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amor♥ 3 kids; 2 angel babies; Dayton, Ohio 88471 posts
29th Jul '10

Chocolate Peanut Butter Bars




INGREDIENTS:



  • 10 Tbsp. butter, melted
  • 3/4 cup brown sugar
  • 1 cup crispy rice cereal (such as Rice Krispies)
  • 2 cups quick-cooking rolled oats
  • 1 cup semisweet chocolate chips
  • 3/4 cup peanut butter


PREPARATION:



  1. Preheat oven to 350 degrees F. Spray a 9 x 13 pan with cooking spray.

  2. Combine melted butter and brown sugar in a large bowl. Stir until dissolved.

  3. Add crispy cereal and oats. Spread evenly into prepared pan.

  4. Bake 15 minutes or until lightly browned.

  5. Meanwhile, combine chocolate chips and peanut butter in a microwave-safe bowl. Heat in microwave on high 45 seconds. Stir. Repeat until completely melted.

  6. Pour chocolate peanut butter mixture evenly over crispy oat layer. Allow to cool completely. Cut into squares.
amor♥ 3 kids; 2 angel babies; Dayton, Ohio 88471 posts
29th Jul '10

Pennut Butter kiss cookies....Just right for the holidays!!!



  • 8 oz. pkg. milk chocolate kisses
  • 1/2 cup butter, softened
  • 3/4 cup peanut butter
  • 1/3 cup sugar 1/3 cup light brown sugar
  • 1 egg
  • 2 Tbsp. milk
  • 1 tsp. vanilla
  • 1-1/4 cups flour 1 tsp
  • . baking soda 1/4 tsp.
  • salt more granulated sugar


PREPARATION:




Heat oven to 375 F. Remove wrappers from chocolate. Beat butter and peanut butter in large bowl until well blended. Add 1/3 cup sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Cover tightly and chill for 4-8 hours in fridge.



Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate piece into center of each cookie; cookie will crack slightly around edges. Let stand on cookie sheets for 3-4 minutes, then remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies To freeze, shape dough into balls but do not roll in sugar. Place on waxed paper lined cookie sheets and freeze until firm. Pack into hard sided freezer containers; label, and freeze up to 3 months. To bake, roll frozen dough into sugar, then bake as directed, adding 3-6 minutes to the baking time.



They are even better fresh out of the oven...MMMm my mom makes them every year.

amor♥ 3 kids; 2 angel babies; Dayton, Ohio 88471 posts
29th Jul '10

Bodiva Chocolate Coffee Almond Mousse Trifle
Sponge Layer
1 cup cake flour
1/2 cup granulated sugar, divided
Pinch of salt
4 large eggs
1 teaspoon vanilla extract
2 tablespoons vegetable oil



Coffee Almond Syrup
2 tablespoons almond flavored liqueur
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
1/2 cup water
1/4 cup granulated sugar



Chocolate Mousse
2 tablespoons water
1 tablespoon vanilla extract
1 1/2 teaspoons unflavored powdered gelatin
3 large egg yolks
1 1/4 cups heavy cream, divided
3/4 cup milk
3 tablespoons granulated sugar
Pinch of salt
4 (1.5 ounce) bars Godiva Dark Chocolate, coarsely chopped



Coffee-Almond Whipped Cream
2 tablespoons almond flavored liqueur
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
2 cups heavy cream
2 tablespoons granulated sugar



Garnish
12 amaretto cookies, crumbled
Chocolate-covered espresso beans
Slivered almonds



Make the sponge layer: Preheat to 350 degrees F. Lightly butter the bottom and sides of 9-inch round cake pan. Line with parchment paper or wax paper.



Sift together flour, 1 tablespoon sugar and salt.



Whip eggs and remaining sugar in a large bowl, using an electric mixer at medium speed, for 4 to 5 minutes. The batter should be airy, pale and tripled in volume. Add vanilla extract during the last minute of whipping.



