Peanut Butter Cups Chocolate Cookies

I love cookies.  They are one of my favorite desserts.  Like a Lay's Chip, you can't eat just one.

So last week, when Cookies and Cups posted a recipe for Peanut Butter Cups Chocolate Cookies, I knew I needed to try it so I can put it in my growing cookie recipe "file."  These cookies were so easy to make with only four ingredients.

Everyone who has tried the cookies has given it a thumbs up.  They are extremely moist which is a plus.

Peanut Butter Cups Chocolate Cookies

Cookies and Cups

Stars of the recipe:

• 1 Chocolate cake mix (I used Devil's Food cake because that's what I had at the house.)


• 2 Lrg. Eggs


• 1/3 cup of Canola Oil


• 1 8 oz. bag of Reese's Minis

Steps:

1. Preheat oven to 350°


2. With your mixer, beat together cake mix, oil and eggs until combined.


3. Pour in entire bag of Reese's Minis.


4. Mix on low until Reese's are evenly incorporated.


5. Roll the dough into tablespoon sized balls and place n a parchment lined baking sheet about 2" apart. Cookies will spread. (I used pan release from my local candy /cake supply store instead.)


6. Bake for 8-9 minutes.

 

Menu Plan Monday - Week of January 30

Monday - Paprika chicken with egg noodles, veggie

Tuesday - Beer braised beef, rice, veggie

Wednesday - Spice fish bake, roasted potatoes, veggie

Thursday - Ham steak, cheesy potatoes, veggie

Friday - Breaded pork chops, creamed corn, veggie

Saturday - Eat Whatever You Want Night

Easy No Bake Cheesecake

All you need is five ingredients ~ six if you include the topping.  So it's perfect for the pantry challenge.

I found this recipe while various blogs were having a countdown to 2012.  Each day they were posting their top recipes in different catergories.  Recipe Shoebox listed this as one their top recipes in the dessert catergory.  It looked so easy that I made it for New Years Eve.  Hubby and I enjoyed it and over the next few days, I finished up the whole cheesecake.  It was so delicious.

Easy No Bake Cheesecake

Recipe Shoebox

Stars of the recipe:

• 
  
   1 - 8 oz. container of cream cheese, softened


• 
  
  1/2 cup sugar (or small package of instant pudding mix)


• 
  
  1 Tbs. lemon juice (Don't use if using instant pudding mix.)


• 
  
  1 - 8 oz. container of Cool Whip or whipped topping


• 
  
  1 prepared graham cracker crust


• 
  
  Toppings:  pie filling, additional Cool Whip, cookie or graham cracker crumbs, chocolate syrup for drizzling

Steps:

1. 
   
   In a large bowl, cream together cream cheese, sugar (or pudding mix), and lemon juice (if using) until smooth and lump free.


2. 
   
   Mix in Cool Whip just until thick, creamy, and combined.


3. 
   
   Pour immediately into prepared graham cracker crust.


4. 
   
   Refrigerate at least 4 hours (or if you're in a hurry, stick in the freezer for  1-2 hours) or until set.


5. 
   
   Serve cold with desired toppings.  (I used lite cherry topping.  It was so good.)

 

Menu Planning Monday ~ January 23, 2012

Monday - Honey mustard chicken, buttered noodles, peas

Tuesday - Barbecued beef and beans, salad, biscuits

Wednesday - Sloppy Joes, fries, coleslaw, green beans

Thursday - Eat What Ever You Want Night

Friday - Spanish Chicken skillet, yellow rice, veggies

Saturday - Roast pork, rice pilaf, broccoli

 

"Tropical Smoothie" Smoothies

Last summer, my aunt left me a mesage on Facebook about Tropical Smoothie giving away a free smoothie if you came in with flip flops on.  The boys and I jumped on that deal.  As a result, the Imaginative One fell in love with the strawberry banana smoothie (don't remember it's real name).  Once I got the smoothie maker, the Imaginative One and I decided to try to recreate the smoothie.  I had to add a little of this and a little of that before the Imaginative One gave his seal of approval.

These are not exactly like the smoothies from Tropical Smoothie but are similar.

