Peanutty Chocolate Fudge

1-1/2 c. sugar
2/3 c. evaporated milk
2 T. butter
1/4 t. salt
2 c. mini marshmallows
1-2/3 c. nestle peanut butter and milk chocolate chips
1/2 c. chopped peanuts
1 t. vanilla

Line 8 inch baking pan with foil. Combine sugar, milk, butter and salt in a heavy saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil 4-5 minutes, still stirring constantly. Remove from heat.

Stir in marshmallows, chips, peanuts and vanilla. Stir vigorously until marshmallows are melted. Pour into pan. Put in fridge until firm. Lift from pan and cut.

No Bake Cookies

2 c. sugar
1/2 c. milk
1 c. peanut butter
1/8 t. salt
3 c. oats
1 t. vanilla
1/2 c. butter

Combine sugar, milk, butter and salt in saucepan. Bring to a full boil and boil for 1 minute. Remove from heat. Add vanilla and peanut butter. Stir until smooth. Add oats. Mix well. Cool until dough will hold it's shape. Drop by spoonful onto waxed paper.

Thyme Roasted Beets

3-1/2 to 4 pounds baby or small beets
6 garlic cloves, peeled
3 sprigs fresh thyme
5 T. olive oil
1/2 t. kosher salt
1/4 t. pepper
2 T. lemon juice
1 T. snipped fresh thyme
3 ounces goat cheese, crumbled (optional)

Preheat oven to 400. Cut tops off of beets and trim root ends. Halve or quarter the beets. Place in a 3 quart baking dish. Add garlic and thyme sprigs. Combine 3 T. olive oil, salt and pepper. Drizzle over beets; toss to coat. Cover dish with foil.

Roast for 40-45 minutes or until tender. Uncover; let cool for 15 minutes in dish on a wire rack. If using small beets, remove the skins by wrapping one at a time in a paper towel and gently rubbing. Baby beets do not need to be peeled.

Remove garlic from dish and finely chop. Discard thyme sprigs. Combine garlic, remaining 2 T. olive oil, lemon juice and snipped thyme. Drizzle over beets; toss gently to coat.

If desired, sprinkle beets with crumbled cheese and additional thyme. Serve warm or at room temp.

Banana Bars

1 c. butter, soft
2 c. sugar
4 eggs
4 ripe bananas, mashed
2 t. lemon juice
3 c. flour
1 t. salt
1 t. baking soda
1/2 c. buttermilk
1 c. chopped nuts, optional

Preheat oven to 350 degrees. Cream sugar and butter until smooth. Add eggs and bananas and beat until smooth. Add lemon juice; mix briefly. Mix flour, salt and soda together in a separate bowl. Add to creamed mixture alternating with the buttermilk. Fold in nuts. Do not overmix. Pour into a greased and floured sheet pan. Bake for 30 minutes. When cool, frost with cream cheese icing.

Skillet Bread

2 cups flour
1 T. baking powder (yes, Tablespoon)
1 t. salt
1 1/2 cups milk
3 T. butter
optional mix ins: cheese, bacon bits, green chilis, cornmeal, taco seasoning...use your imagination

Stir together the dry ingredients, then stir in the milk until a smooth batter forms. Place a cast iron skillet in the oven while it's heating up and put the butter in. Once the butter is melted and bubbly, pour the batter into the skillet. Bake at 400 degrees for 15-20 minutes or until the top is golden brown.

Chocolate Pancakes with Grandma's Syrup

1-1/2 c. flour
3 t. baking powder
1/2 t. salt
6 T. sugar
6 T. cocoa
1-1/4 c. warmed milk
4 T. butter, melted
2 eggs, beaten

Mix dry ingredients. Add milk, butter and eggs and beat until smooth. Add extra milk if the batter is too thick. Cook like regular pancakes.

Syrup:
2 c. sugar
1 c. evaporated milk
1 T. butter

Boil sugar and milk, stirring constantly until all sugar is dissolved. Cook over high heat until the mixture starts to boil. Remove from heat and add butter. Let sit for 5 minutes, stir and enjoy!