7nightsaweek

Peanut Butter Pretzel Bites

PEANUT BUTTER PRETZEL BITES

(taste like Take 5 candy bars)

Ingreidients:

1 pkg. (14oz) caramels
1/4 C. butter, cubed
2 Tbsp. water
5 C. miniature pretzels (3 ring kind)
1 jar peanut butter (18 oz.) (we used less)
26 oz. milk chocolate candy coating

In a microwave safe bowl, melt caramels with butter
and water.  Stir until smooth.  Spread one side of
each pretzel with 1 tsp. of peanut butter (we used a
knife and just spread some on).  Top with 1/2 tsp.
caramel mixture.  Place on waxed paper lined baking
sheets.  Refrigerate until set.

In a microwave safe bowl, melt candy coating.  Using a
small fork, dip each pretzel into coating until
completely covered;, shake off excess. Place on waxed
paper. Let stand until set.  Store in an airtight
container ina cool, dry place.  YIELD:  8 1/2 doz.

Pumpkin Bread

I haven't tried this yet...but I am going to! I just couldn't keep "the moistest pumpkin bread ever" recipe under wraps any longer! (Thanks Jen!)

Pumpkin Bread

Super Moist!

Pumpkin Bread

2 cups all purpose flour

2 cups white sugar

2 (3.4 oz.) packages instant coconut cream pudding mix

1 teaspoon baking soda   

1 teaspoon salt

1 1/2 tsp. cinnamon

1 1/4 cups vegetable oil

5 eggs

2 cups canned pumpkin puree

Preheat oven to 325°.  Lightly grease two 9x5 inch loaf pans.

In a large bowl, combine flour, sugar, pudding mix, baking soda, salt and cinnamon.  Stir in the oil, eggs, and pumpkin until blended. Pour batter into prepared pans.

Bake in preheated oven for 1 hour or until a toothpick inserted into center comes out clean.  Remove from oven and let stand 10 minutes, then remove from pans and cool on paper towel or wire racks.

Enjoy!

A-Maize-ing Chocolate Chip Cheese Ball

A yummy and fun snack for parties or family night!

(I wish I had a picture but I can't risk eating the whole thing all by myself. Did I learn nothing from the chicken salad incident?)

Chocolate Chip Cheese Ball

1- 8 oz. cream cheese-soft
1/2 C. butter (no substitutes), soft
1/4 tsp. vanilla
3/4 C. powdered sugar
2 Tbsp. brwon sugar
3/4 C. mini chocolate chips
3/4 C. chopped pecans

Beat cream cheese, butter and vanilla until fluffy.
Gradually add sugars.  Stir in chips.  Chill 2 hrs.
Form into ball, roll in pecans.  Wrap and chill at
least 1 hr.  Serve with chocolate graham crackers or honey graham sticks.

Enjoy!

Baked Potato Skins

It's hot Jenny again, back this time showing some skin! Potato skin, that is!

Baked Potato Skins

Ingredients:

4 large baking potatos, baked

3 tbls vegtable oil

1 tbls grated parmesan cheese

1/2 tsp salt

1/4 tsp garlic powder

1/4 tsp paprika

1/8 tsp pepper

4 tbls bacon bits

1 1/2 cup shredded cheese

1/2 cup sour cream

4 green onions, chopped

Cut potatos in half, length wise, scoop ou pulp, leaving a 1/4 inch shell. Place potato skins on a greased baking sheet. Combine oil, parmesan cheese, salt, garlic powder, paprika and pepper, brush over both sides of skins. Bake at 475 degrees for 7 minutes, turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheese insude skins. Bake 2 minutes or until cheese is melted. Top with sour cream and chopped green onion. Serve immediately.

Enjoy!