Lion House Pecan Caramel Turtles

Every year for our Christmas Eve dinner I make homemade Caramels, I have been wanting to try Turtles for a long time, but didn't dare. I found a recipe in my Lion House cookbook, and it was so easy and soooo yummy. They will definately be a hit if your in charge of bringing chocolate to the next family party.


2 cups sugar
2 cups light corn syrup
2 cups light cream (I could not find light cream in the dairy isle, I purchased regular cream...it's labeled heavy whipping cream, it's in a purple milk box. Note: This is not the same as Cool Whip).
1/2 tsp. salt
3/4 cup evaporated milk
6 Tbsp. Butter
Pecan Halves (I just purchased Western Family's in the large bag, they are about $7.99)
Melted Chocolate (optional-if you want them dipped. I would suggest it though...yum!!) Note: Purchase good DIPPING chocolate. The stuff that comes wrapped in plastic wrap, you can buy this at Lee's or any specialty kitchen store.

Combine Sugar, corn syrup, cream, and salt in a HEAVY saucepan. This will rise as it thickens and boils! Bring to a boil over medium heat, stirring constantly. Adjust temperature to maintain a steady boil and cook, stirring often, until mixture reaches soft-ball stage, 236 degrees (a soft ball should form when mixture is dropped into cold water.) SLOWLY-so boiling doesn't stop-add evaporated milk and butter. Continue cooking and stirring until candy reaches firm ball stage, 245 degrees (mixture forms a ball when dropped into cold water and won't flatten when removed); remove from heat. Arrage pecans in clusters on a baking sheet lined with waxed paper. (Note: I would spray the wax paper with a little PAM and I used 4 pecan halves per Turtle and that was perfect). Drop a spoonful of caramel onto each pecan cluster. Cool. (NOTE: I let the clusters set up overnight and did the dipping the next day, and that worked out really nice).

Dip candies in melted chocolate. I melted the dipping chocolate in a double boiler, Use a med/large pot and get the water boiling and place a glass bowl over it (make sure the glass bowl doesn't actually touch the boiling water). And let the chocolate melt over med/high heat. Makes 2 1/2 pounds of candy. Which ended up being about 40+ turtles. Happy Holidays!

Candy coated Peppermint sticks

Ingredients
4 oz. bittersweet or semisweet chocolate, chopped
1 tsp. shortening
2/3 cup pecans or your favorite nuts, chopped
16 3- to 4-inch soft peppermint sticks

Directions
1. In a small saucepan combine chocolate and shortening; cook over low heat just until melted. Transfer to a bowl. Place pecans on waxed paper.
2. Dip one end of each peppermint stick into melted chocolate and then roll in chopped nuts. Place on waxed paper; let stand until set. Wrap each individually to give as a gift. Makes 16 gifts.
Nutrition Facts
Calories 113,
Total Fat (g) 6,
Saturated Fat (g) 2,
Monounsaturated Fat (g) 3,
Polyunsaturated Fat (g) 1,
Cholesterol (mg) 0,
Sodium (mg) 1,
Carbohydrate (g) 16,
Total Sugar (g) 14,
Fiber (g) 1,
Protein (g) 1,
Vitamin C (DV%) 0,
Calcium (DV%) 1,
Iron (DV%) 2,
Percent Daily Values are based on a 2,000 calorie diet

recipe taken from BHG

Candy box caramels

It's the holidays, I don't know how many healthy recipes will be posted on my blog from now until Jan., probably none....it's time for the good stuff!

Ingredients
12 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped
1 cup toffee pieces, or favorite candy topping

48 short plastic or wooden skewers (optional)
1 14-ounce package vanilla caramels (about 48), unwrapped
2 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped (optional)

