Melted Snowman

Frosty What Happened?

Ingredients:
White Chocolate (we used white candy melts)
Doughnut Holes
Rolo Candies
Milk Chocolate Candy Melts (one for each hat)
Fruit Roll-ups
Orange Mike & Ike Candies (or any orange candy you can shape into a nose)
Mini-Chocolate Chips
Pretzel Pieces (for arms)
Wax Paper
Directions:
Get out your ingredients. Cut Fruit Roll-up into strips and cut snips on the ends as "fringe". These are your scarves. Here's everything you'll need to accessorize one snowman (plus a couple broken pretzels for arms).

Melt white chocolate in a microwave safe bowl at 30 second intervals, stirring after each. When melted, spread a little "puddle" on your wax paper. Dip a doughnut hole in the melted chocolate and place on your puddle.
Accessorize your snowman with chocolate chip eyes, a scarf, a hat made with the candy melt and rolo, nose, and pretzel arms. Let set completely (about 15 minutes) then serve and enjoy!

I got this from one of my new favorite blogs, Gourmet Mom on-the-go (these are her pictures as well.) http://www.gourmetmomonthego.com

Peanut butter Cookies (Mom)

1/2 cup shortening (butter flavor)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/4 cup flour
1/2 t. baking powder
3/4 t. baking powder
3/4 t. soda
1/4 t. salt

Combine wet ingredients and cream. Mix dry ingredients together and then add to creamed mixture. Roll into balls place on cookie sheet and then flatten with fork one way and cross other way to form waffle pattern on top. Bake 375 for 8-10 minutes.

Peanut Blossoms (Pillsbury)

1 pkg Yellow Cake Mix
1 C. Peanut Butter
1/3 c. water
1 egg
about 60 chocolate kisses

Heat oven to 350. In a large bowl combine cake mix, peanut butter, water, and egg. Stir by hand until dough forms. Shape into balls.

Bake at 350 for 9-11 min, until golden brown. Immediately top each cookie with kiss, pressing down firmly so cookie cracks around edge.

Shortbread Lemon Bars (Taste of Home)

36 servings.

Ingredients:
1 1/2 cup all-purpose flour
1/2 cup confectioners' sugar
1 t. grated lemon peel
1 t. grated orange peel
3/4 cup cold butter, cubed

Filling:
4 eggs
2 cups sugar
1/3 cup lemon juice
1/4 cup all-purpose flour
2 t. grated lemon peel
2 t. grated orange peel
1 t. baking powder

Topping:
2 cups (16 oz) sour cream
1/3 cup sugar
1/2 t. vanilla extract

Directions:
In a food processor, combine the flour, confectioners' sugar, and lemon and orange peel. Add butter, cover and process until mixture forms a ball.

Pat into a greased 9x13 inch pan. Bake at 350 for 12-14 minutes or until set and the edges are lightly browned.

In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned.

In a small bowl, combine topping ingredients. Spread over filling.

Bake 7-9 minutes longer or until topping is set. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.

Soft and Chewy Rice Cereal Treats (Carolyn Adams)

I honestly don't think I have tasted a better Rice Crispy treat.



2 lbs mini marshmallows
1 Cube Margarine (I use Butter)
14 c. Rice Cereal (13.5 oz box)
2 t. pure vanilla or 4 t. imitation vanilla

Pour dry cereal into large buttered mixing bowl. Butter 9x13 cake pan or large cookie sheet (I use a jelly roll cookie sheet). In a 6 quart pan, melt margarine over medium heat, add marshmallows and fold/stir until melted. Remove from heat and add vanilla. Pour over rice cereal, fold/mix until cereal is covered. Put in cake pan or cookie sheet. Press down lightly with buttered or wet fingers.

TIPS:
* Use fresh marshmallows (loose in bag, check the expiration date).
* Use Kellogg's or Albertson's brand rice cereal. (I use whatever kind I have and they still turn out really good).
* Melt margarine and then add marshmallows all at once.
* Melt, don't cook marshmallows and stir/fold marshmallows while melting.
* When marshmallows are mostly melted, remove pan from stove and add vanilla---quickly stir in.
* Pour melted marshmallows over cereal and fold----- cover all cereal.
* Put cereal mixture in 9x13 cake pan or large cookie sheet---- press lightly and quickly with buttered fingers.

Frosted Peanut Butter Bars (Taste of Home)

1/2 cup peanut butter
1/3 cup shortening
1-1/2 cups packed brown sugar
2 eggs
1 tsp vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk

Frosting:
2/3 cup creamy peanut butter
1/2 cup butter flavor shortening
4 cups confectioners' sugar
1/3 to 1/2 cup milk

Topping: (I have never put this on before they are yummy without)
1/4 cup semisweet chocolate chips
1 teaspoon shortening

In a mixing bowl, cream peanut butter, shortening and brown sugar, beat in eggs and vanilla. combine the flour, baking powder and salt; gradually add to creamed mixture. Add milk; mix well. Transfer to a greased jelly roll pan. Bake at 350 for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a mixing bowl, cream peanut butter, shortening and confectioners' sugar. Gradually beat in enough milk to achieve spreading consistency. Frost bars. Melt chocolate chips and shortening; stir until smooth. Drizzle over frosting. Refrigerate.

