No Bake Chocolate Peanut Butter Candy Bars

In this household, anything containing peanut butter is popular. Since my niece is staying with us, peanut butter is even a bigger hit. Even though my husband tried, I think my niece ate the majority of this dessert. Now, I can't be certain since I did see him eating some for breakfast. If I had told on him, then my niece would have joined him and then I would have been in trouble with my sister. I think its funny how as adults we can break certain rules but only as long as we aren't caught by the children. These would be great for breakfast too but don't tell the children I said so. (I did learn my niece did sneak one for breakfast too.)

No Bake Chocolate Peanut Butter Candy Bars
24 Oreo cookies
4 cups miniature marshmallows
1/4 cup unsalted butter
1 can (14 oz.) sweetened condensed milk
1 bag (10 oz) peanut butter chips
1/4 cup creamy peanut butter
10 miniature Snickers bars, chopped roughly
1/2 cup miniature semi sweet chocolate chips

Directions:

1. Line the bottom and sides of a 13x9 baking pan with wax paper.
2. In a food processor, pulse the cookies until finely chopped.
3. In a large saucepan, cook the marshmallows and butter over low heat. Stir constantly until melted.
4. Stir in the crushed cookies into the melted marshmallow mixture.
5. Press the marshmallow cookie mixture into the baking dish.
6. In a microwave safe bowl, microwave the condensed milk with the peanut butter chips for 30 seconds. 
7. Stir and microwave for another 30 seconds.
8. Stir until smooth. If needed, microwave for another 15 second increments until the mixture is smooth. Don't overcook.
9. Stir in the peanut butter and Snickers. Mix well.
10. Spread the peanut butter mixture over the marshmallow cookie mixture.
11. In a microwave safe bowl, microwave the chocolate chips for 30 seconds. Stir well.
12. Spread the chocolate over the peanut butter layer.
13. Refrigerate for 1 hour or over night.
14. Once chilled, lift the wax paper with the dessert from the pan and cut into bars.*

Recipe adapted from Betty Crocker.
*Tip: The marshmallow cookie layer is hard to cut so use a sharp knife.

One year ago..............................I made

Did you already know................
-Betty Crocker was created as a way for Washburn Crosby Company (later known as General Mills) to respond in a friendly manner to customer's inquires. 
-The Surname Crocker was chosen since it was the surname of William G. Crocker, a recently retired director of the company.
-A voice and a portrait of her was created by the company.

Tied Dyed Cookies

This month, my children are attending a summer camp. The summer camp takes them swimming weekly and on field trips. Plus the camp have the children participate in crafts if they want. My children were able to make tied dyed shirts. My daughter decided she didn't want to participate so my son was so nice to make an extra one for her. He did a great job and I was really impressed. When I was making cookies, I decided to attempt to make a tied dyed cookie. The kids thought this was an awesome idea. It was a big hit. The kids even made several of their own. Here is the link for the cookies I used here.

Tie Dyed Cookies
Cookie
Frosting
Food Dye

Directions:

1. Divide the frosting in half. Set aside half of the frosting.
2. Frost a cookie with white frosting. Set aside to set for a few minutes.
3. In four containers, evenly divide the remaining half of the frosting.
4. Add a few drops of different colors of the food dye to the containers.
5. Mix well.
6. Using the lightest color first, make several lines in the same direction across the cookie.
7. Then repeat with a darker color across the cookie or in a different direction of the lighter color.
8. Continue using the desired colored frosting with a lighter color first.
9. Then carefully take a toothpick, make swirling motions into the frosting to blend the colors lightly together. Don't over swirl or the colors will blend together.

Enjoy!
One year ago........................I made Blueberry Muffins.

Did you already know.........
-In Japan, tie-dyed is known as shibori.
-In India,tie-dyed is known as bandhani.   
-Even though tie dyed clothes have been around since around 600 A.D., tie-dyed clothes became popular in the 60s and 70s in the U.S.

Cherry Muffins

We went camping this past weekend. We cooked supper over the camp fire and swam in a lake. We even took the kids kayaking. Most of us slept in a tent with sleeping bags. My husband gave up in the middle night and slept in the truck. He said it was more comfortable. Don't worry about the children since my sister and I were the children's pillow. We both woke up a little sore. To make breakfast easy, I made cherry muffins. They were easy to transport and the kids liked them. Since cherries are in season, I thought this would perfect for our trip.

