White Chocolate Peanut Butter Fudge

Good Sunday afternoon!! I’m a little late on my post this weekend! We have had so much going on lately! Sometimes between working full time, still catching up financially after moving to a new state, being a single mommy and everything else it seems like life is never going to calm down.  I’ve learned over the years though that everything has a way of working itself out.

I cannot stress enough (mostly because I cannot afford any more stress) how important it is to have faith that everything will work out. Sometimes you just have to take a few moments to yourself to breathe, relax and maybe even do some yoga! You have to find ways to relieve your stress and you have to concentrate on good things that happen, even if they’re little things!

I tend to get excited about the smallest things in life but it keeps me going; it’s my little signs of things working out. My day is made if I find my favorite shampoo I have squeezed empty on sale! It might seem silly but I try to find joy in little things throughout my day; it’s my way of staying positive.

I’m the same way with relationships; I know that God has the one planned for me and that every relationship is a stepping stone to the one. Knowing that everyone comes into your life for a reason keeps you from being bitter towards people when you don’t work out being together. I take every relationship as a learning experience.

Enough sharing my words of wisdom from my 24 years of experience. Lol. Onto what drew you to the page, the White Chocolate Peanut Butter Fudge! This stuff is amazing!! What’s better than white chocolate and peanut butter? It’s my all time favorite treat!

Ingredients

3 cups granulated sugar

1.5 sticks real unsalted butter

5 oz. evaporated milk

1 7 oz jar marshmallow cream

1 1/4 cups peanut butter chips

1 cup white chocolate chips

1 bag mini white chocolate Reese’s peanut butter cups

Directions

Line a 12×8 pan with wax paper and spray with cooking oil. Using your Reese’s candy, line the bottom of your pan.

Place your sugar, butter and evaporated milk in a microwavable bowl. Microwave for 2 minutes, remove and mix.

Place mixture back into the microwave for 4 minutes, remove and mix. Microwave for one more minute, remove and mix.

Add your white chocolate chips and peanut butter chips; mix until all chips are melted. Stir in your marshmallow cream, mix well. Pour over the prepared pan with Reese’s cups.

Refrigerate your fudge until completely cooled and set. You will know your fudge is ready when it is very firm.

Finally, slice into your desired size and indulge in the amazing mixture of white chocolate and peanut butter!!!

I hope y’all enjoy this recipe as much as I did! The original recipe came from http://heavenlysavings.net/2014/03/05/reeses-peanut-butter-fudge/#omYRvwWILXey7cHh.32 . I simply modified the recipe to make it white chocolate fudge 🙂

Caramel Apple Dessert Pizza

Good morning bloggers! I trust y’all are having an amazing week! This week has been a little up and down for me as I am gaining a whole lot more responsibility at work. I know I have an excellent team to support me though and I have faith that good things are to come! Sometimes stress tends to get the best of us, the important part is to concentrate on a positive outcome, breathe and pray like crazy! 🙂

So onto this dessert pizza! I am so excited that I came across this recipe because I LOVE the dessert pizza from Pizza Hut and this recipe is amazing! I hope y’all enjoy this recipe as much as I did!!! 🙂

Ingredients

1 premade thin pizza crust

1 can caramel apple pie filling

4 Tbsp butter softened

2/3 cups brown sugar

2/3 cups all-purpose flour

1/2 Tbsp cinnamon

For the icing:

2 cups powdered sugar

2-3 Tbsp milk

1 Tbsp melted butter

Directions

Preheat oven to 350 degrees.

Open can of apple pie filling and using a sharp knife, chop the apples by simply moving the knife back and forth in the can.

Spread apple pie filling over the top of your premade pie crust.

Next, in a bowl, combine brown sugar, flour, butter and cinnamon. Use a fork or your hands to combine this into a crumb topping consistency.

Sprinkle your crumb topping over the top of your pizza.

Bake for approx. 25-30 minutes. Pizza should be heated through and crumb topping should be slightly browned.

As pizza cools, begin to mix your icing. Combine your powdered sugar, milk and butter in a small bowl. You can add more milk if your icing is thicker than you desire. Pour your icing over the top of your pizza(in a design if you’d like) and then enjoy 🙂

This recipe was slightly adjusted but originally found on http://www.thecountrycook.net/2012/05/easy-apple-dessert-pizza.html

Candy Corn Fudge

Good Saturday morning bloggers!!! I hope y’all have had an amazing week this week! I have had a little bit of a tough week this week, but I know that everything happens for a reason. I am one of the firmest believers of that saying! If it wasn’t for everything I have gone through, I wouldn’t be the woman I am today.

Sometimes it’s tough to place faith in the idea that everything will come together and that everything happens for a reason, trust me I know. One day though, you will look back and have that, “aha!” moment. Even people that come and go out of your life have a purpose and impact on your life!

When you’re feeling down about a situation, seriously consider a time where you felt down before and think about the outcome that situation eventually had. Did you eventually get over that broken heart? Did you eventually move on past the job you dreaded heading to everyday? I promise, someday with a little faith you will see the positive in the situation in which you feel down about today 🙂

Ingredients

1 condensed can of milk (divided)

1 package Wilton’s orange candy melts

1 1/2 cup semi sweet chocolate chips

1/3 cup candy corn

1/2 tsp vanilla extract

Directions

Line an 8×8 pan with foil and spray lightly with non stick spray

In a microwaveable bowl, melt semi sweet chocolate chips on defrost for 5 min, stir and defrost for 1 more min. (Make sure your microwaveable bowl is completely dry!!! Moisture will dry out your chocolate)

Once semi sweet chocolate is melted, pour in 1/2 of your sweetened condensed milk and 1/2 tsp vanilla.

Pour this mixture into 8×8 pan and top with some of your candy corn.

In another microwaveable bowl, heat your candy melts on the defrost setting for 5min, stir and defrost for 1 more min.

Pour this mixture over your semisweet mixture. Top with the remaining candy corn.

Chill in the refrigerator until set then enjoy 🙂

This recipe was slightly modified from: http://www.raininghotcoupons.com/halloween-candy-corn-fudge-4-ingredients/

Mmmmazing French Toast

Good morning bloggers!!! I hope y’all had an amazing week!! This week I celebrated the big 24!!! Woo hoo!!! I feel so much older than I actually am! I guess wild and rambunctious four year olds will do that to you! LOL!

Turning 24 has made me feel so much more ambitious about my dream of owning my own bakery! Lately I have had so many signs that I should follow my passion and begin putting more effort into pursuing my dream. Just the other day I met a young lady my age who owns a boutique and makes her own jewelry! On Sunday our pastor’s wife talked about the importance of pursuing your dreams! Plus, I’ve been hearing so many inspiring stories lately!

I think pursuing your dreams is so important and surrounding yourself with inspiring, ambitious individuals who encourage you will help you to accomplish that dream! Whatever your dream is, start taking steps to pursue that dream today! Don’t make excuses and don’t allow anyone the power to hold you back!

Now onto that mmmmazing french toast 😉 Fluffy, hot, full of flavor, smothered in maple syrup french toast! So delicious!!!

Ingredients

6 thick slices white bread

2 eggs

1/4 cup heavy cream

2 TBSP honey

1/4 tsp salt

1/4 tsp ground cinnamon

1/2 tsp vanilla extract

3 TBSP butter

Directions

In a medium bowl, beat together eggs, whipping cream, honey, salt, cinnamon and vanilla extract.

In a frying pan or griddle, melt the butter over medium high heat.

Dip both sides of the bread in the egg mixture and then place into your frying pan or griddle. Brown on both sides and transfer to a warm plate while the remaining french toast cooks.

Now, you can sprinkle with powdered sugar and top with desired toppings. I just used maple syrup but you could top with fresh fruit, fruit flavored syrup or whatever sounds most delicious to your taste buds.

The original recipe called for 1 TBSP grated orange zest but I didn’t have any. This sounds amazing and I plan on trying this in the future. The original recipe also called for slicing the bread into star shapes which I did not do but you are more than welcome to! I found the original recipe on http://allrecipes.com/recipe/french-toast-stars/detail.aspx

No Bake Peanut Butter Bars

Ingredients

2 cups finely ground graham cracker crumbs

2 cups powdered sugar

1 cup melted butter

1 cup + 4 TBSP peanut butter

1 1/2 cups semi sweet chocolate chips

Hello fellow bloggers!!! This post is a little later than normal because we got up early this morning to head to Dallas! A day of shopping in Dallas will make you wish you had a whole lot more money to spend! 🙂 Especially when you spend some time in Williams Sonoma and they have anything with Pumpkin in the name on sale!

I hope all of you have had an amazing start to your weekend as well! Today I’m sharing a simple but delicious peanut butter bar! I was looking for something quick and easy to make in a short amount of time to take to church for our Biker Sunday when I happened across this mouth watering recipe. Yes, our church had Biker Sunday and it was a blast! Nothing like praising the Lord in leather, wranglers and chains. LOL. My entire container was gone by the end of our potluck so I guess it was a hit! I hope y’all will enjoy this recipe just as much!

