Peanut Butter and Dark Chocolate Fudge

Ingredients
1 can sweetened condensed milk
3/4 cup semi sweet chocolate chips
2 T unsweetened dark cocoa powder
1/4 teaspoon instant coffee granules
1 teaspoon vanilla extract
3/4 cup peanut butter chips
1T peanut butter
1/4 cup salted, dry roasted peanuts, chopped

 

Directions:

Line an 8 inch square baking dish with wax paper.

Place 9 Tablespoons milk in a microwave-safe bowl. add chocolate chips, cocoa and coffee. Microwave at High for 1 minute or until melted. Stir in 1/2 teaspoon vanilla. spread into prepared pan.

Combine the remaining milk, peanut butter chips, and peanut butter in a microwave safe bowl. Microwave at high for 1 minute or until melted. stir in remaining 1/2 teaspoon vanilla. spread evenly over chocolate layer and sprinkle with peanuts.

Cover and chill 2 hours (roughly)

Raspberry Strippers

Ingredients:

1/3 cup sugar
5T butter, softened
1 ½ teaspoons vanilla extract
1 egg white
1 cup flour (I use gluten free baking flour plus a dash of xanthum gum)
2 T cornstarch
¼ teaspoon baking powder
¼ teaspoon salt
Cooking spray
1/3 cup raspberry preserves (or any type of preserves)
Topping:
½ cup powdered sugar
2 teaspoons fresh lemon juice
¼ teaspoon almond or vanilla extract

 

Directions:
 

Preheat oven to 375 degrees

Beat sugar and butter with mixer at medium speed until well blended. (5 minutes)  add vanilla and egg white. Beat well. Spoon flour into a dry measuring cup. Level with a knife. Combine flour, cornstarch, baking powder and salt, stirring well with a whisk. Add flour mixture to sugar mixture, stirring until blended. (dough WILL NOT be stiff)
 
Put dough on lightly floured surface divide dough in half. Roll each portion into a 12 inch log. Place logs 3 inches apart on a baking sheet coated with cooking spray (or put aluminum foil under them and spray that)  form a ½ inch deep indentation down the length of each log. (end of a wooden spoon works wonders)  spoon preserves into the center . bake at 375 for 20 minutes.

For the Topping:
Combine powdered sugar, lemon juice and almond extract. Stir well wth a whisk. Drizzle sugar mixture over warm logs. Immediately cut each log into 12 slices. But DO NOT SEPARATE THE SLICES.  Have them cool 10 minutes. Separate them and eat!

 

Almond Joy Bites

Ingredients:
1 box brownie mix  (I used Betty Crocker gluten free)
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 1/4 C chocolate chips, melted
1/3 C almonds (or any nuts), crushed

Directions:
Preheat oven to 350 degrees. Line cupcake pan with paper liners. (Don’t skip the paper liners as they WILL stick if you don’t).
Make brownies according to package directions and pour batter only part way up the liners.
Bake in preheated oven for 10-11 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.
Remove brownies from oven and put a spoonful of the sweetened coconut mixture on top of each.
Place bake in oven and continue to bake an additional 15 minutes. (or until done)
Remove from oven and allow to cool completely before removing the paper liners.  (wouldn’t even have to DO this step)
Drizzle on the chocolate then sprinkle on the almonds.

 

No-Bake Candy Bar Pie

Ingredients:

8 ounces cream cheese, softened
1/2 C powdered sugar
8 ounce container frozen whipped topping, thawed
4 Butterfinger candy bars, crushed & divided
9 inch graham cracker crust / 1 box of Kinnikinnick Smoreables or Graham crumbles to make a crust

Directions:

Cream together the cream cheese and powdered sugar.
Fold in the whipped topping and half of the crushed candy bars.
Spoon mixture into the graham cracker crust.
Sprinkle remaining crushed candy bars on top; refrigerate for at least 4 hours.

Slice, serve and enjoy!

SIDE NOTE:

You can substitute any type of candy bar that you like or love!

Crush the Kinnikinnick Smoreables or crumbles into a pie plate to make this gluten free

Peach Dumplings

Ingredients:
2 whole large peaches
2 8 oz cans crescent rolls
2 sticks butter
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 12 oz can Mountain Dew

Directions:

Peel and pit peaches. Cut both peaches into 8 slices.

Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir.

Add vanilla, stir, and pour entire mixture over peaches.

Pour Mountain Dew around the edges of the pan.

Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.

Side Note: This is NOT Gluten free. I’m still working on a good recipe for the crescent rolls. I’m sure there are some out there, but seems I always make gluten free crepes instead of rolls… if anyone has a good idea, let me know!

Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Peanut Butter Oatmeal Cookies

Ingredients:
2 Ripe Bananas, Mashed
1/3 C. Peanut Butter (I used Reduced Fat)
2/3 C. Unsweetened Applesauce
1 Tsp. Vanilla
1/2 Tsp. Salt
1/2 Tsp. Cinnamon
Dash of Ground Cloves
Dash of Ground Nutmeg
1 1/2 C. Quick or Old Fashioned Oats (I used my Gluten free ones)
1/4 C. Nuts (I used dry unsalted peanuts.)
1/4 C. Semi Sweet Chocolate Chips
1/4 C. Unsweetened Shredded Coconut (Optional but makes them better!)

Directions:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Mix together the bananas, peanut butter, applesauce, vanilla, and spices. Add in the oats, nuts, chocolate chips, and coconut; stir until well combined.

Spoon a rounded 2 tbsp. of the cookie mixture onto the lined baking sheet, leaving an inch or two between each and flatten slightly. I placed a few more chocolate chips on top of each cookie.

Bake for 20-30 minutes and allow to cool slightly.