Peanut Butter and Chocolate Cream Cheese Dip

Peanut Butter and Chocolate Cream Cheese Dip

This is a favorite of the kids for after school.  It's not the healthiest, so I don't make it often.  I've also used real whipping cream in place of the cool whip.  It's another one of Jamie's great recipes.

4 T Philadelphia Cream Cheese

5 T crunchy peanut butter

1/2 C powdered sugar

1/4 C brown sugar

Half an 8 oz container Cool Whip

1/2 t vanilla

dash salt

1/4 C mini chocolate chips

Graham Crackers

Pretzels

Marshmallows

Bananas

Apples

1. In your stand mixer or in a medium sized mixing bowl beat the cream cheese until nice and smooth. 

2. Add the peanut butter, sugars, vanilla and dash of salt. Beat until well combined.

3. Add the cool whip and mix just until combined.

4. Stir in the chocolate chips. 

5. Serve with Graham Crackers, Pretzels, Marshmallows, Bananas and Apples.

Sticky Apple-Cinnamon Rolls

I probably shouldn't have made these after I started a new diet, but I was stuck at home due to the snow, and Amy wasn't feeling well, so I made these and so far have done fine just eating half of one for a snack , and part of Amy's for breakfast the following morning.  They are delicious, even if I did forget to add the cinnamon - oops!

Sticky Apple-Cinnamon Rolls
Ingredients

• 6-1/4 to 6-3/4 cups  all-purpose flour
• 2 packages  active dry yeast
• 2 cups  milk
• 1/4 cup  granulated sugar
• 1/4 cup  butter
• 1-1/2 teaspoons  salt
• 1   egg
• 1/2 cup  packed brown sugar
• 1/2 cup  granulated sugar
• 1/4 cup  all-purpose flour
• 1 tablespoon  ground cinnamon
• 1/2 cup  butter
• 2 cups  finely chopped peeled apple
• 1 cup  chopped pecans (I used walnuts)
• 1 recipe  Caramel Syrup (see recipe below)

Directions

1. In a large mixing bowl, combine 2-1/2 cups of flour and the yeast. Set aside.

2. In a medium saucepan, heat and stir milk, the 1/4 cup granulated sugar, the 1/4 cup butter, and the salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to flour mixture. Then, add the egg. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

3. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes total). Shape the dough into a ball. Place dough in lightly greased bowl, turning once to grease the surface of the dough. Cover; let rise in a warm place until doubled (45 to 60 minutes).

4. For filling, in a small mixing bowl, combine the 1/2 cup brown sugar, the 1/2 cup granulated sugar, the 1/4 cup flour, and the cinnamon. Cut in the 1/2 cup butter until mixture resembles coarse crumbs.

5. Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Grease a 13x9x2-inch baking pan; set aside.

6. Roll the dough into a 24x16-inch rectangle. Sprinkle with filling, apple, and nuts. Roll up from long side, jelly-roll style. Pinch to seal edge.

7. Prepare Caramel Syrup. Pour into baking pan. Cut dough, crosswise, into 12 rolls and place, cut sides down, into prepared pan. Cover and let rolls rise until nearly doubled (about 45 minutes).

8. Bake, uncovered, in a 350 degree F oven for 40 minutes or until lightly browned and rolls sound hollow when lightly tapped. (Place baking sheet under baking pan to catch any drips.) Invert onto serving plate while warm. Makes 12 rolls.

Caramel Syrup

In a saucepan, melt 1/2 cup butter or margarine. Stir in 1 cup packed brown sugar and 1/4 cup corn syrup. Cook and stir until sugar melts. Remove from heat.

Avocado Salsa

I made this the other night because I had some corn (fresh off the cob) and avocados that needed to be use up. I didn't add the olives because I didn't have an open can. It wasn't really spicy at all, but it was great with chips. I also served it after only 30 minutes of sitting, but it was great the next day too. I only had 2 avocados that were ripe, so I halved it. The full recipe would be great for a party.

