Pumpkin & Maple Gingerbread Bundt

I've been wanting to make this for a long time! I found it on Cheeky Kitchen, a fun recipe blog by a friend of mine.

Finally I got to make it.
It wasn't as hard as it may look, and it's really good, especially if you love the taste of Gingerbread. Plus, the cream cheese frosting is THE BEST. EVER. So fluffy, and just so GOOD. I will save that recipe for everything else and make it my standard for everything cream cheese. Really. I'm sure you will too after trying it.

Pumpkin & Maple Gingerbread Bundt

You'll need two bowls to mix it up, but will marble it together before baking. I baked mine in a bundt pan. It's a lot of batter, so the bundt rises high. If you'd rather cook it in a 9x13 pan, feel welcome. It will work just beautifully.

In One Bowl, Mix:-----------------In Another Bowl, Mix:

3 eggs ----------------------------------3 eggs

1 c. pumpkin pie mix---------------------1 1/2 c. brown sugar

1 c. sugar----------------------------1/4 c. molasses

1/2 c. oil ------------------------------1/2 c. oil

1 T. cinnamon-----------------------------1 T. ginger

1/2 tsp. baking powder--------------------1/2 tsp. baking powder

1/2 c. milk----------------------------------1/2 c. milk

2 c. flour----------------------------------1 3/4 c. flour

1/2 tsp. salt----------------------------------1/2 tsp. salt

1 tsp. vanilla-------------------------------1 tsp. maple extract

Preheat oven to 350 degrees. Beat all ingredients together. Pour each batter in rotating layers into a well greased & floured bundt pan, or a greased 9x13 pan. Run a knife through the layers to marble the batters together. Bake bundts for 52-55 minutes. Bake 9x13 pans for 32-35 minutes, or until top of cake springs back when touched. Frost warm cake with Cream Cheese Buttercream.

*

Cream Cheese Buttercream

8 oz. cream cheese

1 lb. powdered sugar

1/4 c. milk

Beat all together with an electric mixer. Frost warm cake.

Pumpkin Spice Muffins

I don't think I could make these muffins fast enough for Daniel... for some reason, he just could eat these all day. Maybe because they're soft and fluffy or the perhaps it's the combination of the cream cheese topping with the pumpkin spices.

Whatever it is, they're definitely a make again!
Thanks to the girl who ate everything for introducing me (and Daniel) to this yummy fall delight!

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

by The Pioneer Woman

Muffins:
1 cup all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

4 tablespoons butter, cut into pieces

1 heaping cup pumpkin puree

1/2 cup evaporated milk

1 egg

1 1/2 teaspoons vanilla

1/2 cup golden raisins (optional!)

Cinnamon Sugar Mixture:

2 tablespoons sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins.

Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

Cream Cheese Frosting
1/4 cup softened butter

4 ounces cream cheese

1/2 pound powdered sugar

1/2 teaspoon vanilla

Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!
Store in fridge, as icing will soften at room temperature.

Caramel Apple Cheesecake Bars

I just have to post this because they are too delicious!! I made them yesterday for our sunday school class and they seemed to really love them!

Although there's a lot of steps and it may seem hard, it's not bad at all...and the end result is amazing. Definitely a make again. And again. And again.
I found this at The Girl Who Ate Everything. Her recipes are fantastic! I also used her picture too since I didn't have a chance to take one...

Caramel Apple Cheesecake Bars

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel topping, recipe follows

1/2 cup caramel topping

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Chocolate Peanut Butter Cupcakes

I feel like a make a lot of chocolate peanut butter treats...

I guess it's because Daniel loves them so much.
So here's another one for you.

I first made these when Daniel and I were dating. Our plan was to make a treat and then go to this fabulous park and enjoy them. He picked these.
What a surprise.
ha.


They are actually really good. I mean, really REALLY good.
Chocolate cupcakes filled with a peanut butter cream and yummy chocolate glaze.
DE-lightful!

