Copycat Crunch Candy Bars (3 ingredients!)

This is so easy and can be a last minute goodie for....

Or for whenever! Anytime is good!

I saw this recipe after I had found some Ghiradelli milk chocolate

chips for $1 a bag!  REALLY! 

And I had rice krispies on hand so how could I resist??? 

Enjoy these with your family - what a great way to say

you love them!!! 

COPYCAT CRUNCH CANDY BARS 

2 - 12 ozs. bags chocolate chips

(milk, semi-sweet, dark chocolate) 

4 c. Rice Krispies cereal 

1 Tb. coconut oil

1/4 tsp. kosher salt

Line an 8" x 8" baking dish with parchment paper, leaving

enough to overhang 2 sides. 

Place the chocolate chips in a microwave-safe bowl along with

the coconut oil.  Heat for 1 minute; stir well; heat in 15 second increments until melted thoroughly. 

(Sometimes you just have to stir more and microwave less) 

Fold the cereal into the chocolate until thoroughly blended; pour into prepared pan.  Spread mixture evenly, pressing into pan...you might want to drop it on the counter a few times to help settle it in the pan...sprinkle with salt.

Refrigerate at least 30 minutes until chocolate has set; cut into bars with a very sharp knife.  

(If you refrigerate it more than an hour or two, let it warm a bit on the

counter before slicing to avoid crumbling) 

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Copycat Payday Candy Bars

How excited I was to come across this simple recipe...

Not only do I enjoy Payday Bars on occasion, I love being

able to make my own.

This only takes a few ingredients...and about 10 minutes...waiting for it to set up is the hardest part. 

I gave some 'samples' away for Valentine's Day treats, then took some of these sweet treats to a ladies luncheon, and this recipe was requested. You know that's always a good thing! I cut them in small pieces so they could have a 'taste' without splurging too much. 

(I will tell you if you decide you want to make half a batch...in an 8" X 8" pan...

you won't use a full jar of peanuts) 

(hover over photo to pin) 

COPYCAT PAYDAY CANDY BARS 

1-1/2 jars (16 ozs. each) dry roasted peanuts 

(I used lightly salted) 

5 Tb. butter

1 can (14 ozs) sweetened condensed milk

2 c. mini marshmallows

1 bag (10 ozs) Reese's peanut butter chips 

(use name brand for best results) 

1 tsp. pure vanilla extract

pinch salt

Spray 9" x 13" baking pan with non-stick baking spray. 

Add 1 jar of peanuts in even layer in the bottom of prepared dish; set aside. 

(Read tip below)...In large saucepan, melt butter over medium/low heat. 

Add marshmallows, sweetened condensed milk and peanut butter chips to saucepan; stir well. 

Continue cooking over medium/low heat (for about 5 minutes), stirring

frequently. 

Remove from heat; add salt and vanilla; stir until blended. 

Carefully pour marshmallow mixture over peanut layer in the pan, using a spatula to even out marshmallow mixture as needed. 

Sprinkle remaining peanuts over marshmallow mixture, pressing lightly into the filling. 

Cover and refrigerate at least 4 hours. Cut into bars or squares and enjoy. 

Yield: 24 - 30 pieces, depending on size. 

Recipe found at Kudos Kitchen by Renee

(You can watch a video there if you choose to) 

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Nutter Butter Fudge

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Copycat Nutter Butter Cookies

Oh how fun it is when you can make your own kind of 'special' at home!? 

These wonderful cookies may not look just like the store-purchased

version, but they do taste very similar to them.

You can make these crunchy or soft!

Did you know brown sugar makes for chewy cookies?!
MMMMM! 

It's a simple recipe, really. 

Since it's going to be a double layer of cookie with frosting in between,

it's best to keep these smaller cookies. 

Serve with coffee or tea and enjoy yourself silly (or nutty?!) 

COPYCAT NUTTER BUTTER COOKIES 

COOKIE: 

1-1/2 c. all purpose flour

1 tsp. baking soda

1/2 cup (1 stick) salted butter, softened, but not melted

3/4 c. packed light brown sugar 

1 large egg

1/2 tsp. vanilla extract

1 c. peanut butter (chunky or smooth)

Additional sugar for coating dough

FILLING: 

4 Tb. butter, room temperature

1/2 c. chunky peanut butter

1-1/2 c. powdered sugar

2 Tb. milk

1/2 tsp. vanilla

Preheat oven to 350*. In small bowl, combine flour and baking soda;

set aside. 

