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LAYERED PEANUT BUTTER BARS

http://www.bettycrocker.com/recipes/layered-peanut-butter-bars/6dbed0aa-c1bd-4068-8eb2-6ae176550ebf


Cookie Base
1
pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3
tablespoons vegetable oil
1
tablespoon water
1
egg
Filling
1/2
cup butter, softened
1/2
cup creamy peanut butter
2
cups powdered sugar
2
teaspoons milk
Frosting
1
cup semisweet chocolate chips
1/4
cup butter

1
Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2
In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until golden brown. Cool completely, about 1 hour.
3
In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cookie base.
4
In microwavable bowl, microwave all Frosting ingredients on High 30 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.

PEANUT BUTTER BARS

http://allrecipes.com/recipe/peanut-butter-bars-i/


Ingredients

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
Directions

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
Nutritional Information

Amount Per Serving Calories: 532 | Total Fat: 36.6g | Cholesterol: 41mg

BUCKEYE CAKE

http://bunsinmyoven.com/page/8/


Ingredients

For the Peanut Butter Cheesecake:
2 8 ounce packages cream cheese, softened
1 cup white sugar
1/2 cup creamy peanut butter
3 tablespoons all-purpose flour
4 eggs
1/2 cup milk (I used 1%, but 2% or whole milk would be great too)
For the chocolate cake:
1 box chocolate cake mix, prepared according to package directions (homemade works too, if you're feeling adventurous) and baked in 2 9 inch round cake pans
For the Peanut Butter Frosting
1/2 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/3 cup heavy whipping cream
For the chocolate peanut butter glaze
8 ounces semi-sweet chocolate chips
3 tablespoons creamy peanut butter
2 tablespoons light corn syrup
1/2 cup heavy whipping cream
Instructions

For the Peanut Butter Cheesecake:
Bake the cheesecake one day in advance so that it has plenty of time to chill in the fridge before layering with the chocolate cake!
Preheat oven to 325 degrees.
Beat together the cream cheese, peanut butter, sugar, and flour until light and smooth and creamy. Beat in the eggs one at a time. Stir in the milk.
Grease a 9-inch round springform pan VERY WELL. There is no crust on this cheesecake, so it is imperative that you really grease the pan so that the cheesecake will release from it easily.
Pour batter into the greased pan.
Bake for 10 minutes at 325 degrees.
Reduce heat to 260 and bake for 50 minutes or until just the center is slightly jiggly.
Cool on the counter for 2 hours. Transfer to a refrigerator to chill overnight.
For the chocolate cake:
Prepare the cake mix according to the package or use a recipe for homemade cake.
Bake in 2 9-inch round, well greased cake pans. Cool completely.
For the peanut butter frosting:
Cream together the butter and peanut butter until light and fluffy. Add half of the powdered sugar and mix well. Beat in half of the cream. Add the remaining powdered sugar and continue mixing until combined. Beat in the remaining cream.
For the chocolate peanut butter glaze:
In a double boiler or a bowl set over a pot of simmering water, melt the chocolate, peanut butter, and corn syrup. When melted remove from heat and whisk in the cream until it is a smooth, creamy consistency.
To assemble:
Place one layer of chocolate cake on your cake stand and top with 1/4 of the chocolate peanut butter glaze. Spread to the edges.
Very carefully remove the sides of your springform pan and place the entire cheesecake upside down on the chocolate cake layer. The bottom of the springform pan should now be on top of the cheesecake. Carefully slide a knife in between the cheesecake and pan bottom to loosen. If you greased your pan well this should be fairly simple and the pan bottom will easily lift off.
Pour another 1/4 of the chocolate glaze over the cheesecake and spread to the edges.
Top this with the second layer of chocolate cake.
Place the whole cake in the refrigerator for 15 minutes to harden up a bit.
Cover the top and sides of the cake with the peanut butter frosting. Smooth it out as best you can.
Microwave the chocolate glaze for about 5-10 seconds to soften it back up. Whisk well and then pour over the top center of the cake. Use an offset spatula to spread the glaze to the edges, letting it drip down in some areas.
Store in the refrigerator.

WHIPPED ICING

http://bunsinmyoven.com/page/8/

Ingredients

1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
2 teaspoons vanilla extract
24 tablespoons (3 sticks) butter, cut into 24 pieces, softened
Instructions

Combine the sugar, flour, cornstarch and salt in a medium bowl. Whisk in the milk and pour through a fine mesh strainer set over a medium sized pot. Cook the strained mixture over medium heat, whisking constantly, until it boils and becomes thick. This should take between 5 and 10 minutes and should thicken to the point that it becomes difficult to stir, like a very stiff gravy.
Transfer the mixture to a clean bowl and allow to cool to room temperature. Place the bowl in the fridge to cool it down faster if you are in a hurry, but be sure that the mixture is at room temperature (not too warm or too cool!) before adding the butter.
Beat the mixture on medium speed and add the vanilla extract. Beat in the butter one piece at a time until all 24 pieces are fully incorporated, about 3 minutes. Increase the speed of the mixer to medium high and beat the frosting for 5 minutes.
Place the frosting in the refrigerator for about 20 minutes to thicken a bit before frosting your cake.

