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Thursday, March 24, 2011

Pepper Jack Chicken Sandwiches

I am loving the Taste of Homes 2011 Comfort Food Diet Cookbook. This is the third recipe I have made out of it and I have loved all three. I have earmarked so many more. These are pretty versatile as well and so easy. If you don't like pepper jack use a different kind of cheese. The recipe calls to grill these but since the weather outside still hasn't decided to stay warm I baked them. They were very juicy and so good. They re-heat really well too. The WW points will very depending on how big the chicken breasts are and what type of bread you use. Mine were about 14 points a sandwich.

Pepper Jack Chicken Sandwiches
adapted from the Taste of Home cookbook

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About 14 WW points per sandwich

2 chicken breasts
poultry seasoning
2 strips of turkey bacon
2 slices of pepper jack cheese, reduced fat if you can find it

Pre-heat oven to 350 degrees.

Sprinkle the poultry seasoning on both sides of the chicken breasts. Spray a baking sheet with cooking spray. Place the chicken on the pan. Top each chicken breast with a turkey bacon slice that has been torn in half. Bake for 30 to 40 minutes or until the chicken is cooked through. About 5 minutes before the chicken is done top each with a slice of cheese so it can get all nice and melty. Serve on a bun of your choice with lettuce, tomato, onion, and mayo if desired.

Blueberry Muffins

So I bought some blueberries and wondered what am I going to do with these. Of course I thought of muffins. But I wanted to make muffins that didn't cost me a lot of points. I found a recipe for Bisquick blueberry muffins. I used the heart healthy Bisquick and modified the recipe a little bit to make it healthier. These muffins ended up being 3 WW points apiece. I didn't think that was too bad. They tasted pretty good. They are a little drier than regular muffins but still pretty tasty. My advice is to eat them right away. I made them on Thursday and they were good on Thursday and Friday but I left for the weekend and when I went to eat one on Monday they tasted old. So eat them up!

Blueberry Muffins

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12 muffins, 3 WW points apiece

2 cups Heart Healthy Bisquick
1/3 cup Splenda
2/3 cup fat free milk
2 tablespoons applesauce
1 egg
1 cup blueberries

Pre heat oven to 400 degrees

Coat a 12 cup muffin pan with cooking spray. In a bowl mix together all of the ingredients except the blueberries. Fold in the blueberries. Divide the batter evenly into the 12 cup muffin pan. Bake 13 to 18 minutes or until golden brown.

Thursday, March 17, 2011

Cake Pops are fun for all!

Cake pop fun with Joyce and her granddaughters. For Anastasia's birthday Joyce wanted to do something different. So we made ice cream cone cake pops and regular cake pops. They had a good time. Messy, but a lot of fun.

Cake Balls

Whoever first came up with the idea of taking a cake and mixing it up with a can a frosting and then rolling the mixture into balls and dipping them into chocolate should be applauded. Cake balls are so easy to make and they are so good. Addictive even. Not just to eat but also to make. I have tried many variations and all have turned out great. Red velvet cake with cream cheese icing, strawberry cake with strawberry icing, chocolate cake with chocolate icing, German chocolate cake with coconut pecan icing, yellow cake with cream cheese icing, and I'm thinking of carrot cake with cream cheese icing. Maybe some kind of mint creation since my hubby loves mint. There are so many options. I'm having a lot of fun trying them all. I really want to get Bakerella's Cake Pop book. What she can do with a ball of cake is amazing. I got the ice cream cone idea from her. You can check out her blog at www.bakerella.com. If you are inclined to do so send up a little prayer for her. She has been in the hospital the past few weeks. I hope that she will be feeling better soon.

I'm on vacation this week and decided to make some cake ball creations. I shared them with my library friends at Lake Station and Hobart. When I got done making them and were letting them dry I completely forgot to take a picture. Since I started doing this blog my camera stays in the kitchen. I'm not the best photographer and yes I do use paper plates, a lot, but I think recipes with pictures are the best. So I take pictures, not the best pictures, but a least you can see what the food is supposed to look like. I realized I didn't take pictures of my cake pops after I had wrapped them up like 20 times in saran wrap. I was lazy and didn't want to unwrap them so I took pictures through the saran wrap. You can kind of get the idea.

