EASY BEAUTIFUL DESSERT STRAWBERRY PIE RECIPE

Ingredients:

 1 cup sugar
 6 tablespoons cornstarch
 1/2 teaspoon salt
 2 1/2 cups milk, scalded
 2 eggs, slightly beaten
 3 tablespoons butter
 1/2 teaspoon vanilla extract
1 9-inch pastry shell, baked
 2 cups strawberries (1 pint), washed and hulled
 1 cup heavy cream, whipped and sweetened, or 2 cups (8 ounces) whipped topping
STRAWBERRY PIE RECIPE
In top of double boiler mix sugar, cornstarch, and salt; gradually add milk and cook over simmering water, stirring constantly, until thickened. Add a small amount of the hot mixture to the beaten eggs; whisk in quickly. Return egg mixture to hot sauce mixture in double boiler. Cook, stirring constantly, until thick. Remove from heat; add butter and vanilla extract. Cover and chill.

Pour chilled mixture into the baked pastry shell. Arrange halved strawberries over the filling. Chill. Spread with sweetened whipped cream or whipped topping just before serving. Garnish with more halved berries. Store leftovers, covered, in the refrigerator.

EASY BLUEBERRY BUCKLE RECIPE

INGREDIENTS
1 1/4 cups white sugar
1/2 cup shortening

1 egg
2 1/2 cups flour

2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 cups fresh or frozen blueberries
1/2 tsp. cinnamon
1/4 cup butter or margarine
METHOD
In a large bowl cream together  3/4 cups of the sugar and all of the shortening mixing bowl. Now add in the egg and beat well with the beater. in a medium bowl, stir together 2 cups of the flour, baking powder, and salt. add flour mixture and milk alternately to creamed mixture, beating still smooth after each additon. spread into a greased 9x9 pan. top with blueberries. in a small bowl, combine remaing sugar, flour, and cinnamon. cut in butter or margarine til crumbly. sprinkle over blueberries. bake at 350* for 45-50 minutes. cut into squares and serve warm.

BLUEBERRY LEMON BARS 6

INGREDIENTS:
CRUST: 
2 cups all-purpose flour 
2 tablespoons white sugar 

2 teaspoons lemon zest 
1 pinch salt 
1/2 cup butter, chilled and diced 
1 egg 
1 teaspoon vanilla extract 

FILLING: 
2 cups fresh blueberries 
1/4 cup white sugar 
1/8 teaspoon ground nutmeg 

CRUMB TOPPING: INGREDIENTS
5 tablespoons butter, softened 
1/2 cup packed brown sugar 
3/4 cup all-purpose flour 

1/4 cup confectioners' sugar for dusting 
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan. 
Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan. 
Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly. 
Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer. 
Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.

"1 WAY TO MAKE CHOCOLATE HAZELNUT TORTE"

INGREDIENTS REQUIRED FOR THE CAKE:
1 stick (1/2 cup) unsalted butter plus additional for greasing pan

1 cup hazelnuts (5 oz)
6 oz fine-quality bittersweet chocolate (not unsweetened; not more than 60% cacao)
2 tablespoons potato starch
1/4 teaspoon salt
1/2 cup sugar
4 large eggs, separated, at room temperature for 30 minutes
1 teaspoon vanilla
METHOD FOR MAKING THIS BEAUTIFUL DESSERT
Special equipment: a 9- to 91/2-inch springform pan; parchment paper
Put oven rack in middle position and preheat oven to 350°F.
Generously butter bottom and side of springform pan, then line bottom with a round of parchment paper and butter parchment paper.
Toast hazelnuts in a shallow baking pan in oven, shaking pan once or twice, until golden, about 12 minutes. Place nuts in a kitchen towel and rub off any loose skins while nuts are still warm, then cool nuts completely. 
Reduce oven temperature to 325°F.
While nuts cool, melt butter and chocolate together in a heatproof bowl set over a pot of simmering water.
Pulse hazelnuts in a food processor with potato starch, salt, and 1/4 cup sugar until finely ground. (Be careful not to grind to a paste.)
Whisk together yolks and 2 tablespoons sugar in a large bowl. Whisk in chocolate mixture, then add nut mixture and vanilla and whisk until combined (mixture will be slightly grainy).
Beat whites with a pinch of salt in another bowl with an electric mixer at medium speed until they hold soft peaks. Add remaining 2 tablespoons sugar a little at a time, beating, and beat until whites just hold stiff peaks. Fold one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into springform pan, then bake until a wooden pick or skewer inserted in center comes out with a few moist crumbs adhering, 35 to 40 minutes. Transfer to a rack and cool completely in pan, about 1 hour. Run a knife around edge of torte to loosen, then remove side of pan. Dust with confectioners sugar.

