Jack's Apple Cinnamon Nachos

My guest blogger today is my son Jack.....

Jack made these for his upcoming Healthy Snack Competition at School.  He is a finalist and so excited to cook for other chefs along with his bro Drew!
Hope you try them!

1 bag of Cinnamon pita chips
1/2 c smooth peanut butter
1/4 c milk
1 T honey
1 granny smith apple, cored and diced
1 banana, halved lengthwise and sliced

In a small saucepan mix peanut butter, milk, and honey.  Melt over low heat while stirring.  Pile chips on plate and pour sauce over and top with fruit.  Eat it and say yum!

Puppy Chow with a twist {Poppy Chow}

I love chocolate and peanut butter and saw a recipe on pinterest for Poppy Chow (Puppy Chow made with Popcorn).  So I wanted to make a variation of it.  I had no problem eating a bowl full:)

1 c. peanut butter
12 oz. chocolate (chips, bars, leftover easter bunny...etc....)
1 stick butter
1 bag of Seyferts puffed corn puffs
1lb of powdered sugar
Mini Marshmallows

Melt peanut butter chocolate and butter in a big bowl....I used the tupperware fix n mix bowl.  Stir in the corn puffs and make sure to coat all with choc. mixture.  Add powdered sugar and marshmallows....eat! and enjoy!

Salted Caramel Mocha-my version

My new craving for Salted Caramel Mochas at Starbucks led me to the creation of this sweet treat!

3oz of boiling water

1 heaping tsp of instant espresso powder

1 scoop (3T) of Butterscotch Kisses Cocoa (Tastefully Simple)

1 c milk

1 T Creamy Caramel (Tastefully Simple) plus more to drizzle

1/4 t. Kosher coarse salt plus a pinch more to sprinkle

Whipped Cream

In a small saucepan, heat milk, whisking in Cocoa, espresso powder, water, 1T of Creamy Caramel Sauce, and 1/4 t salt. Heat til steaming. Pour in mugs and top with a good dose of whipped cream, a drizzle of Creamy Caramel and a pinch of Kosher salt. Enjoy!

Ugly S'mores Cake

1 Chocolate Ugly Cake (Tastefully Simple of course)
1/2 c cold water
1 1/4 c hot water
5 whole graham crackers(broken in half)
1/2 c. white choc chips
1 c marshmallow cream

Preheat oven to 350.  Prepare Ugly Cake as stated on box.  Bake 20 minutes.  Remove from over and top with graham crachers, chocolate chips.  Dab marshmallow cream on top and put back in oven and bake another 10 minutes.  Switch to broil and broil for 1 min or until marshmallow cream is lightly browned.  Let it set for a couple minutes (the box says 10 min....yeah right)if you can....Enjoy!

* You could use marshmallows.....I just had the cream so I used that:)

Oatmeal Caramel White Chip Bars

7/3/2010-Just wanted to add a new note to this recipe...while searching for more bar recipes....I found this same one on a website where they make it with reg. choc. chips.

These come from a friend, Doreen, who made them and I just can't get enough of them. I finally got the recipe so I could make them this weekend. Very good!

Crust:

2 cups all-purpose flour

1 1/2 cups packed brown sugar

1 1/4 cups butter or margarine, softened

1 teaspoon baking soda

1/2 teaspoon salt

2 cups quick-cooking oats

Filling:

1 (12-ounce) package White choc. chips

1 cup caramel topping (of course I would use TS Creamy Caramel!)

3 tablespoons all-purpose flour

Preheat oven to 350°F (175°C). Grease a 13 x 9-inch baking pan.

For Crust: Beat flour, sugar, butter, baking soda and salt in a large mixing bowl until crumbly. Beat in oats on low speed just until combined. Press half of mixture (about 2 1/2 cups) into bottom of prepared baking pan.
Bake for 10 minutes. Cool in pan for 2 minutes.

For Filling: Sprinkle crust with morsels and nuts. Blend caramel topping with flour. Drizzle over morsels and nuts. Crumble remaining oat mixture over nuts.
Bake for 18 to 22 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.

Pink Lemonade Dessert

Love this one!

2 c crushed Ritz crackers
1/4 c powdered sugar
1/2 c butter, melted
1 can (14oz) sweetened condensed milk
3/4 c pink lemonade concentrate
12oz frozen whipped topping, thawed
2-3 t red food coloring, optional

Combine cracker crumbs and sugar. Stir in butter. Press into 9x13; set aside.

In a blender, combine milk and lemonade concentrate; cover and process until well blended. Fold in the whipped topping and food coloring. Spread evenly over crust. Cover and refrigerate for 2 hours or until firm.

Tricia's Pear Bars

Thanks Tricia! These are awesome!
Can double this for a 9x13 pan.

Crust:
1/2 c. butter
1/3 c. sugar
3/4 c. flour
1.4 t. vanilla
2/3 c. chopped Macadamia nuts

Cream butter and sugar. Beat in flour and vanilla until combined. Stir in nuts. Press in 8x8 and bake for 20 min at 350 (lightly browned). Cool.

8oz. cream cheese
1/2 c. sugar
1 egg
1/2 t vanilla
15.5oz. can of pears sliced in 1/8" slices

Topping:
3/4 t cinnamon
3/4 t sugar
Beat crean cheese til smooth. Add sugar, eggs, and vanilla. Pour over crust. Lay pears on filling. Combine cinnamon and sugar and sprinkle over pears. Bake at 375 for 28-30 min. Cool 45 min. Cover and refridgerate at least 2 hours before cutting. Store in fridge.

Java Shake

This is one of my summer favorites....just like Arby's Jamocha Shake

1 c. cold coffee
1 c. milk
3 T sugar
3 c vanilla ice cream
3 T chocolate syrup

Combine first 3 in blender and mix to dissolve sugar. Add ice cream and chocolate syrup and blend til smooth. Pour in two glasses.

Yogurt Grape Parfait

Source: A MOPS mom, E91st 2007

4 lbs. grapes
2 8oz cream cheese, softened
1 c plain yogurt
1/2 c sugar
1 t vanilla

Topping:
1 c brown sugar
1 c chopped pecans
1 c granola

Combine all but topping and put serving dish. Combine topping and spread over top. Refrigerate overnight.

Can be a dessert also.