Inside Out Scotcheroos (oh so tasty!)

This is a very special presentation and a 'twist' on a classic recipe!

Thanks much to my dear blogging friend Kitty for sharing

this easy no-bake recipe on her lovely blog, Kitty's Kozy Kitchen.    

She called these CRUNCHY FUDGE SANDWICHES...which is

certainly appropriate, but when I decided it was pretty much 

the same ingredients as the original Scotcheroos recipe from the '70's (this has added powdered sugar), but

was layered differently, I decided to rename them. 

I first made them for a group of gals I had in my home and they certainly loved them.  A week later, I made a batch for my farmer's market baked goods stand and they were gone out the door before my sale ever started! Once folks knew they were available, they requested them NOW, knowing they would sell quickly! 

I do hope you'll try them soon.  They need to chill a bit,

but I can promise it will be worth the wait.  

For an even prettier presentation, place each piece in a paper muffin liner....

I made in the microwave and it worked fine, as long as you heat on a lower power level. 

Enjoy every crunchy flavorful bite!

(hover over photo to pin) 

INSIDE OUT SCOTCHEROOS 

1 c. butterscotch chips

1/2 c. peanut butter

4 c. Rice Krispies cereal

1 c. semi-sweet chocolate chips

1/2 c. powdered sugar

2 Tb. butter

1 Tb. water 

Butter an 8" square pan; set aside. 

Melt the butterscotch chips with the peanut butter in a heavy saucepan over low heat, stirring until blended. (Or melt in the microwave on low power in a microwave safe bowl.)

Stir in the Rice Krispies, stirring until well coated.  Press half of the mixture into prepared pan. (You can wet your hands or spray the back of a big serving spatula and press the top to even it out.) Chill at least 10 minutes. Set remainder aside.

Stir over very hot water: chocolate chips, powdered sugar, butter and water until chocolate melts. (This can also be done in the microwave in a microwave safe bowl, being careful to use a lower power). Spread over chilled mixture. Top with reserved mixture, pressing the mixture down to bring it together. Chill. Cut into squares.

Yield: 25 - 1-1/2" squares 

You may also enjoy this microwave cereal treat...

No Bake Avalanche Cookie Treats

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Creamy Homemade Chocolate Pudding (Microwave/Sugarfree Options)

My oh my!

To me, it's hard to beat homemade pudding from scratch!

For me, it's comfort food - something my mama use to make and we loved it warm! 

This is a simple recipe and can be ready to enjoy in minutes. 

And I love it can easily be made sugar free! 

There are many variations out there, but I wanted to be sure I

keep this one handy, and am so happy I can add it to my blog to make it 

readily available to me...and to you too!

Do enjoy soon!  This is a quick and fabulous dessert to keep you warmed

in the wintertime, but great all year long. 

I know my mama always used Hershey's baking cocoa, but I have

used Nestle and I think that works just as well. 

You might want to double this recipe and make a pie and a few servings of pudding! MMMM Good! 

CREAMY HOMEMADE CHOCOLATE PUDDING 

2/3 c. sugar 

(I used xylitol - may use half sugar and half sweetener or full sugar) 

1/4 c. baking cocoa

3 Tb. cornstarch

1/4 tsp. salt

2-1/4 c. milk

(I used almond milk) 

2 Tb. butter, cut into pieces

1 tsp. vanilla extract 

In a medium saucepan, mix sugar, baking cocoa, cornstarch and salt. Whisk well to blend.  Gradually add milk to saucepan; whisking until smooth. 

Cook over medium high heat, stirring constantly.  Mixture will come to 

a boil; boil 1 minute, stirring constantly. 

Remove from heat; add butter and vanilla.  Whisk to blend. 

Pour into 4 serving dishes. Cover with plastic

wrap. Cool in refrigerator 4-5 hours or until set well.  Top with

whipped cream.  

Yield: 4 servings 

MICROWAVE DIRECTIONS: In a 1-qt. microwave safe bowl, combine sugar, cocoa, cornstarch and salt. Whisk until blended, then slowly stir in milk until smooth. Microwave on high, uncovered, for about 2 minutes. Whisk well, then microwave 3 or 4 more minutes, stirring after each minute, until thick. Add butter and vanilla; allow to cool. Serve as suggested above. 

