Peanut Butter Cookies

Freddie's been asking to make "cookies with the lines on the top" for a while, so we found recipe online but tweaked it a little by adding more peanut butter.  These are really yummy!

Ingredients:  

• 1 cup unsalted butter
• 1 1/2 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda

Directions:

1. Cream together butter, peanut butter, and sugars.
2. Beat in eggs
3. Add remaining ingredients.
4. Refrigerate batter for 1 hour.
5. Roll into 1 inch balls, flatten each with a fork.
6. Bake at 375 degrees for 9-10 minutes.

Notes:

• Mine were much bigger than 1 inch balls and so I baked them for quite a bit longer.  15 minutes maybe?  I am not good with making appropriately sized cookies for some reason.
• This recipe made a lot of cookies!!  

Apple Pie

The fruit of our labor.  Mama is the only one who really enjoys apple pie though.  She ate it for breakfast, lunch, and dinner.

Ingredients:

• 1 pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 apples - peeled, cored and sliced

 

Directions:

Preheat oven to 425 degree Melt butter in saucepan. Stir in flour to form a paste. Add water and sugars. Bring to a boil. Reduce heat and simmer.  Put bottom crust in pan. Fill with apples. Cover with lattice crust. Pour sugar mixture over the crust. Bake 15 minutes. Reduce temperature to 350. Bake another 40 minutes.

 

Bird Nests for Easter

Ingredients:

• 3 tablespoons butter
• 6 cups rice krispies (or puffed rice cereal)
• 10 oz marshmallow (4 cups miniature marshmallows)
• Candy "eggs"  (I used Robin Eggs and Almond M&Ms)
• Peeps

Directions:

1. Melt marshmallows and butter.  I did this in 2 minutes in the microwave.
2. Mix in cereal.
3. Using oiled or buttered hands form balls of mixture into next shape.  I pressed each into a cupcake pan sprayed with Pam just to make things easier.  
4. Add eggs and a Peep.  
5. Let firm.

Notes:

• Dye some coconut green to add to the nest for grass.  Not many fans of coconut in our house so I didn't bother.
• This made about 20 cupcake size nests.  You can form them to whatever size you like.

Pretzels + Rolos + M&M

This was an advent activity...easy and yummy!  We may have to make these a few times a year.

Ingredients:

• Mini pretzels, we used the waffle squares
• Rolos
• Peanut M&Ms 

Directions:

1. Preheat oven to 250 degrees.
2. Place a single layer of pretzels on a cookie sheet.
3. Top each pretzel with an unwrapped rolo.
4. Place in oven for 3-4 minutes, just enough to soften the rolo.
5. Press one M&M into each softened rolo.  

Variations:

• Try a pecan half instead of an M&M!

These take a while to cool and for the rolo to harden again, but most went quickly before that even happened!

Peppermint Bark

This is yummy and very easy.  It makes a nice addition to a try of cookies during the holidays.

Ingredients:

• 2 pounds white chocolate chips
• 1 cup crushed peppermints (8-12 candy canes)
• 1/2 teaspoon peppermint extract (or oil)

Directions:

1. Melt chocolate.  This is easily done bu placing chocolate in the microwave.  Try 30 sencond intervals and stir in between.  Continue until smooth.
2. Meanwhile crush the candy canes.  I placed them in a ziploc and gave Freddie a large, heavy spoon to hit it them with.
3. Stir in half the crushed peppermint and the oil.
4. Pour the melted chocolate and peppermint mixture on a rimmed cookie sheet lined with foil or wax paper.  Smooth to evenly distribute.  It does not have to reach the edges or fill the pan.  You're just going to break it up anyway.
5. Sprinkle the remaining crushed candy canes on top and gently press down to make sure it is stuck int he chocolate.
6. Place in the refrigerator for an hour or until firm.  
7. Remove and break into pieces. 

Variation:

• Use half dark chocolate chips.  Follow the above instructions (1-4) with the dark chocolate, and then again for the white chocolate, adding a second layer.

Key Lime Pie

I got this one from my friend, Ellen.  Key lime pie is Charlie's favorite, and he gave this one an A+.  He liked that it was tart and crisp, as a lime pie should be.  I'll be making this a few more times this summer but need a zester, and a key lime press may help although I really don't have room for either in this postage stamp sized kitchen.

