Sinful Chex Mix

 This Chex Mix is over the top delicious!

The calories are no doubt over the top as well, but when you feel like splurging this is your go-to recipe!

Sinful Chex Mix

8 cups Chocolate Chex cereal

3/4 cup brown sugar, packed

6 tablespoons butter

3 tablespoons corn syrup

1/4 teaspoon baking soda

1 cup mini Peanut Butter Cups

1 cup mini marshmallows, if desired

1/2 cup caramel bits

1 tablespoon heavy cream

3/4 cup milk chocolate chips

1/2 cup white chocolate chips

1 tablespoon Fleur de Sel

In a large glass bowl, measure the cereal and set aside.

Line a large cookie sheet with waxed paper

In a two cup glass bowl, place brown sugar, butter and corn syrup. Microwave for one minute remove and stir.  Place back in microwave for an additional minute, remove and stir until melted and smooth.  Stir in baking soda until dissolved.  Pour caramel mixture over the cereal and stir gently but thoroughly until evenly coated.  Microwave for 3 minutes, stirring after each minute.  Spread on prepared cookie sheet and cool for 10 minutes.  Break into bite sized pieces.

Make sure the Chex mix is cool to the touch.  Spread the peanut butter cups and marshmallows (if desired) over the entire surface.

Microwave the caramel bits and cream for a minute or until the bits can be stirred smooth.  Use a spoon or fork to drizzle this mixture over the entire surface.

Microwave the milk chocolate chips, at 20 second intervals, stirring frequently until smooth.  Drizzle this over the Chex mixture.

Finally, melt the white chocolate chips in 20 second intervals, stirring frequently until smooth.  Drizzle over the entire Chex mix surface.  

Working quickly, sprinkle the entire surface with Fleur de Sel.

Do enjoy this sweet/salty snack!      

Mascarpone Cheesecake

 If you enjoy Nutella, mascarpone cheese, whipping cream & almonds this is the recipe for you!

Crust:

1 cup slivered almonds, lightly toasted

2/3 cup graham cracker crumbs

3 tablespoons sugar

1 tablespoon butter, melted

Filling:

2 (8 ounce) packages cream cheese, at room temperature

2 (8 ounce packages mascarpone cheese, at room temperature

1  1/4 cup sugar

2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

4 large eggs, room temperature

Topping:

1/2 cup Nutella

1/4 cup whipping cream

Preheat oven to 350 degrees

Tightly wrap the outside of a 9" springform pan with 2  3/4 inch high sides with 3 layers of heavy duty aluminum foil.  Finely ground the almonds, cracker crumbs, and sugar in food processor.  Add the butter and process until moist crumbs form.  Press the mixture onto the bottom of the prepared pan (not on the sides).  Bake crust for about 12 minutes or until it begins to brown.  Cool. 

Decrease oven temperature to 325 degrees.

Beat cream cheese, mascarpone cheese, and sugar in a large bowl until smooth.  Scrap sides occasionally.  Beat in the lemon juice and vanilla.  Add the eggs, one at a time, beating just until blended after each.

Pour cheese mixture over the baked crust.  Place the springform in a large roasting pan.  Pour enough hot water into the roaster to come about halfway up the sides of springform pan.  Bake until the center of the cheesecake moves slightly when gently shaken, about 65-75 minutes.  The cake firms up when cooled.  Transfer the cake to a wire rack and cool for one hour.  Refrigerate until the cheesecake is cold, at least 8 hours or up to two days. 

Combine the Nutella and cream in a small bowl.  Heat in microwave until warm, stirring every 20 seconds to blend (about a minute).

Remove cheesecake from pan and cut into wedges and pour above mixture over the top.

Enjoy~       

Almond Joy Mini Cheesecakes

 I finally broke down and purchased a mini cheesecake pan with removable bottoms!  What a fun presentation and it is mini so fewer calories, right???

 Mom and Beth Ann are about to test the first mini cheesecakes from this hostess!

They were a hit and I have several more recipes to try.

Almond Joy Mini Cheesecakes

Crust:

3/4 cup graham cracker crumbs 

3/4 cup sweetened flakes coconut, toasted

1/4 cup sliced almonds, toasted

2 tablespoons sugar

1/2 stick unsalted butter, melted

Filling:

2 - 8 ounce packages cream cheese, room temperature

1/2 cup sugar

2 large eggs

1/2 cup sweetened flaked coconut, toasted

1/2 tablespoon coconut extract

1/2 cup sliced almonds, toasted

Glaze:

1/2 cup chocolate chips (I used milk chocolate)

1/4 cup plus 2 tablespoons heavy cream

1 and 1/2 teaspoons vanilla extract

Garnish:

Whipped cream

Toasted almonds

Toasted Coconut

For Crust:

Preheat oven to 350 degrees

In a food processor, pulse graham crackers, almonds, coconut and sugar to fine crumbs.  With the processor running, slowly add the melted butter and pulse until it resembles moist sand.  Divide the mixture into the holes of your mini cheesecake pan and press evenly onto just the bottom (not sides).  Bake crust for 5 minutes and cool on wire rack.

