Peanut Butter Fudge Cups

Peanut Butter Fudge Cups

Ingredients:

Cookie:

1/2 cup butter, softened {or coconut oil}
1/2 cup creamy peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt

Fudge Filling:

1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

See full recipes on : www.butterwithasideofbread.com

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Cracker Toffee

Cracker Toffee

Ingredients:

• 1 box Club Crackers (appx 40)
• 1 cup butter
• 1 cup brown sugar
• 2 Tbsp Karo corn syrup
• ¾ cup chopped pecans
• ½ tsp vanilla

See full instructions on : comfyinthekitchen.com

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Chocolate and Peanut Butter Crescent Rolls

Chocolate and Peanut Butter Crescent Rolls

Ingredients:

• 1 tube of crescent rolls
• Peanut butter 
• Semi sweet chocolate chips

See full instructions on : fortheloveofcooking.net

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Fried Ice Cream Dessert

Ingredients:

• 1 stick butter
• 1 cup of sugar (I forgot to take a picture of that)
• 3 cups of crushed corn flakes
• 2 qts. of vanilla ice cream (softened)
• 1 container of whipped topping
• 1 t. cinnamon
• Honey, for drizzling

Instructions: 

For full instructions please visit: http://theimperfecthousewife.blogspot.com/2009/09/fried-ice-cream-dessert.html

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Caramel Pretzel Magic Bars

Ingredients

1 1/2 cup graham cracker crumbs

6 Tbsp butter, melted

1-14oz can sweetened condensed milk

50+ pretzels (I used Snyder's Snaps)

20 caramels, unwrapped & cut in fourths (*They now sell caramel bits at the store near the chocolate chips! So much easier than unwrapping & cutting up caramel squares. I would try 1 cup of caramel bits if you aren't using the squares.)

1 cup milk chocolate chips

1 cup sweetened coconut flakes

Instructions

See full instructions on : dessertnowdinnerlater.com

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Peanut Butter Fudge Recipe

Peanut Butter Fudge Recipe

Ingredients:

• 1 1/2 cups granulated sugar
• 3/4 cup butter
• 2/3 cup evaporated milk
• 1/4 teaspoon salt
• 1 1/2 cups peanut butter (creamy or chunky)
• 1 teaspoon pure vanilla extract
• 2 cups miniature marshmallows
• 1 2/3 ounces M&M's plain chocolate candy (This is the individual snack size. Use 2 bags if using peanut M&Ms)

Directions:

1. Carefully line an 8" square baking pan with parchment paper. Fold the corners carefully and tape the sides if necessary. Don't worry, it doesn't get baked!
2. Add sugar, butter and evaporated milk to a heavy 2 quart saucepan. On high heat, stir mixture and bring to a full rolling boil. Reduce heat to medium-low, and continue boiling and stirring for 5 minutes, making sure to continuously scrape down the sides. Remove from heat, and allow to cool for 2 minutes. Add peanut butter, and stir until completely melted and incorporated. Add vanilla and marshmallows, and stir until completely melted and incorporated. There should be no visible streaks of peanut butter or marshmallow.
3. Pour mixture into parchment lined baking pan, tilting or shaking for uniform thickness. While mixture is still warm, press M&Ms into the top of the fudge. I use an even grid pattern, typically 7 across and 7 down. Keep in mind that it's much easier to cut around M&Ms than through them. Press deeply enough to avoid popping out later. If M&Ms start to crack after being pressed into the fudge, the mixture is too hot. In that case, wait a few minutes, and try again.
4. Refrigerate for at least 4 hours. Carefully lift out the fudge by grabbing opposite sides of the parchment paper. Cut even rows between M&Ms, cleaning your knife in hot water between cuts, or when buildup causes messy cutting.
5. Assemble a second set of ingredients, and get ready to make another batch because these will be gone before you know it!

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Hawaiian Pineapple Poke Cake

Ingredients:

• 1 (18 1/4 ounce) box yellow cake mix
• 1/3 cup oil
• 3 eggs
• 1 1/4 cups water
• 1 (20 ounce) can crushed pineapple, drained
• 1 (8 ounce) package cream cheese, softened
• 1 (3 3/4 ounce) package instant vanilla pudding
• 1 1/2 cups cold milk
• 2 cups non-dairy whipped topping
• grated coconut (to garnish)
• chopped nuts (to garnish)

Directions:

1. Prepare cake according to package directions using oil, eggs and water.
2. Bake in greased and floured 9X13 pan.
3. When cool, punch holes in cake with handle of wooden spoon.
4. Pour pineapple over top of cake.
5. Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread.
6. Spread over top of cake.
7. Top with whipped topping, coconut and nuts.
8. Refrigerate until ready to serve.

