Chicken in Wine Sauce aka Swiss Chicken {Potluck Sunday}

Good morning everyone. Today I wanted to share a yummy dish that we had for dinner this past Friday. It's for Chicken in Wine Sauce aka Swiss Chicken. Last week while my Internet service was down I had plenty of time to catch up on some of my favorite TV shows.

I used to watch the Food Network daily, but recently things have become extremely busy around here which hasn't left to much time for TV. I really have missed some of my favorite Food Network shows. Last week I watched an episode of Paula's Home cooking and she was preparing a chicken and wine sauce recipe. I said I know what that is it's Swiss Chicken.

All the Swiss chicken recipes I have tried in the past have all been a flop. But Paula's recipe had one ingredient that I had never tried, white wine. I told myself I bet the addition of the white wine really adds a great flavor to the sauce. Off to the pantry I went to see if I had all the ingredients on hand and I did. So Swiss Chicken it was for dinner.

I did slightly adapt Paula's recipe just a bit by adding less butter and some sour cream to the sauce. The reasoning for this was because after adding the white wine it was a bit much for my taste. I didn't want the sauce to be over powdered with a white wine flavor, so I thought by adding a bit of sour cream would help. I didn't add much just 1/4 cup.

The chicken smelled amazing while it was baking and I couldn't wait to dig in. I served this chicken dish with mashed potatoes and green beans with corn (my daughters favorite). Everyone loved the chicken and the sauce was amazing. I'm so glad after many failed attempts that I finally found a Swiss Chicken recipe that meets my approval.

Next time I prepare this dish I am going to brown the chicken breasts first in a bit of olive oil before adding them to the casserole dish. I think by browning the chicken first will add even more flavor to this awesome dish. Also I used Pepperidge Farms Savory Cornbread Stuffing Mix instead of stove top stuffing which is what I used in the past. The Pepperidge Farm Stuffing was so much better and I won't use anything else for this recipe.

OK now it's your turn. Today I am bringing some yummy Chicken & Wine Sauce to our Sunday Potluck. Do you have a recipe you would like to contribute? Come join the fun and link directly to your post and not your homepage. Also please include a link back to Mommy's Kitchen so everyone can view all of the yummy recipes. I would like to thank everyone who participates in Potluck Sunday every week. It wouldn't be the same without you. I hope you will pop over and visit all of this wonderful recipe contribution.


Perfectly creamy sauce and a buttery crunchy topping.

Chicken in Wine Sauce aka Swiss Chicken

4 - large skinless boneless chicken breasts
4 - tablespoons (1/2 stick) butter, melted
8 - slices Swiss cheese
1 - 10 3/4-oz can condensed cream of chicken soup
1/4 - cup white wine
1/4 - cup sour cream
1 1/2 - cups pepperidge farm stuffing mix, crushed, I used savory cornbread
kosher salt and fresh black pepper, to taste

Preheat the oven to 350 degrees F. Add the chicken to a shallow baking dish that has been spared with non stick spray. Season with salt and pepper, to taste. Layer the cheese slices on top. In a medium bowl, add the soup, sour cream and the wine. Mix to combine and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 45 minutes. Remove from the oven and serve.

Note: Brown the chicken breasts first in a bit of olive oil before adding to the casserole dish. Proceed with the remainder of the recipe. Low sodium chicken broth may be substituted in place of the wine.

adapted from: The Lady & Sons Cookbook

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Chicken, Bacon & Veggie Pizza

Today we finally got Internet service back again. Yea!!!! I'm so glad to back in the saddle again. I mentioned on face book last week that AT & T had accidentally disconnected our Internet service a month early. Shame on you AT & T, talk about totally unexpected. One day on and then one day booted off. So for anyone who was wondering why it's been kind of quite around here that's why. No worries though because all is well again.

When I was trying to decide on what recipe to post first, this yummy Chicken, Bacon & Veggie Pizza immediately came to mind. Homemade pizza has become quite popular at our house lately. Pizza is such an easy and fun meal as well as pleases everyone. Plus depending on what toppings you use it can can also be pretty inexpensive.

I usually make one pizza for the kids with half pepperoni and half cheese. That seems to be their favorite pizza so why mess with a good thing. Now for the adults I like to change up the pizza flavors just a bit. Sometimes the same toppings can tend to get a bit boring. Last week I tried Trisha Yearwoods Chicken & Bacon Pizza from her second cookbook, Home Cooking.

