Peanut butter and Honey Sandwich

This is one of Trevor's favorite snacks. 

I made it for Michael also but he said he would stick with the Peanut Butter and Banana sandwich.  I don't toast the bread when I make the pb and j sandwich. 

My boys both love peanut butter and jelly tortilla's and tortilla's with butter and sugar.  I always heat the tortilla's on the stovetop before I add the butter/sugar.  

Rolo Turtles

Preheat oven 200 degrees
1. Line cookie sheet with the pecans, pick the best ones.  Toast in oven for 2 minutes.
2. Line a cookie sheet with Snyder's Butter Snaps.
3. I used the mini Rolo's because they are already unwrapped.   I put two Rolo's on some of the  pretzel's to see if it made a big difference.  I thought they were both great, my son like the pretzel   with 2 Rolo's.  I also tried Milky Ways...I probably won't do that again.

    4. Put them in the oven for 3 to 4 minutes, they will be soft because they are melting.

    5. As soon as you take them out of the oven press a pecan half into the center of the Rolo. 

Mint Chip Icecream Pie

1 box Brownie Mix
1- 1/2 gallon Mint Chip Icecream or your favorite flavor
8 oz of Hot Fudge
Reddi Whip
nuts optional
Cherry option
NOTE- Make sure you take
 the icecream out of the freezer

for a  few minute before you
are going to put it in the pan. 

It is easier to work with  soft.
 I usually use Oreo's cookies to
 make the crust but  I used Brownie
 mix today.  I loved the brownie
crust  but my husband didn't. 
I followed the recipe on the brownie
 package, then spray the bottom of a
 Spring foam pan with Pam. Pour a
thin layer of brownie batterer in the
pan and baked for about 15 minute.
Test it with a tooth pick. Put it in the
freezer for about 10 minutes so if cools off.    

Pour a thin layer of Hot fudge on top of the brownie crust. Put icecream in the pan to fill it have half

way.  Now you can put crumbled up brownie on top of the icecream.  Then put another layer of icecream on top of the crumbled brownies.  LEAVE enough room to cover with Hot Fudge.

Put it back in the freezer until you want to eat it.  I usually take it out of the freezer 10 minutes before I want to serve it.  Garnish with Reddi whip, nuts or sprinkles and top with a cherry.

I had brownie to crumble in the middle of the pie because I made a small pan with the left over batter. 

Churro's

Recipe from Allrecipe

 Ingredients

 1 cup water

 2 1/2 tablespoons white sugar

 1/2 teaspoon salt

 2 tablespoons vegetable oil

 1 cup all-purpose flour

 2 quarts oil for frying

 1/2 cup white sugar, or to taste

 1 teaspoon ground cinnamon

Directions

1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture. 

         

Pillsbury Cream Puffs

I ran out of Churro's, so I pulled out a can of Pillsbury biscuits.      

1. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Cut biscuits into strips. Fry until golden; drain on paper towels.
2. Combine 1/4 cup sugar and 1/4 teaspoon cinnamon. Roll drained biscuits in cinnamon and sugar mixture or here are 3 other variations~ powered sugar, chocolate glaze and chocolate glazed filled with vanilla pudding.  *** How I made my chocolate glaze in a hurry~ I just melted Wilton's Chocolate frosting in the microwave for about 20 seconds. 

Candied Bacon Waffles

     I am so happy I found this recipe at  Penny Candy Studious blog.

Rum Raisin Rice Pudding

I have been making so much Bread Pudding lately that I forgot about, "The Barefoot Contessa's" Rice Pudding.  My friend Dawn came over today and mentioned how much she loves rice pudding. So, I made some for her.  I have made the recipe several different ways... substituting half and half for cream, using just milk.  And each time I have loved the recipe.  

