White Chocolate Cashew Clusters

Does anybody know what time it is????????? It’s candy time!! That’s right….candy!! And one of THE best candy recipes I’ve ever come across is this little number. I can’t even remember where I got it, it’s been so long but I’ve been making it for years! On a scale of 1 – 10 in the ease of prep category…I’d say this is probably a 4 or a 5 for a first time candy maker but once you get the hang of it, it’s easy-peasy!

White Chocolate Cashew Clusters

1 cup cashews
½ cup sugar
1 teaspoon unsalted butter
6 ounces white chocolate

Toast cashews for 5 minutes in 350 degree oven. 

Reduce heat to 200 degrees to keep cashews warm. 

Place sugar in a small skillet and cook over medium heat until sugar begins to melt and turns golden and caramel-y….stirring constantly. 

Remove from heat. 

Add butter and stir, then dump in the cashews, stirring quickly. 

Working very quickly, form cashew clusters with 4 – 5 nuts, using a small greased spoon and fork. 

Cool completely then dip clusters in melted white chocolate. 

Let set until firm.

Makes 12 – 15 small clusters

* The reason the ingredient amounts are so small is because of the sugar. Once the sugar has caramelized, it sets up very quickly and becomes brittle, making it difficult…almost impossible to form the clusters. I’ve doubled this recipe but have had a second person working with me to make the clusters.





  

Chicken & Dumpling Casserole

Don’t you just love chicken and dumplings? I do. I enjoy them in almost any form. Homemade, store bought or restaurant dumplings....bring it! I’ll eat it in any form or fashion. Like this casserole. Now the “dumplings” are really a dumpling unless you consider the dough in this to be one BIG dumpling...but the taste is the same. And this is SO simple! As I was throwing this together I realized that I didn’t have any cream of chicken soup so I made my own and it was awesome. Normally I don’t do that...I just go the easy route which is opening a can but don’t be shy about making your own. Anyway....very good casserole right here. Easy to make and easy to eat!

Chicken & Dumpling Casserole

1 rotisserie chicken ~ shredded (about 3 cups chicken)

4 tablespoons butter

1 cup milk

1 cup flour

1 1/4 teaspoons baking powder

2 cups chicken broth

1 10-ounce can cream of chicken soup

Salt and pepper to taste

Preheat the oven to 400 degrees.

Cut the butter into pats and add to a 9x13 inch baking pan. Place the pan in the oven and allow butter to melt for about 5 - 10 minutes, watching carefully so it doesn’t burn.

Scatter shredded chicken over the butter in the pan.

In a medium bowl, combine the flour, baking powder and salt and pepper with a whisk.

Add the milk and whisk until smooth.

Pour milk/flour mixture over the chicken. Do not stir.

In a medium bowl, combine the chicken broth and the cream of chicken soup until smooth.

Pour over the broth mixture over the chicken mixture in the pan. Do not stir.

Bake uncovered for 40 - 45 minutes until lightly golden brown on top.

Allow to sit for about 5 -10 minutes before serving.

Cinnamon Toast Breakfast Bake

There’s nothing better than breakfast for dessert....or dinner, right? I’m not much on breakfast for breakfast but serve it to me any other time and I’m okay with that. This little casserole is easy and works for just about any time. I served ours with a cream cheese frosting but maple syrup would be great, too. It reheats nicely in the microwave if by chance you have any leftovers. Keep this around for the upcoming holidays when you need a quick and easy dish to serve!

Cinnamon Toast Breakfast Bake

1 loaf french bread ~ cut into 1/2 in slices

1 cup milk

6 eggs

2 teaspoons vanilla

6 teaspoons cinnamon ~ divided use

2 teaspoons nutmeg

1/2 cup brown sugar

1 cup ready made (or homemade) cream cheese frosting OR maple syrup

Preheat oven to 350 degrees. Spray a 9x13 inch casserole dish with cooking spray.

Arrange one layer of the sliced french bread in the bottom of the prepared pan.

In a medium bowl, whisk together the eggs, milk, vanilla, 3 teaspoons of the cinnamon, and nutmeg.

Pour half of the egg/milk mixture over the sliced bread in the casserole dish.

Arrange the remaining bread on top of the bread in the dish and pour the egg/milk mixture over everything.

In a small bowl, combine the brown sugar and the remaining cinnamon and sprinkle it on top of the soaked bread.

(At this point you can cover with foil and chill it for several hours or overnight to cook later.)

Bake for 25 minutes or until lightly browned.

Allow to cool about 10 minutes then serve with cream cheese frosting or maple syrup.