STEP 1:
Bake Devil's Food Cake cupcakes according to directions on package.
(Don't overfill cupcake papers!! Only fill about half full otherwise the tops may be too big and will fall off when trying to dip in chocolate!)

STEP 2:
Mix 1 (3.4 oz) package of vanilla instant pudding mix with 1 cup milk using electric beaters (whisks) until it be begins to set up (about 2 mins)
add 1/2 cup peanut butter and mix in.

STEP 3:
Fill cupcakes with pudding mixture:
You can do this several ways. I find it easiest to use a pastry bag or frosting dispenser with a long pointy hole tip.
Poke it into the top of the cupcake and squeeze about 1-2 Tablespoons into the center of it.

OR

Put the mixture in a ziplock bag and cut the tip off the bag so you can squeeze the filling out.
Using a knife, poke a hole into the cupcake and insert the tip of the bag and squeeze filling into the cupcake.

*Do this while the cupcakes are fairly warm. In fact, probably before they have cooled off more than 30 min.

STEP 4:
Put 4 semi-sweet baking chocolate squares into a microwave-safe bowl with 1 1/2 cups thawed cool whip. Stir every 1 minute you cook it.
Mine only took about 2 minutes. After two, just stir it up really well until it's a smooth consistency.
Dip tops of cupcakes into chocolate sauce and twist as us you pull up.

Top with remaining peanut butter filling, peanut butter cups, or whatever your heart desires.

HEALTHY! Peanut Butter Chocolate Chip Cookies

So Daniel's mother and sister are very into health foods and discovering the newest-greatest-healthiest food.
Somehow they came across this recipe.
I've been a little skeptical of some of the other recipes. I mean, c'mon, usually, healthy food (particularly healthy treats) are NOT very good at all.
But this one, this recipe is different.

These peanut butter chocolate chip cookies are the best I've ever had! Better than unhealthy cookies even!
Seriously!
I can not rave about these enough!
Daniel could eat a whole batch all by himself...and frankly, so could I!


HEALTHY PEANUT BUTTER CHOCOLATE CHIP COOKIES

Bowl#1:
2 cups pastry flour or unbleached all purpose flour
1 tsp baking soda
¾ tsp fine grain sea salt or Real salt

Bowl #2:
1 cup peanut butter (chunky)
1 cup maple syrup
1/3 cup extra virgin olive oil
1 ½ tsp vanilla

mini chocolate chips (or starbucks/giradelle) dark chocolate bars chopped up

Preheat oven to 350 degrees

Mix together Bowl #1
In separate bowl mix Bowl #2

Stir flour mixture (Bowl #1) into peanut butter bowl (Bowl #2)until barely combined and still dusty looking. Add chocolate chips.

Let sit 5 minutes then stir again with 2 strokes

Heap tablespoon sizes dough ball onto parchment and press with fork.

Place cookie sheets on top 1/3 of oven

Bake 10 minutes DO NOT over bake.

Mini Fruit Pizzas

Someone at work came up with the greatest idea.
It's quite simple: each member of our group has a day every week to bring treats to share after lunch.

Monday is my day.

This week, I wanted to take something light, but of course, sweet.
So this is what I came up with:


A full size fruit pizza is just too messy for work, but individual fruit pizzas, perfect!
(just try not to get them squished on the way there!!)

Cookie Dough:
Cream together 3/4 cup softened butter and 1 cups white sugar. Beat until fluffy.
Next, add 2 eggs and 1/2 teaspoon vanilla and beat until really fluffy.
Finally, mix in 2 1/2 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
Mix really well and refrigerate for at least 1 hour OR overnight.
Roll out onto floured surface (or parchment paper) 1/4 to 1/2 inch thick and cut out with cookie cutter.
Bake at 400 for 6-8 minutes
*Makes about 16 - 3 1/2" cookies*

Frosting:
Mix 8 oz. Cream Cheese (1 block) with 1/2 cup sugar and 2 teaspoon vanilla

Mexican Inspired Crepes

So I just returned from an amazing vacation in Cancun, Mexico with my husband.

