Peanut Butter Cookie Dough Brownies

Ingredients:

BROWNIE LAYER:
1/2 cup unsalted butter
2 ounces unsweetened chocolate
1 teaspoon vanilla extract
1 cup granulated white sugar
2 large eggs
1/2 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup bittersweet chocolate chips
COOKIE DOUGH LAYER:
1/4 cup unsalted butter, at room temperature
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 cup creamy peanut butter
1/2 cup + 2 tablespoons all-purpose flour
1/2 teaspoon salt
GANACHE TOPPING:
3/4 cup bittersweet chocolate chips
1/4 cup heavy whipping cream
1 tablespoon granulated white sugar
1 cup peanut butter chips

Directions:

1. Preheat oven to 350 degrees F. Spray an 8x8-inch pan with nonstick spray. Line the bottom of the pan with a strip of parchment paper, so that it comes up two of the sides that are opposite each other. Spray the parchment with nonstick spray too.
2. Prepare the brownies: In a small bowl, melt the butter and unsweetened chocolate in the microwave until the butter is melted, about 2 minutes. Stir briskly until well-combined, then stir in the vanilla. Meanwhile, in a large bowl- use an electric mixer to beat together the sugar and eggs. Scrape in the partially cooled chocolate mixture and mix to combine. In separate medium bowl, whisk together flour, baking powder and salt. Stir the flour ingredients and chocolate chips into the wet ingredients. Spread the batter into the prepared pan. Bake 22 to 28 minutes, or until a toothpick inserted into the center of the brownies comes out clean. Remove from the oven and let cool.
3. Prepare cookie dough layer: In a large bowl, use an electric mixer to combine butter and brown sugar. Mix until creamy. Add milk and peanut butter and mix to combine. Stir in flour and salt. Spread the peanut butter cookie dough in an even layer over the cooled brownies.
4. Prepare ganache: In a small bowl, microwave chocolate chips cream and sugar for 1 minute, stirring after 30 seconds. Continue to microwave in 30 second bursts, stirring after each heating time. Continue heating and stirring until the chocolate is melted and the mixture is smooth. Drizzle the ganache over the peanut butter cookie dough layer and carefully spread to cover the top. Sprinkle with peanut butter chips. Refrigerate until the dough and the ganache topping are set (at least 1 hour). Use a knife to loosen the sides, then carefully grab the parchment paper and remove the whole pan of brownies to a cutting board. Use a sharp knife to cut them into squares. Keep refrigerated until ready to serve.

Source: RecipeGirl.com (Adapted slightly from Food Network)

Sloppy Tacos

What You Need

1 lb. ground beef

1 jar  (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa

1 pkg. (12 oz.) hamburger buns (8 buns)

1 pkg.  (6 oz.) KRAFT Singles

Make It

BROWN meat in large skillet; drain.
STIR in salsa; cook until heated through, stirring occasionally.
FILL buns with meat mixture and Singles.

Pepperoni Tip

Is your pizza greasy when you use pepperoni?  Here's a great tip!  Put your slices of pepperoni on a paper towel.  Place another paper towel over them and microwave them for 30 seconds.  The grease will go onto your paper towel and not on your pizza!

Chicken Spaghetti Casserole

 

ngredients:

7 ounces thin spaghetti
1 tablespoon salted butter
2 cups sliced mushrooms
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
Two 10.75-ounce cans 98% fat free cream of mushroom soup
1 cup nonfat milk
8 ounces sharp cheddar cheese
2 cups cooked, chopped chicken
1 teaspoon Tabasco sauce
salt and pepper, to taste
1/2 cup shredded Monterey Jack cheese

Directions:

1. Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick spray.
2. Cook pasta according to package directions, but only cook it until it's al dente (you still want a little bite to it). Drain the pasta and set it aside.
3. Melt butter in a large, deep skillet over medium heat. Add mushrooms, onion, celery and bell peppers. Cook until the vegetables have softened, 4 to 5 minutes. In a medium bowl, mix milk and soup until smooth. Add this mixture to the vegetables in the pan. Stir in cheddar cheese. Continue to heat the mixture until the cheese has melted and the sauce is smooth. Add in chicken, pasta and tabasco, and season to taste with salt and pepper. Pour the mixture into the prepared casserole dish. Sprinkle Jack cheese on top.
4. Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown.

