Peanut Butter Dandies

Peanut Butter Dandies

Ingredients:

Cake

  • 4 egg whites (large)
  • 16 oz box golden pound cake mix
  • 2/3 cup water

Peanut Butter Filling

  • 1 cup creamy peanut butter
  • 1/2 cup powdered sugar

Chocolate Coating

  • 11.5 oz bag milk chocolate morsels (Hershey’s)

Directions:

  1. Preheat oven to 325 degrees.
  2. CAKE: Beat the egg whites until thick; blend the egg whites with the cake mix and water; pour tablespoon-sized dollops of batter into each cup of a well-greased muffin tin;
  3. Bake 10 minutes until golden brown; make 5 batches/tins (30 mini cakes); cool.
  4. FILLING: Sombine peanut butter and powdered sugar until mixed well.
  5. ASSEMBLE DANDIES: Spread peanut butter filling on top of each cooled cake; melt the milk chocolate morsels in a microwave on high for about 2 minutes, stirring halfway through (if using double boiler heat over hot, not boiling, water); pour melted chocolate over each cake to cover tops and run over sides; refrigerate about 10 minutes until chocolate sets up.

Dirt Cake

This is actually a good friends’ Dad’s recipe.  He used to make it at family parties.

Ingredients:

  • 30 Oz. Oreo cookies – Crushed
  • 8 Oz. cream cheese
  • 1/2 stick butter
  • 1 cup 10x sugar
  • 2 small packages french vanilla pudding
  • 3 cups milk
  • 12 Oz. cool whip – defrosted

Directions:

  1. Mix together cream cheese, butter & sugar.
  2. In a large separate bowl, mix pudding & milk together until smooth.
  3. Add cream cheese mixture to pudding, fold in cool whip.
  4. Layer cookies and filling, starting & ending with cookies.

Broccoli Salad

Ingredients:

  • 1 head broccoli
  • 1 head cauliflower
  • 6-8 slices cooked bacon, divided
  • Half cup chopped onion
  • 8 oz. sharp cheddar (optional)
  • 1 cup mayo
  • 2 table spoons white vinegar
  • ¼ cup sugar
  • Salt & pepper to taste

Directions:

  1. Wash & cut broccoli and cauliflower into bite size pieces.
  2. Mix mayo, vinegar, sugar, salt & pepper in large bowl until smooth
  3. Stir in remaining ingredients keeping 2 slices of bacon aside for garnish.
  4. Refrigerate for several hours, stir and add bacon garnish before serving.

Panko Potatoes

Ingredients:

  • 2 1/2 – 3 pounds Yukon Gold potatoes, washed and cut into wedges
  • 2 Tablespoons extra virgin olive oil
  • 1/2 cup panko bread crumbs
  • 3 teaspoons paprika
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper

Directions:

  1. In a large resealable bag, mix panko and all seasonings; add potatoes, oil and toss to coat.
  2. Spray 13″x9″ pan with Pam; spread potatoes in pan; bake uncovered at 425 degrees for 45 minutes, stir halfway through baking.
  3. Broil for about 10 minutes to brown.

1 cup = 160 calories

Roasted Sweet Potatoes

Ingredients:

  • Butter & salt (to prepare pan)
  • 5 pounds sweet potatoes, peeled & chopped
  • Agave nectar, maple
  • Brown sugar
  • 4 Tablespoons butter, diced

Directions:

  1. Lightly grease 13″x9″ baking pan with butter and lightly salt bottom.
  2. Spread sweet potatoes in pan and drizzle with Agave, sprinkle brown sugar, salt, and diced butter.
  3. Cover with aluminum foil and bake at 400 degrees for 1 hour; remove foil and broil until browned.

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