WATERMELON MERINGUE PIE

INGREDIENTS
1 medium watermelon, peeled, seeded and cut up
1 cup sugar
3 tablespoons cornstarch
3 egg yolks

4 tablespoons butter or margarine, melted
1 teaspoon vanilla
a pinch of salt
Dash of salt
1 large (10-inch) graham cracker pie shell
.
For meringue:INGREDIENTS
3 egg whites
1/4 cup sugar
1/2 teaspoon vanilla
METHOD
In a blender , process melon pieces until smooth (you will have about 2 to 2 1/2 cups of pureé melon). Pour melon into a mixing bowl; add sugar, cornstarch, egg yolks, salt, vanilla and melted butter or margarine. Mix with an electric mixer until well blended. Pour into pie shell and place on a baking sheet to catch spillovers; bake at 350 degrees for about 45 minutes or until knife inserted in the center comes out clean. Top with an even layer of meringue; bake for another 15 minutes. Meringue: Beat egg whites until soft peaks begin to form; gradually add sugar then vanilla. 
Note: The egg whites should be fully cooked if the meringue layer is evenly spread (not piled high) and cooked for 15 minutes at 350°. Alternatively, you can use powdered egg whites or serve untopped pie with sweetened whipped cream.

FREE GIFT ICE POPS DESSERT RECIPES FOR THE COOK

LEMON ICE POPS
INGREDIENTS
1/2 cup sugar
1/4 cup fresh lemon juice
2 Tbsp. grated lemon peel
pinch of salt
1 1/4 cups buttermilk
METHOD
In a large bowl Whisk together the  sugar, the lemon juice,the  lemon peel, and the salt  until the sugar completely dissolves.Now  Whisk in the  buttermilk.
Divide this mixture among popsicle molds. Cover and freeze it  until it is firm for  at least 4 hours .Serve chilled.

WATERMELON LIME POPSICLES
INGREDIENTS
5 cups seedless watermelon (about 1/4 of a large watermelon), diced
Juice of 1/2 lime
2 tablespoons sugar
1/4 greek yogart

Instructions
Combine all ingredients into the bowl of a food processor or blender. Puree until smooth, about 2 minutes.
Discard solids and distribute the puree evenly among eight (3-ounce) Popsicle molds evenly. Freeze overnight.

THE RIGHT METHOD TO USE FOR MAKING CREAM PUFF

1 cup water 
8 tablespoons (1 stick) unsalted butter 
1/2 teaspoon salt 
1 1/2 teaspoons granulated sugar 
INGREDIENTS FOR THE PASTRY
1 cup all-purpose flour 
3 to 4 eggs, plus 1 egg for egg wash 
INGREDIENTS FOR THE FILLING: 
2 cups heavy cream 
2 tablespoons sugar 
1/4 teaspoon vanilla
METHOD 
To make  cream puff: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture. 
Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated. 

Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. 

To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.

BEAUTIFUL DESSERT: CHOCOLATE CHIP MUFFINS FOR THE COOK

   CHOCOLATE CHIP  MUFFINS.
 "1 SIMPLE WAY THAT I WOULD LIKE SHARE IS  AS FOLLOWS"
INGREDIENTS

31/2 CUPS  FLOUR

 1/2 CUP SUGAR

½ CUP DRY BUTTERMILK POWDER OR DRY NONFAT MILK POWDER

1 TABLESPOON OF  BAKING POWDER

½  TABLESPOON OF BAKING SODA

½ TABLESPOON OF SALT

½ TABLESPOON GROUNDED CINNAMON

½ TEASPOON GROUNDED NUTMEG

3-4 EGGS

3 TEASPOONS OF VANILLA EXTRACT

2 CUPS WATER

1 CUP BUTTER OR OIL

11/2 CUP COCOA POWDER

3 CUPS MINI CHOCOLATE CHIPS

METHOD FOR MAKING CHOCOLATE CHIP MUFFINS

PREHEAT OVEN TO 400 DEGREES

Coat the muffin tin with cooking spray

In a bowl combine all the dry ingredients flour,sugar.milk powder ,cocoa powder, baking powder,baking soda,salt,cinnamon and nutmeg.in case any lumps are formed break them.set aside

