Tuesday, November 6, 2012

No Bake Peanut Butter Bars


I made these great No Bake Peanut Butter Bars, and they were so easy.  I saw a recipe for No Bake Biscoff Bars on Making Memories with Your Kids.  It looked delicious, but I didn't have the ingredients for them, though I did have Biscoff cookies that I could use instead of graham cracker crumbs.  So I decided to experiment, and use ground Biscoff cookies and peanut butter instead of Biscoff spread.

 The results were amazing.  Here is a new recipe for:

 No Bake Peanut Butter Bars

 Ingredients:

 1 cup melted butter
2 cups ground Biscoff cookies
2 cups powdered sugar
1 cup plus 4 TB peanut butter
1 1/2 cup melted milk chocolate chips

 Directions

 Line a 9x9 pan with wax paper, so that it comes over the edges of the pan so that you can lift it out after they are done.

 Mix butter, ground Biscoff cookies, powdered sugar, and peanut butter in a bowl.

 Press into the bottom of your lined 9x9 inch pan firmly.

 Melt milk chocolate chips and peanut butter in a bowl in the microwave, stirring every 30 seconds until melted and smooth.

 Spread your melted chocolate on top of your Biscoff mixture in the pan.

 Put in the refrigerator to harden.

 Makes 12 to 15 small bars

 I kept them in the refrigerator to keep them firm.  I am sure you could leave them out, but we would not be able to eat them fast enough, so I kept them in the fridge.

 They were delicious.  I could have eaten the whole pan.  I am happy that I left town.  That way they were beyond my reach.

 I hope that you enjoy these not bake peanut butter bars, and as always I love hearing from you.

 Enjoy!!!
Debi
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Monday, November 5, 2012

Chronological Study Bible Book Review

Today I am doing a review of The Chronological Study Bible NKJV.

 I have been reading a different Bible over the last week, and I am really loving it.  It is called The Chronological Study Bible NKJV.  Sometimes I have difficulties with the time lines of The Bible.   Pastor Sarah at my church, Marilyn Hickey Ministries, always makes it easier, but she has the knowledge to put it all together for me, knowledge that I don't have.  Sometimes it takes a lot of  work and patience for me to get it all.  This Bible is really putting things into perspective historically and scripturally.  It is helpful having the prophets with the kings rather then going back and forth between the different books.  Also, I am getting a more cohesive picture and timeline of the life and works of Jesus.  

 The authors of this bible really try to keep the integrity of The NKJV Bible  and if there is a conflict in the times try to let you know that certain passages could be off by several hundred years.  There is a question of time with some of the prophets.

 It has been a while since I reviewed a book, but I really felt that this book deserved a review.  I highly recommend this Bible, especially if you are newer to Christianity, or if you are looking to be able to place the scripture historically in time.

I am also reading several other books which I hope to finish in the next several weeks.  When I do I will write reviews on them as well.  One is the new Tim LaHaye book Brink of Chaos.  So far a great new Christian Fiction Book.

 I hope that you enjoy reading this Bible as much as I have.  I always love hearing from you.

 Enjoy!!!
Debi

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Sunday, November 4, 2012

Chocolate Dipped Shortbread Cookies


A few weeks ago I made these great Chocolate Dipped Shortbread Cookies.  I decided that I wanted to make them for David's birthday to go with the sundaes, but I ran out of time.  Too bad, because they were so easy.

Anyway, once I made them, he fell in love with them, and the best part was that they only took about 15 minutes to make these great Chocolate Dipped Shortbread Cookies.  Here are the directions.  You will be amazed at how easy they are to make.

Chocolate Dipped Shortbread Cookies

Ingredients:

16 Lorna Doone Shortbread Cookies
1 lb Quickmelt Chocolate Candy Coating

Directions:

Start with 3/4 of the package of Melt Quickmelt Chocolate in a bowl  in the microwave, stirring every 30 seconds.  It should take about 1 1/2 minutes more or less. You can always melt more if you need it.

Stick 1/2 of your Lorna Doone into the chocolate and then lay on wax paper on a cookie sheet.

Once you have finished dipping all of the cookies, put them in refrigerator to harden the candy coating.

Then serve.  I thought they would be good with sundaes, but David loved them great all by themselves.

Makes 16 Chocolate Shortbread Cookies.

I hope that you like this recipe.  I always love hearing from you.  

Enjoy!!!
Debi

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Saturday, November 3, 2012

Mini Caramel Apple Cheesecakes



My son, Danny, had wanted a Mini Caramel Apple Cheesecake for his birthday, but life was so crazy at that time, trying to get ready to leave for Florida, that he settled for Brownies. Anyway, after we got back I decided to make Mini Caramel Apple Cheesecakes for him. He is a good sport, and was very excited that he was getting his own little cheesecakes that he didn't have to share with anyone. So today, I am sharing my recipe for Mini Caramel Apple Cheesecakes. 

 Mini Caramel Apple Cheesecakes 

 Ingredients: 
2 granny smith apples (peeled, cored, and sliced) 
1/4 cup brown sugar 
1/8 tsp nutmeg 
1/8 tsp cinnamon 
2 tsp cornstarch 
1/4 cup water plus 2 tb water 

 1 8 oz package cream cheese 5 to 6 oz sour cream 2/3 cup sugar 
1/3 tsp vanilla 
1 1/2 eggs 
2 tsp cornstarch 
8 tb dulce de leche or some kind of a thick caramel sauce 

 2/3 cup graham cracker crumbs 
1/3 cup butter melted 
1/3 cup sugar 

 Directions: 

 Preheat oven to 350 degrees. I used an extra large muffin cups pan. 

 Because I can't find foil liners for it I lined 4 cups with foil and then sprayed them with non stick cooking spray 

 Next put your apples, brown sugar, nutmeg, and cinnamon in a small sauce pan with the 2 tb water. 

 Turn heat to medium and cook for 10 to 15 minutes, until apples have softened. 

 Mix the 2 tsp cornstarch and water together and add to the apple mixture and bring to a boil. Cook until thickened. Then removed from heat. 

 While the apples are cooking, mix the graham cracker crumbs, melted butter, and sugar. 

 Then press the graham cracker mixture into the bottom of the foil lined muffin cups. 

 Bake for 20 minutes. This is so the crust does not get soggy from the cheesecake. 

 Take the crusts out of the oven and let sit while you are making everything else. 

 Next, with a mixer, whip your cream cheese. 

 The egg part is a little difficult. I added one whole egg to the cream cheese, and the next egg I added part of the white, and the broke the yolk in half with the shell and just added half of the yolk. 

 I then mixed that in well with the cream cheese. 

Next add the sour cream, sugar, vanilla, and cornstarch. 

 Mix until smooth. 

 The next thing you will do is add 1/4 of the apple pie filling to the bottom of each muffin cup. 

 Next pour 1/4 of you cheesecake mixture on top of the apple pie filling. 

 Then add 1 tb dulce de leche to the cheesecake mixture in each muffin cup and gently swirl the caramel into the cheesecake mixture with a knife. 

Put in oven and bake for 20 to 25 minutes or until center is firm 

 Pull out of oven and let cool for 15 to 20 minutes.  

 Then spread 1 tb over the Mini Caramel Apple Cheesecake. 

 Put in refrigerator to finish cooling and gently remove foil before serving. 

 Serves 4 

 I hope that you like this recipe for Mini Caramel Apple Cheesecakes. I always love hearing from you, so send me your comments. 

 Enjoy!!! 
Debi
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