Directions

In a large bowl mix powdered sugar, graham cracker crumbs and one cup peanut butter.

Add the melted butter and stir until well combined.

Spread evenly in the bottom of an ungreased 9×13 pan.

  In a microwave safe bowl melt chocolate and peanut butter(you can also use a double boiler instead) Be sure that the bowl you use is completely dry, any moisture can dry out you chocolate as you melt it. I used the defrost setting on my microwave and heated the mixture uncovered for 5 min. Stir the mixture and heat on defrost for another min. I read this tip online and it worked perfectly!!! Feel free to use your own method though.

Once your mixture is heated through, pour over the graham cracker crumb mixture evenly.

Refrigerate for about 30 min and then slice bars evenly.

Now you’re welcome to enjoy you peanut butter bars now or store in airtight container to indulge later 🙂

Recipe originally found on http://rumblytumbly.com/2014/03/25/reeses-peanut-butter-bars/

Frozen Snickers Pie

Good morning bloggers! I would just like to take a second and thank everyone who follows or takes the time to read my blog! Y’all are amazing! I hope everyone had an amazing week! Maybe y’all are blessed with a little fall weather this weekend?!

Here in Texas we are enjoying a little fall weather! I looked forward to this cold front all week long! Falls puts me in an amazing mood! As some of you read in my last blog post, I could go on and on about how much I love fall! 🙂

Y’all will notice that I added a link to my Facebook, Instagram and Pinterest! You will have to bare with me as I get it all set up but I hope y’all enjoy following me on those as well! I’m hoping to keep those updated a little more frequently than my blog since I only post once a week.

This week I am sharing a frozen Snickers Pie! This pie is absolutely amazing and so easy to make! I hope y’all enjoy it as much as we did! Who could resist the decadent flavors of peanut butter, chocolate and whip cream?! I know that I certainly can’t!

Ingredients

1 graham cracker crust

8 full size Snickers candy bars

1/2 cup creamy peanut butter

1/4 cup heavy cream

12 oz Cool Whip, divided

Directions

In a small saucepan, melt six Snickers bars with peanut butter and heavy cream on low heat. Remove from heat and cool to room temperature (approx 20 min)

Fold in half of your cool whip to your cooled, chocolate mixture. Pour mixture into graham cracker crust. Cover and freeze pie for approx 3-4 hours.

Chop remaining Snickers bars. When you are ready to serve, top with remaining cool whip and chopped snickers. Finally, you can enjoy your delicious creation!

This recipe was originally found on http://www.shugarysweets.com/2013/08/frozen-snickers-pie#_a5y_p=2136229

Grandpa Fry’s Mexican Dip

Good Saturday morning bloggers! I hope y’all had an amazing week this week! We are entering into fall season! I am so excited because this is my favorite season. There is nothing better than the cool, crisp, fall air. The sound of football fans cheering on their favorite teams! The gorgeous colors of the trees covered in orange, red and yellow leaves. The smell of fried foods and carnival rides at the local fairs. The chilly nights consisting of warm hoodies, roasting marshmallows and fires burning. I could go on and on if you can’t tell 🙂 

Today I thought I would share my grandpa’s famous mexican dip! I don’t know about you, but anything containing cream cheese sounds amazing and this dip is loaded with it! I hope y’all enjoy this recipe because it’s so simple and one of my favorites! Plus this is the perfect treat to take to a tailgate party!! Or enjoy by yourself 😉

Ingredients

3 bars cream cheese (softened) 

1 packet taco seasoning

8 oz sour cream

1 cup shredded mexican cheese

Toppings of your choice (shredded lettuce, diced tomatoes, chopped green onion, black olives… etc) 

Directions

In a large bowl mix together cream cheese, sour cream and taco seasoning. Spread mixture into the bottom of a 9×13 pan. Top with shredded cheese. Then complete with the toppings of your choice. The above are the toppings I use but feel free to add your favorites or take away your not so favorites 🙂 Then enjoy, indulge and live carefree for a few minutes! 😉

A big thanks to this handsome man for sharing this recipe with me! 🙂 My grandpa Fry! 

 

 

Macaroni Salad

Good morning bloggers! I hope y’all are having a great week! I won’t lie, this week has been like a roller coaster! Moves are without a doubt difficult with a child. Trying to find a job, register him for preschool, dealing with insurance, finding doctors, getting our prescriptions transferred and so on.

