Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes

Ingredients

For the Chocolate Cupcakes

3/4 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract

For the Peanut Butter Buttercream

1/2 cup granulated sugar
2 large egg whites
1/8 teaspoon salt
12 tablespoons softened unsalted butter,
cut into 1/2-inch pieces
1 cup peanut butter
2 teaspoons pure vanilla extract

For the Chocolate Coating

8 ounces semi-sweet chocolate, finely chopped
1 1/2 tablespoons vegetable oil

Method

Heat oven to 350 degrees F. Line muffin pan with 10 cupcake cups.
In medium bowl combine flour, cocoa, baking soda, and salt. Set aside.
In larger bowl combine sugar, buttermilk, oil, egg, and vanilla until smooth. Add dry mixture and whisk until smooth. Spoon batter into cupcake cups, dividing evenly.
Bake 25 minutes or until center is just set. Let cool in pan for 10 minutes and then transfer cupcakes to wire rack. Cool completely.
While cupcakes are cooling, prepare the buttercream frosting. Combine sugar, egg whites, and salt in bowl of electric stand mixer.
Set bowl over pan of simmering water. Gently whisk until mixture registers 160 degrees F on instant-read thermometer.
Immediately transfer bowl to electric stand mixer. With whisk attachment, whip on medium-high speed until mixture resembles consistency of shaving cream.
On medium speed, add butter one piece at a time, until combined and creamy.
Whip in peanut butter and vanilla, and beat until smooth.
Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip (#808).
Pipe 1/3 cup frosting onto each cupcake. Chill cupcakes in refrigerator until buttercream is completely firm, about 1 hour.
Once the cupcakes have chilled, make the chocolate coating. Place oil and chocolate in a medium bowl and melt over a pan of gently simmering water.
Stir until chocolate has melted and mixture is smooth. Transfer to a large coffee mug.
Holding cupcake by the bottom, carefully dip into the chocolate. Be sure to submerge all of the buttercream.
Pull up and hold for a few seconds to let excess chocolate drip off. Transfer to cooling rack and repeat with remaining cupcakes.
Before serving, let cupcakes rest a few minutes so chocolate can set.

Dorito Chicken Casserole Recipe

Dorito Chicken Casserole Recipe

Ingredients:

2 cups shredded cooked chicken
2 cups shredded Mexican cheese blend (divided)
1 (10 oz) can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes (drained)
1/2 packet taco seasoning
1 large bag Doritos
Shredded lettuce (optional)
diced tomato (optional)

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well.
Step 2: Grease a 2-quart casserole dish, and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed Doritos on top as well if you wish.
Step 3: Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you choose.
(Makes 4 Servings)

Perfect Combination French Bread Pizza

Perfect Combination French Bread Pizza

Ingredients

• 1 loaf French Bread, Cut In Half Length-Wise
• 3 tablespoons Olive Oil
• 3 cups Marinara Or Pizza Sauce
• 1 pound Mozzarella Cheese, Grated.
• 8 ounces Pepperoni, Sliced Thin
• 1 whole Green Bell Pepper, Sliced Thin
• 8 ounces Mushrooms, Cleaned and Sliced Thin
• 1/2 cup Onion, Thinly Sliced
• 1 can Black Olives, Drained And Sliced
• 1 teaspoon Italian Seasoning
• 1 whole Large Tomato, Sliced Thin

Preparation Directions

1. Preheat oven to 450 degrees.
2. Brush french bread inside and out with olive oil. Place in preheated oven and bake for 4 minutes or until bread starts to lightly brown.
3. Remove from oven and spread marinara sauce evenly on toasted cut side of both pieces of bread.
4. Cover each side of marinara covered french bread with 1/4 of the mozzarella cheese, divide pepperoni evenly between both halves, top pepperoni with bell pepper, mushrooms, onion,s and olives.
5. Divide remaining cheese between both halves to cover toppings.
6. Sprinkle Italian Seasoning evenly between both loaves.
7. Bake in oven 4-6 minutes or until lightly brown.
8. Remove from oven top with fresh tomato.
9. Slice and enjoy.

Pumpkin Cheesecake Squares

Here is another great Recipe I wanted to share just in time for the Holidays! everything pumpkin goes great with anything during harvest season and holiday Family meals.

