Half-way to heaven peanut butter cookies

Half-way to heaven peanut butter cookies This recipes is nearly all in halves, which makes it super easy to remember, Good stuff and so YUMMY!

 For the cookies: 1 1/2 cups quick oats
 1/2 cup flour
 1/2 cup sugar
 1/2 cup brown sugar
 1/2 teaspoon baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 1/2 teaspoon vanilla extract
 1/2 cup honey roasted peanut butter (you can find it freshly ground at Whole Foods) 1/2 cup unsalted butter, softened
 1 egg For the filling:

 1/2 cup confectioner’s sugar
 1 cup smooth peanut butter* Preheat an oven to 350°F. In a medium bowl, mix the oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, mix butter, both sugars, egg, peanut butter, and vanilla. Pour oat mixture into peanut butter mixture, stirring until just mixed. Place rounded teaspoonfuls of batter on an ungreased baking sheet, leaving 2 centimeters between each one. Using your finger, pat dough down so they form small flattened circles. Bake for 8 minutes. Let cool completely on cookie sheet.

 While the cookies are baking, whisk together the confectioner’s sugar and peanut butter until light and airy, about 5 minutes.

 On a work surface, place half of the cookies upside down. Whisk the filling to lighten it. Dollop 1 tablespoon of filling into the center of each upside down cookie. Place second cookie on top of filling and press together until filling just comes to the edges. Ta-da! *do not use natural p.b. for this part- the frosting will come out thick and heavy

NUTTY MAPLE BAGEL SPREAD

NUTTY MAPLE BAGEL SPREAD Makes 1 1/4 cups. Beat 8 oz carton reduced fat spreadable cream cheese, 3 tbs maple syrup and 1/8 tsp cinnamon in a bowl until smooth, stir in 1/4 cup finely chopped toasted walnuts. Chill. SERVE with bagels

CINNAMON ROLL CUPCAKES

CINNAMON ROLL CUPCAKES 1 Yellow Cake Mix 1 Cup brown sugar 1 1/2 teaspoon ground cinnamon Preheat the oven to 350 F. Line 24 cupcake pans with liners. Prepare the basic yellow cake batter. Use the recipe above or store bought cake mix. Fill each cupcake liner 1/4 full with batter. Mix the brown sugar and cinnamon in a small bowl. Sprinkle 1 teaspoon of cinnamon mixture all over the cupcake batter. Fill each cupcake liner again until 2/3 full, but no more. Sprinkle another teaspoon of cinnamon sugar. Using a toothpick, swirl the cinnamon sugar all over the cupcake. Bake for 15 mins, or until a toothpick comes out clean. Cool on a rack. FROSTING: 8 oz block of cream cheese, softened 1 stick of butter 1 teaspoon of vanilla extract 2 cups of powdered sugar In the bowl of a mixer, using paddle attachment, cream butter with sugar until fluffy. Add cream cheese and vanilla. Beat until combined, about 2 minutes. Frost cupcakes. GLAZE: 1 stick of butter 1 cup brown sugar 1 1/2 teaspoon cinnamon In a small saucepan over medium heat, melt butter with sugar and cinnamon until combined and pourable, but not boiled. Let cool for a minute and drizzle over frosted cupcakes

Beef and Noodle Casserole

Beef and Noodle Casserole 2 cups cooked egg noodles 1 pound ground beef 1 can (15 oz.) tomato sauce 1-2 cloves garlic, minced salt and pepper 1 package (4 oz.) cream cheese, softened 1 cup sour cream 2 green onions, chopped 1 cup grated cheddar cheese Preheat oven to 350 degrees F. Spread cooked noodles in the bottom of a medium casserole dish (2 quart). In a frying pan brown ground beef and garlic. Drain and discard fat. Add tomato sauce to the meat, heat and simmer for 15 minutes. Season with salt and pepper to taste. Pour meat mixture over the noodles in casserole dish. In a small bowl combine the cream cheese with the sour cream and mix until smooth. Stir in green onions. Spread over meat mixture. Sprinkle cheddar cheese over top of the cream cheese. Bake, uncovered, for 35 minutes.

Country Pork Chop Supper

Country Pork Chop Supper It doesn't get much easier than this quick and hearty all-in-one slow cooker meal. And it doesn't get much tastier, either! And so yummy! 6 boneless pork loin chops (1/2 inch thick and 4 ounces each) 2 jars (12 ounces each) pork gravy 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 2 tablespoons ketchup 1 tablespoon minced chives 1 teaspoon pepper 1 teaspoon soy sauce 1/2 teaspoon seasoned salt 3 medium potatoes, peeled and quartered 1 package (16 ounces) frozen mixed vegetables Place pork chops in a greased 5-qt. slow cooker. In a large bowl, combine the gravy, soup, ketchup, chives, pepper, soy sauce and seasoned salt; pour over pork. Stir in potatoes; cover and cook on low for 4-5 hours. Stir in vegetables and cook 1 hour longer or until meat and potatoes are tender. Yield: 6 servings.

QUADRUPLE LAYER CHOCOLATE CHEESECAKE KIT KAT BARS QUADRUPLE LAYER CHOCOLATE CHEESECAKE KIT KAT BARS

QUADRUPLE LAYER CHOCOLATE CHEESECAKE KIT KAT BARS These are Amazing have to share,,,,Enjoy!!! Line 8×8 pan with nonstick foil and preheat oven to 350 degrees. Crust 1 1/2 cups of graham cracker crumbs 1/2 cup sugar 8 tablespoons of butter Melt butter in the microwave and stir in the crumbs and sugar. Press into the bottom of the pan and bake 10 mins. Let cool. Chocolate cheese cake layer 12 oz cream cheese, room temp ¾ cup cocoa powder 1/3 cup sugar 1 egg 6 Kit Kat packages or lots of snack sized ones Once crust is cool, line bottom of pan with Kit Kats. Electric mix cream cheese and sugar until smooth. Add cocoa. Add egg. Once smooth, spread carefully over kit kats with offset spatula. Bake at 350 for approx. 35 mins. Let cool. Chill. Make Chocolate layer by microwaving: 10 ounces dark chocolate chips and 8T. butter. When smooth, spread on cheesecake layer and chill. For the White chocolate design, I melted white Merckens disks and piped straight lines from left to right. Then, run a toothpick vertically from top to bottom and switch to bottom/top, alternating the direction for each line.

DEATH BY COOKIE

DEATH BY COOKIE makes about 2 dozen 1 cup + 1 Tbsp all-purpose flour 1/4 cup unsweetened cocoa powder 1 tsp baking powder 1/4 tsp salt 8 ounces semi-sweet chocolate chips 2 eggs 1 tsp vanilla extract 5 Tbsp unsalted butter, softened to room temperature 3/4 cup light brown sugar 1/4 cup sugar 1 cup dark chocolate chips 1/2 cup milk chocolate chips 1/2 cup semisweet chocolate chips Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside. Melt the 8 ounces of chocolate chips in the microwave until smooth. In a small bowl, whisk the eggs and vanilla. Set aside. With an electric mixer, beat the butter until smooth and creamy – about 1 minute. Beat in the sugars. Mix in the beaten egg/vanilla until incorporated. Add the chocolate and beat until combined. Add the dry ingredients on slow speed. Fold in the chocolate chips. Chill dough for at least 30 minutes. Preheat oven to 350 degrees F. Scoop about 2 Tbsp of dough and roll into a ball. Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft. They will firm up as they cool. Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely. Enjoy!!!!