Peanut butter bars (No bake)

1 cup peanut butter

1 stick butter, melted

2 cups powdered sugar

1 sleeve graham crackers (2 cups)

Mix well. Spread on parchment lined  8 x 8 or 9 x 9 inch pan and cool in fridge before frosting.

FROSTING

1 cup chocolate chips (I use mini, they melt faster)

1/4 cup peanut butter

Mix well. Spread on completely cooled bars. Let set until firm and then cut into desired size.

Tea cake cookies

 

1 3/4 cup sugar

1 cup butter

2 large eggs.

1 tsp. Vanilla or almond extract

3 cups flour

1/2 tsp baking soda

1/2 tsp salt

Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Combine flour, baking soda, salt, and nutmeg; stir into creamed mixture.

Roll in small balls, roll in sugar, flatten with glass dipped in sugar.

Bake 350º for 8 to 11 minutes. Air bake sheets take longer to bake.

Cool briefly before removing from pan.

Enjoy melt in your mouth goodness.

Easy Taco dip

 

16 ounces softened cream cheese

16 ounces sour cream

5 Tbls. taco seasoning

Combine above ingredients with electric mixer until well mixed and smooth, then spread in a 9 inch pie tin,

Top with finely shredded lettuce, chopped tomatoes, sliced black olives, chopped green onions and cheddar cheese. Or toppings of your choice.

Drizzle salsa or hot sauce on top if you like it spicier. Serve with chips of your choice.

Refrigerate until ready to serve.  

Bits o Brickle Cookies

 

Better bits o Brickle cookies

1 c softened butter

1 c granulated sugar

1 c packed  brown sugar

1 1/2 tsp. vanilla extract

1/2 tsp. salt

3 eggs

3 1/2 cups +2 Tbl.  all-purpose flour

2 tsp. baking soda

2 tsp. cream of tartar

1 package HEATH BITS 'O BRICKLE Toffee Bits

Preheat oven to 375°.  Lightly grease cookie sheet or line with parchment paper. 

Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended. Add eggs; beat well. Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits. Drop by heaping teaspoons onto prepared cookie sheet. Let cool for 5 minutes before removing from cookie sheet.
Cookies are crispy on the outside and chewy on the inside. 😊

Bake 8 to 10 minutes, depending on oven or until lightly browned.

Apple Cider Bread

 Recipe and picture from Robyn on the farm off of YouTube.

Apple Cider Bread

1 lb loaf:

 2/3 cup apple cider (spiced)

 1 1/3 tbsp brown sugar

 1 1/3 tbsp melted butter 

2 cups flour 

2/3 tsp salt

 2/3 tsp cinnamon

 2/3 tsp apple pie spice (or 1/2 tsp cinnamon + 1/8 tsp nutmeg + 1/8 tsp allspice)

 1 1/2 tsp yeast

 2/3 cup raisins + 2/3 tsp cinnamon mixed together

Place into bread machine bread pan in order listed. Set to dough cycle. Check your ball of dough a few minutes in to check to be sure all ingredients are incorporated and your dough looks smooth, not too sticky, wet, or dry. After about 10 to 15 minutes or when your add in signal sounds, add the raisins tossed in cinnamon. When the dough cycle has completed in 1.5 hours, punch down dough and turn out onto counter. Shape into a loaf and place in loaf pan. Let rise for about 20 minutes. Bake in 350 oven for 30 minutes. Remove from pan immediately, brush with butter, cover with tea towel to cool. This makes the crust softer.

Slice and ENJOY!!  This bread also works well made entirely in the bread machine.

I use mulled apple cider (it has spices in it). The spices kick up the flavor!!!!!!

Cranberry Pecan Clusters

 

2 cups white chocolate vanilla flavored chips

1 cup dried cranberries

1 cup pecans, chopped

 1/4 teaspoon salt 

 Melt the White Chocolate:

In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between until fully melted and smooth. Be careful not to overheat the chocolate. (I use a double boiler.)

Stir in the chopped pecans, dried cranberries, and salt  until everything is well coated with the melted white chocolate.

 Line a baking sheet with parchment or wax paper. Drop spoonfuls of the mixture onto the sheet, forming clusters. You can make them as big or as small as you like.

Allow the clusters to set at room temperature for about 1 hour, or place them in the refrigerator for 15-20 minutes to speed up the process.

 

Once the clusters are firm, they are ready to enjoy! Store any leftovers in an airtight container at room temperature or in the fridge.

Fabulous Pumpkin bread.

 As a rule I am not a fan of pumpkin anything and will never ask for it. But a dear friend gave me a small loaf of her pumpkin bread, how could I turn it down. Let me tell you, it is the best pumpkin bread, pumpkin anything, I have ever tasted. Honestly I could not stop eating it so I had to put some in the freezer. Yes, it is that good. She shared the recipe with me and now I'm sharing it with you.

Pumpkin bread

3 cups of granulated sugar 

4 eggs

1 cup oil (I use canola oil)

2/3 cup water

3 1/2 cups flour

2 tsp, soda

1 tsp salt

1 tsp nutmeg

1 tsp cinnamon

1/2 tsp cloves

1 #303 can of pure pumpkin (15 once can)

Chopped walnuts are optional. 

Mix all dry ingredients well. Pour into 3 floured loaf pans

Bake  for about 1 hour  at 350º. Check with knife or tooth pick for doneness.

This recipe is an OLD family recipe from a friend.