Pumpkin Cheesecake Squares

1 cup Gold Medal all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter 
1 cup quick-cooking oats
1/2 cup finely chopped walnuts

Filling:

1 package (8 oz) cream cheese, softened
3/4 cup sugar
1 can (15 oz) pure pumpkin (not pumpkin pie filling or mix)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3 eggs

Topping: 

2 cups sour cream
1/3 cup sugar
1/2 teaspoon vanilla

Heat oven to 350 degrees. Spray a 13 x 9-inch pan with cooking spray. In medium bowl, mix flour and brown sugar. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Stir in oats and walnuts. Press in bottom of pan; bake 15 minutes.

In large bowl, beat filling ingredients with electric mixer on medium speed until well blended. Pour over hot base. Bake 20 to 25 minutes or until set and dry in center.

Meanwhile, in small bowl, mix topping ingredients. Drop mixture by spoonfuls over pumpkin layer; spread evenly over hot filling. Bake about 5 minutes or until topping is set. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Pepperoni Pizza Monkey Bread

I love this fun little recipe using Grands refrigerated canned biscuits. Great for Quick Dinners or Lunches, The whole family loves them!

Pepperoni Pizza Monkey Bread

2 tablespoons butter, melted
1 teaspoon garlic salt
1 can Pillsbury® Grands!® Flaky Layers refrigerated biscuits
1 can (14.5 oz) diced tomatoes, drained
1/2 teaspoon sugar
1/2 teaspoon salt
1 1/2 teaspoons Italian seasoning
4 slices (1/4 inch thick) fresh mozzarella cheese ball
1 cup mini pepperoni slices

Heat oven to 375 degrees. Spray 4 (4-inch) tart pans with cooking spray. In medium bowl, beat butter and garlic salt with whisk. Separate dough into 8 biscuits; cut each into quarters. Dip biscuit pieces into butter mixture; divide pieces evenly among tart pans.

In large bowl, mix tomatoes, sugar, salt and Italian seasoning. Spoon equal amounts of tomato mixture on top of biscuit pieces in each pan. Top each with slice of cheese and 1/4 cup pepperoni.
Bake 14 to 16 minutes or until bread is dark golden brown and cheese is bubbly. Serve immediately.

Caramel Apple Nachos

Caramel Apple Nachos

Ingredients

30 large marshmallows

5 Tbsp butter

35 caramels

1 Tbsp water

4-5 apples, sliced

toppings (peanuts, sprinkles, mini chocolate chips, crushed candy bars, etc.)

Preparation Directions

1. Melt the marshmallows and butter in a saucepan over low heat.  Stir periodically until completely melted and smooth.  
2. Combine the caramels and water in a bowl and microwave until melted.  I microwaved mine in 45 second intervals, stirring in between until the caramel was smooth.  
3. Arrange the sliced apples on a plate and pour the caramel and marshmallow mixtures over them.  
4. Add any additional toppings and serve immediately!  Enjoy!

Pecan Pie Caramel Cheesecake

Pecan Pie Caramel Cheesecake

Just in time for the Holidays, when we are looking for comforting desserts to make for parties and Family gatherings. This is a elegant comforting dessert to serve this holiday season. I mean "Who doesn't Love Cheesecake ? 

Crust-

3 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup granulated sugar

Filling-

3-8 oz. packages cream cheese, softened
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Topping-

1 1/2 cups toasted pecan halves
2 cups good quality caramel sauce (homemade would be best )




Preheat oven to 325 degrees. In a large bowl, mix together all ingredients for the crust until moist. Press into a 10 inch spring form pan and set aside.

For the filling, in a stand mixer, whip cream cheese and sugar together until smooth. With mixer on low, stir in vanilla and eggs, one at a time. Scrape sides and bottom of bowl and stir again. Whip in flour, cinnamon and nutmeg. Scrape sides and stir again if necessary. Pour filling into prepared crust and smooth the top. Bake for 40-45 minutes until cheesecake is set and hardly jiggles if at all when moved. Remove from oven and cool completely to room temperature.

Arrange pecan halves over top entire cheesecake a circle. Cover with plastic wrap and refrigerate until ready to serve. Once ready to serve, run a knife around edges of cheesecake and remove sides of spring form pan. To serve you can either drizzle 1 cup of caramel syrup over entire cheesecake and cut (with extra syrup to serve along with) or cut first and drizzle individual pieces.