In another bowl  beat the eggs with the electric beater.now add in the vanilla extract and beat.After this add the water and butter or oil to this well beaten egg mixture and beat on low speed till all the ingredients are well mixed.Now using a spoon gently stir in the combined dry ingredients mixture into this wet mixture just  until moistened.After this spoon in the chocolate chips into the batter and mix gently.The batter should be lumpy.Fill the muffin tins with this prepared  batter full.Bake for about 15-20 minutes or until the top of the muffins is golden brown.Allow to cool in the oven in the muffin tin for a few minutes before removing the muffins from the tin

BEAUTIFUL LEMON PUDDING RECIPE FOR THE COOK

INREDIENTS
1 cup white castor  sugar
1/4 cup flour 

a dash of salt
1/4 cup lemon juice
1 tablespoon grated lemon rind
1 tablespoon softened butter
1 cup milk
2 eggs, large separated

METHOD FOR MAKING LEMON PUDDING CAKE
In a medium mixing bowl combine the sugar, flour and salt together. Stir in the lemon juice and the grated lemon rind, butter and milk.

IN another bowl Beat the  egg yolks until thick and pale, and add to the lemon mixture.

Beat egg whites until stiff but not dry, and fold into the lemon mixture.

Pour  this batter into a buttered 6 cup casserole. Place in a larger pan. Pour hot water to about 1 inch deep in the larger pan.

Bake at 350 degrees F. for about 40 minutes, until the topping is set and golden. Serve warm.

"HAVE YOU TRIED THE BEST CREPE RECIPE"

 HOW TO MAKE A CREPE
INGREDIENTS REQUIRED ARE:
FOR MAKING THE STRAWBERRY SAUCE

I pint strawberries, washed
6 tablespoons water
2 tablespoons granulated sugar
3 cups vanilla ice cream
4 cups whipped cream 

INGREDIENTS REQUIRED FOR MAKING THE CREPE SHELLS
1/4 cup all-purpose flour
7 tablespoons milk
1 large egg
1/2 tablespoon vegetable oil
1 pinch salt
as needed vegetable spray or oil
CREPE BATTER RECIPE
Combine flour, milk, egg, oil, and salt in a blender or food processor. Blend into a smooth batter, stopping motor a few times to scrape down the sides of the bowl. Cover and refrigerate batter for 1 hour. Blend batter well before making crepes.

Over moderate heat, lightly oil a preheated, 6-inch, nonstick sauté pan. Add enough batter to make a thin coat, tilt pan so batter forms a thin, even covering over bottom of sauté pan. Cook each crepe until it sets, about 45 seconds, flip over and cook other side for 30 seconds.

Place cooked crepe on waxed paper or clean, dry surface. Do not stack crepes while hot. Cooled crepes may be stacked, wrapped in aluminum foil, and refrigerated for a few days or frozen for a few months. If frozen, thaw in refrigerator for 6 hours before use.

Pick stems off strawberries and slice; place in mixing bowl with sugar and water. Lay crepes out flat and place a scoop of ice cream in middle. Roll up crepes and place on plates. Smother with strawberries and sauce. Garnish with whipped cream and serve immediately.

SUGAR COOKIE RECIPE

INGREDIENTS REQUIRED ARE:

3 1/2 cups flour

1 tsp baking powder

1 cup margarine softened

 8 ounce pack of cream cheese softened

2 cups of sugar

1 egg large

1 tsp vanilla extract

1/4 tsp almond extract
METHOD FOR MAKING THE SUGAR COOKIES
1. in a medium bowl stir together the dry ingredients i.e the  flour, baking powder, and set aside

2.in another large bowl beat the margarine and cream cheese together with an electric beater at  medium speed  for about 30 seconds.

3. Now add in the  sugar and beat well until the mixture is fluffy.

4.After this  add the egg, vanilla extract  and almond extract and  beat well.

