Category Archives: Candy

“Fannie Mae” Fudge & some other Christmas Yummies

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Fudge is a Christmas goodie must ~ at least over here. To be honest, fudge is another one of those recipes that I have messed up on a lot.(THO I have stuck with this recipe for years now because it has worked for me EVERY TIME! High fives!!)  One time I tackled fudge, (it was too late in the day to start something like that) and it was wasn’t  hardening up ~ so in the middle of the night, practically (9 pm), I called up my friend who said “anyone can make this fudge.” Ha. Not me. She couldn’t help me, it just wasn’t going to work. Another recipe I tried ended up to be fudgy looking sand. Not good.

This recipe comes from my Aunt Sheryl, which alone should tell you it is great.  Not sure of the original whereabouts (perhaps food.com?) It is  fun recipe to make with kids. Have them count out the marshmallows, dump in the chocolate and stir (my favorite part is to stir and stir and see the fudge just sorta form……). Don’t forget the licking the bowl clean part! (another favorite of fudge making!)

Some things about this fudge~
* First off, I have no clue what Fannie Mae fudge tastes like, so DOES this taste like it exactly? Not sure!  But I would enjoy hearing what you think of it!!
* Aunt Sher says to use 1 stick butter and 1 stick margarine ~ and well I usually do follow that, cause I like to listen, this year I did not have margarine on hand ~ so I used all butter. It was just as good!! Aunt Sheryl, why do you like to use 1 stick margarine and 1 stick butter?? Does it cut better? Taste better? Just curious, both ways taste GREAT!
* Cutting the fudge, can be tricky. Take your time, don’t rush and pull it cause it will not be pretty then. I use my Pampered Chef paring knife and wipe it off a lot, to keep it clean. I like to cut when right in between cold and room temp.
* You do not need to line your pan with foil, but I like do because then you can lift the fudge out of the pan and put on cutting board and cut. Cut away the slanty/rugged edges and make some nice little squares. (Edge scraps are great to eat by the way.) If you choose to put directly in the pan a with no foil, just be sure to grease the pan.

“Fannie Mae” Fudge 
4 c. sugar
1 stick butter
1 stick margarine
1 c. milk
1 tsp. vanilla
25 large marshmallows
2 oz. square of unsweetened chocolate
12 oz. semi-sweet chocolate chips
12 oz. milk chocolate chips
1 c. nuts, totally optional

In a large pan mix the sugar, butter, margarine and milk. Bring to a boil, be sure to stir it quite often. (Don’t forget about it or you will be in burned trouble.) Boil for 2 minutes. Take off heat and add vanilla. Next add the marshmallows and stir till melted. Then add the chocolates (1 kind at a time). Stirring till it is all melted, it will thicken up as you are stirring, this IS my *favorite part!!! (Add the nuts at this point if you so choose.) Pour into a foil lined (grease the foil) 9″ x 13″ pan. Chill to set. Lift fudge out of pan, cut and ENJOY!!!!

Here are a few more Christmas goodies!!

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Oreo Balls! I am sure you have heard of these before and even made them. Funny thing, Aunt Sher also shared this recipe with me! Another fun one for the kids, have them roll the balls (you should perhaps dip, as the Oreo balls will melt if they linger to long in the melted chocolate!) and sprinkle with sprinkles. ((Aren’t sprinkles fun? One of my favorite things for sure!Three cheers for sprinkles!!))

Oreo Balls
14-15 oz. pkg. Oreos
6 oz. softened cream cheese
almond bark
sprinkles

Crush the Oreos finely and mix with the cream cheese. Chill. Roll into balls. Chill. Dip in melted almond bark, I melt in double boiler. Start with 6 cubes maybe, may need more or it may be too much. Never can tell with these things. When balls are still wet, not set, sprinkle with sprinkles!!!! Let set, either on counter or fridge.

Or you can dip in melted chocolate. You can also top with crushed candy canes, not sprinkles. Use your imagination and have fun!!

