Gourmet Meals For Less

A last minute treat...Christmas Bark!

 

 

So this ones for all you Christmas goodie procrastinators out there...you know you who are.  yep I'm talking to you.  Maybe you've been working all week.  Maybe you just don't like to bake but know you have to bring "something" to Mom's house tomorrow.  Maybe you just don't have the room in your kitchen to re-create all of those beautiful trays of homemade cookies you've seen everywhere on online.

Well this is the recipe for you.  This is the Christmas version of my Halloween Bark.  I love this candy because you can adapt it to whichever flavors and goodies you prefer.  It doesn't require any special ingredients and it take 10 minutes to put together and an hour or less to set up!  It is simple, festive, easy and most importantly addictive!  It's Christmas Crack...I tell ya!

 

Christmas Bark

Ingredients:

1 bag semi sweet chocolate chips
1 bag dark chocolate chips (or two bags semi sweet if that's all you can find)
1 package mint Oreo cookie
1 bag Christmas M&M's
5-6 candy canes
1/2 to whole bag of white chocolate chips (I used 1/2 a bag)

Supplies:

1 large baking sheet
parchment paper
cooking spray

Directions:

Prepare your toppings.  Place about half of the oreo cookies in a large zip-loc bag.  Seal shut and break cookies up by hand into large chunks.  You want to be able to see that they are still Oreos.  Unwrap candy canes and place in a zip-loc bag.  Using a cooking mallet, rolling pin or even a hammer if that's all ya got, crush candy canes into small pieces.

Combine both bags of chocolate chips into a medium size pan over low heat.  Stir until melted but do not allow to scorch.  In the meantime, coat baking sheet with cooking spray.  Place a large sheet of parchment paper over cooking spray and press down until parchment paper is stuck to baking sheet.  Make sure parchment paper hangs over edge of baking sheet slightly as you will use edges to remove it after bark has cooled.

When chocolate is completely melted and smooth pour over parchment paper and spread evenly on baking sheet with spatula.  While chocolate is still warm layer with cookies, crushed candy canes and M&M's and then white chocolate chips. Press toppings down gently with back of fork so all topping have contact with melted chocolate.

Bark can be left at room temperature to set up (about an hour or so depending on temperature and humidity in house) or placed in refrigerator for about 30 mins to an hour.  After bark is completely hard, remove from baking sheet using edges of parchment paper.  Cut into squares or break into chunks.  A few toppings may fall off, this is normal.  Place in a pretty tin for gift giving or on a tray.

Be proud of yourself for creating a last minute Christmas treat that looks like you spent hours on it!  For step by step pictures head over to my Halloween Bark post.

 

 

And this last picture is for my daughter.  She wanted to share her beautiful picture of our Christmas Tree that she took. 

 

 

I want to wish all of you a Very Merry Christmas from Gourmet Meals for Less!  Thank you for loyally following my little blog and showing interest in my ramblings and recipes!  I hope for all of you a joyous day tomorrow wherever you may be; full of good cheer, family memories, quiet reflection on the reason we celebrate CHRISTmas and of course lots of good yummy food!

God Bless!

Heather

 

 

 

 

 

Don't buy the kit! Make your own...original Fantasy Fudge recipe

 

 

 

Okay folks.  I'm all about a little convenience.  I am not opposed to the occasional packaged item.  I've been known to serve Tuna Helper and boxed Mac and Cheese.  But really a fudge kit.  I almost fell off my couch when I saw this advertised.

 

  

 

$7-8 bucks a kit people!  And you still have to add your own butter!  And it only makes 1 1/2 pounds!  Please, please for the love of all that is good about homemade holiday treats DO NOT buy this kit.  Making your own is so easy for the holidays and makes so much more than the kit!

There are a million fudge recipes out there but I love the Fantasy Fudge recipe.  This is the recipe that calls for marshmallow creme.  Yep marshmallow creme.  You know that ooey gooey stuff you get in the little jar. 

 

 

 

Kraft has a fantasy fudge recipe on the back of their jet puff jar.  Don't use that one.  It's a newfangled one.  It's not near as good as the original fantasy fudge recipe with marshmallow creme.  Why do manufacturers insist on screwing with the original recipes?  Just leave 'em alone folks.  They were popular for a reason!

I'm going to give you the "original" Fantasy Fudge recipe.  The ones fudge makers have been making for years.  This recipe is so good and creamy and it makes 3 pounds!  I'll break down the price for you and I promise it will be so much cheaper than the "kit 'o fudge"!

 
 

{Print Recipe} 

Original Fantasy Fudge-Kraft Foods
Yields 3 pounds or about 117 inch pieces

Ingredients:

3 cups sugar
3/4 cup butter (margarine can be used.  I only use butter.  It's worth the extra $)
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips (get the good kind)
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts (optional. Both walnut and pecans are good.  I use walnuts)
1 teaspoon vanilla extract (I was out of vanilla and used brandy extract.  Was still so good!)

