Crock Pot Candy

Has it really been almost a month since my last post?  Where did the time go?  Well, I'm back and I have a recipe that is worth the wait.  With Christmas almost here, I seem to spend most of my time in the kitchen stirring, standing and stirring some more, getting goodies ready to give to friends and family.  Not any more!  Crock Pot Candy to the rescue.  You're gonna love this one!

Crock Pot Candy

1 jar (16 oz.) dry roasted peanuts, UNSALTED
1 jar (16 oz.) dry roasted peanuts, SALTED
1 package (12 oz.) semi-sweet chocolate chips
1 bar (4 oz.) German chocolate (broken up)
3 pounds or 2 planks white bark or Loghouse vanilla flavored candy coating or Almond Bark broken in pieces.  (I used the white bark)

Put ingredients into a 4 or 5 quart crock pot IN ORDER listed.  DO NOT MIX TOGETHER.    Cover and cook on low for 3 hours.  DO NOT REMOVE LID, turn off.  Cool slightly (about an hour).  Mix thoroughly and drop by teaspoons onto wax paper.  Let cool thoroughly.

I added some snowflake and candy cane sprinkles to some of mine to give them a little color.  The plain ones did kind of look like reindeer poop and thought you might could put a few candies in a baggie with a note attached that reads:

I hear that you've been naughty,

So listen, here's the scoop.

All you get for Christmas

Is this Reindeer Poop!

I think that would make cute (and quick) gifts to give. 

 Merry Christmas from our house to yours!

Sweet Addy and McKinley in their Christmas dresses!

Aren't they precious?

Nacho Cheese Dip

We have really enjoyed watching college football on TV this season.  GO COCKS!  Our favorite football snack is my nacho cheese dip with tortilla chips.  It's actually the Rotel tomatoes recipe.  So easy and so delicious.  Last week when the Gamecocks crushed Clemson (YES!) we put out some cooked ground beef and some black beans and mixed it with the dip.  Mmmmm!  How sweet it is--especially when USC wins, which we seem to be doing a lot of this year.  GO COCKS!  Let's annihilate Auburn this Saturday for the SEC championship crown.

Nacho Cheese Dip

1 can Rotel Tomatoes
16 oz. Velveeta Cheese

Put in a mircowavable dish and mircrowave for about 6 minutes.  Stir and mircowave a few more minutes until cheese is completely melted.  Stir and serve with tortilla chips.

Roasted Apples with Red Onions

Apples and Onions!  I know that sounds gross, but it is delicious.  My friend Lynn shared this recipe with me.  She found the recipe at www.marthastewart.com/recipe/pork-tenderloin-with-roasted-apples-and-onions.  Who would have thought--apples and onions?  My family really enjoyed them.

Roasted Apples with Red Onions

3 - 4 medium red apples, halved and cored (I peeled mine), cut into 8 wedges
1 large red onion, halved and sliced into 1/2 inch thick slices
1 Tablespoon olive oil
Coarse salt and ground pepper

On a baking sheet, toss apples and onions with the olive oil.  Season with salt and pepper.  Arrange in a single layer and roast (uncovered) until golden, about 15 minutes.  Remove from oven and toss again.  Put back in oven for about 10 minutes or more to finish roasting.  The onions should be tender and the apples soft.  Serve and enjoy!

Cracked Pepper Tilapia with Lemon

I was telling my friend Danna about my delicious Chilli Rubbed Tilapia with Asparagus and Lemon and she shared her favorite tilapia recipe with me--Cracked Pepper Tilapia with Lemon.  It is quick, easy and delicious.  I made it when I went to Utah to visit my grands.  I served it with my Perfect Rice Pilaf.  Everyone loved it!

Cracked Pepper Tilapia with Lemon

4 - 6 frozen Tilapia filets
1 Tablespoon Olive Oil
1/8 teaspoon cracked pepper (I used more)
1/4 teaspoon salt
Zest of one lemon
Juice from half a lemon

Spray a 9 x 13 pan with Pam.  Put frozen tilapia in pan, dark side down.  In a bowl mix together the olive oil, cracked pepper, salt, zest of lemon and lemon juice.  Pour over tilapia and sprinkle sliced almonds on top.  Bake uncovered at 425 degrees for about 18 minutes.

Mini Pumpkin Muffins with Chocolate Chips

I've found that some of the best recipes I have come from friends.  So, for the next few posts I will share some delicious recipes with you that my friends shared with me. 

Since Thanksgiving is just around the corner, here is a quick and easy pumpkin muffin recipe that my friend Tara shared with me.  They are so moist and delicious.  I'm sure you could make pumpkin bread or regular size muffins if you adjust the time.  I think you're going to love this recipe.  I'm planning to make it this Thanksgiving for sure.

Mini Pumpkin Muffins with Chocolate Chips

1 box Spice Cake Mix (I use Duncan Hines.  It's the best!)
1 small can pumpkin
1 cup applesauce
1 package (12 oz.) chocolate chips

Mix the above ingredients together (I used my hand mixer, but you don't have to).  Spray a mini muffin pan with Pam or Baker's Joy.  Spoon mixture into each muffin tin (I did heaping Tablespoons) and bake at 350 degrees for 15 minutes. 

