I'm a peanut butter addict, and these are so good!
Chocolate Peanut Butter Bars
2 sticks of butter or margarine
2 1/2 cups powdered sugar
1 cup smooth peanut butter
1 3/4 cup graham cracker crumbs
1 pkg. 12 oz. chocolate chips
Melt butter, then remove from heat. Add the peanut butter, sugar and graham cracker crumbs. Mix well. Spread the mixture in an ungreased pan. Press down evenly.
Melt chocolate chips. Next, spread the chocolate with a knife over the top of the peanut butter mixture. Chill for thirty minutes and then remove and cut into bars.
The recipe meme that began before recipe meme's existed.
This blog now stores my best recipes!
Daily Themes were:
Mon - Anything Goes
Tue - One Dish/Casseroles
Wed - Name Brand and Restaurant
Thu - Appetizers and Sides
Fri - Sweet Tooth
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Friday
Chocolate Cheesecake
This is rich, and delicious! Really simple too!
Chocolate Cheesecake
1 chocolate graham cracker crust
2 8oz. pkgs. cream cheese
2 cups of chocolate chips , semisweet
1 14oz. can sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Melt the chocolate chips in the microwave, stirring occasionally until smooth. Set aside. In a medium bowl, mix the cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, then beat in the eggs and vanilla. Finally, stir in the melted chocolate. Pour into the prepared crust.
Bake for 1 hour at 325 degrees, or until center is set. Remove from oven, and allow to cool. Refrigerate at least 4 hours.
Chocolate Cheesecake
1 chocolate graham cracker crust
2 8oz. pkgs. cream cheese
2 cups of chocolate chips , semisweet
1 14oz. can sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Melt the chocolate chips in the microwave, stirring occasionally until smooth. Set aside. In a medium bowl, mix the cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, then beat in the eggs and vanilla. Finally, stir in the melted chocolate. Pour into the prepared crust.
Bake for 1 hour at 325 degrees, or until center is set. Remove from oven, and allow to cool. Refrigerate at least 4 hours.
Chocolate Rum Cake
Moist and delicious! Good for holidays or anytime!
Chocolate Rum Cake
1 pkg. chocolate cake mix
1 pkg. instant chocolate pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white rum
Preheat oven to 325 degrees. Grease a Bundt cake pan. In a bowl, Beat cake mix, instant pudding mix, eggs, oil, 1/2 cup of water, and 1/2 cup of rum for two minutes. Pour batter into Bundt pan. Bake at 325 degrees for 50-60 minutes, or until a toothpick inserted comes out clean.
Can be made with or without Rum Glaze.
Rum Glaze
1/2 cup butter
1 cup white sugar
1/4 cup white rum
1/4 cup water
In a saucepan combine the butter, sugar, 1/4 cup of rum, and 1/4 cup of water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake while warm.
Chocolate Rum Cake
1 pkg. chocolate cake mix
1 pkg. instant chocolate pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white rum
Preheat oven to 325 degrees. Grease a Bundt cake pan. In a bowl, Beat cake mix, instant pudding mix, eggs, oil, 1/2 cup of water, and 1/2 cup of rum for two minutes. Pour batter into Bundt pan. Bake at 325 degrees for 50-60 minutes, or until a toothpick inserted comes out clean.
Can be made with or without Rum Glaze.
Rum Glaze
1/2 cup butter
1 cup white sugar
1/4 cup white rum
1/4 cup water
In a saucepan combine the butter, sugar, 1/4 cup of rum, and 1/4 cup of water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake while warm.
Tuesday
Fresh Fruit Trifle
I love making trifles. Not only do they look fabulous, but they taste amazing too.
Fresh Fruit Trifle
36 vanilla wafers cookies OR 1 pound cake cut into small squares
2 Tablespoons of orange juice
3 cups of seasonal fresh fruit, such as sliced peeled kiwi, cherries, raspberries, blueberries and/or sliced strawberries
3 cups of cold milk
2 packages of vanilla instant pudding (you can also use chocolate or other flavors)
1 package of White Baking Chocolate, melted, cooled slightly (we use regular milk chocolate because nobody here likes white chocolate)
1 tub of whipped topping
If using cookies, break them up into a trifle bowl. Sprinkle with orange juice.
If using pound cake, cut into squares and layer on bottom of trifle bowl. Sprinkle with orange juice.
Top with layers of the chosen fruits.
In a bowl, mix milk and dry pudding mix. Beat for two minutes or until well blended. Refrigerate until pudding starts to thicken. Add chocolate; stir until well blended. Stir in half of the whipped topping. Spoon entire mixture over fruit; top with the remaining whipped topping. For best results, refrigerate at least 30 minutes, however overnight works better. Leftovers can be stored in refrigerator. YUM!!
