Momz Recipeeze

1/2 c butter, softened 1/2 c light brown sugar 1/2 c peanut butter 1 pkg (8 ounces) cream cheese, softened 3/4 c powdered sugar 1 tsp vanilla 1-1/2 c mini reese's peanut butter cups, chopped 1/2 c reese's pieces In a large bowl, beat the brown sugar and butter together until combined. Then add in the cream cheese and peanut butter and beat until combined. The beat in the powdered sugar and vanilla until combined. Stir in the chopped peanut butter cups. Place the mixture on a large piece of plastic wrap. Bring up all the corners of the plastic wrap and wrap into a ball. Freeze the ball for about 1 1/2 hours or until it is firm enough to keep its shape. Place the Reese's Pieces on a flat plate and roll the unwrapped cheese ball in the Reese's Pieces. Make sure to press the Reese's Pieces into the cheese ball until it is fully covered. Place the ball on a serving dish, cover with plastic wrap and freeze the cheese ball for another 2 hours or overnight. If frozen overni...

INGREDIENTS 1 crust refrigerated pie dough 1⁄4 cup sugar 1⁄2 teaspoon ground cinnamon 2 lbs golden delicious apples, peeled, cored, and thinly sliced 2 1⁄2 tablespoons honey 1⁄2 teaspoon vanilla extract DIRECTIONS Preheat oven to 425. Place dough on a lighlty floured surface; roll into a 12 circle. Place on a 12 inch pizza pan. Combine sugar and cinnamon. Sprinkle 1 T sugar mixture over dough. Arrange apple slices spokelike on top of dough, working from outside edge of dough to the center. Sprinkle apple slices with remaining sugar mixture. Bake at 425 for 30 minutes. Combine honey and vanilla in a microwave-safe bowl. Microwave at High 40 seconds. Brush honey mixture over warm tart. Serve warm.

Crust: 1/2 cup powdered sugar 1/2 cup sugar 1/2 cup margarine, softened 1/2 teaspoon vanilla 1/2 cup oil 1 egg 2 cups plus 2 TBL flour 1/2 teaspoon baking soda 1/2 tsp. salt Mix sugars, oil and margarine. Stir in egg and vanilla. Add remaining ingredients. Spread onto pizza pan and flute edges. Bake at 375 until brown - about 20 min. Middle layer: 2 cups cool whip 8 oz softened cream cheese 1 cup powdered sugar Mix together and spread on cooled crust Topping: Create your own fresh fruit topping combination I usually use strawberries blueberries raspberries kiwi potentially mandarin oranges. Brush with melted jelly if desired to glaze. Drizzle with melted chocolate chips. Enjoy!! **Last time I made this, I used the America’s Test Kitchen Tart Crust Recipe and it was amazing.

 1–1/2 cups flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup salad oil 2 eggs 1cup shredded carrot 1/2 cup, crushed pineapple 1 teaspoon vanilla Stir dry ingredients together. Add remaining ingredients and mix till all are moistened Beat 2 min at medium speed with electric mixer. Bake in greased and floured 9x9x2-inch pan at 350°F 35 min. Cream Creese Frosting 3 ounce cream cheese  4 tablespoons butter  1 teaspoon vanilla  Dash of salt  2-1/2 cups confectioners sugar  Cream together, cream cheese, and butter. Be in vanilla and salt. Gradually add confectioners sugar. 

1 cup (2 sticks) margarine 2 cups sugar 3 eggs 3 cups flower 1-1/2 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/8 tsp nutmeg 2 tsp vanilla 3 cups chopped apples 2 cups walnuts (floured) powdered sugar Beat sugar and margarine, add eggs, one at a time while still mixing. Gradually add ultra dry ingredients, then vanilla. Fold in apples and walnuts. Pour into a bundt pan and bake at 325 degrees for 1-1/2 hours. Let is stand for 15 minutes before removing from pan. Sprinkle a dish with powdered sugar before your turn cake onto the dish. Then sprinkle top with powdered sugar.

Adding cream cheese gives pound cake a perfectly moist and dense texture that's simply irresistible. Prep Time: 20 mins Total Time: 1 hr 45 mins Yield: 2 Ingredients 1 ½ cups (3 sticks) unsalted butter, room temperature 1 bar (8 ounces) cream cheese, room temperature 3 cups sugar 6 large eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 2 teaspoons salt Nonstick cooking spray Directions: Preheat oven and cream butter and cream cheese: Preheat oven to 350°F. With an electric mixer, beat butter and cream cheese until smooth. Add sugar and beat: Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Add flour and salt: With mixer on low, add flour and salt in two additions, beating until just combined. Prep pans and divide batter between them: Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on ...

