Cloth diapering, co-sleeping, baby wearing, crafty mom to two girls on the autism spectrum. My adventures from everything from crafts to autism, to everything in between.
So I know I'm kind of late for foodie Friday but well life gets in the way and I'm gonna do it on Saturday.
Growing up my mom made this great easy casserole. It was all stuff she had in the pantry usually (well a few fridge items as well) and it was quick and easy. Since we have been trying to east less caned food and more fresh food I've updated my moms recipe using fresh foods.
Chicken casserole
2 large boneless skinless chicken breasts
1 package of waky Mac colored spiral pasta. I've found a few versions that have a full serving of vegetables in the noodles which is awesome.
1 package fresh sliced mushrooms
1 bag frozen organic mixed veggies (carrots, green beans, peas, corn and potatoes)
1 can olives (large)
1 can cream of mushroom soup (or if you make your own that's even better. I plan to start making my own)
8 oz sour cream
1 cup bread crumbs
1/2 cup Parmesan cheese
2 tablespoons of butter
1. Cook the chicken and cut it into cubes
2. Cook the pasta according to package directions
3. Mix pasta, vegetables, chicken, cream of mushroom, sour cream, and olives and spread in 9x12 pan
4. Melt butter
5. Mix butter, bead crumbs and Parmesan cheese until completely coated and lumpy.
6. Spread bread crumb mixture over pasta mixture
7. Cook at 350 for 45 minutes
This is one of our go to fall/winter meals. It's filling and oh so good
Are you looking for something fun to do with your family for Halloween? Or maybe your stuck inside with all the crazy weather and you want to do something that will make your kids stop asking when they can go out and play or if they can watch another movie? Well Have I got a fun one for you. f you have older kids they can help, and younger kids like Tabitha love to watch and say "when can I eat that!" haha. I recently got a great package from Kellogs, with Rice Krispies, marshmallows, a bag of mini 3 musketeers bars and a trick or treating pumpkin! Score! Now to make a yummy concoction for the family to munch on for Family home evening.
Here's
the recipe for the Pumpkin Shaped Halloween Rice Krispies Treats with candy
inside.
Ingredients
3
tablespoons butter or margarine
1
package (10 oz., about 40) Marshmallows
-
OR -
4
cups Miniature Marshmallows
Orange
food coloring
6
cups Kellogg's® Rice Krispies® cereal
12
MILKY WAY® Brand Minis or 3 MUSKETEERS® Brand Minis
OR
6
FUN SIZE® Bars*
Canned
frosting (green)
12
small green gum drops
Directions
1.
In a large Saucepan melt butter over low heat. Add marshmallows and stir until
completely melted. Remove from heat. Tint with orange food coloring.
2.
Add Kellog's Rice Krispies Cereal. Stir until well coated.
3.
Using a 1/2 Cup measuring cup coated with cooking spray, divide warm cereal
mixture into 12 portions. Using buttered hands shape each portion into
pumpkins, shape around one candy piece. Pipe frosting onto each for vines and
attach gumdrop for stem. Best if served the same day.
Some
tips from making them, I used a cast iron pot to heat its great for
distributing the heat so the marshmallows didn't burn. I moved the cereal
mixture onto a cookie sheet to cool a little before making the pumpkins. The
first one was a little too warm and it ended up melting the chocolate a little.
The first one also stuck to my hands like no other even though I had greased
them up pretty well. If the mixture is too warm it will stick to your hands no
matter how much you grease up your hands so make sure they are cooled enough to
not stick to you but warm enough to be malleable. Its a fine line.
Tabitha LOVED helping, even if it was only to put the candy on top. We took
some to our neighbors and they loved them too. These are a great treat and lots
of fun to do as a family night activity.
I
was sent a Kellog's Rice Krispies Surprise Pumpkin Treats ™ kit to create these
wonderful treats from Kellog Company® to facilitate this review and giveaway. My opinions are
my own and I would never recommend a product that I would not use myself. I
have not been paid to write a positive review of Kellog Company or its
products.
Hey All! I thought it would be fun to switch things up a bit here at Crafting in My Closet. Besides sewing and crafting I love to cook. I love experimenting in the kitchen and I love when things turn out right. So I thought how fun would it be to have a new feature here on Crafting in My Closet where I tell you all about my cooking adventures/successes/disasters?! I can assure you not everything turns out the way I want it to but hey we're real here so its ok. So welcome to Foodie Friday!
