Saltine Cracker Toffee

40 salted saltine crackers or enough to line your pan

• 1 cup unsalted butter
• 1 cup packed brown sugar
• 2 cups milk chocolate or semisweet chocolate chips
• (optional) 3/4 cup chopped pecans

Preheat oven to 400 degrees and line a cookie sheet with at least a 1/2 inch edge or jelly roll pan with aluminum foil or parchment paper. Line saltine crackers in a single layer on the cookie sheet.

In a small pot combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for 3 minutes. Mixture should be a deep caramel color. Immediately pour over saltines and spread to cover crackers completely.

Bake at 400 degrees for 5 to 6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt. Sometimes I melt the chocolate chips in the microwave for about 1 minute then spread it on. Spread melted chocolate and top with chopped nuts if desired. Cool completely and break into pieces.

Note: You should either use salted butter or salted saltines but not both. I used salted crackers and unsalted butter in this one. Source: Grandma Peterson

Roasted Almond Chocolate Truffles

1 c. whipping cream
11 oz. bittersweet chocolate, very finely chopped (Diane likes to use Baker's)
2 Tbsp. butter, chopped into cubes
a pinch of salt
1 c. unblanched almonds (roast at a 400 degree oven for several minutes until golden brown, checking often and stirring as necessary for even browning.  Once browned, cool slightly and then finely, finely chop)

In a heavy 1 1/2 - 2 qt. saucepan, scald cream.  Stir often and slowly, trying not to add extra air.  Make sure to scrape the side of the pan often while stirring.

Once cream has been scalded, remove from heat and immediately pour finely chopped chocolate into the pan.  Allow to rest for 5 minutes without stirring.  The chocolate will start to melt just by sitting in the warm cream.  After 5 minutes, add almonds, salt, and butter.  Stir slowly, trying to keep out any extra air but mix thoroughly to fully incorporate all the ingredients.

Pour into a shallow baking dish (like a brownie pan), cover with saran wrap, poke 5 small holes at the top, and let rest on the counter overnight.

After resting overnight you can just eat it with a spoon and it is super yummy

OR

Cover with hole-less saran wrap and place in the fridge for 6-12 hours.

Once you are ready to make the truffles, pull out of the fridge and allow to warm a little bit - about 30 minutes.  Scoop a small amount (half the size of a cookie ball) and roll into balls with the tips of your fingers.  Dipping the spoon in powdered sugar will help keep the truffle mixture from sticking to the spoon.

Roll each ball into topping of your choice.  Can stay stored well-sealed in the fridge for up to one week.  Can store in the freezer for up to one month.

Allow chilled truffles to rest 5-10 minutes at room temperature before serving.


** Can garnish truffles with sweetened or unsweetened cocoa, roasted finely chopped nuts, toasted coconut (my favorite), crushed oreos, graham cracker crumbs, nut flours, crushed toffee, powdered sugar, sprinkles, sugar crystals, or anything else you can imagine.

Chex Party Mix

1 1/2 c. Rice Chex cereal
1 1/2 c. Corn Chex cereal
1 1/2 c. Wheat Chex cereal
1 c. pretzels
1/2 c. oyster crackers
3 Tbsp. butter
1 Tbsp. Worcestershire sauce
3/4 tsp. season salt
1/2 tsp. garlic powder
1/4 tsp. onion powder

In large microwave bowl, mix cereals, pretzels, and oyster crackers.  Set aside.  In small microwave bowl, microwave butter uncovered on high for about 40 seconds or until melted.  Stir in seasonings.  Pour over cereal mixture; stir until evenly coated.

Microwave uncovered on high for 4 minutes, thoroughly stirring every minute.  Spread on paper towels to cool.  Store in an airtight container.

Blueberry Pie

3 1/2 - 4 c. blueberries - frozen ones are the best to use; thaw first
2/3 - 1 1/2 c. sugar - to taste
3 Tbsp + 1 tsp. cornstarch
1 Tbsp. lemon juice
2 Tbsp. butter

Place fruit, sugar (start with less), cornstarch in saucepan and mix until smooth.  Cook over medium heatm stirring occasionally (whisk) until mixture is thick and clear - about 7-10 minutes.  Remove from heat.  Stir in lemon juice.  Add butter and let butter melt on top of mixture before incorporating.  Stir well and taste.  Add more sugar if necessary but make sure to incorporate well.  Pour into a baked pie shell and chill until firm.  Serve with whipped cream if desired.

