Chocolate and Peanut Butter Popcorn

Prep Time: 25 minutes
Yield: About 8 to 10 servings

9 cups plain popcorn
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1/4 cup unsalted butter
1 teaspoon vanilla extract
1 1/2 cups powdered sugar

1. Put the popcorn in a very large bowl.
2. In a microwave (at 50% power) or over a double boiler, melt the chocolate chips, peanut butter and butter until melted and smooth. Stir in the vanilla.
3. Pour the chocolate mixture all over the popcorn. Using a large spoon, stir until all of the popcorn is evenly coated with the chocolate/peanut butter mixture.
4. Sift the powdered sugar over the chocolate-covered popcorn and stir until each piece is evenly coated. Spread the mixture out onto a baking sheet and place in the refrigerator for about 30 minutes or until the chocolate is set.
5. Break it up and serve! Store leftovers in an airtight container.

Skinny Chunky Monkey Cookies

Yield: 30 cookies

3 ripe bananas
2 cups old-fashioned oats
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1/3 cup unsweetened applesauce
1 tsp. vanilla extract

1. Preheat oven to 350°F.
2. Mash bananas in a large bowl, then stir in remaining ingredients.
3. Let batter stand for approximately 20 minutes
4. Drop by teaspoonfuls onto ungreased cookie sheet.
5. Bake 10-12 minutes.

Freezing Directions: Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.

Strawberry Cream Cheese Bread

Yield: 1 loaf

1/2 cup butter, softened
1 cup sugar
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup buttermilk
1 1/2 cups strawberries, rinse, dried and chopped

1. Grease and flour a 9x5 inch loaf pan.
2. With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
3. In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.
4. Carefully fold in strawberries. Dough mixture will be thick.
5. Bake in a 350°F oven for 50 to 60 minutes.

Mint Oreo Cupcakes

Serves: 24

For the cupcakes:

24 Mint Oreos
Box Chocolate Cake Mix
1 stick of butter, melted
1 cup water
3 eggs

1. Preheat oven to 350. Line 24 muffin tins with cupcake liners. Place a Oreo in the bottom of each liner.
2. In the bowl of a mixer, combine cake mix, melted butter, water and eggs. Beat on low for one minute. Scrape sides of bowl and increase speed to high. Beat for another minute.
3. Fill muffin tins 2/3 full and bake for about 15 minutes or until tops spring back when lightly touched. Allow to cool completely on a cooling rack before serving.

For Frosting:

15 Mint Oreos, crushed completely into superfine crumbs
4 sticks of butter, softened
4 Tablespoons milk
8 cups powdered sugar
2 teaspoons vanilla extract
2 teaspoons mint extract

1. In the bowl of a mixer, beat butter, milk, and extracts on low speed until smooth and combined. Slowly add powdered sugar and beat on low until just mixed. Increase speed to medium high and beat for 2 minutes. Add cookie crumbs and beat on low until well combined.
2. Pipe frosting on cupcakes and top with an extra Oreo, if desired.

No Bake Vanilla Cake Batter Chocolate Truffles

Serves: 20 to 30 truffles

1 c vanilla cake mix
1/4 c sweetened condensed milk
1/2 tsp vanilla extract
1 tbsp agave (optional and you can just use all sweetened condensed milk if you don’t have agave on hand)
1.5 to 2 c chocolate chips

1. In a mixing bowl combine all ingredients, except chocolate chips, and stir to combine. 
2. This mixture should be quite solid and not runny, but not so dry that you can’t mold it into balls. If you find that your mixture is a little too runny, add a touch more cake mix. If it’s a little too dry, add more sweetened condensed milk/agave. I ended up using about 1.25 c of cake mix to get the perfect consistency. 
3. After you’ve made the dough, refrigerate or freeze for 15 minutes and then remove and roll into balls. 
4. After the balls have been made, refrigerate or freeze for 15 minutes minutes or until well-chilled, ensuring the melted chocolate will adhere and set up properly. 
5. Melt the chocolate chips, and dip the chilled cake batter balls into melted chocolate. Using parchment paper is a tip I’d recommend when working with melted chocolate. Place truffles in freezer or fridge to set up. Yields: 20 to 30 truffles depending on size preference. Store in refrigerator or freezer. 

Oreo Stuffed Chocolate Chip Cookies

Ready In: 9-13 minutes
Serves: Makes about 2 dozen VERY LARGE Cookies

2 sticks softened butter
3/4 Cup packed light brown sugar
1 Cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag Oreo Cookies

1. Preheat oven to 350 degrees F. 
2. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
3. In a separate bowl mix the flour, salt and baking soda. 
4.  Slowly add to wet ingredients along with chocolate chips until just combined. 
5. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. 
6.  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. 
7. Let cool for 5 minutes before transferring to cooling rack. 
8. Serve with a tall glass of milk, enjoy!

Cheesecake Cookie Cups

Prep Time: 15 minutes
Cook Time: 30 minutes
Ready In: 1 hour 45 minutes
Serves: 12

12 pieces NESTLE® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough (or equivalent)

1 (8 ounce) package cream cheese
1/2 cup sweetened condensed milk
1 large egg
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

1. Preheat oven to 325 degrees F.
2. Paper-line 12 muffin cups.
3. Place one piece of cookie dough in each muffin cup.
4. Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
5. Beat cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth.
6. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
7. Bake for additional 15 to 18 minutes or until set.
8. Cool completely in pan on wire rack.
9. Top with pie filling.
10. Refrigerate for 1 hour.

