Triple Layer Peanut Butter Brownies

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brownie recipe picture

brownie recipe picture 2

These brownies were a big hit. They are rich, moist, and delicious – the trouble is it is hard to eat just one. This recipe uses a boxed brownie mix, but I am sure you could substitute your own brownie recipe in place of it.

It takes a little bit of time to put it all together but it is well worth the effort.

Triple Layer Peanut Butter Brownies
 
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Author:
Recipe type: Dessert
Serves: 24 depending on size
Ingredients
  • 1 package brownie mix (19 to 21 ounces)
  • 1 package vanilla instant pudding
  • 1 cup cold milk
  • 1 cup creamy peanut butter
  • ½ cup powdered sugar
  • 1 ½ cups cool whip (frozen)
  • 3 ounces semi-sweet chocolate
  • 1 cup roasted peanuts (roughly chopped)
Instructions
  1. Prepare and bake brownies in a 13x9 inch pan according to package directions; set aside to cool.
  2. While brownies are cooling using an electric mixer with whisk attachment mix the milk and pudding together for 2 minutes. Add the peanut butter and sugar, and mix until well combined.
  3. After brownies are completely cooled spread the pudding mixture over the top of the brownies.
  4. Place the chocolate and cool whip in a medium size microwavable bowl and microwave for 1 minute stirring every 30 seconds until chocolate is melted and mixture is thoroughly combined. Spread chocolate mixture over the top and sprinkle with nuts.
  5. Refrigerate and cool for at least one hour before serving.

Adapted from Kraft Recipes

 

Peanut Butter and Chocolate Brownies Recipe

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These Peanut Butter and Chocolate Brownies are moist, rich, and delicious. It takes a little bit of effort to put it all together but it is well worth it.

This is a good size recipe so you will probably have some left to put in the freezer.

This would also be a great recipe for a party, or pot luck.

Give these Peanut Butter and Chocolate Brownies a try. I’ll be you can’t stop with eating just one.

Peanut Butter and Chocolate Brownies Recipe
 
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Author:
Recipe type: Dessert
Serves: 36 depending on size
Ingredients
  • ½ cup plus 2 tablespoons boiling water
  • 2 ounces unsweetened chocolate (chopped or shaved fine)
  • ⅓ cup Dutch cocoa powder
  • 2 ½ cups sugar
  • ½ cup plus 2 tablespoons vegetable oil
  • 2 large eggs plus 2 large egg yolks
  • 4 tablespoons butter (melted – I used unsalted)
  • 2 teaspoons vanilla extract
  • 1¾ cups all-purpose flour
  • ¾ teaspoon salt
  • 1 cup peanut butter chocolate chips (or ½ cup peanut butter chips and ½ cup milk chocolate chips)
  • ½ cup marshmallow cream
Instructions
  1. Preheat oven to 350F.
  2. Line a 13 x 9 baking pan with aluminum foil and lightly spray with cooking spray.
  3. In a large bowl mix together the boiling water, unsweetened chocolate, and cocoa until chocolate is melted. Mix in the sugar, oil, eggs, egg yolks, butter, and vanilla until well combined.
  4. Gently mix in the flour and salt until just moist and then fold in the chocolate and peanut butter chips; pour mixture into baking pan.
  5. Dollop spoonful’s of marshmallow crème over the top and using the tip paring knife swirl it into the batter.
  6. Bake for 30 – to 35 minutes or until a tooth pick inserted comes out with just a few crumbs left on it.
  7. Note: if you don’t care for marshmallow crème just leave it out.

Adapted from Cooks Country 

Sweet Potato Pancakes Recipe

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Sweet Potato Pancakes Recipe

This is pretty much a basic recipe leaving a lot of room to add additional spices, but I wanted to keep this recipe as quick and simple as possible. The recipe was prepared as written – I thought the end result was pretty good.

Sweet Potato Pancakes Recipe
 
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Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 2 tablespoons unsalted butter (melted)
  • 1 cup mashed sweet potatoes
  • 2 eggs
  • ⅔ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup milk
Instructions
  1. In a large bowl whisk together the sweet potatoes and eggs.
  2. Using a large spoon mix the flour and baking powder into the sweet potato mixture and then mix in the butter and milk. The mixture will be thick and lumpy. (If you want a thinner batter add extra milk a little at a time. (Be careful the batter thins quickly)
  3. Cook pancakes in a skillet, or over a griddle on medium high heat. Cooking until golden brown and bubbles form on top and edges start to firm up, flip and finish cooking.
  4. Serve hot with butter and syrup.

