The 3 musts

If you ever have a need to make something quick and satisfying then these three treats need to be incorporated into your life. Not only are they easy to make, but they will play a perfect part in your adventure of indulgence. 

NO BAKE COOKIES

• 2  cups granulated sugar
• 1/2 cup (1 stick) margarine or butter
• 1/2  cup milk
• 1/3  cup baking cocoa
• 3  cups Oats
• *Combine the first 4 ingredients and bring barely to a boil. Remove from heat and add in oats. Drop on to parchment lined cookie sheet and let cool. 

Now, I don't know what it is, but I have been told by many people that they strongly dislike No Bake Cookies except for when I make them. I began to ponder on what in the world would make them different. I use the absolute most generic recipe and haven't changed a thing. As I continuously thought about it, this was my conclusion; the other no bake cookies I have had that their outcome came as disappointing, were dry and not to the level of chocolatey goodness they should have been. From this I have drawn up some cautionary tips to consider. 

1. Do not let continuously boil. If you see it begin to, turn off the heat immediately.

2. When adding the oats, add them slowly. You may not use all that is called for. Keep your eye out for a perfect consistency. If you add too much, they will be dry and will want to fall apart. 

One Sunday morning, I was browsing the internet for new recipes and trying to get inspired and change things up in the treat making department. After about an hour or so, and who knows how many recipes later, my eyes lay upon these beauties.

PEANUT BUTTERCUP COOKIES

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan. 

*A very helpful tip I learned is to freeze the Reeses before you press them in.

 Marshmallow or peanut butter? Peanut butter or marshmallow? Marshmallow or peanut butter? Peanut butter or marshmallow? The Rice Krispie debate. No offense to the marshmallow lovers, but my heart lies with peanut butter. I'll admit that I have had some delightful marshmallow rice krispies in my day. However, peanut butter just gets me. I unshamefully say that I can eat a whole batch on my own. These are one of the easiest treats to make and they are a pleaser.

PEANUT BUTTER RICE KRISPIE TREATS

1 cup peanut butter

1 cup corn syrup

1 cup sugar

6 cups rice krispies

Combine first 3 ingredients on stove until sugar is dissolved. Remove from heat and add rice krispies. Then place in metal or glass pan and spread out evenly.

*Do not bring to a boil, and stir constantly to avoid scorching.

Dutch Oven

      Is it just me or does everything taste better from a dutch oven? Anything that can be made either in a dutch oven or elsewhere seems so much more flavorful from the dutch oven. What's even more to consider is the fact that dutch oven tastes better when you're camping.

     One of my specialties is a simple yet delightful dish of Potatoes and Bacon. For this you will need:

                1 package bacon
                20 potatoes (or however many will fit in the dutch oven)
                Salt
                Pepper

     After the dutch oven is heated you put in half slices of bacon and cook them. I love putting that first strand of bacon in and listening to it sizzle. If it doesn't sizzle then add some more coal because, like me, the dutch oven likes things hot. Once the bacon is cooked to your liking, add the potatoes. They should be peeled and sliced just before you put them in. Give a few shakes of salt and pepper (it works best if you shake your thang along with it) and stir it a bit then place the lid on top. Stir occasionally and once the potatoes are tender, it's time to feast! A lot of people have a tendency to ask what seasonings have been added and with great joy I tell them none. I'm overly ecstatic at how much flavor the dutch oven adds and I love to brag about it. It's a simple work for a complex taste.

      Now, my most favorite thing to make, Pineapple Upside-down Cake. For this you will need:

                1 white cake mix (follow directions on box)
                1 yellow cake mix (follow directions on box)
                2 cans pineapple rings
                1 package brown sugar
                2 sticks butter

      It is an absolute requirement of my mind and mouth that it be made in a dutch oven. You know it's gonna be good when your first step is to melt two sticks of butter. Once it's melted, you will want to put in the pineapples flat so that you form circles around the base. Do not stack them on each other. Sprinkle brown sugar on top of the pineapples. If you roll how I roll, it will take a whole bag. Then you will pour on the cake mixture. I do one yellow and one white mix and mix them together. Place the lid on top and this is where the delectability and adventure begins. Once you have placed the lid it is very important that you do not remove it again for approximately thirty five minutes. After about fifteen minutes, you will have an explicit array of deliciousness seeping in through your nostrils that for a moment will guide you away from all your worries and cares and have you thinking only of what lies beneath that lid.
      When it is time to remove it, you are instantly overcome with anxiety and excitement for you never quite know what to expect. Did it bake? Was it hot enough? Did it fall? What will it look like? How will it taste? All these questions running through your mind as you reach down and clasp the handle. Slowly you begin to remove the lid and bam you are hit with the overwhelming cloud of that fantastic smell you got a hint of earlier. As you move the lid aside you begin to see that bright yellow beauty. Your eyes are filled with sunshine and light as you bask in the masterpiece you have just created. Big and fluffy with its own design of lines from the brown sugar that made it to the top. You cut into it and place it on a plate as it's dripping from the bottom. You take a bite of your luscious creation and it begins to melt away in your mouth. Before you know it the whole thing is gone.

Krumping

Krumping

Item of business #1...Krumping. If you don't know what it is, figure it out. I hold my fascination for krumping as high as I can. Have you seen the bodies of krumpers? They are unreal. Have you seen the emotion when they dance? Unreal. Have you seen the inspiration they create? Unreal. I'm a 5'10 white girl who doesn't understand the movement of my own awkard body, but because of the movement they create I want to figure it out. What an amazing way to express your emotions. If you're looking for a way to release some anger or stress, this is the perfect outlet. First things first, you've got to get yourself a game face. No smiles on this bandwagon. You've gotta feel it and if you're face aint showin it we know you're not feelin' it. Secondly, you've got to hit every move hard. If you feel fine the next day, you obviously weren't hittin' hard enough. Third and formost, the music. If ish ain't vibrating there will be no gyrating. The music helps you feel it. You pull from the music for inspiration. Each beat needs to make your body want to boom boom pow. If you're not feeling the music, we're not feeling you. "Krump, clown, bring it on down."