MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Peanut Butter Crunch Cups
Categories: Candy, Chocolate
Yield: 9 Servings

2 1/2 c Dark chocolate chips
1/4 c Peanut butter
2 c Brown rice crisp cereal

Take out a silicone muffin tin or grease a regular muffin tin and set
aside. Silicone is better for this because the cups just pop out!

Melt chocolate chips in microwave or stovetop

Mix in the peanut butter and stir together

Add in cereal and mix well then fill each muffin cup with the
chocolate mixture.

Add the tray to the freezer to set for about an hour, if not longer,
then remove from muffin tray and enjoy!

Notes:

* Store in freezer for up to 2 months. I like to thaw mine out for
about 5-10 minutes before eating

Recipe by Rachel Mansfield

Recipe FROM:
<https://rachlmansfield.com/chocolate-peanut-butter-crunch-cups/>

MMMMM
--- SBBSecho 3.20-Linux
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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Peanut Butter Crunch Cups
Categories: Candy, Chocolate
Yield: 9 Servings

2 1/2 c Dark chocolate chips
1/4 c Peanut butter
2 c Brown rice crisp cereal

For extra "crunch" use crunchy p-nut butter. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Klingons *
Categories: Candies, Nuts, Chocolate, Snacks, Grains
Yield: 32 Servings

4 1/2 c Miniature marshmallows
1/2 c Crunchy peanut butter
1/4 c Butter
3 1/2 c Rice Chex(or similar cereal)
3 1/2 c Corn Chex
1/2 c M&M's

Grease a 13" X 9" X 2" baking pan, set aside.

In a large bowl, combine 4 cups of the marshmallows,
peanut butter and butter.

Microwave on high for 2 minutes or until melted.

Stir until smooth.

Add the remaining marshmallows, Rice Chex, Corn Chex
and the M&M's.

To serve, pull apart and enjoy.

Refrigerate any leftovers (yeah, right) in an airtight
container.

* Why are these called Klingons? Maybe because they're
sticky. Maybe because they are the dessert of choice on
Federation Starships. Either way, this is great to serve
at your next Star Trek Convention.

From: http://www.food.com

Uncle Dirty Dave's Archives

MMMMM

... Lobster tail and beer: three of me favourite things.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Re: Chocolate Peanut Butter C
By: Dave Drum to Ben Collver on Wed Jan 10 2024 05:53:00

For extra "crunch" use crunchy p-nut butter. Bv)=

I would definitely go for crunchy.

Title: Klingons *

Here's a Tunnel of Fudge recipe for ya.

---------- Recipe via Meal-Master (tm) v8.05

Title: Tunnel of Fudge Cake
Categories: Cakes, Chocolate
Yield: 16 servings

1 3/4 c Butter; softened
1 3/4 c Granulated sugar
6 Eggs
2 c Powdered sugar
2 1/4 c Flour
3/4 c Cocoa powder
2 c Walnuts; chopped
Cocoa Glaze:
3/4 c Powdered sugar
1/4 c Cocoa powder
1 1/2 tb Milk; up to 2 tb

Beat margarine and granulated sugar in large bowl until light and
fluffy. Add eggs, 1 at a time, beating well after each addition.
Gradually add powdered sugar, blending well. By hand, stir in
flour, cocoa and walnuts until well blended.

Spoon batter into well greased and floured 12-cup fluted tube pan,
or 10" angel food tube pan. Bake at 350 F for 58 to 62 minutes.
Cool in pan on cooling rack 1 hour. Invert onto serving plate. Cool
completely. Spoon Cocoa Glaze over top of cake, allowing some to
run down sides.

Cocoa Glaze:

Combine sugar, cocoa, and milk in small bowl until well blended.
Store tightly covered.

Recipe by Pillsbury Co

Developed from $5,000 first prize at 17th annual Bake-Off contest
in 1966, which had used only five ingredients plus a box of
chocolate frosting mix.

Presented by: Rose Dosti, L.A. Times, Culinary SOS

-----
--- SBBSecho 3.20-Linux
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Ben Collver wrote to Dave Drum <=-

For extra "crunch" use crunchy p-nut butter. Bv)=

I would definitely go for crunchy.

Title: Klingons *

Here's a Tunnel of Fudge recipe for ya.

---------- Recipe via Meal-Master (tm) v8.05

Title: Tunnel of Fudge Cake
Categories: Cakes, Chocolate
Yield: 16 servings

1 3/4 c Butter; softened

Beat margarine and granulated sugar in large bowl until light and

Recipe by Pillsbury Co

Developed from $5,000 first prize at 17th annual Bake-Off contest
in 1966, which had used only five ingredients plus a box of
chocolate frosting mix.

