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TWIX TRUFFLE BROWNIES

Great recipe I found on http://www.chef-in-training.com/2014/08/twix-truffle-brownies/

INGREDIENTS
Brownies
1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla
½ teaspoon salt
½ cup unsweetened cocoa powder
1⅓ cup flour
Shortbread Truffle Layer
1 (10 oz.) box Lorna Doone’s Shortbread Cookies
6 oz. cream cheese, softened
½ cup sugar
Caramel Layer
14 oz. bag of caramel cubes, unwrapped
2 Tablespoons milk
Chocolate Layer
1½ cups milk chocolate chips
½ cup semi-sweet milk chocolate chips
1 Tablespoon shortening
INSTRUCTIONS
Brownies
Preheat oven to 350 degrees F.
Cream butter and sugar together in a large mixing bowl. Add vanilla and eggs and mix well. Add salt, cocoa powder and flour and stir to well combine. Do not over mix.
Pour into a greased 9×13 inch pan.
Bake at 350 degrees F for 22-25 minutes.
Shortbread Truffle Layer
Place cookies in a food processor until fine powder. Mash in cream cheese and sugar until mixture is well combined.
Gently press shortbread truffle evenly over cooled brownies.
Caramel Layer
Place caramel cubes and milk in a medium microwave safe bowl. Microwave in 30 second increments until melted, stirring in between each increment until melted and smooth.
Evenly pour over shortbread truffle layer.
Place in fridge to let it cool.
Chocolate Layer
Combine chocolate chips and shortening together in a medium microwave safe bowl. Microwave in 30 second increments, stirring in between each increment until melted and smooth.
Evenly spread over the top of cooled caramel layer.
Let set up in fridge before cutting into.

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Champagne Strawberry Jello

We had this last New Year’s Eve and it was SOOOO Good!! Definitely making again this year!!

Adopted from Hello, Jell-O! by Victoria Belange
Serving: 7 – 10 molds
Ingredients:
3 tablespoons or 3 envelopes of unflavored gelatin powder
2 cups cold water
1 cup sugar
1 1/2 cups cold champagne
1 1/2 cups cold ginger ale
1 cup sliced fresh strawberries

Preparations:
In a saucepan, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes.

Bring the water with the gelatin powder to a boil over high heat while stirring until the gelatin is fully dissolved. Remove from the heat.

Transfer the gelatin mixture to a bowl, add the sugar, and stir until dissolved. Then, stir in the champagne and ginger ale.

Refrigerate until thickened a bit. Make sure the mixture is still partially liquid. Fold in the strawberries. Spoon into 7 to 10 individual molds or a big mold. The smaller the mold the firmer the jello will be. Remember, metal mold acquire firmer jello than glass mold. Refrigerate until firm. Unmold and serve.

To unmold, run a knife around the top of the jello and put it in a bath of warm water for 10 – 20 seconds. Flip it over and shake it or give it a light pat.

 

 

Source: https://abeautifuldayblog.wordpress.com/2012/09/10/champagne-strawberry-jello/

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30 Handmade Ornaments for the kids

GREAT post I found on http://handsonaswegrow.com/ and wanted to share with you. 30 Homemade Ornaments for the kids. So super cute!!

http://handsonaswegrow.com/30-homemade-ornaments-for-the-kids/

Thirty homemade ornaments to make with your kids for keepsakes this Christmas, or just for fun!

I especially love the globe ornaments, so I even included a section of just those!

Six keepsake ornaments. Ten globe ornaments. And even fourteen homemade ornaments that the kids can make!

So call the kids over as you scroll through these and decide which ornament you’ll make today! [And then choose another to make tomorrow! I think you’ll have enough to do one each day until Christmas!]

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Parmesan-Herb Roasted Potatoes

Yield: About 6 servings

Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients
2 1/2 lbs baby red potatoes , sliced into halves (or quarters if slightly bigger)
3 1/2 Tbsp olive oil , divided
3/4 cup shredded parmesan cheese (2.5 oz)
3 cloves garlic , minced
1/4 cup chopped fresh parsley
2 Tbsp chopped fresh rosemary
3/4 tsp salt , or to taste
1/2 tsp freshly ground black pepper
Instructions

Preheat oven to 400 degrees. Drizzle 1 Tbsp olive oil over a baking sheet and spread evenly to coat (I just used a small sandwich bag to spread), set aside.
In a large mixing bowl toss potatoes with remaining 2 1/2 Tbsp olive oil. Add parmesan, garlic, parsley, rosemary and sprinkle with salt and pepper, then toss to evenly distribute. Pour mixture onto prepared baking sheet and spread into an even layer (add parmesan that has fallen off potatoes back on tops of potatoes). Bake in preheated oven 25 minutes, then remove from oven and toss (they may stick slightly so just use a spatula to lift from pan and rotate), return to oven and bake until golden and crisp on outsides, about 20 minutes longer. Serve immediately.

