Spanish Rice

I know it's two days before Christmas, and you are probably expecting more Christmas recipes, but I couldn't wait to share this! This is a great, easy recipe to make with very little effort: perfect for one of the days before Christmas, when you don't have much time!

I've talked before about my not-love of processed foods, but I will admit I love the box mix of Spanish rice. Just to eat, and in my empandas. (Which I just realized I never shared the recipe for... that will come soon!) I kept promising myself that I would try to make it myself, and I finally did!

Overall, if you like the box mix, I think you'll like this! It would be easy to adjust seasonings based on your household's tastes. I started with 1 tablespoon of taco seasoning, because my little boys don't like too much spice. However, next time, I will definitely add more! 1 tablespoon is fairly light.

I added some cooked, shredded turkey and some cheese to make this a meal!

Enjoy, and have a very merry & blessed Christmas!

Printable Recipe

Spanish Rice

Ingredients

• 1 cup white rice
• ½ cup vermicelli, broken into small pieces
• 2 tablespoons butter or margarine
• 2-3 cups chicken broth, divided
• 15 ounces canned tomatoes (undrained)
• 1-2 tablespoon taco or fiesta seasoning

Directions

1. In a large saucepan or deep skillet, saute rice and vermicelli in butter until golden brown. Stir frequently.
2. Add 2 cups chicken broth, tomatoes, and seasoning. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until rice is done. Add more chicken broth as needed.
3. Serve immediately. 

Yield/Time

8 servings

30 minutes

Nutrition Facts

130

Source (for original): n/a

Butterbeer Fudge

So, if you don't know me in real life, you may not realize that I am a Harry Potter nerd.

A huge, huge Harry Potter nerd. Quiz me on HP, and you'll realize my nerd level. I'm quite proud of it. I won't, however, admit how many times I've read the series. (Mainly because I can't remember...)

I've been dying to try making my own butterbeer, but I just haven't liked the recipes I've seen for it. They just didn't sounds quite... right. (I found one today though! Have to buy a few ingredients, but I am hoping to try that, maybe for Christmas!) Same for butterbeer fudge. I had a recipe saved on Pinterest for awhile, but it wasn't a real fudge recipe, to me. I LOVE my fudge recipes, and this one just wasn't right. 

Well, I found another butterbeer fudge recipe recently that l could easily adapt to my fudge recipe!! The original I found on Cookie Dough & Oven Mitt -- I actually just discovered this blog, and I'm going to have to dig through it some more! Again though, it isn't fudge the way I make it, and I really like my tried & true recipe. So, I took some of her ideas and altered my traditional recipe!

Couple of tips/thoughts: 

1. I only added 1 teaspoon of each extract, she calls for 1 1/2. I just wasn't quite brave enough to put that much flavoring in. Contemplating trying it next time, but I thought it was great, and it has my husband's approval, so... we'll see! If you try it, let me know!
2. Remember to use a candy thermometer if you have one! I've never successfully made fudge without one. If you can go without, good for you--you must be more awesome than I am!
3. DO NOT let it come to a boil too quickly. It's not good.
4. Also, I really don't recommend butter. I always use margarine, I have more success with that. (Country Crock or Imperial being my preferred brands).

Remember, comments are loved and make me happy! (And help me to know that someone is actually reading this!) What's your favorite type of fudge?

Oh, and if you're looking for another fudge recipe-- check out my Chocolate Peanut Butter fudge! Christmas fudge recipe to come soon. ;) 

Printable Recipe

Butterbeer Fudge

Ingredients

• 3 cups sugar
• ¾ cup margarine 
• ⅔ cup evaporated milk
• 11 ounces butterscotch chips
• 7 ounces marshmallow creme
• 1 teaspoon rum extract
• 1 teaspoon butter extract

Directions

1. Line a 13”x9” pan with aluminum foil, leaving excess hanging over the edge for handles.
2. Mix sugar, butter, and milk in a 3 quart saucepan over medium heat. Stir until the sugar dissolves and butter melts; insert candy thermometer (if using). Slowly bring to boil. Boil for 5 minutes or until candy thermometer reaches 234°; remove from heat.
3. Quickly stir in butterscotch chips until thoroughly combined. Add marshmallow cream and extracts, stir until marshmallow cream is combined. 
4. Pour fudge into prepared pan; cool. Once completely cooled, remove foil from pan. Place fudge on cutting board to cut.

Yield/Time

3 pounds (approximately 100 pieces)

20 minutes + cooling

Nutrition Facts

58/piece

Source (for original): All Recipes, Cookie Dough And Oven Mitt

Muddy Buddies

I think Muddy Buddies are one of the classic things that everyone has tried, and basically everyone loves. I've slightly adapted the original Chex recipe... because the original does not have enough of the chocolate/peanut butter coating! (Of course, you know I would think something needs more chocolate & peanut butter!)