Gently fold the flour mixture into the batter, one-third at a time, using a large rubber spatula. Then fold in oil. Spread batter into prepared pan.



Bake for 20 to 25 minutes or until the center springs back when gently pressed. Cool in pan on rack 10 minutes. Remove cake from pan and cool completely on wire rack, top side up.



Make the coffee almond syrup: Mix almond flavored liqueur, coffee and vanilla extract in small cup until the coffee is dissolved.



Combine water and sugar in a small saucepan. Cook over medium heat until sugar dissolves. Continue cooking until syrup comes to a boil. Remove from heat. Stir in coffee mixture.



Make the chocolate mousse: Mix water and vanilla extract. Sprinkle in gelatin and let stand until gelatin softens.



Whisk the egg yolks in a medium bowl until blended.



Combine 3/4 cup of the cream, milk, sugar and salt in a heavy, medium saucepan. Cook over medium heat, stirring occasionally, until small bubbles form around the side of the pan. Remove pan from heat. Gradually whisk about 3/4 cup of the hot cream mixture into the yolks until blended. Then pour egg mixture back into the saucepan. Continue cooking over medium-low heat, stirring constantly with a wooden spoon, for 2 to 4 minutes or until the custard has thickened slightly. It is done when you can run your finger down the back of a coated spoon and a path remains in the custard for several seconds. (Do not let the custard come to a boil.)



Remove pan from heat and immediately strain the custard into a metal bowl. Add softened gelatin mixture and stir until completely dissolved. Add the chocolate and stir until melted and smooth. Set the bowl over a large bowl containing ice water. Let stand for 5 to 10 minutes, stirring once or twice, until cool. Remove bowl from ice water.



Whip the remaining cream until stiff peaks form, using a hand-held electric mixer. Fold one-third of the whipped cream into the chocolate mixture, using a rubber spatula. Fold in the remaining whipped cream. Cover with plastic wrap and refrigerate for 20 to 30 minutes or until mixture starts to thicken. Do not let the mousse set.



Make the coffee almond whipped cream: Mix almond flavored liqueur, coffee and vanilla in small cup. Stir until coffee dissolves.



Whip the cream with the coffee mixture and sugar in a chilled large bowl, using a hand-held electric mixer at high speed, until soft peaks form.



Assemble the trifle: Split the cake into two equal layers, using a long serrated knife.



Brush one sponge layer with about one-fourth of the coffee syrup, using a pastry brush. Place the cake layer, syrup soaked side down, into 3-quart glass straight-sided bowl. Trim cake to fit, if necessary. Generously brush the top of the cake layer with syrup. Top with crumbled amaretti cookies.



Spread with half of the chocolate mousse.



Reserve 1 cup of the coffee whipped cream for piping on the top of the trifle. Spread the remaining whipped cream over mousse.



Brush half of the remaining syrup over the remaining cake layer and place it syrup side down in bowl. Brush the top of the cake with the remaining syrup. Spread with remaining mousse.



Fill a pastry bag with a large star tip with reserved coffee whipped cream. Pipe a decoration on top of the trifle. Garnish with chocolate-covered espresso beans and slivered almonds. Refrigerate the trifle for at least 4 hours before serving.

amor♥ 3 kids; 2 angel babies; Dayton, Ohio 88471 posts
29th Jul '10

The easiest Peanut Butter fudge recipe ever! i don't know if anyone else has posted one like this, but it's definately worth reposting.



Take one stick of butter or margarine and melt in microwave or sauce pan. Pour in large mixing bowl. Add 1 box (approx 1 lb) of confectioners sugar. Add 2 heaping table spoons of peanut butter. Add 1 cap full of vanilla (about a teaspoon). Add a splash of milk. Mix together, if too dry add another splash of milk. If too wet add a bit more confectioners sugar. Once blended all together spread out on plate and let chill in refridgerator for about an hour.



