Grilled Peanut Butter Burritos

Ingredients

• 10 inch flour tortillas
• Chocolate Chips
• Mini Marshmallows
• Peanut Butter

Instructions

1. Spread each tortilla with a thin layer of peanut butter.
2. Sprinkle marshmallows and chocolate chips in the center of the tortilla and fold the sides and roll up tighly as if making a burrito.
3. Wrap in aluminum foil.
4. To cook place over hot coals or at the edge of a fire until heated through and everything is melted.

You can also bake at 350 for 10 minutes.

Cheesecake Cookies

‎8 oz cream cheese
1 stick butter
1 tsp vanilla
1 egg
1 cake mix -any flavor
Powdered sugar

Mix cream cheese, butter, egg, and vanilla together. Mix in dry cake mix. Chill dough for 1 hour. Roll into balls and roll in powdered sugar. Bake at 350 for 12 min!

Black Bean Coconut Brownies

Ingredients

3 cups pureed black beans (I filled up the blender to the 4 cup line and added a little water)
2 cups sugar
1 tsp vanilla
1/2 cup milk
1 1/2 cup flour
1/2 cup cocoa
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt
1 cup shredded coconut (unsweetened) (and optional)
2 cups semi-sweet chocolate chips

Directions

1/2. Preheat oven to 350. Grease a 9×13 baking pan with cooking spray.

1. Puree black beans with a little water. I went for a “smoothie” like consistency.

2. Add the sugar to the mixer or mixing bowl and then pour in the pureed black beans. Mix until smooth, adding the vanilla and milk as it mixes.

3. Dump in all the dry ingredients, flour, cocoa, powder, soda and salt. (Can you see the reflection of the chocolate chips bag!?)

4. Mix, mix, mix until nice and smooth.

5. Toss in the coconut.

6. And the chocolate chips.

7. And if a few don’t make it into the bowl and get stuck on the mixing tool, feel free to snack on those.

8. On the lowest speed, mix in the coconut and chocolate chips for 10-20 seconds.

9. Pour the brownie batter into the greased pan and bake in the preheated oven for 35-45 minutes, or until toothpick comes out clean in the center. Let cool on a cooling rack before cutting.

10. Slice and serve to the hungry people, big and little!

Borrowed from here

Four-Layer Dessert

What You Need!

1 cup flour

1/2 cup finely chopped PLANTERS Slivered Almonds

1/4 cup (1/2 stick) margarine, melted

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

1/2 cup powdered sugar

2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided

3 cups cold fat-free milk

2 pkg. (4-serving size each) JELL-O Fat Free Sugar Free Instant Pudding, any flavor

Make It!

HEAT oven to 350ºF. Mix flour, nuts and margarine; press onto bottom of 13x9-inch pan. Bake 15 min. or until lightly browned. Cool.

BEAT cream cheese and sugar with mixer until well blended. Stir in 1 cup COOL WHIP; spread over crust.

BEAT milk and pudding mixes with whisk 2 min.; spread over cream cheese layer. Top with remaining COOL WHIP. Refrigerate several hours or until chilled.

Peanut Butter and Jelly Bars

Ingredients

Makes about 3 dozen

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 3 cups all-purpose flour, plus more for pan
• 1 1/2 cups sugar
• 2 large eggs
• 2 1/2 cups smooth peanut butter
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 1 teaspoon pure vanilla extract
• 1 1/2 cups strawberry jam, or other flavor
• 2/3 cup salted peanuts, roughly chopped

Directions

1. Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
2. Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
3. Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces.

The Ultimate Dessert

Ingredients

• 1-½ cup Flour
• 1 cup Sugar
• ¾ cups Butter
• 1 whole Egg
• 1 Tablespoon Cinnamon
• 1 can (16 Oz. Can) Vanilla Frosting OR Whipped Cream
• 1 jar (11 Oz. Jar) Hot Fudge, For Drizzling

Preparation Instructions

To prepare your pans, you can do this two very different ways:

1. Use 6-in. cake pans. Prepare the pans by using baking spray with flour in them, then cut a round piece of parchment paper to fit in the bottom of the cake pan. Spray parchment insert as well.

