipes and hubby all but licked his plate. He kept telling me to find out where to get more of this sauce. He even put it on his mashed potatoes and thought that was just scrumptious. Normally he would use ketchup on his meatloaf, but tonight he used Country Bob’s All Purpose Sauce. He decided Country Bob’s All Purpose Sauce is our new ketchup.
All I can say is that I was sooooooooooooooooo pleasantly surprised by the flavor. Hubby can’t say anything, he’s too busy licking the bowl. You have to try Country Bob’s All Purpose Sauce and start with this fudge recipe. One of the greatest things about this recipe besides the awesome flavor is the consistency. How many times have you made fudge and weren’t sure it would set up okay or it turned out dry? That will never happen with this recipe. This recipe is truly foolproof.
In a microwave safe bowl combine the Velveeta, butter, Country Bob’s All Purpose Sauce and chocolate. Microwave on high 2-4 minutes, stirring every minute until mixture is smooth and well blended.
Pour the powdered sugar into a large mixing bowl. Add the chocolate mixture gradaully while beating with an electric mixture until well blended.
Beat in the vanilla.
Stir in the nuts.
Pour into a greased 9×13 pan.
Cover and chill until firm.
Store in the refrigerator.
*When I made a second batch of this recipe. it worked better cubed before microwaving
**I exchanged this for Heath Bar bits and loved it
COUNTRY BOB’S SOUR CREAM MEATLOAF ala TAMY
3 pounds ground beef
1 bunch green onions, sliced thin
1/2 cup + Country Bob’s All Purpose Sauce
3/4 cup sour cream
1/4 cup milk
2 eggs, beaten
1 1/2 teaspoons sea salt
1 teaspoon white pepper
I wanted to make something special to take to my nieces house for Superbowl Sunday a few years ago so thought I’d try Chocolate Covered Cherries. I found the recipe in an old Taste of Home magazine. This recipe is sooooooooooooooooo simple, but messy! Have fun making them. They are quite rich though – be forewarned!
CHOCOLATE COVERED CHERRIES
1 cup butter, melted
1 can sweetened condensed milk
3 pounds confectioners sugar (about 8 cups)
3-10 ounce jars maraschino cherries (about 120 cherries), really well drained
1-2 pounds milk chocolate candy coating, chopped (I used almond bark)
Combine butter and milk until smooth.
Gradually add in confectioner’s sugar until a soft dough forms.
Roll into 1 inch balls and flatten into 2 inch circles.
Place a cherry in the center of each one.
Wrap sides around cherry until cherry is completely covered and roll into a smooth ball.
Melt chocolate until smooth and dip each ball into the chocolate.
Place on wax paper until cool and sprinkle with sprinkles.
Cool well.
The centers will liquefy over the 24-48 hours.
I made these for superbowl but aren’t they just perfect for Valentines? Join me Saturday afternoon 2/12 for our annual Valentine’s Day “Weekend of Romance” Foods.
2/3 cup Hot water
10 ounces Land of Lakes cocoa mix
2 cups JIF creamy peanut butter
1/2 cup light corn syrup
3 cups C&H powdered sugar, divided 2cups + 1 cup
2 cups crushed vanilla wafers
2 cups crushed ginger snaps
72 Hershey Kisses (I like the cherry cordials)
Whisk together the hot water and cocoa mix until smooth.
Add peanut butter and corn syrup. Blend until smooth.
Add 2 cups powdered sugar and stir until well blended.
Stir in cookie crumbs until well blended.
Spray wax paper with PURE (these will be sticky so don’t forget this step).
Drop heaping teaspoonfuls of dough onto the wax paper.
Place the remaining 1 cup of powdered sugar in a shallow bowl.
Roll each piece of dough into a ball and dredge in powdered sugar.
Press your thumb into the center and fill with a Hershey’s kiss. I used cherry cordial kisses.
This is another recipe I originally found over at Two Peas & Their Pod. Ironically she found the recipe for these decadent Chocolate and Peanut Butter Lover’s Brownies from Jessica of Delish’s new cookbook, Seriously Delish which is sitting in my bookshelf. You mean to tell me this recipe was here the entire time and I didn’t know it? Shhh, don’t tell hubby, he’ll be mad I haven’t made them before now! He is a chocolate and peanut butter fanatic – “You got chocolate in my peanut butter, no you got peanut butter on my chocolate”… from this vintage 80’s Reese’s TV commercial.