5. Now gradually add the flour -baking powder mix to the well beaten cream mixture beating well after each addition. cover and chill overnight or freeze up to 3 months. roll out in flour and powdered sugar, and cut shapes

6.Bake at 375 degrees on ungreased cookie sheet for 6-8 minutes. cool and decorate.

HOW TO MAKE HOMEMADE CINNAMON ROLLS

INGREDIENTS REQUIRED FOR THE DOUGH
2 packages active dry yeast
1 cup warm water 
2/3 cup sugar, IN ADDITION TO IT

1 teaspoon castor sugar
1 cup warmed milk
2/3 cup softened butter
2 teaspoons of salt
2 eggs, slightly beaten
7 cups flour 
Filling INGREDIENTS REQUIREMENT
1 cup melted butter, divided
1 3/4 cup sugar, divided
3 tablespoons cinnamon

Creamy Glaze INGREDIENTS
2/3 cup melted butter
4 cups powdered sugar
2 teaspoons vanilla
6 tablespoons hot water, more as needed

HOW TO MAKE CINNAMON ROLLS FROM A SCRATCH

In a small bowl mix together the warm water, yeast and sugar and set it aside. Now take a  large bowl and mix milk, remaining 2/3 Cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (the dough will be sticky). Turn out onto a well-floured board; knead for about 5-10 minutes. Place it in a well-buttered  plastic bowl, cover and allow it to  rise in warm place until doubled in bulk, for about 1to 1 1/2 hours. When doubled, punch down dough and let it rest for 5 minutes. Roll out on floured surface into a 15x20" rectangle.

FILLING for cinnamon rolls: Spread dough with 1/2 Cup melted butter. Mix together 1 1/2 Cup sugar and cinnamon; sprinkle over buttered dough. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12-15 slices. Coat bottom of a 13x9 inch baking pan and a 8 inch square pan with remaining melted butter, then sprinkle with remaining sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 min. Preheat oven to 350 degrees F. Bake  for about 25-30 minutes, or until rolls are nicely browned. Cool rolls slightly.

HOW TO MAKE ICING FOR CINNAMON ROLLS: take a medium size bowl and  mixthe  melted butter, powdered sugar and vanilla in it now  add hot water 1 Tablespoon at a time until theglaze reaches the consistency required for spreading. Spread over slightly cooled rolls.

PEANUT BUTTER BALLS RECIPE

INGREDIENTS

2 sticks butter, softened
2 cups creamy peanut butter
3¾ cups powdered sugar
3 cups Rice Crispies cereal
2 (8 ounce) large Hershey's  candy bars 



THE METHOD FOR MAKING THESE DELICIOUS PEANUT BUTTER BALLS

In a large bowl, blend together the butter, peanut butter and sugar until smooth.
Fold inthe  cereal, stirring as little as possible, to prevent cereal from being crushed .
Roll the batter into ¾” to 1” balls, and place on waxed paper.
Melt candy bars ( break bars up into pieces and microwave until melted –  be careful not to overcook, otherwise the chocolate will turn into a grainy mess. Stir after the first minute of cooking on High, then keep stirring every 15 seconds until all is melted).
 use 2 forks to dip the peanut butter balls in the chocolate, dipping one at a time. ADVISE- the chocolate will adhere much better, with less mess and dripping, if you freeze the balls before dipping them - then take out about a dozen at a time to dip. When the warm melted chocolate meets the frozen peanut butter ball, the chocolate will harden around it much quicker.
Place the ball into the chocolate and roll it around to coat, using the forks to push it around.
Place one fork underneath the dipped ball and lift it out of the chocolate, using the other fork to run across the bottom of the fork holding the peanut butter ball, scraping away the excess chocolate as it runs off.
Drop the ball onto waxed paper; repeat until all balls are dipped (you may need more chocolate – it all depends on how much chocolate you let drip off the ball as you balance it on the fork).
Let balls set, to allow chocolate to harden again, before storing them in a covered container, with wax paper between layers.
The rice crispy cereal in these tends to get “soggy’ if left out at room temperature, so I store mine in a covered container in the refrigerator, taking them out just before serving.

