SNACKS

SNACKS

Hi Protein Energy Bars Carol A. Earliwine, Washington, PA

1/2 cup butter 1 1/3 cups brown sugar 2 eggs 1 tsp vanilla 1/3 cup cocoa 1/2 cup raisins 1/4 cup milk 1/4 cup dry milk crystals 1/4 cup wheat germ 1 cup whole wheat flour 1/2 tsp baking powder 1/4 tsp baking soda 2 cups peanut butter chips

Cream butter, sugar, eggs, vanilla until light and fluffy. Blend in cocoa and milk. Add dry milk crystals, wheat germ, flour, baking powder and baking soda. Beat until ingredients are combined. Fold in peanut butter chips and raisins. Place in greased 9x13 pan. Bake 30-35 minutes at 350°

Cinnamon Coffee Bars Judith Deschenes, Claysville, PA

Bars

1/4 C shortening 1 C brown sugar 1 egg 11/2 C flour 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon 1/4 C chopped (optional) 1/2 C raisins (optional)

Glaze

1 C powdered sugar Whisk in milk until semi thin

Cream together shortening, brown sugar. Beat in egg. Sift together and stir in flour, baking powder, baking soda, salt and cinnamon. (optional) add nuts and raisins. Pour in 9x13 greased pan.

Bake 350° for 18-20 minutes Cool cake. Top with glaze. Kid’s Power Towers Jonathan Tennant, Strabane, PA

1 banana 1 1/2 tablespoon almond butter 1/2 teaspoon cocoa powder 1/4 teaspoon agave (add more to sweeten to taste)

Mix the almond butter, cocoa powder, and agave in a small bowl. Slice the banana into coins. Put a dab of the almond butter mixture onto each slice. Build towers. Kid friendly snack!

Pimento Cheese Spread Arline Shipley, Roscoe, PA

11/2 lb. American cheese - ground 1 small jar pimento - drained 4 oz. canned milk 1/2 cup vinegar 1/2 cup sugar pinch of salt

Mix cheese and pimento with electric mixer. Beat milk, till it makes 1 cup. Add milk, vinegar, sugar, and salt to cheese mixture. Will get thick after it is refrigerated.

Cold Spiced Fruit JoAnn Balta

2 oranges unpeeled and thinly sliced 1 tsp salt 1 (16 oz) can pineapple chunks 1 (16 oz) can sliced peaches 1 (16 oz) can pear halves 1 (16 oz) can apricot halves 1 can sugar 1/2 cup white vinegar 3(3 inch) sticks cinnamon 7 whole cloves 1 (3 oz.) package cherry flavored gelatin

Cut oranges slices in half. Combine oranges and salt in a large saucepan; add water to cover. Bring to a boil and cook 5 minutes; drain and set aside.

Drain canned fruits, combining and reserving enough juice to measure 21/2 cups, adding water, if necessary. Set fruit aside. Combine reserved juice, sugar and remaining ingredients in a medium saucepan. Bring to a boil, stirring constantly, until gelatin dissolves; reduce heat and simmer 15 minutes.

Layer canned fruits and orange slices in a large bowl. Pour gelatin mixture over fruit; cover and refrigerate 8 hours. Stir and serve with a slotted spoon. Yield: 8 to 10 servings

Slovenian Savings and Loan Association of Canonsburg, PA

Cherries Jubilee Cheese Log Dawn Mortimer, McMurray, PA 1 cup chopped dried cherries 1/4 cup (or to taste) white rum 1 cup sugar 2-8 ounce packages cream cheese, softened 1 teaspoon pure vanilla extract 1 cup chopped pecans, toasted for coating Water Crackers if serving as an appetizer/starter Graham Crackers if serving as a dessert

Stir together the dried cherries, rum and sugar and let sit for one hour, stirring occasionally until the sugar is dissolved.

Using a stand mixer or a bowl and a spatula, mix together the cherry mixture, cream cheese and vanilla until combined.

Form the mixture into a log, cover with plastic wrap, and refrigerate for at least two hours or overnight.

Before serving, roll the log in the pecans to coat. Serve with the water crackers or graham crackers.

130 Boone Avenue Strabane, PA 15363 724.745.5000