PROTEIN BITES

ALMOND COCONUT PROTEIN BITES

1/2 cup almond butter
1/2 c honey
2 T coconut oil
1 tsp vanilla or almond extract
1 cup oat flour
1/3 c cocoa powder
1 serving protein powder
1/2 cup unsweetened shredded coconut
1/2 tsp salt

Mix ingredients together.  Scoop onto cookie sheets and chill.  Store in fridge or freezer.

CHOCOLATE PEANUT BUTTER PROTEIN BITES

1 scoop chocolate protein powder
1 T honey
1 T peanut butter
1/2 T unsweetened coconut flakes
add water as needed, will vary depending on protein powder used

Combine all ingredients in a small bowl.  Use a fork to smoosh it together. Add just a little bit of water at a time until mixture is moist enough to form a ball.  Divide 1 serving into 3 balls and roll in coconut flakes.

BAKED OATMEAL

BAKED OATMEAL
My family liked this more than the one in McCleve cookbook.  Jenna likes it with peanut butter and banana on top (me too -yum!)  This recipe came from Jessica Walker.

DOUBLE IF DOING IN A 9x13

Combine all ingredients and put in a 8x8 pan.  Bake for 35-45 min or until golden and middle is firm.  Serve with milk or cream.

1/4 cup butter, melted
2 cup oats
3/4 cup slivered almonds, toasted
1/2 cup dried cranberries
1 tsp cinammon
1 3/4 cup milk
2 eggs, beaten
1/3 cup pure maple syrup
2 tsp vanilla
1/2 tsp salt

PEANUT BUTTER WAFFLES AND SYRUP

We liked.  Did 1 cup whole wheat pastry flour. Next time I would like to add some oats. So yummy with Nutella or chocolate chips.

Peanut Butter Waffles
2 cups flour
1/4 cup sugar
1 Tbsp baking powder
1/4 tsp salt
2 eggs
2 cups milk
1/4 cup oil
1 tsp vanilla
1/2 cup peanut butter (I recommend crunchy)

Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. In another bowl, whisk together the eggs, milk, oil, vanilla, and peanut butter till smooth. Add to the dry ingredients and stir till barely combined. Cook in a hot waffle iron and serve warm.


Peanut Butter Syrup
Fit in the small syrup bottle.

2/3 cup sugar
1/2 cup water
1/3 cup peanut butter
1/2 tsp vanilla

Bring sugar and water to a full rolling bowl in a small saucepan. Remove from heat and stir in peanut butter and vanilla. Stir till peanut butter is melted and syrup is smooth. Syrup thickens as it cools.

PEANUT BUTTER CHOCOLATE LAYER CAKE

PEANUT BUTTER CHOCOLATE LAYER CAKE
We loved, loved, loved!  Abagail said she wanted for her birthday but without peanut butter cups.  We had with chocolate milk but would be great with ice cream.

https://luluthebaker.com/2017/06/peanut-butter-chocolate-layer-cake/

for the cake:

• 1¾ cups flour
• 2 cups sugar
• ¾ cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• ½ cup oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot, strong coffee

for the peanut butter frosting:

• 1 cup butter, softened
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• a pinch of salt
• 1 lb powdered sugar
• 5 tablespoons heavy cream

for the milk chocolate ganache:

• 8 oz chopped milk chocolate or high-quality milk chocolate chips
• ⅔ cup heavy cream
• chopped mini peanut butter cups for garnishing (did peanut butter m&m's)

