4 cups carob chips (not chocolate!) 1/2 cup creamy peanut butter 1/2 cup dry roasted peanuts or chopped walnuts 1/4 teaspoon cinnamon
1. In a bowl, melt the carob chips in the microwave for 30 seconds. Stir, and microwave for 30 more seconds
2. Stir in the peanut butter, and microwave for 30 more seconds. Stir to combine
3. Add the nuts and cinnamon. Stir the mixture to coat the nuts
4. Line a cookie sheet with aluminum foil and lightly spray the foil with nonstick cooking spray. Pour the mixture onto the foil and chill it for 15 minutes in the freezer or 30 minutes in the fridge.
5. Remove the bark, and break it into roughly 1-2" pieces. Store in an airtight container for up to 2 weeks. Makes about 70 pieces.
For St. Patrick's Day! Nothing beats these delicious Irish treats! ~Ripley
Ripley's Irish Goodies
2 cups mashed potatoes 1 cup potato flour (or any type of flour) 1/2 cup corned beef lunch meat (chopped) 2 egg yolks sprinkle of salt sprinkle of garlic powder
Mix all ingredients together in a bowl...until well blended. Spoon onto an ungreased cookie sheet by teaspoonful. Bake for 10-15 minutes in a 400 degree oven...or until they're golden brown. Place on a rack to cool...then serve!
What's better on a fall day than a spicy pumpkin cookie? A peanut butter and pumpkin cookie!
Peanut Butter-Pumpkin Biscuits
2 1/2 cups whole wheat flour
1/2 cup canned pumpkin
2 tablespoons peanut butter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F
Mix together the flour, eggs, pumpkin, peanut butter, salt, and
cinnamon in a bowl. Add water as needed to help make the dough
workable, but the dough should be dry and stiff. Roll the dough out to a 1/2" thickness. Cut with cookie cutters.
Bake in preheated oven until hard, about 40 minutes.Let cool, then serve or store in an airtight container.