Chocolate Dipped Peanut Butter Pretzel Sandwiches

Are you hooked on Pintrest like I am?  What a wonderful place to go to get great ideas and so many different kinds of yummy recipes!  Today's recipe is one that I've seen floating around as other's pins.  It's one that I've been making for a while, given to me by my aunt Janell.  Talk about DELICIOUS!!

On all of the recipes that I've seen on Pintrest and other food blogs, those recipes call for brown sugar.  I remember Janell advising me to use all powdered sugar and no brown sugar in the recipe.  The first time that I tried it, I thought I'd stick to the original recipe.  So I used brown sugar.  BLAH!!  It gives the filling a grainy texture, not like the smooth and creamy filling I had tried at my aunt's house.

Ever since then, I only make this recipe using powdered sugar - NO BROWN SUGAR.  It makes a world of difference!

Another change I'd recommend is using pretzel snaps (square pretzels) rather than these mini twisted pretzels.  The filling stays in much better.

Finally, on to the recipe...

Here's what you'll need:

2 C. creamy peanut butter

4 T. softened butter

3 C. powdered sugar

1 bag of pretzel snaps (not butter snaps, pretzel snaps) (or mini twisted pretzels if you must)

1-2 bags of chocolate chips (milk or semi-sweet, I prefer semi-sweet)

Beat the peanut butter and butter until smooth.  Add the powdered sugar and mix until well combined.  Make a 1-inch ball of the peanut butter mixture and press between two pretzels.  Place on a cookie sheet.  When the sheet is filled, place it in the freezer for approximately 30 minutes to firm.  Dip peanut butter/pretzel sandwiches halfway into some melted chocolate.  Place on a parchment lined cookie sheet and freeze or refrigerate again until firm.  Then they're ready to eat!

Peanut Butter + Chocolate + Sweet + Salty + Crunchy + Creamy = The Perfect Munchies

Enjoy!!

Chicken Penne Pasta

I was talking to my mom on the phone the other night and she was telling me that she most enjoys the main dish recipes I post on here.  And I think she's much like most people - you just like to try new things for dinner.  It's an extra bonus when it's a quick, easy, and YUMMY dinner!

I got this recipe from my friend, Kolette, who got it from our friend, Heidi.  Both wonderful cooks who I trust entirely.  So I was looking forward to giving this recipe a try.  I love how simple it is to make and even more, how delicious it tastes.

Here's what you'll need:

1 (16 oz.) package penne pasta (or other pasta, I used bowtie)

1 (26 oz.) jar spaghetti sauce

1 jar Alfredo sauce

3 C. shredded Mozzarella cheese

3 C. cubed chicken, cooked

Place 1/2 the spaghetti sauce in the bottom of a 9x13 inch pan.  (I used 4 ramakins and a 7 1/2x11 inch pan since I needed individual servings for a special dinner I did.)  Layer 1/2 the pasta then 1/2 the Alfredo sauce, all the chicken, and 1/2 the cheese.  Repeat layers without the chicken.  Cover with foil and bake at 350 degrees for 40 minutes.

See how easy that is?!  LOVE IT!  I might even try replacing the chicken with a sweet Italian sausage next time.  Mmmmmm...

Sorry I didn't get any after pictures.  It was gone in no time flat.  I hope you enjoy it like we did!!

Apple Muffins

What a fun summer we've had!!  It was filled with picnics, parks, friends, birthday parties, bike rides, family, evening walks, campfires, gardening, water parks, and an awesome trip to Jackson, WY.  I really didn't want all the fun to end.  But, alas, all good things must come to an end, I guess.  So, thanks for letting me take a vacation, but now I'm back and ready to start blogging once again.

One bad part about my summer was that my computer crashed.  Again.  But this time, zero of my pictures were saved.  So all those fifty-something recipe pictures I had ready to post?  They're gone.  All gone.  Bummer.  I guess I have some major cooking to do so that I can keep updating.  Shucks.  ;)

About a week ago, we were up at my in-law's having Sunday dinner.  My mother-in-law asked if I wanted any apples from her very well producing apple tree.  YES, PLEASE!  So, we took home a grocery sack filled to the brim with these DELICIOUS apples!  And as I said on Facebook today, they've been sitting on my counter begging me to bake with them.  So I now have a whole list of things I'd like to make using these yummy apples.

