higherthancloudix asked:

I love your blog. You post the yummiest things! I want to make them all. Thanks for all the treats and ideas.

DIY Wife Life Answer:

We are so happy to hear you like our posts! Any input of what you would like to see is welcomed :)

- the wives of diywifelife

Winter White Red Velvet Fudge

Ingredients:3 cups sugar¾ cup butter⅔ cup half & half1 12-ounce bag white chocolate chips1 7-ounce jar marshmallow creme1 teaspoon vanilla1 cup semi-sweet chocolate chips, about 6 ounces3 tablespoons red food coloring
Instructions:
1. Spray a 9-inch square pan lightly with cooking spray, then line it with a double thickness of foil (this will make it much easier to lift out of the pan later) with ends of foil extending over sides. Spray lightly again and wipe out any excess spray with a paper towel.
2. Place butter in a large microwave-safe bowl. Be sure to use a large bowl as mixture will bubble up furiously while cooking. Also make sure the bowl is made of a microwave-safe material, otherwise it will become very hot and you could burn yourself when removing it from the microwave. I use a large glass bowl. Cover with a paper towel to prevent spattering. Cook on high for 1½ minutes or until butter is melted.
3. Add sugar and half and half; mix well. Microwave on high power for 3 minutes, stir and cook another 2 minutes. Stir well. If butter seems to separate out of the mixture, don’t worry, just keep stirring till it mixes back in. Scrape down sides of bowl and return to microwave. Microwave 3 more minutes, stir again, then finish with another 2½ minutes in the microwave.
4. Remove from microwave, add marshmallow creme and stir. Add white chocolate chips and vanilla. Stir until very smooth all ingredients are well incorporated.
5. Place semi-sweet chocolate chips and food coloring in a second microwave-safe bowl. Transfer about ½ of the hot white chocolate mixture to this second bowl. Stir well with a strong handled spatula or wooden spoon until chocolate chips are completely melted and incorporated.

6. Working quickly, with two clean medium-size ice cream scoops or 2 tablespoons, plop scoops of each mixture in a random pattern into a prepared pan.
7. When complete, lift up pan and drop from about 1-inch above work surface. Repeat several times to remove any air bubbles. Jiggle pan to smooth surface then take a small knife, coated with a bit of butter and run the blade back and forth through the fudge to create the swirly effect. Use the blade, (like you’re cutting something) not the flat part of the knife to do this. Check out the picture, see the pattern on the right? That’s with the blade, on the left, I used the flat edge, not so pretty!
8. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

Winter White Red Velvet Fudge

Ingredients:
3 cups sugar
¾ cup butter
⅔ cup half & half
1 12-ounce bag white chocolate chips
1 7-ounce jar marshmallow creme
1 teaspoon vanilla
1 cup semi-sweet chocolate chips, about 6 ounces
3 tablespoons red food coloring

Instructions:

1. Spray a 9-inch square pan lightly with cooking spray, then line it with a double thickness of foil (this will make it much easier to lift out of the pan later) with ends of foil extending over sides. Spray lightly again and wipe out any excess spray with a paper towel.

2. Place butter in a large microwave-safe bowl. Be sure to use a large bowl as mixture will bubble up furiously while cooking. Also make sure the bowl is made of a microwave-safe material, otherwise it will become very hot and you could burn yourself when removing it from the microwave. I use a large glass bowl. Cover with a paper towel to prevent spattering. Cook on high for 1½ minutes or until butter is melted.

3. Add sugar and half and half; mix well. Microwave on high power for 3 minutes, stir and cook another 2 minutes. Stir well. If butter seems to separate out of the mixture, don’t worry, just keep stirring till it mixes back in. Scrape down sides of bowl and return to microwave. Microwave 3 more minutes, stir again, then finish with another 2½ minutes in the microwave.

4. Remove from microwave, add marshmallow creme and stir. Add white chocolate chips and vanilla. Stir until very smooth all ingredients are well incorporated.

5. Place semi-sweet chocolate chips and food coloring in a second microwave-safe bowl. Transfer about ½ of the hot white chocolate mixture to this second bowl. Stir well with a strong handled spatula or wooden spoon until chocolate chips are completely melted and incorporated.

6. Working quickly, with two clean medium-size ice cream scoops or 2 tablespoons, plop scoops of each mixture in a random pattern into a prepared pan.

