Chocolate Oatmeal No Bake Cookies

Ingredients
1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3 1/2 C Quick cooking Oats
2 tsp. Vanilla 


Directions
Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.

Crab Brunch Casserole

Ingredients
2 eggs, beaten
2 cups milk
2 cups seasoned croutons
8 ounces shredded Cheddar cheese
1 tablespoon dried minced onion
1 tablespoon dried parsley
1 pound fresh crabmeat
salt and pepper to taste
1/4 cup grated Parmesan cheese

Directions:
Preheat oven to 325 degrees. Lightly grease a medium baking dish.
In large bowl, mix the eggs, milk, croutons, cheese, onion, and parsley. Stir in the crabmeat. Season with salt and pepper. Spoon into the prepared baking dish, and sprinkle with Parmesan cheese.
Bake 1 hour in the preheated oven, or until a knife inserted into center of the casserole comes out clean. Serve immediately.

From Country Butcher Shop

Sugared Cream Puffs

Ingredients:
-2 cans Pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)

Instructions:
Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

Muffin Tin Pancakes

Use your favorite pancake recipe, fill the muffin tin about half full - it will create the crater when it bakes. Bake at 400 degrees for 15 minutes. Fill with fresh berries!

Peanut Butter Bon Bons

Ingredients
6 cups confectioners’ sugar
2 cup creamy peanut butter
1/2 cup butter, room temperature
2 tsp vanilla extract
6 cups semisweet chocolate chips

Directions
In the bowl mix together sugar, peanut butter, butter, and vanilla until slightly crumbly. Roll dough into One inch size balls. Place each ball on baking sheet lined with wax or parchment paper or tin foil; stick a toothpick into each ball.

Chill in freezer for 1 hour.

In saucepan, double boiler, over medium low heat melt chocolate chips; stir until smooth. Dip each ball into hot melted chocolate; leaving a small hole of the peanut butter dough showing on top of each ball, thus the “buckeye.” Let excess chocolate drip back into pot.

Place buckeye back onto lined baking sheet. Repeat with rest of the balls

Cover loosely with plastic wrap; refrigerate overnight. Next day, remove toothpicks and serve.

Source: Granny's Favorites Cookbooks

Reese's Peanut Butter Cup Freezer Pie

Ingredients:
1 Keebler chocolate cookie pie crust
1 large box of instant chocolate pudding
1 1/2 cups of milk
1 8 oz tub of Cool Whip
Reese’s Peanut Butter Cups

Directions:
In a large bowl, mix the pudding with the milk. Whisk in the Cool Whip. Unwrap the Reese’s Peanut Butter Cups (about 15 of the large ones, or about 25 of the minis, or however many you want to put in) and chop them roughly. Fold the chopped candy into the pudding mix. Pour all into the chocolate pie crust. Top with a few more chopped peanut butter cups. Store in the freezer till about 15 minutes before serving.

Cream of Crab Soup

INGREDIENTS:

1 pound Maryland jumbo lump crab meat
1 tablespoon fresh parsley
3 teaspoons OLD BAY Seasoning
1/4 cup butter
2 pints heavy whipping cream
1 quart half and half
cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1 pint milk

DIRECTIONS:

Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup.


This recipe is credited to Ms. Charlese Smith and is the Grand Prize Winner in the Soup Division of the 53rd Annual National Hard Crab Derby held in Crisfield, MD.

Spooky Shooters

Here's a great festive way for adults to celebrate Halloween!

Ingredients -
- 6 oz box orange-flavored JELL-O®
- 2 cups boiling water
- 2 cups Smirnoff® orange-flavored vodka


Directions -
Combine one orange-flavored JELL-O® and boiling water. Stir until dissolved, then cool; add Smirnoff® orange-flavored vodka. Pour into shot glasses and refrigerate until set. Serve on a silver party tray embellished with glittery little pumpkins (available at Michaels® craft store), and cap each with a dollop of whipped topping and Halloween sprinkles.

Serves 11

Brought to you by Smirnoff

Caramel Apple Cheesecake Bars

Ingredients:
Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
 
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg


Ingredients:
Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

For more great recipes - https://www.facebook.com/groups/julwidweightloss

Applie Pie Fries

Ingredients:
1 Package of Pillsbury Refrigerated pie Crust (2 ct.)
Approx. 1.5 cups of Apple Pie Filling
1 Egg
Sparkle Sugar for sprinkling..a.k.a. “Salt”
Caramel Sauce and/or Ice Cream for dipping

Tools:
A food processor..optional!
A decorative edge roll-cutter..optional!

