No Bake Reece's Peanut Butter Bars

from: our best bites

1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a parchment (or waxed paper or foil) lined 9x13 pan.

Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars. Tip: If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.

*Tip: Love this tip from one you readers! Instead of adding shortening to the chocolate topping, add a scoop of peanut butter. That will prevent the top from getting solid and it will taste yummy!

Spiced Butternut Squash soup

adapted from All recipes.

Ingredients

• 3 pounds butternut squash, halved and seeded
• 2 tablespoons butter
• 1 medium onion, diced
  
• 1 leek, diced
  
• 2 cloves garlic, sliced
• 46 oz. Chicken broth
  
• 2 large russet potatoes, peeled and quartered
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 tsp salt
  
• 1/2 tsp pepper
  
• 1/2 cup apple juice
  
• 1 cup milk or cream
  

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
2. Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
3. Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the apple juice and milk. Heat through, but do not boil. Ladle into bowls.

I loved this soup! It tasted even better the second day!

Caramel Apple Bars

From: Allrecipes

Easy and delicious. A perfect fall treat!

Ingredients

• 2 cups all-purpose flour
• 2 cups quick cooking oats
• 1 1/2 cups packed brown sugar
• 1 teaspoon baking soda
• 1 1/4 cups butter
• 1 1/2 cups caramel ice cream topping
• 1/2 cup all-purpose flour
• 2 cups chopped apples
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F. Grease a 15 x 10 x 1 inch pan.
2. In a small pan over low heat, melt the butter or margarine. In large bowl, combine 2 cups flour, 2 cups quick cooking oats, brown sugar, baking soda, and melted butter or margarine. Mix until crumbly. Press half of mixture (about 2-1/2 cups) in the greased pan. Set aside the rest. Bake for 8 minutes.
3. In a small pan over medium heat, combine caramel topping and 1/2 cup flour. Bring to a boil, stirring constantly. Still stirring constantly, boil for 2 or 3 minutes until slightly thickened. Spread apples and nuts onto the baked crust. Pour hot caramel mixture evenly over apples and nuts. Sprinkle reserved crumbly mixture evenly over the top.
4. Return pan to oven. Bake 20-25 minutes or until golden brown. Cool completely in pan. Cut into bars. (Refrigeration makes cutting easier). Store tightly covered.

Chocolate Banana Cake

From: Mom

1 devils food cake mix

1 c mashed ripe bananas

1/3 c water

1 c sour cream (I use light)

2 eggs

Mix all together on low speed for 30 seconds. Scrape bowl and mix on medium for 2 minutes. Pour into two greased and floured 8" round pans or 1 9x13 pan. Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean. Let cool 10 minutes, then remove from pans (if using the round ones). Let cool completely before frosting.

Frosting

1 pkg instant banana cream pudding

1 c cold milk

12 oz cool whip topping -if doing the layered cake, or if doing a 9x13 pan-use an 8 oz size

Mix pudding and milk together until thick-about 2 minutes. Fold in the cool whip. Put on cake and refrigerate.

Dakota Cookies

From: Judy Shaw

1 ½ c graham cracker crumbs
¾ c flour
2 tsp baking powder
1 14-oz can sweetened condensed milk
½ c butter (softened to room temperature)
1 1/3 c sweetened flaked coconut
2 c (1 bag) milk chocolate chips

In a bowl, whisk first three ingredients together. Set aside. In a mixer, combine sweetened condensed milk and butter. Mix until smooth. Slowly add the dry ingredients. Stir in the coconut and chocolate chips by hand. Bake at 375 degrees for 10 minutes. Makes about 27 cookies.

Punchbowl Cake

From: Judy Shaw

1 German Chocolate Cake Mix - made according to directions on the box, baked and cooled.
2 small pkg. Instant Chocolate Pudding - made up one at a time as directed on box
1 lg container of Cool Whip
6 Skore or Heath Bars (or 1/2 bag of Heath Bits and shaved milk chocolate)

Crumble 1/2 of the cooled cake into a punch bowl (or other large bowl). Mix up one pudding as directed and spread over the cake (I don't let it set up - it sinks into the cake better that way). Spread over the cake. Spread 1/2 of the cool whip on top. Crush 3 candy bars (in a zip lock bag with something hard used to crush them) and sprinkle over the cool whip. Repeat all layers. Refrigerate.

Fried Ice Cream

Debbie McAllister (mom)

4 c. corn flakes (2 c. crushed)
1 c. coconut
2/3 c. sugar
1 cube butter melted
1/2 gallon vanilla ice cream, softened by leaving out for 15-20 min.


Mix the first four ingredients together. Spread half of the mixture on the bottom of a 9x13 pan. Next, add the 1/2 gallon of ice cream, sliced in 1" thick slices, placed side by side. Cover with the rest of the mixture. Cover with foil and freeze. Serve with fresh sliced fruit and hot fudge sauce.