Directions:

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring and not letting to scorch. Make sure your heat is at medium.  Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased or parchment lined 9 X 13-inch baking pan. Let cool and cut into 1-inch squares. (I prefer parchment lined as it's so easy to pop out and cut into pretty squares. Here's a little parchment paper trick for you:  Cut your piece to fit down into pan with paper coming up sides.  Spray your baking pan with cooking spray on bottom and up sides. Immediately lay your paper down inside and press down onto cooking spray.  Spray will help your paper stick in place and form to the pan better.)

Note: Can be made in a smaller pan for thicker squares, but making it in the 9 X 13 will give you great size pieces and so much more.

Cost comparison:

Fudge Kit: $7 plus stick of butter (.50) $7.50-$8.00 depending on where you purchase
Yields 1 1/2 pounds
$5 a pound (Maybe you're paying for the pretty little disposable pan that comes with the kit.  Yep that's it. grin.)

Homemade Fudge: $4.79 (this price includes good chocolate chips and walnuts)
Yields 3 pounds!
$1.59 a pound

 

 

No Comparison!  nuff said!  Make your own homemade fudge. Now.

Enjoy!

A bucket full of buckeyes...

 

 
 

Buckeyes...a classic Christmas treat! Many a buckeye has been fought over in our house over the years.  Our love of buckeyes goes way back to our early childhood when we would get our Christmas Cookie Box from grandma.  I love this  buckeye recipe because it makes almost a 100 buckeyes!  That's enough for me and I can even share a few with the other members of my family...just one a few though.  Cause they're more mine than theirs. 

Now for those of you who are wondering why the thump they are called buckeyes, here ya go

 

 

See the resemblance?  Buckeyes are from the buckeye tree.  Which happen to be common in Ohio, which is why it's the "Buckeye State." 

Now if you're a Ohio State fan than this what you think of when you hear buckeye.

 

 

Yep, that's Brutus the Buckeye.  You're welcome Chris and Tammi. They're my crazy, rabid Ohio State friends.

Around here we do not willingly give free publicity to any school except the University of Alabama , so this will be the one and only time you will see any reference to Ohio State on this blog.

This is one of the easiest treats you can make for the holidays.  It makes a ton.  They don't have to be baked. They can be frozen.  They have peanut butter and chocolate!  What more could you want?! So make them!  You won't regret it!  And I'll even come over and taste test them for you. grin.

 

Buckeyes
makes 85-100+ depending on how large or small you roll them.

Ingredients:

1 pound powdered confectioners sugar
1 cup flaked coconut (unused coconut can be frozen for future use)
1/2 cup (1 stick) butter, melted
2 cups crunchy or creamy peanut butter, whichever you prefer
1 cup graham cracker crumbs
1 12 oz. package of chocolate chips
1/2- 1 Tbs. canola oil

Directions:

In a stand mixer with paddle attachment or by hand mix sugar, coconut, butter, peanut butter and graham cracker crumbs until well combined.  Refrigerate dough for 30 mins-1 hour until well chilled.  Roll into small balls and place on cookie sheets.  Chill again for an additional 30 minutes. 

Melt chocolate chips in glass bowl in microwave according to package directions, stir until smooth.  Add canola oil starting with 1/2 Tbs. and still until thinner and shining.  Add additional oil in small increments if chocolate is still too think.  Do not add too much oil though, or chocolate coating will become too thin to stick. 

Dip peanut butter balls into chocolate mixture using a small fork or a toothpick, allowing excess chocolate to drip off back into bowl.  Place buckeyes on wax paper until set.  Store buckeyes in fridge, or freeze in batches for future use. If your freeze buckeyes, allow them to thaw in refrigerator.

Enjoy!

Sister Saturday Reminder and Candy Corn Mix

 

 
Okay people.  This is not gourmet.  This is not complicated.  And, if you're like me you'll have a duh moment cause you never thought of it.

I'm going to introduce you to Candy Corn Mix...aka Candy Corn Crack.  You cannot take just one handful of this stuff.  Try it.  I dare ya.

Putting this stuff on my coffee table was either the best or worst idea I've had in awhile, depending on how badly you are watching your sugar intake.

Think mindless eating of popcorn......except it's candy corn, candy pumpkins and peanuts!  Ahaha!.....peanuts.  That's the secret ingredients, folks.

Adding peanuts to your candy corn mix..well let's just say it takes it to a whole new level.  Sweet. Nutty. Salty.  All of the elements I love in my candy.

It couldn't be easier to make.  Buy yourself a bag of candy corn, a bag of candy corn pumpkin mix (cause ya gotta have the cute lil' pumpkins in there) and a jar of roasted peanuts..the salted kind.  Toss them all together and put them out in your favorite fall bowl.  It's that easy people!

