Creamy Double Decker Fudge

What could be better than peanut butter and chocolate? Well, something quick and easy works for me. How about for you?

This recipe comes from the folks that give us REESE’S and EAGLE BRAND. Sometimes the very best recipes come from folks trying to seel us their products. I sure don’t mind -- especially when I use their products anyway.

Creamy Double Decker Fudge

1 cup REESE’S Peanut Butter Chips
1 (14-oz) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk), divided
1 teaspoon vanilla extract, divided
1 cup HERSHEY’S Semi-Sweet Chocolate Chips
Line 8-inch square pan with foil.

In small microwave-safe bowl, place peanut butter chips and 2/3 cup sweetened condensed milk. Microwave on HIGH 1 to 1 ½ minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred. Stir in ½ teaspoon vanilla; spread evenly into prepared pan.

In microwave-safe bowl, place remaining sweetened condensed milk and chocolate chips. Microwave on HIGH 1 to 1 ½ minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred. Stir in remaining ½ teaspoon vanilla; spread evenly on peanut butter layer. Cover; chill until firm.

Cut into 1-inch squares. Cover; store in refrigerator.

Makes about 1 ½ pounds.

Apple Slab Pie

I was immediately drawn to this recipe from Pillsbury. Apples, cinnamon and nutmeg usually means good in my mind. This reminds me of the dessert pizza a local pizza restaurant serves with their buffet. It is wonderful! This is going to be a favorite for a long, long time.

 

 

Apple Slab Pie

1 box Pillsbury refrigerated pie crusts, softened as directed on box
1 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 tablespoons lemon juice
9 cups thinly sliced, peeled apples (9 medium)
1 cup powdered sugar
2 tablespoons milk

Heat oven to 450 degrees.

Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Crimp edges.

Mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Stir in apples to coat. Spoon apple mixture into crust-lined pan.

Bake 33 to 38 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.

Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.

Makes 24 servings.

Chicken Broccoli Divan

This recipe comes from the folks over at Campbell's. If you haven't already, be sure to sign up to receive the Campbell's recipes via e-mail. Some of them are simply awesome!

 

Chicken Broccoli Divan

4 cups cooked broccoli florets
2 cups cubed cooked chicken
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free or Healthy Request®)
1/3 cup milk
1/2 cup shredded Cheddar cheese
2 tablespoons dry bread crumbs
1 tablespoon butter, melted
                                      
Place the broccoli and chicken into a 9-inch pie plate.

Stir the soup and milk in a small bowl. Pour the soup mixture over the broccoli and chicken. Sprinkle with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the cheese.

Bake at 450 degrees for 20 minutes or until the chicken mixture is hot and bubbling.

Makes 4 servings.

Lemon Curd

Have I mentioned that I love all things lemon? Yeah. I do. Okay. Maybe all things that qualify as dessert. So the February 2013 issue of Southern Living is perfect for me. And you too if you like lemon.

This recipe is a quick and easy way to do something that’s just basic. Quick? Easy? Yeah! There are also lots of lemon recipes -- and other recipes too. Not everyone likes lemon after all.

Quick & Easy Lemon Curd

Step One
Grate zest from 6 lemons to equal 2 tablespoons. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.

Step Two
Beat ½ cup butter, softened, and 2 cups sugar at medium speed with an electric mixer until blended. Add 4 eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. (Mixture will look curdled.) Transfer to a 3-quart microwave-safe bowl.

Step Three
Microwave at HIGH 5 minutes, stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1 to 2 more minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred.

Step Four
Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks.

Makes 2 cups.

Stove-Top Method
Prepare as directed through Step Two, transferring mixture to a heavy 4-quart saucepan. Cook over medium-low heat, whisking constantly, 14 to 16 minutes. Proceed as directed in Step Four.

Crispy Oven-Fried Chicken

I found this recipe in the February 4, 2013 issue of People magazine. It was included in an article on Paula Deen and her family and all the weight they’ve lost. This is from Bobby Deen’s new cookbook From Mama’s Table to Mine. Does anybody else feel the need to lose a few pounds?

