Pioneer Woman's Peanut Butter Chocolate Pie

Crust:

• 25 Oreos
• 4 tablespoons butter, melted

1. Preheat oven to 350.
2. Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine.
3. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
4. Remove from oven and allow to cool completely.

Filling:

• 1 cup creamy peanut butter
• 1 8-ounce package softened cream cheese
• 1 1/4 cups powdered sugar
• 1 8-ounce package Cool Whip, thawed

1. Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
2. Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Found On: The Pioneer Woman Cooks!

Pioneer Woman's Individual Fruit Cobblers

• 2 cups self-rising flour (must use self-rising)
• 2 cups sugar
• 2 cups milk
• 2 sticks (1 cup) butter, melted
• 1 teaspoon vanilla extract
• 2 cups fresh raspberries (or whatever fruit you're using)
• Extra sugar for sprinkling

1. Preheat oven to 350 degrees
2. Combine flour with sugar, then whisk in milk. Whisk in melted butter and vanilla.
3. Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top.
4. Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
5. Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream.

Makes 24 Cobblers

Found On: The Pioneer Woman Cooks!

7 Layer Bars

• 1 cup sweetened flaked coconut
• 8 tablespoons (1 stick) unsalted butter
• 9 graham crackers (5 ounces), crushed
• 1 cup finely chopped walnuts
• 1 cup semisweet chocolate chips
• ½ cup white chocolate chips
• ½ cup butterscotch chips
• 1 (14-ounce) can sweetened condensed milk

1. Adjust an oven rack to the lower-middle position and preheat to 350°F. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.
2. Spread the coconut on a baking sheet and bake until the outer flakes just begin to brown, about 4 minutes. (Keep a close eye on it – coconut can go from slightly browned to burnt in a matter of seconds.) Set aside.
3. Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.
4. In order, sprinkle the walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut over the graham crumbs. Pour the condensed milk evenly over the entire dish.
5. Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.
6. Remove the bars fromthe pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife or bench cutter, cut into 2 by 3-inch bars.

Found On: Brown Eyed Baker

Ina Garten's Lemon Yogurt Cake

Cake:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt (I used 1 1/4 c. lowfat Stonyfield Farms)
• 1 1/3 cups sugar, divided
• 3 extra-large eggs
• 2 teaspoons grated lemon zest (2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil (I used 1/4 c.)
• 1/3 cup freshly squeezed lemon juice

Glaze:

• 1 cup confectioners' sugar
• 2 tablespoons freshly squeezed lemon juice

1. Preheat the oven to 350 degrees F.
2. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
3. Line the bottom with parchment paper.
4. Grease and flour the pan.Sift together the flour, baking powder, and salt into 1 bowl.
5. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
6. Slowly whisk the dry ingredients into the wet ingredients.
7. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
8. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
9. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
10. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan.
11. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Found On: A Year in the Kitchen

Raspberry Coffee Cake

Cake:

• 2 eggs
• 3/4 cup fat free sour cream
• 1/4 cup milk
• 3 Tbsp butter
• 1 1/2 tsp vanilla extract
• 1 1/2 cup white flour
• 2/3 cups sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups fresh raspberries
• 1/4 cup chopped almonds
• Drizzles of agave syrup or maple syrup

Glaze:

• 3/4 cup powdered sugar
• 1 1/2 tsp milk
• 1/4 tsp vanilla

1. Preheat oven to 350.
2. Combine eggs, sour cream, milk, butter and vanilla in stand mixer or mixing bowl. Beat until creamy in stand mixer or with hand mixer. Add flour, sugar, baking powder, baking soda and salt. Beat until smooth and creamy, about 2 minutes.
3. In greased 8×8 baking dish or other pastry dish of similar size, add about 2/3 of the batter. Spread fresh raspberries over the batter and then sprinkle with chopped almonds and drizzel agave or maple syrup over the raspberries.
4. Pour the remaining 1/3 of the batter over the raspberries. Don’t worry if the raspberries aren’t all covered by the remaining batter.
5. Bake at 350 for 35-40 minutes, or until cake is golden brown and springy when touched. Remove and let cool for 10 minutes on a cooling rack, before slicing and serving.
6. Make glaze in small bowl. Whisk powdered sugar, milk and vanilla with a fork. After adding the first 3/4 cup of powdered sugar, add more powdered sugar, 1 Tbsp at a time, until glaze reaches desired consistency. Drizzle glaze over cake or over each piece as it is served.

