Guru Goddess

What You Need:

1/2 C of peanut butter chips

1/2 C whipped ready to spread chocolate frosting

1 (18 oz.) pkg. refrigerated chocolate chip cookie mix

How to Make It:

Preset the oven to 350 degrees allowing the oven to preheat.

Place the peanut butter chips into a saucepan.

Place the pan over low heat and stirring constantly cook for 5 minutes or until the chips have completely melted.

Remove the pan from the stove.

Stir the frosting into the melted chips until well blended.

Allow the mixture to cool in the saucepan for 10 minutes.

Place the cookie dough pieces onto an ungreased cookie sheet about 2 in apart.

Bake the cookies for 12 minutes or until set.

When the peanut butter mixture has cooled form it into 20 even shaped balls.

Remove the cookies from the oven.

While the cookies are still hot carefully press 1 peanut butter ball into the middle of each cookie.

Let the cookies cool on the cookie sheet for 2 minutes then move to a wire rack to finish cooling.

Makes 20 cookies

Any type of chips may be used in this recipe including semisweet chips, white chocolate chips or mint flavored chips.

Preparation Time:  approximately 20 minutes

Baking Time:  approximately 12 minutes

Cooling Time:  approximately 12 minutes

Total Time:  approximately 44 minutes

Nutritional Information per cookie:  (approximate values)

Calories 180; fat 8 g; sodium 110 mg; carbohydrates 23 g; sugar 14 g; protein 3 g

What You Need:

8 all beef hot dogs

2 (8 oz.) cans of pizza sauce

8 hot dog buns

1 C of pizza cheese blend, shredded

How to Make It:

Cut the hot dogs into strips.

Place the cut hot dogs into a saucepan.

Pour the pizza sauce over the hot dogs, stirring gently to coat.

Place the pan over medium heat and cook 5 minutes or until hot, stirring often.

Open the hot dog buns.

Spoon the hot dog mixture evenly into each bun.

Sprinkle each boat evenly with the cheese.

Close the buns and cut each bun into 4 equal size pieces.

Secure each piece with a toothpick.

Makes 32 boat bites

These bites make a perfect party appetizer for kids of any age.  Like your pizza cheese a little gooey?  Place the open filled boats on a cookie sheet. Place the cookie sheet under the broiler for 2 minutes, watching them carefully so they don’t burn.  Close the boats and cut into 4 bites each. 

Preparation Time: approximately 15 minutes

Cooking Time:  approximately 5 minutes

Total Time: approximately 20 minutes

Nutritional Information per 4 bites:  (approximate values)

Calories 350; fat 22 g; sodium 1,240 mg; carbohydrates 28 g;

sugar 8 g; protein 13 g

What You Need:

8 frozen brown sugar cinnamon toaster strudels

2 C of apple pie filling

4 C of vanilla ice cream

How to Make It:

Toast the strudels as directed on the package.

Place the apple pie filling into a microwave safe bowl.

Microwave on high for 1 minute or until the filling is hot.

Spoon the pie filling over the top of each strudel.

Place one scoop of ice cream on top of the pie filling.

Makes 8 servings

This simple delight is the perfect way for children to ring in the New Year.  The icing from the toaster strudels may be drizzled over the top or for a sweeter treat try drizzling caramel ice cream topping over the strudels.

Preparation Time: approximately 15 minutes

Total Time: approximately 15 minutes

Nutritional Information per strudel:  (approximate values)

Calories 410; fat 15 g; sodium 240 mg; carbohydrates 66 g; sugars 41 g; protein 5 g

What You Need:

1 lb. lean ground beef

1 small onion, chopped

1 (19 oz.) can tomato soup

1 (15 oz.) can chili beans, do not drain

1 (4.5 oz.) can green chilies, chopped

1 C frozen whole kernel corn

1 (4 oz.) bag Cheddar cheese, shredded

How to Make It:

Crumble the beef into a skillet placed over medium high heat.

Stir in the chopped onions.

Cook 7 minutes or until the beef is browned through, stirring often.

Pour the soup into the skillet and stir to combine.

Add the chili beans with their juice, green chilies and corn and stir to blend in.

Bring the mixture to a boil over medium high heat.

Reduce the heat to medium and stirring often cook 10 minutes or until the sauce thickens and it is heated through.

Sprinkle the cheese over the top and cook an additional 3 minutes or until the cheese begins to melt.

Makes 12 servings

Place the dip on the table with nachos, corn chips or scoopers.  Add toppings such as sour cream, diced olives or diced onions depending on your children tastes.  If you are serving to smaller children the green chilies may be let out or used as a topping on the side.

Preparation Time:  approximately 20 minutes

Cooking Time:  approximately 20 minutes

Total Time:  approximately 40 minutes

Nutritional Information per cup:  (approximate values)

Calories 600; fat 32 g; sodium 1,750 mg; carbohydrates 45 g; sugar 10 g; protein 37 g

What You Need:

2 pints vanilla ice cream, softened

1 C of milk, divided

1 C of malted milk balls, broken into small pieces and divided

2 pints chocolate ice cream, softened

4 T of malted milk powder

How to Make It:

Place the vanilla ice cream into the blender.

Pour half of the milk over the ice cream.

Blend until smooth.

Pour the mixture into 8 glasses.

Sprinkle half of the malted milk ball pieces over the ice cream.

Place the glasses into the freezer for 15 minutes.

Place the chocolate ice cream into the blender.

Pour in the remaining milk.

Add the malted milk powder.

Blend until very smooth.

Remove the malts from the freezer and pour the chocolate mixture over the top.

Sprinkle with the remaining malted milk balls.

Serve immediately.

Makes 8 malts

Top these malts with refrigerated whipped cream topping from a can and a maraschino cherry for something a little more special.  Use you favorite ice cream flavors instead of the chocolate and vanilla.

Preparation Time:  approximately 30 minutes

Freezing Time:  approximately 15 minutes

Total Time:  approximately 45 minutes

Nutritional Information per malt:  (approximate values)

Calories 380; fat 19 g; sodium 160 mg; carbohydrates 47 g; sugar 37 g; protein 7 g