Pie Dough

** dough for two-single crust pies or one-double crust pie **

1 c. (8 oz.) unsalted butter
10.5 oz. flour (roughly 2 1/2 cups)
1 tsp. salt
1/4 - 1/2 c. milk, buttermilk, cream, or water (Mitzi likes buttermilk)

Place butter in a mixing bowl and let it rest.  You want the butter to warm a little bit so that it is easier to handle.  I let mine sit for about 30 min.  Measure in flour and salt.  Using your fingers, snap butter pieces in half.  The motion is just like snapping your finger and thumb normally but now you are using all 4 fingers.  Continue snapping butter pieces in half coating your fingers with the flour in the bowl as necessary.  It almost should look like you are just playing in the flour.  Once the butter is in small pieces and mixture is crumbly, add wet ingredient (milk, cream, etc.).  Stir wet ingredient into flour mixture by stirring with one finger.  Let mixture rest for about 5 minutes while it soaks up the moisture like a sponge.

At this point the mixture should have pockets of wetter dough and pockets of dry dough.  Dump dough (all of it) onto the counter and push together like building a sand castle.  Flip over and push together again.  You may need to separate wetter pieces to try to get dry pieces to stick.

Be careful not to over-mix through this entire process.

Once you have a mound, place in saran wrap.  Wrap tightly and put in the fridge overnight.

When you are ready to make your crust, take out of fridge.  If the dough is hard and cold (which is should be) don't try to roll.  Take your rolling pin and beat it flatter.  As it warms you can transfer over to rolling it out.  Make sure to use lots of flour as you roll out the pie crust.

Once the dough is in the pan, place in fridge for about 20 minutes before baking.  This will reduce the amount the pie crusts will shrink in the cooking process.

Gingerbread Recipe - 2013

• 3/4 cup unsalted butter
• 3/4 cup brown sugar, packed
• 3/4 cup molasses
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons ground ginger
• 1/4 teaspoon allspice or cloves
• 1 large egg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3 1/2 cups King Arthur Unbleached All-Purpose Flour

directions

see this recipe's blog »

1. In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices.

2. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.

3. Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture.

4. Divide the dough in half, and wrap well. Refrigerate for 1 hour or longer.

5. Preheat your oven to 350°F. Get out several baking sheets; there's no need to grease them, though lining with parchment saves effort on cleanup.

6. Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface, and the dough. Roll it out as thin or thick as you like; for slightly less crisp cookies, roll it out more thickly.

7. Use flour under and on top of the dough to keep it from sticking to the table or rolling pin. Alternatively, place the dough on parchment, and put a sheet of plastic wrap over it as you roll, pulling the plastic to eliminate wrinkles as necessary when rolling; this will keep dough from sticking without the need for additional flour. For soft dough, or dough to be rolled extra-thin, you may choose to roll right onto the ungreased back of a baking sheet.

8. Cut out shapes with a cookie cutter, cutting them as close to one another as possible to minimize waste.

9. Transfer the cookies to ungreased cookie sheets (or, if you've rolled right onto the parchment, remove the dough scraps between the cookies). Bake the cookies just until they're slightly brown around the edges 8 to 12 minutes, or until they feel firm. Let the cookies cool on the baking sheets for several minutes, or until they're set. Transfer them to a rack to cool completely. Repeat with the remaining dough.

10. Decorate the cookies with Royal Icing or Simple Cookie Glaze and food safe markers.

Homemade Laundry Soap

• 1 (4 lb 12 oz) Box of Borax- Found in the detergent aisle
• 1 (3 lb 7 oz) Box of Arm & Hammer Super Washing Soda- Found in the detergent aisle
• 1 (3 lb) Container of OxyClean- Found in the detergent aisle
• 2 (14.1 oz) Bars of Zote Soap- Found in the detergent aisle (You can also use Fels Naptha)
• 1 (4 lb) Box of Arm & Hammer Baking Soda- Found in the cooking aisle (You could also get two 2 lb box, we couldn’t find the larger 4lb box when we went)
• 4 Bottles of Scentsy Washer Whiffs- found online or through a Scentsy Representative (you can also use 2 Bottles of Purex Crystals Fabric Enhancer- Found in the detergent aisle)

Instructions

1. Grate zote soap with cheese grater or food processor.
2. Mix all ingredients together in a large bucket.
3. Use 2 -4 Tablespoons per laundry load.

