Peanut Butter Balls

I haven't tried these yet, but Stephanie said they are so good!

1/2 cup walnuts
1/2 cup chopped pitted dates
1/2 cup almonds
1/2 cup pure maple syrup (Stephanie substituted honey)
1/4-1/2 cup Peanut butter or Almond Butter(depends on how much PB flavor you want, add more to taste)
1/2 cup finely shredded coconut(plus more for rolling)
3/4 cup oats
2-3 TB Carob Chips(or chocolate chips)
1 tsp. Vanilla

Directions:
Using a food processor or high speed blender, add walnut and process until chunky crumbs. Then add dates, and process until chunky crumbs again. Next add almonds and carob chips, and process again. You don’t want it to be fine crumbs, you want it a little chunky. Not HUGE chunks though. Add maple syrup, PB or AB, and vanilla, and process until combined. Next add coconut and oats, and process until chunky and combined.

Roll into balls. Mixture will be sticky. You can roll them out plain,
Or you can be cool and roll them in coconut. Then store in the fridge or freezer when done.

They taste JUST peanut butter cookie dough, minus the un-healthy ingredients!

Recipe and pictures from here: http://thediva-dish.com/desserts/peanut-butter-pong-balls/

Mini S'mores Pies

Makes 12 pies

2 pkg Keebler Ready Crust Mini Graham Cracker Pie Crusts (12)
4 Hershey's chocolate bars
4 C mini marshmallows
1 small (3.4 oz) pkg chocolate pudding (not instant)
2 C milk (for the pudding)
12 Tbsp marshmallow fluff
4 Tbsp mini chocolate chips for garnish, optional

Spread 1 T marshmallow fluff in each of the mini crusts, gently so they don't break. Place 2 squares Hershey's chocolate on the fluff. Prepare your box of chocolate pudding using the 2 cups of milk, according to package directions. While the pudding is cooking preheat your broiler. When pudding is done and still hot, pour 1/4 cup into each of the prepared crusts. Top the pies with a small handful of mini marshmallows, about 1/3 C each. Place on baking sheet and broil for 30 seconds to toast marshmallows - watch closely because they will burn fast!

(Stephanie and Christina Supper Club)

Monster Munch

1 pkg (1 lb) Almond Bark
12 C popped corn (about 1/2 C kernels)
1 C candy corn
1 C dry roasted, salted peanuts
1/2 C Reeces Pieces

Pop popcorn and place in large bowl (much larger than you think you will need). Pour peanuts, candy corn and Reeces Pieces on top. Take a large knife and break up almond bark, melt according to package directions until smooth and melted. Pour over popcorn and stir until everything is well coated and then spread onto wax paper or parchment to cool and dry. Break into clumps.

(Erica and Jenny Supper Club)

Carmel Popcorn

This is Nicki's recipe that we made when she was here visiting. :)

3 quarts popcorn

BOIL FOR 1 MIN:
1 stick butter
1 c brown sugar
1/4 c Karo syrup
1/2 tsp salt

ADD:
1/2 tsp vanilla
1/4 tsp baking soda


Then pour over the popcorn while stirring and enjoy! This is so yummy! and was super fast and easy to make. I don't think we had quite 3 quarts of popcorn, but it made for extra gooey goodness. :)

Indulgent Trail Mix

1 cup white chocolate chips
1 cup milk chocolate chips
1 cup peanut butter chips
1 cup almonds
1 cup peanuts
1 cup cashews
1 cup golden raisins
1 cup craisins

Mix and enjoy!

Dutch Oven Cobbler

2 large cans of your choice of fruit (can mix and match, or use pie filling)
1 yellow cake mix
1 cube butter
cinnamon sugar, for dusting

Chunk 1/2 cube of butter and place in bottom of Dutch oven. Pour both cans of fruit into oven (possibly draining juice from one can first), and add dry cake mix on top of fruit. (Do not stir) Cut remaining butter into small chunks and place on top of cake mix. Dust with cinnamon sugar.

Traditional baking: Prepare about 30 charcoals for cooking. Place 8-10 under the Dutch oven and 20 pieces on top. Bake for about 40 minutes, or until top is golden brown and crusty.

Oven method: bake in a 350 degree oven for 35-45 minutes.