Avocado Salsa

• 1 (16 ounce) package frozen corn kernels, thawed
• 2 (2.25 ounce) cans sliced ripe olives, drained
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 5 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 3 tablespoons cider vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 avocados - peeled, pitted and diced

1. In a large bowl, mix corn, olives, red bell pepper and onion.
2. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
3. Stir avocados into the mixture before serving.

zucchini muffins with caramel frosting

Originally these were zucchini cupcakes, but really they are the consistency of muffins, but with frosting. I think they are great by themselves, but the frosting is good too. I changed the frosting a lot. There was way too much butter and not enough powdered sugar. As is it would be a glaze, not a frosting. So the recipe reflects my changes. I got the recipe from my MIL's neighborhood cookbook, submitted by Jennifer G*

3 eggs
1 1/3 c. sugar
1/2 c. vegetable oil
1/2 c. orange juice
1 tsp. almond extract
2 1/2 c. all-purpose flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/3 tsp. ground cloves
1 1/2 c. shredded zucchini

Caramel frosting
1/2 c. brown sugar
1/2 c. butter or margarine
2 Tbsp. milk
1 tsp. vanilla
2 c. powdered sugar

In mixing bowl, beat eggs, sugar, oil and orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill paper lined muffin cups 2/3 full. Bake at 350 F for 20 to 25 minutes or until muffins are done. Cool for 10 minutes before removing from muffin pan to wire racks.

For frosting combine brown sugar, butter and milk in saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat and stir in vanilla. Cool to lukewarm. Gradually beat in powdered sugar until frosting reached desired spreading consistency. Frost muffins.

poppy seed muffins

I know I've made these before, so I don't know why I haven't posted the recipe. It's from the Better Homes and Garden Cookbook. I added the almond extract.

1 3/4 c. flour
1/2 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 Tbsp. poppy seed
1 beaten egg
3/4 c. milk
1/4 c. cooking oil
1/2 tsp. almond extract

Grease twelve 2 1/2 inch muffin cups or line with paper baking cups; set aside. In a medium mixing bowl dry ingredients. Make a well in the center of dry mixture; set aside.
In another mixing bowl combine remaining ingredients. Add egg mixture to dry mixture. Stir till just moistened.
Spoon batter into prepared muffin cups, filling each one 2/3 full. Bake in oven 400 F for 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 10 to 12.

peanut butter cornflake treats

I made this for FHE on Monday. I got the recipe from Nathan and Amy - who I think got it from my MIL. Quick easy and yummy! and I halved it for just us - they were still gone in 2 days!

1 c. brown sugar
1 c. corn syrup
1 c. peanut butter
8 c. corn flakes cereal

In a small saucepan, over medium heat, bring the brown sugar and corn syrup to a boil. Remove from heat and stir in peanut butter until melted and smooth. Pour over corn flakes. Drop by tablespoon onto waxed paper until set.

Balsamic Bruschetta

I made this for Gourmet Girls (our Enrichment cooking group) on Thursday. As usual I changed a few things. I brushed olive oil on the bread before I broiled it in the oven. I also used grated Parmesan (instead of shredded), and topped it with mozzarella and broiled it again until the cheese was melted.

Balsamic Bruschetta

• 5 roma (plum) tomatoes, diced
• 1/3 cup chopped fresh basil
• 1/4 cup shredded Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 baguette, sliced and toasted

In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

Peanut Butter Balls

This is a fun treat that my kids love to make, but rarely get to do so. Some call it edible playdough.
I got this recipe from a FHE lesson from Deseret Book - they got it from 30 Days to a Healthier Family.

1/4 c. smooth peanut butter
1/4 c. honey
1/2 c. non-fat dry milk
chopped nuts or shredded coconut

Mix together peanut butter and honey. Add powdered milk. Shape into a ball and roll in either nuts or coconut.

I let the kids make their own shapes, or do whatever they want with it. They usually smash it in their fingers and put it on the their head, and then gobble it up.

Cheddar Cheese ball

I made this in anticipation of a Thanksgiving pot luck - which didn't happen, so we ate it with our Thanksgiving leftovers. The basis of the recipe came from Better Homes and Gardens, but we've changed it to our tastes.