Fresh Fruit Trifle
36 vanilla wafers cookies OR 1 pound cake cut into small squares
2 Tablespoons of orange juice
3 cups of seasonal fresh fruit, such as sliced peeled kiwi, cherries, raspberries, blueberries and/or sliced strawberries
3 cups of cold milk
2 packages of vanilla instant pudding (you can also use chocolate or other flavors)
1 package of White Baking Chocolate, melted, cooled slightly (we use regular milk chocolate because nobody here likes white chocolate)
1 tub of whipped topping
If using cookies, break them up into a trifle bowl. Sprinkle with orange juice.
If using pound cake, cut into squares and layer on bottom of trifle bowl. Sprinkle with orange juice.
Top with layers of the chosen fruits.
In a bowl, mix milk and dry pudding mix. Beat for two minutes or until well blended. Refrigerate until pudding starts to thicken. Add chocolate; stir until well blended. Stir in half of the whipped topping. Spoon entire mixture over fruit; top with the remaining whipped topping. For best results, refrigerate at least 30 minutes, however overnight works better. Leftovers can be stored in refrigerator. YUM!!
Cherry Dream Salad
Cherry Dream Salad
1 pkg. cherry jello
2 cans crushed pineapple
1-2 cans mandarin oranges, drained
1 container whipped cream
1 pkg. colored marshmallows
Directions:
In a large bowl, dump pineapple with juice - don't drain out juice! Sprinkle jello in. Stir well until thick. Fold in whipped cream and stir well. Add in mandarin oranges and stir. A can of fruit cocktail can be added, if desired. Add marshmallows. Chill for at least two hours before serving.
2 cans crushed pineapple
1-2 cans mandarin oranges, drained
1 container whipped cream
1 pkg. colored marshmallows
Directions:
In a large bowl, dump pineapple with juice - don't drain out juice! Sprinkle jello in. Stir well until thick. Fold in whipped cream and stir well. Add in mandarin oranges and stir. A can of fruit cocktail can be added, if desired. Add marshmallows. Chill for at least two hours before serving.
Blueberry Cream Cheese Pound Cake
Blueberry Cream Cheese Poundcake
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/4 cup white sugar
1/4 cup water
3/4 cup vegetable oil
3 eggs
1 (8 ounce) package cream cheese, room temperature
1 (16.5 ounce) can blueberries, drained, juice reserved
1 cup confectioners' sugar
Preheat oven to 350°F (175° C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/4 cup white sugar
1/4 cup water
3/4 cup vegetable oil
3 eggs
1 (8 ounce) package cream cheese, room temperature
1 (16.5 ounce) can blueberries, drained, juice reserved
1 cup confectioners' sugar
Preheat oven to 350°F (175° C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.
Dark Chocolate Cupcakes
My daughter's favorite!
Dark Chocolate Cupcakes
1 1/2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water
1 teaspoon vanilla extract
1 tablespoon vinegar
Mix all ingredients together until moist and well blended. Put in paper cups inside muffin tin and bake for 20-25 minutes at 350 degrees F. These can be eaten with or without icing. Our favorite icings are peanut butter and butterscotch, with this recipe.
Dark Chocolate Cupcakes
1 1/2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water
1 teaspoon vanilla extract
1 tablespoon vinegar
Mix all ingredients together until moist and well blended. Put in paper cups inside muffin tin and bake for 20-25 minutes at 350 degrees F. These can be eaten with or without icing. Our favorite icings are peanut butter and butterscotch, with this recipe.
Delicious Layered Bars
They might be full of grains, but they are awesome! The kids love them!
Delicious Layered Bars
1/3 cup butter
1 cup graham cracker crumbs
1/2 cup uncooked old-fashioned or quick oats
1 can sweetened condensed milk
1 cup flaked coconut
3/4 cup semisweet chocolate chips
3/4 cup raisins
1 cup coarsely chopped pecans
Preheat oven to 350 degrees. Melt butter in 13 X 9 baking pan. Remove from oven. Sprinkle graham cracker crumbs and oats evenly over butter. Press down with a fork. Drizzle condensed milk over oats. Layer coconut, chocolate chips, raisins and pecans over milk. Bake 25 to 30 minutes at 350 degrees or until lightly browned. Cool in pan on wire rack 5 minutes. Cut into bars. Cool completely in pan on wire rack. These can be frozen up to three months, or you can store them in a tightly covered container for about a week.
Delicious Layered Bars
1/3 cup butter
1 cup graham cracker crumbs
1/2 cup uncooked old-fashioned or quick oats
1 can sweetened condensed milk
1 cup flaked coconut
3/4 cup semisweet chocolate chips
3/4 cup raisins
1 cup coarsely chopped pecans
Preheat oven to 350 degrees. Melt butter in 13 X 9 baking pan. Remove from oven. Sprinkle graham cracker crumbs and oats evenly over butter. Press down with a fork. Drizzle condensed milk over oats. Layer coconut, chocolate chips, raisins and pecans over milk. Bake 25 to 30 minutes at 350 degrees or until lightly browned. Cool in pan on wire rack 5 minutes. Cut into bars. Cool completely in pan on wire rack. These can be frozen up to three months, or you can store them in a tightly covered container for about a week.
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