Peaches & Cream

This is such a delicious summer-y dessert that is sure to please a crowd! The only hang-up is that you have to plan ahead for this one to give everything enough time to chill!

Ingredients:

Crust-

• 1/2 cup butter
• 1 cup flour
• 2 TBS sugar

Filling-

• 8 oz cream cheese
• 1 1/2 cup powdered sugar
• 8 oz cool whip

Topping-

• 1 cup sugar
• 3 TBS cornstarch
• 1 1/4 cups cold water
• 3 oz dry peach Jell-o
• 5 cups peeled & sliced peaches (If you want to 'cheat' and use canned peaches, you'll still come out with awesome results, so don't feel a bit guilty about taking a shortcut! Just be sure to drain them!) ;)

Instructions:

Crust-

• Preheat oven to 350 degrees.
• In a small bowl, stir sugar and flour together. Melt butter and add to sugar & flour mixture. Press into 9" x 13" pan.
• Bake for 8-10 minutes. Cool completely on a wire rack.

Filling-

• Whip all 3 ingredients together until they reach the consistency of melted marshmallows.
• Spread on cooled crust.

Topping-

• Combine first 3 ingredients in a small pan. Heat to boiling. Boil until thick.
• Remove from heat and add Jell-o. Stir until dissolved.
• Place peaches in a bowl. Pour Jell-o mixture over them and stir well. Cool completely.
• Spoon cooled peach mixture over crust and filling. Chill for at least one hour.

Jeweled Bars

These are very easy to make and look beautiful (not to mention how good they taste!). If you don't like an ingredient, substitute something similar that you do like. You almost can't mess this one up!

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1 1/2 cups white chocolate chips (dark chocolate chips or a mixture of the two are good too!)
• 1 1/2 cups dried cranberries
• 1 14 oz can sweetened condensed milk
• 1 cup flaked coconut (Jordan doesn't like coconut, so I've substituted sliced almonds with very yummy results!)
• 1 cup pecan halves

Instructions:

• Preheat oven to 350 degrees. Spray 13" x 9" pan with non-stick cooking spray.
• In a medium mixing bowl, combine graham cracker crumbs and butter. Press into the bottom of prepared pan.
• In the same bowl, combine the remaining ingredients; mix well. Gently spread over crust.
• Bake for 25-28 minutes or until edges are golden brown. Cool on wire rack.

Simple Goodness Trail Mix

Ingredients:

• 2 cups plain almonds
• 2 cups golden raisins
• 2 cups dried cranberries
• 2 cups dark chocolate chips

Instructions:

• Measure all ingredients into a gallon zip-lock bag. Zip the opening and shake to mix. ENJOY!

Chocolate Peanut Butter Thins

Ingredients:

• 8 oz chocolate-flavored almond bark
• Peanut butter
• 1 sleeve Ritz crackers

Instructions:

• Microwave chocolate in a small bowl as directed on package.
• Spread peanut butter on the Ritz crackers.  Dip into chocolate.  Place on wax paper-covered cookie sheets.
• Refrigerate about 30 minutes or until chocolate is firm.

Mint Thins

Ingredients:

• 8 oz chocolate-flavored almond bark
• 1/4 tsp peppermint extract
• 1 sleeve Ritz crackers
• 1 peppermint candy cane, crushed

Instructions:

• Microwave chocolate in a small bowl as directed on package.  Blend in extract.
• Dip crackers into melted chocolate.  Place on wax paper-covered baking sheets.  Sprinkle with crushed candy cane.
• Refrigerate about 30 minutes or until chocolate is firm.

No-Bake Cookies

Ingredients:

• 1 stick butter
• 1/2 cup milk
• 2 cups sugar
• 1 cup semisweet chocolate chips
• 4 TBS peanut butter
• 3 cups old-fashioned oats

Instructions:

• Place chocolate chips, peanut butter, and oats in a large mixing bowl.
  
• Combine the butter, milk, and sugar in a saucepan. Bring to a rolling boil; boil and stir for 1 min.
• Add the hot mixture to the chocolate mixture; stir well.
• Drop by spoonfuls onto waxed paper. Put in the fridge for about 10 minutes to harden.
  

