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TRIKERS CORNER
A place for bits of information and interest for all to enjoy
Lets grab a cup of coffee and enjoy the variety of things here. Recipes from either you gals or guys. There is always a need for tips and information on trikes: your new builds or just things you are going to do to your present ride. We can put pictures here and your posts can be in the Forum. Lots of information everyone can contribute for those who are new, things we can all learn from each other no matter how long we have been out with the breeze on our knees ;-)
 

Peanut Butter Cup Cookies in a Jar

Nice Christmas gift--Makes about 30:

 

3/4 cup white sugar, 1/2 cup packed brown sugar, 1 1/3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 8 peanut butter cup candies (eg. Reese's) cut into 1/2 inch pieces
Mix together the flour, baking powder and baking soda. Set aside. Layer ingredients in order given in a 1 quart "wide mouth" canning jar. Press each layer firmly in place. It will be a tight fit. Add chopped peanut butter cups last.
Attach these directions to jar: Reese's Peanut Butter Cup Cookies, 1. Remove peanut butter cups from jar. Set aside., 2. Empty remaining cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 3. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add in 1 egg, slightly beaten, and 1 teaspoon vanilla. 4. Mix until completely blended. You will need to finish mixing with your hands. 5. Mix in peanut butter cups. 6. Shape into walnut sized balls. Place 2 inches apart on greased cookie sheets. 7. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 2 1/2 dozen cookies.

 

Ruth-NCO Sugar & Spice Snack Mix

 1 pkg 6 oz. bugle shaped corn snack 2 cups mixed nuts 2 egg whites 1 cup orange juice 1 1/3 cup sugar 1 to 2 tablespoons grated orange peel 2 teaspoons ground cinnamon 1 teaspoonground allspice 1 teaspoon ground ginger Heat oven to 275 degrees. Grease jelly roll pan 15 1/2 x 10 1/2 x1 inch. Mix corn snack and nuts in large bowl. Beat orange juice and egg whites in small bowl with wire whisk or hand beater til foamy. Mix in remaining ingredients. stir into corn snack mixture til well coated. Spread in pan. Bake 45 to 50 minutes, stirring til light brown and crisp. cool. Store in airtight container.

 

RANCH PRETZELS

 

2 bags small pretzels - 1 1/2 tsp dill weed - 1 tsp garlic powder - 2 pkgs dry Ranch dressing mix - 12 oz Butter Flavored Popping Oil -
Mix all ingredients and pour over pretzels in a bowl that seals Keep turning bowl over and over until coated.
Ruth - NCO

Karen Pentito's Snack Mix
Sugar & Spice Snack Mix

 

1 pkg 6 oz. bugle shaped corn snack - 2 cups mixed nuts - 2 egg whites - 1 cup orange juice - 1 1/3 cup sugar - 1 to 2 tablespoons grated orange peel - 2 teaspoons ground cinnamon - 1 teaspoonground allspice - 1 teaspoon ground ginger -

Heat oven to 275 degrees. - Grease jelly roll pan 15 1/2 x 10 1/2 x1 inch. - Mix corn snack and nuts in large bowl. - Beat orange juice and egg whites in small bowl with wire whisk or hand beater til foamy. - Mix in remaining ingredients. stir into corn snack mixture til well coated. - Spread in pan.
Bake 45 to 50 minutes, stirring til light brown and crisp. cool. Store in airtight container.

MARC'S Nut Tasse

 

Preheat oven 375 - degrees 2-3 pks of cream cheese - ½ lb. butter - 2 cups flour -
Soften cream cheese &butter cream together. - Mix in flour. - Roll into balls, press with thumb into thin dough and put into mini muffin pan.

Filling 2eggs beaten 11/2 cups brown sugar 1 teaspoon vanilla 5 tablespoons melted butter

Mix above filling and fill tassie cups, sprinkle ¼ teas. of chopped nuts over each tassie.
Bake 15 to 20 minutes or crust turns light brown. - Take a pointed knife cut around brown tassie. - If tassie moves you know it will come out . - flip out on cookie sheet. - I put a paper towel to cushin the tassie, so they don’t break.

MARC'S Pumpkin Crunch

1 pkg. Yellow Cake Mix - 1 Can (15 oz.) Solid packed pumpkin - 1 Can (12oz.) Evaporated Milk - 3 Large Eggs - 11/2 cups Sugar - 1 tsp. Cinnamon - ½ cup Chopped Pecans - 1 Cup butter or Oleo -

Preheat oven to 350 degrees. - Grease bottom of a 9x13 pan. - Combine pumpkin, - evaporated milk, - eggs, - sugar,- cinnamon,- and salt in a bowl. Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture. - Top with pecans. - Drizzle melted butter or oleo over pecans. - - - Bake for 50-55 minutes or until golden brown. - Top with whipped cream if desired.

MARC'S Dump Cake
1 pkg. Yellow Cake Mix - 1 can. Crushed pineapple - 1 can Cherry Pie filling - . 1 Cup butter or Oleo
Preheat oven to 350 degrees Grease bottom of a 9x13 pan. Mix pie filling and pineapples in pan. Sprinkle dry cake mix evenly over cherrys and pineapples. Drizzle melted butter or oleo over mixture in pan. Bake for 50-55 minutes or until golden brown.

Amy Palms

Spaghetti Salad

1 pound angel hair pasta - cook & drain

1/2 red onion - chopped

4-5 seedless cucumbers - peeled and diced -- you can use any kind and amount of cucumbers

1 - 15 oz.jar of Marzetti Slaw Dressing

1 3/4 cup half & half (or 2% milk)

1 cup sugar

3 Tablespoons dill weed

Mix everything together and chill. Best if you let it sit overnight!!

When I make this, after I empty the dressing, I fill the bottle with the milk, and that's about the right amount, plus it cleans all the dressing out of the bottle!!!

 

Amy Palms

Peanut Butter Bars

1/2 cup butter or margarine, softened

1/2 cup sugar

1/2 cup brown sugar

1/2 cup peanut butter

1 egg, beaten

1 tsp. vanilla

1 cup all purpose flour

1/2 cup quick cooking oats

1 tsp. baking soda

1/4 tsp. salt

1 cup semisweet chocolate chips (we use the mini ones!!)

Cream butter, sugar,brown sugar and peanut butter together. Add egg and vanilla, Stir in the dry ingredients. Spread into a greased 9x13 pan. Sprinkle chocolate chips on top. Bake at 350 for 20 - 25 minutes. Let sit 10 minutes.

Mix together and drizzle on top -

1/2 cup powdered sugar

2 tablespoons peanut butter

2 tablespoons milk

 
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