This was my great grandmothers recipe, that's why its all "a splash" and a "cap full" for the measurements. Gotta love old recipes. It's really good, really easy fudge. It only takes about 10 minutes to whip together.

amor♥ 3 kids; 2 angel babies; Dayton, Ohio 88471 posts
29th Jul '10

Scotch Treats



3 cups rice krispies
1 cup butterscotch chips
1/2 cup creamy peanut butter



Put rice krispies in large bowl. In double boiler melt chips and peanut butter. Pour into krispies and gently mix until coated. Gently press into 9x9 pan. Place in fridge and cool until set.



Can be doubled for 9x13 pan.

amor♥ 3 kids; 2 angel babies; Dayton, Ohio 88471 posts
29th Jul '10

King Ranch Casserole
1-can Rotel with green chilis (amount of heat is up to you)
1- onion, chopped
1-can cream of chicken soup
corn tortillas, cut into quarters
2-3 chicken breasts, boiled and chopped (more/less to your liking)
1-package shredded cheddar cheese



Heat the oven to 350*, combine soup with rotel (with juices) in a bowl and set aside. Line the bottom of a square casserole with 1 layer of corn tortillas, a layer of chicken, onion, and pour some of the soup mixture evenly over the top. Repeat the layers until you reach the top of the casserole, using all of the soup mixture, and topping the casserole with the remaining (more if you'd like) cheese! Cover with foil, bake for 30-45 minutes or until edges are brown and crispy! My husband loves to eat his with a flour tortilla.

amor♥ 3 kids; 2 angel babies; Dayton, Ohio 88471 posts
29th Jul '10

Tator Tot Casserole
1-package frozen tator tots
1-package frozen mixed veggies
1-can cream of chicken soup
1-lb hamburger, browned and drained well
1-package shredded cheddar cheese (optional)



Heat the oven to 350*, in a square casserole layer; hamburger, veggies, pour cream of chicken soup over evenly, evenly distribute tator tots and top with cheese! Cover with foil, bake for 30-45 minutes or until edges are brown and crispy!

amor♥ 3 kids; 2 angel babies; Dayton, Ohio 88471 posts
29th Jul '10

I like that version of tator tot casserole, I'm gonna try it! Here is my version of tator tot casserole:



1 - 8oz container sour cream
1 - can cr. of chicken
1 - bag tator tots, frozen
2c - cheddar cheese
1lb - ground beef, browned and drained



Make a layer of tots, cover with 1/2 sour cream and soup
Make a layer of beef and cheese
Repeat
Bake at 350 for 1 hour

amor♥ 3 kids; 2 angel babies; Dayton, Ohio 88471 posts
29th Jul '10

I haven't looked through all the recipes as well but one thing I do know that goes over well with my family is Nachos.



My daughter who's 3 is a picky eater and she'll eat it.



2 cans of Hormel Chili - No beans , but you can use with if you prefer
Velveeta cheese, or aldi's cheese, I use at least Half of Velveeta more if it's aldi's brand.



I like a lot of hamburger in my nachos so I use anywhere from about 1/2 pound to a pound of hamburger. Make sure you drain the hamburger.
Once the hamburger is cooked and drained and the chili w/cheese is melted I mix them and your all set.
You can also do it in the crock pot should you want to but it does take longer.

amor♥ 3 kids; 2 angel babies; Dayton, Ohio 88471 posts
29th Jul '10

Im in a culinary arts vocational class at my school, and we made these AMAZING quesodillas last week.,
they had marinated chicken, drilled onions and grilled green peppers with whites cheddar cheese.



chicken marinade : [1 oz = 2 tbs]
1.5 oz margarita mix
1 oz water
1/2 oz orange juice
1tsp chopped cilantro leaves [you can use dried if thats what you have]
1/2 clove garlic [minced]
pinch of crushed red pepper flakes
--works for about 2 boneless, skinless chicken breasts.
let marinate for a couple hours or over night
you would grill the chicken afterwards, or prepre how you would like.
then thin slice it.
grill or simmer 1/4 of a green bell pepper
and 1/8 of a large onion. [also thin slice those]



take a 12" flour tortilla and put it on a griddle [preheated and spray with cooking spray] or a large skillet would work fine.
put 3 oz. shredded cheddar cheese on 1/2 of it.
when it is melted, add the onions, peppers, and chicken and fold in half right after.
cook about 1 minute and remove from pan/griddle.
cook on medium heat,.