Isn't it beautiful?

2 tickets to paradise! - snorkeling, playing in the waves, drinking Pina Coladas on the beach, waiting for our taxi driver to return from making a drug stop
(Yeah. He totally stopped to buy drugs while he was driving us into town! Not to mention he left us in the running car with his 2 year old. He must have had lots of faith we wouldn't kidnap him. or just loved drugs more than his kid. ha)

Anyway, our resort had a crepe bar and Daniel and I hit that maybe 3 or 4 times! They were SO delicious and SO expensive!
At about $9 each you get a crepe the size of a pizza slice filled with Nutella and drizzled with chocolate.
$9!!!
That's like as much as going to Cafe Rio or getting pizza, breadsticks, and sauce at Little Ceasers!
Oh just thinking about how much money we spent on those just KILLS me!

So upon arriving home, I decided to try it out myself. I could probably make at least 20 crepes with $9 worth of ingredients!

They are a lot smaller than what we had in Mexico, but since I don't have a crepe pan, I had to make them in just my ordinary large skillet.

STEP 1:

Wisk together 2 eggs, 1/2 cup milk, and 1/2 cup water.

STEP 2:

Melt 2 tablespoons butter and let cool until it is cool but still melty. VERY IMPORTANT! Wisk into liquid mixture.

STEP 3:

Wisk in 1/4 teaspoon vanilla, and 1/4 teaspoon salt.

STEP 4:

Sift in 1 cup flour little by little wisking between additions.

Heat a skillet or large flat pan and lightly grease.
Pour about 1/4-1/2 cup batter onto pan and tip pan around so the batter gets spread in a thin circle.
After about 1-2 minutes, flip.
They should have creamy tan color when done.

Place on plate and top with fruit, Nutella, cream cheese, sugar butter, or even vegetables.
These things are so versitale.

We made some filled with Nutella, and drizzled with chocolate syrup as well as some filled with a strawberry cream cheese filling.

Experiment and let me know what you love best!

BlueBerry Streusel Muffins

So I know that I said last post I wasn't eating sugar... well, sugary treats. I don't feel that this recipe really counts as a sugary treat... so that's why I made it and don't feel one bit bad about eating them. Besides, they have real fresh blueberries in them so they're healthy right?!

This morning I woke up and just had a hankering for something fluffy and sweet. Now these muffins are not quite as sweet as a normal muffin, but they make up for it in fluffiness.

FIRST:
Mix 2 1/3 cup flour
4 teaspoons baking powder
1/2 teaspoon salt
--Set mixture aside--

SECOND:
Cream in a different bowl 1/3 cup sugar and
1/4 cup butter.

THIRD:
Mix 1 egg really well into sugar mixture.

FORTH:
Add the flour mixture to the creamed sugar mixture a little bit at a time, alternating with 1 cup milk; mix really well then add 1 teaspoon vanilla.

FIFTH:
Fold in 1 1/2 cup fresh or frozen blueberries (or any kind of berry)

SIXTH:
Drop large spoonfuls of batter into greased or papered muffin cups.

SEVENTH:
In a different bowl combine 1/2 cup sugar with 1/3 cup flour and 1/2 teaspoon cinnamon.
Cut in 1/4 cup butter.

EIGHTH:
Top muffin batter with the streusel mixture and bake at 375 for 25-30 mins.

They are super yummy right out of the oven, but I do really like them when they have cooled and are a little heavier.

This morning I 1 1/2'd the recipe and it made 24 muffins. I seriously ate probably 6 or 7 already... and I'm excited to eat a couple more for breakfast tomorrow, a couple more for lunch, and even a couple more for dinner... they are SO good. THE BEST EVER.
Try them and let me know what you think.