Adapted from Food.com

Black Forest Cream Cheese Pie

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Black Forest Cream Cheese Pie

Black Forest Cream Cheese Pie picture 2

Chocolate, cream cheese, whipped topping, and cherries forming a rich and delicious combination of flavors to create this Black Forest Cream Cheese Pie.

Wow your Holiday guests – this Black Forest Cream Cheese Pie is quick and simple to put together.

Black Forest Cream Cheese Pie
 
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Author:
Recipe type: Dessert
Serves: 1 pie
Ingredients
  • 1 package cream cheese, (8 ounces softened)
  • ¼ cup butter (softened)
  • ⅓ cup sugar
  • 1½ teaspoons vanilla extract
  • 1½ cups milk chocolate chips (melted and cooled)
  • 1 carton frozen whipped topping ( 8 ounces thawed)
  • 1 graham cracker crust (9 inches)
  • 1 can cherry pie filling
Instructions
  1. In a large bowl using an electric mixer, mix together the cream cheese, butter, vanilla, and sugar until smooth. Add the chocolate and continue mixing until well combined and then mix in the whipped topping until just combined.
  2. Using a spoon, spoon the mixture into a 9 inch graham cracker crust.
  3. Top with the cherry pie filling and refrigerate until ready to serve.

Adapted from Taste of Home

S’mores Blossom Cookies Recipe

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smores-cookies

What would the Holidays be without cookies? These S’mores Blossom Cookies are delicious and have a perfect combination of flavors for the holiday season.

This is a simple and quick recipe that makes 24 cookies depending on the size you make.

Bake some of these cookies up for Christmas; you and your guests will love them.


S’mores Blossom Cookies Recipe
 
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Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • 1¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter (softened)
  • ½ cup sugar
  • 1 cup graham cracker crumbs (about 8 crackers)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 12 large marshmallows (cut in half crosswise)
  • 24 Hershey's Chocolate Kisses
Instructions
  1. Preheat oven to 350F and line 2 baking sheets with parchment paper.
  2. In a medium size bowl whisk together the flour, salt, baking powder, and baking soda.
  3. Using a stand mixer with paddle attachment on medium high speed mix together butter, sugar, and ½ cup graham cracker crumbs until mixture is light and fluffy. (If you don't have a stand mixer a regular mixer should work fine)
  4. Reduce speed to low and gradually add the flour mixture mixing until just moist (If not using a stand mixture use a spoon).
  5. Place the rest of the graham cracker crumbs in a shallow dish, measure the dough out 1 tablespoon at a time and form a ball like you are making meat balls, roll in the cracker crumbs too coat, placing 12 on each cookie sheet.
  6. smore-cookie-balls
  7. rolling-cookie-balls-in-graham-cracker-crumbs
  8. Bake one sheet at a time for 10 – 12 minutes until edges start to crack, remove from the oven, and switch oven to broil,
  9. baking-smores-cookies
  10. Let cookies cool for 5 minutes and then place a marshmallow slice on the top of each cookie.
  11. placing-marshmallow-on-smores-cookies
  12. Broil cookies 10 inches from the broiler element until deep golden brown.
  13. broiling-smores-cookies
  14. Remove from the oven and immediately place kisses on top of each cookie; transfer to wire rack to cool.
  15. smores-cookies-picture
  16. Repeat the process with the other sheet of cookies.
  17. Note: on the second tray I used a fork and flattened the balls a little bit to make the tops a little flatter to hold the marshmallow – this seemed to work real well.

 

Adapted from Cooks Country

 

Sweet Potato Pie Recipe

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sweet-potato-pie-picture-1

 

This Sweet Potato pie is rich, smooth, and delicious because the filling is cooked to perfection.

In the past over the holidays I have always prepared pumpkin pie, but because I have never had sweet potato pie I decided to give it a try.

This pie was no disappointment; it’s delicious. If you have never had sweet potato pie, and are looking for a change, give this Sweet Potato Pie Recipe a try for the holidays.