Crispy Oven-Fried Chicken

1/3 cup 1% buttermilk
¼ cup finely chopped fresh chives
1 teaspoon Dijon mustard
¼ teaspoon hot sauce
4 (12-oz.) skinless, bone-in chicken breasts
Vegetable cooking spray
½ teaspoon salt
½ teaspoon freshly ground pepper
½ cup dry bread crumbs

2 tablespoons grated Parmesan or pecorino Romano cheese

Whisk together buttermilk, chives, mustard and hot sauce. Add chicken to bowl; cover, refrigerate and allow to soak at least 30 minutes or up to overnight.

Preheat oven to 425 degrees. Spray a rimmed baking sheet with cooking spray.

Remove chicken from buttermilk; season with salt and pepper. Combine bread crumbs and cheese in a wide, shallow bowl. Dip chicken in crumb mixture, turning well to coat. Place chicken on prepared baking sheet; spray generously with cooking spray. Bake 25 to 30 minutes or until done.

Makes 4 servings, at 342 calories per serving.

Two-Potato Gratin

This recipe comes from the December 2012 issue of Cooking Light magazine. I love that it’s possible to have some wonderful comfort food without having to consume a huge amount of calories.

Two-Potato Gratin

2 medium baking potatoes, peeled and cut into ¼-inch-thick slices (about 3 cups)
2 medium sweet potatoes, peeled and cut into ¼-inch-thick slices (about 4 cups)
2 quarts no-salt-added chicken stock (such as Swanson)
2 tablespoons canola oil
3 tablespoons all-purpose flour
2 garlic cloves, crushed
1 ½ cups 2% reduced-fat milk
2 thyme sprigs
¾ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
3 oz. aged Gruyere cheese, shredded (about ¾ cup)
Cooking spray
2 tablespoons chopped fresh thyme
1 oz. fresh Parmigiano-Reggiano cheese, grated (about ¼ cup)

Preheat oven to 350 degrees.

Place potatoes in a large stock pot; cover with stock. Bring mixture to a boil; cool 4 minutes. Remove from heat. Carefully remove potatoes from pot using a slotted spoon, reserving cooking liquid. Arrange potato slices in a single layer on a jelly-roll pan; set aside. Strain cooking liquid through a fine-mesh sieve over a bowl; reserve 1 cup cooking liquid. Discard solids and remaining cooking liquid.

Heat a medium saucepan over medium heat. Add oil to pan. Sprinkle flour over oil; cook 1 minute, stirring constantly with a whisk. Add garlic; cook 2 minutes, stirring frequently. Combine milk and 1 cup reserved cooking liquid. Gradually pour milk mixture into flour mixture in pan, stirring constantly with a whisk. Add thyme springs to pan. Bring mixture to a boil; cook 4 minutes or until slightly thick, stirring frequently. Remove from heat. Strain mixture through a fine-mesh sieve over a bowl, reserving sauce; discard solids. Stir ½ teaspoon salt, pepper and Gruyere cheese into sauce.

Spread ½ cup sauce in bottom of a broiler-safe 1-quart ceramic baking dish coated with cooking spray. Arrange a single, flat layer of sweet potato and then baking potato slices over sauce. Over flat layer, alternate baking potato and sweet potato slices, in shingle-like fashion. Sprinkle evenly with remaining ¼ teaspoon salt, 1 tablespoon chives, and chopped thyme; pour remaining sauce over potato mixture. Sprinkle with Parmigiano-Reggiano cheese. Bake at 350 degrees for 1 hour or until potatoes are tender when pierced with a knife.

Remove gratin from oven. Preheat broiler to high.

Place gratin in oven. Broil gratin 3 minutes or until browned. Sprinkle with remaining 1 tablespoon chives.

Makes 8 servings, at 218 calories per

Classic Cole Slaw

Okay. I’ll admit it. I don’t like Cole Slaw. I just don’t. I know it’s not real Southern of me but it just is the way it is. That said, most folks in my world love it. And sometimes you gotta do what you gotta do. That means preparing a food because other people like it.

Classic Cole Slaw

1 cup BEST FOODS Real, Light or Cholesterol Free Reduced Calorie Mayonnaise
3 tablespoons lemon juice
2 tablespoons sugar
1 teaspoon salt
6 cups shredded cabbage
1 cup shredded carrots
½ cup thinly sliced green pepper

Combine mayonnaise, lemon juice, sugar and salt. Stir in remaining ingredients. Cover. Chill.

Makes 6 cups.