NO CHURN ICE CREAM - REQUIRES NO MACHINE

http://www.thirtyhandmadedays.com/mint-chocolate-cookie-no-churn-ice-cream/

NO CHURN ICE CREAM
We did this for St. Patricks Day 2017.  Could use any toppings/flavorings.  We liked.  Not the same consistency as real ice cream but easy and good.

• 2 cups heavy whipping cream
• 1 14 oz. can sweetened condensed milk
• ½ tsp vanilla extract
• ½ - 1 tsp mint extract
• 3-5 drops of green food coloring
• 20 chocolate mint cookies, broken into pieces
• ½ cup mini chocolate chips

1. With a mixer, beat the whipping cream until stiff peaks form.
2. In another bowl combine condensed milk, extract and food coloring. Mix to combine
3. Fold milk mixture into whipped cream mixture until combined.
4. Gently fold in cookies and chocolate chips.
5. Put in a container and cover.
6. Place in freezer for at least 6 hours or overnight.

PEANUT BUTTER JUMBOS

PEANUT BUTTER JUMBOS
This recipe was found in taste of home 2009 quick cooking pg. 77.  Everyone really liked them. The butter was a little too soft so they were kinda flat.  Should of stuck them in the fridge before cooking.  Forgot it called for mini chocolate chips and only had some miniature m&m's so used regular size.  I liked that they didn't have flour in them.  Makes lots we 1/2 the recipe (used two eggs).

1 1/2 cup peanut butter
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
3 eggs
1 tsp vanilla
4 1/2 cups quick-cooking oats
2 tsp baking soda
1 cup mini semisweet chocolate chips
1 cup M&M's miniature 

In a large bowl, cream peanut butter, butter and sugars.  Add eggs one a time mixing well between each one.  Beat in vanilla.  Combine oats and baking soda.  Gradually add to creamed mixture.  Stir in chocolate chips and M&M's.

Drop by heaping tablespoonfuls onto ungreased cookie sheets (we put on baking mat - maybe that is why they spread too).  Bake at 350 for 12-14 min.

ONE INGREDIENT BANANA ICE CREAM

I had heard of this ice cream but always hesitant to try it.  It was a hot summer day and we had lots of bananas (4 or 5) that needed to be used so I thought why not try it.  I was surprised how good it turned out.   I added peanut butter (1 T next time I would add more)  and mini choc chips.   The kids didn't watch me make it.  Abagail said, "I think next time it needs less bananas."  Haha...that cracked me up.

I put bananas in ziploc bag to freeze. Used food processor and then put mixture back in ziploc to refreeze.

Instructions
Start with ripe bananas: They should be sweet and soft.
Peel the bananas and cut them into coins: It doesn't matter what shape or size the pieces are in, as long as they are chopped up into evenly sized and somewhat small pieces.
Put the bananas in an airtight container: A freezer-safe glass bowl like this one is fine, or you can use a freezer bag.
Freeze the banana pieces for at least 2 hours: Freeze for at least 2 hours, but ideally overnight.
Blend the frozen banana pieces in a small food processor or powerful blender: Pulse the frozen banana pieces. We've found that a small food processor or chopper works best.
Keep blending — the banana will look crumbly: At first the banana pieces will look crumbled or smashed. Scrape down the food processor.
Keep blending — the banana will look gooey: Then it will look gooey, like banana mush. Scrape down the food processor.
Keep blending — the banana will look like oatmeal: It will get smoother but still have chunks of banana in it. Scrape down the food processor.
Watch the magic happen! Suddenly, as the last bits of banana smooth out, you'll see the mixture shift from blended banana to creamy, soft-serve ice cream texture. Blend for a few more seconds to aerate the ice cream. (If adding any mix-ins, like peanut butter or chocolate chips, this is the moment to do it.)
Transfer to an airtight container and freeze until solid: You can eat the ice cream immediately, but it will be quite soft. You can also transfer it back into the airtight container and freeze it until solid, like traditional ice cream.
Recipe Notes
Food processor vs. blender: We've found that a food processor works best for this, with enough room for the banana to get fully creamy and a little bit aerated. Some people do make it in a blender, but be careful; make sure your blender is powerful enough to process the frozen bananas.
Making a bigger batch: Yes, you can make a bigger batch with more than one banana! Just make sure your food processor is big enough (and powerful enough).
Mix-in Ideas
While the one-ingredient aspect of this ice cream is a big part of its charm, we don't think that loses much when it becomes two- or even three- ingredient ice cream. Here are a few favorite mix-ins to make it even more awesome.

