Phyllis's Peanut Butter Fudge

 Ingredients:
4 cups sugar
1 cup evaporated milk
1/2 cup margarine...

1 tablespoon honey
1 tablespoon vinegar
1 1/2 cups peanut butter
2 7 oz. jars marshmallow crème

Combine sugar, milk, margarine, honey, vinegar. Bring to boil. Boil for 6 minutes, stirring constantly. Remove from heat. Add peanut butter, and marshmallow crème. Stir till well blended and pour into greased 13 inch x 9 inch dish.

Nanaimo Bars

Prep Time: 20 minutes

Total Time: 1 hour, 5 minutes

Yield: 16 Servings

Ingredients

Bottom Layer:
• 1/2 cup salted butter, diced into pieces
• 1/3 cup packed light-brown sugar
• 3 Tbsp cocoa powder
• 1 large egg, lightly beaten
• 1 1/2 tsp vanilla extract
• 1 3/4 cup graham cracker crumbs
• 1 cup sweetened shredded coconut
• 1/2 cup finely chopped pecans or almonds (I used pecan cookie pieces)
Filling
• 1/3 cup salted butter, softened
• 1/4 cup heavy cream
• 2 Tbsp custard powder or vanilla/white chocolate instant pudding mix
• 2 cups powdered sugar
Top Layer
• 4 oz. semi-sweet chocolate, chopped
• 2 Tbsp salted butter

Directions

• Melt butter in a medium saucepan over medium heat. Remove from heat, add in brown sugar and cocoa powder and whisk until well combine. While whisking vigorously, slowly pour in beaten egg. Return mixture to heat and cook for 1 - 2 minutes until mixture has thickened. Remove from heat, stir in vanilla. Add in graham cracker crumbs, coconut, and pecans and toss until evenly coated. Press mixture into a buttered 8 by 8-inch or 9 by 9-inch baking dish. Cover with plastic wrap, place in freezer for 20 minutes or refrigerate for 40 minutes.
• In a mixing bowl, using and electric hand mixer set on medium speed, whip together butter, heavy cream and custard powder until smooth and fluffy, about 2 minutes. Stir in powdered sugar and blend until mixture is smooth and creamy, about 1 minute (mixture may seem dry at first but should start to come together). Spread mixture into an even layer over chilled graham cracker base. Cover with plastic wrap and freeze for 15 minutes or refrigerate for 30 minutes.
• Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water. Spread mixture into an even layer over filling layer, cover with plastic wrap and chill in refrigerator for 10 minutes until chocolate has set. Cut into squares, store in an airtight container.

Lazy Peanut Butter Rice Krispie Balls.

Ingredients

• 3/4 cup honey
• 1 cup peanut butter
• 1 teaspoon vanilla
• 3 cups Rice Krispies
• 1 cup salted peanuts (optional)

        Instructions

1. Combine honey and peanut butter in saucepan and heat to boiling, stirring constantly.
    
2. Remove from heat and add vanilla. Stir in Rice Krispies (and peanuts, if desired).
    
3. Place mounds (about 2 tablespoons) into small greased cupcake liners in cupcake pan, and let cool.
       
4. You can also press into a greased 9" x 12" pan, cool and cut into squares. 

       Notes

Variation: Add small chocolate chips for even more flavor.

Gum Drop Fudge

Ingredients

• 1-1/2 pounds white candy coating, coarsely chopped
• 1 can (14 ounces) sweetened condensed milk
• 1/8 teaspoon salt
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups chopped gumdrops

Directions

• Line a 9-in. square pan with foil; set aside. In a heavy saucepan, combine the candy coating, milk and salt. Cook and stir over low heat until candy coating is melted. Remove from the heat; stir in vanilla and gumdrops.
• Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1-in. squares. Store in an airtight container at room temperature. Yield: about 3 pounds.

