March 22nd, 2006 by alice
Tags: Bar, Bars, Candy
INGREDIENTS
- 3/4cupbutter or margarine, softened
- 1/4cuppeanut butter
- 1cup packedbrown sugar
- 1teaspoonbaking soda
- 1 1/2cupsall-purpose flour
- 2cupsquick-cooking rolled oats
- 1egg
- 1 (14 ounce)cansweetened condensed milk
- 4cups choppedcandy bars(such as chocolate-coated, caramel-topped nougat bars with peanuts; chocolate-covered crisp wafers; c)
DIRECTIONS
- Preheat oven to 350 degrees or 325 degrees for glass dish.
- In large bowl, combine butter and peanut butter; add brown sugar and soda and beat well.
- Stir in flour and oats.
- Set aside 1 3/4 cups of the peanut butter mixture.
- Stir egg into remaining peanut butter mixture in bowl; pat into a 15 x 10-inch baking pan.
- Bake for 15 minutes.
- Spread sweetened condensed milk over the crust.
- Stir together reserved peanut butter mixture and chopped candy bars; sprinkle over all.
- Bake 25 minutes or until golden brown.
- Cool and cut.
- Store leftovers loosely covered at room temperature.
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March 22nd, 2006 by alice
Tags: Rice, South, Texas
INGREDIENTS
- 1cuprice
- 3tablespoonsoil
- 1onion, quartered
- 1bell pepper, quartered
- 2cupschicken stock
- 1 (16 ounce)candiced tomatoes
- 1teaspoonchili powder
- 1teaspoongarlic salt
DIRECTIONS
- In a saute pan, brown the rice in oil over low to medium heat, stirring constantly (watch closely as it burns easily).
- When the rice is brown, add the onion, bell pepper, chili powder and garlic salt.
- Turn the heat to high, and cook for 1 minute, stirring constantly.
- Add the tomatoes, and then chicken stock; bring to a boil, cover, reduce the heat, and simmer for 10 minutes.
- Remove from heat, and let stand for 15-20 minutes.
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March 22nd, 2006 by alice
Tags: Pops, Surprise, Yogurt
INGREDIENTS
- 8ouncesvanilla yogurt
- 4tablespoonsbananas, which means 4 thick slices from the middle of a banana
DIRECTIONS
- Spoon 4 ounces of yogurt into each of 2 6-ounce paper cups.
- Press 2 slices of banana into each cup.
- Insert a wooden popsicle stick into each cup and freeze overnight or for 4-6 hours until solid.
- To serve, wiggle the frozen yogurt popsicle out of the cup or peel off the cup if it’s easier.
- Note: wooden popsicle sticks are available at most craft stores.
- Children 2-4 should be supervised when eating these pops due to the wooden sticks.
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March 22nd, 2006 by alice
Tags: Shake
INGREDIENTS
- 6ouncesorange juice, calcium fortifed and pulp free
- 1/2cupwhole milkor soy milk
- 1teaspoonsucanat(natural cane sugar)or white sugar (optional)
- 1/4teaspoonpure vanilla extract
- 3ice cubes
DIRECTIONS
- Whiz all ingredients together in the blender until ice is chipped very fine and mixture is frothy.
- Serve.
- Note: If you are using soymilk and want to use the sucanat or sugar, start by adding half of a teaspoon, tasting and then adjusting for sweetness.
- Many soymilk brands are already slightly sweetened.
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March 22nd, 2006 by alice
Tags: Bars, Toffee
INGREDIENTS
- 1 3/4cupsflour
- 1cupsugar
- 1cupbutter, softened, do not substitute
- 1teaspoonvanilla extract
- 1egg, separated
- 1/2cup finely choppedwalnuts
DIRECTIONS
- 3-5 days before serving Preheat oven to 275 degrees.
- Grease a 15 1/2 x 10 1/2 jelly roll pan.
- I use cooking spray.
- With a electric mixer at medium speed, mix all ingredients, except egg white and walnuts, together until well mixed.
- Pat evenly into pan.
- Beat egg white with fork until frothy.
- Brush egg white over dough.
- Sprinkle with walnuts.
- Bake for 40 minutes or until golden brown.
- Immediately cut into squares and remove from pan and cool on wire rack.
- When completely cool place in tightly closed container.
- Store for at least 3 days before serving.
- Makes 4 dozen.
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