Peanut Butter Cup S'mores

These were so GOOD! I love anything with Reese's peanut butter cups! mmmmm....I got the recipe from melssweetlife.wordpress.com I did double mine and put them in a 9x13 pan, because and 8x8 pan wouldn't last very long with my family!

yield: 16 large/20 small squares
Ingredients

• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup graham cracker crumbs
• 16 peanut butter cups, regular size
• 1 1/2 cups marshmallow fluff

Directions

1. Preheat the oven to 350 degrees. Line an 8×8 baking dishing with parchment paper; coat lightly with cooking spray.
2. In a large bowl of the bowl of stand mixer, beat butter and sugars until fluffy. Beat in egg and vanilla until combined. Scrape down the sides. With the mixer on low, stir in the flour, baking powder, salt, and graham cracker crumbs until mixed.
3. Spread 2/3 of the dough on the bottom of the prepared baking dish. Lightly press the peanut butter cups into the dough, then spread marshmallow fluff on top. Press the remaining dough on a non-stick surface into the shape of an 8×8 square. Place the square on top of the fluff and press down lightly.
4. Bake for 30 minutes or until the edges just begin to brown. Allow to cool for at least two hours* to give the bars a chance to set, then remove from the pan and cut into squares with a large, sharp knife.

*Originally I said the bars needed to cool for 8 hours, but after making them again I’ve realized they’re ready to go after only about 2. I also bet they are DAAANG good straight from the oven

Salted carmel pretzel chocolate chip cookies

If you were there when these came out of the oven you didn't get them! Michelle got the recipe from www.thediaryofdaveswife.com

3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 egg
2 tsp vanilla
2 cups flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 cup milk chocolate chips
1 cup kraft carmel bites
1/2 cup crushed pretzels

preheat oven to 350 degrees

In a mixer with the paddle attatchment mix together butter and sugars until fluffy. Add in egg and vanilla.mix in flour, cornstarch, baking soda, and salt. Stir in chocolate chips, carmel bites, and pretzels.

drop dough onto cookie sheet. Bake for 8-10 minutes. let cool 5 minutes.

Enjoy!

S'More Cups

These s'more cups were so good! Jen got the recipe from texascottage.blogspot.com

7 whole graham crackers (1 cup finely crushed)

1/4 cup powdered sugar

6 tablespoons butter, melted

4 bars (1.55 oz each) milk chocolate candy, divided

12 large marshmallows

Preheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar, and butter in a small bowl.
Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
Break remaining candy bars and place in small microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 to 60 minutes or until set. Makes 24 cups.

Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.
For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.
Each cup has 100 calories and 6 g fat.

Recipe courtesy of Sallie @ texascottage.blogspot.com.



Cinnamon Rolls

I wrote this recipe down a long time ago, I can't even remember where I got it. Well I decided to make it yesterday and found out that it make a TON of rolls,I ended up with 40 rolls! so you could totally half this recipe and be okay.

**Ohh and it takes 24 Hours**

In the Morning (in the biggest bowl you have)

1tbsp yeast

1 quart (4cups) warm water

1 c. sugar

mix together and let it sit

At Noon

1 c. oil

1 c. sugar

6eggs (beaten first)

1tbsp salt

mix in enough flour to make dough ( it took me 13 cups)

mix it all together and form into dough ball. You will need to cut in half and put into two bowls to raise unless you have a HUGE bowl.

In the Evening

1/2 c butter (melted)

2 c. brown sugar

2tbsp cinnamon

(mix the brown sugar and cinnamon together)

roll dough out into a rectangle, about 1/2 inch think. Brush with melted butter. Spread the cinnamon/sugar mixture all over the dough. If you divded the dough in half, only use half of the butter and the cinnamon/sugar mixture. Roll the dough into a log. Then cut the dough into rolls, however big you want them. place them in a greased pan. I used 9x13 pans. Set out on the counter over night.

The next morning

Bake the rolls at 350 for 15-20 minutes.

make a cream cheese frosting or a powdered sugar glaze and frost the rolls. I made a powdered sugar glaze from my betty crocker cookbook and I doubled it...

 1 1/2 c. powdered sugar

 2tbsp butter (softened)

 1 1/2 tsp vanilla

 1 to 2 tbsp warm water

Peanut Butter Cereal Treats

This is a take on rice crispies. I got this recipe from a taste of home magazine.

30 lrg marshmallows
3 tbsp butter
1 tbsp peanut butter
6 cups peanut butter Cap'n Crunch
1 1/2 cups milk chocolate m&m's

In a large sauce pan combine the marshamallows, butter and peanut butter. Cook and stir over medium low heat unitl melted. Remove from heat and stir in the cereal and the m&m's.

Pat into a 9x13 inch pan coated with cooking spray. Cool and cut into bars

Everyone really liked it!