Ingredients:

Lime Mixture:

• 3 egg yolks
• 1 can of sweetened condensed milk
• ½ C. of fresh squeezed lime juice
• 1 t. lime zest
• 9 inch graham cracker crust

Sour Cream layer:

• 2 C. (16 oz.) sour cream
• 1/3 C. sugar
• 1 t. vanilla
• 1 t. lime zest 

And since my online grocer doesn't carry graham cracker crusts, I made my own.


Crust:

• 1 1/2 C. graham cracker crumbs
• 5 T. butter
• 3 T. sugar
  

Directions:

1. Preheat oven to 350 degrees
2. Mix ingredients for crust and press into pan.
3. Place crust in freezer for an hour before using.
4. Beat the egg yolks with the condensed milk, lime juice and lime zest
5. Pour mixture into the graham cracker crust
6. Bake for 30 minutes
7. While the lime mixture is baking, make the sour cream layer
8. Whisk the sour cream, sugar and vanilla together
9. Remove the lime mixture from the oven
10. Preheat oven to 500 degrees
11. Spread the sour cream layer over the lime mixture and sprinkle the lime zest on top
12. Return to the oven for about 5 minutes, just until it firms up
13. Remove from oven and allow pie to cool
14. Refrigerate the pie overnight and then serve 

By the way, I have tried a quicky version of key lime pie, and it is pretty yummy as well.

Easy Brownies

Freddie's not really a cake eater.  He appreciates a good brownie, fudge, chocolates, and other sweets but he's not really into frosting and cake.  So brownies it was for his day. 

I didn't have cocoa on hand to make my very favorite brownies, so I got this one from Nestle. 

Ingredients:

• 2 cups semisweet chocolate morsels, divided
• 1/2 cup (1 stick) butter or margarine, cut into pieces
• 3 large eggs
• 1 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/2 cup chopped nuts

Directions:

1. Preheat oven to 350° F. Grease 13 x 9-inch baking pan.  
2. Melt 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. 
3. Remove from heat. 
4. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. 
5. Stir in remaining morsels and nuts. 
6. Spread into prepared baking pan.  Bake for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. 
7. Cool completely in pan on wire rack. Cut into bars.

Notes:

• These were ok.  Freddie liked them, so mission accomplished.  The have nothing on my Crawfish Boil Brownies. 
• I didn't include nuts since Freddie is hit or miss with nuts these days.
• I cooked them for 22 minutes and the toothpick was still pretty gooey looking.  After letting them cool and cutting them I think going on the shorter end of the cooking time (18 minutes) may have been better.

Easy Peanut Butter Fudge

I based this primarily on the "Fluff" recipe since that is what I used, but I made a double batch and did a little tweaking since I was using peanut butter. 

Ingredients:

• 5 c. sugar
• 1 tsp. salt
• 1 stick butter or margarine
• 1 12 oz. can evaporated milk 
• 1 Large Jar (15oz) Marshmallow Fluff
• 1.5 tsp. vanilla
• 3 cups creamy peanut butter

Directions:

1. Grease a 15x10 baking pan; set aside. 
2. In large saucepan combine the first 4 ingredients. 
3. Stir over low heat until blended. 
4. Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. 
5. Boil slowly, stirring constantly for 5 minutes. 
6. Remove from heat, stir in vanilla, Fluff, and peanut butter until thoroughly mixed. 
7. Turn into greased pan and cool. 
8. Let cool at least 4 hours before cutting

Notes:

• Some of the pieces are a bit thick, so perhaps going with a little larger of a pan would be better.
• Takes a bit of stirring to get it all combined.
• Better to let cool overnight before cutting.
• This came out VERY creamy, much creamier than last time and I didn't have any issue with it being too oily. 
• I added the Fluff after boiling sugar, milk, salt, butter mixture as this is what the Fantasy Fudge recipe calls for. The Fluff recipe includes the marshmallow in with the mixture when boiling.
• I am thinking a layer of this and a layer of chocolate fudge would be yummy! Perhaps a double batch of peanut butter fudge and a single layer of fudge poured on top would be a good ratio. I may try the recipe on the Kraft Marshmallow Creme site as a start and tweak proportions in future batches.

Chocolate Chip Cookie Pie

I attempted an M&M heart before baking but they all sank in. 

