Peanut Butter Rice Krispies Treats- Noel

3 tbsp. butter
1 package regular marshmallows
or 4 cups mini marshmallows
1/2 cup peanut butter
6 cups rice krispies

Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter, mixing until smooth.

Add rice krispies. Stir until well coated.

Using buttered spatula or waxed paper, press mixture evenly into a 9x13 pan coated with cooking spray.

Sharon's chex mix- Noel

2 cups brown sugar
1 cup white sugar
1 cup karo syrup
1 cup butter
2 cups whipping cream

Mix and cook on medium heat to a soft ball stage (215°-250°) ona candy thermometer.

Pour over 1/2 box of each:
rice chex
corn chex (or honey corn chex)
wheat chex
golden grahams

Mix well then spread out to cool on waxed paper or foil.
You can also used mixed nuts or any kind if you want.

Pecan Crispies- Audra

2 packages of graham crackers, broken into individual sections
1 cup pecan halves (you may not need them all)
1 cup (2 sticks) butter
1/2 cup sugar
1/4 cup packed light brown sugar
pinch of salt

Heat oven to 350°. Line a large cookie sheet with foil & grease the foil thoroughly. Cover pan with graham cracker sections. Put a pecan half in the center of each section.

Combine butter, sugars, and salt in a heavy sauce pan. Stirring constantly, bring to a rolling boil. Working quickly, spoon syrup over the crackers- first onto the nuts, to glue them down, and then onto the remainder of each cracker.

Bake for 10 minutes, or until browned and bubbly. Cool pan on rack for 10 minutes, then quickly lift crackers off the pan with a spatula and cool on foil or parchment paper.

Muddy Buddies- Noel

9 cups chex cereal (wheat, corn, and rice)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp. vanilla
1 1/2 cups powdered sugar

Measure cereal into a large bowl & set aside.
In a 1 qt. microwavable bowl, microwave chocolate chips, peanut butter, & butter uncovered on high 1 minute, stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2 gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag, shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Halloween Marsh-Monsters- Noel

8 thick pretzel rods

8 large marshmallows

Candy corn, miniature candy-coated chocolate baking bits, string licorice, Bugles corn snacks, gummy peach rings, fruit roll-ups, candy sprinkles, as desired

1 container (1 lb) vanilla creamy ready-to-spread frosting

Assorted food colors

Gently push 1 pretzel into 1 flat side of each marshmallow; set aside.  Plan and assemble decorations for each marshmallow.

In 1-cup microwavable measuring cup, microwave ½ cup frosting uncovered on High 10-20 seconds or until smooth and melted when stirred.  Add 1 to 2 drops food color as desired—green for witches or Frankenstein, red for devils, yellow for pumpkins or cats.

Dip and decorate 1 marshmallow at a time.  Hold pretzel, and dip marshmallow into frosting to coat all sides.  Immediately add decorations to create features—candy corn for noses, baking bits for eyes, string licorice for whiskers.  To make witch’s hat, push corn snack through center of peach ring.  For devil’s or witch’s cape, use fruit roll-up cut in half crosswise at an angle; attach at base of marshmallow while frosting is soft.  Set pretzels in drinking glass to dry before storing.  Store in airtight container.

Trick or Treat- Noel

¾ cup (1 ½ sticks) butter, softened

1/3 cup firmly packed light brown sugar

1 ½ tsp vanilla

1/8 tsp cinnamon

1 ½ cups all-purpose flour

1 square (1oz) unsweetened chocolate, melted

24 mini chocolate peanut butter cups, unwrapped

1 cup prepared chocolate frosting

1 tub (4.25 oz) orange decorating icing

Using an electric mixer set on medium speed, beat butter and brown sugar until light and fluffy; beat in vanilla and cinnamon.

Stir flour into butter mixture until well blended; add melted chocolate.  Cover dough; chill for 1 hour.  (Chilling helps the dough retain its shape during baking.)

Shape 2 Tbsp dough into a flat round.  Place the peanut butter cup onto round and mold dough around it, making sure candy is covered.  Repeat with remaining dough and candy.

