Reunion Recipes

Cinnamon Roasted Almonds

By Georgia

• 1 egg white
• 1 t. vanilla
• 1/2 c. white sugar
• 1/2 c. brown sugar
• 1/4 t. salt
• 1 t. ground cinnamon
• 4 c. whole almonds

1. Preheat oven to 250 degrees.  
2. Lightly grease a cookie sheet. 
3. Beat egg white till foamy, add vanilla.  Add the nuts and stir till well coated.
4. Mix the sugars, salt, and cinnamon and sprinkle over the nuts.
5. Toss to coat and spread evenly on the prepared pan.
6. Bake for 1 hour, stirring every 20 minutes until golden.
7. Allow to cool, then store in an airtight container.

 The Best No-Bake Bars You'll Ever Eat

By Esther

• 1 c. peanut butter
• 1/2 c. honey
• 1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
• 2 c. dry oats (not instant)
• 1 c. shredded coconut                   
• 1/2 c. chopped walnuts or pecans (optional)
• 1 1/4 c. dark chocolate chips
• 1 t. vanilla

1. Melt peanut butter, honey, and coconut oil over medium-low heat.
2. Once melted, remove from heat and add oats, shredded coconut, chocolate chips, and vanilla.Stir until chocolate is entirely melted.
3. Pour into a 9 x 13 foil lined pan and cool in the fridge.
4. When it's set, cut into bars and enjoy. Store in the fridge...if they last that long!

Oreo Fudge Bars

  OREO FUDGE BARS

Georgia

 

 

1 16 oz. package of Oreo cookies

1 stick butter, melted

¼ tsp. salt

1 (14 oz.) can sweetened condensed milk

1 tsp. vanilla extract

¾ cup semi-sweet chocolate chips

½ cup milk chocolate chips (could use another ½ cup semi-sweet chips if you like)

½ cup mini chocolate chips

 

Preheat the oven to 325. Line a 9x13 pan with foil and lightly spray with Pam. Set aside 6 Oreo cookies for the toppings. In a small food processor grind the rest of the cookies. If you don’t have a food processor, just pound with a rolling pin until the cookies are fine crumbs. Add the salt to the crumbs and stir to combine. Melt butter and gently stir together with the cookie crumb mixture. Press firmly into the bottom of the prepared pan. Coarsely chop the remaining cookies into chunks and set aside.

 

Over a double boiler or in the microwave, melt ¾ cup semi-sweet and ½ cup milk chocolate chips together with the condensed milk and vanilla. Stir frequently until smooth. (To do this in the microwave, put in a glass bowl, and put the microwave to 50% power, and melt one minute at a time, and stir in between each minute, when it gets close to being all the way melted, just stir for a long time, and the chips will melt)

 

Spread evenly over the prepared cookie crust. Sprinkle the mini chocolate chips and Oreo cookie chunks over the top of the filling. Press down gently into the chocolate topping. Bake for 20-22 minutes in the oven. Allow to cool on counter for 1 hour. Chill in fridge until completely cold and se before cutting into bars or it will make a big mess.

 

*These aren’t very good hot from the oven, but are great after chilling and the filling has set.

Chocolate Peanut Butter Banana Milkshake

CHOCOLATE PEANUT BUTTER BANANA MILKSHAKE

Ralphie

 

Prep time: 5 mins

Serves:1-2

 

Made of frozen bananas, natural peanut butter, cocoa and a splash of pure maple syrup, this rich, creamy treat is sure to satisfy your sweet tooth, without the sluggish after-effects of a traditional milkshake.

 

Ingredients

·         2 frozen bananas

·         ½ cup almond milk (homemade or store-bought)

·         1 Tablespoon pure maple syrup (optional)

·         2 Tablespoons cocoa powder

·         ¼ cup natural peanut butter

·         Pinch of sea salt

·         1 teaspoon vanilla extract

·         7 ice cubes (about 2 handfuls)

 

Instructions

1.      Throw all of the ingredients into a high-powered blender, and blend until smooth and creamy. (I like to freeze my bananas whole, for easy measuring, then I break them in half when adding them to the blender.

2.      Pour into two glasses and serve immediately!

 

Notes

 

For best results, use a high-speed blender like the Vitamix, which breaks down ice effortlessly. A tradition blender should also work—though, you may need to add a bit more almond milk to facilitate blending.

Cinnamon Roasted Almonds

CINNAMON ROASTED ALMONDS

Georgia

 

1 egg white

1 tsp. vanilla

½ c. white sugar

½ c. brown sugar

¼ tsp. salt

1 tsp. ground cinnamon

4 cups whole almonds

 

Preheat oven to 250 degrees. Lightly grease a cookie sheet. Beat egg white until foamy, add vanilla. Add the nuts and stir until well coated. Mix the sugars, salt, and cinnamon, and sprinkle over the nuts. Toss to coat and spread evenly on the prepared pan. Bake for 1 hour, stirring every 20 minutes, until golden. Allow to cool then store in an airtight container.

Kettle Corn

KETTLE CORN

Georgia

 

1-2 Tbsp. oil

½ c. popcorn kernels

¼ c. sugar

Little salt

 

Put oil in pan, and heat on medium-high. Throw in 4-5 popcorn kernels, when they pop put all the kernels, sugar and salt in. Shake. Put back on stove. Keep repeating last two steps until you feel like most of the kernels are popped. You have to shake intermittently, so that the popped kernels don’t sit on the bottom and burn. So good and easy, if you can get it just right. It took me a lot of burnt kernels before I got it just right.

Caramel Apples

CARAMEL APPLES

Georgia

 

These were so yummy, that I did them three times within a few months. They are definitely becoming a Halloween tradition at our house. My favorite were Honeycrisp apples, but Wes liked the Granny Smith. You can dip about 15 apples OR dip 10 and have enough caramel left to fill an 8x8 greased pan. I also, use these to dip rod pretzels. Then I use Ralphie’s Chocolate Truffle Fondue recipe to put chocolate over them, either dip the whole thing or decorate them with the chocolate, and I just half the fondue recipe for the apples, and then stick them in the fridge to harden the chocolate. Yum!

 

2 C brown sugar

1 C corn syrup

1/2 C butter

1 can sweetened condensed milk

 

1. Combine the first 3 ingredients. After butter is melted stir in the milk.

2. Cook to soft ball (230degrees).  Stir constantly.

3. Stir in  1 tsp vanilla.

4. Remove from heat.  Dip apples into the caramel, then roll in nuts if desired.

5. Let set up on a cookie sheet.  Place in refrigerator if needed.  After completely cooled you can drizzle with chocolate and cover with toppings.

 

Suggested toppings:  sprinkles, crushed Oreos, mini M & M’s, mini chocolate chips, chopped nuts, crushed candy bars