APPETIZERSBuckeyes
Ingredients for peanut butter balls:
2 C. peanut butter
4 C. confectioners' sugar
1 stick butter, melted
1 C. graham cracker crumbs
1 T. vanilla
Directions for peanut butter balls:
Mix all ingredients together and form into 1-inch balls.
Tightly squeeze each ball of dough to make sure it stays together.
Place balls on parchment-lined cookie sheet.
Chill in refrigerator.
Ingredients for dipping chocolate:
3-4 C. chocolate chips
1/3 square paraffin wax
Directions for dipping chocolate:
Place chocolate and paraffin in top of double boiler.
Simmer until melted and incorporated.
Using whisk or fork, blend together to make sure mixture is smooth.
Dip each ball into chocolate and place on waxed paper to set.
*I put each ball onto a fork and then dip in chocolate.
I use another fork to scrape the excess chocolate that drips off before placing balls on parchment-lined sheet.
Recipe can easily be halved.
Baklava
Ingredients:
1 pound frozen filo dough
1 1/2 C. sugar
1 1/2 C. honey
1 1/2 C. water
1 1/2 lemons
1 cinnamon stick
1 t. vanilla
3/4 C. sugar
1 pound pecans, finely chopped
1 T. cinnamon
1 pound unsalted butter
Directions:
The day before:
Put frozen filo dough in refrigerator overnight.
In a medium saucepan add:
sugar, honey, water, juice from lemons, cinnamon stick, and vanilla.
Whisk together.
Boil 10 minutes.
Strain, cool, and chill at least 4 hours or overnight.
Take filo dough out of the refrigerator 2 hours before ready to use.
Mix sugar, pecans, and cinnamon together.
Set aside.
Preheat oven to 325
Directions:
Melt butter slowly.
Keep butter warm while working on pastry.
Open filo and spread flat. Work fast so filo will not dry out.
Place 18 x 12 x 1-inch pan on filo (or 15 x 10).
Cut all the sheets to fit the pan.
Cover filo with towel.
Butter pan using pastry brush to spread melted butter.
Lay 1 sheet of filo in pan.
Brush filo thoroughly with butter.
Repeat until there are 8 buttered sheets on top of each other.
Spread 1/4 of the nut mixture on top of filo.
Top with another sheet and brush with butter.
Repeat 3 times until the nut mixture has been used.
Repeat until all the filo has been used.
Be sure top layer is very well buttered.
Refrigerate 1/2 hour.
Using a sharp knife, cut pastry into diamonds (yes, before baking!)
Make the first cut parallel to long side of pan, 1 1/4 to 1 1/2 inches from edge.
Continue long cuts, dividing width evenly.
Then cut at an angle.
Be sure to cut all the way through.
Bake for 45 to 55 minutes until golden brown in color and pastry is flaky.
Spoon chilled syrup over Baklava.
Cool in pan.
Best served after it has set for several hours.
Cinnamon-Sugar Pecans (can use any nuts you like)
Preheat oven to 250
Ingredients for first step:
1 egg white
1 T. water
1 pound pecans
Directions for first step:
Put pecans in a very large bowl and set aside.
In a medium bowl, beat egg white and water until stiff peaks form.
Pour egg white mixture over pecans in large bowl and mix very well.
Make sure all pecans are evenly coated with egg white.
Set aside.
Ingredients for second step:
1 C. sugar
1 T. cinnamon
1 t. salt
Directions for second step:
Mix sugar, cinnamon, and salt together in small bowl.
Pour over pecans and mix very well.
Spray a large sheet pan (I use a 12 x 17) with non-stick cooking spray.
Pour pecans onto sheet pan.
Spread out evenly in a single layer.
Bake for 1 hour, stirring every 15 minutes.
After baking, pour pecans onto parchment-lined paper and separate immediately.
Caramel Corn Puffs (O.M.G.)
Preheat oven to 250
Ingredients:
1 (8 ounce) bag CORN puffs (NOT cheese puffs)-
1 C. brown sugar
1/2 C. corn syrup
1/2 C. butter
1 t. baking soda
Directions:
Lay a long piece of parchment paper on your counter and tape the edges down.
(this is for spreading the puffs out when they are done).
Put corn puffs in a large roasting pan and set pan aside.
In a medium pot, add sugar, corn syrup, and butter.
Bring mixture to a boil and cook for 2 minutes.
Take pot off of heat and immediately add in 1 t. baking soda (THIS WILL BUBBLE UP).
Whisk together.
Pour over puffs and mix together immediately as syrup sets quickly.
Stir completely, making sure all pieces are covered.
Bake 45-60 minutes, stirring every 15 minutes for even browning.