Pizza Nachos

We love pizza around here. The cheap kind or the “designer” kind. We are SO not picky. We also love anything pizza flavored so these pizza nachos were right on the money. The nice thing about this is that you can dress it how ever you like your pizza. IT Guy and I are pretty traditional so I went with sausage but almost anything will work. The key is to put the cheese on first so the chips don’t get too soggy too fast. But that’s what forks are for, right? Use a sturdy chip with this recipe...none of these lightweight chips will do. Enjoy this yummy treat next time it’s pizza night at your house!

Pizza Nachos

1 bag tortilla chips (use a sturdy chip. I used Santitas)

1 cup pizza sauce

2 cups shredded mozzarella cheese

2 cups shredded cheddar cheese

1 pound Italian sausage (or whatever meat you like)

1 4-ounce can sliced olives

1 small onion

Preheat oven to 400 degrees.

Line a baking sheet with foil and spread chips in the bottom of the pan.

In a large skillet, saute the onion then add the sausage and cook until the meat is done.

Sprinkle half of the mozzarella and half of the cheddar cheese over the chips.

Scatter cooked sausage over the cheese then add the olives or whatever veggies you’re using.

Drizzle sauce over the top and sprinkle with remaining cheese.

Bake for about 15 minutes or until cheese is melted and nachos are hot.

Serve immediately.

Cheesy Sausage Potato Soup

Soup is always a big hit around here, year ‘round. Well...except for #1 Son who’s not a fan. He says “I don’t like to drink my dinner”. Whatever, man. You don’t live here anymore! Now IT Guy, he IS a fan of soup and was a HUGE fan of this one. Filled with tasty goodness this is a family pleasing soup for sure!

Cheesy Sausage Potato Soup

1 small onion ~ diced

2 stalks celery ~ diced

1 pound Italian sausage

4 cups frozen diced hash browns

1 32-ounce container chicken stock

1 cup heavy cream

2 cups grated cheddar cheese

Salt and pepper to taste

In a large dutch oven, saute onion and celery in a little olive oil for a few minutes, until tender.

Add sausage and cook until sausage is done.

Add the chicken stock, salt and pepper.

Add the frozen diced hash browns and and bring to a boil.

Reduce heat and simmer for 30 minutes.

Add cream and grated cheese. Stir to combine and melt cheese.

Serve!

Lemon Poppy Seed Loaf

I think sweet breads like this lemon loaf or a banana bread is a great snack, don’t you? They’re easy to throw together, you don’t have to mess with a bunch of waiting around like you do for cookies. One pan in the oven...done. Around here this kind of thing doesn’t last too long. Lunches, snacks, okay...even breakfast. This lemon loaf is really good. Refreshing and light and it doesn’t feel like you’ve eaten something super heavy. It’s yummy!

Lemon Poppy Seed Loaf

1 2/3 cups flour

2 tablespoons poppy seeds

1 teaspoon baking powder

1/8 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

2 tablespoons lemon zest

1/2 cup butter ~ room temperature

3 eggs

1/2 teaspoon vanilla

1/3 cup sour cream

1/4 cup milk

2 tablespoons lemon juice

Preheat oven to 350 degrees. Spray a 8x4 inch loaf pan with cooking spray. Line bottom of pan with parchment paper.

In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda and salt. Set aside.

In a large mixing bowl, combine the sugar, lemon zest and butter and mix until fluffy. Add eggs, one at a time then add vanilla and lemon juice.

In a large measuring cup, stir to combine the milk and sour cream.

Beginning and ending with flour mixture, alternate adding the dry and wet ingredients to the lemon sugar mixture until just combined.

Pour batter into the prepared pan.

Bake for 45 - 50 minutes until done or toothpick inserted comes out clean.

Cool in pan 5 minutes then brush top with lemon glaze. (Recipe follows)

Remove from pan. Slice and enjoy.

For the glaze:

1/4 cup sugar

3 tablespoons lemon juice

Combine ingredients in a microwave safe measuring cup and heat until sugar has dissolved and mixture is hot.

Let's get to cookin'!

Whisk together the flour, salt, baking powder and baking soda. Set aside.

Next combine the sugar and lemon zest. Run that around with a whisk a little bit.

Add the butter and combine until light and fluffy. Then add the eggs, one at a time, then the lemon juice and vanilla.

Combine the milk and sour cream.

Starting and ending with the flour, 

add the flour mixture and the milk mixture to the mixing bowl a little 

at a time until everything is mixed.

Add batter to prepared pan and bake.