Mom's granola

4 c. oatmeal
2 c. coconut
2 c. sliced almonds
2 tsp. cinnamon

Stir together

Add:
½ c. oil
⅓ c. honey (put in microwave for 30 seconds before adding)

Mix together.  Place on a greased cookie sheet and bake for 10 minutes at 350 F.  While it is baking cut 1 ½ c. dried cherries or any other dried fruit.  Stir it in and then bake for another 10 minutes.  Let cool completely before putting in an airtight container.

Ms. Judy's famous chocolate cake

2 c. flour
1 3/4 c. sugar
2/3 c. oil
2/3 c. cocoa
1/3 tsp. baking powder
3/4 tsp. baking soda
1 c. water
3 eggs
1 tsp. vanilla

Combine dry ingredients together.  Add wet ingredients to the dry ones and mix well.  Pour into 2 9-inch round pans that have been greased well.  Bake at 350 F until done and toothpick comes out clean - about 30 minutes.

Enjoy!

PS - we like frosting with Ms. Becky's buttercream frosting

Fudge Brownie Pie

Fudge Brownie Pie

3/4 cup flour 
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted
2 large free range eggs, beaten 
2 teaspoons vanilla
1/2 cup chopped toasted pecans 
2 handfuls of mini marshmallows

For the frosting:

2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. 

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

Jolynn's Pressed Eggplant and Pepper Sandwich

Original recipe posted here

Difficulty: Easy | Total Time: 45 mins | Makes: 6 servings

Trying to keep picnic grub from being crushed is always the trickiest part of packing the basket. Luckily, the more this sandwich is pressed, the better it tastes. So go ahead and pile everything on top—the weight from the soda and the brownies will help the vinaigrette soak through the layers of grilled vegetables and cheese, and the crunchy toasted bread will keep the outside from getting soggy.

Game plan: If you have a large grill, you can cook all the vegetables at once to cut down on time. Or make things even simpler by using store-bought roasted peppers.

This recipe was featured as part of both our Summer Ingredients and our Picnic Recipes photo galleries.

INGREDIENTS

• 1/3 cup freshly squeezed orange juice
• 3 tablespoons olive oil, plus more for oiling the grill
• 5 teaspoons red wine vinegar
• 2 medium garlic cloves, thinly sliced
• 2 teaspoons kosher salt
• 1 1/2 teaspoons packed, finely grated orange zest
• 1/2 teaspoon red pepper flakes
• 3 medium bell peppers, ends trimmed, seeds and stems removed, and quartered
• 2 medium globe eggplants, sliced crosswise into 1/4-inch-thick pieces
• 4 ounces chèvre (goat cheese), crumbled
• 1 loaf ciabatta, sliced in half horizontally and lightly toasted
• 3 cups baby spinach

INSTRUCTIONS

1. Place the orange juice, measured oil, vinegar, garlic, salt, orange zest, and red pepper flakes in a large, nonreactive bowl and whisk to combine. Add the bell peppers and eggplant and toss to coat. Let sit at room temperature while the grill heats, at least 5 minutes.
2. Heat a gas or charcoal grill to medium (about 350°F to 450°F) or a grill pan over high heat and rub the grill or grill pan with a towel dipped in olive oil. Remove the eggplant from the marinade and place on the grill; cook until soft and lightly charred on one side, about 5 minutes. Flip and cook until charred and soft on the other side, about 5 minutes more. Remove to a plate and set aside. Place the peppers on the grill and cook until soft and lightly charred on one side, about 5 minutes. Flip and cook until charred and soft on the other side, about 5 minutes more. Remove to the plate with the eggplant and set aside.
3. Place the crumbled cheese on the bottom piece of bread, then evenly distribute the spinach over the cheese. Drizzle the marinade over the spinach, then layer the grilled vegetables over the spinach. Close the sandwich and wrap in aluminum foil. Place on a flat surface, cover with a baking sheet, and place heavy cans or a cast iron skillet on top of the baking sheet to press the sandwich down. Flip the sandwich after 10 minutes and press it down for another 10 minutes. Then unwrap, slice, and serve.

