Peanut Butter Cookie Dough Dip

This recipe put me in my place. It taught me, again, to never judge a book by its cover.  I've seen dessert dip recipes all over Pinterest and blogs lately.  I've always thought that they sounded completely gross. I'm not even sure why.  Maybe I didn't think I liked raw cookie dough enough.  Whatever the reason, I was so wrong.

My Husband made this one day and I was very skeptical.  I told him before even trying any, "you're going to end up eating that all yourself."  He kept reassuring me I'd like it.  "Nope, I don't like peanut butter cups" I'd say. "Just try it" he said. "I probably won't like it." I'd say.

Well, guess who ate most of it? This girl.

Much to my surprise, it was good! I honestly don't like peanut butter cups so I would scoop around them just getting the cookie dough & some chocolate chips.  Yum!

Next up, I'd like to try a brownie batter dip or cake batter dip.  I'm still skeptical of a sugar cookie dip only because I imagine it to be too sweet and sugary.  But, I need to remind myself not to judge a book by its cover, or a dip by its peanut butter cups!

Here's a great dip idea, pumpkin dip, for any of you Fall lovers like me!

Peanut Butter Cookie Dough Dip
Recipe from: Shugary Sweets

Ingredients:
1/2 cup unsalted butter
1/2 cup light brown sugar (all we had was dark)
1/4 cup creamy peanut butter
8oz cream cheese
3/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
8 oz package Reese's peanut butter cup minis OR 1 1/2 cups chopped Reeses cups

Directions:
In a small saucepan, melt the butter over medium heat.  Whisk in the sugar, heating until all of the sugar dissolves.  Remove from the heat immediately and add the vanilla.  Allow this to cool to room temperature. If it isn't completely cooled, it will affect the end result of the dip.

In a large mixing bowl, beat the cream cheese, powdered sugar and peanut butter until creamy, about 3-4 minutes.  With the mixer on low, add in the brown sugar mixture that has now been cooled to room temperature. Mix until combined. Fold in the chocolate chips and Reese's.  Serve immediately or store in refrigerator until ready to serve.  We enjoyed this with graham crackers.  Animal crackers would also be good! I wasn't a fan of eating it with pretzels. But, give that a try if you think it sounds good!

Chicken Tamale Pie

Here's another recipe from the Recipe Swap that I participate in. I am really starting to love these swaps. They get me to make new recipes that I otherwise wouldn't make. They help keep me out of the meal planning slump that I'm often in. I was assigned Heather's blog again, this time with a Mexican theme and the recipe I was assigned was this chicken tamale pie.  I was intrigued by it, not knowing really what to expect.

Speaking of meal planning, let me come right out and say that I had dreams of what maternity leave would be like. I envisioned days of light cleaning, daily showers, sleeping when the baby slept, meal plans, dinner prepped each night before my Husband got home. It was going to be glorious.

I didn't realize I would live in a "what day/week/month is it?" world, I didn't realize that showering every other day would seem luxurious. I didn't think my Baby would take only 30 minute naps (yes, seriously.), I didn't realize that despite being home all day, I wouldn't have a stinking clue what was for dinner when my Husband came home at 4:00pm. Yikes.

If you're a first-time Mom like me who is living in a crazy world, make this meal. Yes, I'm serious.  It's easy, peasy. You could make it with a baby on your hip, while warming up a bottle AND checking out Instagram. Seriously, easy. I boiled and shredded the chicken the day before to help with my prep time. Best idea ever! Better yet, use leftover shredded chicken! Or heck, even use some lean ground beef. I bet that'd be tasty!

Both Heather and Nicole made this recipe in a pie plate.  That seemed really messy to me and I wanted something with ease so I made it in a 9x13 pan. Thank goodness, too. I was able to show some self control and not eat the whole pan! A pie plate may not have survived my hunger.

Chicken Tamale Pie

Recipe adapted from: Hezzi-D's Books and Cooks

Ingredients:

1/3 cup milk

1 egg

1/2 packet taco seasoning (I had leftovers from a different recipe)

couple shakes of crushed red pepper

1 can of cream style corn

1 box of Jiffy corn muffin mix

1 (10oz) can of enchilada sauce

2 cups of cooked chicken breast, shredded

1/2 cup shredded Mexican style cheese

2 tsp cilantro, chopped 

Preheat your oven to 400*.  Spray a baking dish with non-stick cooking spray. In a medium sized bowl, mix the milk, egg, half of the taco seasoning, crushed red pepper, cream style corn and corn muffin mix together, just until moist. Pour into your baking dish. Bake for approximately 20 minutes until light golden brown. While that is baking, mix your chicken with the rest of your taco seasoning.

Take out of the oven and while still warm, using a fork, pierce the entire surface with a fork. Pour all of the enchilada sauce over the corn muffin mixture. Add your shredded chicken, then the cheese. Bake for about 12 minutes until the cheese is melted. Let sit for about 5 minutes and serve. 

See? Easy! 

http://www.inlinkz.com/cs.php?id=281631&

Blueberry Swirl Cheesecake Bars

When we have Holiday dinners at my Husband's Grandparent's house, I'm always asked to bring dessert.  I love it because I can try out new recipes and can always get some great feedback. Not to mention, it takes the guesswork out of wondering what to bring to a family gathering. 