ENJOY!!!

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Peppermint Chex Mix you say? Yep! You should try it! Melt some almond bark add some crushed candy canes and pour over some Chex cereal (start with a little, you can always add more). Stir well, then pour onto a wax lined cookie sheet and let set till hardened, break up and eat!

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Did you melt too much almond bark?? Did you crush too many candy canes?? Have no fear!! Make Peppermint Bark!  My mom makes this most every year, so it has special memories for me. Melt your almond bark, stir in your crushed candy canes and pour out onto a waxed lined cookie sheet (as thick or thin as you like) and let set to harden and break up. Enjoy! Yum!

What is your favorite goodie to make during the Christmas season?? What is your favorite to EAT!!! :)(My answers ~ To make, Fudge. To eat,  Peanut Butter Balls.) I would enjoy hearing from you all!! 🙂

PLEASE CHECK OUT THE UPDATE ON THE OVERNIGHT PIZZA DOUGH / CHICAGO STYLE PIZZA POST! THANK YOU FOR READING!

Snickers Crunch Bars

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This bar and I go waayyyy  back. It is one of the first recipes I remember making out of my favorite cookbook. They are not a “quick whip together” bar, they take time. Each layer has to be melted completely (can take time) or boiled a bit (that can take time).  Each layer HAS to set, chill completely. SO make these on a day you can happily spend time in your kitchen.

Over time I have changed some things to these bars, I think I can actually STOP changing things. The keeper Snicker Bar has been found.

Some tips. Some lessons to be learned from me to you.
~ Line pan with foil and then grease or butter the foil, not too heavily, just a bit. It makes it MUCH easier to lift out and cut bars up. BUT BE FOR-WARNED. The caramel sticks like mad to the foil (on the edges). SO be SURE that there is no foil lingering in the caramel. Your cavities will thank you. (Anyone else ever bit into foil? The opposite of pleasant.)

~ Do not boil the nougat layer on high. IT WILL BURN. YOU WILL NEED TO START OVER. Take your time, bring it up to a nice boil, slowly. Stir it as often as you are able, while it is boiling.

~ Technically you can add peanuts instead of the pecans. I just don’t enjoy peanuts in chocolate.  Of course I can eat it. But not my fav. So if peanuts and chocolate are YOUR thing, by all means, skip the pecans and use peanuts. Being true to the real Snicker bar.

~ The recipe Rice Krispie idea came from another one of our favorite bars, one I will share…sometime!

Here we go!!

Snickers Crunch Bars
FIRST LAYER~
1 c. chocolate chips (semi-sweet)
1/2 c. peanut butter
1/4 c. butterscotch chips
1 c. Rice Krispies
SECOND LAYER~
1 c. sugar
1/4 c. butter
1/4 c. half & half
1/2 c. peanut butter
7 oz. container of marshmallow fluff
1 tsp. vanilla
1 c. chopped pecans (toasted)
sprinkle of coarse salt
THIRD LAYER~
40 caramels, unwrapped
3 TB. water
FORTH LAYER~
1 c. chocolate chips (semi-sweet)
1/2 c. peanut butter
1/4 c. butterscotch chips

Line a 9″ x 13″ pan with foil and grease, lightly. Set aside.

FIRST LAYER. Melt the ingredients (all but Rice Krispies), in a double boiler or microwave (stirring over 30 – 60 seconds), till smooth. Add the Rice Krispies. Spread in prepared pan. Put in fridge to set.

SECOND LAYER. Bring the sugar, butter and half & half to boil. Boil for 5 minutes, stirring. Add the peanut butter, marshmallow fluff and vanilla. Stir till smooth.  Spread over first layer. Top with chopped roasted pecans. (To roast ~ put on pan and bake @ 350º for about 10 minutes, till the pecans are lightly browned and smell nice and nutty.) Sprinkle with a coarse salt ~ not to much just enough to give it that salty sweetness that is oh so good. Put pan in fridge to set.