Easy Apple Mousse

This easy recipe for apple mousse is a wonderful way to use cooking apples or sharp-flavored eating apples. It is a light yet delicious dessert and also useful for lunchboxes or picnics.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 3 medium sized cooking apples or Granny Smith apples, peeled, quartered and cored
• 3 ½ fl oz/100ml water
• ½ oz/15g white sugar
• Dash of lemon juice
• 10 fl oz/300ml scrumpy (farmhouse cider) or dry cider
• 3 gelatine leaves softened in a little cold water, or 1 ½tsp powdered gelatin
• ½ pt/300 ml whipping cream

Preparation:

• Place the apples in a saucepan, add the water, sugar and lemon juice. Simmer for 10 minutes until the apples are tender and just starting to break up.tender. Liquidize and then push through a fine sieve to create a fine sauce.
• Place the cider into another saucepan, boil until reduced to about 5tbsp. Remove from the heat then add the softened gelatin leaves or sprinkle over the powdered gelatin, stir until dissolved and leave to cool.
• Whip the cream until it forms soft peaks and fold in the apple purée and cider. Divide between 4, 3 ½ "/9 cm ramekins, smooth the surface and leave to set in the refrigerator for 2 hours.
• Serve immediately garnished with a sprig of fresh mint.

Make Your Own Brownie Mix

1 c. sugar
1/2 c. all-purpose flour
1/3 c. cocoa
1/4 tsp. salt
1/4 tsp. baking powder

Before baking add:
2 eggs
1/2 c. vegetable oil
1 tsp. vanilla

Mix first 5 ingredients together and store in plastic bags or in mason jars.

When you are ready to make the brownies, add eggs, oil and vanilla to the mix.

Bake at 350 F for 20-25 minutes in an 8X8 or 9X9 pan.

Thick and Chewy Chocolate Chip Cookies

2 1/2 cups unbleached all-purpose flour 
1 teaspoon baking soda 
1 teaspoon kosher salt 
2 sticks (16 tablespoons) European-style unsalted butter, room temperature 
1 3/4 cups sugar 
2 eggs 
1 teaspoon pure vanilla extract 
2 cups dark chocolate chunks 

In a small mixing bowl, whisk together flour, baking soda, and salt until well combined. 

In a stand mixer, using the paddle attachment, cream the butter with the sugar on medium speed until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing between additions and scraping down the bowl as needed. Add the vanilla extract and mix. On low speed or by hand, stir in the dry ingredients until just combined. Stir in the chocolate chips, mixing until just incorporated. Do not over-mix. Scrape down the bowl as needed. 

Using a cookie scoop, ice cream scoop, or two spoons, form dough balls and place on prepared cookie sheets with a few inches of room in between. Refrigerate overnight. 

Preheat the oven to 375 F with rack in the center. Line cookie sheets with parchment or silicone baking mats. 

Bake for 10-13 minutes (depending on the size of your dough balls), until they are golden brown around the edges and puffy in the center. Let cookies cool a few minutes on baking sheets before transferring to wire racks to cool completely.

Chrissy's Cheesecake

3 8-oz cream cheese, softened to room temperature
3/4 c. sugar
3 drops lemon oil (from do-Terra)
2 c. cream (whipping cream)
3-4 Tbps. powdered sugar
3/4 c. boiling hot water
1 lemon jello (packet)
crackers, for crust

Break crackers into pieces and layer on the bottom of a springform pan.

Beat 3 blocks of cream cheese with maybe 3/4 cups of sugar and 3 drops of lemon oil.  

Beat 2 containers of the whipped cream with 3 or 4 tablespoons of powdered sugar until stiff peaks form.  Scooped out a little for the topping and place in the fridge.  

Then fold the rest of the whipped cream into the cream cheese.  

Boil water and pour into the lemon jello until dissolved.  While the beaters were running, we drizzled (key word drizzle as you cannot pour it all in at once, just bit by bit) that into the cream cheese mixture until all was well blended and put it in the pan on top of crackers.  Set in fridge overnight.

Danish Butter Cookies

DANISH BUTTER COOKIES
1 c. sweet butter 1 egg 1 c. sugar 1 tsp. vanilla 2 c. flour 1/2 tsp. baking soda 1/2 tsp. cream of tartar Cream butter and sugar together. Add egg. Mix dry ingredients, sifted once. Add a little at a time. Add vanilla. Roll into small balls about the size of a walnut. Flatten with a fork. Sprinkle with sugar.  Bake at 350 to 375 degrees for 10-12 minutes.