First on my list that I made today are apple muffins.  This recipe came from a roommate, Becky, my Freshman year of college.  I was always so impressed with Becky because when she cooked, she made some pretty amazing food.  Well, it looked pretty amazing compared to what I ate.  She used the oven to make things.  I usually ate carrot sticks and PB&J sandwiches.  I was very impressed.

These muffins were one of the things Becky made.  And she actually let me eat one (I believe it was because we were moving out and she wasn't taking them with her and she didn't want them to go to waste).  I thoroughly enjoyed it and asked for the recipe.

When I made these today, my kids have been snarfing them down.  SNARFING.

Here's what you'll need:

3C. flour

1 C. sugar

4 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

2 eggs

1 C. milk

1/2 C. oil

2 C. grated apples

Combine the first 5 ingredients.  In a separate bowl, combine the eggs, milk, and oil.  Beat well.  Set aside.  Get your apples ready.  I like to use my apple slicer, that way you cut out the core and you have small, manageable slices to peel.  Peel the skins then shred or dice.  Which ever you prefer.  I have an old Salad Shooter that I use to make shredding a breeze.

                                     

It's okay if your apples brown; they'er going into a brown batter.  No big deal.

Combine your wet and dry ingredients only until moistened, then gently stir in your apples.  You don't want to over mix the batter or else you'll end up with tough muffins.  You want them to be nice and tender.

Preheat your oven to 400 degrees.  Grease muffin tins (I like to use the baking spray with flour).  Scoop the muffin batter into the tins filling them 2/3 - 3/4 of the way full.  I just use one large cookie scoop per muffin.

Bake for 15-20 minutes, the recipe says.  I baked my on convection for 14 minutes.  So, just keep an eye on them and take them out when they start to turn golden brown.  Remove from the pan and cool on a cooling rack.

Then watch your kids snarf them all.  Next time I'll be doubling the batch!

Caramel Fruit Dip / Stuffed Strawberries

Hi there! It's been a while, hasn't it? Can you believe that we're already more than half way through June?! I can't. I hope you all have been enjoying your summer.

It hardly feels like summer here. We've only had a few days that have been over seventy degrees. It still feels like spring. But, hey, I'll take it. At least it doesn't feel like winter!

Since it's supposed to be summer, I have a yummy fruit dip that I'd like to share with ya. It's SUPER simple and way good!!

Here's what you'll need:

1 (8 oz.) pkg. cream cheese, softened

1/2 C. packed brown sugar

1/4 C. caramel ice cream topping

Toffee bits (opt.)

Assorted fresh fruit

In a small mixing bowl, beat the cream cheese, brown sugar, and caramel topping until smooth.

You can add toffee bits sprinkled on top or mixed in. Serve with fresh fruit. Refrigerate leftovers. Makes about 1 1/2 cups.

I decided to pipe it into strawberries rather than leave it in a bowl as a dip. They turned out way cute and super yummy!

I also decided to sprinkle the tops with toffee bits.

SO GOOD!!!!

Enjoy these some time this summer!

Spring Craft Show

I've been busy, busy around here lately! We've got cheesecakes galore as I'm preparing for a Spring craft show this weekend. So, I wanted to get the word out in case any of you would like to get a so-amazingly-delicious mini cheesecake or my one-of-a-kind Cheesecake Truffles for a Mother's Day gift. Here are all of the details:

Spring Craft Show

Shilo Inn Convention Center

Idaho Falls, Idaho

Saturday, May 7th

8am-4pm

There will be demonstrations, prizes, and best of all -

my cheesecakes!! ;)

So, if you live in or around Idaho Falls, come see me for a free sample (while they last) and get some yummy cheesecake just in time for Mother's Day!

Here are some pictures to tempt you!!!