Spoonful of peanut butter
Drizzle of honey
Handful of chocolate chips (mini works best)
A few almonds
Dollop of Nutella
Scoop of cookie butter
Tablespoon of cocoa powder
Half a teaspoon of cinnamon, cardamom, or ginger

S'MORES CUPCAKES

I am not a huge fan of cupcakes, but these are so, so good.  I couldn't get enough of them and have made them again.  Found recipe in LDS Living Magazine.

Scott made them to take to his parents and put the chocolate on top of the marshmallow.  They still tasted good but didn't look as nice (my opinion).  But we love, love the frosting.  It is so good.  

I am going to use this recipe for Jackson's birthday cake (10th).  Going to make 2 8x8 then do the frosting in between the layers.  Then going to top with a genache.  I think it will taste a lot like the almost too much chocolate cake.  Then put roasted marshmallows around the edge.  Maybe a 10 out of M&M's?  Not sure.  UPDATE: made the cake.  It is yummy and very rich!  Liked it better the 2nd time I had it (maybe because it was a day old or maybe because I knew how sweet it would be???).  I didn't use the whole amount of frosting.  Next time I could probably 1/2 it.  I didn't put all the chocolate genache on it either.  Abagail had the suggestion to do a 10 out of marshmallows.  That is what we did.

UPDATE: These are Kambria's favorite.

http://www.ldsliving.com/7-Decadent-Desserts-You-Won-t-Believe-Were-Made-with-a-Cake-Mix/s/76289?page=1%3Fpage%3D1

S'MORES CUPCAKE

Chocolate Cake: 

1 box devil’s food cake mix

3 eggs

½ cup melted butter, cooled

½ cup sour cream

1 cup buttermilk or milk

2 teaspoons vanilla extract

1 ½ cups mini chocolate chips

Graham Cracker Frosting:

1 cup butter, softened

2 teaspoons vanilla extract

½ teaspoon cinnamon

1–3 tablespoons milk, as needed

½ cup graham crackers, finely crushed

3–5 cups powdered sugar

Decoration

Large marshmallows for decoration

Melted chocolate for decoration

1.   Preheat oven to 350 degrees and line pans with cupcake liners.

2.   Sift cake mix into a small bowl; set aside.

3.   In a large bowl, combine eggs, melted butter, sour cream, buttermilk, and vanilla extract until smooth.

4.   Stir in cake mix and chocolate chips.

5.   Fill cupcake liners ¾ full and bake for 17–22 minutes or until a knife inserted in the center comes out clean.

6.   Graham Cracker Frosting: Beat butter for 2 minutes. Add vanilla extract, cinnamon, 1 T. milk, and graham cracker crumbs (Note: I crush and then put my graham cracker crumbs through a strainer to make sure they are crushed enough and none is too large. It helps to give the frosting a smooth texture.) Add powdered sugar until the frosting reaches the desired consistency; add more milk if needed.

7.   Line a cookie sheet with tin foil and place large marshmallows on the foil. Broil in the oven but watch them carefully! They should be slightly brown, which takes only 2–3 minutes; watch them like a hawk or they will burn. Let cool before using.

8.   Pipe frosting onto cooled cupcakes. Top with melted chocolate and toasted marshmallows.

CHOCOLATE LASAGNA

CHOCOLATE LASAGNA

Prep Time: 20mn

Cook Time: N/A

Total Time: 1hr 20mn

INGREDIENTS

• 1 package regular Oreo cookies (Not Double Stuff) - about 36 cookies
• 6 Tablespoon butter, melted
• 1- 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 Tablespoons cold milk
• 1- 12 ounce tub Cool Whip, divided
• 2 - 3.9 ounce packages Chocolate Instant Pudding.
• 3 1/4 cups cold milk
• 1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Printed from: http://centercutcook.com
Recipe URL: http://centercutcook.com/chocolate-lasagna/

WHOLE GRAIN COOKIE DUNKERS

Whole Grain Cookie Dunkers - Half Batch!

We really liked.  Perfect FHE treat.

http://yestoyum.com/2014/01/20/whole-grain-chocolate-chip-cookie-dunkers/

Yield: 20 cookies - we got 8, but next time could definitely make smaller.  They spread out more than I thought they would.

Whole grain chocolate chip oatmeal cookies that are made for milk! A fun twist on a classic treat.

