Chocolate Pretzels

I was looking for some yummy snacks to make for a holiday party, and I love chocolate covered pretzels, but hate doing all the work of dipping them in chocolate. Then I found a recipe on allrecipes.com and just tweaked the recipe a little (used rosebuds instead of kisses).

Round/Square pretzels
Chocolate rosebuds
Holiday Smarties

Place pretzels on a cookie sheet ( I covered it with tinfoil to avoid sticking to the pan), onto each pretzels place a chocolate rosebud.

Bake in an oven heated to 275F for 2 minutes (until the rosebuds still hold shape, but are melted). Remove from the oven and press a smartie to into the top of each rosebud.

Cool in fridge for 10-15 minutes until chocolate has solidified.


These are delicious and so easy to make, we love them. They are so cute and festive, and look great put in a bowl for any occasion. I definately plan to make these again, and I hope to try melting a rolo on top instead of a rosebud.

Bailey's Chocolate Truffles

After sampling some delicious bailey's flavoured milk chocolate at a trade show recently, I set off in search of a way to make my own Baileys Chocolate. So, following much searching, I finally adaped a recipe I found on another blog. (http://burgersandbratwurst.blogspot.com).

12 oz milk chocolate (the better quality chocolate you use, the better they will turn out)
8 oz cream cheese (I used light to cut down on the fat)
3 cups powdered sugar
3 Tbsp Baileys

In a bowl beat the cream cheese until smooth, then slowly add in the powedered sugar while beating until it is blended.

Melt the chocolate in a double boiler, stiring coccasionally until it has liquified. Then add the melted chocolate and the baileys to the creamcheese mixture and mix well.

Refigerate for one hour.

Shape into balls. At this point you can roll the balls in melted semi-sweet chocolate, this cuts the sweetness level of the truffel a little.

Referigerate another hour until hardened.


This can also be made with dark instead of milk chocolate for a less sweet treat.

Everyone who tried these loved them! People were split over which they liked better, the plain ones or the ones dipped in chocolate.

It's Christmas Time

I know this isn't anything to do with cooking, but I am so excited to have my tree up I thought I would share. This is my tree, it is a little sad, but we needed a small tree to be able to fit it into our little appartment.


We got a new ornament this year, we love to watch movies together, so we thought it would be fitting for "our first christmas together" ornament.


My tree topper is my favourite new addition this year. I stumbled across it on ebay early in the fall and fell in love with it. It goes nicely with the couple other Tigger ornaments I have collected over the years.


Mr. and Mrs. Claus were left to me by my Grandparents. I love bringing them out at christmas, it is almost like having my Grandparents with us for the holdiay season.



Here is Ginny checking out all the presents under the tree making sure no one has been trying to sneak a look.

Quick Easy Fudge

1 pkg Sherriff cooked pudding or pie filling
2 tbsp butter
1/4 cup milk
1 1/2 cup confectioners sugar (sifted)
1/4 cup chopped nuts (optional)

Combine pudding, butter and milk in a saucepan. Bring to a boil, boil gently for 1 minute stirring constantly. Remove from heat and quickly blend in sugar. Add the nuts and pour into a greased 8x4 pan. Cool and cut into squares.

This fudge is yummy and so quick to make.

Cheesecake Brownies

I found these on April's blog and they looked so good I had to try making them.

Recipe: http://wineloverscookingdiary.blogspot.com/2007/11/chunky-cheesecake-brownies-jfacie-baked.html

These were absolutely delicious, and everyone loved them. They have become my H's favourite brownies.

Creamy Chicken Saute

Another quick and easy taken from the campbells kitchen and changed to suit my needs,

~1 pound boneless chicken
2 stalks of celery
1 medium onion
1/2 tsp thyme
1 can Cream of Celery Soup
1/4 cup water
Hot Cooked Rice

1. Heat oil in a pan, cook the strips of chicken.
2. Reduce heat to medium and cook celery, onion and thyme until the vegtables are tender,
3. Stire the coup and water into the skillet and heat to a boil. Return chicken to the skillet and cook until hot and bubbly.
4. Serve of rice.

Pesto Chicken Pasta

We were in need of a quick tasty recipe and I found this one from Campbell's Kitchen. Which I just tweaked a little to work with what I had on hand.

~1 pound of skinless, boneless chicken breast, cut into cubes.
1 can Cream of chicken soup
1/2 cup of milk
1/2 cup prepared pesto sauce
3 cups cooked pasta

1. Heat skillet and add a little oil to cook the cubes of chicken.
2. Stire soup, milk and pesto sauce inot the skillet and heat to a boil. Reduce heat to low and cook covered for 5 minutes until chicken is fully cooked.
3. Add pasta and cook until dish is hot.