Found On: 5 Dollar Dinners

Lemon Bars

• 1 cup butter or margarine
• 1/2 cup powdered sugar
• 1/2 tsp. salt
• 2 cups flour
• 4 eggs, beaten lightly
• 2 cups sugar
• 1/2 tsp. baking powder
• 1/4 cup flour
• 1/4 cup lemon juice
• zest of one lemon

1. Preheat oven to 350. Grease a 9x13 pan.
2. For crust, cream together butter and powdered sugar. Add salt and 2 cups flour, and mix well. Pat gently into greased pan. Bake for 15 to 20 minutes.
3. For filling, combine remaining ingredients. Mix well (the more you beat and the frothier it gets, the crispier the top - yummy!) and pour over hot crust. Bake for 20 to 25 minutes.
4. When done sprinkle with powdered sugar. Cut when cool.

Found On: Fun Foods on a Budget

Chocolate Peanut Butter Torte

• 1¼ cups finely chopped salted peanuts (for the filling, crunch, and toppings)
• 2 teaspoons sugar
• ½ teaspoon instant espresso powder (or finely ground instant coffee)
• ¼ teaspoon ground cinnamon
• Pinch of freshly grated nutmeg
• ½ cup mini chocolate chips (or finely chopped semisweet chocolate)
• 24 Oreo cookies, finely crumbled or ground in a food processor or blender
• ½ stick (4 tablespoons) unsalted butter, melted and cooled
• Small pinch of salt
• 2½ cups heavy cream
• 1¼ cups confectioners’ sugar, sifted
• 12 ounces cream cheese, at room temperature
• 1½ cups salted peanut butter - crunchy or smooth (not natural)
• 2 tablespoons whole milk
• 4 ounces bittersweet chocolate, finely chopped

Getting Ready:

1. Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet lined with parchment or a silicone mat.
2. Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chips together in a small bowl. Set aside.
3. Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.
4. Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.
5. Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a bowl and refrigerate until needed.
6. Wipe out (no need to wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.
7. Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

To Finish the Torte:

1. Put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.
2. Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and glossy.
3. Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.
4. When the ganache is firm, remove the sides of the springform pan; it’s easiest to warm the pan with a hairdryer, then remove the sides, but you can also wrap a kitchen towel dampened with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

Found On: Brown Eyed Baker

Minty Lime Freeze

• 1 pkg. (8 oz.) PHILADELPHIA 1/3 Less Fat Cream Cheese, softened
• 1/2 cup sugar, divided
• 1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
• 1 Tbsp. lime zest
• 1/4 cup fresh lime juice
• 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
• 1 Tbsp. chopped fresh mint
• 1-1/2 cups finely crushed pretzels
• 6 Tbsp. butter or margarine, melted

1. LINE 9-inch round pan with plastic wrap, with ends extending over side of pan. Beat cream cheese and 1/4 cup sugar with mixer until blended. Add dry gelatin mix, zest and juice; mix well.
2. WHISK in COOL WHIP and mint; pour into prepared pan. Mix pretzel crumbs, remaining sugar and butter; sprinkle over gelatin mixture. Cover dessert with ends of plastic wrap; use to gently press crumb mixture into gelatin mixture.
3. FREEZE 3 hours or until firm. Invert dessert onto serving plate; remove pan and plastic wrap. Let dessert stand at room temperature 15 min. to soften slightly before cutting to serve.

