Avalanche Bark

Avalanche Bark found at yourhomebasedmom.com

Printable Recipe

1/2 C creamy peanut butter
3 1/2 C white chocolate chips
2 C Rice Krispies
1 C miniature marshmallows, slightly packed
1/2 C semi-sweet chocolate chips

Place semi-sweet chocolate chips in the freezer to harden.

In a double boiler (or a metal bowl over a pan of water) over medium heat, while stirring constantly melt white chocolate chips and peanut butter.
Once completely melted remove from heat and allow to cool for about 5 minutes.
Stir in Rice Krispies and then set aside until the mixture is nearly room temperature. This will take a while but is necessary to keep the semi-sweet chocolate chips and marshmallows from melting.  Do not place the mixture in the refrigerator to sped up the cooling time or the chocolate may prematurely harden.

When the mixture is close to room temperature, fold in the marshmallows followed by the frozen chocolate chips.  Don’t over mix or the chips may melt.
Pour the mixture into a greased or wax paper lined 9 x 13 pan.  Smooth out the top of the using a second sheet of wax paper.
Place in the refrigerator for 20-30 minutes or until hard.
Cut into desired size pieces.  If it is too hard to cut allow it to set out a few minutes and soften

Cookies and Cream Candy Bark

Cookies and Cream Candy Bark- recipe found at yourhomebasedmom.com

2 C vanilla melts or 1/2 lb. vanilla almond bark

2 C semi sweet melts or 1/2 lb. chocolate almond bark

14 Oreos, crushed.  Reserve 1/4 C for sprinkling on top

2 Tbsp peanut butter, optional

Place vanilla and semi sweet chocolate into separate containers and melt in microwave.  Add peanut butter to one of them if desired.  Reserve 1/4 C of cookie crumbs and divide the remaining crumbs between the two melted mixtures and mix in.

Drop spoonfuls of the two mixtures onto a wax paper covered cooking sheet.  Alternate the two flavors.  Use a knife to swirl the two chocolates together to create a marbled effect.

Allow to harden at room temperature or in the refrigerator.  Break into pieces and place in a pretty container.

Apple Dumplings

I definitely want to try this recipe in the future! I'm curious what the Mountain Dew will do to the dumplings! If you try it first, let me know how it turns out! :0)

I found this recipe on an e-mail from Bronner's Flavorful Favorites, Book 2:

Apple Dumplings

2 cans crescent rolls
4 med. apples, peeled and quartered
2 sticks butter or margarine
(not light or nonfat)

1 c. sugar (or more, depends on the apples)
1 tsp. cinnamon
1 (12-oz.) can Mountain Dew

Put each quarter apple in crescent roll, pinch edges together and put in a greased 9 x 13 inch pan. Melt butter and add sugar and cinnamon. Bring to a boil, stirring occasionally until sugar is dissolved. Pour mix over dumplings, then pour mountain dew over dumplings. Bake at 350° for 45 minutes or until brown. Best served warm with Cool Whip or vanilla ice cream on top.

Easy Meatloaf

Ingredients

1 1/2 pounds ground beef

1 egg

1 onion, chopped

1 cup milk

1 cup dried bread crumbs

salt and pepper to taste

2 tablespoons brown sugar

2 tablespoons prepared mustard

1/3 cup ketchup

(I always add cheddar cheese too!)

Directions

Preheat oven to 350 degrees F 

In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan

In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.

Bake at 350 degrees F for 1 hour.

Microwave Frittata

This was so easy, fast and yummy! We will definitely have this again! :0)

Ingredients

1 tablespoon butter or margarine
1 cup cubed fully cooked ham or bacon
1/2 cup chopped onion
1/4 cup chopped green pepper (I didn't have any and it was fine)
4 egg, beaten (I used 6)
A large handful of grated cheddar cheese
2 small tomatoes diced
salt and pepper to taste

Directions

Place butter in a microwave-safe 9-in. pie plate. Cover with waxed paper; microwave on high for 30-40 seconds or until melted. Add ham/bacon, onion and green pepper. Cover and cook on high for 2 minutes. Stir in eggs, other ingredients, salt and pepper. Cover and cook on high for 1-1/2 to 4-1/2 minutes or until a knife inserted near the center comes out clean. Let stand for 3 minutes or until completely set. Cut into wedges.

Pumpkin Pancakes

 Ingredients

2 cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

Directions

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Butternut Squash and Apple Soup

I haven't tried this recipe yet, but my sister shared it with me and since I have a ton of squash right now, I might just try this recipe very soon! :0) Yummy!

Ingredients

2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice

Directions

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.