Peanut Butter Rice Krispie Treats

This is one of our (mine and Barry's) all-time favorite treats!

1 cup peanut butter (we like extra crunchy)
1 cup light corn syrup
1 cup sugar
7-8 cups rice krispies cereal (I use generic)

*In a large pot mix well peanut butter, corn syrup, and sugar. Bring just to a boil (you don't want to boil for more than a few seconds or else the treats will be really really hard to chew). Turn off heat and stir in rice krispies. Pour into a greased 9 x 13 pan. Even out with the back of a buttered spoon. Allow to cool, then cut into squares.

**Hint: if you don't want to gain 100 pounds, take one square, enjoy it, then either hide the pan or give the rest away! Trust me on this. I just ate three this morning. =)

Chocolate Sauce

Another recipe from Jessica. We always ask her to bring it to our potlucks. It is great by itself with a spoon or finger =). It is superbly wonderful drizzled over crepes, poured over bananas, strawberries and other fruit. Really, it is so good and versatile. If only it were so good on the waist-line......

Ingredients:

2 cups sugar

4 Tbsp or ¼ cup cocoa

¼ cup butter

1 1/3 cup evaporated milk

2 tsp vanilla

Directions:

1. Stir sugar and cocoa over very low heat for 2 minutes.
2. Add the butter and evaporated milk. Stir constantly until it boils.
3. Stir for one minute.
4. Add 2 tsp vanilla.

Poor Man's Turtles

Man, these are so yummy (and addicting, so just make a few at a time if they are just for you). The recipes says to put them in the oven, but I've actually popped a few in the microwave for about 40 seconds and it has the same effect. I have also made some without the pecans (since Barry doesn't care for them) and they are still delicious.

mini pretzel twists (or the square ones)
Rolo candies
pecan halves

*Preheat oven to 350 degrees
*Scatter pretzels on a cookie sheet, in a single layer. Top each with one Rolo candy. Put in preheated oven just until chocolate begins to melt (about 3 minutes). Remove from oven and top each with a pecan half, pressing down slightly. Enjoy!

**One W.W. point each

Microwave Peanut Brittle

From Nana

1 cup raw peanuts
1 cup sugar
1/2 cup light corn syrup
1/8 tsp. salt
1 Tbsp butter
1 tsp. baking soda
1 tsp. vanilla

*In a 2 quart glass mixing bowl, mix peanuts, sugar, corn syrup, and salt. Cook on high (in microwave) for 3-1/2 minutes. Stir well, then cook another 3-1/2 minutes. Add butter and stir well. Return to microwave for 2 minutes.
*Quickly remove from microwave and stir in baking soda and vanilla; mix well. Pour onto a greased cookie sheet (or pizza pan). Spread out evenly and let cool/harden. Break into pieces with knife.

**Variation: if making pecan brittle, only cook for 5 minutes (instead of 7) before adding butter.

Hidden Pear Salad

Almost any time we have a family gathering these days, it's almost guaranteed that this "salad" will be there. It's so light and refreshing and good.

1 can (16 oz) pears, liquid drained and reserved
1 pkg (3 oz) lime flavored gelatin
1 pkg (8 oz) cream cheese, softened
1/4 tsp. lemon juice
1 tub (8 oz) cool whip

*In saucepan, bring pear liquid to a boil. Stir in gelatin and stir until dissolved. Remove from heat and let cool until syrupy. Meanwhile, puree pears in a blender. Beat cream cheese and lemon juice until fluffy and smooth. Add pears and mix well. Add cool whip and cooled gelatin. Chill.

**Variation: It is equally delicious when made with lighter (and/or sugar-free) ingredients.

Trail Mix Bars

2 Tbsp. butter or margarine
1/2 cup peanut butter
4 cups mini marshmallows
6 cups Honey Toasted Crunch Cereal, crushed
3/4 cup raisins, optional

*Place butter and peanut butter in large microwaveable bowl. Microwave for 1 minute; stir. Add marshmallows; toss to coat. Microwave an additional 1-1/2 minutes or until marshmallows are puffed; stir until well blended. Add cereal and mix well. Press cereal mixture firmly into a 9 x 13 pan. Let stand for 1 hour or until firm. Cut into bars.

3-Ingredient Pumpkin Cookies

1 box spice cake mix
1 small can pure pumpkin
1/2 bag chocolate chips

*Combine all ingredients and stir until moistened. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350 degrees for about 12 minutes (they will still look slightly wet when done).

Blueberry Salad

From Michelle

Jello Ingredients:
1 large or 2 small pkgs. black cherry jello
2 cups boiling water
1 can (8 oz) crushed pineapple
1 can (21 oz) blueberry pie filling

Topping Ingredients:
8 oz cream cheese
8 oz sour cream
1/2 cup sugar
1/2 cup chopped pecans

*Mix boiling water with jello for 2 minutes, or until fully dissolved. Add pineapple (undrained) and pie filling. Mix until evenly combined. Pour into casserole dish and chill until firm. Mix topping ingredients except pecans. Add pecans and stir by hand. Scoop onto top of firm jello and spread. Keep chilled until ready to serve.

Banana S'mores

ripe bananas (still in peel)
chocolate chips (minis work well)
mini marshmallows
graham cracker crumbs

*Make a thin cut down the side of each banana, but don't cut all the way through to the end. Scoop out a small "river" of the banana. Fill with chocolate chips and marshmallows. Replace cut peel. Wrap in foil and grill for a few minutes (or bake in the oven), long enough for the chocolate to melt. Just before eating sprinkle with graham cracker crumbs. Eat with a spoon. Yum!

Simple Fruit Salad

From Grandmother B.

