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Chocolate peanut butter sandwich cookies

 

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If you love Reeses and who doesnt? You will love these! They are also amazing just as a double Chocolate Chip Cookie! The filling reminds me of the taste of a Reeses cup !! Num Num ok Here’s the recipe!

 

1 cup softened butter

1 1/2 cups sugar

2 eggs

2 tsp vanilla

2 cups flour

2/3 cup cocoa

3/4 tsp baking soda

1/4 tsp salt (omit if using salted butter)

2 cups chocolate chips

 

Peanut Butter Filling

1 cup peanut butter

1 cup confectioners sugar

about 6 tsp milk or cream

Preheat oven to 350

In large bowl beat butter,sugar,eggs, and vanilla until light and fluffy. Mix together flour, cocoa, baking soda and salt. Slowly add to butter mixture. Stir in chocolate chips. drop by large spoonfuls onto ungreased cookie sheet. Bake 10 – 12 mins or just set. cool for a few mins transfer to cooling rack.

Filling

on low speed of mixer combine all ingredients.Once combined turn to med for about 3 -4 mins. Filling will be thick. Take spoonful roll into ball with palm of hand flatten. After cookies are cooled place flattened pb filling between cookies. ENJOY!!!

 

 

 
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Crab Rangoon

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Crab Rangoon is one of my absolute favorite appetizers! So much so, I can make it a meal :) These bad  boys are amazing . They can be  a bit tricky to master at first. A little practice and you will be a pro :) Ok so you need a pot of your choice of hot oil. Recipe itself is fairly simple. The trick is the pinching of the wontons and not letting them ooze out all that decadent cream filling!

Filling

1 Can crab meat drained

1 8oz pkg cream cheese.

3 or 4 green onion sliced

2 tsp soy sauce.

1/2 tsp salt

Combine all ingredients blend well.

Using 1 package wonton wrappers. Keep a small cup of water handy. Place small amount of filling on center of wrapper. dip tip of finger in water and run around the edge of wrapper. This will help adhere. Pinch each corner together on a diagonal all the way around until you have 4 points. I prepare all first then toss them in the oil a couple at a time.fry until they just start to golden. If left in too long the filling will cook out, They do require hands on supervision. Place on paper towels to drain and cool. Serve with sweet and sour sauce!

 
 

Taco Ring

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Great easy recipe. Can be customized to your taste! Here’s what you need.
2 rolls pillsbury crescent rolls
1 lb ground beef or turkey
1 package taco seasoning
1 1/2 cup shredded cheddar
Chopped lettuce
Cubed tomato
Preheat oven to 350
On large pizza pan lay out crescents overlapping with point out.
Cook ground beef drain add taco seasoning and 1/3 cup water. Simmer a few minutes. Spread half the cheese onto the ring of crescents.
Top with taco meat. Gold points over meat mixture tucking under as you go. Bake 30 mins or golden brown. In center place lettuce tomato cheese any other toppings you like. Such as sour cream olives and onions.

 
3 Comments

Posted by on June 10, 2014 in Uncategorized

 

REESES Beast Cake Layered with Peanut Butter Cheesecake

ImageWe just celebrated my sons 16th BIRTHDAY!! Happy Happy Birthday to my amazing son! He is intelligent, witty, good looking, and an amazing musician!! He also loves REESES. His love of chocolate and peanut butter began about hmmmm 14 years ago!! The kid is awesome so I had to do a most amazing birthday cake for his special day!! Anyway here’s the recipe for this BEAST CAKE. Only fitting name available! It is chocolate cake, with a peanut butter chocolate chip cheesecake in the middle. Topped with some Peanut Butter frosting that could be easily be eaten by the spoonful… Ya we went there! Top it with some chopped up Reeses (reeses pieces or minis would also work well) 

Classic one bowl Chocolate Cake (it really is the best moist and sooooo good)

Chocolate Cake:  2 cups sugar  1-3/4 cups all-purpose flour  3/4 cup HERSHEY’S Cocoa  1-1/2 teaspoons baking powder  1-1/2 teaspoons baking soda  1 teaspoon salt  2 eggs  1 cup milk  1/2 cup vegetable oil  2 teaspoons vanilla extract  1 cup boiling water

To prepare the chocolate cake:

Heat oven to 350°F. Grease and flour two 9 inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

 

AMAZING PEANUT BUTTER CHEESECAKE ( This could very well be served alone or with some garnish of whip cream or chocolate syrup. It would also be amazing using Reese’s pb cups instead of chocolate chips!!!)

Cheesecake Layer:  2 (8-ounce) packages cream cheese, softened  1/2 cup sugar  3 eggs  1/4 cup sour cream  1 tsp vanilla extract  1 cup Creamy Peanut Butter,  3/4 cup  mini chocolate chips

To prepare the cheesecake:

Preheat oven to 325 degrees F. Line a 9 inch round baking pan with aluminum foil. Let the edges of foil extend over sides of pan and then spray the foil with non-stick cooking spray.

In large bowl, beat cream cheese, peanut butter,sugar and vanilla extract at medium speed with an electric mixer until creamy and smooth. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. Stir in sour cream and chocolate chips.

Pour batter into prepared pan. Bake for 45 minutes, or until the top just starts to turn golden.

Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours.

 

Peanut Butter Cream Cheese Frosting ( This stuff is da bomb)

2 cups Peanut Butter

16 oz Cream Cheese

2 sticks butter softened

2 lb bag confectioners sugar

1/2 cup half and half ( more may be needed)

2 tsp vanilla

Beat peanut butter, cream cheese, and butter on med speed in mixer until fluffy. about 3 mins. add sugar very slowly, this will take some time. Last add vanilla and cream until spreading consistency. 

I PLACE ALL THE CAKES IN THE FREEZER until nice and firmed up. 

Place chocolate cake down first, top with frosting, next is the cheesecake, frost, and last layer of chocolate cake. Spread top and sides with remaining frosting. Garnish as desired…  SMALL SLICES OF THIS ONE!!!! ENJOY!!!!

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1 Comment

Posted by on May 9, 2014 in Uncategorized

 

Italian Rotini Pasta Salad

What a great simple side dish! Can be served warm or chilled for the next day.
5 cups rotini noodles
3 tomatoes cubed
1/2 cup chopped olives ( black can also be used)
1 bottle Italian dressing
Parmesan
Cook pasta for 7 mins. Drain add tomato and olives. Toss with dressing. Heavily sprinkle with Parmesan.

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Posted by on May 2, 2014 in Uncategorized

 

Homemade chocolate ice cream

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So simple yet so good! This creamy chocolate ice cream has 3 ingredients!!! Pop them into an ice cream machine… You will never buy store bought again! Great summer time treat !
2 cups heavy whipping cream
1 can sweetened condensed milk
1/2 cup cocoa (buy the good stuff peeps)
Place all ingredients in ice cream maker. Turn it on for about 25 mins. Store leftovers ( funny right) in air tight container in freezer.

 
1 Comment

Posted by on May 2, 2014 in Uncategorized

 

Lemon chicken asparagus stir fry

 

 

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This stir fry is fairly simple and OMG good!

1 pound cubed chicken breast 

1 pound fresh asparagus

juice from 1 lemon 

1 can cream of chicken soup

sea salt 

pepper

soy sauce

heat skillet with oil to coat bottom. Add chicken brown. About 3 mins each side. Add asparagus cook for a few more mins. Add the rest of ingredients and coo additional 10 mins . Serve over rice

 

 
1 Comment

Posted by on April 16, 2014 in Uncategorized

 
 
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