Kitchen Table Chat Recipes

Ingredients:

4 egg whites
5 cups of sifted confectioner’s sugar
1 teaspoon of vanilla

Directions
Beat egg whites in clean, large bowl with mixer at high speed until foamy (use only grade A clean, un-cracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened. NOTE: When dry, Royal Icing is very hard and resistant to damage that can occur during shipping/handling.

Suprina’s Sugar Cookies

Ingredients:

1-1/2 cups butter, softened
3 cups of sugar
4 eggs
2 teaspoons vanilla extract
5 cups of flour
2 teaspoons baking powder
1 teaspoon Salt

Directions:
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla.
In a separate bowl mix flour, baking powder and salt. Then slowly adding dry ingredients to the butter and sugar mixture. A mixer is best for this. It can be done by hand, it will just take a while.
Preheat oven to 400 degrees. Roll dough to 1/4 to 1/2 in thickness. Cut into shapes with cookie cutters.
Place cookies one inch apart on cookie sheet.
Bake for 5 minutes. You HAVE to keep an eye on these cookies. They bake quick.
**A Tip, place a piece of parchment paper on the cookie sheet and bake the cookies on the parchment. The cookies don’t stick and just slide off.

~Enjoy~

Four Layer Pie (aka-Sex in a pan)

Ingredients
1 C. Flour
1 Stick Butter
1/2 CUP Pecans
1 8 OZ PKG. cream cheese
1 C. Confectioners Sugar
1 Large tub of Cool Whip
2 PKG. Chocolate Instant pudding
3 CUPS Milk

Directions:

FIRST LAYER: MELT BUTTER AND MIX WITH FLOUR AND PECANS. SPREAD IN BOTTOM OF OBLONG PAN. BAKE 15-20 MINUTES OR UNTIL BROWN AT 35O. COOL COMPLETELY.

SECOND LAYER: MIX CREAM CHEESE AT ROOM TEMPERATURE, CONFECTIONERS SUGAR AND 1 CUP COOLWHIP AND SPREAD ON CRUST.

THIRD LAYER: MIX CHOCOLATE PUDDING MIXES AND 3 CUPS MILK; POUR OVER SECOND LAYER.

FOURTH LAYER: SPREAD REST OF COOL WHIP OVER THIRD LAYER.

Yes, another Peanut Butter Ball recipe.  However, I like this one better than the previous one I have posted.  This one I just find more interesting and to my liking.  Although, I like the other one as well.

Chocolate Peanut Butter Balls

Ingredients:

2 cups peanut butter (chunky or smooth) -(I use a cup of each)
1/2 cup butter softened
3 cups icing sugar
1 tsp vanilla
3 cups crispy rice cereal (I use rice Kripies)

Directions:

Mix peanut butter, butter vanilla and icing sugar, add cereal mixing well until well combined.

Form dough into 1″ balls and place them on a cookie sheet covered with wax paper. Chill for 20 minutes in the fridge or pop them in the freezer for 10 minutes.

In a double boiler or microwave melt 1/4 bar of pure paraffin (yes, wax, I know it’s weird but that’s what you do!!) with 3 cups of chocolate chips.

Using fork or slotted spoon, dip the peanut butter balls into the chocolate and place on wax paper. Chill until set.

Peanut Butter Balls             

Ingredients:

Yellow Cake mix
1 cup Peanut Butter
Dipping Chocolate

Directions:

Prepare cake mix following the directions on the box.  Placing batter in a 9 X 13 cake pan. Bake accordingly.

Let Cool Completely.  Cut the cake in half.  In a bowl crumble one half of the cake into the bowl.  Add the peanut butter. Mix it well.  It will be crumbly.  Form into bit sized balls. And place on a cookie sheet.

Refriderate for 30 or more minutes.

Melt the melting chocolate in the microwave.  Take the balls and individually dip the balls in the microwave chocolate. Roll the balls around the chocolate until well coated.  And place back on the cookie sheet. 

These taste a lot like Reeses.  Very Good!

