Kids love taking turns shaking the bag to make yummy ice cream.
Ice Cream in a bag
1/4 C. sugar
1/2 tsp. vanilla
1 C. milk
1 C. half and half
Put in a 1 Qt. bag and seal. Fold a piece of tape over the seal. Place the bag in a gallon size bag. Pack 1 C. or more of Crushed ice around the bag with ingredients. Pour 1 C. rock salt evenly over the ice. Seal the bag and shake for about 10 minutes. Wipe off inner bag to be sure salt water doesn't get in your ice cream. Cut a corner off the bag and squeeze into cups. Add fresh fruit or toppings as desired.
September 30, 2010
Chocolate Scotcheroos
1 C. light corn syrup
1 C. sugar
1 C. peanut butter
6 C. rice krispies or Cocoa Krispies
1 C. semi sweet chocolate chips
1 C. butterscotch chips
Spray a 9x13 pan with cooking spray. Place corn syrup and sugar into a 3QT. saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter and mix well. Add rice krispies and stir until well coated. press into pan and set aside.
Melt chocolate and butterscotch chips together over low heat, stirring constantly. Spread over bars. Let stand until firm. Cut into bars when cool and enjoy!
1 C. light corn syrup
1 C. sugar
1 C. peanut butter
6 C. rice krispies or Cocoa Krispies
1 C. semi sweet chocolate chips
1 C. butterscotch chips
Spray a 9x13 pan with cooking spray. Place corn syrup and sugar into a 3QT. saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter and mix well. Add rice krispies and stir until well coated. press into pan and set aside.
Melt chocolate and butterscotch chips together over low heat, stirring constantly. Spread over bars. Let stand until firm. Cut into bars when cool and enjoy!
My Award winning recipe!
These take awhile to make, but they are SO worth it!
Chocolate Mint Brownies
Brownies:
1/2 C. butter
1 1/2 C. sugar
1 1/2 tsp. vanilla
1/2 tsp. salt
4 oz. unsweetened chocolate
3 eggs
1 C. flour
Mint frosting:
1/4 C. softened butter
1 1/2- 3 Tbsp. milk
Green food coloring
2 1/2 C. powdered sugar
1/2 tsp. peppermint extract
Topping:
3/4 C. chocolate chips
3 Tbsp. butter
Heat oven to 350. Grease a 9" square pan. For the brownies, place the butter and chocolate in a microwave-safe bowl. Microwave for 1 minute, stir, and 1 minute more.
Stir until smooth. In a seperate bowl, whisk together the sugar and eggs. Stir in the chocolate and vanilla. Finally, stir in the flour and salt until combined. Pour into the prepared pan, then bake for 25 minutes or until done. cool for 1 hour.
To make mint frosting, cream the butter and powdered sugar. Add the milk 1 Tbsp. at a time, beating until smooth and spreadable. Beat in the peppermint extract and food color to desired shade. Frost the cooled brownies, cover and chill for 1 hour.
To make chocolate topping, pour the chips into microwave-safe bowl, add the butter and microwave and stir until melted and smooth. Pour over brownies and smooth. Refrigerate for 45 minutes or until the coating hardens. Bring the brownies to room temperature then cut.
Chocolate Mint Brownies
Brownies:
1/2 C. butter
1 1/2 C. sugar
1 1/2 tsp. vanilla
1/2 tsp. salt
4 oz. unsweetened chocolate
3 eggs
1 C. flour
Mint frosting:
1/4 C. softened butter
1 1/2- 3 Tbsp. milk
Green food coloring
2 1/2 C. powdered sugar
1/2 tsp. peppermint extract
Topping:
3/4 C. chocolate chips
3 Tbsp. butter
Heat oven to 350. Grease a 9" square pan. For the brownies, place the butter and chocolate in a microwave-safe bowl. Microwave for 1 minute, stir, and 1 minute more.
Stir until smooth. In a seperate bowl, whisk together the sugar and eggs. Stir in the chocolate and vanilla. Finally, stir in the flour and salt until combined. Pour into the prepared pan, then bake for 25 minutes or until done. cool for 1 hour.
To make mint frosting, cream the butter and powdered sugar. Add the milk 1 Tbsp. at a time, beating until smooth and spreadable. Beat in the peppermint extract and food color to desired shade. Frost the cooled brownies, cover and chill for 1 hour.