EASY CHRISTMAS DESSERT RECIPE

MANGO ICE CREAM CAKE
INGREDIENTS
6 ripe Mangoes, peeled, cored and medium diced 
1 cup sugar 
2 tablespoons  fresh mint leaves 
A Pinch of black pepper 
For the Cake: 

1 tablespoon plus 1/3 cup butter  room temperature 
1/3 cup solid vegetable shortening 
1 3/4 cups sugar 
3 eggs,large  at room temperature 
2 1/4 cups all-purpose flour 
1/2 teaspoon salt 
3 teaspoons baking powder 
1 cup milk 
1 teaspoon vanilla 
Fresh vanilla Ice Cream

PREPARATION METHOD
For the Mangoes: In a mixing bowl, mix all the ingredients. Cover with plastic wrap and let side while making the cake. 
Preheat the oven to 350 degrees F. 

Line a half sheet pan with parchment paper. Butter the entire pan with 1 tablespoon of the butter. For the Cake: Using an electric mixer, fitted with a paddle attachment, cream the 1/3 cup butter, shortening, and sugar together. Add the eggs, 1 at a time, and mix well. Sift the flour, salt and baking powder. Add the flour mixture alternately with the milk. Mix well. Add the vanilla. 

Pour into the prepared pan. Place in the oven on the middle rack. Bake until the top is golden and the cake springs back, about 30 minutes. 

Remove from the oven and cool for 5 minutes in the pan. Place a piece of parchment paper over the rack and carefully invert the cake onto a wire rack. Carefully remove the parchment paper on the bottom of the cake. Allow the cake to cool completely. 

Slice the cake into 24 equal pieces. Place 2 pieces of the cake in each serving bowl. Spoon some of the mango mixture over the cake. Place a couple of scoops of the ice cream on top of the mango mixture and serve.

PINEAPPLE COCONUT SQUARES

INGREDIENTS
2 tablespoons butter or stick margarine, melted 
3 tablespoons sugar 
1 egg 
1 cup all-purpose flour 
1 teaspoon baking powder 

2 (8 ounce) cans unsweetened crushed pineapple, drained 

INGREDIENTS REQUIRED FOR THE TOPPING: 
1 tablespoon butter or stick margarine, melted 
1 cup sugar 
2 eggs 
2 cups flaked coconut 
PREPARATION STEPS
In a mixing bowl, beat butter and sugar. Beat in egg. Combine flour and baking powder; stir into egg mixture. Press into a 9-in. square baking dish coated with nonstick cooking spray. Spread pineapple over crust; set aside. 
For topping, in a mixing bowl, beat butter and sugar. Beat in eggs. Stir in coconut. Spread over pineapple. Bake at 325 degrees F for 35-40 minutes or until golden brown. Cool before cutting.

BEAUTIFUL BANANA SPLIT DESSERT FOR THE COOK

Ingredients for making banana split ice cream
For the chocolate sauce: 
110 grams dark chocolate 

2 tbspoon golden syrup 
75ml of  water 
For the banana split: 
2 bananas 
1 can whipped cream 
1 tub vanilla ice cream 
1 chocolate coated honey comb bar 
30 grams chocolate coated peanut sweets
HOW TO MAKE A BANANA SPLIT DESSERT
1. Make the chocolate: sauce by melting the chocolate with the syrup and water in a pan over a low heat. 
2. Keep stirring until the chocolate has melted. Remove from the heat. 
3. Peel the bananas and cut lengthways. Place on a serving plate. 
4. Scoop the ice cream into the middle and squirt over the cream. 
5. Pour over the sauce. Scatter over the crushed honey comb bar and chocolate coated peanut sweets. 
6. Serve.

APPLE PAN DOWDY RECIPE

INGREDIENTS REQUIRED
1 1/4 cup butter 
2/3 cup sugar 
1 egg 
1 cup milk 
2 1/2 cups flour 
3 teaspoons baking powder 
1/2 teaspoons salt 
4 cup peeled 
, sliced apples 
1/3 cup brown sugar 
2 teaspoons cinnamon 
1/2 teaspoons nutmeg 
METHOD OF PREPARATIOM
whipped cream or ice cream for garnish Instructions: 
Preheat oven to 350° F. 
Combine flour, baking powder and salt, set aside.
butter a 9" square baking dish. Place sliced apples in buttered baking dish and sprinkle with a mixture of brown sugar, cinnamon and nutmeg.
Cream butter and sugar until fluffy. Mix in egg. Add flour mixture, alternating with milk, beginning and ending with flour mixture to make a stiff batter. Spread batter evenly over apples  and bake for about 50 minutes or until golden brown. Cool for at least ten minutes before serving.
You can serve this dish right out of the pan, or invert it onto a serving plate like an upside-down cake, warm or at room temperature. Top with whipped cream or ice cream.

