CHEESY ONION BEER BREAD
|3 cups flour||1 tablespoon baking powder|
|1 teaspoon salt||1/4 cup sugar|
|3/4 cup shredded old cheddar||1 (12 ounce) can of beer|
|1/4 cup butter, melted||2 green onions, sliced thin|
Preheat oven to 375°F. Prepare a loaf pan with non stick cooking spray. In a large bowl mix flour, baking powder, salt, sugar, cheese and green onions. Using as few strokes as possible, mix in the beer until moistened. Drizzle the melted butter over top. Bake for 50 minutes. Remove and cool 10 minutes before removing from the pan.
NO-BAKE CHOCOLATE COOKIES
|2 cups sugar||1/2 cup milk|
|1/2 cup butter or margarine||1/2 cup cocoa|
|1 dash of salt||1/2 teaspoon vanilla|
|3 cups rolled oats||1 cup flaked coconut|
In a medium saucepan, combine sugar, milk, butter, cocoa, and salt. Heat to boiling, stirring frequently. When it has reached a rolling boil, cook for 5 minutes, stirring constantly. Remove pan from heat and mix in vanilla, oats and coconut. Drop by spoonfuls onto wax paper.
|1/4 cup brown sugar, packed||1/4 cup margarine|
|1/4 cup corn syrup||3/4 cup butterscotch chips|
|2 cups rice crisp cereal||1 cup chocolate chips|
|1 teaspoon oil|
In a heavy saucepan, combine brown sugar, butter and corn syrup; bring to boil and stir until sugar is dissolved. Remove from heat; stir in 1/2 cup butterscotch chips; stir until melted. Stir in cereal until well coated. Press into a 8″ square pan. Melt the chocolate chips with the remaining 1/4 cup of butterscotch chips and the oil. Once melted, spread evenly over cereal mixture.
AFTER SCHOOL SQUARES
|1/4 cup margerine||2 cups rice crisp cereal|
|5 cups mini marshmallows||1/2 cup chocolate chips|
|1/4 cup peanut butter||1/2 cup salted peanuts|
|2 cups Shreddies|
Lightly grease a 9” square pan. Microwave margarine in a large microwavable bowl for 30 seconds or until melted. Stir in marshmallows. Microwave on high for 1 minute. Add peanut butter and stir until blended. Cool for 2 minutes. Combine Shreddies, rice crisp cereal, chocolate chips and peanuts in a large bowl. Stir in marshmallow mixture until combined. Transfer into prepared pan. Let cool before cutting into squares.
CHOCOLATE CHIP PIZZA COOKIE
|1 cup minature marshmallows||1/2 cup salted peanuts|
|1/2 cup chocolate chips||1/3 cup caramel topping|
|1 roll refridgerated chocolate chip cookies
(such as Pillsbury)
Heat oven to 350°F. Grease a 12” pizza pan. In pan, break up cookie dough. Press dough evenly in bottom of pan to form a crust. Bake 12 to 17 minutes or until light golden brown. Sprinkle marshmallows, peanuts and chocolate chips evenly over crust. Drizzle with caramel topping. Bake 8 to 10 minutes until topping is melted. Cool completely. Cut into 8 wedges.
CRUNCHY FUDGE SQUARES
|1 cup butter or hard margarine||1 cup packed brown sugar|
|1/2 teaspoon vanilla||3 cups rolled oats|
|1/2 cup corn syrup||1 cup flour|
|1 cup chocolate chips||3/4 cup smooth peanut butter|
|1/3 cup finely chopped peanuts|
Turn the oven on to 350°F.
1st layer: Place the butter or margarine, brown sugar and vanilla in a large saucepan. Stir over medium heat until the butter has melted and the sugar is mixed in well. Remove the saucepan from the heat. Add rolled oats, syrup and flour. Stir together well. Grease a 9″x13” baking pan. Scrape the mixture into the baking pan. Spread it to make it level and smooth. Bake on the centre rack in the oven for 15 minutes. Cool before adding the second layer.
2nd layer: Combine the chocolate chips, peanut butter and peanuts in a medium saucepan. Place on low heat. Stir often until the chips are melted. Spread over the bottom layer. Let stand until set.
PEANUT BUTTER MICE
|1 cup creamy peanut butter||1 1/2 cups flour|
|1/2 cup butter, softened||1/2 teaspoon baking soda|
|1/2 cup sugar||1/2 cup peanut halves|
|/2 cup brown sugar, packed||48 mini M&Ms|
|1 egg||96 mini chocolate chips|
|1 teaspoon vanilla||48 – 2″ red shoestring licorice|
In a large mixing bowl, cream peanut butter, butter, sugar and brown sugar. Beat in egg and vanilla. Combine flour and baking soda then gradually add it to creamed mixture. Refrigerate for 1 hour or until easy to handle. Then roll into 1” balls. Place 2” apart on baking sheet. Pinch each ball at one end to taper. Insert 2 peanut halves in center of each ball for ears. Add one m&m for nose and 2 chocolate chips for eyes. Bake at 350°F for 10 minutes or until set. Gently insert 1 licorice piece into each warm cookie for the tail.