Lemon Bars (Mom)

1/2 cup butter
1 1/2 cup powder sugar
1/2 tsp salt
2 cups flour

Mix all above ingredients and place in a jelly roll pan. bake at 350 for 15-20 minutes

4 eggs lightly beaten
2 cups sugar
1/2 tsp baking powder
1/4 cup flour
1/4 cup lemon juice

Mix these ingredients and pour over cooked crust. Bake at 350 for an additional 20-25 minutes. Sprinkle with powder sugar, cut up and ENJOY!!

Our FAVORITE Brownies

1 cup sugar
3/4 cup flour
1/4 cup cocoa
½ tsp salt
1/2 cup butter
1 tsp vanilla
2 eggs

Mix all ingredients together, place in an 8x8 pan and bake at 375 for 30 minutes. I ALWAYS double this and place it in a 9x13 pan.

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cup old-fashion oats
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
2/3 cup craisins
2/3 cup white chocolate chunks or chips

Preheat oven to 375. Beat butter or margarine and sugar together until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in craisins and white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 9-10 minutes or until golden brown. Make about 2.5 dozen cookies.

(the batter is really yummy, the cookies are good too, but not as good as the raw batter.)

White Chocolate chip cookies

Cream:
1 tsp vanilla
2 eggs
1 cup butter flavor shortening
½ cup brown sugar
1 cup sugar

Add:
2 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/4 cup oatmeal
3/4 cup coconut

Add last after mixing above:
1 cup white chocolate chips

Bake at 375 for 10 minutes. On ungreased cookie sheet

Coconut Brownies

Make brownie mix (jelly roll size pan). Cool. Smear prepared Macaroon cookie mix over top. Bake until lightly brown, then frost with chocolate frosting.

Twix bars (Alison Pantry)

1 batch AP sugar cookie dough or misc. brand sugar cookie dough
1- 14 oz pkg. Caramels
1 can sweetened condensed milk
1 stick butter
1 ½ cups milk chocolate chips
1 ½ cups creamy peanut butter

Make mix according to directions for one batch. Spread dough on a greased jelly roll pan. Bake 350 til golden brown. Melt the caramels, milk & butter together. Spread on cookie dough and refrigerate for 1 hour. Melt chocolate chips and peanut butter together. Spread on caramel layer. Refrigerate until firm. Cut into squares, keep in refrigerator.

Famous Ginger Snaps (Alison Pantry)

3/4 cup butter, softened
2 cups sugar
3 eggs
½ cup molasses
2 tsp Red wine vinegar
3-4 Tsp ground ginger
1/8 tsp cayenne pepper
½ tsp ground cinnamon
1/4 tsp cloves
Dash of fresh ground nutmeg

Cream butter with sugar, add eggs to the creamed mixture and mix thoroughly with the molasses. Add vinegar. Add flour. Add all spices, blend together. Heat oven to 350. Bake about 12-13 minutes on a greased cookie sheet.

Cinnamon Sugared Almonds (Alison Pantry)

2 cups Sliced, Raw Almonds
3/4 cup cinnamon Vanilla French Toast Sugar
Or 3/4 cup sugar, 1 Tbs Cinnamon, 1 tsp vanilla powder

Preheat oven to 325`. In a bowl, combine ingredients with 1/4 cup water. Spread mixture on parchment-lined baking pan; bake 10 minutes. Stir with a metal spatula (mixture will be thick), then spread again and bake until sugar is browned, about 10 minutes more. Cool on baking sheet, then crumble.

Makes: 4 ½ cups, store in airtight container at room temperature up to 2 days.

Crunchy Trail Mix Bars (Alison Pantry)

3 cups crisp rice cereal
1 ½ cups raisins or dried cranberries
½ cup sunflower seeds
3/4 cup sugar
1 tsp sweet vanilla powder, or 2 tsp regular vanilla
3 cups O-shaped toasted oat cereal
1 cup honey
2 cups chunky peanut butter

Grease a jelly roll pan. IN a large bowl, stir together the rice cereal, oat cereal, raisins and sunflower seeds. In a medium saucepan, combine the honey and sugar. Bring to a full rolling boil over medium heat, then lo9wer the heat and continue boiling for 1 minute, stirring constantly. Add the peanut butter and vanilla, stirring until the peanut butter has liquefied and the mixture is fairly smooth. Pour over the cereal mixture in the bowl and stir to combine. Pour into the prepared baking pan, patting it down into a compact, even layer. Refrigerate until firm, then cut into bars and store in a covered container in the refrigerator. Makes about 40 bars.