Preschool is different here in Texas so finding a preschool is a lot more difficult than it sounds. To qualify for public preschool here in Texas we have to qualify as a low income family or the child must be unable to speak English. The good news is that I was able to get him into a Private Christian School, it just costs a LITTLE bit of money. I get a really good feeling about the school though and it’s the type of environment I want Noah raised in so it’ll be worth the money.

I am also still waiting on a job, I’ve had an interview which led to a working interview that I’m supposed to hear back from in the next couple of days. I also have another working interview on Monday, so all I can do is pray that God will lead me to the right job fit for me. I think God is trying to teach me patience with this move. My personality enjoys structure and routine so I’m definitely ready for a little bit more of both of those. Lol.

Now onto what y’all came here for, this is absolutely the BEST Macaroni Salad I have tried!!! I will definitely be saving this recipe for future use!!! It’s the perfect recipe to take to cookouts and get togethers this summer!

Ingredients

4 cups uncooked elbow macaroni

1 cup mayonnaise

1/4 cup distilled white vinegar

2/3 cup white sugar

2 1/2 TBSP prepared yellow mustard

1 1/2 tsp salt

1/2 tsp ground black pepper

1 lg onion, chopped

2 stalks celery, chopped

1 green bell pepper seeded and chopped

1/4 cup grated carrot

Directions

1. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook until tender(about 8 min) Rinse under cold water and drain.

2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot and macaroni. Refrigerate for at least 4 hours before serving. I chilled mine overnight.

I found this recipe on http://allrecipes.com/Recipe/Classic-Macaroni-Salad/Detail.aspx ! I love Allrecipes because it shows you the ratings and it definitely turned out amazing!

Blueberry Muffins

There is nothing better in the summertime than all the fresh fruit! Our local grocery store had blueberries on sale this past weekend so I went to scoping out the internet for a fresh blueberry recipe to try. I found this 5 star recipe on http://www.food.com/recipe/the-best-blueberry-muffins-50719 with great reviews so I figured I would give it a try.

Ingredients

1/2 cup butter or 1/2 cup margarine, at room temp( I used margarine)

1 cup granulated sugar

2 large eggs

1 tsp vanilla

2 tsp baking powder

1/4 tsp salt

2 cups all purpose flour

1/2 cup milk

2 1/2 cups fresh blueberries or 2 1/2 cups frozen blueberries( I used fresh)

For Topping

1 Tbsp granulated sugar mixed with 1/4 tsp ground nutmeg

Directions

Heat oven to 375.

Grease 18 regular size muffin cups of 12 large size muffin cups.

In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.

Add eggs one at a time, beating after each.

Beat in vanilla, baking powder and salt.

With spoon, fold in half of flour then half of milk into batter; repeat.

Fold in blueberries.

Spoon into muffin cups and sprinkle topping onto each muffin.

Bake 15-20 min, until golden brown and springy to touch.

One Pot Chicken Alfredo

Good Saturday morning bloggers! We are packing up and heading to the river to go floating today! I have never been so I’m pretty excited! I can’t wait to share some photos with y’all! The place we are going is supposed to be gorgeous!

Today I am sharing a quick dinner meal since I’ve been sharing a bunch of desserts lately 🙂 I work full time and I’m a single mom so any quick dinner fixes are a favorite to me! This one was absolutely delicious!

Ingredients

Olive oil

1 1/4 lbs of boneless skinless chicken breasts

2 cloves of garlic(minced)

1 14oz can of low sodium chicken broth

1 cup heavy cream

1/2 lb of penne pasta or any bite sized shape pasta, uncooked

2 cups freshly shredded real Parmesan cheese

salt and pepper

Directions

Start by cutting chicken breasts into 1 inch pieces. Season with salt and pepper.

Brown chicken in olive oil over med-high heat. It does not need to be cooked through at this point, it will cont cooking as it simmers. Once chicken is browned, add minced garlic and saute’ for about one min.

Add chicken broth, cream and uncooked pasta to pan and stir. Bring to a boil, then cover and reduce to a simmer. Simmer for 15-20 min or until pasta is tender.

Remove from heat and stir in shredded Parmesan cheese. Season with salt and pepper as needed.

Now it’s time to enjoy!

This recipe was found on http://www.number-2-pencil.com/2013/06/06/one-pan-chicken-alfredo/ ! Hope y’all enjoy it!