Lunch Lady Peanut Butter Bars

Ingredients:
1 cup butter,  softened
1 cup sugar
1 cup brown sugar, firmly packed
1 tsp vanilla extract
2 large eggs
2 ½ cups peanut butter, divided
2 cups old fashioned oats
2 cups flour
1 tsp baking soda
1 tsp salt

Frosting:
1/2 cup butter, softened
1/4 cup milk
2 tsp vanilla
4 Tbsp cocoa powder
3 cups powdered sugar

Directions:
1. Preheat oven to 350℉.
2. In a large bowl, cream together butter, sugar and brown sugar together.
3. Add vanilla, eggs, and 1 cup of the peanut butter; stir to combine.
4. Add oats, flour, baking soda and salt and mix until well combined.
5. Butter cookie sheet and spread out dough in an even layer.
6. Bake for 15 minutes and remove from oven.
7. Drop remaining peanut butter (about 1 ½ cups) all over on top of warm bars and gently spread when peanut butter has begun to melt. 
8. Let the bars cool until peanut butter has set up.
9. While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.
10. Cut into bars and serve.

 

Lemon Tarts- Aunt Virginia

Tartlet Ingredients:
1/2 lb. of butter
1- 6 ounce package of cream cheese
2 cups flour

Directions: 
Blend all ingredients together. Divide dough into balls and squish into mini muffin tins creating little pie shells. Bake at 350 degrees for 15 minutes. Reduce heat to 250 degrees and cook for another 10 minutes. Remove and let cool

Lemon Filling Ingredients:
6 egg yolks in a separate bowl- set aside

In a sauce pan combine:
2 1/4 cup sugar
10 Tbsp. corn starch
3 cups water
Then add: 
4 Tbsp butter
1 cup lemon juice (fresh)

Directions: 
Stir and cook until thick. Remove from heat and place a couple of tsp. full into the bowl with the egg yolks and mix. Then add all of the yolks to the pan and boil for 1 minute. Remove from heat. Add 4 Tbsp. butter and let melt. Add 1 cup of fresh lemon juice and stir. Fill shells to the top and add whip cream.

Jumbo Cinnamon Rolls

Ingredients:
2 cups warm water
1/4 cup powdered milk
1/2 cup boxed potato flakes
1/2 cup sugar 
4 tsp yeast
1 1/2 tsp salt
1/4 cup unsalted butter, softened to room temperature
1/2 cup butter flavored shortening
2 large eggs
5–6 cups bread flour

Filling: 
1/4 cup salted butter, melted
3/4 cups dark brown sugar
4 Tbsp ground cinnamon

Directions: 
1. Combine water, powdered milk, potato flakes, sugar, yeast and salt. Mix well.
2. Add the butter, shortening and eggs. Add 3 cups of the bread flour. Mix until ingredients are incorporated. Stop the mixer and scrape down sides of bowl with a spatula.
3. Add 2 more cups of the bread flour, 1/2 cup at a time. After adding the 2 cups of flour, let dough continue to mix for about 1 minute. Stop and scrape the sides of the bowl as needed. If dough is not mostly cleaning sides of the bowl, add more flour 1/4 cup at a time until it cleans the sides of the bowl. 
4. Knead on low speed for 5 minutes. Cover and let rise until doubled in size, about 60-90 minutes.
5. Divide the dough into three equal sized pieces. This recipe will make 3 jumbo cinnamon rolls. 
6. Roll out one of the three pieces of dough into a large rectangle, about 8×14 inches in size and 1/4 inch in thickness. 
7. Brush the melted butter onto the surface of the dough. Sprinkle on the cinnamon sugar mixture. 
8. Using a pizza cutter, cut the dough lengthwise into four equal strips.
9. Start at the short end of the first strip and roll up. Line up the end of the roll with the end of the second strip and continue to roll up, doubling the size of the cinnamon roll. Continue with the third and fourth strips, until you have rolled up all four strips into one jumbo cinnamon roll!
10. Place on a greased, 8 or 9-inch pie or cake pan. Press down the center of the cinnamon roll if it’s poking out too much. Cover the roll loosely with plastic wrap and let sit in a warm place for its second rise, for about 20 minutes while you preheat your oven.
11. Bake in a preheated 325°F oven for 28-34 minutes or until edges are golden brown and interior seems to be done.

