Bacon Corn Chowder

1 package of Bacon

1/2 large Onion chopped

8 oz Cream Cheese cubbed

2 cans of Cream Corn

2 cups Chicken Broth

3/4 cup Milk

1/2 of Rotisserie Chicken cubed or shredded

4-6 Red Potatoes diced

1. Add the chicken broth, milk and cubbed cream cheese to the crock pot. Turn on high to and stir occasionally to melt the cheese.

2. While the cheese is melting, cook bacon in a skillet and after bacon is finished sauté the chopped onions in the bacon grease until they are translucent and soft.

3. After the cream cheese is melted and mixed together, crumble bacon and add it and the onions to the crock pot.

4. Add the corn, cubed chicken and diced potatoes to the crock pot and stir all together.  

5. Cook on high for 4-6 hours or on low for 6-8 hours until the potatoes are soft and tender. Time may vary due to size of diced potatoes and crock pot. Sometimes I will cook it on high for 2-3 hours and then switch it to low for the reminder of the time. 

You can cook this in a pot on the stove.  Follow the same instructions and add to pot.  Stir frequently so it won’t burn and cook until the potatoes are soft. 

From Rachel Musselman

Spinach Tortellini Soup

 Ingredients: 

19 oz Cheese Tortellini

10 oz Bag of Spinach

2 cans diced Tomatoes

8 oz Cream Cheese

1 lb pre cooked Sausage

48 oz Chicken Broth

Directions:

Throw it all in the crockpot with some salt and pepper on high for 4-6 hours.

From

Jessica Pearson

Fluffy Cinnamon Rolls with Cream Cheese Frosting

Rolls:

1 1/2 Cups of Milk

3/4 Cup + 1 Tbsp Sugar (Divided)

1 Egg

1 Tbsp Salt

2 Tbsp Yeast

2 Cups Warm Water

9-10 Cups All Purpose Flour

1/2 Cup of Butter (melted)

Filling:

1/2 Cup Butter (at room temperature)

1 Cup Brown Sugar

2 Tbsp Cinnamon

Pinch of salt (?)

1/2 Cup Heavy Cream (for pouring over the risen rolls)

Frosting:

6 oz Cream Cheese (softened)

16 Tbsp Butter (at room temperature)

Pinch of Salt

4 Tbsp Milk or Heavy Cream

1 tsp Pure Vanilla Extract

3 1/2 Cups (14 oz) Powdered Sugar

Directions:

1. Scald the milk. (Add milk to a small sauce pan over medium heat.  Heat until a skin forms on top, about 170 degrees.  Watch carefully to make sure the milk doesn’t boil.)
2. Melt butter then add 3/4 cup of sugar.  Add butter and sugar mixture to the scalded milk.
3. Cool it down by adding 1-2 cups of flour then add the egg and salt.  Let it cool. 
4. While mixture is cooling, dissolve yeast in the warm water and add 1 Tbsp of Sugar.  Let it sit for a couple of minutes until it is buddy.  
5. Once the milk mixture has cooled down to just warm, add the yeast mixture.  (Make sure the milk mixture isn’t too hot, otherwise it will kill your yeast.)
6. Using a fork or wooden spoon, gradually add the remaining flour until you reach the 9-10 cups.  The dough will be dense and sticky, you can use your hands to incorporate the rest of the flour.  Be sure not to add too much flour.
7. Knead the dough until it is smooth (typically 8-10 minutes) and it can pass the windowpane test. (Stretching the dough thin enough in one spot that you can see light through it.  If you can without the dough breaking then it is ready.)  
8. Cover and leave in a warm place to rise until double in size.  (About 1 hour.)
9. Make the filling.
10. Spray working space, rolling pin and hands with cooking spray to prevent sticking.  Dump you dough out and roll the dough into a rectangle about 10 x 20 inches. 
11. Spread filling mixture over rectangle leaving 1 inch on the side you a rolling to. (Rolling the long ways to get lesser number of swirls, but more rolls.  Roll the short ways to get more swirls, but less rolls.)
12. After you get your log of dough pop it onto a sheet tray and transfer to the freezer for 10 minutes.  Then using a serrated knife cut the log into evenly sized rolls.  Place onto cookie sheet, in baking pan or muffin tin.  (If wanting to bake later, now is the time to freeze the rolls, before the second rise. See note below of rising and cooking directions for frozen rolls).
13. Let rise until they have doubled in size (45 mins- 1 hour). To test if the rolls are ready to bake, poke your finger into the dough.  If it springs back immediately then it needs more time.  If it holds its place for a moment and then begins to slowly return then its ready to bake! If your finger sinks and doesn’t spring back at all then it is over-proved. You can still bake it if it is over proved, but it may have a different texture when finished.  
14. Pre-heat oven to 350 degrees.  Pour the heavy cream over risen rolls then bake for 10-15 minutes (may take longer) or until dough reaches an internal temperature of 190-200 degrees.  (For doughier rolls bake till 188-192, more firm roll 194- 199 degrees). 
15. Let rolls cool.  
16. To make frosting add cream cheese and butter to a medium bowl and whip together with a mixer until creamy.  Add salt, milk/cream and vanilla.  Mix again, add powdered sugar and whip until light and cream.  
17. Spread evenly on top of slightly warm rolls.  Serve immediately or let cool completely and serve at room temp.  Enjoy!  

