Here We Go!

Good Wednesday night everyone! Hope your week is going well, it is already almost Thursday?! How did that happen?! I would like to say thank you very much to each of my readers for leaving me a birthday greeting. I really appreciate getting all those birthday comments. I had a fun day which ended with my Mom making me Lasagna for dinner (special request), birthday presents, & a Tres Leches Cake. I still don't feel like I am 17. =)

Okay, starting with my Top Ten Appetizers, here is #10. A simple and easy but yummy dip. These pretzels are something new our Sam's Club is carrying. I thought they were pretty neat!

"Party Dip"

16 oz. sour cream

16 oz. sm. curd cottage cheese

8 oz. Cool Whip

1 pkg. Ranch Dip

DIRECTIONS:

Mix all ingredients together. Chill before serving. Best if prepared 4-8 hours ahead.

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These little treats are quite tasty and don't take that much time to make. If you're a fan of Reese, you'll be sure to love these!

"Miniature Peanut Butter Cheesecakes"

Ingredients:
1/3 cup graham cracker crumbs
1 tablespoon sugar
5 teaspoons butter, melted
FILLING:
4 ounces cream cheese, softened
1/4 cup sugar
2 teaspoons all-purpose flour
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
6 miniature peanut butter cups

DIRECTIONS:
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of six paper-lined muffin cups; set aside. In a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg and vanilla; beat on low speed just until combined. Place a peanut butter cup in the center of each muffin cup; fill with cream cheese mixture. Bake at 350° for 15-18 minutes or until center is set. Cool on a wire rack for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 2 hours. Yield: 6 servings.

My head is cut out beacuase you wouldn't want to see the face I am making. =)

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!~

One Reese's Lover...

The Reese just waiting to be used..

The cookie dough - Sugar Cookie, Chocolate Chip, & Reese Peanut Butter

The candy - kisses & what is that in the "orange" bag??:)

Yes, yes, oven the dough is coming!

And the finished works...

Who can resist a Chocolate Peanut Butter Cheesecake??

"Peanut Butter Cup Cheesecake"

Ingredients:
1-1/4 cups graham cracker crumbs
1/4 cup crushed cream-filled chocolate sandwich cookies
1/4 cup sugar
6 tablespoons butter, melted
3/4 cup creamy peanut butter
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
3 eggs, lightly beaten
1-1/2 teaspoons vanilla extract
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges

DIRECTIONS:
In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges. In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer. In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl. Place pan on a baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12-14 servings.

Enjoy this slice just for you!:)