Tips:

*Turn this casserole into a day-after-Thanksgiving meal by adding leftover turkey instead of chicken.

Source: RecipeGirl.com

Pumpkin Spice Latte

Ingredients:

1/2 cup whole milk
1 tablespoon unsweetened canned pumpkin puree
1 teaspoon packed light brown sugar
1/4 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 cup hot brewed, strong coffee
2 tablespoons half & half cream
1 teaspoon granulated white sugar, or more to taste
whipped cream, optional
ground nutmeg

Directions:

1. In a glass measuring cup or microwave-safe bowl, whisk together milk, pumpkin, brown sugar, spice and vanilla. Microwave for 1 to 2 minutes- watch closely and remove it from the microwave when the milk is hot and frothy.
2. Pour the pumpkin milk into a tall mug or glass. Add hot coffee. Pour in the cream. Add a teaspoon of sugar. Stir, and taste. Add more sugar, if desired.
3. Optional, but oh so good... add whipped cream on top and a sprinkle of nutmeg. Serve immediately!

Tips:

*Feel free to lighten up the recipe by using nonfat milk and fat-free half & half. It won't be as rich, but it will still give you that yummy pumpkin latte flavor.
*If you don't have pumpkin pie spice in your collection of spices, make your own! Mix equal parts of cinnamon, ginger, allspice and nutmeg- and measure from there.

Source: RecipeGirl.com

Washington Apple Cake

1 pkg. (2-layer size) yellow cake mix

1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

4 eggs

2/3 cup  water

1/2 cup oil

1 tsp.  ground cinnamon

1/2 cup plus 2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream, divided

3   Granny Smith apples (1 lb.), peeled, coarsely chopped

3/4 cup powdered sugar

1 tsp.  water

 

 

HEAT oven to 350ºF.
BEAT first 6 ingredients and 1/2 cup sour cream in large bowl with mixer until well blended. Stir in apples; pour into greased and floured 10-inch tube pan or 12-cup fluted tube pan.
BAKE 1 hour to 1 hour 5 min. or until toothpick inserted near center comes out clean. Cool in pan 15 min. Loosen cake from side of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
WHISK powdered sugar, remaining sour cream and 1 tsp. water until well blended. Drizzle over cake. Let stand until glaze is firm.

Vermont Maple-Pumpkin Pie

5 NILLA Wafers, finely crushed (about 1-1/4 cups)

1/4 cup  butter, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

3/4 cup  sugar, divided

3 eggs, divided

1-1/4 cups  canned pumpkin

1 cup canned evaporated milk

1-1/2 tsp.  pumpkin pie spice

3/4 cup thawed COOL WHIP Whipped Topping

3 Tbsp.  chopped PLANTERS Walnuts

1/4 cup maple syrup

Heat oven to 350.  Mix crumbs and butter; press onto bottom and up sides of 9-inch pie plate.  Beat cream cheese, 1.4 c sugar and 1 egg with mixer until well blended.  Spread onto bottom of crust.  Mix remaining sugar, eggs, pumpkin, milk and spice; carefully pour over cream cheese mixture. (Note: Crust will be full).  Bake 1 hour to 1 hour 5 minutes, or until center is set.  Cool completely.  Serve topped with remaining ingredients.  

Louisiana Red Velvet Cheesecake Bars

24 OREO Cookies, finely crushed (about 2 cups)

1/4 cup  butter, melted

6 squares BAKER'S Semi-Sweet Chocolate, divided

3 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4 cup sugar

1 tsp.  vanilla

3 eggs

1 Tbsp.  red food coloring

 

HEAT oven to 350ºF.
MIX cookie crumbs and butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.
MELT 4 chocolate squares as directed on package; place in medium bowl. Set aside. Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; beat just until blended. Remove 2 cups batter; mix with melted chocolate and food coloring. Carefully spread over crust; cover with remaining plain batter.
BAKE 26 to 28 min. or until center is almost set. Cool completely. Melt remaining chocolate; drizzle over dessert. Refrigerate 4 hours.