Directions
1. In a microwave-safe 4-cup measure, place the 12 ounces candy coating. Microwave on 100% power (high) for 3 minutes or just until melted, stirring every 30 seconds.
2. Place toffee pieces, in a shallow dish. If desired, insert a skewer into each caramel. Dip one caramel into melted candy coating; turn to coat as much of the caramel as desired, allowing excess coating to drip off caramel. (If not using skewers, use a fork to lift caramel out of candy coating, drawing the fork across the rim of the glass measure to remove excess coating from caramel.) Place dipped caramel in toffee pieces to coat. Place coated caramel on a baking sheet lined with waxed paper. Repeat with remaining caramels. Let caramels stand about 1 hour or until coating dries.
3. If desired, microwave 2 ounces of a contrasting color of candy coating in a microwave-safe bowl on 100% power (high) for 2 minutes or just until melted, stirring every 30 seconds. Cool slightly. Transfer coating to a small, heavy plastic bag; cut a small hole in one corner of bag and drizzle additional coating over coated caramels. Let caramels stand until set. Makes 48 pieces.
4. To Store: Layer caramels between waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.
5. *If desired, substitute milk chocolate, dark chocolate, and/or white chocolate baking squares with cocoa butter for candy coating.
Nutrition Facts
Calories 92,
Total Fat (g) 4,
Saturated Fat (g) 3,
Cholesterol (mg) 2,
Sodium (mg) 32,
Carbohydrate (g) 13,
Fiber (g) 0,
Protein (g) 1,
Vitamin C (DV%) 0,
Calcium (DV%) 1,
Iron (DV%) 0,
Percent Daily Values are based on a 2,000 calorie diet

Recipe taken from BHG

Triple Layer Mud Pie

As IF I would post something healthy right before the holidays are getting ready to kick off..Palease!

Chris made his request already for Thanksgiving. He mentioned that he likes Pumpkin Pie, but there are always too many Pumpkin Pies, so this is what we will be serving along the side of the Pumpkin Pies next week. Enjoy!



Prep: 15 min. plus refrigerating
Makes: 10 servings, one piece each

What you need
3 squares BAKER'S Semi-Sweet Chocolate, melted
1/4 cup canned sweetened condensed milk
1 OREO Pie Crust
1/2 cup chopped PLANTERS Pecans, toasted
2 cups 2% milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided


MIX chocolate and condensed milk. Pour into crust; sprinkle with pecans.
BEAT milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups over pecans. Stir half the COOL WHIP into remaining pudding; spread over pudding in crust. Top with remaining COOL WHIP.
REFRIGERATE 3 hours.

Recipe taken from Kraft Foods

Hot Fudge Pudding Cake

Okay gals, if you have never tried this, you MUST! It's sinful! It's also a fun science project for your kids, when you put everything together it's a runny mess, but then after it cooks, the top part is a cake, and the underneath part is HOT chocolate fudge...to die for, and super easy to cook!



1 cup flour
3/4 cup sugar
2 Tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1 3/4 cup hot tap water
1 tsp. vanilla
1 cup chopped nuts (optional)
1 cup brown sugar
1/4 cup cocoa
1/2 cup milk
2 Tbsp. oil
Ice cream or (my personal favorite-whip cream for this recipe)

Heat oven to 350 degrees. In ungreased 9x9 pan, stir together flour, sugar, 2 Tbsp. coca, baking powder and salt. Mix in milk, oil, and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 min's. Let stand 15 min's so the pudding can set up. Spoon into dessert dishes, invert each spoonful onto dessert plate so the pudding runs down. Top with ice cream or whip cream. You can even top with hershey's topping if you are a chocoholic!!

Note: We always double this recipe, and make it for dessert and have leftovers for breakfast. If you want to double it, double the ingredients and put into 13x9 casserole dish!

Garden Chicken and Stuffing

We had this for dinner last night, and Chris loved it! It's a perfect recipe to get excited for Thanksgiving!! We served it with toast and honey on the side. Yum!


1/4 cup margarine or butter
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
(Hint: if you chop these up pretty fine, your kids don't even know they are there, it looks like part of the stuffing)
1 clove garlic (This was not in the recipe, but I LOVE garlic so I added some, and it was yummy)
1/4 cup all purpose flour
1 can (10.5 oz.) Campbell's condensed chicken broth (or your favorite broth)
1 cup milk
1 pkg. herb seasoned cubed stuffing (like Stove Top)-1 box
2 cups cubed cooked chicken or turkey
1 cup shredded cheese (4 oz.)

In saucepan over med. heat, in hot margarine, cook celery, onion, carrot, garlic until tender. Add flour, cook 1 min more, stirring constantly. Gradually stir in broth and milk. Cook until mixture boils and thickens, stirring constantly.

Add stuffing and chicken; toss to coat. Spoon into casserole dish (13x9). Bake 350 for 35 minutes. Sprinkle with cheese and bake 5 min more.

Recipe taken from Campbell's Delicious Easy Recipes Cookbook.

Ham and Cheese Roll ups and Cheese Dip

Here is the recipe for the scary Skeleton Ham and Cheese Roll ups and the Orange Cheese Ball. These are so tasty!