Banana Bread II

Cook Time: 60 minutes
Serves: 1 loaf

1/2 cup margarine

1 cup sugar

2 large eggs

1/2 cup buttermilk

2 mashed bananas (large, ripe)

1 3/4 cups flour

1/2 teaspoon baking soda

i teaspoon baking powder

1 teaspoon vanilla

1/2 cup chopped nuts (optional)

1. Cream butter and sugar. Add eggs and bananas, mix well.
2. Sift flour with baking soda and baking powder.
3. Add sifted ingredients, alternately with buttermilk.
4. Mix in vanilla and nuts.
5. Bake in greased and floured pan at 350 degrees for 50-60 minutes.
6. Test with toothpick to see when done.

Rich Chocolate Pound Cake

Prep Time: 15 minutes
Cook Time: 55 minutes
Ready In: 1 hour 10 minutes
Serves:12 to 16

2 cups (12-oz. pkg.) semi-sweet chocolate chips, divided
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups packed light brown sugar
1 cup (2 sticks) butter, softened
1 tablespoon vanilla extract
4 large eggs, room temperature
1/2 cup milk

1. Preheat oven to 350º F. Grease 12-cup Bundt pan.
2. Microwave 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH power for 1 minute; Stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool to room temperature.
3. Combine flour, baking powder and salt in medium bowl.
4. Beat sugar, butter and vanilla extract in large mixer bowl until creamy.
5. Add eggs, one at a time, beating well after each addition.
6. Beat in melted chocolate.
7. Gradually beat in flour mixture alternately with milk.
8. Spoon into prepared Bundt pan.
9. Bake for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
10. Cool in pan for 30 minutes. Invert cake onto wire rack to cool completely.
11. Microwave remaining morsels in heavy-duty plastic bag on HIGH power for 45 seconds; knead bag. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over cake.

Banana Mini-Chip Muffins

Prep Time: 10 minutes
Cook Time: 15 minutes
Ready In: 35 minutes
Serves: 48 mini muffins

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
3 medium ripe bananas, mashed
1 large egg
2 cups (12-oz. pkg.) semi-sweet mini chocolate chips

1. Preheat oven to 350° F. Grease 48 mini-muffin cups.
2. Combine flour, baking powder and salt in medium bowl.
3. Beat butter, sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
4. Beat in bananas and egg.
5. Gradually beat in flour mixture; stir in chocolate chips.
6. Spoon batter evenly into prepared cups, filling 2/3 full.
7. Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean.
8. Cool 10 minutes in pans on wire rack.
9. Remove to wire rack to cool completely.

Sugar Cookies

Serves: 4 dozen

5 sticks of butter, softened

2/3 cup sugar

2 eggs, well beaten

1 tsp. vanilla

2 cups sifted flour

1/2 tsp. salt

1 1/2 tsp. baking powder

1. Put butter in a bowl. Add sugar gradually. Add beaten eggs and vanilla.
2. Add sifted dry ingredients.
3. Chill dough for several hours or overnight.
4. Roll out dough on flour covered board to desired thickness. The thicker the dough, the softer and thicker the cookie. The thinner the dough, the crispier and thinner the cookie.
5. Cut out desired shapes and bake on greased cookie sheet at 350 - 375 for 8 to 10 minutes.

Double Chocolate Frozen Fudge Pops

Prep Time: 10 Minutes
Cook Time: 5 Minutes
Ready In: 4 Hours 35 Minutes
Serves: 8

1/2 cup white sugar
2 tablespoons cornstarch
2 tablespoons cocoa powder
2 1/2 cups whole milk
1 teaspoon vanilla extract
1 tablespoon butter
1/4 cup miniature semisweet chocolate chips

1. Combine the sugar, cornstarch, cocoa powder, and milk in a small saucepan over medium heat. Bring to a simmer, and stir until thick, about 2 minutes. Remove from heat; stir in vanilla and butter. Transfer to a heatproof bowl, and refrigerate until cool, approximately 20 minutes.
2. Stir the chocolate chips into the cooled chocolate mixture. Pour into molds and freeze until firm, about 4 hours.

Peanut Butter Brownies

Serves: 12

1/2 cup peanut butter
4 tablespoons butter, softened
1 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup salted peanuts, chopped

1. Preheat oven to 350 degrees F (150 degrees C). Grease an 8-inch square baking pan.
2. In a large mixing bowl, cream together the peanut butter and butter. Add the brown sugar, vanilla and eggs and beat until light and fluffy. Combine the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and mix until well blended. Stir in the peanuts.
3. Spread batter evenly into pan and bake for 25 to 30 minutes or until toothpick comes out clean. Let cool on wire rack and cut into 2-inch squares.

Chocolate Chip Pancakes

Serves: 8

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup chocolate milk
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips

1. In a bowl, combine flour, sugar, baking powder and salt.
2. In another bowl, beat the egg, milk, oil, vanilla and chocolate chips. Add to dry ingredients and mix well.
3. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle (stir the batter before pouring each batch). Turn when bubbles form on top of pancakes. Cook until the second side is brown.

Peanut Butter Cookies

Serves: 12-18 cookies

1/4 cup shortening
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 cup peanut butter
1/2 tsp. vanilla
1 Tbsp. water
1 cup flour
1 cup quick oats
1 tsp. baking soda

1. Cream shortening, sugars, egg, peanut butter, vanilla, and water.
2. Add dry ingredients and mix well.
3. Drop by spoonfuls onto ungreased baking sheets.
4. Press thumb or handle of knife onto center of each cookie.
5. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
6. Cool on a cooling rack. Store in an air tight container.

Creamy Chocolate Fudge

Prep Time: 10 Minutes
Ready In: 30 Minutes
Cook Time: 20 Minutes
Servings: 48

1 (7 ounce) jar marshmallow cream
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract

1. Line an 8x8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.