So I'm taking a little hiatus from sugar this month. I guess that makes it hard to make recipes to post for you, But I'll keep thinking, and come up with a dinner recipe. A non-fatty dinner recipe.

But I've done REALLY well though! No sugary treats/drinks/anything for over 2 weeks!
Only 2 more to go!

Why do I do this? TORTURE myself for 30 whole days? 2 reasons really....

1. To see if I could actually do it.
2. We're going to Cancun at the beginning of July.


I think things are going well, except, not having any sugar doesn't make any difference if you eat lots of fatty greasy foods....
Maybe I'll have to try a month going without both and see what that does me.

I've been tempted SO many times. Almost have given in.

But then I just think why would I give in on something other than this?

I can wait for this.

Ice Cream Cupcakes

Ok.

Here, my friends, is THE most divine indulgence ever.

Brownie Peanut Butter Ice Cream Cupcakes with Peanut Butter Whipping Cream and Reese Peanut Butter Cups.
I think I should think about giving them a shorter name.



Every 1st Sunday of the month, we give the students in our Sunday School class a chance to participate in "Sunday School Don" -- a review quiz of the past month's lessons.
(don't ask me what the 'Don' is for, I have NO idea)

The winner of this little quiz gets to pick a treat that we bring the next Sunday to share with the class.
Last month, cute Clancy won, but could NOT decide what she wanted! Finally, 2 Sunday's later, I brought these cupcakes. They were a major hit!

I had never attempted anything like them before, but they turned out AWESOME!
I would love to make all different flavors - Chocolate/Mint, Dolce de Leche, Strawberry, Cookies 'n Cream..... I could go on forever!

Step 1:

Mix brownie batter according to directions on box
Preheat Oven to 350 and line cupcake pan with foil liners
Pour 1 TBSP of batter into each cupcake and bake for 6-8 minutes.
When they are done, cool and then place in the freezer.
Take out ice cream to let thaw.

Step 2:

Use a big ice cream scoop to scoop the ice cream into a perfect little ball to plop on the brownies.
I used the kind that has the little scraper inside that makes the ice cream come out easier. It makes perfect mounds.
For 12 cupcakes, you'll use about a quart of ice cream. We used Peanut Butter Cup Ice Cream, and Chocolate Brownie Ice cream.
Once, all the cupcakes have ice cream, replace pan in freezer.

Step 3:

Pour about 1 cup of whipping cream into a bowl and use an electric mixer to whip.
Once thick, and forming stiff peaks, add a large scoop of peanut butter and continue whipping.
Oh, throw in about a teaspoon of vanilla and about a 1/4 powdered sugar and mix.

*I love this kind of frosting because it is so light. You can really taste the peanut butter rather than all the thick butter and sugar found in normal frosting.
Step 4:

Pipe peanut butter cream onto cupcakes and top with crushed up peanut butter cups.
Replace in freezer until ready to serve!


WA-LA!
It's over! That's it! You're done!

I wish we had step by step pictures for you, but I guess you'll just have to imagine.
If you make these or a different version, send me a picture! I'd love to see all the different combinations!

Mini Molten Chocolate Cakes

It's been too long --TOO, TOO long. I'm sorry. I hope that never happens again.

To ask your forgiveness, I've made you yummy Chocolate Molten Cakes.
They are so delicious and SO SO easy. You will L-O-V-E them!

If these don't do it for you, just wait for next post! I've got quite the surprise!

4 squares BAKER'S Semi-Sweet Chocolate

1/2 cup (1 stick) butter

1 cup powdered sugar

2 eggs

2 egg yolks

6 Tbsp. flour

1/2 cup thawed COOL WHIP Whipped Topping

Preheat oven to 425 and butter about 6 cupcake cups.
If you have them, use little souffle dishes or custard cups.
Or you can even use cupcake papers.

