Peanut Butter Cookie Dough Chocolate Cheesecake

Peanut Butter and Cookie Dough combined with Cheesecake? I think I just dies and went to heaven!

Crust Ingredients:

5 ounces Oreo cookies, crushed in food processor
5 Tablespoons melted butter
1/3c. sugar
pinch salt

Directions For Crust:

Combine all of the above and press into an 8×8 pan lined with nonstick foil. Bake at 350 for 8 mins. Let cool.

Cheesecake Ingredients:

7 ounces Pillsbury Peanut Butter Cookie Dough, rolled into small cookie dough rounds-keep chilled till ready to use
8 ounces room temp cream cheese
1/2c. sugar
1 egg
2T. Flour

Directions For Cheesecake:

Electric mix the cream cheese until smooth. Add sugar and blend well. Add egg and flour until combined. Very gently fold in the chilled peanut butter cookie dough rounds and pour onto the oreo crust. Bake approx 30-35 minutes until just lightly starting to brown. Cool to room temp-I speed this up in the freezer!

Milk Chocolate Glaze Ingredients:
8 Tablespoons butter
6 ounces milk chocolate
1 T. light corn syrup

Finishing Directions:
Microwave the chocolate and butter until smooth. Stir in the corn syrup. Pour on the bars and smooth with an offset spatula. Cool on the counter until the glaze is cool and then chill. Cut with a sharp knife and add a chocolate drizzle, if desired!

Earthquake Cake

This is an old family favorite that my grandmother used to make and the generations have loved!

Ingredients:
1 Cup Flaked Coconut
1 Cup chopped Pecans
1 Box German Chocolate Cake Mix
1 (8 oz.) package cream cheese
4 cups confectioners’ sugar
½ cup butter
1 teaspoon vanilla extract
Chocolate Chips

Directions:
1. Preheat oven to 350 degrees. Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
2. Spread the coconut and pecans evenly on the bottom of pan.
3. Prepare cake mix according to package instructions and pour over pecans and coconut.
4. Mix cream cheese, butter or margarine, vanilla and confectioner’s sugar well and beat until smooth. Pour over cake mix.
5. Bake at 350 degrees for 40 minutes or more. You can check to make sure the bottom part is cooked by using the toothpick test - stick a toothpick into the cake and if the toothpick does not have any gooey cake on it, then it is done.
6. Sprinkle a handful of chocolate chips on top to the hot cake after you remove it from the oven
7. Cool and serve.

Mint Brownies

These tasty treats are perfect for St. Paddy's Day!

Ingredients:

Ingredients for Brownies:
2 cups butter (melted)
3/4 cups cocoa
2 1/4 cups sugar
6 eggs (beaten)
2 cups flour
1/8 teaspoon salt
2 teaspoon vanilla
Mint chocolate chip brownies

Ingredients for Mint Frosting:
Mint frosting
4 cups powdered sugar
1/2 cup butter
5 Tablespoons milk
6 drops green food coloring
2 teaspoons mint or peppermint extract

Ingredients for Top Layer:
1 bag of semi-chocolate chips

Directions:

1.  Preheat oven to 350 degrees
2.  Combine the butter, cocoa powder, sugar and beaten eggs and mix well.
3.  Add flour, salt, and vanilla to the mixture.
4.  Pour into 9″ x 13″ pan.
5.  Bake at 350 degrees for 23-25 minutes.
6.  Cool completely.
7.  Make Frosting by combining butter and powdered sugar and then other ingredients, mixing on medium-high speed.
8.  Spread frosting on chilled cake and then chill again.
9.  Melt a bag of semi-sweet chocolate chips by pouring into microwave safe bowl and microwaving on high 30 seconds and then stirring - repeat until melted.
10. Spread for top layer.
11. Chill.

Peanut Butter Eggs

Easter will be here before you know it and have I got the greatest recipe for it!

Ingredients:

1 lb. (about 3 1/2 cups) powdered sugar
1 1/2 cups peanut butter
4 oz. cream cheese
1/2 cup butter or margarine softened
1/2 tsp. vanilla

Directions:

Mix together with hands until thoroughly blended. Shape into eggs. Chill until firm. Dip in chocolate coating.

To melt chocolate for coating, a crockpot on low heat works well. It keeps the chocolate at a uniform heat.

Chocolate Chip Red Velvet Cookies

These are some of my very favorite cookies and they are so easy to make!