Nutty North Pole Fudge
Makes 64 pieces

Ingredients:
1-1 pound package powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup nonfat dry milk powder
1/3 cup water
1/2 cup butter or margarine
1/2 cup chopped nuts (optional)

Directions:
Step 1 - Line the baking pan with foil, letting the foil hang over the
pan’s edges. Grease foil with butter or margarine. Set aside until Step
5. Step 2 – Stir powdered sugar and cocoa powder together in a large
mixing bowl. Set aside until Step 4. Step 3 – Stir togeter the dry milk
powder and water in small saucepan until powder is dissolved. Add the
half cup butter or margarine. Put pan on to burner to medium heat. Cook
just until mixture boils, using the wooden spoon to stir all the time to
melt the butter or margarine. Turn burner off. Remove pan from burner.
Step 4 – Pour the melted butter mixture into the powdered sugar mixture
in mixing bowl. Stir with wooden spoon until smooth. add the choped
nuts, if you like, and stir with wooden spoon until combined. Step 5 -
Pour fudge into prepared pan, spearding it evenly. While fudge is still
warm, use the table knife and ruler to mark the surface with 1-inch
squares. Chill several houres or until fude is firm. Step 6 – When fudge
is firm, use the foil to lift it out of the pan. Using the sharp knife,
cut fuge into squares – or – cut into shapes using cookie cuters. Store
tightly covered in refrigerator.

100 Grand Bar Bites
Ingredients:
30 caramels at room temperature
12 oz chocolate chips
3/4 cup rice crispies
Directions:
Unwrap caramels. Melt chocolate chips in microwave. For 1
minute. Stir, then cook an additional minute. DO NOT OVERHEAT!
Add rice crispies. Stir until blended. Dip each caramel and coat
completely in chocolate. Place on wax paper. Cool at room
temperature, 1 – 2hours.

Coconut Cream Meringue Pie
Makes a 9-inch pie.

Ingredients:

1 unbaked 9-inch pastry shell
6 tablespoons sugar
5 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 teaspoons vanilla extract
1 cup flaked coconut
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup flaked coconut

Directions:
Line unpricked pastry shell with a double thickness of heavy-duty foil.
Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a
wire rack. In a saucepan, combine the sugar, flour and salt. Stir in milk
until smooth. Cook and stir over medium-high heat until thickened and
bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolks; return all to the pan,
stirring constantly. Bring to a gentle boil; cook and stir 2 minutes
longer. Remove from the heat. Gently stir in vanilla and coconut. Pour
into crust. For Meringue, beat egg whites and cream of tartar in a small
mixing bowl on medium speed until soft peaks form. Gradually beat in sugar,
1 tablespoon at a time, on high until stiff glossy peaks form and sugar is
dissolved. Spread evenly over hot filling, sealing edges to crust.
Sprinkle with coconut. Bake at 350° for 12 to 15 minutes or until meringue
is golden brown. Cool on a wire rack for 1 hour. Refrigerate for 3 hours
before serving. Refrigerate leftovers.

Milky Way Malt

Ingredients:
   
2 1/2 cups vanilla bean ice cream
1/3 cup whole milk
1 tablespoon malted milk powder
1 tablespoon milk chocolate chips
1 tablespoon caramel sauce plus additional for drizzling
Chocolate syrup
Malted milk balls, coarsely crushed

Directions:

Place two 8-ounce glasses in freezer to chill. Combine first 4 ingredients & 1 tablespoon caramel sauce in blender; process on high speed until thick & smooth, about 30 seconds. Squirt chocolate syrup & caramel sauce into both glasses; split malt mixture between glasses. Top with malted milk balls.

***I have not tried this recipe….I am excited to though as all my kiddo’s and husband LOVE Reeses.

Creamy Peanut Butter Pie

Ingredients:

1 8-ounce package cream cheese softened
1/2 cup sugar
1/3 cup creamy peanut butter
1/3 cup whipped topping
10 peanut butter cups
1 9″ chocolate cookie crumb pie crust

Directions:

In a small mixing bowl, beat the cream cheese, sugar and peanut butter
until smooth. Fold in the whipped topping. Coarsely chop half of the
peanut butter cups; stir into cream cheese mixture. Spoon into crust.
Quarter remaining peanut butter cups; arrange over top. Refrigerate
for at least 4 hours before cutting.

Serves 6.