Friday, December 19, 2014

Dark Chocolate Peanut Clusters

Salty and crunchy peanuts covered in rich dark chocolate.


Dark Chocolate Peanut Clusters:  Salty and crunchy peanuts covered in rich dark chocolate.



I had left over Chocoley Bada Bing Bada Boom Dipping and Coating Chocolate when I made my Tira-mocha Truffles and I couldn't let it go to waste.  I sat there staring at the chocolate trying to figure out what to do with it when I remembered peanuts.  We always get a big container of roasted, salted peanuts from Costco to keep around for a quick snack so we had plenty of them.   I added them to the melted chocolate by the handful, stirring, until everything was coated in chocolate and pretty much all of the chocolate was used.  Then I scooped them out by the spoonful to setup on waxed paper.  After a quick pause in the refrigerator they were ready to eat.

Dark Chocolate Peanut Clusters:  Salty and crunchy peanuts covered in rich dark chocolate.

These are just what you'd expect.  They combine a sweet craving with a salty and crunchy craving.  They are also a great way to get a little fiber while you enjoy chocolate.  Any nut would be delicious covered in chocolate so use whatever you have on hand.  I also think it would be great to add some dried fruit and make it like a chocolate covered trail mix.  The options are endless and it makes a great snack for you and/or a simple gift for friends.

Dark Chocolate Peanut Clusters:  Salty and crunchy peanuts covered in rich dark chocolate.

Dark Chocolate Peanut Clusters


Ingredients:

Melted dark chocolate (I used Chocoley it's simple and delicious...you could also try melted chocolate chips)
Roasted peanuts (salted or unsalted whatever you prefer)

Dark Chocolate Peanut Clusters:  Salty and crunchy peanuts covered in rich dark chocolate.

Add peanuts to the melted chocolate and stir to coat well.  Just keep adding peanuts until the chocolate runs out.

Scoop out the chocolate coated peanuts by the spoonful and place on waxed or parchment paper.

Put in the fridge for about 10 minutes until the chocolate hardens then enjoy.

Keep at room temperature or in the fridge in a sealed container.

Get your Chocoley Chocolate here.

Enjoy.

Dark Chocolate Peanut Clusters:  Salty and crunchy peanuts covered in rich dark chocolate.



Linked to:  See Ya in the Gumbo

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Wednesday, December 17, 2014

Great Idea Thursdays 78

Welcome everyone.  Krista, from A Handful of Everything, and I would like to bring you:



We will be pinning every entry to pinterest.  Follow our board.



Here's what I've been doing since last time:



Now for my features from last week...in no specific order (I also share these on GooglePlus, facebook, and twitter. Make sure you check out Krista's page too.  She had different features.

Cinnamon Bun Popcorn from Running Away? I'll Help You Pack
Hot Spicy Artichoke Dip from A Life in Balance
Holiday Fudge Pleases Mom & Child from My Sister's Pantry
 On to the link party.  Here are the usual rules.

*Please follow your host and co-host on any or all social media 

Host:  Krista from- 
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Co-Host:  Me Joybee--









*Grab a party button and put it somewhere on your blog (or text link back to us).

Joybee, What's for Dinner?

*Click on at least two other links and please leave a comment (I know I love getting comments).

*Remember to link directly to your blog post not just your home page.

Now lets party.  Enjoy.




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Monday, December 15, 2014

Chicken Enchiladas

Corn tortillas rolled with chicken and cheese then smothered and baked in a chili sauce.


Chicken Enchiladas:  Corn tortillas rolled with chicken and cheese then smothered and baked in a chili sauce.



What to do with a collection of hot sauce packets from Taco Bell?  Make Enchilada Sauce.

I don't remember exactly how many packets of hot sauce I had somewhere around 30 or more.  It was a little tedious opening each one and squeezing out the sauce; but then I started stacking 5 together and cutting the tops off with scissors and squeezing the sauce out of all 5 at once.  That sped up the process and I ended up with 3/4 of a cup of sauce. This I turned into Enchilada Sauce.

Chicken Enchiladas:  Corn tortillas rolled with chicken and cheese then smothered and baked in a chili sauce.

Hot Sauce Enchilada Sauce


Ingredients:

3/4 cup hot chili sauce (I used leftover TacoBell fire sauce)
1/4 cup lard or butter
1/4 cup flour
1 14.5 oz. can chicken broth (about 2 cups)
1/4 cup dried chili flakes (optional)

Chicken Enchiladas:  Corn tortillas rolled with chicken and cheese then smothered and baked in a chili sauce.

Melt lard, or butter, in  large sauce pan over medium heat.  Stir in the flour and cook for a few minutes until the raw flour taste is gone and there are no clumps.

Pour in the chicken broth and stir until thickened enough to coat the back of a spoon.

Add the chili sauce and chili flakes (if using).  Let cook a little longer then taste for seasoning.  Add salt and pepper if needed and more chili flakes if you like it spicier.

Now on to the Enchiladas.

