Salted Peanut Chews

I know we have a lot of desserts on this blog but I can't not put the recipe for this deliciousness on here for that reason! I recently made this one for Brandon & I and shared some with my Bible study girls too and it seemed to be a hit with everyone! My mom used to make this quite a bit when I was growing up; the recipe actually came off of a box of a cake mix.

Salted Peanut Chews

BASE
1 (18.25 oz) pkg Pillsbury Moist Supreme Yellow Cake Mix
1/3 cup margarine or butter, softened
1 egg
3 cups mini marshmallows

TOPPING
2/3 cup corn syrup
1/4 cup margarine or butter (works best if softened)
2 tsp vanilla
1 pkg peanut butter chips (I only had a partial bag due to dropping the open bag on the floor that morning so I used about 2/3 peanut butter chips and 1/3 butterscotch chips...really good either way)
2 cups crisp rice cereal
2 cups salted peanuts (I accidentally bought unsalted!)

1. Heat oven to 350. In large bowl, combine cake mix, 1/3 cup butter and egg; beat at low speed until crumbly. Press in bottom of un-greased 9x13 pan.

2. Bake at 350 for 12-18 minutes or until light golden brown. Remove from oven and immediately sprinkle with marshmallows. Return to oven; bake an additional 1-2 minutes or until marshmallows just begin to puff. Cool while preparing topping.

3. In large saucepan, combine all topping ingredients except cereal and peanuts. Heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate 1 hour or until firm (I personally don't like this when it's been refrigerated because it gets so hard so I like to keep it at room temperature.) Cut into bars. Store in covered containers.

yield: 48 bars

Fried Ice Cream

I don't know about you, but I love fried ice cream! It's surprisingly very simple to make too! And the recipe can easily be doubled and trust me, you will want to double it! We each had two scoops...one just wasn't enough.

Fried Ice Cream

6 scoops of ice cream (full, rounded scoops)

1 cup graham cracker crumbs

1/4 tsp cinnamon

1 egg

1 Tbsp milk

oil for frying

1. Scoop ice cream then freeze for 3 hours.

2. Mix together graham cracker crumbs & cinnamon. In separate bowl, beat egg with milk.

3. Roll ice cream balls in cracker mixture then dip in egg mixture then back in cracker mix then freeze for 1-2 hours.

4. Heat oil to 375. When oil is hot cook one ice cream ball at a time until brown. This only takes 10-15 seconds (or less!).

5. Eat your heart out!

Fudge for One

I can't remember where I got this recipe but it is a great snack when you are craving something chocolate. It's wonderful! In fact, I'm ready to make some now...

Fudge for One

1/3 cup sugar
1 heaping Tbsp. cocoa
1 Tbsp. + 2 tsp. milk
1 scant Tbsp. butter or margarine
1/2 tsp. vanilla

Mix sugar, cocoa and milk in 1 quart measuring cup. Microwave on high 1 minute. Stir down sides of the cup and then microwave 40 seconds more. Add butter and vanilla. Beat until thick. Let set up and cut into squares or eat warm right out of bowl! Mmmmm!!!!

Powerballs

I got this recipe from the comments on a post over at Money Saving Mom and now I have no idea which post or who posted the comment, but whoevers recipe this is, I am forever grateful! It is the perfect snack! It's so nutritious and super delicious! I love how easy it is to grab on the go, how filling it is and most of all how healthy it is!

Powerballs
1 cup peanut butter
1 cup honey
3 cups old fashioned oats
1/2 cup milled flaxseed
1/4 cup wheat germ
1/2 cup dried fruit
1/2 cup chopped nuts
1 cup chocolate chips

1. Mix peanut butter and honey together until smooth.
2. Gradually add in oats, flaxseed & wheat germ, also stir in any chocolate chips, dried fruits and nuts you choose to add. (we used craisins! raisins, and sliced almonds...very delicious. I think next time I want to try some dried apples too). I think next time I will also add some coconut!
3. Mix gently in stand mixer or by hand (I did this by hand and had no problem getting it all mixed together easily).
4. Roll into ping-pong sized balls.
5. The original recipe says to place in mini muffin cups and the refrigerate overnight but I just rolled them into balls and tossed into a square pan all together because that fit into my fridge much better. We had no problems with them sticking together so I would definitely do it this way again.

Snickers Cake

This is one of my family's favorite cakes. It's called Snickers Cake. I just made it for my wonderful honey's birthday today. I got it out of a recipe book years ago.