Sweet Potato Pie Recipe
 
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Author:
Recipe type: Dessert
Serves: 1 pie
Ingredients
  • 1 pie crust (9 inch)
  • 1 ¼ cups dark brown sugar (packed)
  • 1 ¾ pounds sweet potatoes (try to get potatoes about the same size so they get done at the same time)
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 8 ounces sour cream
  • 3 large eggs plus 2 egg yolks
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 425F.
  2. Place crust in pie plate and sprinkle ¼ cup brown sugar over the bottom; set aside.
  3. sweet-potato-pie-crust-prep-picture
  4. Pick sweet potatoes with a fork and microwave until tender flipping half way through the cooking process. (About 15 to 20 minutes – these can be done ahead of time. Just place the flesh in a bowl and refrigerate). Immediacy slice potatoes in half lengthwise, allowing some of the moisture to escape, and the potatoes to cool. Once the potatoes have cooled enough to handle using a spoon scoop out the flesh into the bowl of a food processor and then add the remaining sugar and salt, process until smooth.
  5. sweet-potato-pie-filling-prep-picture
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  7. In a small bowl melt the butter along with the cinnamon and nutmeg in a microwave (about 30 seconds).
  8. Add the melted butter, egg and egg yolks, sour cream, and vanilla; mix until smooth. Pour mixture into pie crust.
  9. sweet-potato-pie-filling-prep-picture-3
  10. Bake at 425 for 15 minutes, reduce heat to 350 and continue baking for 35 to 40 minutes or until edges firm up and center jiggles slightly when shaken. (center should be 165F)
  11. baking-sweet-potato-pie
  12. Cool on wire rack for 2 hours before serving.

 

sweet-potato-pie-picture-3

Adapted from Cooks Country

Brown-Sugar-Glazed Winter Squash

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Brown sugar and butter blazed over winter squash – absolutely delicious.

Every year I look forward to the winter squash varieties with my favorite being the butternut because of its smooth texture. However this recipe will work just as well for almost any winter squash.

Brown-Sugar-Glazed Winter Squash
 
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Author:
Recipe type: Side Dish
Serves: 2
Ingredients
  • 1 medium butternut squash or buttercup squash (about 2½ pounds)
  • 2 ½ tablespoons butter (melted)
  • 3 tablespoons dark brown sugar
Instructions
  1. Lightly spray a cooking sheet with cooking spray. Place oven rack at upper middle position, place empty baking sheet in the oven, and preheat oven to 400F.
  2. Cut squash in half length wise and remove the seeds. Place squash on baking sheet and bake for 40 to 50 minutes or until flesh is tender. ( a fork inserted in the skin should go easily in)
  3. In a small sauce pan melt the butter and mix in the brown sugar.
  4. Flip squash to cut side up and using a pastry brush generously coat with the brown sugar butter mixture.
  5. Switch the oven to broil, and broil until squash starts to brown and a glaze is formed.

brown-sugar-glazed-winter-squash-recipe-picture2

Adapted from Cooks Country Recipe Book

Buttermilk Cornmeal Drop Biscuits Recipe

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buttermilk-cornmeal-biscuits-recipe

buttermilk-cornmeal-biscuits-picture-2

Drop biscuits are so easy to make – and if you have the right recipe they are delicious. These Buttermilk Cornmeal drop biscuits require very little prep time, and bake quickly, so you can have them to serve with your dinner in 15 minutes or less.

Give them a try; they’re really good.

 

Buttermilk Cornmeal Drop Biscuits Recipe
 
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Author:
Recipe type: Appetiser
Serves: 12
Ingredients
  • 1½ cups all-purpose flour
  • ½ cup cornmeal
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup buttermilk (chilled-i placed this in the freeze for a few minutes to get it good and cold)
  • 8 tablespoons unsalted butter (melted and cooled)
Instructions
  1. Preheat oven to 450F.
  2. In a large bowl whisk together the flour, cornmeal, sugar (I used Splenda in place of the sugar), baking powder, baking soda, and salt.
  3. In another bowl mix together the buttermilk and butter until clumps form. Mix the buttermilk mixture into the dry ingredients until just moist.
  4. Line a baking sheet with parchment paper and scoop dough ¼ cup at a time onto the paper about 1 ½ inches apart. Place on center rack of oven and bake for 12 to 15 minutes or until biscuits are golden brown.
  5. Place biscuits on a cooling rack for several minutes and serve warm.

Adapted from Cooks Country

15 Minute Chocolate Fudge Recipe

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old fashoned chocolate fudge recipe

This is the quickest and most simple Old-Fashioned Chocolate fudge recipe I have ever made, and the texture is almost perfect. The recipe is basically a combination of semi sweet chocolate, unsweetened chocolate, and sweetened condensed milk. This recipe makes 2 ½ pounds, so there is plenty to eat fresh, with left overs for the freezer.