1. Preheat oven to 350°F.
2. Butter two 8″ cake pans and dust with flour.
3. Combine all dry ingredients in the bowl of a stand mixer and mix until combined. In a small bowl, combine buttermilk, oil, eggs, and vanilla. Pour buttermilk mixture into dry ingredients and beat just until smooth. Add coffee and mix just until incorporated.
4. Divide batter, which will be incredibly runny, evenly between the two pans. Bake for 35 to 40 minutes until a toothpick stuck in the center of each cake comes out clean. Remove from oven and allow to cool in the pans for 10-15 minutes before turning out onto a wire rack to cool completely.
5. While the cakes are cooling, prepare the frosting. Beat the butter, peanut butter, vanilla, and salt until smooth. Beat in powdered sugar and heavy cream alternately until everything is mixed in, then turn the mixer up to high and beat the frosting for 2-3 minutes until it is very smooth and fluffy.
6. Prepare the ganache by combining the chocolate and heavy cream in a large microwave-safe bowl. Microwave for 30 seconds, then stir. Repeat until the ganache is completely smooth and glossy.
7. To assemble the cake, place one cake layer on your serving plate or cake stand. Top with a layer of frosting about ½" thick. Make the frosting a little thicker on the edges of the circle so that the ganache won't spill out. Pour about ⅓ of the milk chocolate ganache evenly over the frosting, keeping it away from the edges. Place the second cake layer on top. Use the remaining peanut butter frosting to frost the top and sides of the cake. Pour the remaining ganache evenly over the top of the cake, making sure it drips down the sides of the cake. If necessary, use an offset spatula to gently push the ganache over the edge of the cake, then let gravity do the rest. Sprinkle chopped mini peanut butter cups in the center of the cake. Allow the ganache to set up before serving.

People feel very strongly about their chocolate! I personally go crazy for milk chocolate and think the milk chocolate ganache is perfect for this cake, which is already very rich. But if you prefer dark chocolate, feel free to replace some or all of the milk chocolate with semi-sweet, dark, or bittersweet according to your preferences.

CHEX SCOTCHAROOS

CHEX SCOTCHAROOS
Easy to make!  Fun to do with kids.  Did in a 9x13.  Would be a fun thing to take camping.  Would still be good with 1/2 the chocolate chips, butterscotch chips and only 1/4 cup peanut butter.

6 cups Chex cereal 
1 cup light corn syrup 
1 cup sugar 
1½ cups peanut butter 
2 cups semi sweet chocolate chips 
2 cups butterscotch chips 
½ cup peanut butter 
1 teaspoon vanilla 

1. Butter a large bowl, and measure out 6 cups of Chex cereal. Set aside. Butter a 9x13 dish, OR line a baking sheet with wax paper if you would like freeform scotcharoo's like the ones I made that are pictured. 
2. In a small saucepan, combine the corn syrup and sugar over medium heat. Once boiling, immediately remove from heat and stir in 1½ cups of peanut butter. Pour over cereal and fold together. Pour cereal into the 9x13 dish, or use a large cookie scoop to drop cereal onto wax paper, and use your hands to press together and form them. 
3. Using a microwave safe dish or a double boiler, melt together chocolate chips, butterscotch chips, ½ cup of peanut butter and vanilla. If microwaving, heat in 10 second intervals, stirring in between to prevent the chocolate from burning. 
4. Once smooth, pour over cereal, or scoop onto the piles you have created. 
5. Allow to cool completely at room temperature. 

Recipe by pretty plain janes at http://prettyplainjanes.com/2014/02/26/chex­scotcharoos/

SHAKES

MONKEY LOVER'S SHAKE

I don't normally like bananas in my shakes/smoothies, but this didn't have a strong banana taste. It was really good. The kids loved it! We did use the yellow food coloring. It was fun having it be so yellow in color.

1 1/4 cup milk

2 medium ripe bananas, sliced 1/4" thick and frozen

2 cups vanilla ice cream

1/3 cup orange juice concentrate

2-3 T sugar (I used about 1/2 this)

2-3 drops yellow food coloring, optional (we probably added more - the kids were putting it in)

In a blender, combine all ingredients. Cover and blend until smooth. Yield: 4 servings

FHE SHAKE
Not sure the name of this.  The kids didn't really like it (maybe cause they weren't feeling well?) but Scott and I did.  Could use less banana next time but to get same consistency maybe some frozen ice cream or yogurt.

2 frozen bananas, sliced (slice before freezing)
1 1/2 T cocoa
1 cup milk
1 T maple syrup or sugar
1 big T creamy peanut butter

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.

CRISPY PEANUT BUTTER MARSHMALLOW BROWNIES

http://www.thirtyhandmadedays.com/peanutbutter-marshmallow-brownies/

CRISPY PEANUT BUTTER MARSHMALLOW BROWNIES
I had a hard time staying out of these.  So delish!   I think next time I might like to try real marshmallows and put them on as soon as the brownies come out.  Might work and it might not, but would be fun to try.  I did a 9x13 pan but a smaller pan would work too if you want them bigger.  I had only a little bit of milk chocolate chips on hand but had some Hershey bars so I did that.

