Dipped chocolate candy

Here my Aldi recipe.

24 oz. Aldi chocolate almond bark (1.5 lb.)
2  tablespoons Aldi vegetable oil ( I will try Aldi butter next batch)

Aldi snacks such as Raisins, cranberries, peanuts , marshmallows and any other fun snack choice.


In a large microwaveable bowl place butter and chocolate.

Microwave on high in 30 second intervals. Stir and repeat.  Watch carefully.  When you take it out of the microwave keep stirring until you see some starting to melt.  After approximately 3 -30 second intervals remove and stir continuously.  The bowl is probably hot(be careful) so it will still be melting.  You may not need to microwave any longer.  If it isn’t all melted return to microwave and microwave in 20 second intervals until completely melted.

On your counter or cutting board place a large sheet or two of wax paper.

Remove from microwave and place chocolate in 3 smaller bowls or if you want to do all one type of candy you can use the one bowl.  I find that sometimes doing smaller bowls works better for the newer person dipping chocolate so start slowly in smaller portions and adjust recipe.

I like to make clusters so one bowl I put chopped pretzels, one I put mini marshmallows and one I put toasted coconut. It all depends on what you enjoy.  Cran raisins are delicious and peanuts too. Using a teaspoon remove in large teaspoons and place on wax paper.

Allow to cool completely and store in layers (wax paper in between) in refrigerator overnight.

Store in cool area until serving.

If you are giving as gifts I’d buy some festive bags or boxes. I usually keep mine in my refrigerator until I gift them.

 Fun and yummy gifts.

Tie with a ribbon and it’s the perfect sweet tooth gift.

Dot Nougat candy

To all the Aldi store shoppers.  My ingredients are from Aldi.  Dot candy was bought at the Dollar store.  Enjoy!

I decided I could not wait another day after seeing so many recipes for these delightful nougat candy.

They are delicious.  Most recipes called for you to cut the DOT candy in small pieces and then add them.  I did not!  I used full size DOT candy.

Nougat:

2 tbsp Butter
2 bags Mini Marshmallows
2 bags White Chocolate Chips
2 cups Gumdrops ( cut into pieces)

In a large Dutch oven coated pot Melt butter, add white chocolate chips stirring constantly.  When the white chocolate starts to melt,  slowly add marshmallows stirring constantly until smooth.

Mix in gumdrops.  Spread on parchment paper lined 9x13 pan.  Chill overnight in fridge.  Cut into squares.
**can be stored in freezer**

Note:  I was experimenting with products and used white chocolate bark instead of white chocolate chips.  They melted nicely with no problem.

Also I would use an 8x8 pan next time to make a deeper and thicker nougat size piece.

I think you could easily melt the ingredients in the microwave using a microwaveable bowl in 30 second intervals stirring in between intervals.

Enjoy!

Stained glass window candy

• 1/2 cup unsalted butter
• 12 ounces semi-sweet chocolate chips
• 10 ounces colored mini marshmallows

1. In a medium saucepan, melt 1/2 cup of unsalted butter on low heat.
2. Once butter is almost melted, add 12 ounces semi-sweet chocolate chips to pan. Use a spatula or wooden spoon to combine butter and chocolate. Stir occasionally to ensure chocolate does not burn.
3. Remove pan from heat and allow to cool enough to place your finger in the melted chocolate, but chocolate has not solidified.
4. Stir in mini marshmallows until completed coated in chocolate.
5. Separate chocolate mixture onto two sheets of wax paper.
6. Use wax paper to form the mixture into a log shape. Pro tip: you can also use the wax paper box to help form the log’s shape.
7. Place logs on baking sheet and refrigerate for 8 hours.
8. Remove from fridge and use a sharp knife to slice logs into 1/2 inch to 1 inch thick slices.
9. Serve immediately or put back in fridge until serving.

If your chocolate solidifies, just put it back on low heat until it melts again and then let cool once again.

1. Add 1/2 cup unsalted butter to a saucepan on low heat. Melt butter until almost melted. 
2. Add in chocolate chips and stir to melt chocolate. Stir until smooth.
3. Remove from heat and let cool until it’s cool enough to touch, but hasn’t hardened.
4. After cooled, pour in mini colored marshmallows and stir until completely coated. 
5. Form into a log using wax paper and refrigerate until solid. Slice and serve!

Basic cranberry sauce

  

Why buy canned cranberry sauce when you can make fresh?