I knew I wanted to bring a cheesecake because I had a lot of cream cheese in the refrigerator. I have never made a cheesecake before which shocks me now that I think of it.  

This recipe was so easy to make and it received great feedback! We came home with about 3/4 of the pan left so I sent most all of it to work with Matt. One of his coworkers shared some with his Wife when he got home and his Wife questioned where he stopped after work to pick up some cheesecake. 

The only thing that I would change is that I baked the crust before putting the cheesecake filling layer in. After thinking about it, I probably didn't have to and that's probably why the crust separated a little bit from the cheesecake layer when you would cut into it with your fork. I think if you only baked the crust the one time once you had the filling poured on top, it would be much better. 

Blueberry Swirl Cheesecake Bars

Cheesecake recipe adapted from: Taste of Home

Graham cracker crust recipe adapted from: All Recipes

Ingredients for the crust:

3 cups graham cracker crumbs

2/3 cup white sugar

12 tablespoons of melted butter

Ingredients for the cheesecake layer:

4 packages cream cheese, softened

1 cup white sugar

1/2 tsp lemon extract

4 eggs, lightly beaten

1 can (21oz) blueberry pie filling

Directions for the crust:

1. Mix together the crumbs, sugar and butter until well blended. Press mixture into 9x13 pan.**

2. Bake at 375 for 7 minutes. 

**{If you're using this crust in a recipe that calls for the finished product to be baked, you could probably hold off on baking the crust separately. If you're making a pudding pie or something that does not need to be baked, you probably will want to follow step 2.}

Directions for the cheesecake layer:

1. Mix the cream cheese, sugar and lemon extract until smooth.
2. Add the eggs and beat until just combined.
3. Pour into the graham cracker crust
4. Drop blueberry pie filling onto cheesecake layer by tablespoons.
5. Using a butter knife, swirl the filling throughout the cheesecake layer. Dropping more filling as needed.
6. Bake at 350 for 35 minutes or until center is almost set.
7. Cool on a wire rack for 1 hour and then refrigerator for at least 2 hours.
8. Top with remaining pie filling, if desired at the time of serving.

Sausage Biscuit Sandwiches

I participated in another Recipe Swap on the online cooking forum that I frequent.  This time the theme was Breakfast.  I was assigned Sarah's blog again, A Taste of Home Cooking.

Both Matt and I are breakfast people.  We can't skip breakfast.  Most of the time, I wake up starving each morning.  Especially now that I'm pregnant, there is no way I can skip breakfast.  When I do eat breakfast, it has to be something somewhat hearty.  I can't just eat yogurt or fruit.  I need some protein in there too.

These breakfast sandwiches were perfect.  They could easily be a weekday morning breakfast or a made from scratch, weekend breakfast. I was really skeptical of the cream cheese and raspberry jam aspect of this recipe. The salty, sweet, creamy components of this sandwich really make it one of a kind.  Better than any fast food breakfast sandwich!  I tried it both with an over easy egg and a fried egg.  I much prefer the over easy egg sandwich.  It adds an additional flavor!

You could definitely prepare these for a large crowd as well.  People could top their sandwiches with our without the cream cheese and raspberry jam, you could offer bacon in addition to or instead of sausage ... the possibilities are endless!

Since it makes 8 breakfast sandwiches, I plan on preparing them and keeping them in the refrigerator so we can grab, heat and go during the week.  I'm hoping microwaving it doesn't ruin the cream cheese/raspberry layer.  We'll see!  I'll be sure to report back.

Sausage Biscuit Sandwiches

From: A Taste of Home Cooking

1 can refrigerated biscuits
1 package breakfast sausage patties
8 eggs
Cream Cheese
Raspberry Jam or Jelly

Prepare the biscuits per the package instructions.

Fry your sausage so that it's cooked through.  Wipe out your skillet and use it to make your eggs.  You could do a scrambled egg, fried egg, over-easy egg, whichever you prefer.

When your biscuits are done, sausage is cooked and eggs are cooked, you're ready to assemble!

Cut each biscuit in half.  Spread cream cheese (however much you prefer) onto each biscuit half. Spread some raspberry jelly on top of the cream cheese.  Again, use however much you like.  I used a small amount of each. Then, place your sausage patty on one half of the biscuit. I cut my sausage patties in half, lengthwise so that they covered more of the biscuit.  Then, place your egg on top and lastly, the other half of the biscuit.

Enjoy!

Caramel Apple Cheesecake Bars

I really love the Fall season.  The crisp air, the falling leaves, the scent of apple baked goods, soups simmering on the stove; I love it all.

I am happy to inaugurate my Fall baking season with this recipe.  Although it looks complicated, it's really easy and comes together quickly.  Not to mention, it makes quite a bit!  My Husband and I shared one piece and then I sent the rest of the 9x13 pan with him to work. I know that I'll be making these again this Fall for sure.

