Ankle Biter Peanut Butter Drops For Your Fur Baby Recipes

Steps:

• Heat honey and peanut butter in microwave until peanut butter is melted (about 20 seconds).
• Add remaining ingredients and mix well.
• Drop by 1/2 teaspoonful onto cookie sheet.
• Bake at 350 F for 8 to 10 minutes.

Steps:

• Preheat oven to 350 degrees F. Butter the cups of a mini-muffin pan and coat generously with graham cracker crumbs; set aside.
• Cream egg yolks, sugar, and cream cheese until fluffy. Beat egg whites until stiff; fold into creamed mixture.
• Spoon cream cheese mixture into muffin tins, filling three-fourths full. Bake in preheated oven for 20 minutes. Cool 10 to 15 minutes. Carefully remove from muffin tins; spoon 1 teaspoon Sour Cream Filling into each indentation. Store in refrigerator.
• To make Sour Cream Filling: Combine all ingredients in a 9-inch pieplate; stir well. Bake at 400 degrees for 5 minutes. Stir will, and bake an additional 3 minutes. Makes 1 cup.

Steps:

• Line baking sheets with waxed paper.
• Place morsels in large, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; stir.
• Microwave at additional 10 to 20-second intervals, stirring until smooth.
• Stir in peanut butter until smooth.
• Add corn flakes.
• Stir until coated.
• Drop by rounded teaspoon onto prepared baking sheets.
• Refrigerate for 20 minutes or until firm. Store in airtight container in refrigerator.

Steps:

• Sterilize milk by heating it in a pan (not in microwave, though this can cause"hot spots" and cold spots where bacteria survive) until small bubbles form and is *almost* boiling, around 180-185°F.
• Cool to about 112°F.
• Meanwhile, if using purchased yogurt as starter, set it out at room temp to warm up.
• Add yogurt starter.
• You can buy the powder at a health foods store, or use 2 tablespoons of plain yogurt with live and active cultures.
• Look for some "fresher" yogurt with a very distant expiration date for stronger cultures.
• Pour milk mix into a *warmed* quart jar, Pyrex bowl, custard cups, etc--preferably something with a lid!
• Incubate it for 4-8 hours, depending on how tart you like it, by putting the container of milk mix into a picnic cooler and pouring very warm water in around it.
• Or if you have a big cooler, set the yogurt container into a big pot of hot water, inside the cooler.
• Don't cover the top of the container with water!
• You need to keep the water between 90-120 F, as close to 112 as possible.
• You really don't have to check it or change water much--you'd be surprised how well it holds the temperature, and the more you open it, the more heat you lose.
• Lower temps or shorter time make milder, sweeter yogurt.
• Temps closer to 120 or longer times make tarter, firmer yogurt.
• Also it gets firmer the longer you let it incubate--can go up to 12 hours or so.
• Remove a small amount as starter for your next batch, and add any flavorings or anything to the rest of the batch *after* incubating.
• Refrigerate.

Steps:

• Combine black beans, oil, vinegar, parsley, and scallions and marinate a minimum of 1 hour.
• (Overnight is best) Before serving add feta, tomatoes and green peppers.

Steps:

• HEAT oven to 350ºF. Place rolled oats in a 15 x 10-inch baking pan. Bake 15 minutes or until toasted. Cool.
• COMBINE peanut butter, chocolate chips, honey, butter and salt in medium saucepan.
• HEAT over low heat, stirring occasionally, until peanut butter and chocolate are melted and mixture is well blended. Add toasted oats; mix thoroughly.
• DROP from teaspoon onto waxed paper. Chill until firm. Store, tightly covered, in refrigerator.