For this first week I'm gonna share a new recipe for black bean soup. Now I know there are tons of black bean soup recipes out there, but the other night I wanted to throw something together and soup sounded so good that I just kind of winged it. Morgen liked it so much he requested I make another batch so he could take it with him to school for lunch friday as well. Score. Love when that happens!
Black Bean Soup
Ingredients
3 teaspoons better than bouillon- chicken flavor
3 cups of water
1 large onion diced
2 tablespoons of crushed garlic
6 cans of black beans (drain the liquid from 2 of the cans)
1 can of crushed tomatoes with sweet onions
1 can diced green chilies
1-2 cups of frozen corn (optional)
So I'm not gonna lie, I kind of love Taco Bell's chicken Mexican pizza. I know it's not real Mexican food. But it's yummy. So I decided I could make this at home (and probably make it healthier too) so here's how I did it.
Ingredients
Can of refrained black beans (you can use pinto but we hate pinto beans)
1 chicken breast (I cooked 3 so I could shred it and put it in my freezer)
Taco seasoning
Tostada shells
Tomatoes
Green onions ( I forgot when I was making them)
Mexican cheese blend shredded
Olives sliced
Diced chilies
Taco bell sauce (they sell it in the grocery store so you don't have to steal a bunch of packets)
Boil the chicken in water with taco seasoning till cooked all they way through. (I did three pieces and left them on high for 30 minutes after boiling)
Shred chicken
Lay out tostada shells on a baking pan
Layer them with refried beans, taco bell sauce and chicken.
Place another tostada shell on top
Layer it with taco bell sauce, cheese, chili peppers, green onions, olives, and tomatoes
Put in oven on high broil until cheese is melted and starts to brown a little.
Enjoy!
Our First Guest Post for Summer Fun With Kids is Erin from Simply Frugal Mom!
When I was growing up, my family used to camp all the time during the summer. Like any kid (and adult) one of my favorite campfire treats was s'mores. But even more exciting was the nights that we would make Banana Boats. I hadn't introduced my son to this delight yet, but this seemed like the perfect opportunity.
The best thing about Banana Boats is the variety of flavors you can make them in. You can fill your banana with pretty much anything you can think of. I decided to make 3 different flavors.
S'Mores Banana Boat: Chocolate Chips and Mini-Marshmallows
PB&J Banana Boat: Peanut Butter Chips and Jam
Tropical Banana Boat: Pineapple and Coconut
To start, split your banana down the middle. Be careful not to cut all the way through to the skin on the underside. Press the ends of the banana to create the "boat"
Next fill the boats with your desired ingredients. This is the part the kids love.
S'Mores, PB&J, and Tropical Banana Boats.
Wrap each banana in foil. To make over the campfire, place them on the grate over the fire for 5-10 minutes. Since summer hasn't arrived in Seattle yet, I didn't feel like braving the rain outside at our firepit. I made these in the oven at 300 for about 15 minutes.
Ooey, gooey deliciousness!
Eat immediately. If you are feeling extra decadent, scoop the contents of your banana boat over a bowl of ice cream! I love the traditional s'more banana boat, but the PB&J was amazing! I might have a new favorite.
Have you ever made Banana Boats? I'd love to hear your suggestions for other flavor combinations.Erin’s blog, Simply Frugal Mom is all about helping busy moms save time, save money and save their sanity. You’ll find recipes, crafts, gardening, and other frugal living tips to make your life a little bit easier. You can also connect with Erin on Twitter, Facebook or Pinterest.
Hey all! Since today is my birthday I got you all a little something! Marina from Energizer Bunnies Mommy Reports Is here today to share a yummy recipe! Marina is an awesome member of BloggerPR with me and I'm so looking forward to trying this cake!
I've tried several carrot cakes but this has to be my favorite and Hubs favorite too.
I halved the recipe as I didn't know how yummy the final outcome would be. The next time round I'm going to make sure I stick to the original quantities. We don't have any cake left even though it was only baked 2 nights ago!
Oh yes, those pecans definitely add richness to every moist, delicious bite!
.