HAM AND CHEESE ROLL UPS
1 8 oz. pkg. cream cheese, softened
1 Tbsp. Worcestershire sauce
Thinly sliced cooked ham (deli ham)
1/2 c. chopped green onions

Combine all ingredients except ham and spread thinly on the ham slices. Roll up and put flap side down. Chill atleast 2 hours, covered. Just before serving, cut across the roll into thin slices.


CHEESE PINE CONE
1 8 oz. pkg. cream cheese, softened
1/2 tsp. dill weed
1/8 tsp. pepper
1/2 cup mayo or sour cream
5 slices diced crisp bacon
1 1/4 c. whole unblanched almonds

Mix everything together except almonds. Chill overnight. Form into ball. Starting at one end, press the pine cones in at an angle.
(NOte: I don't think my brother in law added the almonds, in the picture above, he just died the cheese ball orange and put it in a cute container and sat it on dry ice.) These are great served with wheat thins or your favorite crackers.

Scary Ham and Swiss Stromboli Sandwiches

This weekend was our annual Halloween party, my brother in law makes the best food. This one is a famiy favorite. We dress up the recipe to make a scary snake, but the original recipe is a great recipe you can use year round. Enjoy!

1 tube refrigerated French Bread
8 bacon strips, cooked and crumbled
1 1/2 c (6oz.) shredded Swiss cheese
6 oz. deli ham, thinly sliced
6 sliced green onions

Unroll dough on a greased baking sheet. Place ham over dough to within 1/2 inch of edges; sprinkle evenly with onions, bacon and cheese. Roll up jelly roll style, starting with a long side. Pinch seams to seal and tuck ends under. Place seam side down on baking sheet. With a sharp knife, cut several 1/4 inch deep slits on top of loaf. Bake at 350 for 26-30 minutes or until golden brown. Cool slightly before slicing. Serve warm. 5-6 servings.

Chex Muddy Buddies

Tonight I went over to my in-laws after a good swimming work-out, there on the table sat a bowl of Muddy Buddies, "Oh well, at least I burned a few calories before racking them right back up with these yummy treats."



9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Substitution
Peanut butter and chocolate are a favorite flavor combo, but peanut butter lovers can substitute peanut butter chips for the chocolate chips to intensify that flavor.
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Part II-This was on the same website, I think I might have to give these babies a try!


8 cups Chocolate Chex® cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 cup white vanilla baking chips

Substitution
Instead of using waxed paper, you can spray the cookie sheet with cooking spray or line with nonstick foil.
1. Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
2. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
3. In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.

Baked Potato Soup

Last week we had a play date at my friend Cassie's house. She made an awesome Baked Potato Soup and put it in bread bowls (which you can buy at Wal-Mart in the bakery). I begged her for this recipe because it's starting to get real chilly outside, this is the perfect recipe for a cold night! Enjoy!



2/3 cup margarine or butter (which ever you prefer)
2/3 cup flour
7 cups milk
4-6 baked potatos (depending on how chunky you want your soup, I used 6 and thought it was perfect)-baked, cooled, peeled and cut up in cubes
4-6 green onions (I LOOVE green onions so I went for 6 and it was delic!)
1 package bacon, cooked, drained and crumbled
1 1/4 -2 cups shredded cheese (Again, I went for 2 cups, it made it really creamy)
1 cup sour cream
Salt and Pepper
Parsley

I cooked my baked potatos the night before, it made the soup quick and easy to make the next day.

Melt butter/margarine over medium heat. Whisk in flour and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to boil, stirring constantly. Reduce heat and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Stir until cheese is melted. Garnish with parsley and serve in bread bowls.

Cinnamon Apple Crisp (with Caramel)

This is a recipe that I made up. I loved my dad's Apple Crisp growing up, I love Chris's family's recipe, and I love Apple Pie (minus the crust...I know, I must be crazy)...so I came up with this recipe to combine all 3 recipes and I added a few twists of my own. Enjoy!!

Instead of taking my entire afternoon peeling and cutting up fresh apples, I buy canned apple pie filling (this makes the recipe very rich and tasty). I buy the WILDERNESS brand with the Cinnamon N' Spice Apple Filling. You don't have to buy this brand, but just FYI I have never been able to find this at Wal-Mart, so I pick it up at regular grocery stores.

For the filling:
Spray a 13x9 pan with non-stick spray and pour 2 cans of the pie filling in the pan. I take a bottle of lemon juice and just drizzle a small amount over the apples. Then I take cinnamon and sprinkle a little bit over the apples.