SWEET DINNER ROLLS

http://allrecipes.com/recipe/sweet-dinner-rolls/

Ingredients

1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened
Directions

Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 10 to 15 minutes, until golden.
Nutritional Information

Amount Per Serving Calories: 192 | Total Fat: 7.5g | Cholesterol: 32mg

Brownies

http://allrecipes.com/Recipe/Brookes-Best-Bombshell-Brownies/Detail.aspx

Ingredients

1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips
Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

COUNTRY APPLY DUMPLINGS

http://allrecipes.com/recipe/country-apple-dumplings/detail.aspx


Ingredients

2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™
Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
Bake for 35 to 45 minutes in the preheated oven, or until golden brown.
Nutritional Information

Amount Per Serving Calories: 333 | Total Fat: 19g | Cholesterol: 31mg

SNICKERDOODLE COOKIES

SNICKERDOODLE COOKIES

In true sneakerdoodle fashion I had to have a snickerdoodle cookie recipe! Too be honest I don't think I've even ever made snickerdoodles before. I've always just got store bought ones. I found this recipe by searching google and picking the one with the most reviews. I was skeptical because I'm not the best cookie maker. Homemade cookies besides the peanut butter chocolate chip kind haven't really turned out for me. Plus I realized I was 1 1/4 cup short of all purpose flour and had to use self rising. I knew I was setting myself up for disaster. Contrary to my thoughts the cookie dough turned out so light and airy and perfect! I nixed the salt since I used self rising flour and it tasted great! I rolled them in the cinnamon sugar mixture thinking these are gonna stick to the pan and burn! I baked them for about 10 minutes which left them borderline gooey in the center. The next batch I baked for 12 minutes and they were perfect. Lightly crunchy on the outer corners and chewy in the middle. They looked so yummy as well. I would think this would be an amazing sugar cookie recipe as well. Definitely great to try out! (remember to make sure and have cream of tarter on hand or your cookies won't have the pretty cracks on top, they'll be smooth) Also when baking cookies I use a well seasoned baking stone and let it cool between batches. It only bakes 10 or so at a time but well worth it because they bake evenly. *update I have been baking these at 350 for 16 minutes on large Walton baking sheet and parchment paper.


Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda OR 4 tap baking powder (either works well)
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

HELPFUL TIPS FROM ALL RECIPES REVIEWERS: Bake for 8 min exactly! ...and you can even wait a few min. for it to cool on the cookie sheet just get it out of the oven! Either way, the critics (my family & friends) RAVED about these yummies, and I've never left w/o someone asking for the recipe! 1st: Use butter AND eggs that are room temp. I've used all butter w/excellent results. 2nd: Mix dry & wet separately. 3rd: Hand mix or you'll get a different result. Do not overmix. I never have cream of tartar, so I use 2 tsp. of white vinegar OR lemon juice. Lastly, I used a medium scoop. For the topping, I used 3T. sugar & 3.5 tsp. of cinnamon dumped in ziplock bag. Do not be afraid to over coat. It will NOT turn out too sweet (and I'm not a fan of sweets)!!!! Coat well. :) If your cookie turns out flat, I'd check to see if your baking soda has expired. To test, it should fizzle the second you place it in water. I've never had issues w/these turning out flat OR dough being sticky (which was really confusing to me to hear from others); just keeping them in our lock n lock container long enough before husband comes home. They store great, & I didn't have any of the problems many others did! I never need to put these in the refrigerator first either!

ROCKY ROAD FROSTING

INGREDIENTS:
1 1 ounce squares unsweetened chocolate
2 1/2 cups miniature marshmallows
1/4 cup water
4 tbsp butter or margarine
2 1/2 cups sifted confectioners' sugar
1 tsp vanilla
1/4 broken walnutes (optional)

DIRECTIONS: In a 2 quart saucepan, combine chocolate, half the marshmallows, water, and butter. Heat until blended, stirring constantly. Cool slightly, add sugar and vanilla; beat until thick. Stir in remaining marshmallows. Add nuts if desired. Frosts top of one 13x9x2-inch cake.

Food Club Marshmallows

24 HOUR SALAD

INGREDIENTS:
3 egg yolks, beaten
2 tbsp sugar
2 tbsp lemon juice
2 tbsp pineapple syrup
dash salt
2 1/2 cups miniature marshmallows
2 cups drained pineapple tidbits
2 cups drained canned pitted white cherries
2 pared oranges, cut up and drained
8 maraschino cherries, cut up
1 cup heavy cream, whipped
1/3 cup slivered, blanched almonds, toasted (optional)

DIRECTIONS:
Combine first five ingredients in top of double boiler. Cook and stir over hot, not boiling water, until mixture thickens - about 5 minutes. Cool. Stir in marshmallows and fruits; fold in whipped cream, Refrigerate 24 hours. Just before serving fold in almonds, if desired.
Makes 8-10 servings.