Delicious Carrot Pecan Cake
#ratingval# from #reviews# reviews
Print
Recipe Type: Dessert
Author: Tammy Elliott-All Recipes
Prep time: 30 mins
Cook time: 60 mins
Total time: 1 hour 30 mins
Serves: 18
Ingredients
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
A Recipe you love:
This is my mom's recipe for stuffed chicken breasts.
(recipe makes 9 servings)
heat oven to 350
9 boneless skinless chicken breasts
bag of crushed tortilla chips
3 tablespoons of butter melted
1 teaspoon of cumin
3 1/2 cups of shreaded mexican cheese
1/2 a large onion chopped small
1 can of chopped chili peppers
1 small can of chopped olives
Lay each piece of chicken between two layers of parchment paper and pound flat with a mallet.
Mix cheese, onion, chili peppers, olives in a bowl
place a heaping spoonful of mixture in the middle of each flat chicken breast. Close with toothpicks
mix butter and cumin
roll chicken in butter mixture then in crushed chips.
Place in Pyrex and cook for 45 minutes or until chicken is white all the way through.
Tastes really good with black beans and spanish rice.
Hey Everyone and Welcome to the Getting Crafty Weekend Wrap up Linky Party #3 at Crafting in My Closet! We had some great items linked up last week and I hope we have even more this week! Its always so fun to see the awesome projects that get linked up!
So lets start out with a few of my favorites from last week. We had some great projects linked up and I wish I could feature them all.
Red Headed Mommy linked up this AWESOME steampunk bridesmaids dress, How Amazing is this!? Seriously Love this.
What's Cooking Love? Linked up this yummy looking strawberry mango layered smoothie!
Craftionary linked up this super cute Pinwheels Wall Art. Love the colors.
And Finally Chase the Star linked up this awesome mason jar to soap dispenser tutorial.
For those of you who were featured this week, feel free to grab a button letting everyone know you were featured!
On to this weeks Party!
So for the Rules: (Every party needs rules, otherwise they end with the cops at your door. Maybe that was just the parties from college, oh well)
1. The project, tutorial, whatever you link up must be made by you.
2. Please grab my button and put it in your post or side bar so others can join the fun. Because what fun is a party with no one there?
Your worst cooking disaster. I consider myself a fairly good cook and baker. I love to cook, I love to make up my own recipes. Most often they come out really good. I've never really had a disaster when it came to making up my own, but following a recipe. Yea, I've had problems with that! I knew exactly which disaster I would talk about when I got the prompt. In 2010 I was making pumpkin cupcakes for halloween. Its the Martha Stewart recipe, (although over the years I've changed it and I like mine better). I was super distracted while making these. I had Tabitha running around and a lot of other stuff going on. We were slowly packing our stuff for our move to Idaho and the living situation was pretty stressful at that point. So I was making the cupcakes and I forgot to put in the pumpkin! Doh! Seeing as they were pumpkin cupcakes this was a major fail!
So not gonna lie, I actually did this project almost a year ago to do a post, but my morning sickness got the better of me and I never wrote it. But I figured I have the pictures and I might as well do it now!
So every year Morgen asks for the same thing for Valentines day, Fathers day and his birthday. Whats that? Chocolate covered yummies in his pot. the pot in question is a terra-cotta pot I got on clearance at Michaels Crafts a few years ago for $.50 and painted. I sponge painted it white then cut sponges in the shapes of harts and did red and pink hearts on it. Morgen loves this pot. It has a special prominent place on his desk. He loves it so much because he knows 3 times a year it will be filled with chocolate goodies.
To start off I get strawberries, a whole pineapple, mango, kiwi, a cantaloupe, and a bag of marshmallows, also depending on the time of year I get blackberries. I wash and dry the fruit, then I stick the strawberries and marshmallows on sticks. the pineapple i cut the outer layer off and stick on sticks as well, I've tried different ways with the pineapple and spears seem to work the best, but the time I did these ones I was trying to make flowers, it didn't work out that well. I peal the mango and kiwi and slice them and put them on sticks, the cantaloupe i cut in half and then used a mellon baller to make balls and put multiple balls on sticks.