Note for cooking frozen rolls:  Thaw rolls in the fridge (preferably over night).  Then put in a warm spot for 30 minutes to 1 hour to activate the second rise.  Then bake as directed.  

Caramel Apple Cheesecake Bars with Streusel Topping

INGREDIENTS

APPLES:

 3 medium Granny Smith apples, peeled, cored and finely chopped

 2 tablespoons sugar

 1/2 teaspoon ground cinnamon

 1/4 teaspoon ground nutmeg

STREUSEL TOPPING:

 1 cup (7.5 ounces) packed light brown sugar

 1 cup (5 ounces) all-purpose flour

 1/2 teaspoon cinnamon

 1/2 cup (1.75 ounces) quick cooking oats

 1/2 cup (1 stick, 4 ounces) butter, softened

SHORTBREAD BASE:

 2 cups (10 ounces) all-purpose flour

 1/2 cup (3.75 ounces) packed brown sugar

 1/4 teaspoon salt

 1/2 teaspoon cinnamon

 1 cup (2 sticks, 8 ounces) butter, softened

CREAM CHEESE LAYER:

 2 (8 ounces each) packages cream cheese, softened

 1/2 cup (3.75 ounces) sugar

 2 large eggs

 1 teaspoon vanilla extract

CARAMEL SAUCE:

 4 tablespoons butter

 1 cup (7.5 ounces) packed light brown sugar

 1/2 cup heavy whipping cream

 Pinch of salt

 1 tablespoon vanilla (can cut down to 1 teaspoon for less vanilla flavor)

INSTRUCTIONS:

1. Preheat oven to 350 degrees F. Line a 9X13-inch pan with foil (helps with cleanup but isn't necessary). Lightly grease the foil with nonstick cooking spray.
2. For the apples, in a small bowl, stir together the chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.
3. For the streusel, in a medium bowl, combine all the streusel topping ingredients and mix with a pastry blender or two forks (or your fingers) until crumbly. Set aside.
4. For the shortbread base, in a medium bowl, combine the flour, brown sugar, salt and cinnamon. Cut in butter with a pastry blender or two forks until mixture is crumbly but evenly and well combined. Press the crust evenly into the prepared pan. Bake for 10 minutes or until very lightly browned around the edges.
5. For the cream cheese layer, while the crust is baking, in a large bowl with an electric handheld mixer (or in a stand mixer fitted with the paddle attachment), beat the cream cheese with the 1/2 cup sugar until smooth. Add the eggs, one at a time and then the vanilla. Mix until evenly combined, scraping down the edges of the bowl as needed. Pour over the warm crust.
6. Give the apple mixture a good stir and spoon over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30-35 minutes until the filling is set.
7. For the caramel sauce, add the butter, brown sugar, cream, and salt to a saucepan and set over medium-low heat. Bring the mixture to a gentle simmer and cook while stirring gently for 5-7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. The sauce will continue to thicken as it cools. If the caramel sauce has been refrigerated, warm slightly to pour over the bars.
8. Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).

