I think I need a site lesson, please.....

What are you having problems with Karen? The tabs up at the left-top are...

for getting "home" - called FK Recipe Swap, "Search" is self-explanatory, but yo have to set the time period yourself as it defaults to only the last day right now, and "Post New" is for starting a new thread. None of us (tee hee) know what "Index" is, except for that it takes you back to the home page of the swap.

Unread posts are maroon and posts you've read are dark grey. You can make the whole page, all the words in the titles, be grey by clicking on "Mark Read". And if you don't include any text in the body of the message, you don't even have to remember to put "nt" in the title line - it does it for you (and then puts "no message" in the body after you post).

The "front page" only allows 50 posts, I think, so everything older than that goes on to page 2, then 3, etc. Mimi has it set up to be archived every 2 weeks, so that hasn't happened yet, I don't think.

Did I forget anything?

 
The Best No-Bake Bars You'll Ever Eat

The Best No-Bake Bars You'll Ever Eat
1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract

Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy. Store in the fridge. If they last that long!

http://www.ihearexercisewillkillyou.com/2013/02/the-best-no-bake-bars-youll-ever-eat.html

 
Granola Bars (Marsha tbay)

I've made them many time and we have not tired of them. My favorite combination that I've stuck with is dried cherries and chocolate chips instead of raisins.

I appreciate that these are fast to make. It does a number on the shoulder mixing so now I use my stand mixer. I don't mix the liquids separately, I just put all in the mixer and it works well that way.

This recipe comes from Food 52

This bar can be whatever you want it to be. Add different kinds of dried fruits, different nuts, or different nut butters. It's all good. Mix, wrap, and enjoy! - Gena Hamshaw
Serves 10-12

o 2 1/2 cups rolled or quick oats
o 1 cup raw pumpkin seeds (pepitas)
o 1/2cup raisins
o 2/3 cups peanut or almond butter, or other nut butter
o 1/2 to 2/3cup agave nectar or brown rice syrup (adjust based on how well things stick together) (me-coconut nectar)
o 1/8teaspoon sea salt (adjust based on which nut butter you use)
1. Mix oats, pumpkin seeds, and raisins in a large bowl.

2. Whisk together nut butter, sweetener, and sea salt. Pour into oat mixture, and mix well, till everything is sticky and combined. If it's too dry, add a bit more agave.

3. Press mixture into a shallow baking dish that you've lined with foil or saran wrap. Cover with more foil/saran, press well into the baking dish, and refrigerate for 4 hours. Cut into bar shapes, wrap, and keep refrigerated till ready to use. They will last two weeks in the fridge.

Additional possibilities:
Honey, maple syrup, coconut nectar
Sunflower seeds
Hemp protein
Dried cherries, apricots ,mango bits
Chocolate, white or butterscotch chips
Any nut
Cinnamon

http://eat.at/swap/forum1/211750_Granola_Bar_These_are_delicious_I%27ve_made_them_many_times_and_we

 
No-Bake Chocolate Truffle Pie (deb-in-MI)

This is a decadent, easy dessert. I like to make my own crust - either a pastry crust, nut crust, or graham. Also - I double the caramel layer.

No-Bake Chocolate Truffle Pie

1/2 cup pecan pieces, toasted and coarsely chopped
one 6-oz ready-to-fill chocolate-flavored crumb crust

Caramel Layer:
3/4 cup (5 oz) individually wrapped caramels (17 squares), unwrapped
1/4 cup canned evaporated milk (not sweetened condensed milk)

Truffle Layer:
1.5 cups (9 oz) semisweet chocolate chips
1 cup heavy (whipping) cream
3 T. butter

1) Sprinkle pecans on crust
2) Caramel Layer: Heat caramels and evaporated milk in a heavy saucepan over low heat or in a bowl in microwave, stirring often until caramels melt and mixture is smooth. Pour over pecans.
3) Truffle Layer: Heat chocolate chips, cream and butter in a heavy saucepan over low heat or in a bowl in microwave, stirring until chocolate melts and mixture is smooth. Pour over caramel layer and refrigerate about 4 hours until set.
4) To serve: Pipe or spoon on whipped cream

