- 2 cups milk chocolate chips
- 2 tablespoons shortening
- 1/2 cup butter
- 1/2 cup crunchy peanut butter
- 1 cup confectioners' sugar
- 2/3 cup graham cracker crumbs
- In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
- Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.
- In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
- Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated
SNICKERS CANDY BAR
1ST LAYER:
1 c. chocolate chips (milk chocolate or semi-sweet)
1/4 c. butterscotch or peanut butter chips
1/4 c. peanut butter
Melt together; spread in buttered 9 x 13 inch pan. Cool in refrigerator until set.
2ND LAYER:
1 c. sugar
1/4 c. milk
1/4 c. butter
Boil 5 minutes from the time bubbles appear. Stir constantly. Remove from heat and add: 1/4 c. peanut butter 1 tsp. vanilla
Mix well. Pour over 1st Layer. Sprinkle with 1 cup peanuts
3RD LAYER:
30 to 40 caramels
1 to 2 tbsp. hot water
Cover and melt in double boiler and drizzle over peanuts.
4TH LAYER:
Repeat 1st Layer. Refrigerate. Let sit at room temperature for 10 to 15 minutes before cutting. Use sharp knife
Homemade Twix bars
Club Crackers (approx. 48)
1 c. Graham Cracker crumbs
3/4 c. Brown Sugar
1/3 c. White Sugar
1/3 c. Milk
1/2 c. Margarine (butter is what I use)
Place one layer of Club Crackers in a 13×9 pan. Combine ingredients in a heavy sauce pan. Bring to boil stirring constantly for approximately 5 min. Mixture should look like caramel and begin to pull away from side of pan. Pour over crackers, carefully, immediately place another layer of crackers on top pushing them down gently. Place in frig to cool.
In a microwave bowl, combine 2/3 c. Peanut Butter and 1 c. Milk Chocolate Chips for 2 min. Stir well and frost the top of the crackers. Place back in frig till firm.
Angel Hair Pasta
4 cups of cooked angel hair pasta
3 bonelesss kinless chicken breast
1 bag of brocoli
1 bag of carrots
1/2 cup shredded parmassan cheese
1 can of chicken broth
Cook pasta, drain Cook Chicken with half a can of chicken broth DON'T DRAIN CHICKEN mix Chicken in with pasta and add other ingrediants cook till hot and Serve.
Pizza Hotdish
4 cups cooked elbow macaoni
1 large jar of spagetti sauce
1 jar of cheddar cheese spread
1 package of pepperoni
1/2 lb of sausage
1/2lb hamburger
1/4 cup italian seasoning
1/2 cup milk
2 sm cans of mushrooms (optional)
Cook pasta, sausage, and hamburger drain and mix together with all other ingrediants put into casserol dish cook at 350* for 30-45 min or until hot. Serve and top with parmassan cheese. ENJOY!!
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