For the cake balls:

1 box cake mix, any flavor you want
1 can frosting, any flavor to go with the cake

Make the cake according to the package directions and bake in a 9x13 pan. Let cool completely. When cooled crumble cake in a large bowl and mix in the frosting. I use the whole can but 3/4 would do. I use a small cookie scoop to form the balls but you don't need one. Place the balls on a parchment paper lined baking sheet and place in the freezer to firm up.

If you want to make cake pops just stick lollipop sticks in the balls. Dip in melted chocolate and place upright in Styrofoam. Sprinkle on colored sprinkles if desired. Or if you have the cake pop book go to town making almost to cute to eat cake pops.

Or if you just want to make cake balls dip the balls into the chocolate and place back on the parchment paper to dry.

To make the Ice Cream Cones:

First prepare the ice cream cones. You want to cut the tops off the sugar cones. Be careful because to much pressure while cutting can cause the whole cone to break. I used regular cones this time as well. They are very easy to cut and you want to just cut off the top part of the cone leaving the bottom.

Before forming the cake balls I like to stuff some of the cake mixture down inside the cone. And then using my small cookie scoop I put a scoop of the cake mixture on top of the cone pressing it down slightly. I did the same thing with the regular ice cream cones but ended up using the slightly larger cookie scoop since the regular cone is a little bigger than the sugar cone. Place the cones in the freezer to firm up. About 15 minutes.

I had never used Wilton melting chocolate before and really wanted to give it a try. You can find many colors at Walmart. Of course the day I bought some they only had pink and white in stock. Oh well the colors worked out for the ice cream cones. Before dipping in need something to hold the cones upright while they dry. I used a card board box. I cut X's in the card board so I could push the cone through. It worked out okay but I want to come up with some other way. In a microwave safe bowl melt the pink chocolate in 30 second intervals, stirring after each interval, until the chocolate is completely melted and smooth. Take the ice cream cones out of the freezer and start dipping them one at a time in the chocolate. Let the excess run off and then place the cone upright in whatever device you have created. For me it was a cardboard box. Or you can place cake side down to make it look like you dropped the cone. It looks cute like that. You can do other colors or dip some in milk chocolate like I did. Then I melted some of the white chocolate to put on top of the pink chocolate. I spooned some of the white chocolate on top of the pink and then sprinkled colored sprinkles on and placed a red peanut m&m on top of that. Once they are dry you can store them in the fridge or I like to leave them in the freezer.

Wednesday, March 16, 2011


This picture looks messy but meatball sandwiches are messy so I think it's alright. I was inspired to make these from a Taste Of Home Comfort Foods cookbook. The same cookbook I got the wonderful Vegetable Chicken Soup recipe out of. The original recipe calls for beef and for the sandwiches to be open face but I used turkey and as you can see closed the sandwiches. I thought they turned out really good. Will said they were pretty good so that is his stamp of approval. I think I will try these with lean ground beef next time but this time I had ground turkey unthawed.

adapted from a Taste of Home cookbook

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Makes 32 meatballs, 1 WW point per meatball with sauce
Points very for what type of bread and cheese you use for the sandwich

1 package ground turkey, about 1 lb.
1/2 cup plain bread crumbs
2 tablespoons shredded Parmesan cheese
1 egg white
1 teaspoon minced garlic
1 small onion chopped finely
1/2 teaspoon Italian seasoning
1 jar spaghetti sauce

Cheese of choice, I used reduced fat Provolone which equals 1 WW point per slice
Bread of choice, I used ciabatta bread which is about 6 WW points per bun

In a bowl combine the first seven ingredients until fully incorporated. Roll into balls. I used my smallest cookie scoop to try and keep them uniformed and was able to make 32 meatballs. Spray a skillet with cooking spray or lightly coat with olive oil. Brown the meatballs in batches. Once browned place all the meatballs back in the pan and add the jar of spaghetti sauce. Cover the pan and let simmer for 10 to 20 minutes or until the meatballs are completely cooked through. I let them simmer for over 30 minutes. I turned the burner down to low and let them simmer away while I worked on other things. To make a sandwich take the bread and place a slice of cheese on one half of the bread. Place as many meatballs as you want on the cheese and top with the other half of the bread. Place in the microwave and heat for about a minute to allow the the cheese to melt. Enjoy!

These meatballs would be good in pasta too.

