REESES PEANUT BUTTER BARS

Peanut Butter Bars
1 c. butter1 c peanut butter
2 c graham cracker crumbs
2 c powdered sugar

1 1/2 c semi-sweet choco chips
4 Tbsp peanut butter

Directions: Melt butter & 1 c peanut butter. Add graham cracker crumbs and powdered sugar. Mix until well blended. Press into un-greased 9"x 13" pan. Melt choco chips with 4 Tbsp peanut butter (either on stove top or microwave) and spread on top of graham cracker mixture. Refridgerate for at least 1 hour.

CHOCOLATE CHEESECAKE BARS

These looked so yummy and easy to make that I had to try them. They were so good! Kudos
for Mr.Food.com for this one.

Serves: 15

Cooking Time: 45 min

Ingredients

• 3 (8-ounce) packages cream cheese, softened
• 3 eggs
• ³/4 cup sugar
• 1 teaspoon vanilla extract
• 2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough

Instructions

1. Preheat oven to 350 degrees F.
    
2. In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.
    
3. Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.
    
4. Bake 45 to 50 minutes, or until golden and center is slightly firm.
    
5. Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.
    

 

RAINDEER SUGAR COOKIES

 

These are made with sugar cookie dough, shaped into triangles and baked. Then decorate.  If you don't have a sugar cookie recipe you can find one here under COOKIES and BARS.  I posted this strictly for the idea.

   

INGREDIENTS

1 recipe for sugar cookie dough .

1 cup vanilla ready-to-spread frosting

small pretzel twists

semisweet chocolate chips (about 1/4 cup)

gumdrops, cut in half

DIRECTIONS

1 Heat oven to 350°F. Make cookie dough and cut into circles. Shape each circle  into triangle-shaped by pressing down the top of the cookie and pressing in on the sides to shape a triangle.

2 Place cookies 2 inches apart on ungreased cookie sheet. 

3 Bake , Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.  

4 Frost cookies with frosting. Place 2 pretzel twists on each triangle near corners for antlers. Lightly press 2 chocolate chips into each cookie for eyes and 1 halved gumdrop for nose. Store between sheets of waxed paper in tightly covered container

CARAMEL CASHEW CHOCOLATE BARS

Found this YUMMY bar looking at recipes by Pillsbury. I buy cake mixes when they are on sale and I needed to use some before they expired but wanted to bake something other than cake. Well  I didn't use my cake but found this instead. This is very easy and so yummy.

INGREDIENTS

1roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1bag (11.5 oz) Hershey's® milk chocolate baking chips (2 cups)

1container (18 oz) caramel apple dip (1 1/2 cups)

3cups crisp rice cereal

1 1/4cups Fisher® Cashew Halves and Pieces

DIRECTIONS 

1 Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.  

2 Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.  

3 Meanwhile, in 3- to 4-quart saucepan, cook 1 cup of the chocolate chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and cashews.  

4 Spread cereal mixture over crust. In 1-quart saucepan, heat remaining chocolate chips and dip over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture. Refrigerate until chocolate mixture is set, about 30 minutes. For bars, cut into 6 by 6 rows.

 

PUMPKIN PIE TARTS

Pumpkin PieTarts

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter-3 3/4 inch

Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.

Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.

Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.

CRESENT APPLE DUMPLINGS

 

 Apple Dumplings

from The Pioneer Woman

2 sticks butter

1 tsp. vanilla

1 1/2 cups sugar

2 tubes crescent rolls

2 granny smith apples

12 ounces of Mountain Dew

Cinnamon

Vanilla ice cream

Directions:  Peel and slice your apples.  Wrap each slice in a crescent dough triangle and place in sprayed (greased) pan.  In a bowl, melt your butter and stir in sugar and vanilla.  Pour over top of the wrapped apples....or spread on top with a spoon.  Pour the Mt. Dew all around and sprinkle with Cinnamon.  Place in 350 degree oven for 30 to 40 minutes.  Serve hot with ice cream!

 

 

 

 http://www.oneshetwoshe.com

 

SESAME STREET CUPCAKE

Ingredients

Cake mix or favorite cake recipe


cupcake liners

Oreo Cookies- separated from cream center- break in half and use for smile
Bag of marshmellows
Orange gum balls or orange round candy- for the nose
Black frosting cake decorating in tube.- for the pupils
Orange frosting- use the star tip for the face.

HAVE FUN