No Bake Peanut Butter Bars

My husband really wanted peanut butter bars last night but I didn't feel like doing anything too intense so I found these no bake bars that are fantastic. For the graham cracker crumbs, if you put them in the blender you will get a nice smooth crust, but if you like it chunkier, smash them with a rolling pin like I did. This can easily be doubled to put in a 9x13 pan. These are great for letting kids help out as well. The hardest part is waiting for them to set up!

Ingredients:


1/2 cup butter or margarine, melted
1 cup graham cracker crumbs
1 cup confectioners' sugar
1/2 cup peanut butter
3/4 cup semisweet chocolate chips
2 tablespoons peanut butter
Directions:

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased square pan.

2. In the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Bunny Buns

This recipe was in this month's Friend (an LDS children's magazine). While it is too hard for kids to make on their own, they are really cute and very delicious! I didn't have orange peel on hand so left it out. This might be a new Easter tradition!

Ingredients:

1 package active dry yeast

1/4 cup warm water

1 cup milk, warmed not quite to boiling

1/3 cup sugar

1/2 cup butter

1 teaspoon salt

2 eggs, beaten

1/4 cup orange juice

2 tablespoons grated orange peel

5 1/2 cups flour, sifted

Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter

1. 1. 
   Wash hands with soap and water.
2. 2. 
   Sprinkle yeast in the warm water and set aside.
3. 3. 
   In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
4. 4. 
   Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
5. 5. 
   Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
6. 6. 
   On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
7. 7. 
   Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
8. 8. 
   Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.
9. 9. 
   For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.

Pie Crust Cookies

I made these the other day because I had left over crust after making chicken pot pies. They are so amazing that I might make pie crust simply for these cookies! If you want a quick treat use frozen pie crust.

Simply roll out pie crust to about a 1/4 inch thickness. Cut out cookies in desired shapes. Place on greased cookie sheet. Brush cookies with melted butter and sprinkle with sugar and cinnamon. Bake at 400º for 7 minutes.

Pie Crust
2 cups flour
1/2 tsp salt
2/3 cup shortening or cold butter cut into pieces
6-7 Tbsp water

Combine flour and salt. Cut in butter or shortening. Add water by the Tbsp until moist.

Classic Cheesecake with Berry Topping

I LOVE cheesecake. This is my version of baked cheesecake. I say it is my version because I make Junior's cheesecake filling with a graham cracker crust. The topping is a slight variation from Ina Garten, the Barefoot Contessa. I mix and matched recipes to find what works for me. Enjoy!

Graham Cracker Crust Ingredients

• 1 1/2 cups crushed graham crackers
• 1/4 cup sugar
• 1/3 cup butter, melted

Graham Cracker Crust Directions

1. In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
2. Refrigerate for 30 minutes before filling, or bake at 375 degrees F for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling.

Ingredients for Cream Cheese Filling

(4) 8 ounce packages cream cheese (the regular variety, not light Neufchatel cream cheese) at room temperature 1 2/3 cups sugar 

1/4 cup corn starch 

1 tablespoon pure vanilla extract 

2 extra large eggs 

3/4 cup heavy whipping cream

Directions for the Cheesecake Filling

While the crust cools, make the cream cheese filling: Place an 8 ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl occasionally. Beat in the remaining 3 packages of cream cheese.

Increase the mixer speed to high and beat in the remaining 1 1/3 cups of sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point, mix the filling only until completely blended (just like they do at Junior's). Be careful not to overmix the batter.

Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springfoam pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheescake at 350 degrees Fahrenheit until the center barely jiggles when you shake the pan, about 1 hour and 10 minutes.

Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springfoam pan. Slide the cake off of the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.

For the topping:

• 1 cup red jelly (not jam), such as currant, raspberry, or strawberry
• 3 half-pints fresh raspberries, or a combination of berries 

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Peanut Butter Granola Mini Bars

I made these for a class at school and everyone loved them. They are not low calorie, but they are healthier, especially if you use natural peanut butter.

Ingredients:
   1/2 cup creamy peanut butter
   1/3 cup honey
   1 egg
   2 Tbsp canola oil
   1 tsp vanilla extract
   3 1/2 cups old-fashioned oats
   1/2 cup packed brown sugar
   3/4 tsp salt
   1/3 cup peanut butter chips
   1/3 cup miniature semisweet chocolate chips

Directions:
1. In a large bowl, beat the peanut butter, honey, egg, oil and vanilla  until blended. Combine the oars, brown sugar and salt; add to the peanut butter mixture and mix well. Stir in chips. (Batter will be sticky.)

2. Transfer to a 13x9 in. baking dish coated with cooking spray. Bake at 350º for 12-15 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars.

Yield: 3 dozen

Molton Chocolate Cakes

This is such a simple recipe that I make it when I get a serious chocolate craving that needs to be satisfied quickly. Any dark chocolate will do. My husband is a dark chocolate fiend so I usually melt his chocolate bars down to make this. Serve with a huge glass of milk or a scoop of vanilla ice cream.

what you need

4 ounces Semi-Sweet Chocolate

1/2 cup  butter

1 cup powdered sugar

2 whole  eggs

2 egg yolks

6 Tbsp.  flour

make it

HEAT oven to 425°F.

BUTTER 4 small custard cups; place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.

BAKE 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with vanilla ice cream.

Peppermint Biscotti

Biscotti are actually really simple to make and will impress everyone. These make an excellent neighbor/coworker/friend holiday gift. Biscotti are sometimes called the coffee cookie because they are so good when dunked in coffee, but these are also great in hot chocolate. I have used both candy canes and starlight mints in this recipe and both turn out great.

      

42 Servings   

Prep: 1 hour Bake: 15 min./batch + cooling

Ingredients:

       3/4 cup butter, softened

       3/4 cup sugar

       3 eggs

       2 teaspoons peppermint extract

       3-1/4 cups all-purpose flour

       1 teaspoon baking powder

       1/4 teaspoon salt

       1 cup crushed peppermint candies

       
FROSTING:

       2 cups (12 ounces) Semi-Sweet Chocolate Chips

       2 tablespoons shortening

       1/2 cup crushed peppermint candies

Directions

       In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff).

       Divide dough in half. On an ungreased baking sheet, shape each portion into a 12-in. x 2-1/2-in. rectangle. Bake at 350° for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.

       In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti; sprinkle with candy. Place on waxed paper until set. Store in an airtight container. Yield: about 3-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 121 calories, 5 g fat (3 g saturated fat), 24 mg cholesterol, 63 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.