Steps:
1. MICROWAVE chocolate and butter in large bowl for 1 min. or until butter is melted.
2. Stir with wire whisk to be sure chocolate is entirely melted.
3. Stir in powdered sugar until well blended.
4. Blend in eggs and egg yolks with wire whisk.
5. Stir in flour.
6. Pour batter evenly into cupcake cups.

Bake for 14-16 minutes. Sides will be firm while the centers are soft. Let stand for 1 minute before using a knife around the edges to loosen.

Invert cakes and serve IMMEDIATELY! Sprinkle powdered sugar on top and garnish with berries or maybe even chocolate syrup.

You can reheat the cakes for later, but they are not quite as delicious. The molten insides won't be molten anymore, but they still are just as difficult to resist!



Do you forgive me?

Giant Cream Puffs

The Bishop's wife in my student single's ward was an awesome cook! I just loved going to their house for presidency meetings or for FHE activities because I knew she would prepare the most delicious treats!
Her GIANT Cream Puffs were my favorite!

Boil 1 cup water and 1/2 cup butter
then turn the heat down to low and stir 1 cup flour till it forms a big ball.
Put mixture into a mixing bowl and beat in 4 eggs-1 at a time.
Drop by heaping spoonfuls about 1/4 cup or more onto parchment paper on baking sheet. It makes about 9 very BIG puffs. Bake at 400 for 35 min.

While puffs are baking, make 1 small package instant Vanilla Pudding according to package directions and let set up.
Whip 4-8oz of softened cream cheese till fluffy, then add to pudding and whip together.
Next, fold in 1 8 oz package of Cool Whip.

When when ready to serve, cut the puff in half and spoon filling into it. You can use store bought chocolate icing on top or make your own.

Chicken Roll-ups

Whenever I ask Daniel what his favorite meal has been since we've been married...he always says

Chicken Roll-ups. 

This is a fairly popular recipe but if you haven't ever had it, now is the time.

They really are SO good and pretty easy to make!

For 8 roll-ups:

Mix 1 softened 8oz. package of cream cheese with

1 large can of chicken

Salt

Pepper

Green Onions

Garlic Powder

-Set mixture aside-

Open 1 can of 8 count crescent rolls and arrange on baking sheet

Crush one cylindrical package of Ritz Crackers into small crumbs and dump into bowl.

Melt about half a stick of butter in a separate bowl and set aside.

Scope spoonfuls of chicken mixture onto the wide part of crescent roll dough and then roll up the dough like a normal roll and then dip into butter and roll into crumbs. Set on baking sheet.

After you've completed all the rolls, bake at 350 for about 20-25 mins or until golden brown.

This recipe is great because it really is so flexible. If you don't have green onions, you can use regular chopped onions, or even just onion salt. Also, if you don't have Ritz crackers, just experiment with other crunchy crackers! We used Italian pretzels once and it turned out REALLY good. Plus, we usually double the recipe so that we can eat leftovers for a couple of days after.

Chocolate Caramel Brownies

Who knew you can make brownies with a cake mix and without eggs and oil?
Well, here's a recipe for you.
They are way different than the typical brownies yet just as delicious!


Chocolate Caramel Brownies

In a large bowl, combine 1 chocolate cake mix
1 cup finely chopped nuts (optional)
Next, cut in 1/2 cup butter
Stir in 1/2 cup evaporated milk
The batter will be super thick. If there's still cake mix powder that's not getting mixed in, just add a little bit more evaporated milk.
Spread half of the batter on onto a greased 9x13 baking pan and
bake at 350 degrees for 15 mins.

Meanwhile, in a small saucepan on low, melt 35 caramels and 1/3 cup evaporated milk, stirring occasionally.

When brownies are done, sprinkle about 1 cup of chocolate chips onto hot brownies.
Next, drizzle the melted caramel over chocolate chips.
Drop the remaining brownie mix in heaping teaspoons on top of the caramel and replace in oven for 20-25 mins.
Don't cook any longer than twenty five minutes or it won't be good!