Homemade Ice Cream- 4th of July

 Ingredients:

2 cups heavy cream

1 cup milk

3⁄4 cup sugar

1 Tbs. vanilla extract

Directions:

Prepare the ice cream mixture
In a bowl, stir together the cream and milk. Add the sugar and whisk until the sugar is dissolved, 3 to 4 minutes. Test for graininess by tasting a small amount of the liquid; it should feel smooth on the tongue and there should be no sugar visible on the bottom of the bowl when it is stirred or spooned out. Continue whisking, if necessary, to ensure that the texture of the finished ice cream will be smooth. Stir in the vanilla.

Chill the ice cream mixture
Fill a large bowl halfway with ice cubes and enough cold water just to cover the ice cubes. Place the bowl with the cream mixture into the larger bowl and let cool for 30 to 45 minutes. Remove the bowl with the cream mixture and place a piece of plastic wrap directly onto the surface and on top of the bowl. Refrigerate for at least 3 hours or up to 24 hours.

Churn the ice cream
Prepare an ice cream maker with at least a 1-quart capacity according to the manufacturer's instructions. Remove the plastic wrap from the cream mixture and bowl. Pour the well-chilled cream mixture into the mixing container of the ice cream maker and freeze according to the manufacturer's instructions. The timing will depend on the type of machine and the temperature of the cream mixture.

 

Apple Dumplings

 Ingredients: 

3 medium apples, peeled and chopped

2 cups flour

2 1/2 tsp. baking powder

1/2 tsp. salt

2/3 cup butter

1/2 cup milk

1 cups brown sugar, divided

1 tsp. cinnamon

Directions:

Preheat oven to 375 degrees. Peel and chop apples and set aside in a cold bath while you prepare the dough.

Combine flour, baking powder and salt in a bowl. Add in butter and cut with a pastry blender until crumbly. Add milk and stir until dough comes together. 

Combine brown sugar and cinnamon. Remove apples from cold bath and mix together with cinammon and sugar. 

Separate dough into 9 portions and roll out. Place a spoon full of apples in the center and close dough.

Bake at 375 fro 20 minutes or until dumplings are golden brown.

Peanut Butter Fudge

Ingredients:
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/4 cup butter
1 heaping Tbsp. peanut butter
1 tsp. vanilla

Directions:
Mix sugar and cocoa, add milk and cook to soft ball stage (2-3 min after you bring to a hard boil, or until you drop it into a glass of water and it doesn't stick to your fingers, don't over cook it!) Take off of heat and add remaining ingredients. Beat with a mixer till changes color (this takes awhile). Pour onto buttered plate and let cool. Enjoy!

Carmel's- Grandma

Ingredients:
1 cup eagle brand milk
1 cup brown sugar
1 cup white sugar
1 cup karo syrup
1 cup butter or margarine

Directions:
Combine all ingredients together and cook to soft ball stage. Pour into well buttered pan. Cut into squares when cool.

Peanut Brittle (Vonda)

Ingredients:
1 cup sugar
1/2 cup white corn syrup
1/8 tsp salt
1 cup raw peanuts
1 tsp vanilla
1 tsp butter
1 tsp baking soda

Directions:
Combine peanuts, sugars, syrup and salt in a 1/2 quart bowl. Cook on high 7-8 minutes stirring once to mix. Add butter and vanilla. Stir and cook 1 1/2 - 2 minutes. Stir in baking soda. Pour into buttered pans.

Scotcheroos

Ingredients:
1 stick margarine
1 cup Karo syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies
1/2 bag chocolate chips
1/2 bag butterscotch chips

Directions:
Heat margarine, karo syrup, and sugar over medium heat until mixture is smooth. Add peanut butter. Stir until melted. Pour over Rice Krispies. Press into 9 x 13 inch greased baking pan. Let cool. Melt chocolate and butterscotch chips and use as frosting.