These chcolate fudge squares would make a wonderful Christmas gift for a special someone over the holidays!

15 Minute Chocolate Fudge Recipe
 
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Author:
Recipe type: Dessert
Serves: 2½ pounds
Ingredients
  • 16 ounces semisweet chocolate, chopped fine
  • 2 ounces unsweetened chocolate, chopped fine
  • ½ teaspoon baking soda
  • ⅛ teaspoon table salt
  • 1 can sweetened condensed milk (14-ounces)
  • 1tablespoon vanilla extract
  • 1cup coarsely chopped walnuts
Instructions
  1. Line a 8 x 8 baking dish with aluminum foil; lightly spray foil with cooking spray.
  2. In a medium size bowl mix together the chocolates, salt, and baking soda until well combined, and then stir in the condensed milk.
  3. Place 2 cups of water in a 4 quart sauce pan and heat until simmering. Place the bowl in the pan to create a double boiler. Stir chocolate constantly until most of the chocolate is melted, but a few small pieces remain, remove from heat and continue stirring until all the chocolate is melted; and then fold in the nuts.
  4. Using a rubber spatula layer the chocolate mixture over the bottom of the baking dish; refrigerate at least 2 hours before cutting, and serving.
  5. Wrap left over fudge with plastic wrap to keep it from drying out and store it in the refrigerator, or freezer (can freeze for up to 3 months).

Adapted from Cooks Country

Peach-Glazed Grilled Chicken Thighs

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Peach-Glazed Grilled Chicken recipe

Peach-Glazed Grilled Chicken recipe 2

When I first looked at this recipe I thought, It looks OK, but it was much better than that. The peach preserves, fresh peach, along with a little heat from a jalapeno and cayenne pepper turned this dish into a delicious combination of flavors. It does take a little time to prepare because of the brine time, but it is well worth the effort.

Fire up the grill and give this one a try – it’s really good!

 

Peach-Glazed Grilled Chicken Thighs
 
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Author:
Recipe type: Grilling
Ingredients
  • 3 pounds bone-in chicken thighs (skin removed) Removing the skin is optional.
  • Salt and pepper
  • 1 cup wood chips
  • 1 cup peach preserves
  • ⅛ teaspoon cayenne pepper
  • 1 (13 by 9-inch) disposable aluminum pan
  • 1 peach, halved and pitted
  • 1 jalapeno chili
  • 2 tablespoons cider vinegar
Instructions
  1. Trim chicken and pat dry with paper toweling. Place chicken in a large bowl and season with 2 teaspoons salt and ⅛ teaspoon of black pepper. Cover bowl with plastic wrap and refrigerate for 1 – 24 hours.
  2. While chicken is in the brine, place wood chips in a pan with cold water and let them soak; at least 15 minutes.
  3. Place wood chips on a large piece of heavy duty aluminum foil folding to form a packet. Cut strips in the top of the foil to release the smoke. Place the packet between the grates and primary burner.
  4. Preheat and prepare grill for high heat; oil grates. Continue heating on high covered until foil packet starts to smoke.
  5. While grill is preheating in a small bowl mix together the peach preserves and cayenne pepper. Spray the disposable pan lightly with cooking spray and spread the preserves mixture over the bottom. Arrange the chicken thighs (skin side down if keeping skin on), jalapeno pepper, and peach halves (cut side up) in the pan.
  6. Peach-Glazed Grilled Chicken prep
  7. Reduce heat to medium and place the pan on the grill opposite the wood chip packet; cook covered for 10 minutes. Flip chicken and turn pan 180 degrees, cover, and continue cooking until thighs reach 170F.
  8. Roll the chicken, jalapeno, and peach peach halves in glaze to coat and then place them on the grill grates. Leave the pan on the grill for a few minutes to caramelize the glaze (if needed).
  9. Grill chicken, peach halves, and jalapeno on one side until nicely browned, flip, and continue grilling until peach halves, jalapeno, and chicken are nicely browned and chicken is 175F. Place chicken back in the pan with the peach glaze, tent with aluminum foil, and let rest for 10 minutes.Peach-Glazed Grilled Chicken grilling9. Remove any loosened skin from the peaches and chop up the peach. Remove the seeds and any loose skin from the jalapeno and cut it into small pieces. Place the cut up peach and jalapeno in a small bowl. Place the chicken on a serving platter and pour the glaze from the pan into the bowl and stir in the vinegar.
  10. Pour glaze over chicken and serve hot.

Adapted from Cooks Country