Chicken Enchiladas


Ingredients:

Enchilada sauce
12 corn tortillas
1 cup cooked shredded chicken (leftover rotisserie is great)
Shredded cheese (Mexican blend is fine, whatever you like, I used Monterey Jack...that's what I had)
Jalapeno slices (optional)

Chicken Enchiladas:  Corn tortillas rolled with chicken and cheese then smothered and baked in a chili sauce.


First I prepare my tortillas by grilling them on each side to make them more pliable (like in my Tequila Lime Shrimp Tacos).

Preheat oven to 350F

Spread a thin layer of Enchilada Sauce on the bottom of an 11 by 13 baking pan or casserole pan.

Dip a tortilla in the sauce (or I used a brush to coat both sides in sauce...it's messy either way) and lay it flat in the baking dish.

Spread some chicken and cheese in the center then gently roll the tortilla placing the seam side down.  Slide the rolled tortilla to one side of the pan and continue with the rest of the tortillas.

Dip or coat the tortilla on both sides with the sauce, fill with chicken and cheese, roll, and lay each roll side by side then stack them until you have no more tortillas left.

Pour any extra Enchilada Sauce, evenly, over the rolled tortillas.  Spread cheese on top and add jalapeno slices if you are using them.

Bake in 350F oven for about 30 minutes until bubbly and cheese is melted.

Let cool for about 15 minutes before serving.

Makes 4-6 servings (2-3 enchiladas per person).

Enjoy.

Chicken Enchiladas:  Corn tortillas rolled with chicken and cheese then smothered and baked in a chili sauce.



Linked to:  Tasty Tues, Tickle Tastebuds, Full Plate, Cook Craft Share, Freedom, Eat Create, See ya in the Gumbo

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Friday, December 12, 2014

Beefy Horseradish Dip

Spicy and pungent horseradish mixed with beef bullion and sour cream for a delicious chip dip.


Beefy Horseradish Dip:  Spicy and pungent horseradish mixed with beef bullion and sour cream for a delicious chip dip.



My closest grocery store sells sour cream in 16 oz containers.  I had a recipe that called for only 8 oz and was a little upset to have to buy so much more.  Then I realized I could use the leftover sour cream for so many things.  That's when I decided to make this dip.

Beefy Horseradish Dip:  Spicy and pungent horseradish mixed with beef bullion and sour cream for a delicious chip dip.

My husband recently bought a jar of horseradish and I thought this would be a perfect use for some of it.  I love roast beef sandwiches with horseradish, and prime rib with horseradish so I thought some beef flavor would be a perfect combination.  The results were delicious.  this dip has a subtle beef flavor with a mild sinus clearing spice from the horseradish.  If you enjoy beef and horseradish you have to try this.  It's a great snack for gameday too.

Beefy Horseradish Dip:  Spicy and pungent horseradish mixed with beef bullion and sour cream for a delicious chip dip.

Beefy Horseradish Dip


Ingredients:

8 oz sour cream
1/2 tsp beef bullion
1/2-1 Tbsp horseradish

Beefy Horseradish Dip:  Spicy and pungent horseradish mixed with beef bullion and sour cream for a delicious chip dip.

This is real simple.  Just stir everything together and refrigerate for at least 1 hour before serving.  Serve with chips and/or vegetables.

The longer the dip rests the better it tastes giving the flavors a chance to meld.

Enjoy.

Beefy Horseradish Dip:  Spicy and pungent horseradish mixed with beef bullion and sour cream for a delicious chip dip.



Linked to:  Best of the Weekend, See Ya in the Gumbo, Merry Mon, Two Cup, Lou Lou Girls, Teach Me, Tickle Tastebuds, Tasty Tues, Cook Craft Share, Full Plate, Eat Create, Freedom

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Wednesday, December 10, 2014

Great Idea Thursdays 77

Welcome everyone.  Krista, from A Handful of Everything, and I would like to bring you:


Starts: Wednesday @ 6:00pm EST  Ends: Sunday @ 11:59pm 

We will be pinning every entry to pinterest.  Follow our board.



Here's what I've been doing since last time:


Cranberry Pecan Baked Brie


Now for my features from last week...in no specific order (I also share these on GooglePlus, facebook, and twitter. Make sure you check out Krista's page too.  She has different features.


Farm to Fido: Sweet Potato Dog Treats from The Seedy Lawyer

10 Delectable Christmas Cookie Recipes from Dreaming of Leaving
Easy Spicy Chicken Tacos from Cookin and Craftin
Hearty Lentil Spinach Shitake Mushroom Soup from Urban Natural
On to the link party.  Here are the usual rules.

*Please follow your host and co-host on any or all social media 

Host:  Krista from- 
 photo twitter_zps88bd9661.png  photo pinterest_zps8e7192c4.png  photo facebook_zps7e73c851.png   photo googleplus_zpsc749eee2.png  photo bloglovin_zps7b8b0a10.png







Co-Host:  Me Joybee--









*Grab a party button and put it somewhere on your blog (or text link back to us).

Joybee, What's for Dinner?

*Click on at least two other links and please leave a comment (I know I love getting comments).

*Remember to link directly to your blog post not just your home page.

Now lets party.  Enjoy.




Follow Joy Bee's board Joybee Whats for Dinner blog posts on Pinterest.
Read more ...