"Tropical Smoothie" Smoothie

Stars of the recipe:

• 
  
  1/2 of a banana


• 
  
  1/2 cup frozen cut up strawberries


• 
  
  1 tsp. vanilla extract


• 
  
  1 Tbsp. sugar or sugar substitute


• 
  
  2 Tbsp. to 1/4 cup of yogurt (I use Greek yogurt.)


• 
  
  1/4 to 1/2 cup of milk

Steps:

1. 
   
   Put all of the ingredients in a blender or smoothie blender cup.


2. 
   
   Blend the ingredients until smooth.


3. 
   
   Pour in a glass.


4. 
   
   Enjoy!

Homemade Brownies

Whenever I tell the boys I made something from scratch, the Wee One replies "Scratch the box."

These brownies are made from scratch and are the best I've tasted.  They are easy to whip up and use items found in my pantry.:)  You can adapted them to your liking.  Today I had Andes' peppermint chips left over from my Christmas baking.  I decided to put a handful or two in the batter and use peppermint extract instead of vanilla.  I absolutely love chocolate and mint flavor combination so I can't wait to have them after dinner.

Homemade Brownies

Cooking During Stolen Moments 

Stars of the recipe:

• 
  
  1 c. sugar


• 
  
  1/2 c. butter or margarine (1 stick)


• 
  
  2 c. chocolate chips


• 
  
  3 eggs


• 
  
  1 1/2 c. flour


• 
  
  1 tsp. vanilla


• 
  
  1/4 tsp. baking soda

Steps:

1. 
   
   Heat sugar and butter in a medium pot over low heat until butter is completely melted, stirring often.


2. 
   
   Remove from heat, stir in 1 1/2 c. chocolate chips until melte.


3. 
   
   Let the chocolate, butter, and sugar mixture cool until it's at room temperature.


4. 
   
   In a small bowl, briefly whisk the eggs.  Add 1 to 2 tablespoons of chocolate mixture to the eggs and stir to combine, just to temper eggs.


5. 
   
   Then pour all of the eggs into the pot with the melted chocolate.  Stir to combine.


6. 
   
   Stir in flour, vanilla, and baking soda until well blended.


7. 
   
   Pour into a greased 13 by 9 casserole dish and bake at 350 degrees for 18 to 22 minutes.


8. 
   
   When the brownines are done and still hot, sprinkle remaining 1/2 cup chocolate chips on top.  Cool before serving.

This post is linked up to Everyday Mom's Meal:  Church Supper.

Pantry Challenge Recipes

Here are some recipes that can be made from items in your pantry.

Breakfasts

Instant Oatmeal Mix  - Add any add in you want and you have a delicious breakfast

Fruit Smoothie - Use any frozen fruit you have on hand, juice, and even any yogurt.  Be as creative as you like.

Lunch:

Sloppy Joes - As long as you have some hamburger in your house, you can whip up some sloppy joes.  If you have enough time, you can also make homemade hamburger buns to eat the Sloppy Joes on.  Save some of those sloppy joes for a Sloppy Joe pizza later.

Dinner:

Baked Spaghetti - Again you can use whatever meat you have in your fridge or freezer.  Use whatever cheese you may have in your fridge - okay maybe not bleu cheese.  If the cheese is not shredded, shred it yourself.

Ranch Chicken Legs - As long as you have chicken (doesn't have to be just legs - use chicken breasts or thighs), Bisquick or something similar, and dry ranch dressing packet (or the ingredients to make your own), you can cook this simple main dish.

Taco Crescent Bake - You can switch this up with cooked chicken or even ground turkey.  You can try different cheeses.  This is a great main dish.  Don't have tortilla chips but have tortillas, make your own chips.

Orange Chicken - I usually keep the ingredients for this simple dish in the freezer (popcorn chicken) and pantry (orange sauce) for an easy meal.

Crockpot Ribs - You can use this same method for chicken or even a pork roast.  Use whatever barbecue sauce you have on hand.

Spanish style chicken noodle soup - This recipe calls for raw chicken.  I've made it with cooked chicken.  You can use frozen corn or canned corn.  You can use dried black beans or canned black beans.  If you use the dried beans, make sure you prep it beforehand.