Apple Monster Mouths

Ingredients
Red and green apples
Peanut butter
Candy corn
Mini marshmallows

Directions
1. Cut the apples into slices.
2. Spread the peanut butter onto one side of each apple slice.
3. Arrange the candy corn or mini marshmallows on apple slices, breaking the white tips off the candy
corn to form the small “teeth”.
4. Use the peanut butter as “glue” to adhere the apple slices together.

Marshmallow cream cheese dip

1- marshmallow fluff
1- 8oz strawberry cream cheese
Mix together with beaters until smooth. (i think the one i tried it looked like she just mixed it with a spoon but not sure)

Slice strawberries
container of blueberries
and walnuts
first you take a sliced strawberry put dip on it, then place one or two blueberries on top and place a walnut on top and eat. it was very good and a very easy simple snack. It was also good dipping watermelon in it. so it can work with any type of fruit.

I also found this similar recipe that sounds good as well.

• 1 8 oz. container of Light Strawberry Cream Cheese
• 1 7 oz. jar marshmallow creme (marshmallow topping)
• 1 cup Cool Whip
• 2 tablespoons of orange juice

Preparation:

1. Using electric beaters, mix the Cream Cheese, Marshmallow Topping and Orange Juice until well blended.
2. Then, using a rubber spatula or a large spoon, fold in the Cool Whip.
3. Serve with your favorite fruit.

Homemade Oreo Cookies/ Ice Cream Sandwiches

Cookies: This recipe will make about 30 individual cookies or 15 sandwiches
1 box devils food cake
2 eggs
1/3 C Vegetable Oil

Preheat oven to 325 degrees. Mix cake mix, eggs and oil thoroughly. Roll into balls, just less than 1 TBSP. Place on greased cookie sheet. Cook 7-10 minutes or until the tops begin to crack. Cool .

Oreo Cookies- spread cream cheese frosting inbetween 2 cookies.

Ice Cream Sandwiches:

Homemade Icecream:
Simple Vanilla Ice Cream
1 1/2 cups whole milk (I use 2%)
1 1/8 cups sugar
3 cups heavy cream (you could try it with Half and Half, it just won't be as creamy)
<1/2 tablespoon vanilla (somewhere between a 1/4 and 1/2 tablespoon)

Mix the sugar and milk until the sugar is dissolved. Add vanilla and cream. Pour into freezer bowl. Mix for 25 minutes and add up to a cup of "extras".

Put icecream into freezer to harden a little longer. (you want to be able to scoop the icecream onto the cookies so they don't melt out the sides)


In a muffin tin, place one cookie upside down. Put 1 scoop of icecream on the cookie and top with another cookie. Freeze the muffin tin until they are "stable". Store in air tight container. Put wax paper between the layers of cookies.

Peanut Butter Bars

1 cup peanut butter
1/2 cup soft butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
Cream together,

Add,
1/2 tsp. salt
3/4 tsp. soda
1 1/2 cup flour
1 1/2 cup oatmeal (old fashioned)
1 1/2 tsp. vanilla

1 bag milk chocolate chips(11.5oz)

Press into cookie sheet. Bake at 325 degrees for 15 minutes. Do not overbake. Remove from oven and immediately top with 1 bag milk chocolate chips. Allow to melt and spread evenly.
When chocolate has cooled and hardened, frost with peanut butter frosting. You may need to stick this in the fridge, especially during summer, or it will take forever for the chocolate to harden.

Frosting:
1 cup peanut butter
1/2 cup soft butter
1/4 cup powdered milk
Enough powdered sugar for spreading consistency. (No more than two cups.)

I found a lot of the recipes I tried tasted greasy and by increasing the peanut butter and decreasing the butter, you get much more flavor.
Just made this again, for the picture. Didn't want to open a can of canned milk for just a 1/4 cup milk so I used what I had in the fridge. Turned out to be heavy cream and a splash of nut milk. The frosting turned out fabulous so I think you could use what you have on hand.

Hot Fudge Sauce

1/4 cup soft butter
2 cups sugar
1/4 cup cocoa
1/4 cup flour
1 12oz. can evaporated milk
1 bag of quality chocolate chips
(I use Guittard 11.5oz maxi chip)

Melt butter and add sugar and stir. Add cocoa, and flour. Slowly add milk, stirring until smooth. Add chocolate chips and stir until melted. Bring to a boil, stirring constantly. Boil for 2 minutes. Add vanilla once it has cooled.

Once this has cooled completely it is ready for use. This freezes very well if you have extra or want use it another time. You can use it piping hot, but it will be very runny. If you want to serve it over ice cream, make it about 3 hours previous and it will have time to thicken to perfection.

When you pull it out of the freezer microwave for 30 seconds to a minute and stir and it should be ready to go. This is fabulously tasty stuff.