Friday, October 9, 2015

Candy Corn and White Chocolate Blondies

 I saw this recipe and since October means candy corn and caramel apples, I knew I needed to try this.  I TRIPLED the recipe and made it in a jelly roll pan for Jenna to take for treats to work this past week.  Baking time increased just by 5-10 minutes.  Don really liked them, as he sampled them warm out of the oven!

Candy Corn and White Chocolate Blondies

1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup candy corn
1 cup white chocolate chips

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

Add the flour and stir until just combined, don't overmix. Stir in the candy corn and white chocolate chips.

Turn batter out into prepared pan, smoothing the top lightly with a spatula. Very Important Tip - Avoid have candy corn touching the sides of the pan on the top surface because it will be prone to melting and turning into bubbly orange goo.

Bake for about 22 to 26 minutes, or until done. Tip - In the final 5 to 10 minutes of cooking, optionally cover pan with a sheet of foil to prevent top surface from browning as quickly and any exposed candy corn from scorching. I didn't find it necessary, but ovens and ingredients vary. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter.

Allow blondies to cool in pan for at least 1 hour before slicing and serving. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Thursday, October 8, 2015

Rocky Road Fudge

I doubled all the ingredients and made this in a 9 x 13 pan for Jenna to take in to work(she took treats in every day this week) I mixed all in an 8 cup glass measuring bowl.  It got pretty close to full by the time I was done.  Yummy!

Rocky Road Fudge

2 1/2 cups miniature marshmallows, divided
12 ounces semisweet chocolate chips
11 1/2 ounces milk chocolate chips
1/2 cup creamy peanut butter
1 1/2 cups peanuts, or almonds

1. Line an 8-inch square baking dish with parchment paper. Pour 1 cup marshmallows into bottom of dish.

2. In a large microwave safe bowl, combine the chocolates and peanut butter. Microwave for 30 seconds, stir and add an additional 30 seconds. Continue stirring until smooth (you may need to microwave an additional 30-60 seconds).

3. Fold in remaining 1 1/2 cup mini marshmallows and peanuts.

4. Pour chocolate mixture over marshmallows in baking dish. Refrigerate until firm, several hours. Cut into bite sized pieces and enjoy.

Wednesday, October 7, 2015

Creamy Tomato Basil Soup for 1

I have been eating a lot of meals by myself.  I look for quick and easy when that happens.  I combined a few recipes I found and this turned out great!  The cottage cheese tasted like parmesan cheese in this soup. 
Creamy Tomato Basil Soup for 1

1  medium tomato diced
3 oz(1/2 can) tomato paste
2 T onion
1 c chicken broth
1/2 c cottage cheese
Italian seasoning

Cook all ingredients EXCEPT the cottage cheese until tomato is tender.  Use a hand blender(or put in a blender) and blend until smooth.  Add cottage cheese and cook until warmed through.  Can blend again, if desired(Beth used a hand blender)

Tuesday, October 6, 2015

Egg Drop Soup

Jenna made a batch of this last weekend for lunches this week. I don't remember where I found this recipe, but have had it in my recipe file for quite a while. She really likes it.

Egg Drop Soup
Points: 1 Weight Watchers Points plus
Servings: 8
Serving Size: 1 cup

1 tsp vegetable oil
2 inches fresh ginger, grated
1 clove garlic, minced
4 oz fresh mushrooms
1/2 bunch green onions
8 cups chicken broth
1 Tbsp corn starch
2 Tbsp soy sauce
2 large eggs
2 cups fresh baby spinach

1. Warm the vegetable oil in a soup pot over medium heat. Add the ginger, garlic, green onions and mushrooms. Saute for about 5 minutes until the vegetables soft.

2. Add the chicken stock and soy sauce. Bring to a slow, rolling boil.

3. While the soup is coming to a boil, combine the corn starch with just enough water so it dissolves. I needed about 1.5 tbsp of water. Also scramble the eggs with a touch of water and set aside.

4. Add the cornstarch to the boiling soup and stir for about 1 minute to thicken up the soup.

5. Turn off the hat from the soup and let is stop boiling. It should take about 1 minute. Then take a large spoon and stir the soup slowly. Slowly our in the eggs and then stop stirring immediately. Let the water continue to swirl on its own and the eggs will set. It will take about 1 minute.

