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Wednesday, February 17, 2016

Tiger Butter

Ingredients

  • Servings: 1
  • 1 pound white chocolate, chopped
  • 1/4 cup semisweet chocolate chips
  • 1/3 cup crunchy peanut butter
  • 1/2 cup crispy rice cereal

Recipe

    Preparation Time: 1 min Cook Time: 3 mins Ready Time: 30 mins

  • line a 9x9 inch dish with waxed paper.
  • combine white chocolate, chocolate chips and peanut butter in a 2 quart microwave safe dish and microwave on low one minute. stir until smooth. stir in the rice cereal and spread into prepared pan. let cool completely before cutting into squares.

peanut butter bars i

Ingredients

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

Recipe

    Preparation Time: 25 mins Ready Time: 1 hr 25 mins

  • 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 9x13 inch pan.
  • in a metal bowl over simmering water, or 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.

crazy yummy cranberry pecan cookies with orange glaze

Ingredients

  • Servings: 4
  • cookie:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter
  • 3/4 cup white sugar
  • 3/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup chopped pecans
  • 1 cup rolled oats
  • 1 cup sweetened dried cranberries (such as ocean spray® craisins®)
  • glaze:
  • 1 1/2 cups confectioners' sugar
  • 1/2 cup freshly squeezed orange juice
  • 1 orange, zested
  • 1 tablespoon butter

Recipe

    Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 50 mins

  • preheat an oven to 375 degrees f (190 degrees c). sift the flour, baking soda, and salt together in a bowl.
  • in a large bowl, beat together the butter, white and brown sugars, and vanilla extract with an electric mixer until the mixture is creamy and well blended. beat in eggs, one at a time, and then gradually beat in the flour just until the mixture makes a soft dough. stir in the pecans, rolled oats, and cranberries, and drop by heaping spoonfuls ungreased baking sheets.
  • bake in the preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes. let the cookies cool for 1 minute on baking sheets before removing to wire racks to finish cooling. glaze cookies while still a little warm.
  • place the confectioners' sugar and orange juice in a microwave-safe bowl, and stir to dissolve the sugar. stir in the orange zest and butter, and microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. stir the warm glaze until smooth, and drizzle over cookies.

espresso bark

Ingredients

  • Servings: 12
  • 2 cups semisweet chocolate chips
  • 1 teaspoon margarine
  • 3/4 cup whole coffee beans
  • 1/4 cup chopped white chocolate

Recipe

    Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins

  • cover a cookie sheet with waxed paper.
  • combine the chocolate chips and margarine in a microwave-safe bowl. heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. mix in the coffee beans until evenly distributed.
  • pour the chocolate out the waxed paper and spread into an even layer. sprinkle the pieces of white chocolate evenly over the top and press in lightly to make sure they stick. place in the freezer until set, about 5 minutes. break into pieces and store in an airtight container.

Cinnamon Popcorn Ii

Ingredients

  • Servings: 8
  • 2 tablespoons vegetable oil
  • 1/2 cup unpopped popcorn
  • 1/2 cup butter
  • 2 tablespoons light corn syrup
  • 2 (2.25 ounce) packages cinnamon red hot candies

Recipe

  • heat oil in a large pot or saucepan over medium-high heat. pour in the popcorn, cover, and shake a couple of times to coat the kernels with oil. when the corn starts to pop, shake pan continuously until popping stops. pour popped corn into a large paper bag.
  • combine the butter, corn syrup and red hot candies in a microwave safe bowl or saucepan. heat, stirring occasionally until the candies have melted. pour the hot syrup over the popped corn, and shake the bag for 1 minute, until completely coated. cool, and serve.