Jello Popcorn Balls

Ingredients:
1 cup corn syrup
1/2 cup sugar
3 oz pkg of jello
popped popcorn

Directions:
Bring corn syrup and sugar to a boil for one minute then add the jello mix. Stir until completely dissolved. Pour over popcorn and shape into balls.

Maria Crunch

Ingredients:
1/2 box Corn Chex
1/2 box Golden Grahams
1 cup coconut
1 package slivered almonds

Topping:
3/4 cup butter
1 cup sugar
1 cup Karo syrup

Directions:
Combine all ingredients in a large bowl. Combine topping ingredients in a saucepan and bring to a boil. Reduce heat and boil for 2 minutes. Pour over dry ingredients, mix well.

Brownies- Mom

Ingredients:
1/3 cup cocoa
2 cups sugar
1 cup oil
4 eggs
1 1/2 cup flour
1 cup nuts (optional)
2 tsp. vanilla

Frosting:
1 cube butter
1/3 cup milk
1/4 cup cocoa
1 lb. powdered sugar
1/2 tsp. vanilla

Directions:
Combine sugar and cocoa; add oil and mix well. Add eggs one at a time. Add vanilla, flour and nuts. Spread in 9 x 13 greased baking pan and cook at 350 degrees for 25 minutes. Top with frosting and miniature marshmallows or powdered sugar. For frosting combine all ingredients until well mixed.

Snickers Salad

Ingredients:
3 cups coarsely chopped Snickers Bars (easier to chop if frozen first)

3 cups chopped green apples

1 pint whipping cream (whipped)

Directions:

Combine all ingredients and chill.  Serve.

Best Cocoa Brownies

Ingredients:
10 tablespoons (1 1/4 sticks) unsalted butter

1 1/4 cups sugar

3/4 cup plus 2 tbsp. unsweetened cocoa powder
1/4 tsp. salt

1/2 tsp. pure vanilla extract

2 large eggs, cold

1/2 cup all-purpose flour

2/3 cup walnut or pecan pieces (optional)

Directions:
Preheat the oven to 325°F. Line an 8x8 inch pan with tin foil and spray.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and microwave for 1:30 minutes. Remove and stir until the butter is melted and the mixture is smooth. Set aside briefly until the mixture is only warm, not hot. Stir in the vanilla and add the eggs one at a time, stirring vigorously after each one. When the batter looks well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

Bake for 25-30 minutes. Transfer to plate by removing foil and flipping over.

Goodie Bars

Ingredients:
1 1/2 cups graham crackers, crushed
1/2 cup butter melted
1 bag chocolate chips (or peanut butter chips, or half and half)
1 can sweetened condensed milk

Directions:
1. Combine graham crackers and melted butter.  

2. Pat into buttered 9 x 13 pan.  

3. Pour sweetened condensed milk over crust.  Sprinkle chocolate chips and coconut (optional).  

4. Bake at 325 degrees for 25 minutes or until lightly browned.

Cream Puffs

Ingredients:
1/2 cup butter
1 cup water
1 cup flour
1/4 tsp. salt
4 eggs

Directions:
Combine water and butter in saucepan and bring to a boil. Add flour and stir until mixture comes off of walls of pan. Remove from heat and add 4 eggs one at a time; beating each egg for 2 minutes. Place dough in large spoon fulls onto a greased cookie sheet. Let raise for 30 minutes. Bake at 400 degrees for 30 minutes.

Rainbow Jello Salad

Ingredients:
8 small boxes jello (2 of each color)
1 1/3 cups plain yogurt

Directions:
For each color you will make two layers. Combine one box jello, 1 cup boiling water and 3 Tbsp. cold water. Stir well and pour into 9x13 inch pan. Refrigerate until set up (about 1 hour). Take second box of same color and add 1 cup boiling water and 1/3 cup plain yogurt. Stir well and pour into pan. Refrigerate until set up. Continue adding colors until 9x13 pan is full. Top with whipping cream.