Directions:
Chop up the Apple Pie Filling as best as you can.  (food processor worked great!)
Unroll each crust and spread the Filling onto one of them…leave a 1/8″ border around the edge
Put the other Pie Crust on top and press lightly to secure it.
Make an egg wash by mixing the egg with a splash of water.
Brush some egg wash on the top, and sprinkle it with the Sugar “Salt”…
Cut strips about 1/2″ thick and then cut those into “fry” shapes…
Place them carefully onto a baking sheet and bake them at 350 degrees for approx. 12 minutes, or until they’re slightly golden and firm…
Make sure and serve them with some Caramel “Ketchup” for dipping…

Source - Oh Bite It!

Microwave Molten Chocolate Cake

Ingredients:
4 tbsp butter
1 oz dark chocolate, coarsely chopped
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
1/4 cup sugar
2 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/8 tsp salt
2 1/2-oz chunks of milk chocolate




In a small bowl, melt together butter and dark chocolate until smooth. Stir in cocoa powder and vanilla extract.
In a medium bowl, whisk together sugar and eggs. Beat in chocolate mixture until smooth. Sift in the flour, baking powder and salt and whisk until well combined.
Divide batter evenly into two 11-oz coffee mugs.
Microwave on 50% power for 45 seconds. Stir, then microwave on 50% power for an additional 45 seconds. Insert one chunk of milk chocolate into each cake, then microwave on 50% power for 35-45 seconds, or until the cake looks set and slightly dry on top.
Allow to cool for 1 minute, then serve.
 
For more great recipes : Baking Bites

Pepperoni Pizza Rolls

Ingredients:

2 cans refrigerated pizza crust

garlic salt, to taste

Italian seasoning, to taste

1 cup sliced and chopped pepperoni

2 cups shredded Mozzarella cheese

Marinara sauce for dipping

Directions:

Preheat oven to 425 degrees.  On a lightly floured surface, roll out each pizza crust.  Season each crust with garlic salt and Italian seasoning.  Sprinkle one cup of shredded Mozzarella onto each crust.  Top each crust with 1/2 cup chopped pepperoni.  Roll up each crust into a tight log.  Slice into 1" sections and place on a lightly greased baking sheet.  Bake for 10-12 minutes.  Serve with marinara sauce for dipping.

For more great recipes, visit : Six Sisters' Stuff

Trail Mix

Ingredients:
unsalted walnuts
unsalted cashews
dry roasted peanuts
almonds
craisins
raisins
chocolate chips

Feel free to add any other kind of nut, this is just my favorite quick mix to make!

Loaded Baked Potato Soup

Ingredients:
8 slices bacon

3/4 cup diced celery
1 diced onion
6-8 Russett potatoes peeled & cut into 1-inch pieces
6 cups chicken stock
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup whole milk
1/2 cup heavy cream
Shredded cheddar cheese
Sour cream
Sliced scallions

Directions:
1. Cook bacon in a large pan until crispy, transfer bacon onto paper towel lined plate & transfer 1/4 cup of bacon drippings into a separate large pot.
2. With bacon drippings on medium-low, add the celery and onions to the pan and cook, stirring occasionally, until onions are translucent.
3. Increase heat to medium and then add the potatoes, stirring to combine. Cook the potatoes for 5 minutes, stirring occasionally, then add the chicken stock. (The chicken stock should just cover the potatoes, so depending on your pot, you may have to add more stock.)
4. Bring the soup to a simmer then cover the pot and cook the soup for 10 minutes, or until the potatoes are fork-tender.
5. In a separate saucepan, melt butter over medium heat. When butter is melted, whisk in the flour to make a roux. Stir the roux constantly for 1 to 2 minutes until it's pale golden colored, then whisk in the milk. Bring the mixture to a boil and cook it, stirring constantly, until it's thickened slightly (for just a minute or two, until you get the consistency of gravy).
6. Whisk the milk/roux mixture into the potato mixture and cook the soup for 5 minutes over medium-low heat.
7. Remove the soup from the heat. Transfer 1/3 of the soup to a medium bowl. Using a hand blender, purée the soup that's remaining in the pot until it's smooth. Return the reserved 1/3 of the soup to the pot, stirring to combine.
8. Stir in the heavy cream and season the soup with salt & pepper. When ready to serve, top each bowl of soup with the cooked bacon, shredded cheddar cheese, sour cream and scallions.