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Nutella Fudge (4 ingredients/microwave!)

Oh mercy!

This super easy and mighty tasty fudge will most likely make it to your holiday

plates this year!

What's not to love about this amazing and quick recipe!? 

How can you go wrong making it with nutella...that lovely

chocolatey hazelnut spread that's so easy to eat right from the jar!

(If you've never tried it before, you should be able to find it

near the peanut butter at your favorite grocery store.)

Let's get cooking...er, or microwaving!

NUTELLA FUDGE 

1 c. Nutella chocolate hazelnut spread 

1 - 12 ozs. bag semi-sweet (or milk) chocolate chips

1 (14 ozs.) can sweetened condensed milk

(Eagle Brand) 

1 tsp. vanilla 

1/2 c. chopped nuts, optional 

sea salt sprinkles, optional

Line an 8" X 8" square pan with parchment paper; set aside. 

In a large microwavable bowl, heat the nutella and chocolate for 1 minute, stirring after 30 seconds; then after a minute, stirring well until smooth and creamy. 

Stir in the sweetened condensed milk and vanilla until blended.  Mixture will be thick. Stir in nuts until coated with chocolate. 

Spread mixture in prepared pan, smoothing as much as possible. (You can always dip a large spoon in a bit of warm water to spread smooth if need be). 

Sprinkle with coarse sea salt if desired; it helps cut the sweetness. 

Refrigerate at least 2 hours before slicing. 

Cut into small pieces - about 60. 

TIP:  This fudge gets soft when left out at room temp for very long. 

You might also like...

Nutter Butter Peanut Butter Fudge (in the microwave!)

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How to cook Spaghetti Squash in the Microwave

Update:  I've had far too many spam comments these last few weeks.  Just so you know, you will have to have a Google account to be able to comment at my posts...no more anonymous comments for now. I LOVE your comments so much, but wanted you to be aware of this necessary change.

THANKYOUVERYMUCH! 

I have fallen in love with spaghetti squash...and for years, I thought I just didn't like it!  It has become a favorite vegetable for sure! 

I think I just didn't have the right recipes to use it, nor did I realize how delicious it is with just butter, salt & pepper!

It's an awesome LOW CARB substitute for noodles! 

And cooking it in the microwave is just the ticket for me! 

While I had pumpkin bread in the oven today, I cooked my squash in the microwave! 

It's really very simple.  A small or medium squash is perfect for cooking in the microwave.  I would suggest baking a large one in the oven, but of course, it's your call. 

*Start by cutting your squash in half, lengthwise.  (TIP - if it's too difficult to cut through, poke it a few times with a knife and cook in the microwave for about 3 minutes to soften the skin - please don't try to cook the squash whole - it will explode!) 

*Scrape all the seeds and strings out (like you would a pumpkin);discard

(or roast the seeds like you would pumpkin seeds!) 

*Place in baking dish with about 1/4 c. water. (I like to use a pie plate, but maybe you have another dish that would work well?) 

*Steam a medium sized squash for about 7 minutes on high; check for tenderness, but be careful not to overcook. 

When cooled a few minutes, just run the fork over the squash and it will

break down into 'strands'. 

     DIRECTIONS: 

• 1 spaghetti squash
• 1/4 c. water
• ¼ cup water1/4 cup water
• 2 tablespoons butter optional
  2 Tbs. butter 
• salt & pepper to taste
  salt & pepper to taste

If you can't cut your squash in half without a lot of effort, poke 6 or 7 holes in it with a fork, or knife. Place in the microwave on a m/w safe plate/dish to soften skin. 

Remove from oven - slice lengthwise. Using a spoon, remove seeds and strings; discard.

Place water in bottom of small casserole or pie plate.  Place squash cut side down in pan. May cover with plastic wrap, but I usually don't. 

Microwave 7 - 9 minutes or until squash can easily be pierced with a fork. 