The mellon, mango, blackberries and kiwi will not be dipped in chocolate as they are just too delicate, they are used more for color and to space out the chocolate coma my husband will endure from eating the entire thing in less than 24 hours. =)
In the pot I put a half a styrofoam ball that I cut down to fit, you can cover the ball with green tissue paper or green leaf lettuce, sometimes I do, sometimes, like when i took these pictures and was pregnant I didn't care and left the styrofoam showing. Morgen didn't care as long as he got his goodies.
So first things first, I boil water in a pot and put a double boiler over it. Pour a bag of chocolate chips in and stir till melted. Make sure no water gets into the chocolate. This project usually takes me two bags of Hershey's dark chocolate chips.
Then take the strawberries on sticks and cover in chocolate.
Lay the strawberries on parchment paper to dry. I usually stick the parchment paper on top of a baking sheet so I can move them more easily.
Repeat with the marshmallows and anything else you want to dip. for the marshmallows I tend to put two or three on a stick and cover them all at once,
Then once the chocolate is set I start arranging in the pot. (usually i wait until they were hardened. I was pregnant and impatient at the time these pictures were taken so I just shoved them in)
These next pictures were from a few years ago when I did it, they looked much nicer because I waited until the chocolate was set. Also hearts are easier to cut into pineapple than flowers. =)
As you can see Tabitha was eyeing daddies yummies!
Its always wise to keep some extra fruit on hand when making these to keep the little ones from rioting.
Ever have one of those days where you are running around, doing so much you forget you have to make dinner? Yea happens to me all the time. And sine we are on a very strict budget, getting pizza or chinese take out isn't in the cards when I forget about dinner.
It happened again the other night, I was sewing while Tabitha was at school and Eva was actually sleeping for once during that time. So when Tabitha got home I started cleaning and playing with her and the next thing I knew it was already 6pm! Yeiks, dinner should already be on the table by then and Tabitha's attitude was letting me know it. So I ran into the kitchen to see what I cold make, I looked at the dinner calender and realize there was no way I had the 1 1/2 hours I would need to cook that nights dinner, so off to the pantry I go.
It had been a few weeks since I did major grocery shopping (I do my major shopping trip at the beginning of the month and then do small trips for fresh veggies, milk and bread through the month) and the pantry was looking a little bare.
Here's what I had:
crackers, Tabitha's box of random snack stuff, diced tomatoes with sweet onions, olives, different kinds of pasta, black beans, canned mushrooms, and chili.
So I threw some(a large bag) tri color rotini in to boil, and once it was cooked and drained i put it back in the pot. I threw in two cans of tomatoes with sweet onions (drained), 1 can of sliced mushrooms (drained) and a can of olives (drained).
Morgen had 3rds, Tabitha who rarely finishes her dinner had 2nds! It also made enough that I was able to split it up into containers for Morgen to take to school for two days worth of lunches! I added some salt and pepper to it as well and it was darn good for a 15 minute dinner!
So every Sunday I cook a whole chicken in the crockpot, we have church from 1:30 to 4:30 so I don't want to come home around 5 and have to quickly throw something together. Usually all I have to do is cook some rice and make a salad and rolls and we are good to eat by 6 at the latest. But ever Sunday we have at least half a chicken left over so on Monday's I try to come up with a good way to use the left over chicken.
So this last Monday I made a very yummy dish.
Bow tie pasta with asparagus and chicken
I boiled a bag of bow tie pasta and put the steamer basket in the top of the pot. I put in half a bunch of asparagus and let it steam with the pasta.
When the pasta was cooked I drained it, and cut up the asparagus and mixed them together. I heated up the left over chicken (that weeks marinade was a lemon garlic so it went really well with the pasta) and shredded it into the pasta. After I served Tabitha hers i sprinkled some crushed red pepper flakes in and mixed it up. it was really yummy, Morgen had 3rds =)
So the other night I made some really yummy Vegetable Lo Mein and it was really yummy! Even Tabitha who has become the worlds pickiest eater lately scarfed down a whole bowl!
It was actually really easy and all stuff I had on hand (although I know its not stuff everyone would have on hand.)
here's what you need:
1 package of Chinese style noodles (cooked to package directions)
1/4 cup canola oil
1 1/2 cups carrots, shredded
2 cloves of garlic minced
2 cans of fancy chinese vegetables drained
1/2 cup green onions chopped
1 tbsp cornstarch
1 cup chicken broth
1/4 cup hoisin sauce
1 tbsp soy sauce
1/4 tsp curry powder
1. Cook noodles according to package and set aside.
2. heat oil in a large skillet
3. cook carrots and garlic till tender
4. stir in fancy vegetables and green onions, cook one minute.
