Wonder Bars

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Pre-heat oven to 350 degrees, 325 if using a glass dish
Grease a 13×19 pan
Melt 1/2 cup butter (1 stick)
Mix butter with 1-1/2 cups graham cracker crumbs, press into the bottom of pan with a fork
Drizzle 1-14oz can of sweetened condensed milk on top crumb mixture
Drizzle 1 cup chocolate chips, 1 cup butterscotch chips and 1 cup peanut butter chips on top Milk and crumbs,press with back of a fork
Sprinkle 1-1/3 cups coconut and 1/2 chopped walnuts
Bake for 25 minutes, cool and cut in diamond shapes
ENJOY!!:)

Crockpot Sweet and Spicy Chili

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In a skillet place 1 small yellow onion, chopped and 1lb ground beef, brown

In crockpot add
1 can kidney beans
1 can green beans
2 cans pinto beans
2- 14 oz cans tomato sauce
1/3 cup honey BBQ sauce
Add your browned ground beef and onions to your crockpot.

Place 1-2 whole jalapeño’s into the skillet that your browned the meat in and roast 3-5 minutes
Add jalapeño’s to top of bean mixture.
Add 1 Tbsp chili powder, 1 tbsp cumin, and 1/2 tbsp garlic powder.

Set on low 8-10 hours
The jalapeño’s will eventually burst.
ENJOY!!:)

Peach Melba Cupcakes

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Pre-Heat oven to 350 degrees
Line cupcake pan

In mixing bowl add
1 white box cake
1 can peach nectar
3 egg whites (room temp)
1/3 cup veggie oil
Mix for 30 seconds on low scrape sides, mix on medium for 2 minutes

9 peach slices cut in half and lightly dusted with flour

Fill liners with 1/4 cup of batter and then place a half of slice of peach in the cup filled with batter
Bake 16-21 minutes
Cool 10 minutes in pan, then place in racks to cool completely

RASPBERRY BUTTERCREAM FROSTING

1 stick butter (1/2 cup), softened
1- 16oz box of powdered sugar
1/2 cup raspberries pushed through a sleeve to remove seeds
1/2 tsp salt
1/2 tsp vanilla

Cream butter and salt till smooth.
Add powered sugar and raspberry juice alternating until all blended together.Add vanilla and blend.
I topped mine with a peach gummy,but fresh fruit will work also.
ENJOY!!!

Peanut Butter Cup Stuffed Cupcakes

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1 box of your favorite chocolate cake mix, made and baked to box instructions.
After pulling your cupcakes out of the oven on to racks, stuff 1 miniature Reese’s peanut butter cup into the middle of each cupcake. Let cool completely. Frost with your favorite chocolate frosting and sprinkle with chocolate jimmies!!
Easy and can be done with any type of mini candy bar.
ENJOY!!:)

Chocolate Covered Cherry Cupcakes

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Pre-heat oven to 350 degrees
Line cupcake tins

In a mixing bowl
Add 1 chocolate cake mix
3 eggs room temp
1/3 cup veggie oil
1-1/4 cups water
Mix on low speed 30 seconds scrape sides and mix for 2 minutes on medium
Pour 1/8 cup in each liner
Drop 1 or 2 cherries in each liner and cover with another 1/8 cup batter
Bake 16-21 minutes
Cool in tins for 10 minutes move to racks and cool completely

Frosting
1-1/2 cups butter
1 -16 oz package powdered sugar
Beat in 2 cups melted and cooled chocolate chips
Frost and decorate
ENJOY!!:)

Root Beer Float Cupcakes

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Pre-heat oven 350 degrees
Line cupcake tins

In mixing bowl
Add 1 white cake mix
2 eggs (room temp.)
1/4 cup veggie oil
1-1/4 cups root beer
1-1/4 tsp root beer extract
Mix on low for 30 seconds,scrape sides and continue mixing on medium for 4 minutes
Fill liners with 1/4 cup batter and bake 16-21 minutes
Cool in tins for ten minutes move to racks and cool completely

Frosting
In mixing bowl
Mix 1 package instant vanilla pudding with 1 cup milk
Add 1 tub of cool whip
Place in fridge for 5-10 minutes to let set

Frost and decorate with a straw and root beer barrel
ENJOY!!:)

Spicy shrimp stir fry

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1 lb pre-cooked shrimp
1 bag frozen stir fry veggie blend
1 cup spicy stir fry sauce ( I found it in the Asian product aisle of my grocery store)
1 package udon shrimp noodles

In a pot bring 1-1/3 cups water to a boil add udon noodles and spice packet simmer for 3 mins, then drain and set aside

In a skillet heat 1 tbsp oil
Add 1 bag of frozen stir fry veggies and heat thru
Add 1 cup of sauce and shrimp to veggies and heat 3 minutes
Stir in udon noodles until everything is hot
Serve and ENJOY!!:)