Thursday, September 25, 2014

Crescent Peach Danish

 Sometimes, as a blogger, we need to focus on our inspiration.
Today I want to focus on The Country Cook.
She has been an inspiration to me since I've started blogging (2008).
Brandie has been my go-to person when I am looking
for comfort foods, 
simple meals,
and simple ingredients.
Everything I have made from her blog has been excellent.
And when I was feeding three kids.....
Brandie's recipes were a God-send.
Take some time to look over her blog.
I guarantee you will love it. 

I served these Crescent Peach Danishes as a mid-morning brunch treat.
I didn't make any changes other than the pie filling choice
and I used French vanilla coffee creamer in my glaze.
I'm not going to type the recipe here,
I'm going to send you directly to Brandie.
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Thursday, September 18, 2014

Pay Day Fudge

Daily Dish Magazine Foodie Friends Friday
Excellent party! Come join the fun.
 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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