Source: Womans Day Magazine

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=5634

 
Southern Boiled Cookies (cheezz)

Southern Boiled Cookies (aka No Bake Cookies)

1 cup EACH granulated sugar & brown sugar, packed
1/2 cup butter
1/2 cup milk
1/3 cup cocoa powder, WELL rounded
3 cups quick oats (you can also use regular)
1 cup peanut butter
1 tsp. vanilla

In saucepan, bring sugars, butter, milk and cocoa powder to a boil; boil for 1 minute. Remove from heat and stir in oats, peanut butter and vanilla. Cover with lid and let set until you can drop by small spoonfuls onto waxed paper without it spreading out.

http://eat.at/swap/forum1/93490_REC_Southern_Boiled_Cookies_here_they_are_ready_or_not__

 
No-Bake Chocolate, Peanut Butter, Corn Flake Bars (MoNJ)

No-Bake Chocolate, Peanut Butter, Corn Flake Bars

SERVES 16

3 cups corn flakes, crushed
1 cup crunchy peanut butter
1/2 cup sugar (I reduced to 1/4 cup)
1/2 cup white corn syrup
6 ounces chocolate chips

Heat peanut butter, sugar and corn syrup over low heat to melt. (be sure sugar is completely melted in, or it will be gritty) Stir in cereal.
Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.)

Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm.

recipezaar: Recipe #241181

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=136569

 
No Bake - Date Balls (Eleanor)

No Bake - Date Balls

2 tablespoons butter
1½ cups dates, pitted and chopped
1 cup sugar
2 eggs beaten
¼ teaspoon salt
2½ cups rice krispies cereal
½ cup finely chopped walnuts
1 teaspoon vanilla
2 cups flaked coconut (enough to roll balls into)

Combine butter, sugar, eggs and salt and mix well. Add chopped dates. Heat and cook, stirring constantly, for about 10 minutes, until mixture is very thick. Remove from heat and cool. Add vanilla.

Add rice krispies and chopped nuts. Mix well, using hands if necessary. Form into small balls (small ice cream scoop) and roll into coconut. Let set up in refrigerator.

http://eat.at/swap/forum1/137518_Heres_two_without_peanut_butter

 
Best Ever No-Bake Cheesecakes (GayR, from Woman's World)

Basic No-Bake Lemon Cheesecake

1 envelope (.25 oz.) unflavored gelatin
1/3 cup whole milk
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
3 pkgs. (8 oz. each) cream cheese, at room temperature
1 can (14 oz.) sweetened condensed milk
2 cups thawed frozen whipped topping
1 teaspoon grated lemon zest

In small microwave-safe bowl, sprinkle gelatin over whole milk; let stand until softened, 5 minutes. Microwave on High in 10-second intervals, stirring, until dissolved.

Coat 8" springform pan with cooking spray. Combine crumbs and sugar; stir in butter. Press into bottom of pan. On medium-high speed, beat cream cheese and condensed milk until smooth and fluffy, 2-3 minutes. Gradually beat in gelatin mixture until blended. Fold in topping; stir in zest. Spread in pan. Cover; refrigerate at least 8 hours. Run knife around edge of cheesecake; remove side of pan.

Makes 12 servings.


STRAWBERRY-COCONUT CHEESECAKE

Prepare basic recipe, replacing sugar in crust with 3/4 cup sweetened, flaked coconut. Spread 1/4 cup strawberry jam over crust. Soften gelatin in 3 Tablespoons strawberry syrup, omitting whole milk. Before folding in whipped topping, beat in 1 Tablespoon strawberry extract and 1 drop red food coloring. Omit zest. Spread in pan; refrigerate. Just before serving, garnish edge with additional whipped topping. Arrange 12 strawberries (halved) and 1 whole strawberry on top.
KEY LIME CHEESECAKE