All baked and so pretty!

Next combine the 1/4 cup sugar 

and 3 tablespoons of the lemon 

juice in a microwave safe bowl 

and heat until sugar is dissolved...

about a minute.

Pour the glaze over the warm bread. 

You can poke a few holes in the loaf 

to help get the glaze evenly distributed.

Allow to cool then slice and eat!

Slow Cooker Luau Chicken

I love a fruit/meat combo meal. Do you? There’s a little Mexican food place near us that serves super good “tropical tacos”. They put a fruit relish on top instead of salsa...yum! Now this isn’t Mexican food and it’s not really Asian. I’m not sure what it is but it has pineapple in it so it’s some kind of island-y dish. I do know it’s really good and insanely easy, though.

Slow Cooker Luau Chicken

 

4 chicken breasts ~ cut into bite sized cubes

1 18-ounce bottle of barbecue sauce

1 8-ounce can of crushed pineapple ~ undrained

1/4 cup brown sugar

1 tablespoon soy sauce

 

Place cut up chicken in your slow cooker.

 

In a medium bowl, stir together the bbq sauce, pineapple, brown sugar and soy sauce.

 

Pour over the chicken and stir to combine.

 

Cook on high 3-4 hours or on low 4-6 hours.

 

Serve over rice.

The cast of characters.

Cut the chicken into bite sized 

chunks and place in your slow cooker.

Combine the bbq sauce, pineapple, 

soy sauce and brown sugar.

Pour over the chicken and 

stir to combine. Cook!

Serve over cooked rice!

Easy Smoky Ribs

When I was a kid, my dad grilled all the time. Steaks, burgers and ribs. IT Guy does NOT grill and I really miss a nice grilled meal. So when I learned I could get almost the same taste from my oven, I was all over that. Now I know that cooking ribs in the oven isn’t exactly the same because nothing beats a true grilled rack of ribs...but when you’re in the mood for some ribs and want little to no effort put into the process...then this works. And they’re delicious...so there’s that.

Easy Smoky Ribs

2 1/2 - 3 pounds baby back ribs

2 tablespoons oil

1/3 cup firmly packed brown sugar

2 tablespoons smoked paprika

2 teaspoons salt

1 teaspoon pepper

1 teaspoon garlic powder

1 cup barbecue sauce (I used Sweet baby Ray’s)

Line a cookie sheet with foil. Preheat oven to 300 degrees.

Drizzle ribs with oil and place bone-side down on the cookie sheet.

In a small bowl, combine the brown sugar, smoked paprika, salt, pepper and garlic salt.

Spread dry mixture over the ribs.

Cover ribs loosely with foil and bake for 2 hours or until tender.

Remove foil and brush ribs with barbecue sauce and bake for 15 minutes.

If desired, turn broiler to high and place ribs under broiler for a few minutes to caramelize.

Allow ribs to stand for a few minutes then slice and serve with extra sauce.

Yummy Chocolate Frosting

Everyone has their favorite chocolate frosting, right? Well...here’s mine. I used this for my grandson’s birthday cake a while back. I used it on a chocolate cake....chocolate and more chocolate. Can’t go wrong with that, right?

Yummy Chocolate Frosting

1 1/2 cups butter ~ room temperature

3/4 cup cocoa powder

1 1/2 teaspoons vanilla

7 1/2 cups powdered sugar

1/2 cup milk

In a large mixing bowl, combine the butter and cocoa powder. Mix in the vanilla.

Add the powdered sugar, one cup at a time, until it’s all added.

Drizzle in the milk and beat on high until light and fluffy.

This recipe makes a lot but is easily reduced by half. This amount frost a 3 layer 9-inch cake, two 9x13 cakes or 30 cupcakes.

Mmmmm......frosting!

Combine the butter and cocoa 

then add the vanilla.

Gently add the powdered sugar, 

one cup at a time.

Next add the milk and whip until fluffy.

Couldn't you just dive right in?

Frost your cake then chill 

it until ready to serve.

Here's what we did! Cute, huh?

Now go make a cake!

Orange Cranberry Streusel Muffins

It’s always great to have a muffin lying around, don’t you think? They’re great to have as you’re running out the door, to throw in a lunch or for a late night snack. Hand held treats are the best! And these little muffins are perfect. Sweet and tart and delicious!

Orange Cranberry Streusel Muffins

For the muffins:

1/2 cup chopped pecans

2 tablespoons grated orange peel

12 ounce bag cranberries ~ rinsed and drained

3 cups flour

1 1/4 cups sugar ~ divided

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

2 tablespoons cold butter

1 cup orange juice

2 eggs

Preheat oven to 450 degrees. Spray 18 muffin cups with cooking spray then line with cupcake liners, if desired.