Twix Ice Cream Cake

I have now made two recipes off of Life as a Lofthouse's blog and both have been excellent. It was my cousin Kim's birthday on Monday and I wanted to make her a sweet treat. When I saw this recipe a while back I knew I would have to try it. It has caramel in it and I love caramel. I think I could eat caramel on almost anything, almost. My only complaint is that I think it needs more ice cream. And that could be because I doubled the cookie recipe. I couldn't find my 8x8 pan and I knew spreading a single recipe out in a 9x13 it would have been to thin. So I doubled it. I didn't have to use all the cookie and I didn't but I used most of it. The cookie part tastes like a brown sugar, sugar cookie. It was really good. Kim enjoyed it and that was my goal. I didn't get a picture before we tore into it but I think the picture shows all it's ooey gooey goodness.

Twix Ice Cream Cake
as seen on Life as a Lofthouse

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1 quart vanilla ice cream, slightly softened (I would buy two next time, but I like a lot of ice cream)
1 16 oz jar caramel ice cream topping
1 cup milk chocolate chips

Cookie Recipe (Reflects the doubling I did, if you know where your 8x8 pan is half the recipe)

1 cup butter, softened
4 tablespoons sugar
1/2 cup brown sugar
2 cups flour
1 teaspoon vanilla

I knew I was going to be making this as soon as I got home from the store so I grabbed the ice cream first to let it soften while I shopped. The ice cream was ready to go when I got home. Spread the ice cream in a 9x13 pan, cover and put in the freezer to harden for about 2 hours. While the ice cream is chilling start making the cookie topping. Pre-heat the oven to 350 degrees. Cream together the butter and sugars in a bowl. Add the flour and vanilla, mix until incorporated. Spread in a foil lined 9x13 pan, bake for 15 minutes or until golden brown.

When the cookie is completely cool pull out the pan with the ice cream. Pour the caramel over the ice cream. Break the cookie into pieces and sprinkle evenly over the caramel. I didn't use all the cookie since I doubled the recipe but I did use most of it. What you don't use, eat. The cookie is very good by itself.

In a microwave safe bowl place the chocolate chips and melt in the microwave in 30 second intervals, stir after each interval, until completely melted. Once melted drizzle over the cookie layer. Cover and freeze until ready to serve. You can cut into nice squares or just dig in like we did. Whatever way you choose will be the right way. Enjoy!

Tuesday, March 15, 2011

Pepperoni Pinwheels

When Will and I went to the New Holland Brewing Company in January we had these Pepperoni Pinwheel things that we loved. I tried re-creating them and I think they turned out pretty good. Not the same but still yummy. I made these just for Will so I didn't measure and I used mozzarella and Italian cheeses. When I make them for the both of us I will only use mozzarella and the WW points I calculated reflect that. I used french loaf bread because I'm not really fond of Pillsbury's pizza crust. I liked the way they turned out with the french loaf. And the mini turkey pepperoni's are really good to. Learn from my mistake. Do not put them on parchment paper. Even sprayed with cooking spray they stuck to the paper really badly. Next time I will grease the baking sheet really good and leave out the parchment paper or use my silicone baking mat.

Pepperoni Pinwheels
a Lacey creation inspired by New Holland Brewing Company

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15 pinwheels, 2 WW points per pinwheel

1 can Pillsbury crusty french bread loaf
2 oz mini turkey pepperonis
2 cups mozzarella

Pre-heat oven to 350 degrees

Place a sheet of wax paper on a flat surface. Open the can of french bread and unroll it. Once it is unrolled sprinkle half the pepperonis on the bread, follow with all of the cheese, and finish with the rest of the pepperonis. You could even sprinkle it with garlic powder or Italian seasoning. I might try that next time. Roll it up like a tube. Grease a baking sheet really well with cooking spray or butter. Cut the roll into 15 pieces and place each piece on the baking sheet. Bake for 20 minutes. Serve with pizza or spaghetti sauce or ranch dressing.

Turkey Tostadas

I seem to be on a roll lately with making tostadas. But in my defense I get a package with at least thirty corn tostadas at Aldis and I can't let them go to waste. What I like about tostadas is you can make various kinds, chicken, beef, turkey, veggie, or plain cheese. If you aren't a fan of turkey feel free to use lean ground beef. To me turkey has more flavor than lean ground beef but that could just be me. I thought these turned out really good and they are only 5 WW points apiece. Can't beat that.

