Recipes Discovered – Recipes

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Ingredients:

• 1 egg, beaten
• 1 cup sugar
• 1/2 cup butter
• 1/4 teaspoon salt
• 8 ounces chopped dates
• 2 cups Rice Krispies
• 1/4 cup chopped pecans
• flaked coconut or confectioner’s sugar

Directions:

In a saucepan over medium heat, combine egg, sugar, butter, salt, and dates. Stir frequently. Cook until dates are soft and mixture is thick.Place saucepan in cold water until mixture is cool enough to handle. Add cereal and pecans. Mix quickly. Shape into small balls. Roll each ball in coconut or confectioner’s sugar.

Makes about 4 dozen.

Nutrition:

Substitutions:

Recipe courtesy of Bake or Break.

Read my review of this recipe.

Ingredients:

Bottom Layer:

• 1/2 cup unsalted butter
• 1/4 cup granulated white sugar
• 1/3 cup unsweetened cocoa
• 1 large egg, beaten
• 1 teaspoon pure vanilla extract
• 2 cups graham cracker crumbs
• 1 cup coconut
• 1/2 cup walnuts, almonds, or pecans, coarsely chopped

Filling:

• 6 tablespoons unsalted butter, room temperature
• 2 – 3 tablespoons milk or cream
• 2 tablespoons vanilla custard powder or instant vanilla pudding powder
• 1/2 teaspoon pure vanilla extract
• 2 cups powdered sugar

Topping:

• 4 ounces semisweet chocolate, chopped
• 2 tablespoon unsalted butter

Directions:

Butter (or use cooking spray) a 9 x 9 inch pan.

BOTTOM LAYER: In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 – 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Refrigerate while making the filling.

FILLING: With an electric mixer, cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate while making the top layer.

TOP LAYER: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the filling and refrigerate until chocolate hardens.

TO SERVE: Bring the squares to room temperature before cutting.

Makes 16 squares.

Nutrition:

Substitutions:

I used a double boiler to make the bottom layer. Two cups of graham cracker crumbs is roughly 1 package of graham crackers (10 whole crackers). For my bars, I used pecans and instant vanilla pudding mix.

Recipe courtesy of The City of Nanaimo

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Ingredients:

• 2 1/2 cups sugar
• 1/4 cups butter
• 5 ounces evaporated milk
• 7 ounces marshmallow creme
• 6 ounces white chocolate chips

Directions:

Combine sugar, butter, milk and marshmallow creme in 2 quart microwave safe bowl. Microwave on high 3 minutes. Stir well. Continue to microwave 2 to 3 minutes more or until mixture boils. Reduce power to 50% and microwave 5 minutes. Mixture should be a light almond color. Add white chocolate chips and stir until melted. Pour into buttered 8 inches square pan and allow to cool completely.

Makes 64 (1 inch) pieces.

Nutrition:

Substitutions:

Recipe courtesy of www.freecookingrecipes.net

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Ingredients:

• 2 cups sugar
• 4 tablespoons cocoa
• 1 stick butter
• 1/2 cup milk
• 1 cup peanut butter
• 1 tablespoon vanilla
• 3 cups oatmeal
• Waxed paper

Directions:

Microwave butter, milk, cocoa and sugar in large bowl on high for 3 minutes. Stir, microwave for 2 more minutes. Add peanut butter, stir until melted. Add oats and vanilla and stir. Drop by spoonfuls onto wax paper and then cool until hardened.

Makes 3 1/2  dozen cookies.

Nutrition:

Substitutions:

Recipe courtesy of www.cooks.com

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Ingredients:

• 1 cup butter, plus more for greasing pan
• 1 cup peanut butter
• 1 teaspoon vanilla
• 1 pound powdered sugar

Directions:

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Yields 64 (1-inch) pieces.

Nutrition:

Substitutions:

Recipe courtesy of Alton Brown

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Ingredients:

• 5 ounces soft caramel candies, 24 pieces, unwrapped
• 1/2 cup unsalted dry roasted peanuts
• 1/4 cup white chocolate chip morsels, 2 handfuls
• 1 1/4 cups sweetened coconut flakes
• Vegetable cooking spray

Directions:

Line a 8 by 8-inch square microwave safe dish with plastic wrap allowing the wrap to come over the sides. Spray the prepared dish with cooking spray.

Spray a medium size, microwave safe bowl with cooking spray. To the prepared bowl, add the caramel candies, peanuts, white chocolate and 1/2 cup of the coconut. Give it a stir to combine. set the microwave for 1 minute 30 seconds on HIGH. Place the bowl in the microwave and cook 1 minute. Stop the microwave, stir the mixture, return to microwave to cook 30 seconds longer. Remove the mixture and stir. Scrape it into the prepared square pan. Flatten the mixture with a rubber spatula evenly. Cover the top of the candy with remaining coconut, using the rubber spatula to press it in slightly. If the mixture is too firm on top for the coconut to stick, place the mixture back in the microwave for 10 seconds, then resume pressing the coconut into the candy.

Allow the candies to cool completely. Remove the entire block, using the plastic wrap to help you pull it out. Using a sharp knife, cut candy into small, 1-inch squares.

Makes 64 pieces.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray

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Ingredients:

• 1 lb powdered sugar
• 2/3 cup cocoa
• 1/4 teaspoon salt
• 1/4 cup milk
• 2 teaspoons vanilla
• 1/2 cup butter or margarine
• 1/2 cup chopped nuts (optional)

Directions:

Sift powdered sugar, cocoa, and salt into a 1 quart microwave safe bowl.Stir in milk and vanilla. Mix well. Place butter on top. Microwave on high, 2 minutes.Beat with wooden spoon until smooth. Stir in nuts (OPTIONAL). Spread in 8 X 8 X 2 inch baking pan. Chill about 1 hour or until firm.

Makes 36 pieces.

Nutrition:

Calories 77 g, Fat 2.9 g, Cholesterol 7 mg, Sodium 35 mg, Carbs 13.5 g, Fiber 0.5 g, Sugars 12.4 g, Protein 0.4 g

Substitutions:

Recipe courtesy of www.recipezaar.com

View my experience with this recipe.

Ingredients:

• 10 1/2 ounces miniature marshmallows
• 1 cup peanut butter
• 1mcup semi-sweet chocolate chips
• 1/2 cup butter
• 2 cups Rice Krispies
• 1 cup peanuts
• 1 cup semi-sweet chocolate chips
• 1/4 cup butter
• 1/4 cup milk
• 2 cups powdered sugar
• 1 teaspoon vanilla

Directions:

In a large microwave-safe bowl; combine the marshmallows, peanut butter, chocolate chips and butter.Cover and microwave on high for 2 1/2 minutes. Stir until well blended (the mixture will be lumpy.) Add cereal and peanuts; stir until well coated.Spread into a greased 13X9 pan.
For the frosting, combine chocolate chips, butter and milk in another microwave-safe bowl. Cover and microwave on high for 1 1/2 minutes; mix well. Add powdered sugar and vanilla. With an electric mixer, beat frosting until smooth. Spread over the cereal mixture.
Cover and refrigerate for 2 hours or until firm. Cut into squares.

Makes 48 squares.

Nutrition:

Calories 152 g, Fat 9.3 g, Cholesterol 7 mg, Sodium 63 mg, Carbs 17.1 g, Fiber 1.0 g, Sugar 13.0 g, Protein 2.7 g

Substitutions:

I used a bag of Dove dark chocolate in place of the semi-sweet chocolate chips (I used half the bag for the bars and half the bar for the icing).

Recipe courtesy of www.recipezaar.com