1 cup finely shredded cheddar cheese.
3 oz cream cheese
2 Tbsp butter or margarine
1 Tbsp milk
1 Tbsp finely chopped green onion
1 tsp Worcestershire sauce
dash of bottled hot pepper sauce (or more if you like it)
1/3 c. finely chopped walnuts
assorted crackers

Bring the cheeses and margarine to room temperature. Add milk, green onion, Worcestershire sauce and hot pepper sauce. Beat till combined. Cover and chill 4 to 24 hours.
Shape mixture into a ball, roll in nuts. Let stand 15 minutes. Serve with crackers.

Caramel Apple Dip

Tara B. had a great recipe for this. I don't know if this is it, but it's pretty close, and so yummy. I halved it and cut up a couple of apples for snack today. We didn't finish it off (apparently I liked it more than the kids), so I'm glad I didn't make much, or I'd be eating way too much!

16 individually wrapped caramels, unwrapped
1/4 cup water
1 (8 ounce) package cream cheese
1/2 cup brown sugar

In a medium saucepan over medium-low heat, or in the microwave, melt caramels with water, stirring frequently. Remove from heat. In a medium bowl, cream together cream cheese and sugar. Fold in caramel mixture. Serve immediately.

Peanut Butter Confection

This is a favorite of Aaron's. Yesterday we had a "linger longer" after church with a rise Krispie theme. This recipe came from my MIL's 1993 Ward cookbook. submitted by Janet F (apparently the school recipe.)

1 c. peanut butter
1 1/2 c. powdered sugar
3 Tbsp. soft butter or margarine
2 1/2 c. Rice Krispies Cereal
1 12 oz bag semisweet chocolate chips, melted (or melted dipping chocolate)

Mix first 3 ingredients thoroughly. Mix in Rice Krispies with your hands. Press into bottom of greased 9x13 pan. Frost with melted chocolate. Let set.

Quick easy and so yummy. I forgot to take a picture, oops!

Veggie Pizza

This is a recipe we got from Aaron's Grandma P*. It has become a Superbowl party necessity. It's great for a get together. We took it to Pia's for a Sea Fair party to watch the fireworks.
2 pkg. refrigerated biscuits
1 8 oz pkg cream cheese, softened
1-3 Tbsp. mayo
Worcestershire sauce
1 capful lemon juice
chopped veggies and cheese (eg olives, green pepper, green onions, celery, tomatoes etc.)

Spread biscuits onto a greased large cookie sheet to make a crust. Bake at 450 for 8 minutes, or until golden brown. Cool.
Mix cream cheese, mayo, Worcestershire sauce, lemon juice together and spread onto crust. sprinkle veggies and cheese all over. Cut into squares. Makes about 24 (depending on how big you cut them).

Cinnamon rolls

These are a favorite in our house, but I can't make them often because there are not waist friendly! But since my playgroup friends are coming to swim tomorrow I thought I'd treat them one last time. So if you're wondering if you should come... take a look!

2 cups milk (warmed)
1 cup white sugar
½ cup shortening
1 cup mashed potatoes
2 eggs beaten
2 pkgs yeast - dissolved in ½ cup warm water
1 tsp salt
7 cups flour

Mix milk, sugar, shortening, salt, potatoes and eggs and 4 cups of flour. Beat 5 minutes, with beaters. Add the yeast and remaining flour (add 1 cup raisins if desired). All but last cup can be mixed with beater. (Unless you use a stand mixer i.e. Kitchen Aid or Bosch) Dough will be slightly sticky.

Refrigerate about 2 hours before rolling out. Roll out and spread with soft or melted butter and sprinkle with cinnamon (sometimes I also sprinkle brown sugar over the cinnamon). Roll up and cut about 1” thick (you can use string or thread or unflavored dental floss). Place on greased cookie sheet with a lip. Let raise about 2 hours until doubled. (A little trick is to preheat the oven to 200ºF while cutting them, TURN OFF the oven, cover the rolls with a towel, and place them in the oven. It will cut your rising time in half!) Bake in 375ºF oven for about 12 minutes.

