Peanut Butter Fluff

EQUAL PARTS OF:

Peanut Butter

STICK Butter

Powdered Sugar

splash of Vanilla

This is delicious on crackers, toast, hot rolls, apples, or just on a spoon!!

Make a little or make a lot - you decide!

Got this recipe from a lady at church.

We are keeping ours in the fridge - but it gets kind of hard - we just pop it in the microwave for a FEW seconds to soften, so it will be easy to spread or dip.

No-Bake Cookies

1 stick butter
1/2 cup milk
2 cups sugar
1/4 cup cocoa
1 pinch salt
1 teaspoon vanilla
1/2 cup peanut butter
3 cups Quick Oats **see UPDATE below**

In a saucepan over medium heat melt butter.  Add milk, sugar and cocoa.  Mix well and bring to a boil.

Remove from heat and add salt, vanilla and peanut butter.  Stir until peanut butter is melted.  Stir in oats.  Drop by spoonfuls onto waxed paper.  Let cool and set.  Eat and enjoy!

I have been using this recipe for close to thirty years.  I remember getting it out of a comic book that we got in elementary school.  No idea where the book is now - but the recipe is in the memory forever - and NOW HERE!

**UPDATE on 9-19-2013:  Husband had a brilliant idea.  He LOVES coconut!  So he asked if I would make these with 1 1/2 cup oats and 1 1/2 cup coconut - so I did!  THEY ARE DELICIOUS.

Chocolate Chip Cookie Dough Truffles

**1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup granulated sugar

1/2 cup packed light brown sugar

2 tablespoons milk

1/2 teaspoon vanilla

1 1/4 cups flour

**1/2 teaspoon salt

1/2 cup mini chocolate chips

chocolate candy coating

**All I had was SALTED BUTTER so I omitted the 1/2 teaspoon salt.

In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes).

Mix in milk and vanilla.

Add flour (and salt) and mix on low until combined.

Stir in chocolate chips.

Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls.

Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 15 minutes. (I had mine in the fridge overnight.)

Melt candy coating following instructions on the package.

Dip the balls in the candy coating and let any excess fall back into the bowl.

Add small chocolate chips on top and place on wax paper to set.

Refrigerate in an airtight container for up to a week.

I got the recipe HERE.  Go check it out - scroll down in it to see another really cool idea!

QUICK PECAN ROLLS

1/2 cup Brown Sugar

1/2 cup Butter, melted

36-48 Pecan Halves

Cinnamon

2 cups Bisquick

1/2 cup Cold Water

Place 2 teaspoons Brown Sugar and 2 teaspoons melted Butter in each of 12 muffin cups; stir to blend.

Place 3-4 pecan halves in cups rounded side down.

Sprinkle lightly with cinnamon.

Combine Bisquick and water until soft dough forms, beating about 20 strokes.

Divide in 12 portions and place one in each muffin cup.

Bake at 450 degrees for 8-10 minutes; watch carefully so they don't burn.

Invert pan onto waxed paper leaving pan over rolls for one minute.

Makes 12 rolls.  Best served hot, but almost as good cold.

**Next time I make these - I will place the waxed paper on a cookie sheet so I can transfer the whole group to the table instead of having to individually plate them and then serve.  AND it will make flipping the pan over easier - at least for me!!

ALSO, I have been told by someone that theirs cooked over so be prepared!  I simply put a piece of foil bigger than my muffin pan on the rack so if it did cook over - super easy cleanup!

Recipe was found in SIX INGREDIENTS OR LESS by Carlean Johnson

Loaded Baked Potato & Buffalo Chicken Casserole

RECIPE FOR TWO

(original recipe was found HERE)

INGREDIENTS

• 1 large boneless, skinless chicken breast, cut into 1/2 inch cubes
• 1 large baking potato (I leave the skin on), cut into 1/2 inch cubes
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 teaspoon paprika
• 2 teaspoons garlic powder
• 1/2 - 1 teaspoon hot sauce (you decide)

TOPPING

• 1 cup Fiesta Blend Shredded Cheese
• 1/4 cup crumbled cooked bacon
• 1/4 cup diced green onion

DIRECTIONS:

Preheat oven to 475 degrees.

In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika.

