SNICKERDOODLE BREAD

This recipe first came to my attention by a friend in Indiana.

2 1/2 cups all-purpose flour
2 tsps baking powder
1/2 tsp salt
2 tsps ground cinnamon
1 cup butter, softened
2 cups granulated sugar
3 eggs
1 tsp vanilla extract
3/4 cup sour cream
1 pkg (Hershey's) cinnamon chips
3 tbsps granulated sugar
3 tsps ground cinnamon

Preheat oven to 350 degrees.

In mixer bowl cream the butter, 2 cups sugar, salt, and 2 teaspoons of cinnamon until creamy and smooth; beat in the eggs. Add the vanilla extract and sour cream.

Combine the flour and baking powder; slowly add to the creamed mixture just until blended.  Stir the cinnamon chips into the batter and set aside.

Spray 4 miniature loaf pans with nonstick cooking spray and fill each about 2/3s full of the batter.

In a small bowl combine the 3 tablespoons of granulated sugar with the 3 teaspoons of ground cinnamon; sprinkle evenly over the 4 loaves.

Bake at 350 degrees for approximately 35 minutes or until a wooden toothpick inserted in the centers comes out clean.

Cool on wire racks for a couple of minutes then remove from pans and cool completely on the wire rack.

STRAWBERRY PRETZEL SALAD

3 cups finely crushed pretzels
1/2 cup sugar
3/4 cup butter, melted
1 block (8-oz) cream cheese, softened
1 cup sugar
1 carton (8-oz) frozen whipped topping, thawed
2 pkgs (10-oz each) frozen strawberries in syrup, thawed
2 boxes (3-oz each) strawberry gelatin
2 cups boiling water

Crust:
In a medium bowl combine the pretzels crumbs and the half-cup of sugar.  Add the melted butter and stir well to combine.  Press the pretzel mixture into an ungreased 3-quart baking dish.  Bake for 10 minutes. Cool in the dish on a wire rack.

In a large bowl combine the cream cheese and the cup of sugar; beat with an electric mixer on medium speed until well mixed.  Slowly beat in the whipped topping.  Spread mixture over the cooled crust.

In a separate large bowl, combine the strawberries and gelatin.  Stir in the boiling water and stir 2 minutes or until the gelatin is completely dissolved.  Carefully pour over the cream cheese layer.  Cover and chill 4 to 24 hours or until set.

ALMOND JOY BROWNIE BITES

Almond Joy has long been one of my favorite candy bars.  I saw this recipe posted recently on a friend's facebook page and knew I had to save it.  I will work on this so I can make a diabetic version.  But here is the original for you who don't have to worry about blood sugar readings!

Almond Joy Brownie Bites

Ingredients:
1 box of family size Chocolate Fudge brownie mix 
1 (14 oz.) can sweetened condensed milk 
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed

Directions:
Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).

Make brownies according to package directions and pour batter only half way up the liners.

Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.

Remove brownies from oven and spoon on some sweetened coconut.

Place bake in oven and continue to bake an additional 14-16 minutes.

Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.