These little treats are wonderful.  Everyone loves them and you can switch up your "add-ins" to your liking (such as mini-marshmallows.) I use my larger 6 quart slow cooker.  You'll add all the ingredients into the cooker, let melt, mix well and then scoop and place on wax paper to let air dry.  Kitchen Tip: place a piece of paper towel over crockpot before adding your lid - this will grab any steam created and keep water from dripping back into your chocolate which can seize the mixture. 

Ingredients: 
 16 ounces of roasted, salted peanuts
 10 ounces of almond bark 
  3/4 Cup of peanut butter 
Let everything melt on Low (takes about an hour depending on the size of your crockpot.)  Mix everything well and scoop out onto parchment or wax paper to let air-dry. 

     This is an easy stove-top fudge that doesn't require a double-boiler.  Made with mini marshmallows and white chocolate chips.  It's a smooth, creamy fudge.  Enjoy! Diane 

White Chocolate Peppermint Fudge 

Ingredients
4 tablespoons unsalted butter
3 cups mini marshmallows
1 cup sugar
1/2 cup heavy cream
1/2 teaspoon salt
1 teaspoon peppermint extract 
1 bag (11 ounces) Ghirardelli white chocolate chips
1/2 cup crushed peppermint sticks

Directions

• Line and 8 x 8" baking dish with parchment paper, leaving overhang on the ends for handles.
• In a large saucepan, combine butter, marshmallows, sugar, cream and salt. 
• Cook over medium-low, stirring until marshmallows are melted, about 10 minutes.
• Turn heat to low and stir in the peppermint extract & white chocolate chips.
  
• Stir until chocolate is melted.
• Move mixture off heat and stir in 1/2 of the crushed peppermint. 
• Pour fudge into parchment lined pan, and smooth top.
• Sprinkle the remaining crushed peppermint over the top of fudge. 
• Let cool 20 minutes. Refrigerate dish until fudge is set, about 45 minutes to an hour.
• Using overhang, lift fudge onto a cutting board; cut into squares of preferred size. 
• Store in an air-tight container in refrigerator.

     These were the prefect addition to Our Holiday meal.  My husband loves brussels and these were perfect - made on a sheet pan and roasted.  Oh so tasty - this recipe my husband found adapted from Simple Truth.  Enjoy! Diane 

Ingredients: 
  1 1/2 pounds Fresh Brussel sprouts: cleaned, bottom trimmed off and cut in half. 
  3 Anjou pears, cubed
  1 package of bacon: cooked, diced and 2 Tbs bacon grease reserved for baking.
  1/3 Cup Pecan Halves 
  1/4 Cup Maple Syrup
  Salt & Pepper to taste 

Directions: 
Preheat oven to 375F 

• Cook your bacon by your preferred method (my method click here).  Set bacon aside but, make sure to keep at least 2 Tablespoons of the bacon grease. 
•  Add cut Sprouts to a bowl, add in the 2 Tablespoons of bacon grease and toss.
•  Sprinkle in salt & pepper and mix well.
•  Place Sprouts on a parchment or non-stick foil lined baking sheet and roast for 20 minutes (or until tender.)   
•   Pull the sheet pan out and add in pears and pecans as well as the diced cooked bacon.
•  Drizzle the maple syrup over everything and place back in the oven to Bake for an additional 10 minutes. 
• Serve Warm. 

  

     My husband calls me the "Queen of Casseroles"
     I love making traditional dishes into casseroles.  Granted, there are some ingredients that need to be sauteed to get a good depth of flavor (such as the onion in this dish.)   Try this dish and let me know what you think.  Enjoy! Diane 

Chicken & Broccoli "Non Stir Fry" 

Ingredients: 
Two chicken breasts - diced into 1" pieces
16 oz bag Frozen Broccoli Florets, cooked according to package
1 medium onion, diced
1 small can diced water chestnuts, drained  
Sauce:
1 TBS garlic, minced
1 TBS Low Sodium Soy sauce
4 TBS Hoisin Sauce
1 TBS Rice Wine Vinegar
Dash toasted sesame oil
1 tsp red hot chili oil
1/2 can Cream of Chicken soup

Salt & Pepper 
Prepared Rice to serve with Dish

Directions: 
Preheat Oven to 355F

• Sauté onion on stovetop, cook broccoli according to package, make your side of rice.
• Lightly oil a 9x13 casserole dish.
  
• Into 9x13 Add:  Chicken, Water chestnut, Sauteed onion, broccoli and sauce.
  
• Mix together thoroughly.  Lightly Salt & Pepper. 
• Bake 35 mins then stir, cook final 5 more minutes.
• Serve over rice.

     I love one pot meals!  This meal resembles a "spruced up" Hamburger Helper.  You can swap out the ground beef for ground turkey or ground chicken.  I've also used a rotisserie chicken.  We prefer cellentani pasta (corkscrew type.)  I usually serve this dish with a nice side salad and fresh green beans.  Enjoy! Diane 

Creamy Tomato Beef Pasta 
​
Ingredients

1 Tablespoons butter 
1 teaspoon olive oil 
2 minced garlic cloves 
1 diced onion
1 Pound ground beef 
1 Tablespoon dried Italian herbs 
2 Tablespoons tomato paste
14 oz can petite diced tomatoes 
1/2 tsp red pepper flakes, optional
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups chicken broth 
12oz dried pasta: cellentani, penne, bow tie, rotini or elbow macaroni
3/4 cup heavy cream

Topping before Serving: 
Grated Parmesan Cheese 

Directions

1. Heat the butter and oil on medium high heat in a large pot. Cook the onion for 5 minutes, add in the garlic the last minute.
2. Add in the ground beef and cook until you can no longer see pink in the meat. Add the Italian herbs and cook for 30 seconds, then add tomato paste.
3. Add in the diced tomato, chicken broth, salt, pepper and red pepper flakes.  Stir, then add the pasta.
4. Bring the liquid to a boil, then lower slightly - place a lid on the pot and cook for 15 minutes, stirring every couple of minutes then more frequently towards the end to ensure pasta doesn't stick to the bottom of the pot.
5. Add cream, then simmer for the final 1 to 2 minutes. 
6. Serve with grated parmesan.