NO BAKE PEANUT BUTTER SQUARES

THIS DELICIOUS DESSERT REQUIRES APPROX.30 MINUTES TO PREPARE.
BUT NEEDS A COUPLE OF HOURS TO CHILL.SO PLAN MAKING THIS DESSERT ACCORDINGLY.
INGREDIENTS REQUIRED FOR THIS RECIPE ARE;

1 3/4 cups powdered sugar 

1 1/2 cup margarine, softened 

1 cup peanut butter (creamy or chunky) 

1 tsp. vanilla 

3 cups graham cracker crumbs (approximately 40 squares) 

1 cup chopped peanuts (optional) 

1 12-oz. package semisweet chocolate chips (2 cups) 

1/4 cup peanut butter 

PREPARATION

Line a 9x9x2 inch pan with aluminum foil. (Leave about 1 inch hanging over the opposite sides so you can lift the bars easily from the pan.) 

In a large bowl, mix the powdered sugar, margarine, 1 cup peanut butter, and vanilla. Stir in the cracker crumbs and peanuts. (The mixture will be stiff.) Press mixture into the pan. 

Over low heat stir together the chocolate chips and 1/4 cup peanut butter until smooth. Spread over the mixture in the pan. Cover and refrigerate about an hour or until the chocolate is set. Remove from the pan and cut the bars into 36 squares. Refrigerate uncovered about 2 hours or until firm. 

Cover and refrigerate any leftovers

No Bake Chocolate Peanut Butter Oatmeal Cookies

INGREDIENTS NEEDED:
2 tablespoons butter 

1/4 cup cocoa 

1/2 cup sugar (I use cane sugar) 

1/4 cup milk (I use condensed or whole milk) 

dash salt 

1 tsp. pure vanilla 

1 heaping tablespoon peanut butter (optional: add more to taste and increase the oatmeal) 

1 1/2 cups UNCOOKED oatmeal 

STEPS
Microwave the butter in a microwave-safe bowl for 15-30 seconds, until the butter is melted. Add 1/4 cup cocoa and blend until the cocoa is dissolved into the butter. 

Add the sugar, milk and salt. Blend well. 

Microwave on high for 1 minute 10 seconds to bring to a full boil. (Should you need to microwave the batter some more, do so in 10 second increments.) You want a full boil, but because it will continue to cook for awhile once it's removed from the microwave, heating it too long can cause the mixture to scorch.) 

Add the vanilla, peanut butter and oatmeal. Stir well. Drop by tablespoon-full on waxed paper and allow to cool. 

Makes 12 cookies.

TROPICAL CHEESECAKE DESSERT

Crust INGREDIENTS
1 cup of graham crumbs 
1/2 cup gingersnap crumbs 
5 Tbsp melted butter 
Filling 
1 lb cream cheese softened to room temperature 
1 cup sour cream
1 cup sugar 
2 large bananas 
3/4 tsp cinnamon 
1/4 tsp ground clove 
4 slightly beaten eggs 
1/3 cup coconut cream 
1/2 cup pureed fruit (apple, apricot, etc...) 
METHOD
Put 1 cup of graham crumbs and 1/2 cup ginger snap crumbs into the bottom 
of a 9 inch springform pan. Add 5 Tbsp melted butter to the crumbs and mix 
well. Push a little of the crumb mixture up the sides of the pan and make 
a crust on the bottom with the remaining crumbs To make the filling Mix 1 
lb cream cheese softened to room temperature with 1 cup sour cream Slowly 
add 1 cup sugar Add 2 large bananas Add 3/4 tsp cinnamon Add 1/4 tsp 
ground clove Add 4 slightly beaten eggs and mix slowly Add 1/3 cup coconut 
cream Add 1/2 cup pureed fruit (apple, apricot, etc...) Put the filling 
into the pan on top of the crumb mixture Bake at 400 F for 35 - 40 minutes 
Let cool and remove from pan 
.