I know you have heard me mention from time to time how much I love her cookbooks. If you don't have them then you really need to invest in both of her cookbooks. As soon as I saw the photo of her chicken pizza I knew this would be something that I would like. Now this chicken and bacon pizza isn't your traditional pizza - meaning this pizza does not have a tomato sauce base. I think that's what really intrigued me about the whole recipe.

Instead of a pizza sauce this pizza uses olive oil and two different varieties of cheese. Finish it off with some pretty tasty toppings like chicken, bacon, sliced bell peppers and red onions and you end up with the perfect combination. Just look at the pizza fresh out of the oven. Goodness it tasted so wonderful. If you're looking for a non traditional pizza then you need to try this recipe.

Start by preparing you favorite pizza crust recipe. You can use store bought or homemade pizza dough. I chose to use my favorite No Fail Pizza Crust recipe and it worked perfectly. Roll out the pizza dough to fit into a 15 inch pizza pan or use a pizza stone.

Drizzle two tablespoon olive oil and the garlic onto the pizza crust, followed by 1/2 cup each of the cheeses. Scatter half of the bell pepper, sliced onion, chicken, and bacon on top of the cheese. Add the remaining chicken, bacon, veggies and the rest of the cheeses. Finish it off by drizzling the last tablespoon of olive oil all over the top.


Bake 400 for 20-25 minutes , or until the crust is lightly browned.

Chicken, Bacon & Veggie Pizza

1 - recipe no fail pizza crust or use your own favorite pizza dough recipe
3 - tablespoons olive oil
1 - teaspoons garlic, minced
1 1/2 - cups mozzarella cheese, shredded
1 1/2 - cups cheddar or Colby jack cheese, shredded
1/2 - red pepper, cored, seeded & cut into strips
1/2 - medium red onion, sliced vertically
3 - boneless, skinless chicken breasts, grilled & diced or
1 - 8 oz package Tyson or John Soules fully cooked grilled chicken breast strips, diced
6 - slices bacon, cooked & crumbled

Preheat the oven to 400 degrees. Prepare the pizza crust and roll out to fit into one 14 inch pizza pan or stone. Drizzle two tablespoon olive oil and the garlic onto the pizza crust, followed by half of each of the cheeses. Scatter half of the bell pepper, sliced onion, chicken, and bacon.

Add the remaining chicken, bacon, veggies and the rest of the cheeses. Finish it off by drizzling the last tablespoon of olive oil all over the top. Bake the pizza at 400 degrees for 20-25 minutes, or until the crust is lightly browned. Remove from the oven, let cool and slice.

Note: The only change I made was that I baked the pizza at a higher temperature than the recipe called for. (350*)

Recipe Yields - One 15 inch Pizza

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*This recipe is linked to "Melt in your Mouth Mondays"

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Michelle Obama's Overnight Apple Cobbler {Happy Presidents Day}

Last night I made Michelle Obama's Overnight Apple Cobbler. I have had this recipe stashed away in my recipe file for quite some time. What better day to post this recipe than on Presidents Day . What does our 44Th president like to eat? Well we are just beginning to find out! But The First Lady says this apple cobbler is President Obama's Favorite. The crust is very flaky she says just like Barack's likes it. This cobbler also cooks low and slow, so your house smells amazing while it's baking.

I found this recipe in the January, 2009 issue of Yankee Magazine. From the photo alone I knew I had to try it. A few other Obama Family recipes that I want to try my hand at are, The Obama Family Chili, Barack's Pizza Burgers and Michelle Obama's Shortbread Cookies. Shortbread cookies are my husbands favorite cookie, so that will probably be the first recipe I will try. From that list of foods our President is eating quite well.

My favorite part of this entire recipe is how the filling mixture is prepared and placed in the refrigerator overnight. This really gave the apple mixture time to mix together with the brown sugar and spices. If you ask me this is really what makes this apple cobbler so tasty. I highly recommend not skipping this step.

Butter and flour the bottom of a 9 x 13 inch baking dish. Place 1 1/2 thin pie crusts on the bottom of the baking pan. Pour in the apple filling with all of the juices that accumulated in the bowl. Dot with butter slices and

Top with remaining 1 1/2 pie crusts. Brush with melted butter and bake at 300 degrees for up to 3 hours. Watch closely the last hour to prevent burning.