In large bowl, cream butter and brown sugar until smooth.  Add egg and vanilla; beat until well combined. Add in peanut butter, mixing to combine.  Add flour mixture and mix just until blended. 

Form dough into 1" balls.  Roll in the sugar; shape into a log. Roll in sugar again. Place on cookie sheet about 2" apart.  Using the tines of the fork, make a

criss-cross design on the dough.  Pinch the middle of the cookie to make a peanut shape. 

Bake 10 - 12 minutes; cool 5 minutes on cookie sheet; remove to

rack to cool. 

When room temp, spread filling on one cookie, topping with the other..
ENJOY!! 

Inspired and slightly adapted recipe from Barbara Bakes

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Copycat Panera Chicken & Wild Rice Soup

With all the 'goodies' we enjoy this month, we all need some comfort food that fills us with healthy ingredients and can be made during the week...

Here you go...you're welcome! 

I use to not enjoy soup...at all.  I avoided it like the plague.  I know we were married

several years before I ever tried my hand at making it.

I believe that was because I grew up in a very frugal household...and we had soup...A LOT!  

I needed a break...then, in 1987, when I was in the hospital recovering from 2 surgeries to remove a brain tumor (thank the good Lord it was benign)...I would watch soup commercials and my mouth would salivate!  

I couldn't wait to get home and open a can of Progresso!

But then it got even better...I began making my own soup at home...SO.MUCH.BETTER! than from the can.  

And here we are...enjoying soups often and loving them. 

I made this batch to take to a friend recovering from surgery.  Also took some muffins - which are great any time, but I especially love them with soup.  Or cheese and crackers...or a grilled cheese sandwich!  

Soups are so forgiving to make - add what you have and what you like...thicken them if you like them creamier...

Do hope you'll enjoy this one soon!  I think it could easily become a family favorite. 

COPYCAT PANERA CHICKEN & WILD RICE SOUP 

1/2 c. diced carrots
1/2 c. diced celery
1 small onion, finely diced
1 tsp. olive oil (or coconut oil)
2 garlic cloves, minced
4 c. (32 ozs) chicken broth 
2 c. water
2 c. milk, divided
1/2 tsp. pepper
1/2 tsp. dried oregano
2 c. cooked chicken breasts, diced
1/2 c. all purpose flour
1 sm. box (about 4 ozs) long grain & Wild Rice mix
salt & pepper to taste
chopped green onions for garnish, optional 

Place olive oil in large saucepan; add carrots, celery and onion. Allow veggies to
simmer over medium heat for about 10 minutes or until softened.  Add garlic cloves, chicken broth and water and 1 c. milk; stir until combined.  Add pepper, oregano, and chicken; heat on med low for 15 minutes.  Whisk together remaining 1 cup of milk with 1/2 c. flour, stirring until no lumps remain.  Pour this into the soup; whisk until combined and it's getting thick.  Place the rice and seasoning packet into the soup; mix until blended.  Allow soup to simmer for 20 more minutes or until the rice is tender.  Add salt & pepper to
taste...enjoy with chopped green onions for garnish.  

Enjoy!  

Linked to 
Meal Plan Monday

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Homemade Copycat Kit Kat Bars

I haven't made these luscious treats for a few years, so it was past time! 

I bought a box of Club crackers a couple of weeks ago, so when the time came, I'd be ready...set...GO! 

These are pretty simple and so delicious! Smashed graham crackers, butter, brown sugar, and milk make up the filling. 

The topping is melted peanut butter and chocolate chips!

I keep mine in the garage so when I need a treat to share, they are ready for me.  (And it helps to keep them 'hidden') 

A beautiful and tasty addition to your holiday tray.  It's the only time of the year I can trust myself to make them - because it's December...and
anything goes, right??? 

Enjoy every crunchy bite!  

HOMEMADE KIT KAT BARS

8 ozs. Club Crackers (or Waverly)
1 c. butter (2 sticks)
2 c. graham cracker crumbs
3/4 c. light brown sugar, packed
1/2 c. milk
1/3 c. white sugar

1 c. semi-sweet chocolate chips 
2/3 c. creamy peanut butter

Line a 9" X 13" ungreased baking dish with a single layer of crackers. In large saucepan, over medium heat, melt the butter.  Add graham cracker crumbs, brown sugar, milk and sugar. Bring to a gentle boil; boil for 5 minutes. Stir constantly so it doesn't burn. 

Remove from heat; spread half the butter mixture evenly over the crackers. Place another layer of crackers over the graham cracker mixture; spread remaining butter mixture over top; add final layer of crackers. 

