Peanut Butter Pie

1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut buter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts
Mini Chocolate chips and crushed mini Nutter Butter cookies, for decoration.

Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Spoon into two 9 inch graham cracker pie shells; Add the mini Chocolate chips and crushed Nutter butter cookies. cover, and freeze until firm.

recipe from: http://allrecipes.com/Recipe/No-Bake-Peanut-Butter-Pie

Tagalong cupcakes

Just in time for Girl Scout cookies.
cupcakes:
1 chocolate cake mix (with all ingredients that it suggests on the back of the box)
2 boxes of Tagalongs, or if it;s not GSC season you can use the Keebler knockoff brand)
24 cupcake liners

Frosting:
1/2 cup butter
1 cup creamy peanut butter
4 cups confectioners' sugar
1/3 cup cream

Preheat oven to 350. Line a cupcake pan with cupcake liners (makes 24). add a tagalong to the bottom of each liner.
Make chocolate cake according to the package directions. and pour on top of Tagalongs, in the liners. and bake according to directions.

For frosting:
In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency.

Frosting recipe from: http://allrecipes.com/Recipe/peanut-butter-frosting/detail.aspx

Peanut Butter Heart Cookies

How cute are these?
48 Dove or Reese's Heart shaped Candy
1/2 cupshortening
3/4 cupREESE'S Creamy Peanut Butter
1/3 cupgranulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoonsmilk
1 teaspoonvanilla extract
1-1/2 cupsall-purpose flour
1 teaspoonbaking soda
1/2 teaspoon salt
Granulated sugar

Directions
1 Heat oven to 375°F.
2 Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3 Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4 Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Valentine Pretzel Buttons

Theses Pretty little bites were so easy and yummy. The recipe is from http://griffithsrated.blogspot.com/2012/02/valentine-prezel-buttons.html

What you'll need:

• square pretzels
• Hershey's Hugs (you can use Kisses, too, but I think the Hugs taste better and they definitely soften up better!)
• plain M&Ms

Directions:

Preheat oven to 200°. (If your oven runs hot you may want to turn the temp down to 170°.)

Line a cookie sheet with parchment paper or Silpat. Place the pretzels on and top them with the hugs.

Bake for 4-5 minutes until the chocolate is shiny and soft (but NOT melting - they should still hold their shape).

Carefully place an M&M in the center of each hug and press it down to spread the chocolate.

Allow to cool completely (a few minutes in the fridge works perfectly) and enjoy!

Double Peanut Butter Chocolate Chip Cookies

These are my favorite cookies to make. I make them whenever I have to bake for a bake sale. I always double because they go quick.

Ingredients

1/2 cup (1 stick) butter, softened
3/4 cup sugar
1/3 cup REESE'S Creamy Peanut Butter
1 egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup HERSHEY'S Milk Chocolate Chips
1 cup REESE'S Peanut Butter Chips
1 cup Reese's Pieces, if desired.
Directions

1 Heat oven to 350°F.

2 Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.

3 Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely. About 3 dozen cookies.

Sausage Bread

This is 1 recipe, that is my own. I make it for any special occasion and its gone fast. You can make any kind of bread with the recipe. I have tried pepperoni, buffalo chicken and cold cuts. Other things you can put in this bread is sausage and peppers, meatballs and pizza filling.

Whoppie Pies

I just fell in love With these. The marshmelloow cream filling is so yummy, I could of eaten the whole Bowl with a spoon. I didn't sandwich most of these pies, I frosted them like cookies, I thought Their was a bit too much cookie and not enough cream.


Adapted From The Novice Chef Makes: 15 pies Prep Time: 45 minutes Bake Time: 8-9 minutes (Printable Recipe)

Ingredients: Whoopie Pie
1 2/3 cups flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons butter, at room temperature
4 tablespoons vegetable shortening
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup milk

Cream Filling oh so good.
1/2 cup vegetable shortening
1/2 cup butter, at room temperature
1 cup confectioners sugar
1 1/3 cups Marshmallow Fluff
1/4 teaspoon salt dissolved in 1 tablespoon of water
1 1/2 teaspoons vanilla extract

Directions Begin with sifting your flour, cocoa powder, baking soda, and salt together into a large mixing bowl and set aside. Then in the bowl of an electric mixer, combine your butter, vegetable shortening, and brown sugar. Using your paddle attachment, mix on low speed until just combined. Then switch to high speed and beat for 3 minutes. Scrape the sides of your bowl, add your egg and vanilla extract, and beat on high for another 2 minutes. Then add half of your flour mixture and half of your milk and mix until just combined. Then add the rest of your flour and milk and mix on medium/high for 30 seconds until light and fluffy.

On a cookie sheet lined with parchment paper, spoon 2 tablespoons of batter. Make sure to leave 1 1/2 inches in between each mound so when they bake and expand they don't bake into each other. Bake at 375 degrees for 8-9 minutes.

Allow your whoopie pies to cool completely. Then spoon a heaping spoon full of filling onto the center of your flat side. Take a second whoopie pie and lay the flat side down over the cream filling. Gently press down to evenly push to the sides.






http://www.sprinklesofparsley.com/2011/06/whoopie-pies.html?m=1