Peach Fluff

I just couldn't believe this recipe when I found it!  It's been a long Winter, and I am overly eager for Spring to be upon us.  This Peach Fluff is super simple, inexpensive and it took me longer to type this recipe than it did to make a batch!  The minute I poured up the first batch, I turned right back around in my kitchen and made a second batch!  One will not be enough when people taste this!

You'll need:

1 large (29 ounce) can of peaches (halved or sliced, either is fine)

14 ounces of sweetened condensed milk

1 small (8 ounce) tub of whipped topping

1 large (7.56 ounce) chocolate bar - finely chopped

Drain your peaches from the juice and let then stand for a few minutes. Add the drained peaches to your blender and pulse until you have a smooth juice consistency.  Add 14 ounces of sweetened condensed milk and pulse again until well blended.  

Transfer your mixture to a large bowl and gently fold in one small tub of whipped topping.  Once everything is well combined, gently fold in your finely chopped chocolate.  Transfer to serving dishes and place in the freezer for four hours or overnight.

Notes:

If you prefer to make your own whipped topping be my guest.  I've tried that several times and my homemade is just not as good as what you get in the freezer section at the grocery.  

If you are watching your fat and sugars, there is a fat free sweetened condensed milk that you can substitute.  There is also a Splenda option that is sugar free.

I used sugar free whipped topping.

There are sugar free chocolate options available,

Its easiest if you put your chocolate bar in the refrigerator prior to making this dish as chocolate is easier to handle cold.  

You may discard the peach juices or save it for another recipe.  When blended with butter and cinnamon sugar that makes a nice spread for toast.

Shotgun Shells

This is my newest Super Bowl favorite - Shotgun Shells!  This is a hearty appetizer that delivers a savory blend of beef and sausage then wrapped in bacon!  What's not to LOVE about that combination!

You'll need:

1 lb lean ground beef
1 lb sweet Italian sausage (casings removed)
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
1 7 oz can diced green chilis (drained)
1/4 cup of your favorite bbq seasoning (Honey Hog BBQ from Meat Church is my fav)
2 8 oz boxes of manicotti shells (dry and uncooked)
4 cups of your favorite bbq sauce (I use Patti's BBQ or Sweet Baby Rays)
1 lb bacon

Blend the ground beef, Italian sausage, cheeses, chilis and a hand of bbq seasoning.  Blend well to combine all ingredients.  Use a piping tool (or your hands) to stuff each manicotti shell then wrap each shell tightly with a slice of bacon.  Place each stuffed shell on a bacon baking rack and then sprinkle all the stuffed shells with another dusting of bbq seasoning.

Baste each shell with a generous amount of bbq sauce.  Cover and refrigerate for at least 4 hours or overnight (this process will help soften those shells).  When you are ready to bake these, uncover them and bake in a 350* oven for 40 minutes.  Remove and baste each shell with additional bbq sauce and sprinkle with your bbq seasoning then return them to the oven for an additional 15-20 minutes.

You can amp this up with jalapeños peppers or add scallions if you like it hotter.  You could adjust the cheese as well to all pepper cheese for the spicy fans or for a milder version use a half a block of cream cheese with the cheddar.

That's all there is to it!  Plate these and serve them warm!  This will be a great center to your tailgate party or compliment all your other halftime goodies!