Peanut Butter Cup Brownies

Peanut Butter Cup Brownies

Bring to boil:
1 cup butter
1 cup water
2 Tbsp cocoa

-Remove from heat; let cool.

-In a bowl mix in with cocoa mixture:
2 cups sugar
1 tsp soda
2 cups flour
½ cup buttermilk
½ tsp salt
1 tsp vanilla
2 eggs

-Preheat oven to 350 degrees F. Spray or grease 40 mini-muffin cups. Spoon batter evenly into muffin cups, about 1 heaping teaspoon in each.

-Bake for 13 to 15 minutes or until top is set and toothpick inserted into center comes out slightly moist.

-After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with teaspoon, this will make a indent for peanut butter.

3/4 cup creamy peanut butter
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips

-Over low heat, warm creamy peanut butter. While brownies are still warm spoon about half teaspoon warm peanut butter into the center of each brownie; top with chocolate chips and peanut butter chips. Cool completely in pan. Remove from pan and serve.

PINEAPPLE DREAM DESSERT

PINEAPPLE DREAM DESSERT

INGREDIENTS :
2 1/2 cups graham crumbs (2 sleeves)
1/2 cup unsalted butter
2 cups of powdered sugar, sifted
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
8 oz container Cool Whip
20 oz can crushed pineapple, drained well

 INSTRUCTIONS :
-Preheat oven to 300 F.
-Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
-Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
-Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. -Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight

Pineapple Delight Dessert

Pineapple Delight Dessert

INGREDIENTS :
1 14oz. can crushed pineapple
1/2 cup butter or margarine, softened
2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1 egg
1 tsp. vanilla
2 cups whipped cream (prepared from a small carton of whipping cream, Cool Whip, or Dream Whip)
1 and 1/2 cups icing sugar

INSTRUCTIONS :
Preheat the oven to 325 degrees F and place rack in the centre of the oven.

In a medium bowl, combine the graham cracker crumbs and 1/2 cup melted butter/margarine. Press the mixture into an 8x8" or 9x9" baking pan. Bake for 10 minutes, then cool completely on a wire rack.

In a separate bowl, mix together the 1/2 cup softened butter/margarine, icing sugar, egg, and vanilla with an electric mixer until smooth. Spread this mixture over the crust once it has completely cooled. Bake for 15 minutes, then remove and cool completely on a wire rack.

Prepare your whipped cream of choice. If using a carton of whipping cream, beat the cream in a medium bowl until it is thick and stiff. You may want to add 2 Tbsp. of white sugar and 1 tsp. vanilla extract for sweetness and flavour. Drain the juice from the canned crushed pineapple. Mix the whipped cream and pineapple together and spread evenly over top of the cooled butter filling.

Garnish the dessert with a sprinkle of graham cracker crumbs. Keep chilled and serve cold

Almond Joy Magic Cookie Bars

Almond Joy Magic Cookie Bars

Ingredients :
Cookie Crust:
1/2 c. unsalted butter, room temperature
3/4 c. light brown sugar, packed
1 tsp. vanilla
1 egg
1 c. all-purpose flour
1 c. chocolate graham cracker crumbs (not quite 9 full-sheet crackers)
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. semi-sweet chocolate chips

Layers:
3/4 c. mini semi-sweet chocolate chips
1 3/4 c. shredded sweetened coconut
1/2 c. sliced almonds
about 12 oz. sweetened condensed milk (not quite one can)

-Preheat oven to 350 degrees. Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal and spray with cooking spray; set aside. For the Crust: In a large bowl, cream together the butter and brown sugar, using a hand mixer, until smooth and creamy. Add the vanilla and egg and mix until combined. Add the flour, graham cracker crumbs, baking powder and salt and mix until fully combined. Stir in the chocolate chips. Press graham cracker dough evenly into the bottom of your prepared baking pan. Bake for 5 minutes.
-Remove from oven and sprinkle with the mini chocolate chips (reserving a small amount), coconut and sliced almonds. Drizzle the sweetened condensed milk over the top and sprinkle with reserved mini chocolate chips. Remember the pan is hot and return to the oven and bake for 25-30 minutes until set (I baked mine for about 26 minutes). Loosely tent the pan with aluminum foil halfway through baking time to prevent the coconut and almonds from browning and rotate the pan in the oven.
-Allow to cool at room temperature for 30 minutes and then stick in the refrigerator to cool all the way through (the bottom of the pan will be cold). Cut into 9-12 squares. DO NOT cut the bars while they are still warm or the gooey filling will run all over the place.