sorry if that was confusing lol.
but they are amazing.
we also made a delicious mexican rice if you would like that recipe as well.

amor♥ 3 kids; 2 angel babies; Dayton, Ohio 88471 posts
29th Jul '10

Pumpkin Spice Cake and Honey Frosting(Thanks Martha Stewart )
1 stick unsalted butter
2 1/2 c. all purpose flour (spooned and leveled)
2 tsp baking soda
1/2 tsp salt
1 tbs pumpkin pie spice
2 large eggs
1 1/2 c. sugar
1 can (15 oz) pumpkin puree



1 Preheat oven to 350 degrees. Butter a 9 inch square baking pan.
2 In a medium bowl whisk together flour, baking soda, salt and pumpkin pie spice. In a large bowl, whisk eggs, sugar, butter and pumpkin puree until smooth
-whisk together until smooth.. Add flour mixture to pumpkin mixture stirring gently until smooth.
3 Pour batter into prepared pan and smooth top. Bake 45-50 minutes, or until toothpick inserted comes out clean. Cool comeplelty and frost with Honey frosting.
Honey Frosting
1 stick unsalted butter, very soft
1 pkg cream cheese (8 oz) very soft
1/4 c. honey

amor♥ 3 kids; 2 angel babies; Dayton, Ohio 88471 posts
29th Jul '10

Sugar-topped Brownie Cake
1 3/4 c. all purpose flour
1 c. sugar
1/4 c. unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1 c. milk
1/2 c. butter, softened
1 egg
1 tsp vanilla
1/2 c. firmly packed brown sugar
1 1/4 c. real semi sweet choc. chips



1 Heat oven to 350 degrees. Combine flour, sugar, cocoa, baking soda and salt in large bowl. Add milk, butter, egg and vanilla. Beat at a medium speed until well mixed.
2 Spread bater into a greased 13x9 inch pan. Sprinkle with brown sugar and chocolate chips.
3. Bake for 30-35 minutes or until toothpick inserted comes out clean. Cool and enjoy.

amor♥ 3 kids; 2 angel babies; Dayton, Ohio 88471 posts
29th Jul '10

Simple veggie dish

steam carrots or broccoli (or probably anything else) over chicken broth instead of water! Don't overcook...soft but not mush is good!



My kids (2 and 4) love this and I do too! It allows them to eat the carrots cooked without butter or brown sugar or anything and the broccoli without cheese. Yummy and healthy!

amor♥ 3 kids; 2 angel babies; Dayton, Ohio 88471 posts
29th Jul '10

Denny's-Style French Toast



22 min, 10 min prep
2 servings



4 eggs
2/3 cup whole milk
1/3 cup flour
1/3 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/8 teaspoon cinnamon
6 slices Texas toast thick bread
3 tablespoons butter
powdered sugar
butter
syrup




1. Mix together eggs, milk, flour, sugar, vanilla, salt& cinnamon.
2. Heat a large skillet, or griddle.
3. When hot, add 1 tablespoon butter.
4. If butter smokes, your pan is too hot; turn down the heat.
5. Drop each slice of bread into the batter for 30 seconds on each side.
6. Let some of the batter drip off, then put in skillet.
7. Cook each slice 1 1/2-2 minutes per side til each side is golden brown.
8. Add more butter, if necessary, to cook all slices.
9. To serve, put on plate, dust with powdered sugar & serve with butter & hot syrup.

amor♥ 3 kids; 2 angel babies; Dayton, Ohio 88471 posts
29th Jul '10

Mini Muesli Muffins.

Ingredients:
1