Fluffernutter Rice Krispie Treats

A very yummy no bake treat. Thank you Shugary Sweets

10oz bag regular sized marshmallows
1/4 cup unsalted butter
1/2 cup creamy peanut butter
5 cup Rice Krispies cereal
1 1/4 cup mini marshmallows
1 bag (10oz) Reese's peanut butter morsels, melted
2 bags (8oz each) Reese's Mini Peanut Butter Cups

• In a large pot, melt butter over medium heat. 
• Add marshmallows and turn heat to low. 
• Stir until completely smooth. 
• Remove from heat and quickly stir in peanut butter. 
• Add cereal.
• Fold in the mini marshmallows. 
• Pour Krispies treats into a 9inch square baking dish lined with parchment paper (or buttered foil). 
• Very gently even the top of the treats with the butter wrapper or marshmallow bag wrapper
• DO NOT PRESS them in tightly.
• Top the melted peanut butter morsels with the peanut butter cups. Press those in so they stick 
• Allow to set, about one hour. 
• Cut into squares and store in an airtight container.

Brown Buttercrunch Cookies

Thank you The Girl Who Ate Everything

1/2 cup salted butter, softened
1/2 cup light corn syrup
2/3 cup brown sugar, packed
1 cup old fashioned oats (not quick oats)
3/4 cup All Purpose Flour
1 teaspoon pure vanilla

For the chocolate glaze:
1/4 cup heavy cream
1 cup semi-sweet chocolate chips
2 teaspoons light corn syrup

• Preheat oven to 375 degrees and line cookie sheets with parchment paper.
• In a medium saucepan, melt butter, corn syrup and brown sugar over moderate heat, stirring constantly until sugar dissolves.
• Increase heat to high.
• When mixture boils remove from heat and stir in oats, flour and vanilla.
• Drop half teaspoonfuls, three inches apart on parchment lined cookie sheets.
• They will spread a lot so do not place them too close.
• Bake for 6-8 minutes or until mixture spreads, bubbles and turns golden brown.
• Let cookies cool completely.
• To make the chocolate glaze, heat cream in a small saucepan until scalded. Remove from heat and stir in chocolate chips and corn syrup. Cover and let stand about 15 minutes until the chocolate has melted. Using a wire whisk or a wooden spoon, gently mix glaze until smooth, being careful not to create bubbles.
• When cookies are cool, drizzle glaze over the cookies or use a spatula to cover the end in chocolate.
• Allow to set for 10-15 minutes.

Rhubarb Cherry Berry Cobbler

 A great combination of tart and sweet. Thank you Real Food, Real Deals

2 cups chopped rhubarb
4 cups mixed cherries and berries
1 tbs. arrowroot starch
1 tbs. maple syrup

cobbler topping:
1½ cups almond flour
¼ tsp. salt
¼ tsp. baking powder
2 tbs. melted coconut oil
3 tbs. maple syrup
2 tbs. almond or rice milk
1 egg

• Preheat the oven to 350 degrees.
• Mix together the filling ingredients and pour them into an 8×8 pan.
• For the cobbler topping, mix together the dry ingredients in a small bowl.  Set aside.
• Mix together the wet ingredients in a large bowl.  
• Add the dry ingredients to the wet ingredients and mix until well combined.
• Evenly cover the fruit with the cobbler topping.
• Bake for 30 to 40 minutes, until the topping is cooked through.
• Enjoy warm or at room temperature.

Vegetable Au Gratin Casserole

2 Tbsps butter
1/2 tsp salt
1/2 tsp pepper
2 Tbsps flour
2 cups milk
3 cups shredded cheddar cheese
1 1/2 cups asparagus tips (3 inch piece)
1 1/2 cups baby carrots
1 1/2 cups broccoli florets
1 cup cauliflower
1 celery stalk – chopped
1 cup diced yellow onion
1 1/2 cups mushrooms – sliced
1 1/2 cups yellow, straight neck squash – sliced
2 med red potatoes – quartered

• Preheat oven to 400 degrees.
• Melt butter in a sauté pan over medium heat and add salt and pepper.
• Reduce heat to medium-low and add flour to create a roux; using a wire whisk, stir the butter-flour mixture constantly until it bubbles for 1-2 minutes.
• Slowly add milk to the roux, stirring vigorously with the wire whisk.
• Cook and stir constantly over medium heat until the sauce thickens.
• When the sauce is thickened and just begins to boil add cheddar cheese, continue stirring and cook until cheese is completely dissolved.
• Remove from heat.
• Add vegetables to cheese sauce, mix and transfer to a 2 quart casserole dish.
• Cover and bake at 400 degrees for 1 hour and 45 minutes.

Lemon Brownies

Lovely. Thank you Rita's Recipes

3/4 C flour

3/4 C sugar

1/4 t salt

4oz unsalted soft butter

2 eggs
juice from 1/2 lemon (about 1T)
zest from 1/2 lemon (about 1t)

1/2C powdered sugar

1 T lemon juice

additional lemon zest

• Combine the flour, sugar and salt in a large bowl.
• Mix in the softened butter.
• In another bowl whisk the eggs with  the lemon juice and zest.
• Add to the larger bowl and mix well.
• Pour into prepared 8X8 brownie pan.
• Bake at 350 for 25 minutes.
• You can double the recipe and bake in a 9X13 pan for 30 minutes.
• Remove and let cool
• Stir together sugar, lemon juice and zest, then glaze

Death by Cookie

Five kinds of chocolate in one cookie....oh my!! Thank you Hugs & Cookies

1 cup + 1 Tbsp all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
8 ounces semi-sweet chocolate chips
2 eggs
1 tsp vanilla extract
5 Tbsp unsalted butter, softened to room temperature
3/4 cup light brown sugar
1/4 cup sugar
1 cup dark chocolate chips
1/2 cup milk chocolate chips
1/2 cup semisweet chocolate chips
 

• Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
• Melt the 8 ounces of chocolate chips in the microwave until smooth.
• In a small bowl, whisk the eggs and vanilla. Set aside. 
• With an electric mixer, beat the butter until smooth and creamy – about 1 minute.  
• Beat in the sugars.  
• Mix in the beaten egg/vanilla until incorporated.  
• Add the chocolate and beat until combined.  
• Add the dry ingredients on slow speed.  
• Fold in the chocolate chips.
• Chill dough for at least 30 minutes. Preheat oven to 350 degrees F.
• Scoop about 2 Tbsp of dough and roll into a ball. 
• Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft.  They will firm up as they cool.
• Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Garlic Brown Sugar Chicken

Fast, simple and very tasty. Thank you Quick and Easy Recipes

Brown Sugar, 4 tsp unpacked
Chicken Breast, no skin, 12 ounces
Garlic, 1 clove
Butter, salted, 2 tbsp
Salt, 1 tsp
Pepper, black, 1 dash

Melt the butter in a frying pan

• Brown the garlic in the butter

• Add chicken breasts to garlic and butter and cook thoroughly, adding salt and pepper as you like it.

• When chicken is fully cooked add brown sugar on top of each breast

• Allow the brown sugar to melt into the chicken (about 5 minutes)

• Serve with rice or noodles and veggie or salad.