Prepare basic recipe, replacing whole milk with 1/4 cup bottled Key lime juice. Before folding in whipped topping, beat in additional 1/4 cup Key lime juice and 6 drops green liquid food coloring. Stir in 1 Tablespoon grated lime zest along with lemon zest. Spread in pan; refrigerate. Just before serving, garnish with additional whipped topping and lime slices.
S'MORES CHEESECAKE

Prepare basic recipe, replacing graham cracker crumbs with chocolate graham cracker crumbs. Melt 1/2 cup mini chocolate chips; cool. Beat melted chips into cream cheese and milk mixture before adding gelatin mixture. After folding in whipped topping, omit zest and stir in 1 cup mini marshmallows, 1/2 cup chocolate graham cracker pieces (1/2" each) and 1/3 cup mini chocolate chips. Spread in pan; gently press 1/2 cup mini marshmallows and 1/2 cup chocolate and/or plain graham cracker pieces into top. Sprinkle with 1/4 cup mini chocolate chips. Refrigerate. Just before serving, drizzle with 3 Tablespoons mini chocolate chips (melted).
Woman's World (Instant Gourmet) 5/24/10http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=154642

 
No-Bake Krispy Date Balls (Dawn NYS)

No-Bake Krispy Date Balls

1/4 lb walnuts (finely chopped, toasted, divided)
1 cup dates (pitted chopped)
1 cup Rice Krispies, crushed
1/4 cup honey

Place one half of the walnuts and the remaining ingredients in a food processor and pulse until blended. Roll into balls and then coat in the remaining walnuts.

http://eat.at/swap/forum1/201405_No-Bake_Krispy_Date_Balls

 
Strawberry Charlotte Russe

STRAWBERRY CHARLOTTE RUSSE

INGREDIENTS:

2 envelopes gelatin
1/2 cup cold water
1 cup mashed fresh strawberries (about 1 pint)
1 cup sugar
2 cups heavy whipping cream, chilled
1 tsp vanilla
1 cup sliced fresh strawberries *Note: If strawberries are too tart, use less, about 1/4 cup
2 packages sponge-type ladyfingers (24 ladyfingers, split)
Sliced strawberries for topping

DIRECTIONS:

1. In a 1-cup glass measuring cup, soften gelatin in cold water for 5-10 minutes. Place glass measuring cup in saucepan filled with 1-inch of water and heat until gelatin dissolves, stirring often. Set aside.
2. In a small pan, heat mashed strawberries with sugar until sugar is dissolved. Remove from heat. Add gelatin and mix well. Let cool to room temperature.
3. Line a 9" or 10" springform pan, bottom and sides, with ladyfingers (stand them up rounded side out).
4. In a chilled mixer bowl with chilled beaters, whip the cream a minute or so; then add the vanilla. Whip until stiff.
5. Gently fold whipped cream into the cooled strawberry mixture, just until blended. Fold in 1/4 - 1 cup sliced strawberries.
6. Fill pan with strawberry mixture.
7. Chill several hours or overnight.
8. Just before serving, slice several strawberries for topping. Place on top of cake around the edges or in overlapping circles.

Adapted from Baker Boulanger/Marcy Goldman.

 
Lemon Ice Cream Surprise

I wanted a stronger lemon taste, so I added much more lemonade (about 4 oz/1/2 cup more). This, of course, made the ice cream a lot thinner than it was supposed to be, but it still came out great.

LEMON ICE CREAM SURPRISE

INGREDIENTS:

2 cups graham cracker crumbs
1/4 cup margarine, melted (I used unsalted butter)
1/2 gallon vanilla ice cream, softened
1 (6.00 ounces) can frozen lemonade concentrate, thawed

DIRECTIONS:

1. From the poster: "I use an 8" square Pyrex baking dish for this." (I used a metal 8x8 baking pan).
2. Mix graham cracker crumbs and melted margarine.
3. Spread evenly in the bottom of your dish.
4. Thoroughly mix together vanilla ice cream with lemonade concentrate.
5. Pour ice cream mixture onto prepared crust.
6. Freeze at least 4 hours before serving. (I recommend covering the pan and freezing overnight).

9 servings

posted by Mer - Recipezaar

 
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