I will admit, though--for years, growing up, we always called this puppy chow! I didn't start calling it muddy buddies until maybe middle school. I kept referring to it as puppy chow, and a few friends looked at me like I was crazy, they had absolutely no idea what I was talking about. ;)

If you usually do the traditional recipe, I really recommend trying this. The extra coating is great!

Remember, I love comments! That makes me feel loved. :) What's your favorite Chex Mix or Muddy Buddy recipe?

Printable Recipe

Muddy Buddies

Ingredients

• 9 cups Chex
• 1 ½ cups Semisweet chocolate chips
• ¾ cups peanut butter
• ¼ cups + 2 tablespoons margarine/butter
• 1 ½ teaspoons Vanilla
• 3 cups powdered sugar

Directions

1. Pour cereal into a large bowl, set aside. In a large bowl, combine chocolate chips, peanut butter, and margarine. Microwave until smooth, stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated.
2. Pour cereal mixture into a large container with powdered sugar. Shake until all pieces are well-coated, spread on waxed paper to cool.
3. Sprinkle with extra powdered sugar, if needed.

Yield/Time

Approximately 13 cups

<30 minutes

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

218 calories per ½ cup

Source (for original): Chex

Chocolate Peanut Butter Fudge

Before you get all judgey, remember that you're not supposed to judge me for my sweet tooth.

Yes, I'm making fudge.

Yes, it's only October.

But, I noticed the marshmallow creme in Aldi's last week getting groceries.... and I couldn't resist. ;) Don't worry, there's more fall recipes coming soon! I need to make Pumpkin Bread, and share my recipe for Apple Betty, and quite a few others. (We went to an orchard Saturday, and got half a bushel of apples. I haven't even decided what I'm doing with half of them!) 

So even though I'm getting a jump start on the Christmas sweets, I have a good reason. (The good reason being that I noticed it at Aldi's.) 

If you've ever made fudge, you've probable seen this recipe before. It's the classic Fantasy Fudge recipe on the brand Marshmallow Creme jars. They apparently changed it a few years ago, but thankfully you can find the original recipe online. (I wouldn't know though, I'm too cheap to buy brand unless it's on sale.) This is, truthfully, the best fudge I've ever had. I like the stuff we get in Traverse or at Mackinaw, but this is better.

You can make it with or without peanut butter, and there are SO many ways to vary this. As I make more throughout the holidays (and actually get pictures of the variations) I'll post more. The white chocolate with candy cane chunks and peppermint are always a hit! ;) 

Printable Recipe

Chocolate Peanut Butter Fudge

Ingredients

• 3 cups sugar
• ¾ cup margarine *some people say you can use butter... I have never had success.
• ⅔ cup evaporated milk
• 12 ounces semi-sweet chocolate chips
• 7 ounces marshmallow creme
• 1 teaspoon vanilla
• ½ cup creamy peanut butter *exclude if plain chocolate is desired

Directions

1. Line a 13”x9” pan with aluminum foil, leaving excess hanging over the edge for handles.
2. Mix sugar, butter, and milk in a 3 quart saucepan over medium heat. Stir until the sugar dissolves and butter melts; insert candy thermometer (if using--I always recommend using one!!). Slowly bring to boil. Boil for 5 minutes or until candy thermometer reaches 234°; remove from heat.
3. Quickly stir in chocolate chips until thoroughly combined. 
4. Add marshmallow cream and vanilla, stir until marshmallow cream is combined.
5.  Add peanut butter; stir to combine.
6. Pour fudge into prepared pan; cool. Once completely cooled, remove foil from pan. 
7. Place fudge on cutting board to cut.

Yield/Time

3 pounds (approximately 100 pieces)

20 minutes + cooling

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

Peanut butter chocolate: 68

Chocolate: 61

Source (for original): All Recipes

Remember, comments are loved! What's your favorite fudge? 

Twix Caramel Brownies: Why My Coworkers Love Me!

I like to joke that the only reason my coworkers like me is because I make good food to bring in & share with them. They say it's not true, but I think they are actually nicer to me when I do bring in food... they certainly tell me they love me more often. ;)

This recipe is something that's been on my mind since shortly after I made Butterfinger Brownies. I wanted to make them as soon as I found the recipe, but wound up waiting til after Christmas. (We had wayyyyy too many goodies in the house during Christmas, especially considering I wasn't eating many sweets.) This is something that's great for me to take into work & share with my Mama & little brother, for a couple reasons. 1) they all love things like this & 2) Nate is not a huge fan of things like this, so I get some & the rest doesn't go to waste!

These were a huge hit. I left 4 in a dish at home, and took the rest to work. There were only about 6 left when I got out of work, to take to Mama's. They are very rich, but not as strong cocoa flavor as a lot of other brownies. (Which is my biggest complaint about homemade brownies.) The caramel topping really adds to the brownie, too.