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The Best Strawberry Pie

Ingredients:

• 1 pie crust, pre-baked
• 1 pint ripe strawberry
• 1 (3 ounce) package strawberry Jell-O gelatin dessert
• 2 tablespoons cornstarch
• 1 cup hot water
• 1 cup cold water
• 1/2 cup sugar
• whipped cream

Directions:

1. Pre-bake pie crust.
2. Cool.
3. Slice the strawberries into the pie crust.
4. In a medium saucepan mix the package of jello with the cornstarch.
5. Add the water and the sugar.
6. Cook over medium heat until boiling.
7. Stir occasionally.
8. Pour the boiling mixture over the strawberries.
9. Place the pie in the refrigerator.
10. Chill for 3-4 hours until the jello glaze sets.
11. Serve with big dollops of whipped cream over the pie.

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Slow-Cooker Baked Apples

Ingredients:

• 4 -5 baking apples
• 1 tablespoon lemon juice
• 1/3 cup craisins
• 1/2 cup pecans, chopped
• 3/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 cup butter, softened

Directions:

1. Scoop out center of each apple and and leave cavity about 1/2 in from bottom.
2. Peel top of apples down about 1 in and brush lemon juice on top.
3. In bowl, combine craisins, pecans, brown sugar, cinnamon, and butter. Spoon mixture into apple cavities.
4. Pour 1/2 c water in sprayed crockpot and arrange apples inside.
5. Cover and cook on low 1-3 hrs or until tender.
6. Serve warm or room temperature with carmel ice cream topping.

(Serving over ice cream is optional and recommended).

Time: 1 Hour 20 Minutes

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Hoosier Pie

Ingredients

• 1/2 (14.1-ounce) package refrigerated pie dough
• 1 cup granulated sugar
• 5 tablespoons all-purpose flour 
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 cup half-and-half 
• 1 cup whole milk
• 2 large egg yolks 
• 1 teaspoon vanilla extract
• 1/4 to 1/2 teaspoon freshly grated nutmeg

Preparation

1. Preheat oven to 375°.
2. Fit dough into a 9-inch pie plate. Fold edges under; flute.
3. In a large bowl, whisk together sugar, flour, cornstarch, and salt. Add half-and-half, and mix well.
4. Combine whole milk and egg yolks in a medium bowl, stirring with a whisk; add to sugar mixture, and whisk to combine well. Stir in vanilla.
5. Pour mixture into prepared crust and sprinkle nutmeg over top. Bake at 375° for 1 hour and 15 minutes, until filling is set and lightly browned. Cool completely before serving.

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Coconut-Granola Rice Cereal Pops

Ingredients

• 4 tablespoons butter 
• 1 (10-ounce) bag miniature marshmallows
• 1 teaspoon vanilla extract
• 4 cups crisp rice cereal 
• 3 cups granola cereal, lightly crushed
• 2 cups sweetened flaked coconut
• 1 teaspoon ground cinnamon
• 48 lollipop sticks or popsicle sticks
• 8 ounces sweet, dark, or semisweet chocolate, melted

Preparation
1. Melt butter in an 8-quart soup pot over low heat. Add marshmallows, and cook, stirring constantly, 5 minutes or until smooth. Stir in vanilla.
2. Combine cereals, coconut, and cinnamon in a large bowl. Pour into marshmallow mixture and stir, blending well. Press mixture into a buttered or wax paper-lined 13- x 9-inch baking dish. Cool completely until firm, or place in freezer 15 minutes until firm.
3. Cut into 48 squares. Insert stick into each square, and dip in melted chocolate. Place on wax paper-lined baking sheet to cool completely.