THIRD LAYER. Melt the caramels and water in a double boiler, stir till smooth. Pour evenly over the pecan layer.  Chill to set.

FORTH LAYER. Melt together (same as first layer) and spread over caramel layer. Chill.

When the bars as cold, lift out of pan (convenient because of the foil used) and cut into bars. Sometimes it is helpful to partially freeze, makes for easier cutting ~ however, fully frozen makes it a bit harder to cut. Store in fridge.

ENJOY!

Recipe adapted from Prized Recipes to Cook and Savor Cookbook ~ 1st Edition.

Peppermint Bark

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Check it out! Favorite Family Foods is on Pinterest!!!

Aldi Specials, starting Dec. 18.

(Just a few things out of the ad.)
  • 10 lb. bag of Russet Potatoes is $1.29.
  • 3 lb. bag of Onions is 79¢.
  • 16 oz. bag of Brussels Sprouts is $1.79.
  • 4 lb. bag of Oranges is $1.99.
  • 3 lb. bag of Clementines is $2.99.
  • IF you are not in the baking mood, Aldi has you covered. I saw a number of pies/cakes/sweets throughout the ad.
  • We usually enjoy quite a few snacky type items throughout the Christmas week. Aldi has a nice selection of cheeses, cheese balls, snack mixes and appetizer items. Be sure to check it out!
  • A 16 oz. Shrimp Ring is $5.99 (a smaller ring is $4.99), don’t forget the Cocktail sauce! ($1.29)
  • Sparkling Cider and Juices are  fun treats to have, for kids AND adults alike. Grab a 25.4 oz. bottle for $2.29-$2.49.
  • A 33.9 oz. container of Classic Roast Coffee is $5.49.
  • Need creamer for your coffee? How about Peppermint Mocha? A 16 oz. container is $1.49.
  • Top with a dollop of Whipped Topping, an 8 oz. container is 89¢.
  • OR…..a side of Ice Cream???  A 48 oz. container is $2.69.
  • Do you like Hot Chocolate better than coffee? (yes….) Grab some milk and a box of Nestle Nesquick for $3.99 (a 21.8 oz. container).
  • Butter ($1.99), Cream Cheese (99¢) and Crescent Rolls (99¢) are ALL STILL at a great price!!! Grab them well you STILL can!
  • Turkey is $1.19 per lb. Ham ranges from 99¢ – $1.49 per lb.  DOES YOUR FAMILY ENJOY HAM OR TURKEY FOR CHRISTMAS DINNER??! or both??  (Ham….hands down winner in this house!)

The following is a recipe made from ALL Aldi (Winter Seasonal) items. (AT one point Aldi was carrying mini semi-sweet chocolate chips, my Aldi sold out WAY to quickly. Regular size chocolate chips work fine for this recipe.)

Peppermint Bark

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For some reason I have an over-abundance of candy canes. (Someone just keeps buying them each week, because she this person thinks “Do I have candy canes at home? Oh, let’s grab a box….just. in. case.”)

So. That means. I needed to use some up. Chocolate + Mint = Deliciousness.