Remove from oven (carefully!), removing plastic wrap carefully.  Allow to cool a few minutes before moving to a cutting board or plate.  

Run a fork lengthwise on the squash and you'll have 'spaghetti' strands!

I love how easily the squash comes off the skin. 

If you'd like, top with butter, salt & pepper and serve. 

It may also be topped with spaghetti sauce! YUMMM!

Give it a try soon. 

It does not taste like spaghetti, this is just a healthy alternative to pasta. 

You may also like...

BAKED ACORN SQUASH WITH CINNAMON APPLES

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Peanut Butter Honey Cereal Bites (Microwave!)

Can it even get better?

YES it can!

These tasty treats (not counting vanilla) are made in the microwave so they're fast!

And yeh....it only takes 3 ingredients to make them...

and with honey being one of those ingredients, they are a healthier choice! 

You're going to love these little snacks, and all the mouths you feed will love them too!  

They smell so great too.  

Use what kind of cereal you have on hand...lots of options here. 

Enjoy them for breakfast (they have sustaining protein!) or a quick snack to keep you full til your next meal. 

Plop them on a cookie sheet or into muffin liners. 

PEANUT BUTTER HONEY CEREAL BITES 

1/2 c. peanut butter
1/2 c. honey
1/2 tsp. vanilla extract
4 c. Cheerios (plain or Honey Sweetened) 

Line cookie sheet with parchment paper or line muffin tins with paper liners; set aside. 

In large microwave-safe bowl, add peanut butter and honey. 
Microwave on high for 1 minute; remove and stir until blended.
Microwave another 30 seconds (make sure it's boiling).
Add vanilla; stir well.  Add cereal and stir until evenly coated. 
Drop portions onto prepared pans. Allow to set. 

(You can also boil on stove top for 2 minutes over medium heat, stirring constantly) 

Inspired by One Little Project

Linked to 

You may also enjoy...

Quick Coconut Toast

1-Minute Chocolate Chip Cookie in a Mug

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Chewy German Chocolate Cookies

I know you know by now...

I am definitely a cookie monster! 

Earlier this summer, I went to Shipshewana, Indiana, (Amish country) with a group of gals from my church...it was a wonderfully fun day.

One of my favorite places to shop is the bulk food store...when I spied 4 ozs. boxes of German Sweet Chocolate (in bars)...3 for $1...I had to grab them up, though I had no idea what I would make..I just can't refuse a bargain. 

So when I got a free sample of Taste of Home magazine this week...and saw this recipe...

Well, you know the rest of the story.  

These sweet treats have an amazing texture and taste.  Do hope you'll make them soon. 

Thank you to Charlene Brenden from Salem, Ore for sharing this recipe. 

CHEWY GERMAN CHOCOLATE COOKIES 

12 ozs. German sweet chocolate, chopped

2 Tb. shortening (I used crisco)

1 tsp. instant coffee granules

3 lg. eggs, room temperature

(I place them in warm water for a few minutes) 

1-1/4 c. sugar

1 tsp. vanilla extract

1 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

1/2 c. chopped pecans

30 - 48 pecan halves

Powdered sugar, optional 

Preheat oven to 350*. Grease cookie sheet, or use parchment paper or a silpat. 

In a microwave safe bowl, melt chocolate and shortening; (I heated for 2 - 1 minute increments) stir until smooth. Stir in coffee granules; mix well; set aside. 

In a medium bowl, with a mixer, beat eggs and sugar until light and lemon-colored. Add in cooled chocolate and the vanilla, beating well. Combine flour, baking powder and salt; add to chocolate mixture and mix well.  Stir in chopped pecans. 

Working quickly (dough will be very soft), drop dough by tablespoonfuls

(I used more dough for bigger cookies, so didn't yield as many) 2" apart onto prepared cookie sheets. Place a pecan half in the center of each.  Bake until cookies are set, 10 - 12 minutes (depending on size).  Cool for 1 minute before removing to cooling rack.  If desired, dust with powdered sugar when cool. 

Yield: 2-1/2 - 4 dozen 

You may also enjoy...

