Chocolate Covered Rice Krispie Balls

Recipe By Wendy Lipski

½ cup peanut butter


3 T. soft butter

1 tsp vanilla

1 cup Rice Krispies

½ cup chopped pecans

1 cup shredded coconut


Mix together,refrigerate for a half hour and form into balls.

Return to fridge and let chill at least an hour.


Melt the following together in a double boiler:

1 package chocolate chips

1 square sweet chocolate

Keep on low so that chocolate remains soft.


Drop balls into chocolate mixture one at a time using a fork 

to 

roll them so that the chocolate will cover. Let set on 

parchment paper in fridge at least 2 hours to set the 

chocolate.( I made half n half-some with and some without 

chocolate)

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Deep Dish Apple Pizza

Deep Dish Apple Pizza


Ingredients


13.5 oz. Can of Pizza Dough


4 tbsp. unsalted butter, divided


2 tbsp. sugar


1/2 tsp. cinnamon


3 Granny Smith Apples, peeled and sliced


1/4 c. brown sugar


1/2 tsp. cinnamon


Crumble topping


1/3 c. sugar


1/3 c. brown sugar


1 tsp. cinnamon


1/4 tsp. salt


1 stick unsalted butter, melted


1 1/2 c. flour


Glaze


1 1/2 c. powdered sugar


2 tbsp. milk




Instructions


1. Melt 2 tbsp. butter in a medium sized skillet. Add 

the apples to the pan and allow them to cook



for 

5 minutes. Add the brown sugar and 

cinnamon and stir and cook for another 10 minutes 

so



the apples can cook and slightly thicken. Remove 

from heat and allow to cool completely.




2. Preheat oven to 425: Meanwhile, spray a 9 inch round pan or cast iron skillet 

in equal size with


baking spray. Open the pizza dough and place the dough inside of the pan 

working the dough


along the sides of the pan and cutting off any excess dough that may be 

hanging from the pan.


3. Melt the last 2 tbsp of butter and brush the entire dough. Combine the 2 

tbsp 

sugar + 1/2 tsp of


cinnamon and sprinkle evenly across the dough and on the sides.


4. Combine the sugar, brown sugar, cinnamon, salt, and melted butter in a 

bowl. Add the flour an





stir until well mixed and crumbly. Spread the crumble mixture on parchment or 

wax paper an


allow to sit for 10 minutes.


5. Now, add the apples to spread on top of the dough. Use a serrated spoon so 

you are not adding


excess liquid from the apples. Spread the crumble mixture on top of the apples 

evenly ( I didn't


use all of the crumble mixture but that is up to you). Bake for 8­10 minutes until 

the crust or until


the crust is golden brown.


6. Mix the powdered sugar and milk in a small bowl and grizzle on top of the 

pizza. Allow to cool

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Raspberry Devine recipe

smile emoticon

1 container of Yoplait Greek yogurt strawberry or raspberry flavor 5.3 oz

1/2 block regular bar cream cheese soften well

1& 1/2 cups real heavy cream

Sugar for whipped cream anywhere from 3/4 to 1 cup depends on how sweet 

you like ,can use less if diabetic or wanting to cut calories ,use at least 1/2 tho..

12 oz bag frozen raspberries and sugar to sweeten to your taste

3 full Graham crackers

Pour frozen raspberries into bowl about 1/2 of them sweeten as you like , let sit 

, crush 1 graham finely sprinkle 1/2 tsp sugar into , place in parfait cup add 

sweeten raspberries then half of container of yogurt , let sit and whip your 

cream then sweeten add in cream cheese at last mix minimum just till cream 

cheese incorporated , add a large scope over your yogurt in parfait glass then 

add more sweetened berries for looks finally 1 dollop of cream and crushed 

graham cracker for prettiness chill and serve , recipes makes 2 large desserts 

can double for more .

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Blueberry Sorbet

This two-ingredient Blueberry Sorbet could not be easier to make. With frozen blueberries and juice on hand, you can create this icy and refreshing treat in a matter of minutes and serve it over cakes, cookies, bars or fresh fruit. Since it’s so simple and delightful, Blueberry Sorbet is also fantastic served on its own.

Ingredients

• 4 cups fresh or thawed, frozen blueberries
• 1 can (6 ounces) frozen apple juice concentrate

Instructions

1. In the container of a food processor or blender, combine blueberries and apple juice concentrate
2. Whirl until liquefied
3. Pour into a 11 X 7-inch baking pan
4. Cover and freeze until firm around the edges, about 2 hours
5. With a heavy spoon, break frozen mixture into pieces
6. Place mixture in a processor or blender container
7. Whirl until smooth but not completely melted
8. Spoon into a 9 X 5-inch loaf pan
9. Cover and freeze until firm
10. Serve within a few days

Quick notes

Yield: 4 cups
Per portion: 112 calories, 1 gram protein, ½ gram fat, 28 grams carbohydrate, 15 mg sodium, 244 mg potassium, 0 mg cholesterol

Number of servings (yield): 6

blueberry council.org

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Peanut butter chocolate chip rice crispy treats

40 marshmallows 


4 cups of rice crispies 


1 tbsp of butter/margarine


1/4 cup of peanut butter. (I like using crunchy)


Chocolate chips to taste. 