Grandma Rabe's Microwave Peanut Brittle

***This recipe was submitted by my Grandma Rabe. I have actually never made it, but she says it's great!

Ingredients:

• 2 cups raw peanuts
• 2 cups sugar
• 1 cup white corn syrup
• 1/4 tsp salt
• 2 tsp baking soda
• 4 tsp margarine
• 2 tsp vanilla

Instructions:

• Lightly butter (do NOT use margarine for this!) a large baking sheet. Grandma uses a Formica 'sink cut-out' board.
  
• In a 2-quart microwavable dish, stir together peanuts, sugar, syrup and salt. Cook 7 minutes on high, stirring well after 3 ½ minutes.
• Add margarine and vanilla. Cook 6 minutes on high.
  
• Add baking soda and stir until light and foamy.
  
• Pour onto baking sheet and spread thin as it cools, using spatula and fingers to pull it.
  
• Break candy when cool.

**Note: this is the correct time using a 1100-watt microwave. For 1150 watt, cut back time to 6 ¼ minutes the first cook time, and 5 ¼ for the second cook time.

Dalmation Cupcakes

Ingredients:

• 6 oz. cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 1 cup semi-sweet regular chocolate chips
• 1 Betty Crocker Supermoist Devil's Food cake mix
• 1 tub Betty Crocker Rich & Creamy or Soft-Whipped Vanilla ready-to-serve frosting
• About 1/2 cup semi-sweet mini chocolate chips

Instructions:

• Preheat oven to 350 degrees. Place paper baking cups in each of 24 regular-size muffin cups.
• Beat cream cheese, sugar, and egg in a medium bowl on medium speed until smooth. Stir in 1 cup chocolate chips; set aside.
• Prepare cake mix as directed on package. Divide batter among muffin cups (about 1/4 cup in each). Top each with 1 TBS cream cheese mixture.
• Bake 20-25 minutes or until tops spring back when touched lightly.
• Cool 10 minutes in pan. Remove from pan onto wire racks; cool completely.
• Frost tops with frosting and sprinkle on the mini chocolate chips.

Oven Caramel Popcorn

Ingredients:

• 2 cups brown sugar
• 1 cup butter
• 1/2 cup dark corn syrup
• 6 quarts popped corn
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. butter flavoring

Instructions:

• Grease 2 cake pans. Preheat oven to 200 degrees.
• In a pot over the stovetop, bring brown sugar, butter, and corn syrup to a boil. Boil for 5 minutes.
• Remove mixture from heat and add salt, baking soda, and butter flavoring.
• Pour popped corn into large bowl. Stir in caramel mixture until pieces are well-coated.
• Spread caramel popcorn in pans. Place in oven at 200 degrees for 1 hour, stirring every 15 minutes.
• Store in airtight containers.
  

Grandma Rabe's Peanut Brittle

Ingredients:

• 1/2 cup water
• 2 cups sugar
• 1 cup white syrup
• 2 cups raw peanuts
• 2 TBS butter
• 2 tsp. baking soda
• 1 tsp. vanilla
• 1/4 tsp. salt

Instructions:

• Butter two large cookie sheets. Be sure all ingredients are measured out and ready before beginning.
• In a pot on the stovetop, bring the water to a boil. Add the sugar and the syrup; stir until dissolved. Continue to boil until the mixture will 'spin a thread.' Add peanuts and salt. Cook slowly over low heat until mixture turns golden brown (will be about 295 degrees).
• Remove from heat, add butter, soda, and vanilla. Stir quickly (mixture begins to harden quickly!) and then spread on cookie sheets. As it cools, continue to pull candy with hands until thin.