Snickers Cake

1 pkg. German chocolate cake mix
1 pkg. caramels
1 pkg. instant chocolate pudding
1 1/2 c. milk
1/2 c. butter
1 pkg. chocolate chips
1 c. walnuts
4 oz. Cool Whip

Mix cake mix as directed. Put 1/2 of the batter into a prepared 9 x 13 pan and bake at 350 degrees for 20 minutes. Reduce heat to 250 degrees. Melt caramel, 1/2 c. milk, and butter in a double boiler; pour over cake. Sprinkle with 3/4 c. chocolate chips and 1 c. chopped nuts. Spread remaining batter over the top. Bake at 250 degrees for 20 minutes and then for 10 minutes at 350 degrees. Let cool.

Frosting

Beat 1 pkg. instant chocolate pudding with 1 c. milk. Fold in 4 oz. Cool Whip. Spread over cake when cool and sprinkle with more nuts, if desired.


My camera's not the best for macro shots but here's a picture with the caramel middle. Mmmm!

Oatmeal Cranberry White Chocolate Chip Cookies

What a long name for a cookie, huh? My Mr. Wonderful has been wanting these cookies for a long time so while he was out last night I thought I'd surprise him by baking them. He really likes these and I hope you do too if you decide to try them. I am so not a craisin eater and so there was a double bonus to making these...my husband gets them all to himself and I don't even crave them. Yay! The recipe was one he'd torn out of a magazine a while back.

Oatmeal Cranberry White Chocolate Chip Cookies

2/3 c. butter or margarine, softened
2/3 c. brown sugar
2 large eggs
1 1/2 c. old-fashioned oats
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 6-oz. pkg. Ocean Spray Craisins Original Sweetened Dried Cranberries
2/3 c. white chocolate chips

Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in craisins and white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8 minutes or until golden on edges. Cool on wire rack. Makes about 2 1/2 dozen cookies.

Chocolate Chocolate Chip Cookies

Okay, so anything that starts with chocolate mentioned not once, but twice in it's name you know has to be good. My grandsons were over this weekend so like any good Grandma knows you have to have cookies, right?! I mean, don't you want them to remember that Grandma's house always smelled so good and she always made the best cookies and oh, how there's just no place like Grandma's house...I know I do. I do think I have a good start on this as I know my grandsons love to come to my house. Ethan told me that he thinks these are the best cookies ever...Don't you just love grandkids? Mine are just the best! Well, on to the recipe...

Chocolate Chocolate Chip Cookies
(if I remember right this recipe is from Hershey's)

2 1/4 c. flour
1/3 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) butter/margarine, softened
3/4 c. granulated sugar
3/4 c. packed lt. brown sugar
1 tsp. vanilla extract
2 eggs
2 c. (12-oz. pkg.) semi-sweet chocolate chips
1 c. chopped nuts (optional)

Heat oven to 375 degrees.
Stir together flour, cocoa, baking soda and salt.
In large bowl, beat butter, both sugars, and vanilla on medium speed until creamy.
Add eggs; beat well.
Gradually add flour mixture, beating well.
Stir in chocolate chips and nuts.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Bake 8 minutes or until set. Cool slightly, remove to wire rack.

Coconut Cream Pie

A friend gave me this recipe a few years ago and I'd have to say it's a good one. Try it and let me know what you think. The only thing missing was some good ol' Cool Whip which I didn't have and didn't have a chance to go to the store for either.

Coconut Cream Pie

2 1/4 c. milk
1 c. sugar
1/3 c. flour
1/4 tsp. salt
3 egg yolks
1 c. coconut
2 T. butter
1/2 tsp. vanilla
1 precooked & cooled pie shell

Scald milk. Mix together sugar, flour and salt. Slowly add to the scalded milk. Cook & stir for 2 minutes.
Beat 3 egg yolks. Add some of the hot milk mixture to the eggs and mix. Then put egg mixture into the rest of the hot milk & cook for 1 minute.
Add coconut & mix well.
Add butter & vanilla. Mix & let cool before placing into pie shell.
Cool completely.
Top with whipped cream or meringue.

Peppermint Dessert

I made this recipe for Christmas this year and it was a hit! I found the recipe on Katherine's blog (I find so many recipes on her blog that are amazing!) about a year ago and finally got around to making it and boy am I (and my husband & his family) glad I did! If you like peppermint, you'll love this dessert. My dad doesn't like peppermint and suggested making this with any other flavor ice cream and I think that would taste great too.