Giant Chocolate Malt Cookies

Gooey Chocolate Cream Cheese Cookies

(using a cake mix!) 

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Flashback Friday - Kid-Friendly Dishes fit for Mom

WELCOME TO FLASHBACK FRIDAY!

TOO! 

Hope all you moms enjoy a wonderful day!




Even the youngest of kids can manage to put these together...a great treat!

Raspberry Sweeties 

What could be more 'royal' than making mom her own individual cake?

It's E-Z  P-Z!! 

Amazing 3 - 2 - 1 Microwave Cake

Only 4 simple ingredients...dip them in syrup...they taste just like a pancake.

They can be made ahead also. 

Easy Mini Pancake Muffins

This simple 2-ingredient treat can be made by the kids with some supervision.

Such a special treat and the kids will love unwrapping and placing the pb cups on top of the cookies! 

Chocolate Peanut Butter Cup Cookie Treats (2 ingredients!)

Flashback Friday - Gotta-Have Christmas Candies!

WELCOME TO FLASHBACK FRIDAY! 

Can't have the holidays without some candies!

Hope these add some sweetness to this busy time of year...

You'll be SO glad you tried them. 

SWOON!  Some have told me these are the BEST caramels they've ever eaten. 

Go for it!  Salt the tops or dip in chocolate if desired. 

Best Ever Caramels

A simple and special holiday treat from my mama's recipe files....

NO bake! 

Church Window Candy

This amazing candy becomes a fast favorite once you take a bite.

Made in the microwave...has chopped Nutter Butter Cookies for crunch! 

1-Minute Nutter Butter Fudge

The first time I ever ate this delectable candy, it was gifted to me and I
knew I HAD to have the recipe.  Simple and only 6 ingredients! 

Copycat Almond Roca (or Toffee)

Decadent Chocolate Mug Cake (Lightened just a bit)

I saw this recipe in the morning before I even ate breakfast, so guess what I enjoyed to begin my day??

The second time I made it I shared with hubby...this luscious and simple treat can certainly be addicting!

MY OH MY!  It's similar to a Lava Cake - the hazelnut center is so creamy & dreamy. Makes it moist, and I just love that!! 

Just happened to see the recipe at Table for Two - please stop by and check out her other luscious recipes. You'll be so glad you did. 

I did use xylitol as a sugar substitute and it turned out grrreat! 

We ended up sharing this tasty treat, topped with ice cream...perfect after dinner dessert. 

DECADENT CHOCOLATE MUG CAKE

1/4 c. all purpose flour

2 Tb. baking cocoa powder

1/4 tsp. baking powder

2 Tb. white sugar

(I substituted with xylitol)

dash of salt

1/4 c. + 1 Tb. milk

2 Tb. vegetable oil 

(I used coconut oil)

1 Tb. Nutella chocolate spread (or mini chocolate chips)

In a small or medium bowl, whisk the flour, baking cocoa, baking powder

and sugar (or sweetener) Add milk and oil; whisk until blended and smooth. 

I quickly sprayed a large mug (mine was 12 ozs.) with non stick cooking spray.  Pour batter into prepared microwave safe mug. Add Nutella (or choc chips) in the middle of the batter..plopping it off the spoon with another spoon if need be. 

You may want to add a paper towel to the bottom of the microwave if you're

not sure your mug is large enough.  Microwave for 60-70 seconds.  Allow to stand a minute before enjoying....(I know it's hard to wait but it will need to finish 'cooking' before you dive in). 

My microwave is 1000 watts - I cooked ours for 60 seconds, but then I always

like a little 'goo'...hope that helps you with timing...

Enjoy straight from the mug (It will be warm!) or dump into a bowl and

add some ice cream...

Enjoooooooyyy!!! 

You may also enjoy...


1-Minute Chocolate Chip Cookie in a Mug

Cake Mix Dessert Waffles 

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Leader Enterprise - Feb 7, 2018 - Chocolate = Love

Here's a sweet notion: Eat a little chocolate each day and you could be doing your heart a favor. Chocolate really can be part of a healthy diet! A study published in the journal Heart found that habitual chocolate eaters had a lower risk of cardiovascular disease and strokes compared to people who didn't eat chocolate.

