Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Saturday, December 27, 2014

Dark Chocolate Salty Carmel Candy Bark



Candy Bark has always been one of my favorites candies to make. This year I decided to do a Dark Chocolate Salty Carmel Candy Bark for wonderful combination of sweet and salty. The result is a very rich and chewy Carmel bark!

Dark Chocolate Salty Carmel Candy Bark

6 oz. chocolate-flavored candy coating, chopped
6 oz dark chocolate, chopped
1 Tbsp. shortening
1 pkg.(8 oz) Heath English Toffee Bits, Hershey
1 cup salted peanuts, chopped
1 pkg.(11 oz) Caramels, Krafts
2 Tbsp. heavy cream or water



Line a large baking sheet with heavy foil; grease foil. Set aside. In a large microwave-safe bowl combine candy coating, chocolate, and shortening. Microwave, uncovered, on 100 percent power (high) for 1-1/2 to 2 minutes or until chocolate melts, stirring every 30 seconds.
Stir 1 cup of the English Toffee Bits and 1/2 cup peanuts into melted chocolate mixture. Pour mixture onto prepared baking sheet. Spread mixture into an even layer about 1/4 inch thick. 

Place caramels in medium saucepan. Add cream or water; cook on medium-low heat 3 min. or until caramels are completely melted, stirring constantly. Cool slightly then pour over chocolate peanut candy mixture.
Sprinkle with the remaining English Toffee Bits and 1/2 cup peanuts; lightly press pieces into chocolate.
Chill about 30 minutes or until firm. Use foil to lift candy out of pan. Using a sharp knife, cut candy into pieces.

To Store: Layer between waxed paper in an airtight container. Store in refrigerator for two weeks or freeze for up to three weeks. Let stand at room temperature before serving.

Enjoy!



Sunday, December 7, 2014

Croissant Breakfast Casserole with Mushrooms and Asparagus

This sinfully rich Croissant Breakfast Casserole is a family favorite. A wonderful brunch star especially perfect for Christmas morning as it is assembled the night before. 

8 plain croissants
2 tablespoon butter
2 cups sliced fresh mushrooms
1/4 cup sliced green onion
2 cups chopped asparagus
8 eggs
2 cups half and half
2 teaspoon french thyme
1 teaspoon pepper
2 cup shredded Swiss cheese
2 cup shredded mozzarella cheese
1/2 cup Parmesan cheese

Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole.
Melt butter in a fry pan.
Saute mushrooms, green onion and asparagus until tender and liquid has evaporated.
Set aside.
Beat together eggs and half and half.
Pour half over croissants, layer mushroom mixture and cheeses on top, then pour over remaining liquid.
Position croissant tops over the bottoms, cut side down.
Let stand over night in the refrigerator.
Bake at 350*F for 25 to 30 minutes or until set.