Tag Archives: tsp

Peppermint schnapps

If you love peppermint patties you are gonna love this recipe.

 

1/2 c sugar

1 bottle light corn syrup (16 oz)

2 cups of 80 proof vodka

2 tsp peppermint extract

 

Combine the sugar and the corn syrup in pan and cook over a medium heat.  Heat until the sugar dissolves, stirring every 5 min.  Remove from heat after dissolved and add the vodka.  Cover it and after it has cooled down add the peppermint extract.

Fruit ‘n’ trail chow

This is an awesome trail mix to make with the kids. Great to take with when you go geocaching or just a nature walk.

 

1/4 c sunflower kernels

2 tbsp butter

4 c old fashioned oats

1/2 c vegetable oil

2/3 c cashews halves

3/4 c almonds, toasted

1/2 c sesame seeds, toasted

1/2 c brown sugar

1/2 c honey

1 tsp cinnamon

1  1/4 c assorted bite size dried fruit (raisins, bananas, apricots, apples, dates)

 

In a large skillet 0ver medium heat, lightly toast sunflower kernels in butter; remove and set to the side.  In same skillet, lightly toasts oats in oil.  Add the sunflower kernels, cashews, almonds and sesame seeds.  Combine the brown sugar, honey and cinnamon; add to the oat mixture.  Cook and stir for 5 minutes.

Spread in 2 ungreased pans. Bake at 350 for 15-20 minutes or until golden brown, stirring every 5 minutes.  Cool, stirring occasionally. Stir in dried fruit.  Store in air tight container.

Yields aprox. 10 cups

Oh so gooey butterscotch bars

HOW COULD ANYONE PASS UP A DESSERT THAT HAS GOOEY IN IT?

1 PKG SUGAR COOKIE MIX

1 PKG INSTANT BUTTERSCOTCH PUDDING MIX

1/2 C BUTTER, SOFTENED

1 EGG

1 PKG (14 OZ) CARAMELS

1/2 C EVAPORATED MILK

2 C MIXED NUTS

1 TSP VANILLA

1 C BUTTERSCOTCH CHIPS

 

IN LARGE BOWL, COMBINE SUGAR COOKIE MIX,  PUDDING MIX, BUTTER AND EGG. PRESS INTO GREASED 13X9 BAKING PAN. BAKE AT 350 FOR 20-25 MINUTES OR UNTIL SET

IN LARGE SAUCEPAN, COMBINE CARAMELS AND MILK. COOK AND STIR OVER MED HEAT UNTIL MELTED. REMOVE FROM HEAT.  STIR IN TE NUTS AND VANILLA.  POUR OVER CRUST. SPRINKLE WITH BUTTERSCOTCH CHIPS.  COOL COMPLETELY.

THIS RECIPES MAKES APROX. 3 DOZEN

Yum factor the sweet side

IF YOU LOVE PEPPERMINT PATTIES THEN YOU HAVE FOUND THE PERFECT RECIPE

CREAMY PEPPERMINT PATTIES

1 PKG CREAM CHEESE (SOFTENED)

1 TSP PEPPERMINT EXTRACT

9 C POWDER SUGAR

3/4 C MILK CHOCOLATE CHIPS

3/4 C SEMI SWEET CHOCOLATE CHIPS

3 TBSP BUTTER FLAVORED SHORTENING

IN LARGE BOWL BEAT THE CREAM CHEESE AND EXTRACT UNTIL SMOOTH

SLOWLY ADD POWDERED SUGAR. SHAPE INTO 1IN BALLS AND PLACE ON WAX PAPER. FLATTEN INTO PATTIES

COVER AND REFRIGERATE FOR 1 HR

IN A MICROWAVE, MELT THE CHOCOLATE CHIPS AND SHORTENING ; STIR UNTIL SMOOTH. DIP PATTIES IN THE CHOCOLATE AND PLACE BACK ON WAX PAPER .  AND STORE IN THE REFRIGERATOR.

 

Yum factor the sweet side

WE ALL KNOW THAT STRESSED SPELLED BACKWARDS GIVES US DESSERT. SO WHY NOT INDULGE IN THE STRESS BUSTER KNOWN AS DESSERT

LEMON CHEESECAKE SQUARES

3/4 C BUTTER FLAVORED SHORTENING

1/3 C PACKED BROWN SUGAR

1 1/4 C FLOUR

1 C OF OATS

1/4 TSP SALT

1/2 C RASPBERRY JAM

FILLING

4 PKGS CREAM CHEESE (SOFTENED)

1 1/2 C SUGAR

1/4 C FLOUR

4 EGGS

1/3 C LEMON JUICE

4 TSP GRATED LEMON PEEL

IN LARGE MIXING BOWL, CREAM THE SHORTENING AND BROWN SUGAR UNTIL LIGHT AND FLUFFY. COMBINE THE FLOUR, OATS AND SALT ; SLOWLY ADD TO CREAMED MIXTURE

PRESS DOUGH INTO A GREASED 13X 9 PAN. BAKE AT 350 FOR 15 MINUTES. SPREAD THE JAM

FOR THE FILLING BEAT THE CREAM CHEESE, SUGAR AND FLOUR TIL SMOOTH.  BEAT IN THE EGGS, LEMON JUICE AND PEEL JUST UNTIL BLENDED. CAREFULLY SPOON OVER JAM

BAKE AT 350 FOR 30 – 35 MINUTES OR UNTIL CENTER IS ALMOST SET.  LET COOL AND STORE IN YOUR REFRIG COVERED

 

Yum factor – peppy parmesan pasta

THIS RECIPE IS SUPER EASY AND GREAT TO MAKE WHEN YOU DON’T HAVE ALOT OF TIME AND IT’S SURE TO PLEASE EVEN THE PICKIEST OF EATERS.

PEPPY PARMESAN PASTA

8 oz PASTA OF YOUR CHOICE

1 TOMATO (CHOPPED)

1 PACKAGE SLICED PEPPERONI

1/2 C  GRATED PARMESAN CHEESE

3 TBSP OLIVE OIL

1 TSP SALT

1/4 TSP CRUSHED RED PEPPER FLAKES

1/4 TSP GARLIC POWDER

COOK PASTA ACCORDING TO PACKAGE .  MEANWHILE IN A BOWL COMBINE THE TOMATO, PEPPERONI, PARMESAN CHEESE, OIL, SALT, CRUSHED RED PEPPERS AND GARLIC POWDER

DRAIN YOUR PASTA THEN ADD YOUR TOMATO MIXTURE AND TOSS TO COAT