Salted Pretzel Caramel Brownies

 

Ingredients

• 1 box Betty Crocker fudge brownies (for 9×13 pan)
• 2 eggs
• 1/4 c. water
• 2/3 c. vegetable oil
•  3 cups pretzels
• 1 jar caramel sauce
• coarse sea salt

Directions

• Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper, or grease with cooking spray.
• Prepare brownie batter according to package instructions.
• Pour about 1/3 of the brownie batter into the prepared baking pan. Spread until the bottom of the pan is evenly coated. Then add two even layers of pretzels, covering the entire surface. Carefully spoon the remaining brownie batter on top to cover the pretzels.
• Bake for 30 minutes, or until a toothpick inserted in the middle of the brownies comes out clean. Remove and set on a cooling rack to cool.
• Spoon the caramel sauce onto the top of the brownies in an even layer. (If it is too thick, spoon the sauce into a small bowl first and microwave for 30 seconds to thin.) Sprinkle the caramel with a few pinches of sea salt.
• Serve warm, or let cool to room temperature then serve.

Stuffed Peppers

 

Ingredients

• 4 medium bell peppers
• 1 pound ground beef
• 1/2 cup instant rice
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/8 teaspoon garlic powder
• 1/3 cup tomato sauce
• 1 egg, lightly beaten
• 1 can (8 ounce size) tomato sauce, divided use

Directions

Slice the bell peppers in half lengthwise. Remove the core and seeds. Place them cut sides up in a microwave-safe baking dish.

Combine the ground beef, rice, black pepper, oregano, garlic powder, tomato sauce, egg, and half of can of tomato sauce. Mix well.

Divide the meat mixture among the bell pepper halves. Spoon the remaining tomato sauce over the tops.

Cover the baking dish with waxed paper and microwave on 50% power for 20 minutes or until the meat is cooked. Let stand, covered, for a few minutes before serving.

NO BAKE PAYDAY NUT SQUARES

 

Ingredients:

• 3 cups salted peanuts (no skins), divided
• 2 & 1/2 tablespoons butter
• 2 cups peanut butter chips
• 14 ounces sweetened condensed milk
• 2 cups miniature marshmallows
• kosher salt or sea salt, optional

Instructions:

Place 1 & 1/2 cups peanuts in the bottom of an ungreased 11″x 7″ pan.
Melt butter and peanut butter chips in a large saucepan over low heat. Stir until smooth.
Remove from heat. Stir in condensed milk and marshmallows. Continue stirring until smooth and well-blended.
Pour peanut butter mixture over peanuts in pan. Sprinkle remaining 1 & 1/2 cups peanuts over top of peanut butter mixture. If saltier bars are desired, sprinkle lightly with salt.
Cover and refrigerate until chilled. Then, cut into bars. Bars can be served chilled or at room temperature.
Notes
These can be made in a 9″x 13″ pan. Use another cup of peanuts, divided between the bottom of the pan and the top of the bars. The same amount of filling will work and give you slightly thinner bars.

Chocolate & Peanut Butter No Bakes

 

Ingredients

• 1/2 c butter
• 4 Tbsp cocoa
• 2 c sugar
• 1/2 c milk
• 1 tsp vanilla
• Heaping spoonful peanut butter
• 3 c regular oats

Instructions

Measure out the oats in a separate bowl. Melt the butter in a saucepan, pour in the cocoa and combine. Pour in the sugar and milk. Let boil for 2-3 min then take off the heat and add vanilla and peanut butter. Pour over the oats and mix together. Spoon cookies out onto foil and let set. Makes 15-17 medium size cookies.

Mock Meatballs

 

Ingredients

• 1 cup chopped pecans
• 1 cup crushed saltine crackers
• 1/2 cup shredded Cheddar cheese
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried parsley
• 1/2 cup egg substitute

Directions

Preheat oven to 325 degrees F (165 degrees C).
In a mixing bowl combine pecans, cracker crumbs, cheese, garlic powder, onion powder, parsley and eggs. Mix until all ingredients are combined.
Shape batter into walnut-size balls. Bake for 9 to 12 minutes, or until browned.

COCONUT CREAM PIE BARS

 

Here’s a rich, creamy, and tropical recipe for Coconut Cream Pie Bars – all the flavor of a classic coconut cream pie, but in easy-to-serve bar form!

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🥥 COCONUT CREAM PIE BARS

📋 INGREDIENTS

For the crust:

• 1½ cups graham cracker crumbs (or digestive biscuits, crushed)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the coconut cream filling:

• ¾ cup granulated sugar
• ⅓ cup cornstarch
• ¼ tsp salt
• 2½ cups whole milk
• 1 cup canned coconut milk (full-fat)
• 4 large egg yolks
• 3 tbsp unsalted butter
• 1½ tsp vanilla extract
• 1½ cups sweetened shredded coconut

For the whipped topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• Toasted shredded coconut (for garnish)

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🧑‍🍳 INSTRUCTIONS

1. Make the crust:

• Preheat oven to 350°F (175°C).
• Mix graham crumbs, sugar, and melted butter in a bowl.
• Press the mixture into a greased or parchment-lined 9x9-inch (23x23 cm) baking pan.
• Bake for 10 minutes. Let cool completely.

2. Prepare the coconut cream filling:

• In a saucepan, whisk sugar, cornstarch, and salt.
• Gradually whisk in the milk and coconut milk until smooth.
• Whisk in egg yolks.
• Cook over medium heat, stirring constantly, until thickened (about 5–8 minutes).
• Remove from heat. Stir in butter, vanilla, and shredded coconut.
• Pour over cooled crust and smooth the top.
• Cover with plastic wrap (pressing it directly on the filling to prevent a skin from forming) and refrigerate at least 4 hours or until set.

3. Whip the topping:

• Beat the cream, powdered sugar, and vanilla until stiff peaks form.
• Spread over the chilled filling.

4. Garnish and serve:

• Sprinkle with toasted coconut.
• Slice into bars and enjoy!

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🔥 TIPS

• To toast coconut: Bake at 350°F (175°C) for 5–7 minutes, stirring halfway, until golden.
• Store bars in the fridge up to 4 days.
• For extra indulgence, drizzle with melted white chocolate before serving.

Want a crust alternative (like shortbread or vanilla wafers), or a dairy-free version? Let me know and I’ll adjust the recipe for you!

CROCK POT APPLE BUTTER

 

Ingredients

* 3 lbs apples make sure 1/2 are Granny Smith
* 3 cups sugar
* 2 tsp cinnamon
* 1 tsp nutmeg
* 1/2 tsp allspice
* 1/2 tsp cloves
* 3/4 cup water or fresh apple cider

Instructions

1. Fill Crock-pot 3/4 full with peeled, cored and sliced apples.
2. Add the remaining ingredients and stir until evenly mixed.
3. Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency.
4. If apple butter has too much liquid, remove lid and cook on high until thickened.
5. Stir often as butter thickens to prevent scorching.
6. Mash Apple Butter until chunky or smooth with hand held masher or blender
7. Store in refrigerator for up to 6 weeks. Freeze for longer storage with a little space at the top.