 

Frosting Tip

Do you ever have trouble spreading frosting on a cake?  Here's a professional cake decorating tip:

Get a tall drinking cup and fill it with hot water.  Dip your knife in hot water and then spread the frosting.  As the frosting starts to stick to the knife, dip it in water again.  Shake excess water off as much as possible, but don't worry if a little remains on the knife. 

Slow-Cooker Cheesy Chicken & Potatoes

1 large green pepper, chopped

1 lb.  red potatoes (about 3), very thinly sliced

1 tsp. paprika

8 small  bone-in chicken thighs (2 lb.), skin removed

1 can (10-3/4 oz.) condensed cream of chicken soup

1/4 lb.  (4 oz.) VELVEETA®, cut into 1/2-inch cubes

1 Tbsp. Worcestershire sauce

1/4 cup  chopped fresh parsley

 

PLACE peppers in slow cooker sprayed with cooking spray; top with potatoes. Sprinkle paprika over chicken. Place 4 thighs in slow cooker; cover with soup and remaining thighs. Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
USE slotted spoon to transfer chicken and vegetables to platter; cover to keep warm. Set slow cooker on HIGH heat. Add VELVEETA and Worcestershire sauce to reserved liquid in slow cooker; stir. Cover with lid; cook 5 min. Stir until VELVEETA is completely melted and sauce is well blended. Spoon over chicken and vegetables; top with parsley.  

Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting

1 pkg. (2-layer size) spice cake mix

1 cup  BREAKSTONE'S or KNUDSEN Sour Cream

1 can (15 oz.) pumpkin

1/4 cup  oil

3 eggs

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup butter, softened

1 tsp.  vanilla

1 pkg. (16 oz.) powdered sugar

1-1/2 tsp.  ground cinnamon

 

HEAT oven to 350ºF.
BEAT first 5 ingredients with mixer until well blended; spoon into 24 paper-lined muffin cups.
BAKE 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely.
BEAT cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.

 

Cinnamon Roll Pancakes

Thanks to Wendy and Recipe Girl for this recipe!

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten
CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).
2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.
3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.
4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake.

When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.

Tips:

*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*It's best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That'll give it a chance to set a little before you add the swirl.
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn't be too runny. The consistency of soft toothpaste is perfect. If it's melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.

Chicken Cordon Bleu Pasta - version 2

This recipe is from my friend Wendy at Recipes to Warm the Heart.

1 lb. Pasta (You can use many different kinds if you so choose.)
1 cup Chicken Breasts, cooked and cubed
1 cup bacon, cooked and cut up
1 1/2 cups Milk
8 oz. Cream Cheese (softened)
2 Tbsp. Garlic Powder
2 cups Mozzarella cheese, shredded
Salt
Pepper
Dash of Seasoned salt
1 cup Italian bread crumbs
1/2 cup Butter, melted 

 

Bring a large pot of water to a boil.  Add the pasta; cook until al dente.  Drain and return to the pot. While Pasta is cooking go ahead and cook your chicken and bacon.  Add in the chicken and bacon to your pasta and mix well.

Preheat your broiler. In a medium saucepan, combine the milk, cream cheese and garlic powder over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Add in the Mozzarella cheese and seasoned salt along with salt and pepper to taste.

Transfer pasta to a 9x13 baking dish and top with Italian bread crumbs. Pour melted butter over crumbs and broil until browned, around 5 minutes or so. 

Chicken Cordon Bleu Casserole- version 1

1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken

1 can  (10-3/4 oz.) reduced-sodium condensed cream of chicken soup

1 Tbsp. GREY POUPON Dijon Mustard

1 lb.  boneless skinless chicken breasts, cut into bite-size pieces

3 cups small fresh broccoli florets

12 slices  OSCAR MAYER Deli Fresh Smoked Ham, chopped

6 KRAFT Extra Thin Swiss Cheese Slices

 

HEAT oven to 375ºF.
PREPARE stuffing as directed on package.
MIX soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole sprayed with cooking spray; top with cheese and stuffing.
BAKE 35 to 40 min. or until heated through.