 Brownies: 2 boxes brownie mix Mint Frosting: 4 cups powdered sugar 1 cup soft butter 2 Tbsp. water 1-1/2 tsp. peppermint extract 4 drops green food coloring Chocolate Topping: 12 ounces semisweet chocolate chips 3/4 cup butter 1) To make the Brownies follow the recipe for "cake-like" brownies. Or, if there isn't one, add 3 more eggs. Pour into a large, greased cookie sheet, bake and let cool completely 2) To make the mint frosting, combine powdered sugar, butter, water, peppermint extract and food coloring. Mix. Spread over cooled brownies and refrigerate until hard on top. 3) To make chocolate topping microwave chocolate chips and butter for 2 minutes. Stir until all chocolate chips are melted and the mixture is smooth. Add 1-2 tsp. peppermint extract. As soon as this mixture thickens and is no longer hot, spread over mint topping on brownies. Put back into the refrigerator until hard.

9 cups Rice Chex® cereal 9 cups Corn Chex® cereal 2 cups packed brown sugar 1 cup butter or margarine 1/2 cup light corn syrup 1/2 teaspoon baking soda 2 cups candy-coated chocolate candies 1. Heat oven to 250°F. Spray large roasting pan with cooking spray. Measure cereals into pan. 2. In 3-quart saucepan, stir together brown sugar, butter and corn syrup. Cook and stir 8 to 9 minutes over medium-high heat until mixture heats to boiling. Boil 1 minute, stirring constantly. Remove from heat. Stir in baking soda. Pour over cereal mixture, stirring until evenly coated. 3. Bake 40 to 50 minutes, stirring every 15 minutes, until coating is set. Cool 5 minutes; stir in candies. Spread on waxed paper to cool, about 10 minutes. Break into pieces. Store in airtight container.

 1-7oz  jar marshmallow cream 1-1/2c. powdered sugar 2/3 c. evaporated milk 1/4c. butter 1/4 tsp. Salt 1 - 11½ oz package milk chocolate chips 1-6oz package semi-sweet chocolate chips 1 cup walnuts  1 tsp vanilla  In heavy gauge saucepan combine marshmallow cream, sugar, evaporated milk, butter, salt. Bring to a full rolling boil over medium heat stirring constantly for 5 minutes once the mixture is boiling. Remove from heat. Add both packages of chocolate chips, Stir until chocolate is melted and mixture is smooth. Stir in walnuts and vanilla extract. Pour into foil lined 8” square pan, Chill until firm, (about 2 hours.)

Blend: 1 (8oz) cream cheese, softened 1 (14oz) can sweetened condensed milk 2/3 cup pureéd frozen sweetened strawberries, thawed Fold in: 1/2 pint whipping cream, whipped Pour into: 1 (9") baked graham cracker crust Freeze first, then enjoy!!

1 package (18-1/4oz) yellow cake mix 1/2 cup packed brown sugar 2 eggs 1/2 cup butter, melted 3 Snickers Bars (2.07oz each), chopped In a large mixing bowl, combine the cake mix, brown sugar, eggs, and butter. Beat on low speed for 2 minutes, scraping bowl occasionally. Stir in chopped candy. Spread into an uncreased 13x9x2" baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack. Cut into squares. 

4 oz unsweetened baking chocolate 3/4 cup butter 2 cups white sugar 3 eggs 1 tsp vanilla 1 cup all-purpose flour 1 cup chopped nuts (optional) INSTRUCTIONS Preheat oven to 350°F / 175°C or 325 degrees F for a glass dish. Grease a 9×13″ pan with butter or cooking spray. Make sure the oven rack is in the middle of the oven. In a small microwave-safe bowl, melt butter and chocolate in the microwave (or over a double boiler). Allow to cool slightly. Add additional ingredients. Spread in the greased 9×13″ pan and bake for 25-30 minutes. Cool and cut into 24 squares.

Makes: 18 large cookies   Ingredients 1 pound unsalted butter, softened 1-3/4 cups granulated sugar 2-1/4 cups light brown sugar 4 large eggs 3 cups plus 2 Tbsp pastry flour  3 cups bread flour 1 Tbsp salt 2 tsp baking powder 2 tsp baking soda 1 Tbsp natural vanilla extract 2 lbs bittersweet chocolate, coarsely chopped Directions Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. n the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for ...

1/2 cup salted butter, softened (can use half shortening/half butter) 1/2 cup peanut butter 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 large egg 1-1/4 cups All Purpose Flour 3/4 teaspoon baking soda 1/4 teaspoon salt Additional granulated sugar Instructions In large bowl, thoroughly cream 1/2 cup granulated sugar, brown sugar, peanut butter, softened butter and egg with electric mixer on medium speed, or mix with a spoon, until all the ingredients are smooth and thoroughly blended. Stir in flour, baking soda, baking powder and salt just until combined. Be careful not to overmix here—you want the dough to stay light and fluffy, and overmixing can result in a tough cookie. Cover the dough and bowl with plastic wrap. Refrigerate for about 2 hours, or until firm. To test, scoop and roll the dough into a ball—it should be cold enough to shape easily. If it’s too soft, chill for an additional 30 minutes and check again. Heat oven to 375°F. Shape dough into 1-1/4-inch ba...

