Snow Pudding

Ingredients

• 6 cups clean fresh snow
• 1 cup milk
• 1/2 cup superfine sugar
• 1/2 teaspoon vanilla extract

Directions

1. In a large bowl, mix together the milk, sugar and vanilla until well blended. Carefully stir in the snow. Freeze, or scoop into bowls, and serve immediately.

Couple suggestions from reviewers on AllRecipes:

For better results, mix the sugar and vanilla together first, adding a splash of milk to help combine. THEN go out and retrieve the snow. It melts remarkably fast once it gets inside. Don't premeasure the milk and just dump it in. Instead, add as necessary to make your desired consistency. Because this is the week before Christmas, we have egg nog in the fridge and used it instead of milk and it made the treat creamy and oh so yummy! For those who don't like overly sweet treats, you may want to reduce the sugar and/or vanilla if using egg nog instead of milk. We didn't but then we liked it super sweet. Enjoy!

Add chocolate chips

Freeze the ingredients (minus snow) for about 1/2 hour prior to make it a little slushy

or according to Uncle Bob just get some snow and add chocolate syrup and eat up :)

PB&J Snack Bars

Prep: 20 min., Bake: 52 min., Cook: 25 sec., Cool: 1 hr.
Be sure to sprinkle the peanut topping around the edges of the pan to seal in the jelly mixture.

Yield: makes 24 servings

Ingredients

• 1 1/4 cups butter, divided
• 2 cups all-purpose flour
• 1 cup powdered sugar
• 1 1/4 cups grape or strawberry jelly
• 1 cup creamy peanut butter made with USA-GROWN PEANUTS
• 3/4 cup light roast peanut flour made with USA-GROWN PEANUTS, divided
• 1 cup salted USA-GROWN PEANUTS, chopped
• 1/2 cup uncooked quick-cooking oats
• 3 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• 1/8 teaspoons salt

Preparation

Preheat oven to 350° . Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Cut 1 cup butter into small pieces. Pulse butter pieces, all-purpose flour, and powdered sugar in a food processor 5 to 6 times or until mixture is crumbly. Press mixture into bottom of prepared pan.

Bake at 350° on an oven rack one-third up from bottom of oven 22 to 24 minutes or just until golden brown.

Meanwhile, whisk together jelly, peanut butter, and 1/4 cup peanut flour in a small bowl until smooth.

Microwave remaining 1/4 cup butter in a microwave-safe bowl at HIGH 25 seconds or until melted. Stir in peanuts, next 4 ingredients, and remaining 1/2 cup peanut flour until well blended and crumbly.

Spread jelly mixture over crust, leaving a 1/2-inch border. Sprinkle peanut mixture around edges of pan and over jelly mixture.

Bake at 350° for 30 minutes or just until jelly mixture begins to puff. Cool completely in pan on a wire rack (about 1 hour).

Carefully and quickly lift baked bars from pan, using foil sides as handles. Place on a cutting board, and cut into 24 bars.

Note: We tested with 12% fat light roast peanut flour.

Nutritional Information

Calories:

298

Fat:

19g (sat 8g,mono 7g,poly 3g)

Protein:

6g

Fiber:

2g

Cholesterol:

25mg

Iron:

1mg

Sodium:

149mg

Calcium:

17mg

Groovie Smoothie

Ingredients

• 2 small bananas, broken into chunks
• 1 cup frozen unsweetened strawberries
• 1 (8 ounce) container vanilla low-fat yogurt
• 3/4 cup milk

Crescent Bacon-Cheddar Pinwheels

Ingredients

• 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 2 tablespoons ranch dressing
• 1/4 cup cooked real bacon pieces
• 1/2 cup shredded Cheddar cheese
• 1/4 cup chopped green onions

Directions

1. Heat oven to 350 degrees F.
2. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
3. Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
4. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
5. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

allrecipes.com