Monday, March 10, 2014

Peanut Butter Cup Fudge

This was so delicious and one of those recipes people will think you spent tons of time making, but little will they know that it is so quick and simple!! It is the perfect recipe.  It was a HUGE hit at my house! In fact I had to hide it so I would quit eating it!!  
Peanut Butter Cup Fudge
from Six Sisters Stuff
1 (12 oz) package of Reeses Peanut Butter Cups 
3 cups milk chocolate chip
1 (14 ounce) can of sweetened condensed milk
Unwrap the peanut butter cups.  Line a 8x8 inch pan with foil and spray with cooking spray. Place the peanut butter cups in an even layer on the bottom of the pan. (I used 24 on the bottom). Cut the remaining ones in fourths and set aside.
Place chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk are melted together.
Once everything is melted together, spread evenly over peanut butter cups in prepared pan. Immediately press the remaining peanut butte cups into the fudge.
Cool until firm on the counter and  then cover with plastic and place in the refrigerator to harden completely. Cut into squares and enjoy!!

* You can also use 22 individual Reese’s Peanut Butter Cups (regular size), unwrapped -16 for the bottom and 6 cut up for the top.
OH YUM!!


Saturday, March 8, 2014

Bacon Wrapped Asparagus

For anyone that knows me; bacon is my favorite thing. 
When I saw this recipe I knew it would be a bit. I changed it a little for our liking and it turned out amazing!!!                                                                   
Bacon Wrapped Asparagus (A.K.A. Heaven In Your Mouth) 
1 lb Bacon
1 lb fresh asparagus 
1 cube of butter
1/2 cup of brown sugar
1tsp soy sauce
1/2 tsp garlic salt
1/4 tsp fresh ground pepper

Preheat your oven to 400. 
Bring butter,brown sugar,soy sauce,garlic salt,fresh ground pepper to a boil.
Rinse and chop the end off asparagus. 
Take three to four pieces of asparagus and two pieces of bacon and start wrapping until all of it is covers but the tip of the asparagus. Place asparagus in a pan the pour mixture over. Cook 25-30 minutes or until bacon is lightly cooked.
Enjoy this heaven in your mouth!!!
❤️ūüíčTAYLER

Friday, March 7, 2014

Ranch Chicken Lasagna

I volunteered to make dinner for a family in our ward this week.  I couldn't decide what to make so I kinda made up this recipe.  I have to laugh because only I would try something new out on someone else.  HAHA!!  I don't know about that family, but my family enjoyed it!!  They even fought over the leftovers the next day. The only thing I will do different next time is maybe add some streamed zucchini, spinach or both to the chicken layer.
Ranch Chicken Lasagna
2 1/2 -3 cups chicken, cooked and shredded or diced.
8 oz package cream cheese
1 1/2 Tablespoons ranch ( I used the dry mix, but prepared dressing would be fine too.)
1/4 teaspoon chicken bouillon
1/4 cup water
2 cups+ shredded Mozzarella cheese
4 Tablespoons Parmesan cheese
24 oz jar of spaghetti sauce
9 lasagna noodles

Cook noodles. Rinse with cold water and set aside.
Mix chicken, softened cream cheese, ranch, chicken bouillon and water together.  Stir in 1 cup Mozzarella cheese and 2 Tablespoons Parmesan cheese.
Pour a small amount of spaghetti sauce in the bottom of a 9 x13 inch pan. Put three noodles over top of the sauce.
Spread half of the chicken mixture on top of the noodles.  
Add a little spaghetti sauce on top of that.
Top with three more noodles and repeat the layer using the rest of the chicken mixture.
Add the remaining three noodles. Pour the rest of the spaghetti sauce on top and spread it so it is an even layer covering the noodles.  Top with rest of Mozzarella cheese and Parmesan.
You can wrap and freeze at this point.  When I make Lasagna I usually make two,  Cook one and freeze one for later.
Cover with tinfoil and bake at 350 degrees for 35 minutes.  Take the tinfoil off and bake an additional 10 more minutes.
Let sit for about 5 minutes.  It will make it easier to cut and serve.
Enjoy!

Wednesday, March 5, 2014

Creamy White Frosting

This has been my go to frosting for cakes for over 20 years.  I have tweaked it a bit, but I still love it for decorating cakes.  A few weeks ago, I was told I need to provide a cake for an auction.  The theme of the the night was sports.  At first I said, "No way I have to be creative."  After I thought about it awhile the idea of creating a 12th Man Seahawk Jersey cake popped in my head and I ran with it. You first need to realize I have not artistic ability whatsoever!!
 I baked two cookie sheet sized chocolate cakes.  Frosted the one layer and then added the other on top.  Cut my jersey shape out of parchment paper, laid it on the cakes and cut it out.  Then frosted it with the creamy white frosting.
Then the fun part adding details.  I colored part of the remaining frosting green and the other part blue.
Did most of the trim with a knife.  Added some appropriately colored Skittles and here you go...
Actually for no artistic talent I was proud of this one!
Creamy White Frosting
6 cups powdered sugar
3/4 cup shortening
1/2 cup milk
2 Tablespoons butter, softened
2 teaspoons vanilla
  Add all ingredients to a mixing bowl and beat until smooth and spreading consistency. If needed stir in more milk.  If it is too runny add some more powdered sugar.  
If desired mix with food coloring.
and Get Creative!!





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