Wednesday, December 15, 2010

Crispix Mix for Kayla

1/2 box Golden Graham Cereal
1 reg size bos of Crispix Cereal
1 small pkg of coconut
2 small pkgs of slivered almonds toasted

Mix the above in a large bowl, then bring to a boil the following:

2 cubes of butter
1 cup light Karo Syrup
1 cup sugar

Boil this about 4 minutes, (DO NOT OVER BOIL) remove from heat and add 1 tsp vanilla, pour over cereal mixture and stir until well coated.  Lay out on 2 cookie sheets.  (If you boil this too long it will be hard instead of chewy)

Thursday, December 2, 2010

Mint Chocolate Brownies

Chocolate Mint Brownies: Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square bakingpan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.
Brownies: In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Pour the brownie batter evenly into the prepared pan.
Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. A toothpick inserted in the center of the brownies will come out almost clean. Remove from oven and place on a wire rack to completely cool.
Mint Layer: In the bowl of your electric mixer, or with a hand mixer, beat all the ingredients until smooth. Add a few drops of green food coloring if you want the frosting green. If the frosting is too thick, add a little extra cream. (The frosting should be just thin enough to spread.) Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes or until firm.
Chocolate Glaze:  In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the mint filling and refrigerate for about 30 minutes or until the chocolate glaze starts to dull.
To Serve: Remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 30 squares. It is a good idea to wipe your knife between cuts with a damp cloth. These brownies can be stored in the refrigerator for several days or else frozen.
Makes about 30 1-inch (2.5 cm) squares.

Brownie Layer:
1/2 cup butter, cut into pieces
4 ounces unsweetened chocolate, coarsely chopped
1 1/4 cups  granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup   flour
1/4 teaspoonsalt
Mint Layer:
2 tablespoons  butter, at room temperature
1 cup  powdered  sugar, sifted
1 - 1 1/2 tablespoons heavy cream
1/2 teaspoon pure peppermint extract or 1-2 tablespoons creme de menthe
green food coloring (optional)
Chocolate Glaze:
3 ounces  semisweet chocolate, chopped
1 tablespoon butter

Sweet Cheese Delights

  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
  • 1 cup chopped pecans
  • 1/2 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 2 teaspoons ground cinnamon
  • Powdered sugar, IF desired


1. In large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Add egg yolk and vanilla; beat on low speed until blended.
2. Unroll 1 can of dough into 1 large rectangle; press seams and perforations to seal. Press onto bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spread with cream cheese mixture.
3. In small bowl, mix pecans, brown sugar, butter and cinnamon. Sprinkle half the pecan mixture over the cream cheese layer. On lightly floured surface, press or roll out remaining dough into 13x9-inch rectangle. Place over filling. Sprinkle remaining pecan mixture over top.
4. Bake at 375°F 20 to 25 minutes or until golden brown. Cool slightly on cooling rack. Sprinkle with powdered sugar. Cover and refrigerate leftovers.

Peanut Ice Cream Cookie Cake

1pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix
1/3cup hot fudge topping
1/4cup vegetable oil
4cups vanilla ice cream or frozen yogurt, softened
1/4cup caramel topping
1cup peanuts
  1. Heat oven to 350°F. Lightly spray 10-inch springform pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray.
  2. In large bowl, stir cookie mix, 2 tablespoons of the hot fudge topping, oil and egg until soft dough forms. Press dough in bottom and 1 inch up sides of pan. Bake 13 to 15 minutes or until top of crust is no longer shiny. Cool completely, about 1 hour.
  3. Spread ice cream over cookie crust. Freeze 2 hours. Remove from freezer. Drizzle with caramel topping and remaining hot fudge topping; sprinkle with peanuts. Freeze at least 2 hours or until firm.
  4. To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan. Let stand 10 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer.

Wednesday, December 1, 2010

Another Peanut Butter Ball


  • 2 cups creamy peanut butter
  • 1/2 cup butter
  • 4 cups confectioners' sugar
  • 3 cups crisp rice cereal
  • 2 cups semisweet chocolate chips


  1. Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners' sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.
  2. Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).
  3. Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.

Peanut Butter BALLS

1/2 lb. butter, softened (2 sticks)
1 can flaked coconut
4 cups powdered sugar (1 lb)
1 cup nuts, chopped
1 tsp. vanilla
food grade paraffin wax
1/2 cup peanut butter
1/2 lb. graham cracker crumbs
1 large pkg. semi-sweet chocolate bits

Stir together butter, peanut butter, coconut and powdered sugar. Let stand for a few minutes. Shape mixture into balls. Melt a 1-inch square of paraffin wax with the chocolate bits in a saucepan. Dip ball into mixture and place on parchment paper.
Cooks Note: Use Baker's Dipping Chocolate or substitute your own tempered chocolate in place of the paraffin, if desired. Refrigerate until serving.