5. mix cornstarch and chicken broth in a small bowl. Add to vegetables
6. stir in hoisin sauce, soy sauce, ginger, and curry powder.
7. cook and stir until thickened.
8. add cooked noodles and toss.
serve hot and enjoy.
Sorry no pictures because we all scarfed it down before I thought to take any!
So tonight I realized I didn't have everything I needed for dinner, and that I was really not in the mood for garlic, which was a major ingredient for the dinner I had planned. So I just started pulling out what I had to see what I could make. And what I came up with was pretty darn good if I do say so myself, and acording to my husband, I'm really good at making a great meal out of whatever I can find, which I take as the highest complement.
So here's how to make my chicken, tomato and mushroom pasta.
What you need (by the way this was enough for 4 adult size helpings and 1 toddler size helping. )
1 boneless skinless chicken breast.
1 cup italian bread crumbs
1/2 teaspoon lipton onion soup mix
1/2 teaspoon pepper
1/4 teaspoon salt
1 egg beaten
1 cup sliced mushrooms
1 cup halved grape tomatoes
1 box whole wheat rotini
olive oil
1 teaspoon italian seasoning.
mozzarella cheese finely grated.
Directions
grease an 8x8 glass pan with olive oil
preheat oven to 450
cut up the chicken breast into small cubes
in a ziploc bag mix bread crumbs, onion soup mix, salt and pepper
dip chicken pieces in egg then put into bag and shake till the chicken pieces are covered. Place chicken in glass pan and continue coating the chicken till its all coated and in the pan. Pour the rest of the bread crumb mix on top of the chicken and bake for 30 min at 450.
Cook the rotini according to package directions
Saute mushrooms and tomatoes in olive oil. about half way through mix in 1 teaspoon italian seasoning.
Mix the mushrooms and tomatoes mixture with the cooked pasta, and the chicken.
Pour the rest of the crumbs from the cooked chicken into the pasta as well. Mix well.
Serve with some of the mozzarella on top. I also fried some polenta to go on the side.
Sorry not the best picture, but it is really yummy.
HAHA So i'm not even going to try to hide the fact that I have been MIA for a LONG time. I know, I'm sorry. I had the worst morning sickness at the beginning of this pregnancy, and then have had absolutely no energy. How the heck did I work two jobs while pregnant with Tabitha? I feel like just taking care of her and being pregnant is making me want to sleep 24/7! wow!
So As of 4 or 5 weeks ago I finally started to feel a bit better and was able to cook again! YAY! (that was totally a yay from Morgen who had to do all the cooking while I was sick because just looking at the kitchen made me sick!). So I've been all about making yummy stuff lately. I figured I would fill some of you in on my yummies!
The other day I made a delicious breakfast casserole. Totally made it up on the fly. Morgen says I have to make it again. It may be dinner tonight so Maybe I'll get a picture since I don't have one from before.
So for my awesome breakfast casserole
5 eggs beaten
3 tablespoons milk
1 cup chunky salsa
1/2 a large bag of chopped frozen potatoes
6 pieces of turkey sausage chopped
2 cups of shredded mexican cheese
2 teaspoons cumin
1 teaspoon chipoltle powder
1 teaspoon mexican chili powder.
Mix all ingredients except potatoes. Put potatoes in 8x8 greased pan. pour wet ingredients over potatoes and mix together. cook at 450F for 35-40 min.
Edit: I made it for dinner without turkey sausage (we were out) and I made it spicier because I knew Tabitha wouldn't eat it.
I also made some really good chili in my crock pot but just threw it together so next time i'll have to right it all down.
And lastly I made some super yummy chocolate sauce a la alton brown.
Ingredients
1 1/2 cups water
3 cups sugar
1 1/2 cups Dutch-processed cocoa (I used dark cocoa)
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons light corn syrup
Directions
In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce until slightly thickened. Strain and cool to room temperature. Pour into squeeze bottles. Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, it's fat free!
AND OH MY GOSH! Its soooooo yummy. Also i put it in a mason jar instead of a squeeze bottle so I can just spoon it out.