PERFECT COUPLE PIE

PERFECT COUPLE PIE

Ingredients :

For the pie:

1 chocolate graham cracker crust

1 cup peanut butter

1 package (8 ounces) cream cheese, room temperature

1 tub (12 ounces) Cool Whip, divided

1 jar (11.75 ounces) hot fudge topping, divided

½ cup sugar

For the topping: 2 tablespoons hot fudge

2 tablespoons peanut butter

Directions :

• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.

• Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.

• At serving time, carefully spread remaining Cool Whip on top of pie.

• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction

Yummy Chocolate Peanut Butter Bars Recipe.

Yummy Chocolate Peanut Butter Bars Recipe.

Ingredients :

1/2 cup chopped peanuts

1/2 cup Creamy Peanut Butter

1/2 cups All Purpose Flour

one 3/4 cups firmly packed light brown sugar

one beaten egg

one can Sweetened Condensed Milk

one cup butter

one cup semi-sweet chocolate chips

two cups quick-cooking oats

one teaspoon baking powder

1/2 teaspoon baking soda

 Directions :

-Preheat the oven to 180°C.

-In a large bowl mix the flour, oats, brown sugar, baking powder and baking soda.

-Cut in butter with pastry blender until mixture resembles fine crumbs.

-Stir in peanuts.

-Reserve 1/2 cups crumb mixture.

-Stir egg into remaining crumb mixture.

-Put the mixture in a large baking pan.

-Bake for 15 minutes.

-In small bowl, Stir together sweetened condensed milk and peanut butter until well combined.

-Pour evenly over partially baked crust.

-Stir together reserved crumb mixture and chocolate chips.

-Spread evenly over peanut butter layer.

-Bake for an additional 15 minutes.

-Cool then cut into bars and enjoy.

Chocolate Chip Cookie Dough Bars

Chocolate Chip Cookie Dough Bars

Ingredients :

½ cup unsalted butter, softened

¾ cup packed light brown sugar

1 tsp. vanilla extract

2 cup all purpose flour

1 (14 oz.) can sweetened condensed milk

2 c. mini chocolate chips

½ cup creamy peanut butter

½ cup milk chocolate chips (or semi-sweet)

Instructions :

In a large mixing bowl, mix together butter and brown sugar until it is fluffy. This takes about 3 minutes.

Add vanilla and beat until combined.

Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined. Gently fold in chocolate chips.

Press the cookie dough into the bottom of the 8×8 pan that has been lined with parchment paper. It will be sticky so lightly flour your hands if needed.

Cover your bars with plastic wrap and refrigerate for 3 hours or overnight until firm.

To make the topping, combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl.

Stir every 30 seconds until smooth.

Pour and spread over the top of the chilled dough and chill for at least 1 hour until firm.

Let sit out for 5-10 minutes to soften before cutting into.

Homemade Almond Roca

Homemade Almond Roca

Ingredients :
1½ cups coarsely-chopped almonds
16 oz. light brown sugar
1 lb. butter
24 oz. milk chocoalte chips

Method :
Sprinkle ¾ cup coarsely chopped almonds onto the bottom of an 18x13 inch cookie sheet. Set aside.
In a 2 qt. sauce pan, combine sugar and butter over medium high heat while stirring frequently for several minutes unit bubbly and thick. Use a candy thermometer and cook until 290 degrees F. Watch carefully after 280 degrees F to prevent it from burning. Once it has reached 290 degrees F, remove from heat.
Pour candy evenly on top of the almonds in cookie sheet. Let stand for a few minutes.
Melt chocolate chips in microwave with 1 tsp. shortening or oil to help keep it smooth. Microwave in 30 second increments, stirring between each increment, until completely melted and smooth.
Cover candy with layer of chocolate and sprinkle remaining almonds evenly over the top of chocolate layer.
Allow to set up for a few hours. I place mine in the fridge when I need them to cool faster.
Once completely set up and hardened, break into pieces using a knife.
This recipe makes about 2 lbs of candy and is great for gifts!