PREP TIME 1 HOUR  

COOK TIME 50 MINUTES  

TOTAL TIME 1 HOUR 50 MINUTES

YIELD: 9X13-INCH PAN

HTTPS://WWW.MELSKITCHENCAFE.COM/CARAMEL-APPLE-CHEESECAKE-BARS-WITH-STREUSEL-TOPPING/

Raspberry Cream Pie

Ingredients

CRUST: (can use premade crust instead)

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted

FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

TOPPING:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided

Directions

1. Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.
2. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.
3. In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
4. Spread topping over filling. Garnish with remaining berries.

Note: Could try to make this a lemon Raspberry Pie by flavoring the cream with lemon.

Cheryl’s Famous Cinnamon Rolls

INGREDIENTS

SPONGE:

•  1/2 cup (3.75 ounces) granulated sugar
•  1/2 cup neutral-flavored oil
•  2 cups milk, scalded (heat to just below a boil)
•  4 cups (20 ounces) all-purpose flour (I use unbleached)
•  1 tablespoon instant yeast (see note for active dry yeast)

DOUGH:

•  3/4 cup (3.75 ounces) all-purpose flour
•  1/2 teaspoon baking powder
•  1/2 teaspoon baking soda
•  1 1/2 teaspoons salt

FILLING:

•  8-12 tablespoons butter, softened
•  3/4 cup (5.5 ounces) packed light brown sugar
•  1 tablespoon cinnamon
•  1/4 teaspoon cardamom (optional but delicious)

ICING:

•  3 ounces cream cheese, softened
•  8 tablespoons (1 stick, 4 ounces) butter, very soft
•  Pinch salt
•  2 tablespoons milk or heavy cream
•  1/2 teaspoon vanilla extract
•  2 cups powdered sugar

INSTRUCTIONS

1. In the bowl of a stand mixer, add the sugar and oil. Pour in the scalded milk and mix. Let the mixture sit for 15 minutes or so until it is warm but not blazing hot.
2. Add the 4 cups flour and sprinkle the yeast on top of the flour. Mix until no dry streaks remain and scrape down the sides of the bowl if needed. The dough will be loose and wet-looking. Cover the bowl and let the sponge rest until puffy and doubled, 45 minutes to 1 hour, depending on the warmth of your kitchen.
3. Add the remaining 3/4 cup flour, baking powder, baking soda and salt. Mix until the flour is completely incorporated and the dough looks smooth instead of rough and shaggy. It may not necessarily clean the sides of the bowl but it should for a pretty cohesive mass. Add additional flour only if it is too sticky to handle or a small piece of dough won't form a ball in your hands (it's ok if it leaves some doughy residue on your fingers).
4. Scrape the dough into a lightly greased bowl or container, cover with a greased plastic wrap, and let rise until doubled, about an hour.
5. On a lightly floured counter (I use about 2-3 tablespoons flour), roll or pat the dough into about a 18X12-inch rectangle (try to get as close to the 12 inch as possible). Spread the softened butter evenly across the top. 
6. Combine the brown sugar and cinnamon (and cardamom, if using) in a bowl and sprinkle evenly across the top of the butter. Pat down very lightly.
7. Starting with one long end, start rolling the rectangle into a log without pulling and stretching on the dough (but still rolling as tightly as possible). Roll the seam to the bottom and pat the log into an even thickness - it should be about 20 inches long or so at this point.
8. Cut the log into 12 even pieces or 1 inch or slightly larger sections. Place the rolls on a parchment-lined half sheet pan, tucking the loose end of the roll underneath. The rolls should be about an inch apart so they have room to rise. Cover with lightly greased plastic wrap and let rise until noticeably puffy and almost doubled, about an hour.
9. Bake at 350 degrees F for 18-25 minutes until lightly golden and baked through (do not over bake). Let cool until warm before frosting.
10. For the frosting, add the cream cheese and butter to a medium bowl. Whip with a handheld mixer until creamy. Add the salt, milk or cream, and vanilla. Mix again. Add the powdered sugar and whip until light and creamy.
11. Spread the slightly warm rolls evenly with the icing. Serve immediately or let cool completely and serve at room temperature (or warm lightly before serving).

