"Oh Baby" bars

I am sure going to be saying "oh baby" look how big my butt is getting if I eat too many of these bad boys! Dang....homemade Reese's....I really shouldn't have! They are just too darn easy not to try....oh well! Work out extra...eat more....that's ok right????

Peanut butter crust:
1/4 butter softened
2 tl brown sugar
1 1/3 cup powder sugar
3/4 cup creamy peanut butter

Combine until pasty.....spread in bottom of a 9x13 in pan.

Chocolate Topping:
7 oz milk chocolate
4 oz semi-sweet chocolate
1 t butter

Melt in pan on low heat....spread on top of peanut butter mixture . Stick in fridge for an hour harden...cut into bars and eat em' up!!!!!

These are SOOOOO GOOD!!! You don't ever need to buy Reese's again!!! Make your own:-)

Chicken Taco Casserole

Ok, I got the idea on a website today and threw together my own version tonight with what I had and it turned out great!!!

Here is recipe for the Chicken - I used leftover Chicken Taco meat to make the casserole.

3-4 chicken breasts (Frozen or thawed) Put the chicken breasts in crock pot...add a taco seasoning packet , a can of corn...and enough water to almost cover the chicken. Turn on high for 4 hours.... Shred chicken.

Casserole,

In a bowl mix chicken, about 1/2 cup sour cream, a handful of cheddar cheese, can of corn (drained),and about 1/2 cup of salsa.

In casserole dish layer corn tortillas and chicken mixture ending up with the chicken mixture on top. Top with cheddar cheese...bake for about 30-40 minutes on 350. ENJOY!!!!

Pumpkin Cream Pie

Once again...I LOVE the Pioneer Woman! Try this recipe this Thanksgiving:-) It's yummy! This is also her picture...I have really been lazy at picture taking:-(

Ingredients:

FOR THE CRUST:
1-½ package Graham Crackers (about 15 Cookie Sheets)
½ cups Powdered Sugar
1 stick Butter, Melted
FOR THE FILLING:
1 box (3 Oz. Box) Vanilla Pudding (Cook And Serve Variety)
1 cup Half-and-half
½ cups Heavy Cream
Pinch Of Cinnamon
Pinch Of Nutmeg
Pinch Of Ground Cloves
2 Tablespoons Whiskey (optional)
½ cups (plus 3 Tablespoons) Pumpkin Puree
½ cups (additional) Heavy Cream
2 Tablespoons Brown Sugar
Extra Graham Cracker Crumbs, For Garnish

Directions:

Preheat oven to 300 degrees.
Grind graham crackers in a food processor (or, if you don’t have a food processor, place them in a large ziploc and pound ‘em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and “set.” Remove from oven and allow crust to cool completely.
In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.
When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust.
Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

Sweet Onion Potatoes Au Gratin

These are DELICIOUS! They will add a few pounds to the hips...but worth it!! THis is a Rachael Ray recipe:-) Enjoy!!

I didn't take a picture....but I will next time:-)

Ingredients:

2 tablespoons butter
1 large or 2 medium sweet onions, such as Vidalia, thinly sliced
Salt and freshly ground black pepper
1/2 teaspoon ground thyme
1 bay leaf, fresh or dried
2 pounds baby Yukon gold potatoes or fingerling potatoes
1/2 to 2/3 cup heavy cream
1/2 cup grated Parmigiano-Reggiano
1/2 pound brick Gruyere or Swiss cheese, shredded

Directions:
Heat a small skillet with the butter over medium heat. Add the onions, season with salt ground thyme, bay leaf and cook until very soft and sweet and lightly caramelized, 20 minutes. Season with salt and pepper, to taste, and discard the bay leaf.
While the onions cook, put the potatoes in a medium pot and cover with water. Bring to a boil, then salt the water and cook to tender, 12 to 15 minutes. Drain and return the potatoes to the hot pot. Mash the potatoes with the cream and Parmesan and season with salt and pepper, to taste.
Preheat the broiler.
Arrange the mashed potatoes in individual gratin dishes or 1 shallow casserole. Top the potatoes with the onions and Gruyere cheese. Put them on a sheet pan and brown under a hot broiler until bubbly, about 2 minutes. Remove from the oven and serve hot

Leftover Hot Dog Buns???