Turkey Tostadas
a Lacey creation

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5 WW points per tostada

1 package ground white turkey meat
1 package taco seasoning
1 can fat free refried beans
12 corn tostadas
2 cups reduced fat Mexican cheese

Pre-heat the oven to 350 degrees

In a skillet cook the ground turkey until no longer pink. Drain if there is any fat. Sometimes there isn't. Place turkey back in skillet and add the taco seasoning with 3/4 cup water. Leave on heat until heated through. Place the corn tostadas on a baking sheet. Heat the refried beans in a microwave safe bowl in the microwave for about 1 minute. This makes it easier to spread. Evenly distribute the beans onto the tostadas. Place 1/4 cup of the turkey mixture onto each tostada. Use 1/2 cup cheese for every three tostadas. Bake in the oven for about 10 minutes or until the cheese is melted. Serve with lettuce, tomato, salsa, or sour cream if desired. If you don't want to make up 12 at a time then don't. You can save the meat and beans for leftovers or freeze the meat for another time.

Saturday, March 12, 2011

Vegetable Chicken Soup

I love, love, love my crock pot. I think I have mentioned my love before but it is worth mentioning again. What's not to love? You can throw all the food in the crock pot and it does the work for you. You come home to your house smelling delicious and to a delicious meal. I try to plan a crock pot meal once a week. I work late on Wednesdays and I like to try and feed my husband a home made meal so the crock pot is perfect for that. I found this recipe in one of my new Taste of Home cookbooks. This is out of the 2011 Taste of Home Quick Cooking Annual Recipes. I have a cookbook addiction. It doesn't help when the cookbooks are delivered to my house. This soup is so good. And it's full of veggies which are filling foods. I strayed a bit from the recipe. I didn't saute the veggies before putting them in the crock pot. I added some more veggies and put in pasta instead of barley. With the pasta the soup is 3 WW points per cup. Without it would be 2 WW points per cup.

Vegetable Chicken Soup
adapted from a Taste of Home recipe

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14 one cup servings, 3 WW points per serving

1 large onion, chopped
1 cup sliced mushrooms
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
5 garlic cloves, minced
2 chicken breasts
1 can (32 oz) chicken broth
1 can (28 oz) crushed tomatoes, undrained
1 can (14.5 oz) diced tomatoes, undrained
2 medium carrots, cut into 1/4 inch slices
1 medium yellow squash, chopped
1 medium zucchini, chopped
1 cup small pasta
1 3/4 teaspoons Italian seasoning
1 1/2 teaspoons pepper

Place all the ingredients but the pasta in a crock pot. Cook on low for 6 hours. At 5 1/2 hours take out the chicken and cut into pieces. Place back in the crock pot. Add the pasta. Cook for the remaining 1/2 hour. Serve with cheese and crackers if desired. Cheese and crackers will add additional points.

Chicken Tostadas

These tostadas are so easy to make and quite tasty. This is a 15 minute meal. Five minutes to prepare and 10 minutes to cook. Or a little longer depending on how brown you like your melted cheese. Great supper for a busy weeknight. It's not bad on points either.

Chicken Tostadas
a Lacey creation

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6 WW points per tostada

2 cans chunk chicken, drained
1 small can green enchilada sauce
6 corn tostadas
1 1/2 cups reduced fat Mexican cheese
lettuce, salsa, and sour cream for toppings

Pre-heat the oven to 350 degrees

In a bowl mix together the chunk chicken and the enchilada sauce. Place the corn tostadas on a baking sheet. Evenly distribute the chicken mixture onto the tostadas. Place 1/4 cup cheese on each tostada and bake for 10 minutes or until the cheese is melted. Serve with lettuce, salsa, and sour cream if desired.

Wednesday, March 9, 2011

Szechuan Chicken

I really enjoy Asian food. Heck, I really enjoy most food period. I found this recipe on a food blog I enjoy, Life as a Lofthouse. She recommends using Yoshidas Original Gourmet Marinade Sauce but I couldn't find any at Walmart so I used La Choys original stir fry sauce. Next time I would like to try the other sauce if I can find it and I would recommend doubling the amount that you use. The sauce really gives this dish it's flavor. It was good but could have been better with more sauce.

Szechaun Chicken
adapted from Life as a Lofthouse

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10 one cup servings, 4 WW points per serving

2 chicken breasts, cut up into 1 inch pieces
1 cup La Choy original stir fry sauce
1 green pepper, chopped
1 onion, chopped
1 package frozen broccoli
1 teaspoon minced garlic
1/2 lb spaghetti
olive oil

Cook the spaghetti according to the package directions. When it is almost cooked add the frozen broccoli to cook. Once cooked drain the pasta and broccoli.