Pudding Pops

I found this site and they have a whole bunch of variations on pudding pops that you can make at home! Yum! :) I especially like creamy pops. I'm just going to post the link here, but I want to make sure to remember this. I think we just might be making a lot of these this summer. Now time to go buy some molds! :)

Our Best Bites

http://www.ourbestbites.com/2009/07/kids-week-frozen-pudding-pops/

(I'm sure the site has a ton of other great recipes too. I'll have to look around some more.)

I especially want to try the Mint Chocolate Cookie Pops and the Pina Colada Pops!

and of course the other flavors sound good too! :)

White Chocolate Raspberry Cheesecake

Ingredients
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Directions
1.In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2.In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3.Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4.In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5.Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Yum! Recipe found here.

Pumpkin Bars

This is from my friend Katie Hudson. She says they are "the best fall dessert EVER!" I'll have to try them. :)



Pumpkin Bars:
4eggs 
2 c. Flour 
2 c. Pumpkin 
1 tsp. baking soda
2 tsp. Cinnamon
2 tsp. baking powder
1 tsp. Vanilla
1/2 tsp. Salt
1 c. Oil
2 c. Sugar

Mix eggs, pumpkin, cinnamon, oil and vanilla. Mix in dry ingredients. Pour into greased 10 x 15 rimmed pan. Bake 20-25 minutes @ 350.
frost with cream cheese frosting! Enjoy!

Pumpkin pie pudding

I haven't tried this yet, but I was really excited to find this recipe so I thought I would share. It got great reviews, but everyone said it was ready in 3.5-4 hours, not the 6-7 hours that the recipe says.

Ingredients

• 1 (15 ounce) can solid pack pumpkin
• 1 (12 ounce) can evaporated milk
• 3/4 cup sugar
• 1/2 cup biscuit/baking mix
• 2 eggs, beaten
• 2 tablespoons butter or margarine, melted
• 2 1/2 teaspoons pumpkin pie spice
• 2 teaspoons vanilla extract
• whipped topping

Directions

1. In a large bowl, combine the first eight ingredients. Transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on low for 6-7 hours or until a thermometer reads 160 degrees F. Serve in bowls with whipped topping if desired.

Indoor Smores

(from Suzy)

8 C (13 oz box) graham cracker cereal
6 C (10 oz bag) miniature marshmallows - divided use
1 1/2 C chocolate chips
5 Tbs butter or margarine, cut into pieces
1/4 C light corn syrup
1 tsp vanilla extract

Grease 9 x 13 baking pan. Pour cereal into large bowl. Heat 5 C marshmallows, chocolate chips, butter and corn syrup in medium, heavy-duty saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in vanilla extract. Pour marshmallow mixture over cereal; stir until well-coated. Stir in remaining marshmallows. Press mixture into prepared pan. Refrigerate for 1 hour or until firm. Cut into bars. Makes 24 bars. (Or Suzy just eats it straight from the bowl without putting in pan.)

Microwave method: microwave 5 cups marshmallows, chocolate chips, butter and corn syrup in large, microwave-safe bowl on HIGH for 2 to 3 1/2 minutes , stirring every minute, until smooth. Stir in vanilla extract. Proceed as above.

Chocolate Chip Cookies

Here's another chocolate chip cookie recipe. This is one that Alisha and her friend made in high school all the time! It is also very yummy and I have a hard time deciding which one is my favorite (between this and Alisha's MIL's).

beat: 1 1/2 c sugar
2 c brown sugar
add: 1 lb soft butter
2 Tbs vanilla
add: 3 eggs
1 1/2 tsp salt
1 1/2 tsp soda
add: 6 c flour
1-2 pkg choco chips
2 c nuts

bake @ 350 degrees 8-10 min

*to make sure they stay soft, take them out before they brown.

Chocolate Chip Cookies

This recipe is probably one of the best Choco Chip recipes I have ever tried! It is actually Alisha's mom-in-laws recipe, but I love it! I've been craving cookies for the past 2 weeks, and finally made these tonight! Yum!

