Jelly Bean Nest

Jelly Bean Nest

2 cups miniature marshmallows
1/4 cup LAND O LAKES® Butter
1 (6-ounce) package (4 cups) chow mien noodles
jelly beans

Combine marshmallows and butter in 2-quart saucepan; cook over low heat, stirring occasionally, until melted (6 to 8 minutes). Stir in noodles until very well coated.

Press mixture on bottom and up sides of each buttered 12-cup muffin pan cup with buttered fingers. Refrigerate at least 2 hours or until firm.

Remove from cups, fill with jelly beans.

Peanut Butter Lover's Swirl Cake

A special cake just for the Peanut Butter Lovers out there today! This recipe makes two loaves of chocolate-peanut butter goodness; one for you and one for a peanut butter-loving friend.

Cake:

1 box Betty Crocker yellow cake mix
1 cup water
3 eggs
1/2 cup creamy peanut butter
1/4 cup butter, softened
1/2 cup chocolate syrup
Toppings:
3 tablespoons creamy peanut butter
2-3 tablespoons milk
1 cup powdered sugar
2 tablespoons chocolate syrup
20 peanut butter cups, unwrapped, cut in half
Directions:
1.Preheat oven to 350°F. Grease and flour two 8x4-inch loaf pans. In large bowl, beat cake mix, water, eggs, peanut butter and butter with electric mixer on low 30 seconds and increase to medium speed for 2 minutes, scraping down sides of bowl.

2.Remove 1/2 cup of the batter to a medium bowl, stir in 1/2 cup chocolate syrup to make the chocolate fudge batter.

3. Spread half the peanut butter batter evenly between the two prepared pans. Spoon chocolate batter onto center of peanut butter batter in both pans. Spoon remaining peanut butter batter evenly over both pans. Swirl with knife in a circular motion. Bake 50 to 55 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan. Carefully invert pan onto cooling rack to remove cake. Cool about 1 hour.

4.For glaze, in medium bowl, whisk peanut butter and 2 tablespoons milk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is of desired consistency. Divide glaze in half between two small bowls. In one bowl, stir in 2 tablespoons chocolate syrup until well blended. Drizzle peanut butter and chocolate glazes over cakes; sprinkle peanut butter cups over top of cake.

Raw Power Balls

Feeling tired and sluggish?? Try a power ball

Need a power boost? Try these treats!!

Raw Power Balls

No bake cookies filled with protein, healthy fats, and fiber.

1 cup oatmeal
½ cup of peanut butter
½ cup of ground flax
½ cup of hemp hearts
½ cup ground sunflower seeds (can use whole)
½ chocolate chips (you can use mint choco chips if you like mint)
1/3 cup of honey or maple syrup
Unsweetened shredded coconut

Mix all ingredients together and roll into 1 inch balls. Roll into coconut. Refrigerate for an hour and enjoy!!

Makes approx. 22-24 balls.


I take one of these to work, for an afternoon pick me up!

Frito Enchilada Pie

Frito Enchilada Pie

Ingredients

4 c small Fritos
3 c cooked ground beef, taco seasoned
3 c grated cheese
10 oz can of enchilada sauce

Directions
1. I poured the Fritos into a large bowl, added the cooked ground beef and 2 c of cheese and tossed it to mix.
2. I emptied it into my elec skillet, but you can certainly use a casserole dish and heat it in the oven.
3. I sprinkled on the rest of the cheese and poured the enchilada sauce on top. I set my skillet to the "warm" setting, placed the lid on, and in about 15 min it was bubbly hot and the cheese was melted.
4. Garnish with sour cream, , salsa, salad, whatever your heart desires.

Chocolate Pecan Pie Bars

Prep Time: 25 minutes

Cook Time: 59 minutes

Yield: 24 bars (about 2-inch square)

Ingredients

• 3 cups pecan halves
• 1 & 3/4 cups all-purpose flour
• 3/4 cup confectioners' sugar
• 3/4 cup cold butter, cubed
• 1/4 cup unsweetened cocoa
• 1 & 1/2 cups semisweet chocolate chips
• 3 large eggs
• 3/4 cup firmly packed light brown sugar
• 3/4 cup light corn syrup
• 1/4 cup unsalted butter, melted
• 1 cup sweetened flaked coconut

Instructions

Preheat oven to 350°.

Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.

Line bottom and sides of a 9"x 13" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.

Whisk together flour, confectioners' sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.

Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.

Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.

Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.

Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars.