Peanut Butter Buckeye Bars with Pretzels

Peanut Butter Buckeye Bars with Pretzels combine sweet with salty in this no bake dessert bar that kids and adults will love!

I started with a graham cracker crust, added a layer of peanut buttery goodness, then a layer of pretzels, and topped the whole thing off with melted chocolate chips with a few more crushed pretzels for garnish. Can you say yum?

INGREDIENTS 
2 cups creamy Planters Peanut Butter 
1/2 cup butter, softened 
1 teaspoon vanilla extract 
3 cups sifted confectioners’ sugar 
Pinch of salt 
2-3 cups pretzels (I used the mini pretzel twists) 
10 ounces milk chocolate chips 
2 tablespoons shortening 

GRAHAM CRACKER CRUST 
INGREDIENTS 
1 and 1/2 cups finely ground graham cracker crumbs 
1/3 cup sugar 
6 tablespoons butter, melted 

DIRECTIONS 
In a large bowl, combine 1 and 1/2 cups finely ground graham cracker crumbs with 1/3 cup sugar and 6 tablespoons melted butter. Combine well and set aside. Line an 8 x 8 baking pan with either parchment paper or tin foil hanging over the edges, sprayed with non-stick cooking spray. Draping the foil or parchment paper over the sides will make it easier for you to lift these bars out of the pan. Pour the graham cracker mixture into the pan and very firmly press down. If you don’t press the mixture firmly in the pan, the crust will fall apart. Place the pan in the refrigerator to chill for 1 hour. Meanwhile, make the peanut butter mixture. In a large bowl, use your hands to combine peanut butter, softened butter, a pinch of salt, vanilla, and confectioner’s sugar. Use your fingers to really squish the mixture together to mix it well. You can also use a large spoon, but I have found that my (clean!) hands work best. After the crust has chilled for an hour, arrange the peanut butter mixture on top and gently press down on it. Arrange a single layer of pretzels over the peanut butter layer. Crush the remaining pretzels and set aside. In a large bowl, add in milk chocolate chips and 2 tablespoons shortening. Melt according to package directions. I microwaved for about 1 minute at 50% power, then stirred and microwaved at 20 second intervals until the chocolate mixture was melted and smooth. Pour the melted chocolate mixture over the Buckeye Bars. Sprinkle remaining crushed pretzels on top.  Refrigerate for about 30 minutes to set. Cut into small squares and enjoy!

Recipe: http://centercutcook.com/peanut-butter-buckeye-bars/

Recipe: http://centercutcook.com/peanut-butter-buckeye-bars/

Christmas tree appetizers

6 minute caramels

Ingredients:
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk

Directions:
*Combine all ingredients.
*Cook 6 minutes, stirring every two minutes.
* Stir and pour into lightly greased dish. (8x8 for thick caramels, 2 batches fit
9x13)
* Let cool.
* Cut ( I cut into strips with knife then used a scissors to cut into pieces),
wrap in wax paper & store in an air tight container.

Homemade Krispy Kremes

Ingredients
3 tablespoons milk
3 tablespoons boiling water
1 teaspoon dry active yeast
8 ounces all-purpose flour ( a little under 2 cups, I recommend you measure and weigh. See my note above)
1 1/2 ounces sugar ( about 3 tablespoons)
1 egg
1 ounce butter, cold to room temperature
1 dash salt
oil
Glaze
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water ( or as needed)
Directions
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!
courtesy www.food.com and Now Your Cook'in

Marshmallow Caramel Popcorn

Recipe: 
1/2 c. brown sugar 
1/2 c. butter 
9-10 marshmallows 
12 c. popcorn. 
Microwave brown sugar and butter for 2 minutes. Add marshmallows. Microwave until melted, 1 1/2 to 2 minutes. Pour over popcorn.
This will make a great movie night treat!

Easy Peanut Butter Cup Fudge Recipe

INGREDIENTS 
20 Reese’s Peanut Butter Cup Miniatures, roughly chopped 
2 cups brown sugar 
2 and 1/2 cups sifted confectioners sugar (It’s really important that you sift!) 
1 and 1/4 cups creamy peanut butter 
1/2 cup butter 
1/2 cup milk (I used 1%) 
1 teaspoon vanilla extract 

DIRECTIONS 
Line an 8 x 8 pan with saran wrap so that it will be easy to lift the fudge out of the pan. In a large saucepan, melt butter over medium heat. Stir in brown sugar and milk. Bring to a rolling boil, then cook for exactly 2 minutes, stirring frequently. Stir in peanut butter and mix to combine. Then add in vanilla extract. Transfer the mixture to the bowl of your mixer. Add in sifted confectioners sugar, one cup at a time, mixing between adding more. After you’ve added all of the confectioners sugar, mix well! The mixture is going to be really thick. Press the mixture into the prepared dish. Sprinkle chopped Reese’s Peanut Butter Cup Miniatures over the fudge and gently press them down. Chill in the refrigerator for about an hour, or until firm, then use the saran wrap as handles to lift the fudge out of the pan and cut into small squares. 