YIELD: 12 LARGE CINNAMON ROLLS

PREP TIME 25 MINUTES

 

COOK TIME 20 MINUTES

 

ADDITIONAL TIME 3 HOURS

TOTAL TIME 3 HOURS 45 MINUTES

NOTES

If you only have active dry yeast, proof the same amount of yeast in a couple tablespoons of warm water and a pinch of sugar until the mixture bubbles and foams, 3-4 minutes. Add it to the recipe per the instructions (when the instant yeast is added).

This recipe doubles great. 

Usually with a yeast dough recipe, I give a big ol' lecture about going by the texture and feel of the dough vs the exact flour amount. With this recipe, the flour amount is important - the dough will probably be softer and slightly stickier than you may be used to - try not to add additional flour. Use the pictures and details in the post to get an idea of how the dough should look and feel. Add additional flour a little at a time only if the dough is too sticky to work with.

These baked cinnamon rolls freeze amazingly well. After they've been frosted and cooled, I'll scoop the rolls one by one into a quart-size ziploc bag, seal and freeze. It gets a little messy with the frosting, but once they are lightly warmed, no one notices - they taste as fresh as the day they were made! It helps to take them out of the bag still frozen and then microwave for a minute or so on 50% power until warm and gooey.

https://www.melskitchencafe.com/the-best-cinnamon-rolls/

Pumpkin Sheet Cake with Cream Cheese Frosting

Ingredients:

·         4 large eggs
·         2 cups granulated sugar
·         1 cup vegetable oil
·         1 15 ounce cans pumpkin puree
·         1 teaspoon vanilla
·         2 cups all-purpose flour
·         2 teaspoons baking powder
·         1 teaspoon salt
·         1 teaspoon baking soda
·         1/2 teaspoon ground cloves
·         1 teaspoon ground cinnamon

·         6 ounces cream cheese
·         6 tablespoons butter softened
·         4 cups powdered sugar
·         pinch of salt

Instructions

1.       Preheat oven to 350°F. Place rack in center of oven.

2.       Grease and flour one jelly roll pan. or line with a sheet of parchment paper that has been sprayed with cooking oil.

3.       In a mixing bowl, beat together the eggs, sugar, oil, pumpkin and vanilla.

4.       Add flour, baking powder, salt, baking soda, ground cloves and cinnamon to wet ingredients. Mix all at once, until flour disappears and is blended thoroughly, about 1 minute on low speed.

5.       Spread into prepared pan.

6.       Bake at 350° for 25 to 30 minutes or on 350 convection for about 20 minutes. Cake should spring back lightly when cooked.

7.       Remove from oven and allow to cool.

For frosting:

1.       Beat together the cream cheese, butter, powdered sugar and pinch of salt.

2.       Evenly spread over bars after they have cooled.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

From: https://abountifulkitchen.com/pumpkin-sheet-cake-cream-cheese-frosting/

Vanilla Buttercream Frosting

Ingredients:

1/2 C Butter (room temperature)
3 oz Cream Cheese (room temperature)
3 1/2 C Powdered Sugar (or add until you get the consistency you like)
1/4 C Heavy Cream
1 tsp Pure Vanilla Extract

Directions:

1. In a large bowl using a handheld or electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes.
2. Mix in the vanilla and add the powered sugar gradually and mix in fully after each addition.  Keep adding till you get the consistency you like.  Cream at low speed until well blended and creamy.
3. Pour in heavy cream and whip until the frosting is light and fluffy.

*Note: You can substitute milk for the heavy cream, but the frosting will be missing an element of silky creaminess.