Coat a skillet with olive oil. Saute the green pepper and onion until soft. When done remove from pan and set aside. In the same skillet cook the chicken until no longer pink. Once cooked through add the green peppers and onion, garlic, and sauce. Turn the heat down and let simmer for 5 to 10 minutes or until sauce is heated through. Add the sauce mixture to the pasta mixture and serve.

Friday, March 4, 2011

Cheater Biscuits and Gravy

When I say cheater I don't mean fattening because these are WW friendly. I say cheater because they are insanely easy to make. I'm not sure it can get any easier unless you used canned biscuits. I bought the Heart Smart Bisquick because it is low fat and better for you. The gravy is from a mix. I wasn't all that crazy about the McCormick mix because it was really peppery but if you like that then this mix is for you. I really like the country gravy mix from Wonder Bread Bakery. It's really good it's about the same amount of points. I love biscuits and gravy. It is my favorite thing to eat out for breakfast but as I'm sure you know country gravy is fattening and so are really good biscuits. This allows me to have my favorite without all the points.

Biscuits and Gravy

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2 WW points per biscuit, yielded 17 biscuits
1 WW point 1/4 cup gravy

3 cups Bisquick
1 cup water
1 package country gravy mix

Pre-heat oven to 450 degrees

In a bowl mix together the Bisquick and water. Lightly dust your work surface with Bisquick and knead the dough 10 times. Roll out to 1/2 inch thick and cut with a round cookie cutter. Place on ungreased baking pan and bake for 11-14 minutes.

For the gravy follow the instructions on the package. Serve over the biscuits. Enjoy!

Thursday, March 3, 2011

Crock Pot Asian Beef and Veggies

I made this last year for the first time and I loved it. Not only is it easy but it's pretty healthy to. When I made it this time I didn't have everything so I improvised, which I seem to have to do a lot. I substituted La Chow Original Stir Fry Sauce for soy sauce and I only had 1 pound of meat. The WW points are for these substitutions. I would imagine it would be a little higher if you used 2 pounds of beef.

Crock Pot Asian Beef and Veggies

adapted from Bluestar on The Tasty Kitchen

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8 one cup servings, 4 WW points per serving
Brown rice is 5 WW points per cup

1/2 cup water
1 cup soy sauce or La Choy Original sauce
2 pounds beef stew meat or 1 pound beef stir fry meat
1 tablespoon minced garlic
1/2 teaspoons ground ginger
1/2 cups packed brown sugar
6 cups chopped veggies of choice, make sure whatever you use can hold up to cooking in the crock pot for several hours. I used fresh stir fry veggies, fresh green beans, green peppers, and onions.

When I went to make this I discovered I was out of soy sauce so I used the La Choy and I think it turned out pretty good. I only had a pound of meat. If your not a huge fan of veggies like my hubby make sure you have two pounds of beef. It was fine for me but Will would have liked more meat.

In the crock pot place the meat, water, soy sauce, garlic, ginger, and brown sugar. You want the meat covered so it will get tender. Place the veggies on top of the meat mixture. Cook on low for 6 hours. Serve with rice.

Very yummy dinner and the crock pot does all the work. You can't beat that.

Tuesday, March 1, 2011

Chinese Takeout Cupcakes

Part of my job duties as a librarian is to create programs for the community to come and enjoy. Most of my programs revolve around food. You're shocked I'm sure. I'm not a children's librarian anymore and I miss doing kids programs so I do a lot of family programs. Family programs are nice because it involves the whole family and I think that the the parents enjoy it as much as the kids. In February I started a four week Hello Cupcake series. If you are familiar with Hello Cupcake then you know how darn cute the cupcakes are that Karen Tack has created for her books. I picked out four creations that gradually get more difficult. The first week were the Sweet Talk cupcakes. I didn't get any pictures. The second week were these Chinese Takeout cupcakes. Unfortunately for me no one came to make these. I ended up making them myself since I had everything ready. On the left side of the picture above is Fried Rice and to the right is Pork Lo Mein. Once you get everything cut up and ready to go these are really easy and fun to put together. I really think the kids would have enjoyed this.