6. Stir in the spinach once the eggs set and stir in. It should wilt after about one minute. Enjoy and consider a touch of Sriracha for a little spice

Nutritional Info: 35.2 calories, 2.4g of fat, 1.4g carbohydrates, .4g dietary fiber, 2.9g of protein

Monday, October 5, 2015


This was the last thing I made for Kathleen's care package.  They were easy to put together and everyone liked them.  She thought there were caramel bits in them--it must have been the brown sugar!
1 c. (2 sticks) butter, softened
1 c. light brown sugar, packed
1 pkg (3.9 oz.) chocolate instant pudding and pie filling (dry, unprepared)
2 large eggs
1 tsp. vanilla
2 1/2 c. flour
1/4 c. baking cocoa
1 tsp. soda
1/4 tsp. salt
3/4 c. white chocolate chips + 1/2 c. for topping
3/4 c. semi-sweet chocolate chunks + 1/2 c. for topping

Preheat oven to 350 degrees Fahrenheit.  Prepare a 9x13 pan by lining with parchment paper or lightly spraying with cooking spray.  Cream together butter, brown sugar, pudding packet, eggs, and vanilla until mixture turns light in color. 
In a separate bowl, stir together flour, baking cocoa, soda, and salt.  Add flour mixture to wet mixture and mix until combined.  Stir in 3/4 c. white chocolate chips and 3/4 c. chocolate chunks by hand.  Press dough mixture onto the bottom of prepared pan, lightly press remaining white chocolate chips and chocolate chunks onto the top and bake for approximately 15 minutes.  Don't over bake or they will not be soft and chewy!

Sunday, October 4, 2015

Skinny Hash Browns, Bacon and Eggs Breakfast Casserole

Jenna put this together last weekend for her breakfasts this week. She LOVES this and will make it again very soon. She said it was very filling.

Skinny Hash Browns, Bacon and Eggs Breakfast Casserole
6 WW points plus

Olive oil cooking spray or your favorite
12 slices bacon or turkey bacon,
1½ cups onions, chopped
½ cup fat-free sour cream
½ cup fat-free cottage cheese We used greek yogurt
½ cup fat-free milk
2 eggs beaten,
2 egg whites
¾ teaspoon Lawry’s seasoning salt or salt
Fresh ground pepper, to taste
4 cups frozen hash browns, not defrosted

1. Preheat oven to 350 degrees. Coat a 9 x 9 inch baking pan with cooking spray.

2. To cook bacon: Line a plate with several paper towels. Place 6 bacon strips on the paper. Cover with several paper towels. Cook in microwave for 4-5 minutes until well done and crispy. Repeat with 6 remaining bacon strips. Add all cooked strips to clean paper towels and blot. Set aside.

3. Cook onions in microwave for 3 minutes.

4. In a large bowl, add cooked onions, crumble in bacon, sour cream, cottage cheese, milk, eggs, egg whites, ¼ teaspoon seasoning salt or salt and pepper. Mix well.

5. Pour mixture into baking pan. Spread evenly. Cover the top evenly with frozen hash browns. Make sure to break up the chunks of potato. Spray the top generously with cooking spray. Sprinkle top with ½ teaspoon seasoning salt or salt and a little pepper.

6. Cover casserole with foil and bake in oven for 30 minutes.
Remove cover and bake an additional 30 minutes. To crisp the hash browns, place under broiler for 2-3 minutes until golden brown. Be sure to keep an eye on it while broiling to not burn.

7. Remove from oven and let set for 10 minutes to set. Cut into 6 slices.

8. This casserole can be reheated and it freezes great too! It can be easily doubled and made in a 13 x 9 inch baking dish.

Makes 6 serving (each serving, 1 slice)

Saturday, October 3, 2015

Honey Sriracha Chex mix

When I was making things for a care package for Kathleen, I decided to send this to her.  She LOVES sriracha and eats it on everything.  She got the package and LOVED this mix.  It is spicy, so go easy on the sriracha at first.
Honey Sriracha Chex mix

3 cups Corn Chex
3 cups Rice Chex
1 cup salted peanuts
1 cup pretzels
2 tbsp butter
3 tbsp sriracha
2 tbsp honey

In a large microwave safe bowl, combine the cereal, nuts, and pretzels. Set aside.

In a measuring cup, melt the butter in the microwave for 20 seconds. Stir in the honey and sriracha.
Pour the mixture over the cereal mix, toss gently to combine and coat evenly.

Microwave the mix for 5-6 minutes being sure to stir thoroughly every 2 minutes. (Our microwave started to really toast things up in the 5th minute, watch so it doesn't burn!)

Spread evenly on wax paper to cool.

Store in an airtight container. If it lasts long enough for storing.