Watergate Salad

snowmen cupcakes

MARSHMALLOW SNOWMAN CUPCAKE TOPPERS

Supplies:

• White cupcakes with white frosting
• Regular marshmallows
• Jumbo marshmallows
• Oreos
• Dark Chocolate Truffles (we used Mint Creams from Trader Joe's)
• Wilton Decorating Gel in black
• Betty Crocker Cookie Icing in white (black optional)
• Shredded coconut
• Pretzel sticks
• Confetti dots
• Fruit roll
• Starburst candy (orange)

Directions:
To make the snowman face, take one regular sized marshmallow and draw a face on it using the black Wilton Decorating Gel. Try to pick marshmallows that are flat on the top and bottom so your snowman will stand straight.
To make the hat, pull an Oreo apart (use the side without the frosting). Squirt a dollop of Betty Crocker Cookie Icing on the top of one cookie and affix your chocolate candy. If you only have white icing, just use a touch less so it doesn't squish out the side. For the candy I used Dark Chocolate Mint Creams from Trader Joe's, but you can use chocolate truffles, or even Rolos. I like dark chocolate candies to match the color of the Oreos.

To make the carrot nose, take one orange Starburst and cut tiny angled slivers. You can easily get 20 noses from a single orange Starburst.

To attach the nose, cut a small slit in the front of the marshmallow and push the nose into the marshmallow.

To make the body, first trim about 1/4 of the jumbo marshmallow off the bottom. This can help even out the marshmallow if it got a little squished in the bag.
Put a dab of the white Betty Crocker Cookie Icing on the back of three confetti dots then attach them to the front of the body. And finally, to add the arms, stick pretzel sticks into the sides of the jumbo marshmallow.

To make the scarf, cut slices of fruit roll that are at least 6 inches long and 1/4 inch wide.

To create the fringe, use a sharp knife and make 3-4 cuts at each ends, each about 1/2 inch long.

Now it's time for assembly.

Start with your white frosted cupcake.

Add the body.

Now add your snow. First I attached shredded coconut. You can optionally sprinkled on some white sanding sugar to give it a little sparkle.

Put a little swirl of the white Betty Crocker Cookie Icing on the bottom of the head, and set it on the body.

Now add the scarf - just wrap it around the base of the head.

And finally, to attach the hat put a swirl of the the Betty Crocker Cookie Icing on the bottom of the cookie, and set it on the head.
One thing you can run into putting this together, is that if your marshmallows aren't flat, the head and hat can slide off before the cookie icing firms up. It's best to pick marshmallows that aren't too lopsided. And when you cut off the bottom of the jumbo marshmallow, use it as an opportunity level it out.

And voila! Aren't they cute?


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Almost too cute to eat... but not quite. :)

21 foods you didn't know you can freeze

1. Fresh corn on the cob

Fresh corn can last the better part of a year if you get it in the freezer right away — husk and all.

2. Avocados for guacamole

Wash and cut the avocados in half before peeling them. You can freeze the halves or peel and puree the avocado along with lemon juice and then store the mixture in a freezer for up to six months.

3. Hummus

Hummus also freezes well. Place it in a freezer container and drizzle the top of the hummus with olive oil before sealing the container. Thaw it in the refrigerator for a day; then mix well before eating.

4. Garlic and Ginger

Place crushed garlic in ice cube trays.

5. Chips

6. Buttermilk for baking

7. Flour

Like many foods, flour lasts longer in the freezer. Surprised? Maybe not. But have you been keeping flour in your pantry all this time? That’s what we thought. Most bakers prefer to keep their flour frozen, as cold ingredients make for a flakier pastry crust.

8. Organic peanut butter

9. Eggs without shells

Crack your eggs and store them (without shells) for six to eight months in bags or in ice cube trays for use in recipes or for scrambled eggs. Just let them thaw in the fridge before using.

10. Cooked rice and pasta

Freezer meals are nothing new, but you may be surprised to learn that you can also save time by cooking large batches of plain pasta or rice at once and freezing it in individual portions for later use. When you’re ready to eat, sprinkle with a bit of water and heat it up in the microwave.

11. Chicken broth

Chicken broth doesn’t last very long in the fridge, but in the freezer it can last four to six months.

12. Pesto

As with avocados, a pesto habit can get expensive. Luckily you can keep store-bought or homemade varieties in the freezer for months at a time. Just make sure the container isn’t too full or there won’t be room for expansion.

13. Pasta sauce

14. Freeze & Preserve Fresh Herbs in Olive Oil

more details here..

15. Tortillas

Tortillas can be frozen well for months at a time. As they may dry out a bit, place them in the microwave in a damp paper towel briefly to revive them before preparing for a meal.

16. Homemade cookie dough

17. Chocolate

18. Bananas

19. Potatoes

20. Mushrooms

Freeze mushrooms for pizza toppings or casseroles. They defrost quickly in the fridge.

21. Nuts

You can freeze nuts and seeds to keep them fresh for baking and other needs. Best part? You don’t even have to defrost them.

how to remove permanent marker #2

refrigerator jam

food art

squirt happy turtlecakes

What You’ll Need

•

Cupcakes

•

Frosting

•

Sour Peach Gummi Rings candies

•

Gumdrop candies (red and green)

•

Spearmint Leaves candies

•

Mini chocolate chips

•

Wooden kitchen skewer or toothpick

How To Make It

• 1
  Frost the cupcakes.
• 2
  For each cupcake, slice off and discard the bottom half of a red gumdrop. Place the gumdrop top on the center of a Gummi Ring to create a turtle shell. Set the shell atop the cupcake, pressing down slightly to stick it in place.
• 3
   

  For fins, slice a Spearmint Leaves candy in half. Then use an oval fondant cutter to cut each half into two pieces, as shown.
• 4
   

  Use the outer pieces for the front fins and the inner pieces for the hind fins.
• 5
  For the head, use a kitchen skewer or toothpick to poke eyeholes in the sides of a green gumdrop. Then press a mini chocolate chip into each hole, using a dab of white icing to help hold it in place. Set the head in place, again pressing down slightly so that it sticks to the frosting.