Nutella Fudge Bonbons

Nutella Fudge Bonbons

• 1 12 oz. bag chocolate chips
• 1/4 c. butter
• 2 T. nutella
• 1 can sweetened, condensed milk
• 1 t. vanilla
• 2 c. flour
• Additional nutella (about 1/4 – 1/2 cup)
• 1/2 c. powdered sugar
• 2 T. cocoa powder
• 1-2 T. milk

1. Melt chocolate chips and butter over low heat in a sauce pan, stirring constantly to prevent scorching. Remove from heat once fully melted and stir in 2 T. nutella. Add sweetened, condensed milk and vanilla. Stir until combined. Add flour a 1/2 c. at a time until fully incorporated. (If it gets to hard to stir together in the pot, pour onto parchment paper or aluminum foil and knead until combined.) The finished dough should be very pliable, almost like a play-doh consistency.

2. Take about a tablespoon of dough and flatten. Spoon some nutella into the center and form dough around it, rolling into a ball. Repeat until done. Bake at 350 degrees for 6 to 8 minutes. Cool.

3. Meanwhile, stir together powdered sugar and cocoa powder. Add milk gradually until desired drizzling consistency is reached.

4. Spoon icing over the cooled bonbons and decorate as desired. Let icing harden completely before storing.

NOTE – The Nutella can be replaced with peanut butter, if desired.

BBQ chicken sandwiches

Directions: BBQ chicken sandwiches

2 whole chicken breasts, boned and skinless
1 1/2 cup tomato ketchup
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 teaspoon ground red hot pepper flakes
1/2 teaspoon garlic powder

Mix all ingredients for the sauce in the slow cooker/Crock Pot, adding chicken last. Try to coat chicken well with the sauce.

Cook on high 3-4 hours, or until chicken is fully cooked all the way through. Then shred or cut up the chicken, and place it back in the Barbecue sauce in the pot; mix well so all the pieces are coated.

You can keep the slow cooker/Crock Pot on low to keep the chicken warm for serving on hard rolls.

BBQ beef sandwiches with homemade BBQ sauce

BBQ Beef sandwiches

• 2 1/2 to 3 lbs lean chuck roast or bottom round
• 1 1/2 cups ketchup
• 1/4 cup packed brown sugar
• 1/4 cup wine vinegar
• 2 tablespoons spicy mustard or Dijon
• 1 tablespoon Worcestershire sauce
• 1 teaspoon liquid smoke flavoring
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon garlic powder

Preparation:

Place beef roast in crockpot. Combine remaining ingredients; pour over roast. Cover and cook on LOW for 8 to 10 hours. Remove roast, shred meat. Place shredded meat back in crockpot; stir to coat well. Spoon barbecued beef onto toasted sandwich buns and serve with extra sauce, if desired.
Serves 6 to 8.