Mom’s PB Squares

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Where my mother found this recipe, I don’t know.  I just know she has been making it as long as I can remember and I never get tired of these.  I feel the need to make them every Christmas.  🙂  They make great gifts, they freeze well, the kids can help make them….there is NOTHING bad to say about them except that they are ADDDICTING.  🙂  Teachers are getting them for Christmas this year.



PB Squares

Ingredients:  peanut butter, wheat thins, chocolate bark

Directions:  Spread peanut butter on one wheat thin & top with another wheat thin.  Do this with an entire box or two of wheat thins.  Melt the chocolate bark according to package directions. (I usually work with about half a package at a time so that it doesn’t harden before I’ve used it all.)  Dip the wheat thin/peanut butter sandwiches in the chocolate and turn to coat.  Place on wax paper to harden.

Try not to eat them all.  🙂


Mom’s Sour Cream Pound Cake

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This is the best pound cake I have ever tasted.  It is super easy to make & freezes well after baking.  It makes fantastic food gifts for Christmas!

Sour Cream Pound Cake

2 sticks margarine (softened)

3 cups sugar

6 eggs

3 cups flour

1 cup sour cream

chopped pecans (optional)

-Preheat oven to 300 F. Cream margarine and sugar thoroughly. Add eggs and sour cream. Add flour 1 cup at a time. Pour batter into greased and floured pan. Sprinkle pecans on top.

-Bake 1 hour 10 minutes for small loaf or 1 hour 50 minutes for large loaf or tube pan. (Makes 1 cake in tube/angel food cake pan or 2 large loaves or 1 large and 2 small loaves or 4 small loaves.)

Frozen Fruit Cups (from OAMM)


I made these last summer when I tried the July 2011 menu from Once a Month Mom.  My Hubby was requesting these, so while he was on travel, the kids and I (and Mom the photographer) made up a bunch.  He was thrilled when he got home and these were waiting in the freezer.  They are a healthy, cold, refreshing summer treat.

As for making with the kids, my eight year old sliced the bananas and poured in all the fruit.  My five year old put in all the liquids.  Then my eight year old used a measuring cup to divide up the mixture into single serve containers (you can see them behind my son).  It was a great group activity!




Chocolate Frozen Cookies

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I found this recipe thumbing through my sister’s recipe notebook.  It is originally a Weight Watchers recipe and is pretty much a “no bake” cookie. The kids and I tried it yesterday.  It was simple to mix up and we tasted them today.  They are pretty tasty.  I think it has more of a dark chocolate flavor and I would like more of a sweet milk chocolate flavor.  But overall, not bad!  Give ’em a try these next few days when its too hot to turn on the oven.

Chocolate Frozen Cookies from Weight Watchers

1/4 cup fat free skim milk (I used 2%)

2 Tbsp. unsweetened cocoa powder

2 Tbsp. sugar

1/4 cup chunky peanut butter (I used creamy)

1 cup old fashioned oats

2 tsp. canola oil

-Mix milk, cocoa, and sugar in small saucepan over low heat.

-Bring to boil, remove from heat.  Add peanut butter and stir into mix until melted.

-Stir in oatmeal and oil.

-Drop 16 spoonfuls onto baking sheet lined with wax paper.  Freeze for at least 4 hours or even better over night.

Kerry’s Ice Cream Cake

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I made this cake for my husband’s birthday this month & it is delicious!  I first tried it back in college, my roomie’s mom made it for her birthday.  I’ve been hooked ever since and now it is a family favorite all throughout the generations of my family, too.  Thanks Kerry & her mom for introducing this to us!

Ice Cream Cake

28 Oreos

1/4 cup melted margarine

1/2 gallon vanilla ice cream–this is easiest with the kind in the old box

6 Tbs margarine

4 squares semi-sweet chocolate. or 2/3 cup chips

1 cup sugar

small can evaporated milk

1 tsp vanilla

12 oz. cool whip

The cake consists of 4 layers; freeze for one four after each layer is added.

Crust—Crush Oreos. Pour melted margarine over Oreos. Smush down. Freeze.

Next Layer—Peel box away from ice cream. Slice into 1 inch slices. Lay on top of crust. Freeze.

Next Layer (Fudge Sauce)—Melt margarine. Add chocolate ad melt it. Stir well. Add rest of ingredients (except cool whip). Bring to almost a boil (dissolve sugar). Keep stirring. Allow to cool before pouring over ice cream. Freeze.

Top Layer—Add cool whip. Freeze

Jewel’s Earthquake Cake

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Last night, I spoke at a military spouses’ event…so much fun!  I made them this cake (recipe from my wonderful grandmother) & everyone loved it.  It tastes best cold with Cool Whip on top.  But, just so you know…it is ugly.  🙂

1 box German chocolate or Devil’s Food cake mix
1 cup coconut
1 pk. (8 oz.) cream cheese
2 cups powdered sugar
1 cup chopped pecans
1 stick butter (softened)
Preheat oven to 350 degrees.

Mix cake according to package directions.

Butter bottom of a 9 x 13 in. pan. Place pecans and coconut in bottom of

pan. Pour cake batter over top. Mix powdered sugar, butter, and cream cheese together. Drop by spoonfuls on top of the cake batter. Bake for

45 min. or until done. Cake will crack like an earthquake has occurred.

(To quickly soften cream cheese, place in small bowl in microwave oven for 3 min. on POWER LEVEL 3.)

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