PEANUT BUTTER BARS ￼
2 cup peanut butter
2 cup sugar
1 cup milk chocolate chips
Mix first 3 ingredients well. Press into a 9 x 13 pan. Top with chocolate chips.
Bake at 350 for 17-20 min. Do not over-bake.
Let cool and cut Enjoy
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Strawberries and Cream Chocolate Bark
12 ounces white chocolate Almond bark or candy melts
1 cup freeze dried strawberries
Melt chocolate according to package directions. (I prefer the double boiler method)
On a parchment lined tray, arrange dried strawberries close together, reserving a few to garnish with.
Pour melted chocolate over strawberries. Garnish with remaining strawberries.
Let cool completely and set up before cutting to desired serving size.
Lemon-Raspberry Gelatin Gummies
Serves: 24 gummies
¾ cup lemon juice
1 cup frozen raspberries
3 tablespoons honey
¼ cup grass-fed gelatin (I like this brand)
Place lemon juice and raspberries in a blender and blend on high until completely mixed. Pour into a saucepan.
Add the honey and gelatin and whisk together. You will have a thick paste. Turn the heat on low, and continue to whisk the mixture for 5-10 minutes, until it becomes thin and everything is incorporated. Take off the heat.
Pour into silicone molds or a small baking dish. Set in the refrigerator for at least 1 hour to firm up.
If you used a small baking dish as a receptacle, cut into bite-size squares. Otherwise, remove gummies from their molds and enjoy!
BBQ Chicken Crescents
1 (8 ounce) can refrigerated crescent dinner rolls
1 cup shredded cooked chicken
1/4 cup barbecue sauce
1/3 cup shredded Cheddar cheese
1 egg, beaten
Separate dough into 8 triangles.
In bowl, mix chicken and barbecue sauce. Spoon chicken mixture onto short end of each triangle; sprinkle each with 1 teaspoon of the cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet. Brush with egg; sprinkle with remaining cheese.
Bake at 375 degrees F 12 to 15 minutes
Cranberry Orange Gummy Fruit Snacks
1 1/2 Cups Cranberry Juice
1/2 Cup Orange Juice
1/2 Cup Raw Honey
1/2 Cup Gelatin
Pinch of Sea Salt
Sprinkle gelatin over cranberry juice. Let the gelatin and juice sit for a few minutes while the gelatin absorbs the juice.
Heat 1/2 cup of orange juice over medium heat. Bring to a boil. Take the juice off the heat and add honey and salt.
Mix well and pour over the gelatin mix. Stir until the gelatin is completely dissolved. Pour into molds (if using) or into a 8×8 pan.
Refrigerate until the fruit snacks are set, 2-4 hours.