Source: My absolute favorite blog -

Little Baby Garvin

Garlic Baked Shrimp

Ingredients
1lb fresh, raw shrimp, deveined, peeled and tails removed
2 tbsp light butter, melted
Juice from ½ a lemon
2 tbsp parsley, finely chopped
2 tbsp grated Parmesan cheese
1 tsp paprika
1/2 tbsp lemon zest
4 cloves garlic, minced
1 cup corn flakes cereal, crushed
Salt & pepper to taste

Preheat oven to 425 degrees.

In a medium sized bowl, combine shrimp, lemon juice, garlic, paprika and salt & pepper. Pour into a small baking dish.

In another bowl, combine cornflakes, butter, Parmesan cheese, lemon zest and parsley until it reaches a course, mealy consistency – just enough to evenly blend the ingredients.

Sprinkle cornflakes mixture over shrimp. Transfer to oven and bake until shrimp are pink and cooked through, about 10-12 minutes.

Another awesome recipe from Country Butcher Shop

Hot Caramel Apple Cider

Another one for the adults but this sounds awesome for some fall bonfires!

Ingredients
4 mug’s worth of apple cider
1 mug’s worth of caramel vodka
1 tablespoon cinnamon
1/4 cup brown sugar

1. Mix all of the ingredients above in a large pot.
2. Heat over medium-low heat, stirring occasionally until liquid just begins to steam (don’t over heat or else the alcohol will burn off).
3. While cider is warming up, take your mugs or glasses and rim them with brown sugar.
4. Pour cider into your rimmed glasses, serve and enjoy!

Apple Cider Sangria

Here's one for adults! What a great way to celebrate this fall!

Ingredients
1 bottle (standard size) of Pinot Grigio
2 1/2 cups fresh apple cider
1 cup club soda
1/2 cup ginger brandy
3 honey crisp apples chopped
3 chopped pears

Directions:
 Combine all ingredients together and stir, stir, stir. Refrigerate for an hour or so (or longer!) before serving.

Roasted Ranch Potatoes

Ingredients
2 pounds potatoes (unpeeled, washed and cut into chunks)
1/2 cup ranch dressing (bottled, not packet)
1/2 cup shredded cheddar cheese, plus 1/4 cup more for topping
1/4 cup crumbled, cooked bacon or real bacon pieces from jar
1 tablespoon dried dill weed
3 scallions, washed and chopped
Salt
Pepper
Sour Cream (optional)
Non-stick cooking spray

Directions:
Preheat oven to 350 degrees.

Add (in a large bowl) the ranch dressing, dill, cheese and bacon. Add in the potatoes. Sprinkle in a generous pinch of salt and pepper. Toss to coat potatoes.

Spoon into a greased 9 x 13 baking dish. Cover with foil.

Bake for 60 minutes. Stir gently halfway through to get the bottom potatoes rotated so they don't become burnt and to ensure that the middle and top potatoes get a chance to brown.

Remove foil. Raise oven temperature to 400 degrees. Gently stir again, as necessary.

Bake for an additional 15 minutes, then sprinkle with additional cheese. Bake a few more minutes or until everything is gooey, browned and bubbly on top.

Serve with scallions sprinkled on top for garnish.

Great with a dollop of sour cream.

Grandma's Apple Crisp

Ingredients
1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butter, melted
3 cups apples - peeled, cored and chopped
1/2 cup white sugar
2 teaspoons ground cinnamon


Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture.
Bake in the preheated oven for 40 to 45 minutes, or until golden brown.

Crab Rangoon Dip

Ingredients:

-2 cups crab meat
... -16 oz. cream cheese (2 blocks)
-1/2 cup sour cream
-4 green onions, chopped
-1 1/2 tsp. Worcestershire sauce
-2 Tbsp powdered sugar
-1/2 tsp garlic powder
-1/2 tsp lemon juice

First, soften the cream cheese in the microwave for about a minute.
Chop your green onions. Add them and your two cups of crab meat .
Add the sour cream, Worcestershire sauce, powdered sugar, garlic powder and lemon juice.
Mix all the ingredients and bake for 30 mins at 350 degrees. Serve hot with chips or fried wontons or pork rinds.










