Chocolate Chip Cookie Peanut Butter Squares

Many years ago when I was still living at home with my parents, we went to a church function where these yummy treats were served.  Mom found out that Jane Eitzen had brought them and Jane graciously shared her recipe with Mom.  We've been making them ever since and they are a huge hit where ever I take them.  So easy and so addicting!  You can't just eat one!  

2 packages of Pillsbury chocolate chip cookie dough (large ones)
2 cups creamy peanut butter
3/4 cup powdered sugar

Preheat oven to 350.  Press one of the packages of cookie dough into the bottom of a greased bar pan.  Put the peanut butter and powdered sugar in a bowl and microwave for 1 minute to melt the peanut butter enough making it easy to mix the powdered sugar and peanut butter until smooth.  Spread peanut butter mixture over cookie dough in bar pan.  Take the other pkg. of cookie dough and crumble evenly on top of the peanut butter mixture.  Bake for 15-20 minutes or until lightly browned on top.  Cool completely before cutting into squares.  If I'm in a hurry I refrigerate the bars so they set up quicker.  ENJOY!!!! :)

Chex Scotcheroos

This week we had my mother-in-law join us for lunch on one of the cool rainy days for some of Brad's yummy chili.  She can't eat anything with gluten in it so I quickly went on a mission to find a dessert I could quickly make without gluten.  I came across this one on pinterest and now it's a favorite around here.  So easy.  So yummy and GLUTEN FREE! 

6 cups Rice or Corn Chex
1 cup light corn syrup
1 cup sugar
1 1/2 cups peanut butter
2 cups semi-sweet chocolate chips
1/2 cup peanut butter
1 teaspoon vanilla

Grease a large round bowl and pour the cereal in.  Set aside.  Grease a 9x13 inch pan.  Set aside.  In a pan on the stove, combine the corn syrup and sugar.  Stir over medium heat until it comes to a boil.  Immediately remove from heat and stir in 1 1/2 cups of peanut butter.  Immediately pour this mixture over the cereal and fold in.  Pour into 9x13 pan. 

In a microwaveable bowl combine the chocolate chips, 1/2 cup peanut butter and vanilla.  Microwave for 30 seconds at a time, stirring very well after each interval, until it is completely melted and smooth.  Pour over bars.  Allow to cool completely at room temperature before cutting.  ENJOY!

Hot Fudge Peanut Butter Bars

I got the recipe off of this website on pinterest but it was for a pie and I wanted to make enough for a large group so changed it up a little to fit a 9x13 pan.   It was so yummy!

2 cups graham crackers smashed
1/4 cup butter
1/4 cup sugar
2 cup peanut butter
2 package (8 ounces) cream cheese, room temperature
1 cup sugar
1 large tub Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided

• Mix graham crackers, melted butter and sugar together.  Press into bottom of 9x13 pan.  In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.

• Heat hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate bars until set up good.  Spread cool whip on top and sprinkle chocolate chips on top or drizzle chocolate fudge or peanut butter on top if you wish.  Keep in refrigerator until time to serve. 

Texas Caviar

I ran across this recipe years ago when I was working at the Eitzen Agency and took it often to the office.  This past weekend I made it again for the first time in years.  It was a big hit at the family cookout.  I got it from the Centennial Cookbook (St. Anthony's Church in Okeene- Linda Simmons recipe) and I changed it up a little. 

1 can black beans (drained & rinsed)
1 can black-eyed peas (drained)
2 cans shoe peg (or white) corn (drained)
3 chopped green onions
1 medium chopped white onion
1 can of rotel (drained)
1 can of diced tomatoes (drained)
1/4 cup green pepper chopped
2 cloves minced garlic
1 tsp. salt
1 tsp. pepper
1 cup Zesty Italian Dressing

Add all ingredients together and refrigerate.  Great served with tortilla chips. 

Green and Red Sauce Enchiladas

The other evening I was trying to figure out something to make for supper.  I was hungry for something Mexican so I started looking for recipes but didn't have all the ingredients for any of the recipes I found.  So, I decided to make up my own recipe with the ingredients I did have on hand.  It ended up being a big hit with the family.  I will be making these again really soon. I preferred the green sauce ones because they weren't as spicy and I liked the taste better too.  But, Brad loved the red sauce ones because of the extra spice. 

 

1 pound ground beef

1 small onion chopped

1 pkg. Taco Seasoning

1 can cream of mushroom soup

1 small can chopped green chilies

1 can green enchilada sauce

1 can red enchilada sauce

Flour Tortillas (could use corn)

Shredded Cheese

 

Brown the ground beef.  Add chopped onion.  Cook and drain fat off meat.  Add taco seasoning, cream of mushroom and green chilies.  Put a large spoon of meat mixture into a tortilla.  Sprinkle with cheese and roll up.  Place in 9x13 pan.  When you have the pan full of rolled enchiladas, then pour a can of green sauce over one half of the pan and red sauce over the other half.  Sprinkle with some more cheese and put in oven on 350 for 25-30 minutes.  Enjoy!

No Yeast Mini Cinnamon Rolls

I don’t touch recipes with yeast in them!  I’ve had very bad results anytime I have!  I leave those recipes for my brother David. :)  Recently I found a recipe for mini cinnamon rolls that doesn’t call for yeast.  I was so excited!  I’ve made these like a 100 times already because my family LOVES them and they only take about 5 minutes to make. 

• 1 tube of crescent rolls
• 3 T. Butter
• 1/4 cup sugar
• cinnamon
• 1 Cup Powdered Sugar
• 1/4 tsp. Vanilla
• 2 T. Milk

Roll crescent rolls out in big rectangle.  Brush on melted butter.  Sprinkle sugar and cinnamon on top.  Roll up and slice into 1/2 inch pieces.  Place each round piece in small round pan up against each other.  Bake on 350 for about 15 minutes or until browned.  Mix powdered sugar, milk and vanilla together and spread on top of hot cinnamon rolls.  Enjoy!

Ham and Egg Cups

If you want a fast and easy meal for your family…then you will want to try this!  Our family loves these for breakfast or for supper. 

• 12 eggs

• 12 slices of ham

• shredded cheese

• salt and pepper to taste

Put a slice of ham in each muffin space. Crack egg and put egg on top of the slice of ham. Salt and pepper to taste and then sprinkle shredded cheese on top. Put in the oven on 350 for about 30 minutes (or until the egg is cooked). Enjoy!

Chicken and Dumplings (or Ducklings)

My boys aren't big chicken eaters; however, they loved this chicken dish.  It's so easy and if you already have the chicken cooked it's a fast recipe too.  Since I've made this Hunter has asked numerous times "Mommy, can we please have some more of those chicken and ducklings"?  :)

Ingredients

2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour

Directions
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.