Found On: Blissfully Domestic

Pastor Ryan's Monkey Bread

• 3 cans Buttermilk biscuits (the non-flaky ones)
• 1/2 cup brown sugar
• 1 cup sugar
• 2-3 tsps cinnamon
• 2 sticks (1 cup) butter

1. Preheat oven to 350.
2. Open up all 3 cans of biscuits. Cut each biscuit into quarters.
3. Combine the white sugar and cinnamon in a gallon size ziploc bag.
4. Drop all the biscuit quarters into the bag. Shake vigorously to coat.
5. Spread the biscuit quarters evenly into a bundt pan.
6. Melt butter with brown sugar over medium heat. Once they have blended together, pour the mixture over the biscuit quarters in the bundt pan.
7. Bank for 30-40 minutes, until the crust is a deep brown on top.
8. Allow to cool 15-30 minutes before turning it over onto a plate.

Found On: The Pioneer Woman Cooks!

Frozen Strawberry Margarita Pie

For Crust:

• 1 1/4 cups graham cracker crumbs
• 2 Tbsp sugar
• 5 Tbsp unsalted butter, melted

For Filling:

• 1 lb strawberries* (3 1/2 cups)
• 1 Tbsp finely grated fresh lime zest (from 3 limes)
• 1/4 cup fresh lime juice (from 2-3 limes)
• 1 (14-oz) can sweetened condensed milk
• 2 Tbsp tequila
• 2 Tbsp Grand Marnier
• 1 1/2 cups chilled heavy cream

1. Make the crust: Put oven rack in middle position and preheat oven to 350°F.
2. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and about 1-inch up the side of a buttered 9-inch springform pan.
3. Bake 10 minutes, then cool on a rack, about 30 minutes.
4. Make the filling: Purée strawberries, zest, lime juice, condensed milk, tequila, and Grand Marnier in a blender until just smooth, then transfer to a large bowl.
5. Beat cream in another bowl with an electric mixer at medium speed until it reaches soft peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.
6. Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes. Remove the ring from the pan before serving (pie should be semisoft).

Found On: Confections of a Foodie Bride

Shortbread Cookies

• 4 cups all purpose flour
• 1 cup sugar
• 1 pound cold butter

1. Preheat oven to 325
2. In a large mixing bowl, combine flour and sugar.
3. Cut in butter until mixture resembles fine crumbs.
4. Knead dough until smooth, about 6 to 10 minutes.
5. Pat dough into an ungreaded 15 inch x 10 inch x 1 inch baking pan. Pierce liberally with a fork.
6. Bake for 25 to 30 minutes or until lightly browned.
7. Cut in to squares while warm.
8. Cool on a wire rack.

Yield: 4 dozen

Found On: Blissfully Domestic

Cranberry Crumb Coffeecake

• 1/2 cup butter (room temperature)
• 1 cup brown sugar
• 2 large eggs1 cup yogurt (I used vanilla, or sour cream)
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cranberry sauce
• 1/2 cup butter (room temperature)
• 1/2 cup brown sugar
• 1 pinch salt
• 1 teaspoon cinnamon
• 1 cup flour

1. Preheat oven to 350.
2. Cream the butter and sugar in a large bowl.
3. Beat in the eggs one at a time.
4. Mix in the yogurt, almond extract and vanilla extract.
5. Mix the flour, baking powder, baking soda and salt in another bowl.
6. Mix the dry ingredients into the wet ingredients.
7. Pour the batter into a greased 9 by 13 inch baking dish.
8. Pour the cranberry sauce on top.
9. Cream the butter and sugar in a large bowl.
10. Mix in the salt, cinnamon and flour until crumbs form. Sprinkle the crumbs over the cake.
11. Bake until a toothpick inserted into the center comes out clean, about 40 minutes.