I didn't make many changes--some small changes in the actual process, but those don't affect the  brownies. I don't measure the caramel, I just drizzled it on til it looked right, and I think I used a little more Twix than the original.

If you are looking for something sweet, try these! Let me know what you think!

Remember, comments are love!
 
  

Sorry for the bad picture. :(

Twix Caramel Brownies

Ingredients

• 1 cup butter/margarine, melted
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 4 large eggs
• 3/4 cup cocoa
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 Twix candy bars, chopped (Do not chop too finely, or it won't be noticable! I left mine in 1/4-1/2" chunks)
• Caramel ice cream topping (I used the Smucker's Sundae Syrup; easy to drizzle!)

Directions

1. Heat oven to 350°. Grease a 9”x13” pan with cooking spray. Set aside.
2. In large mixing bowl, combine butter, sugar and vanilla extract. Add eggs, one at a time, beating well after each addition. Add cocoa; stir until well blended.
3. In a separate bowl, combine flour, baking powder and salt; slowly add to mixer. Stir in Twix candy bar chunks by hand. Pour batter into prepared pan.
4. Drizzle caramel evenly over the brownies. Using a toothpick, swirl caramel into brownies. 
5. Bake for 35-50 minutes or until a toothpick inserted in the middle comes out clean. Cool brownies completely in pan on a wire rack. Once cool, cut into squares and serve.

Yield/Time

24 brownies

Prep Time: 10 minutes Cook Time: 35-50 minutes

Source (for original): Two Peas & Their Pod (Really, you should check out this blog. I have found quite a few amazing recipes from here!)

The Best No Bake Cookies

I'm sure everyone's heard of no bake cookies. Most people instantly envision those little cookies with chocolate, peanut butter, and oatmeal. (Sometimes butterscotch, but I don't like to think about those--it just seems sacrilegious to take something that could be made in chocolate and NOT make it that way.) I don't know anyone that has never heard of them--and even for those who don't cook, I see these things at gas stations all the time.

Unfortunately, while most people are aware of no bake cookies, most recipes are the same; which means that most are fairly dry and contain wayyyy too much oatmeal. (Unlike chocolate chip cookies, where there is an infinite amount of variations.) This recipe, however, has some slight variations that make a huge difference. (More peanut butter, less oatmeal.)

I have never had any no bakes that were as good as my mama's....without following the same recipe she does. (And I am not just saying that to flatter her; she doesn't read my blog.) She has made them this way for as long as I can remember; and I much prefer them this way! (I usually get compliments from people who've never had them like this before, too.)


Remember, comments are loved! What's your favorite type of no-bake cookie?

Printable Recipe

No Bake Cookies

Ingredients

• 2 Cups Sugar
• 4 Tablespoons cocoa
• ¼ Cup margarine
• ½ Cup Milk
• ¾ Cup peanut butter (can use crunchy for extra texture)
• 2 to 2 ½ cups oatmeal

Directions

1. Mix cocoa and sugar, set aside.
2. Melt butter in a saucepan; add milk. Add sugar mixture, stir well. Bring to a rolling boil. 
3. Boil for one minute, then remove from heat.
4. Quickly add oatmeal and peanut butter, stirring well. Spoon onto wax paper to cool.

Yield/Time

Approx 2 ½ dozen

20 minutes

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

134 cal each (for 28 cookies)

Source (for original): my mama. (I have NO idea where she originally got the recipe from.)

When I have compared this recipe to others that I have seen (even doing a quick Google search), most call for decreased amounts of peanut butter (usually 1/2 cup) and increased amounts of oatmeal (3 cups). It's really all down to personal preference, but if you've never had them this way, I would recommend you at least try it! These are much creamier and more smooth than many I've seen.

However, a little bit of advice: 
 

In the years I have been making these, I have learned that the recipe is actually quite particular. For example, Skippy peanut butter does not work with this. I don't know why it happened, but the one time I tried to use that, it ruined a batch. (Think instant hardening.) The batch may have been salvagable, but I seriously needed some chocolate at the time and I was so mad I just threw it all away and started over with Jiff. Jiff, or the Meijer/Spartan brands of Jiff work just fine. (Like I noted in the ingredient list, you can use crunchy peanut butter. It gives it extra texture and a fun change. I personally am not fond of doing it that way, but my in-law's like it.)

Also, using odd brands of butter/margarine don't seem to give it the same texture/consistency. I've tried a few, but at this point I just stick with Country Crock or Imperial margarine. 

The amount of oatmeal changes with personal preference. I add just over 2 cups (one cup, then one heaping cup); that seems to be the preference for my family.

 

 

That was my breakfast the morning I made these last.

Go on, admit it. You're jealous.

(Just please don't tell my mother that I am still cleaning out the bowl and eating no bake cookies by the spoonful for breakfast when I make them, even as an adult... )