Recipe from Nestle

Ingredients:

• 1 unbaked 9-inch pie crust, homemade or store-bought.
• 2 large eggs
• 1/2 C flour
• 1/2 C white granulated sugar
• 1/2 C packed brown sugar
• 3/4 C real butter, softened (1 1/2 sticks)
• 1 C chocolate chips, semi-sweet 
• 1 C chopped pecans (Can be done without nuts!)

Directions:

1. Preheat oven to 325° F.
2. Beat eggs in large mixer bowl on high speed until foamy. 
3. Beat in flour, granulated sugar and brown sugar. 
4. Beat in butter. 
5. Stir in morsels and nuts. 
6. Spoon into pie shell.
7. Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. 
8. Cool on wire rack or serve slightly warmed.  
9. Serve with ice cream or whipped cream.

Notes:

• I baked this for 65 minutes and it probably could have gone another 5 minutes to firm up, but it was much better the next day.
• It is *rich* so I am thinking the chips could be reduced to about 3/4 cup.  I may try it without nuts next time.
• Definitely yummy and easy, and I'll be making it again.

King Cake

In order to be able to really get our fill of king cake this year I knew I'd need to spend some time in the kitchen.  Liz sent me this recipe, which I adapted.  The original recipe is here and my adaptations are noted.

Fleischmann's Yeast King Cake 

Adapted from nola.com

Ingredients:

• 4 3/4 cups all-purpose flour
• 1 cup sugar (I used 1/4 c sugar, 3/4 cup brown sugar)
• 1 1/2 teaspoons salt
• 2 packages Fleischmann's Rapid Rise Yeast (I use active yeast)
• 3/4 cup milk
• 1/2 cup water
• 1/2 cup (1 stick) butter
• 2 eggs
• 1/4 cup melted butter
• 1 tablespoon cinnamon (I just shook on some cinnamon sugar)
• Powdered Glaze (recipe follows)
• Colored Sugars (recipe follows)

Directions:

• In a large bowl, combine 1 1/2 cups flour, 1/4 cup sugar, salt and undissolved yeast. (Note:  I did not use rapid rise yeast so I did not add the yeast at this point.)
• Heat the milk, water and butter until very warm, about 120 to 130 degrees. (Note:  Because I was using active yeast, I kept the water separate here and added the yeast to begin to activate along with a bit of sugar.)
• Add liquid the dry ingredients and beat for 2 minutes at medium speed with an electric mixer. (Note:  Added yeast here as well after giving it about 10 minutes to bubble up in the water.)
• Add the eggs and 1/2 cup of the flour. 
• Beat on high speed for 2 minutes. 
• Stir in the remaining flour (2 3/4 cups) to make a stiff batter. 
• Cover tightly with plastic wrap and refrigerate for about 2 hours. (Note:  I did not refrigerate since I was not using rapid rise yeast.  I used active rise yeast and simply let dough rise in covered bowl near the heater.)
• Punch the dough down. 
• Remove the dough to a lightly floured surface. 
• Divide into 3 equal portions. Roll each to 28- by 4-inches. (Note:  I  divided dough into 2 balls and rolled into 10x16 rectangles)
• Brush with the melted butter then sprinkle evenly with the remaining 3/4 cup sugar and the cinnamon. (Note:  here is where I used brown sugar.  I just sprinkled cinnamon sugar on top of the buttered sugared dough.)
• Beginning at the long end, roll each up tightly as for jelly roll. Pinch the seams to form long ropes. Braid, then form into an oval. Pinch the ends together to seal.  (Note: I rolled each rectangle like a jelly roll and formed 2 separate cakes.  With scissors I cut slits about 1/3 deep every few inches.)
• Place on a greased baking sheet. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.
• Bake at 375 degrees for 30 minutes or until lightly golden. 
• Remove from the baking sheet and cool on a wire race. 
• Brush with the powdered sugar glaze and sprinkle with the colored sugars.

POWDERED SUGAR GLAZE

• 2 cups powdered sugar, sifted
• 2 to 3 tablespoons milk
• Whisk until smooth.

COLORED SUGARS

• 1/2 cup sugar with 8 drops of green food coloring in a sealed jar or plastic bag.
• 1/2 cup sugar with 8 drops of yellow food coloring.
• 1/2 cup sugar with 8 drops of blue and 16 drops of red food coloring.  For the purple, mix food colorings before adding the sugar. 
• Mix sugars and colors together thoroughly in each bag.

