Baking Contest with Eggland Eggs

Sharing something fun....
You have one week to enter -

Happy Holidays from Eggland's Best!

Holiday Dessert Recipe Contest

Enter your best dessert recipe in our Holiday Dessert Recipe Eggs-change contest! Whether it’s your blue-ribbon pies or delicious sugar cookies, click here to share your recipe with us for a chance to win exciting prizes!

Entries are being accepted through Thursday December 15, 2011 in the following categories:

 •Cookies

 •Brownies/Bars

 •Cakes

 •Pies

 Each category will have 3 big winners!!! Prizes include:

1st Place Prize:

 3 month supply of Eggland’s Best Eggs

$25 gift card for Bed, Bath & Beyond

 EB eco bag, spatula and plush egg

 2nd Place Prize:

1 month supply of Eggland’s Best eggs

EB eco bag, spatula and plush egg

3rd Place Prize:

1 free dozen Eggland’s Best eggs

 EB eco bag, spatula and plush egg.

 For full rules and entry details, click here.

By entering this contest, you are authorizing Eggland’s Best to use your recipe without restrictions. All entrants must be legal residents of the United States, 18 years of age or older. Prizes will only be sent to residential addresses within the United States (no P.O. Boxes).

Almond Joy Fudgies + Homemade Sweetened Condensed milk - really!

{My easy pecan toffee cookie recipe was featured at 4 Little Fergusons yesterday - if you haven't seen this simple dough, using a cake mix base, please check it out...
Easy Pecan Toffee Cookies}

I love chocolate...and coconut...AND almonds too! 

So of course when I saw this wonderful recipe it jumped right out at me, into my lap, and into my tummy.

I am loving soooo many recipes I find at Grandma Loy's Kitchen,

that I knew I could trust this one being great because all her recipes are.

These have a chocolate base and topping with a 'macaroon' filling - oh soo yummy!

Loy found it in a Pillsbury Bake-Off cookbook, and she tweaked the recipe a bit and decided to rename them. 

I think the name describes them perfectly.

And this goes beyond one wonderful recipe from Grandma Loy. She has shared another, most amazing recipe - HOMEMADE SWEETENED CONDENSED MILK - see her recipe here.

(The only thing I do differently is run both the sugar AND the dry milk through the blender  - each 1 cup at a time).

(this is my photo - I get excited just looking at this!=)

I can testify to the fact this recipe really works!

I'm amazed at the likeness in consistency...and I even

made it using half sugar and half splenda.  (I think the main difference is that splenda doesn't result in as much of the product, simply because it's lighter).

You can make it low fat by using 2% evaporated milk and less butter, or fat free by using ff evap. milk and no butter.

It's wonderful!  So that's a 'bonus' recipe in this post.

And since this recipe calls for half a can (about 2/3 c.) of

sweetened condensed milk, you can have enough for another batch.

I LOVE that this condensed milk lasts in the fridge for 2 weeks and can be frozen up to 6 months. 

What an awesome thing to have handy during the holidays, wouldn't you say????

This would make a wonderful addition to any holiday plate of cookies and treats. 

The recipe calls for topping the baked cookies with chocolate chips, but they were plenty sweet for us without it.  I suggest you do that if you want to 'impress' or dress up these yummy bars.

ALMOND JOY FUDGIES

1-1/4 c. butter or margarine
2/3 c. baking cocoa
2 c. sugar (I used 1-1/2 successfully)
1 c. all purpose flour
1/4 tsp. salt
1 tsp. vanilla
3 eggs
1 c. milk chocolate or semi-sweet chocolate chips

Filling:

2/3 c. sweetened condensed milk
2-1/2 c. flaked coconut
1 t. almond extract
1/2 c. toasted, sliced almonds

FILLING: In mixing bowl, combine sweetened condensed milk, coconut and almond extract. Mix well


Preheat oven to 350. Grease a 9" X 13" pan well. Melt butter and cocoa together in a saucepan over low heat or in glass bowl in microwave.  Remove from heat. 

Add sugar, eggs, flour, salt and vanilla.  Mix well. Spread half of chocolate mixture in prepared pan. Prepare filling and spoon evenly over chocolate batter.  Sprinkle sliced almonds evenly over filling. 

Spread remaining chocolate batter evenly over filling. Bake 35 - 40 minutes.  Remove from oven and immediately sprinkle with chocolate chips.  Place back into oven for 1- 2 minutes until chocolate chips soften and begin to melt.  Spread chocolate over the top of the brownies.  Allow to cool completely.  Cut into 36 bars.

Linked to Holiday Cookie Swap
Sweets for a Saturday
The Farmers Wife's Cookie Swap

Cheesey Broccoli Rice Casserole

What a yummy side dish this recipe is!

It's easy to put together and goes quickly.

A family favorite...one weekend when my brother and family were visiting from out of town, I made this dish 3 times so my niece could enjoy it...again and again. 

She couldn't get enough!  And she was a teenager!!!