Prep: 15 minutes 16 oz Semi-Sweet Baking Chocolate, divided 3/4 cup firmly packed brown sugar 1/4 cup (1/2 stick) butter or margarine, softened 2 eggs HEAT oven to 350°F Coarsely chop 8 oz of the chocolate; set aside (sometimes I use chocolate chips to cheat) MICROWAVE remaining 8 oz chocolate in large microwavable bowl on HIGH 1 to 2 minutes. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended. Stir in flour and baking powder. Stir in reserved chopped chocolate and nuts. Drop by scant 1/4 cupfuls onto ungreased cookie sheet. BAKE 12 to 13 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet 1 minute. Transfer to wire rack to cool completely. Makes about 1-1/2 dozen large cookies.

Cream: 3-1/2 cups sugar 2 cups butter 3 tsp lemon extract 4 eggs Add: 1-1/2 tsp salt 1-1/2 tsp baking soda 3 cups all-purpose flour 3 cups cake flour Bake at 350 degrees F for 15 minutes; brush w/lemon glaze

  YIELD 9 dozen INGREDIENTS: Cream: 2 cups butter 2 cups sugar 4 eggs 2 teaspoons vanilla  2 cups brown sugar Dry: 1 teaspoon salt 2 teaspoons baking powder 2 teaspoons baking soda 4 cups flour 5 cups oatmeal, blended to a fine powder Add Ins: 24 oz chocolate chips 8 oz grated HERSHEY bar  3 cups chopped pecans Instructions: Cream butter, sugars, eggs, and vanilla. Add dry ingredients. Add chocolates and nuts. Bake at 375F for 6-10 minutes.

INGREDIENTS Dry Ingredients 3 cups flour (more if needed) 1 teaspoon cream of tartar 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt Cream Ingredients 1 cup butter 1-1/2 cup sugar 1 teaspoon vanilla 2 large eggs 1/2 cup cream cheese, softened Cinnamon Sugar 7 Tablespoons sugar 3 teaspoons cinnamon INSTRUCTIONS 1. Beat butter and sugar. Add vanilla, eggs, and cream cheese. Add dry ingredients. Roll into balls. Mix the cinnamon sugar. Roll balls in the cinnamon sugar mixture. 2. Bake at 370F/9 mins.

Soft delicious Original Quaker Oats Oatmeal Cookie Recipe. Made with Old Fashioned Oats & Cinnamon. Perfectly chewy and delicious Prep Time 10 minutes Cook Time 10 minutes Servings: 25 Ingredients 1 ¼ Cup Butter Softened or Margarine ¾ Cup Brown Sugar 160g ½ Cup Granulated Sugar 100g 1 Egg Large 1 teaspoon Vanilla Extract 1 ½ Cup All Purpose Flour 180g 1 teaspoon Baking Soda 1 teaspoon Ground Cinnamon ½ teaspoon Salt ¼ teaspoon Ground Nutmeg 3 Cups Old Fashioned Oats uncooked Instructions Preheat oven to 375 degrees In a large mixing bowl cream together softened butter and sugars. Scape sides of bowl as needed Add egg and vanilla extract and continue to cream together In a separate bowl combine All Purpose Flour Baking Soda, cinnamon, nutmeg and Salt and gradually add to butter and sugar mixture until fully combined Mix in Old Fashioned Oats (uncooked) Use a medium size #50 cookie scoop and place on parchment lined baking sheet at least 2 inches a...

Recipe from the Larsens 1 c. shortening 3/4 c. brown sugar 3/4 c. sugar 2 eggs 1 tsp vanilla 1 tsp baking soda 1 tsp Salt ½ tsp. water 2-1/4 c. flour 1 package chocolate or cinnamon chips Bake at 375 degrees F for 10 minutes

Ingredients 4 (6 oz each) cod fillets, skinless, about 1-inch thick 1 Tbsp all-purpose flour 1/2 tsp paprika 1/2 tsp onion powder 1/4 tsp dried thyme 1/4 tsp dried oregano 1/8 tsp cayenne pepper 3/4 tsp salt, or to taste 3/4 tsp freshly ground black pepper 5 Tbsp Danish Creamery Butter, cut into 1 Tbsp pieces, divided 1 Tbsp olive oil 1 Tbsp minced garlic 1-1/2 Tbsp low-sodium chicken broth 1-1/2 Tbsp fresh lemon juice 1 Tbsp chopped fresh parsley Instructions In a small mixing bowl whisk together flour, paprika, onion powder, thyme, oregano, cayenne pepper, salt and pepper. Sprinkle and spread flour mixture over both sides of the cod fillets (use up all of the mixture). Melt 1 Tbsp butter and 1 Tbsp olive oil in a non-stick skillet over medium-high heat. Add cod and sear until golden brown and cooked through on each side, about 3 - 4 minutes per side (fish should flake easily with a fork when done). Transfer to serving plates. Reduce burner temperature to med...