I had TONS of them leftover from our Halloween Party and just couldn't bring myself to let them go to waste...so I used every one of them this week...and we had eight packages!! Here are the recipes. They are all REALLY good too! You won't get sick of all of the hot dog buns either...lol.

Tune Melts:
2 cans chunk white tuna, drained
4 hard boiled eggs, peeled and diced
1/3 cup finely chopped onion (optional)
1/3 cup sweet or dill relish (whichever you like)
1/2 cup cheddar
1/3 cup mayo (fat free)
salt and pepper to taste
8 hot dog or hamburger buns

Mix all ingredients (except buns!) in a largish bowl, gently, so the cheese mixes in evenly.

Open the buns, and put them in a baking pan, about 9x13. divide the mixture evenly between the buns, close the buns, and top the baking dish with foil.

Bake them in a 375F oven for about 20-25 minutes, until the cheese is melted and the buns are toasted/crunchy when you press on them.

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Cinnamon Toast

Split hot dog buns in half.
Put 3 dabs of butter on each bun...then sprinkle sugar and cinnamon on top of each bun. Broil in over for about 2 minutes or until sugar/butter mixture is bubbling.
YUM!!!!
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Sausage/Onion/Pepper Sandwiches

These were a BIG hit! My husband asked that I make these again soon!

1 beef sausage link sliced
1 small onion chopped
1 bell pepper chopped
cheddar cheese.....about 1/2 cup
olive oil
pepper
cajun seasoning

Saute sausage in a tbsp olive oil for about 5 -7 minutes or until hot and browning....add onion and bell pepper...saute about 5 more minutes until onion and peppers are soft. Add pepper and cajun season for flavor...you can add as much as you want depending on how much spice you want.

Open hot dog buns and place sausage mixture in each bun....top with shredded cheddar cheese. Add sandwiches to a baking sheet and broil in oven long enough to melt the cheese...and toast the buns...about 2 minutes! ENJOY! These are REALLY good:-)
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Garlic Bread

Split buns in half...spread soft butter on each bun....sprinkle garlic powder, Parmesan cheese and mozzarella cheese on top. Broil for about 2 minutes until cheese melts and bread browns a little. GOOD!!!!

Butter Roll Bites
Spread soft butter on each bun....broil for about 2 minutes....Cut each bun into a bite size piece. These are a great substitution for rolls:-)
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There are TONS more that you could try...these are just a few I tried and really enjoyed them all! It's a great way to use up extra stuff that would normally just sit around and go bad:-)

Tuna Melt

Ok...sorry there isn't a picture this time....I am just not in the mood today. But...I want to share this recipe with you....it was a hit:-) I have TONS of leftover hot dog buns...and needed to find recipes to use them all...besides the obvious...hot dog:-) This is a recipe I found. It's REALLY good!! Super easy...and not horrible for you. Use low fat mayo...and you are good to go! The next time I make them I will add a picture!

2 cans chunk light tuna, drained
4 hard boiled eggs, peeled and diced
1/3 cup finely chopped onion (optional)
1/3 cup relish
1/2 cup shredded cheddar
1/3 cup mayo (low fat)
salt and pepper to taste
8 hot dog or hamburger buns

Mix all ingredients (except buns!) in bowl.

Open the buns, and put them in a baking pan, about 9x13. divide the mixture evenly between the buns, close the buns, and top the baking dish with foil.

Bake in a 375F oven for about 20-25 minutes, until the cheese is melted and the buns are toasted/crunchy when you press on them.