Brownie Mallow Treat

INGREDIENTS

• 1 (19.8 ounce) package fudge brownie mix
• 1 (10.5 ounce) package miniature marshmallows
• 2 cups chocolate chips (I used milk chocolate, but if you prefer semisweet that will work too)
  
• 1 cup peanut butter
• 1 tablespoon butter
• 1 1/2 cups crisp rice cereal

DIRECTIONS

1. Prepare the brownie's according to package directions for fudge-like brownies in a 9x13 pan. Top with marshmallows; bake 3 minutes longer. Then cool the brownies completely before the next step.
2. In a saucepan, mix the chocolate chips, peanut butter and butter. Warm on low heat until smooth, stirring continuously so not to burn the chocolate. Remove from the heat; stir in the cereal. Spread the mixture over the brownies. Refrigerate for 1-2 hours or until firm before cutting.

Apple Pie Sandwiches

Apple Pie Sandwiches

• 2 C diced, peeled
  
• 1 C water
• 1/2 C plus 1 TBSP sugar, divided
• 5 tsp cornstarch
• 1/2 tsp ground cinnamon
• 12 slices bread
• 3 eggs
• 2/3 C milk
• 2 tsp vanilla extract
• confectioners' sugar (optional)

In a large saucepan, cook apples and water over medium heat for 10 minutes or until apples are tender. Combine 1/2 cup sugar, cornstarch, cinnamon, stir into apple mixture. Bring to a boil and cook and stir for 2 minutes or until thickened. Remove from the heat. Spread six slices of bread with 1/3 C filling each; top with remaining bread. In a shallow bowl, beat the eggs, milk, vanilla and remaining sugar. Dip sandwiches in egg mixture. Cook on a lightly greased hot griddle until golden brown on both sides. Sprinkle with the confectioners' sugar if desired or maple syrup.

I found this one on someones blog, (can't remember who's, just holler if it was yours :o)) I changed it a bit to what I had in my cupboard and we LOVED it!! I also made it once and added a thin layer of cream cheese to the mix. This was great too.

Peach Crisp

Fruit Mixture

• 6 cups fresh peaches

• 1 teaspoon cinnamon
  

• 1/2-3/4 cup white sugar (depending on tartness of peaches)

Topping

• 1 cup quick oats

• 3/4 cup all-purpose flour

• 3/4 cup firmly packed brown sugar

• 1/2 cup margarine or butter, softened
  

1. Pre-heat oven to 375 degree F. Place fruit mixture in ungreased 9x13 baking dish.

2. In a large bowl, combine all topping ingredients; mix until crumbly, sprinkle mixture evenly over peaches.

3. Bake for 25 to 35 minutes or until peaches are tender and topping is golden brown.

You can serve warm with ice cream or whipped topping but it is yummy cooled too.

To Die For Blueberry Muffins

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Found this one on Allrecipes.com

Sweet Taco Sundaes

flour tortilla shells (I cut the shells into fourths)
cinnamon/sugar mixture
cooking oil
ice cream
toppings

Put cooking oil in frying pan and heat oil until when you put the tortilla shells in they sizzle. Allow to lightly brown on both sides. (watch that you don't get the oil to hot or the shells to brown) Sprinkle with cinnamon/sugar mixture while still hot so it will stick. Place ice cream on top of sweet tortilla shells then top with toppings of your choice.

I used bananas, chocolate syrup, caramel ice cream topping, and whipped topping.

Red White and Blue Cookies

1 cup sugar
1 cup butter or margarine, softened
1/2 teaspoon almond extract
1 egg
2 1/4 cups all-purpose flour
2 tablespoons red colored sugars
2 tablespoons blue colored sugars

In mixing bowl blend granulated sugar, butter, almond extract and egg with mixer. Add flour. Divide dough in half. Put half of the cookie dough on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red and blue sugar. Using waxed paper to lift, roll up dough. Repeat with other half. Wrap rolls in plastic wrap and refrigerate or put in freezer until firm enough to easily cut. About an hour in the fridge a bit less in the freezer. Pre-heat oven to 375ºF. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet. Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack.

I found this one while blog hopping and then I Goggled it. Here is the link to Betty Crocker.

Fruit Pizza

1 tube of sugar cookie dough
1 8oz block of cream cheese (softened)
2 cups powdered sugar (may need more to thin out mixture)
1 t vanilla
4 cups of fruit (I like grapes, berries of any type, kiwi)

Press the cookie dough in an even layer on a pizza pan. Bake cookie per package instructions. Let cool. Mix cream cheese, powered sugar, and vanilla until creamy. (if mixture is to stiff add more powered sugar.) Spread on top of the cooled cookie. Prepare fruit by cutting into small bite size pieces. Then put the fruit on top. Cover with plastic wrap and keep in fridge until ready to serve.

TIP: I put a sandwich baggie on my hand to press the cookie dough. That way the dough doesn’t stick to my hand.