Ingredients:

1 egg
1½ cups all-purpose flour
½ cup butter
½ cup sugar
½ cup brown sugar
½ cup chocolate chips
⅓ cup cocoa powder (unsweetened)
1 tsp. baking soda
1 tsp.rRed food coloring
1 tsp. vanilla
¼ tsp. salt

Directions:

1. Preheat oven to 375° F.
2. Using a hand blender, mix the butter and brown and white sugar into a fluffy, creamy mixture.
3. Add in the egg and the vanilla extract and keep blending until you have a uniform and smooth mixture.
4. Add the food coloring and blend again. Add the flour, cocoa powder, baking soda, salt and whisk the mixture to obtain a dough.
5. Mix in the chocolate chips gradually while whisking it.
6. Refrigerate the dough for an hour.
7. Lightly grease a cookie sheet with cooking spray.
8. Roll the cookie dough into balls and then flatten each one using your palms.
9. Place them on the cookie sheet with a 1-inch gap between cookies.
10. Bake for approximately 15 minutes or until done.

Chocolate Lasagna

Chocolate... Oreos... and MORE chocolate... what could get better than this?!

Ingredients:

1 package regular Oreo cookies (not Double Stuff) – about 36 cookies
6 tbsp butter, melted
1- 8 oz package cream cheese, softened
1/4 cup granulated sugar
2 tbsp milk
1- 12 oz tub whipped topping, divided
2 – 3.9 oz packages chocolate instant pudding.
3 1/4 cups milk
1 and 1/2 cups chocolate chips

Directions:

1. Begin by crushing 36 Oreo cookies. I like to use my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. Continue to crush until the Oreos have turned into fine crumbs.

2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.

4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

No-Bake Strawberry Icebox Cake

This has got to be one of the easiest and tastiest dessert recipes on the planet! The best thing is... it comes out perfect every time!

Ingredients:

2 lbs. strawberries, washed and sliced
1 box Graham Crackers
2 containers whipped topping
1 bar dark chocolate
1/3 cup half and half

Directions:

In a 9×13 pan, the whipped topping, graham crackers, whipped topping, strawberries. Repeat this sequence of ingredients, until you reach the top, ending with a strawberry layer.

For the ganache, break the chocolate into pieces. Heat the cream or half and half until almost boiling, then pour on top of the chocolate, whisking until melted. Immediately drizzle on top and garnish with strawberries.

Cover and refrigerate overnight.

Chocolate Chip Cookie Dough Ice Cream Pie

I love this delicious no-bake, easy to make, dessert! It combines my favorite cookie dough and ice cream in an Oreo crust!

Ingredients:

1/4 cup butter, softened
2 tablespoons granulated sugar
1/4 cup packed light brown sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1/2 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 cup mini semisweet chocolate chips
1 6-ounce Oreo pie crust
3 cups softened mint chocolate chip ice cream
1/2 cup hot fudge ice cream topping

Directions:

1.  Mix butter, granulated sugar, and brown sugar in a large bowl until creamy; add milk and vanilla and mix until well blended.

2.  Gradually mix in flour and salt; stir in mini chocolate chips.

3.  Spread chocolate chip cookie dough evenly in the bottom of the Oreo crust.

4.  Place heaping spoonfuls of ice cream on top of cookie dough. Lightly press and smooth top with back of spoon.

5.  Freeze pie 2 hours or until firm.

6.  Set pie out at room temperature for 10 minutes to soften and cut into 8 wedges.

7.  Garnish with warmed hot fudge ice cream topping.

Peanut Butter Cup Pie

This is absolutely incredible and so very easy to make! Peanut butter cups have never tasted so good!

Ingredients:

1 chocolate cookie pie crust
1 large box of instant chocolate pudding
1 1/2 cups of milk
1 8oz tub of whipped topping
Peanut butter cups

Directions:

1.  In a large bowl, mix the pudding with the milk.

2.  Whisk in the whipped topping.
3.  Unwrap the peanut butter cups (about 15 of the large ones or 25 of the minis) and chop them roughly.
4.  Fold the chopped candy into the pudding mix.
5.  Pour mixture into the chocolate pie crust.
6.  Top with a few more chopped peanut butter cups
7.  Store in freezer till about 15 minutes before serving.

Fudge Supreme Brownies

These are the most decadently divine fudge brownies you will ever taste!