Cherry Muffins
2 1/2 cups all purpose flour
1 cup sugar plus additional for the top
1 Tbsp baking powder
1/2 tsp salt
2 cups fresh cherries, pitted and chopped
1 cup milk
1/4 cup butter, melted and cooled slightly
2 eggs

Directions:

1. Preheat the oven to 400 degrees F.
2. Line a muffin pan with cupcake liners. Set aside.
3. In a small bowl, gently toss the cherries with 1/2 cup of flour and 1/2 cup sugar. Set aside.
4. In a large bowl, whisk together 2 cups flour, 1/2 cup sugar, baking powder, and salt.
5. Add the milk and butter to the flour mixture. Stir until just incorporated.
6. Add the two eggs and mix until just incorporated.
7. Gently fold in the cherries.
8. Evenly fill the 12 muffin tins about 3/4 full.
9. Sprinkle a little sugar over the tops of the batter. 
10. Bake for about 20 minutes or until golden brown.
11. Remove from the pan and allow to cool on a wire rack.

Recipe by Jen of Sweet Morris.

One year ago...........................I made Blueberry Pie Bars.

Did you already know.............
-The first known kayaks were built over 2,000 years ago by North American Indians and Eskimos.
-If kayaking in navigating waters, the U.S. Coast Guard requires life preservers and noise making devices like a whistle.
-There are tandem kayaks. (It doesn't guarantee both kayakers will paddle.)

Kohlrobi Spring Rolls

Have you ever heard of kohlrobi? It is a vegetable. I think it taste like cabbage and a turnip. I added it to my coleslaw recipe without cooking it. My husband ate it and didn't realize I had added another vegetable. My children think it looks like an alien creature or creepy claws. Since I have received several in my weekly produce, I have been trying to make new things. It does give a nice crunch to our meals. My son loved these spring rolls.

Kohlrobi Spring Rolls
1 Kohlrabi, peeled and shredded
1 carrot, shredded
1 cup cooked chicken, diced
2 cup mixed salad greens with spinach
2 cup cooked rice
8 Spring Roll Wrappers

Directions:

1. In a small bowl, place about 5 pieces of the shredded kohlabi and carrots.
2. Add 1/8 cup of the cooked chicken and 1/8 cup of the salad greens.
3. Place a plate on the counter next to the small bowl.
4. While working with only one spring roll at a time, run 1 spring roll under warm water quickly and flip it over and wet the other side.*
5. Place the spring roll onto the plate and scope 1/4 cup of rice into the middle of the wrap.
6. Place the vegetables from the bowl with the chicken on top of the rice.
7. Working quickly, fold over the top over then both sides towards the middle like an envelope. Then roll the folded sides towards you to wrap the rest of the fillings.
8. Serve immediately with a dip like this one here.

Recipe by Jen of Sweet Morris.
*Tip: Don't over saturate or the roll will become unmanageable or tear.

One year ago........................I made Blueberry Coffee Cake.

My Supergirl capturing the alien creatures.

Did you already know..........
-Kohlrabi has a tough outer skin which needs to be peeled.
-Kohlrabi can be eaten raw or cooked just like cabbage.
-Kohlrabi comes in light green or purple but the inside of both are white.

Chinese Chicken Salad

I don't want to brag or anything but it has been in the high 80s in Maine lately. I know the rest of the country have probably reached these temperatures months ago but it has been hot here. It has been too hot to cook. It has been so hot that some of us have even entered the ocean waters. Since it is hot in the house, I have not been cooking lately. Even the thought of standing in front of a stove makes me hot. However, the refrigerator is another story. The freezer and I are more than acquaintances. Salads are what we have been eating a lot of lately.

Chinese Chicken Salad
1 head of romaine lettuce, torn into bite size pieces
1 cup baby spinach leaves
1 cup cabbage, shredded
2 carrots, shredded
1 cup snow peas
1 cup chow mein noodles
1 cup cooked chicken
1/2 cup peanut dressing (following) 

Directions:

1. In a large bowl, toss the lettuce with the spinach, cabbage, carrots, and snow peas.
2. Top with the chow mein noodles and chicken.
3. Drizzle a little dressing on top and serve immediately.

Peanut Dressing:
1/3 cup vegetable oil
2 Tbsp lemon juice
1 Tbsp vinegar
1 Tbsp sugar
1/8 cup hoisin sauce
1/4 cup smooth peanut butter
1/8 cup water

Directions:

1. In a bowl, combine the oil, lemon juice, vinegar, sugar, hoisin sauce and peanut butter.
2. Add a little water until the desired consistency has been reached.

Recipe inspired by the package of China Boy Chow Mein Noodles.

One year ago...................I made Fresh Strawberry Jam.

Did you already know......
-Chinese Chicken Salads originated in America.
-Chinese Chicken Salads were popular as early as the 1930s.
-Early versions contained gelatine and whipping cream.