No Bake Scotcheroo Bars

http://www.sixsistersstuff.com/2013/11/no-bake-scotcheroo-bars-recipe.html

We have grown up with these delicious scotcheroos!  We love the peanut butter goodness added into the rice krispie treats.  They are so easy to make and a quick dessert when you don’t have a lot of time. Bet you can’t eat just one!!!

Ingredients:1 cup sugar
1 cup white karo corn syrup
1 1/2 cups peanut butter, creamy or chunky
6 cups rice krispies
1 cup milk chocolate chips
1 cup butterscotch chips

Directions:In a heavy saucepan add the sugar and karo syrup together.  Cook together until it starts to boil, stirring constantly.  Then remove from heat and stir in the peanut butter until it has melted and blended in well.  Have the six cups of rice krispies in a big mixing bowl.  Pour the warm peanut butter mixture over the cereal. Stir in well until all of the rice krispies are covered. Press into a 9×13 inch pan that has been sprayed lightly with non stick cooking spray.

In a microwave safe bowl melt the milk chocolate chips and butterscotch chips together. (microwave for about 30 seconds, stir and then microwave for another 30 seconds) Stir until well blended and spread over the rice krispie mixture.  Let set up for about an hour and then ENJOY!

Makes about 20 bars

3 Ingredient Peanut Butter Cookies

(Adapted from allrecipes.com)

Ingredients:

* 1 cup peanut butter * 1 cup white sugar * 1 egg

Directions:

Combine peanut butter, sugar, and egg well in a mixing bowl. Drop tablespoon sized balls of dough on a cookie sheet. Smash down with a fork until more flat than round. Bake at 350 degrees for about 10-12 minutes. Be careful not to burn. They should be slightly brown on the bottom and soft. Makes about 14 cookies.

Sara's granola dough

1  cup dry oatmeal

2/3 cup toasted coconut flakes

½ cup peanut butter

½ cup ground flaxseed or wheat germ

½ cup chocolate chips

1/3 cup honey

1 tsp vanilla extract

Stir all ingredient together until thoroughly combined. Let chill in refrigerator for half an hour.

Roll into balls. Store in an airtight container in the refrigerator for up to a week.

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing

¾ cup uncooked quinoa
1-2 cups shredded red cabbage, depending on how much crunch you like
1 red bell pepper, diced
½ red onion, diced
1 cup shredded carrots
½ cup chopped cilantro
¼ cup diced green onions
½ cup cashew halves or peanuts (honey-roasted is good)
Optional: 1 cup edamame or chickpeas
Fresh lime, for a bit of tang


For the dressing:
¼ cup all natural peanut butter
2 teaspoons freshly grated ginger
3 tablespoon soy sauce, gluten-free if desired
1 tablespoon honey (use agave if vegan)
1 tablespoon red wine vinegar
1 teaspoon sesame oil
1 teaspoon olive oil
Water to thin, if necessary


Instructions
1. To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan,
bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover,
reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the
water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to
cool for about 10 minutes. You should have a little over 2 cups of quinoa.

2. To make dressing: Add peanut butter and honey or agave to a medium microwave safe
bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both
sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner
dressing, simply stir in a teaspoon or two of water or olive oil.

3. Add as much or as little dressing as you’d like to the quinoa. I always start out with a
little bit of dressing and usually add more to suit my taste preferences. Alternatively you
can save the dressing for later and add when you are ready to eat; however the flavors of
the dressing usually soak into the salad so I love adding it to the quinoa first.

4. Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish
with cashews and green onions. Serve chilled or at room temperature with lime wedges if
desired.

Fudge-Filled Irresistible Peanut Butter Cookies

Crisco® Original No-Stick Cooking Spray
1 1/2 cups Jif® Creamy Peanut Butter
1 stick Crisco® Baking Sticks All-Vegetable Shortening OR 1 cup Crisco® All-Vegetable Shortening
2 1/2 cups firmly packed brown sugar
1/3 cup milk
2 tablespoons vanilla extract
2 large eggs
3 1/2 cups Pillsbury BEST® All Purpose Flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
FILLING
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
3 cups semi-sweet chocolate chips
1 teaspoon vanilla extract

Directions

1. HEAT oven to 375°F. Coat baking sheets with no-stick cooking spray.
2. For Cookies: BEAT peanut butter, shortening, brown sugar, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs. Beat just until blended.
3. COMBINE flour, baking soda and salt in medium bowl. Add to creamed mixture on low speed, mixing just until blended. Drop by level tablespoonfuls 2 inches apart onto prepared baking sheets.
4. BAKE 6 to 7 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.
5. For Filling: MICROWAVE sweetened condensed milk and chocolate chips in medium microwave-safe bowl on HIGH for 1 1/2 minutes or until melted and smooth when stirred. Stir in vanilla. Let cool 15 minutes. Spread generously on flat side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.

R-Bars

2 cups graham cracker crumbs
3 cups powdered sugar
1 cup crunchy peanut butter
1 cup melted margarine
12 ounces semi-sweet chocolate chips

Mix graham cracker crumbs, powdered sugar and peanut butter. Add melted margarine and mix well. Spread out in a PAM’ed 9x13 pan. Melt chocolate chips (cook 1 minute at a time and stir in microwave – they can burn) and spread over peanut butter mixture. Cut into bars so that you can re-cut them when the chocolate  hardens without breaking the chocolate.

Let harden and serve.

Candy Treat

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Special K cereal
1/2 package chocolate chips
1/2 package butterscotch chips

Add sugar and corn syrup to a pot and bring to a good boil.  Add peanut butter and stir until it melts.  Pour over cereal and lightly press into a greased 10x13 pan.
Mix and melt chocolate and butterscotch chips together and spread over the top of the cereal mixture and allow to set.   Cut into squares and serve.

** Don’t put this into the refrigerator or it will be VERY hard to cut into squares.

Crepes

3 tablespoons granulated sugar

1 cup flour

3 large eggs

1 cup milk

½ cup warm water

3 tablespoons melted butter, cooled

1 pinch salt

Place sugar, flour, salt, eggs and milk in a large bowl. Mix together using a whisk. Whisk in warm water. Add melted butter and whisk again. Strain batter through a sieve.

Lightly coat frying pan with Pam. Heat pan over medium-high heat. Once pan is hot, pour in ¼ cup of batter. Tilt pan and rotate, causing batter to cover bottom of pan. (Do this quickly as the batter cooks quickly). Cook 1 minute or less, till crepe is browning on edges. Flip and cook another 30 seconds. Lift off and stack crepes on a plate.

No-bake Cookies

2 cups granulated sugar
3 Tbsp cocoa
1/2 cup milk
1/2 cup margarine or butter
1 tsp vanilla
1/2 cup peanut butter
3 cups rolled oats

Combine sugar, cocoa, milk and margarine in pan on stove. Turn heat to high. Stirring constantly, bring to a boil. Once the mixture is boiling, keep stirring for 60 seconds (time it). Remove from heat. Allow to cool completely to room temperature (you should be able to put your hand on the bottom of the pan comfortably). Do not stir the pan at all during cooling... that breaks the bonds that will later hold the cookies together. Add vanilla, peanut butter and oats. Stir until the mixture loses its glossy look (about a minute). Scoop into cookies. (They will need time to set up completely.)