BUCKEYE PIE

I got this recipe from a friend who got it from Delish. Who doesn't love peanut butter and chocolate?

• 20 Oreos, crushed
• 3 tbsp. butter, melted
• 1/2 c. (1 stick) butter, softened to room temperature
• 1 2/3 c. creamy peanut butter
• 1 1/4 c. powdered sugar
• 1 tsp. kosher salt
• 1/2 tsp. pure vanilla extract
• 1 1/2 c. chocolate chips
• 3/4 c. heavy cream

Directions

1. In a large bowl, combine Oreos with melted butter. Stir until crumbs are uniformly moistened and press into pie dish.
2. In a large bowl combine butter, peanut butter, powdered sugar, salt and vanilla. Using a hand mixer, whip ingredients until smooth. Spoon mixture into crust and smooth. Place in freezer while you make your ganache.
3. Place chocolate chips in a medium heat-proof bowl. In a small sauce pan over medium heat, heat cream until cream starts to simmer. Pour over chocolate and let sit 5 minutes before whisking until smooth.
4. Pour ganache over peanut butter and smooth. Refrigerate until set, about 1 hour. Serve.

SWEDISH TEA RING

1 packet active dry yeast

1/2 cup warm water (105 to 115 degrees)
1 egg
1 tbsp granulated sugar
2 1/2 cups biscuit baking mix
2 tbsp butter, softened
1/3 cup packed brown sugar
1/3 cup raisins
2 tsp cinnamon

In a large mixing bowl, dissolve the yeast in warm water. Stir in egg, 1 tablespoon granulated sugar and the baking mix; beat vigorously. Turn dough onto a floured surface. Knead until smooth, about 20 times. Combine the brown sugar, raisins, and cinnamon. Roll into a rectangle, 16x9-inches; spread with butter and sprinkle with the brown sugar mixture.

Roll up, beginning at wide side. Pinch edge of dough into the roll to seal. With seam side down, shape dough into ring on greaed baking sheet; pinch ends together. With kitchen scissors, make cuts 2/3 of the way through the ring at 1-inch intervals. Turn each section on its side. Let rise in warm place until double. This will take about an hour.

Preheat oven to 375 degrees.

Bake tea ring at 375 degrees for 15 minutes or until golden brown.

Quick Icing:
1 cup powdered sugar
1 to 2 teaspoons warm water
1/2 tsp vanilla extract

Combine all ingredients together in a small bowl. Stir until well blended. Frost tea ring. Decorate top with chopped nuts and/or maraschino cherries, if desired.

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EASY GOLDEN VELVET CRUMB CAKE

1 1/2 biscuit baking mix
1/2 cup sugar
1 large egg
1/2 cup cold water*
2 tablespoons butter-flavored shortening
1 teaspoon vanilla extract
Broiled Topping, recipe follows

Preheat oven to 350 degrees.
Spray an 8-inch square pan with nonstick cooking spray; set aside.

In a large mixer bowl, blend all ingredients (except topping) using an electric mixer on low speed for less than a minute to blend, scraping bowl often. Beat on medium speed 3 to 4 minutes.

Pour batter into pan. Bake at 350 degrees for 30 to 35 minutes or until cake top springs back when lightly touched with fingers. While cake is still warm, spread top with the broiled topping.

BROILED TOPPING:
3 tablespoons butter, softened
1/3 cup brown sugar, packed
2 tablespoons light cream
1/2 cup coconut
1/4 cup chopped pecans

Combine the topping ingredients in a small saucepan and heat to melt butter and brown sugar. Set oven to broil. Spread the topping over the cake and broil 3 inches from the heat 3 minutes or until the topping is browned. Watch carefully or topping will burn!

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FRESH STRAWBERRY-RASPBERRY COMPOTE

This berry compote is great served over pound cake or angel food cake for a light dessert.

1/4 cup maple syrup
1 quart strawberries
1 pint raspberries
1 tsp fresh lemon juice

In a large bowl, gently stir all the ingredients together (a large silicone spatula works well for this.) Serve over slices of cake.

file photo - not this exact recipe

MOCHA BUTTERCREAM FROSTING

 

1/4 cup butter

2 tbsp cocoa
2 tsp instant coffee granules
dash of salt
2 1/2 cups powdered sugar
1 1/2 tsp vanilla extract
enough milk to spread

In a medium mixing bowl cream together the butter, cocoa, coffee granules, and salt. When creamy, beat in the powdered sugar, vanilla, and enough milk to make the frosting of spreading consistency.

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NO-FAIL DARK CHOCOLATE FUDGE

1 can (14-oz) Sweetened condensed milk

3 cups semi-sweet chocolate chips
dash of salt, optional
1 cup chopped pecans or walnuts
1 1/2 tsp vanilla extract

In a heavy saucepan melt the chocolate chips with the sweetened condensed milk and salt, over low heat. Remove from the heat and stir in the pecans and vanilla extract. Spread the candy into an aluminum foil lined 8-inch square pan. Chill until firm, approximately 2 hours. Turn the fudge out onto a cutting surface, peel off the foil and cut into squares. Cover loosely and store at room temperature.