Ingredients

• 1/2 cup old fashioned oats
• 3/4 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons butter, softened
• 1/2 cup white sugar
• 2 tablespoons brown sugar
• 1 egg white
• 1 teaspoons vanilla
• 1/4 cup walnuts, chopped
• 1/2 cup mini chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Mix the first four ingredients into a small bowl.
3. In a separate bowl cream together butter, brown sugar, and white sugar. It's very important to use butter that is softened and not melted. Melted butter will give you flat cookies. Add egg whites and vanilla, mix until combined.
4. Gradually add dry ingredients, stirring after each addition. The dough will be relatively thick. Stir in walnuts and chocolate chips. Let chill in the fridge for twenty minutes.
5. Scoop out golf ball size balls of dough and form into flat bars. I did this by making a log shape and pressing the middle down. Bake for 8 minutes, or until edges of cookies are a light golden brown. I used a silicon baking sheet so your baking time may be a little shorter if you use a metal pan.
6. Store in an airtight container.

Notes

Note that these cookies are modeled after a classic Chips Ahoy type texture. They definitely call for a glass of milk!

*I added 1/2 cup crushed bran flakes in one batch after seeing it in a Better Homes and Garden recipe. I liked the texture, but everyone else erred on the negative side. Feel free to add it as a mix in.

PERFECT M&M COOKIES

PERFECT M&M COOKIES

We really liked these.  Would be fun to try regular size M&M's next time.  Added about 3T of milk.  The dough seemed dry.
http://picky-palate.com/2013/04/03/how-to-make-perfect-m-and-m-cookies/

How To Make Perfect M and M Cookies by Picky Palate www.picky-palate.comIngredients

1 stick/1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1-1/2 cups all purpose Gold Medal Flour
3 tablespoons Instant vanilla pudding mix
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup mini chocolate chips
1 or 1-1/2 cups Mini M and M’s

Directions
Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.

In a large mixing bowl cream your butter and sugars until well combined. Add your egg and vanilla mixing to combine. Add your flour, pudding mix, baking soda and salt, stirring to combine. Add chips and m and m’s stirring to combine.

With a medium cookie scoop, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. Enjoy!

Makes 2 dozen cookies

NO-BAKE CHOCOLATE CHIP GRANOLA BARS OR BITES (BALLS)

NO-BAKE CHOCOLATE CHIP GRANOLA BARS
http://www.laurenslatest.com/no-bake-chocolate-chip-granola-bars-easy-healthy/
These are seriously so easy to make.  Everyone really liked them.  I read the measurement wrong the first time and put way too many chocolate chips.  Put right amount next time - liked with more - 1/4 c just about right.

No-Bake Chocolate Chip Granola Bars

Healthier and cheaper than the store bought kind!

yield: 10 BARS

prep time: 2 HOURS INCLUDING COOLING TIME

cook time: 5 MINUTES

total time: 2 HOURS 5 MINUTES

INGREDIENTS:

1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips

DIRECTIONS:

In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. {If your pan isn't small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.

Recipe Notes: If your granola bars don't seem to be staying together when you cut them, you may have not boiled the mixture long enough...you want it to make it just past the softball stage. OR you made them too thin or you didn't pack them in tight enough. Stick them in the fridge for 20 minutes and that should help keep them together. {Be sure not to keep them in there too long or else they'll become super hard!} The next time you make them, try boiling for an extra 15 seconds or so.

No-Bake Granola Bites

http://www.melskitchencafe.com/2013/08/no-bake-healthy-granola-bites.html

YIELD: MAKES ABOUT 30 BITES

Kira who sent me the recipe also includes 2 tablespoons ground chia seeds with the dry ingredients (I haven't used them when I've made them...yet!). Also, feel free to play around with the amounts, increasing or decreasing ingredients, adding dried fruit, coconut, etc. Just keep an eye on the consistency so that it still forms a mixture that sticks together when formed into balls. The coconut oil isn't absolutely necessary but I loved the smooth silkiness it gave to the granola bites plus if you use extra-virgin instead of expeller-pressed, you'll get a sweet hint of coconut.

INGREDIENTS

• 2 cups quick oats
• 1 cup crispy rice cereal (like Rice Krispies)
• 1 cup creamy peanut butter
• 1 cup ground flaxseed
• 1 cup mini chocolate chips
• 2/3 cup honey or agave nectar
• 2 teaspoons pure vanilla extract
• 2 tablespoons coconut oil

DIRECTIONS

1. Combine all the ingredients together in a large bowl, mixing gently so the crispy rice cereal doesn't get crushed. Mix until well-combined.
2. Using a cookie scoop (or roll small amounts in your hands), drop rounded tablespoonful-sized portions onto a parchment or wax paper lined cooking sheeet. I used my cookie scoop and then rolled the scooped portion out between my palms.
3. Refrigerate for 1-2 hours. At this point you can serve them or combine the chilled granola bites in a large tupperware-type container or ziploc bags to freeze or refrigerate. They will stay fresh in the refrigerator for up to a week or for a few months in the freezer.

