Inside Out Chocolate Covered Pretzels

If you don't like chocolate covered pretzels, something might be wrong with you.  Seriously, you should get that checked.  What's not to love?  Salty, sweet, seriously delicious.  I used to make them all the time.  But it's a lot of work tempering the chocolate and dipping the pretzels, letting them dry, etc.  So when I saw this on Pinterest, I was intrigued.  Could I get my chocolate covered pretzel fix so quickly and easily?  Let's find out, shall we?

INSIDE OUT CHOCOLATE COVERED PRETZELS

Square pretzels
Hershey's Kisses

Preheat oven to 300 degrees.  Line a cookie sheet with foil.  Lay out square pretzels in a single layer on sheet.

Unwrap the Kisses and place one on top of each pretzel.

Place sheet in oven for two minutes only.  Any longer and the Kisses will melt through the pretzel and that's not what you want.  Remove from oven and let sit for one minute more to continue the melting process.  They won't look melted, just shiny.

Place another pretzel on top of each Kiss and press down lightly.

Let the pretzels cool.  You can place them in the fridge for about 20 minutes or just let them sit at room temperature, but that will take a bit longer.  Either way, these turn out great!  I do recommend that if you refrigerate them, let them sit a few minutes at room temp before eating.  You want the chocolate to be soft, not cold and hard from the fridge.You can use any flavor of Hershey's Kisses.  I like dark chocolate, my kids like milk chocolate.  But, the white chocolate Hugs are pretty good, too.  Imagine how cute the red, white and green Christmas Kisses would be!  Great gift idea!

So there you go, a fast, really easy way to get that sweet /salty fix.  Enjoy!

Fruit for Dessert?

Fruit for dessert?  Really?  I know what you're thinking, but these desserts are great.  It's not like getting a box of raisins in your trick-or-treat bag, I promise.

The first recipe is for my son.  He loved this Disney cartoon about Johnny Appleseed.  So, I thought I'd try to make a version of the cake named for the man himself.  Bonus:  It's really easy!


JOHNNY APPLESEED CAKE

1 box spice cake mix
1 can apple pie filling
4 eggs

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with cooking spray.  In a large bowl, mix all of the ingredients together with a mixer until well combined.  Pour into prepared baking dish.  Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean.

You can see the big chunks of apple in the cake.  It comes out so moist and delicious!  Tastes like Autumn!
If desired,you can top it with a dollop of whipped cream and a sprinkling of cinnamon.

The next fruit recipe is more summery.  But, I'll eat it anytime of year (shocker).

FLAT BOTTOM FRUIT PIE

1 pie crust
3 oz cream cheese, softened
1 lemon
1/2 cup powdered sugar
2 TBS granulated sugar
1 tsp cinnamon
a handful of fresh blueberries
a few fresh strawberries

Preheat oven to 450 degrees.  Lay pie crust flat onto a baking stone (cookie sheet will work).  If it's the refrigerated kind you unfold, it should just lay flat.  If it's a frozen one, make sure you thaw it, then roll it (or press it) flat onto the stone.

 Mix the granulated sugar and cinnamon together in a small bowl.  Sprinkle this evenly over the pie crust.

Bake in a preheated 450 degree oven for 8-10 minutes or until golden.

Let cool.  Meanwhile, mix softened cream cheese with powdered sugar and the zest from the lemon (use a mixer to incorporate air into the mixture).  Set aside.  Squeeze a little lemon juice over sliced strawberries and blueberries.  When the crust has cooled, spread cream cheese mixture over it.  Top with berries.

Easy, pretty and yummy to boot!  Cut into wedges to serve. (You can use any fruit that's in season.  Fresher is better)

The last fruit dessert is cobbler.  I've blogged (bragged) before about my Mama's peach cobbler.  It is simply delicious.  But I decided to put my own spin on it and make a cherry cobbler.


CHERRY COBBLER

1 stick butter
1 cup all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1 cup milk
1/2 tsp pure vanilla extract
1 can cherry pie filling

Preheat oven to 350 degrees.  I like to use a cast iron skillet for this, but if you don't have one just use a square or round baking dish.  I cut up the butter a put it in the skillet.  Put the skillet in the oven while it preheats.  This will melt the butter.  But, you can just melt the butter in the microwave and pour it into your dish.  Either way.  While the butter is melting, make the batter.  In a large bowl, mix flour, baking soda, salt, and sugar until well combined.  Pour in milk and vanilla.  Stir just until the lumps disappear.  Do not over mix or your cobbler will be tough!  Pour the batter over the melted butter in the skillet.  Dollop spoonfuls of the cherry pie filling over the batter.  Try to distribute it evenly.

Bake at 350 degrees for 45 minutes or until golden brown.  The middle will still be a bit juicy but it will set up as the cobbler cools.

I like to serve this with a dollop of whipped cream.  It's also really good with vanilla ice cream!

So, there you go.  Delicious desserts made with fruit that are super easy to make.  Seems like a win win to me.  Enjoy!

Pizza Roll Chicken

Chicken is a staple in our house.  I buy boneless, skinless chicken breasts in bulk so I am always looking for new ways to cook it.  I am also the proud mother of the pickiest-eater on earth.  It was those two factors that went into creating this dish.  And I am happy to report that it was a hit!  He cleaned his plate!  Here's what I did:

PIZZA ROLL CHICKEN

4 boneless, skinless chicken breasts
32 slices of pepperoni
1/2 block of mozarella cheese (8 oz block)
1 jar of your favorite spaghetti sauce
salt/pepper
onion/garlic powder
oregano

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with cooking spray.  Cut the mozarella into 8 sticks (make them all about the same size).  Slice the chicken breasts in half lengthwise to make 2 thin cutlets out of each.  This will give you 8 cutlets.  Cover each with plastic wrap (to keep from making a mess) and pound it thin with a meat mallet or heavy-bottomed pot or a rolling pin.  They don't have to be too thin, just try to even them out.

Season each cutlet with salt, pepper, onion powder, garlic powder and oregano.

Lay 4 slices of pepperoni on the wide end of each cutlet.

Place 1 stick of mozarella cheese on top of the pepperoni.

Roll the chicken tightly (starting at the end with the pepperoni and cheese).

Lay the chicken rolls in the baking dish seam-side down.

Season the tops of the chicken with salt and pepper.  Then, cover them completely with spaghetti sauce.

Bake at 350 degrees for 30 minutes.

These are so good!  Pizza flavor all rolled up in a chicken breast!  Need I say more?