Brownie Cheesecake

Turtle Cheesecake

Original with Fudge (or Caramel)

Plain Original

And my most popular item:

Cheesecake Truffles

(Each item is only $5!)

I hope to see you on Saturday!!

Creamy Lemon Bars

The snow has FINALLY melted! This is definitely reason to celebrate!! So, in honor of Spring actually arriving in this part of Idaho, I'm posting a super yummy, spring-y treat.

This recipe comes from Our Best Bites food blog. And the way they describe these is right on the money. They're more like lemon cheesecake bars - not your average lemon bars. They are oh-so-good!!

Here's what you'll need:

20 Nilla Wafers, finely crushed OR 3/4 C. Nilla Wafer or graham cracker crumbs
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold real butter
1 pkg. (8 oz.) cream cheese
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice
1/4 tsp. baking powder
powdered sugar

Preheat oven to 350 degrees. Line an 8-inch square baking pan with foil, with ends extending over sides of the pan. (I doubled this and made it in a 9x13-inch pan.) Spray with non-stick spray and set aside.

In a small bowl, combine the Nilla wafer crumbs, 1/2 cup flour and the brown sugar. Chop butter into small pieces and then cut into the crumb mixture with a pastry blender.

Press crumb mixture firmly onto the bottom of your prepared pan.

Bake 15 minutes. While the crust is baking, beat cream cheese and granulated sugar with an electric mixer on medium speed until well blended. Add eggs, 2 Tablespoons flour, and baking powder; mix well. Blend in 1 Tablespoon lemon zest and lemon juice, then pour mixture over crust.

Bake for 25-30 minutes or until center is set. Cool completely. Cover and refrigerate at least 2 hours, but preferably overnight. Sprinkle with powdered sugar and remaining 2 Tablespoons of grated lemon peel just before cutting and serving.

Store leftovers in the fridge.

A perfect way to welcome Spring!!

Poppy Seed Chicken

My friend, Heidi, was so sweet to bring us a meal after we had our last baby (which was almost two years ago - didn't I say something about me having a problem with thinking about a recipe for years and then finally trying it?). It was so delicious! When I got her recipe, I knew I had to try it.

Want to know the best part about it? IT'S SO EASY!!!!!! My kind of recipe! So, thank you, Heidi for making my life easier and taste so much better!!

Here's what you'll need:

2 cans cream of chicken soup

1 C. sour cream

4-5 chicken breasts, cooked and diced

1 1/2 pkgs. Townhouse crackers OR 1 pkg. Ritz crackers

1 T. poppy seeds

4 T. melted butter

Cooked Rice

Mix together the soup and sour cream.

Add the chicken and place in a 9x13 inch pan.

Crush the crackers and spread on top of the chicken mixture. Sprinkle poppy seeds over all, then pour melted butter over crackers.

(The next time I make this, I'm going to combine the crushed crackers, poppy seeds, and butter. Then sprinkle it over the chicken mixture.)

Bake at 350 degrees for 35-40 minutes or until bubbly.

Serve over cooked rice.

See how easy that was?! LOVE IT!!!

Sticky Bun Breakfast Ring

Editor's Note:  If you liked these sticky buns, you can find an orange variation HERE.

Do you ever try a new food and fall so in love with it that it is always on your mind, but you just don't make it? Then a few years later, you finally give in and make it and you wonder why on earth you didn't make it sooner? It happens to me all the time.

This recipe is one of those. My friend, Kolette, made these sticky buns for a recipe exchange I hosted either three or four years ago. I remember them being soooooooooooooooooooooo good and sooooooooooooooooooooooooooooo easy to make.

So, I made them this morning and everyone was in love! They are super easy and SUPER yummy. You must, MUST make them! ASAP!! Don't wait a few years only thinking about these like I did. Make them. You'll be glad you did.

Here's what you'll need:

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits

3 Tbsp. butter or margarine, melted

1/2 C. pancake syrup

1/3 C. packed brown sugar

1/2 tsp. cinnamon

1/4 C. chopped pecans, opt.

1/4 C. chopped almonds, opt.

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).

Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top.

Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.