RASPBERRY CREAM CHEESE MUFFINS
|2/3 cup cream cheese||1/3 cup butter softened|
|1 1/2 cups sugar||2 large egg whites|
|1 large egg||1 1/2 teaspoon vanilla|
|2 cups all-purpose flour||1 teaspoon baking powder|
|1/4 teaspoon baking soda||1/2 teaspoon salt|
|1/2 cup buttermilk||2 cups fresh or frozen raspberries|
|1/4 cup finely chopped walnuts|
In a large bowl, combine cream cheese and butter. Beat with a mixer on high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites and egg; beat well. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to the cream cheese mixture. Gently fold in the raspberries and walnuts. Spoon mixture into muffin cups. Bake at 325°F for 25 minutes or until a wooden pick inserted in the center comes out clean.
EASY PEANUT BUTTER BARS
|1-3/4 cups flour||1-1/4 cups brown sugar|
|1/4 cup crunchy peanut butter||1/2 cup butter, softened|
|3 tablespoons milk||1 tablespoon vanilla extract|
|1 large egg||3/4 teaspoon salt|
|3/4 teaspoon baking soda||1 cup chocolate chips|
Preheat oven to 375°F. Spray bottom and sides of a 9”x13” pan. For easier cleanup and cutting, line the pan with aluminium foil with a 2” over hang. Mix together flour, sugar, peanut butter, butter, milk, egg, vanilla, salt and baking soda in a bowl with an electric mixer on medium speed until combined. Stir in chocolate chips. Spread dough evenly into prepared pan. Bake until a toothpick inserted in center comes out clean, 20 to 30 minutes. Let cool about 20 minutes.
APPLE CINNAMON LOAF
|1-1/2 cups flour||1 teaspoon baking soda|
|1/2 teaspoon salt||2 teaspoons cinnamon|
|1/2 teaspoon all spice||1/4 teaspoon ground cloves|
|2 large eggs||1/4 cup canola oil|
|1/4 cup applesauce||1 teaspoon vanilla|
|1 cup sugar||2 cups chopped peeled granny smith apples|
|2 tablespoons brown sugar||1 tablespoon white sugar|
|1 teaspoon cinnamon|
Heat oven to 350°F. Spray a 8”x4” loaf pan with cooking spray and set aside. In a medium bowl whisk together flour, baking soda, salt, cinnamon, all spice and cloves. In a separate bowl beat eggs for 30 seconds. Add in oil, applesauce, vanilla and mix until smooth. Add the sugar, mix until well combined. Slowly add in flour mixture until it is barely combined. Gently fold in apple chunks. Pour batter into prepared loaf pan.
Topping: Mix together sugars and cinnamon. Sprinkle the mixture on top of the loaf in the pan.
Bake for 50-55 minutes until the loaf is golden brown and a toothpick inserted in the centre comes out clean.
MOCHA WALNUT COOKIES
|2 tablespoons instant coffee powder||1 cup butter, softened|
|2 teaspoons hot water||2 cups chocolate chips|
|1 1/4 cups flour||3/4 teaspoon baking soda|
|1/4 teaspoon salt||1/2 cup butter, softened|
|1/2 cup white sugar||1/2 cup chopped walnuts|
|1/2 cup packed brown sugar||1 large egg|
Heat oven to 350°F. Melt 1/2 cup of chocolate chips in a doubler boiler or microwave, stirring until smooth. Let cool to room temperature. Dissolve the instant coffee with the hot water. In a small bowl mix together the flour, baking soda and salt. In a separate bowl beat butter with both sugars and coffee until creamy. Stir in flour mixture, egg and melted chocolate. Fold the remaining chocolate chips and walnuts. Chill covered for at least 1 hour and up to 8 hours. Roll dough into 1-1/4” balls and place 2” apart on an ungreased cookie sheet. Bake for 10 to 20 minutes until set but still soft. Let cool for 2 to 3 minutes.
BLUEBERRY BUCKLE COFFEE CAKE
|1/2 cup butter, softened||1 cup white sugar|
|1 large egg||2 teaspoons vanilla|
|2 cups flour||2 teaspoons baking powder|
|2 teaspoon baking soda||1/4 teaspoon salt|
|1/2 cup buttermilk||1 1/2 cups fresh blueberries|
|5 tablespoons cold cubed butter||3/4 cup flour|
|1/2 cup brown sugar||1/2 teaspoon cinnamon|
|1/4 cup powdered sugar for dusting|
Preheat oven to 350°F. Grease a bundt pan with non stick spray. In a large mixing bowl, cream softened butter and sugar for 3 to 4 minutes. Add egg and vanilla then cream for an additional 2 minutes. In a separate bowl, combine flour, baking soda, baking powder and salt. Mix the dry ingredients into the wet mixture alternately with the buttermilk, stirring just until combined. Batter will be thick. Gently fold in the fruit. Spoon in bundt pan.
Topping. In a food processor or by hand, mix brown sugar, flour, cinnamon and cold butter until the mixture is crumbly. If mixing by hand, just use your fingertips on the back of the fork. If you are using a food processor just pulse everything until you get a crumble mixture. Add crumble mixture to the top of the pan and gently press everything down.
Bake in the oven for 60 minutes. Remove from oven and let it sit for 8 minutes and then invert it onto a plate. Garnish with sifted powdered sugar.
We hope you enjoy the new recipes that have been added.