Peppermint Bark is easy.  You really CANNOT mess it up…….unless ~

  1. You burn the chocolate. It happens. It is OK. Just learn from your mistakes. Chocolate IS sensitive. VERY sensitive. I have had happily melting chocolate turn ugly in seconds.  I HIGHLY recommend a double-boiler. Microwaves mess things up at times (though IF you take your time and stir every 30 seconds ~ 1 min. you should be OK.)
  2. Your chocolate seizes up. OK. So, I do not always think (not my better quality…..). I wanted to make Peppermint Bark with flecks of mini-chocolate chips. I THOUGHT (at this point my “thinker” was working) IF I add the chocolate chips now, when the almond bark is hot, it will melt the little chocolate chips. I wanted WHITE chocolate with brown flecks and peppermint pieces.   SO, I cooled to luke warm. Checking, till just the right level of luke-warmness was reached. THEN I headed to my freezer…….yep freezer (FYI: this was the point the “thinker” stopped thinking.) I added just the right amount of frozen chocolate chips……”marvelous” was going through my head ~ remember to roll the “r”…… I had my pan all ready to pour that lovely melty Peppermint Bark onto and somewhere between the point of stirring and dumping my. lovely. concoction. become. nearly. rock. hard. I tried my best to spread it, but really, spreading a rock is impossible. Never one to give up too quickly, I popped it in my oven @ 160° and set the timer for 10 minutes and walked away. Phew. It got all shining and wonderfully smooth again. I took my offset spatula and spread it. So very glad that I had not ruined it. Though now, I ended up with swirled Peppermint Bark. I am OK with that. So don’t add frozen chocolate chips to melted Almond  Bark. (Just a gentle reminder, I KNOW we all know better……)

Peppermint Bark 
16 oz. Vanilla Almond Bark
6-8 crushed Candy Canes
3/4 – 1 c. mini semi-sweet chocolate chips

Melt the almond bark in a double boiler, keeping on eye on it and stirring often till it is shiny and smooth and melted. Take off heat. Let cool a bit, then add the crushed candy canes. Set aside to cool till so very lightly warm (aka ~ luke-warm). Add your chocolate chips (being SURE they are at room temp). Mix, don’t over mix cause the chocolate chips will start to melt. Spread onto a wax paper lined jelly roll pan and spread to the thickness you want. Chill to set. Break into pieces and enjoy!!

Gingerbread Train (A Story, NOT a Recipe!) & Peanut Butter Balls

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I tend to look at things, like the picture on a box, and assume that it will turn out just the same as the picture shows. I tend to be blissfully ignorant to the fact that things do not always turn out just so……

The box should read ~ “Your Gingerbread Whatever will NOT end up looking like the one of the box, but, OH, you WILL have fun making it!”

To set the scene. I have been wanting to make a gingerbread house for years. Why I never did? Not sure. This year, however ~ I was going TO DO IT. There my mom and I stood in front of a ginger bread “do it yourself” display. We, because we are deliriously ignorant, went for the train (with upteenmillion sides) as opposed to the house (with 4, count ’em, 4 sides). I, ever so giddily, put it in the cart ~ unknown as to the adventures that were undoubtedly coming.

Now, days later, we begin. Not even 2 seconds in. CRASH. Yep, crash…… There went a rather large, important piece. “Oh of course! And why wouldn’t that happen?!”  Was uttered by someone (or should I say, practically shouted by someone?)…no names dropped here…..tears flowed. Hugs given. Moving on……..

What to do with the 10’s of thousands of little gross  candies given?? Oh, yes, a cup. Good idea. How many times did this cup tip you wonder?

There is my mom. Tettering 2 kids on her lap, cause she cannot say “no”. There I am. Busy with EVERYthing under the sun (other than gingerbreading…. clearing I am avoiding the whole messy practically stressful thing…..sorry mom.) There are kids. With blue mouths, “did you eat any candy” we say, “no” they say…..uhhh huhhh.

After much debate on what to put where……we have a train that resembles a train. (Can we please have directions that are clearer? I am a girl. I like directions. Explicit directions that do not get you confused and send you around the block and right back PAST the place were you JUST left your husband and he is  WATCHING you drive by like a complete
dip ….oh, sorry ~ back to gingerbreading…….)

Suddenly, the train falls. (For the 3rd…maybe 4th time.) I put my camara down and swoop in to “fix” it. It is about that time that we look at each other, really, with sheer enjoyment cause the kids are having a hoot of a time. I think we then wonder why we both thought this thing would be a breeze. Extra candy goes in “mounds of snow” ~ good idea mom. Then there is more picture-taking, so we can remember these moments.