I found these thoughts at http://www.healthline.co m/ - "Studies also show that  people who eat dark chocolate 5 or more times per week are less than half as likely to die from heart disease, compared to people who don't eat dark chocolate. There are also some studies showing that dark chocolate can improve brain function, and protect your skin from damage when exposed to the sun".

So enjoy some guilt-free dark chocolate to help you celebrate this special holiday. (Sounds like a great plan to me!) 

Hope you get a kick out of these quotes about chocolate. Enjoy a wonderful Valentine's Day. Take time to let a friend or family member you care about them...and share some chocolate.  

Strength is the capacity to break a Hershey bar into four pieces with your bare hands - and then eat just one of the pieces.~JUDITH VIORST, Love & Guilt & The Meaning

My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished 2 bags of M&M's and a chocolate cake. I feel better already.~DAVE BARRY, attributed, Chicken Soup for the Chocolate Lover's Soul

Flowers wilt, jewelry tarnishes, and candles burn out ... but chocolate doesn't hang around long enough to get old.~ANONYMOUS, Heavenly Humor for the Chocolate Lover's Soul

There are four basic food groups: milk chocolate, dark chocolate, white chocolate, and chocolate truffles.~ANONYMOUS

These single-serving sized scrumptious bites are the bomb! 

German Chocolate Brownie Bites

GERMAN CHOCOLATE BROWNIE BITES

brownie mix for 9x13 inch pan 

ingredients to make brownies (water, oil and eggs)

1 tub (16 ozs.) coconut-pecan frosting

Preheat the oven to 350 degrees. Mix brownie batter according to package directions.

Spray mini muffin pan with cooking spray. Spoon small amount of brownie batter into muffin pan, enough to fill 1/3 to 1/2 full. Spoon about a teaspoon of frosting onto each cup of brownie batter.

Top with more brownie batter, filling a little more than 3/4 full. Bake for 15 minutes. Yield: about 36 brownie bites.

Here's a special treat for two. You might have to make 2 batches. 

MICROWAVE NO BAKE COOKIES

1/3 c. granulated sugar 

2 tsp. baking cocoa

2 Tb. milk

2 Tb. peanut butter, crunchy or creamy

1/2 tsp. vanilla

1/2 c. quick cooking oatmeal 

In medium microwave-safe bowl, combine sugar (or xylitol for sugar free), baking cocoa and milk. Microwave on high for 1 minute 15 seconds, or until it boils, stirring once.   (If using xylitol, cook for 1 minute 30 seconds). 

Stir in peanut butter and vanilla until smooth. (I used a whisk). Add oats and stir until blended. Drop by spoonsful onto wax paper lined plate, to make 6 cookies. Chill in refrigerator for about 10 minutes before enjoying.  

I've gotten lots of raves about this special cookie. And requests for the recipe too. 

Wendi's Awesome Chocolate Chip Cookies

WENDI'S AWESOME CHOCOLATE CHIP COOKIES 

2/3 c. shortening 

2/3 c. oleo, softened 

1 c. white sugar

(I use 3/4 c.) 

1 c. brown sugar (packed)

(I use 3/4 c.) 

2 eggs

2 tsp. vanilla

3 c. all purpose flour 

1 tsp. baking soda

1 tsp. salt

1 c. chopped nuts, optional

1 (12 ozs) bag chocolate chips 

Preheat oven to 375. In large bowl, mix shortening and oleo with sugars, eggs and vanilla; combining until well blended. Stir in remaining ingredients. Drop dough by rounded teaspoonsful 2" apart onto an ungreased baking sheet.  Bake 8 - 9 minutes or until golden brown, and not quite 'set'. 

Remove from oven and let stand to finish 'baking' for 2 minutes before removing to cooling rack. 

Yield: about 5 dozen 

All you need is love. But a little chocolate now and then doesn't hurt.~Charlies Schulz, attributed, The Red Hat Society Cookbook