Food CLub Marshmallow bag

BANANA CRUMB MUFFINS

BANANA CRUMB MUFFINS

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.



*These tasted really good but the kids loved the muffin tops better than the whole muffin. I agree that the crumble topping really makes these muffins excellent. I think I'll start making these instead of the banana bread I've previously made with over ripe bananas. The only thing I changed/added was that I added about 1 tsp cinnamon and 1/2 teaspoon of nutmeg to the banana batter.

PEA SOUP

Ingredients
4 cups cubed peeled potatoes
1/4 cup butter, cubed
12 cups chicken broth
4 cups fresh or frozen peas
1/4 cup minced chives
Directions
In a Dutch oven, saute potatoes in butter until lightly browned. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. Stir in peas; cook 5-8 minutes longer or until potatoes and peas are tender. Cool slightly.
In a blender, process soup in batches until smooth. Return all to pan and heat through. Sprinkle with chives. Yield: 16 servings (4 quarts).

PEANUT BUTTER FUDGE

PEANUT BUTTER FUDGE

Ingredients

1/2 cup butter (1 unsalted cream butter stick)
2 cups brown sugar
1/2 cup milk
1 cup peanut butter
1 1/2 teaspoon vanilla extract
3 cups confectioners' sugar

Directions

Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over sifted confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.



*Can't beat this. My mom has been wanting fudge but I wanted something I didn't have to drag the candy thermometer out for. This was easy to make and turned out beautifully. It was a quarter gone before I even had a chance to chill it. The only times we've ever got fudge was from the fair and this is better. Even with *gasp* 5 cups of sugar in this recipe it's not overwhelmingly sweet. Great for parties or gifts.

LASAGNA ALFREDO AND ALFREDO SAUCE

LASAGNA ALFREDO



Ingredients

1 (16 ounce) package lasagna noodles
1 (10 ounce) package frozen chopped spinach
3 cooked, boneless chicken breast halves, diced
1 diced onion
3-4 cloves garlic
1 tbsp vegetable oil
prepared alfredo sauce
1/2 shredded cheese
salt and pepper to taste


Alfredo Sauce
1 1/2 packages cream cheese
2 egg whites
3 cups milk
2 tbsps cornstarch
1/3 stick butter
1 tbsp garlic powder
salt and pepper to taste

Directions

Preheat oven to 365 degrees F. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Defrost spinach according to package directions; drain. In another large pot boil chicken breasts until done. Then dice chicken.

In a large sauce pan at med high heat combine 1 tbsp vegetable oil, and diced onion. Saute until softened and add garlic. Add spinach and chicken, salt and pepper. Take off heat.

In medium pot melt butter, add cornstarch, salt, pepper, garlic powder. Next add cream cheese and whisk. Once cream cheese has melted slowly add in milk. Tempur egg white and add them to pot. Bring to a boil while whisking and take off heat.

In an oven safe pan spray with non stick cooking spray. A
dd layer of lasagna noodles. Next layer on half of chicken and spinach mixture. Pour half prepared alfredo sauce over top. Put more lasagna noodles on top and add remaining chicken mixture. Place remaining noodles on top and poor remaining alfredo sauce over top. Sprinkle the top with shredded cheese. Bake 30-40 minutes, until top is brown and bubbly.

SPLIT PEA SOUP

SPLIT PEA SOUP

Ingredients
1 can (49-1/2 ounces) chicken broth
1-1/2 pounds smoked ham hocks
2 cups each chopped onions, celery and carrots
1 package (16 ounces) dried green split peas
2 bay leaves
Salad croutons, optional
Directions
In a 4- or 5-qt. slow cooker, combine the broth, ham hocks, vegetables, peas and bay leaves. Cover and cook on low for 8-10 hours or until peas are tender.
Discard bay leaves. Remove meat from bones; cut ham into small pieces and set aside. Cool soup slightly.
In a blender, cover and process soup in batches until smooth. Return soup to slow cooker; stir in reserved ham. Heat through. Garnish with croutons if desired. Yield: 7 servings (about 2-1/4 quarts).

TO TRY: RECIPES

This is where I'm going to post any recipes that I want to try.

BROWN SAUCE


Ingredients:

3/4 cup beef broth
1 tablespoon plus 1 teaspoon oyster sauce
1 teaspoon dark soy sauce
1/2 teaspoon sugar
1 tablespoon cornstarch
Preparation:

Combine the above ingredients in order and bring to a boil, stirring. Yields about 1/3 cup.


PLUM SAUCE

Ingredients:

1 cup plum jam
1 tablespoon vinegar
1 teaspoon onion powder
1/4 teaspoon ginger powder
1/4 teaspoon allspice
1 pinch of garlic salt
1/3 - 1/2 cup of water (depending on how thick the jam is)
Preparation:

Mix the ingredients together well. Bring to a boil on low heat. Cool the sauce and store in a jar in the refrigerator. Use within a few days.

SWEET AND SOUR SAUCE

Ingredients

3/4 cup white sugar
1/3 cup white vinegar
2/3 cup water
1/4 cup soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch
Directions

Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.