Monday, December 21, 2009

Baker's Simply Sensational Truffles

2 1/2 packages Baker's Semisweet chocolate  (20 squares)
1 package cream cheese, softened
decorations, chopped peanuts, sprinkles, crushed peppermints

Melt 8 chocolate squares.  Beat cream cheese until creamy and add melted chocolate.
Refrigerate for one hour until firm.
Shape into 36 balls.  Place on wax paper covered baking sheet.
Melt remaining chocolate.  Use fork to dip truffles.  Return to baking sheet.
Decorate and then refrigerate for at least one hour.

My review:  Simply divine.  Delicious, easy to make truffle recipe that is sure to impress your friends!  I love making these... almost as much as I like eating them!!

No Fail Rocky Road Fudge

1 (12 oz) bag semisweet chocolate chips
1 container Betty Crocker Rich & Creamy Chocolate Frosting
1 1/2 tablespoons milk
1 teaspoon Vanilla
1 cup mini marshmallows
1/2 cup chopped walnuts

Line a square pan with foil, leaving 2 inches on each side.  Spray with cooking spray lightly.
Microwave chocolate chips in a large bowl on high for 1 minute.  Stir until melted, and if needed, microwave for 20-30 seconds longer or until chocolate is smooth.
Microwave frosting for 20 seconds, uncovered.  Stir into melted chocolate chips.
Add milk and vanilla and stir until smooth and creamy.
Stir in marshmallows and walnuts.  Spread in pan.
Refrigerate for 3 hours or until firm.
Remove fudge from pan by lifting foil.  Remove foil and cut into 8x8 rows.  Store covered tightly in the fridge for up to 2 weeks.

My review:  I love fudge, but can never make it without it being gritty.  This recipe solved that, and is absolutely delicious!  This is great!

No Bake Aphrodisiacs

I clipped this recipe from Cosmo a long time ago, hence the name... but I thought I'd keep the name, because it's pretty catchy, and maybe they work! 

2 cups sugar
1 stick unsalted butter
1/3 cup cocoa powder
1/2 cup milk
1 tsp pure vanilla extract
1/2 cup peanut butter, crunchy or creamy
2 1/2 to 3 cups rolled oats

Combine the first 5 ingredients in a medium saucepan on medium heat and bring to a slow boil.
Let simmer until the sugar has all dissolved.
Stir in the peanut butter.
Remove from the heat.
Stir in 2 1/2 cups of the oats.  The mixture should be thick, if not, add another 1/2 cup of oats.
Line a cookie sheet with parchment or wax paper.  Drop heaping tablespoonfuls of the mixture on the cookie sheet and allow to firm up at room temperature, which will take about an hour.

My review:  Wow, wow, and wow.  Cosmo recommended these to make to "make up with your boyfriend", but I don't care who you make them for, they will forgive you, love you, and probably follow you around forever.  They are scrumptious!  I'm glad I'm giving my batch away as gifts, because I could eat them all!!!


These are very similar to the last recipe, but I think they deserve their own post...

Rolo Candies
Round wheel pretzels or the waffle shape ones

Preheat your oven to 350 degrees F.
Arrange your pretzels on a cookie sheet in a single layer.
Top with one Rolo candy each.
Bake for 5 minutes.
Immediately smash a pecan onto each Rolo Pretzel.
Let cool!  These may need to go into the refrigerator to get completely set.  They are also good straight from the oven... but I didn't tell you that :-)

My review:  Yummy!!  These are so good, and another pretty, easy candy to make for friends and family as gifts.  Enjoy!

Hershey Kiss Buttons!

Hershey Kisses (You can use regular kisses, hugs, or any of the special variety)
Round Wheel Pretzels or Waffle shaped pretzels
(you decide the amounts, you just need the same amount of each)

Preheat your oven to 350 degrees F.
Place pretzels on a cookie sheet, in a single layer.
Top with one hershey kiss each.
Put in the oven for 2 minutes.  (the kiss will maintain its shape, so don't wait for it to melt completely!)
Immediately use an M&M to smash the top of the kiss down.
Let cool. 
TIP:  don't try to do too many at a time or by the time you're to the end of your pan, the kisses are too cool to be smashed!

I did one batch with regular kisses:

One batch with hugs:

And one batch with the seasonal Candy Cane kisses:

My review:  I never knew how to make these, but I really liked to eat them!  What a cute little snack and filler for Christmas gift bags.  I imagine these would be fun to make with kids, because they would like the smashing with the M&M's and even the unwrapping of all the kisses!  Try them!

Sunday, December 20, 2009

Chocolate Peanut Butter Bark

6 squares Baker's Semi Sweet Chocolate
6 squares Baker's White Chocolate
1/4 cup creamy peanut butter

Microwave each chocolate in separate bowls, 30 seconds at a time, until melted, stirring after each 30 seconds.  It will most likely take about a minute and a half.  Stir well until both are completely melted.  Add the peanut butter to the melted white chocolate and stir until combined.
Spoon alternating chocolates onto a wax paper lined cookie sheet, and use a table knife to swirl the two together.
Refrigerate at least one hour and break into pieces.

