French Toast Dip-- Anna's first recipe

Anna made this little creation for dipping her french toast tonight. I asked her if I could have some and she shook her head no. I dipped anyway and I was severely reprimanded. And after having tasted it, I can see why. It was delicious! Once I told her how much I liked it and what a fabulous cook she was, she had even more fun mixing and stirring.

Ingredients:

maple syrup
applesauce
cinnamon

Directions:

Mix and dip :)

bacon-wrapped shrimp kabobs

1/2 lb raw shrimp

1 lb bacon

vegetables good for grilling

(We used zucchini, red bell peppers, yellow bell peppers, and green bell peppers. Also good would be red onion, summer squash, small red new potatoes, corn on the cob)

1. Soak some wooden skewers in water for 20 min while you cut up all the veggies
2.Cut the bacon strips in half and wrap it around the shrimp
3. Slide 2-3 wrapped shrimp and some vegetables on the soaked skewers
4. Place skewers on broiler pan and brush with olive oil and sprinkle with cracked pepper and some salt. Or brush with BBQ sauce. Or teriyaki sauce. Or balsamic vinegar and pepper. You get the idea.
5. Broil until done, checking and turning every 4 min. They'll be done in about 8-16 min, depending on how hot your broiler is. Cover them with foil if they're charring, but not cooked through.

Enjoy the amazingly rich flavor combo of bacon and shrimp.

Homemade Power Bars

I like to make these as a snack for that late afternoon slump when I'm tempted to eat chocolate or ice cream but should really have some protein.

Mix:
1 C peanut butter
1 C honey
1 C protein powder (I use soy)

Add 4 C of other stuff like:
quick oats
chocolate chips
flax seed
pumpkin seeds
sunflower seeds
craisins
raisins
golden raisins
dried fruit
chopped nuts

(My favorite sweet/tart mix is at least 3/4 C oats, chocolate chips, craisins, flax seed, sunflower seeds, and chopped almonds)

Stir until combined. Add more honey if you need things to stick together better. You can then roll this out and cut it into bars and wrap it in saran wrap. Or, roll it into balls and place in cupcake liners. Keep them in the fridge if you want them to last longer than a couple days.

Rodgers' Belgian Waffle Cookies

I wrote down this recipe in the yellow book in December of 1979. I usually make only 1/2 recipe as it is rather time-consuming to cook them 4 at a time on a waffle iron! Remember to UNDERCOOK them: just barely golden. They will store in an airtight container for weeks.

1 lb. butter
2 cups white sugar
1 cup brown sugar
6 eggs
2 tsp real vanilla
1 full tsp salt

Cream all of this together and then gradually add 6 cups of sifted flour.
Use about 1 to 1 1/2 tsp of dough for each cookie.

Easy Oreo Truffles

These are so yummy. A lady at work made them last Christmas and I devoured most of them. She had a great idea and made them with mint Oreos too. I can't wait till Christmas!

Prep Time:
30 min

Total Time:
1 hr 30 min

Makes:
3-1/2 doz. or 42 servings, one truffle each

1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

from Kraft

Chewy Granola Bars

2 1/2 c. Oats - quick rolled oats (use GF oatmeal)

1/2 c. Rice Krispies (use GF rice cereal)

1/4 c. coconut

1/2 c. M&M minis (these appear to be GF from what I've found online)

1/2 c. brown sugar

1/2 tsp. salt

1/2 c. butter, softened

1/4 c. honey

1/2 tsp. vanilla

Add all of the ingredients and mix together until combined. Press into a square 8×8 pan. Bake at 350° for 18-20 minutes. Cool for 10 minutes and score into bars. Let it set completely and then cut into bars. For thinner bars, press mix into a 9×13 pan. They seem to set a little better in the 9×13 pan.

from Make and Takes