Place filled dough onto 2 ungreased baking sheets, 1 inch apart.  Bake at 350° until golden, about 20 minutes.  Place baking sheets on wire racks; cool for 10 minutes.  Transfer cookies to racks; cool completely. 

In a microwave-safe bowl, microwave chocolate frosting on 50% power for 5 seconds or until slightly thinned.  Using the back of a spoon, frost the top of each cookie; let frosting set. 

Using the tube of orange icing fitted with a small writing tip, create a crisscross design on top of each cookie; let icing set.

Sugar Cookie Ice Cream Sandwiches- Noel

Sugar Cookie for Ice Cream Sandwiches:

2 eggs

3/4 cup sugar

2/3  cup vegetable oil

2 tsp vanilla

1 tsp grated lemon peel

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

In a large bowl, beat the eggs, sugar, oil, vanilla and lemon peel until blended.  Combine the flour, baking powder and salt; gradually beat into egg mixture.

Drop by rounded teaspoonfuls 2 in apart onto greased baking sheets.  Flatten with a glass dipped in sugar (can be colored sugar).  Bake at 350° for 8-10 minutes or until edges are lightly browned.  Cool for 2 minutes before removing from pans to wire racks to cool completely.

Sandwich Filling:

Strawberry ice cream (or ice cream of choice)

Soften ice cream and spread it about ½ in thick in an 11in x 17in x 1in pan.  Freeze until solid.  Using a scalloped biscuit cutter, cut ice cream shapes out and place on bottom side of a cookie; top each with another cookie and press down gently.  Wrap each in plastic wrap.  Freeze until serving.

Double Chocolate Ice Cream Sandwiches- Noel

Cookie for Double Chocolate Ice Cream Sandwiches:

1 1/7 cups butter, softened

2 cups sugar

2 eggs

2 tsp vanilla

2 cups all-purpose flour

3/7 cup baking cocoa

1 tsp baking soda

½ tsp salt

2 cups (12oz) semisweet chocolate chips

In a large bowl, cream the butter and sugar until light and fluffy.  Beat in the eggs and vanilla.  Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well.  Stir in the chocolate chips.

Drop by rounded teaspoonfuls 2 in apart onto greased baking sheets.  Bake at 350° for 8-10 minutes or until set.  Cool for 2 minutes before removing from pans to wire racks.

Sandwich Filling:

Mint chip ice cream

Mini chocolate chips

Layer ½ cup ice cream between 2 cookies.  Roll sides in mini chocolate chips.  Wrap in plastic wrap.  Freeze until serving.

Banana Split Ice Cream Sandwiches- Noel

Brownie for Ice Cream Sandwiches:

½ cup butter, cubed 4 oz semisweet chocolate, chopped

2 eggs

1 cup sugar

1 tsp vanilla extract

¾ cup all-purpose flour

¼ tsp salt

In a microwave, melt the butter and chocolate; stir until smooth.  Cool slightly.  In a large bowl, beat eggs and sugar.  Stir in the vanilla and chocolate mixture.  Combine the flour and salt; gradually add to chocolate mixture.

Pour into a parchment paper-lined 15in x 10in x 1in baking pan.  [Sprinkle with pecans—see blow.] 

Bake at 400° for 10-12 minutes or until center is set (do not over-bake).  Cool completely on a wire rack.  Invert brownie onto a work surface and remove parchment paper.

Sandwich Filling:

½ cup chopped pecans

½ cup hot fudge ice cream topping, warmed

4 cups strawberry ice cream, softened

1 medium firm banana, thinly sliced

Cut brownie in half width-wise.  Spread hot fudge topping over one brownie half; spread with ice cream and layer with banana slices.    Turn over remaining brownie half; place over bananas.  Cover and freeze for 2 hours or until firm.

Cut into bars, squares or desired shapes.  Wrap in plastic wrap.  Freeze until serving.