7. When complete, lift up pan and drop from about 1-inch above work surface. Repeat several times to remove any air bubbles. Jiggle pan to smooth surface then take a small knife, coated with a bit of butter and run the blade back and forth through the fudge to create the swirly effect. Use the blade, (like you’re cutting something) not the flat part of the knife to do this. Check out the picture, see the pattern on the right? That’s with the blade, on the left, I used the flat edge, not so pretty!

8. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

(Source: thecafesucrefarine.com)

recipes dessert white chocolate red velvet fudge

Chicken and Broccoli Cheesy Casserole- Low Carb

Ingredients:3 cups cubed chicken16 oz (1lb) bag of frozen broccoli1 med onion diced (about 1 cup)2 cups shredded mozzarella cheese1 tsp garlic powder1 cube chicken bouillon (or 1 tsp bouillon powder)1/2 cup water (optional, I added this to help disperse the chicken flavoring but the water from the veggies as they cook also would suffice if the dish seems to watery to you)1 Tbspn olive oil1/4 tsp pepper (or to taste)1/4 c sour cream1 cup ricottaBacon GreaseGrease a 9 x 13 inch casserole pan - I used left over bacon grease for added flavor, pan spray would be okay too
Add broccoli, onion, chicken bouillon, water, olive oil and pepper to a medium frying pan. Cook covered for about 10 minutes. Stir occasionally.
In a medium bowl mix the chicken chunks, garlic powder, sour cream and ricotta cheese together. Mix till blended.
After 10 minutes of cooking the veggies, pour the broccoli mix into the bowl with the chicken. Stir until blended.
Add 1/4 c of the shredded mozzarella cheese to the mix. Stir.
Transfer your mix to the greased pan and spread evenly.
Add the remaining mozzarella cheese to the top and pop that baby in the oven!Bake at 350 degrees for 50 - 60 minutes. Once the top layer of cheese is browned a bit it should be done. If you like your broccoli on the softer side bake until the florets are to your liking.

Chicken and Broccoli Cheesy Casserole- Low Carb

Ingredients:
3 cups cubed chicken
16 oz (1lb) bag of frozen broccoli
1 med onion diced (about 1 cup)
2 cups shredded mozzarella cheese
1 tsp garlic powder
1 cube chicken bouillon (or 1 tsp bouillon powder)
1/2 cup water (optional, I added this to help disperse the chicken flavoring but the water from the veggies as they cook also would suffice if the dish seems to watery to you)
1 Tbspn olive oil
1/4 tsp pepper (or to taste)
1/4 c sour cream
1 cup ricotta
Bacon Grease

Grease a 9 x 13 inch casserole pan - I used left over bacon grease for added flavor, pan spray would be okay too

Add broccoli, onion, chicken bouillon, water, olive oil and pepper to a medium frying pan. Cook covered for about 10 minutes. Stir occasionally.

In a medium bowl mix the chicken chunks, garlic powder, sour cream and ricotta cheese together. Mix till blended.

After 10 minutes of cooking the veggies, pour the broccoli mix into the bowl with the chicken. Stir until blended.

Add 1/4 c of the shredded mozzarella cheese to the mix. Stir.

Transfer your mix to the greased pan and spread evenly.

Add the remaining mozzarella cheese to the top and pop that baby in the oven!

Bake at 350 degrees for 50 - 60 minutes. Once the top layer of cheese is browned a bit it should be done. If you like your broccoli on the softer side bake until the florets are to your liking.

(Source: lostsentiments.blogspot.com)

recipes dinner chicken casserole

Toffee Peanut Butter Caramel Cookie Bars

Ingredients 12 Tablespoons salted butter 2 c light brown sugar 1/2 c creamy peanut butter 2 eggs, room temperature 1 Tablespoon vanilla 2 c flour 1 c old fashioned oats 2 1/2 tsp baking powder 1 tsp salt 2 cups chocolate chips 1 cup Reese’s peanut butter chips 1 cup Heath toffee bits Caramel Filling 11 oz bag Kraft caramel bits (or unwrapped caramel squares) 14 oz can sweetened condensed milk 4 Tablespoons butter Directions: Preheat oven to 350 degrees. Line a 9×13 inch baking pan with nonstick foil. Cream butter and sugar together in mixer.  Add peanut butter and beat.  Add eggs and vanilla. Add  flour, oats, baking powder, and salt. Stir in chocolate chips, peanut butter chips and toffee. Press 2/3 of the cookie dough on the bottom of the pan. Place all filling ingredients in a microwave safe bowl and microwave in 30 second increments until smooth.  Stir in between! Pour caramel mixture evenly over the dough. Drop the remaining dough on top using your hands.  (Like a crumble, a little here, a little there) Bake for about 30 minutes. Let cool completely and cut into bars. 