This is a Chocolate and Peanut Butter Lover’s dream come true – fudgy brownies with a layer of peanut butter, a layer of chocolate ganache AND peanut butter cups on top! These brownies are too good to be true! PURE BLISS! If you love chocolate and peanut butter, you will go CRAZY for these brownies! They are truly to die for – pure cloud floating heaven! BUT, even better is that you can change up this recipe just by changing which candy bars or combinations of candy bars you chop up for the top of the ganache. I’ve tried the original recipe with Reese’s as is and have tried it also with ROLOS, KIT KATS and MOUNDS. They are ALL good and have a distinct flavor despite the rest of the recipe being exactly the same each time.
Do yourself a serious favor and make these brownies SOON! They are a new favorite here at our house and I know they will be for you too!
BROWNIES
12 tablespoons unsalted butter, cut into pieces
3 1/2 ounces semisweet chocolate, chopped
3/4 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
2 large eggs, plus 1 egg yolk, lightly beaten
2 teaspoons vanilla extract
2/3 cup chocolate chips
Preheat the oven to 350.
Spray a 9×13-inch baking dish with nonstick spray.
Add the butter and chopped chocolate to a microwave-safe bowl and microwave until melted, 30-60 seconds. Once the chocolate is semi-melted, stir constantly to melt the rest. Set aside and allow the mixture to cool for 5 minutes.
In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, whisk together the melted butter-chocolate mixture and granulated sugar.
Whisk in the eggs, egg yolk, and vanilla extract, stirring until a smooth batter forms.
With a large spoon, mix in the dry ingredients JUST until combined.
Stir in the chocolate chips.
Add the batter to the baking dish.
Bake until the brownies are set and no longer jiggly in the middle, 25-30 minutes.
Remove from the oven and let them cool for 30 minutes.
FILLING
1 cup creamy peanut butter, melted
1/2 cup powdered sugar
1 tablespoon coconut oil
Stir together the melted peanut butter, powdered sugar, and coconut oil until smooth. The warm peanut butter will melt the coconut oil as you stir until well blended.
Pour the filling over the brownies, using a spatula to spread it around the top.
Let cool completely and firm up, about 20 minutes.
TOPPING
8 ounces milk chocolate, chopped
1/2 cup heavy cream
1 1/2 cups chopped peanut butter cups
Add the chocolate to a large bowl.
Heat the cream in a small saucepan over medium heat just until it bubbles around the edges. Remove the cream from the heat and pour it over the chocolate.
Let the mixture stand for 30 seconds, then stir until the chocolate melts and a smooth ganache comes together, about 1-2 minutes.
Pour it over the top of the brownies, then cover with the chopped peanut butter cups.
Let the brownies sit for 30 minutes to set up before cutting.
NOTE: The brownies will stay fresh for 2 to 3 days at room temperature if covered or kept in an airtight container. You can also keep them in the fridge, they will last a few days longer.
The original recipe called for making the balls the size of walnuts, but we found they were too sweet to eat that much all at once so I began making them the size of cherries and we are much happier, PLUS as a bonus you get more chocolate! I took pictures of both sizes for you to see. These are like a cross between a See’s Cream center Easter egg, a Mound’s bar and finely ground walnuts.
1 pound sweet butter
2 pounds flaked coconut
2 pound bag powdered sugar
1 can sweetened condensed milk
1 cup walnuts, chopped fine
2 packages candy bark
toothpicks (optional)
sprinkles (optional)
Cream butter and sugar together in a large mixing bowl.
Add coconut, milk, walnuts, and vanilla, blending well.
Chill several hours until just about firm.
Using gloves sprayed with non-stick cooking spray roll into cherry sized balls.
Place on wax paper coated cookie sheet.
Freeze for an hour or so.
Using a double boiler, melt candy bark, one half package at a time.
Use toothpicks to dip each ball into the chocolate and then place on wax paper to dry and harden. If you are decorating, do it as you go. Candy Bark hardens relatively quickly.
Keep chilled until serving. They also freeze well if you want to make them in advance for the holidays.
FRITO BRITTLE
10 ounce package FRITOS
1 cup light corn syrup
1 cup sugar
1 cup JIF creamy peanut butter
1 cup milk chocolate chips.
Spread FRITOS on a greased jelly roll pan (11×15)
Sprinkle chocolate chips over FRITOS.
In a saucepan over medium heat whisk together the corn syrup and sugar until smooth. Bring to a slow boil stirring constantly to dissolve sugar. Boil 1 minute.
Remove from heat and stir in peanut butter until smooth.
APPLE PIE SNICKERDOODLES
1 cup butter, room temperature
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sugar
1 teaspoon cinnamon
Preheat oven to 400°.
Sift together the flour, cream of tartar, baking soda, salt and cinnamon. Set aside.
Cream together the butter and sugar until light and fluffy.