Recipe Source: Cooking Classy

Parmesan-Herb Roasted Potatoes

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Loaded Sweet Potato Skins

Enjoy a big plate of extra crispy, extra loaded sweet potato skins in no time! This game-time favorite is hard to resist.

Loaded sweet potato skins are so simple. The potatoes are hollowed out, leaving just enough edge, then filled back up with the mashed sweet potato. I highly recommend mashing the sweet potatoes with a little milk to make the filling smooth and extra creamy. Top the filled skins with cheese, bake, add bacon, enjoy.

Crunch, crunch, crunch. The trick for their crisp? After hollowing out the skins, drizzle them with a little olive oil. Or, as I like to call it, the “crisp maker.” Don’t leave it out! Once drizzled, bake the potato skins for about 10 minutes before filling them.

Voila! Extra crispy skins.

When I’m feeling like something a little healthier, I add a little garlicky spinach to the filling. This is how I do it: three handfuls of spinach cooked down on the stove with 1 clove of minced garlic and 1 Tablespoon of olive oil. Mash this into the sweet potato filling and fill the hollowed out skins as directed below. Then, I usually top each filled skin with 1 Tablespoon of shredded cheese. And I skip the bacon. Bake, and enjoy with a salad – makes a great, meat-free healthy meal. Try it!

Yield: 8 potato skins, may easily be doubled or tripled for a crowd

Ingredients:

4 medium sweet potatoes
1 Tablespoon olive oil
1/4 cup milk1
1/4 teaspoon salt
ground pepper, to taste
1 cup shredded cheese (I use half sharp cheddar and half mozzarella)
4 strips bacon, cooked until crispy, and crumbled
sour cream and chopped chives for serving
Directions:

Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Pierce each sweet potato a few times and bake for 40-50 minutes or until soft. Allow the potatoes to cool slightly. Slice potatoes in half lengthwise.
Reduce oven temperature to 375F degrees. Scoop out sweet potato flesh, leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. Place skins back on the baking sheet face up, drizzle with olive oil and bake for 10 minutes.
Mash the sweet potato flesh with milk, salt, and pepper until smooth and creamy. After 10 minutes, remove the skins from the oven. Fill each with an equal amount of mashed sweet potato and top each with cheese. Bake for 15 minutes until the cheese is melted. Remove from the oven and top with bacon. Serve with sour cream and chopped chives, if desired.
Skins are best enjoyed immediately. Cover leftovers tightly and store in the refrigerator for up to 3 days.

Recipe Notes:
Buttermilk, whole milk, or half-and-half is best. Try to avoid low fat milks. You want a very thick, creamy mash.

Source: https://sallysbakingaddiction.com/2014/09/15/loaded-sweet-potato-skins/

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Turkey-Cobb Sandwiches

Lighten up! For the salad, use only white-meat turkey and reduce the bacon and blue cheese by half. For the dressing, replace the mayo with 2 tablespoons olive oil. Total savings? 74 calories and 8 grams of fat per sandwich.

TOTAL TIME: 0:10 PREP: 0:10 LEVEL: Easy YIELD: 6 sandwiches
Ingredients

3 c. cubed leftover turkey
2 c. chopped butter lettuce
1 large avocado
1 large Roma tomato
1 small red onion
4 strip cooked bacon
2 oz. blue cheese
4 tbsp. mayonnaise
1 tbsp. balsamic vinegar
2 tsp. Freshly ground pepper
1 tsp. salt
6 pitas
Directions

In a large bowl, combine the first 7 ingredients. Set aside. In a small bowl, whisk together mayonnaise, vinegar, pepper, and salt. Add dressing to salad and toss to coat. For each sandwich, fill each of 2 pita halves with 1/2 cup salad.

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Loaded Baked Potato Chex Mix

Ingredients
5 cups Rice Chex™ cereal
3 cups Corn Chex™ cereal
4 cups shoestring potatoes
2 cups bite-size cheese crackers
1/4 cups bacon flavor bits or chips
1/4 cup butter or margarine
1 package (1 oz) ranch dressing and seasoning mix
1/2 cup grated Parmesan cheese

Steps
In large microwavable bowl, mix cereals, potatoes, crackers and bacon flavor bits.
In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Pour over cereal mixture; stir until evenly coated. Stir in dressing mix and cheese until evenly coated.
Microwave uncovered on High 3 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Store in airtight container.
Tips
If other flavors of ranch dressing or dip mix are available at your grocery store, try one of these just for the fun of it!

