Cheesey Cottage Potatoes & Weekend Potluck #43

WELCOME TO ANOTHER FUN TIME AT WEEKEND POTLUCK! 

AND...

Where I share something worth sharing again....

These yummy potatoes are a MUST HAVE at our family meals. Mixing cooked diced potatoes with butter and velveeta...you can't go wrong.  Topped with a corn flakes/butter topping - MMM! They can be made ahead also. 

Cheesey Cottage Potatoes

We are all SO grateful to have ya'll share in our parties! May your Thanksgiving

season be especially blessed! 

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Mama’s Cornbread Dressing by South Your Mouth

Recipes that caught our attention ~

Poppy Seed Bundt Cake by This and That...Maggie’s Blog

Chocolate & Peanut Butter Crunch Cake by Hungry Couple

And, a personal favorite ~

Skinny Peppermint Mocha Frappe by Peanut Butter & Peppers 

Your hostesses ~

• Life As a Lofthouse ~ Holly
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

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Special Delivery Chicken {or Turkey}

This is a delicious, creamy and easy recipe given to me years ago by a dear friend. 

With only a few simple ingredients, it goes together quickly, and your family is sure to enjoy it. 

As in most chicken recipes, this would be scrumptious using turkey as well. 

Enjoy this simple entree. It can be made a day ahead, and baked later.

SPECIAL DELIVERY CHICKEN 

2 c. (16 ozs) (lite, but not fat free) sour cream 
(I think using 1-1/2 c. would be plenty)

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

1 Tb. poppy seeds

3-1/2 c. cubed cooked chicken or turkey

1-3/4 c. ritz cracker crumbs (about 36)

1/2 c. butter or margarine, melted 

Preheat oven to 350. Grease 9" X 13" baking dish. 

In large bowl, combine sour cream, soup and poppy seeds.  Stir in chicken. Pour into prepared pan.  In small bowl, combine cracker crumbs and butter; sprinkle over top. Bake, uncovered, for 25 - 30 minutes or until heated through.

TIP: If making ahead, refrigerate prepared dish and add cracker crumb topping just before baking. 

Linked to Freakin' Did it Friday           Weekend Potluck            Foodie Friends Friday           Meal Plan Monday

Nutterbutter Fudge {Microwave}

OH.MY.SOUL!!!!!!!!!

This easy fudge is fantastic! Maybe even Supercalifragilisticexpealidocious!

Only 4 simple ingredients - a microwave - an 8" X 8" pan and you are all set!

Honestly, it took less than 2 minutes to make this irresistible treat. 

This would make a special gift for the holidays or if you need to make something quick for a bake sale or potluck. 

I used the little (round, tall) tub of mini Nutterbutter cookies (at the Dollar store) - worked perfectly. I'm a gal who loves crunch, and having that extra YUM to bite into made this perfect for me. 

I found the recipe at Kristin's Knook and know I will be making it for the holidays. I've already stocked up when I found peanut butter chips on sale. 

I thank her kindly for allowing me to share this recipe here...it's also in my second cookbook. (which is sold out!)

Not long ago, we had an out-of-town friend spend the night (Hi Kristal!). She's always been WILD about peanut butter fudge.  After tasting mine, she went & bought the ingredients so I could make it so she could take it with her.  
*-*

(And six months later when I was in touch with her, she told me she's made this awesome fudge 50 times!...hmm...she does have a tendency to exaggerate a little bit=) 

MMMM good stuff!

NUTTER BUTTER FUDGE

1/2 c. peanut butter

1 - 11 ozs. bag Reese's Peanut Butter Chips

(I suggest using name brand for fullest flavor)

1 - 14 ozs. can sweetened condensed milk

1 container mini-Nutterbutter cookies (or about 8 large, crushed coarsely)

Line an 8" X 8" pan with foil & spray with cooking spray.

(I used nonstick foil)

In a microwavable bowl, melt the peanut butter, chips and sweetened condensed milk together.  After 45 seconds on high, I stirred and stirred until it was all nearly melted, then zapped it for another 10 - 15 seconds. (Be careful not to overcook.. you just want everything melted together.) Fold in cookie crumbs. Spread evenly in pan and refrigerate to harden. 

