Chocolate-Peanut Butter Cookie Pizza

This dessert is sooooooooooooo good!!!!!! It's really easy too. I made mine in a 13x9 pan instead of a pizza pan and used 2 rolls of the refrigerated cookie dough. You seriously need to make this!



Rating: 10 of 10


Chocolate-Peanut Butter Cookie Pizza
















Prep Time: 15 Min
Total Time: 1 Hr 30 Min
Makes: 12 servings


INGREDIENTS:
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 package (8 oz) cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1/4 cup milk
1 cup frozen whipped topping, thawed
3/4 cup hot fudge topping
1/4 cup chopped peanuts


DIRECTIONS:
1.Heat oven to 350°F. In ungreased 12-inch pizza pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
2.Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
3.Meanwhile, in medium bowl, beat cream cheese, peanut butter, powdered sugar and milk until smooth. Fold in whipped topping.
4.Spread 1/2 cup of the fudge topping over cooled crust. Spread peanut butter mixture over top. Drizzle with remaining 1/4 cup fudge topping. Sprinkle with peanuts. Refrigerate at least 30 minutes or until serving time. Cut into wedges or squares.

Thumbprint Cookies

This is a cookie recipe that I got from my Mom. The cookie itself melts in your mouth and has a great nutty flavor. The sugary icing is a great compliment!

Rating: 10 of 10

Thumbprint Cookies

½ c. Brown Sugar

1 c. Butter

2-3 egg yolks

2c. flour

Egg whites

1 ½ c. chopped nuts

Icing:

½ c. confectioners sugar

1 tbs. butter

2 tsp. milk

¼ tsp vanilla

24 milk chocolate kisses

Cream together sugar, butter and egg yolks. Beat flour into this mixture. Form balls and dip into slightly beaten egg whites. Roll balls in chopped nuts. Put on lightly greased cookie sheet and make a thumbprint on each ball. Bake at 350 for 8 minutes. Remove from oven and reset thumbprint. Bake 8-10 minutes longer. Fill with icing.

Company Chicken

COMPANY CHICKEN

2 or 3 uncooked chicken breasts, cut up in bite sized pieces
8 oz cream cheese
1 Italian Seasoning packet
10.5 oz can of chicken broth
10.5 oz can of cream of mushroom soup
4 oz butter
Salt and Pepper to taste

Put all in crockpot and cook on low for 5-6 hours. Serve over rice or egg noodles.

Creamy Red Potatoes and Chicken

This recipe was really good. It's very filling. If you have a guy who likes meat and potatoes, this recipe is for you!

Rating: 10 of 10

Creamy Red Potatoes and Chicken

1 1/2 Pounds Red Potatoes -- chunked
8 Ounces Cream Cheese
10 3/4 Ounces Cream of Potato Soup
1 Envelope Ranch-style Dressing Mix
12 Ounces Chicken Breast Without Skin -- cut into strips

Place potatoes in slow cooker. Beat together the cream cheese, soup and salad dressing mix. Stir in chicken strips and spread over potatoes (or just stir all together). Cover and cook on Low 8 hours, or until potatoes are tender. Stir once after 5-6 hours. Stir before serving.

White Chocolate Cheesecake Stuffed Strawberries

White Chocolate Cheesecake Stuffed Strawberries

Cheesecake filling:

1 block cream cheese
1/4 powdered sugar
1/4 melted white chocolate
2 teaspoons pure vanilla
1 small box vanilla pudding mix

Combine above ingredients until smooth. Allow it to firm up to a stiff pudding consistency. If its too thick, add a touch of milk. If its too thin, add some cream cheese or powdered sugar.
Use large plump ripe berries and cut an X at the tip, cutting almost all the way down to the hull, but not in half!
Pipe filling into berries using either a piping bag (or plastic baggie w/tip cut off).

Chocolate Chip Cookie Dough Dip

Chocolate Chip Cookie Dough Dip

1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner's sugar
3/4 cup semisweet mini chocolate chips

1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)

2. Remove from heat, whisk in vanilla extract and set aside to cool.

3. Beat the cream cheese and confectioner's sugar for 1 minute.

4. Slowly beat in the cooled butter mixture and beat again for another minute.

5. Stir in the chocolate chips.

6. Pour into a serving bowl and refrigerate.

7. Garnish with additional chips, if you choose.Serve with Nilla wafers or graham crackers.

Peanut Butter Cup Cupcakes

These are my favoritest cupcakes EVER!!!!!!!!!!!!!!!!!!!!!!! You need to try this recipe. TRUST ME!

Rating: 10 of 10

PEANUT BUTTER CUP CUPCAKES















INGREDIENTS:

For cupcakes:

1 box (18.25oz) Devils Food cake mix

3 eggs

1 1/4 cup water

1/2 cup oil

1/2 cup semisweet chocolate chips

1 (12oz) bag Reeses mini peanut butter cups, unwrapped

For frosting:

2 sticks (1/2 cup) butter, softened

1 cup creamy peanut butter

1 teaspoon vanilla extract

2 cups powdered sugar

3 tablespoons milk, as needed

Mini semisweet chocolate chips for garnish

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. In a large bowl combine cake mix, eggs, water and oil until moistened. Using a handheld mixer beat on medium speed for 2 minutes. Fold in semisweet chocolate chips. Place a heaping tablespoon of cake batter into each muffin cup. Place one Reeses mini peanut butter cup into each muffin cup, and top with an additional tablespoon of cake batter to cover.

3. Bake in preheated oven 18-22 minutes or until toothpick inserted along the edge of the cupcake comes out clean. Set aside to cool completely.

4. To prepare frosting: place butter and peanut butter in a medium bowl and beat with a handheld mixer until fluffy and thoroughly combined. Add vanilla extract and beat until combined. Gradually mix in powdered sugar until well incorporated- if mixture becomes too thick, add milk a tablespoon at a time as needed until desired consistency. Beat for 3 minutes until light and fluffy. Frost cupcakes and if desired, garnish with mini semisweet chocolate chip.