For the Apple Crisp Topping: (Note: The Topping Recipe below is already doubled, so don't double it or you will have way toooo much topping....if that's possible :O) )

1 cup flour

1 cup brown sugar

1/4 tsp. baking soda

1/4 tsp. salt

1 cup instant oatmeal

1/4 tsp. baking powder

2/3 cup Sugar

1 tsp. cinnamon

1 cube butter

In a dish combine these ingredients. I use a pastry blender and you want to blend it until it all sticks together. Sprinkle over the top of apples.

I sprinkle a little more cinnamon on top, it makes the color look really pretty.

Sprinkle 2 Tbsp. butter cut up over the topping. Bake 350 degrees for 45 minutes uncovered.

I top with Whip cream (or vanilla ice cream)

And then drizzle with Smucker's Caramel Ice Cream Topping.

Pumpkin Roll

This is one of my favorite fall recipes. It makes the house smell sooo yummy!
Note: If the pumpkin roll is too much work, you can leave the cake in the cake pan and add the frosting to the top and eat it just like that.

3 eggs-put in a blender and blend 5 minutes

In a seperate bowl put 1 cup sugar, 3/4 cup flour, 1 tsp. baking powder, 1/2 tsp. salt, 2 tsp. pumpkin spice or 2 tsp. cinnamon, 1/2 tsp. nutmeg, 1 tsp. ginger and mix together.

2/3 cup canned pumpkin, 1 tsp.lemon juice. Mix together and add to egg mixture. Spray a cookie sheet and the sides really really good with PAM no stick spray. Bake at 350 for 15 minutes. Turn onto a dish towel sprinkled with powdered sugar and roll up-being very careful as you roll. Cool.

Frosting:
1 oz. pkg. cream cheese
1 cup powdered sugar
4 Tbsp. margarine
1/2 tsp. vanilla
Mix together, unroll the cake and spread over pumpkin roll.

Roll bakc up, cover with tin foil and I put in fridge until ready to eat.

Banana Chocolate Chip Muffins

I don't know what it is about fall that makes me want to throw away my diet and bake something with lots of flour, sugar and shortening? I made these into mini muffins, using a mini muffin tin, which made 24 mini muffins (and I still had dough left over), or you can put these in regular muffins tins.

3 Lg. or 4 small ripe banans mashed
1 cup sugar
1/2 cup shortening
2 eggs
2 c. flour
1/2 tsp. salt
1/2 tsp. soda
Chocolate Chips (I used jumbo milk chocolate chips)

Cream together first 3 ingredients, don't overmix
Beat egg in
Gradually add last ingredients.
Bake 350 15-20 min's or until toothpick is inserted and comes out clean

Snicker's Harvest Apples

RU kidding me, that's all I have to say about this recipe

What you'll need:
1 bag SNICKERS® Brand Miniatures, unwrapped
1 bag DOVE® Brand Milk Chocolate, unwrapped
6 apples, washed and patted dry
2 tablespoons water
2 bags soft caramels, unwrapped
6 craft sticks
Waxed paper
What to do:
Press the craft sticks into the tops of the apples.
Melt the caramels with water in a 4-cup heat-safe glass measuring cup for 1 to 2 minutes in the microwave. Stir occasionally until smooth.
Dip the apples into the caramels, rolling each apple to cover it completely. Set them on the waxed paper and refrigerate for 10 minutes.
In the meantime, melt the DOVE® Brand Milk Chocolate in the microwave for 15 seconds. Stir until smooth.
Roughly chop the SNICKERS® Brand Miniatures.
Dip the chilled apples into the melted chocolate and immediately roll in the chopped SNICKERS® Brand Miniatures, covering each entire apple.
Makes 6 apples.

Recipe from brightideas.com (you can go to brightideas.com and sign up for their newsletters-it's from the M&M company, it's really fun!!)

Chicken Veggie Casserole

I can 98% Fat Free Condensed Cream of Chicken Soup
1/2 cup Fat Free (skim) milk
1/4 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
2 large boneless chicken breasts, cooked and diced
1 can (16oz.) whole kernal corn, drained (but I used a can of creamed corn-undrained and I really liked it)
2 cups frozen cut green beens
2 cups sliced cooked potatoes
small amount of cheese

I boil my chicken so it's cooked though and easy to shred.
In a large bowl combine the soup, milk, thyme, salt and pepper. Stir in chicken, corn, beans, and potatoes. Pour mixture into a greased 1-1/2 qt. baking dish. I topped it with a very small amount of cheese, just enough to barely cover the top (but you can leave this out if you want to make it more healthy). Bake, uncovered at 400 degrees for 15 minutes or until heated through. Makes 6 servins.