In a small saucepan, add chocolate chips and peanut butter.  Melt over med-low heat, stirring constantly until blended. Spread evenly over the top layer of crackers.  

Allow to cool about 10 minutes; cover with plastic wrap and place in a cool place (my garage works nicely for this...but you can put them in the fridge for an hour if you'd like)...until chocolate layer is set. 

When it is completely cool; cut into small squares. 

Enjoy!  If you have any leftovers...keep covered in a cool place. 


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Marsha's Knockoff Orange Streusel Loaves

I really do enjoy baking for my farmer's market stand in the summertime! 

One of my biggest sellers the last 3 years has been these flavorful 
Orange Streusel Loaves,

using a Duncan Hines orange cake mix as a base. 

Lo and behold - they stopped making Orange cake mixes this year.

BOO HOO!

So with the help of my sis-in-love, we came up with a recipe that comes

VERY close to the original. 

This moist and tasty bread has a creamsicle flavor and the streusel on top just makes it even better!  If you can imagine!

Pour the coffee or tea and enjoy!

The orange color is perfect for this time of year!!  

These freeze great - just wrap tightly in saran wrap in pop into a ziploc
freezer bag - label the bag and you're ready for drop in company!! 

Or Thanksgiving!! 

I recently took a small loaf to a friend...she texted me when she got
home and said she just told her hubby he'd better eat some before
she ate the whole thing!!  

Yes, it's that good!! 

MARSHA'S KNOCKOFF ORANGE STREUSEL LOAVES

CAKE: 

1 box (16 ozs.) yellow cake mix 

1 sm. box (4-serv. size) instant lemon pudding mix

3 Tb. orange jello, dry

4 large eggs

1 c. sour cream

1/3 c. vegetable oil 

1 tsp. orange extract, optional 

Preheat oven to 350. Grease and flour 2 - 9" X 5" loaf pans.  

In a large bowl, combine all cake ingredients (reserving 2 Tb. cake mix for streusel). Beat for 3 minutes at medium speed.  Pour into prepared pans. 

(Batter will be very thick). Sprinkle evenly with streusel, lightly pressing into the batter (I use the backs of my fingers). Bake 45 - 50 minutes or until toothpick inserted in center comes out mostly clean. Cool in pans for about 10 minutes; loosen loaves, invert onto cooling rack.  Cool completely.  

Top with a powdered sugar/orange juice glaze if desired. 

(If freezing...add glaze after loaves are thawed)

If making 5" loaves, bake about 33 minutes. 

STREUSEL TOPPING: 

2 Tb. dry cake mix
3 Tb. all purpose flour
2 Tb. brown sugar
1 tsp. ground cinnamon 
1 Tb. butter, softened 
1/2 c. finely chopped pecans, optional

In a small bowl, combine cake mix, flour, brown sugar, cinnamon and butter; mix with a fork until blended; add pecans; set aside. 


Linked to 
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Easy Clam Chowder w/bacon (Copycat Sweet Tomatoes Restaurant)

I'm excited to share another copycat recipe with you!

Hubby and I enjoyed the luscious food at Sweet Tomatoes restaurants while we were blessed to spend the winter in Florida this year. 

If you're not familiar with Sweet Tomatoes, (known as Souplantation in other parts of the country) they have very long salad and soup bars, plus wonderful bread selections and desserts too!  

If you'd like to read more about them, read this post sharing

Simple Carrot Raisin Salad , that's another Sweet Tomatoes copycat. 

Anyway...my sweetie's favorite at the soup bar is ALWAYS the Clam Chowder!

So after we got home, I searched for a similar recipe and found the one that is a Sweet Tomatoes copycat.(Thank you Google!) 

It calls for 2 cups of potatoes, cooked.  I simplified the recipe by using a can of small potato cubes, rinsed and drained. 

All I had to do was dice, and fry,  the bacon and onions, warm the milk (per directions), open the can of clams and throw it all together.  

It takes us back to the beloved chowder at Sweet Tomatoes.

We will definitely be having this again and again. 

Do hope you'll give this a try and fall in love with it too. 

EASY CLAM CHOWDER WITH BACON 

3 slices bacon, diced

(I used 4!) 

1/2 c. onion, diced

2 c. milk, divided

1/2 c. half and half

2 c. potatoes, julienne cut

(like long thin strips...not necessary...cubes work well too) 

1/4 tsp. thyme

1/4 tsp. rosemary

1/2 tsp. celery salt

1/4 tsp. sugar

1 can (6-ozs.) minced clams, UNdrained

Optional:

3 - 4 Tb. flour whisked with 1/4 c. milk for thickening, 

if desired

Yield: 4 servings 

Cook potatoes until done, but firm.  Drain water and set aside.  Place 1-1/2 c. milk and the half and half in a saucepan over medium temperature; heat just until it begins to boil. Remove from stove and set aside.  