Favorite Oatmeal Chocolate Chip Cookie

taken from here

1 C. Butter
1 C. Sugar
1 C. Brown Sugar
2 Eggs
2 tsp Vanilla
1 tsp Salt
1/2 tsp Baking Powder
2 tsp Baking Soda
2 1/4 C. Flour
2 C. Oats
1 package Semi-Sweet Morsels

Cream together butter and sugars. Add eggs and vanilla and mix well.  Add salt, soda, powder, flour and mix just until combined.  Add oats and morsels and mix with a wooden spoon.  Bake at 350 degrees for 10-12 minutes (I do 10 mins.)  Enjoy with milk!

Pumpkin Cinnamon Rolls

Taken from here

Dough:

1/4 c. warm water
2 1/2 tsp yeast
1 tsp sugar
1/2 c. milk
2 eggs
1 c. canned pumpkin puree
1/3 c. margarine, melted
1/2 c. sugar
1/2 tsp nutmeg
1/4 tsp cloves
1 tsp salt
5-6 c. flour

Filling:
1/2 c - 2/3 c. canned pumpkin puree (to your preference)
1/2 c. butter, room temperature
1 c. packed brown sugar
2 T cinnamon
*optional: 3/4 c. raisins, 1/2 c. chopped walnuts or pecans

Cream Cheese Frosting:
4 oz cream cheese, room temperature
3 T butter

1/2 tsp vanilla
2 - 2 1/2 c. powdered sugar

Directions:
1. Combine warm water, yeast, and teaspoon of sugar in small bowl. Stir until yeast is dissolved. Let stand until froth doubles.
2. In mixer fitted with dough hook, combine milk, eggs, pumpkin, margarine, the 1/2 c. sugar, nutmeg, salt, and cloves. Mix until smooth (don't have a mixer? You can still make these. I first used a wooden spoon until it got to be too hard and then I started using my hands. You have to knead it for a while to get that smooth consistency, but it can be done!).

3. Add 4 cups flour to mixing bowl. Pour frothed yeast mixture on top of flour. Knead about 5 minutes, adding flour 1/2 c. at a time until dough barely begins to clean the sides of the mixing bowl. Dough should be smooth and moist, but not sticky.
4. Spray a bowl with non-stick cooking spray. Place dough in greased bowl. Cover with wet towel, or plastic wrap sprayed with non-stick cooking spray. Allow to raise until doubled, about 1 hour.
5. While dough is raising, prepare filling. Place room temperature butter and pumpkin puree in small bowl. Using electric mixer, beat until mixture is smooth. In another small bowl combine brown sugar and cinnamon, set both bowls aside.
6. Pour dough out on slightly floured surface. Roll into a rectangle 16x21 inches, dough should be about 1/4 inch thick. Spread the pumpkin/butter mixture over rectangle. Next, evenly spread the sugar/cinnamon mixture on top, slightly pressing it into the dough.
7. Roll up long side of dough, forming long tube. Cut tube with sharp knife about every 2 inches, making 12 rolls. Place rolls in lightly greased 9x13 baking pan. Cover and let rise until nearly doubled, about 30 minutes.
8. Preheat oven to 400 degrees.

9. Bake rolls in oven until golden brown, about 15-20 minutes. While rolls are baking, beat together cream cheese, butter, powdered sugar, and vanilla extract to make frosting. Spread frosting on warm rolls before serving.

Mrs. Becky's Famous Tortillas

7 c. flour
1 c. + 2 Tbsp. shortening (Crisco)
1 Tbsp. salt
2 1/4 c. almost hot water

Mix the flour and salt together.  Cut in Crisco (I used a fork) really well until it resembles pie dough.

Add all of the water and one time and mix as much as possible with a wooden spoon.  Feel free to be a royal brute to the dough.  There is no need to be soft.

Place a generous amount of flour in the rolling area.  Roll balls about the size of golf balls or slightly bigger into flat, very thin pancakes.  Cook in either a dry frying pan or I used the griddle (the one I use for making pancakes.)  Flip over once bubbles start to grow large and bottom side is turning golden.

SO incredibly yummy!

Becky's Frosting

Chocolate Buttercream Frosting

4.7 from 132 reviews

Print

Recipe type: Dessert

Author: Savory Sweet Life

Prep time: 2 mins

Cook time: 3 mins

Total time: 5 mins

Serves: 3 cups

A simple recipe for classic chocolate buttercream frosting. Perfect for frosting cakes, cookies, brownies, or cupcakes.

