Thanksgiving Reese's Chocolate Bark

What can be better than the chocolate & peanut butter combination?!  Not very many things I'm sure.

                                 

This recipe is similar to the traditional Christmas Peppermint Bark, which my family LOVES!  I'm not a patient person by nature, so I looked through the pantry and came up with a little something to indulge our sweet tooth.   I used the same basic recipe as the peppermint bark, just substituted Reese's Pieces instead of the peppermint candies.  Can you just imagine all the different ways to make chocolate bark?  Heath Bars, M&M's, nuts, dried fruits, Andes chocolate mints?   

*topping would need to be a "dry" ingredient- no fresh fruit ect.*

So, here is the basic chocolate bark recipe, using Reese's Pieces.  Just follow until the candies part, then add your favorite "topping".

Ingredients:

1 1/4 cup Chocolate Chips (dark or milk chocolate)

1 1/4 cup White Chips (here too- you can substitute cinnamon, butterscotch or peanut butter chips)

1/2 Tsp Vanilla 

1 Cup Reese's Pieces (more or less) or the topping of your choice

Directions:

1.  Line a baking sheet with parchment paper

2.  Melt the chocolate chips in the microwave in 30 second 

     increments until melted.  Stir between each 30 seconds.

3.  Pour melted chips onto parchment lined baking sheet and 

     smooth out evenly with the back of a spoon.

4.  Place in the fridge for about 15-20 minutes.

5.  Melt white chocolate chips in microwave in 30 second 

     increments until melted.  Stir between each 30 seconds

6.  Add vanilla to melted white chocolate chips and stir to 

     incorporate.

7.  Pour white chocolate on top of chocolate that is cooled.  

     Spread evenly with the back of a spoon.

8.  Sprinkle candies on top of chocolate in an even layer.

9.  Place in fridge to cool.

10.  Once cooled, carefully break into pieces and drizzle pieces 

      with chocolate if desired.

Just a note:  

I think next time, I may use mini muffin pans to spoon chocolate into.  I think they would make the perfect single serving size. 

For thicker candies (like Reese's or M&M's) the top layer of chocolate should be a little thicker so they will "sink in" better. Some of the candies fell off during the breaking process.  Of course they fell into my mouth, so it is all good!

(recipe altered from "a mitten full of savings" peppermint bark recipe)

The perfect cupcakes for football season!

Football season is here!  

There are 3 glorious days of football bliss:  

Friday Night Lights 

(and sometimes Saturday)

All Day Sunday Football

Monday Night Football

What better way to enjoy the game,
than with some football cupcakes!

  

No matter what team you cheer on,
everyone will cheer for these little cakes.

Wedding cake vanilla cake with chocolate banana buttercream.

Grilled Cilantro Garlic Chicken

Mmmmm!  

Grilled chicken tenders sautéed in a creamy 

tangy cilantro garlic sauce.  

So delicious, you will want to make it all the time. 

Dehydrated garlic, Italian dressing & Cilantro

What you need:  
Chicken tenders
2 bunches of cilantro
1 cup Italian dressing
1 tsp crushed garlic
Salt & pepper to taste

What to do:
1)  Grill chicken tenders and set aside

2) In a blender, puree the cilantro, garlic and italian dressing.
    Add salt and pepper to taste.
I dehydrate my garlic in large amounts, so I rehydrated it for my recipe.
You can use either crush fresh garlic cloves, or pre-crushed garlic.

3)  In a large sauce pan, heat the cilantro sauce and add the grilled chicken.

Serve with rice or mashed potatoes.

This recipe is great with chicken breast or leg quarters.
We love to use the cilantro garlic as a marinade for chicken leg quarters.

Football Cookies

Are you ready for some football?!

Talk about team spirit! How fun are these cookies?  

  

I have seen these stadium cookies all over

 the internet in various styles.  

I have been waiting all year to make them, 

and so excited football season is finally here. 

  Go Team!  

I just LOVE all the little "peoples" in the stands!  

Aren't they cute?!

Fried Cauliflower

This is one of my families favorite ways to eat cauliflower.  Ok- so it's actually the only way I can get them to eat it.  And since we don't fry foods often, so they consider this a real treat.  It's delish!
                                                                 

What you need:
A head of cauliflower
Egg
Milk
Flour
Cornstarch
*Seasonings
Oil for frying

What to do:

1)  Cut your head of cauliflower into florets into bite sized pieces, rinse and dry them well.
(You can always use pre-packaged cauliflower too, just make sure they are bite sized.)

2)  Mix egg and milk together and "scramble" the mixture.
Basically it's an egg wash, about 2 eggs and 3 TBS milk.  (I did add a little black pepper to the mixture)

3) Mix together the flour, cornstarch and seasonings.

Measurements?  We don't need no stinkin' measurements!
But just between you and me, it's about:
     1 1/2 cups flour
     3-4 tsp *seasoning
     1 large serving spoon of cornstarch.
The seasonings you use is really up to you.  I used garlic powder, and "Uncle Chris" seasoning.
   

4)  Place cauliflower florets in the egg mixture, making sure it is coated really well.

5)  Move the florets to the flour mixture and coat well.

6)  Once your oil is ready, carefully place the florets in the oil.
You can test the oil with a small pinch of the flour mixture.  Once it sizzles quickly, it's ready.  Make sure to shake the excess flour off of the florets before placing them in the oil.

7)  When the florets turn a nice light brown color, they are ready.  Don't forget to sprinkle a little salt on them while they are still hot.

8)  ENJOY!

Serve with:
"French Fry Sauce"- 1:1 ranch dressing & BBQ sauce