Naughty Peanut Butter Pie

I fed this to the Elders & the Dixon Family last night. There were no leftovers.
This is not a healthy desert but it will fill you with complete pleasure as you indulge...

1 Graham Cracker Pie Crust
1 jar Hot Fudge
1 package (8 oz.) cream cheese
3/4 cup powdered sugar
1/2 cup peanut butter
2 T. milk
1/2-1 cup crushed peanut butter cups
1 package whipped topping, thawed

1. Spread a thin layer (or a thicker layer if you're feeling really naughty) of hot fudge in the pie crust. Set aside.
2. Cream together cream cheese, powdered sugar, peanut butter and milk. Mix in peanut butter cups.
3. Spread into pie crust on top of fudge. Let pie chill in fridge/freezer until firm.
4. Add another thin (or thick) layer of fudge on top of peanut butter filling. Top with whipped topping.
5. Keep chilled in fridge until ready to serve.
6. Enjoy with a glass of milk!

Pistachio Pudding Cake (Green Slime)

When I worked, my coworkers used to ask for this cake, which one of the guys named Green Slime Cake, each St. Patrick's Day.
1 pkg. white or yellow cake mix
1 pkg. pistachio instant pudding mix
3 eggs
1 c. club soda
1 c. oil
1/2 c. chopped nuts

Blend all ingredients in large bowl; beat 2 minutes at medium speed. Bake in greased & floured 10" Bundt pan at 350 degrees for 50 minutes. Cool 15 minutes on wire rack; remove from pan & cool completely on rack. Cut cake into 3 layers. Spread about 1 c. frosting between layers; spoon rest into center. Chill. Garnish with chopped nuts.

Frosting:
1-1/2 c. cold milk
1 envelope Dream Whip
1 pkg. pistachio instant pudding mix

Whip until thickened, about 5 minutes.

Extra! Extra! Read all about it!

So Jennie made the Ooey Gooey Butter Bars tonight for a fireside....they were soooooo good!!!!! We talked about some other ways I've made them or that you could make them and I thought I would share the add-in's with y'all.

~Double Chocolate Ooey Gooey Butter Bars~
Use a chocolate cake mix in place of the yellow and add 3-4 tablespoons of cocoa powder to the cream cheese batter. You could also add chopped pecans to the batter if you like.

Jason provides lunch to a couple of his clients during December and they always ask that I make the original and chocolate version.

Here's a few more ideas from Paula Deen as well......Add a 20oz. can of drained crushed pineapple and an extra egg to the cream cheese filling.
Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to the cream cheese filling. You could also sprinkle the batter with chopped peanuts if you like.
With either the yellow or chocolate cake mix you could sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of the filling.
You could also add white chocolate chips, PB morsels, butterscotch morsels or toffee bits to the batter as well.

As you see the options are endless. With all of the additions the rest of the recipe stays the same unless otherwise noted.

PB Cookies

I made these last night...oh so good. Lots of fiber!!!
Peanut Butter Oat Bran Cookies
1/2 c butter, melted
1/2 c white sugar
1/2 c brown sugar
1 egg or 2 egg whites
1/2 c peanut butter
1/2 tsp vanilla
1 c whole wheat flout
1 1/2 c oat bran cereal (found in the cereal aisle near oatmeal)
3/4 tsp baking powder
1/4 tsp baking soda
Preheat oven to 350 degrees F. Mix melted butter with sugars. Add egg (or whites); mix well. Stir in peanut butter and vanilla; beat until smooth. Add remaining dry ingredients; mix well. Drop by teaspoonfuls onto ungreased cookie sheet. Criss-cross on each cookie with the tines of a fork. Bake 10-12 minutes or until golden brown.
Makes 36 cookies. Each cookie: 86 calories: 1.33 g. dietary fiber, 12 g. carbohydrates; 2 g. protein; 4 g. fat; 6 mg. cholesterol; 67 mg. sodium.

Crock Pot Chocolate Pudding Cake

This is the most heavenly sinful chocolate creation I have ever made. For the ultimate diet-busting experience, I recommend serving this cake warm with a scoop of vanilla ice cream.

