Peach Dumplings

Peach Dumplings

2 whole large peaches
2 8 oz cans crescent rolls
2 sticks butter
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 12 oz can Mountain Dew

Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top!

Smore's Bars

These are a cinch to make and the kids LOVE helping by putting in the mini marshmallows and chocolate chips!

Warning: when you take these to a potluck or an event, these will be the first to disappear!

Ingredients

for crust:

4 T. melted butter

1 c. crushed graham cracker crumbs

 

for cookie bars:

1/2c. brown sugar

3/4 c. granulated sugar

1/2 t. vanilla

1 egg

1/2 c. softened butter

1/2 t. salt

1/2 t. baking soda

1 1/4c. flour

1 c. mini marshmallows

1 c. semi sweet chocolate chips

1 Hershey’s Milk Chocolate candy bar (reg size)

Directions:

1. Preheat oven to 350 degrees. Spray square baking pan (9x9) with non-stick butter spray.

2. Crush one cup of graham crackers and add melted butter - form crust in the bottom of the pan.

3. Mix together: sugars, vanilla, egg, and softened butter. In a separate bowl combine the salt, baking soda and flour, once mixed combine with other mixture.

4. Gently stir in the mini marshmallows and chocolate chips. Place dough on top of graham cracker crust.

5. Bake at 350 degrees for 20 minutes. Place Hershey bar pieces on top and bake for an additional 5 minutes. Cool and cut. 

Found recipe here: http://www.u-createcrafts.com/2013/07/heavenly-smores-bars-recipe.html

Paenut Butter Cornfalke Clusters

Peanut Butter Cornflake Clusters

yield: 2-3 DOZEN, DEPENDING ON HOW BIG YOU MAKE THEM

ingredients:

1 cup sugar
1 cup corn syrup
1 jar (18 oz ounce) peanut butter, crunchy or smooth (I used creamy)
6 cups corn flakes
3 oz good quality chocolate of your choice

directions:

1. In a saucepan, combine the sugar and corn syrup over medium-high heat until it comes to a full boil. Remove from heat and add the peanut butter, stirring until smooth and incorporated.

2. In a large bowl, mix the corn flakes and the peanut butter mixture together, gently stirring very well until all of the cereal is coated.

3. Drop spoonfuls of the cornflake mixture onto wax paper.

4. Heat the chocolate in the microwave, stirring every 30 seconds, until melted and smooth. Drizzle over cornflake clusters and let cool. Serve when they have cooled.

Found recipe here:http://momspark.net/pantry-recipe-peanut-butter-cornflake-clusters/

S'MORE CUPS:

• 7 whole graham crackers, finely crushed
• 1/4 cup powdered sugar
• 6 tbsp butter, melted
• 4 bars milk chocolate candy
• 12 large marshmallows

You are going to be shocked at how easy these are. Click Share to save to wall, so it's easy to find.

Preheat oven to 350. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter in small bowl. Mix well with fork.

Place small scoop of crumb mixture in each cup of a mini-muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling

While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven; cool 15 minutes. Carefully remove cups from pan. Cool completely.

Break remaining candy bars and place in (1-cup) prep bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Yield: 24 cups
Store in an airtight container for up to 1 week. Yeah, right. Like they'll last that long.

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Reeses peanut butter no-bake bars

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Reeses peanut butter no-bake bars

Ingredients

• 1 cup salted butter (melted)
• 2 cups keebler graham cracker crumbs
• 1/4 cup brown sugar
• 1 3/4 cup powdered sugar
• 1 cup peanut butter
• 1/2 tsp. vanilla
• 1 (11 oz) bag milk chocolate chips

Instructions

1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9x13 pan.
3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy!

Found recipe here: http://www.iheartnaptime.net/no-bake-bars/

S'mores on a Stick

I used toothpicks, only because I didn't have any real lollipop sticks. I tried popsicle sticks and they didn't work at all- the marshmallow was too sticky inside and the whole thing ended up being a squished mess! Don't worry, I still ate it, but I opted to use toothpicks for the rest. 


1/2 cup chocolate chips
1 TBSP shortening
3 graham crackers, smashed to crumbs
6-10 large marshmallows
toothpicks or lollipop sticks

Melt chocolate in microwave in 30 second increments. Add shortening to thin chocolate out {never use water!}. 