Pork Lo Mein Cupcakes
from Karen Tack's Hello Cupcake books

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12 vanilla cupcakes
12-14 green fruit chews (Jolly Rancher or Tootsie Roll)
3 pink fruit chews (Jolly Rancher, Laffy Taffy, or Starburst)
1 can vanilla frosting
green and yellow food coloring
1 teaspoon cocoa powder (Hershey's)
1/2 cup dark green sprinkles
1 strand green licorice twist (Twizzler's Rainbow Twists), thinly sliced diagonally

1. Line a cookie sheet with wax paper. For the broccoli stems, make a lengthwise slit halfway down the center of each green fruit chew and open slightly. I used Laffy Taffy because I couldn't find Tootsie Rolls or Jolly Rancher but I think it would be cuter with Tootsie Rolls. Cut the pink Laffy Taffy into strips for the pork.

2. Tint 1/2 cup of the vanilla frosting bright green with the green food coloring, spoon the frosting into a ziplock bag, press out the excess air, and seal. Tint the remaining vanilla frosting light brown with 1 drop yellow food coloring and the cocoa powder. Put the frosting in a ziplock bag, press out the excess air and seal.

3. Place the green sprinkles in a small bowl. Snip a mall corner from the bag with the green frosting. For the broccoli florets, pipe mounds of frosting on the tips of the split ends of the green fruit chews on the cookie sheet. Holding the broccoli by the stem, press the frosted end lightly into the sprinkles to cover completely; return to the cookie sheet.

4. Snip a small corner from the bag with the brown frosting. To make the lo mein noodles, pipe the frosting in an irregular pattern all over the cupcakes, piling it high and letting it hang over edges. Arrange the pink fruit chew pork slivers randomly on top of the cupcakes. Add one or two pieces of broccoli on top. For scallions, scatter a few green licorice slices on top of the cupcakes.

Fried Rice Cupcakes

12 vanilla cupcakes baked in white paper liners
2 tablespoons small light green jelly beans (Jelly Belly)
4 orange fruit chews (Starburst)
3 yellow fruit chews (Starburst or Laffy Taffy)
1 1/4 cups puffed rice cereal (Rice Krispies)
1 can vanilla frosting
1/4 teaspoon unsweetened cocoa powder
2 strands green licorice twists (Twizzlers Rainbow Twists), thinly sliced diagonally

1. For the peas, cut the green jelly beans half crosswise with a small knife or clean scissors. For the carrots, cut the orange fruit chews into 1/4 inch cubes. For the scrambled egg, cut the yellow fruit chews into small strips and pinch to soften the sharp edges. For the rice, place the rice cereal in a medium bowl.

2. Tint the vanilla frosting pale beige with the cocoa powder. Spread the tops of the cupcakes with a thin layer of frosting; use about 1/2 cup of the frosting. Heat the remaining 3/4 cup frosting in a small microwavable bowl in the microwave until it has the texture of lightly whipped cream, about 15 seconds. Pour the heated frosting over the cereal, tossing to coat evenly. Reserve a few of the cut jelly beans and fruit chews for finishing and toss the rest with the cereal mixture. Spoon about 1/4 cup of the cereal mixture on top of each frosted cupcake, pressing down to secure. Arrange the reserved candy pieces on top of the cupcakes. For the scallions, scatter a few licorice pieces on top.

Vanilla Caramel Fudge

I was naughty. I made a great WW cake and then had to make fudge. I gave most of it away. That's good right? My favorite fudge is vanilla caramel that has pecans in it. I didn't have any pecans or they would have been in this fudge. And it would have been even better. It was pretty good without.

Vanilla Caramel Fudge

a Lacey Original

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1 package caramel bits or squares
2 tablespoons heavy cream
1 package white chocolate chips
1 can sweetened condensed milk
4 tablespoons unsalted butter

In a heavy bottom sauce pan melt the caramel bits and heavy cream together until smooth. Pour the caramel into a greased round pie plate or 8X8 square pan. Put in the fridge to cool.

To make the fudge you want to do a double boiler. Heat water in a stock pot until barely simmering. Put the chocolate chips, condensed milk, and butter into a heat proof bowl. Place the bowl over the stock pot. Stir the mixture to help it melt together. Once all melted and incorporated pour over the caramel. Place in the fridge to chill.

I had no problem getting the fudge out of the pan because it slid right out in one piece but I had a hard time cutting it. I had to let it warm up a little and then cut it with kitchen scissors.