Ooey Gooey Butter Cookies

Ooey Gooey Butter Cookies

Ingredients
Print This Recipe•1 Yellow Cake Box Mix
•1/2 cup butter
•1/2 tsp. vanilla
•1 8 oz. Cream Cheese bar
•1 egg
• powdered sugar

Instructions
1.Beat butter, vanilla, egg and cream cheese until fluffy.

2.Mix in cake mix.

3.Chill for 30 minutes.

4.Roll into balls and dip in a bowl of powdered sugar.

5.Bake at 350 for 10-12 minutes, and sift powdered sugar on top if desired

Melted milk chocolate or dark chocolate

Melted milk chocolate or dark chocolate

Ingredients :

3 cups coconut flakes
1 cup condensed milk
Mix the shredded coconut with condensed milk,mold into oblong shape, add them to freezer for 20 minutes and then dip them in melted chocolate.
Stick Almonds in them and have Almond Joys Be creative!!

Chocolate Chip Cookie Dough Bars! Egg-less and NO-bake!

Chocolate Chip Cookie Dough Bars! Egg-less and NO-bake!

No-Bake Chocolate Chip Cookie Dough Bars recipe made up of a rich layer of melted chocolate and peanut butter on top of thick chocolate chip cookie dough. They are an egg-less dessert and no baking required!

Ingredients
½ cup unsalted butter, softened
¾ cup packed light brown sugar
1 tsp. vanilla extract
2 cup all purpose flour
1 (14 oz.) can sweetened condensed milk
2 c. mini chocolate chips
½ cup creamy peanut butter
½ cup milk chocolate chips (or semi-sweet)

Instructions
In a large mixing bowl, mix together butter and brown sugar until it is fluffy. This takes about 3 minutes.
Add vanilla and beat until combined.
Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined. Gently fold in chocolate chips.
Press the cookie dough into the bottom of the 8×8 pan that has been lined with parchment paper. It will be sticky so lightly flour your hands if needed.
Cover your bars with plastic wrap and refrigerate for 3 hours or overnight until firm.
To make the topping, combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl.
Stir every 30 seconds until smooth.
Pour and spread over the top of the chilled dough and chill for at least 1 hour until firm.
Let sit out for 5-10 minutes to soften before cutting into.

Cherry Pie Cookie Cups

Cherry Pie Cookie Cups

Ingredients
1 (16.5 oz.) roll refrigerated sugar cookie dough
1 (21 oz.) can cherry pie filling
1 c. powdered sugar
1 Tbsp. melted butter
1-2 Tbsp. milk

Instructions 

-Divide cookie dough in half; cut each half into 12 slices.
-Generously spray 24 mini muffin cups with cooking spray OR line with mini cupcake liners.
-Roll each slice into a ball, then place each ball into a mini muffin cup.
-Bake at 350 degrees for 15 minutes.
-Remove from oven; press down the center of each cookie cup gently to make a small indentation.
-Fill each with 1 Tbsp. cherry pie filling.
-Return to oven and bake an additional 3-5 minutes.
-Cool slightly; remove from pans.
-Drizzle with a mixture of powdered sugar, melted butter and milk.
-Store in refrigerator.