Icing: 1 pkg (2 lb) powdered sugar
1 cup butter (softened)
2 tsp vanilla
enough milk to make spreadable (about 2 Tbsp)

This recipe is easily halved as the whole recipe makes two cookie sheets worth!

I use instant mashed potatoes - without the milk, salt and butter. It's easier unless you have some leftover mashed potatoes in the fridge. And yes that is a BYU ice cream bucket that I store my flour in.

I learned this trick from my SIL Amy.
When measuring shortening, put plastic wrap over the measuring cup.

Then fill it up.

And just dump it in. No mess to clean up, or scraping out the measuring cup!

The "sponge" part is ready time to switch to a dough hook.

I have a small Kitchen Aid Stand mixer, so the recipe doesn't fit. This is when I wish I had a Bosch!

So the rest is kneaded by hand

In a bowl ready to rise - yes in the fridge.

Because after two hours in the fridge it looks like this!
Divide it in half and roll it out

My rectangle isn't perfect, but its doesn't need to be.

What you'll need after rolling it out

I have started adding brown sugar on top of the cinnamon - mmm - Love it!!!
Spread with melted butter - or margarine about 2 Tbs per pan.

Cover that thing with cinnamon - no dough showing :)
Sprinkle with brown sugar

roll it up

I cut them using a piece of thread - I shouldn't have used white. I hope you can see it.

I cut off the end, and then in about 1 inch pieces.

Just cross the thread over and pull through

I fit about 15 rolls on one pan. The left over pieces - the smaller ends I put on a separate pizza pan. Cover and let rise 2 hours.

Now for the frosting
Mix some of the powdered sugar and the soft butter together. It might take a while to stop being crumbly, but don't add the liquid yet!
Wow that is a lot of frosting!

I wait at least 20 minutes after they come out of the oven to frost them. I don't want to tops to dry out, but I don't want to frosting to melt either.

Delicious! Sorry it's not a great picture.

Microwave Monkey bread

We made this for an easy FHE treat on Monday. Aaron said he got the recipe from a 4-H microwave class.

Monkey bread
1/3 c. brown sugar
3 Tbsp. margarine
1 Tbsp. water
1 can refrigerated biscuit dough

Mix the 1st 3 ingredients in a glass pie pan. Microwave it on high for 1 minute. Cut each biscuit into fourths. Coat the pieces with the melted topping. Put a microwave safe cup in the middle (it makes a makeshift bundt pan). Microwave on high for 2-2 ½ minutes. Invert onto a large plate and serve.

Gobble Up Granola Snacks

I also made this for the BBQ. I left the recipe intact, but I'll tell you the minor changes. I didn't have crunchy peanut butter, so I added a few chopped peanuts and I left out the raisins. It is really fast, easy and yummy!

Gobble Up Granola Snacks
SUBMITTED BY: TinaMarieS

INGREDIENTS
2 1/2 cups crispy rice cereal
2 cups quick-cooking oats
1/2 cup raisins
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup crunchy peanut butter
1 teaspoon vanilla extract

DIRECTIONS
In a large bowl, stir together the rice cereal and oats. Set aside. Grease a 9x13 inch baking dish with cooking spray.
Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well.
Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.

Microwave Caramel Corn

This is a fun easy treat. We did this for FHE treat last night. This recipe came from Aaron's sister Beverly. We rarely use the nuts and cool it on a couple of cookie sheets. 4 quarts of popped corn is about 1 c. of kernels, air popped.

Microwave Caramel Corn

1 c. brown sugar
1 stick butter or margarine
1/4 c. white corn syrup
1/2 tsp. baking soda
12 oz. nuts (optional)
4 quarts of popped corn

Combine first 3 ingredients in a 1 1/2 qt. microwave safe bowl. Cook on HIGH in the microwave until mixture begins to boil. Boil for 2 minutes. Remove from microwave and stir in soda. (It will foam up and the kids love that). Put popped corn in a brown grocery bag. (Add nuts to the popped corn here, if using.) Pour syrup over corn. Close bag and shake. Cook in bag on HIGH in microwave for 1 1/2 minutes (yes, put the bag in the microwave). Shake and cook another 1 1/2 minutes (may need another) pour into bowl to cool.