Adapted from Barefoot Contessa
Ingredients
1/3 cup long grain
1/2 teaspoon salt
1 cup cream
3 1/2 cup 2% milk
1/2 cup sugar
1 extra large egg or 2 large eggs
2 teaspoons vanilla

Directions
Combine rice, salt and 1 1/2 Cup water in a sauce pan. Bring to boil, stir once, and simmer, covered over low heat for 8 to 9 minutes, until most the water is absorbed.
Stir in the cup of cream, 3 cups milk, raisins and 1/2 cup sugar and bring to a boil.  Simmer uncovered for 25 minutes, rice should be soft.  Stir often, especially at the last 7 minutes.  I have scrambled the eggs a couple times so I alway temper it. Click here for directions.  Once you have tempered the eggs pour it in the rice and let it cook for 1 more minute.  Take the pan off the heat and add the remaining 1/2 cup of milk and vanilla.  Stir well, it's ready to serve.

Key Lime Pie Cupcakes

Cupcakes Ingredients

1- box Betty Crocker White cake mix

1- box (3-serving size) lime-flavored gelatin

          3/4 Cup Water 

          1/3 Key Lime Juice or Lime

          1/3 Vegetable oil

          3 eggs

optional *** couple drops of green food  

   

Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat all the ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, Don't forget to scrape the bowl. Fill each about two-thirds full.

Bake 19 to 24 minutes or until toothpick inserted in center comes out clean.  Let cool.  

Frosting

1 -8 oz. pack Cream Cheese (soft)

          1/4 Cup Butter or Margarine (soft)

          1 teaspoon Key lime juice or lime juice

          3 1/2 Cups powdered sugar

In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in Key Lime Juice and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Store covered in refrigerator .

                              

                                                                                          

                                               

Rhonda's Salsa

Ingredients

3- 14.5oz  cans of diced tomatoes (drained)
3 4 chipotle jalapenos
2 garlic cloves
3/4 bunch of cilantro
2 tablespoon lime juice
1/2 yellow onion
5 broiled green chili's or 1 small can (4 oz drained)
1 teaspoon pepper
2 teaspoon salt
1 teaspoon cumin
1 teaspoon smoked paprika

I blend all the ingredients except the green chili's.  I put them in last so the salsa is a little chunky

*If  you like more salt, pepper or cumin, add it one 1/2 teaspoon at a time.

*** This was the first time I put fresh green chili's in my recipe. I lined the cookie sheet with foil and then put the green chili's on top of the foil. Next, I broiled them until they were all black. Then I took them out of the oven and wrapped the green chili's up in the foil. Now they are being steamed and the skins will come off easily. I seeded the chili's and peeled the skin off. I decided to put all the blackened skin in the salsa to see how it taste. It was good, I actually couldn't taste the difference, maybe I needed more. I just like the look of black specks in the salsa.

Thanks for spending some of your day with me, Rhonda

Rice Crispy Sushi

Kids and some adults go crazy for Rice Crispy Sushi.

 Click here for the directions There are a lot of different ways to make sushi.  I have tried them all and they are all great.
Click here to see a great you tube video with instructions.

Directions
1.  I made Rice Crispy treats and rolled them out to 3/4 in. thick
2.  Then I used a glass or a round cookie cutter and cut them into circles.
3.  I use butter or powdered sugar to work with the rice crispy.  It keeps them from sticking to your cookie cutter or round glass.
4.  I wrapped a fruit roll up (foot long) around them, topped them with a Swedish fish  and tied
another thin strip of the foot long roll up around the sushi.
 I found that tying the knot is hard and now
I just tuck the fruit roll up string under the sushi.  It is much easier.

Nestle Toll House

  World's Greatest Chocolate Chip Cookie

                           Recipe adapted from Nestle Toll House

Ingredients

• 4 1/2 cups all-purpose flour
• 2 teaspoon baking soda
• 2 teaspoon salt
• 1 Cup Butter (softened) and 1 cup Crisco Shortening
• 1 1/2 cup granulated sugar
• 1 1/2 cup packed brown sugar
• 2 teaspoon vanilla extract
• 4 large eggs
• 4 cups  NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped pecans
• Add  1/2 cup M&M for color (optional) 

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

 

I use a Pampered Chef  Medium Scoop, this makes it super easy and the cookies are all the same shape. 

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.