(Don't let a drop go to waste (waist!) Grab a spatula and be sure to lick up every tasty bite left in the bowl!=)  

Linked to Wednesday Extravaganza             Thursdays Treasures             Freakin' Did it Friday              Foodie Friends Friday      Mop it up Monday                   Kitchen Fun & Crafty Friday              Iron Chef Mom - Peanut Butter GBP Roundup - Christmas Cookies/Candy   Weekend Potluck Meal Plan Monday Full Plate Thursday Meal Plan Monday

"Lightened" Hot Apple Pie Sipper

If you love apple pie, you're gonna love this tasty treat. The spiced ice cream gives it a smooth creamy texture. 

It's oh so good! And Easy too!!

(The pumpkin plate and the red cake stand were each gifts...the lovely leaf dish I just received as a gift from my dear friend Roxanna) 

I lightened it by using sugar free spiced apple cider, Smart Balance spread, 

brown sugar splenda & Carb Smart vanilla ice cream. 

Just in case you prefer it 'FULL BLOWN', recipe for both is below.

This drink made me think of Kitty of Kitty's Kozy Kitchen because she is always 'lightening' dishes up too.  And I know she enjoys Carb Smart...

Kitty has so many beautiful tablescapes, and I was inspired to do a little dress up of my own.  Thank you Kitty for all your inspiration and delicious recipes. If you've never stopped by to visit her, you are missing out. 

Enjoy every scrumptious sip! 

'LIGHTENED' HOT APPLE PIE SIPPER 

1/4 c. butter, softened

(or Smart Balance spread)

1/3 c. packed brown sugar

(or 2 Tb. brown sugar splenda)

2 tsp. ground cinnamon

1 tsp. ground nutmeg

1/4 tsp. ground cloves

1 pint vanilla ice cream, softened

(Carb Smart or FF yogurt works too)

4 c. hot apple cider or unsweetened apple juice

(I used one envelope of sugar free spiced apple cider mixed with 2/3 c. very hot water) 

In a large bowl, cream the butter, brown sugar, cinnamon, nutmeg and cloves until light and fluffy.  Beat in ice cream. (I mixed this by hand). Cover and freeze until firm. 

Yield: 6 servings

For each serving, place 1/3 c. ice cream mixture in a mug. Add 2/3 c. warmed cider. 

YYUUUUMMMM!!! 

Linked to Foodie Friends Friday          Weekend Potluck

Self-Frosting Pumpkin Nutella Muffins

Have you ever heard of such a thing???

SELF-Frosting muffins???

Oh Baby! 

This is such a wonderful recipe.  I am sooo glad I tried it, and will be making them again soon.  I found the recipe at A Feast for the Eyes. Debby has tons of wonderful recipes - all photographed beautifully! Mouth-watering!

Nutella is swirled in the top of the muffin before it's baked, so it's as if it is already frosted. 

The pumpkin and chocolate really compliment each other - they were SOO good warm from the oven!  They are a heavy moist muffin - my favorite!!!!!

These luscious bites of yum are easy to make too - just mix dry ingredients in one bowl, wet ones in another and blend together! I loved the ease of making these because I mixed it with a spatula by hand....no mixer needed. 

Our son and dil stopped by soon after I took them out of the oven. Both expressed how good! they thought the muffins were.  They are great taste testers. 

SELF-FROSTING PUMPKIN NUTELLA MUFFINS 

1 - 15 ozs. can pure pumpkin puree (NOT filling) 

1/2 c. vegetable oil

(I used 1/4 c. oil, 1/4 c. applesauce)

2 lg. eggs

(or 1 egg and 2 egg whites)

1 Tb. vanilla extract

1/4 c. light brown sugar, packed

(or 2 Tb. brown sugar splenda)

2 c. all purpose flour 

1/4 c. white sugar (or xylitol)

1-1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. freshly grated nutmeg

(or substitute pumpkin pie spice for spices)

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 tsp. cocoa powder

12 heaping tsps. Nutella for topping 

Preheat oven to 375. Line or spray 12-cup muffin pan. 

In large bowl, whisk together flour, white sugar, spices, baking powder, baking soda, salt and cocoa powder. Set aside. 

In small bowl, whisk the pumpkin, oil, eggs, vanilla and brown sugar. Pour wet ingredients over dry ingredients and whisk to blend.

Fill prepared muffins cups evenly, about 3/4 full. (I love to use my scoop to make this easier). Place a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter. 

Bake for 25 - 30 minutes or until toothpick comes out clean. 

Serve warm - be careful not to burn your mouth! Store in airtight container. 

Yield: 12 fabulous muffins

Linked to Mix it up Monday          Wednesday Extravaganza       Gooseberry Patch Roundup - Pumpkin  Full Plate Thursday Weekend Potluck    Meal Plan Monday