Berea Schools Peanut Butter Squares

Makes 24 Squares

These squares were always a popular dessert at the school cafeteria. We all loved them so much we begged the recipe from the kitchen staff (who gave it up grudgingly). Whenever I make them and take them somewhere they are one of the first things to disappear.

3/4 Cup Melted Butter
3 Cup Peanut Butter
4 Cup 10x Sugar
3/4 Cup Light Brown Sugar
3/4 Teaspoon Vanilla

Topping

6 Ounce Chocolate Chips
Small amount melted butter

Mix together well and press into a 9″x13″ pan.
Top with the following.

Topping

Melt chocolate chips and butter together, stirring into a nice glaze. Pour over all.

Dalton Bobcats Apple Crescents

Ingredients:
1 apple thinly sliced
1 roll of cinnamon rolls

Directions:

Take a cinnamon roll and flatten it into a thin circle of dough.

Place an apple slice in the middle of the circle

Wrap the apple with the dough.

Place the wrapped apple on a lightly greased cookie sheet.

Repeat with the rest of the cinnamon rolls.

Place the sheet in a preheated 475 degree oven for 15 minutes.

Remove and let cool.

LiLi Wren’s PeanuChocoDillas

Ingredients:

Flour Tortillas
Peanut Butter
Chocolate spread (like Nutella)
Vanilla Ice cream

 

Directions

Take 2 tortillas and place them on a plate.

Spread peanut butter on the face of one tortilla.

On the other tortilla spread your chocolate spread

Place the 2 tortillas together peanut butter to chocolate.

Place the tortillas in a skillet over medium heat.   Cook for 3 minutes to brown the tortilla then flip it over and brown the other side.

Remove from the heat and cut into 4 slices.

Place a slice on a plate and top with a scoop of vanilla ice cream.

Jeff Chipmunk’s Apple Bacon Cheddar Bake


Ingredients:

5 medium apples, sliced
1 pound bacon, cooked
3 cups shredded cheddar cheese
1 cup craisins

 

Directions:

Preheat oven to 400 degrees

In the bottom of a baking dish place a layer of bacon.

Cover the bacon with 2 layers of sliced apples.

Add a layer of shredded Cheddar cheese.

Continue the layers ending with a layer of cheese.

Top with craisins for a festive look.

Bake at 400 for 30 minutes or until the apples are soft and the cheese is melted.

Serve.

Aiyana Turtle’s Bacon Wrapped Pickles

Ingredients:
1 Jar of pickle spears
1 pound of bacon
Toothpicks

Directions:

Preheat the oven to 425 degrees

Use paper towels to dry your dill pickle spears.

Start on one end of the pickle and completely wrap the pickle spear with your slice of bacon.

Use a toothpick to secure the end of your bacon to the pickle spear so it does not come unwrapped.

Place on a baking sheet and put in the oven at 425 degrees for 15 to 20 minutes, or until the bacon is crisp.

Serve, enjoy.

Cranberry Orange Chicken


3 Chicken breasts or 6 Chicken strips
1 can cranberry sauce
1 can mandarin oranges
1 clove garlic
1 package Lipton onion soup mix
1 Tbsp Honey
1/2 cup cornmeal

Mix the cranberry sauce, Lipton soup mix and oranges in a bowl. Make sure all the ingredients are thoroughly blended.
Stir in the garlic and honey.
Sift in the cornmeal to thicken the mixture.
Pour a little of the mixture on the bottom of a baking dish, just enough to coat the bottom.
Place your chicken in the dish, spread the rest of the mixture over the chicken, coating it eavenly.
Put in preheated oven at 250 for 60 minutes or until the chicken is cooked all the way through.
Serve with rice.

Mary Deer’s Baked Apples

Baked ApplesIngredients:

Apples
Butter
Cinnamon
Nutmeg
Honey

Directions:

Core your apples, removing the seeds and stems.

Place your apples in a baking dish,  in the bottom of the core place 1 tsp of butter.

Sift 1 tsp of cinnamon into the core.

Sift 1/4  tsp of nutmeg into the core.

Fill the core with honey.   (For a smoother blend you can stir the cinnamon and nutmeg into the honey then put it all in the core.)

Place baking dish of apples into a preheated oven at 350 degrees.

Bake for 20 minutes or until apples are soft.

Spoon honey mixture from the bottom of the dish over the apples.

Serve.

Jasmine Fox’s Pepperoni Bread

pepperoni-breadIngredients:

1 tube pizza dough
4 oz sliced pepperoni
1 Tbsp crushed garlic
Oil
1 cup grated Mozzarella cheese
¼ cup grated Parmesan cheese

 

Directions

In a skillet heat an even layer of oil.  Place the garlic in the oil and sauté until cooked thoroughly.

Roll out dough into a rectangle on a lightly greased cookie sheet.

Brush the garlic and oil over the dough in an even layer.

Sprinkle the grated Parmesan cheese over the oil and garlic.

Layer the pepperoni in an even layer on top of the garlic and cheese.

Spread the Mozzarella over the pepperoni in an even layer.

Preheat oven to 400 degrees

Fold over 1/3 of the dough towards the other edge.

Take the remaining 1/3 unfolded dough and fold that over the folded dough.  Pinch the edge to seal.

Bake at 400 degrees for 16 – 20 minutes until a light golden brown.

Enjoy

 

Andrea Skunk’s Quick Calzones

calzoneIngredients:

1 Tube of biscuits (I used Grands)
Pizza Sauce
Shredded Mozzarella cheese
Pizza toppings

 

Directions:

Place a biscuit on wax paper and use a roller to roll it out flat in an even circle.

Spread pizza sauce on the circle leaving about an inch around the edges.

Add your shredded cheese.

Place your pizza toppings on ½ of the dough.

Flip the top half of the dough over the bottom half and pinch the edges together.

Place the calzone on an ungreased cookie sheet.

Preheat oven to 350 degrees

Put the calzones in the oven and bake for 17 – 20 minutes, until the crust is a light golden brown.

Remove and enjoy.