Add eggs, beating well after each addition.
Gradually add in flour mixture until well blended.
3-4 tablespoons sugar
1 tablespoon apple pie spice
Combine sugar and apple pie spice until well blended.
Form cookie dough into small balls about walnut sized.
Roll each cookie ball in the sugar spice mixture and place on un-greased cookie sheet about 2 inches apart.
Bake 8-10 minutes or until golden.
Cool 2 minutes before placing on wire rack to cool completely.
CHOCOLATE CHIP TOFFEE BARS
ADAPTED FROM Leigh Anne Wilkes at Your Home Based Mom
2 1/3 cup flour
2/3 cup brown sugar
3/4 cup chilled butter
1 egg slightly beaten
12 oz. package semi-sweet chocolate chips**
14 oz. can sweetened condensed milk
10 oz. package Heath toffee bits
Preheat oven to 350°.
Stir together flour and brown sugar.
Cut in butter until mixture resembles coarse crumbs.
Add egg and blend well.
Reserve 1 1/2 cups of this flour mixture.
Press remaining flour mixture into a greased 9×13 inch pan.
Bake for 10 minutes at 350°.
Pour milk over hot crust and top with 1 1/2 cups of the toffee bits.
Stir in 1 1/2 cup of the chocolate chips into reserved crumb mixture.
Sprinkle remaining crumb mixture over top.
Top with remaining chocolate chips.
Bake 25-30 more minutes.
Top with remaining toffee bits.
NOTE**: I like to mix up the flavors and use milk chocolate chips, butterscotch chips, cinnamon chips, peanut butter chips… or any mixture there of. I also prefer the Heath toffee bits. Kraft caramel bits are also good.
These luscious chocolate truffles are perfect for your sweetheart this Valentine’s Day.
Chocolate definitely stirs deep emotions and has inspired many a story. In the movie “Chocolat” the mystical heroine, Juliette Binoche, uses chocolate alchemy in her truffles to stir the long dormant desires of neglectful husbands and gently coaxes shy and reticent lovers together.
I can’t promise these truffles will do the same thing for you, but I do promise they’ll melt in your mouth and leave you craving another. CHOCOLATE CHERRY TRUFFLES
11 ounces QUALITY white chocolate, broken into pieces 1/2 cup heavy whipping cream 2 tablespoons unsalted butter 1 tablespoon cherry Jell-o** CandiQuick or Melting Wafers for decorating Sprinkles for decorating
In a small saucepan, heat whipping cream until warm.
Add butter, stirring until melted.
Stir in Jell-o.
Add in chocolate pieces, stirring quickly and constantly until smooth.
Refrigerate for at least an hour until it begins to harden.
When hard, scoop into balls on parchment paper lined baking sheet that fits in your freezer and freeze for about 30 minutes until VERY firm.
Once firm, melt chocolate until smooth and creamy – about 2 minutes, stirring every 30 seconds using the microwave.
Use a small flat spatula or spoon to dip each ball in chocolate and place on wax paper to dry.
Sprinkle with decorations immediately while chocolate is still wet.
Keep refrigerated.
**NOTE: for non-Valentine holidays change up the cherry flavor for some variety. Also good with peach, raspberry and pineapple or any combo you can come up with I’m sure.
One of my favorite ALL time cookies is the Snickerdoodle. One of the most versatile cookies, in my opinion, is the Snickerdoodle. You can change up the flavor for whatever holiday – pumpkin pie spice for fall, apple pie spice for for Christmas or Easter…, decorate or not, but according to hubby plain is BEST. I LOVE this time of year with ALL the baking and fun treats!
I also love that Victoria and Dave send a new unique snowflake in their Christmas card and I just ADORE my new FAVORITE ornament that my friend brought over for me. She saw it at a boutique and said it reminded her of me – such a sweet thought and absolutely beautiful ornament.
APPLE PIE SNICKERDOODLES
1 cup butter, room temperature
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sugar
1 teaspoon cinnamon
Preheat oven to 400°.
Sift together the flour, cream of tartar, baking soda, salt and cinnamon. Set aside.
Cream together the butter and sugar until light and fluffy.
Add eggs, beating well after each addition.
Gradually add in flour mixture until well blended.
3-4 tablespoons sugar
1 tablespoon apple pie spice
Combine sugar and apple pie spice until well blended.
Form cookie dough into small balls about walnut sized.
Roll each cookie ball in the sugar spice mixture and place on un-greased cookie sheet about 2 inches apart.
Bake 8-10 minutes or until golden.
Cool 2 minutes before placing on wire rack to cool completely.
PEANUT BUTTER FUDGE DROPS