Toffee Peanut Butter Caramel Cookie Bars

Ingredients 12 Tablespoons salted butter 2 c light brown sugar 1/2 c creamy peanut butter 2 eggs, room temperature 1 Tablespoon vanilla 2 c flour 1 c old fashioned oats 2 1/2 tsp baking powder 1 tsp salt 2 cups chocolate chips 1 cup Reese’s peanut butter chips 1 cup Heath toffee bits Caramel Filling 11 oz bag Kraft caramel bits (or unwrapped caramel squares) 14 oz can sweetened condensed milk 4 Tablespoons butter Directions: Preheat oven to 350 degrees. Line a 9×13 inch baking pan with nonstick foil. Cream butter and sugar together in mixer.  Add peanut butter and beat.  Add eggs and vanilla. Add  flour, oats, baking powder, and salt. Stir in chocolate chips, peanut butter chips and toffee. Press 2/3 of the cookie dough on the bottom of the pan. Place all filling ingredients in a microwave safe bowl and microwave in 30 second increments until smooth.  Stir in between! Pour caramel mixture evenly over the dough. Drop the remaining dough on top using your hands.  (Like a crumble, a little here, a little there) Bake for about 30 minutes. Let cool completely and cut into bars. 

recipes cookies toffee caramel peanut butter dessert

Reese’s Chocolate Peanut Butter Cup Gooey Butter Cake

INGREDIENTS:Cake:1 (18 1/4-ounce) package chocolate cake mix1 egg8 tablespoons butter, melted
Mid Layer:REESE’S® Peanut Butter Cup Miniatures, chopped

Filling:1 (8-ounce) package cream cheese, softened1 cup peanut butter3 eggs1 teaspoon vanilla8 tablespoons butter, melted1 (16-ounce) box powdered sugar
DIRECTIONS:Preheat oven to 350 degrees.
Combine cake mix, egg and melted butter. Mix well with electric mixer. Pat the mixture into the bottom of a lightly greased 9×13 inch pan.
Next chop the REESE’S® Peanut Butter Cup Miniatures into small pieces. Spread over the first cake layer.
For the filling, beat the cream cheese and peanut butter until smooth. Next add the eggs, vanilla and melted butter. Mix together. Add the powdered sugar and beat together.
Pour the filling over the over the REESE’S® Peanut Butter Cup Miniatures layer and then spread evenly using a rubber spatula.
Bake for approximately 50 minutes. Make sure you do not over bake as the center should be gooey. Let set for about 30 minutes or until the peanut butter layer cools and thickens.

Reese’s Chocolate Peanut Butter Cup Gooey Butter Cake

INGREDIENTS:
Cake:
1 (18 1/4-ounce) package chocolate cake mix
1 egg
8 tablespoons butter, melted

Mid Layer:
REESE’S® Peanut Butter Cup Miniatures, chopped

Filling:
1 (8-ounce) package cream cheese, softened
1 cup peanut butter
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar

DIRECTIONS:
Preheat oven to 350 degrees.

Combine cake mix, egg and melted butter. Mix well with electric mixer. Pat the mixture into the bottom of a lightly greased 9×13 inch pan.

Next chop the REESE’S® Peanut Butter Cup Miniatures into small pieces. Spread over the first cake layer.

For the filling, beat the cream cheese and peanut butter until smooth. Next add the eggs, vanilla and melted butter. Mix together. Add the powdered sugar and beat together.

Pour the filling over the over the REESE’S® Peanut Butter Cup Miniatures layer and then spread evenly using a rubber spatula.

Bake for approximately 50 minutes. Make sure you do not over bake as the center should be gooey. Let set for about 30 minutes or until the peanut butter layer cools and thickens.

(Source: howtonestforless.com)

recipes dessert cake chocolate peanut butter