Pour out puffs onto parchment and separate while still warm.
White Chocolate Snack Mix
Ingredients:
1 (16 ounce) bag sourdough pretzel pieces
1 (16 ounce) can salted cashew halves and pieces
1 1/2 pounds vanilla candy coating, melted
1 (11 ounce) bag caramel bits
1 (14 ounce) bag candy-coated chocolate pieces
Directions:
Line 2 baking sheets with waxed paper (or parchment).
In a large bowl, combine pretzels, and cashews.
Pour candy coating over pretzel mixture, tossing gently to coat all pieces.
After mixture has cooled slightly,
add candy-coated chocolate pieces and caramel bits.
Mix gently.
Pour mixture onto prepared baking sheets.
Let cool completely.
Gently break up into smaller pieces.
Store in an airtight container for up to 2 weeks (if it lasts that long!).
Avocado Chocolate Pudding
Ingredients:
1 avocado
1/4 C. cocoa powder
1/3 C. agave nectar
1/2 t. salt
2 t. vanilla extract
1/2 C. water
Directions:
Add all of the ingredients to a food processor.
Blend until smooth.
Cookie Dough Brownie Bombs (no-bake!)
Ingredients for chocolate chip cookie dough:
3/4 C. butter, softened
3/4 C. brown sugar
1/4 C. white sugar
2 T. milk
1 t. vanilla extract
2 C. all-purpose flour
2 C. mini chocolate chips (divided)
1 package (9 x 13-inch size) fudge brownie mix, baked and cooled.
chocolate chips (for melting and coating)
Directions for chocolate chip cookie dough:
Cream butter, sugars, milk and vanilla together.
Gently mix in flour.
Stir in 1 cup chocolate chips.
Form dough into 1/2-inch to 3/4- inch balls.
Place on cookie sheet and freeze until firm.
Directions for assembling bombs:
Cut brownies into 1-inch squares.
Flatten slightly with fingers.
Wrap brownie around cookie ball completely sealing in cookie dough.
Freeze until firm.
Melt 1 C. chocolate chips.
Dip brownie bombs into melted chocolate.
Sprinkle with sprinkles if desired.
Refrigerate.
Peanut Butter Pretzel Bites
Ingredients:
1 C. creamy peanut butter
2 T. butter, softened
1 C. confectioners' sugar
120 mini pretzels (round or square)
chocolate chips for melting
sprinkles
Directions:
Mix peanut butter, butter, and confectioners' sugar together until well blended.
Roll into small balls.
Place one ball on one pretzel and then place another pretzel on top.
Gently press together.
Dip half of the pretzel in the melted chocolate.
Sprinkle with sprinkles!
Haystacks (healthier!)
Ingredients:
2 C. butterscotch chips
1/2 C. peanut butter
1 pouch (3 3/4 C) Fiber One original bran cereal
Directions:
Line 2 sheet pans with parchment paper.
In a large microwavable bowl, microwave butterscotch chips and
peanut butter (uncovered) on High for 1 minute.
Stir.
Microwave 30 seconds to 1 minute longer until melted and smooth.
Stir in cereal until well coated.
Feel free to add more butterscotch chips at this point, if desired.
Drop mixture by rounded teaspoonfuls onto parchment-lined sheet.
Refrigerate until firm.
Cannoli Dip
Ingredients:
1 (15 ounce) container ricotta cheese
1 (8 ounce) package cream cheese, softened
1 1/2 C. confectioners' sugar
1 t. vanilla
1 C. mini chocolate chips
1 package waffle ice cream cones (I like Joy brand)
Directions:
Mix ricotta cheese and cream cheese together until smooth.
Add sugar and vanilla and mix until combined.
Add in chocolate chips and mix until combined.
Cover and refrigerate until cold.
Spoon into waffle cones or break up waffle cones and use pieces as scoops for dip.
Lemon Curd
Ingredients:
4 lemons, at room temperature
1 1/2 C. sugar
1 stick unsalted butter, at room temperature
4 large (or extra large) eggs, at room temperature
1/8 t. salt
Directions:
Remove the zest of the lemons with a lemon peeler or zester.
Squeeze the lemons to get 1/2 C. juice.
Set aside.
Put the zest into a food processor and add the sugar.
Process for a few minutes until the zest is very fine.
Put butter into the bowl of an electric mixer.
Add sugar and zest mixture and blend well.
Add eggs, 1 at a time.
Add lemon juice, and salt.
Mix well.
Pour the mixture into a 2-quart saucepan.
Cook over low heat, stirring constantly until thickened, about 10 minutes.
Remove from heat.