I'm working on Halloween costumes, a jacket and a few skirts and dresses so hopefully i'll get that all up in the next week or so.
I had to take moregn to work on friday and Tabitha was still asleep. Morgen's mom said she would watch her and when i got home Tabitha had woken up and dawn was making her some oatmeal. but tabitha has only had baby oatmeal, and she did not like it, dawn tried to mix it with prunes which tabitha loves but she was not having it. This was Tabitha looking at me like what have i done to deserve this? Needless to say dawn was eating some oatmeal for breakfast that morning. Its not all that surprising, Tabitha's tastes have seemed to mirror Morgen and mine. I was eating some spicy pretzle thins and she kept trying to take it, so i figured I would let her taste it, and she would end up not liking it because its spicy, well no, she licked it, then licked it again, then shoved it in her mouth and grabbed for another one. As for the oatmeal, neather morgen nor I like oatmeal unless its in a cookie! =) (which by the way she likes too, Morgen was eating an oatmeal raisin cookie, and she threw a little fit till he gave her some, she loved it.)
I have no idea why, but I've been on a bacon kick lately. Maybe it has to do with Jim Gaggigan's Bacon bit (budum ching!) http://www.youtube.com/watch?v=oVlsPPs4cVE The other day i made bacon wrapped chicken, it was delish! I didn't have a recipe, so i just made it up as I went along. I have no pics for you, since it disappeared to quickly.
Bacon Wrapped Chicken
6 boneless chicken breasts a pack of bacon 6 small slices of motzerella cheese a small can of sliced olives honey mustard
Pre Heat oven to 350 pound the chicken breasts till about 1/4 inch thick lay out one chicken breast put one piece of cheese in the middle, then sprinkle olives on top. roll the chicken and wrap it with a piece of bacon, put the chicken on a baking sheet. (I used a grilling pan so the fat would drain under the chicken and then drained it off before serving) mix honey and mustard to whatever consistency you like, i did about 2 tablespoons of mustard to 4 tablesoons of honey. microwave the honey mustard till warm spread the honey mustard on the chicken place in oven for 45 minutes.
So then I came upon this recipe on the Kitchen. (the post to go along with this is so freaking funny you have to check it out!) Go here.
Candied Salted Bacon Yields: 8-12 pieces (depending on package size)
1 package center cut bacon 3/4 cup light brown sugar Kosher salt to taste
The oven method works best for this treat, simply line a cookie sheet (with sides) with parchment paper or silpat in preparation. Place bacon on cookie sheet, making sure not to overlap any edges. Lightly sprinkle each piece of bacon with brown sugar (1-1 1/2 tablespoons/each) and place cookie sheet in cold oven. Set temperature to 350 degrees Fahrenheit and bake 20-25 minutes, keeping an extra careful eye on them starting at the 18 minute mark.
Remove from oven and place cookie sheet on wire rack. Sprinkle kosher salt over bacon pieces. Enjoy!
then again on the Kitchen they had a recipe for Candied bacon fudge. Really! I so can't wait to try this! Sara we are so making this at mom's house! Go here for their post. and for those who just want the recipie (thankyouverymuch) here ya go!
Candied Bacon Fudge yields: 64-1" pieces or 12-24 slices
1 Recipe Candied Salted Bacon 1 Recipe Fudge (If you have a favorite go right ahead and use it, but here's a few if you're indifferent.)
Prepare an 8"x8" baking dish by lining it with parchment paper (or buttering it heavily). Prepare bacon according to directions and fudge to directions.
Add half of the fudge to the baking pan and press firmly into the corners and smooth the top. Add strips of bacon across the surface, making sure to press the fudge down to eliminate air bubbles. Work quickly so bacon doesn't cool completely to create a tight bond between the two. Layer remaining fudge and bacon. For a "sliced bacon look" don't smooth the top and leave uneven ridges and mounds. If you'll be cutting into squares, go ahead and smooth the top with a spatula.
For most recipes, the addition of the refrigerator will make your fudge set up within an hour, though if you use Alton Brown's recipe above, only place it in the refrigerator with a double layer of plastic wrap to keep out moisture from other items in your fridge. Cut when firm, either in 1" squares, strips, or half strips! The choice is yours! Enjoy!
