Peanut Butta Cups

Adapted from recipe at chow.com
1/4 cup finely crushed graham crackers
1 cup pwd sugar
3/4 cup peanut butter
3/4 to 1 bag 11 oz. chocolate chips

Combine all except the chocolate until smooth. Melt chocolate in a pan or bowl over a hot water bath. I lightly sprayed my mini muffin tin. Take a pastry brush or a spoon and coat the sides and bottom of the tin, place a rounded ball slightly flattened on the top and bottom the size you prefer to fit in the tin into the center of the chocolate and repeat till all of the tins are filled then cover with chocolate till peanut butter ball is not showing. Freeze 20 minutes. Turn pan upside down and hit againgst sides to release the candy. It may take a little longer in freezer to completely set the candy. I rememer my mom making these for us when I was growing up, yummy.

Panacins a sweedish pancake

3 eggs
1 1/2 cup milk
3/4 cup flour
1 tsp sugar
1/4 tsp salt

Blend with beaters until smooth and pour into hot frying pan. Turn when the batter has a dry look to it and the color changes to a yellowish color compared to the unheated batter. Roll fresh berries or cream inside and drizzle with syrup. Or top however you would prefer. I adapted this froma recipie I found online and I looked at so many I can't remember which site I got it from. These are like a crepe.

Dutch Oven Scalloped Potatoes

5 peeled and sliced potatoes
1 can cream of chicken soup
1/4 cup finely chopped onion
1 can evaporated milk
1 clove garlic minced
1 cup grated cheddar cheese
Mrs. Dash to season

Lightly grease dutch oven and layer with finely sliced potatoes. Mix remaining ingredients and pour over the potatoes. Place dutch oven lid on and top with 12 coals and 12 coals under the base. Let cook 45 min aprox or until potatoes are to your desired softness.

waffle cone/bowl

1 egg
1 egg white
1/2 cup sugar
1/4 tsp salt
2/3 cup flour
2 Tbsp melted butter

Mix all together until smooth. This is a thick batter. Would be easiest if you have a hot iron(like a waffle iron) designed for making these. I don't have one (yet). So I used a frying pan. Make sure pan is hot before putting batter in it. Spread thin with the back of your spoon (this was a tricky thing as the batter is very thick and slips easily in the pan). Cook on each side until golden brown. Roll into cone shape or place on bottom of muffin tin to form into a bowl. Let cool completely and enjoy with a scoop or tow of icecream.

Ice cream sandwich cookie

Take one of your favorite cookies and place it bottom side up, take a scoop of softened icecream and smooth it onto the cookie, top with remaining cookie so the top of the cookie is facing you, place in freezer until hardened.

When ready to eat them they are a fun treat.

Cream cheese fresh tomato layered chip dip

8 oz cream cheese spread thin over serving plate
2 tomatoes aprox. diced and layered over cream cheese
1 cup cheddar cheese shredded sprinkled over tomatoes
1/2 can olives dices or 1/2 can black beans rinsed/drained spooned over cheese
2 green onion stalks chopped and sprinkled on top

Serve with tortilla chips

Tomatos with Feta cheese and Italian dressing

Slice fresh tomato, add crumbled feta cheese and drizzle on some Italian or Greek dressing.

Our Best Chocolate Cheesecake

from Bakers our best desserts for chocolate lovers
Crust:
1 1/2 cups crushed oreo chocolate sandwich cookies (18 cookies w/ cream)
2 Tbsp melted butter (I omited this due to using the filling of the cookie)

Cheesecake:
3 pkg (8oz each) cream cheese, softened
1 cup sugar
1 tsp vanilla
1 pkg (8 squares) semi-sweet baking chocolate which also equals 1 cup choc. chips
3 eggs, beaten

Preheat oven to 325 degrees using a silver 9-inch springform pan or 300 degrees if using dark non-stick pan. Press crushed cookie crumbs into bottom of lightly greased pan. If using butter bake for 10 min.

Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. pour over crust.

Bake 45 to 55 min until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with powdered sugar and raspberries, if desired.

Pinwheel Cookies

1 cup sugar
8 oz softened cream cheese
3/4 cup butter (1 1/2 stick)
2 tsp vanilla
2 1/4 cup flour

Blend the first 4 ingredients in mixer until smooth and well blended.

Add
1/2 tsp baking soda
2 1/4 cups flour

After these are mixed in well seperate dough in to 2 halves and to one half add

2 squares baking chocolate (melted)

Place each dough ball wrapped in fridge for 30 minutes.

Roll out onto wax paper until 1/4 in thick and each rectangle is the same size as the other 10 x 8-inch. Take one and place it on top of the other and roll them together tightly. Recover and place in the fridge for 1 hour. Remove the protective covering and slice the cookie dough 1/4 inch thick and place on greased cookie sheet.

Bake at 350 degrees for aprox 10 to 15 min. Let cool on cookie sheet.

Fondant with marshmallows and powdered sugar

1 bag minature marshmallows (melted)
powdered sugar
1/2 tsp vanilla or almond extract

melt the marshmallows, stir until smooth and cool enough to touch. Add powdered sugar in portions until the mixture becomes workable with your hands.

I would recommend stirring until it comes together to the point you can't anymore to avoid this.
Then pick up the ball and keep working in the powdered sugar until it is not longer sticky and you can easily roll it out with a rolling pin. Cut and shape and place on your cake.

Slime

Supplies:

School Glue (Clear or White)
Water
Borax solution (1/2 cup borax to 1 liter water, best mixed in an empty pop bottle)
Food coloring
popcycle sticks

Directions:

Pour aprox 1/4 to 1/2 cup glue into a disposable plastic cup.
Pour aprox 1/4 to 1/2 cup water into the glue so you have the same amount as the glue.
Put in a few drops of food coloring.
Add only a very small amout at a time of the borax solution and stir, the solution will soon start to thicken and adhere to the stirring stick.

The original link for this I found through Amy. I added just small amounts at a time of the borax as needed while stirring until it was the right consistency. You will want to stop while it is still sticky as you roll with your hands the slime forms nicely and what was once stuck on your skin works itself back into the main ball of slime you are now holding.

Store in an airtight container in the fridge to prolong its stability.

My first attempt I used the 1/2 and 1/2 however, I did the borax saturated water and it thickened really stiff and was kind of a bouncy ball except broke really easily when bounced a few times. Here's what it looked like. So don't make that same mistake.

Video tutorial

Corn on the cob cooked over coals

Place your unshucked corn directly onto the hot coals and turn regularly as they cook. You may wet the outer layer first to help keep the inside moist. Cook for 15 minutes. Peel off the husks and top with butter.