CHEESEBURGER PIE

CHEESEBURGER PIE
Everyone really liked this. Easy prep, but takes a while to cook.  I cooked it at 350 and it still took the 45 min.  Used a pie crust I had on hand.  Next time would like to try adding corn, peas, chopped broccoli or maybe shredded carrots.

• Crust:
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons shortening
• 3 tablespoons butter
• 3 tablespoons milk
• .
• Filling:
• 1 pound lean ground beef
• 3/4 cup chopped onion
• 4 eggs, slightly beaten (2 flax)
• 1/2 cup milk
• 1 1/2 to 2 cups shredded Cheddar cheese, divided
• 1 teaspoon salt
• 1/2 teaspoon oregano
• 1/4 teaspoon pepper
• 1 cup pizza or spaghetti sauce

Preparation:

Prepare crust for cheeseburger pie. Into a mixing bowl sift together flour and salt; cut in shortening until it resembles coarse meal. Cut in butter until it resembles small peas. Add milk; stir with a fork until all dough holds together. On a lightly floured surface, roll dough into a circle about 1 1/2 inches larger than inverted pie plate (12 inches). Fit loosely into pie plate; fold edge to make a high standing crust rim. Flute around the edge and prick inside with a fork in several places. Bake pie crust for 8 to 10 minutes at 450°, or until lightly browned.

Meanwhile, prepare filling. In a large skillet over medium heat, break up beef and brown with the onion; drain off excess fat. In a mixing bowl combine eggs, milk, 1 cup of the cheese, salt, oregano, and pepper. Stir in meat mixture. Spoon into prepared pie pastry. Reduce oven temperature to 325° and bake pie 40 to 45 minutes, or until a knife inserted near the center comes out clean. Spread top with pizza sauce; bake an additional 10 minutes. Sprinkle with remaining 1/2 to 1 cup of shredded cheese. Cut into wedges and serve hot.

Makes 6 servings.

CHEESEBURGER PIE

We all really liked this.  So easy to make.

http://www.bettycrocker.com/recipes/impossibly-easy-bacon-cheeseburger-pie/9ecc3aa7-c0c5-4811-b5e2-1596c77dc074?utm_source=Email_newsletter&utm_medium=email&utm_campaign=BC_04_28_2016&vcode=AQAAAAAPFASdGW5oSeAgVRkaNX1Z3s5aIRvz8up3KUIpVgUXjWZ1g-vXybGxOW7oSiqkz2dXucXXc5I-lroGkZpNcuxe5Z8-Ii3U5qz0XXMiTR1LOg

Ingredients

6

slices bacon 

1

lb lean (at least 80%) ground beef 

1/4

teaspoon pepper

1

large onion, chopped (1 cup) 

1/4

cup ketchup

1

cup shredded Cheddar cheese (4 oz)

1/2

cup Original Bisquick™ mix

1

cup milk

2

eggs

Directions

• 1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook bacon over medium-high heat 5 to 7 minutes, turning once, until crisp; drain on paper towels. Crumble bacon; set aside.
• 2 In same skillet, cook beef, pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in ketchup. Spread in pie plate; sprinkle with cheese and bacon.
• 3 In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
• 4 Bake 20 to 25 minutes or until knife inserted in center comes out clean. Serve with additional ketchup if desired.

MARSHMALLOW POPCORN

MARSHMALLOW POPCORN
This was yummy & easy to make.  A little sticky.  Abagail ate it with a fork.  The kids liked mini chocolate chips & mini m&m's sprinkled on top.

Microwave for 2 min (stir about every 30 seconds):
1/2 c brown sugar
1/2 c butter

Add & microwave 1 1/2 min or until melted:
9-10 big marshmallows (I did about 1 1/2 cups mini)

Pour over 12 cups popped popcorn. (I did 1 cup kernals in whirly pop)

EASIEST CARAMEL CORN EVER!
http://fabulesslyfrugal.com/easiest-caramel-corn-ever/
Got this from Fabulessly Frugal:

Seriously the easiest recipe. And as a bonus it is delicious!

1 10 oz bag of marshmallows
2 cubes margarine or butter
1 cup brown sugar
3 1/2 bags popcorn (I use buttered cause I like the salty/sweet combo!)

