Thursday, September 18, 2014

Pay Day Fudge

 I am loving the cooler temperatures.
But sometimes when my feet get cold I lose my motivation.
Yesterday was NOT one of those days.
I get up early in the morning to start my days,
but yesterday I was sucked into my "pages feed" on Facebook.
As I was scrolling, scrolling, scrolling
I came to a complete stop when a beautiful picture of  
came into view.
I had to go and check it out......
Lil' Luna inspired me to make Pay Day Fudge.
 You've all heard of the Pay Day creation with 
dry roasted peanuts and candy corn, right?
Well, with Lil' Luna's inspiration I threw the pay day
creation into white chocolate fudge.

Every Fall at this time my brother has a bowl of
the pay day mixture at arms reach.
When I go and visit he will grab that bowl,
stick it in my face and say,
"Want some Pay Day?" (with a little chuckle)
I guess you gotta be there to get the gist of this story.....
So, this Pay Day Fudge is kind of dedicated to my
chuckling brother.

"Hey Brent, want some Pay Day Fudge?" (chuckle)
Pay Day Fudge

1 c. candy corn
1 overflowing c. dry roasted peanuts
1/2 c. sugar
1/2 c. heavy cream
1/2 tsp. salt (I just used a couple shakes)
1/2 c. butter
2 1/2 c. white chocolate chips
1 tub (7 oz.) marshmallow fluff

Mix the candy corn and peanuts in a bowl, set aside.
Line a 9X9 baking pan with waxed paper. Let the waxed paper hang over the sides. That way you can lift it out of the pan to cut the fudge.
In your stand mixer place the white chocolate chips and marshmallow fluff.
Mix sugar, heavy cream, salt, and butter in a medium sized saucepan. Over medium heat melt ingredients and bring to a low boil. Boil for 5 minutes.
Add the hot mixture to the the chocolate and fluff. Using the paddle attachment mix on low/medium until everything is melted and smooth.
Pour into lined baking pan. Smooth out top and press a few extra candy corn and peanuts on the top, pressing lightly. Place in fridge for 4-5 hours. I left mine in overnight.

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Wednesday, September 10, 2014

Sweet Baby Ray BBQ Chicken Nuggets

I am sharing this recipe at Foodie Friends Friday.
Head over and see all the foodie goodies they have.
 We all love chicken nuggets, right?
Especially the kiddos......
These are so easy to make and I'm sure they will please any kid.
Even the over-grown kids.
 I had about a half a bottle of Sweet Baby Ray Sweet and Spicy 
in my fridge. 
I thought I would put it to good use and create these chicken nuggets.
I had two barbecue marinated chicken breast that I bought from the grocery.
All I did was cut them into chunks,
smear on the Sweet Baby Ray,
roll them in crushed salt and vinegar chips,
and baked them in a 375 degree F. oven for about 30-35 minutes. 
They were perfect!
Very satisfying for a quick meal.
And it's always fun to dip chicken nuggets in ranch dressing.
These will be made time and time again.
And it's a real good way to use up the last crumbs in the chip bag.
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Friday, August 22, 2014

Pumpkin Sheet Cake

I am sharing this recipe a the Foodie Friends Friday Link Party.
Hop over and find some great recipes......
 Is there anything that screams FALL any more louder than Pumpkin?
I have a very large collection of food fan pages in my Facebook feed.
And when this pumpkin sheet cake came through my feed
I switched on my scratch-n-sniff mode on my lap top.
What?
You don't have a scratch-n-sniff mode?
Don't tell anyone,
but I also have flash drive that will turn things into 
a taste-test mode.
These flash drives are very hard to find and I had to
travel many, many, many miles to find mine.
(I have a pet elephant too)
 One thing that I love about blog recipes is,
usually the recipes have been tested and are true.
I use the word "usually" very lightly.
There are some food blogs out there that will just post a recipe 
without trying it first.
My form of food blogging.....
I will NOT present you something that I have not tried myself first.
And if I get the recipe/inspiration from another source 
I will let you in on that too.
Blogging is all about creating, sharing, and of course honest opinions.
That is why I am not going to post the recipe here.
I did not create this cake.
I made it, photographed it, and voiced my opinion.
Wait!
I haven't voiced my opinion yet.
This is the BEST pumpkin sheet cake I have ever had in my life.
Sheet cakes are very easy to throw together,
and they are perfect for crowd feeding.
So keep in mind your Fall parties this year.
This pumpkin sheet cake would be the perfect treat.

Now for the source:
I found this recipe at Skip to my Lou.
The only thing I did differently is, I added 1 tsp. of vanilla to the pumpkin mixture.

The butter-cream maple frosting.....
I am one that just dumps when making frosting.
So I can't really put a recipe to the frosting.
You can easily do an internet search for butter-cream frosting.
I flavored mine with maple extract. 

I strongly recommend that you make this cake.
It is fantastic!

A huge Thank You goes out to Skip to my Lou.

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