9 Cups Rice Chex Cereal
1 Cup Chocolate Chips
1/2 Cup Peanut Butter
1/4 Cup Butter
1 tsp. Vanilla
1 1/2 Cups Powdered Sugar
Directions: Place 9 Cups Rice Chex Cereal in a large bowl and set aside.
Heat chocolate chips, butter and peanut butter in sauce pan on low heat till melted, stirring constantly. Remove from heat and stir in vanilla. Pour chocolate mixture over cereal and stir until well coated. Note: not every spec will be coated.
Using a gallon zip lock bag place 1 1/2 cups powdered sugar. Put cereal into powdered sugar in bag, seal and shack till all is coated. Spread on waxed paper to cool. Place in air tight container.
Wednesday, January 13, 2010
Thursday, January 7, 2010
Cream Cheese Danish
2 Cans Crescent Rolls
1 pkg. Cream Cheese
1/2 Cup White Sugar
2 tsp. Lemon Juice
3/4 tsp. vanilla
1 tsp. Sour Cream
Put Crescent Rolls in the refrigerator for about 30 minutes to chill. Preheat oven 350 degrees. Slice dough without unrolling it 1/4" thick. Place slices of dough on cookie sheet lined with parchment paper. Press down with thumb but not to the very bottom to make a thumb print.
In small bowl place softened cream cheese, vanilla, lemon juice and sour cream beat with electric mixer. Spoon a little of the cheese mixture on top of each slice of dough. Bake for 15 minutes.
1 pkg. Cream Cheese
1/2 Cup White Sugar
2 tsp. Lemon Juice
3/4 tsp. vanilla
1 tsp. Sour Cream
Put Crescent Rolls in the refrigerator for about 30 minutes to chill. Preheat oven 350 degrees. Slice dough without unrolling it 1/4" thick. Place slices of dough on cookie sheet lined with parchment paper. Press down with thumb but not to the very bottom to make a thumb print.
In small bowl place softened cream cheese, vanilla, lemon juice and sour cream beat with electric mixer. Spoon a little of the cheese mixture on top of each slice of dough. Bake for 15 minutes.
Soft Peanut Brittle
I found this recipe on Kitchenbouquetrecipes.com It is wonderful. So good!! I believe it originally came from The Nut Factory. That's what I read anyway.
2 cups creamy peanut butter
1 1/2 cups gradulated sugar
1 1/2 cups light corn syrup
1/4 cup water
1 Tbs. butter
2 cups peanuts
1 tsp. baking soda
1 tsp. vanilla
note: need 2 more teaspoons of water to mix the soda in. I placed this in a small bowl and set to the side.
Generously butter a large cookie sheet. Melt 2 cups of creamy peanut butter in a bowl in the microwave for 30 seconds. Stir and then place back in microwave for another 30 seconds. Stir.
Meantime, with a medium sauce pan combine sugar, corn syrup and 1/4 cup of water. Cook over high heat with candy thermometer in to 275 degrees. Stir constantly so as not to stick or scorch. Once it reaches 275 degrees lower heat to medium and add butter and peanuts. Cook 5 minutes more till candy turns brown and temp reaches 300 degrees. Take off the heat and pour in the baking soda (that was dissolved in the 2 tsp. of water) and vanilla. Stir and work QUICKLY. Pour in the melted peanut butter. Stir and pour onto buttered cookie sheet. Quickly spread to edges using your hot pad mitt and placing wax paper over the mixture and pressing down.
2 cups creamy peanut butter
1 1/2 cups gradulated sugar
1 1/2 cups light corn syrup
1/4 cup water
1 Tbs. butter
2 cups peanuts
1 tsp. baking soda
1 tsp. vanilla
note: need 2 more teaspoons of water to mix the soda in. I placed this in a small bowl and set to the side.
Generously butter a large cookie sheet. Melt 2 cups of creamy peanut butter in a bowl in the microwave for 30 seconds. Stir and then place back in microwave for another 30 seconds. Stir.
Meantime, with a medium sauce pan combine sugar, corn syrup and 1/4 cup of water. Cook over high heat with candy thermometer in to 275 degrees. Stir constantly so as not to stick or scorch. Once it reaches 275 degrees lower heat to medium and add butter and peanuts. Cook 5 minutes more till candy turns brown and temp reaches 300 degrees. Take off the heat and pour in the baking soda (that was dissolved in the 2 tsp. of water) and vanilla. Stir and work QUICKLY. Pour in the melted peanut butter. Stir and pour onto buttered cookie sheet. Quickly spread to edges using your hot pad mitt and placing wax paper over the mixture and pressing down.
Wednesday, January 6, 2010
Carmel Pie
1 can sweetened condensed milk
1 Graham Cracker Crust
1 tub Cool Whip
put unopened can of sweetened condensed milk in a pan that is filled with enough water to cover can completely. Let boil for 4 hours on high. It is very important to watch this and not let the water evaporate below the top of the can. After the 4 hours remove from water and let stand for 5 minutes. Open can carefully and pour into graham cracker crust. Let cool in refrigerator and then top with Cool Whip.
