Tag Archives: Sweet

Grasshopper Bars

grasshopper bars
  • Ingredients
  • Filling
  • 1/2 c. milk 3
  • c. mini marshmallows
  • 2 tbsp. unsalted butter, cut into small pieces
  • 2 tbsp. plus 1 cup heavy cream
  • 2 tsp. pure peppermint extract
  • 1 tsp. pure vanilla extract 6 to 8 drops liquid green food coloring (optional)
  • Crust
  • 34 chocolate wafer cookies (we used Nabisco Famous Wafers)
  • 6 tbsp. unsalted butter,
  • melted Topping
  • 3/4 c. heavy cream 6 oz. bittersweet chocolate, finely chopped Directions
  1. In a medium saucepan, heat milk on medium until hot. Add marshmallows and butter and stir to melt. Remove from heat; stir in 2 tablespoons heavy cream, extracts, and food coloring (if using); let cool to room temperature, about 1 hour. 
  2. Meanwhile, line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, pulse cookies to form fine crumbs. Add butter and pulse to combine. Press evenly into bottom of the prepared pan and refrigerate. 
  3. Once marshmallow mixture is cool, using an electric mixer, beat remaining 1 cup cream until stiff peaks form. Fold a spoonful of cream into marshmallow mixture to loosen, then fold in remaining cream and spread on top of chilled crust. Refrigerate until set, at least 30 minutes.
  4. Make topping: In small pot, heat cream on medium until hot but not boiling. Remove from heat and add chocolate; let sit 1 minute, then stir until melted and smooth. Spread evenly over filling and refrigerate until set, at least 30 minutes or up to a day. When ready to serve, use overhangs to transfer to a cutting board and cut into pieces.

PER SERVING 235 CALORIES, 18 G FAT (11 G SATURATED), 3 G PROTEIN, 95 MG SODIUM, 19 G CARB, 1 G FIBER


https://www.womansday.com/food-recipes/food-drinks/a16810585/grasshopper-bars-recipe/

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Peanut Butter Potato Chip Rice Krispie Treats

Peanut Butter Potato Chip Rice Krispie Treats Recipe

Ingredients

  • 6 tablespoons Butter
  • 16 ounces Miniature Marshmallows
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 cup Creamy Peanut Butter
  • 8 ounces Potato Chips, lightly crushed, divided
  • 3 cups Rice Krispies Cereal
  • 1 cup Salted Peanuts, chopped, divided
  • 1 cup Peanut Butter Chips, melted

Directions

  1. Coat a 9-inch square baking pan with non-stick spray.
  2. In a large pot over medium-low heat, melt the butter.
  3. Add the marshmallows and vanilla, continue cooking and stirring until marshmallows are melted and smooth.
  4. Add peanut butter, stirring until smooth.
  5. Remove from heat.
  6. Stir in potato chips, reserving 1/3 cup for garnish, Rice Krispies cereal, and 3/4 cup peanuts.
  7. Press mixture evenly into the bottom of the prepared pan.
  8. Drizzle bars with melted peanut butter chips.
  9. Sprinkle with reserved potato chips and peanuts, pressing to adhere to the melted peanut butter chips.
  10. Allow to set. Cut into bars.
Peanut Butter Potato Chip Rice Krispie Treats Pic
https://www.foodfanatic.com/recipes/peanut-butter-potato-chip-rice-krispie-treats-recipe/

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Sweet and Tangy Chicken Wings

Sweet ā€˜nā€™ Tangy Chicken Wings
https://www.tasteofhome.com/recipes/sweet-n-tangy-chicken-wings/

Ingredients

  • 12 chicken wings (about 3 pounds)
  • 1/2 teaspoon salt, divided
  • Dash pepper
  • 1-1/2 cups ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon liquid smoke, optional
  • Sliced jalapeno peppers, finely chopped red onion and sesame seeds, optional

Directions

  • Using a sharp knife, cut through the 2 wing joints; discard wing tips. Sprinkle chicken with a dash of salt and pepper. Broil 4-6 in. from the heat until golden brown, 6-8 minutes on each side. Transfer to a greased 5-qt. slow cooker.
  • Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, liquid smoke, if desired, and remaining salt; pour over wings. Toss to coat.
  • Cover and cook on low until chicken is tender, 2-3 hours. If desired, top with jalapenos, onion and sesame seeds to serve.
    Freeze option: Freeze cooled fully cooked wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325Ā° oven until heated through, covering if necessary to prevent browning. Serve as directed.
Nutrition Facts

1 piece: 74 calories, 3g fat (1g saturated fat), 14mg cholesterol, 282mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 5g protein. Originally published as Chicken Wings with BBQ Sauce in Simple & Delicious March/April 2008


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Sweet and Salty Peanut Butter Bites/Recipe Share

Sweet & Salty Peanut Butter Bites

Ingredients

  • 1/2 cup semisweet chocolate chips
  • 4 peanut butter cups (3/4 ounce each), chopped
  • 1-1/3 cups creamy peanut butter
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1/8 teaspoon salt
  • 4 cups Rice Krispies
  • 1 cup broken pretzels

Directions

  • Freeze chocolate chips and peanut butter cups until partially frozen, about 15 minutes. Meanwhile, in a 6-qt. stockpot, combine peanut butter, sugar, corn syrup and salt. Cook and stir over low heat until blended.
  • Remove from heat; stir in Rice Krispies and pretzels until coated. Let stand 5 minutes; gently fold in chocolate chips and peanut butter cups until just combined. Drop by tablespoonfuls onto waxed paper; let stand until set.
Nutrition Facts

1 cookie: 86 calories, 4g fat (1g saturated fat), 0 cholesterol, 67mg sodium, 13g carbohydrate (10g sugars, 0 fiber), 2g protein.

Originally published as Salty Reese’s Crispy Cookies in Ultimate Cookie Swap 2015

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