INGREDIENTS

• 1 Brownie Mix as well as the ingredients it calls for on the box. If you are not a fan of brownie mixes you can also make them from scratch.
• 1 jar of marshmallow creme
• 1 bag milk chocolate chips
• 1 cup peanut butter
• 3 cups Rice Krispy cereal

INSTRUCTIONS

1. Make brownies according to the instruction on the back of the brownie mix box.
2. Let the brownies cool. Then spread the marshmallow creme on top of the brownies.
3. Place chocolate chips and peanut butter in a saucepan on low heat and stir until the mixture is thoroughly combined and has a smooth consistency. Stir in the Rice Krispy's until they are incorporated to the peanut butter chocolate mixture.
4. Spread the chocolate peanut butter mixture over the marshmallow creme. Make sure to cover the whole thing!
5. Let the dessert set in the fridge for 20 to 30 minutes.

CHOCOLATE PEANUT BUTTER BROWNIES

CHOCOLATE PEANUT BUTTER BROWNIES
I really liked this was made in a 9x9.  Then we didn't have a dessert around for so long.  Abagail picked them out from Pinterest for FHE.  These are super tasty!  Scott really liked them.



9x9 inch

Brownies Layer
butter (1 stick)
230 gr dark chocolate – chopped
white sugar (3/4 cup)
(¼ cup) light brown sugar
1 tsp vanilla extract
3 eggs
80 gr flour
2 tbs cocoa powder
Pinch of salt
½ cup chocolate chips
  
Peanut-Butter Layer
(3/4 cup) creamy peanut butter
powdered sugar (1 cup)
2 tsp vanilla extract
2 tbs milk

In a large bowl, melt the butter and chocolate (230 g) – you can do it using the microwave. In a separate bowl mix the flour + cocoa + salt. 

Using a mixer (you can use a hand-mixer), cream together the peanut butter + powdered sugar + vanilla extract + milk. The mixer will be thick.

Preheat the oven to 175C (350F), lightly butter the pan – bottom and sides – and place a baking sheet, hanging on 2 sides. Butter the baking sheet as well.

Stir the sugars into the chocolate mixture (that has cooled down a little), add the eggs. one by one, and mix after each addition. Add the vanilla and mix. Fold gently the flour mixture.
Take half of the mixture and spread into the pan.

Take chunks of the peanut butter filling and flatten on the brownie layer – using your hands.
Now spread the second half of the brownie batter on the PB layer

Sprinkle with chocolate chips, and using the back of a spoon, press them gently(!) into the brownie layer.

Bake 30-35 mins, until the brownies begin to pull away from pan's sides, and a toothpick comes out with moist crumbs.  If you see cracks – it's fine. That's what makes the top layer crispy.

Let cool on a wire rack, and go around the sides with a knife.

Put in the fridge for an hour before you cut into squares.

Keep in an air-tight container. During summer time –   keep in the fridge, but it's best to eat in room-temperature.

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

PEANUT BUTTER TEXAS SHEET CAKE

PEANUT BUTTER TEXAS SHEET CAKE
This is very tasty!  Makes a whole cookie sheet so would be a good one if taking a meal to someone.  I think next time I would try to cut out some of the sugar. Abagail wanted to sprinkle mini chocolate chips on top.  We spreaded them after they melted.  The chocolate really added to it.  Very good!

Ingredients:

• 2 cups flour
• 2 cups sugar
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 cup butter
• 1 cup water
• ¼ cup peanut butter
• 2 eggs
• 1 teaspoon vanilla
• ½ cup milk

Directions:

In a large bowl combine flour, sugar, salt and baking soda; set aside. In a saucepan combine butter, water and peanut butter; bring to a boil over medium heat. Add to flour mixture mixing well. Combine eggs, vanilla and milk; add to peanut butter mixture in bowl. Spread mixture into a grease 15x10 jelly roll pan. Bake for 15 to 20 minutes in a 350⁰F degree oven.

 

Peanut Butter Icing

• ½ cup butter
• ¼ cup peanut butter
• 1/3 cup milk
• 4 cups powder sugar
• 1 teaspoon vanilla

In a saucepan combine butter, peanut butter and milk; bring to a boil. Remove from heat and stir in powder sugar and vanilla. Spread over warm cake.