Ingredients:

3 1/2 ounces unsweetened chocolate
12 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
3/4 teaspoon vanilla extract
3 large eggs, at room temperature
3/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1/2 cup chopped walnuts, plus
2 tablespoons chopped walnuts
Frosting
1 1/2 ounces unsweetened chocolate
1/4 cup evaporated milk
1/3 cup sugar

Directions:

1.  Preheat oven to 350F; Lightly grease and 8-inch square pan with butter or vegetable oil.
2.  Melt the 3 1/2 ounces of chocolate and butter in the top of a double boiler placed over simmering water; 3.  Cool the mixture for 5 minutes
4.  Place sugar in a medium-sized mixing bowl and pour in the chocolate mixture; Using an electric mixer on medium speed, mix until blended, about 25 seconds; Scrape the bowl with a rubber spatula.
5.  Add the vanilla, and with the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Scrape the bowl after the last egg and blend until velvety, about 15 more seconds.
6.  Add the flour on low speed and mix for 20 seconds and finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl. Stir in 1/2 cup of the nuts.
7.  Spread the batter evenly in the prepared pan and sprinkle the remaining nuts over the top.
8.  Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, 25 to 30 minutes.
9.  Remove the pan from the oven and place it on a rack to cool for 1 hour before cutting the brownies.
10. Serve the following day (it takes a day for the flavor to set) and don't forget to add tall glass of milk!

Bubble Bath Bears

Ingredients:

1/4 ounce box chocolate cake mix
1/2 cup butter, melted
1 egg
24 Rolo chocolates, unwrapped (optional)
2 cups miniature marshmallows
48 Teddy Grahams graham cracker snacks (any flavor)

Directions:

Preheat oven to 350 degrees. Mix cake mix, melted butter and egg together, creating a soft dough. Take a spoonful of batter and roll it into a small ball. Push dough ball into a mini-muffin tin. Take a Rolo chocolate and push it into the center of the batter. Fill up the muffin tin and bake for 10 minutes. Take the muffin tin out and add 3-4 mini-marshmallows on the top of each treat. Push two Teddy Graham bears into the side of each treat. Bake for 2 more minutes to melt the slightly the marshmallows. Cool and enjoy!

Frozen Peanut Butter Pie Pops

Ingredients:

1/2 cup graham cracker crumbs
1/4 cup salted pretzels, crushed
1/4 cup granulated sugar
1 tablespoon cocoa powder
1 1/2 ounces (3 tablespoons) unsalted butter, melted and cooled
12 ounces cream cheese, room temperature
8 ounces creamy peanut butter
4 ounces powdered sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla bean paste
1/4 cup salted dry roasted peanuts, finely chopped
1 1/2 cups heavy cream
1/2 cup small chocolate-covered rice balls or toffee pieces
6 ounces dark chocolate
Special equipment: pop mold with sticks

Directions:

To make the crust, place graham crackers, pretzels, granulated sugar, and cocoa powder in a bowl and mix well. Add the cooled melted butter, mix, and set aside.

Place the cream cheese in a stand mixer with a paddle attachment. Mix on medium speed to soften the cheese, about 1 minute. Add the peanut butter, powdered sugar, salt and vanilla paste and mix at medium speed for 4 to 5 minutes, and then increase the speed to high for an additional 2 to 3 minutes. The mixture will become light and fluffy. Add the peanuts and mix just enough to incorporate the nuts. Scrape the mix into a bowl and set aside.

Clean the mixing bowl and add the heavy cream. With a whip attachment, whip the cream until slightly firm peaks. Be careful not to over whip. Fold one-third of the soft cream into the mixture. When the cream is folded in, continue with the remaining cream.

Fill a pastry bag with the peanut cream and pipe a small amount into each mold. Tap the mold to ensure the mixture drops to the bottom of the mold. Sprinkle the chocolate balls over the mix. Pipe more mix, making sure to tap again. Sprinkle some crust and repeat with the cream. Continue layering the chocolate balls and crust. Insert the pop sticks into the mixture three-quarters of the way into the pop. Freeze overnight.

Melt the chocolate and keep warm. To unmold the pops, dip the mold into hot water. Gently twist the sticks as you lift the pops out of the mold. Dip the pops one at a time into the warm chocolate allowing the excess chocolate to run back into the bowl. Place the pops on a pan and return to the freezer. The pops can stay for up to 2 weeks wrapped in an airtight container.

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