Remove from oven and let cool. The crust is amazingly flaky and the filling is heavenly. By far this is my all time favorite Apple Cobbler Recipe.

Don't forget the vanilla ice cream because that would just be wrong. Thank you Mrs. Obama for such a wonderful apple cobbler recipe.

Michelle Obama's Overnight Apple Cobbler

Filling:
8 - Granny Smith apples, peeled and sliced [or a bag of frozen peeled apples]
1-1/2 to 2 - cups of brown sugar
1-1/2 - teaspoons cinnamon
1 - teaspoon ground nutmeg
1/2 - teaspoon salt
1/4 - cup white flour

Mix these ingredients together in a bowl and let it sit in the refrigerator overnight so the spice mix all the way through the apples.

Crust:
3 - sheets refrigerated pie crust
1 - stick of butter - separated

Preheat oven at 325 degrees. Butter and flour the bottom of a large baking dish. Roll out three pie crusts real thin -- as thin as possible. Layer the bottom of the pan with 1-1/2 of the pie crusts and prick a few holes in it. Pour the apples with the liquid into the pie pan. Dot 3/4 of a stick of butter around the apples. Use the final 1-1/2 pie crusts to cover the apple mixture entirely.

Pinch the edges of the dough together. Melt final 1/4 stick of butter and brush all over top of crust. Reduce the oven temperature to 300 degrees. Bake at 300 for up to 3 hours -- that's what makes the crust flaky. Start looking at the cobbler after two and a half hours so it doesn't burn.

*I was pinched for time so I baked mine at 35o degrees for 1 - 1/2 hours.

Servings: 12

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Easy Rice Pilaf {Potluck Sunday}

Rice Pilaf is one of the easiest rice recipes to make. What is pilaf? well it's a rice dish in which the raw rice is first simmered in an oil or butter, then cooked with water or broth, and sometimes meat, poultry, fish or shellfish. I have been making this recipe for so long that I can't even remember where I got it.

What I love most about this recipe is how simple and versatile it is. This recipe is also very forgiving on what veggies can be added. I like to toss in everything listed, onions, bell pepper, celery, carrots and mushrooms. Of course if you have someone that dislikes a few of those ingredients just leave them out.

Most times I just use what vegetables I have on hand. If I don't have a few of the veggies listed then no problem. Because this dish still turns out wonderful. This pilaf recipe is actually my go to recipe when I need a side dish in a pinch. Rice Pilaf pairs perfectly with a juicy steak, baked or grilled chicken or any seafood. I hope you enjoy the recipe.

So today I will bringing a dish of my favorite Easy Rice Pilaf to our Sunday Potluck. Do you have a recipe you would like to contribute? If so then link directly to your post and not your homepage. Also please include a link back to Mommy's Kitchen so everyone can view all of the yummy recipes. I would like to thank everyone who participates in Potluck Sunday every week. It wouldn't be the same without you. I hope you will pop over and visit all of these wonderful recipe contribution.

This pilaf recipe is really easy to make, so I don't have too many step by step photos. Just saute' all the veggies and rice add the chicken broth and spices and cover. Cook on low for 20 minutes or until all the liquid is absorbed. Fluff with a fork and enjoy.

Easy Rice Pilaf

2 - tablespoons olive oil
1 1/2 - cup long grain rice, uncooked
1/4 - cup onions, chopped
1/4 - cup green bell pepper, chopped
1/4 - cup celery, chopped
1/4 - cup carrots, finely chopped
1/4 - cup sliced mushrooms, optional
3 - cups low sodium chicken broth
1/2 - teaspoon thyme
kosher salt & pepper to taste

1. Heat Olive Oil in large saucepan over medium heat.
2. Add onions, carrots, celery and green bell pepper and saute until tender and fragrant. (about 5 minutes.
3. Add rice and saute 2 minutes more.
4. Raise heat to high and add chicken broth, mushrooms, thyme, kosher salt and pepper.
5. Bring to boil, stirring occasionally.
6. Reduce heat to low, cover and cook about 20 minutes, until rice is tender and liquid is absorbed.
7. Remove from heat, let stand for 5 minutes, fluff with fork and serve.

