Avalanche Bark

I got this recipe from a friend at a church activity, and there is no going back. I brought some home to my husband, and after 3 long days of resisting the temptation to make some, I finally gave in. 

Avalanche Bark

1.5 lbs of melting white chocolate

1-1/2 cups peanut butter

6 cups Rice Krispies

5 cups of marshmallows

1-1/2 cups of chopped chocolate chips

1. Grease a baking sheet and set aside. Also make room in your refrigerator for the baking sheet.

2. In a microwave-safe bowl, put in you white chocolate. Put the bowl in the microwave for 1 minutes on high. Take out and stir. Put back in for 30 seconds on high. Stir. Put in for 15 more seconds on high and then stir until the chocolate is completely melted and no more lumps remain. 

3. Stir in the peanut butter. Mix until the peanut butter is completely combined. Since the white chocolate is still hot it should mix pretty well. 

4. In a large bowl pour in the Rice Krispies. Slowly stir in the melted white chocolate and peanut butter mixture. 

5. Let it cool for a few minutes. Then stir in the marshmallows. 

6. Mix in your chopped up chocolate chips. Pour and spread out on your greased baking sheet. Put in the refrigerator for at least an hour to harden. 

7. After it has hardened in the fridge, break it up into small chunks and serve! 

Enjoy!

White Chocolate Popcorn

I typically like to eat good, healthy food. But there is a time and a place to eat really yummy, tasty, and sweet goodies. Football games are definitely one of those times. This is a quick and easy recipe. But is the perfect mix of sweet and salty. 

White Chocolate Popcorn

3 bags - Butter Popcorn (popped)

1 12 oz. bag - white chocolate chips

1 medium bag - peanut butter M&M's

1. Pop your popcorn and take out all of the kernels, at least find as many as you can. Place in large bowl.

2. Melt your white chocolate. Put the whole bag in a microwave safe bowl. Heat for 1 minute on high. Take out and stir. Heat for 15 seconds. Stir. Heat for 15 more seconds if you need to. 

3. Slowly stir in your white chocolate until well combined. 

4. Stir in the M&M's. 

5. Place on a baking sheet to help the chocolate cool and harden. 

Enjoy!

Choco-Banana PB Shake

This shake has become an almost nightly tradition for my hubby and me. It's only about 200 calories per serving, which is much better than my favorite 700 calorie grasshopper shake from JCW's! 

Choco-Banana PB Shake

1 cup almond milk

1 heaping Tbsp peanut butter

1/4 cup vanilla yogurt

2 Tbsp. cocoa powder

1 cup ice

1 banana

Throw it all in the blender, and blend until smooth. Makes 2 servings. 

Enjoy!

S'more Treats

 S'more Bars
1 package (10.75 oz.) miniature marshmallows - 6 cups, divided
1 box (13 oz.) Golden Grahams cereal - 8 cups
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
1/3 cup butter
1 tsp. vanilla

1. Grease a 9x13 inch pan.
2. In a sauce pan melt the butter on medium-high heat.
3. Add about 4 cups of  marshmallows and the vanilla to the butter. Stirring constantly.
4. Once the marshmallows are almost all melted, mix in the milk chocolate and semi-sweet chocolate chips.
5. Pour the cereal into a large bowl. When the chocolate chips have all melted and your mixture is nice and smooth, pour over the Golden Grahams. Add in the rest of the marshmallows (about 2 cups).
6. Let it cool for a few hours before serving. Best if left at room temperature over night. Cut and ENJOY!!

Vanilla Pudding Cinnamon Rolls

Warning!! If you are on a diet... do not make these, don't even come close. I came across this recipe, and had to try them. I got the recipe here at Mel's Kitchen Cafe - there are a whole lot of recipes I want to try there. They all look so delicious!

These rolls were so soft, so flavorful, and so finger-licking good.

Vanilla Pudding Cinnamon Rolls

Rolls:

1/2 cup warm water

2 Tbsp. active dry yeast

2 Tbsp. sugar

3 1/2 oz. package instant vanilla pudding

1/2 cup butter, melted

2 eggs

1 tsp. salt

6 + cups flour

Cinnamon Filling:

1/2 cup butter, softened

2 cups brown sugar

4 tsp. cinnamon

Cream Cheese Frosting:

8 oz. cream cheese

1/2 cup butter, softened

1 tsp. vanilla

3 cups of confectioner's sugar

2-3 Tbsp. milk

Directions:

- In a small bowl combine the warm water, yeast and sugar. Let it sit until it gets bubble (about 5 minutes). 

- In a large bowl make the instant vanilla pudding according to package directions. Add in the melted butter, eggs and salt. Mix well. 

- Mix in the yeast mixture. 

- Slowly add in the flour. (I used my kitchen aid mixer as I added in 6 cups of flour. But then I put the dough on a floured surface and used my hands to knead almost entire extra cup of flour. You do not want to over-flour the dough, but you always want it to be smooth and not too sticky. 

- Grease a large bowl, and put in your ball of dough. Cover with a clean towel and let the dough double in size. Depending on the temperature of your kitchen this may take up to an hour. 

- While your dough is rising, in a small bowl combine your brown sugar and cinnamon for the filling. 

- Roll out on a greased surface to about a 2' x 3' rectangle. 

- Spread out your room temperature butter over the entire surface of the dough. 

- Sprinkle your sugar and cinnamon mixture over the dough. 

- Roll the dough very tightly towards you. 

- Either use a piece of fine string (floss, etc.) or a sharp serrated knife to cut about every 1 1/2 inches. Depending on the size of your rolls you should have about 2 dozen rolls. 

- Place on a lightly greased sheet about an inch or so apart. 

- Cover and let them double in size again. (They will also expand while they cook, so don't let them rise too long)

- Bake at 350 degrees for 15-20 minutes or until they turn a light golden brown. 

While the rolls are baking make your yummy frosting. Use a mixer to combine your cream cheese, vanilla and butter (make sure the butter is room temperature - if it's too cold then it'll be lumpy). Slowly add in your confectioner's sugar.  Add milk for your desired consistency. Make sure to frost them while they're warm. 

Enjoy!