From-
www.thebeanpotlady.com

S'mores Dip

Ingredients:
1 cup of milk chocolate chips
2 tbs of milk
1¼ cups mini marshmallows
Graham crackers for dipping

Directions: In a medium sauce pan add chocolate chips, milk and 1 cup of your mallows. Mix continuously over medium heat until melted and smooth. Using a rubber spatula, scrape chocolate mixture into a small casserole dish. Top with remaining mallows. Place dish under your oven broiler for approximately 60 seconds or until the top has started to brown. Dip your graham crackers and enjoy!

Source: http://www.keyingredient.com/recipes/517468033/smore-crack-dip/

Stuffed Banana Bites With Chocolate Dipped Peanut Butter

The chocolate, peanut butter, and banana combo is perfect for an afternoon snack, or after dinner dessert alternative.

Ingredients:

 - bananas

 - creamy peanut butter

 - chocolate chips

 - chopped nuts or sprinkles (optional)

Directions:

Peel and slice off the ends of each banana. Cut the banana into about two 3″ long pieces. You should get about 2-3 banana bites per banana. Stand your banana bites up on their flat, cut side. Hollow out the center using a straw or apple corer. Leave about a half inch banana, unhallowed, at the bottom. Melt your chocolate  in a small, deep bowl. Dip the bottom half of your banana bites into the melted chocolate and roll in chopped nuts or sprinkles. Place on wax paper to dry. Refrigerate until chocolate has set and dry.

Remove the bananas from your refrigerator. Transfer the peanut butter to a pastry bag or a zip lock bag with the corner snipped off, and pipe it into your hollowed out bananas. Continue piping a swirl at the top for presentation if desired. You can also just spoon the peanut butter into the hole for a more simple alternative.

Follow  ---> Praktic Ideas

Loaded Chicken & Potatoes

Ingredients:

1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on red potatoes, cut in 1/2″ cubes
1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT)

Topping:

2 c fiesta blend cheese
1 c crumbled bacon
1 c diced green onion

How to Make:

1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.
2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.

Serve With: extra hot sauce and/or ranch dressing or sour cream!
 
For more delicious recipes follow - SuperMoms Raising Healthy Kids

5 Ingredient Pizza Bake

Ingredients
2 pouches (7.5 oz each) Bisquick® Complete buttermilk biscuit mix
1 cup water
1 jar (14 oz) pizza sauce
1 package (8 oz) sliced pepperoni
2 cups shredded mozzarella cheese (8 oz)

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and water until soft dough forms. Drop half of dough by spoonfuls evenly in bottom of baking dish (dough will not completely cover bottom of dish).
Drizzle about 1 cup pizza sauce over dough. Arrange 1/2 of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
Bake 20 to 25 minutes or until golden brown. Cut into squares to serve.
Makes 8 Servings

Taco Stuffed Shells

Ingredients
1lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream

Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooling cook the pasta shells, drain and toss well with butter.

Step 2: Pour salsa in the bottom of a 9 x 13 inch baking dish.

Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.

Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.

Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

For more delicious recipes go to Country Butcher Shop

Halloween "Head In A Jar"

With Halloween right around the corner, creating a creepy head in the jar is the perfect decor to add to your home! It's simple and easy and all you need are 3 items!

5 gallon jar
picture
fake hair

See more...http://www.wikihow.com/Make-a-Head-in-a-Jar

Jewelry Cleaner

I know this isn't a food recipe, but it's still a good "recipe" to have on hand!

NEVER BUY JEWELLERY CLEANER AGAIN!

Ingredients
1 tablespoon salt
1 tablespoon baking soda
1 tablespoon dish detergent
1 cup water
1 piece aluminum foil

Directions:
1. Heat water in the microwave for 1 or 2 minutes.
2. Cut a piece of aluminum foil that roughly covers the bottom of a small bowl (like a cereal bowl).
3. Pour hot water into bowl. Place salt, soda, and dish-washing liquid into bowl. Place jewelry on top of foil and let it sit for 5 to 10 minutes. Rinse jewelry in cool water and dry jewelry completely with soft cloth. Discard solution after use and make a new batch next time.
4. According to wire-sculpture.com, "this works well for gold-filled, brass, German (nickel) silver, and sterling silver. I have even cleaned jewelry with freshwater pearls, shell cameos and mother of pearl with no problem.".