I used two tubes of Pillsbury Grands biscuits this morning, but won't do that again. I'll either use the smaller biscuits or one tube of the grands, as stated in the recipe list above. These had to bake for about 30 minutes. Still amazing, but I'll be doing it the other way from now on (the way they're supposed to be made).

Top with remaining syrup and sugar mixtures.

Bake at 375 degrees for approximately 20 minutes or until golden brown.

Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

Look at that!

SOOOOOOOOOO GOOD!!!!!!

You really need to try these soon!! Enjoy!

Chocolate Chip Topper Cookies

Funny name, I know. I found this recipe in my file of my mom's recipes years ago. I don't ever remember her making them as I was growing up, but after reading the recipe, I was curious to see if I would like them, with a few changes.

Sure enough, I did. But, who can blame me? What's not to like about chocolate chip cookies with melted marshmallows and a chocolate drizzle on top? There's nothing to not like about them. It's just plain yumminess (I think I've just created a word)! They're super easy and I love it when I get requests for something so simple that people absolutely rave about!

Here's what you'll need:

Your favorite chocolate chip cookie recipe, I like THIS one or if you want a chocolate cookie then THIS one

Lots of large marshmallows, cut in half

Some melted chocolate chips

Mix up a batch of chocolate chip cookies. Bake cookies, but take out of the oven a minute before they're done.

Top each cookie with a marshmallow half and put back in the oven to bake for an additional minute or until the marshmallow is puffed but not browned.

Remove from oven and cool on a wire rack. Place parchment paper under the wire rack then drizzle the melted chocolate chips (or a chocolate icing) over the cookies.

My, oh my we love these cookies!!!

Broccoli-Cauliflower Salad

This recipe comes from my next door neighbor's mother-in-law. It's one of my friends most favorite salad recipes. I was so excited to try it out and I'm so glad I did, but I just have to give one warning about it: it makes your fridge super stinky! I'd never made a broccoli-cauliflower salad before and was shocked when I'd open my fridge and get hit by the smell.

My best advice, make it for a barbecue or a potluck - something where a lot of people will be and have it eaten by the time you have to go home so that you don't have to store the leftovers.

But aside from the smell, it is a very delicious and healthy salad.

Here's what you'll need:

1 bunch broccoli

1 bunch cauliflower

8 strips cooked & crumbled bacon

1/3 C. chopped onion

1 C. chopped tomatoes

2 hard-boiled eggs, chopped

1 C. miracle whip

1/3 C. sugar

2 Tbsp. vinegar

Combine the broccoli, cauliflower, bacon, onion, tomatoes, and eggs in a large bowl.

In a separate smaller bowl, mix together the miracle whip, sugar, and vinegar; mix well.

Add to the broccoli combination and combine well.

Salt and pepper to taste. Keep refrigerated.

Beef Roast Stroganoff

I LOVE easy recipes! Especially ones that involve a crockpot. I love that I can just put a few ingredients together and turn the crockpot on and not even give it another thought. Well, that is until you can smell the delicious aroma of what you have cooking. Then that's all you can think about and you're salivating constantly until your husband FINALLY comes home from work and you can sit down and enjoy the meal you've put so little time into making.

Today's recipe is one of those. So good and so easy!

Here's what you'll need:

3-5 lb. beef roast

1 C. water

1/2 pkg. dry onion soup mix

2 cans cream of mushroom soup

1/2 C. sour cream (opt.)

2 tsp. beef bouillon

1/4 tsp. pepper

All of the broth left over from the crockpot

Place roast in crockpot. Mix water and onion soup mix and pour over the top of roast.

Water does not need to cover the roast. Cook on low for 8 hours or high for 4 hours. When roast is done, take out of crockpot and shred meat; set aside.

In a saucepan, combine cream of mushroom soup, sour cream (if desired), bouillon, pepper, and the leftover broth from the crockpot. Bring to a boil. Add shredded beef.

(Just a note, when I took these pictures I used more sour cream that I specified in this recipe, which I won't do again. Your gravy will look darker and be more delicious than this.)

Serve over egg noodles or potatoes.

So easy, so good. Enjoy a good meal without much work!