No Cook Peanut butter Fudge

  • 1 box confectioner’s sugar
  • 3 tbsp. cocoa
  • 3 tbsp. peanut butter, plain or crunchy
  • 5 tbsp. can cream
  • 3/4 stick margarine or butter
  • 1 tsp. vanilla
  • dash of salt

Mix margarine, cream and vanilla until smooth. Add peanut butter, cocoa and vanilla, mix well. Add confectioner’s sugar and blend well. Press mixture into a butter pan, refrigerate at least 1 hour. Cut into squares.

Windows 10 keyboard shortcuts.

A little diversion from the recipes and home products 😁

Did you know these 2 handy Window 10 keyboard short cuts? You can insert emoji’s and capture a screen print from your laptop or desktop computer and insert it into a document or your blog. 😲💭📢

The keyboard short cut to capture a screen print for Windows 10 is used by selecting the windows logo key, shift key and the “s” key.

Windows 10 “Snip and Stretch”

Windows 10 has an emoji suite. Activate it by selecting the Windows logo key + . (period)

Here is a diagram of other keyboard shortcuts.

Have fun with it! I personally like creating document from my desktop computer rather than my phone.

Carmel Apple Delight (made with Snickers)

No bake, just chill and enjoy!

This is so good! 😲🙃👀

  • 8 oz. Cool Whip
  • 2-8 oz. drained crushed pineapple
  • 3 Granny Smith Apples-Chopped into small pieces
  • 3 Snicker Candy Bars-Chopped into small pieces
  • 1/2 cup crushed peanuts

In a medium bowl place Cool Whip, pineapple, apples, Snickers and peanuts. Combine well and chill.

You can serve is dessert bowls or let everyone dig in!

Mom’s Pineapple Squares (pineapple cookies)

Very good! 😲😍

  • 1 cup sugar
  • 1 cup of Crisco vegetable shortening (in the can, not liquid)
  • 2 eggs
  • 1 1/2 cup of buttermilk
  • 1 tsp. baking soda
  • 1 tsp vanilla
  • 4 1/2 cups of all purpose flour

Topping

  • 4 cans of crushed pineapple (drained well)
  • bag of shredded coconut (to liking)

In a large bowl. cream together sugar, Crisco then add eggs. Start to incorporate flour mixing until a dough forms. It will be creamy but yet sticky. Spread mixture on a 13×9 baking sheet (dollop on the cookie sheet with a spoon, dip the spoon in water and then keep spreading until mixture is gone. Bake at 350 for 30 minutes until light brown. Let cool. Spread the drained pineapple over the cooled crust, then cover with shredded coconut. Refrigerate and enjoy!

Heath Bar-made with saltine crackers.

OMG! This stuff is so good, it is addictive!

  • 1 Sleeve of saltine crackers 35-40, broken into individual squares*
  • 1 cup unsalted butter
  • 1 cup brown sugar
  • 8 oz semi sweet chocolate chips
  • 4.5 oz peanut butter chips

INSTRUCTIONS

  • Preheat oven to 350°F (175°C). Line a large baking sheet with aluminum foil or parchment paper (baking paper). Spray with non-stick spray.
  • Arrange crackers in a single layer in rows on the tray. (You may need to break some crackers in half to fit the last column.) Set aside.
  • In a medium-sized saucepan, melt the butter on low heat. Add the brown sugar and increase heat to medium. Bring the toffee to a boil while continuously stirring, then allow to boil for 3 minutes until it turns caramel in color (set a timer if you need too).
  • Pour the toffee over the crackers. Working quickly, spread the toffee evenly over the crackers with a spatula.
  • Bake in hot oven for 4-5 minutes or until beginning to bubble. Remove from the oven and top with chocolate chips. Return to the oven for a further 2 minutes (for the chocolate chips to melt), remove, then spread the melted chocolate over the top with a clean spatula or knife. 
  • Add the peanut butter chips on the chocolate, let sit for 2 minutes to melt, and using the end of a fork, swirl the melted peanut butter chips through the chocolate.
  • Cover with foil and refrigerate until set or freeze for 15 minutes until chilled.
  • Peel the foil off of the back of the crackers; break up into pieces and serve or store in an airtight container.

Jello Shot Recipe

Here is a recipe for a Tootsie Roll jello shot!

  • 1 box orange jello
  • 1 cup hot water
  • 1/2 cup crème de cocoa
  • 1/2 cup vodka

Instructions:

Combine jello and hot water, stir until dissolved. Add liquor and mix. Using a measuring cup pour jello mixture into 1 ounce containers. Place containers on cookie sheets and refrigerate until firm. Place lids on containers. Mark each lid with the jello shot name. Keep refrigerated.

**1 box recipe makes approximately 17-20 1 oz. shots.

*** To double the recipe simply double all the ingredients.