In a medium bowl, combine the cranberries, nuts, orange peel, and 1/2 cup of the sugar. Stir then set aside.

In a large bowl, mix together the flour, the remaining 3/4 cup sugar, baking powder, salt, and baking soda.

Add the orange juice and eggs and mix well.

Add the cranberry mixture and stir to combine.

Fill each prepared muffin cup with the batter up to the top.

For the streusel topping:

1/2 cup flour

1/4 cup brown sugar

1/4 cup chopped pecans

4 tablespoons cold butter

Mix all ingredients together in a medium bowl with a pastry blender or your fingers.

Sprinkle the uncooked muffins with the streusel topping, lightly pressing mixture onto the batter.

Bake for 5 minutes then reduce oven temperature to 350 degrees. 

Bake for an additional 15 minutes or until toothpick inserted comes out clean.

Cool muffins for 10 minutes then remove from the pan. Drizzle with glaze. (Recipe follows)

For the glaze: 

1 1/2 cups powdered sugar

3 - 4 tablespoons orange juice

In a small bowl, combine the powdered sugar with enough of the juice to create a glaze. Drizzle over baked muffins.

Cream Cheese Chicken Chimis

Chimichangas are delicious, right? They’re always on the menu when IY Guy and I head to Arizona to visit family. We eat Mexican food almost every day...sometimes more than once! I have my favorites, no doubt, but I always love me a good chimi! So when I found myself with some cooked chicken I made these! Super good, super easy and satisfied our Mexican food craving for another day!

Cream Cheese Chicken Chimis

3 cups cooked, shredded chicken

6 ounces cream cheese ~ room temp

1/2 cup salsa

1/4 cup sour cream

1 4-ounce (or 7 ounce depending on your heat level tolerance) diced green chilies

1 1/2 cups grated cheese

Salt and pepper to taste

6 - 8 large flour tortillas

Oil for frying

In a large skillet, pour enough oil to come up half way. Turn to medium heat.

In a medium bowl, combine the cream cheese, sour cream, salsa, green chilies, salt and pepper.

Add the cheese and stir.

Toss in the chicken and combine.

Divide chicken mixture between the tortillas. Place chicken mixture in the middle and fold in the sides of the tortilla then up from the bottom all the way to the top.

Gently place chimis into the hot oil and fry until golden brown on all sides, turning as needed.

As chimis are done frying, drain on a paper towel and place on a plate. Keep chimis in a warm oven until they’re all fried.

Serve with sour cream, guac, salsa and extra cheese. Warmed enchilada sauce is also the bomb!

Chicken Frito Southwest Casserole

Want a little crunch in your casserole? Then try this! I mean, really....can you go anywhere but UP with Frito's? They are one of IT Guy’s favorite snacks so using them in a main dish was an excellent idea! Super good! And using a rotisserie chicken makes this incredibly easy but of course you can cook a couple of chicken breasts and get the same result. A seriously good casserole, right here!

Chicken Frito Southwest Casserole 

 

3 cups cooked, chopped chicken (I used a small rotisserie chicken)

1 10-ounce can cream of chicken soup

1 cup sour cream

1/2 cup milk

1 4-ounce can diced green chilies (I used a 7-ounce can)

1 taco seasoning packet

3 cups grated cheese

Salt and pepper to taste

1 9-ounce bag Original Frito's Corn chips

 

Preheat oven to 375 degrees. Spray a 9x13 inch pan with cooking spray.

 

Scatter half of the Frito's in the bottom of the prepared pan.

 

In a large bowl, combine the soup, milk, sour cream, green chilies, taco mix and salt and pepper.

 

Spoon half of the cream mixture onto the Frito's.

 

Sprinkle with half of the cheese.

 

Repeat with the remaining ingredients.

 

Cover with foil and bake for 30 minutes.

 

Remove foil and bake another 15 minutes.

Our ingredients!

Mix together the taco seasoning, 

sour cream, green chilies, soup, 

milk and salt and pepper.

Add the diced chicken and stir.

Put a layer of Fritos in the bottom 

of the bag. (I used half the bag) 

Then add about half of the creamy mixture and some cheese. Repeat.

Bake to perfection!

Yummy! (I'll let you in on a little secret....the edges are the best part!)

