oes over fabulously too!
For the filling, mix together the
ith a large knife. Bake for 8-10 minutes. Remove from
ix and butter.
Boil for 1 minute. Take off stove
Melt together chocolate chips, butterscotch chips and peanut butter.
Pour half of this mixture in jelly roll pan and reserve half for top layer.
Combine melted butter, pudding mix and milk over low heat for about 1 minute.
Add powdered sugar and vanilla. Beat with electric mixer until well blended.
Spread over chocolate layer and refrigerate for 10 minutes.
Add salted peanuts to remaining chocolate mixture and spread over second layer. Refrigerate.
Mix ingredients together over hot water.
Spread half of mixture on a jelly roll pan, 17 x 11 1/2-inch.
Chill until firm. Melt butter.
Add milk and pudding mix.
Bring to boil and boil for 1 minute.
Remove from heat and add maple flavoring.
Add sugar and blend until smooth.
Spread this mixture on cooled first layer.
Cool.
Mix peanuts into remaining half of chocolate mixture and spread on top of cooled second layer.
Chill; cut into small squares as this bar is very rich.
r until firm. Cut into bars. Store in refrigerator.
/2 in double boiler for later (no heat now).
Melt butterscotch chips, chocolate chips, butter and peanut butter together in a double boiler.
Pour 1/3 of the mixture into a 9 x 13-inch greased pan.
Add a layer of miniature marshmallows. Sprinkle 6 ounces of peanuts on top.
Pour remaining chocolate mixture over the top.
Cool in refrigerator.
Cut in squares. Makes 24 to 30 bars.
Store in refrigerator.
Place ingredients in a large microwavable bowl.
Melt at 50% power until melted, for approximately two minutes, stirring at one minute.
Stir well.
Pour half of mixture in greased pans, one 9 x 13-inch and one 8 x 8-inch.
Chill while preparing filling.
For the cake:
Mix all
an.
Bake at 350 for 25 minutes. If you have
atty foods that are bad for you, and this cake is
Beat butter, sugar, eggs and pumpkin at medium speed with electric mixer until well blended.
Stir in dry ingredients, adding raisins last.
Bake in
ungreased 15 x 10 x 1-inch pan at 350\u00b0 for 30 to 40 minutes.
Cool.
Frost in pan.
Heat oven to 350\u00b0. Grease a 13 x 9-inch pan.
In a large bowl, combine cake mix, oats and margarine at low speed until fine crumbs form.
Reserve 1 cup crumbs for filling.
To remaining crumbs, blend in 1 egg until well mixed.
Press in bottom of prepared pan.
Preheat oven to 350°F Line an 8x8 pan with parchment paper. In a large bowl, mix together oats, quinoa, oat flour, and cinnamon. Add honey, applesauce, nut butter, and vanilla. Mix until a sticky mixture forms. If you want to use any add-ins, throw in a handful now, and mix them inches Press mixture into prepared pan. Bake in preheated oven for 10 minutes. Remove from oven and let cool. Once cooled, cut into 8 bars. Store in an airtight container. For traveling, put bars in a blastic bag or wrap in aluminum foil.
Enjoy.
Melt marshmallows in milk in double boiler or microwave.
Add Hershey bars.
Cool.
Whip cream.
Add to mallow mix.
Pour into crust.
Chill.
Combine cake mix, butter and one of the eggs in a large mixing bowl.
Beat until mixture is crumbly.
Press evenly into a greased 9 x 13-inch baking pan.
Beat remaining egg with the sweetened condensed milk in a small bowl until well blended.
Pour over crumb mixture crust.
Sprinkle chocolate pieces and nuts on top. Bake in a 350\u00b0 oven for 35 minutes or until golden brown.
Cool.
Let yeast dissolve in milk for a few minutes. Melt butter
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and