Monday, February 28, 2011

Brownie Snicker Bites with Marshmallow Fluff

Are you drooling yet?

I made these for a friend that recently had a baby and my poor kids were dying to get their grubby hands on this deliciousness! I ended up making a few extra for my babies and boy, was I thankful. HA!

Brownie Snicker Bites with Marshmallow Fluff

2 king size snicker bars
your favorite brownie mix (I used Pillsbury Milk Chocolate b/c it was on sale)
*whatever ingredients the brownie mix calls for (oil, eggs)
Jar of Marshmallow Fluff (found with marshmallows and ice cream toppings)
Mini Muffin Pan


Make brownie mix as stated on box.

Spray muffin pan generously.

I prefer Pam Baking Spray.

Bake for 14 minutes at 350 degrees.

*The white in the brownie cup is the baking spray. It has flour in it so they don't stick. Not to worry, it disappears*

While they are baking, cut up the snickers. I cut them into 6 pieces and then halved them. The new snicker bars come in two bars so I had a total of 24 pieces.

Take brownies out of the oven and gently insert the snicker bites in the middle. These babies aren't done yet. Put them back in the oven for 3 more minutes.

Take them out and let them cool in the pan for one hour. Then, gently pop out with a knife.
Spoon the marshmallow fluff into a ziploc sandwich bag and snip off the corner. I squeezed it out onto each bite. Finally put them in your oven for just a few minutes on the broiler - low setting. Watch them closely so they don't burn.
My bites were only a little toasty. My kiddos don't like their marshmallows too toasty-ha!
Yummy, gooey goodness! Thank goodness these are minis so I don't feel too guilty eating more than one. HA! :)

Tuesday, February 22, 2011

Greek Lemon Chicken Soup

There was this little Greek restaurant I used to frequent with my co-workers in downtown Nashville. They made the best chicken soup and the homemade pita was heavenly. Every time I tasted the soup, I thought that I could totally recreate it. Well, the little restaurant closed and after not having my favorite soup in such a long time, I just had to make some! Boy, did I ever! It was DELICIOUS!!!!

I actually looked forward to eating the leftovers and I wasn't sharing them either!!!

So, in an effort to not lose my new favorite recipe, I am posting it here!

Greek Lemon Chicken Soup


8 cups chicken broth
1/2 cup fresh lemon juice
1/2 cup shredded carrots
1/2 cup chopped onion
1/2 cup chopped celery
6 tablespoons chicken soup base
1/4 teaspoon ground white pepper
1/4 cup margarine
1/4 cup all-purpose flour
1 cup cooked white rice
1 cup diced, cooked chicken meat
16 slices lemon
8 egg yolks

1.In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
2.Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently
3.Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.

My notes: I used a frozen mirepoix blend of veggies, black pepper (didn't have white) and brown rice. It was perfection!
I actually have this in my crock pot for dinner tonight. Here's to hoping I found a new crock pot meal! :) I'll report back and let you know.
Recipe was found HERE!

Tuesday, February 15, 2011

Chocolate Covered Oreo Balls

Chocolate Covered Oreo Balls


1 package of oreos (NOT double stuffed -they won't stick together)

1 block of cream cheese

1 package of white almond chocolate bark or dipping chocolate


Crush the entire package of oreo cookies. I used a hammer!

Mix together with cream cheese. Mixture will be very thick.
Scoop out into little balls. I used a Pampered Chef scoop (small--maybe teaspoon size).

NOTE: Put them in the fridge for 30 minutes. They will stick together better and make the chocolate look cleaner when you dip them in chocolate.

Take them out of the fridge and dip them in melted chocolate. I prefer white chocolate but sometimes do a mixture to please everyone. :)

Put them back in the fridge to finish hardening the outer shell of chocolate.

These will go FAST! Promise. :)
Recipe found here!

Linking up to: A Stroll Thru Life, 33 shades of green, Little Eme, A Southern Fairytale, Beauty & Bedlam
From Mess Hall to Bistro, A Moderate Life, A Beautiful Mess, Blessed with Grace, It's A Blog Party, Designs by Gollum

Tuesday, February 8, 2011

Chocolate Vodka Soaked Strawberries

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I found this idea online and couldn't stop thinking about them. I knew they would be perfect for our annual Super Bowl party.

Chocolate infused Vodka
1 tub Baker's Milk Chocolate Dipping Chocolate

Rinse off strawberries.
Marinate strawberries in air tight container with chocolate vodka for at least 24 hours
<-----this is essential!

Take strawberries out after 24 hours and pat dry. Then dip in chocolate, refrigerate for 15-20 minutes to harden.

These are DELICIOUS! Everyone will love these!!!

Source: Thoughtfully Simple
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Linking up: 33 shades of green, Dr. Laura, Beauty & Bedlam, A Stroll Thru Life, It's A Blog Party, Little Eme, A Southern Fairytale, Blue Cricket Design, The Trendy Treehouse, Alli-n-Son, Designs by Gollum, Paisley Passions, Simply Sweet Home, Mangoes and Chutney
Tip Junkie handmade projects

Friday, February 4, 2011

Marinated Pork Tenderloin Recipe

This is to die for!!! Simply AMAZING and one of the best parts about making it: besides the pork, I had everything at home to make it! YAY!

Marinated Pork Tenderloin

4-6 lbs pork tenderloin
1 1/2 cup oil (canola or olive oil) **I would omit this all together if putting in crock pot
3/4 cup soy sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
2 1/2 teaspoons kosher salt **I would omit the salt
1 tablespoon black pepper
1 teaspoon garlic powder (or 2 garlic cloves, minced)

Combine all ingredients and whisk gently. Pour marinade into gallon bag with pork tenderloin. Let marinate over night or no less than 4 hours. The longer you marinade, the better this tastes!
Heat grill to medium high heat. Sit pork out and let it get to room temperature, this will allow the meat to cook more evenly.
Remove pork from marinade, and reserve marinade. Cook pork for around 25-35 minutes or use a meat thermometer and pull once it reaches 145 -150 degrees for medium.
Let it rest for 5 minutes before cutting, this locks all the juices in. Cut into 1-2 inch medallions.
Heat reserved marinade in a small sauce pan and bring to a rolling boil for about 5 minutes. DO NOT use the marinade without first cooking it! It was sitting in raw meat, so you don’t want to do that!
Serve pork medallions with marinade as a sauce, and I even serve the sauce over mashed potatoes!

*My CROCK POT notes: I threw all the ingredients in the crock pot and cooked it ALL DAY LONG (10 hours on low). I served it over brown rice. It just fell apart and was so delicious. I would forgo the oil and salt --unnecessary, in my opinion.

Most importantly, my 5 year old daughter ate TWO helpings. This recipe is a total keeper and will become a regular in my rotation. :)

Original recipe found HERE!