Halloween Chex Mix

I saw this recipe a few weeks ago in an advertisement for Brach's Candy Corn.  I decided to make it today for a gathering we are going to this evening.  When I looked closer as the recipe there were a few things about it that seemed strange to me (way to much white chocolate for one).  I ended up improvising and tweaking it to my liking.  I don't do this often, I like a nice neat and detailed recipe!!  Anyway, this is what I ended up with and it's delicious!  Once again, I love the sweet and salty mix!

Halloween Chex Mix
16 oz. white chocolate chips
2 T. vegetable oil
8 c. Rice Chex cereal
4 c. bite-sized pretzel twists
1 c. salted peanuts
2 c. candy corn

In a large bowl mix together cereal, pretzels, peanuts and candy corn.  In a microwavable bowl melt chips and vegetable oil until smooth.  Pour over rest of mixture and stir to coat.  Spread onto wax paper until cooled and chocolate is set, break into chunks.  Store in air tight container.

Cheesy Chicken Chowder

This time of year brings out the soups in me :).  This one is a favorite for me and my family.  Sometimes a cheesy soup is a little too cheesy, I like the consistency of this one.  I almost always purchase and slow cook a whole chicken when I make a recipe that calls for chicken.  It makes for an easy way to get nice moist chicken with a mix of light and dark meat.

Cheesy Chicken Chowder
3 c. chicken broth
2 c. diced, peeled potatoes
1 c. diced carrots
1/2 c. diced celery
1/2 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
1/4 c. butter or margarine
1/3 c. flour
2 c. milk
2 c. shredded cheddar cheese
2 c. diced, cooked chicken

In 4-quart saucepan, bring chicken broth to a boil.  Reduce heat; add potatoes, carrots, celery, onion, salt and pepper.  Cover and simmer for 15 minutes or until vegetables are tender.  Meanwhile, melt butter in medium saucepan; add flour and mix well.  Gradually stir in milk; cook over low heat until slightly thickened.  Stir in cheese and cook until melted; add to broth along with chicken.  Cook and stir over low heat until heated through. 6-8 servings (approx. 14 cups).
WW PointsPlus™ = 5 pts. per cup

O'Henry Bars

I almost never make these bars!  I have 3 different recipes that I try very hard to rarely make, this is one of them.  And probably after I finish this post and calculate the WW points, I may never make them again....  If you want my opinion, the perfect marriage is chocolate and peanut butter, this combination is my major downfall, I try to keep temptation at bay by staying away from mixing these two ingredients in my recipes as much as possible :) I cannot leave them alone!!  Enjoy!

O'Henry Bars
4 c. oatmeal
1 c. brown sugar
2/3 c. melted butter
1/2 c. corn syrup
3 tsp. vanilla
6 oz. chocolate chips
2/3 c. peanut butter (chunky or creamy)

Mix oatmeal and brown sugar together; add butter, syrup and vanilla.  Pat into 9 x 13-in. pan.  Bake 12 minutes in 375° oven (will look doughy, do not overbake).  Melt chocolate chips and peanut butter in microwave.  Spread over cooled crust.  Cut into 24 pieces.
WW PointsPlus™ = 7 pts. per piece

Chocolate Caramel Cracker Bars

These bars are really, really, really rich and sweet!  I love sweet and salty!  A long time ago, I had a recipe that called for Club crackers with a sweet syrup poured over it, I don't know what happened to that recipe, but this recipe has the same concept.  Don't worry about how well the crackers line up, in the end it doesn't matter.

Chocolate Caramel Cracker Bars
1 tsp. plus 3/4 c. butter, cubed
45 Club crackers (2-1/2 in. x 1 in.)
14 oz. can sweetened condensed milk
1/2 c. brown sugar
3 T. light corn syrup
1 c. semisweet chocolate chips

Line a 9-in. square baking pan with foil and grease the foil with 1 teaspoon butter. Arrange a single layer of crackers in the pan. In a large saucepan, combine the milk, brown sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring occasionally. Reduce heat to maintain a low boil; cook and stir for 7 minutes. Remove from the heat. Evenly spread a third of the mixture over the crackers. Repeat cracker and caramel layers twice.  Immediately sprinkle chocolate chips over caramel; let stand 3-5 minutes or until glossy. Spread over top. Cover and refrigerate for 2 hours or until chocolate is set. Using foil, lift layers out of pan; cut into 3-in. x 1-in. bars. Yield: 27 bars.
WW PointsPlus™ = 5 pts. per serving

Scalloped Potatoes with Ham

I have a few favorite dishes that I make with leftover ham.  Scalloped potatoes and ham is one of them.  Quite often I just make a basic "Betty Crocker" version, nothing fancy.  Sometimes I like to do this one with the added flavor of thyme.  If you have made and enjoyed my recipe for Ham and Potato Chowder you will love this recipe.  Very much the same ingredients.  My advice, the longer you bake scalloped potatoes the better, let them get good and crispy on top.

Scalloped Potatoes with Ham
6 T. butter, divided
1/4 c. all-purpose flour
1 t. dried parsley flakes
1 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. pepper
3 c. milk
6 c. thinly sliced potatoes
1-1/2 c. chopped fully cooked ham
1 small onion, chopped

In a large saucepan, melt 4 tablespoons butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes.
Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers.
Cover and bake at 375° for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender. Yield: 4 servings.
WW PointsPlus™ = 14 pts. per serving

Hark To Bounty Popovers

I have memories of me and my friends walking about a mile to a little restaurant called Hark To Bounty, I'm sure they just loved us.  A bunch of probably 10 year olds would walk in and order a pop knowing that these delicious popovers were served with every order.  So we would take up a table, order and drink our pops, eat our fill of popovers and (hopefully) leave a meager tip...  Sad the say Hark To Bounty is no longer, but their popovers live on!!  The best method of making popovers is in what is called a "custard cup", it's a small glass dish.  One popover per dish.  You can purchase actual popover pans, I have had them, but much prefer the size and shape using custard cups.  In this case I just used regular cupcake pans and made what I call mini popovers.  Serve with honey-butter for the perfect combination!  If you do mini ones like I did, watch closely, the baking time is cut almost in half.

Hark To Bounty Popovers
12 eggs
4 c. milk
2 T. margarine, melted
4 c. flour
1 tsp. salt

Combine eggs, milk and margarine.  Slowly mix in flour and salt.  Batter will be slightly lumpy.  Grease 15 glass custard cups (or use popover pan).  Fill 2/3 full.  Bake for 45 minutes.  When done, slit a small opening in each popover to let out steam.
WW PointsPlus™ = 6 pts. per popover