Never Fail Fudge

The plan was to make the Fantasy Fudge from the back of the Marshmallow Creme jar.  Marshmallow Creme is not to be had in these parts because there is a regional favorite: "Marshmallow Fluff."  You know, Marshmallow Fluff + peanut butter + 2 slices bread = Fluffernutter.  Don't worry, I knew nothing of the Fluffernutter.  Definitely a Northeast thing.  Maybe we'll try it one day.

I thought I'd still do the Fantasy Fudge recipe using the Fluff but since the fluff had its own recipe on the back I went with that one.

 Ingredients:

• 2 1/2 c. sugar
• 3/4 tsp. salt
• 1/2 stick butter or margarine
• 1 5 oz. can evaporated milk (2/3 c.)
• 1 Jar (7 1/2oz) Marshmallow Fluff
• 3/4 tsp. vanilla
• 1 12-oz. package semi-sweet chocolate pieces (2 cups)
• 1 /2 c. chopped walnuts*

Directions:

1. Grease a 9-inch square baking pan; set aside. 
2. In large saucepan combine the first 5 ingredients. 
3. Stir over low heat until blended. 
4. Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. 
5. Boil slowly, stirring constantly for 5 minutes. 
6. Remove from heat, stir in vanilla and chocolate until chocolate is melted. 
7. Add nuts. 
8. Turn into greased pan and cool. 
9. Makes 2 1/2 pounds.

Notes:

• *I DID NOT use walnuts.  Pecans are the only nuts allowed in my baking!
• While I don't like overly nutty fudge, this recipe could definitely stand to have more nuts added.
•  I doubled the recipe without issue since I could only find the large size jar of fluff.  This make a whole lot of fudge.  I will be sending some to work with Charlie to share when he does his lab presentation.
• Since I doubled the recipe I had to switch pots midway.  It is a lot of fudge.  It would have helped if Charlie had been here to help me pour it into the pan because it was hot and heavy.
• It would be easy to mistake the early bubbling for boiling.  Hold out for a rolling boil.
• Having Freddie in the kitchen meant I definitely did not stir constantly and it turned out fine.
• Having  tasted "Fantasy Fudge" at Liz's I think I may prefer that recipe.  I'll try it after this is all gone to compare.
• Probably should have let it sit overnight before cutting.  Edges were firmer than center.
• The recipe recommends using the "softball test" as opposed to a candy thermometer.  When I spoke with Liz about Fantasy Fudge and a candy thermometer she advised to skip the thermometer but to make sure it had been at a "rolling boil" for five full minutes.
• I'm doing peanut butter fudge next.  Recommendation from expert fudge maker:  replace chocolate with 1.5 cups peanut butter and reduce butter since plenty of oil in peanut butter.
  

Pumpkin Dump

Ingredients:

• 15 oz can pumpkin
• 1 cup sugar
• 1 tsp vanilla
• 1/2 tsp ground cinnamon (I used pumpkin pie spice)
• 1 cup evaporated milk
• 1 box yellow cake mix
• 1 cup chopped pecans
• 1 cup melted butter

Directions:

1. Preheat oven to 350 degrees
2. Combine first five ingredients.
3. Pour into 9x13 pan.
4. Sprinkle top boxed cake mix on top of pumpkin mixture.
5. Top with chopped pecans.
6. Drizzle with melted butter.
7. Bake at 350 degrees for 1 hour or until golden brown.
8. Serve warm or room temperature.

Feel free to call it "pumpkin crisp" if the "dump" doesn't work for you.  It's yummy, and oh so easy. 

I'm currently trying to figure out how to combine this recipe and smash cake...any suggestions?

Key Lime Pie

Ingredients:

• 1 bag of Key limes (about 20 key limes) - $2.00 (this is enough to make two pies)
• 1 can condensed milk
• 1 regular sized container of cool whip
• 1 graham cracker crust (homemade or store bought)

Directions:

1. Make sure your cool whip is semi-thawed
2. Over a mixing bowl, squeeze 10 key limes using your lime press. Make sure that no seeds are in the bowl after you're finished.
3. Mix into the lime juice 1 can of condensed milk
4. Mix in the semi-thawed cool whip
5. Stir ingredients to taste.
6. Pour mixture into graham cracker crust
7. Freeze for at least 1 hour before serving.
8. Keep frozen for best results.
   

Ta-dah!

Brownie Candy Cups

I've seen this on a few blogs, but I think most of the variations can be linked back to Bakerella for the inspiration.