Ingredients

• 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
• 3 1/2 cups confectioners (powdered) sugar
• 1/2 cup cocoa powder
• 1/2 teaspoon table salt
• 2 teaspoons vanilla extract or 1 teaspoon almond extract
• 4 tablespoons milk or heavy cream

Instructions

1. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

Chocolate-Peanut Butter Bowl

4 Tbsp. unsalted butter
1 bag (10 oz.) marshmallows
1 1/3 c. smooth peanut butter
3/4 tsp. salt
5 c. crisped rice cereal
cooking spray
1 c. semisweet chocolate chips
1/2 c. light brown sugar, packed
2 c. heavy cream
1 Tbps. granulated sugar
1 tsp. vanilla extract
1/4 c. salted peanuts, chopped

In a large saucepan, melt the butter over low heat.  Add the marshmallows; stir until melted, 5 minutes.  Stir in 1/3 c. peanut butter and 1/2 tsp. salt.  Remove from the heat; stir in the cereal.

Cover the inside of a medium (3 qt.) bowl with plastic wrap, leaving a few inches of overhang.  Coat the plastic and your fingers with cooking spray.  Press the cereal mixture into the bowl.  Refrigerate for 30 minutes.

In a double boiler, stir the chocolate over medium-high heat until melted, 5 minutes.

Pour the chocolate into the cereal bowl; spread with a rubber spatula to coat the inside.  Refrigerate for 30 minutes.

In a bowl, whisk the remaining 1 c. peanut butter, the brown sugar, and the remaining 1/4 tsp. salt.  Whisk in 1/2 c. cream.

Using an electric mixer fitted with the whisk attachment, beat the remaining 1 1/2 c. cream on medium speed until thick, about 1 minute.  Slowly add the granulated sugar and vanilla; beat to soft peaks, 2 minutes.  Fold into the peanut butter mixture in 3 additions.

Pull up the plastic to transfer the cereal bowl to a platter, discard the plastic.  Spoon in the peanut butter cream.  Top with the peanuts.  Have guests spoon cream onto plates and break off pieces of the bowl.

Quinoa-Crusted Chicken

3/4 c. cooked quinoa
4 skinless, boneless chicken breasts (6 oz. each)
1/4 c. dijon mustard
1 Tbsp. chopped fresh thyme, plus more for serving
pepper
olive oil cooking spray

Position rack in the center of the oven; preheat to 300 F.  Spread the quinoa on a parchment-lined baking sheet; bake until lightly toasted, 25-30 minutes.  Let cool, then transfer to a bowl, breaking up any clumps.  Discard the parchment; reserve the baking sheet.

Increase the oven to 425 F.  In a large bowl, combine the chicken, mustard, and thyme; season with pepper.  Mix with a rubber spatula to coat.  Place a rack on the reserved baking sheet.  Dip the chicken in the quinoa, coating well on both sides, then place on the rack.

Spritz the chicken with cooking spray; bake until just cooked through, 15-20 minutes.  Sprinkle with thyme.

Chocolate Turtle Cake

1 box Betty Crocker devil's food cake mix
water, vegetable oil, & eggs called for on cake mix box
1 bag (14 oz) caramels, unwrapped
1/2 c. evaporated milk
1 c. chopped pecans
1 c. semisweet chocolate chips (6 oz)
caramel topping or chocolate-flavor syrup, if desired
additional chopped pecans, if desired
ice cream or whipped cream, if desired

Heat oven to 350 F (325 F for dark or nonstick pans).  Grease bottom only of 13X9-inch pan with shortening or baking spray with flour.  Make cake mix as directed on box, using water, oil, and eggs.  Pour half of the batter into pan.  Bake 22 minutes.  Refrigerate remaining batter.

Meanwhile, in 1-quart saucepan, heat caramels and milk over medium heat, stirring frequently, until caramels are melted.  Stir in 1 c. pecans.  Pour caramel mixture over warm cake.  Sprinkle with chocolate chips.  Carefully spread with remaining batter.

Bake 25-28 min. or until cake springs back when lightly touched.  Run knife around sides of pan to loosen cake.  Cool in pan on cooling rack for at least 30 minutes.  Drizzle individual pieces with caramel topping or chocolate syrup; sprinkle with additional pecans.  Serve with ice cream.  Store loosely covered.

Chocolate Chip Swirl Cake

3/4 c. miniature semisweet chocolate chips
1 box Betty Crocker vanilla or white cake mix
water, vegetable oil, & eggs called for on cake mix box
1/4 c. chocolate-flavor syrup
1 container Betty Crocker vanilla frosting
additional chocolate-flavor syrup (if desired)

Heat oven to 350 F (325 F for dark or nonstick pan.  Generously grease bottom only of 9X13 inch pan with shortening or baking spray with flour.