REDUCE oven heat to 325 degrees.

For Filling:

In a stand mixer using a paddle attachment, beat the cream cheese and sugar until smooth.  Add eggs, one at a time, mixing well after each addition.  Add the coconut extract.  Stop mixing and gently fold in the toasted almonds and coconut with a spatula until well combines.  Place the filling into cooled crust and bake for 25-30 minutes (until puffy and golden colored).  Remove cheesecakes from the oven and allow to cool completely on a wire rack.

For Glaze:

Combine the chocolate chips, cream, and vanilla in a small saucepan over medium heat, stirring frequently until smooth.  Remove pan from heat and allow to cool-at least 10 minutes-or room temperature.  

Pour or spoon the glaze over the cheesecakes (which are still in pan) and spread evenly.  Place in fridge to cool completely (overnight is best). 

When ready to serve, run a knife carefully around each cheesecake to loosen and then push bottom of each up and carefully slide cheesecake away from bottom disc.

Garnish with whipped cream, almonds, coconut or whatever you choose (perhaps mint and a stemmed cherry)

Do enjoy~             

Maggie's Fall Wreath

 Maggie and Granny enjoy creating crafts together!

 The best part of this project for Maggie was drawing around her hand multiple times!!!

 The small addition of glitter was also a hit!

 We started with some simple supplies...

paper plate

colored paper

crepe paper 

ribbon

glue

glitter

Cut a circle in the paper plate (doubled) and then around the outer edge of plate, glue on some green crepe paper.

Draw around hand on multiple colors of scrapbook paper and cut out. 

Glue hands on plate.

Paint a bit of glue in several spots and sprinkle with glitter.

Paper punch a hole in the top and thread orange ribbon through and hang!

Fall Decor'

 Gather a favorite plate tower, wrought iron candlesticks, candles, ivy from the garden along with mums, acorns, pinecones, fresh or faux fruit and have fun assembling an island centerpiece!!!

 The colors of fall are just amazing...we are so blessed to live in Northern Lower Michigan!

 Now then, go on the hunt for a fun fall recipe...a dessert would be fitting...I am still looking...

I will let you know what I chose!!!  Perhaps something with pumpkin, apples...oh my I am off to the recipe file!!!

Coconut Chicken Tenders

 I am a fan of coconut shrimp so why not try the recipe for chicken???  So glad that I tried this because it will remain in the favorites section in my recipe box!

 Coconut Chicken Tenders:

3/4 cup sweetened flaked coconut

3 tablespoons Panko crumbs

3/4 teaspoon ground ginger

1/4 teaspoon cayenne pepper (I used 1/2 tsp. and it was plenty spicy for my liking)

2 tablespoons honey

1 teaspoon orange juice

4-4 chicken tenders (depends on size)

Freshly ground pepper

Combine coconut, Panko, ginger and cayenne pepper completely.

Sprinkle ground pepper on chicken tenders.

Blend honey and orange juice, then dip tenders in mixture and finally roll the chicken in the coconut mixture.  

Place tenders in a foil lined baking dish and place in a 400 degree oven for about 15 minutes.

I hope you will try this simple recipe and enjoy it like we did!

Enjoy~

Stuffed Green Peppers

Don't you just love fall, when the Farmer's Markets are overflowing with fresh produce?  The only fruit missing this year is the beloved' peach...the crop fell victim to the freezing temperatures earlier in the season.  The green peppers are abundant and we enjoyed them recently in a new recipe...I say recipe but I didn't follow one, instead just went about adding good ingredients!

I read, recently, in a magazine that you don't have to blanch the peppers before adding the stuffing...trust me, please, this is true!!!  The peppers stay a more brilliant color of green and there is a hint of crunch!

I began by cleaning the peppers, cutting off and chopping the tops.  I cooked one cup of rice and while that was cooking I placed a tablespoon or two of olive oil in a large frying pan.  To the oil, I added chopped onion (1/2 of a large), the chopped green pepper, two large tablespoons of garlic and freshly ground pepper...cook over low to medium heat until nearly done.  Then add desired amount of ground chuck (I used about a pound and a half).  Continue cooking until meat is done...drain any grease.  Proceed to add cooked rice, I didn't use the entire amount.  Now is the interesting ingredient...Cherry Republic's Cherry Salsa, I used the small jar.  Then in went two heaping tablespoons of Roadhouse Salsa and cooked for a few minutes.  Upon tasting I decided to add a little ketchup and a bit of brown sugar.
Now, fill the peppers and place in a preheated 350 degree oven for about 30-35 minutes.
When removed from oven, grate fresh parmesan cheese over tops of peppers and sprinkle with fresh green onions.

Enjoy~