Bring brown sugar and butter to a boil. Add marshmallows & reduce heat. Stir until combined. Pour over popcorn. Toss. Cool.

You can also microwave this mixture too. I combine the sugar & butter & melt that completely first & then add the marshmallows & cook for 1-2 minutes.

GERMAN CHOCOLATE BROWNIES

OVER THE TOP GERMAN CHOCOLATE BROWNIES
http://nancycreative.com/2012/05/29/over-the-top-german-chocolate-brownies/

These are beyond tasty. Next time I would like them with ice cream to help balance out the sweetness.  I froze half of the pan (cut them into pieces and wrapped individually).  Did the parchment paper idea (see bottom).  Liked how it turned out.

UPDATE: Made these for Scott's bday 2016.  He wanted German Chocolate cake but these are so much easier and taste just as good.  I got chocolate chip ice cream to go with it.  With my serving I would mix the two together.  Yum!  Tasted almost like the germanchocolate ice cream I use to get at Cold Stone that was my favorite.  Probably would have tasted more like it if it was with chocolate ice cream...too much???

Makes a 9×13″ pan 

• 3 (4-ounce) bars of Baker’s® German’s® Sweet Chocolate (a total of 12 ounces; use 2 bars for melting and stirring into batter; coarsely chop the third bar to mix into the batter–or you can omit this chopped chocolate bar if you want)
• 3/4 cup (1 1/2 sticks) butter
• 1 1/2 cups sugar
• 4 eggs
• 2 teaspoons vanilla
• 1 1/2 cups all-purpose flour (regular or unbleached)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup chopped pecans
• Coconut Pecan Frosting (see recipe below)

1. Preheat oven to 350 degrees. Grease and flour a 9×13″ baking pan, or line pan and sides with parchment paper (leave a little extra parchment paper sticking out so you can grab edges to lift brownies out of pan after they’re frosted and cooled; the brownies are really easy to cut when they’re out of the pan).
2. Coarsely chop 1 of the 4-ounce bars of chocolate, if using, and also chop enough pecans to equal 1 cup; set these ingredients aside. Note: the chocolate bar will be easier to chop if it’s been chilled in the refrigerator.
3. Microwave 2 of the 4-ounce chocolate bars and butter in a large microwaveable bowl for 1 to 2 minutes or until butter is melted. Remove from microwave and stir chocolate and butter together until chocolate is completely melted.  Add sugar to chocolate-butter mixture, blending well; then add eggs and vanilla, blending well. Add flour, baking powder, and salt, mixing until blended. Then fold in the chopped chocolate, if using, and pecans from Step #2. The batter will be fairly thick.
4. Spread your batter evenly into the prepared 9×13″ pan and bake for 35-38 minutes, or until top middle of brownies is set and toothpick inserted in center comes out almost clean–it won’t come out completely clean because of the chopped chocolate in the batter. If you decide to omit the chopped chocolate in the batter, your baking time may be a little less, like 32-36 minutes. Cool brownies completely before adding the frosting…

COCONUT PECAN FROSTING

• 3 egg yolks
• 1 1/4 cups sugar
• 1/2 cup butter (1 stick)
• 1 teaspoon vanilla
• 1 (12-ounce) can evaporated milk
• 2 1/2 to 3 cups sweetened flaked coconut
• 1 1/2 cups chopped pecans
• added 1/2 cup chocolate chips.  Was good but don't think it is necessary.  Or maybe cocoa would be better and not so rich?

In a medium saucepan, stir together the egg yolks, sugar, butter, vanilla,  and evaporated milk until well blended. Cook this mixture over medium heat for about 15 minutes, stirring constantly, until thick and bubbly. Remove from heat and stir in the flaked coconut and chopped pecans, blending well. Let mixture cool for about 30 minutes, then give it a final stirring and spread evenly over the completely cooled brownies.

Slicing these brownies will be easier and less gooey if you put them in the refrigerator (while still in the pan) for 10-15 minutes, or longer if you want. If you used parchment paper, you can just lift the brownies right out of the pan and slice them on a flat surface…it’s so easy to slice brownies and cookie bars using parchment paper that way!

