Candy Corn Oreo Bark

I have an abundance of candy corn in my house right now and I have been craving a chocolate candy bark of some kind. As I was rifling through the hundreds of recipes I have printed from the internet, I came across one for Candy Corn Oreo Bark.

Bingo.

This is a very easy recipe and can be made up quickly to satisfy that chocolate candy bark craving.

Here's the recipe:

Candy Corn Oreo Bark

Makes one 9 x 13 pan

 

10 Oreos, coarsely chopped

1 cup dark chocolate

1 1/2 cups white chocolate

1/2 cup white chocolate to make orange

orange food coloring

candy corn

autumn sprinkles

 

Line the bottom of a 9 x 13 pan with waxed or parchment paper.

Spread the crushed oreos on the bottom.

Melt the dark chocolate and spread it over the Oreos. It won't cover the whole pan.

Melt the 1 1/2 cups of white chocolate.

Spread it over the dark, spreading to cover.

Melt the 1/2 cup white chocolate with the orange food coloring.

Spoon it over the white chocolate and use a toothpick or cake tester to swirl it.

Sprinkle the top with candy corn and sprinkles.

 

Refrigerate until it is hardened and then break apart to eat.

 

Tips:

 

*I used candy melts for the dark and white chocolate.

*I used yellow and red food coloring to make orange.

*Press the candy corn in so they stay when the candy is hardened.
*The bark is too hard to break by hand, but when cutting with a knife, it breaks apart like any other bark.
*Eat the pieces that are too small to serve :-)
 

 

 

Here are pictures of the process if you are interested:

 

I decided last minute not to use the mini M&M's

 

 

 

Just in time for your Halloween or Autumn get togethers!

 

AnnMarie xoxo

 

I am linking up with these fun blog parties:

 

Amaze Me Monday

Make It Pretty Monday

Show and Share

You're Gonna Love It

What's It Wednesday

Home and Garden Thursday

Share Your Cup Thursday



 Best of the Weekend



Vintage Scalloped Potatoes

I had to come up with a unique name for my scalloped potatoes to get your attention! And the recipe I am about to share with you is truly vintage!

There are so many recipes out there for these potatoes and they usually involve making a white cheese sauce. Not mine!

This recipe is my own concoction that I made constantly as a single parent when my girls were little. It was during the time when Velveeta was King....in the 1980's. I don't remember what a loaf of Velveeta went for back then but it wasn't the $5.88 I paid recently at Walmart!

 

I had the whole package too....the Tupperware container you could store it in and the cheese slicer that was designed to cut the perfect slice. The slicer has long been lost....or maybe broken from too much use!

For this recipe you will need potatoes, flour, butter or margarine, Velveeta and milk.

The Best The Only Easy Scalloped Potatoes
Time to bake: 1 hour     400 degrees

This is a no measuring, no specific amounts kind of recipe. Depending on the size of your casserole dish and how many you want to serve you will need:

Enough potatoes to fill the dish, peeled and sliced thin (for a 2 qt. casserole I used 4)
Butter or margarine
Flour
Velveeta
Milk
Salt and pepper to taste

Place a layer of sliced potatoes on the bottom of a buttered casserole dish. Top with dots of butter, pieces of Velveeta and sprinkles of flour. Salt and pepper to taste. Keep layering until you fill the dish. Pour milk to about half way up the casserole.
Bake in a 400 degree oven for 45 minutes with a cover on. Take cover off the last 15 minutes.

Let it cool before eating, if at all possible! It is not!

What are you cooking for dinner tonight?

AnnMarie :)

I am linking up with these great blog parties....

DIY Sunday Showcase
A Bouquet of Talent Linky Party
Sweet & Savoury Sundays
Let's Get Social Sunday
Make It Pretty Monday
Amaze Me Monday
Marvelous Mondays
Inspiration Monday
Nifty Thrifty Tuesday
Tasty Tuesday
I Love My Post

Got Zucchini.....Still? Make This Bread!

I had forgotton how fabulous this Zucchini Bread recipe is until I had a lot of zucchini to use up! The orange and coconut in it is what makes it irresistable. It is a very easy recipe also.

I hadn't had a lot of zucchini over the summer and the season for them is pretty much over here in the Northeast. When I saw some really nice ones at a roadside stand I couldn't resist buying 3 of them for 25 cents each. I decided to have a zucchini bread baking marathon. This recipe makes two nice sized loaves, so I set out my two mixing bowls to make two recipes at once.

The Junior League of Rochester, NY put out a cookbook in 1991 called For Goodness Taste. Every recipe in it is fabulous and this one is called.....

 



 Taster's Choice Zucchini Bread

 

 

2 cups sugar

1 cup vegetable or canola oil

3 eggs, beaten

2 1/2 cups shredded, fresh zucchini (1 1/2 lbs.)

1 medium orange, ground with the peel

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon cinnamon

3 teaspoons vanilla

1 cup coconut

1/2 cup chopped pecans

1/2 cup raisins

 

Mix sugar, oil and eggs. Stir in all other ingredients.

  



Grease and flour pans (either 2 large or 3 small). Pour dough into pans.

Bake at 325 degrees 40-45 minutes for small pans, 75 minutes for large pans. I baked these about 75 minutes, but checked them at 60 minutes.

 

So good! Even the raw dough is SO good to lick off the spoon! Enjoy!!

 

 

 

It is Tuesday and I just finished off the zucchini I used for the bread to make a cake, so I had to come back, edit, and include the recipe. It is UNBELIEVABLY good. The ingredient that makes this cake irresistable is the cinnamon. It is from the sister cookbook from the Junior League of Rochester, called Applehood and Mother Pie and is simply called....

 

Chocolate Zucchini Cake

 

 

 

 

 It literally just came out of the pan to cool. I usually put a chocolate glaze over it but the recipe does not call for any frosting....it is that good by itself!



 



 2 cups sugar

3/4 cup oil

3 eggs

2 teaspoons vanilla

2 cups coarsely shredded zucchini

2 1/2 cups flour

1/2 cup baking cocoa

2 1/2 teaspoons baking powder

 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 cup milk

 

In a large bowl beat sugar, oil and eggs. Add vanilla and zucchini. Mix dry ingredients together. Add alternately with milk to zucchini mixture. Blend well. Pour into a 10 inch tube or Bundt pan.

 

Bake at 350 for 50 to 60 minutes. Allow to stand 10 minutes then remove from pan.

 

 

 

These two recipes have been staples for me every year at zucchini time. You should see how messy my cookbook pages are that the recipe is on!!

 

Enjoy!

 

AnnMarie :)