13500 snickers snack bars that leftover Recipes

light margarine (i use becel), brown sugar, non-fat milk (i used potato milk, but soy or rice would work too), flour, unsweetened cocoa powder, instant espresso powder, baking powder, snack size coffee crisp bars (16g each), chopped

light brown sugar, butter-melted, eggs-lightly beaten, vanilla extract, all purpose flour, uncooked rolled oats, baking powder, baking soda, salt, peanut candy bars(such as snickers)-chopped, dulce de leche

shortening, brown sugar, egg, vanilla extract, king arthur unbleached all-purpose flour, baking powder, baking soda, ground cinnamon, salt, snickers candy bars (2.07 oz each), chopped, quick-cooking oats

tube refrigerated sugar cookie dough, softened, king arthur unbleached all-purpose flour, snickers candy bars, red and green colored sugar

cold 2% milk, instant vanilla pudding mix, apples, chopped (about 6 cups), snickers candy bars (2.07 oz each), cut into 1/2-inch pieces

brownie for ice cream sandwiches, snickers ice cream, softened, chocolate hard-shell ice cream topping

dry roasted peanuts, divided, peanut butter chips, butter, sweetened condensed milk, marshmallow creme, snickers candy bars, chopped

any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.

flour , plus, flour, divided, powdered sugar, cold butter, cut into small pieces (1 1/2 sticks), lemon juice concentrate , can of course sub fresh, eggs, sugar, baking powder, salt, powdered sugar (i used a lot)

butter, cocoa, powdered sugar, slightly beaten egg, vanilla extract, chopped nutmeats (pecan,walnut etc.), crushed graham crackers, shredded coconut (optional), butter, whipping cream, vanilla, dry vanilla pudding mix (not instant ), powdered sugar, hershey chocolate candy bars (we have used a 10.2 ounce bar-and that works well)

candy bars, chopped (any combination that you like!), butter (or margarine), sugar, cocoa , hershey s, eggs, beaten, all-purpose flour, salt, baking soda, vanilla extract

prepared double crust pie crust (purchased or homemade), chicken stock, leftover cooked turkey or 2 -3 cups leftover cooked chicken, diced, salt (i used jane s crazy mixed up blend, or to taste), unsalted butter (the real thing here), white lilly all-purpose flour, skim milk, cooked carrots (leftovers , i used a can of leseuer whole baby carrots), corn, cooked (leftover ), peas (whatever you had leftover) or 1 cup lima beans (whatever you had leftover) or 1 cup green beans, cooked (whatever you had leftover), cooked ham, diced, leftovers (optional), ground black pepper

german sweet chocolate, butter, sweetened condensed milk, eggs, baking mix, vanilla extract, flaked coconut, chopped pecans

parchment paper, chopped dark chocolate, rolled oats, wheat germ, flax seeds, crispy rice cereal, cornflake crumbs, chopped smoke-flavored almonds, kosher salt, honey, creamy peanut butter, brown sugar, agave nectar, canola oil, ground cinnamon, vanilla extract

crushed oreo chocolate wafers, sugar, melted butter, cream cheese, softened, sweetened condensed milk, chocolate syrup , plus more for garnish, vanilla extract, eggs, lightly beaten, total of chopped snickers bars, kit kat bars and reese s peanut butter cups, divided use

red apples, cubed, green apples, cubed, snickers candy bar (2.07 oz each), cut into 1/2-inch chunks

brown sugar , packed, rolled oats, all-purpose flour, whole wheat flour (you can use all white flour if that s all you have around, but wheat flour will add more good-for-yo), baking soda, salt (just dip the 1/4 tsp measuring spoon in halfway for that 1/8), cold butter, divided, apples, cored, unpeeled and thinly sliced, lemon juice, divided, cinnamon, sugar, cornstarch, water, vanilla extract, chopped pecans (optional) or 1/2 cup walnuts (optional)

flour, flour, powdered sugar, butter softened or melted, eggs slightly beaten, sugar, lemon juice, lemon rind grated, baking powder