In small bowl, toss 1/2 c. chocolate chips with 1 Tbps. dry cake mix.  Make cake mix as directed on box, using remaining cake mix, water, oil and eggs.  Stir in the 1/2 c. coated chocolate chips.  Reserve 1 c. of the batter.  Pour remaining batter into pan.  Stir 1/4 c. chocolate syrup into reserved 1 c. batter.  Drop by tablespoons randomly into 8 mounds over batter in pan.  To swirl, cut through mounds of batter with knife in one continuous motion.  Turn pan quarter turn and repeat.

Bake 34-38 minutes or until toothpick inserted in center of cake comes out almost clean.  Run knife around sides of pan to loosen cake.  Cool completely in pan on cooling rack, about 1 hour.  Stir remaining 1/4 c. chocolate chips into frosting.  Spread frosting over top of cake; drizzle with additional chocolate syrup.  Store loosely covered.

Kids' California Rolls

4 nori sheets
1/3 English cucumber, sliced into spears
3 sticks imitation crabmeat, sliced or pulled apart into thin strips
1 avocado, peeled, pitted, and sliced into 3/4-inch thick pieces
Toasted sesame seeds
1 1/2 tsp. sugar
1/4 tsp. salt
3 Tbsp. rice vinegar
1 1/2 c. sushi rice, cooked and cooled (makes about 4 cups)*
soy sauce, pickled ginger, wasabi - if desired
Bamboo sushi-rolling mat

*Consider making rice the night before as it will need at least a few hours to cool completely.

Arrange the nori, cucumber, crab strips, and avocado on a platter.  Put the sesame seeds, sugar, and salt in small bowls and fill a medium bowl with water.  Cover both sides of the rolling mat with plastic wrap.

In a small bowl, stir together the rice vinegar, sugar, and salt.  Pour the mixture over the rice and stir to coat.

Lay a sheet of nori on the mat, shiny side down.  To keep the rice from sticking to your hands, dip them in the water.  Cover the nori almost to the edges with rice.  Scatter on the sesame seeds.  Flip the nori over (the rice should stay adhered to the nori as you do this).

Arrange avocado, crab strips, and cucumber on the nori about an inch from the edge closest to you.

Roll up the ingredients by slowly folding the mat over the filling.  The in the ingredients as you work.  When you have formed a log, use the mat to press and shape it.  Use the remaining ingredients to make more rolls.

Dip a sharp knife in hot water and use it to slice each roll into 6 pieces.

Tip: First cut it in the center, then cut each half into thirds.  Serve sushi with soy sauce, pickled ginger, and/or wasabi.

Makes 4 rolls.

Pizza Dough

1 c. warm water
1 tsp. honey
2 1/4 tsp. yeast
3 c. (or more) flour
1 3/4 tsp. coarse salt
2 Tbsp. EVOO

Mix the water and honey in a liquid measuring cup until the honey dissolves.  Sprinkle with the yeast and let the mixture stand until foamy - about 5 minutes.  Meanwhile, using a food processor, pulse the flour and salt to mix.

Pour the yeast mixture and the EVOO over the flour mixture.  Process until the dough comes together in a sticky ball, about 20-30 seconds.

Turn the dough out onto a floured work surface and knead using the heal of your hand until smooth and elastic - about 5 minutes.

Oil a large bowl.  Add the dough and turn to coat.  Cover the bowl tightly with plastic wrap.  Let the dough stand in a warm, draft-free area until doubled in size - about 1 hour.

Punch the dough down.   Partition dough into 4 parts.  Shape 1 dough ball into a ball.  Place the dough ball onto a floured work surface and cup your hand lightly over it.  Rotate you hand counterclockwise letting the dough roll on the work surface.  Continue until the surface of the dough is smooth.  Repeat with the remaining wedges.

Place each dough ball in a large resealable plastic bag or plastic container with a lid.  Refrigerate for 10-48 hours (the dough will continue to rise).  Let the dough sit at room temperature for 1 hour before shaping.  (If you freeze, can be frozen for up to 2 weeks a then let it sit at room temperature for 2 hours before shaping.)

