Gluten free Layered Chocolate-Peanut butter Fudge: Cookie #6

Again, not a cookie, but these are too good not to add to my holiday treats! I shared this Kraft recipe with you in a post last month, and I'm still blowing peoples minds everywhere I bring them! They are beyond easy to make!


Recipe:

What you'll need:
1 pkg. (8 squares) Baker's semi-sweet chocolate
3/4 cup canned sweetened condensed milk
1/2 cup cocktail peanuts, chopped
1 pkg. (6 squares) Baker's white chocolate
1/4 cup creamy peanut butter

Make it:
Microwave semi-sweet chocolate and milk in microwaveable bowl on high for 2 mins. stirring after 1 min. Stir until chocolate is completely melted. Sir in nuts. Spread onto bottom of foil-lined 8-inch square pan.

Microwave white chocolate in separate microwaveable bowl on high 1 to 1 and 1/2 mins. stirring after 1 min. Stir until melted. Add peanut butter, stir until melted. Spread over semi-sweet chocolate layer.

Refrigerate 2 hours or until firm. Cut into squares.

So here they are! I ended up with 6 kinds of yummy gluten free cookies and treats this year. I am very happy with the results and can't wait to pass more out and the 4 Christmas parties we will be attending on Saturday and Sunday!


*back to 1 post per day starting tomorrow! phheewwww ;)

Recipe: Layered Chocolate-peanut butter fudge

This recipe is beyond easy (all done in the microwave!!!) and it is so yummy!!! I just had to share it!


What you'll need:
1 pkg. (8 squares) Baker's semi-sweet chocolate
3/4 cup canned sweetened condensed milk
1/2 cup cocktail peanuts, chopped
1 pkg. (6 squares) Baker's white chocolate
1/4 cup creamy peanut butter

Make it:
Microwave semi-sweet chocolate and milk in microwaveable bowl on high for 2 mins. stirring after 1 min. Stir until chocolate is completely melted. Sir in nuts. Spread onto bottom of foil-lined 8-inch square pan.

Microwave white chocolate in separate microwaveable bowl on high 1 to 1 and 1/2 mins. stirring after 1 min. Stir until melted. Add peanut butter, stir until melted. Spread over semi-sweet chocolate layer.

Refrigerate 2 hours or until firm. Cut into squares.
*I used paper bowls in the microwave so I didn't have to wash dishes!

**Reminder** Coupon code SADB15 is good through tomorrow night for 15% off your purchase at shopjules.com!!

Recipe: Sugar and Spice Roasted Pumpkin Seeds

The beautiful Veronica over at Girl in Closet wrote about eating pumpkin seeds with sugar, butter, and cinnamon. Of course I wrote her on twitter asking for the recipe! I've only ever eaten them with sea salt! It was super easy to do and I hope you try it this weekend or next year for sure (sorry for sharing it with you guys so late in October!).

ps-sorry for the cluttered counters, real life is not always neat and tidy ;)

Ingredients:

1 cup pumpkin seeds
1 tablespoon melted butter or vegetable oil
1 tablespoon granulated sugar, or more, to taste (I used raw sugar)
1/2 to 1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice

Preparation:

Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor. Pat dry with paper towels. Don't let them dry completely on the paper towels, because they might stick!
Toss seeds with the butter, sugar, and spices.
Heat oven to 300°. Spread coated seeds in a shallow baking sheet (I line a baking sheet with nonstick foil to make cleanup easier), turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.

Easy meal idea

Kraft has this amazing recipe for Chicken Nacho Bake! Since my family has a few dietary restrictions I tweeked it a bit and here is what I came up with:



What you need
4 small organic boneless skinless chicken breast halves (1 lb.)
1/2 cup homemade Salsa
1/4 cup Sour Cream
1/2 cup crushed (gluten free) corn tortilla chips
1/2 cup organic shredded cheese

How to make it
HEAT oven to 400ºF.

PLACE chicken on foil-covered baking sheet. Cut 3 slits in top of each with sharp knife.

TOP with salsa, sour cream and crushed chips.

BAKE 30 min. or until chicken is done (165ºF), top with cheese and place back in over for the last 20 min.

This is a good one guys! Super easy to make and pleases all family members. Good with chips and homemade guacamole for a side too!