Be sure to let it cool completely before cutting.

Super easy Smoothies

Probably one of the best gifts we got for our wedding, was the Magic Bullet.

Have you seen those?
It's like a mini up-side down blender?
You put the stuff in the cup and then twist the blade on top and turn it up side down and place it in the base and everything gets blended?

Well, they are awesome!

If you don't have one, save your money so you can get one.
You will LOVE it!

Any Way You Want 'Em SmoothiesPut into the magic bullet cup:

about a cup of frozen fruit
a tsp of vanilla
2-3 spoonfuls sugar
about 1/2 to 1 cup milk

Put the lid on and wa-la!
That was so fast.

PS. Ours really isn't the name brand "MAGIC BULLET" it's a cheaper one from Target that actually looks nicer but works just the same. I think it was about $35-40... much better than the almost $100 for the real Magic Bullet.

Chocolate Cake Mix Cookies

These cookies are simply the most delicious and easiest cookies ever!

They really are so easy, they're no excuse not to make them!

For a quick sugar fix:

Combine 1 box of cake mix (any flavor)
2 eggs
1/2 cup oil
almost half a bag of chocolate chips
(preferable milk chocolate chips)

-Mix all the ingredients together and drop spoonfuls onto pan-
-Cook for 8-10 minutes at 350 degrees-
*If you use a chocolate cake mix, you may need to add a little bit of water. Just add a tablespoon or two until it's proper cookie consistency.

Daniel's Five Dollar Ramen Goodness

When I first made this, Daniel would not even try it.

He just thought "Cabbage? NO WAY!"
The next time I made it, the smell just pulled him in and after one bite, he was hooked!
Now, he calls it "Daniel's Five Dollar Ramen Goodness"

What makes this such a great recipe is it's flexibility - You can add whatever you want to change things according to your tastes.


First we just started with one onion and one head of cabbage sauteed in olive oil and salt, pepper, and garlic

Now, we also add chicken chunks (I apologize if the combination of those two words completely grosses you out. Some words just should never be said together, especially if one of the words is "chunks") or canned chicken.

If you just sautee all of these ingredients, it will be pretty good...and healthy... but if you do the next step, it will be even more delicious!

We found that breaking up 2 packages of Oriental Flavor Ramen with the seasoning packets into a large ziplock bag, then adding the chicken to that, helps spice up the chicken.
Plus, after you dump the ramen bag into the pan of sauteed vegetables, and cook for just a little more, your cabbage will have quite the kick!

The best part is that if you already have left over chicken laying around, this surprisingly filling meal, can cost less than a couple of bucks!

Apple Dip, Pretzels, and Brownies

I am just so proud of myself because I accomplished something I never thought possible-- hosting a party without spending any money!

All week, I had been searching for yummy recipes to serve at our
Halloween Party and really was so excited!
However, when I began making the shopping list of all the ingredients, I realized this was going to cost much more than what we had in the budget.
So, I found different recipes and came up with different ideas so that I could make a "meal" free of cost. Here's what I came up with:

Creamy Caramel Peanut Butter Apple Dip1 cup sour cream or cream cheese
3/4 cup brown sugar
1 teaspoon vanilla
1/2 cup peanut butter

Mix everything together and you're done!


Chocolate Peanut Butter Brownies
Make box of brownies as directed on box.
When they are done, spread about 9 oz. or 1 1/8 cup of peanut butter over top.
I put my peanut butter in the microwave for about 20 seconds
so it was easier to spread without ripping up the top of the brownies.
After that, refrigerate the brownies for at least 30 mins or until the peanut butter has hardened.
In a small saucepan, melt 1/4 cup butter
mix in 1/6 cup milk and
5 large marshmallows
-stir together until the marshmallows have been completely stirred in.
The texture will be really goopy and not smooth but that's ok, keep with it!
-Remove from heat and stir in 1/8 cup cocoa
begin mixing in about half a bag of powdered sugar.
If you use beaters to mix this all together, the texture will begin to be more smooth and spreadable but this is the kind of icing that hardens soon after you make it so:
hurry and spread the chocolate frosting over top of the peanut butter covered brownies and refrigerate for at least 20 minutes before cutting and serving.

