ANKLE BITER PEANUT BUTTER DROPS (FOR YOUR FUR BABY)
I'll admit it, Valentina has us completely wrapped around her paw. She simply adores these tiny treats and the DH loves to give them to her for that reason. I'm happy too because I know that they aren't full of chemicals and preservatives and I don't mind slipping her one or two myself although we all know thats it's Dads job! I'm guessing at the yield because I've never really counted them. You can make bigger bites of you have a bigger "kid".
Provided by Annacia
Categories < 30 Mins
Time 28m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Heat honey and peanut butter in microwave until peanut butter is melted (about 20 seconds).
- Add remaining ingredients and mix well.
- Drop by 1/2 teaspoonful onto cookie sheet.
- Bake at 350 F for 8 to 10 minutes.
Nutrition Facts : Calories 29, Fat 1.7, SaturatedFat 0.4, Cholesterol 5.2, Sodium 37.7, Carbohydrate 2.9, Fiber 0.1, Sugar 0.5, Protein 0.6
PEANUT BUTTER CORNFLAKE DROPS
I got this recipie off of another website a long time ago and fell in love with it its amazing and simple!!
Provided by Rissa Nich
Categories Drop Cookies
Time 10m
Yield 40 50, 4-8 serving(s)
Number Of Ingredients 3
Steps:
- Line baking sheets with waxed paper.
- Place morsels in large, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; stir.
- Microwave at additional 10 to 20-second intervals, stirring until smooth.
- Stir in peanut butter until smooth.
- Add corn flakes.
- Stir until coated.
- Drop by rounded teaspoon onto prepared baking sheets.
- Refrigerate for 20 minutes or until firm. Store in airtight container in refrigerator.
Nutrition Facts : Calories 938.5, Fat 55.4, SaturatedFat 25.5, Sodium 643.8, Carbohydrate 98.5, Fiber 4.8, Sugar 62.3, Protein 20.4
BREASTMILK YOGHURT FOR BABIES
For those mothers with over supply or who have a lot of milk in the freezer which may not be used before potentially going off...here is one way to make use of the excess.
Provided by Missy Wombat
Categories Very Low Carbs
Time 9h
Yield 1 quart
Number Of Ingredients 2
Steps:
- Sterilize milk by heating it in a pan (not in microwave, though this can cause"hot spots" and cold spots where bacteria survive) until small bubbles form and is *almost* boiling, around 180-185°F.
- Cool to about 112°F.
- Meanwhile, if using purchased yogurt as starter, set it out at room temp to warm up.
- Add yogurt starter.
- You can buy the powder at a health foods store, or use 2 tablespoons of plain yogurt with live and active cultures.
- Look for some "fresher" yogurt with a very distant expiration date for stronger cultures.
- Pour milk mix into a *warmed* quart jar, Pyrex bowl, custard cups, etc--preferably something with a lid!
- Incubate it for 4-8 hours, depending on how tart you like it, by putting the container of milk mix into a picnic cooler and pouring very warm water in around it.
- Or if you have a big cooler, set the yogurt container into a big pot of hot water, inside the cooler.
- Don't cover the top of the container with water!
- You need to keep the water between 90-120 F, as close to 112 as possible.
- You really don't have to check it or change water much--you'd be surprised how well it holds the temperature, and the more you open it, the more heat you lose.
- Lower temps or shorter time make milder, sweeter yogurt.
- Temps closer to 120 or longer times make tarter, firmer yogurt.
- Also it gets firmer the longer you let it incubate--can go up to 12 hours or so.
- Remove a small amount as starter for your next batch, and add any flavorings or anything to the rest of the batch *after* incubating.
- Refrigerate.
Nutrition Facts :
LITTLE BITS
These are bite-sized cheesecakes and are so-o good! The centers of these tiny treats fall with baking forming an indentation that is just right to fill with sour cream. Recipe came from an old Sunset magazine.
Provided by Lorraine of AZ
Categories Cheesecake
Time 43m
Yield 48 mini cheesecakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Butter the cups of a mini-muffin pan and coat generously with graham cracker crumbs; set aside.
- Cream egg yolks, sugar, and cream cheese until fluffy. Beat egg whites until stiff; fold into creamed mixture.
- Spoon cream cheese mixture into muffin tins, filling three-fourths full. Bake in preheated oven for 20 minutes. Cool 10 to 15 minutes. Carefully remove from muffin tins; spoon 1 teaspoon Sour Cream Filling into each indentation. Store in refrigerator.
- To make Sour Cream Filling: Combine all ingredients in a 9-inch pieplate; stir well. Bake at 400 degrees for 5 minutes. Stir will, and bake an additional 3 minutes. Makes 1 cup.
Nutrition Facts : Calories 72.5, Fat 4.7, SaturatedFat 2.8, Cholesterol 25.8, Sodium 35, Carbohydrate 6.7, Sugar 6.3, Protein 1.3
NO BAKE CHOCOLATE PEANUT BUTTER DROPS
Make and share this No Bake Chocolate Peanut Butter Drops recipe from Food.com.
Provided by Jifreg Recipes
Categories Drop Cookies
Time 30m
Yield 7 dozen
Number Of Ingredients 6
Steps:
- HEAT oven to 350ºF. Place rolled oats in a 15 x 10-inch baking pan. Bake 15 minutes or until toasted. Cool.
- COMBINE peanut butter, chocolate chips, honey, butter and salt in medium saucepan.
- HEAT over low heat, stirring occasionally, until peanut butter and chocolate are melted and mixture is well blended. Add toasted oats; mix thoroughly.
- DROP from teaspoon onto waxed paper. Chill until firm. Store, tightly covered, in refrigerator.
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