Melt butter then add marshmallows

When everything is pretty much melted add the peanut butter mix thoroughly 

Add rice krispies and chocolate chips to mixture in pan mix thoroughly

Grease whatever your sticking it in and put the yummy liciousness in the 

grease 

pan and press to spread then viola a 

taste treat masterpiece lol

Special thanks to  Ruth Irene Yeomans

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Grandma's Cheese Cake

INGREDIENTS
Crust

2 cups (475 ml) of Graham cracker crumbs (from a little less than 2 packages Graham crackers
2 Tbsp sugar
Pinch salt
5 Tbsp (70 g) unsalted butter (if using salted butter, omit the pinch of salt), melted
Filling

2 pounds cream cheese (900 g), room temperature
1 1/3 cup granulated sugar (270 g)
Pinch of salt
2 teaspoons vanilla
4 large eggs
2/3 cup sour cream (160 ml)
2/3 cup heavy whipping cream (160 ml)
Toppings

2 cups sour cream (475 ml)
1/3 cup powdered sugar (35 g)
1 teaspoon vanilla
12 ounces (340 g) fresh raspberries
1/2 cup granulated sugar (100 g)
1/2 cup water (120 ml)
Special equipment needed

9-inch, 2 3/4-inch high springform pan
Heavy-duty, 18-inch wide aluminum foil
A large, high-sided roasting pan
METHOD
Prepare the crust

1 Prepare the springform pan so that no water leaks into it while cooking.* Place a large 18-inch by 18-inch square of aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water will get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. Gently crimp the top of the foil sheets around the top edge of the pan.

2 Preheat oven to 350°F, with rack in lower third of oven. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Use your (clean) hands to stir in the melted butter.

graham cracker crumbs in the bottom of the springform pan. (Save the remaining 1/4 cup for if you happen to have any holes that need to be filled in, either while you are making the crust, or after the cake has cooked and you've unmolded it.) Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan. Be careful as you do this, as not to tear the aluminum foil. Place in the oven for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°F.

Make the filling



4 Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.

5 Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.) Cook at 325°F for 1 1/2 hours.

6 Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.

7 Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.

Prepare sour cream topping

8 Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake.

Note that this recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra, reduce the sour cream topping ingredients in half.

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ADULT PISCO ICE POPS

4 c. ripe peaches
¾ c. sugar
½ c. vanilla bean
½ c. water
2 tbsp. lime juice
1 tbsp. pink pepper corn skins
⅓ tsp. salt
7 tbsp. pisco
Peel and quarter peaches. Place peaches in a bowl filled with all of the other ingredients. Let sit for 30 minutes. Pour mixture into a blender 

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Easy 5-Ingredient Dessert Dip That Tastes Just Like a Cannoli

This cannoli dip is about to blow your mind. It’s a total crowd pleaser and costs less than $10 to make.

Prep time: 10 minutes
Total time: 10 minutes

Servings: 10

Ingredients:
16-oz. container ricotta cheese
1 cup powdered sugar
1 cup mini chocolate chips
1 teaspoon vanilla extract
1/2 lemon, juiced
1 package waffle cones

Directions:

1. Mix together powdered sugar, ricotta cheese and vanilla extract in bowl.

2. Juice lemon into mixture and stir.
3. Mix in chocolate chips.
4. Break waffle cones into chip sized pieces. Serve with dip.
For more great recipes and credits for this presentation please visit spoon university

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Easy Chocolate Covered Strawberries

Wash the strawberries and let them dry. 
Melt the milk chocolate in a double boiler over low heat until just melted. (a glass bowl set over a saucepan with a couple inches of water at a low boil) 
Once the Chocolate is melted, dip the strawberries into it and put them on parchment paper to set up. After a couple hours, melt white chocolate the same way. 
After it's melted, put it in a sandwich bag and cut just a tiny bit of the corner off and used that to drizzle the white chocolate over them. Tip: Saves on buying more kitchen tools.
Courtesy of Shandy Carter 

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Deep-fried peanut butter and jelly sandwiches

Deep-fried peanut butter and jelly sandwiches
Peanut oil, for deep-frying
About 1/2 loaf best-quality bread, perhaps a heavy sourdough nut or fruit bread such as raisin-walnut bread
About 1/2 cup peanut butter
About 1/2 cup strawberry jam (or any flavor)
About 2 1/4 cups banana chips (optional)
1 cup (5 ounces) all-purpose flour
1/4 cup (2 ounces) granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 to 3/4 cup milk
1 teaspoon vanilla extract
Serve with powder sugar

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Miss Frannies Strawberry Coffee Cake

Ingredients
1/4 cup butter
3/4 cup white sugar
1 egg
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

1/2 cup milk
1 1/2 cups thinly sliced strawberries
1/2 cup all-purpose flour
1/2 cup white sugar
1/4 cup butter, softened
1/4 cup flaked coconut
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
Beat 1/4 cup butter in a bowl until creamy; add 3/4 cup sugar and egg. Beat until fully incorporated.
Mix 1 1/2 cup flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until combined. Pour batter into prepared baking pan. Arrange strawberries atop the batter.
Mix 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and coconut together in a bowl. Sprinkle topping over strawberries.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

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