Peppermint Dessert

crust:

2 cups crushed chocolate wafers or Oreos

5 Tbsp butter, softened

first layer:

1 half-gallon peppermint ice cream, softened slightly (I just let it sit out while I made the crust)

second layer:

2 1-oz squares unsweetened chocolate

1/2 cup butter

3 egg yolks, beaten

1 1/2 cups powdered sugar

1 Tbsp vanilla

1/2 cup chopped pecans (optional)

3 egg whites

1. Combine wafer crumbs and butter (I used my food processor to grind up the Oreos then I just added the butter and everything mixed up reallly well); reserve 1/4 cup for topping (I skipped this step just like Katherine does and used all the crumbs for the crust). Press into the bottom of a 9x13 pan.

2. Spread ice cream over and freeze while making the second layer. (Careful when spreading the ice cream on the top because when I did this I shifted my bottom layer around; I think my ice cream hadn't quite softened up enough).

3. In a double boiler melt chocolate and butter. Remove from heat and gradually add beaten egg yolks, stirring continuously. Add the powdered sugar, vanilla and nuts. Mix together and cool thoroughly. Beat egg whites until stiff and fold into cooled chocolate mixture.

4. Spread over ice cream layer, sprinkle with reserved crumbs and freeze. Allow to soften slightly before cutting into squares and serving.

Chocolate-Caramel Candy

The most amazing candy you'll ever eat! At least that's what I think! It's very similar to a Snickers except that I always omit the peanuts. Not because I don't like them but because I just don't usually have them on hand and I'm too cheap to buy some when I know full well that this candy is perfectly delicious without them. I got the recipe from a Taste of Home Annual cookbook from 1999. There are a lot of steps involved but don't let that intimidate you because they are all very easy steps. I always use the same pan too so I'm not dirtying a ton of dishes. I rinse my pan out between the first and second layer but after that I use the same pan without rinsing and it turns out fine every time.

Chocolate-Caramel Candy

1 cup (6 oz) milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

filling:

1/4 cup butter or margarine

1 cup sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow cream

1/4 cup creamy peanut butter

1 tsp vanilla

1 1/2 cups chopped salted peanuts

caramel layer:

1 pkg (14 oz) caramels

1/4 cup whipping cream

icing:

1 cup (6 oz) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

1. Line 9x13 pan with foil; butter and set aside.

2. Combine the first three ingredients in a small saucpan (I always use a double boiler because I am terrible at melting chocolate any other way); stir over low heat until melted and smooth. Spread into prepared pan. Chill until set. (There is chilling time between each layer. I find that the time it takes to prepare each layer is plenty of chilling time.)

3. For filling, melt the butter in a heavy saucepan over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from heat and stir in marshmallow cream, peanut butter and vanilla. Add peanuts. Spread over first layer. Chill while making next layer.

4. Combine caramels and cream in saucepan; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over filling. Chill while making next layer.

5. In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over caramel layer. Chill for at least 4 hours.

6. Remove from the fridge/freezer 20 minutes before cutting. Remove from pan; cut into 1-inch squares.

Yield: about 8 dozen.

Hot Fudge Sauce

This recipe is actually a frosting for cake but to me it seems more like hot fudge so thats what we use it for. It's very smooth, more like a fudge that you'd get at an ice cream place rather than a "fudgey" fudge that is almost a gritty texture.

Hot Fudge Sauce

1 cup sugar

3 tbsp cornstarch

3 1/2 tbsp baking cocoa

dash salt

1 cup boiling water

3 tbsp butter or margarine

1 tsp vanilla

In a saucepan, mix sugar, cornstarch, cocoa & salt until no lump of cornstarch or cocoa remain (very important - if you don't mix well enough the frosting will be lumpy).

Heat water in microwave until boiling. Place saucepan with dry mixture on an already medium hot burner. Pour boiling water over mixture and stir until thick. Take off burner and add butter and vanilla. Stir until butter is melted. Serve.

Meltaway Cookies

These cookies are my dad's favorite. They aren't really very sweet at all. Not many other people in my family care for them as much because they just aren't sweet enough. My dad says he doesn't need them any sweeter because he's already sweet enough. Ha! ;) They are pretty tasty little "doughballs" (which is what we have renamed them) though and super quick to make. I can have an entire batch made in about 15 minutes. It makes about 20 cookies, depending on how big you shape them.

Meltaway Cookies

1 cup butter or margarine, softened

1/2 cup powdered sugar

1 tsp vanilla

2 1/4 cup flour

1/4 tsp salt

additional powdered sugar for coating

1. Preheat oven to 400 degrees. Mix butter, sugar & vanilla thoroughly.

2. Measure flour & salt into a bowl; blend into butter mixture.

3. Drop onto cookie sheet (a cookie scooper works great for these cookies!)

4. Bake for 8 minutes. While warm, dip in powdered sugar. (I usually let them cool down just for a couple minutes as they are cooler and the sugar doesn't melt as quickly)