 

 
 
I'm telling ya your family, your friends, your neighbors and anyone else who happens to drop by will love you or curse you forever..because they too will be hooked on Candy Corn Crack...er I mean Candy Corn Mix.

And now I'm going to take this opportunity since I have your attention for one last reminder for our:

Sister Saturday Soup Exchange 

This Saturday, October 30th my sis (who blogs over at Southern In My Heart) and I will be hosting our Sister Saturday Soup Exchange.

 
This is an opportunity for you to join us for our Virtual Souper Saturday Party by linking up your favorite soup recipe.  Write it up, photograph and blog about it and get ready to link up at both our sites for double the exposure!  Make sure you grab the Sister Saturday Button over there in the right hand column, put it in your post and join up! If you're not a "blogger" you are welcome to add your recipe in the comments section at either site!

Can't wait to see all of your great soup recipes!

 

candy, candy everywhere...Annual Candy Bowl and Halloween Bark

 

 

 
 

A promise is a promise...and I promised to share this recipe with some friends.  I normally try and post every few days, it seems that's about all I can manage right now.  However, I had many requests for this great Halloween treat after sharing it at our annual Candy Bowl this past Saturday, so I am posting again today.

Woah back up...what is a Candy Bowl you ask?!?

Well, it just happens to be one of the coolest events we participate in each fall.  It's a charity flag football game that is organized by our most awesomest of friends Randy.

Every year we all get together, and pay an entrance fee to chase each other down, beat each other up and limp around moaning and groaning for the rest of the week...and all for a good cause!  The proceeds go to the charity of the winner's choice! Here are some highlights from this year's Candy Bowl.

 

 

 

 

 (The girl and her daddy confering on a play..isn't this the best!)
 

 

(I dunno...I'm thinking next Sport Illustrated cover maybe?!) 
 

 (The instigator of it all...and don't ask about the socks, it's a long running inside joke)
 

 

(Randy and the girl...the best of buds!) 
 

 (and the real reason why we do this...providing meals this Thanksgiving!)

 

So it's never a "real" Candy Bowl if I don't tote along some cupcakes oh and maybe some....CANDY!  I knew the Halloween Candy Bark I made would be a hit...I just didn't know how MUCH of a hit.  It was like someone brought candy crack to the football game...I'm not sure if more playing or eating was done, but needless to say I think they liked the Halloween Candy Bark.  I left with the promise to share this recipe before Halloween.  So here it is.  This recipe was originally published in Bon Appetit Magazine...which somehow doesn't go hand in hand with flag football.  And then I saw Shannon at The Curvy Carrot had made it so I knew it had to be good! But whether you choose to serve it at a fancy schmancy Halloween party or in a field on a Saturday while playing football, this is sure to be a hit! This recipe is so easy to make, a perfect activity for the kids and a great Halloween treat!

 

{Print Recipe}

Halloween Candy Bark-adapted from Bon Appetit Magazine
Servings:  Approximately 30 2-inch pieces

Ingredients:     

1 pound bittersweet chocolate chips (I used 2 bags of Ghirardelli bittersweet chips)
3 2.1-ounce Butterfinger candy bars, cut into irregular 1-inch pieces
3 1.4-ounce Skor or Heath toffee candy bars, cut into irregular 3/4-inch pieces
8 0.55-ounce peanut butter cups, each cut into 8 wedges
1/4 cup honey-roasted peanuts
3 ounces high-quality white chocolate, chopped (I used one bar of Ghirardelli white vanilla bean)
Reese’s Pieces
1/2 cup Candy Corns

Directions:

Candy!

Chop all of your candy as directed.

 

Spray large baking sheet lightly with cooking oil.  Line with parchment paper.  Stir chocolate chips in heavy medium saucepan over low heat until melted and warm but do not allow to scorch.

Pour chocolate onto parchment paper and spread to 1/4-inch thickness.
 

 
 
Sprinkle with Butterfinger candy, toffee, peanut butter cups, nuts, reese's pieces and candy corns making sure all pieces touch melted chocolate to adhere.  It helps to gently press down candy with hands or spatula.

 
 

Put chopped white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm do not scorch. Remove from heat. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines.

Chill bark until firm, 30 minutes. Slide parchment paper with candy onto work surface; peel off paper.

 

 

Cut bark into irregular pieces.

 

 
  
Again, a big thank you to Randy for hosting this great event and to Julie for taking such awesome pictures! I posted this one for you girl..grin!

 Enjoy!
 

Also, a quick reminder this Saturday, October 30th my sis (who blogs over at Southern In My Heart) and I will be hosting our Sister Saturday Soup Exchange.

 
This is an opportunity for you to join us for our Virtual Souper Saturday Party by linking up your favorite soup recipe.  Write it up, photograph and blog about it and get ready to link up at both our sites for double the exposure!  If you're not a "blogger" you are welcome to add your recipe in the comments section at either site!

Can't wait to see all of your great soup recipes!