This is a very easy recipe that I either strain the cranberries after they are cooked or you can leave them whole for a meatier cranberry sauce. Enjoy!

1 cup water
1 cup sugar

Bring to a full boil,

Add 1-12 oz. bag washed cranberries.

Bring water  and sugar to a full boil.  Add cranberries.  Boil slowly for 10 to 12 minutes.  Cranberries will start to pop while boiling.  Remove from heat.  Place in an 8x8 inch glass dish.  Allow to cool completely before refrigerating.

Note:  to make jellied cranberries.  Place cooked ingredients in strainer and mash well pushing down with a wooden spoon or Foly Mill with a medium size bowl under it and mash until all skins and seeds are removed. Cool completely and refrigerate until
Completely jelled.

I'm talking Turkey!!!! Make it stress free

No matter how many times I make a turkey I glance at this year after year just because it makes me happy to be able to share my blog to all the wonderful foodies all over the world. 


Thanksgiving is only three weeks away so I'm re posting these suggestions to make your Thanksgiving stress free.

I have entertained for many years and have found that taking the stress out of entertaining is the only way to go.  For years I fussed over perfection and finally realized it wasn't really the food that mattered so much as getting together with family, friends and love ones and believe me it was difficult coming to that realization.

After many years I am now enjoying Thanksgiving Dinner at our daughters.  I have passed the torch and if I may say so she does a great job of our Thanksgiving feast.  Here are a few helpful suggestions I am sharing to help you enjoy Thanksgiving Dinner and any time you are having more than two for a holiday turkey dinner.  Enjoy!



Helpful Thanksgiving Tips

Re-posting these to make Thanksgiving stress free!!!!

cranberry and fruit relish 

It doesn't seem to matter if I cook or go to my daughter's for Thanksgiving there are some things from year to year that never change. Today I am sharing some of my thoughts on making your turkey day a pleasant one.

First decide what time is dinner.  Early or mid to late day..1, 3 or 5 p.m..you decide..

Who's coming?  How many?  You have to plan on what size bird to buy.. Plan on 1/2 lb. of turkey per person allowing for leftovers or a hungry group.

 

Who's bringing a side or dessert? (If you don't get any offers, make sides and dessert simple.You want to enjoy the day!!!!!

Stuffing the Bird:  We use our traditional stuffing and if we stuff the bird we stuff it right before we put it in the oven, and don't pack it too tightly.  We don't want any problems!  Also, I might suggest to make at least one baking pan of extra stuffing.

  You must allow for leftovers for those who enjoy a lot of stuffing.  Make sure you coat pan with lots of butter or margarine.  It really brings out the flavor.

Now on to cleaning and cooking the turkey.  Most turkey's have instructions on the back of the package but  I'll give you some of my suggestions..

First, if the turkey is frozen allow it to thaw in the refrigerator.  Allow 1 day for every 4 or 5 lbs.  A 15 lb. turkey I would put in refrigerator on Monday to be sure it is thawed by Thursday.

Clean the turkey well making sure not to forget the neck and insides.  I have, in my earlier experiences, left the neck in.  Check the turkey and wash it in cold water. Pat it well and I put it in my roaster to drain(placing it on paper towels).   I use a large roasting pan that is not non stick.  You get great drippings!!!! Cover and refrigerate.

  Baking it at 325 degrees would probably take that 15 lb. turkey approximately 3 to 4 hours to roast depending on your oven. I usually start off my turkey at a 350 degree oven and after one hour take it back down to 325 degrees.

Now on to the GRAVY.  Remove drippings from pan, scrapping the bottom.  Add about 4 cups cold water and follow (I use Wondra flour instructions) to make a smooth gravy. Salt!! add about 1 tsp. or more.  Nothing is worse than bland tasting gravy.. Taste test to make sure.  Using a wire whisk so as to avoid lumps keep stirring gravy mix until smooth.

Last but not least, Test turkey to see if it is done.  I use a meat thermometer into the thickest part of the turkey, taking care not to touch the bone.  The temperature reading should be 165 degrees.  Let turkey sit for 15 minutes or so(vent with aluminum foil), after removing from oven.  Then carve to your liking...

Hope these tips will be a help to you this holiday!  Why not print it or bookmark this post...

Happy Baking and Cooking! 

Hoping you have a safe and healthy Thanksgiving. 

As always,

p.s.  Some of these tips on roasting the turkey were taken from a Cook. Smart magazine..

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