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Homemade Flour Tortillas {Brings Back Memories}

The other day I posted a recipe for Slow Cooker Chicken Posole. In that post I mentioned that I would add my homemade flour tortilla recipe for my next post. So without further delay you guessed it today's recipe is for Homemade Flour Tortillas.

When we eat at authentic Mexican Restaurants my favorite part of the meal is the homemade flour tortillas that are served. Nothing can compare to the flavor of flour tortillas made from scratch. When I make Mexican inspired soups or stews at home, I always try to serve homemade flour tortillas along side.

Growing up my mom mostly used store bought flour tortillas. I am pretty sure she used them as a time saver because she worked outside the home. She cooked mostly everything from scratch, but I do remember her using a few convenience items.

Now when my step dad's mom would come to visit us it was homemade flour tortillas all the way. I would get so excited when I knew she was coming for a visit. Flour tortilla's was the first thing she would always prepare after she arrived. I remember how I loved to sit on the counter and watch her do her magic. In my book she was simply amazing.

Grandma Gutierrez would roll, flip and shape all the tortillas. Each one would come out perfectly round each time. I remember her staying in the kitchen all afternoon just rolling, cooking and stacking all those homemade flour tortillas. All of us kids would run through kitchen grabbing a few at a time and heading back outside to play. So needless to say her pile of tortillas never really did get taller, but pretty much just stayed the same.

Sometimes I would sneak back into the house and hide under the table just waiting for her to leave the room so I could grab just one more tortilla. Looking back I think she always knew I was there, but she never lead on that she saw me. I would just sit, watch and wait.

I am so sad that Grandma Gutierrez is no longer with us, but I am happy to have the memories she gave me. Every time I make homemade flour tortilla's I think of her and it always brings a smile to my face. I don't have her exact recipe for her wonderful homemade tortillas, but the one I do have comes pretty close.

I have included a few step by step photos to help you along the way. In a large bowl add the flour, salt, baking powder and shortening/lard. Using you fingers cut in the shortening until the mixture resembles pea size pieces. Add the hot water and mix together using your hands or a wooden spoon until the mixtures starts to form. Knead on a floured surface for 5 - 10 minutes or until the mixture is smooth and elastic. Form the dough into a ball and let the dough rest in a covered bowl for 10 minutes.

Pinch off the dough into 12 equal pieces and roll each piece into golf ball size ball. Place the balls back into the bowl and cover and let the dough balls rest again for 20 minutes. While the dough is resting preheat your griddle or cast iron pan on med - high heat. Flatten each dough ball a bit and then Roll out on a floured surface forming a circle.

The tortillas should be thin rather than thick. Place onto the hot skillet, and cook until bubbly. Flip and continue cooking the other side. Each side should cook about 30 seconds. Keep the cooked tortillas warm while you continue rolling and cooking the remaining tortillas.

Flour Tortillas

2 - cups all purpose flour
1 - teaspoon baking powder
1/2 - teaspoon salt
5 - tablespoons vegetable shortening or lard
3/4 - cup hot water

In a large bowl add the flour, salt, baking powder and shortening. Using you fingers cut in the shortening until the mixture resembles pea size pieces. Add the hot water and mix together using your hands or a wooden spoon until the mixtures starts to form. Knead on a floured surface for 5 - 10 minutes or until the mixture is smooth and elastic. Form the dough into a ball. Place the dough into a covered bowl and let the dough rest for 10 minutes.

Pinch off the dough into 12 equal pieces and roll each piece into golf ball size ball. Place the balls back into the bowl and cover and let the dough balls rest for 20 minutes. Preheat your griddle or cast iron pan on med - high heat. Flatten each dough ball a bit and then Roll out on a floured surface forming a circle.

To make a round shape roll out the dough and then make a 1/4 of a turn of the circle and then roll and make another 1/4 of a turn. Keep doing this until the dough is rolled out to 1/8 inch thick. Your tortillas should be thin rather than thick. Place onto the hot skillet, and cook until bubbly. Flip and continue cooking the other side. Each side should cook about 30 seconds. Keep the cooked tortillas warm while you continue rolling and cooking the remaining tortillas.