Turn out 1 dough ball onto a lightly floured work surface.  Press it out on the work surface into a 9-inch round, a long rectangle, or an oval.  Repeat with the remaining dough balls.  To make 3-4-inch mini pizzas, cut each dough ball into 4 pieces, then press or stretch into shape.

**The recipe does not tell baking temps or times**

Chicken & Black Bean Enchilada Verde

2 10-ounce cans mild green Verde sauce (green enchilada sauce)
15-ounce can black beans, drained and rinsed
2 c. chopped cooked boneless chicken breasts
1/2 c. slice green onions
1 1/2 c. reduced fat shredded cheddar cheese
1 c. light sour cream
8 8-inch tortillas
1/4 c. chopped fresh cilantro

Heat the oven to 350 F.  Spray 9X13 inch glass baking dish with cooking spray.  Spread about 3/4 of one of the cans of enchilada sauce on the bottom of dish.

Combine the beans, chicken, onions, 1 c. cheese, and 1/2 c. sour cream in a large bowl; mix well.

Spoon about 1/2 c. of the mixture on each tortilla.  Roll up tightly from the bottom, folding the sides in. Place in dish.  Repeat with remaining tortillas.

Top with the remaining 1 1/4 cans of enchilada sauce, spreading to cover completely.  Bake the enchiladas 40-45 minutes or until bubbly and thoroughly heated.  Top with the remaining cheese during the last 3 minutes of baking.  Sprinkle with cilantro and serve each one with a dollop of sour cream.

Serves 8

Trail Mix Muffins

1/4 c. quinoa
2/3 c. whole wheat pastry flour
2/3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. packed dark brown sugar
1/4 c. plus 2 Tbsp. crunchy peanut butter
1/4 c. unsalted butter cut into small chunks, plus more for greasing
1 large egg yolk, at room temperature
1 1/2 tsp. vanilla extract
2/3 c. low-fat milk
1/3 c. dried cranberries
1/3 c. semisweet chocolate chips
2 large egg whites, at room temperature

Fill a medium saucepan with water and bring it to a boil over high heat.  Add the quinoa and reduce the heat to low.  Simmer until the grains have popped open and appear translucent, about 12 minutes.  Drain the grains in a fine mesh sieve and rinse them with cold water.

Position rack in the center of the oven and heat to 400 F.  Use a crumpled sheet of waxed paper to lightly butter the wells of a muffin tin.

In a medium bowl, whisk together both flours, the baking powder, cinnamon, and salt until well blended.

In a large bowl with a hand mixer set at medium speed, beat together the brown sugar, peanut butter, and butter, scraping down the sides as needed until creamy and smooth - about 5 minutes.  Beat in the egg yolk and vanilla until smooth, then beat in the quinoa, continuing to scrape down the sides as you work.  Reduce the mixer's speed to low and gradually beat in the milk.

With a rubber spatula, fold the flour mixture into the wet ingredients.  Next, fold in cranberries and chocolate chips until they're evenly distributed in the batter.

In a large bowl with a mixer set at high speed and beaters that have been cleaned and dried, beat the egg whites until soft peaks form, about 1 minute.  Use a rubber spatula to gently fold the egg whites into the batter.

With a large spoon or ice cream scoop, fill each well of the muffin tin 3/4 full with batter.

Bake the muffins until they're brown and firm, about 20 minutes, turning the pan halfway through.  Coll them in the pan for 5 minutes and then transfer them to a rack to cool completely.

Boston Cream Bites

1 box Betty Crocker SuperMoist french vanilla cake mix
1 c. water
1/3 c. butter, softened
3 eggs
1 c. prepared vanilla frosting
1 c. semisweet chocolate chips (6 oz.)
3/4 c. whipping cream

Heat oven to 350 F.  Generously grease 48 mini muffin cups with shortening or cooking spray.  Lightly flour.

In large bowl, stir together cake mix, water, butter, and eggs until smooth.  Divide batter evenly among muffin cups.

Bake 8-10 minutes or until tops of cupcakes spring back when lightly touched in center.  Cool completely, at least 15 minutes.  Remove cupcakes from pans to cooling racks.

Using sharp knife, cut top off each cupcake and reserve.  Spoon 1 Tbsp. pudding onto center of each cupcake bottom.  Cover with cupcake tops.

In small microwaveable bowl, microwave chocolate chips and whipping cream uncovered on high for 30-60 seconds or until chips can be stirred smooth.  Spoon chocolate mixture on top of each cupcake.  Let stand until set and then store in refrigerator.