These delectable bars are made with honey and peanut butter instead of marshmallows and are topped with a heavenly Reese's type chocolate layer!
1 cup honey 1/2 cup granulated sugar 1 & 1/4 cups smooth or crunchy peanut butter 6 cups crisp rice cereal 12 ounces (2 cups) semisweet chocolate chips 12 ounces (2 cups) peanut butter chips 1/2 cup chopped roasted peanuts (salted or unsalted) Grease a 9"x 13"x 2" baking pan. Combine the honey and sugar in a large saucepan over medium-high heat. Bring just to a boil. Remove from the heat. Add the peanut butter, stirring until combined. Add the cereal, and stir until thoroughly combined. Press the mixture evenly into the bottom of the prepared pan. Place the chocolate chips and peanut butter chips in a large microwave-safe bowl. Heat at half-power in 30-second increments, stirring after each interval. epeat until the chips melt when stirred. Stir until smooth. Spread the chocolate/peanut butter mixture over the top of the bars. Sprinkle the peanuts over the top. Allow the bars to sit at room temperature until the topping hardens, then cut into bars.
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A very simple recipe that is a winner for everybody! Perfect for a quick appetizer or lunch for the kiddos!
12 slices of white sandwich bread 6 large eggs ¼ cup milk ½ teaspoon salt ¼ teaspoon black pepper 1 cup fresh or frozen broccoli cuts (I used frozen) ½ cup shredded mozzarella cheese Spray a 12-cup muffin pan with a non-stick cooking spray. Place bread slices on a cutting board. Cut out a circle in the middle of each slice with a large cookie cutter, biscuit cutter or a plastic drinking cup. It should just cut the crust of each slice off. Place each bread circle in each muffin cup. Press down gently to form a crust cup. Set aside. In a medium mixing bowl, whisk together eggs, milk, salt and pepper. Whisk just enough to break the eggs. Stir in broccoli. Fill the crust cups almost to the top. Top each mini quiche with cheese, dividing equaly. Bake the mini quiches for 10 to 12 minutes, or until the quiches are puffed up and baked through. Remove the pan from the oven and let cool for 10 minutes before serving. Makes 12 mini quiches It's weird how you can fry cheesecake without it melting, bu apparently you can! These are just bursting with flavor and so scrumptious!
24 oz. Cream Cheese ⅔ c. sugar 2 tsp. vanilla extract 3½ c. vegetable oil 1 stick butter, melted 15-20 small flour tortillas ½ c. sugar 1 tsp. cinnamon SAUCE 1 lb. strawberries, diced ¼ c. sugar ⅛ c. vodka (berry flavored if you have it) ⅛ c. water ⅛ c. strawberry preserves For the sauce: In a medium sauce pan, add the strawberries, sugar, vodka, water, and place on low to medium heat and allow to simmer for 10 minutes. Using a potato smasher, smash the strawberries while in the sauce pan. Add the strawberry preserves and allow to simmer for another 5-7 minutes or until sauce thickens. Remove from heat. In a large bowl, cream the cream cheese, add the sugar, and vanilla extract. Take a flour tortilla and add about a spoonful and a half of the cream cheese mixture and spread in the middle of the tortilla. Begin to roll the tortilla away from you; half way through tuck in the sides; and roll to the end of the other side of the tortilla making a roll. Complete the process until all of the cream cheese mixture is gone. In a large saute pan on medium heat (make sure it isn't too high) heat the vegetable oil. Add a couple of the cheesecake filled tortillas to the pan seam side up. Allow to fry for 1 minute on each side. Use a slotted spoon to remove from heat once golden brown on both sides. Repeat until all tortillas are cooked. Use a pastry brush and brush each tortilla with butter, sprinkle with cinnamon sugar mixture, and allow to cool before serving. Use the strawberry sauce for dipping. This sweet treat is perfect for those warm spring days coming up!