By the way, I learned something interesting about German Chocolate…I thought it was a type of chocolate originating from Germany, but according to Joy of Baking, it actually is a baking chocolate that was created in 1852 by Samuel German, an employee of Walter Baker & Company. He added sugar to this baking bar so it would be more convenient for bakers to use (as opposed to unsweetened chocolate baking bars). So, the correct name of this chocolate isGerman’s® Sweet Chocolate, and it is still sold by Baker’s®.

If you don’t happen to have German’s® Chocolate on hand for a recipe and you’re in a pinch, you can substitute 1 ounce (30 grams) of bittersweet or semisweet chocolate plus 1/2 tablespoon (7 grams) granulated white sugar for 1 ounce of German’s® Chocolate.

FRENCH BREAD

FRENCH BREAD
http://www.dealstomeals.blogspot.com/2009/03/blog-post_09.html

This was really tasty and easy to make.  I halved the recipe, but next time I wouldn't.  Would be so good to have french toast or something else for later.


Have you ever needed French Bread for dinner and had a hard time stomaching the $1.50a loaf? I have! It is hard to pay $1.50 when you know the ingredients for the one loaf didn't cost more than .25! Well, my Aunt Cheryl gave me this AWESOME recipe for French Bread that you will love! It is SO easy and you can whip out four large loaves in about an 90 minutes. I always make four loaves; eat two for dinner (we are big eaters!), give one away, and freeze one for a later meal (ex: Chicken & Avocado BLT's, Stroganoff Sandwiches, Pesto Chicken Sandwiches, or with Spaghetti/Lasagna). Have fun baking... 

French Bread recipe (this amount makes 3 small loaves or 2 large):
2 1/2 c. warm water
2 Tbls. yeast
3 Tbls. sugar
2 Tbls. white vinegar
Add the above ingredients together and let sit until bubbly (about 3-5 minutes). Then add:
1 Tbls. salt
1/3 c. oil (I use Canola)
6-7 c. flour (or a little more if it's too soft), one cup at a time--add enough until the dough is soft, but firm enough to mold into dough loaves

Knead for 2-5 minutes and then put in the oven with a small pot of boiling water. The water will keep the dough moist. Watch the dough and punch it down when it gets to the top of the mixing bowl. Do this every time it gets to the top of the bowl, as long as you have time to babysit it (2-5 times). Put the dough on a greased countertop and divide into 3 sections. Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet. Roll the dough balls into rectangle/long French bread shapes. Slash tops of bread diagonally 3-5 times and cover with a beaten egg. Let rise 30 minutes (or until doubled)on the counter, or you can put them in your oven at 170 and wait until they are the size you want to cook them at. Once they are to the right size, turn up your stove to 375 (without opening the door!) and let them bake until done. Or, just raise on the counter and bake at 375 for 30 minutes. Enjoy! Dough--can be a little soft, if too sticky, add a little more flour. Put the boiling water in the oven with your bowl of dough to help it rise faster. Cut the dough into two equal parts (or three if you are making smaller loaves). --pictures are of a doubled batch. Slice the dough diagonally and white wash with 1 beaten egg.  Bake and serve warm out of the oven!

HEALTHY NO BAKE OR GRANOLA BARS

HEALTHY NO BAKE
http://amy-newnostalgia.blogspot.com/2010/05/best-recipe-ive-ever-messed-up.html

Oatmeal Chocolate Peanut Butter No-Bake Candy Bars
*it is sorta like a chocolate oatmeal no bake cookie, but extra creamy and special.  it almost reminds me of fudge, but with the added texture of the oats and occasional chewy sweetness of the dried cranberries--yum!

This is pretty tasty.  Not nearly as sweet as regular no bake, but taste very similar.  Would be good if the cranberries (I used dried blueberries) weren't in it too.  So easy to make!  Everyone liked it.  I halved the recipe and put in a 9x9.  Perfect size!  

1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips - regular would work too
3/4 cup dried cranberries or dried blueberries

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add oats, chocolate chips and dried cranberries.  Stir until combined and chocolate chips are melted.

Spread into a 9x13 pan.  Refrigerate until hardened, about an hour.  Store in refrigerator. 

Want to know more about coconut oil and its health benefits?  Read my post about it here.