Caramel Apple Cheesecake Bars
Recipe from: The Girl Who Ate Everything

Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
2 sticks butter, softened

Cheesecake Filling:
3 (8oz) cream cheese, softened
3/4 cup sugar
3 eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped (I used 1 1/2 apples which yielded about 4 cups of chopped apples which I think was perfect.)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons sugar

Streusel Topping:
1 cup packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1 stick butter, softened

Instructions:

Preheat oven to 350 degrees.

In a medium bowl, combine the flour and brown sugar.  Cut the butter in with a pastry blender until mixture is crumbly.  Press evenly into a 9x13 pan.  The mixture is very moist so it worked best for me that I just used my clean hands to press it into the pan.

Bake for about 15 minutes until the crust is a golden brown.

In a large bowl, beat the cream cheese with 3/4 cup of sugar until smooth.  Then, add the eggs, one at a time, and the vanilla. Pour this over the warm crust.

In a small bowl, stir together the apples, 2 tablespoons sugar, cinnamon and nutmeg.  Spoon the apple mixture evenly over the cream cheese mixture.

For the streusel topping, mix together the flour, brown sugar and quick cooking oats. Cut the butter in with a pastry blender until it resembles a crumbly mixture. Sprinkle the streusel topping over the apples.

Bake 40-45 minutes or until the filling is set.

Drizzle with caramel topping and let cool. Serve cold and enjoy! Makes 16 servings.

If [and that's a big IF] there are leftovers, I'd store them in the refrigerator.

Thick & Chewy Chocolate Chip Cookies

At work, I am in charge of ordering the food for our monthly staff meetings.  The hardest part about it is staying within the $7/person budget while maintaining variety.  There are a lot of meetings at work for a lot of different groups so I don't always want to fall back to old favorites.  It's hard enough to order the meal within budget, so it's rare that I can also order dessert and still stay within the budget. 

One day, a coworker asked me if I could order dessert too.  I told her that I had just found a really great  recipe so I would bring some homemade cookies.  It would keep us within budget and I'd get to do some baking! So, the night before the meeting, I went home and baked about six dozen batches of cookies. 

Everyone raved and raved about these cookies.  They were thankful for a dessert option and so many people kept asking and saying "How did you get them so soft?" "What's the secret ingredient?" "Did you really make these?" "Can I have the recipe?" "I can't make a Chocolate Chip Cookie to save my life!" 

Needless to say, they were happy and so was I!  I was able to do something that I love [baking] and I didn't let them go to waste or have six dozen cookies sit around my house. 

Thick & Chewy Chocolate Chip Cookies

Recipe from: Annie's Eats

Ingredients

2 cups plus 2 tblsps all-purpose flour 

1/2 teaspoon baking soda
1.2 teaspoon salt
12 tblsp unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg egg plus 1 egg yolk
2 tsp vanilla extract
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 325*

In a medium bowl, whisk your dry ingredients together.  Set them aside.  With an electric mixer, mix butter and sugars until thoroughly combined.  Beat in the egg, egg yolk and vanilla until combined.  Add the dry ingredients and beat at low-speed just until combined.  Stir in the chocolate chips.

On Annie's blog, she says to roll a scant half cup of dough in your hands, pull it apart and put the jagged edges up on your baking sheet.  I skipped this and just used a Pampered Chef cookie scoop.  Much, much easier.  They turned out just fine. 

Bake for approximately 11-14 minutes, rotating your cookie sheets halfway through the baking time. 

Be cautious to not overbake the cookies.  They're going to turn out crisp enough to hold their shape and form but yet, ooey, gooey and chewy.  That's just how I like my cookies!  I am happy to say that I've found my go-to recipe for Chocolate Chip Cookies! . 

Oven Scrambler

Introducing... my very first guest blogger. My wonderful Husband, Matt, is sharing a recipe with us today. Here is his recipe for a breakfast he made for us when we had a random weekday off together.

Ok so for this recipe I used a one time use aluminum pan. You could use this or a glass baking dish would work too. I sprayed the pan with non stick spray, set that aside. I then took 3 potatoes cut them into quarters and sliced those up, added them to a frying pan with a bit of EVOO and some Tastefully Simple Seasoned Salt. I fried those for about 10 minutes just to get a nice golden brown,  while those fried, in a bowl I mixed together 4 eggs with about a ¼ cup of milk and some tastefully simple Bacon Bacon and added that to the aluminum pan and placed it in the oven at 350. After the potatoes started showing some color I pulled the eggs from the oven stirred them around, and added the potatoes. I placed them back into the oven for another 5 minutes. Once the 5 minutes were up I took turkey lunch meat that I had cut up, tossed in with the eggs and potatoes and sprinkled sharp shredded cheese on top and placed in the oven just to get it melted.

Amy's Opinions:

It was a very good breakfast. It was something that was quick and easy. It was nice to have a 'treat' for Breakfast. Typically, we take yougrt & english muffins or cereal or frozen waffles to work and eat after we get to work. On weekends, or on weekdays that we're off together, it's nice to have a heartier breakfast.

You could definitely make this for a large group, just add more ingredients! This would be great with some fresh onions too, but we were all out.

My only suggestion for improvement would be to have smaller chunks of lunchmeat.