Saturday, September 24, 2011

M&M bars

1 cake mix (chocolate or yellow, depending on what crust you want)  
1/2 c. butter, melted  
2 c. chocolate chips  
2 c. M&Ms  
1/2 can sweetened condensed milk
Mix cake mix and butter together (may need a little water) until crumbly.  Pat into greased 9x13 cake or jelly roll pan.  Bake at 350 degrees for 10 minutes.  Pull pan out of oven and top with chocolate chips and M&Ms, drizzle condensed milk over the top.  Return to oven for another 10-15 minutes or until chips are slightly melted.  Let cool completely and cut into bars.  Makes 25 bars.

Source: my own creation

Sunday, September 18, 2011

Red Rice

This is a recipe that I got from my sister.  Gradually I created a crock pot version.  It is great for Mexican fiestas and family gatherings.

3 Tbsp vegetable oil
2 cups long grain rice
chopped onion and garlic (to your liking)
half can of tomato soup
3 cups water

Stir oil, onion, garlic, and rice on high for about 3 minutes in medium sauce pan.  Add water and tomato soup.  Bring to boil.  Cover and reduce heat to low.  Simmer for about 15 minutes or until rice is fully cooked.

Minute Rice crock pot version
Cook 2 cups of Minute Rice as directed. Stir in onion, garlic, and soup. Put in crockpot on low heat. For large crock pot make 6 cups rice, use 2 cans soup.

Thursday, September 15, 2011

Peanut Butter Balls

These are always requested from my family during the holidays.  Why wait until then to enjoy them?!?!

2 cups creamy peanut butter
½ cup butter, softened
3 ½ cups powdered sugar
1 pkg. chocolate almond bark

In large bowl combine peanut butter and butter. Beat until creamy.

Continue beating while gradually adding powdered sugar until too thick to blend. Finish mixing with wooden spoon.

Shape into 1-inch balls and place on wax paper-lined baking sheet. Refrigerate for at least 1 hour.

Melt chocolate almond bark in glass bowl in microwave. Dips balls in chocolate using small tongs or spoon, place back on baking sheets. Refrigerate for 30 minutes.

Store in covered container in refrigerator.

To make a huge batch use: 
1-40oz. can crunchy peanut butter
1 ¼ cup butter, softened
1-20oz. bag powdered sugar
2 pkg. chocolate almond bark

Chocolate Chip Cheeseball

Your guests are in for a surprise when they try this unusual cheese ball--it tastes like cookie

1 (8 ounce) package cream cheese, softened
1/2 cup butter (no substitutes), softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
graham crackers

1. In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat
just until combined. Stir in chocolate chips. Cover and refrigerate overnight.
2. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at
least 1 hour.
3. Just before serving, roll cheese ball in pecans. Serve with graham crackers.