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Slow Cooker Chicken Posole

It's no secret that I ♥ my Crock Pot. I love the versatility of how I can cook a roast, a whole chicken, stews, oatmeal, apple butter and a variety of different soups. Actually most of the soup recipes I make are prepared in my crock pot. When I was thumbing through one of my Woman's Day Magazines I came across this recipe for Slow Cooker Chicken Posole.

What is Posole you ask? Well it is a Mexican inspired soup made with hominy, chicken or pork, chilies and seasonings. In this case chicken was used. I was really excited to try this recipe. I have wanted to make posole for quite some time, but just haven't gotten around to it. This slow cooker recipe was perfect for my first attempt.

A couple weeks back we got slammed with some pretty cold weather here in North Texas. Were not used to that kind of weather so it was cold to say the least. I thought soup would be the perfect meal to warm everyone up. This recipe was really easy and straight forward. Just toss everything in the slow cooker and let it do it's magic. Don't you just love those kinds of recipes? I know I do. This soup had a great flavor and was packed full of chicken, carrots, hominy and a nice tasty broth.

When I make authentic Mexican soups or stews I always serve hot flour tortillas on the side. In my opionion it really rounds off the meal perfectly. Now I don't serve just any store bought flour tortilla, but homemade instead. Why use store bought when flour tortillas from scratch taste so much better. Stay tuned because I will be posting my Homemade Flour Tortilla recipe on my next post.

My next attempt at Posole will be a traditional pork based posole with (guajillo) chili's. My bloggy friend Lori or at My Wooden Spoon has an awesome recipe that I can't wait to try.

Slow Cooker Chicken Posole

1 - 15 oz cans white or yellow hominy, drained
1 - 14.5 oz can Mexican style diced tomatoes or one can Rotel
1 - 14 oz can chicken broth
1 - 10 oz can mild green enchilada sauce
2 - carrots, diced
1 - medium onion, chopped
2 - 3 garlic cloves, minced
2 - tsp cumin
1 - teaspoon mexican or regular oregano
5 - 6 chicken thighs (1 1/2 lbs) skin removed
chopped cilantro, lime wedges, sliced radishes and tortilla tortilla chips (optional)

Combine hominy, tomatoes, chicken broth, enchilada sauce, carrots, onion, garlic, oregano and cumin in 4 quart slow cooker. Add chicken and stir to combine. Cover on high 3 to 3 1/2 hours until chicken is cooked through and vegetable are tender. Skim and discard any fat from the surface. Remove chicken; pull meat off the bones into large shreds. Stir back into slow cooker. Stir in cilantro, if using. Ladle into bowls and serve with lime wedges, sliced radishes and tortilla chips.

*If you love hominy use two cans.

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Tuna Salad Sandwiches, Mamaw's Recipe {Potluck Sunday}

Good morning everyone and Happy Sunday!!! It is going to be a beautiful day here in North Texas!!!! Today's forecast will be a sunny 65 degrees. I am hoping to fire up the grill and make some Honey Soy Grilled Chicken Thighs. I planned on making Beer in the Rear Chicken, but forgot to thaw out a whole chicken. Today is defiantly grilling weather, so I can't wait. It's Sunday, so let's get started on today's Potluck Sunday post.

When I was growing up my mother always made Tuna Salad Sandwiches the same way every time. Her recipe consisted of tuna, mayonnaise, boiled eggs, onions, pickles, salt and pepper. That's really the only way I remember eating it. Now that I have grown up I prepare tuna salad the same way as my mother did. When my husband I were first married one day I was watching him make a tuna sandwich.

For the life of me I could not figure out what he was doing. So I asked, who taught you how to make tuna salad? He said this is how my Mamaw makes tuna sandwiches and that's how I grew up eating them. I looked at this man like he was from outer space. I said with shredded apples? He said don't knock it until you try it.

Of course I am always up for trying something new, so I gave it a try. All I can say is WOW was I impressed the apple really did make the tuna sandwich. It added the perfect amount of sweetness to the mix. Who would have of known? Don't get me wrong I still love the way my mama makes tuna salad sandwiches, but I also love the way my husband's Mamaw makes hers as well. If you have a favorite tuna salad recipe don't push this apple version aside because you will be pleasant surprised.

Today I will bringing a tray of my Ma maws Tuna Salad Sandwiches to our Sunday Potluck. Do you have a recipe you would like to contribute? If so then link directly to your post and not your homepage. Also please include a link back to Mommy's Kitchen so everyone can view all of the yummy recipes. I would like to thank everyone who participates every week. Because it wouldn't be the same without you. I hope you will pop over and visit all of these wonderful recipe contributions.