Oreo Truffles
Ingredients:
36 Oreo Cookies, very finely crushed
1 (8 ounce) package cream cheese, softened
16 ounces dipping chocolate, melted
(I like Ghirardelli discs but you can also use chocolate chips)
Directions:
Cover a baking sheet with parchment or foil.
Mix Oreo crumbs and cream cheese together.
Make sure they are very well blended.
Form mixture into balls and dip into melted chocolate.
Place balls onto cookie sheet and decorate as desired.
Refrigerate until firm (approximately 1 hour).
Just dates, raisins, and nuts
Ingredients:
1 c. pitted dates
1 C. raisins
3/4-1 C. nuts
Directions:
Place all ingredients in the bowl of a food processor.
Pulse until dough comes together into a ball.
Scrape sides of food processor if necessary.
Dump mixture into a large bowl.
Grab a handful and squeeze together.
May have to add more dates or raisins if mixture does not stick together.
Form into balls (or press into pan).
Cinnamon Cream Cheese Roll-Ups
Preheat oven to 350
Ingredients:
12 slices white bread
4 ounces cream cheese, softened
1/4 C. confectioners' sugar
1/2 C. granulated sugar
1 1/2 t. ground cinnamon
Directions:
Mix cream cheese with confectioners' sugar.
Set aside
In a shallow bowl, mix granulated sugar with cinnamon.
Set aside.
Cut the crust off of all the bread.
Flatten each piece of bread with a rolling pin.
Spread a layer of cream cheese on each piece of bread.
Roll up each piece.
If there is excess cream cheese that squished out, gently remove it.
Melt butter in a bowl.
Roll each log in the melted butter.
Roll each log in the cinnamon-sugar mixture.
Place all rolls on a parchment-lined cookie sheet.
Bake 20 minutes.
Lemonade Jello
Dissolve:
2 large packages lemon jello
2 C. hot water
Add:
1 can frozen lemonade (stir after adding)
2 C. cold water
Refrigerate until syrupy.
Beat in 16 oz whipped topping.
Pour into greased mold and refrigerate until firm.
**To make pink jello use pink lemonade and any
flavor red jello.
Strawberry Pretzel Jello
Preheat oven to 350
Ingredients for crust:
1 1/2 C. crushed pretzels
3 T. white sugar
3/4 C. butter, melted
Ingredients for filling:
1 C. white sugar
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
Ingredients for top Jello layer:
1 large box strawberry flavored Jello
2 C. boiling water
1 (16 ounce) package frozen strawberries (thawed and chopped)
Directions for crust:
Mix pretzels, sugar and melted butter together.
Press into the bottom of a 9 x 13-inch pan.
Bake for 10 minutes.
Set aside to cool completely.
Directions for filling:
In a medium bowl, beat sugar and cream cheese until smooth.
Fold in whipped topping.
Spread evenly over the cooled crust.
Refrigerate until set, about 30 minutes.
Directions for top Jello layer:
In a medium bowl, stir together Jello and boiling water.
Mix in strawberries and stir.
Gently pour over cream cheese mixture in pan.
Refrigerate until completely chilled, at least 1 hour.
Cauliflower and Smoked Gouda Grilled Cheese
Preheat oven to 400
Ingredients:
1 head cauliflower, sliced straight down (it should resemble a tree)
bread of choice
smoked Gouda cheese, sliced
honey mustard
honey
butter for spreading on bread
Directions:
Place sliced cauliflower on baking sheet.
Drizzle with olive oil and sprinkle with salt and pepper.
Roast for 15 minutes (or until golden brown).
Flip over and roast 10-15 minutes (until golden).
Spread butter on one side of each slice of bread.
Flip over.
Spread other side of bread with honey mustard.
On half of the slices, place cauliflower on bread.
Top with sliced Gouda and drizzle with honey.
Cover with remaining slices.
Grill until melty, golden, and crispy!
Peanut Butter Balls
Ingredients:
2/3 C. peanut butter
1/4 C. honey
1 C. old fashioned oats
1/2 C. ground flax seeds
1 T. chia seeds
1/3 C. mini chocolate chips, M & M's, or anything you like
Directions:
Whisk together peanut butter and honey.
In a separate bowl, combine oats, flax seeds, and chia seeds.
Add dry ingredients to peanut butter and mix well.
Add in chocolate chips and mix well.
Shape into balls and refrigerate.
Peanut Butter & Jelly Smoothie
Ingredients:
1/2 C. milk (any type)
1/4 C. peanut butter
2 T. rolled oats
2-3 T. (up to 1 scoop) vanilla (or chocolate) protein powder
3/4 C. frozen cherries
Directions:
Blend all ingredients together in blender.
If you would like a thicker smoothie,
add a few ice cubes at the end and blend until smooth.