Recipe from: Taste of Home's/Budget Suppers

Peaches n' Cream

Okay, I have seriously been missing out!! My mother in law got some peaches this week from Brigham City (the best peaches ever). The other day we sat down and she introduced me to "light" peaches and cream and it was heavenly!!

1 peach, with the skin removed, diced
Half and Half dairy product
Splenda/Equal

Dice the peaches in a bowl, pour half and half on top, cover with Splenda or Equal and enjoy a healthy snack!!!

Creamy Chicken Enchiladas

This one is a favorite at my house, we have to cook this at least twice a month.



I love this recipe because I make 2 different recipes with the same ingredients, you can make enchiladas or casserole, here is the recipe for both:

Ingredients (same for both)
3-4 Boneless Chicken Breasts (boiled and cooked through)
1/2 pint Sour Cream
2 cans 98% Fat Free Cream of Chicken Soup
4 oz. can of chopped green chillies
grated cheese (as much or as little as you would like)
Tortillas

Boil your chicken, then I run the chicken through my grater food processor to make it thin. Mix the chicken in with the Sour Cream and Chicken Soup, add green chillies and about a cup of cheese.

For the Enchiladas:
Add as much as you would like to the center of a tortilla, save some remaining chicken mixture to pour over the top of all the enchiladas. fold and put seam side down on greased 13x9 pan. pour remaining chicken mixture on top and add a little more cheese. Cook 350 for 25-30 min's or until cheese is melted and center is warm.

For the Casserols.
Layer 1: Rip apart tortillas into pieces and layer on the bottom of greased 13x9 pan. Follow same instructions for the enchiladas and pour 1/3 of mixture on top of tortillas.
Layer 2:Rip up more tortillas and follow previous steps
Layer 3:Same as above, but top with more cheese.
Bake 350 for 30 min's or until cheese is melted.

Once baked, you can add more sour cream and add salsa before serving.

I like to serve Mexican Style Rice-a-Roni with this meal

Easy Chicken Cordon Bleu

6 servings
1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.)
6 slices OSCAR MAYER Thin Sliced Smoked Ham
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1 Tbsp. GREY POUPON Dijon Mustard
6 KRAFT DELI FRESH Swiss Cheese Slices
PREHEAT oven to 400°F. Prepare stuffing mix as directed on package; set aside.

PLACE chicken in 13x9-inch baking dish; cover with ham. Mix soup and mustard; spoon over chicken. Top with prepared stuffing.

BAKE 25 min. or until chicken is cooked through (165°F). Top with cheese. Bake an additional 5 min. or until cheese is melted.

From: Kraft Food and Family

Note: If you have thick pieces of chicken, you might want to put the stove top stuffing on the chicken when they are half way done. Otherwise the Stove Top can get crunchy.

Peanut Butter Chocolate Chip Cups

My mom brought this recipe last time she came out for a visit. They are to die for!




I large tube of Nestle Toll House Cookie Dough
24 Reese's Peanut Butter Cups

Take a heaping Teaspoon full of dough and roll it into a ball. Place the dough in a mini-muffin tin (one pan makes 24).
Using the back side of a melon baller (or something similar in shape) press the center of the dough down.
Bake 375 for 9-11 minutes
As soon as the cookies come out of the oven, press a Peanut Butter Cup into the center of the cookie and let them cool completely before trying to remove them from the muffin tin.

Tator Tot Casserole

If you grew up in the 80's, I am guessing this was a weekly recipe your mom would use. I have to whip it out now and then, it just reminds me of my childhood!



1 Lb. hamburger (I use lean meat)
1 can cream of chicken AND cream of mushroom soup (or 2 cans of cream of chicken) depeding on your likeings!! I use 2 cans of the 98% fat free cream of chicken
1 soup can full of milk (you can use skim milk to make it healthier)
shredded cheese
1 bag tator tots

Brown hamburger. Mix hamburger, soups, and can of milk. Pour mixture into bottom of pan. Sprinkle Cheese. Line the tator tots on top of the casserole. Bake at 375 for 30 minutes or until tots are brown and crisp.