PEANUT BUTTER FUDGE

 3 cups Sugar

 3/4 cup Evaporated Milk

 1 cup Peanut Butter

 1 small jar (7-8 oz) Marshmallow Cream

 1 teaspoon Vanilla

Instructions Mix the sugar and evaporated milk in saucepan. Bring milk mixture to a boil. Boil stirring constantly, until it reaches the soft ball stage 235 degrees. Remove from heat and stir in peanut butter, marshmallow cream and vanilla. Stir until well blended. Spread into a 9 by 13 inch greased pan and let cool. Once set cut into serving sized pieces.

Chinese Sweet N Sour Sauce for Meatballs and Wings

Chinese Sweet N Sour Sauce for Meatballs and Wings

1/2 cup brown sugar
1 tablespoon cornstarch
1 can pineapple chunks in juice
1/3 cup vinegar...
1 tablespoon soy sauce
1 small chopped green pepper
1 small chopped red pepper, optional
:
Mix sugar and starch.
Add all ingredients in a medium saucepan EXCEPT the peppers.
Heat slowly to a boil, stirring often.
Add peppers.

ENGLISH TOFFEE

 

1 cup butter

 1 1/4 cups white granulated sugar

 2 tablespoons water

 1/4 cup slivered/chopped almonds

1 cup chocolate chips

Butter a 10x15 inch jellyroll pan.

 In a heavy skillet, over medium heat, melt butter.

  Stir in sugar and water. 

Bring mixture to a boil. Cook, stirring constantly until the sugar is golden. Pour the mixture into the prepared pan and sprinkle the chocolate chips on top. Let stand for a minute then spread the chocolate over the top. Add almonds 5 minutes before chocolate is completely set. Then let cool completely before breaking into pieces.

Mint Tray

Turn mints into a serving tray! Just arrange mints on a cookie sheet lined with parchment paper, and bake at 350 for 8-10 minutes. Let completely cool at room temperature. Great idea for a plate of cookies that you don't have to get back

Peanut Butter Chocolate Chip Cookie Dough Bites

 NO FLOUR, NO OIL, NO WHITE SUGAR

Ingredients:

 1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel

2 teaspoons vanilla extract

1/2 cup + 2 tablespoons (165 grams) natural peanut butter (can use PB2 from gym to make healthier, check your labels)

1/4 cup (80 grams) honey (agave would be amazing too!)

 1 teaspoon baking powder** a pinch of salt if your peanut butter doesn’t have salt in it

1/2 cup (90 grams) chocolate chips

 * My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons

 ** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Directions: Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.

 Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes. Yields about fourteen 1 1/2″ cookie dough balls.

*** Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter

Cheeseburger in Paradise by Jimmy Buffett

 Ingredients: 1 lb. lean ground beef

Ingredients:

1 lb. Lean ground beef

1 large onion (chopped)

1/2 teaspoon of seasoned salt

 1/2 teaspoon of garlic powder

 a dash or worchester sauce

 1 cup of shredded cheddar cheese

1 cup of milk

 1/2 cup of Original Bisquick mix

2 eggs

 Directions: Heat oven to 400°F. Spray a 9 inch pie plate with non-stick cooking spray Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat. Stir in salt, garlic powder and worchester sauce and then spread in pie plate Next, sprinkle the shredded cheese on top of the beef In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture. Bake in oven for 25 minutes or until a knife comes out clean

CREAM CHEESE COOKIES

1 cup sugar

 1/2 teaspoon salt

 1 cup softened butter

 3 ounces softened cream cheese

1/2 teaspoon almond extract

 1/2 teaspoon vanilla extract   

1 egg yolk   

2 1/4 cups flour   

1 Mix sugar, salt, butter, cream cheese, almond, vanilla extract, and egg yolk together well. 

2 Stir in flour until well blended.  

3 Chill dough for at least 30 minutes .

4 After You've taken the dough out of the chilled area Preheat oven to 375 degrees F. 

5 On a lightly floured surface roll out 1/3-1/2 of the dough. 

6 Cut the dough to holiday shapes and place on an ungreased pan. (The cookies do not expand very much while cooking, so you can place them close together.). 

7 Here's where you can use the egg white! Spread the egg white over the top of the cookie and add sprinkle if you would like, or leave them plain and add frosting later!  

8 Bake the cookies 10 minutes (or until they're a light brown). 

9. Let cookies cool completely before adding any frosting.