This recipe may mean I need to get a mini muffin pan! These were WONDERFUL and very easy.

Ingredients:

• 1 box brownie mix
• Eggs, water, and vegetable oil (in the amounts listed on your brownie package)
• Mini Reese's cups, frozen, then unwrapped
• Reynolds 2-inch aluminum foil mini cups for muffins

Directions:

1. Preheat oven to 350 degrees. Place foil muffin liners on cookie sheet. (About 25)
   
2. Combine brownie mix, eggs, water and oil according to mix directions.
3. Fill each liner with 1 tablespoon of brownie batter so that each is about 1/2 full.
4. Push a peanut butter cup into the center of each.
5. Bake for 15 minutes and remove from oven.
6. Let cool completely.

Carmelitas Again

Remember this one?


This one is similar. It is more "substantial" and not as gooey.


Ingredients:

• 3 cups plus 3 tablespoons all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 sticks (1 pound) unsalted butter, softened
• 3 cups quick-cooking rolled oats
• 2 1/4 cups light brown sugar
• One 16-ounce jar caramel sauce
• 1 1/2 cups semisweet chocolate chips
• 3/4 cup chopped pecans

Directions:

1. Preheat the oven to 350°.
   
2. Butter a 9-by-13-inch metal baking pan.
   
3. In a large bowl, whisk 3 cups of the flour with the baking soda and salt. Add the butter, oats and brown sugar and mix until combined.
   
4. In a small bowl, mix the caramel with the remaining 3 tablespoons of flour.
5. Pat half of the oat mixture into the baking pan.
   
6. Bake for 15 minutes.
   
7. Scatter half of the chocolate chips and pecans over the crust.
   
8. Dollop half of the caramel mixture on top.
   
9. Crumble the remaining oat mixture evenly into the pan.
10. Cover with the remaining chocolate chips, pecans and caramel.
    
11. Bake for about 35 minutes, or until the edges are set.
    
12. Let stand uncovered at room temperature overnight.
    
13. Cut the carmelitas into bars and serve.
14. Once cooled, the carmelitas can be kept in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
    

Carmelitas

Charlie's mom made these when we were at the lake. She thinks "life is to short to cook the same thing twice" so into the trash the recipe went. Luckily, the internet is a good place to track down JD's creations. Look for them here, at All Recipes.

And they are not part of my "ski shape" plan. They left the house and were fed to the teachers at my weekly seminar, and a few have been packed in Charlie's lunch box this week.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup quick cooking oats
• 3/4 cup packed brown sugar
• 3/4 cup melted butter
• 1/4 teaspoon salt
• 6 ounces semisweet chocolate chips
• 1/2 cup chopped walnuts
• 3/4 cup caramel ice cream topping
• 3 tablespoons all-purpose flour

Directions:

1. Preheat oven to 350 degrees F. Grease one 9x9 inch square pan.
2. Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter. Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.
3. Bake at 350 degrees F for 10 minutes.
4. Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.
5. Bake at 350 degrees F for 15 minutes. Let bars cool before cutting.

I doubled this recipe because a 9x9 pan is tiny. I baked it in a 10x15 pan. I didn't measure the caramel topping and just poured the entire jar. It may have been too much caramel and the cookie base may have been too thin to handle it.

Sticky, but yummy. I'll play with this one some more and figure out better proportions.

Brownies Unpudged

I doubled the recipe and cooked it in a 13x9 pan for 40 minutes.

With Jessica in town I was sure to get a low cal recipe, complete with Weight Watchers point information. This one is courtesy of Hungry Girl.

Ingredients:

• 2 cups canned pure pumpkin
• 1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)
• 2 tbsp. Better 'n Peanut Butter, room temperature

Directions:

1. Preheat oven to 350 degrees.
2. Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else).
3. Spray a small baking pan (8" X 8" work best - no larger!) with nonstick cooking spray and pour in the mixture.
4. Spoon 2 tbsp. of Better ‘n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around.
5. Cook for approximately 35 minutes.
6. The batter will remain very thick and fudgey, and it should look undercooked.
7. Remove from oven.
8. Cover with aluminum foil and let cool in fridge for a couple of hours.
9. Cut into 36 squares and serve.
   

Cutting 36 brownies out of an 8x8 pan makes for an awfully tiny brownie. Doing so means each brownie has 63 calories and 1 gram of fat or counts as 1 point if you're doing Weight Watchers.