1 chocolate cake mix
1 3.9 oz box instant chocolate pudding
2 cups sour cream
4 eggs
1 cup water
3/4 cup vegetable oil
1 cup chocolate chips - The original recipe only calls for 1 cup, but I always throw in the whole 2-cup bag.

In a mixing bowl combine everything except the chocolate chips. Beat on medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased 5-qt. slowcooker. Cover and cook on low 6-7 hours or until a toothpick inserted near the center comes out with moist crumbs. The top may be a little gooey where the pudding "ices" the cake. I've also cooked this in the oven in a 9x13 pan for an hour at 350, but I think it's much yummier cooked in the crockpot.

So excited!!!!!

Jennie - I'm so excited for the new blog. As most of you know, I LOVE to cook so I can't wait to try some new recipes and share some of my own. I thought I would start out by sharing 2 of my most requested recipes.

~Ooey Gooey Butter Bars~
These ARE NOT low-fat!!!!!

Preheat oven to 350 degrees.
1 yellow cake mix
1 egg
1 stick butter, melted
Mix these 3 ingredients together with an electric mixer. Pat into the bottom of a lightly greased 9x13 pan.
1 - 8oz. pkg. cream cheese, softened
2 eggs
1 tsp. vanilla
1 - 16 oz. pkg. powdered sugar
1 stick butter, melted
With an electric mixer, beat cream cheese until smooth, add eggs and vanilla. Mix in powdered sugar and beat well. Reduce speed of mixer and slowly pour in butter. Pour filling over cake mixture and spread evenly. Bake for 40 - 50 minutes. You want the center to be a little gooey so don't over bake. Cool completely and cut into squares. Dust with powdered sugar before serving.

~Cheese Ball~
An easy appetizer that is hard to beat.

2 - 8oz. pkg. cream cheese, softened
1 jar Armour sliced dried beef, chopped
3 green onions, chopped
Dash of Accent seasoning
Chopped pecans

Combine all the ingredients except pecans and chill for at least 30 minutes. Form into a ball and roll in chopped pecans. Serve with your favorite crackers.

Ember-Kates

Emberlee and I were making some really good gooey chocolate chip cookies one day and decided to add everything in her pantry! At first I was calling them our "everything cookies." But we decided to name our sweet little creation after ourselves. ;) So now we call them "Ember-Kates." Ember after Emberlee of course, and Kate after my own nickname. But just like a rose by any other name would smell as sweet, it doesn't matter what you call these cookies...they're the best thing since sliced bread!
Here's the recipe...

Ingredients:
2 1/4 cups all- purpose flour
1 tsp baking soda
1 tsp salt1 cup butter - softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 teaspoons vanilla
2 extra large eggs (or 2 large eggs with one large egg yolk)
1/4 cup milk chocolate chips
1/4 cup white chocoalte chips
1/4 cup butterscotch chips
1/4 cup chopped Ande's chocolate mints
1/4 cup chopped pecans
1/4 cup chopped walnuts
(Like I said earlier, we really put everything available in Emberlee's pantry into these cookies!)

Directions:
Preheat oven to 375F.
Combine flour, baking soda, and salt in a bowl, set aside.
Cream together butter, granulated sugar, brown sugar, and vanilla.
Do not over beat mixture.
Add eggs one at a time, combining well after each addition.
Gradually stir in flour mixture.
Stir in all chocolate & butterscotch chips and nuts, in 2 or 3 additions, mixing well.
Drop by rounded tablespoon onto ungreased cookie sheets.
Bake for approximately 10 minutes, until lightly browned and centers have just set - they should look almost a bit underdone.
Let stand for 10 to 15 minutes to cool before moving to wire racks to finish cooling.
Enjoy your ooey, gooey, tastey Ember-Kates!

I posted this "recipe" on my facepage...but maybe it will get more viewship here. The easiest treat ever.

Chocolate Rice Krispie treats

1/3 c. butter
1 package of chocolate marshmallows
6 cups cocoa krispies/puffs
Melt butter and marshmallows together; add cocoa puffs; spread in a pan. Eat the whole pan!
I discovered chocolate marshmallows at Target. I haven't seen them at Kroger. I think they are new...or I'm just clueless.