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Cinnamon Apples

Ingredients

• 6 medium Granny Smith apples, peeled and cut into eighths
• 1 tablespoon lemon juice 
• 1/2 cup firmly packed dark brown sugar
• 1/2 cup chopped walnuts 
• 1/2 cup maple syrup
• 1/4 cup sweetened dried cranberries (we tested with Craisins)
• 1/4 cup butter, melted 
• 2 teaspoons ground cinnamon
• 2 tablespoons water
• 1 tablespoon cornstarch

Preparation

Combine apples and lemon juice in a 4-quart slow cooker; toss well to coat. Add brown sugar and next 5 ingredients, combining well.
Cover and cook on LOW 3 hours.
Stir together water and cornstarch in a small bowl; stir into apples.
Cover and cook on LOW 3 more hours or until apples are tender.
Prep: 16 minutes, Cook: 6 hours
Slow-Cooker Size: 4-quart

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Fudgy Pudding Cake

Ingredients

• 18 1/4-oz. pkg. devil’s food cake mix
• 3.9-oz. pkg. instant chocolate pudding mix
• 16-oz. container sour cream 
• 3/4 cup oil 
• 4 eggs 
• 1 cup water
• 6-oz. pkg. semi-sweet chocolate chips
• Vanilla ice cream 

Preparation

Beat first 6 ingredients at low speed with an electric mixer 30 seconds or until blended. Beat at medium speed 2 minutes. Stir in chocolate chips. Pour into a lightly greased 4-quart round slow cooker.

Cover and cook on low setting 4 hours or until set around the edges but still soft in the center. Turn off slow cooker and let stand 20 to 30 minutes; do not lift lid until ready to serve. Serve with vanilla ice cream.

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Double Apple Cake

Ingredients

• Cooking spray
• 6.75 ounces all-purpose flour (about 1 1/2 cups) 
• 1/3 cup packed dark brown sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup unsweetened applesauce
• 1/3 cup low-fat buttermilk
• 1/4 cup butter, melted 
• 1 tablespoon vanilla extract
• 1 large egg 
• 1 cup dried apple slices, coarsely chopped 
• 1 teaspoon powdered sugar (optional)

Preparation

1. Coat a 5-quart round electric slow cooker with cooking spray. Line bottom of slow cooker with parchment paper. Place 2 (30-inch-long) strips of parchment paper in an X pattern under parchment paper liner in slow cooker. Coat parchment with cooking spray.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, brown sugar, and next 6 ingredients (through cloves) in a medium bowl, stirring with a whisk. Combine applesauce and next 4 ingredients (through egg) in a small bowl. Add applesauce mixture to flour mixture, stirring until smooth. Stir in dried apple.

3. Pour batter into prepared slow cooker, spreading into an even layer. Cover and cook on HIGH for 1 to 1 1/2 hours or until puffed and a wooden pick inserted into center comes out clean. Cut into wedges. Sprinkle with powdered sugar, if desired.

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Brownie Pudding Cake

Ingredients

• 4.5 ounces all-purpose flour (about 1 cup) 
• 1 1/4 cups sugar
• 1/4 cup Dutch process cocoa
• 1/4 teaspoon salt
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 3 large egg whites 
• 2 large eggs 
• 2 ounces bittersweet chocolate, melted
• 1/4 cup coarsely chopped walnuts, toasted 
• Cooking spray
• 1 teaspoon powdered sugar (optional)

Preparation

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt, stirring with a whisk.

2. Combine canola oil and next 3 ingredients (through eggs), stirring with a whisk. Add to dry ingredients, stirring until blended. Stir in melted chocolate. Stir in walnuts.

3. Coat a 3-quart electric slow cooker with cooking spray. Pour batter into slow cooker. Cover and cook on LOW for 2 to 2 1/2 hours or until set around edges but still soft in the center. Turn off slow cooker. Let stand, covered, 30 minutes before serving. Sprinkle with powdered sugar, if desired.

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Amaretti Cheesecake

Ingredients
Crust:

• 2/3 cup amaretti cookie crumbs (about 16 cookies)
• 2 tablespoons butter, melted 
• 1 tablespoon sugar
• Cooking spray

Filling:

• 2 (8-ounce) blocks fat-free cream cheese, softened and divided 
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened 
• 2/3 cup sugar
• 1 tablespoon all-purpose flour 
• 2 large eggs 
• 3/4 teaspoon almond extract
• Raspberries (optional) 