Ma maws Tuna Salad for Sandwiches

1 (5 ounce) can tuna, drained and flaked
1 - small to medium skinless granny smith apple, shredded
5 - 6 - tablespoons mayonnaise or your own personal amount (not miracle whip)
2 - tablespoons pickle relish
salt & pepper, to taste
your favorite bread, croissants or crackers

In a medium sized bowl, lightly stir together the tuna, mayonnaise, shredded apple and pickle relish. Add salt and pepper to taste. Serve on bread lined with lettuce, croissants or spread on crackers.

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The Pioneer Womans Olive Cheese Bread {My New Addiction}

Have you ever took a bite of something and instantly thought, goodness this is the best thing I ever ate. Well, The Pioneer Womans Olive Cheese Bread is the one for me. I got my first taste of this delicious bread on Christmas Eve. A friend of mine made it and I was instantly hooked. I love both black and green olives so I knew this bread had to be good. Mix in green onions and butter and this bread just becomes evil!!!!!

I cannot count how many times I have made this bread since the Christmas holiday. All I can say is that this olive cheese bread has become quite a bad habit and a new addiction for me. Ree, why oh why did you have to come up with such an awesome bread recipe? My thighs and back end are not thanking you one bit, but I am. How can I hate you, you're The Pioneer Woman for havens sakes and god love ya girl.

My kids are not olive lovers, so when I prepare this bread I have to make two batches. One with butter, cheese and mayonnaise. The second batch is the full deadly recipe minus the green onions. I almost hate typing that cause I love green onions but my husband hates them. Goodness I am about to move all these picky pants people right out of my house because they just don't know what taste good. For everyone who has never had Ree's delicious Olive Cheese Bread the following step by step photos are for you.

Chop both the black olives and pimiento-stuffed green olives not to small. If using green onions slice into thin pieces. Combine softened butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. At this point the mixture can also be refrigerated (up to two days) and used as a dip.

With all of the olives the bread can be a bit salty. Just cut back on the amount of olives a bit and that should do the trick. A reader also suggested to rinse the olives before adding them to the butter and cheese mixture. Thank you Bill.

Spread mixture onto French bread that has been sliced lengthwise. Now don't let all that butter go scaring you, because it really does add to the awesomeness of this bread. Everything in moderation right?

Bake at 325ºF for 25 to 30 minutes or until cheese is melted and has a bit of browning on the cheese.

Look at those yummy olives and all that gooey cheese. Goodness this bread is over the top good. I can't wait for my mother in law to come down for a visit. I am so making this bread for her because I just know it's gonna knock her socks off.

Olive Cheese Bread

1 - loaf French Bread
6 - ounces, weight Pimiento-stuffed Green Olives
6 - ounces, weight Black Olives
2 - Green Onions, chopped
1 - stick Butter, softened
½ - cup Mayonnaise
¾ - pounds Monterey Jack Cheese, grated

or a mixture of cheddar & jack cheese

Chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl.

Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Recipe from: The Pioneer Woman Cooks "Recipes from an accidental country girl" Do you have Ree's Cookbook? If you don't you should, cause plain and simple this cookbook rocks.

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Chocolate Buckeyes & Crock Pot Chocolate Candy {Sweets for your Sweetie}

Hi everyone!!! Valentine's Day is just around the corner. Only six more days left if you're counting. Are you ready? When it comes to ♥ Valentine's Day ♥ is all about spoiling your family and loved ones. Today I wanted to share two yummy homemade creations that I think will be perfect for that special someone in your life. You can always buy store bought chocolates, but you can bet that they will be ridiculously overpriced for even the smallest of boxes.

Why not make them yourself instead. Don't worry it's a lot easier than you think. Not to mention the person that you are gifting these yummy little chocolates to will love them. Especially when they find out that you made them yourself. If I know one thing peanut butter and chocolate go together just like peas and carrots. A perfect match made in heaven if you ask me.

When I was thinking of a sweet treat to make for Valentine's Day, Chocolate Buckeyes was the first candy that came to mind. Most folks usually make these at Christmas time, but they are also perfect for Valentine's Day. Line them up in a pretty heart shaped or valentine themed box for a simple yet pretty gift.

