* Symphony Bar Fudge *

I got this fudge recipe from my mother-in-law. It is so creamy and soft and delicious... It is the perfect treat for the holidays. (I halved the recipe this time and it still fit into a 9x13 pan and it's still fairly thick)

* Symphony Bar Fudge *4 1/2 c. sugar
1 can evaporated milk
3/4 c. butter
2 8oz Symphony Bars
1 bag (11 oz) milk chocolate chips
7 oz marshmallow cream
1 c. nuts (optional)

Cook sugar, evaporated milk, and butter to boiling. Boil for 5 minutes. Remove from heat. Add chocolate bars, chocolate chips, and marshmallow cream. Stir until smooth. Add nuts. Spread into a buttered 9x13 pan.

* Ooey Gooey Brownies *

I don't know if I've said it one here or not but my mom is THE BEST food maker ever! I know most people probably think that their mom is the best. Some people might even say it out of obligations...but not me. My mom really is amazing :) I got this recipe from her at a bridal shower that my in-laws gave me. It was a recipe themed shower where you bring a recipe and the ingredients to make it. I remember the first time I made this recipe...it was my first time "entertaining" after my husband and I got married. We lived in the dinkiest hallway-sized apartment and we invited friends over to eat dinner and watch a movie. I made these and they turned out so great! Our friends raved about them and it's been one of our favorites ever since. Thanks for the recipe Mom :)

* Ooey Gooey Brownies *
1 box German chocolate cake mix
3/4 c. butter, melted
1 bag chocolate chips
25 caramels
2/3 c. evaporated milk, divided into half

Unwrap and melt caramels with 1/3 c. evaporated milk in microwave (I microwaved it on high in 30 second increments until melted and combined).
Mix cake mix, melted butter, and 1/3 c. evaporated milk together. Spread 1/2 to 3/4 of cake mixture into bottom of an ungreased cake pan. Bake at 350* for 6 minutes.
Pour melted caramels over cookie mixture. Sprinkle chocolate chips over caramel. Spread remaining cake mixture over chocolate chips (I personally think it's kind of hard to "spread" so I just drop teaspoon amounts of the cake mixture over the top until its mostly covered). Bake for 15 more minutes.

* Tomato Tortellini Soup *

This soup rocks! It's a gourmet tomato soup and would still be perfect with grilled cheese sandwiches...or paninis (don't they sound gourmet too?)
The first time I had this soup was at our Relief Society Souper Saturday and I couldn't stop thinking about it. I finally found a recipe for it on Pinterest (recipe here) and we thoroughly enjoyed after church yesterday. I had to make a few ingredient changes and I also let it cook in the crockpot.

* Tomato Tortellini (or ravioli) Soup *

1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes (I didn't have sun-dried tomatoes so I just used a can of drained stewed tomatoes)1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Cook tortellini (or ravioli) according to package directions.

Meanwhile, in a Dutch oven (or crockpot), combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. (I just threw it all in the crockpot and let it cook on low for 4-5 hours) Sprinkle each serving with additional cheese if desired.

Yield: 10 servings (2-1/2 quarts).

* Spinach Salad *

This salad is delicious! My cousin brought it to my son's baby blessing dinner a few years ago and we have been eating it ever since (Thanks Melissa!). We took it to my in-laws as a side for Thanksgiving this year and it was a hit!

The only thing that I think I might change with this recipe from here on out is to only mix in half the dressing and if you or your guests want more dressing to pour it on after you dish up...or maybe don't mix any in at all and just pour the dressing on like a regular salad. I find that the salad gets way too soggy (for my taste) after a while and especially if you have leftovers.

* Spinach Salad *
(I forgot to take a picture but it is such a pretty salad with the green spinach/lettuce, red cranberries, white lettuce, and the brown peanuts/bacon!)
2 lb. bag spinach
1 head of iceberg lettuce
6 oz. craisins
1 c. honey roasted peanuts
8 oz. grated monterey jack cheese
1 lb. pkg. cooked bacon, crumbled

Dressing:
3/4 c. rasp. vinegarette dressing
1/2 t. pepper
1/2 t. salt
1/2 c. sugar
1/2 c. veg. or canola oil

Add all the salad ingredients and dressing just before serving.

* Caramel Apple Cheesecake Bars *

My husband is a HUGE fan of appley-Streuselly desserts. When I saw this recipe on pinterest (found here), I knew he'd love it! This is a bit more of an involved recipe than you're used to seeing on here but it was well worth the effort. Don't let all the steps (and dishes) scare you...it is so good! I halved this recipe and put it in a smaller pan...but I wish I would've had all the stuff on hand for the whole recipe (although I'm sure my body is thanking me for not eating the whole pan).

