Peanut Butter Cup Surprise Cookies

Peanut Butter Cup Surprise Cookies

1 Cup creamy peanut butter

1 Cup sugar

1 egg

12 mini Reeses 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.  YIELD:  12 cookie cups

NOTE:  I got this recipe off of a friends blog.  She had a link to Picky Palate which had the recipe.  They are really good.  Gretta enjoyed putting the M&M's on top :)

Jody

Snickerdoodles

1 c. butter, softened
1 1/2 c. sugar
2 eggs
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
2 1/2-3 c. flour

Cream the butter, sugar, and eggs. Mix in cream of tartar, baking soda, vanilla, and salt, then mix in flour. Start with 2 1/2 c., but I usually add about 1/4 c. more to get the dough a little stiffer. However, it should still be somewhat soft; don't get carried away. Form a teaspoonful into ball and roll in sugar and cinnamon. Place on cookie sheet and bake for 9-10 minutes at 350 degrees. Do not flatten cookies. They will spread out as they bake. Makes about 2 dozen cookies.

Note: I must give credit where credit is due. I found this recipe on http://wickeworld.blogspot.com/ I came across her blog from a friend and have gotten the biggest kick out of her posts. So I have no clue who she is, but she’s really COOL and should you need a day brightener, check out her posts J
~Jody

Yummy Zucchini Bread

3 eggs
3/4 C. oil
1 tsp soda
3 tsp vanilla
1 C. chopped nuts (optional)
2 C. sugar
1 tsp salt
2 tsp BP
3 tsp cinnamon
2 C. raw shredded zucchini
2 1/4 C. flour

Beat eggs, add oil, sugar, vanilla. Add in dry ingredients. Add zucchini. I also add about 1 C raisins. (You can also add about 1/4 C cocoa and chocolate chips if you prefer the chocolate version!)
Spray bottoms of bread pans. Sprinkle with a mixture of cinnamon and sugar. Bake 1 hour at 325. Makes 2- 4 loaves.
Grandma Linda

Buttermilk Chocolate Cake

FIRST OFF, let me start by saying this is sincerely one of my MOST treasured recipes. My family got this recipe from one of the best known cooks of my home ward growing up. When the ward would have bake sales, Maria's cakes would fretch 3 figures they are just that super incredible - no kidding. Our family jokes that we'd do anything for Maria's food :) Anyway, after family debate we decided it was okay to share but only if you praise & thank Maria when you take the first bite!

Boil the 4 ingredients below in a saucepan for 1 minute...

1/2 C. margarine
1/2 C. shortening
1 C. water
4 T. Cocoa

Sift into a bowl:

2 C. flour
2 C. sugar

Pour chocolate mixture over sugar/flour mixture and beat together (for awhile until it's nice and creamy). Add 1/2 C. Buttermilk, 1 tsp soda and 1/2 tsp salt. Mix again and then add 2 eggs and 1 1/2 vanilla.

Bake at 325 degrees for 35 - 45 mins (or until the middle is cooked) 9x13.

Frosting:

1 stick margarine
5 T. buttermilk
3 1/2 T. cocoa

Boil the above ingredients (careful don't burn it) then pour over 1 1/2 lbs powdered sugar (I think that is about 1 full bag of powdered sugar). Add 1 tsp vanilla and mix really well. Add desired amounts of nuts and coconut. Pour over warm cake, frost and eat it up. This is the best when it's warm and gooey. If it gets cold, seriously microwave and eat - and SO good with vanilla ice cream! I swear every time I eat this I hear the mo-tab singing or something...I LOVE IT! Next time I make it, I'll stick a picture on here to go with the recipe.

Jody

Ooey Gooey Caramel Popcorn

2 C. brown sugar
1 C. Karo syrup
1 cube butter
1 can Eagle Sweetened Condensed Milk

Mix all ingredients in sauce pan and bring to a boil. Boil 7 minutes stirring constantly. Pour over popcorn. (I am lazy and pop 2 bags of microwave popcorn and then add the above!)

Jody

Mud Pie

24 Oreo Cookies
1/3 cup melted marg.
1/2 gallon favorite ice cream (Maple Nut suggested)

In a ziploc bag, crush Oreos with rolling pin; mix with 1/3 cup margerine. Press into 9x13 pan. Cool in fridge 15 minutes. Meanwhile, soften 1/2 gallon ice cream. Spread ice cream on crust. Return to freezer. Make the following sauce:

1 cup powdered sugar
2 tablespoons marg.
2/3 cup evap. milk
4 squares semisweet choc. or 2/3 cup choc. chips

Boil all sauce ingredients till thick. COOL..... (otherwise you will melt your ice cream) Spread on ice cream and return to freezer till time to serve. Cover with foil. Serves 12-18

Kristen (Mom's recipe - you know I can't get enough of this one, thanks!)

Good Brownies

2 C. sugar
1 1/2 cup flour
1 T. vanilla
4 eggs
1 C. butter (softened but not melted)
1/2 C. cocoa
mix all ingredients until just blended (do not overmix)
pour into a 9x13 greased pan and bake at 350 for about 20 minutes

Frosting:
1/3 C. butter
1/4 C. cocoa
powdered sugar
mix all together and spread on cooled brownies

Sharon