Add the cubed potatoes and stir to coat.

Place potatoes in a greased baking dish - leaving the excess oil mixture.

Bake potatoes for 30-45 minutes, stirring every 15 minutes, until cooked through and nice and crispy on the outside.

While potatoes are baking, marinate the chicken in the "left-behind" oil mixture.  Add a little more olive oil, if needed.

Once potatoes are fully cooked - take out of the oven and lower the temperature to 400 degrees.

In a medium skillet, cook the chicken until is it no longer pink.

When chicken is thoroughly cooked, spread chicken over the potatoes.

Mix the bacon, onion and cheese in a bowl.

Place the cheese mixture over the potato & chicken.

Bake for approximately 5 minutes - until the cheese has melted.

Serve with extra hot sauce and/or ranch dressing.

No-Bake Mini Cheescake

Reese's Peanut Butter Cups

Jell-O No-Bake Cheesecake

Take wrappers off of Peanut Butter Cups and place into cupcake liner in a cupcake pan.

Mix the Jell-O No-Bake Cheesecake FILLING according to the directions on the box.

I put the Cheesecake filling into a freezer bag with a corner cut out and a icing decorating tip inserted in it.

Put the cheesecake filling on top of the peanut butter cup.  I added an extra dollop to each one since I had some filling left after topping 12 peanut butter cups.

Place in refrigerator for at least one hour for them to "set up".

When serving - carefully remove the cupcake liner and add toppings of your choice.
On mine, I just sprinkled with some of the graham cracker crumbs that came in the No-Bake Kit, and then I drizzled with just a little chocolate syrup.

Husband was very pleased - so this was a SUCCESS and will be served many more times!

I got the "recipe" HERE.

Chocolate Silk Pie

SUPER EASY CHOCOLATE SILK PIE

1 - Graham Cracker Crust

1 - 8 oz. tub Cool-Whip

1 - 7 oz. Hershey Milk Chocolate Bar

Set the Cool-Whip out until it is room temperature.

Melt the Hershey Bar in microwave stirring every 30 seconds.

Stir in the Cool-Whip until fully incorporated.

Pour into Graham Cracker crust.

Cover and refrigerate until set.

For best results - make it the day before you want to serve.  Will keep several days in the fridge - IF - it lasts that long.

ENJOY!

The hardest part about this pie - is waiting for the Cool-Whip to get to room temperature.  If it is the slightest bit cool - it will not mix well.  When the HOT melted chocolate hits cool Cool-Whip it will immediately start to clump.  It needs be as smooth as SILK or it wouldn't be called Chocolate SILK pie!

Simple Steering Wheel Cover

This is the photo of the one I made - but HERE is the tutorial that I read to learn how!

It took me a couple of hours - but I had not used my sewing machine in a couple of years - so I had to do some adjustments.  But, I think the next one will only take 30-45 minutes to make.  Really - the hardest part was putting the elastic through because my safety pin kept opening.

Recipe Holder

RECIPE HOLDER

If you have a super small kitchen, like I do, you don't have a place for your recipe while you are cooking.  Today I decided to do something about that.  You will need a clothespin and a glue gun.  AND for safety and easy cleanup - you might want to add a piece of foil.

All you have to do is let the glue gun get hot and then put a line of glue down one side of the clothespin.  Immediately place the clothespin on the desired spot of the INSIDE of one of your cabinet doors beside your stove.  When you are cooking, just open the cabinet, place your recipe in the clothespin and you've got it right there at eye level while you cook.  No more spilling ingredients on your recipe, and no cooking splatter will get to it up there.

Super Easy Peanut Butter Cookies

SUPER EASY PEANUT BUTTER COOKIES

1 Cup Peanut Butter

1 Egg

1 Cup Sugar

1 Teaspoon Vanilla

Mix all ingredients together and shape into balls (about 28).

Roll each ball in a little bit of sugar.

Bake at 350 for 8-10 minutes.

Cool on pan for 2 minutes before placing on cooling rack.

IMMEDIATELY after removing from oven you can place an UNWRAPPED Hershey Kiss in the center of each cookie and press in just a bit.

OR before baking you can dip the tines of a fork in a little bit of sugar and press a criss-cross design onto each cookie.