Here is Heavenly Homemaker's 

Homemade Chewy Granola Bars

1/2 cup peanut butter
1/3 cup honey
1/4 cup coconut oil (or another oil of your choice)
1 cup oats
1 cup TOTAL of any combination of: sesame seeds, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add one cup of oats.  Choose your favorite combination of coconut flakes, sesame seeds, sunflower seeds, dried fruit and mini chocolate chips, to equal a total of ONE CUP. (She just got out her one cup measuring cup and poured in the ingredients until the cup was full.) Pour in and stir well.

Spread mixture into a 8x8 or 9 x 4 inch pan.

Chill for 2 hours, then cut into bars.

Wrap in plastic wrap for a quick grab and go snack!

I can't wait to try it again.  I tasted the mixture after adding the oats and before adding the last cup of my "combination" and it was peanut buttery goodness.  I "messed" this recipe up by adding so many chocolate chips and not enough of the other fillers.  They melted right away (even though I let the mixture cool quite awhile) and completely changed the peanut butter flavor to a rich and creamy chocolate-y flavor.  Next time if I add any chocolate chips, it will be just a few and maybe sprinkled on top so they won't melt into the batter.

PEPPERMINT BARK POPCORN

Peppermint Bark Popcorn

Very, very tasty!

http://www.ourbestbites.com/2008/12/peppermint-bark-popcorn/

Peppermint Bark Popcorn
Recipe by Our Best Bites
Ingredients
16 C popped popcorn* (fresh, or about 2 bags microwave popcorn)
1 lb almond bark (or 1# vanilla chips and 1 T butter)
1 6 ounce box candy canes, crushed (about 1 generous cups, Bob’s brand are best!)
1/4 teaspoon peppermint oil or 2 teaspoons peppermint extract**
3/4 cup semi-sweet or dark chocolate chips

*if you’re using microwave popcorn, try to find an unbuttered or “natural” kind because this looks much prettier if the popcorn isn’t bright yellow!  Lightly salted is fine, I actually like a little salt in there, but avoid heavy buttered.
** If you can find flavored oils, like you would use for candy making, use them as they will best combine with the almond bark.  If using extract, it’s not unusual for it to cause the almond bark to seize, but just stir quickly and pour immediately on popcorn.  Once distributed it will be just fine. 

Instructions
Place popcorn in a very large mixing bowl.
Melt almond bark according to package instructions.  When completely melted, add extract or peppermint oil.  If using extract, it’s normal for the almond bark to seize (get lumpy) which is okay, just stir very quickly, the more you wait the more it will seize.
Pour melted almond bark mixture over popcorn and pour crushed candy canes on top.  Stir to evenly coat.  Pour popcorn out onto waxed paper, parchment, or foil and spread out.
Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth.  Drizzle over popcorn mixture.  Let mixture dry completely until chocolate and almond bark are hardened.   You may place in the fridge to speed process along.

When chocolate is hardened, use your hands to break up popcorn into chunks. Toss in a bowl, a jar, a cute package, or in your mouth :)

---

Article printed from Our Best Bites: http://www.ourbestbites.com

URL to article: http://www.ourbestbites.com/2008/12/peppermint-bark-popcorn/

HERB SUGAR

HERB SUGAR
This would be good sprinkled on top of watermelon with a squeeze of lime.

Put all in food processor:
3/4 cup sugar
1/2 cup fresh tender herbs (any combination basil, mint or cilantro)

Pulse until herbs are finely ground and mixture is well combined.

DIY MICROWAVE POPCORN

place 2 T popcorn kernels in a paper lunch bag.  Fold down twice to close and microwave until popping slows almost to a stop 2-3 minutes. (makes 3 cups)

QUICK MEAT SAUCE & SUMMER BEEF-AND-RICE CASSEROLE

QUICK MEAT SAUCE
http://www.marthastewart.com/925151/gnocchi-quick-meat-sauce
This is a really good meat sauce.  Couldn't find gnocchi so had it with pasta noodles.   But I am sure it would be good with gnocchi like recipe called said.

