CHOCOLATE BARK

MAGIC MINT CHOCOLATE BARK
I found this on the back of my favorite Winter Dark Chocolate & Mint Morsels package.  It was so easy and the kids had fun helping me make.  Tasted very good!

1 2/3 cup (10 oz pkg) chocolate chips (used dark chocolate & mint)
1/3 cup coarsely chopped oven-roasted or toasted almonds (or broken up pretzels)

Preheat oven to 325.  Line baking sheet with foil or parchment paper (I used silicon mat).

Arrange morsels so they are touching each other in a single layer (roughly an 11x9 rectangle).

Bake 1-3 minutes or until morsels are shiny.  Morsels will retain their shape.  Remove from oven to wire rack.  With tip of butter knife or wooden pick (I used a spachula) immediately swirl morself to create a swirled pattern.

Sprinkle with nuts (or other topping).  Hold up baking sheet 3 inches above the counter and drop to settle nuts into melted morsels.  Refrigerate for 1 hour or until firm.  Break into pieces and store in fridge.

LIGHT CHICKEN CORN CHOWDER

http://sallysbakingaddiction.com/2016/11/14/slow-cooker-light-chicken-corn-chowder/

SLOW COOKER LIGHT CHICKEN CORN CHOWDER
I wanted this for after church (11-1) so in the morning I prepared (in big pan) then let it simmer until after church.  Then I added cornstarch & milk.  We liked it.  Makes lots!  Is thick...would be good in a soup bowl.  Tasted like fall.  Next time I might try cooking breast whole and then shredding towards the end.

Ingredients:

• 4 strips bacon
• 2 large carrots, peeled and thinly sliced (a little over 1 cup)
• 2-3 celery stalks, thinly sliced (about 1 cup)
• 1/2 medium yellow onion, diced (about 3/4 cup)
• 3 cloves garlic, minced
• 1 (14 ounce) can cream-style corn
• 2 (14 ounce) cans corn, drained (or use about 3 cups frozen)
• 2 large sweet potatoes, peeled and cubed (or regular potatoes)
• 3 boneless skinless chicken breasts, cubed
• 5 cups (1200ml) chicken broth (I use reduced sodium)
• 1 Tablespoon fresh thyme
• 2 teaspoons dried parsley flakes
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 and 1/2 cups (360ml) whole milk
• 2 Tablespoons cornstarch
• optional: fresh (or dried) parsley for garnish

Directions:

1. Cook bacon in a large skillet over medium heat until browned on both sides. (Keep grease in skillet!) Place strips on paper towels and allow to cool. Once cool, crumble the bacon.
2. Add the carrots, celery, onions, and garlic to the skillet. Stir and cook the vegetables in the bacon grease over medium heat until soft, about 5 minutes. Set aside.
3. Place the creamed corn, corn, sweet potatoes, chicken, chicken broth, thyme, parsley, salt, and pepper into a 5 quart or larger slow cooker. (Here's one I own and love!) Add the celery/carrot/onions and the crumbled bacon (save some for garnish if desired!). Give it all a quick stir, cover with the lid, and cook on low heat for about 6-7 hours.
4. At the 6-7 hour mark, whisk the cornstarch and milk together. Pour in the soup. Give it a stir and cover. Cook 1 more hour. Serve warm with a sprinkle of parsley and/or any leftover bacon crumbles.
5. Leftovers keep well in the refrigerator for 1 week. To reheat, simply pour into a pot over medium heat and cook until warm. Soup freezes well, up to 3 months.

No slow cooker? No problem! Prepare recipe through step 2. Instead of placing ingredients into a slow cooker in step 3, place into a large pot or dutch oven over medium heat. Give it a nice stir, then allow to boil and cook until chicken is no longer pink, about 30 minutes. Turn the heat down to low, stir in the whole milk and cornstarch, and allow to simmer for 10 minutes. Serve.

CRISPY PEANUT BUTTER MARSHMALLOW BROWNIES

http://www.thirtyhandmadedays.com/peanutbutter-marshmallow-brownies/

CRISPY PEANUT BUTTER MARSHMALLOW BROWNIES
I had a hard time staying out of these.  So delish!   I think next time I might like to try real marshmallows and put them on as soon as the brownies come out.  Might work and it might not, but would be fun to try.  I did a 9x13 pan but a smaller pan would work too if you want them bigger.  I had only a little bit of milk chocolate chips on hand but had some Hershey bars so I did that.

INGREDIENTS

• 1 Brownie Mix as well as the ingredients it calls for on the box. If you are not a fan of brownie mixes you can also make them from scratch.
• 1 jar of marshmallow creme
• 1 bag milk chocolate chips
• 1 cup peanut butter
• 3 cups Rice Krispy cereal

INSTRUCTIONS

1. Make brownies according to the instruction on the back of the brownie mix box.
2. Let the brownies cool. Then spread the marshmallow creme on top of the brownies.
3. Place chocolate chips and peanut butter in a saucepan on low heat and stir until the mixture is thoroughly combined and has a smooth consistency. Stir in the Rice Krispy's until they are incorporated to the peanut butter chocolate mixture.
4. Spread the chocolate peanut butter mixture over the marshmallow creme. Make sure to cover the whole thing!
5. Let the dessert set in the fridge for 20 to 30 minutes.

POPCORN CAULIFLOWER NUGGETS

POPCORN CAULIFLOWER NUGGETS from The Quick Six Fix

https://nancycreative.com/2016/10/28/popcorn-cauliflower-nuggets/

We all really liked this.  Would be good with other veggies as well.

Serves 4-6

• 2 medium heads cauliflower, broken into popcorn-sized florets
• 3 Tablespoons olive oil
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Place a rimmed 26 x 18-inch baking sheet on the center rack in the oven and preheat oven to 425˚F.

Place all florets in a Ziplock bag along with the rest of the ingredients. Shake and toss well to combine. Let rest for 10 minutes.

Remove pan from the oven and empty the bag onto the piping hot baking sheet.

Return the pan to the oven for 25 minutes, or until cauliflower is browned all over.