Strawberry Banana Crepes

Ingredients

• 3 eggs
• ½ cup whole milk
• ½ cup flour
• ¼ teaspoon salt
• 2 tablespoons melted butter
• 2 cups sliced strawberries
• 2 bananas, sliced
• powdered sugar or whipped cream

Instructions

1. In a medium bowl, beat eggs until fluffy. Add in milk, flour, salt and melted butter and mix until smooth.
2. Heat a nonstick skillet over medium heat. Pour about ¼ cup of batter into the hot pan and tilt the pan in a circular motion so that the batter coats the pan evenly. When the bottom of the crepe is turning golden brown, and the top is just cooked through, remove from the heat and transfer to a plate to cool.
3. Repeat with the remaining batter.
4. Fill crepes with fruit and roll the edges together. Top with powdered sugar or whipped cream.

From Julie at Lovely Little Kitchen

Reese's Overload Cake

Ingredients
2 sticks butter
1 cup of SKIPPY peanut butter
6 eggs
2 tsp. vanilla
3 cups sugar
2 cups flour
2 teaspoons baking powder

Melt butter and Skippy peanut butter in microwave. Put in mixer and add sugar and mix well. Add eggs and vanilla and continue to blend. Then mix in flour and baking powder. Divide into 2 pans. Bake approx 35 mins. Cool completely. I like to freeze the cooled layers for easier frosting.

Crustless Cheesecake portion:

1 stick softened butter
1/2 cup granulated sugar
2- 8 oz packages cream cheese, softened
1 1/2 oz. package cook and serve vanilla pudding
2 eggs
1 teaspoons baking powder
2 melted Hershey Bars
1/2 cup melted Ghirardelli bittersweet chips, melted

Preheat oven to 325 degrees. Grease ONE 9" pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and Set aside.

Cream butter and sugar. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth. Pour in pan. Smooth batter with offset spatula and bake for 50-55 mins. Cheesecake will puff up during baking, then it will deflate when taken out of the oven. Do not turn out cheesecake when finished baking. Put directly in the freezer, and leave until frozen solid. Remove for assembly.

Peanut Butter Frosting

4 cups confectioner's sugar
1 cup SKIPPY peanut butter
2 tablespoons soft butter
1 teaspoon vanilla
few tablespoons of milk

Beat peanut butter, butter, vanilla and 2 cups of powdered sugar. SLOWLY add rest of sugar and then the milk until the desired consistency to spread on. Add milk slowly. Beat on high till fluffy!

Chocolate frosting:

1/2 cup + 6 tablespoons cocoa powder
3/4 cup confectioners' sugar
1/2 cup heavy cream
1/2 cup unsalted butter, very soft
dash salt
1 cups confectioners' sugar
1 teaspoon vanilla

Heat cream in microwave and pour in mixer with cocoa powder and 3/4 cup confectioners. Mix well. Add butter, salt, 1 cup confectioners, vanilla and whip on high. Set aside.

Split chocolate frosting between one peanut butter blondie top and the top of the chocolate cheesecake. Layer it: pb blondie/choc frosting, chocolate cheesecake/frosting/pb blondie. Frost entire cake in pb frosting. Push peanut butter chip and dark chocolate chips into the sides and top with 8 chopped peanut butter cups. keep chilled!!!

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Need help losing weight? Go here:
www.sfdiva.eatlessfeelfull.com.

Homemade Coffee Creamer

For whatever flavor of creamer you want, you start off with the same basic ‘base’ recipe.

14oz sweetened condensed milk
1 3/4 cup milk or cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess)

Mix the ingredients together well. Add them to a mason jar and shake it like crazy or you could also opt to use an old (washed) creamer container.