2 sticks margarine
1/2 c shortening
1 1/2 c sugar
1 1/2 c brown sugar
4 eggs
2 tsp soda
1 tsp salt
1 Tbs vanilla
(a dollop of sour cream - this is my addition)
5 1/3 c flour*
2 pkgs choco chips (the best are Ghiradelli (sp?) chips, I use 1 pkg milk choco and 1 pkg white)

mix and bake at 350 degrees for 8-10 min

*One tip that I heard once, which I think really makes a difference: after you mix in the flour, try to mix it as little as possible. This will help keep the dough from getting stiff.

That's it! Enjoy!

Fresh Strawberry Bars

This was a recipe on the cover of the Better Homes and Gardens magazine for May 2009. When I saw it I knew I would have to try it! It is delicious! And smells yummy too! :) I love the peanut butter and strawberry mix. It's like a peanut butter and jelly sandwich...but 100 times better! :)

Ingredients

• 3/4 cup butter, softened
• 3/4 cup peanut butter
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 2 eggs
• 1 tsp. vanilla
• 2 1/4 cups all-purpose flour
• 1/2 cup strawberry jam
• 4 cups small whole strawberries, halved or quartered

Directions

1. Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond the edges. Set aside.

2. In large mixing bowl beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.

3. Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.

4. Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours. Makes 24 bars

Make Ahead: Wrap the peanut butter base in foil; store at room temperature up to 24 hours. Before serving, top with jam and berries. Or freeze the peanut butter base in a freezer container up to 3 months.

Nutrition Facts

Calories 225, Total Fat (g) 10, Saturated Fat (g) 5, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 1, Cholesterol (mg) 33, Sodium (mg) 143, Carbohydrate (g) 30, Total Sugar (g) 18, Fiber (g) 1, Protein (g) 4, Vitamin C (DV%) 24, Calcium (DV%) 5, Iron (DV%) 6, Percent Daily Values are based on a 2,000 calorie diet

Very Simple Smoothie Recipe

The sample lady at Sam's Club gave me this "recipe" and it really is a great basic recipe that you can easily adjust to fit your taste buds! :)


Fill your blender with frozen fruit
Add milk so it's just below the top of the fruit
Add 1/2 cup of sugar
Add a few drops vanilla (a little more if your using imitation vanilla)
and Blend! :)

I used about 2-2 1/2 cups fruit with 1/4 cup sugar and it is plenty sweet without being overwhelming. I did the milk as she said, but had to add more two times...it was really thick. She said this is great especially if you have a powerful blender. We have a Blendtec with a smoothie button and I still had to pulse after the cycle to get all the fruit blended. But it is Delicious! About 2 cups fruit made about 3 cups of smoothie. She also pointed out that adding ice makes it watery, thus if you are using frozen fruit...don't add ice. Now that I've tried it, I agree. It is really creamy!

* A tip for blending: put juiciest/softest ingredients in first, then harder ingredients and liquids last (so they cover everything).

Frog Eyes Salad

I LOVE this salad! So yummy! Just note: you do have to start a day in advance.

1/2 c sugar
1 Tbs flour
1 tsp salt
1 c pineapple juice
1 egg, beaten
2 tsp lemon juice
3 quarts water
1/2 Tbs oil
half of a 16 oz pkg Acini de Pepe (found w/the noodles/pasta in the store)

10 oz can crushed pineapple, drained
11 oz can mandarin oranges, drained
20 oz can pineapple chunks, drained (I use tidbits and they work fine)
9 oz carton cool whip
1/2 c miniature marshmallows

Combine sugar, flour and salt. Gradually stir in pineapple juice and egg. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature.
Bring water and oil to a boil. Add Acini de Pepe; mix lightly but thoroughly. Refrigerate over night in air-tight container.

Add remaining ingredients, mix lightly but thoroughly. Refrigerate until chilled in air-tight container. Salad may be refrigerated for 1 week in air-tight container. Makes 12 servings.

243 calories and 7 fat grams per serving

NOTE: Double this recipe to feed a crowd!




******** I looked in probably 20 cook books before I found a recipe for it. I guess I could have checked online. Oh well. So all of you who are my like and have forgetful spells of the internet, here it is (even though it's still on the internet. ;) Oh well.) ENJOY!