Actually, I made it on top of the stove the 3rd time, so we didn't have to wait for it to bake.  *-*

BROCCOLI RICE CASSEROLE

1 small onion, chopped

1/2 c. chopped celery

1 (10 ozs) pkg. frozen chopped broccoli, thawed

1 Tb. butter or margarine

1 (10-3/4 ozs) can condensed cream of mushroom (or chicken) soup, undiluted

6 ozs. Velveeta, diced

1 (5 ozs) can evaporated milk

3 c. cooked rice

Preheat oven to 325. Grease an 8-inch square baking dish.  In large skillet over medium heat, saute onion, celery and broccoli in butter for 3 - 5 minutes.  Stir in soup, cheese, and milk; heat until smooth.  Add rice; stir until blended.  Pour into prepared pan.  Bake uncovered for 25 - 30 minutes or until hot and bubbly. 

Yield: 6 - 8 servings

Check out this recipe from Blessed with Grace for a Broccoli Rice casserole - she uses no soup, and adds cream cheese.  I'm going to try that version very soon myself!

Linked to Foodie Friday
Mix it up Monday
Weekend Potluck

No Bake Reese's Peanut Butter Squares

WHAT IS THERE NOT TO LOVE ABOUT PEANUT BUTTER & CHOCOLATE!??

This is a 'go to' recipe when I'm in a rush and need something quick.

Especially during the holidays...

It's great to make and share during this busy time of year.

My daughter-in-loves and I ALWAYS make peanut butter balls every year together...I'm hoping to convince them to make these this year instead.  It would save us a lot of time!

I was tickled to have some little helpers in the kitchen.  (Two of my beautiful gr'daughters). They had fun and we made memories in the process.

See?  Easy enough for the kids to make too!

Your neighbors and friends would be very happy to receive some of this on the gift plate you'll be giving them.

NO BAKE REESE'S PEANUT BUTTER SQUARES

2 sticks margarine, melted

1 c. peanut butter, smooth or chunky

1-1/2 c. powdered sugar

1-1/2 c. fine graham cracker crumbs

1 - 12 ozs. pkg. milk chocolate chips

In large bowl, mix together margarine and peanut butter until smooth. Stir in powdered sugar, then cracker crumbs.  Blend well.  Pat into a 9" X 13" X 2" pan sprayed with cooking spray.  Refrigerate for 1/2 hour.  Melt chocolate chips and spread over top.

Chill - Cut - Enjoy!!

It's that easy - and tastes like peanut butter cups!

GO FOR IT!!

Linked to

Sweets for a Saturday
My Thirty Spot Holiday Blog Hop
A Themed Baker's Sunday
Tried and True Recipes
Weekend Potluck
Full Plate Thursday
Meal Plan Monday

Crockpot Taco Soup

I was seriously considering keeping this recipe in my drafts until January...when I will revert back to more 'healthy eating' recipes, but since it's a special day....I'm surrendering it now....)

TODAY IS LARK'S BIRTHDAY! And this is her recipe, so it is the perfect time to share! Please visit her blog or Facebook Page and wish her a very special day.  She's one very amazing woman and I'm so blessed to call her Friend!

SPARKY LARKY!!

I've learned I can always trust Lark's Country Heart's recipes...my co-blogger and buddy from Country Cooks Across America

We think a lot alike...have often made the same dish on the same day, not having a clue what the other was doing on the other side of the country!

We are definitely Sisters of the Heart...and Tummy too!

So when I came across this recipe, I knew I would have to make it, and naturally, I loved it too.

I proved myself to be right that time!

With so much to do this time of the year, this is the perfect dish to put in the crockpot and let it do the work for you while you decorate or shop.  

Though this really doesn't need to be cooked in the crockpot.  You can do it on top of the stove if you prefer.

But...both Lark and I like how the beans soften, and the flavors blend.  Not to mention...it's great to come home at the end of a busy day and have the kitchen smelling like YUM! and ready for you!

Especially when there's so many other things to do this month!

Do hope you'll try this. It's good for you. Because of all the fiber, it's good for anyone trying to eat healthier.

So make it now...and then you can make it again in the new year!

CROCKPOT TACO SOUP

1 lb. extra lean ground beef - browned and seasoned

with salt, pepper, garlic - whatever you choose

1 med. onion, finely diced

1 (16 ozs) can fat free refried beans

1 (16 ozs) can ranch style beans

1 (16 ozs) can small red kidney beans, drained and rinsed

1 (16 ozs) can pinto beans, drained

2 (16 ozs) cans of diced tomatoes

1 (15 ozs) can kernel corn, drained

1 (8 ozs) can tomato sauce

1 (10 ozs) can rotel tomatoes

1 (4 ozs) can diced green chilies, optional

1 pkg. taco seasoning mix

1 pkg. ranch dressing mix

1 c. water

Transfer seasoned meat to crockpot. Add remaining ingredients.  Stir well and set on low; cook 3 - 4 hours.

Serve with fat free sour cream and baked tortilla chips.

MUY BIEN!!!!

Linked to Melt in Your Mouth Monday
Recipe of the Week
Feature Friday
Meet Penny - Beans & Rice