Instead of just one chocolate treat why not make a variety. I chose Crock Pot Chocolate Candy for our second Valentine treat. Making Candy in your crock pot is really simple. The only thing you need to keep in mind is the temperature. You don't want to cook it too high or you will scorch the chocolate. Just remember low and slow and you will be fine. Over the Christmas Holiday I made some Chocolate Pecan & Chocolate Crispy Candy Cups.

They turned out really good and everyone loved them. But it got me thinking how would they taste if I mixed in some vanilla along with all that chocolate? Well no time better than Valentines Day to find out. With my crock pot in hand I mixed and melted all the chocolates together. Semi Sweet, German, Chocolate Almond Bark and Vanilla Almond Bark.

I have to say the combination was out of this world good!!!! I have included some step by step photos below of this easy crock pot chocolate candy. To me the vanilla bark mellowed out all that chocolate perfectly. I think I have found a new favorite way to make homemade candy y'all. I added dry roasted peanuts to mine, but feel free to use your favorite add in's.

Using a 4 quarts crock pot. Add the chocolate chips, milk chocolate almond bark, German chocolate squares, vanilla almond bark and peanuts. Set the temperature on your crock pot to low. Cover and cook for 2-3 hours without stirring. When the chocolate is completely melted stir to combine.

Drop the candy by tablespoons into cupcake lined mini muffin tins. You can also use regular muffin tins and use about 2 tablespoons of the chocolate mixture. Allow the candy to cool before removing the paper liners.

These yummy little buckeyes start with creamy peanut butter of course. Look at my cute little Gooseberry Patch measuring cup? I have the whole set and indeed they are my favorite measuring cups that I own. OK lets get started on making some buckeyes. In a large bowl combine the confectioners sugar, butter, peanut butter, and vanilla. Mix well. (I used my hand mixer). I also used my small cookie scoop to make the buckeye balls.

Scoop out one scoopful of the peanut butter mixture. Roll into small balls and place on parchment paper, waxed paper or foil. Place the balls in the freezer and freeze for 2 hours. Melt the chocolate bark in the microwave for 3 minutes on the defrost setting.

Continue in 3 minute intervals until the chocolate is completely melted and smooth. Using a toothpick dip each ball into the melted chocolate about 2/3 deep. Leave a portion of the peanut butter showing. Set on parchment paper to cool completely and harden.

Once they chocolate hardens dig in and enjoy!!!

Chocolate Buckeyes

2 1/2 - cups confectioner's sugar (powdered sugar)
1/2 - cup (1 stick) butter, softened
1/2 - cup + 2 tablespoons creamy peanut butter
1/2 - teaspoon vanilla extract
12 oz - Plymouth pantry chocolate almond bark

In a large bowl combine the confectioners sugar, butter, peanut butter, and vanilla. Mix well. Using a small cookie scoop to make the balls. Scoop out one scoopful of peanut butter mixture. Roll into small balls and place on parchment paper. Place the balls in the freezer for 2 hours.

Melt the chocolate almond bark in the microwave for 3 minutes on the defrost setting. Continue in 3 minute intervals until the chocolate is melted and smooth. Using a toothpick dip each ball into the melted chocolate about 2/3 deep. Leave a portion of the peanut butter showing. Set on parchment paper to completely harden.

Recipe yields: 2 dozen

Buckeye recipe adapted from: The Red Hat Society Cookbook

Crock Pot Chocolate Candy

1 - 24 oz block Plymouth pantry chocolate almond bark
1 - 24 oz block Plymouth pantry vanilla almond bark
1 - 12 oz package semi sweet chocolate chips
4 - squares bakers German sweet chocolate
1 - 16 oz jar dry roasted peanuts, more if you like lots of peanuts

Using a 4 quarts crock pot. Add the chocolate chips, chocolate almond bark, German chocolate squares, vanilla almond bark and peanuts. Set the temperature on low and cover. Cook for 3 hours without stirring. When the chocolate is completely melted stir to combine.

Drop the candy by tablespoons into cupcake lined mini muffin tins. You can also use regular muffin tin and use about 2 tablespoons of the chocolate mixture. Allow the candy to cool before removing the paper liners.

Recipe yields: 30-40 pieces

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