Golden Graham Bark

Golden Graham Bark 

4 cups golden graham cereal 

2 cups white chocolate wafers 

1 cup chopped cashews 

1 tsp butter 

Place white chocolate wafers and butter in a mixing bowl and microwave 1 minute. Stir until smooth, heating an additional 15 seconds as needed. 

Mix in cereal and nuts and spread on a waxed paper lined baking sheet.  Chill in fridge until set, then break apart and store in an airtight container until serving. Freezes well for make ahead, ready to serve treats. 

Fiddle Diddles

 Fiddle Diddles 

Aka Fudgies or Haystacks 

1/2 cup butter 

2 cups sugar

1/2 tsp vanilla

1/2 tsp salt

1/2 cup milk 

3 cups rolled oats

1 cup coconut

1/2 cup cocoa 

In  a double boiler over medium high heat combine butter, sugar, vanilla, salt and milk, bring to a boil for 5 minutes. 

Remove from heat, add remaining ingredients and mix until well combined. 

Drop by teaspoonful on a baking sheet lined with waxed paper, parchment paper or silicone mat until set. 

Bailey’s Fudge

Bailey’s Fudge 

3 1/2 cups milk chocolate chips

14 oz can sweetened condensed milk 

1/2 cup Bailey’s Irish Cream 

1 tsp vanilla 

1/2 cup Andes mint baking chips 

Combine chocolate chips and sweetened condensed milk, microwave 1 minute, stirring and microwave an additional 30 seconds. Stir until smooth. 

Pour in Bailey’s Irish cream and vanilla, stirring until smooth. Pour into a 9 x 9 baking pan. Sprinkle with mint baking chips, pressing in slightly. 

Cover and refrigerate for 4 hours. 

Muffuletta Dip

 Muffuletta Dip

Olive Salad 

1/2 cup chopped green olives 

1/2 cup chopped kalamata olives

1/3 cup chopped roasted red pepper

1/4 cup finely chopped red onion

1/2 tsp oregano

1 tsp olive oil

1 tsp red wine vinegar 

Dip

2 - 8 oz cream cheese 

1 tbsp garlic powder 

1/4 lb deli ham, diced 

1/4 lb deli salami, diced 

1/4 lb mortadella, diced 

2 cups Italian blend cheese 

Olive salad 

Mix olive salad ingredients and refrigerate until needed.  

Blend cream cheese with garlic powder until smooth. Add olive salad, 1 1/2 cups cheese and diced meat and stir until well combined. 

Turned into a greased 9 x 9 baking dish. Top with remaining cheese and bake 20 minutes until melted and heated through. 

Serve with bread or crackers. 

Muffuletta Pinwheels

 Olive Salad

1/2 cup chopped green olives 

1/2 cup chopped Kalamata olives 

1/3 cup chopped roasted red peppers 

1/4 cup finely chopped red onion 

1/2 tsp oregano

1 tsp olive oil

1 tsp red wine vinegar 

Pinwheels 

2 - 8 oz packages cream cheese, softened 

1/4 tsp garlic powder 

5 large flour tortillas 

1/2 lb thinly sliced deli ham

1/2 lb thinly sliced genera salami

1/2 lb thinly sliced mortadella

1/3 lb sliced provolone cheese 

Combine all olive salad ingredients together in a bowl and refrigerate until needed. 

Beat cream cheese and garlic powder until fluffy and smooth. 

Spread tortillas with cream cheese, dividing it evenly between the 5 tortillas. Spread a layer of olive salad on each tortilla and top with layers of ham, salami, mortadella and provolone dividing evenly, between the tortillas. 

Roll each tortilla up tightly and wrap in plastic wrap. Refrigerate at least 2 hours, overnight is fine. 

Slice each tortilla roll into 1 1/2“ slices and serve. 

Homemade Croutons

Homemade Croutons 

 4 hot dog buns, day old or 40 small cubes 

2 tsp garlic powder 

1 tsp onion powder 

1 tsp sea salt 

1 tsp parsley flakes 

1/2 tsp oregano

1/2 tsp thyme 

1/2 tsp basil

1/4 cup olive oil

Preheat oven to 350 degrees. 

Cut hot dog buns into small cubes, about 20 per roll using a serrated knife. Place in a mixing bowl. Sprinkle with spices and gently toss using your fingers. 

Drizzle with olive oil and toss again. 

Arrange seasoned bread crumbs in a single layer on a rimed baking sheet.  

Bake 10 - 15 minutes until lightly browned. 

Remove and allow to cool slightly before tossing into a salad.  

Chicken Cacciatore

 Chicken Cacciatore 

2 - 3 lb fryer chicken, separated 

1/2 cup flour 

1/4 cup vegetable oil

2 cups sliced onion

2 cloves garlic, minced

1/2 cup chopped  pepper, green or red - your preference 

1/2 lb mushrooms, sliced 

16 oz canned diced tomatoes 

8 ox can tomato sauce 

1 tsp salt

1/4 tsp oregano

Rinse and pat chicken dry & coat with flour. 

Heat oil in a large skillet over medium heat. Add chicken and cook 15 - 20 minutes until lightly browned. Remove chicken and set aside. 

Add onions, pepper, garlic and mushrooms to skillet and cook until tender. Stir in remaining ingredients until well combined. 

Return chicken to skillet, cover, reduce heat to medium low and simmer 30 - 40 minutes until chicken is tender. 

Serve over rice or pasta.