Now comes another debate. Who keeps the thing? (Though I am just kindly trying to send it her way…..maybe she was trying to do the same to me?)  That lovely train answered that for us, by tipping over.  No “frosting glue” can help it anymore. The kids all get a train wall to eat, and well…..here is the rest of it, ready to enjoy for another day!  AT LEAST we caught it is all its beauty in a photo or 10.

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Have you ever made a gingerbread anything? Will you ever do it again? I have a gingerbread house just sitting in the pantry ready to go, will it be easier???

So here we are, about a week later. Ready to give it ago….again.

Somehow I have forgotten the chaos of that other said day. I ONCE again think that the picture will turn just the same as the box.  That the frosting bag will behave and that the candy will stay put…….

Well. SUCCESS. Did you know it IS important to glue the walls together then walk away for 15 minutes so they have time to set up?!?!?!? (Mom, HOW did we miss that one??!?) Did you know that the imperfections make these things/moments so special? It was a family effort ~ a new tradition has unfolded. Candy still got dumped, frosting still leaked, smiles were STILL there. What fun.

Now on our counter is this gingerbread house. Though a few/most pieces of candy have been snatched…..that is another fun part of gingerbreading, SNEAKING candy!

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IF you COULD only pick one Christmas Cookie to make this holiday season, what would YOU choose to make???

The recipe below is my answer to that question, cannot wait to hear yours!

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I grew up eating Peanut Butter Balls one way, my husband grew up eating Peanut Butter Balls a different way. Both ways are good, but I wanted to mesh it into one recipe ~ that will be the recipe MY kids will request from me some day!  (Here is for hoping they DO request a recipe or two of mine……right now their only requests are Frozen Pizza *humph* and Candy. MAYBE some day they will say, “mom, can you make those cookies, you know the ones with the _____ and ____ with ____ sprinkled on top!” OR maybe they will say “can you make brussels sprouts tonight?” ~ oh,  have I gone tooo far?)

Peanut Butter Balls 
2 sticks softened butter
2 c. peanut butter
1 tsp. vanilla extract
1 lb. powdered sugar (+ 1/2 c. or so if more is needed)
1 sleeve of graham crackers crushed
1 1/2 – 2 (12 oz. pkgs.) of semi-sweet chocolate
1 TB. shortening

Beat the butter, peanut butter and vanilla till smooth. Add the powdered sugar, beat till smooth. Add the crushed graham crackers, mixing till well combined. (May need to add a touch more powdered sugar if it seems like it needs it.) Chill (it will set a bit more as it chills). Till nice and cold. Roll into balls. I make sorta large ones with my Pampered Chef Cookie Scoop, but make the size you like. Freeze. When frozen (it is just easier to dip when they are frozen) then melt your chocolate and shortening in a double boiler, when it is nice and smooth and melted, you can dip your balls in.  Place on waxed paper to cool. My preference is to eat these out of the fridge, though they are also good at room temp. Enjoy!!!

This recipe is a mesh from Mom and Mom’s recipes!

Homemade Butterfingers, Bacon Cheese Topped Chicken & Easy Candied Sweet Potatoes

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Before I get to the Aldi fun and recipes, I wanted to know IF anyone is looking for a specific recipe for me to share. NOW, let’s note that I am not someone who will make Sushi or Liver & Onions or “gourmet” things. I am a fairly basic cook/baker. But I would love suggestions of recipes you would like to try. For example, I REALLY want to make a good Chicken and Dumpling Recipe ~ I haven’t really tried…..but want too! (Maybe someone can direct me to a good recipe ??? OR send me one at favoritefamilyfoods@ hotmail.com ~ oh. Nice subtle hint huh?!?!!) THANKS!

Also. Is it TOO much when I share more than one recipe, like today’s 3 recipes? Should I try to stick to just one recipe each post?? Thanks again!

And now……..

Aldi sales for Oct.  31 ~ Nov.(!!)6.

(Not a complete sale list, just some items  that caught my eye, check out the ads here to see all that Aldi has to offer this week! Be sure to check out the Holiday Catalog and the Recipe book, found here as well.)