Baked Spinach and Artichoke Dip

Ingredients:

• 10 oz bag Spinach Leaves (Chopped)
• 14 oz Artichoke Hearts (Chopped)
• 2- 8 oz Cream Cheese (softened)
• 1 cup Sour Cream
• 5 tsp minced Garlic
• 1 1/2 cup Mozzarella Cheese (grated)
• 3/4 cup Parmesan Cheese (grated)
• Salt & Pepper to taste

Serve with:

• Baguette Slices
• Chips 
• Crackers

Instructions:

1. Preheat oven to 350.  In a large bowl, combine cream cheese and sour cream with an electric mixer until smooth and mixed.
2. Stir in chopped spinach leaves, chopped artichoke hearts, garlic, mozzarella cheese, parmesan cheese, salt and pepper.
3. Spread dip into an 9x13 baking dish. Top with any leftover mozzarella and parmesan cheese, cover with aluminum foil, and bake for 30-35 minutes or until cheese is melted. 

www.cupcakediariesblog.com 

Lemon Blueberry Cake with Whipped Lemon Cream Frosting

Cake:

• 1 cup (2 sticks, 8 ounces) butter, softened to room temperature
• 1 3/4 cups (13 ounces) granulated sugar
• 1 tablespoon fresh lemon zest
• 4 large eggs (7 ounces), room temperature
• 2 teaspoons vanilla extract
• 2 1/2 cups (12.5 ounces) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk (storebought or homemade)
• 1/2 cup fresh lemon juice (from about 3 lemons)
• 2 cups (12 ounces) fresh or frozen blueberries (do not thaw if frozen)
• 2 tablespoons all-purpose flour

Whipped Lemon Cream Cheese Frosting:

• 12 ounces cream cheese, softened to room temperature
• 1/2 cup (1 stick, 4 ounces) butter, softened to room temperature
• 4 1/2 cups (18 ounces) powdered sugar
• 1 to 2 teaspoons fresh lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons heavy cream

Garnish:

• Fresh lemon slices
• Fresh blueberries

Directions:

1. Preheat the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with at least 2-inch sides with parchment paper and coat with nonstick cooking spray (see note above for pan variations). Set aside.
2. In a large bowl with an electric mixer (or in the bowl of an electric mixer fitted with the paddle attachment), cream together the butter, sugar and lemon zest until light and fluffy, 4-5 minutes (don’t cut down the time on this step).
3. Add the eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low speed until just combined and a few dry streaks remain.
5. Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.
6. In another bowl, toss the blueberries with the 2 tablespoons flour (see note above). Add the blueberries and remnants of flour to the batter and fold in by hand with a spatula or wooden spoon until just-combined. Overmixing may result in a tough, dry cake.
7. Spread the batter evenly in the prepared pans and bake for 35-40 minutes until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the center should come out with moist crumbs but not wet batter.
8. Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.
9. For the frosting, whip the cream cheese and butter together with a handheld electric mixer or with an electric stand mixer fitted with the paddle attachment until light and fluffy, 2-3 minutes. Add the powdered sugar, lemon zest and lemon juice and mix on low speed (so the powdered sugar doesn’t fly everywhere) until combined. Increase the speed to medium and mix until creamy, 1-2 minutes. Add the heavy cream and whip the frosting until very light and fluffy, 2-3 minutes.
10. When the cake has cooled completely, place one round on a platter or plate and spread the top evenly with frosting. Place the other cake round upside down on the frosting and press just lightly. Continue frosting with a thin spatula or offset spatula until the top and sides of the cake are evenly frosted. Garnish with blueberries and lemon slices, if desired.
11. This cake, once frosted, lasts very well in the refrigerator for several days (I’ve made it up to two days in advance before serving). Take it out an hour or two before serving or serve chilled, your choice!

Notes:

Zest the lemon(s) before juicing them (it will cut down on the number of lemons you need to use). Speaking of number of lemons, you’ll need about 4-5 lemons for this recipe, plus more if you want to garnish the cake with lemon slices.

As stated in the ingredients list, frozen blueberries work well in this cake. The baked cake is slightly wetter around where the blueberries bake into the cake but it’s not too noticeable, in my opinion. Remember not to thaw them first. I’ve actually noticed that the blueberries don’t sink to the bottom of the cake as often with frozen blueberries – I think it’s because the flour adheres to the blueberries better, helping them cling to the batter. I’ve never tried it but I suppose you could try just barely misting fresh blueberries with a bit of water (maybe 1/2 teaspoon max!) before tossing with the flour to help prevent sinkage. To be honest, it doesn’t really bother me if the blueberries tend to gravitate toward the bottom of the cake but if you are more particular, there’s an idea for you.

