coconut kale ice cream

2 cups almond or whole milk
1 cup coconut cream or whole cream
1 cup kale leaves, packed (juiced or not)
1 large banana, frozen
1/2 cup agave nectar or soaked dates
1/2 cup coconut oil (add first)
1 1/2 teaspoon vanilla extract

blend all ingredients until smooth. freeze in an ice cream maker or put in the freezer in a shallow dish, mixing after 30 min and then every 15 min after that until set.

-Jen Johnson

peanut butter balls

these are how i won the hearts of the reps in indy....

mix the following: ( i think mixing with your hands works best)

1/2 cup softened butter

2 cups peanut butter

1/2 teaspoon vanilla

2 cups rice krispies

then slowly add:

2 cups confectioners sugar

mold into walnut sized balls and place in fridge for at least an hour.

dip in melting chocolate.

enjoy!

colleens trifle

8-10 servings

1 Box of Yellow cake mix
1 12 oz tub of Cool Whip
1 6oz box of chocolate instant pudding
6 Heath candy bars, chopped up in small pieces

Make the pudding according to directions on box. Also make cake according to directions on box. Let cool. Once cool, break up and put ¼ of crumbled cake in the bottom of a large bowl (a clear bowl is nice to see the layers). Next, layer about ¼ of the pudding, then layer ¼ the cool whip and about ¼ of the candy. Continue layering. Be sure to save enough candy and ½ cup crumbled cake to layer the top of the Trifle.

Refrigerate at least 4 hrs before serving


Note: you can substitute a different flavor of cake, pudding or even the candy. My mom sometimes uses vanilla pudding and fruit instead of the candy.

mini pineapple upside-down cakes

1 can (20 ounces) pineapple rings in juice
8 tablespoons corn syrup with brown sugar ( such as Karo)
8 maraschino cherries, stems removed
1 box ( 1 lb) pound cake mix
2 eggs
2 teaspoons ground ginger
pinch ground allspice

1) heat oven to 350 degrees. coat 10 indentations of jumbo muffin fans with nonstick cooking spray.
2) drain the pineapple, reserving juice
3) place 1 tablespoon corn syrup with brown sugar in each pan indentation. top with a pineapple ring, pressing down slightly to fit. drop a cherry in each pineapple ring center.
4) place pound cake mix in a large bowl, along with 3/4 cup of pineapple juice ( add water if needed), eggs, ginger, and allspice. beat 30 seconds on low speed to combine. increase speed to medium-high; beat two more minutes. divide equally among pineapple lined muffin indentations, about 1/2 cup each.
5) bake cakes at 350 degrees for 33-35 minutes or until toothpick inserted in centers comes out clean. remove pans from oven and immediately trim off any crowned tops. invert onto baking sheet and tap gently to loosen cakes. replace any pineapple that may have stuck to pan. serve warm.

hello dollys

combine 2 packages graham crackers (crushed), 1/2 stick melted butter and spread in 9x13 pan. layer with a package of chocolate chips, nuts of choice, and coconut. top with one can of eagle brand sweetened condensed milk and bake at 350 degrees for 20-25 minutes.

no bakes

Mix and boil for 2 minutes:
2 cups sugar
4 Tbsp cocoa
1/2 cup milk
1 cube butter

Remove from heat and add:
1/2 cup peanut butter
1 tsp vanilla
3 cups quick oatmeal

Drop by teaspoons onto wax paper.

Scotcheroons

1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter
6 cups rice krispies
1 cup butterscotch morsles

In large saucepan, cook corn syrup and sugar over medium heat, stirring frequently, until mixture begins to boil. Remove from heat. Stir in peanut butter and butterscotch. Mix in rice krispies. Press into buttered 9x13 pan.

garys caramel corn

Bring following to a boil.
1 block butter
2 cups firmly packed brown sugar
1 cup karo syrup

Remove from heat and add one can sweetened condensed milk. Boil til soft ball stage. Take off heat and add 1 tsp vanilla. Pour over popcorn. And die.

Blueberry Delight

14 whole graham crackers
1 package Jello Vanilla Pudding
1 cup cool whip
1 can (21 oz) blueberry pie filling

Line 9" pan with crackers. Prepare pudding as directed. Blend pudding and cool whip. Spread half of the mixture on crackers. Add another layer of crackers. Top with remaining pudding and spread pie filling over top.

better than sex cake

INGREDIENTS:

• 1 German chocolate or other chocolate cake, baked, 13x9x2-inch
• 3/4 cup caramel or butterscotch topping
• 3/4 cup sweetened condensed milk
• 6 chocolate covered toffee bars
• 1 tub of whipped topping or 1 envelope Dream Whip, prepared with milk

PREPARATION:

Do not remove cake from pan. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next. Frost the cake with the whipped topping and crush the 6 toffee bars to decorate the top. Try to keep your hands off of this great cake before serving!

Stinas Strawberry Pretzel Dessert

Crust:
2 ½ cups crushed pretzels
3 T sugar
½ cup melted butter

Preheat oven to 350 degrees.
Mix all ingredients and spread in a 9 x 13 pan.
Bake at 350 for 10 minutes.


Filling:
8 oz. cream cheese
1 cup sugar
8 oz. cool whip

Blend all topping ingredients.
Spread on top of baked crust.

Jello Topping:
1 (6 oz) pkg. strawberry jello
2 cups water
1 (16 oz) pkg. frozen strawberries

Boil water and mix with strawberry jello.
Add frozen strawberries.
Let jello cool slightly and begin to gel.
Pour strawberry mixture on top of cream cheese mixture.
Chill.

Sweet Potato Casserole

2 cups sweet potatoes, cooked and mashed
3/4 stick margarine
1 cup evaporated milk
1 cup sugar
2 eggs
1 tsp salt
1/2 tsp vanilla extract
1/2 tsp nutmeg
1/2 tsp cinnamon

Mix and bake for 15 minutes at 400 degrees.

Topping One:
1 cup corn flakes
1/2 cup brown sugar
1/2 cup chopped pecans
3/4 stick margerine

Topping Two:
1 cup brown sugar
1/3 cup flour
1/3 cup margerine
1 cup chopped pecans

Top with your choice of topping and bake at 400 degrees for another 15 minutes.

Rice Krispy Peanut Butter Treats

Makes 24 servings

Prep time: 5 minutes

Refrigeration time: 1 hour

INGREDIENTS:
3	cups rice cereal, Kellogg's®
1	cup chunky peanut butter, Jif ®
1	cup peanut butter chips, Reese's®
1	jar (7-ounce) Jet Puffed Marshmallow Cream, Kraft®

PREPARATION:

• Line a cookie sheet with wax paper.
• Mix together rice cereal, peanut butter and peanut butter chips.
• Carefully fold in marshmallow cream until all ingredients are well incorporated.
• Using a 1-ounce cookie or portion scoop, form into 1-inch balls and place on prepared cookie sheet.
• Refrigerate for 1 hour, or until firm. Store in an airtight container.

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