Found On: Closet Cooking

Peanut Butter Surprise Cookies

• 1 Cup creamy peanut butter
• 1 Cup sugar
• 1 egg
• 12 mini Reese's Peanut Butter Cups, unwrapped
• 36 mini marshmallows
• 1 Cup semi sweet chocolate chips
• 2-3 Tablespoons heavy cream
• 1/4 Cup mini M&M's

1. Preheat oven to 350 degrees F. Place peanut butter, sugar and egg into a large bowl and mix until well combined. Scoop dough evenly into a 12 count mini cheesecake pan or mini muffin pan. Cook for 13-15 minutes until almost done. Remove from oven and press a peanut butter cup into the center of each cookie until flush with cookie top. Top each cookie with 3 mini marshmallows and return to oven for 2-3 more minutes or until marshmallows are puffed. Remove and set aside to cool for 10 minutes.
2. Place chocolate chips into a microwave safe bowl and microwave in 30 second intervals until melted smooth. Stir in 2-3 Tablespoons heavy cream until silky and smooth. You can return back to microwave for 15 seconds to get a thinner consistency. Spoon chocolate over top of puffed marshmallows and sprinkle with mini M&M's.

Found On: Blissfully Domestic

Sugar Cookies with Royal Icing

Sugar Cookies:

• 1 cup butter, softened
• 1 1/2 cups granulated sugar
• 2 tsp vanilla
• 2 large eggs
• 3 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

1. In a bowl whisk together the flour, baking powder, and salt; set aside.
2. Preheat the oven to 350F. In a mixing bowl cream the butter and granulated sugar until fluffy. This may take about three or four minutes. Beat in the vanilla, followed by the eggs, one at a time.
3. Mix until well combined.
4. Gently stir in the flour.
5. Use a spatula to scrape the sides and bottom. The dough will be very thick, but quite soft.
6. Divide the dough in half, flatten into a disc and wrap with plastic wrap. Chill for an hour, until firm.
7. Roll out to 1/4″ thick and cut with a floured cookie cutter. Mine is a top-of-the-line, cutting edge jar band. A glass will do just fine.
8. Place on a baking sheet and chill in the refrigerator for 5-10min to prevent the dough from spreading during baking.
9. Bake at 350F for 8 - 10 minutes or until the edges are slightly brown.
10. Cool on the baking sheet for five minutes and then gently transfer to a wire rack to cool completely.
11. Cool completely before frosting.

Royal Icing:

• 2 egg whites
• 3 cups confectioners sugar
• 2 tsp fresh lemon juice
• 1/2 tsp vanilla (optional and do not use if you want the icing to remain pure white)

1. Whip the egg whites and slowly add the the sugar, scraping the sides with a spatula. Whip until smooth.
2. Stir in food coloring. Cover tightly with plastic wrap as this frosting hardens when exposed to air.

Store cookies in an airtight container and separate with wax paper if cookies are frosted.

Found On: Home Ec 101

Oreo Cookie Truffles

• 1 lb of Oreos
• 1 block of cream cheese
• chocolate for melting

1. Take one package of Oreos and throw it in your food processor. Pulverize totally. It should look like sand.
2. Add an entire block of cream cheese. Pulverize again until it forms a dough-or as I like to call it "oreo mud".
3. Put dough in fridge for about 45 min to firm up a bit.
4. Roll dough into walnut sized balls. Stick in fridge again to firm up.
5. Melt white chocolate (or regular chocolate) in a double boiler or the microwave.
6. Dip balls into the chocolate and lay on wax paper to harden.

Found On: Frugal Upstate

Shortbread

• 2 cups flour
• 1/4 teaspoon salt
• 1 cup butter
• 1/2 cup sugar

1. Mix the flour and salt in a bowl.
2. Cream the butter and sugar in another bowl
3. Mix the flour into the butter.
4. Roll out the dough on a lightly floured surface and cut out the shapes that you want.
5. Bake in a preheated 350F oven until lightly brown, about 8-10 minutes.