To make chocolate topping, pour the chips into microwave-safe bowl, add the butter and microwave and stir until melted and smooth. Pour over brownies and smooth. Refrigerate for 45 minutes or until the coating hardens. Bring the brownies to room temperature then cut.
Easiest Ever Pumpkin Cookies
also known as weight watchers pumpkin cookies... but shhhh! Don't tell the kids!
1 box spice cake mix
15 oz. can of pumpkin
1/ C. flour
1 pkg. chocolate chips
Blend first 3 ingredients. Add chocolate chips. Drop by spoonfuls on ungreased cookie sheet. Bake at 350. for 10-12 minutes.
also known as weight watchers pumpkin cookies... but shhhh! Don't tell the kids!
1 box spice cake mix
15 oz. can of pumpkin
1/ C. flour
1 pkg. chocolate chips
Blend first 3 ingredients. Add chocolate chips. Drop by spoonfuls on ungreased cookie sheet. Bake at 350. for 10-12 minutes.
I've heard these called many names... I prefer No Bake!
No Bake Cookies
1 cube butter or margarine
2 C. sugar
1/2 C. cocoa
1/2 C. milk
combine and boil for 1 minute.
Stir in: 1 Tbsp. vanilla
1 C. peanut butter
3 C. quick oats
Mix and drop on wax paper. Let cool.
You can be creative with this recipe. We did them as Dinosaur Delight once and as we added ingredients we called them: Dirt(cocoa), Swamp water (green food color in the milk), Crushed Dino bones(sugar), Fat (butter), Squashed bugs(peanut butter), Dino tears (vanilla), and Dead grass (oatmeal).
No Bake Cookies
1 cube butter or margarine
2 C. sugar
1/2 C. cocoa
1/2 C. milk
combine and boil for 1 minute.
Stir in: 1 Tbsp. vanilla
1 C. peanut butter
3 C. quick oats
Mix and drop on wax paper. Let cool.
You can be creative with this recipe. We did them as Dinosaur Delight once and as we added ingredients we called them: Dirt(cocoa), Swamp water (green food color in the milk), Crushed Dino bones(sugar), Fat (butter), Squashed bugs(peanut butter), Dino tears (vanilla), and Dead grass (oatmeal).
Refrigerator Fudge Cookies
1 Can sweetened condensed milk
2 C. semi sweet chocolate chips
3 C. crushed graham crackers (about 48 squares)
1/2 C. chopped walnuts
1 tsp. vanilla extract
Powdered sugar
In a microwave safe bowl, combine milk and chocolate chips. Microwave, uncovered for 1-2 minutes or until chips are melted. Stir until smooth. Stir in cracker crumbs, nuts and vanilla. Shape into a 17-inch log. Roll in powdered sugar. Wrap in plastic wrap. Refrigerate 1 hour or until firm. Unwrap and cut into 1/4"slices.
Store in Refrigerator.
1 Can sweetened condensed milk
2 C. semi sweet chocolate chips
3 C. crushed graham crackers (about 48 squares)
1/2 C. chopped walnuts
1 tsp. vanilla extract
Powdered sugar
In a microwave safe bowl, combine milk and chocolate chips. Microwave, uncovered for 1-2 minutes or until chips are melted. Stir until smooth. Stir in cracker crumbs, nuts and vanilla. Shape into a 17-inch log. Roll in powdered sugar. Wrap in plastic wrap. Refrigerate 1 hour or until firm. Unwrap and cut into 1/4"slices.
Store in Refrigerator.
It's time for Eggnog!
Eggnog Pancakes
2 C. flour
1/2 tsp. salt
2 eggs, slightly beaten
2 C. eggnog
1 Tbsp. baking powder
1/4 tsp. nutmeg
1/4 C. cooking oil
In a large bowl combine the dry ingredients. In a second bowl combine other ingredients. Stir eggnog mixture into flour mixture until slightly lumpy. Heat a lightly greased griddle over medium heat. For each pancake, pour 1/4 C. batter onto the griddle. Cook until golden, turn when tops are bubbly and edges are slightly dry.
2 C. flour
1/2 tsp. salt
2 eggs, slightly beaten
2 C. eggnog
1 Tbsp. baking powder
1/4 tsp. nutmeg
1/4 C. cooking oil
In a large bowl combine the dry ingredients. In a second bowl combine other ingredients. Stir eggnog mixture into flour mixture until slightly lumpy. Heat a lightly greased griddle over medium heat. For each pancake, pour 1/4 C. batter onto the griddle. Cook until golden, turn when tops are bubbly and edges are slightly dry.
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