1 Graham Cracker Crust
1 tub Cool Whip
put unopened can of sweetened condensed milk in a pan that is filled with enough water to cover can completely. Let boil for 4 hours on high. It is very important to watch this and not let the water evaporate below the top of the can. After the 4 hours remove from water and let stand for 5 minutes. Open can carefully and pour into graham cracker crust. Let cool in refrigerator and then top with Cool Whip.
Chess Squares
My grandson is in 2nd grade and his mother put this in the 2009' Bradford School Cook Book.
1 yellow cake mix
1 stick of butter
3 eggs
8 oz. Cream Cheese, softened
1 box powered sugar
Directions:
Crust: In large bowl combine cake mix, butter, 2 eggs. Pour the mixture (it will be thick) into a 9 x 13 pan and press evenly on bottom for an even crust. Set aside.
Topping: In another bowl combine powered sugar, 1 egg, and cream cheese. Mix on low till completely blended and pour onto crust. Bake in a preheated oven 350 degrees for 30 - 40 minutes. When done let cool completely, then cut into squares and enjoy.
1 yellow cake mix
1 stick of butter
3 eggs
8 oz. Cream Cheese, softened
1 box powered sugar
Directions:
Crust: In large bowl combine cake mix, butter, 2 eggs. Pour the mixture (it will be thick) into a 9 x 13 pan and press evenly on bottom for an even crust. Set aside.
Topping: In another bowl combine powered sugar, 1 egg, and cream cheese. Mix on low till completely blended and pour onto crust. Bake in a preheated oven 350 degrees for 30 - 40 minutes. When done let cool completely, then cut into squares and enjoy.
Cheese Ball
8 0z. Cream Cheese
8 oz. Cheddar Cheese
8 oz. American Cheese
1 cup nuts - chopped
Paprika to taste
Garlic Salt or Powder to taste
Directions: Mix above ingredients. Roll in a ball. Roll in Paprika. Wrap with Saran Wrap and chill. Serve with crackers.
8 oz. Cheddar Cheese
8 oz. American Cheese
1 cup nuts - chopped
Paprika to taste
Garlic Salt or Powder to taste
Directions: Mix above ingredients. Roll in a ball. Roll in Paprika. Wrap with Saran Wrap and chill. Serve with crackers.
Chicken Pot Pie
1 Box Pet Pie Shells
2-3 boneless Chicken Breast
1 15 oz. can Chicken Broth
1 can Cream of Chicken Soup
1 Large can Veg All Mixed Vegetables
1 15 oz. can sliced potatoes
1/2 Onion - chopped
1 small pkg. shredded Cheddar Cheese
1 tsp. Salt
1/2 tsp. Pepper
Directions: Cook Chicken with a little water to keep moist in skillet that is sprayed with Pam till tender. Cut up in small pieces. Drain Veg All Vegetables and place in large bowl. Add diced chicken pieces, chicken broth, cream of chicken soup, can of drained sliced potatoes, chopped onion, pkg. of shredded cheddar cheese, salt and pepper. Mix well. Take thawed pie crust and put one on bottom of deep dish pie plate or you can place on floured waxed paper and roll it out a little thinner and put in 13 x 9 pan. Pour the Vegetable Mixture over first pie crust and then top with second pie crust. Cut a few silt's in the center for venting.
Bake in oven 350 degrees for 35-40 minutes. If crust is browning to quickly you can put tin foil over top once it is the color you like and continue cooking till it has been 35 or 40 minutes. When done take out of oven and set on top of stove to set before cutting into. About 5 minutes.
2-3 boneless Chicken Breast
1 15 oz. can Chicken Broth
1 can Cream of Chicken Soup
1 Large can Veg All Mixed Vegetables
1 15 oz. can sliced potatoes
1/2 Onion - chopped
1 small pkg. shredded Cheddar Cheese
1 tsp. Salt
1/2 tsp. Pepper
Directions: Cook Chicken with a little water to keep moist in skillet that is sprayed with Pam till tender. Cut up in small pieces. Drain Veg All Vegetables and place in large bowl. Add diced chicken pieces, chicken broth, cream of chicken soup, can of drained sliced potatoes, chopped onion, pkg. of shredded cheddar cheese, salt and pepper. Mix well. Take thawed pie crust and put one on bottom of deep dish pie plate or you can place on floured waxed paper and roll it out a little thinner and put in 13 x 9 pan. Pour the Vegetable Mixture over first pie crust and then top with second pie crust. Cut a few silt's in the center for venting.
Bake in oven 350 degrees for 35-40 minutes. If crust is browning to quickly you can put tin foil over top once it is the color you like and continue cooking till it has been 35 or 40 minutes. When done take out of oven and set on top of stove to set before cutting into. About 5 minutes.
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