Brownies With Peanut Butter, Vanilla Pudding, & Cool Whip.

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Winner of the 2 mugs picked by random.org is:

BrittWilk who said: this week I'm going to start getting us organized for moving logistics!

Congrats Britt! Please contact me at priscilla91@iowatelecom.net.

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Happy Saturday everyone! I hope you all are enjoying some beautiful spring weather this weekend. House cleaning was in full swing this morning and afternoon. While I'm not the biggest fan of cleaning, I love being in a clean house. Friday we hopped to the theater and saw Knowing. I really liked that movie, it kept me on the edge of my seat the whole time. My Dad was telling my little 14 year old brother he had a shocked and frozen look on his face during the movie. My other little brother walked out of the theater hating it. Today he says it wasn't too bad after all. I personally liked it. It had lots and lots of action. I like action movies. Another movie with not many language issues at all. My favorite character is the little boy Caleb, John's (Nicholas Cage) son.

If you are a big peanut butter fan, I know you will love these brownies. The peanut butter is mixed with vanilla pudding and spread inbetween the brownie and the cool whip chocolate topping. The cool whip topping is light and fluffy but yummy on top of the peanut butter mixture and brownie. They taste best when the brownie are still chewy, so it is important not to overbake them.

Triple-Layer Peanut Butter Brownies
Ingredients:
1 pkg. (19 to 20 oz) brownie mix, prepared in 13x9 inch pan
1 cup cold milk
1 pkg. (3.4 oz) Vanilla Flavor Instant Pudding
1 cup creamy peanut butter
1/2 cup powdered sugar
1 1/2 cups Cool Whip Topping, thawed
6 squares Semi-sweet baking chocolate
DIRECTIONS:
Prepare brownies according to box directions. Whisk milk and pudding mix 2 min. while brownies are cooling. Add peanut butter and sugar, mix well. Cover and refrigerate pudding mixture until brownies are completely cooled. Spread pudding mixture over brownies. Melt chocolate squares and combine with cool whip. Spread over pudding. Refrigerate 1 hour.

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My friend sent me a link to this youtube video, I wanted to share it you guys. I was laughing so hard at this, what a funny movie.

Enjoy the rest of your weekend and I'll see you with a dinner recipe next!

Mini Pizzas And 3 Ingredient Cookies.

Happy Thursday everyone! Hope your week is going well. I've been busy with school, work, & music lessons. Baking/cooking hasn't been showing up lately, mostly due to school and music lessons. But, I hope to get some done this weekend. Did I mention I am really looking forward to the weekend?? We might get to go snowboarding on Saturday....I am really hoping we get to.

These little pizzas are so good that come in at #8. The recipe orginally called for only a pesto sauce on the dough but I decided to make it more like a real pizza. I spread some pasta/tomatoe sauce on the dough and then topped with a tomatoe and mozarella cheese. The pesto was suprisngly good. The variations for these could be endless.

"Mini Pizzas"

1 can refrigerated classic pizza crust or 1 can refrigerated thin pizza crust
1/3 cup basil pesto
20 slices plum (Roma) tomatoes
1 cup shredded mozzarella cheese (4 oz)
DIRECTIONS:
If using classic crust: Heat oven to 425°F. If using thin crust: Heat oven to 400°F.
Spray or grease cookie sheet. Unroll dough on work surface. Press dough into 12x8-inch rectangle. With round cutter, cut dough into 20 rounds; place rounds 1 inch apart on cookie sheet. Spread each with pesto. Top each with 1 tomato slice. Sprinkle with cheese.
Bake classic crust 10 to 12 minutes, thin crust 8 to 10 minutes, or until cheese is melted.

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If you guys need a quick and yummy dessert, try these. Guaranteed easy with 3 ingredients. Who doesn't love that??

"Easy Peanut Butter Cookies" (thanks Jade)!

1 Egg

1 Cup of peanut butter

1 Cup of sugar

Hersheys Chocolates
Directions:

Preheat oven to 350°. Mix egg, peanut butter, and sugar in large bowl. Roll into balls and flatten with fork. Bake for 9 minutes. Cool slightly and top with chocolates.

The birthday week is officaly over. But we did have some amazing good cakes. And amazing presents. No more birthdays until next month, my little brother is turning 16!

L to R: Joe, Mom, Me

Chocolate Peanut Butter Pie!

It tastes as good as it looks. The other day I made something very similar to this but without a chocolate topping. My Mom and I didn't care for it (everyone else thought it was great) but this dessert was MUCH better. My Dad even said "this is really good"...

Chocolate-Peanut Butter Cookie Pie

1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies

3 cups powdered sugar

1 cup peanut butter

2 tablespoons butter or margarine, softened

1/4 cup water

2 cups milk chocolate chips, melted(I found the easiest way to melt these is in the mircorwave with butter)

6 pecan halves, if desired

DIRECTIONS:

Heat oven to 350°F. In bottom of ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan. Bake 10 minutes or until golden brown. Cool 15 minutes. In medium bowl, mix powdered sugar, peanut butter, butter and water until well blended. (If necessary, add additional water 1 teaspoon at a time until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly to cover crust. Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves. Refrigerate 1 hour or until chocolate is set.

My big stinker and the blogger...

Next up is an appetizer we *love*!

Want One??

You are probably thinking what in the world is the big deal about a sandwich? Trust me, it isn't any kind of sandwich. A sandwich contains (my style) sliced turkey from the deli, plenty of mayo, a bit of mustard, provalone cheese, & lettuce. Simply put, this sandwich doesn't contain any of that. No, this has, really ready?? Peanut butter, bananas, marshmallows, and reese cups. Combine that and then grill it on the stove. What could possibly be better?? Oh yeah, I might add putting all this on two slices of "big" Texas Toast. Yum!

See that?? Who could resist?
"Reeselicious Banana Sandwich" (a big thanks to Jenny for another yummy recipe)

2 slices whole grain bread (I used Texas Toast)
¼ Cup creamy peanut butter (I used Reese peaunut butter)
½ banana, cut into thin slices
24-30 mini marshmallows
1 Reeses Peanut Butter Cup, normal size (I used about 4 minuature Reese)
2 Tablespoons soft butter
Powdered sugar to sprinkle on top
1. Spread peanut butter onto both sides of bread. Lay banana slices over one piece of bread and marshmallows over the other piece, pressing down gently. Break apart the Peanut Butter cup and evenly place in between marshmallows. Carefully lay the bread with banana over the marshmallow side and press gently. Spread butter onto both sides of bread and cook both sides in a medium skillet over medium low heat until golden brown and marshmallows are warm and slightly melted.
2. Let cool for 5-7 minutes before slicing. Sprinkle both sides with powdered sugar and serve warm.

My cutie-pie little brother, who waited so patiently for me to make these.
BTW, could any of you guys recommend some cooking/baking books that you love - I am in search of some! Thanks!~