CHOCOLATE PEANUT BUTTER DREAM BARS

CHOCOLATE PEANUT BUTTER DREAM BARS

Scott saw this on facebook and wanted to make it.  It is very yummy!  Such a good peanut butter taste. Taste even better the next day.

Yield: makes one 8 X 8-inch dish

Ingredients

• 1 16 ounce package peanut butter sandwich cookies, divided
• 4 tablespoons butter (1/2 stick) butter, melted
• 4 ounces cream cheese, room temperature
• 1/2 cup confectioners’ sugar
• 1/3 cup creamy peanut butter
• 1 8-ounce container Cool Whip, divided
• 1 3.9 ounce package instant chocolate Jello-O Pudding Mix
• 1 1/2 cups milk
• 1/2 cup milk chocolate & peanut butter chips OR 1/4 cup milk chocolate chips + 1/4 peanut butter chips

Instructions

1. Preheat the oven to 350 degrees F.
2. In a blender or food processor, finely crush 24 of the cookies.
3. In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened.
4. Press into an ungreased 8 X 8-inch baking dish.
5. Bake for 10 minutes.
6. Allow crust to cool completely before proceeding.
7. In the meantime, mix the package of pudding with the 1 1/2 cups of milk in a small bowl.
8. In a mixing bowl, beat cream cheese, confectioners’ sugar, and peanut butter together.
9. Fold in 1 cup of the Cool Whip and mix until well blended.
10. Spread the chocolate pudding over the cooled crust.
11. Place dollops of cream cheese mixture over the pudding layer and with an offset spatula, gently spread to completely cover.
12. Spread remaining Cool Whip over the cream cheese.
13. Refrigerate two hours.
14. In a plastic bag, break up the 8 remaining cookies.
15. Sprinkle the cookies and chocolate / peanut butter chips over the top just before serving.

APPLE DIP (HEALTHY)

APPLE DIP

I was subbing at River Bend and the kindergarten teacher (Mrs. Page) was eating this.  It looked so yummy.  The kids didn't really like it, but I did.

2 T greek yogurt
1 T peanut butter
little bit maple syrup
cinnamon or nutmeg or other spices

SINLESS COOKIES

SINLESS COOKIES
We really liked these (even Scott!)  Perfect for an afternoon snack.  They are super easy to make.  I make one big cookie on the round stone, but next time I think they would cook better as individual cookies.

2 ripe bananas
1 cup quick oats
1/2 cup dark chocolate chips
1 T heaping peanut butter

Mix ingredients.  Bake at 350 for 15 minutes.

PUMPKIN PIE SMOOTHIE

PUMPKIN PIE SMOOTHIE
This was posted one time during Game On.  I love, love it!  About 300 calories if using almond milk and powder peanut butter.  Next time I am going to add some frozen spinach.  

UPDATE: I also add 1/3-1/2 cup oatmeal.  Cocoa powder, spinach and white chocolate syrup.  Yum!


Author Jessica Joy at TheFitSwitch.org

1/3 cup canned pumpkin, unsweetened
1 scoop protein powder
1 cup milk
1/2 frozen banana
1 tsp pumpkin spice
1 T almond butter (I use powder)
1/2 cup ice

Combine everything in the blender.

MOM'S (not mine) NO-BAKE CRAZY COOKIES

MOM'S (not mine) NO-BAKE CRAZY COOKIES
These were super yummy!  Nice change from the normal no-bake cookies.  Perfect for a summer FHE treat.

Mom’s No-Bake Crazy Cookies of Incomparable Delight

Makes about 2 dozen cookies, depending on the size of your scoops

1 cup natural peanut butter
3 cups oatmeal 
2 cups of sugar
4 tbsp unsweetened cocoa powder (Dutch-pressed if you have it)
1 stick of butter
½ cup milk
1 cup nuts (optional – if using, try walnut or pecan pieces)
Whatever filler you like—coconut, M&Ms, chocolate chips, raisins. . .

