~ Simple Homemade Cranberry Sauce ~

Yep, it's that time of year!

 Ingredients:

1 cup sugar

1 cup water

4 cups fresh or frozen cranberries
~~~

Directions:  Wash and inspect your cranberries. In a saucepan bring to a boil the water and sugar.  Boil until sugar is completely dissolved.  Add the cranberries and return to a boil. Reduce the heat and simmer for 10 minutes or until the cranberries burst.  Now remove from the heat and cool completely at room temperature.  Once completely cooled place in the refrigerator to chill.  Don't worry it will thicken as it chills.  Simple enough? 

Tomorrow ... Sweet Potato Bread 

~ Chef ~

~ Cadbury Mug Cake ~

I know this doesn't fit the theme of, "Goo Goos"

but it was worthy of a post.

Ingredients:

1/4 cup flour
3 Tbsp packed brown sugar
2 Tbsp unsweetened cocoa powder
Pinch salt
2 Tbsp canola oil
3 Tbsp milk or coffee
1 full-size Cadbury Creme Egg

Directions: In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk (or coffee) until you have a thick paste. If you mixed it all in a bowl, spoon it into a ramekin or mug. Unwrap the Cadbury Creme Egg and press it into the middle, pushing it down so that only about the top third is exposed. Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm. ~ Chef ~

~ Goo Goo Brownie Bites ~

This recipe does not use actual Goo Goo Clusters ... 

but it is still Oh So Yummy!

Ingredients:

1 package (snack size) brownie mix ...

plus the ingredients required on the back of the box
16 Rolos, unwrapped
3 Tbsp butter
1 cup miniature marshmallows
1/2 cup peanuts
3 squares milk chocolate almond bark

Directions: Preheat oven to 350 degrees F. Liberally grease 16 cavities in a mini muffin tin with cooking spray and set aside. In a large bowl, prepare brownie mix per instructions. Portion the batter evenly among the greased cavities. Bake for approximately 10-12 minutes or until a toothpick inserted near the center comes out mostly clean. Cool for about 5 minutes, then gently push a Rolo candy into the top of each brownie cup. Allow the cups to cool 15 minutes in the pan before carefully removing to a wire rack to finish cooling. Now in a medium saucepan, melt together the butter and marshmallows over medium-low heat, stirring constantly, for about 1-2 minutes. The marshmallows should not be completely melted. Immediately stir in the peanuts. Working quickly, top each brownie cup with a heaping Tablespoon of marshmallow topping. Repeat process until all brownie bites are topped. Place the covered bites in the freezer for 10 minutes. Melt the candy bark according to package directions. Dip each coated brownie bite into the chocolate mixture, allowing excess to drip off. Repeat with remaining brownie bites until all have been dipped. These will keep stored airtight at room temperature for 2-3 days. Great treat for anytime! ~ Chef ~

~ Frozen Goo Goo Ice Cream Dessert ~

Ingredients:

1 deep-dish rectangular, throw-away foil pan (9x13)
24 store-bought frozen ice cream sandwiches
2 regular-sized tubs of Cool Whip
caramel sauce
chocolate sauce
8 Goo Goo clusters, chopped

Directions:

Spray pan with cooking spray. Layer 12 ice cream sandwiches side-by-side in bottom of pan. Spread one tub of Cool Whip over the top of the sandwiches. Drizzle caramel and chocolate syrups over the top of the Cool Whip and then sprinkle with Goo Goo bits. Place in the freezer for about an hour. Layer 2nd level of 12 ice cream sandwiches on top of the Goo Goo bits. Spread with 2nd tub of Cool Whip. Drizzle caramel and chocolate syrup over the Cool Whip. Sprinkle Goo Goo bits on the top. Place in freezer for several hours until firm. When ready to serve, remove from freezer and use sharp knife to cut into squares.  ~ Chef ~

~ Goo Goo Pie (version 2) ~

Ingredients:

1/2 cup butter

2 oz. semisweet chocolate

1 cup sugar

1/2 cup all-purpose flour

2 large eggs, slightly beaten

1 teaspoon vanilla extract

1/4 teaspoon salt

2 Goo Goo Clusters, chopped

Optional garnishes:

whipped cream, vanilla ice cream, caramel

Directions: Preheat oven to 325 degrees F. Grease a 9-inch pie pan and set aside. Place the butter and chocolate in a large glass measuring cup or microwave-safe bowl. Heat on high for 1 minute, stir, and heat for another 30 seconds. Let it sit for about 1 minute, and stir until the chocolate melts completely. Add the sugar and flour, and mix well. Remove from the heat, and add the eggs, vanilla and salt. Pour into the prepared pie pan, and bake for 15 minutes. Sprinkle with the chopped Goo Goo Clusters, and return to the oven. Bake for 10 minutes. Let the pie cool for at least 20 minutes before slicing. Choose which ever recipes tempts your taste buds and give it a try.  Or try both then let me know which one you enjoyed the most.  ~ Chef ~

~ ~ ~ Goo Goo Pie ~ ~ ~

Ingredients:

1 baked pie shell

3/4 c. + 2 Tbsp. caramel ice cream topping

2 (8-oz.) packages cream cheese

16-oz. container marshmallow fluff

1 c. redskin peanuts

1 c. + 2 Tbsp. chopped milk chocolate
 

Directions: Spread 3/4 cup caramel ice cream topping on bottom of baked pie shell. In bowl of electric mixer beat cream cheese until fluffy. Add marshmallow fluff and blend on low speed until thoroughly combined. By hand fold in nuts and 1 cup chopped chocolate. Spread mixture in pie shell on top of caramel layer. Scatter remaining 2 tablespoons chopped chocolate over top and drizzle with remaining 2 tablespoons of caramel topping. Chill and serve. My oh My!  ~ Chef ~

All Things

GOO GOO

~ Chef ~