• 1 tablespoon olive oil
• 3 pounds ground chuck (80 percent lean)
• 1 medium yellow onion, diced small
• 3 carrots, shredded
• 2 cloves garlic, roughly chopped
• Salt and pepper
• 2 cans (28 ounces each) whole peeled tomatoes, pureed in a blender
• 1 pound fresh or frozen gnocchi, cooked according to package instructions
• 1/4 cup grated Parmesan (1 ounce)
• Fresh basil leaves (optional)

Directions

1. In a large heavy pot, heat oil over high. Add meat and cook, breaking it up with a wooden spoon, until it begins to brown, about 5 minutes. Add onion, carrots, and garlic and cook until meat is browned and onion is soft, about 5 minutes. Season with salt and pepper, add tomato puree, and bring to a rapid simmer. Cook, stirring occasionally, until liquid is slightly reduced, about 15 minutes. Season with salt and pepper; transfer 5 cups meat sauce to an airtight container, let cool, then refrigerate for Summer Beef-and-Rice Casserole. Serve remaining sauce over gnocchi, topped with Parmesan and basil, if desired.
   
   
   
   
   SUMMER BEEF-AND-RICE CASSEROLE
   • 1/2 cup fresh breadcrumbs
   • 1/4 cup grated Parmesan (1 ounce)
   • 2 tablespoons olive oil, divided
   • 5 cups reserved Quick Meat Sauce (from Gnocchi with Quick Meat Sauce)
   • 1/2 cup long-grain white rice
   • 1/2 medium yellow onion, thinly sliced lengthwise
   • 2 zucchini or summer squash, very thinly sliced
   • Salt and pepper

   Directions

   1. Preheat oven to 475 degrees. Combine breadcrumbs, Parmesan, and 1 tablespoon oil. In a large cast-iron skillet, bring meat sauce to a rapid simmer over high. Stir in rice and remove from heat. Top with onion, then carefully arrange zucchini in a single, slightly overlapping layer. Season with salt and pepper, drizzle with remaining tablespoon oil, and top with breadcrumb mixture. Return to heat and bring to a simmer. Cover with foil and bake 10 minutes. Remove foil and bake until rice is cooked through and breadcrumbs are golden, about 10 minutes more. Let cool 5 minutes before serving.

STICKY ORANGE-GLAZED CHICKEN THIGHS

STICKY ORANGE-GLAZED CHICKEN THIGHS
http://www.marthastewart.com/903009/sticky-orange-glazed-chicken-thighs
Everyone really loved this but it made a HUGE mess in the oven.  I think next time I would either cook at a lower temperature or do on the stove top.  And for sure use tin foil.  Would be good with chicken breast too.

Ingredients

• 8 bone-in, skin-on chicken thighs
• Coarse salt and ground pepper
• 1 cup thawed orange juice concentrate
• 1 cup ketchup
• 2 tablespoons light-brown sugar
• 4 teaspoons white-wine vinegar
• 4 teaspoons Worcestershire sauce
• 2 teaspoons hot sauce

Directions

1. Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.
2. Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
3. Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.

 

HOT CHOCOLATE

My parents gave us a hot cocoa machine for Christmas.  It has been fun having hot chocolate nice and warm all day long and trying new recipes.  Something I want to try mixed into hot chocolate is homeade Dulce de Leche from Best Bites cookbook pg. 135 (autumn).

HOT COCOA MACHINE: 60 oz of hot chocolate add 32 T or 2 cups mix

UPDATE: My old machine broke :-(  I was so sad.  Scott surprised me Valentine's Day 2017 with a new one.  This was one of the recipes included in the booklet:

HERSHEY'S "PERFECTLY CHOCOLATE"

1/2 cup sugar
1/4 cup cocoa
dash salt
1/3 cup hot water
4 cups milk
3/4 tsp vanilla

variations:
SPICED: 1/8 tsp cinnamon, 1/8 tsp nutmeg
MINT: 1/2 tsp mint extract
COCOA AU LAIT: spoon 2 T softened vanilla ice cream on top of each cocoa serving
CANADIAN: 1/2 tsp maple extract

CHRISTMAS 2012
I halved this recipe because it makes TONS!  You mix 1/2 cup of the mix to 1 cup of water.  You need to put lots of the mix because a lot of it is powdered sugar.

25 oz. powdered milk
32 oz. Nesquick
16 oz. creamer (would be fun to try vanilla, caramel etc.)
1# powdered sugar
Mix all together in a BIG bowl.

another one - used Christmas 2016 (like top one better, but maybe add white chocolate chips?)