Found On: Closet Cooking

Simple Peanut Butter Fudge

• 1 cup butter + extra for greasing
• 1 cup peanut butter
• 1 tsp vanilla
• 1 lb powdered sugar

1. Line an 8×8 inch pan with foil, grease it well with softened butter. Cut and grease a piece of wax paper to fit over the fudge. Set aside.
2. In a large microwave safe container (capacity should be at least 6 cups) place the butter and peanut butter. Microwave on high for two minutes.
3. Carefully remove the container from the microwave and give it good stir. When you first remove it from the microwave it will be in 3 separate layers. Stir enough to create a smooth consistency.
4. Return to the microwave, cover, and heat on high for another two minutes.
5. Be careful, the peanut butter is extremely hot. Remove from the microwave and stir constantly while adding the powdered sugar and vanilla.
6. Once the mixture is smooth press into the foil lined pan and cover with the wax paper. Place in the fridge to cool. If your refrigerator has glass shelves, place a dishtowel beneath the pan. This is important, unless you firmly believe that nothing says fun like picking glass shards out of produce. Allow to cool completely (at least two hours, but preferably overnight) before cutting. Fudge dries out quickly, so cover with wax paper and store in an airtight container.

Found On: Home Ec 101

Girdle Busters

Base:

• 1 box yellow cake mix with pudding
• 1 stick butter, melted
• 1 cup nuts (I use pecans)
• 1 egg, beaten

1. Mix & pat in 9x13 pan.

Topping:

• 2 eggs
• 8 oz cream cheese
• 1 box powdered sugar

1. Beat together & spread on top of base.
2. Bake at 350* for 45 minutes.

Note: May add chocolate chips to topping if you like. I usually use half a small bag, but you can adjust to taste.

Found On: Kaci's Life

Quick & Easy Lemon Pie

• 2 cups cold milk
• 2 pkgs (4-serving size each) JELL-O Lemon Flavor Instant Pudding and Pie Filling
• 1 tablespoon lemon juice
• 1 Graham Cracker Pie Crust (6 oz)
• 1 tub (8 oz) Cool Whip, thawed

1. Pour milk into large bowl.
2. Add dry pudding mixes and lemon juice. Beat with wire whisk for two minutes or until well blended. (The mixture will be thick.)
3. Spread 1 and 1/2 cups of the pudding mixture onto the bottom of the crust, and then set it aside.
4. Add half of the Cool Whip to the remaining pudding (still in the bowl), and stir gently until well blended. Spread this over the pudding layer in the crust.
5. Top with the remaining Cool Whip that is still in the tub.
6. Refrigerate for at least four hours or until set.

Found On: Blissfully Domestic

Sour Cream Apple Pie

Crust:

• 1 Pillsbury refrigerated pie crust (from the 15 oz box) soften as directed on box

Filling:

• 1 1/4 C Sour Cream
• 3/4 C granulated sugar
• 1/4 C all purpose flour
• 1/4 tsp salt
• 2 tsp vanilla
• 1 egg
• 6 C Granny Smith Apples, peeled, cored and sliced 1/4″ thick. ( I used 6 medium Granny Smith’s)

Topping:

• 1/2 C all purpose flour
• 1/2 C chopped walnuts
• 1/4 C granulated sugar
• 1/4 C packed brown sugar
• 1/2 tsp ground cinnamon
• dash salt
• 3 Tbsp cold butter

1. Heat oven to 400 F.
2. Place pie crust in a 9″ glass pie plate as directed on the box.
3. In a large bowl, beat all filling ingredients (except apples) together with a wire whisk until well blended.
4. Fold in apples and mix until well coated
5. Pour into the crust lined pie plate
6. Cover the edges of the pie crust with strips of foil to prevent burning.
7. Bake 15 minutes. Reduce oven temperature to 350 F and bake 30 more minutes.
8. While the pie is baking, mix all topping ingredients (except butter). Cut in butter, you want the mixture to resemble coarse crumbs; refrigerate until ready to use.
9. Sprinkle the topping over pie; bake 20 to 25 minutes, or until the topping is golden brown. During the last 5 minutes remove the foil strips to get the crust edges golden brown
10. Cool completely on a cooling rack.

*Rachel’s tweaks: I would add an additional 1/2 C of chopped walnuts to the topping because walnuts rock and the combination of the walnuts, crispy topping, creamy sour cream apples is just too delicious for words. When the pie is fully cooked, switch the setting to broiler and leave the pie in for a few more minutes. This will caramelize the sugars and give you an amazingly awesome tonguegasmically delicious crust that you will fall in love with.

Found On: Blissfully Domestic