Chocolate Chip Fluffernutter Bars | home & family | Wender Mind Kids

 Overnight Breakfast Casserole |  home & family

Chocolate chip fluffer nut bars

1 cup of butter

3/4 cup peanut butter

1 cup brown sugar, packaged

1/2 cup sugar

2 eggs

1 teaspoon of vanilla

1/2 teaspoon salt

1 teaspoon baking powder

2-1/4 cups flour

2 cups chocolate chips

1-3/4 cups mini marshmallows

cream butter, peanut butter, brown sugar and sugar. Add eggs while mixing. Add vanilla. Slowly mix in the salt, baking soda and flour. Stir in marshmallows and chocolate chips. Spread in a greased 9×13 inch pan. Bake at 350 F for 20 minutes or until edges are lightly browned.

Since summer days are filled with chores and summer chores, this was my quick favorite baking recipe. They are definitely very good served warm with a glass of cold milk. enjoy your summer

Jolene Lehmann

Myerstown, Pennsylvania

Creamy, cheesy baked beans

1-1/2 cups bacon, chopped

Onion, chopped (optional)

Fry the bacon in the pan. Reserve 4 tablespoons of bacon fat. Add desired amount of chopped onions to the bacon and reserved fat. Fry lightly.

3 cups white beans, cooked

2 teaspoons mustard

1/2 cup brown sugar

1 cup sour cream

1/2 cup ketchup

cheese (optional)

4 tablespoons butter, lightly browned

Add the bacon mixture ingredients. mix together. Heat on low heat on stovetop or in a slow cooker, or bake in oven until heated through. Note: It can also be frozen.

Even those who don’t like beans might change their minds after trying these. The browned butter and sour cream add a deliciously rich and delicious flavor. Enjoy!

Thanks to everyone who submitted recipes. We always find many new favorites.

Lavern and Sue Burkholder, Kyle, 6, Brady, 4,

and Shirlene, 18 months Newville, Pennsylvania

Pumpkin Apple Pie

1/4 cup sugar

1/4 teaspoon salt

3/4 teaspoon pumpkin spice

1 egg

1 cup pumpkin

1/2 cup milk

2 cups apple pie filling

1 unbaked 9-inch pie crust

Mix the sugar, spices and salt in a bowl. Add egg and beat lightly. Add pumpkin and milk. hit well. Spread the apple pie filling in the pie crust. Carefully pour the pumpkin filling over the apple. Bake at 425 F in preheated oven for 15 minutes. Reduce to 350 F and bake for 35-40 minutes. Chill for 4 hours. Serve with whipped cream.

I also made this dessert without the cake base and we enjoy it with ice cream. We love dairy products!

Joden Boorse

Narvon, Pennsylvania

Philly Cheesesteak Stuffed Clams

1 pound ground beef

1 tablespoon butter

1 teaspoon of salt

1/2 teaspoon pepper

28 jumbo bowls

5 ounces mushrooms, finely chopped

1 green bell pepper, finely chopped

1 onion, finely chopped

3 to 4 cloves of garlic, chopped

1 tablespoon Worcestershire sauce

1 tablespoon ketchup

Preheat oven to 400 F. Melt butter in pan; Add ground beef, salt and pepper. sear. Add mushrooms. Saute for a few more minutes. Add the peppers, onions, garlic, Worcestershire sauce and ketchup. Cook until most of the water has evaporated from the vegetables.

Cook pasta 1 minute less than indicated on package; fill with meat mixture.

cheese sauce:

3 tablespoons of butter

1/4 cup flour

2 cups of milk

1/2 teaspoon salt

1 cup white American cheese

1 cup grated cheddar cheese

1/4 cup pickled jalapenos, diced

1/2 cup cheddar cheese, diced

In a saucepan, whisk together the butter, flour, milk, and salt until thickened. Add American cheese and shredded cheddar cheese until melted. Add jalapeños. Stir until combined.

Grease a 9×13 inch pan. Add 1 cup cheese sauce. Spread evenly. Place the mussels on top and pour the remaining sauce over the mussels. Sprinkle with diced cheddar cheese. Bake for 15 to 20 minutes until the edges bubble.

Hello everyone! My friend shared this recipe. She knew we like stuffed mussels and that sure was a keeper. The boys don’t like jalapeno peppers, so I throw them on top for us. Adding the peppers adds the right zipper. Hope you enjoy this as much as we do.

Enjoy your summer and may God bless you and yours.

John David and Anna Mary Brubaker,

Jayden, 6, and Ryan, 4

Morgantown, Pennsylvania

Cheesy Corn Zucchini Casserole

1/2 cup oil

4 eggs

beat together.

3 cups zucchini, shredded

2 cups of corn

1 cup biscuit

1 cup cheddar cheese, grated

1 pound fried hamburger or sausage

1 teaspoon of salt

Add ingredients to egg mixture. Mix everything together. Bake in a 9×13 inch baking dish about 30 minutes or until nicely browned.

You can add more or less zucchini.

Do you have picky eaters? First, peel and finely grate or chop the courgettes.

