Creme De Menthe Cupcakes

Creme DeMenthe Cupcakes - One of the creations I will use in my Bake Shop one day...

Peanut Butter Brownie Cookies

1 (19.5 oz) pkg. fudge brownie mix
¼ c. butter, melted
4 oz. cream cheese, softened
1 large egg
1 c. powdered sugar
1 c. creamy peanut butter
½ can chocolate fudge frosting

Heat oven to 350. Beat brownie mix, melted butter, cream cheese and egg in a medium bowl 50 strokes with spoon until well blended.

Drop dough by rounded tablespoons 2 inches apart onto ungreased cookie sheet to make 24 cookies, smooth edge of each to form round cookie.

Mix powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.

Bake 10-14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.

Spread thin layer of frosting over peanut butter portion of each cooled cookie.

Buffalo Chicken Dip

Buffalo Chicken Dip


2 large cans chicken, drained
2 (8 oz.) cream cheese, softened
1 sm. bottle hot sauce
1 – 8 oz. pkg. cheddar cheese

Heat oven to 350. Drain chicken. Add hot sauce and simmer over low heat. Add cream cheese and heat until melted. Put in 8 x 8 pan or glass dish. Top with cheddar cheese. Bake for 30 minutes. Serve with triscuits or similar cracker.

Peanut Butter Banana Bread

Peanut Butter Banana Bread


Bread:

1 ½ c. ripe bananas
1/3 cup sour cream
1/3 cup peanut butter
3 T. butter, melted
2 lg eggs
½ c. sugar
½ c. packed brown sugar
1 ½ c. flour
¾ tsp. baking soda
½ tsp. salt
½ tsp.cinnamon
1/8 tsp. allspice
2 T. chopped dry roasted peanuts

Glaze:
1/3 c. powdered sugar
1 T. milk
1 T. creamy peanut butter

Preheat oven to 350. Combine first 5 ingredients in a large bowl, beat at medium speed. Add sugars, beat until well blended.

Combine flour and next four ingredients in a small bowl. Add flour mixture to banana mixture, beat until just blended. Stir in nuts. Pour batter into 9 x 5 loaf pan coated with cooking spray. Bake at 350 for one hour and 5 minutes. Remove from oven cool 20 minutes on wire rack. Remove bread from pan, cool.

To prepare glaze, combine powdered sugar, milk and one tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread. Yield: 16 servings.

Peach Cobbler

1/2 c. sugar
1 T. cornstarch
1/4 tsp. cinnamon
4 cups sliced peaches
1 tsp. lemon juice
3 T. shortening
1 c. flour
1 T. sugar
1 1/2 tsp. baking powder
1/2 tsp.salt
1/2 c.milk

Heat oven to 400.  Mix 1/2 c. sugar, cornstarch and cinnamon in a 2 qt. saucepan.  Stir in peaches and lemon juice.  Cook, stirring constantly until mixture thickens and boils.  Boil and stir one minute.  Pour mixture into small casserole dish ( 8 x 8).  Mix flour, sugar, baking  powder and salt in a bowl.  Cut in shortening until mixture resembles fine crumbs.  Stir in milk.  Drop dough by tablespoons onto peach mixture.  Bake until top is golden brown, 25-30 minutes.  Serve warm with cool whip or vanilla ice cream.  Serves 6-8.

Blueberry Cheesecake Tart

Blueberry Cheesecake Tart

Crust:

½ cup powdered sugar
1 ½ cups all-purpose flour
¾ cup butter, softened
½ cup finely chopped pecans

Filling:

6 oz. cream cheese, at room temperature
1 cup powdered sugar
1 cup heavy cream
¼ cup sugar
1 (21-ounce) can blueberry pie filing
Cool whip, or whipped topping
Fresh blueberries for garnish

Crust: Preheat oven to 350.

Combine powdered sugar, flour and butter in the bowl of a food processor, processing until mixture forms a ball (or you can combine dough by hand if desired. Food processor works much better!) With your fingers, press dough into a 12 inch tart pan with a removable bottom, taking care to push crust into indentations in the pan. Pat nuts onto crust. Bake for 10-12 minutes or until very lightly browned. Let cool completely before filling.

Filling: In a large mixing bowl with a hand mixer, beat the cream cheese with the powdered sugar. In a separate mixing bowl with a hand mixer, beat the heavy cream with the sugar until it forms soft peaks. Fold the whipped cream into the cream cheese mixture. Spoon this mixture into the cooled pie shell. Top with blueberry pie filling. Refrigerate until well chilled, at least 2 hours. Serve with cool whip and a few fresh blueberries for a garnish.

Layered Veggie Tortellini Salad

With its cheesy dressing, this layered pasta salad goes perfectly with grilled meats!

1 pkg (16 oz). forzen cheese tortellini

2 c. fresh broccoli florets

2 c. cherry tomatoes, quartered

2 celery ribs, finely chopped

1 can (2.5 oz) sliced ripe olives, drained

1 c. shredded cheddar cheese

Dressing:

3/4 c. mayonnaise

3 T. grated parmesan cheese

2 T. lemon juice

2 T. heavy whipping cream

1 tsp. dried thyme

Cook tortellini according to package directions, drain and rinse in cold water.  In a large 2 1/2 quart glass salad bowl, layer the tortellini, broccoli, tomatoes, celery, olives, and cheese. 

In a small bowl, combine the dressing ingredients; spoon over salad.  Cover and refrigerate until serving.