* Milk Chocolate Almond Bark and Semi-Sweet Chocolate Chips. (OK, so these are NOT in the flyer BUT I HAD to share this ↓ recipe with you ASAP and I know Aldi carries these items this time of year, so, YEAH ~ I was able to share it with you on my Aldi post day!!!!!)

*Fresh Boneless Skinless Chicken Breasts are on special buy for $1.69 per lb.  I am happy to share one of my favorite recipes ↓ with you today, my family enjoys it too!

* 29 oz. can of Cut Sweet Potatoes is $1.29 ~ I use this to make the LAST ↓ recipe below!

* Canned Pumpkin is 99¢ for a 15 oz. can. Stock up now!!! (Though they are a winter seasonal item, so we should see canned pumpkin for a while yet! High fives all around!) I CANNOT wait to share some more pumpkin recipes! Oh, or go ahead and make some  Pumpkin Apple Streusel Muffins or Pumpkin Oatmeal Muffins  for breakfast and snacks!

* Aldi carries a variety of Stuffing Mix (the boxes) or Bagged Stuffing, prices range from 89¢ – $1.99. Great for holiday baking! (or any night……)

* Shredded Cheese ~ mozzarella or mild cheddar ~ in a 32 oz. bag is $5.89.

* Crescent Rolls, are marked down to 99¢! Time to try Ham & Cheese Crescent Rolls!

* Brown & Serve Rolls (12 oz. for 99¢) or Sweet Multi-Grain or Potato Rolls (20 oz. for $1.99).

* Banana’s are 29¢ per lb.

* Tangerines (GREAT and easy for kids to peel!) are $1.29 for a 3 lb. bag.

* An 8 oz. Cheese Block (assorted varieties) is $1.49.

* Regular or Unsalted Butter, 16 oz. for $1.99.

*Cream Cheese, 8 oz. for 99¢ .

And now for recipes!!!!

Homemade Butterfingers

(Update. I have since made this again. Some notes. DO NOT double, THAT did not work out for me….it was much too hard. ALSO. It is BEST to melt the candy corn low and slow ~ like in a double boiler, IF you let your candy corn melt and bubble….you will be making HARD candy, which will result in hard candy bars. Someone had to mess up….GLAD it was me!!)

I saw this recipe a while ago,  I thought “no way” ~ maybe I will try it someday. There is no WAY it could taste like THE BEST CANDY BAR EV.ER. Seriously. No way could THE BEST CANDY EV.ER. be the main ingredient.  2 things.
* I used to walk up town to the BEST drugstore and buy Butterfingers and ONLY Butterfingers (well and the occasional 5th Avenue, which is similar to Butterfingers). Even though there was about 33 hundred OTHER candies to choose from…..
* Candy Corn is my weakness. IT is my “hide in the pantry  fill my mouth full AFTER I just told my kids “no candy”  weakness.
So…..it WAS time to try this recipe!! (Thanks to a friend for giving me that extra PUSH to try it!!! Thanks to my 2 friends for tasting it!!!)

Grab the recipe here at Plain Chicken. YOU WILL WANT TO. Now some things.

* It does not get hard (ALTHOUGH I just made it a few hours ago, IF time does something to it, like make it harder, I will update this), like the true Butterfinger, BUT it is flaky like the real thing.  (Note and Apology * your dishes DO need to soak for a while to get off all the melted candy yumminess! Sorry.)

* I used a 9″ square pan, lined with foil (not greased). I then chilled it to set. Then cut with a pizza cutter, into mini candy bar sized pieces.  Chilled again. Then dipped in melted chocolate. Chilled to set.

* I used Semi-Sweet chocolate, my tasters (heehee) thought they might like the Milk Chocolate Candy Coating (or Almond Bark) better. I will ALWAYS choose semi-sweet. I just like it better….you use what you like better, the milk chocolate might be closer to the original Butterfinger though.