*For large groups you can double the recipe (2 boxes of brownies and 2X everything else) and bake in a jelly roll pan.

Yummy Soft Pretzels
1 1/8 cups water
3 cups flour
3 Tablespoons brown sugar
1 1/4 teaspoons active dry yeast
-In the order listed, put into bread machine pan and select dough setting-
-when dough is ready, dump out onto lightly floured surface and cut into pieces-
(I cut mine into very small pieces so I would have just enough to make lots of mini pretzels)
next:
Boil in pot 2 quarts water and 1/2 cup baking soda.
Place shaped dough into boiling water for about 10-15 seconds or until they get really puffy.
Remove from water and place on paper towel to dry a little bit.
Transfer boiled dough to pan layered with parchment paper.
bake at 400 for about 8-10 minutes or until golden brown.
Spritz with water or butter and sprinkle salt on top

IF YOU DON'T HAVE A BREAD MAKER:
Combine yeast, water and sugar and in a bowl and let sit til foamy.
Add flour until it pulls away from the sides of the bowl.
Knead until smooth on a lightly floured surface.
Place in a greased bowl until covered for 45-60 min or until doubled.
Then continue with the normal directions.

* These actually are easier than they sound and really taste way better than they look. They do taste a lot like the ones you'd find at the mall!

Melinda's Cheesy Chicken Chowder

For years, on cold winter evenings, my mother would make homemade chicken noodle soup--vegetable chunks, chicken, and even handmade noodles!
I would crave this soup for days, wishing it would get cold so my mother would decide to make it and I know I wasn't the only member of the family with these feelings.
However, our world changed one day when our very cute neighbor, Melinda, offered to bring our sick family dinner. What she introduced to my family changed us forever.

It was Cheesy Chicken Chowder and
it was BETTER than mom's chicken noodle!

Melinda's Cheesy Chicken Chowder

3 cups chicken broth (about 2 cans)
1 can cream of chicken soup
2 cups diced cooked chicken
2 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1 cup diced onions
1 1/2 t. salt
1/4 t. pepper
garlic
-Put all of this in a big pot on the stove and begin boiling-
While that's cooking, in a separate smaller saucepan:
melt 1/4 cup butter
then mix in 1/3 cup flour
-stir together really well and then turn temperature to low-
slowly add: 2 cups milk mixing well after each addition.
When mixture is nice and thick slowly add 2 cups shredded cheddar cheese
-stir until melted and smooth-
-stir cheese mixture into chicken/vegetable mixture and simmer until
the potatoes are cooked to your preference.-

Enjoy!

Chocolate Rolo Cookies

Chocolate Rolo Cookies

By a vote of 4 to 2 these cookies were chosen by our Primary Class as a reward for the kids bringing their scriptures every Sunday for three weeks.
Hopefully, when they get them tomorrow, it will all have been worth it.

1 cup butter
1 cup sugar
1 cup brown sugar
-beat until super fluffy-
2 tsp. vanilla
2 eggs
-add to mixture and beat until even fluffier-
1 tsp. baking soda
2 1/4 cup flour
3/4 cup cocoa
-mix super well and refrigerate dough for at least 2 hours-

You'll need almost 2 bags of rolos to do this:
Unwrap each rolo and cover each one with just enough
dough so that you can't see the candy anymore.
After you've made a ball with a rolo and dough, roll the ball
into sugar and place on cookie sheet.

Bake at 350 for about 8-10 min or until there's little cracks in the cookie.
Take them out and let cool on pan for a couple of minutes before you transfer to cooling rack
(or else the melty caramel with fall through the rack).

Enjoy!