Makes: 26 Servings

Source: https://www.chex.com/recipes/loaded-bakedpotato-chex-mix/

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Melting Sweet Potatoes

I almost always make a sweet potato casserole for Thanksgiving, but I think we’ll try these this year, they look super yummy.

Forget mini marshmallows! Pimp out your sweet potatoes with maple syrup and pecans.

LEVEL: EASY SERVES: 3-4
INGREDIENTS

1/2 lb. sweet potatoes, peeled and sliced crosswise into ½” coins
1 tbsp. melted butter
kosher salt
Freshly ground black pepper
1/4 c. maple syrup
1 tbsp. brown sugar
1/2 c. toasted pecans, choppes
DIRECTIONS

Preheat oven to 500 degrees F.
Toss sweet potatoes in melted butter. Lay in an even layer on a rimmed baking sheet and season with salt and pepper. Bake for 20 minutes, until the bottoms are starting to turn golden. Meanwhile, whisk together maple syrup and brown sugar.
Remove baking sheet from oven and flip each sweet potato. Reduce oven temperature to 425 degrees F. Pour maple syrup mixture over the sweet potatoes. Return to oven and bake for another 10-15 minutes, until the syrup has reduced down and is bubbly.
Sprinkle pecans on top of sweet potatoes before serving.

Source: http://www.delish.com/cooking/recipe-ideas/recipes/a50767/melting-sweet-potatoes-recipe/

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Homemade Flubber For Kids

Some water, glue, borax, and food coloring is all you need. mix the glue, water, and food coloring in one bowl. in a separate bowl, mix hot water and borax. when you mix the two together, a magical thing happens – it turns into this smooth elastic-y substance that i can’t quite describe. Are you curious to know for yourself what this stuff is like?! Try it yourself – your kids will love it!! Here’s the recipe!

what you need:

3/4 cup cold water

1 cup Elmer’s glue

liquid food coloring

1/2 cup hot water

1 teaspoon borax (you can find this in a box in the laundry aisle)

directions:

step 1: in bowl 1 – mix together the cold water, glue, and food coloring. set aside.

step 2: in bowl 2 – mix together the hot water and borax, until the borax is completely dissolved.

step 3: slowly add glue mixture to borax mixture. mix well. pour off excess water.

Source: http://www.livecrafteat.com/craft/homemade-flubber-for-kids/#ixzz3OL1N1eH9

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Easy Firecracker Shrimp

Just found this recipe on http://damndelicious.net/ and it looks amazing!!
Can’t wait to try it out 🙂

Amazingly crisp, sweet and just the perfect amount of heat. It’s a perfect blend of flavors, and it’s just so easy to whip up!

I have seen so many versions of firecracker shrimp on Pinterest – some have that epic sweet-chili mayo mixture slathered on and others have the sweet chili sauce marinated right in – and honestly, they all sound so stinking good.

But since I already have the bang bang shrimp version here, I figured I’d try something a little different with a little bit of heat and a little bit of sweetness. It’s truly the perfect blend of flavors.

And with a simple blend of a few pantry ingredients, the shrimp is marinated in all of that sweet and spicy goodness before they’re wrapped very tightly in the wrappers. But don’t worry if the first few wrapped ones aren’t the prettiest things in the world. They can simply go in the “husband-to-eat” pile.

Then you can fry these babies until golden brown and crisp – but keep an eye out because these bad boys will cook up quickly!

EASY FIRECRACKER SHRIMP
Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes
Yield20 egg rolls
Amazingly crisp, sweet and just the perfect amount of heat. It’s a perfect blend of flavors, and it’s just so easy to whip up!
INGREDIENTS

1 cup vegetable oil
2 tablespoons olive oil
2 tablespoons sambal oelek (ground fresh chile paste)
1 tablespoon brown sugar
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
20 large tail-on shrimp, peeled and deveined
10 egg roll wrappers, cut in half diagonally
INSTRUCTIONS

Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
In a small bowl, whisk together olive oil, sambal oelek, brown sugar, ginger and sesame oil.
In a gallon size Ziploc bag, combine olive oil mixture and shrimp. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the shrimp from the marinade, discarding the marinade.
Working one at a time, place shrimp in the center of each wrapper, leaving the tails out. Bring the bottom edge of the wrapper tightly over the shrimp, folding in the side. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and shrimp.
Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve immediately.