* Caramel Apple Cheesecake Bars *
1/2 cup caramel topping (I used ice cream topping...)

Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Streusel topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks/knives) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, combine all Streusel topping ingredients using pastry blender or 2 forks/knives.

In another bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

* Chicken, Spinach, & Tomato Alfredo *

This recipe came to be thanks to a few different recipes. Our ward puts out a newsletter at the beggining of each month and this last month there was a recipe for Chicken & Broccoli Alfredo (it didn't say who's recipe it was...thanks to whoever you are, ward friend!). I didn't have broccoil but I had a lot of spinach and cherry tomatoes to use up so then I found this recipe here that uses spinach and tomatoes and I combined the two to make a new recipe. Be forewarned that this is not "real alfredo." This is poor man's alfredo. My hubby was a little disappointed that it wasn't the authentic stuff but he still liked it.

*Chicken, Spinach & Tomato Alfredo *

1/2 lb linguine (or any other pasta)
1 lb. chicken breasts
1 T. olive oil
3-4 cloves garlic (I used one...you could easily use garlic powder instead)
fresh spinach (however much you want...I used maybe a 1/4th of a bag)
1 handful halved cherry tomatoes
1 can cream of mushroom soup
1/2 c. milk
1/2 c. parmesean cheese (I used the stuff in the green bottle...you could use the real stuff too)
1/4 tsp. ground black pepper
(I also added a dash of onion powder and garlic salt)

Prepare pasta according to directions. While pasta is cooking, cook chicken in skillet. Shred or dice chicken and set aside. Mix soup, milk, cheese, and spices together and set aside. Heat oil in skillet and add garlic. Allow to cook (but don't burn) for a minute or two. Add spinach and saute until wilted. Add tomato halves and soup miture. Allow to simmer for 5-8 minutes. Drain pasta when done and add into alfredo sauce. Heat through and serve!

* Fried Rice *

I LOVE fried rice! It's my favorite part of my restuarant chinese food meals...although I do like the main entree as well. This recipe is really easy and is perfect for using up leftover rice! It also goes great with the Baked Sweet and Sour Chicken I posted a few days back! The recipe is found here.

* Fried Rice *
3 cups cooked white rice
3 tbs sesame oil (I used regular canola oil)
1 cup frozen peas and carrots, thawed (My bag of mixed veggies had corn in it so I threw it in too)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

* Baked Sweet and Sour Chicken *

This recipe is so good! My husband and kids gobbled it right up!! I found the recipe here.

* Baked Sweet and Sour Chicken *
(this picture is off the recipe's website (Life as a Lofthouse)...I forgot to get a pic of the chicken)
The chicken coating:
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil


The sweet and sour sauce:
3/4 cup sugar
4 tbs ketchup
1/2 cup vinegar
1 tbs soy sauce
1 tsp garlic salt

Preheat your oven to 325*. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

* White Chocolate Popcorn *

I've said it before and I'll say it again...I love EASY (lazy) recipes that taste great. I ALWAYS get asked for this "recipe" when I take it places. It's really not even a real recipe--but it's oh so good! My roommate from college (hey Melissa!) used to make this for us...mmmmm!

* White Chocolate Popcorn *
1 bag white chocolate chips (or bark....whatever)
2 bags microwave popcorn (or air popped...whatever you want)

Pop popcorn and pour into big bowl (try to keep out the "old maids"--unpopped kernals). Melt chocolate chips according to package directions (I do mine in the microwave). Pour over popcorn and stir until evenly coated. Spread popcorn on waxed paper and allow to cool. Return to big bowl and mix with your favorite candy (think candy corns, red and green m&m's, etc.) and eat. (you don't have to mix it with candy...I just like the color pop)

* Cheesy Garlic Toast (like Sizzler's) *

Have you ever been to Sizzler? Their salad bar is pretty good and my husband really likes their hibachi chicken! Anyways, they serve this yummy toast as an appetizer. I honestly can't remember where I got this recipe (sorry to whomever I owe credit to but thanks!) but it is such a fast and easy side to a meal. We used to have it all the time and then I forgot about it for a year or two. I remembered it one day and I'm glad I did!

*Cheesy Garlic Toast *
bread slices
butter or margarine
parmesan cheese (just the kind out of the green canister)
garlic salt or powder

Heat a pan over medium heat. Butter one side of each piece of bread. Sprinkle parmesan cheese over butter and spread evenly over slice of bread (don't use too much...) Sprinkle lightly with garlic powder or garlic salt. Place the bread butter/cheese side down on hot pan. Toast bread until golden brown.