Pretzel Crusted Chocolate Caramel Brownie Cups

Ingredients:
• 1 German Chocolate Cake Mix
• 1/2 cup sweetened condensed milk
• 1 egg
• ½ c. butter, melted
• 1/2 package of caramels, melted (or caramel ice cream topping)
• 1 cup milk chocolate chips
• Pretzel Crumble:
• ¼ c. butter, melted
• 2T. brown sugar
• 1 c. crushed pretzels

Method:
Spray a muffin tin with non stick spray (or place cupcake liners in the tin). Place pretzels, butter and brown sugar in a food processor and pulse until well incorporated. (You could also just place the ingredients into a large ziploc bag and crush using a rolling pin.) Set aside. In a large bowl, mix together the cake mix, egg and butter until smooth. Scoop batter, about two-thirds full, into the muffin tin. Place one tablespoon of the pretzel crumble on top of brownie batter. Pat down lightly. Bake at 350 degrees for about 10 minutes or until the edges are set. Immediately after taking the brownie cups out of the oven, pour caramel over the top and sprinkle with milk chocolate chips.

Peach Ice Cream

6-7 peaches, blended
1 qt. heavy cream or half/n/half
½ tsp. salt
1 tsp. vanilla
2 1/2 c. sugar
Pour into ice cream freezer and add milk to fill freezer and freeze and Enjoy!

Jams

Peach Jam (Tastes like marmalade)

5 c. smashed peaches
5 c. sugar
1 small bottle marschino cherries (8 oz.)
1 can pineapple, crushed (Lg can) (20 oz.)
1 pkg. orange jello (3 oz.) (Nina says you need to use real jello mix not a generic brand. It has more flavor.)
1pkg. lemon jello (3 oz.)

Peel peaches using really hot water to make the skins come off easy. Then smash to desired consistency. Mix peaches, sugar, cherries, pineapple in pot on stove. Bring to a slow boil and boil for 20 minutes stirring periodically so as not to scorch the bottom. Remove from heat and stir in both packages of jello. Pour into hot bottles. (Can remove when hot from dishwasher or boil in water on stove top.) Clean top of bottles with a rag to insure a good seal. Put hot lids on bottle and twist on ring as hard as possible. Then slightly loosen ring so bottle mouth will not chip and break. Turn jar upside down and let set for 24 hours allowing the jar to seal. For shelf life, tighten rings once more.

Makes 6 pints of jam



Strawberry Peach Jam

5 c. smashed peaches
5 c. sugar
2 3 oz. pkgs of Strawberry jello ( or 1 6 oz. pkg) (Nina says you need to use real jello mix not a generic brand. It has more flavor)

Peel peaches using really hot water to make the skins come off easy. Then smash to desired consistency. Mix peaches and sugar in pot on stove. Bring to a slow boil and boil for 20 minutes stirring periodically so as not to scorch the bottom. Remove from heat and stir in both packages of jello. Pour into hot bottles. (Can remove when hot from dishwasher or boil in water on stove top.) Clean top of bottles with a rag to insure a good seal. Put hot lids on bottle and twist on ring as hard as possible. Then slightly loosen ring so bottle mouth will not chip and break. Turn jar upside down and let set for 24 hours allowing the jar to seal. For shelf life, tighten rings once more.

Makes 4 pints of jam


Two other recipes that were discussed are below. If any of you try these you will have to let us know how they work out.

Zuchini Jam

4-5 c. sugar
2 c. grated Zuchini
1/4 c. lemon juice
2 1/2 pkgs of Kool aid punch powder (Strawberry, raspberry, orange or grape. Your choice.)
1 small can crushed pineapple(8 oz.)
1 pkg pectin

Mix all together in pot. Bring to a hard boil for 4 mins. Seal in hot jars. Invert to cool.

Grape Jelly (Made from beet juice)

4 c. beet juice
1/2 c. lemon juice
1 pkg pectin
1 pkg grape jello

Boil for 4 minutes. Then add 6 c. sugar. Boil 2 more minutes. Pour into hot jars. Invert to cool.

Peachy Keen French Toast

Ingredients:
1 small package (3 ounces) vanilla instant pudding
1 cup finely chopped fresh or canned peaches
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
5 eggs, beaten
12 slices of wheat or whole grain bread

Prepare pudding according to package directions. Fold in chopped peaches, nutmeg, and cinnamon. Add eggs and mix well. Dip bread slices into mixture. Cook on well greased skillet over medium heat, turning frequently so toast doesn't scorch.

Peach Syrup
1 1/2 cups sugar
1/2 cup water
3 cups pureed fresh or canned peaches
1 tablespoon lemon juice

Combine sugar and water in medium saucepan. Stirring constantly, bring to boil over medium heat. Boil 1 minute. Add peach puree. Return to low boil and boil for 5 minutes. Remove from heat. Add lemon juice. Store in refrigerator in tightly sealed container.

No-Heat Double Chocolate Marshmallow Pie

Ingredients
• 5 regular size (1.45 oz.) chocolate almond candy bars
• 20 large marshmallows
• ½ cup milk
• Pinch of salt
• 1 pint whipping cream, whipped stiff
• 1 chocolate crumb pie crust
Preparation
1.Break candy bars into a large bowl, add marshmallows and stir in milk and salt.
2.Heat in microwave, stirring every 20-30 seconds, until mixture is completely melted; cover and chill well.
3.Remove from refrigerator and soften up for about 20 seconds in the microwave; just enough to allow you to fold in half of whipped cream.
4.Pour chocolate cream mixture into pie crust and place in freezer until firmed up enough to slice.
5.Top with remaining whipped cream and, if desired, shave a little bit of chocolate on top before serving.
6.Easy, rich and a perfect hot weather dessert idea!

Edible Playdough

Ingredients:
1 box name brand white cake mix
1 stick soft but not melted margarine
+ - 3 tablespoons water
Mix cake mix and margarine in large bowl. When it is well mixed add 1 teaspoon of water at a time and mix until the desired consistency. I give each child a plastic zip seal bag for storage (if there's any left!)

Strawberry Cheesecake Trifle - JaNae Munden

In bowl mix:

16 oz. cream cheese
2 c. powdered sugar
1 c. sour Cream
1/4tsp. vanilla
1/4 tsp. almond extract

In another bowl whip until stiff:

8 oz. whipping cream
2 tsp vanilla
1 T. sugar

Fold whip cream into cream cheese mixture.

In trifle bowl layer:

1 angel food cake cubed
cream cheese mixture and
2 qt. fresh strawberries.

Keep layering til down finishing with berries. Berries can be mixed with Danish dessert, or raspberry or blueberry pie filling is also yummy!