Charlie's response after biting into one: "Does this have vegetables in it?" followed by, "What about tofu?" And finally, "You can eat that whole pan yourself."

Yes, they are that good. If you are dieting I imagine they'd do something for a sweets craving, but maybe not much. It's a little rubbery, spongy sweet something. That's it.

While I am not sure I'll be making these brownies again any time soon, I am happy to have discovered Better 'n Peanut Butter. I found it at Whole Foods. While it certainly is not better than peanut butter, with 85% less fat, it is a great substitute when baking or maybe even on a pb&j sandwich every once in a while.

Chocolate eclair

I came across this recipe on a blog, and located a few similar recipes. I like it because it reminds me of one of my favorites, banana pudding with vanilla wafers. Different flavor, but same idea. It is easy, no bake, and low fat ingredients can be used. Best of all, Charlie doesn't like pudding so I get the entire pan to myself.

Ingredients:

• Graham crackers
• 2 (3 oz.) packages of vanilla instant pudding
• 3 cups milk
• 1 (8 oz.) container of frozen whipped topping, thawed
• 1 (16 oz.) can of prepared chocolate frosting

Directions:

1. Line the bottom of a 9 x 13 inch pan with graham crackers.
2. In a bowl, combine pudding mix and milk. Stir well (mixture will become very thick).
3. Stir whipped topping into pudding mixture.
4. Spread half of pudding mixture over graham cracker layer.
5. Top with another layer of graham crackers, and then the remaining pudding.
6. Top all with a final layer of graham crackers.
7. Frost with chocolate frosting.**Microwave frosting and stir so it is thin. Then pour 1/2 of the frosting over the top.**
   
8. Refrigerate until serving.
9. It is best when made 24 hours before serving.

Note on frosting: It occurred to me when I was trying to spread the frosting over the unset pudding that microwaving it may make things a little easier, and sure enough when I went back and read the reviews there were a few who offered just that suggestion. Also, using only half a can of frosting is recommended or the frosting overpowers the light dessert.

Peanut Butter and and Chocolate Chip Rice Krispies Bars

This one's from O Magazine. Of course theirs look prettier with large chunks of toffee bar and somehow their chips didn't melt like mine did. They also rolled them into balls and individually wrapped each one to be placed in a basket of sweets for the holidays.

Ingredients:

• 2 chocolate covered toffee candy bars, pounded into pieces
• 2 cups Rice Krispies
  
• 1/2 cup chunky peanut butter
• 16 regular size marshmallows (not idea how much this is, but I used about 2 cups mini marshmallows)
• 1/4 cup semi sweet mini chocolate chips

Directions:

1. Warm peanut butter in microwave for 45 seconds.
2. Add marshmallows and return to microwave for another 30 seconds.
3. Stir in with Rice Krispies.
4. Add chips and toffee.
5. Press into pan and cut into bars.
   

And what's with all the baking this weekend?!?

Well, I've got a grand plan of putting together baskets of baked goods for friends and neighbors. So these are test batches to see what will go in.

Those baskets probably won't materialize, but the test batches each get cut into individual servings, wrapped in wax paper or snack bags, and popped in the freezer, to be placed in Charlie's lunches over the next few weeks. I think he likes the home cooked goods better than the prepacked cookies, with the exception of the rice crispy teats. He tells me there's just something about the artificial sweeteners in those prepacked bars he just can't resist. Something tells me these won't go to waste....

Heavenly Hash

This one is from the newspaper.

Pretty good, but next time I'll have more chocolate to cover the marshmallows, maybe pouring it over the top after I've got the mixture pressed into a pan.

Ingredients:

• 1 1/2 pecan pieces
• 1 10.5 ounce package miniature marshmallows
• 1 14 ounce can condensed milk
• 1 12 ounce package semisweet chocolate morsels
• 2 tablespoons butter

Directions:

1. Place nuts and marshmallows in the freezer in a bowl.
2. Line 13x9 pan with wax paper, with enough to hang over the edge.
3. Place condensed milk, chocolate, and butter in a saucepan, and heat just until melted. Do not get too hot.
   
4. Combine frozen nuts and marshmallows in a bowl and pour chocolate mixture over the top.
   
5. Mix quickly so marshmallows do not melt.
6. Spread evenly into prepared pan.
7. Chill for two hours or overnight.
8. Invert onto wax paper.
9. Peel off wax paper and cut into squares.