HEALTHY NO BAKE OR GRANOLA BARS

HEALTHY NO BAKE
http://amy-newnostalgia.blogspot.com/2010/05/best-recipe-ive-ever-messed-up.html

Oatmeal Chocolate Peanut Butter No-Bake Candy Bars
*it is sorta like a chocolate oatmeal no bake cookie, but extra creamy and special.  it almost reminds me of fudge, but with the added texture of the oats and occasional chewy sweetness of the dried cranberries--yum!

This is pretty tasty.  Not nearly as sweet as regular no bake, but taste very similar.  Would be good if the cranberries (I used dried blueberries) weren't in it too.  So easy to make!  Everyone liked it.  I halved the recipe and put in a 9x9.  Perfect size!  

1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips - regular would work too
3/4 cup dried cranberries or dried blueberries

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add oats, chocolate chips and dried cranberries.  Stir until combined and chocolate chips are melted.

Spread into a 9x13 pan.  Refrigerate until hardened, about an hour.  Store in refrigerator. 

Want to know more about coconut oil and its health benefits?  Read my post about it here.

Here is Heavenly Homemaker's 

Homemade Chewy Granola Bars

1/2 cup peanut butter
1/3 cup honey
1/4 cup coconut oil (or another oil of your choice)
1 cup oats
1 cup TOTAL of any combination of: sesame seeds, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add one cup of oats.  Choose your favorite combination of coconut flakes, sesame seeds, sunflower seeds, dried fruit and mini chocolate chips, to equal a total of ONE CUP. (She just got out her one cup measuring cup and poured in the ingredients until the cup was full.) Pour in and stir well.

Spread mixture into a 8x8 or 9 x 4 inch pan.

Chill for 2 hours, then cut into bars.

Wrap in plastic wrap for a quick grab and go snack!

I can't wait to try it again.  I tasted the mixture after adding the oats and before adding the last cup of my "combination" and it was peanut buttery goodness.  I "messed" this recipe up by adding so many chocolate chips and not enough of the other fillers.  They melted right away (even though I let the mixture cool quite awhile) and completely changed the peanut butter flavor to a rich and creamy chocolate-y flavor.  Next time if I add any chocolate chips, it will be just a few and maybe sprinkled on top so they won't melt into the batter.

PEANUT BUTTER BALLS

PEANUT BUTTER BALLS

These are very easy to make and YUMMY! Took them to New Year's Eve 2009. Everyone liked them.  Have made them a couple of times to give as gifts (VT bday).  Everyone loves!  If worried about peanut allergy - there is a post for cheesecake bites.

http://myveryownlifetimemovie.blogspot.com (MaryBeth - college roommate)

Ingredients:

1/2 cup peanut butter

3 T softened butter

1 cup powdered sugar

1 bag chocolate chips - I use milk chocolate (I used semisweet - had leftover melted chips. It might work to double the batch and still use one bag)

Directions:

Mix the peanut butter, butter, and powdered sugar together with a mixer. Shape into one inch balls and let stand.

Melt chocolate in a double boiler - I use my soup pot with a smaller pot inside it - or you could melt it in the microwave. Dip the PB balls in the chocolate and put on wax paper. Put them in the fridge until the chocolate is hardened. They can store in a container for about three weeks...like they'd last that long. Made approx. 32.

To make them harden up faster - put a cookie sheet in the freezer and then put the balls on top of it lined with parchment paper. Or you could use a marble slab as well. When using marble you don't need to use parchment paper.



PEANUT BUTTER GRAHAM CRACKER BALLS

Ingredients

• 1 cup peanut butter (I used crunchy)
• 1 1/2 cups graham crackers crumbs
• ¾ cup mini chocolate chips or Heath bits
• 1 – 1 ¼ cup chocolate (I used semi-sweet chocolate)

Instructions

1. Take your graham crackers and blend to crumbs in a food processor until you get 1 ½ cups. Add graham crackers crumbs to the 1 cup of peanut butter. Mix it up good. You want the mixture to be dry enough to be able to form balls. Add a little bit more peanut butter or cracker crumbs to achieve this consistency if need be.
2. Form 24 even sized balls with your hands and place on a wax paper covered plate, cutting board or baking sheet. Freeze for 30-60 minutes.
3. Melt the chocolate in the microwave until just melted (do not overcook!) or use a double boiler and stir chocolate until melted. Placed mini chips or crushed Heath bits in a small bowl. Note: You can use whatever topping that you would like including nuts, crushed Oreo…etc.
4. Using a toothpick or fork dip the peanut butter balls in the melted chocolate, one at a time, and then toss in the topping until covered. Refrigerate or freeze until firm.
5. That’s it. Enjoy!

http://blog.babygizmo.com/2012/06/peanut-butter-graham-cracker-balls/