NO Bake Peanut Butter Cookies

Yields 2 Dozen

While the peanut butter is completely optional here, if you don't like it, it really does adds a whole new dimension to these fudge-like cookies. They won’t heat up your house, either because they are no-bake, which means they are ideal for summer snacks, but we like to make them year round!

The best part is that these cookies are kind of healthy, so you don’t have to feel guilty about making them.....or finishing off the whole batch in one day! The oatmeal adds fiber and nutrition and they are flavored with cocoa and peanut butter, both healthy options. *wink*

Ingredients
2 C Sugar
1/2 C Milk
1/2 C Margarine (1 stick)
1/2 C Cocoa
3 C Oats
1/4 C Mini chocolate chips (optional)
1/4 C Peanut butter (optional)

Directions
Mix sugar and cocoa in a pot.
Add milk and margarine and cook over medium heat until the mixture starts to boil. Stir in the peanut butter and let boil for one minute.

Remove from heat and stir in the oats.
Add chocolate chips and drop by the spoonful onto a cookie sheet lined with tinfoil or waxed paper.
You can let them set on the counter (humid days don’t work well), but in our house, we’re so impatient we pop the tray in the freezer for ten minutes to speed things up!

Enjoy!
~Breeze

Jello Popcorn Balls

Makes about 12 balls

This is a fun recipe to make FOR the kids; might be too hot to handle most ingredients for most younger kids.

Enjoy the colors, use yellow and orange for fall time treats!

Ingredients
12 C popcorn
1 C corn syrup (light is best)
1/2 C sugar
1 package Jello, any flavor

Directions
In a pot, heat sugar and corn syrup until they boil. Remove from the heat, stir in the Jello and pour over the popcorn.

I recommend a very large bowl or pot for stirring the popcorn, or else it will all fall out and get your counter and floor sticky!

Once the popcorn has cooled, rub a little margarine on your hands and take a handful of popcorn, pressing it into a ball. Repeat until you have all the popcorn made into balls.
Enjoy!
~Breeze

Banana-Chocolate Chip Coffee Cake

Up in the morning, feeling inspired by a new recipe or the weather? Makes you want to turn on the oven & bake, right?
Maybe you have some friends stopping over, or maybe it's the weekend & you want to treat the family to something warm & fresh?

Well, this is the perfect recipe for a crisp Fall or Spring morning!

Ingredients:
Coffee Cake
2 1/4 cups Original Bisquick® mix
1 cup mashed ripe bananas (about 2 medium)
1/2 cup miniature semisweet chocolate chips
1/4 cup granulated sugar
1/3 cup milk
2 tablespoons butter or margarine, softened
1/2 teaspoon ground cinnamon
1 egg

Glaze
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Directions:
1.Heat oven to 375°F. Spray 8-inch square pan with cooking spray. In medium bowl, stir all coffee cake ingredients with wire whisk or fork until blended. Spread in pan.

2.Bake 26 to 30 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes.

3.In small bowl, mix all glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm.

Variation:
Stir in a half cup of your favorite chopped nuts.

High Altitude (3500-6500 ft): Bake 30 to 34 minutes.

Nutrition Information:
1 Serving: Calories 310 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 1g); Cholesterol 30mg; Sodium 400mg; Total Carbohydrate 51g (Dietary Fiber 2g, Sugars 28g); Protein 4g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 6%; Iron 6% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Enjoy, Breeze!!

Blueberry-Banana Bread

For a cool Spring Morning when you want the house to smell like a bakery, pull out this recipe and turn on the oven.
This is one of those recipes that makes you feel warm and toasty just reading it.


Ingredients:
2 cups Original Bisquick® mix
3/4 cup quick-cooking oats
2/3 cup sugar
1 cup mashed very ripe banana (2 medium)
1/4 cup milk
2 eggs
1 cup fresh or frozen (thawed and drained) blueberries

Directions:
1. Heat oven to 350ºF. Grease bottom of loaf pan, 9x5x3 inches.

2. Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.

3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Tip:
Most quick breads are removed from their pans to a wire rack. This produces a drier, crisper surface. If left in the pan, the bread would become steamed and soft.

Variation:
Try using fresh raspberries instead of the blueberries in this flavorful, moist bread.


High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease Bisquick® to 1 3/4 C, sugar to 1/2 C & bananas to 2/3 C. Stir 1/3 cup Gold Medal® all-purpose flour into Bisquick®. Increase milk to 1/3 C & eggs to 3.

Nutritional Information
1 Slice: Calories 90 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 150 mg; Total Carbohydrate 17 g (Dietary Fiber 2 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; Iron 2 % Exchanges: 1 Starch
*Percent Daily Values are based on a 2,000 calorie diet.
~Enjoy, Breeze!!

Reuben Casserole

Ingredients
• 1 ½ C Thousand Island dressing
• 1 C sour cream
• 1 T minced onion
• 6 slices dark rye bread, cubed
• 6 slices light rye bread, cubed
• 1 pound sauerkraut, drained
• 1 ½ pounds corn beef, cut into bite-size pieces
• 2 ½ C shredded Swiss cheese
• ¼ C Butter/ margarine, melted


Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

2. In a bowl, mix the thousand island dressing, sour cream, and onion.

3. Arrange the dark and light rye bread cubes in the bottom of the prepared baking dish, reserving about 1/2 cup each for topping. Layer the bread with sauerkraut and corned beef. Spread the dressing mixture over the corned beef. Sprinkle with Swiss cheese, top with remaining bread cubes, and drizzle with margarine.

4. Cover, and bake 15 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

Enjoy!! ~Breeze
Geniessen Sie die Gute Nahrung!

Apple Tart

Apple Tart

Ingredients [Cake]:

♦ 1 T Sugar
♦ 1 C Sugar
♦ 2 Lg Eggs
♦ 1/4 C Milk
⇔Mix well and add with dry ingredients below.
♦ 1 C Flour
♦ 1 tsp Baking powder
♦ Pinch of salt

Directions:

⇔Sift together all the dry ingredients before adding to wet ingredients.
⇔Pour cake mix into a greased 8X8 pan or a greased 9X13 pan
⇔Add a can of drained pie apples, carefully placing them on top of batter
⇔ Bake for 30-40 minutes or until golden brown in 350º oven

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Ingredients [Cream]:

♦ 1 C Cream
♦ 1 C Sugar

⇔Simmer on stove for 5-10 minutes or until sugar melts.
⇔On removal of tart from oven,pour sauce over cake, both sauce and cake must be hot.
⇔Leave to cool.

***Great served alone or with a scopp of vanilla ice cream.

ENJOY!!