Puppy Chow

Ingredients:

• 1/2 cup butter
• 1 cup peanut butter
• 1 12 oz. bag chocolate chips
• 9 cups Crispix cereal (or Rice Chex)
• 3-4 cups powdered sugar

Instructions:

• In a microwave-safe bowl, melt butter, peanut butter, and chocolate chips in the microwave, stirring occasionally.
• Measure cereal into a large bowl that has a lid, alternating with the chocolate mixture. Mix with a spoon until cereal pieces are well-coated. Add 3 cups of powdered sugar, secure lid to the bowl, and shake well. Add more sugar as needed until all pieces are well-coated with sugar!

Peanut Butter Cups

Ingredients:

• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 1/2 cup butter or margarine
• 1 1/2 lbs. chocolate almond bark
• Small cupcake liners

Instructions:

• Heat peanut butter, sugar, and butter, stirring often.
• Cool mixture in the refrigerator until firm enough to handle.
• Roll into bite-size balls.
• Melt almond bark (microwave is easiest; be careful not to burn it!). Dip the peanut butter balls in the melted chocolate, rolling until completely covered (using toothpicks to handle the balls works well). Place chocolate-covered balls in the cupcake liners. Allow to cool.

Mocha Truffles

Ingredients:

• 2 12-oz. pkg. semi-sweet chocolate chips (dark chocolate chips work well too)
• 1 8-oz. pkg. cream cheese, softened
• 3 TBS. instant coffee
• 2 tsp. cold water
• 1 lb. dark chocolate-flavored almond bark

Instructions:

Melt chocolate chips slowly in the microwave or a double-boiler. Add cream cheese, coffee, and water; mix well.
Chill until firm enough to shape.
Roll into 1" balls and place on a wax paper-lined cookie sheet.
Chill for 1-2 hours or until firm.
Melt almond bark slowly in the microwave or a double-boiler. Dip balls and place on cookie sheet as before. Chill until hardened. If desired, melt white almond bard and drizzle over truffles.

*Variation: omit coffee, and add 1/2 tsp. mint extract for Mint Chocolate Truffles.
*Truffles can be frozen for several months before dipping into chocolate. Thaw in the refrigerator before dipping.

Yield: about 5 dozen

Tortilla Pinwheels

Ingredients:

• 8 oz. sour cream
• 1 8 oz pkg. cream cheese, softened
• 1 4-oz. can diced green chilis (drained)
• 1 4-oz. can chopped black olives (drained)
• 1 c. grated cheddar cheese
• 1/2 c. chopped green onion
• Garlic powder and seasoning salt to taste
• 5 10" flour tortillas

Instructions:
Mix all filling ingredients thoroughly. Spread filling evenly over tortillas. Roll up the tortillas and cover tightly with plastic wrap, twisting the ends.
Refrigerate several hours. Unwrap and cut into 1/2" - 3/4" slices (an electric knife works best).
Store in the refrigerator. Yield: about 50

Taco Dip Plate

Ingredients:

• 1 pkg. cream cheese (8 oz.)
• 16 oz. sour cream
• 1 pkg. taco seasoning
• Lettuce
• 2 c. shredded cheddar cheese
• 1 diced tomato

Instructions:
Mix cream cheese, sour cream, and taco seasoning together in a bowl. Spread on a plate. Top with the other ingredients to taste. Chill in refrigerator.
Serve with tortilla chips. Store in refrigerator.

Clam Dip

Ingredients:

• 2 pkg. cream cheese (8 oz. each)
• 1 can minced clams
• 1/2 - 1 tsp. horseraddish
• 1-2 TBS. Miracle Whip
• Seasoning salt to taste

Instructions:
Mix first four ingredients in a bowl. Sprinkle with seasoning salt.
Serve with potato chips. Store in refrigerator.

Jason's Famous Cheeseball

Ingredients:

• 2 pkg. of cream cheese (8 oz. each), softened
• 2 slices of deli-sliced ham, cubed
• 1/2 c. shredded cheddar cheese
• 1/2 tsp. onion powder (can be increased to taste)
• 1 1/2 tsp. Worchestershire sauce
• Shredded cheddar cheese for garnish

Instructions:

Mix first five ingredients in a bowl and then form into a ball.
Roll the ball in shredded cheddar cheese.
Serve with crackers. Store in refrigerator.