Also, the frosting makes for thick layers of frosting in between the cake layers and on the top and sides. If you like a little less frosting-to-cake ratio, you could probably cut down the frosting ingredient amounts or just use less and save the rest of the frosting to spread on other goodies.

I’ve often spread the batter into 3 8-inch pans (with at least 2-inch sides) but find more often, I simplify and bake it in 2 9-inch layers.

From Mels Kitchen Café
https://www.melskitchencafe.com/lemon-blueberry-cake-with-whipped-lemon-cream-frosting/

Cheesy Butternut Squash Ravioli Soup

Ingredients:

·       2 tsp Olive Oil

·       1 Cup Chopped Onion

·       3 Garlic Cloves

·       1 tsp dried rosemary, crushed in palm

·       1 tsp dried thyme

·       ½ tsp dried sage

·       1 tsp salt

·       ½ tsp pepper

·       24 oz package cubed butternut squash (or peel and cube a fresh one)

·       4 cups chicken broth

·       4 oz whipped cream cheese

·       1/3 cup freshly grated parmesan cheese

·       16 oz cheese stuffed ravioli or tortellini

Directions:

1. Select saute on the pressure cooker and add oil.  When hot, add onions and garlic and saute until soft, about 4 minutes.

2.    Add rosemary, thyme, sage, salt, pepper, butternut squash and chicken broth; stir.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 15 minutes.

3.    When cooking is complete, use a quick release.

4.    Add cream cheese and parmesan.  Blend with an immersion blender right in the pot until very smooth, or carefully pour into a blender and puree until smooth.

5.    Press saute or brown to bring soup to a boil.  Add pasta and cook per package instructions.

6.    Season to taste and add extra chicken broth to thin, if desired.  Serve hot with extra, extra, extra fresh cracked black pepper.

Takes about 1 hour and 30 minutes to make start to finish.

From: Shauna

Earthquake Cake

*Spray the pan!*

1st Layer:

-1 Cup Chocolate Chips

-1 Cup Coconut

2nd Layer:

-German Chocolate Cake Mix

 

Prepare as directed on box. Pour over 1st layer

3rd Layer: 

Melt together in a sauce pan

- 1 cup butter

- 8 oz Cream Cheese

-1 lb Powdered Sugar

Pour over (around) first 2 layers

Bake 350 degrees 45-50 minutes.  May overflow in oven (put down foil in bottom of oven). 

Peanut Butter Cup Chocolate Pie Recipe

Yield one 9-10 inch pie 

Total time: 3 hours

Ingredients:

Oreo Crust-

1 package of Oreos

1/4 cup butter, melted

Filling-

1 cup creamy peanut butter

4 oz cream cheese, softened

1 container cool whip (8 oz), thawed

Chocolate Ganache

1 1/2 cup chocolate chips

1/2 cup heavy whipping cream

Toppings

Reese's Peanut Butter Cups, some cut in half, others chapped. (Can use the mini unwrapped kind)

Directions:

Oreo Crust-

Process the Oreo's in a food processor until fine crumbs remain.  In a large bowl, combine the crushed Oreo's with the melted butter.  Press this mixture evenly into a 10 inch pie pan sprayed with non-stick cooking spray.  Place in fridge until ready to use.

Filling-

In a large mixing bowl combine the peanut butter and cream cheese with an electric mixer until well blended.  Add the cool whip and stir with a spatula until mixed.  Spread this mixture on the crust and place in the freezer for 30 minutes.

Chocolate Canache-

Place Chocolate chips in a medium heat proof bowl.

In a small pot over low heat, heat the heavy cream until just before boiling

Pour the heavy cream over the chocolate chips and allow the moisture to stand for 1-2 minutes.  

Use spatula to stir the mixure until smooth.

Allow the ganache to come to room temperature before adding it to the pie.

Topping-

Before the chocolate hardens, add the peanut butter cups.  Start by adding the halved peanut butter cups around the edges.  Placing them as close or as far apart as you want.  Then add the chopped peanut butter cups to the center of the pie.