Presented by: Rose Dosti, L.A. Times, Culinary SOS

A really well-writen recipe. NOT. The ingredients call out butter but
the instructions specify margarine. Bv)=

Probably someone back down the line got lazy after changing the original margarine in the ingredients list to butter. Something I have been guilty
of in past. Now I have a macro in my editing software that will seek out "margarine" and replace it with "butter" in the whole recipe. Bv)=

About the only time I use margarine is if I am cooking for someone who
is a bug on kosher food. If there is meat in the meal then no hint of
milk or milk products may be used. My friend Les' new wife id very much
a kosher cook .... even keeping two sets of dishes, pots and pans. So
if I am entertaining Les and Sara ,,,,,,

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kosher Chilli Dogs
Categories: Sandwiches, Snacks, Beef, Chilli
Yield: 6 Servings

6 Kosher frankfurters
1/2 lb Hamburger
2 tb Oil
1 md Onion; chopped fine
15 oz Can Bush's chilli beans; opt
8 oz Can tomato sauce; El Pato
- preferred or Snap-E-Tom
1 1/2 ts Chilli spice; McCormicks

MMMMM-------------------------GARNISHES------------------------------
1 md Yellow onion; diced
Yellow (French's) mustard

Brown hamburger in heavy skillet. Add onion and garlic;
cook until onion is tender. Add remaining ingredients
and simmer about 15 min. Preheat frankfurters and buns.
Place franks in buns; top with sauce.

Sprinkle chopped onions over top. Use yellow mustard if
desired. Some like cheese on their chilli dogs. But, if
you use cheese then the sandwich is no longer kosher.

Serves 6

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... Butter is God's own grease.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Re: Chocolate Peanut Butter C
By: Dave Drum to Ben Collver on Thu Jan 11 2024 05:53:00

A really well-writen recipe. NOT. The ingredients call out butter but
the instructions specify margarine. Bv)=

Probably someone back down the line got lazy after changing the original margarine in the ingredients list to butter. Something I have been guilty of in past.

That was me. I fixed it in my copy of the recipe, thanks.

About the only time I use margarine is if I am cooking for someone who
is a bug on kosher food.

When i was a kid my family thought animal fat was unhealthy and contributed toward heart disease. So we avoided butter and ate margarine. As an adult
i avoid margarine and to be honest i don't eat butter all that often either
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to Dave Drum <=-

A really well-writen recipe. NOT. The ingredients call out butter but
the instructions specify margarine. Bv)=

Probably someone back down the line got lazy after changing the original margarine in the ingredients list to butter. Something I have been guilty of in past.

That was me. I fixed it in my copy of the recipe, thanks.

Well, I was a newspaper editor so I tend to cathc "misteaks". Bv)=

About the only time I use margarine is if I am cooking for someone who
is a bug on kosher food.

When i was a kid my family thought animal fat was unhealthy and contributed toward heart disease. So we avoided butter and ate
margarine. As an adult i avoid margarine and to be honest i don't eat butter all that often either --- SBBSecho 3.20-Linux

When I was a child it was during and right after WWII. Butter was still
in short suipply, having been rationed during the war. oleomargerine (we
called it "oleo" before the Marketroids and Advertising departments named
it as "margarine".

I remember when the "olds" came back from the market the oleo was in a
plastic bag and was white. There was a colour capsule that had to be
popped and the bag kneaded to turn the product a nice buttery yellow.

The reason for this step I assumed (and later confirmed) w3as that the
dairy industry did not want the product to look anything like butter on
store shelves/gondolas. Unlike today's Parkay, Blue Bonnet and I Can't
Believe It's Not Butter.

I don't eat an excess of butter - but I do consume some. Especially
on my breakfast potatoes.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Garlic-Butter Sauce
Categories: Five, Herbs, Vegetables
Yield: 1 Cup

1/2 lb Butter
+=OR=+
8 oz Extra virgin olive oil
1 ts (level) garlic granules
1 tb Chopped parsley
+=OR=+
1 ts Dried parsley
2 tb Grated Parmesan (opt)

First heat and clarify the butter. After ditching the
solids add the garlic granules (more to taste if you
like) and parsley.

If using the EVOO skip the clarifying, just heat the
oil and stir in the rest.

Good over fried potatoes, pasta, shrimp, and anywhere
else I've tried it.

Uncle Dirty Dave's Kitchen

MMMMM

... As for butter versus margarine, I trust cows more than chemists.
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Re: Butter was: Chocolate Peanut Butter C
By: Dave Drum to Ben Collver on Fri Jan 12 2024 07:34:58

When I was a child it was during and right after WWII. Butter was still
in short suipply, having been rationed during the war. oleomargerine (we called it "oleo"

Thanks for the story!

My grandfather told me about oleo. I didn't realize that the color packet
was due to the dairy industry trying to manipulate the market. I still
see recipes now and then that call for oleo.

Not too long ago the US dairy industry was caught with their pants down adulterating butter with palm oil. Same difference!
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