Peanut Butter Bars

This is one of my very favorite recipes. Years ago, someone brought them into work and I had to get the recipe. I've had lots of requests for it since then as well. So good!

2 cubes butter
2/3 c sugar
1 c brown sugar
2 eggs
2 tsp vanilla
2 c flour
¾ c peanut butter + extra for spreading
½ tsp salt
2 ½ c oats

Frosting
4 ½ c powdered sugar
1/3 c milk
1 tsp vanilla
¼ c cocoa
1 cube butter

Cream butter, brown sugar, sugar, and eggs. In separate bowl mix toeghetr vanilla, flour, peanut butter, salt, and oats.
Combine the two and mix.
Bake at 325 for 15 to 20 minutes. Wait until bars cool, then spread a layer of peanut butter over bars. Mix frosting ingredients, then spread over peanut butter.

Buckeyes

Buckeyes
From: Laura Parratt

Cookie:
½ c. margarine or butter
1 c. peanut butter (3 c. = 28 oz. jar p.b.)
3 c. powdered sugar
1 tsp. vanilla

Mix ingredients together in mixer. Roll into 1” balls.

Chocolate Dip:
6 oz. chocolate chips
1/8 bar paraffin wax or shortening (optional: thins out for nicer dipping consistency)

Melt chocolate and wax/shortening in double boiler or fondue pot. Once melted, turn heat to low and keep warm.

Use toothpicks to dip balls, leaving a circle on top of the ball uncovered with chocolate (makes them look like buckeyes). Use finger to smooth over toothpick hole.

Can cover and refrigerate 2-3 days or freeze on waxed paper-lined cookie sheet.

BYU Mint Brownies

I just had these at a friend's and asked her for the recipe. They are delicious and making them is nostalgic for me!


From: Sugar-n-Spice, Cougareat Food Court
MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

BROWNIES
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder (or optionally, use only 1 tsp.)
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting)

MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Girl Scout Cookies

UPDATE: I have now tried the Samoas- the rest I have not tried, see review for my thoughts. Let me know the results if you try any of the others.

Samoas

Thin Mints

Do-si-dos

Tagalongs

Feb Theme

Alright everyone, get out your favorite recipe and share it w/the rest of us. Don't hold out on us.

Homemade Granola Bars

This is such a fast recipe and they are really good.

from Sisters' Cafe

2 1/2 cups quick cooking oats
1/2 cup rice krispy cereal
1/4 cup coconut
1/2 cup mini chocolate chips
1/2 cup brown sugar
1/2 tsp salt
1/2 cup butter, softened
1/4 cup honey
1/2 tsp vanilla

Add all ingredients to a bowl and mix together until combined. Press into a square 8x8 pan.
Bake at 350 for 20 minutes. Cool for 10 minutes and score into bars.
Let it set completely and then cut into bars

Middle Eastern Chickpea Miniburger

yours truly from Cooking Light

1 (8 ounce) red potato

3 tablespoons olive oil, divided

1 teaspoon minced garlic

1 (15.5 ounce) can chickpeas, rinsed, drained adn divided

1 tablespoon chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon grated lemon rind

1/2 teaspoon smoked paprika

1/4 teaspoon freshly ground black pepper

2 large egg whites, lightly beaten

1. Place potato in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Cool slightly. Coarsely chop, and place in medium bowl. Add 1 tablespoon oil and garlic to bowl; mash potato mixture with a potato masher until slightly chunky. Remove 3 tablespoons chickpeas' place in a small bowl. Add remaining chickpeas to potato mixture, mash until well blended. Stir in remaining chickpeas, parsley, and remaining ingredients. With moistened hands, divide mixture into 6 equal portions (about 1/2 cup/portion) shaping each into a 3-inch patty.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 patties to pan; reduce heat to medium, and cook 4 minutes or until bottoms are golden. Carefully turn patties over, cook 3 minutes or until bottoms are golden and patties are set. Repeat procedure with remaining 1 tablespoon oil and 3 patties.

Recipes like these will keep me going the more vegan I go. (If you ignore the part about the egg whites...)