Lemon Tart with Shortbread Cookie Crust

So I made this tart. This lemon tart. Now I’m not big on lemon. I’ll eat it but it’s not my first choice. But when I took a bite of this lemon-y goodness, I knew right away I’d be having a second piece. I won’t tell you that IT Guy had THREE pieces. In a row. Three in a row. I was surprised but not. Really guys...this is so good. Tart and sweet and all the things it should be.

Lemon Tart with Shortbread 

Cookie Crust

 

For the crust:

1 10-ounce package shortbread cookies (I used Lorna Doone)

1/2 cup (1 stick butter) ~ melted

2 tablespoons sugar

 

Preheat oven to 350 degrees. Lightly spray a tart pan or pie pan.

 

In a food processor, crush all the cookies to crumbs. Add the sugar and butter and pulse until combined.

 

Press cookie mixture into the prepared pan.

 

Bake for 10 - 12 minutes. Cool.

For the tart:

3 eggs

3/4 cup sugar

1 tablespoon lemon zest

1/2 cup lemon juice (about 3 - 4 lemons)

2 tablespoons heavy cream

1/2 cup (1 stick) butter ~ cut into small cubes

 

In a medium heat proof bowl, whisk together the eggs, lemon zest, lemon juice, sugar and heavy cream.

 

Place the bowl over a pot of simmering water and whisk constantly until thickened. (Double boiler) About 10 - 20 minutes. A good way to tell if it’s thick enough is to dip a metal or wooden spoon into the mixture. Then run your finger over the back of the spoon. If it leaves a clear path, then you’re good to go!

 

Remove the lemon mixture from the heat and press through a fine mesh sieve.

 

Add the butter, a few chunks at a time and whisk until combined and all butter has melted.

 

Poor into the cooled shortbread crust. Cover with plastic wrap and chill for several hours before slicing.

 

Serve with sweetened whipped cream.

Let's make a tart!

Crush the cookies. Add the 

2 tablespoons of sugar and 

the 1/2 cup of melted butter and combine.

Press cookie mixture into your 

prepared pan then bake for a 

few minutes.

In a heatproof bowl, (or the top of 

a double boiler) combine the eggs, 

3/4 cup sugar, heavy cream lemon 

juice and lemon zest.

Whisk to combine.

Whisk and stir lemon mixture over 

the simmering water for 10-20 

minutes or until thickened.

This is good way to tell if it's done. 

Run your finger over the back of a 

spoon that's been dipped into the 

cooked mixture. If your finger leaves 

a path like this, you're good to go!

Then strain the mixture through a sieve.

Whisk in the butter.

Pour lemon mixture into the baked 

tart shell. Chill for several hours.

Slice and serve with whipped cream!

Creamy Ranch Crock Pot Chicken & Veggies

Who would have thought that all this thrown in a crock pot would taste so good? And easy? Oh yeah! You can use just about any of your favorite vegetables in this dish, canned or frozen or fresh. Double it if you’re feeding a crowd but we had about 6 servings of this made with the recipe below so it doesn’t make a ton which is good for me. Since we eat everything I make and there are just the two of us, leftovers of the same thing for a more than a couple of days gets real old, real fast. Anyway...for a tasty dish with hardly any effort, make THIS.

Creamy Ranch Crock Pot Chicken & Veggies

2 tablespoons butter ~ melted

3 boneless, skinless chicken breasts ~ cut into bite-sized pieces

3 cups veggies ~ corn, carrots, green beans, celery, etc. (Any of your favorites that equal 3 cups.)

3 - 4 small red potatoes ~ cut into large bite-sized chunks

1 medium onion ~ diced

1 10-ounce can cream of chicken soup

1/2 cup sour cream

1/2 cup milk

1 1-ounce packet dry Ranch Dressing mix

6 slices of bacon ~ cooked crisp and crumbled

Salt and pepper, to taste

Add melted butter to the crock pot.

Then add the potatoes, veggies and onions. Add salt and pepper and toss to coat.

Add diced chicken.

In a medium bowl, combine the soup, sour cream, milk and ranch dressing.

Pour over the chicken.

Turn crock pot to high and cook 4 - 5 hours, stirring a couple of times throughout the cooking process.

Sprinkle crumbled bacon on top then serve!

Here we go!

Add the melted butter to the crock 

pot then add the potatoes, veggies 

and onion. Salt and pepper to taste 

then stir to combine.

Add the diced chicken on top.

Then the creamy mixture. Soup, sour cream, milk and ranch dressing mix.

Let it cook on high for 4 - 6 hours, 

giving it a couple of stirs during cooking.

Add some cooked crumbled 

bacon on top and serve!