1 can peach pie filling
1 large can fruit cocktail, drained
1 large can pineapple tidbits, drained
1 package frozen strawberries

*Mix all ingredients. Add sliced bananas just before serving, if desired. Top with whipped cream.

Peanut Butter Oatmeal Chocolate Chip Cookies

1 cup flour

1 cup old-fashioned or quick-cooking oats

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup (1 stick) butter, softened

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1/2 cup peanut butter

1 egg

1-1/2 tsp. vanilla

1 cup semi-sweet chocolate chips

PREHEAT oven to 375°F. Mix flour, oats, baking soda, baking powder and salt; set aside. Beat butter, sugars and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chocolate.

DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

BAKE 10 to 12 min. or until lightly browned. Cool 1 min.; remove from baking sheets to wire racks. Cool completely.

Fig Bars

These yummy fig bars from Grandma Rachel are so moist and delicious.

1 box lemon cake mix
1 cup chopped figs (or fig preserves)
2 eggs
1/2 cup oil
1/2 cup chopped pecans

*Preheat oven to 350 degrees. Combine all ingredients and pour into a greased 9 x 12 baking pan. Bake for 30 minutes. Serve warm with whipped cream or ice cream.

Monkey Bread

Also known as "pull-apart" bread. This stuff is so good that you won't want to stop eating it! We usually bring the pan to the table and just eat off of it with our forks. I don't recommend this method and we plan to stop using it. We always eat way too much because it is so yummy and addicting. So, be smart and just put some on your plate and head to the table! =)

1/2 cup sugar
2 tsp. cinnamon
4 (7.5 oz) cans refrigerated buttermilk biscuits (the ones that have ten little biscuits per can)
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

*Preheat oven to 350 degrees. Lightly grease 12-cup fluted tube pan. Mix sugar and cinnamon in a large ziploc bag. Separate dough into 40 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces. Bake 28-32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes (if you can wait that long!). Turn upside down onto serving plate; pull apart to serve.

English Toffee

From Debi A.

English Toffee

1 lb. Butter (don't skimp, use the real stuff)
2-1/2 cups sugar
4 Tbsp. light corn syrup
1 cup water
1/2 lb. nuts
1/2 - 1 Lb. Chocolate
-or-
4 Hershey Bars


Cook first 4 ingredients together in a lg saucepan stirring constantly until candy thermometer reads 285 degrees. Pour hot liquid onto a jellyroll pan, spread with a spatula.

Melt chocolate in microwave, pour over toffee in pan, and spread with a spatula. Sprinkle evenly with nuts. Cool. Break into pieces by inserting a strong knife.

Pumpkin Gooey Butter Cakes (and other variations)

(From Paula Deen on the Food Network)

This cake is absolutely my new favorite pumpkin dessert! Sooooo good! It is very rich and sweet, but that doesn't stop me from having seconds. Yummy, yummy, yummy!!!

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above. (You could also use a chocolate cake mix for this variation, yum!).

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Dessert Pizza

This is one of those classic recipes that everyone has some version of and I sure do love it. The kiddies would probably love to help with it, too.

1 tube refrigerated sugar cookie dough
8 oz. cream cheese, softened
1 cup powdered sugar
1 cup whipped topping
1/2 tsp. vanilla
Assorted fruit

*Preheat oven to 350 degrees. Spread cookie dough over pizza pan to make a nice round circle. Bake for 10-12 minutes, remove from oven and allow to cool. Blend powdered sugar, vanilla, and cream cheese. Add whipped topping, a little at a time, mixing well after each addition. Spread onto cooled cookie. Decorate pizza with sliced fruit such as kiwi, bananas, strawberries, and mandarin oranges.

Oreo Pie

This recipe makes two pies, is one of Barry's favorites, and is one that I have to lick the spoon after all is said and done. See, that's a big deal because I usually let Barry do the licking. This one is mine, baby (okay, well, I might share just a bit)!


2 oreo pie crusts
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp. vanilla
1 (3.4 oz) pkg. instant vanilla pudding
1 1/2 cups milk
16 oz. whipped topping, thawed
20 Oreo cookies, crushed

*In a large bowl add cream cheese, sugar, and vanilla. Beat with a mixer until blended; set aside. In a small bowl, combine pudding and milk; stir until pudding is dissolved. Add to cream cheese mixture and blend together. Stir in crushed Oreos. Gently fold in whipped topping. Spoon into pie plates. Cover and refrigerate for at least 6 hours (or overnight).

Dutch Apple Pie

(From Stephanie R.)

It doesn't get much easier than this!

4-5 large Granny Smith apples, peeled and sliced
1 pie crust
Mix: 1 tsp. cinnamon and 1/2 cup sugar; pour over apples in pie crust

Mix until crumbly:
3/4 cup flour
1/2 cup sugar
1/3 cup butter
Crumble over apples. Bake @ 450 degrees for 10 minutes, then 350 degrees for 40 minutes.

Apple Dumplings

From The Pioneer Woman

These are so yummy and so easy. However, I must warn you, they are definitely not low-calorie!

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

"Oreo" Coookies

(From Katie S.)

Another recipe from ward cookbook. So easy and so good. This is a good one to let the kids help with.

2 boxes devil food cake mix
4 eggs
3/4 cup oil (I used half applesauce half oil)

Frosting:
8 oz cream cheese, softened
2 2/3 cups powdered sugar

*Mix first 3 ingredients; shape into balls and place on cookie sheet. Bake at 350 degrees for 8-10 minutes. Remove from oven, let sit for about 2 minutes, then place on cooling rack. Mix frosting ingredients and frost cookies to make your own "oreo" sandwich cookies!