My review:  Delicious and so pretty!  Fun and easy to make!  It's so creamy and melt in your mouth - y that it is ridiculous.  Would be absolutely lovely paired with some coffee.  Yum!

Peppermint Chocolate Bark

6 squares Baker's Semi Sweet Chocolate
6 squares Baker's White Chocolate
12 candy canes, crushed (about 1 cup)

Microwave the chocolates in separate bowls, 30 seconds at a time, stirring after each time.  Do not overheat!  Make sure to stir well after each 30 seconds. Once completely melted, stir a 1/2 cup candy canes into each chocolate.  Spoon alternating chocolates onto a wax paper lined cookie sheet.  Swirl together with a table knife.
Refrigerate one hour or until firm and break into pieces.

My review:  Easy and yummy!  Perfect for gifting and great for snacking!

Stuffed Chicken Breasts

2 boneless skinless breasts, cut in half, then butterflied
2 cups stuffing mix, divided
1/2 cup hot water
2 tbsp tub margarine
Nonstick Cooking Spray

Mix 1 cup of stuffing, hot water, and margarine in a bowl and set aside.
Crush the remaining stuffing mix and put on a plate.
Stuff the prepared stuffing into the chicken breasts, and fold closed.  Spray the chicken with cooking spray and roll in crushed stuffing crumbs until coated.
If you have a GT Xpress, at this point, place one piece of chicken in each well, and cook for 15 minutes.
If you are using your oven, bake at 350 degrees F for 20-30 minutes in a baking dish.

My review: YUM!  This was surprisingly very good, and so easy and quick to prepare!  I served it with hot chicken gravy and mashed potatoes on the side.  Good comfort food meal that was awesome to prepare in the GT Xpress, but is easy for the oven as well!

Pizza Wraps

2 (8 inch) flour tortillas
2 tbsp pizza sauce
10 sliced pepperonis (turkey pepperoni is great!)
6 mushrooms, sliced
1/4 cup shredded mozzerella
Grated Parmesan cheese
Dried oregano, if desired
Garlic Powder, if desired
Any other pizza toppings desired (onions, peppers, ham, bacon, sausage)

Spread the tomato sauce on each tortilla.  Top with half of the remaining ingredients, seasoning and adding Parmesan cheese as desired.
Fold in sides and roll.  Use a panini press, George Forman, or GT Xpress to heat.  This will take about 8 minutes.  You can also use a skillet, spraying it with PAM, and turning the wraps halfway through heating time.

My review:  This is a variation on a recipe for the GT Xpress.  I wanted to add some veggies, and you know how I love mushrooms!!  This is a nice quick meal, and a healthier version of a hot pocket.  I like to make these on nights when I am running off to class and need something on the go.  They are also good warmed up the next day.  You can add in any of your favorite pizza toppings!

Monday, December 14, 2009

Easy Chicken Carbonara

1/2 pound Spaghetti
8 slices Bacon, cut into 1/2 inch pieces
1 medium onion, chopped finely
1 garlic clove, chopped
2 cups cut up cooked chicken (or turkey)
1/2 cup grated Parmesan
1/2 cup heavy whipping cream (light can be used too, but the sauce won’t get as thick)
1 tsp. Italian Seasoning
Fresh ground pepper to taste

Cook and drain spaghetti as directed on package.
While your spaghetti is cooking, cook bacon in a 2-3 quart saucepan, stirring frequently until crisp.  Remove bacon with a slotted spoon to a bowl lined with paper towels and discard all grease, except one tablespoon.
Place saucepan back on medium heat, and add garlic and onion to the pan, stirring and cooking until the onion is tender.
Add Parmesan, chicken, whipping cream, and Italian seasoning and stir.  Add spaghetti, and toss together, stirring and leaving on heat until heated through.
Toss with bacon, and top with fresh ground pepper.
Serve with a big green salad and some crusty French bread.

My Review:  I love Carbonara pasta, but have always been turned off by the raw eggs added at the end.  This recipe gets the same flavor without the raw eggs.  This had a great flavor and only took about 15 minutes to make, which was awesome.

Monday, December 7, 2009

Snow Cream

This is what happened at my house on Saturday night.  The first snow of the year.  And it was enough to make one of my favorite things in the world!

You need snow for this recipe.  Clean snow. What I usually do, is go to the second floor, open a window, and scoop it off the roof.  But it doesn't matter, as long as it's clean.

1 cup milk
1/2 cup sugar
1/2 teaspoon vanilla
large bowl of snow (about 3 quarts)

Blend milk, sugar and vanilla. Stir in snow.
Stir in Hershey's syrup if you want a chocolate fix!
My review:  This doesn't need a review.  It's just yummy!

Thursday, December 3, 2009

happy holidays!

I don't know how much I'll be posting in the next month, so I hope you all have a wonderful holiday season.  I hope to share some of my holiday tricks, but can't make any guarantees.  If anyone has any great holiday recipes that you would like shared on dragonfly kitchen, please feel free to email them to me (with pictures, if you have them!) and I will post them up here.  The best email to use is dragonflykitchen AT  Again, enjoy your holidays!