Preparation

1. To prepare crust, combine first 3 ingredients, tossing with a fork until moist and crumbly. Gently press mixture into bottom of a 7-inch springform pan coated with cooking spray.
2. To prepare filling, beat 1 block fat-free cream cheese and 1/3-less-fat cream cheese with a mixer at medium speed until smooth. Add remaining 1 block fat-free cream cheese; beat until blended. Add 2/3 cup sugar and flour; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in almond extract. Pour batter over crust in pan.
3. Pour 1 cup hot water into bottom of a 5-quart electric slow cooker. Place a rack in slow cooker (rack should be taller than water level). Place pan on rack. Place several layers of paper towels over slow cooker insert. Cover and cook on HIGH for 2 hours or until center of cheesecake barely moves when pan is touched. Remove lid from slow cooker; turn off heat, and run a knife around outside edge. Let cheesecake stand in slow cooker 1 hour. Remove cheesecake from slow cooker. Cool to room temperature in pan on a wire rack. Cover and chill at least 6 hours. Cut into wedges. Garnish with raspberries, if desired.
Note:
To prevent the pan from touching the bottom of the slow cooker, you'll need a small rack that fits inside your cooker. If you don't have one, make a ring out of aluminum foil.

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Mocha Pudding Cake

Ingredients

• 1 1/3 cups sugar
• 1 cup all-purpose flour 
• 1/2 cup butter, melted 
• 4 large eggs, lightly beaten
• 1/3 cup unsweetened cocoa
• 1/4 cup chopped pecans, toasted
• 2 teaspoons instant coffee granules 
• 1/2 teaspoon ground cinnamon 
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract 
• Vanilla ice cream (optional)

Preparation

Stir together all ingredients except ice cream in a large bowl. Pour into a lightly greased 3-quart slow cooker.

Cover and cook on LOW 2 to 2 1/2 hours or until set around the edges but still soft in the center. Let stand, covered, 30 minutes. Serve warm with ice cream, if desired.

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Walnut-Stuffed Apples

Ingredients

• 1/4 cup coarsely chopped walnuts
• 3 tablespoons dried currants
• 2 1/2 tablespoons brown sugar
• 3/4 teaspoon ground cinnamon, divided 
• 4 medium Granny Smith apples, cored
• 1 cup packed brown sugar
• 3/4 cup apple cider

Preparation

Combine first 3 ingredients in a small bowl; add 1/4 teaspoon cinnamon, stirring to combine. Peel top third of each apple; place apples in an electric slow cooker. Spoon walnut mixture into cavity of each apple.

Combine the remaining 1/2 teaspoon cinnamon, 1 cup brown sugar, and apple cider in a small bowl, stirring to combine. Pour over apples. Cover with lid; cook on LOW 2 3/4 hours. Remove the apples with a slotted spoon. Spoon 1/4 cup cooking liquid over each serving.

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Steamed Brown Bread with Currants and Walnuts

Ingredients

• 1/2 cup all-purpose flour 
• 1/2 cup whole-wheat flour
• 1/2 cup yellow cornmeal
• 3/4 teaspoon ground cinnamon 
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup low-fat buttermilk
• 1/3 cup molasses
• 1/2 cup dried currants
• 2 tablespoons chopped walnuts
• Vegetable cooking spray

Preparation
Combine the first 6 ingredients in a large bowl, and make a well in center of mixture. Combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened. Fold in currants and walnuts.
Spoon the mixture into a 13-ounce coffee can coated with cooking spray. Cover with aluminum foil coated with cooking spray; secure foil with a rubber band. Place the can in an electric slow cooker; add enough hot water to cooker to come halfway up sides of can. Cover with lid, and cook on high-heat setting for 2 hours and 50 minutes or until a wooden pick inserted in center comes out clean. Remove can from water. Let bread cool, covered, in can on a wire rack for 5 minutes. Remove bread from can, and let cool completely on wire rack.

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Ice-Cream Tacos

Ingredients

• 8 frozen round waffles, thawed 
• 1 quart chocolate ice cream, softened
• 1/2 cup mini marshmallows
• 1/2 cup hot fudge sauce, warmed
• 8 maraschino cherries with stems

Preparation

Warm waffles; do not toast. Gently fold each waffle in half; set in a 13"x9" baking dish, open-side up, keeping the rows tight so taco shape is maintained.

Combine ice cream and marshmallows in a large mixing bowl; spoon evenly into waffle shells. Cover and freeze until firm. Before serving, drizzle with warmed hot fudge sauce and top each with a cherry.

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