INGREDIENTS

• 3 cups nonfat dry milk powder
• 2 cups powdered sugar
• 1½ cups cocoa powder, dutch-process or natural
• 1½ cups white chocolate chips or finely chopped white chocolate
• ¼ teaspoon salt

DIRECTIONS

1. Whisk together all ingredients in a large bowl. Working in two (or more) batches, depending on the size of your food processor, pulse the ingredients in a food processor until the chocolate is finely ground. Store the dry mix in an airtight container for up to 3 months.
2. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows, if desired.

CREAMY CROCK POT HOT COOCA
The Bradford's who we went to the yurts with (December 2013) said this was the best ever!  Lisa liked it too.  We loved this hot chocolate - yum!

Ingredients

• 1.5 cups whipping cream
• 1 14oz can sweetened condensed milk
• 6 cups milk (we thought it might be good to use chocolate milk or 1/2 chocolate milk - might taste more like Dutch Bros.)
• 1 teaspoon vanilla
• 2 cups of chocolate chips (milk chocolate OR semi-sweet depending on how sweet you like it. I have a heck of a sweet tooth, and I love the milk chocolate, but others prefer the semi-sweet)

Instructions

Stir together the whipping cream, milk, vanilla, and chocolate chips in a crockpot.

Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish as desired.

NUTELLA MIX
This is such a treat.  Yummy!

1 can sweetened condensed milk
1 can evaporated milk
1/2 cup semi-sweet chocolate chips (dark would be good too)
1 T Nutella
8 cups water
mini marshmallows for on top

Heat chocolate chips, Nutella and condensed milk in pot until melted.  Add milk & water.  
Special Note: For the hot cocoa machine you can only add 64 oz of liquid.  So either 1/2 the recipe or just pour it to the line and then keep on adding once some is gone or put in fridge for later.

Also liked the Mexican Hot Cocoa in instruction manual and my kids loved the Creamy Caramel Apple Cider.

MEXICAN HOT CHOCOLATE
I love this!  Recipe is in cocoa machine booklet.
6 cups milk
1 T vanilla
1/4 cup cocoa powder (can use 3/4 cup chocolate syrup instead)
1/2 cup sugar 
1 T ground cinnamon

PUMPKIN HOT CHOCOLATE

This is filling and perfect on a chilly fall day.  Thought it was best with whipped topping.

• 3 cups whole milk
• 1 cup pure pumpkin puree
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg
• 1 teaspoon vanilla
• 4 ounces white chocolate, roughly chopped

Instructions

Heat the milk, pumpkin, and spices in a saucepan over medium heat; stirring frequently. Once it begins to simmer, remove from heat.

Add the vanilla and chocolate; stir until chocolate is melted.

Pour into mugs and top with whipped cream. Garnish with pumpkin pie spice or cinnamon, if desired.

Read more at http://fabulesslyfrugal.com/pumpkin-hot-chocolate/#2XBWKy06of2vkg3D.99

BUTTERFINGER BITES

BUTTERFINGER BITES
http://lilyandbliss.com/2012/10/diy-butterfinger-bites/
I was shocked how much these taste like butterfingers.  We had so much junk food around the holidays I kept these in the freezer.  Taste yummy frozen.  I just used cheap candy corn.  Next time I would like to try it with Brach's since it is the only one made with real honey.  I used chocolate bark for the coating, but chocolate chips would work fine too.  I think we used about 1/2 a package.  We only put chocolate on the top.

1 ½ cups of candy corn
8 oz. peanut butter (I used creamy)
Chocolate to coat

In a microwave safe bowl heat the candy corn for one minute. Stir and keep heating for 20 second intervals until completely melted.

Stir in peanut butter. I use organic peanut butter so it was in the fridge. I placed it in the microwave and heated it by 20 second intervals again, stiring in between, until it was blended.

Take a loaf pan and line it with parchment paper. Place the candy corn mixture into the pan and let it cool completely for about 2 hours.

Once it is cooled you can remove from pan and cut into pieces (I made about 15, remember bite size!).

Heat your chocolate via the microwave or the stovetop and then dip your butterfinger bites into the chocolate, drizzle it or spoon some on the top like I did. Just put some chocolate on it!!