Bring the sugar, cocoa, butter, and milk to a simmer in a large pan, stirring or whisking until the sugar is dissolved and the ingredients are combined. When combined, remove from heat and add in the rest of the ingredients, stirring until it all comes together. The “dough” will be sticky and smell like a dream come true. Scoop pieces of the dough big as you like onto waxed paper and let cool. When cool, they’ll be less sticky and quite easy to handle. Dangerously easy. Enjoy with a tall glass of milk while catching up with your loved ones.

In one of 24 cookies: 207 calories, 10 g fat, 10.6 mg cholesterol, 59 mg sodium, 23 mg potassium, 26 carbohydrates, 17.5 g cookies, 4 g protein.

SWIRLED PEANUT BUTTER & NUTELLA STUFFED CHOCOLATE CHIP COOKIES

SWIRLED PEANUT BUTTER & NUTELLA STUFFED CHOCOLATE CHIP COOKIES

YIELD: MAKES ABOUT 2 DOZEN LARGE COOKIES
http://www.melskitchencafe.com/stuffed-nutella-cookies/

These are so yummy!  Took them to YW they liked them as well.  They were hard to stay out of.  We used the homemade nutella we had made with the hazelnuts we harvested from Dorris Ranch.  I made 2 batches with nothing in the middle. They were yummy just as normal cookies.  Made the night before and kept in fridge.  Was nice already having the dough done.

I made really big cookies with this recipe (basically two regular size cookie dough balls pressed around the peanut butter/nutella swirl). If you'd like to exercise some self-control, you could definitely make smaller cookies, just adjust the size of the cookie dough and the scoop of peanut butter/nutella.

I liked the little melty nibble of peanut butter/nutella right in the center of the cookie, however, if you'd like that goodness to be spread out more, simply smooth the dollop into an even layer, but don't spread it all the way to the edge, before sandwiching with the top half of the cookie. The choice is yours.

INGREDIENTS

Cookie Dough:
4 1/4 cups all-purpose flour (about 21 ounces)
3/4 teaspoon salt
1 teaspoon baking soda
3 sticks (24 tablespoons) butter, melted and cooled slightly
2 cups packed light brown sugar (14 ounces)
1 cup granulated sugar (7 ounces)
2 large eggs
2 large egg yolks
2 teaspoons vanilla
3 cups (18 ounces) semisweet or milk chocolate chips
Peanut Butter/Nutella Swirl:
1/3 cup creamy peanut butter
1/3 cup Nutella

DIRECTIONS
For the cookie dough, in a medium bowl, combine the flour, salt, and baking soda. Set aside.
Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the eggs, yolks, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated. Cover and chill the dough for 2-3 hours (this will make it easier to mold the dough around the peanut butter/nutella swirl and also help the cookies hold their shape).
In a small bowl, combine the peanut butter and nutella and gently swirl a few times so that it starts to combine but you can still see ribbons of each. Cover and refrigerate while the cookie dough chills.
After the dough has chilled, preheat the oven to 325 degrees F. Take about 1 1/2 tablespoons of dough and form into a ball and then flatten slightly. Scoop a scant teaspoon of peanut butter/nutella and dollop it in the center of the flattened cookie dough. Take another 1 1/2 tablespoons or so of dough and form a ball and then flatten to the same diameter as the bottom round. Place it on top of the peanut butter/nutella and gently press all the edges to seal well. The cookie will be round but quite thick. Don't press to flatten.
Repeat with the remaining dough and peanut butter/nutella swirl. Place the cookies 1-2 inches apart on silpat- or parchment-lined baking sheets; they will spread quite a bit. I put about 8 cookies on each 12X18-rimmed baking sheet. Refrigerate the filled, unbaked cookies that aren't ready to be baked (the longer they sit at room temperature, the more they will spread in the oven).
Bake for 14-16 minutes.