(Scalding milk with help prevent it from curdling.)

In a large skillet, fry bacon over medium high to brown and release grease. Remove bacon when cooked; place onions in bacon drippings and saute until clear.  Add the scalded milk, cooked potatoes, clams with juice, and seasonings.  Bring to a slow simmer, stirring occasionally; simmer for about 20 - 25 minutes.  

Slowly add flour/milk mixture to chowder, stirring constantly until thick and creamy as desired. 

Serve with cheese and crackers or a sandwich for a filling and satisfying meal. 

Linked up at 
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Simple Carrot Raisin Salad (Copycat Sweet Tomatoes Restaurant)

This beautiful and vibrant dish is like an old friend.  I remember eating it when I was a kid!

This dish would be perfect to add to your Easter menu and would certainly add a lovely pop of color! 

While my hubby and I got to spend the winter in Florida (we live in NW Ohio!) this past season, 

we enjoyed a lot of delicious meals at restaurants.

One of my most favorites is Sweet Tomatoes 
(Or Souplantation in other locations). 

If you've never enjoyed the awesomeness of a Sweet Tomatoes
(Endless Soup and Salad Bar, including breads and desserts!)

you're definitely missing out! 

(This is not a sponsored post, I just LOVE the food at this place!) 

Scroll down for the recipe minus the chit chat =) 

I'm not very fond of green salads, unless they're 'loaded'.  Trust me, I get my fill at this lovely place. (I love loading on the chopped hard boiled eggs and raisins on my variety of greens!) 

And on how I LOVE this simple Carrot Raisin Salad!!! 

And their soups!  My hubby always gets the NE Clam Chowder (with bacon!) They have some very unusual soups to try, so you can just get a taste or go back for more!  I really love their Creamy Fresh Mushroom. 

Their bread bar mesmerizes me...so many wonderful choices! 

They also have sweet potatoes with honey butter, and after your meal you get a choice of ice cream with an assortment of toppings. 
THIS PLACE ROCKS! 
 This place rocks! 

Onto the simple 4-ingredient recipe!...

You definitely want the carrots to be 'roughly chopped'.  The texture would be so different if they were finely chopped.  

I added a few more raisins, just because I love the texture and contrast with the carrots. 

You could add drained pineapple chunks to sweeten it, but the simplicity of this dish makes it so special. 

COPYCAT CARROT RAISIN SALAD

ise

1 TB. lemon juice

1/2 heaping cup mayo

(add more mayo if needed) 

4 c. coarsely shredded carrots
1/2 cup raisins 
(I used 3/4 c.) 

optional: pineapple tidbits or chopped pecans

In a medium bowl, combine mayo and lemon juice; set aside.  Add the carrots and raisins; toss to coat well.  Cover and chill in the refrigerator for at least 2 hours before serving.

Skinny Starbucks Copycat Caramel Macchiato

This drink is one I order often on a rare occasion I get coffee away from home.

I was SO tickled to see this simple recipe at Nancy's Skinny Kitchen. 

Nancy says... Each skinny remake has just 97 calories, 0 fat and 5 Weight Watchers Freestyle SmartPoints.

What's not to love eh???? 

I thought this would make a great first post of 2019. 

Enjoy yourself with this one. 

And if you want to make it a little richer, go ahead and use regular milk and a little more ice cream topping to suit your taste.  Just remember you'll be adding 

WW Points also...

SKINNY STARBUCKS COPYCAT CARAMEL MACCHIATO

1 c. strong brewed coffee, regular or decaf, heated

1/2 c. fat free milk

2 packets Truvia or your favorite substitute

2 tsp. caramel ice cream topping

1/2 tsp. vanilla extract

1 tsp. caramel sauce for garnish

Brew the coffee extra strong. In a small saucepan over medium heat, add milk, 2 tsp. caramel sauce, Truvia and vanilla; stir (or whisk) until blended.  Heat until steaming over medium heat, about 2 minutes. Remove from heat.  Transfer to blender and process for about 20 seconds (or use a frother) . or just whisk for a while until its foamy.  Add hot coffee to mug; pour foamy milk over top.  Squirt a little whipped topping from a can, if desired, and drizzle with 1 tsp. caramel ice cream topping.

Enjoy right away! 

Makes 1 - 1-1/2 c. serving


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