Weight Watcher's Vegetable Soup

 Well, I went back to the doctor for my recheck.  Guess what!  Everything is back to normal.  My triglycerides are good, so I don't have to worry about eating a low carb diet.  Yes!  However, I do want to eat right and eat healthy.  Therefore, I'm back on Weight Watchers.  I love it!  You can eat what you want and don't have to worry about the carbs.  You focus on portion control and of course, count your points--which isn't too bad, especially when you can eat this delicious vegetable soup for 0 (yes, zero) points.

Weight Watcher's Vegetable Soup

2/3 cup sliced carrots
1/2 cup diced onion
2 minced garlic cloves
3 cups fat free chicken broth (you can use beef or vegetable broth)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 Tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon oregano
1/4 teaspoon salt
1/2 cup diced zucchini

Spray a large sauce pan with nonstick cooking spray, heat.  Saute carrots, onion, and garlic over low heat until softened, about 5 minutes.  Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil.  Reduce heat; simmer, covered about 15 minutes or until beans are tender.  Stir in the zucchini and heat for 3-4 minutes.  Serve hot.

Stuffed Bell Peppers

The only other vegetable that grew in our garden this year besides cucumbers was bell pepper.  As a matter of fact, it's the end of October and we still have bell peppers growing.  Here is a delicious stuffed bell pepper recipe that my family really enjoyed.

Stuffed Bell Peppers

6 green bell peppers, tops cut off and seeds removed so they are hollow inside

2 Tablespoons vegetable oil (can use canola oil or olive oil)
1 cup finely chopped onions
1/2 cup finely chopped green bell peppers
1 pound ground beef
1 Tablespoon minced garlic
1/4 cup finely chopped fresh parsley leaves
3/4 teaspoon salt
1/2 teaspoon black pepper
2 cups cooked long grain white rice (you can use Quinoa or brown rice)
1 (8 oz.) can tomato sauce
water

Preheat oven to 350 degrees.  In a large pot of boiling water, parboil the peppers about 2 or 3 minutes until just tender.  Remove and dry on paper towels.

In a large skillet, heat the oil over medium-high heat.  Add the onions and chopped bell peppers and cook until soft (about 3 minutes).  Add beef, garlic, parsley, salt and black pepper.  Cook until the meat is browned.  Remove any grease and add the rice and tomato sauce.  Stir well.  Remove from heat and add more seasoning to taste.

Pour enough water into a baking dish just to cover the bottom about 1/8 inch deep.  Stuff the bell peppers with the rice and meat mixture and place in the baking dish.  Bake for 25 - 30 minutes until the peppers are tender and the filling is heated through.

Remove from oven and let sit for 10 minutes before serving.

Halloween Ghosts Pops

My friend, Marietta, shared these precious Halloween Ghosts Pops with me.  They are so simple and yummy!  Here's what you need:

Double Stuffed Oreo Cookies (use the orange Halloween ones)
White Melting Chocolate (you can get this at AC Moore or Michael's)
Melted Chocolate Chips for eyes and mouth
Sucker Sticks

Just put the sucker sticks through the Oreo center.  Dip in the white chocolate.  Let it set and then add eyes and mouth.

Mmmm!  SPOOK-tacular!!!

Low Carb Cranberry Nut Bread

The worst part about a low carb diet is not having any bread.  I really miss my bread, but I did find a cranberry nut bread recipe that is worth sharing.  It's made with almond flour.  It is good, but I still want real bread!

Low Carb Cranberry Nut Bread

2 cups whole cranberries, fresh or frozen
2 1/2 cups almond meal/flour
1/3 cup powdered egg whites
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup sugar or the equivalent with artificial sweetener
1 stick butter, melted (1/2 cup)
3 eggs
3/4 cup water
1/2 cup chopped pecans, optional

Preheat oven to 350 degrees.  Place a piece of parchment paper in the bottom of a large loaf pan and butter the bottom and a little way up the sides.

Chop cranberries or pulse in a food processor.  Be careful--not too fine or they get lost because they shrink during cooking. (I just left mine whole.)

Mix dry ingredients together (almond meal, egg white, baking powder, salt, sugar or sweetener if it's powdered).

Add the wet ingredients and mix well.  Fold in cranberries.

Pour batter into pan and bake about 40 to 50 minutes until top is golden brown and toothpick comes out clean.

Low Carb Ranch Hamburgers

Here's another low carb recipe I found at www.lowcarbfriends.com.  Too bad I couldn't eat these delicious burgers with fries or mashed potatoes.  I'll be glad when this diet ends :-) 

Low Carb Ranch Hamburgers

1 pound ground beef
1 package Hidden Valley Ranch Dressing
1 cup shredded cheese

Mix all above ingredients and make into hamburger patties.  Broil, bake, grill--however you like your hamburgers cooked.  The ranch dressing and cheese add lots of flavor.  Oh, the ranch dressing packet has only 2 carbs.