Have a healthy summer and enjoy God’s bounty.

Laverne and Lisa Martin and family

Shippensburg, Pennsylvania

Apfelkuchen — German apple pie

2 apples, peeled, cored and cut into thin wedges

1 cup sugar

1 cup of butter

2 eggs

1-1/2 cups flour

pinch of salt

1 teaspoon baking powder

4 tablespoons of milk

2 tablespoons cinnamon sugar (1-1/2 tablespoons sugar and 1/2 teaspoon cinnamon)

Preheat to 350 F.

Grease and flour a 9-inch round baking pan.

Cream together the butter and sugar in a large bowl. Add eggs and beat until smooth. Sift in the flour, baking powder and salt; mix well. Slowly add the milk and mix well until a smooth batter forms. Put in the baking pan. Arrange the apple slices in a spiral. Sprinkle the cinnamon sugar over the apples. Bake for 40-45 minutes until a cake tester comes out clean. Let cool for 15 minutes, run a knife around the edges of the cake and turn out of the pan.

I made several of these cakes before my girlfriend and her husband stopped by. Her husband was born and raised in East Germany. I gave them one and told them it was a German apple pie. Her husband enjoyed it but said it was sweeter than desserts they serve in Germany so it might not really be a German cake but it sure is good.

My husband and I have a grocery store on my mother’s farm. I wish everyone a safe and productive summer.

Sandy Alderfer

Schwenksville, Pennsylvania

Sweet Potato Delight

6 cups sweet potatoes, peeled and diced

1/2 cup butter, melted

1/2 cup Parmesan cheese

6 slices of bacon, fried and crumbled

1-1/2 teaspoons salt

1/2 teaspoon pepper

3 tablespoons olive oil

1 teaspoon of Nature’s Seasons

1 cup cheddar cheese

Mix together sweet potatoes and remaining ingredients except cheddar cheese. Pour into a greased 9×13 inch pan and spread cheese on top. Bake at 400 F for 20 to 30 minutes or until tender. Enjoy.

This is a favorite.

Alma Zeiset

Penn Yan, New York

Deep dish taco

1 cup biscuit

1/4 cup cold water

1/2 cup ground beef, browned and seasoned with salt, pepper, and onion

1 or 2 tomatoes, diced

1/2 cup green peppers

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup grated cheese

1 tablespoon onion, chopped

Mix biscuit and water; Press dough into a greased 8x8x2 inch baking pan. Cook the beef, drain and spread on the dough. Cover with tomatoes and peppers. Mix sour cream, mayonnaise, cheese and onions. Spread over it. Bake at 325 F for 25 minutes.

This is a delicious summer meal when served with a salad. We live on a small farm and grow tomatoes in our five tall lofts in the summer. That’s why I’m always happy about quick, easy meal ideas. Have a happy summer.

James and Marilyn Burkholder

Lloyd Ray, 6, Lynette, 4, and Amanda, 2

Shippensburg, Pennsylvania

Strawberry cream cake

1/2 cup powdered sugar

3-ounce packet of cream cheese, softened

1/2 teaspoon vanilla

1 cup whipping cream, heaped

1 liter fresh strawberries

1/2 cup sugar

1 teaspoon fresh lemon juice

1 tablespoon cornstarch

1 teaspoon butter

2 drops red food coloring (optional)

1 (9 inch) baked pie shell

Beat the icing sugar, cream cheese and vanilla until fluffy. Fold in the whipped topping and pour over the baked tart shell. Refrigerate and refrigerate. Mix strawberries with sugar. Leave for about 1 hour. Drain and reserve the juice. Add enough water to make 1 cup of juice. Stir lemon juice into liquid. Pour the juice into the pot. Add cornstarch and butter and cook, stirring constantly, until thickened and clear. Add red food coloring if you like. Arrange the berries on the chilled cream cheese mixture. Spoon the glaze over the berries. Refrigerate and serve.

I enjoy June Dairy’s recipes. The busy summer time is here. Have a nice, healthy summer everyone.

Lucy Schirk

Ephrata, Pennsylvania

French toast with caramel

1 cup brown sugar

1/2 cup butter

2 tablespoons corn syrup

12 slices of bread

1/4 cup sugar

1 teaspoon ground cinnamon (divided)

6 eggs

1-1/2 cups milk

1 teaspoon vanilla extract

In a saucepan over medium-high heat, bring brown sugar, butter, and corn syrup to a boil, stirring constantly. Remove from stove. Pour into a greased 9×13 inch baking pan. Top with six slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Put the rest of the bread on top. Sprinkle with the remaining cinnamon. Cover and refrigerate for 8 hours or overnight. Take out of the fridge 30 minutes before baking. Bake at 350 F for 30 to 35 minutes.

That is delicious.

Hello from the Peaches. I’m looking forward to the June recipes and I’m excited to see if there are any new recipes to try. We really enjoy this toast for breakfast. Enjoy the beautiful nature.

Jonas and Anne Peachey,

Elsie, Anna Maria, Ada,

Catherine and Laura

Mill Creek, Pa