French Vanilla Creamer
2 teaspoons vanilla extract OR vanilla coffee syrup

Vanilla Bean Coffee Creamer
2 teaspoons vanilla bean paste

Chocolate
2-3 tablespoons chocolate syrup
(1 tsp vanilla extract, optional)

Chocolate Almond
1 tablespoon cocoa powder
1 teaspoon almond extract

Strudel
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract

Vanilla Caramel
2 tablespoons caramel ice cream topping
2 teaspoons vanilla extract

Chocolate Raspberry
2 teaspoons cocoa powder
2 tablespoons raspberry syrup

Irish Cream
2 tablespoons chocolate syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla extract
1 teaspoon almond extract

Coconut
2 teaspoons coconut extract

Samoa (like the Girl Scout Cookies)
2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
2 tablespoons chocolate syrup
2 tablespoons caramel ice cream topping

Peppermint Patty
2 tablespoons chocolate syrup
1 teaspoon peppermint extract

Cinnamon Vanilla
2 teaspoons cinnamon
2 teaspoons vanilla extract

Pumpkin Spice
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
4 tablespoons maple syrup
1 teaspoon vanilla extract

Honey Vanilla
1/4 cup honey
2 teaspoons vanilla extract

Almond Joy
1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
1 teaspoon almond extract
2 tablespoons chocolate syrup

Sweet Cream
Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
1 teaspoon almond extract

Chocolate Orange
2 tablespoons chocolate syrup
1-2 teaspoons orange extract

Hazelnut
2 teaspoons hazelnut extract

Chocolate Hazelnut
2 tablespoons chocolate syrup
2 teaspoons hazelnut extract

Cinnamon Cake
2 teaspoons cinnamon
2 teaspoons vanilla extract

Salted Caramel
2-3 tablespoons caramel ice cream topping
1/2 teaspoon salt

Eggnog
replace milk in base recipe with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg

Toasted Almond
2 teaspoons almond extract

Directions & Tips:
In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. You don’t want grainy creamer! Then, add the rest of the milk/cream along with the sweetened condensed milk.

If you want really creamy creamer, use heavy cream instead of milk in your base recipe.

You'll want to stick a piece of tape on they mason jar lid with the expiration date from the milk used. Use this as a guideline as to when the creamer should be used by.

Please feel free to play around with amounts of extracts and other ingredients used if you like stronger or less intense flavors!! And, let your imagination turn, and make up your own combinations. Use this as inspiration to create your very own perfect homemade flavored creamer!

✿´¯`*•.¸¸✿Follow Iris for daily recipes, fun & handy tips, motivation, DIY ideas and feel free to share your favorite things too:) Iris's Healthy Friends

How To Preserve Your Carved Pumpkin

I realize this isn't exactly food related but it's almost fall and with the change of seasons comes one of my favorite things...pumpkin carving!

Keep your awesome creation from turning brown with these simple steps!

After you scoop out and carve your pumpkin, dip it in a large container of bleach and water (use 1tsp: 1gal mix). The bleach will kill bacteria and help your pumpkin stay fresh longer. Once completely dry, (drain upside down) add 2 tablespoons of vinegar and 1 teaspoon of lemon juice to a quart of water. Brush this solution onto your pumpkins to keep it looking fresh for weeks!

Toffee Pecan Cheesecake

 Ingredients
1/3c digestive biscuit crumbs
1/4c ground pecan nuts
3 tablespoons caster sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon ground nutmeg 
1/4c butter or margarine, melted 
16 oz cream cheese, softened
1/2c caster sugar
1/2 teaspoon vanilla extract
2 eggs
4 tablespoons toffee sauce
1/2c chopped pecans

Directions

1. Preheat oven to 355. In a medium bowl, combine digestive biscuit crumbs, ground pecans, sugar, cinnamon, mixed spice and nutmeg. Pour in the melted butter. Mix well and press into the bottom of a 9" springform cake tin.
2. In a large bowl, Beat cream cheese, 1/2c sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling over base.
3. Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
4. In a small bowl, combine toffee sauce and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.

*Converted from a UK recipe - original directions were in Metric/Celsius
http://allrecipes.co.uk/recipe/10473/toffee-pecan-cheesecake.aspx

Maryland Crab Cakes

INGREDIENTS:
1 large egg
2½ tablespoons mayonnaise (I like Hellman’s Real)
1½ teaspoons Dijon mustard (I like Maille brand)
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery (you’ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
½ cup panko (I like the Whole Foods 365 brand for this recipe)
Canola oil

DIRECTIONS:
1. Line a baking sheet with aluminum foil.

2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Quick Tartar Sauce

Ingredients:
1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Directions:
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.


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