Cookie Dough Peanut Butter Cups

Cookie Dough Peanut Butter Cups

Yields about 24 mini muffin sized peanut butter cups

Chocolate Shell

18 oz. Semi-Sweet Chocolate Chips

(about a bag and a half)

Peanut Butter Filling

3/4 Cup Natural Peanut Butter

1/3 Cup Powdered Sugar

4 T Graham Cracker Crumbs

Chocolate Chip Cookie Dough Filling

2 Cups All-Purpose Flour

1 Cup Brown Sugar

1/2 Cup White Sugar

1/2 tsp Salt

3/4 Cup Unsalted Butter

4 T Milk

1 tsp Vanilla Extract

1/2 Cup Chocolate Chips

Instructions:

Step 1: Fill 2 mini muffin tins with mini muffin liners. You could also use a regular sized muffin tins to produce 12 large peanut butter cups.

Step 2: In a microwave safe bowl, heat 18 oz of semi-sweet chocolate chips until melted. Remove from the microwave every 30 seconds to stir.

Step 3: In the bottom of the muffin liners, place a large dollop of melted chocolate. Then, using a spoon, spread the chocolate to cover the bottom and the sides of the liner completely. Place in the refrigerator for 15 minutes.

Step 4: Mix together the ingredients for the peanut butter filling.

Step 5: In a separate bowl, mix together all of the ingredients for the chocolate chip cookie dough filling.

Step 6: After the chocolate shell has cooled, remove muffin tins from the refrigerator. First, place a small spoonful of peanut butter filling at the bottom of the cup. Press down. Next, place a small spoonful of chocolate chip cookie dough filling on top and press down.

Step 7: Reheat the melted chocolate chips and cover the top of the peanut butter cups. Place back in the refrigerator for 30 minutes.

Step 8: After the chocolate has hardened completely, remove from the refrigerator and eat! Best served with a tall glass of milk!

I really think you’ll enjoy these… and you won’t even break a sweat making them!

lauravirginia.me/2011/08/04/cookie-dough-peanut-butter-cups/

Funnel Cakes

Funnel Cakes

Ingredients:

1 egg
¾ cup milk
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
Oil for frying

Powdered Sugar
Directions:

Heat oil in fryer to 350 degrees. Combine egg and milk in a mixing bowl. In a small bowl mix together flour, baking powder, salt and cinnamon. Add dry ingredients to egg mixture. Pour ¼ cup batter into a funnel and swirl in a circular motion into the hot oil. Fry for 1 minute and flip. Continue to fry until golden brown. Sprinkle with powdered sugar while hot.

www.thetidynest.com

Pizza Sauce

Pizza Sauce

We love homemade pizza at our house.

It's a staple on our menu!

I usually make whole wheat pizza dough and use a variety of toppings from what we have on hand.

Here is my simple tried and true pizza sauce recipe that I use on all our pizzas.

{I also use it for calzones and as dipping sauce for homemade breadsticks.}

Here's the recipe...

Pizza Sauce

(printable version)
8 oz. can tomato sauce
1 teaspoon oregano
½ teaspoon marjoram
½ teaspoon basil
½ teaspoon garlic powder
½ teaspoon sugar

Mix all ingredients and let sit for at least one hour.

This makes the perfect amount for one large pizza!
www.thetidynest.com

Banana Chocolate Bread

Banana Chocolate Bread Alicia Sutton

Makes 2 loaves or 24 standard muffins.

3-4 medium sized, slightly brown bananas

3 c. sugar

1 c. water

1 c. vegetable oil

4 eggs, lightly beaten

1 tsp. vanilla

3 1/3 c. flour

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking powder

½ tsp. nutmeg

2 c. chocolate chips

In a large mixing bowl, mash bananas, and add next 5 ingredients. In separate bowl combine all dry ingredients. Add chocolate chips to dry ingredients. Add dry ingredients to wet ingredients and mix until combined.

Bake in 2 floured, greased pans, or fill muffin tins with muffin papers. Bake at 350 degrees for 55 minutes for loaf pans; 22 minutes for muffins. Check by inserting toothpick in bread to check for doneness. If a few crumbs are attached to toothpick, they are done. Do not overbake.

Elayne's Pumpkin Chocolate-Chip Muffins

Elayne’s Pumpkin Chocolate-Chip Muffins Elayne Harmer

• 3 c. canned pumpkin (1 big can)

• 4 ½ c. sugar

• 1 ½ c. water

• 1 ½ c. vegetable oil

• 6 eggs

• 5 c. flour

• 1 Tbs. baking soda

• 1 Tbs. cinnamon

• 1 ½ ts. salt

• 1 ½ ts. baking powder

• ¾ ts. nutmeg

• 1 ts. ground cloves

• 3 c. chocolate chips

Combine first five ingredients. Combine

dry ingredients in another bowl; combine

two bowls. Add chocolate chips.

Bake in 3 floured, greased pans, or fill muffin

tins (makes about 38) up to the top.

Bake at 350 for 55 minutes (loaf pans) or 25

minutes (muffins). Do not overbake!! Just until

toothpick comes out clean.

Hot Wassail

Hot Wassail

For a warm, festive drink, try this spicy wassail.

2 cups sugar

1 quart water

Add:

3 cups orange juice

2 cups lemonade

10–15 whole cloves

10–15 whole allspice

1 tsp. ground cinnamon

Mix sugar and water together in a pan and boil five minutes. Remove from heat.

Mix, cover, and refrigerate until the next morning. Remove wassail mixture from refrigerator and pour into a large pan. Add 1/2 gallon of apple juice and heat thoroughly. Serve

hot.lds.org/new-era/1989/12/christmas-breakfast?lang=eng

Shakeology Beachbody recipes

http://www.shakeology.com/web/shakeology/recipes-chocolate