S'more Ice Cream Sandwiches- Noel

Brownie for Ice Cream Sandwiches:

½ cup butter, cubed 4 oz semisweet chocolate, chopped

2 eggs

1 cup sugar

1 tsp vanilla extract

¾ cup all-purpose flour

¼ tsp salt

In a microwave, melt the butter and chocolate; stir until smooth.  Cool slightly.  In a large bowl, beat eggs and sugar.  Stir in the vanilla and chocolate mixture.  Combine the flour and salt; gradually add to chocolate mixture.

Pour into a parchment paper-lined 15in x 10in x 1in baking pan.  Bake at 400° for 10-12 minutes or until center is set (do not over-bake).  Cool completely on a wire rack.  Invert brownie onto a work surface and remove parchment paper.

Sandwich Filling:

4 cups chocolate ice cream, softened

1 cup marshmallow creme

Graham cracker crumbs

Cut brownie in half width-wise.  Spread ice cream over one brownie half.  Spread the marshmallow creme over remaining brownie; place over ice cream, marshmallow side down.  Cover and freeze for 2 hours or until firm.

Cut into bars, squares or desired shapes.  Dip sides of ice cream sandwiches in graham cracker crumbs.  Wrap in plastic wrap.  Freeze until serving.

Frozen Fruit Pops- Noel

2 ¼ cups (18oz) raspberry yogurt

2 Tbsp lemon juice

2 medium ripe bananas, cut into chunks

12 Popsicle molds or paper cups (3 oz each) and Popsicle sticks

In a blender, combine the yogurt, lemon juice and bananas; cover and process for 45 seconds or until smooth.  Stir if necessary.

Fill molds or cups with ¼ cup yogurt mixture; top with holders or insert sticks into cups.  Freeze.

Kellie's Ice Cream Balls- Noel

Vanilla ice cream

Cinnamon Toast Crunch cereal

Roll vanilla ice cream into balls.  Crush the cinnamon cereal in a plastic bag.  Roll ice cream balls in cereal until coated.  Freeze for 15-20 minutes.

Judy Barlow Brownies- Noel

1 cup butter, melted

2 cups sugar

½ cup cocoa

4 eggs

2 Tbsp Caro syrup

2 cup flour

Mix ingredients.  Bake at 350° for 30-35 minutes.

Frosting:

1 ½ cups powdered sugar

1/3 cup cocoa

¼ cup butter

3 Tbsp milk

½ tsp vanilla

Mix together and spread over cooled brownies!

Plum Doughnut- holes- Noel

2 plums (cut up)
2 eggs
3/4 cup sugar
1 tbsp. grated orange peel
3 cups flour
4 tsp. baking powder
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 cup milk
oil for frying pan

Mix all ingredients. Drop by teaspoons into hot oil until brown on all sides. Drain on paper towels. roll in 1/2 cup sugar & 1 tsp. cinnamon.

Our neighbors growing up used to bring these to us every year. They're one of my favorite memories of them.

Peanut Butter Fudge- Noel

1/2 stick butter
1/2 cup brown sugar
1 cup peanut butter
Stir until smooth and creamy

Add:
1/4 cup water
1 1/2 cups powdered sugar
1 cup oats

Pour in 8 in. square pan & refrigerate til firm

Hello Dollies- Granny Goon

1 stick butter
1 package graham crackers (crushed)
1 cup chocolate chips
1 cup coconut
1 cup sweetened condensed milk

Melt butter in a 9x13 in. pan in 350°oven. Mix crushed crackers in butter & press in pan. Sprinkle chocolate chips & coconut on. Drizzle milk over @ bake for 30 minutes @ 350°. Enjoy!

These are one of our many Christmas traditions and so easy to make!

Munch Mix- Granny Goon

Mix together in a large pan
1/2 box corn chex
1/2 box rice chex
2 packages sliced almonds
2 cups coconut

Boil 2-3 minutes, pour over cereal, & mix thoroughly.
1 cup sugar
1 cup butter
1 cup karo syrup

If desired add spice drops after you've mixed it together.