Today I am going to share with you a recipe that is a throwback to the treats of my childhood! The old Brach's Pick-A-Mix stands that were found in nearly every grocery and drug store in the 70s and 80s always included a wide variety of individually wrapped chocolate, caramel, chewy, nutty, and hard candies to tempt your palate. Young and old enjoyed these treats and all you needed to do was toss some in a bag and they were weighed at the check out like grapes or sweet potatoes. My favorite were the jelly nougats which they used to be called. Now they are called Jelly Bean Nougat and they are not the same. Today I give you a delicious, homemade version of jelly nougat as I remember it and I know you will love it too! Just in time for sharing Easter treats! This jelly nougat showed up in my Facebook feed round about Thanksgiving time. In more than one incarnation. I had my doubts that it would be possible or delicious. So I set out to see if this could work. I have made this a few times in preparation for Christmas giving and it was a splendid success. Everyone who tried it loved it. It is so easy and only takes four ingredients. You will definitely want to give this one a try if you are a lover of those chewy nougats from Brach's so many years ago! These start off with a copious amount of mini marshmallows. 10 cups then you add some butter, some white chocolate chips and another copious amount of non sugared gum drops. In this case I am using Dots. The kind you get in the movie theater. These are readily available in most grocery, drug and dollar stores. I have tweaked the recipe to suit my preference. I think this nougat is much better with more dots than less. I am also using the tropical version dots because the store subbed it for the regular version. Either way it was great. Learn from my mistakes. The first time I made this I did it in a pot on the stove and scorched the marshmallow. While the candy was passable, it was not as good as it could have been. Lesson learned. This is a recipe much better done in the microwave! Melt the marshmallows and the butter on high for 1 minute. Stir. It will be sticky so spray your wooden spoon with some cooking oil. Return to the microwave for another minute. At this point watch so it does not cook over the edge. The last 10 seconds will be crucial. Remove from the microwave and stir to a velvety smooth texture. Now you have this molten marshmallow bog in your bowl. Add the white chocolate chips and stir until melted. Then add the Dots. Get a good utensil because it gets really stiff as can be attested to by the broken wooden spoon. LOL! I sprayed a heavy spatula and folded the dots into the mixture. Then I poured it all into the prepared pan. Smooth this out evenl ... https://www.youtube.com/watch?v=AtjOcdGDCac

Be sure to check out the Campbell's/Walmart Put a New Twist On Your Holiday Dish Website! http://bit.ly/1Io0KZ0 Today I want to share with you a great twist on an old favorite! Sweet potatoes! Step out of the same old, same old and make something different and delicious out of your sweet potatoes next time you want to spice up your holiday table! Make this delicious and simple, sweet potato spoon bread! This is a delicious twist using sweet potatoes, cooked corn meal and milk, Swanson's Chicken Cooking Broth and eggs, to make a souffle of sorts. This old southern favorite is made new, with the addition of sweet potatoes, maple syrup and warm spices. Thanks to Campbell's and Wal-mart for inviting me to participate in their "Put a New Twist on Your Holiday Dish" campaign and for sponsoring this video. I hope you give this sweet potato spoon bread a try and I hope you love them! Happy Eating and Happy Holidays! Get the Recipe Here: http://bit.ly/1QUoSVL Business Inquiries can be sent to: info@noreenskitchen.com Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles! http://eepurl.com/TZCV5 Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday! http://bit.ly/17JVMTP Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday! http://bit.ly/1ixCK8W Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy Read my Blog: http://bit.ly/15R5GvV ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/1gZcwJF Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2015 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees. ... https://www.youtube.com/watch?v=DJETQ4oIZcY

Ending the week with a true Friday treat! Pizza is something we all know and love but when we decide to get healthy we think it is one of the those things we have to say good bye to for a while. Not true! Pizza can actually be a healthy, sometimes, addition to whatever eating plan you prescribe to. It can be fat free, low fat, high fiber, healthy grains or no grains all veggie, you get the picture! In this case we are making ours to be low carb and/or keto friendly. These portobello mushroom pizzas use giant mushroom caps in place of the crust and let me tell you, they are satisfying and delicious! So if you are going down the keto/low carb road these may be just the ticket! #lowcarb #ketofriendly #healthyeating #mushroom #pizza #homemade #recipe #love You may not think that a portobello mushroom is anything to write home about, but truthfully they are delicious. We enjoy them all the time, usually with steak. We marinate and grill them along with the meat and add them as a tasty side dish. This time they are being used to act as the crust for our low carb pizza. Top with your favorite pizza toppers and bake till you get your desired doneness. Boom! Pizza! I guarantee you will enjoy this! Is it pizza from your favorite joint? No, but it is an apt substitute for when you are in a mindset of healthy eating. For those who may be asking, why all the low carb/keto recipes? Rick and I are exploring things at this point. Not going full bore, but exercising our options. We are taking you along as we go and when we make new things we are sharing. It is never a bad idea to get a little more healthy for sure and neither one of us has been instructed to do this by a doctor. We are just figuring things out. So that is the explanation for now. These could not be easier! I have cleaned four portobello mushroom caps by wiping with a damp paper towel and then using a spoon to scrape out the gills and the stem. I do this out of personal preference. If you don't want to, then you can skip that part. You can see how I clean these mushrooms in one of my older videos dedicated to that task here: http://bit.ly/2VIEaDd I have placed my cleaned mushroom caps on a rack, set inside of a rimmed baking sheet that I have lined with foil. I like to turn the caps right side up so the tops are facing upward and brush with a bit of olive oil. This will help the caps to stay moist and not burn or dry out in the baking process. We are setting them on a rack so that any excess liquid that may cook out of them while baking has someplace to go. Now you can top your "pizza" any way you like. I have used about 1/4 cup of my favorite store bought pizza sauce and added about 1 tablespoon into each mushroom cap. Then I added fresh, whole milk mozzarella chee ... https://www.youtube.com/watch?v=zeVVTGNl9qI

Summer is in full swing and what is more delicious in the summer than seafood? Today I am sharing my pressure cooker recipes for how to make delicious peel and eat shrimp, lobstertail and a down east shrimp boil that will make everyone at your table happy! I hope you give all of these a try and I hope you love them! You can find printable version of the follwing recipe shared here: Down East Shrimp Boil: https://bit.ly/3RfHXVd Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees. ... https://www.youtube.com/watch?v=cv2JnWmGCnA