Pineapple Cupcakes 2 1/2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 eggs 1 3/4 cups sugar 1 cup vegetable oil 1 teaspoon vanilla extract 3/4 cup sour cream 1 1/2 cups canned crushed pineapple (drained slightly) Mix flour, baking powder, baking soda and salt in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes) On low speed, mix in the oil and vanilla until blended. Add in the pineapple and sour cream and mix until fully incorporated. Add the flour mixture and blend until just combined and smooth. Line a cupcake pan with 12 paper liners and fill about 2/3 full. Bake cupcakes in a pre-heated 350*F oven for about 22 minutes. Remove from pan and cool on wire rack. Frost with Coconut Cream Cheese Frosting (recipe below) Recipe yields 24-28 cupcakes Coconut Cream Cheese Frosting ½ cup (1 stick/8 Tablespoons) butter 8 oz. cream cheese 1/2 teaspoon vanilla extract (always use pure vanilla extract if possible) 1 1/2 teaspoons coconut extract (you may want to start with just 1 teaspoon of coconut extract, you can always add more, but you can’t take it out!) 4 cups powdered confectioners sugar 1 Tablespoon heavy cream, heavy whipping cream or milk -or- 1 Tablespoon Dark Rum Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds. Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy. Slowly add the heavy cream or rum. Beat until fluffy, about 1 minute. Use at once or keep refrigerated. For added flavor and texture, top frosted cupcakes with toasted coconut. (To toast coconut- lay about 1 1/2 cups sweetened flaked coconut on a baking sheet and bake at 375*F about 4-5 minutes). This is a delicious twist on the classic chocolate chip cookies!
2 sticks (1 cup) unsalted butter, softened 1 cup granulated sugar 1 cup packed brown sugar 2 eggs 2 tsp vanilla extract 3 1/2 cups all-purpose flour 1 tsp baking soda 1 tsp salt 1/2 tsp baking powder 2 cups semi-sweet chocolate chips 1 cup chopped pecans 1/2 cup packed brown sugar 2 Tbsp unsalted butter, softened 1 Tbsp ground cinnamon Preheat oven to 350 degreesLine baking sheets with parchment paper. Set aside. In the bowl of an electric mixer, beat 1 cup butter, granulated sugar and 1 cup brown sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add eggs and vanilla, beat until incorporated. Whisk together flour, baking soda, salt and baking powder. Gradually add to butter mixture; beat just until combined. Stir in chocolate chips and pecans. Combine 1/2 cup brown sugar, 2 Tbsp butter and cinnamon. Drop mixture by spoonfuls over dough. Gently swirl through. Scoop dough onto prepared baking sheets 2-inches apart. Bake for 12-14 minutes. Let cool on wire rack. Cocoa and coffee give this classic recipe a delectable update. These go wonderful with tea, coffee or a scoop of ice cream!
1 1/2 cups all-purpose flour 2 tablespoons baking cocoa 4 tablespoons instant coffee 1 teaspoon vanilla extract 3/4 cup butter, softened 1/2 cup granulated sugar 1/4 teaspoon salt 2 teaspoons granulated sugar Preheat oven to 300°F. Combine flour and cocoa in a large bowl. Set aside. In a separate bowl, combine instant coffee and vanilla extract. Stir until coffee is dissolved. Add butter, sugar and salt; beat until combined. Add flour mixture; mix just until incorporated. Press dough into ungreased 9-inch tart pan with removable bottom or 9-inch-round cake pan. Bake for 55 to 60 minutes or until firm. Sprinkle with 2 teaspoons sugar. Cool in pan on wire rack for 5 to 10 minutes; cut into wedges. Makes 16 wedges. I absolutely LOVE pecans! I like to go out and gather them from our local park since the trees there produce gigantic juicy whoppers all the time!
