Peanut Butter Pudding Cookies

PEANUT BUTTER PUDDING COOKIES

2 1/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (3.4 ounce) box instant vanilla pudding
3/4 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon honey
1 cup milk chocolate chips
1 cup reese's pieces
1 cup peanut butter chips

Preheat the oven to 35o°F. Line 2 cookie sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, salt and pudding; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter, sugar and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add eggs, scraping down the sides of the bowl as needed. Add vanilla extract and honey and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Add chocolate chips, reeses pieces and peanut butter chips and mix until incorporated. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Roll a heaping tablespoon of dough into a 1½-inch ball between your palms and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Using your palm, gently flatten the dough balls until they are about ¾ inch thick. Bake 10 minutes. Let cookies cool on sheets for 2 minutes before transferring cookies to wire racks to cool completely. Makes 3 dozen.

Caramel Cheesecake Bites

CARAMEL CHEESECAKE BITES

19 ounces cream cheese
3 eggs
1/4 cup sugar
1 tsp vanilla

caramel:
1/2 cup granulated sugar
2 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk

crust:
1 cup almond meal
1/2 cup slivered almonds
1/4 cup sugar
1/4 teaspoon fine Sea Salt
1/4 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 cup melted butter

Pre-heat the oven to 350 degrees. Crush your slivered almonds. In a mixing bowl whisk together the almond flour, almonds, baking soda, salt and cinnamon. Add the butter and combine with a spoon. Line a muffin tin with liners. Push the almond mixture into the bottom of the liners. Bake for 10 minutes to set. Turn oven down to 300 degrees. In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy. Spoon mixture into the muffin tins with prepared almond crust. Bake for 40 minutes. While cakes are cooking, start on the caramel. Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes. Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute. Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened. Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel. Spoon about 1 tablespoon caramel over each cheesecake.

Million Dollar Spaghetti Casserole

MILLION DOLLAR SPAGHETTI CASSEROLE

1 lb. of Lean Ground Beef
28 oz spaghetti sauce
8 oz of Cream Cheese
1/4 cup of Sour Cream
1/2 lb. of Cottage Cheese
Whole Stick of Butter
1lb pasta such as elbow noodles or rotini
Bag of shredded cheese (I use pizza blend)
Optional: sliced mushrooms, diced bell pepper, diced onion

Preheat oven to 350 degrees. Boil the noodles. Mix together the cream cheese, sour cream and cottage cheese in a mixer to thoroughly mixed together. Set aside. If you have chosen to use the bell pepper or onion saute them for 3 minutes then toss in the hamburger meat. Brown hamburger meat in a skillet and drain. Add spaghetti sauce and mix together. Put a few slices of butter in bottom of a 9×13 casserole dish. Then layer half of the noodles in the bottom of the dish. Spread the cheese mixture over this layer. Then add the rest of the noodles on top of this with a few pats of butter. Now pour the red sauce and meat on top and spread. Bake for 30 minutes. Remove from oven and spread cheese on top and return to oven for another 15 minutes or until cheese is melted and bubbly.

Orange Cream Cheese Bread

ORANGE CREAM CHEESE BREAD

1-8 oz package cream cheese, softened
1/2 c shortening
1 2/3 c granulated sugar
2 eggs
2 1/4 c all-purpose flour
1 tsp salt
1 Tbsp baking powder
1 c milk
1/2 c chopped walnuts
2 Tbsp grated orange peel
1/4 c orange juice

Combine cream cheese and shortening, creaming well. Gradually add sugar, beating until light and fluffy. Add eggs, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in walnuts and orange peel. Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans. Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean. Let cool in pan for 10 minutes. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling.

Tortellini Crockpot Meal

TORTELLINI CROCKPOT MEAL

1 bag of frozen tortellini
1 small bag of fresh spinach
2 cans of Italian style diced tomatoes
1 box or 4 cups or vegetable broth
1 block of cream cheese

Put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hrs.

Sausage Hash Brown Bake

SAUSAGE HASH BROWN BAKE

2 pounds bulk pork sausage
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) Daisy Brand® Sour Cream
1 carton (8 ounces) French onion dip
1 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/8 teaspoon pepper
1 package (30 ounces) frozen shredded hash brown potatoes, thawed

In a large skillet, cook sausage over medium heat until no longer pink; drain on paper towels. In a large bowl, combine 1-3/4 cups cheese and the next seven ingredients; fold in potatoes. Spread half into a greased shallow 3-qt. baking dish. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese. cover and bake at 350 degrees for 45 minutes. Uncover; bake 10 minutes longer or until heated through. Yield: 10-12 servings.

German Vegetable Soup

GERMAN VEGETABLE SOUP

1-1/2 lb. ground beef
2 med. onions, diced
2 Tbsp. beef bouillon granules
1 cup water
Salt and pepper to taste
1/2 to 1 tsp. garlic powder
1 bay leaf
1 can (46 oz.) tomato or vegetable juice
3 celery ribs, diced
6 med. carrots, sliced
3 med. potatoes, peeled and diced
3 cups shredded cabbage
1 small green pepper, chopped
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (8-1/2 oz.) peas, drained
1 can (8 oz.) cut green beans, drained

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Dissolve bouillon in water; add to the beef mixture. Add the salt, pepper, garlic, bay leaf, tomato juice, celery, carrots, potatoes, cabbage and green pepper. Simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in the corn, peas and beans; heat through. Discard bay leaf before serving. Yield: 16 servings (4 quarts).