2. Get a piece of parchment paper to fit on your baking sheet. Draw 4-6 in. circles on your parchment with a pencil. Turn the side you drew on face down.

For method one, take about 1/4 cup of dough and spread it across the bottom of the cake pan. It should be thin! But try to cover the bottom entirely.

For method two, take about 1/4 cup of dough and drop it into the center of the circle. Carefully spread dough out to reach the pencil line. It should be thin.

Bake for 6-8 minutes. Watch them carefully, as they burn easily. When they are done, remove them from the pan immediately. If you did method one, use the tip of a small paring knife to pull up the edge of the parchment and slide the cookie out. If you did method two, use a large spatula and slide the cookie off the parchment to a cooling rack.

I cut out perfect circles with a cookie cutter. I recommend doing this before the cookies cool to prevent the cookies from cracking.

Take one circle cookie and place it on your plate or serving tray. Gently add frosting (or whipped cream if you are smart) with a piping bag. Add another cookie, do another layer of frosting. Gently add the final cookie.

Drizzle with hot fudge.

Cherry Delight

Makes 8 to 10 Servings

1 can (21oz) cherry pie filling

1 pkg (18 1/4oz) yellow cake mix

1/2 cup (1 stick) of butter, melted

1/3 cup chopped walnuts


Place pie filling in slow cook. Mix together cake mix and butter in med. bowl. Spread evenly over cherry filling. Sprinkle walnuts on top. Cover, cook on Low 3 to 4 hours or High 1 1/2 to 2 hours. Top with ice cream or whipped creak if desired.

Peach Cobbler

Makes 4 to 6 Servings

2 packages (16oz each) frozen peaches, thawed and drained

3/4 cup plus 1 tablespoon sugar, divided

2 teaspoons ground cinnamon, divided

1/2 teaspoon ground nutmeg

3/4 cup all-purpose flour

6 tablespoons butter, cut into small pieces

Whipped cream (optional)

1.) Combine peaches, 3/4 sugar, 1 1/2 teaspoons cinnamon and nutmeg into med. bowl. Transfer to slow cooker

2.) For topping, combine flour, remaining 1 tablespoon sugar and remaining 1/2 teaspoon cinnamon in small bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle over peach mixture. Cover, cook on high for 2 hours.

Double-Layer Pumpkin Pie

What You Need!
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup plus 1 Tbsp. milk, divided
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Make It!

BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread into crust.

WHISK remaining milk, pumpkin, pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.

REFRIGERATE 4 hours or until set. Top with remaining COOL WHIP just before serving.

This one is a BIG hit around here.

Snack Time on the Weekend!

Cornucopias - Cream Horns


1 package puff pastry
1 box of pudding for filling (I used cheesecake & Chocolate flavor)

I made 2 batches


Prepare pudding according to package directions. (follow the directions for pie filling). Set aside to thicken.

Cut each pastry sheet into 6 strips.

Now you need Cream Horn molds and they are really inexpensive and you can actually get them on amazon. Just follow this link.

Take each mold and one strip of the pastry and begin wrapping around the mold.

Set on a greased baking sheet. Repeat with the rest of the molds.

Bake at 400 degrees until golden brown.

Remove from oven, carefully remove the mold. You'll actually find that the mold slides right out, it doesn't stick at all.

Place the horns on a cooling rack and allow to cool completely before filling.

Once they're cooled, fill each horn with the pudding.

Set on a plate and sprinkle with powdered sugar.

I found these at this blog.

Blueberry Crisp

Ingredients

• 6 cups blueberries, rinsed and lightly dried
• 1 tablespoon cornstarch
• 1/4 cup sugar
• Pinch salt

Topping Mixture: DOUBLE THIS

• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking oats
• 1/4 cup packed light brown sugar
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup chopped pecans
• 1/2 stick room temperature unsalted butter, cubed
• Whipped cream, for topping
• Ice cream, for topping

Directions

Preheat oven to 375 degrees F.

Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.

Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.

Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.

This was soooo good, thank you foodnetwork.com & For the Love of Cooking!