Salted Peanut Chews

Salted Peanut Chews

http://www.averiecooks.com/2014/10/salted-peanut-chews.html

Yield: one 8x8 pan, 9 to 12 generous squares
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: about 2 hours, for cooling and setting up

Ingredients:

Crust
1 cup all-purpose flour
1/4 cup confectioners sugar
1/4 cup creamy peanut butter
1/2 cup unsalted butter, softened
Middle
about 2 heaping cups marshmallows (most of one 10-ounce bag; I used large marshmallows, use mini if you prefer bars not as thick)
Topping
one 10-ounce bag peanut butter chips
1/3 cup light-colored corn syrup (not 'lite')
2 tablespoons unsalted butter
2 teaspoons vanilla extract
1 1/2 cups Rice Krispies or similar crispy rice cereal
1 1/2 cups salted peanuts or salted honey roasted peanuts

Directions:

1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
2. Crust - In a large bowl, add the flour, confectioners' sugar, peanut butter, and cut in the butter with two forks. Keep working until mixture is combined and pea-sized crumbly bits are present.
3. Turn mixture out into prepared pan, hard-packing it with your fingertips in an even, smooth, flat layer to form a crust. It's sticky and a bit challenging to work with but just take your time. Bake for about 15 to 17 minutes, or just until set. Don't overbake since pan is going back in to melt marshmallows, or crust will be crumbly.
4. Middle - Remove pan from oven and evenly sprinkle with marshmallows. Return pan to oven for about 3 to 4 minutes (but start watching closely after 2 minutes) or until mallows are puffed; don't brown them and watch them very closely so they don't burn. Mini marshmallows will puff quicker and turn brown faster than large ones. Remove pan from oven; set aside.
5. Topping - In a large microwave-safe bowl (same one used for crust is okay, just wipe with a paper towel), add the peanut butter chips, corn syrup, butter, and heat on high power to melt, about 2 minutes total but stop to check and stir every 30 seconds and heat in short burst until mixture can be stirred smooth.
6. Add the vanilla and stir to combine.
7. Add the cereal, peanuts, and stir to combine.
8. Turn mixture out on top of marshmallows, smoothing the top with a spatula and lightly smooshing it down so the layers meld together.
9. Cover pan with a sheet of foil and place in the fridge for at least 2 hours, or until set, before slicing and serving. Bars will keep airtight at room temp for up to 5 days, or in the freezer for up to 6 months.

Peanut Butter Cup Chocolate Cake

http://www.kevinandamanda.com/whatsnew/photography/birthday-bliss.html



I used my best chocolate cake (ever!) recipe- but instead of the two cups of chocolate chips at the end, I used 2 cups of chopped, miniature peanut butter cups. It took almost an entire bag. I tried taking the easy way out and using a food processor, and then my Pampered Chef food chopper (you know… it’s like the Slap Chop! ;)) to chop up the peanut butter cups, but in the end, it was easier to just do it with my trusty old knife and cutting board.

The Best Chocolate Cake Ever

1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini peanut butter cups
Preheat oven to 350 degrees F. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in peanut butter cups. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch pie pans.

Buttercream Frosting

1 cup shortening (Crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream
1/2 c creamy peanut butter
In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy. 
http://www.kevinandamanda.com/recipes/dessert/the-best-chocolate-cake.html#VyEmlsee7Yk0YAl5.99

After the cake is frosted she added mini peanut butter cups to the outside also. She sais for the whole cake she used a bag on the inside and a bag of pb cups on the outside.

Chicken Cordon Bleu

Chicken Cordon Bleu

 

http://www.chef-in-training.com/2012/05/chicken-cordon-bleu/

Ingredients

• 8 boneless, skinless chicken breasts
• 8 slices Swiss Cheese
• 8 thin slices ham
• 8 (1/2 inch) slices cream cheese
• 8 slices bacon

Instructions

1. Pound both sides of chicken to about ½ inch thick. This helps tenderize the chicken and helps to make rolling it up easier.
2. Layer 1 slice Swiss cheese, 1 thin slice of ham and ½ inch slice of cream cheese onto each piece of chicken.
3. Roll up each piece of chicken and wrap each chicken roll with a slice of bacon.
4. Bake at 350 degrees F for approximately 1 hour. (until chicken and bacon are both cooked through)

I love to serve this with mashed potatoes that have garlic and cheese in them.

Cheesey Chicken and Rice

CHEESEY CHICKEN AND RICE (SLOW COOKER)

from: www.southernplate.com

4 boneless skinless chicken breasts
1 large onion, chopped
1 - 8 oz box Zatarain's Yellow rice mix, cooked according to directions
1 cup cheddar cheese
1 - 10 oz cream of chicken soup
1 cup sour cream
1 - 15 oz can whole kernel corn, drained

Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that.
Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, sour cream and cheese.
Stir to combine and serve hot.

Peanut Butter Apple Dip

PEANUT BUTTER APPLE DIP

from: Allrecipe.com

1 cup peanut butter
1 cup brown sugar
1 (8 oz) package cream cheese
1/4 cup milk

Mix peanut butter, brown sugar, cream cheese and milk together in a bowl until smooth, refrigerate until chilled.

Buffalo Dip

BUFFALO DIP

Recipe from - Chris Syme

2 cans chicken
2 bag shredded cheese
1/2 cup hot sauce
1 cup ranch
1 tbsp butter – melted
2 cream cheese

Spread cream cheese in bottom of casserole dish. Mix hot sauce, butter, ranch and chicken; then spread on top of cream cheese. Sprinkle cheese on top.

Bake on 350 for 20 minutes.