Soft Chocolate Chip Cookies

Soft Chocolate Chip Cookies

INGREDIENTS

2 1⁄4 cups flour
1 teaspoon baking soda
3⁄4 cup packed brown sugar
1⁄2 cup butter, softened
1⁄2 cup shortening
1⁄4 cup sugar
1 (4 ounce) package instant vanilla pudding
1 teaspoon vanilla extract
1⁄8 teaspoon almond extract
2 eggs, beaten
2 cups chocolate chips

DIRECTIONS

Preheat oven 350 degrees.
Combine flour and baking soda.
In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and almond extract.
Mix until well blended.
Add eggs and mix well.
Beat in the flour mixture.
Stir in chocolate chips.
Drop by rounded teasponful and bake 10-12 minutes.
Makes approx 3 doz cookies

TURTLE FUDGE

TURTLE FUDGE

INGREDIENTS
14 oz caramel, I used Peter's caramel block but you can use Kraft caramels and prepare it with evaporated milk as directed on package.
1 Tablespoon evaporated milk
1 cup semi sweet chocolate chips
1 cup milk chocolate chips
1 cup sweetened condensed milk
¼ teaspoon salt
2 teaspoons vanilla
1½ cups chopped pecans

INSTRUCTIONS
Grease a 8x8 baking dish.
Melt caramel and evaporated milk together in a microwave safe bowl, or according to package directions. Set aside.
On stove top over medium heat, combine chocolate chips, sweetened conduced milk and salt. Heat until chocolate is melted stirring consistently.
Stir in pecans and vanilla.
Pour half of the fudge mixture in the pan.
Pour the caramel over the fudge.
Pour remaining half of fudge over the caramel, swirl gently with a knife.
Cover and refrigerate until set.

Disneyland Smore's Bake

Disneyland Smore's Bake

Ingredients
1 (10.5-ounce) box fudge brownie mix
1 (1-pound) bag large marshmallows
¼ cup plus 2 tablespoons hot fudge sauce, warmed
8 graham crackers

Instructions
Preheat oven to 375°F.
Spray a 9×13 cake pan with cooking spray.
Prepare brownie batter by following the package directions and pour into prepared cake pan. (so yes... you will need oil, eggs, and water and whatever else it asks for)
Bake 20 to 22 minutes, or until cooked through
Turn oven to broil.
Place marshmallows over brownies. Leaving oven door ajar and place marshmallow-topped brownies under broiler 1½ to 2 minutes. Cook until marshmallows are golden brown. Watch closely so they don't burn!
Drizzle hot fudge sauce over top of toasted marshmallows.
Take half of the graham crackers and break them into planks; crush other half of graham crackers into crumbs and pieces.
Sprinkle crushed graham crackers over top of toasted marshmallows, and place graham cracker planks randomly into toasted marshmallows.
Serve immediately.

Strawberry Cheesecake Chimichangas

Strawberry Cheesecake Chimichangas

 Ingredients  

For chimichangas:
6 (8-inch) soft flour tortillas
8 oz cream cheese ( room temperature)
2 Tablespoon sour cream
1 Tablespoon sugar
1 teaspoon vanilla extract
¾ cups sliced strawberries
Vegetable oil-for frying

For coating:
1 Tablespoon cinnamon
⅓ cup sugar

For serving:
1 cup sliced strawberries

Instructions
Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .
Fold in ¾ cup of sliced fresh strawberries.
Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) .
Combine ⅓ cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
Line a large plate with paper towels.
In about 5 inch deep saucepan place about 2 -2½ inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.
Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)
Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.
Don’t forget to remove all toothpicks from the chimichangas!!!

CINNAMON ROLL CUPCAKES

CINNAMON ROLL CUPCAKES

Ingredients :

2 1/4 tsp. or 1 packet dry active yeast
1/2 cup granulated sugar, divided
1 cup warm milk (approximately 110 degrees Fahrenheit)
2 eggs, room temperature
1/3 cup butter, melted
1 tsp. salt
4 1/2 cups bread flour
1 cup brown sugar, packed
2 1/2 Tbsp. ground cinnamon
1/3 cup butter, softened
8 oz cream cheese, softened
2/3 cup butter, softened
1 1/2-2 cups powdered sugar
 

Directions :

Dissolve the yeast and 1/4 cup of the granulated sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.

Mix in the eggs, butter, salt, and other 1/4 cup of granulated sugar. Add flour and mix until well blended and the dough forms a ball. Turn out onto a lightly floured surface, and knead about 5-10 times. Place in an oiled bowl, cover and let rise in a warm place until doubled in size (about one hour).