* Thanks to NO ONE for sharing this recipe with me 2 years ago. Sad. I could have been making this for 2 years already…..no sense in wasting time, I plan on snagging up some more bags of candy corn so I can make more batches. Yum.

* Since this said recipe was first shared here 2 years ago, I am assuming the bags of candy corn were bigger (16 oz.)  then they are now (12 0z.) ~ So you need ~
12 oz. candy corn
12 oz. peanut butter (about 1 1/4 c.)
12 oz. chocolate of choice (I used semi-sweet, melted with 1 TB. shortening.)
* Thanks to Plain Chicken for a GREAT recipe. Jot it down here and ENJOY!!!

Bacon Cheese Topped Chicken

My favorite part about this dish is the crispy bottom on the pan that holds the cheese/Dijon/bacon bits that fell OFF the chicken and browned so pretty on the pan…..don’t tell. IT is the chef’s secret!!! (PS. There IS chicken buried under all that cheesy bacony yumminess!)

* Remember this has Dijon in it, IF you do not like the flavor of Dijon you probably will not like this dish. IF you are unsure IF you like the flavor, do not pour ALL of the marinade over top ~ you will still get some of the flavor from the chicken.

Bacon Cheese Topped Chicken 
1/2 c. Dijon mustard
1/2 c. honey
4 1/2 tsp. oil. divided
1/2 tsp. lemon juice
4 boneless skinless chicken breasts
1/4 tsp. salt
1/8 tsp. pepper
dash of paprika
2 c. fresh sliced mushrooms
1 c. shredded monetary jack cheese
1 c. shredded cheddar cheese
8 bacon strips, partially cooked
2 tsp. fresh parsley (I sprinkle with dried parsley)

Combine the Dijon mustard, honey, 1 1/2 tsp. oil and lemon juice. Mix well. Pour 1/2 c. of this in a large ziplock bag and add the chicken. Mix around. Seal bag and chill for 2 hours. SAVE the remaining marinade.

Drain the marinade and brown the chicken in remaining oil till  brown. Transfer to a 7″ x 11″ baking dish. Sprinkle chicken with salt, pepper and paprika. In the same skillet, saute the mushrooms till tender.

Pour remaining marinade over chicken, top with mushrooms, cheeses and bacon (criss-cross over top of the chicken). Bake, uncovered, @ 375 for 20-25 minutes. Top with parsley. Enjoy.

Recipe from a Taste of Home cookbook.

Easy Candied Sweet Potatoes

Sweet potato season is here! (Or at least, Fall and Thanksgiving makes me think about sweet potatoes more….)  Here is a different sorta sweet potato dish, one that does NOT call for marshmellows…..though NOT complaining about that good ol’ side dish!

* I have also made this using 4-5 “fresh” (what else do we call them?)  sweet potatoes. (Actually prefering it with real sweet potatoes.) I just simmer the whole things in a pot of water till JUST tender, not over cooked. Cool a bit, peel, slice, then proceed on with the recipe.

* SORRY about this picture….IT.IS. of leftovers…..sorry.

Easy Candied Sweet Potatoes 
2 – 29 oz. cans of sweet potatoes
1/4 c. butter
1/4 c. flour
1/4 c. brown sugar
1/4 c. milk
shake or 3 of pepper
dash of salt

Drain the sweet potatoes, I like to rinse too. Spread in a greased 9″ x 13″ pan. Combine the butter, flour, and brown sugar ~ beat to combine. Add the milk, pepper and salt. Till all mixed well. Sometimes if my butter is too cold it will look sorta chunky and not so smooth, that is fine, it will all melt through and be just dandy. Pour this butter mixture over the sweet potatoes. Toss gently.

Bake @ 350° for about 20 – 25 minutes. (Stir after about 15 minutes.) Then broil till nice and bubbly and caramelized, this will not take to long, maybe 3-5, minutes ~ just keep your eye on it!!!

Serves 8. (Just my guess.) I am SO bad at serving sizes….