Buckeye Brownies

 I first tried these brownies last year in October.  Someone "booed" us and left a plate with this yummy treat outside our door.  They were delicious and I was determined to find out who had brought the treat so I could get a recipe.  I actually just barely found out last week who had brought it and she said that you can get a mixture for these at the store.  Who knew!

Anyway, I did a search online and the majority of recipes out there were pretty similar.  Definitely make these, they are delicious!!

Notes:  The layer of peanut butter is on the thick side.  If you don't want them like that, you can either double the brownie recipe or reduce the peanut butter mixture recipe.

If you want the little squares to look nicer, place the finished buckeye brownies in the refrigerator to completely cool and get firmer.  This will facilitate cutting them more perfectly later.

INGREDIENTS:
1 box of your favorite brownie mix (I used fudge brownies), plus the ingredients to make them (eggs, oil, water)
1 stick of butter (1/2 cup), softened
1 cup peanut butter
2 cups powdered sugar
1 cup milk chocolate chips
6 tbsp butter

Bake the brownies according to the directions in the box.  When done, set aside to cool.  In a small mixing bowl, mix the peanut butter, 1/2 cup of softened butter and powdered sugar.  Spoon the peanut butter mixture on top of the brownies.  Use your fingers to spread it evenly over the brownies, set aside.  In a small saucepan (or use the microwave), melt the milk chocolate chips and the remaining butter together.  When ready,  pour the chocolate topping on top of the peanut butter layer, spread it evenly and let it set.  Enjoy!

Chocolate Chip Cookies

We were always on the search for a good chocolate chip cookie that was not only delicious, but that it wouldn't go flat.  Lucky for me, my friend Stephanie shared the perfect cookie recipe.  Lucky for you, she doesn't mind sharing it! These are some of the best chewy chocolate chip cookies you will ever have!  

INGREDIENTS:

3/4 c vegetable shortening (Crisco)

3/4 c sugar

3/4 c brown sugar

2 eggs

1 tsp vanilla

1 tsp baking soda

1 tsp salt
2 1/4 c flour
Chocolate chips

In a medium size bowl, mix shortening, sugars, eggs and vanilla.  Incorporate salt, baking soda, and flour and continue mixing.  When the dough is ready, add chocolate chips to your liking.  Bake at 375 degrees Fahrenheit for 8-10 minutes.  Enjoy!

Mint Hot Chocolate

Whenever I mention making hot chocolate the immediate response is "please, please, make the mint kind"  This mint hot chocolate has become my family's favorite! I'm sure it will become yours as soon as you give it a try.

INGREDIENTS:

6 cups milk

6 oz white chocolate chips (1/2 bag)

1 tsp peppermint extract

Green food coloring

crushed Andes mint chocolates

Whipped cream

Pour milk in a large pot and warm it on medium heat.  As soon as the milk starts warming up, add your chocolate chips and stir until they are melted.  Add peppermint extract and a few drops of green food coloring (I usually do between 5 and 6), stir well and remove from heat.  Serve warm and garnish with whipped cream and crushed Andes mint chocolates.  Enjoy!

Chocolate Lava Cake

Plain and simple....and absolutely DELICIOUS!

INGREDIENTS:

6 tbsp butter

3 ounces of semi-sweet chocolate chips or baking squares (cut into pieces if using squares)

1/2 c sugar

6 tbsp flour

pinch of salt

3 eggs

1/4 tsp vanilla

Confectioners' sugar to decorate

This recipe makes enough for two large ramekins. Line bottom of ramekins with waxed or parchment paper, then grease; set aside.

Place chocolate chips and butter in a microwave-safe bowl. Microwave for 45 seconds or until chocolate is melted; stir until smooth. Using a whisk, beat in the sugar, flour and salt until blended. Add eggs and vanilla. Pour mixture into prepared ramekins. Refrigerate them for 1 hour or until ready to bake.

Bake 13 minutes (at 425 degrees Fahrenheit) or until edges are firm but centers are slightly soft. Make sure you don't overbake them. Cool for 5 minutes and carefully run sharp knife or thin spatula around cake edges. Unmold onto serving plates, remove waxed paper. Sprinkle with confectioners' sugar and serve immediately. Enjoy!!!

Note: You can use 12 cup muffin pan instead, bake for 9 minutes instead (I've only made them in the ramekins though)

Peanut Butter Bars

Peanut Butter Bars

1 C. Butter
1 C. Brown Sugar
1 C. Peanut Butter
1/2 C. Sugar
2 Eggs
2/3 tsp. Baking Soda
2/3 tsp. Salt
2 tsp. Vanilla
1 1/2 C. Oats
1 1/2 C. Flour

Mix & Bake @ 350 degrees for 10-12 minutes, on cookie sheet.
Spread a layer of peanut butter on the bars, when cooled.

Frosting:
1 1/3 C. Sugar
6 Tbs. Milk
6 Tbs. Butter
Bring to boil, then add:
1 C. Chocolate Chips
1 tsp. Vanilla
Dash of Salt

Spread frosting on top of peanut butter layer. Enjoy!

No Bake Cookies

CHOCOLATE PEANUT BUTTER NO BAKE COOKIES
***
1 STICK BUTTER
½ CUP CHOCOLATE CHIPS
½ CUP MILK
2 CUPS SUGAR
1 TBS. VANILLA
½ CUP PEANUT BUTTER
3 CUPS OATS
***
BOIL BUTTER, CHOCOLATE CHIPS, MILK, SUGAR, VANILLA AND PEANUT BUTTER FOR ONE MINUTE. ADD OATS AND MIX WELL. SPOON ON TO WAX PAPER AND LET COOL.
***
MAKES APPROX. 40 COOKIES.