SLOW COOKER HOT FUDGE PEANUT BUTTER PUDDING CAKE

SLOW COOKER HOT FUDGE PEANUT BUTTER PUDDING CAKE 
I don't normally like this kind of dessert, but YUM!  Really rich so ice cream is a must with it.  Loved how easy it was to prepare and it didn't heat up the kitchen.
http://www.melskitchencafe.com/2010/09/slow-cooker-hot-fudge-peanut-butter-pudding-cake.html

Slow Cooker Hot Fudge Peanut Butter Pudding Cake

YIELD: SERVES 6

INGREDIENTS

Cake:
• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• ½ cup sugar
• 1 ½ teaspoons baking powder
• 1/8 teaspoon salt
• ½ cup milk
• 2 tablespoons canola oil
• 1 tablespoon vanilla extract
• ½ cup smooth or chunky peanut butter
• ½ cup semisweet chocolate chips
Topping:
• 3 tablespoons unsweetened cocoa powder
• ¾ cup sugar
• 1 ½ cups boiling water
• Vanilla ice cream for serving

DIRECTIONS

1. Coat a medium round or oval slow cooker with nonstick cooking spray.
2. In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot.
3. To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ½ hours.
4. Turn off the cooker and let it stand, covered for 30 minutes before serving.
5. Serve with vanilla ice cream.

MUDDY BUDDIES

MUDDY BUDDIES

McCleve cookbook (2nd edition) pg. 170

Trick Or Treat Muddy Buddy Mix

We all really liked this.  Perfect treat while we were carving pumpkins.

• 9 cups Corn or Rice Chex Cereal
• 1 cup semi-sweet chocolate chips
• 1/4 cup butter
• 1/2 cup peanut butter
• 1 tsp vanilla extract
• 1 1/2 cups powdered sugar
• 1 1/2 cups candy corn
• 1 1/2 cups Reese’s Pieces
• 2 cups mini marshmallows
• 2 cups pretzels (minis, regular, sticks or squares)

Instructions

1. 1. Pour the Chex Cereal into a large bowl and set aside.
2. 2. In a microwave safe bowl melt chocolate chips, butter and peanut butter together on high for one minute. Stir and return to microwave, microwaving in 30 second increments until melted together and smooth. Stir in vanilla.
3. 3. Pour chocolate-peanut butter mixture over the cereal and gently stir to coat.
4. 4. Place cereal in a large zip lock bag, pour powdered sugar in, seal and shake until evenly coated.
5. 5. Spread cereal out on to wax paper and let cool completely.
6. 6. In a large bowl combine cereal, candy corn, Reese’s Pieces, marshmallows and pretzels. Store in an air-tight container or Ziploc bag.
7. Enjoy!

http://fabulesslyfrugal.com/trick-or-treat-muddy-buddy-mix/

Cake Batter Buddies
http://taste-tester-investor.blogspot.com/2012/07/our-first-ever-recipe-swap.html - University Village recipe swap that I didn't attend.

These are so yummy!  In the following ways I liked them better than Muddy Buddies: easier to make, not as messy or not as sweet

5 cups rice chex cereal

10 oz (5 squares) vanilla flavored almond bark

1 tsp vegetable shortening

1 1/2 cups cake mix (any kind will do) - next time I would do only 1 cup

1/2 cup powdered sugar - next time I would do 1/4 cup

Melt almond bark according to package directions, adding vegetable shortening to thin. Pour the cereal into a large bowl and drizzle the melted almond bark over the cereal. Mix gently with a large spoon or spatula. Dump the cake mix and powdered sugar onto the cereal and mix gently with spoon until all the cereal is evenly coated.

Cookies and Cream Puppy Chow

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ingredients

"Cream" Puppy Chow:

5 C. rice chex cereal

1 C. white chocolate melts (or chocolate chips)

8 Oreos finely crushed

1/2 C. powdered sugar

"Cookies" Puppy Chow:

5 C. rice chex cereal

1 C. milk chocolate melts (or chocolate chips)

8 Oreos finely crushed

1/2 C. powdered sugar

Extra chopped Oreos

directions

1. "Cream" Puppy Chow: Measure out rice chex cereal and place in a large bowl.

2. Measure out powdered sugar and crushed Oreos and place in a large plastic bag or in a large tupperware with a lid (You'll need to shake the bag/tupperware later).

3. Melt white chocolate and stir until smooth.

4. Pour melted chocolate over rice cereal and stir until coated.

5. Transfer chocolate coated rice cereal into your plastic bag with sugar/cookies. Shake, shake shake until coasted.

6. Dump onto a cookie sheet to cool.

7. Repeat steps 1-7 using "Cookies" Puppy Chow ingredients.

8. Once cooled, mix the "Cookies" and "Cream" Puppy Chow together and fold in extra chopped Oreos.