Cover the pie with tin foil and return to the freezer or fridge for 1-2 hours.  Before serving remove the pie from the freezer and let it sit for a few minutes to make cutting easier.  Cover freeze/refrigerate any leftovers.

Chicken Tostados

4 Chicken Breast (can use 5-6 chicken breast)

8 oz. Salsa 

8 oz. Cream Cheese (softened) 

8 oz. Sour Cream 

8 oz. Mixed Mexican cheese 

1 package Tortilla Shells 

1 can Cream of Chicken Soup 

6 oz. Salsa 

 

Cook chicken. Cut into bite sized pieces 

Mix with salsa, sour cream, and cream cheese. 

Fill each of the 10 shells. Roll and arrange in a 9x13 glass dish. 

Mix 6 oz. of salsa with 1 can Cream of Chicken soup 

Pour over shells. Top with cheese. 

Bake at 350 degrees for 45 mins. 

Raspberry Pretzel Jello Salad

Ingredients:
2 C. Crushed thin pretzels
3 T. Sugar
3/4 C. Melted Butter
8 oz. Cream Cheese
1 C. Sugar
1 sm pkg Cool Whip
1 lg box Raspberry Jello
2 C. Boiling Water
10 oz pkg frozen Raspberries

Instructions:

Note: If making in a hurry make the raspberry mixture first.  If you have the hour to wait make raspberry mixture with about a 1/2 hour to sit in the fridge.

Mix pretzels, 3 T. sugar and the melted butter.  Spread mixture over the bottom of 9x13 inch baking dish.  Bake at 400 degrees for 7 minutes.  Let cool for 1 hour.

Blend cream cheese, 1 C sugar and cool whip then spread over pretzel mixture.  Dissolve raspberry jello in 2 C of boiling water.  Add frozen raspberries and chill till partially jelled.  Then pour over cream cheese mixture and refrigerate.

Stuffed French Toast

Ingredients:
2 packages ( 8 oz. each) Cream Cheese, softened
1 bag (12-16 oz.) frozen Berries, thawed
2 Tablespoons Sugar
2 loafs of Bread
18-24 Eggs, beaten
*You can substitute the berries and sugar with jam.

Mix cream cheese, berries and sugar. Spread cream cheese mixture between 2 pieces of bread. Refrigerate overnight and then cook it like regular French toast. Heat skillet on medium. Dip sandwiches in egg mixture. Place on hot skillet or griddle. Let cook till egg on bottom turns
brown. Flip and cook on other side. Try not to keep flipping. You can peak to tell if it is getting done. You can serve it with powdered sugar & a few berries on the top, syrup, or preserves. This will make about 24 sandwiches. 

Andes Mint Cupcakes

Chocolate Cakes-

Ingredients:

1 cup sour cream

½ cup oil

1 teaspoon vanilla extract

3 eggs

¼ cup water

½ cup buttermilk

Devil’s Food Cake Mix

Directions:

1. Preheat oven to 350 degrees and line two cupcake pans with paper liners.

2. Using a whisk, mix sour cream, oil and vanilla extract together.  Add eggs one at a time, stirring well in between each addition. 

3. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix. 

4. Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.

Chocolate Mint Filling-

Ingredients:

1/3 cup chocolate chips

2 tablespoons heavy cream

1 teaspoon peppermint extract or 3 drops of peppermint essential oil

¼ cup powdered sugar

**I like more chocolate in the middle of the cupcakes so I double the filling recipe.**  

Directions:

1. Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat.  Stir in peppermint extract and powdered sugar.

2. When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it.  

**If you would like a chocolate chunk in the middle of the cupcake let the filling cool for 5-10 minutes before filling the cupcake.  If you fill the cupcake when the filling is right off of the stove and hot the cupcake will soak it in.** 

Mint Buttercream Frosting-

Ingredients:

8 oz cream cheese

½ cup butter

3-4 cups powdered sugar

1 tablespoon heavy cream or milk

1 teaspoon peppermint extract or 6 drops of peppermint essential oil

green food coloring

Directions:

1. Beat cream cheese and butter until light and fluffy.  Add powdered sugar, heavy cream and peppermint extract and beat well.  Add green food coloring and stir well.

2. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.