Leave two packages or (2 cups) of cream cheese out of refrigerator for two or three hours.
Smash or process with food processor one shelve of graham crackers or about (1 1/2 cups) finely ground.
Add to graham cracker flour, 1/4 cup of powdered sugar and 1 tsp of salt.
In a pie pan melt 5 1/2 T of butter in oven set to warm or 100 degrees Fahrenheit.
When butter is melted add graham cracker mixture to pan and stir around with fork.
When butter and graham cracker mixture is well blended smash down crust.
Put crust aside.
In separate bowl whisk together 2 eggs and 1 tsp vanilla, put aside.
In another bowl add 2/3 cup of sugar and mix cream cheese into sugar with a hand pastry blender until sugar is evenly distributed throughout the cheese.
Now add egg mixture to cheese and sugar mix and stir until blended.
At the point it starts to look like a cheesecake somewhat.
Pour cheese batter into crust insert into oven heated to 350 degrees Fahrenheit for 30 minutes.
Let cool and refrigerate for several hours before serving.
These cookies are a relatively affordable treat to build.
These can be made with or without peanut butter but I have found that the addition of peanut butter adds a savory dimension plus the added protein is a good boost .
In saucepan heat on low 4 Tablespoons of butter and 1/4 cup of milk. Carefully heat this mixture without scorching.
When the butter is melted stir in with whisk, 2 Tablespoons of cocoa powder.
When the chocolate is blended add 1 cup of sugar.
Heat this mixture without burning until it begins to boil.
Simmer for 1 minute, remove from heat add to this 1 1/2 cup of minute oats, 1 tsp vanilla and 1/2 cup of peanut butter.
Stir this mixture until it stiffens enough to make gloppy cookies when dropped onto aluminum foil.
Let cool. Consume.
Making granola is easy and tastier than their premade counterparts.
The following recipe is not hard as a rock and does not contain corn syrup which is hard to avoid in virtually all food sold in the US.
In a bowl stir together:
1 1/2 cups of steel cut oats (not instant or minute)
1 1/2 cups of crispy rice cereal
4 T flax seed flour (optional)
Use some butter to grease a pan you intend to use for the finished granola.
In a saucepan set on low melt:
3 T butter
3/4 cup to 1 cup of peanut butter
1/2 cup honey
Be cautious not to scorch mixture, basically melt these ingredients.
Add the grains to peanut butter mix and stir around.
Press granola into pan add some chocolate chip pieces into the top.
Refrigerated for at least an hour before eating.
Usually keep these refrigerated but they do fine without.
Adding some nuts to the mix would be tasty as well.
Making popcorn may seem a little obvious,pretty low on difficulty level but I learned a method on the stove top that is super easy and comes out consistently awesome so I thought Id lay it out.
Preheat stove top to medium heat setting.
Get a medium sized saucepan (about 2 quarts) my preference is stainless steel pan with copper bottom add a small amount of cooking oil (peanut oil works great but any other veggie oil is good) in pan, enough to cover the bottom. Add about 1/2 cup of popcorn kernels to oil. Roll kernels around until covered in oil. Put a bit of salt of the corn. Cover with lid put on stove.
You don’t need to do anything further but listen to corn popping. When the popping slows significantly remove from heat. Add salt or spices that you prefer and Enjoy!
The following recipe yielded the most tasty brownies I have experienced so far.
Chocolate chips such as the ones traditionally used in choco chip cookies are incorporated in this recipe.
Preheat oven to 350 degrees Fahrenheit. Grease a 13 x 9 inch pan lightly.
In a saucepan melt over medium heat 1/2 cup of butter.
When butter is melted add 1 3/4 cup (or 8 ounces) of semisweet chocolate chips carefully melt chocolate and butter together. Do not burn. Remove from heat.
In a separate bowl mix 3/4 cup white sugar with 1/2 cup brown sugar, smash out all lumps.
Add sugars to chocolate butter combination and stir.
Set aside to cool for about 5 to 10 minutes.
in separate bowl whisk together 3 eggs and 1 tsp of vanilla.
In another bowl mix 1/2 cup + 2 T of flour and 2 T powder cocoa.
When chocolate mixture has cooled a bit add egg mixture. Stir until egg is thoroughly mixed in.
Then add flour cocoa and stir.
Pour batter into 13×9 pan. Run a spatula vertically and horizontally through the batter in the pan to distribute and remove air bubbles.
Bake for a very short time like 7 minutes possibly no more than 12 minutes.
Cool cut and consume!
Oatmeal is a good snack but with the addition of peanut butter and a bit of sugar turns it into a very filling and protein filled dish.
So pretty straight forward. Build oatmeal, whichever preferred method. One minute oats are quite good. Pour a portion of oatmeal and begin boiling water ( twice the water as oats) ( 2 to 1 ration water to oats)
Once water is boiling add oats, cook for one minute. Remove from heat cover with lid for about 3 to 5 minutes. Stir oats and pour into bowl add couple tablespoons of natural peanut butter and a small amount of sugar. Enjoy!
Other kinds of peanut butter can be used but the natural peanut butter really stands out taste wise.
As a practitioner of the ancient art of bread making I’d often found myself wanting a lighter tasting bread for sandwich making. This method that follows is an excellent way to build some tasty bread for sandwiches.
In a large mixing bowl add:
2 T sugar
Add to this part of –
1 cup water
Swish mixture around wait for yeast to blossom
1 1\2 T oil
1 T salt
Pour into mixing bowl the rest of the cup of water.
Slowly add 3 cups of flour to bowl.
Knead dough until a small bit can be pulled between your fingers until it is translucent without tearing.
The dough requires a fair amount of kneading. Let rise until double.
Beat an egg white. Cut dough into 6 rolls, let rise to double.
Preheat oven to 400 degrees.
Brush on egg white and bake until tops golden brown.
Let cool and enjoy!