 

Bacon Cheeseburger Casserole

1 lb. ground beef

1   onion, chopped

1/3 cup ketchup

2 Tbsp.  yellow mustard

1 cup KRAFT Shredded Sharp Cheddar Cheese

8 slices  OSCAR MAYER Bacon, cooked, crumbled

4 cups (1/2 of 32-oz. pkg.) frozen bite-size seasoned potato nuggets

HEAT oven to 400ºF.
BROWN meat with onions in skillet; drain. Stir in ketchup and mustard; spoon into 9-inch square baking dish sprayed with cooking spray.
TOP with remaining ingredients.
BAKE 30 to 35 min. or until casserole is heated through and potato nuggets are golden brown.

 

Ranch Potato Salad

I've been looking for this recipe for the longest time. I LOVE IT!  Especially if you're not usually a potato salad fan.  I know its a little late for the picnic food, but I'm posting it anyway!

• 2 pounds new or red potatoes cooked,and cut into 1-inch cubes
• ¼ teaspoon salt
• ½ cup sliced green onions
• ¾ cup Hidden Valley® Original Ranch® Dressing
• 2 tablespoons freshly chopped chives
• Salt and freshly ground pepper

In a large pot, add the potatoes and enough water to cover.
Add the salt and bring the water to a boil. Cook the potatoes for 10 to 15 minutes or until tender when pierced with a fork. Drain and set aside to cool slightly.

In a large bowl, mix the potatoes, green onion, and dressing together until well coated. Chill covered for at least 1 hour.

Season with salt to taste and serve garnished with chives and freshly ground pepper.

This recipe was found at Hidden Valley

Cinnamon Bread

I got this recipe from Melissa Witcher's blog Redfly Creations.

Cinnamon Bread

makes 2 loaves

Batter:

1 cup butter, softened

2 cups sugar

2 eggs

2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice

4 cups flour

2 teaspoons baking soda

Cinnamon/sugar mixture:

2/3 cups sugar

2 teaspoons cinnamon 

Cream together butter, 2 cups of sugar, and eggs.  Add milk, flour, and baking soda.  Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).  Mix in separate bowl the 2/3 c sugar and cinnamon.  Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.  Add remaining batter to pans; sprinkle with last of cinnamon topping.  Swirl with a knife.  Bake at 350 degrees for 45-50 min.  or until toothpick tester come clean.  

Cool in pan for 20 minutes before removing from pan.

Or you can make this bread in muffin tins to make it a little easier to freeze and take out as needed.

Rolo Pretzel Turtles

Nuts – pecan halves (or any other type of nut)
Mini pretzels
Rolo chocolate candies
Preheat your oven to 350F.

Unwrap your Rolos – try not to eat all of them. Place pretzels on the baking sheet in one layer. Top each pretzel with a Rolo. Bake for 3 to 5 minutes, until the chocolate just begins to melt. The Rolo candy should be soft but not completely melted. Remove from oven, carefully use a spatula to lift the pretzels on cooling rack and immediately squish the Rolo candy with a nut. Watch the caramel ooze out!

Shortbread Candy Bars (Great for leftover Halloween candy)

1 cup (2 sticks) butter
3/4 c brown sugar
1 1/4 t salt
2 cups flour
1 c chocolate chips
2 cups assorted chocolate candies, or roughly chopped candy bars

Directions

1. Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, 3 minutes. With mixer on low, add flour in three additions and beat until combined (dough will be crumbly). Press dough evenly into an 8-inch square baking dish. Bake until golden brown and firm, 30 to 35 minutes.
   
2. Scatter chocolate chips on top of shortbread. Bake until soft, 1 minute. With the back of a spoon, spread chocolate evenly over shortbread. Scatter candies over top. Let cool on a wire rack 30 minutes. Refrigerate briefly to set chocolate, then cut into 16 bars.

From Everyday Food

Rolo Cookie Bars

1 (18.25 ounce) package yellow cake mix

1/2 cup chopped walnuts

2/3 cup evaporated milk

1/4 cup butter, melted

36 chocolate-covered caramel candies,

halved

1.	Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch baking pan.
2.	Combine the cake mix and nuts. Stir in the evaporated milk and melted butter. Spread half of the cake mix mixture into the prepared pan.
3.	Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove from oven and immediately place Rolo pieces, cut side down, over hot crust. Drop remaining cake mix mixture by teaspoonfuls over Rolo pieces. Return to oven and bake for 25 to 30 minutes or until lightly browned. Cut into squares to serve.