Yield: Approximately 2 lbs

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LAYERED LEMON POKE CAKE

 

1 box white cake mix, prepared as directed and baked in two 9-inch round layers.

2 cups boiling water

1 large pkg (8-serving size) lemon gelatin
Frosting recipe below

Place the baked and cooled cake layers top side up in two clean9-inch cake pans. Using a large fork, pierce cake at 1/2-inch intervals.

Empty the lemon gelatin into a medium mixing bowl. Add the boiling water and stir until all gelatin is dissolved. Carefully pour half of the liquid gelatin over one of the cake layers. Repeat the process with the remaining layer and gelatin. Refrigerate for 3 hours.

Dip one of the layers into a pan of warm water for 10-12 seconds; unmold onto the cake plate. Spread a cup of the frosting (recipe follows) on top of the layer. Dip the second layer into warm water and unmold atop the frosted layer. Use remaining frosting to frost top and sides of cake. Refrigerate at least an hour before cutting to serve. Cake should be stored in refrigerator.

FLUFFY LEMON PUDDING FROSTING
1 cup cold milk
1 small pkg (4-seving size)lemon flavor instant pudding and pie filling mix
1/4 cup powdered sugar
1 tub (8-oz) whipped topping, thawed
Fresh lemon slices for garnish, if desired

Pour the milk into a large bowl; add the pudding mix and powdered sugar. Beat the mixture for 2 minutes with a wire whisk. Gently stir in the whipped topping. Frost cake. Garnish with fresh lemon slices, if desired

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APRICOT SLUSH

 

1 bottle (46-oz) apricot nectar

3 cups pineapple juice
1 can (12-oz) frozen orange juice concentrate, thawed
1/3 cup frozen lemonade concentrate, thawed
1 bottle (2 liter) chilled ginger ale
Fresh apricot slices for garnish, if desired

In a 3-quart plastic freeze-proof container, combine apricot nectar, pineapple juice, orange juice concentrate and lemonade concentrate. Seal tight and freeze for 24 hours to 1 week.

To serve, remove from freezer and let stand for a half hour. Using an ice cream scoop, scrape mixture into a slush. Fill glasses 2/3 full of the slush mixture then carefully continue to fill with the chilled ginger ale. Stir gently to mix. Garnish with apricot slices, if desire.

Yield: Approximately 24 servings, depending on glass size.

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CEREAL S'MORES

Great treat with a cup of coffee or a glass of milk. And these treats are portable for all the running around you do with the kids!

3 cups Golden Grahams-type cereal
3 cups Cocoa Puffs-type cereal
1 cup unsalted peanuts
1/2 cup creamy peanut butter
1 bag (10 1/2-oz) mini marshmallows
2 tbsp milk

In a large bowl, combine the two cereals and peanuts ; set aside.

In a heavy bottomed 3-quart saucepan, heat the peanut butter, marshmallows and milk over low heat, stirring constantly, until all is melted and mixture is smooth. Pour over the cereal-peanut mixture stirring well to coat all the cereal.

Spray a 9 x 13-inch pan with nonstick cooking spray. Press the mixture into the bottom of the pan, spreading evenly. Allow to cool for at least a half hour before cutting into bars.

CLIPART FOR FUN

TOFFEE-APPLE BLONDIES

This is a Weight Watchers recipe 2007.

3 tbsp unsalted butter

1/2 cup all-purpose flour

1/2 cup whole-wheat flour

1/2 tsp baking powder

1/4 tsp salt

1/2 cup packed dark brown sugar

2 egg whites

2 tbsp dark corn 

1 tsp vanilla extract

1 small Granny Smith apple (around 1 cup), peeled, cored, and cut into 1/2" pieces

4 tbsp toffee bits

2 tbsp finely chopped pecans

Melt butter in a medium saucepan set over low heat. Continue to cook, swirling the pan occasionally until the butter turns nut brown. Pour into a large bowl and let cool slightly.

Preheat oven to 350-degreesF. Line an 8-inch square baking pan with foil, allowing the foil to extend over the rim of the pan by 2-inches. Spray with nonstick spray.

Whisk together the flours, baking powder and salt in a small bowl, set aside. Stir the brown sugar into the melted butter until combined. Add the egg whites, corn syrup and vanilla; stir until well blended. Stir in the flour mixture. Stir in the apple and 3 tablespoons of the toffee bits.

Scrape the batter into the baking pan and spread evenly. Sprinkle with the remaining 1 tablespoon of toffee bits and the pecans. Bake 20-25 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool completely in the pan on a wire rack. Cover the pan and refrigerate about 1 hour for easier cutting. Lift from the pan using the foil as handles. Cut into 16 squares.

Yield: 16 servings Per serving: 101 calories, 3g fat (2g sat), 6mg cholesterol, 65 mg sodium, 17g carbs, 1g fiber, 2g protein, 22 mg calcium   POINTS 2

Note: Store in an airtight container in the refrigerator. They will keep up to 3 days.

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