After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line cupcake pan with cupcake liners, and lightly spray over the top of them with cooking spray.

Roll dough into a 12x22 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls using dental floss or a pastry cutter. You may have to unroll each roll and re-roll in order for the dough to fit in a cupcake tin.

Place each roll in a cupcake liner. Cover and let rise until nearly doubled, about 30 minutes. Alternatively, allow to rise overnight in the refrigerator. Meanwhile, preheat oven to 400 degrees Fahrenheit.

Bake rolls in preheated oven until golden brown, about 10-12 minutes. Let rolls cool completely before frosting.

To make the frosting, mix cream cheese and butter using the whisk attachment of a mixer. Slowly add the powdered sugar until desired consistency has been reached.

PRALINES AND CREAM DREAM DESSERT

PRALINES AND CREAM DREAM DESSERT

INGREDIENTS :
Crust :
1 (11.3 oz.) box of crushed Sandies pecan cookies
¼ cup melted butter
Cream Cheese filling :
8 oz. cream cheese, softened
8 oz. cool whip, thawed
¼ cup powdered sugar
Pudding :
2 small boxes INSTANT butterscotch pudding, dry not prepared and NOT cook n' serve
3½ cup milk
Topping :
12 oz. cool whip
Sugared pecans :
1 cup chopped pecans
½ cup sugar
Remaining Ingredients :
¼ cup Carmel ice cream topping
 

INSTRUCTIONS :
Preheat oven to 350 degrees F.
In a 9x13 baking dish combine cookies and melted butter to form crust layer. Press down evenly over bottom of pan and bake for 12 min. Set aside to cool.
In a small mixing bowl, beat cream cheese, powdered sugar, and cool whip until smooth and well combined. Set aside in fridge until ready to assemble.
In small mixing bowl mix pudding packets and milk and refrigerate until ready to assemble.
In a medium size skillet over medium heat, combine pecans and sugar. Stir until sugar is melted. Pour them out onto to a piece of parchment paper to cool.
To assemble :
Spread cream cheese mixture over cooled crust.
Next gently spoon pudding over the cream cheese mixture.
Then top with the cool whip.
Sprinkle the cooled sugared pecans over the top.
Drizzle caramel sauce over the nuts and refrigerate for at least 2 hours before serving.

Banana Cookies

Banana Cookies

Ingredients :
1½ cups flour
1 cup sugar
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon nutmeg
¾ teaspoon cinnamon
¾ cup shortening (or butter)
2 bananas, mashed
1 egg
1¾ cups quick oats
FROSTING :
½ cup butter, softened
3 Tablespoons milk
2 teaspoons vanilla
1 box (16 oz.) powdered sugar
Instructions  :
COOKIES :
Preheat oven to 400 degrees F
Sift dry ingredients together
Once dry ingredients are sifted, cut in shortening (or butter).
After shortening (or butter) is completely cut in, add bananas, egg, and oats and blend together well.
Spoon drops onto cookie sheet and bake at 400 F for 8-10 minutes
FROSTING :
Cream butter. Add remaining ingredients and beat until smooth. You can add more milk or powdered sugar to get it to the consistency you want it.

CHOCOLATE BANANA MUFFINS

CHOCOLATE BANANA MUFFINS

INGREDIENTS :
1½ cups mashed bananas
⅓ cup oil
1 egg
1 cup sugar
1½ cups flour
¼ cup cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
1 cup mini chocolate chips
Sugar for sprinkling on tops
 

INSTRUCTIONS :
Preheat oven to 350 degrees F.
In a large bowl, combine bananas, oil, egg large mixing bowl.
In a separate large bowl, sift together sugar, flour, cocoa, baking soda, baking powder. Add to banana mixture. Stir in chocolate chips.
Spoon batter into greased or lined muffin tins. Sprinkle the tops of each muffin with 1 teaspoon of sugar.
Bake for 20 to 25 minutes at 350 degrees F.