Homemade Reese's Peanut Butter Treats

I stole this from my friend Tannie's blog. These really are scrumptious!!! (Hope you don't mind Tannie!) This is also her picture. ;)

Homemade Reese's Peanut Butter Treats

2 cubes (1/2 lb) margarine
1 pkg. graham crackers, crushed
1 lb. powered sugar
1 cup peanut butter (creamy or crunchy...your preference!)
1 pkg. milk chocolate chips

Melt margarine. Use a mixer to add graham crackers, powered sugar, and peanut butter. Spread with a spatula on a cookie sheet. Sprinkle chocolate chips on the top of the mixture. Put under broiler for one minute. Take out and spread melted chips with a spatula. Refrigerate until cool. Cut into squares.

From the kitchen of Laura Whampler

*Tips: I've made this with butter before instead of margarine and it makes the peanut butter crumbly and it doesn't cut very well. I suggest you use margarine (it's cheaper anyway). Also, I tried this with cinnamon graham crackers last time since I didn't have regular, and you couldn't even tell. I also use a 9x13 pan instead of a cookie sheet - I like them thicker. Just FYI!

Sour Cream Sugar Cookies

I got this recipe from my friend Delia. Yummy! I love cookies!

1 c. sugar
1/2 c. shortening
2 eggs
1 c. sour cream
1 tsp. vanilla
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
3 c. flour

Mix all ingredients 3 at a time starting at the top. When dough is well mixed, refrigerate for about an hour. Using lots of sprinkled flour roll out dough and cut with cookie cutters. Place cookies on greased cookies sheets and bake at 350 for 6-8 minutes (depending on how thick you roll out the dough). I try to roll out the dough about 1/4 inch thick or less. They will rise in the oven. I did all mine for 8 minutes. I also doubled this recipe and it made 3 trays FULL of frosted cookies.


Powdered Sugar Frosting

1 c. butter softened
1-2 tsp. vanilla
milk
1 pound powdered sugar

Mix everything together using a little bit of milk, then add milk 1 Tbls. at a time until you get the consistency you want. Divide frosting into multiple bowls to color.

Chewy Caramel Corn

Highly addictive snack. You were warned!

You'll Need:
2 1/4 cup Brown Sugar
1 cup Corn Syrup
1 cup Butter
1/2 tsp Salt unless your popcorn is salted (like microwave popcorn)
1 can Sweetened Condensed Milk
1 tsp Vanilla
2 large bowls of Popped Popcorn

Combine first 4 items in medium saucepan and stir over medium/high heat. Stir continuously. Let boil for 2-3 minutes (no longer) and then remove from heat. Add the milk and vanilla. Return to heat and stir until is just barely starts boiling again. Remove and drizzle over popcorn. Stir well, to completely coat the popcorn.

Need a variation? Chop up some Almond Joy and toss it around while it's still warm. Wow. It's that yummy. But really, you could throw in any sort of candy. Go crazy.

**Warning: This recipe makes a lot of caramel. If you just want one big bowl full of caramel popcorn, just half the recipe. I never do because I don't want a half of a can of sweetened condensed milk in my fridge, waiting to be knocked over. So make lots and share.

Cream Cheese Jewel Tart

I saw a picture of this in a cookbook yesterday and it made my mouth water! :P Yummy! It's from Pillsbury's Complete Cook Book

Yields 8 servings
Prep time: 30 minutes (ready in 3 hours)

Crust:
1 refrigerated pie crust (from 15 oz pkg) or Pastry for one-crust pie (p.385 - I'll add this recipe later, I don't have it on hand.)

Filling:
1 (8 oz) pkg cream cheese, softened
1/3 cup sugar
1 Tbs orange flavored liqueur or orange juice
4 cups assorted fresh whole berries (small strawberries, blueberries, raspberries, and/or blackberries)
1/3 cup red currant jelly, melted

1. Heat oven to 450 degrees F. Prepare pie crust for one-crust baked shell using 9-in tart pan with removable bottom. Bake at 450 degrees F for 9-11 minutes or until light golden brown. Cool 30 min or until completely cooled.

2. In small bowl, combine cream cheese, sugar, and orange juice; beat until smooth and well blended. Spread cream cheese mixture evenly in cooled baked shell.

3. Top with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. Store in refrigerator.