August 21st, 2010 by alice
Tags: Bake, Bars, Butter, Chocolate, Peanut
INGREDIENTS
- 1cuppeanut butter
- 1/2cuplight corn syrup
- 1/2cuppowdered sugar
- 2tablespoonsmargarineor butter
- 2cupsQuaker Oats(quick or old fashioned, uncooked)
- 1cupsemisweet chocolate pieces
- 2tablespoonspeanut butter
- 1/4cup choppedpeanuts (optional)
DIRECTIONS
- FOR BARS.
- in medium saucepan heat 1 cup peanut butter, corn syrup. powdered sugar and margarine over med-low heat. until margarine is melted. stirring frequently. remove from heat. stir in oats.mix well.
- spread onto bottom of ungreased 8 or 9 inch square pan — set aside.
- FOR TOPPING.
- place chocolate peices in med. sized microwaveable bowl. . microwave on HIGH for 1-2 minutes, stirring every 30 seconds until smooth.
- stir in 2 tabelspoons peanut butter until well blended. spread evenly over oats layer. sprinker with chopped nuts, if disired.chill 30 minutes or until set.
- cut into bars with sharp knife. if bars are difficult to cut let stand for about 10 minutes. store tightly covered at room temperature.
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March 19th, 2010 by alice
Tags: Bars, Butter, Chocolate, Fudge, Peanut
INGREDIENTS
-
Crust
- 2cupschocolate cookie crumbs
- 1/2cupbutter, melted
-
Filling
- 1packagecream cheese
- 1cuppowdered sugar
- 1/2cupcreamy peanut butter
- 2tablespoonsmilk
-
Topping
- 2cupssemi-sweet chocolate chips
- 1/2cupcreamy peanut butter
- 1cuppeanuts
DIRECTIONS
- In medium bowl, combine crust ingredients and mix well.
- Press firmly on bottom of 9×13 pan.
- Refrigerate at least 30 minutes.
- In medium mixer bowl, combine filling ingredients, blend at low speed 30 seconds.
- Beat at medium high speed 2 minutes or until light and fluffy.
- Spread over crust.
- In medium saucepan melt chocolate chips over low heat stirring constantly, until smooth.
- Stir in peanut butter, blend well.
- Stir in peanuts.
- Spread over filling.
- Refrigerate at least 4 hours.
- Store refrigerated.
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September 12th, 2009 by alice
Tags: Bars, Fat, Fruit, Low, Oatmeal
INGREDIENTS
- 1/2cupSplenda sugar substitute
- 3/4cupbrown sugar
- 2egg whites
- 2tablespoonsoil
- 2tablespoonsskim milk
- 8ounceslow-fat vanilla yogurt
- 2teaspoonsvanilla
- 1 1/2cupsall-purpose flour
- 1teaspoonbaking soda
- 1/2teaspoonsalt
- 1teaspooncinnamon
- 3cupsoats
- 1cupdried fruit
DIRECTIONS
- Preheat oven to 350.
- In medium bowl, mix together flour, soda, salt, cinnamon.
- In mixing bowl, mix together Splenda, brown sugar, oil, milk, egg whites, vanilla, and yogurt.Blend well.
- Add in flour mixture; stir well.
- Stir in dried fruit and oats.
- Spread into sprayed 13×9 pan.
- Bake at 350 for 28-32 minutes.
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July 22nd, 2009 by alice
Tags: Bars, Lemon
INGREDIENTS
-
Crust
- 1/2cuppowdered sugar
- 2cupsflour
- 1cupbutter
-
Filling
- 4largeeggs, beaten
- 2cupssugar
- 6tablespoonslemon juice
- 4tablespoonsflour
- 1/2teaspoonbaking powder
DIRECTIONS
- Preheat oven to 350 degrees F.
- Mix the powdered sugar, flour and butter for the crust together with your hands and then press into the bottom of a greased 9X13 pan.
- Bake the crust for 25 minutes.
- While the crust is baking combine the filling ingredients: eggs, sugar, lemon juice.
- After they are combined, add the flour and baking powder and stir to combine.
- Pour this mix over the baked crust.
- Bake again at 350 for 25 minutes.
- Sprinkle powdered sugar over the top while it is still warm.
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June 15th, 2009 by alice
Tags: Bars, Nut, Toffee
INGREDIENTS
- 1 (14 ounce)boxgraham crackers
- 1cupbutter
- 1cup packedlight brown sugar
- 2cupsmilk chocolate chips
- 1 (8 ounce)packagetoffee piecesor nuts
DIRECTIONS
- Preheat oven to 400 degrees F.
- LIne a 10×15-inch baking pan with foil.
- Arrange graham crackers in a single layer in the prepared pan.
- Combine the butter and brown sugar in a saucepan.Bring to a boil.
- Boil for exactly 3 minutes, stirring occasionally.Drizzle over the graham crackers.
- Bake in preheated oven for exactly 5 minutes.Remove from the oven.Sprinkle with the chocolate chips.After 1 minute, spread with a buttered spatula.Sprinkle with the toffee chips.
- Cool to room temperature.Chill until set.Cut or break into bars.
- Store the bars, covered, in the refrigerator.
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