Cupcakes 1- ½ cups all-purpose flour ¾ cup finely crushed pecans 1- ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup sugar ½ cup pure maple syrup ½ cup unsalted butter, room temperature 2 large eggs, room temperature ½ teaspoon vanilla extract 2/3 cup whole milk 1 cup roughly chopped pecans Preheat oven to 350 F. In a medium-sized mixing bowl or bowl of a stand mixer, mix together flour, crushed pecans, baking powder, baking soda, and salt. Mix in the sugar and maple syrup until fully combined. Add the butter and mix on medium-low speed for three minutes. Mix in the eggs and vanilla until just combined. Mix in the milk until just combined. Fold in the chopped pecans. Bake for 20 minutes or until cupcakes bounce back when lightly touched. Frosting 1 cup + 2 tablespoons unsalted butter, room temperature 1 cup roughly chopped pecans Pinch salt 3 cups powdered sugar 1 tablespoon + 1 teaspoon vanilla extract To prepare the butter pecans, melt two tablespoons of butter in a small skillet over medium low heat. Add pecans and salt to the skillet. Cook for six to eight minutes, stirring periodically, until almost all of the butter is absorbed. Remove from heat, but leave in the skillet. To prepare the frosting, in a medium-sized mixing bowl or the bowl of a stand mixer, mix remaining one cup of butter on medium-low speed for three minutes or until light and fluffy. Slowly mix in powdered sugar until fully combined. Mix in vanilla until fully combined. Scrape the cooled pecans and any butter left in the skillet into the frosting and fold in. Spread onto cooled cupcakes. These brownies are perfect when you want something with a little extra kick to them!They're not spicy, they just have a little sweet heat!
2 ounces unsweetened baking chocolate, coarsely chopped 2 ounces semi-sweet baking chocolate, coarsely chopped 3/4 cup unsalted butter 1 3/4 cups sugar 3 eggs 1 tablespoon vanilla extract 2 tablespoons + 1/4 teaspoon unsweetened cocoa powder (I used Special Dark), divided 1 1/4 teaspoons ground cinnamon, divided 3/4 + 1/8 teaspoon ground cayenne pepper, divided 1/4 teaspoon salt 1 cup all-purpose flour 3/4 cup mini chocolate chips 1 tablespoon powdered sugar Preheat oven to 350°F. Line a 9x13” pan with foil and spray with cooking spray. Place the two baking chocolates and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, 1 teaspoon cinnamon, 3/4 teaspoon cayenne, salt, and 2 tablespoons cocoa and stir well. Add flour and stir carefully. Stir in mini chocolate chips. Spread brownie batter in prepared pan. Bake for 20-25 minutes, until a toothpick comes out with just a few crumbs stuck to it. Let them cool completely before slicing into squares. Whisk powdered sugar, 1/4 teaspoon cocoa, 1/4 teaspoon cinnamon, and a pinch (up to 1/8 teaspoon) cayenne pepper. Sprinkle over sliced brownies. I grew up on these heavenly sweet treats! They're so light, I'd easily eat a few of them without getting too stuffed. I always loved making a little hole and pouring my honey inside of them and then flipping it a few times to thoroughly coat the inside! These heavenly treats are definitely worth the effort of making them!
1 package active dry yeast 1-1/2 cups warm water (105°F to 115°F) 1 tablespoon shortening, melted 1 tablespoon sugar 4 cups all-purpose flour 1 teaspoon salt vegetable oil sifted confectioners' sugar sugar honey ground cinnamon Dissolve yeast in warm water in a large mixing bowl, and let stand 5 minutes. Stir in melted shortening and sugar. Combine flour and salt. Gradually stir the flour mixture into the yeast mixture, and mix well. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 2 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°F.), free from drafts, 1 hour or until doubled in bulk. Punch dough down and roll to 1/4-inch thickness. Cut into 2-1/2-inch squares. Pour oil to a depth of 3 inches into a frying pan (or use deep fryer). Heat oil to 375°F. Fry a few sopapillas at a time in the hot oil, lightly pressing down on them with the back of a fork, until the dough starts to puff. Release pressure, and continue frying until golden brown, turning once; drain. Sprinkle with confectioners' sugar or cinnamon sugar and serve hot, with honey. Makes about 24 pieces. This has been one of my favorite dishes for years! It's so easy and incredibly delicious!
1 tablespoon vegetable oil 1 white onion, diced 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of chicken soup 1 (10 ounce) can diced tomatoes with green chile peppers (such as Rotel)) 1 cup chicken broth 2 tablespoons sour cream 2 teaspoons ground cumin 1 teaspoon chile powder 1 cooked chicken, torn into shreds or cut into chunks 8 ounces shredded Cheddar cheese 10 flour tortillas Preheat oven to 350 degrees. Heat oil in a large skillet over high heat. Saute onion until warmed through and somewhat soft. Combine onion, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin and chile powder together in a large bowl and stir until sauce is well-combined. Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese. Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more. Remove and let sit for about 5 minutes and then cut and serve! |
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