Once chocolate is smooth, assemble your "dipping station." Stick the marshmallows on the stick. Arrange the chocolate, crushed graham crackers close by so that you can easily move the marshmallows from one to the other. 

Dip the marshmallows in the chocolate, covering as much as you'd like. I did some half covered, then some completely covered. Dab off any excess chocolate on the bottom and then dip or roll in the cracker crumbs. Allow marshmallow to set up on a piece of foil or wax paper. 

178 Enjoy!

These will keep really well for days if you store them in an airtight container. We've had some for even 5 days in a ziplock and they still look and taste like we just made them. Keep that in mind for summer parties and barbecues coming up- these are a great make ahead treat for the kids!

Found recipe here: http://www.butterwithasideofbread.com/2012/07/smores-on-stick.html

The Ultimate Cinnamon Roll

This is not the easiest recipe ever, it takes some time and attention, and the dough is so sticky it’s a bit frustrating to work with, but if you persevere, I guarantee these are some of the best cinnamon rolls ever.  The dough is light but dense, the filling is sweet, but not overwhelming – to a 

Yield: makes about 24 - 30 bars, depending on size

Ingredients:

• for the dough:
• whole milk - 4 cups (1 liter)
• vegetable oil - 1 cup
• sugar - 1 cup
• yeast - 2 0.25 oz packets active dry, or 20 g fresh
• all-purpose flour - 8 cups + 1 cup, separated
• baking powder - 1 tsp, heaping
• baking soda - 1 tsp, scant
• salt - 1 tsp
• for the filling:
• butter - 1 1/2 cups, melted
• brown sugar - 1 1/2 cups
• white sugar - 1 1/2 cups
• cinnamon - 4 tbsp
• for the icing:
• cream cheese - 6 ounces (150 g), softened
• butter - 1/4 cup (60 g), softened
• powdered sugar - 1 1/2 cups
• vanilla - 1/2 tsp
• salt - 1/8 tsp

Instructions:

For the dough:

• In a medium saucepan, stir the milk, oil and sugar together and heat until hot, but not quite boiling.

• Remove from heat and let cool to warm.

• Mix in the yeast and wait for it to activate - when the top becomes foamy.

• Put the flour in a large mixing bowl, and make a well in the center, then pour in the milk/yeast mixture and stir until just combined, cover with a damp cloth and leave in a warm, draft-free place, for about an hour.

• After an hour, remove the towel and stir in the baking powder, baking soda, salt and remaining cup of flour.

(you can use the dough immediately, or keep it refrigerated for up to 3 days, punching it down if it rises over the top of the bowl - it is easier to work with chilled)

To make the rolls:

• Grease several baking dishes with butter or cooking spray, depending on size, you should fit about 6 - 8 rolls per pan.  (disposable aluminum pans work great for freezing extra rolls)

• Take half of the dough from the bowl and roll it out into a large rectangle, about 30 x 10" (76 x 25 cm). (the dough is very sticky, so be sure to flour your surface well, it should also be very thin)

• Using  a pastry brush, brush half of the melted butter all over the dough.

• Mix the two sugars and cinnamon together, and spread half of the mixture evenly over the dough.

• Starting from the long side of the dough furthest away from you and using both hands, begin rolling the dough tightly towards you - when you reach the end, pinch the seam together tightly, and flip the roll so the seam is on the bottom.

• Use a sharp knife and slice the roll into 1.5" (3 cm) pieces. (you can also use a piece of dental floss, slide it under the roll and cross it over the top, then pull quickly and tightly and the floss will make a clean cut)

• Place the sliced rolls in your prepared baking dishes, being careful to leave quite a bit of space between them, as they will spread out a lot when baking.

• Repeat the process with the remaining dough.

• Pre-heat the oven to 375 F (190 C).

• While the oven is heating, cover the pans with towels and leave on counter to rise for at least 20 minutes.

(at this point, you can leave the pans of uncooked cinnamon rolls in the refrigerator, and bake them the next day, or you can freeze them and bake them when you want - letting them thaw overnight in the refrigerator)

• Bake for about 15 - 18 minutes, or until golden brown, being careful not to let them brown too much.

To make the icing:

• Beat the cream cheese, butter, powdered sugar, vanilla and salt together with an electric mixer until smooth.

• Spread the icing evenly over still warm rolls.

 You can find the original recipe here: http://comfortablefood.com/the-ultimate-cinnamon-roll/