GOOD OLE' POTATOES, PEPPERS & EGGS

I can still picture my dear Mom making this for my family when I was a child.....It always smelled so good as she prepared this dish....And tasted even better! Get your good Italian Bread ready to enjoy with this for breakfast, lunch or dinner!!!!

POTATOES, PEPPERS & EGGS:

1/2 C. Olive Oil
4 Lg. Potatoes, diced
1 lg. green pepper, diced
1 lg. red pepper, diced
1 tsp. salt
1/2 tsp. pepper
1 T. oregano
8 lg. Eggs
1/2 c. grated romano or parmesan cheese
1 cup diced mozzarella

Heat olive oil. Brown potatoes and peppers over low heat. Add salt, pepper and oregano. Cook until peppers are tender and potatoes are golden brown. In bowl, whip eggs with grated cheese. Pour egg mixture over vegetables. Spread mozzarella evenly over eggs and vegetables. Cook over low heat. When eggs are cooked, turn over and brown lightly.

ITALIAN EASTER TART:

This savory Tart is similar to a quiche. Serve as an appetizer or side dish, or as an entree with a nice salad and some fresh sliced fruit.

ITALIAN EASTER TART:

1 1/2 lb.s fresh spinach washed
Salt and Pepper to taste
1/4 teaspoon ground nutmeg
2 Eggs, beaten
1/2 cup Parmesan Reggiano cheese freshly grated
2 sheets pastry crust
8 oz. fresh mushrooms, sliced
1/4 cup pine nuts
3 Tablespoons butter
4 oz. Gorgonzola cheese, cut into small cubes

Melt 2 tablespoons of butter in a skillet over med. heat. Add the spinach and sautee until tender, about 5 minutes. Remove and drain the spinach. Add the remaining 1 tablespoon to the skillet and melt. Add the sliced mushrooms and cook until tender. Return the spinach to the skillet and salt and pepper to taste and add the nutmeg. stir in the beaten eggs and pine nuts.
Now add the parmesan and gorgonzola cheese. Line a 9-inch pan with one sheet of pastry.
Press up the edges well. Spread the spinach and cheese mixture over the crust. Top with the second pastry sheet. Pinch the edges together to seal. Prick the top with a fork.
Bake 400 degrees for 35 minutes or until golden brown.

Cashew Chicken Crockpot Style

           

	2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders 1/4 cup all purpose flour 1/2 tsp black pepper 1 Tbsp canola oil 1/4 cup soy sauce 2 Tbsp rice wine vinegar 2 Tbsp ketchup 1 Tbsp brown sugar 1 garlic clove, minced 1/2 tsp grated fresh ginger 1/4 tsp red pepper flakes 1/2 cup cashews Directions:
	Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4 servings. If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Memories Of Custard Pie

My Memories Of Old Fashion Good Ole' Custard Pie!

2  1/2  Cups Milk
4  Eggs
1/2  C. Sugar
1  1/2   t. Vanilla
1/4  t. Salt
Dash of nutmeg (OR  I like cinnamon)
1  9" pie crust - unbaked

While heating the milk, beat the eggs lightly, add eggs, vanilla and salt together.  While stirring egg mixture add warm milk to it.   Pour into pie shell and sprinkle with nutmeg.  Bake at 350 degrees until knife inserted into center of pie comes out clean...  Mmmmm!!!!!

Streusel Topped French Toast Bake

Ingredients

• 1 loaf stale French bread or Challah bread, cut into 1 inch cubes
• 8 eggs
• 2 cups milk
• ½ cup whipping cream
• ¾ cup sugar
• 2 Tbsp vanilla
• ½ cup flour
• ½ cup brown sugar
• 1 tsp cinnamon
• ¼ tsp salt
• ½ cup cold butter, cubes

Instructions

1. Grease or spray (with non-stick spray) a 9×13 baking dish.
2. Place bread pieces in the baking dish.
3. In a large bowl, whisk together the eggs, milk, cream, sugar, and vanilla until well blended. Pour evenly over the bread, trying to get every piece wet with the batter.
4. Cover the pan and place in the fridge overnight (at least 8 hours).
5. In another bowl or in your food processor, add the flour, brown sugar, cinnamon, and salt. Mix until blended. Then add the butter cubes and pulse in your food processor or cut with a pastry blender until crumbly with pea sized pieces. Cover streusel mixture and refrigerate.
6. In the morning, preheat oven to 350. Uncover the 9 x 13 pan and sprinkle the streusel mixture all over the top.
7. Bake at 350 degrees for 55 to 60 minutes or until a knife inserted in the center comes out clean.
8. Cut into squares and serve warm topped with maple syrup.

Cornflake Chocolate Chip Marshmallow Cookies

Makes 15-20 large cookies

Ingredients:

• 2 sticks (equals 1 cup or 16 tbsp. or 8 oz.) unsalted butter, room temperature (Must be full fat! Don't try to substitute here)
• 1 1/4 cup granulated sugar
• 2/3 cup light brown sugar, tightly packed
• 1 egg
• 1/2 tsp. vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 1/2 tsp. kosher salt
• 3 cups Cornflake Crunch
• 2/3 cup mini chocolate chips
• 1 1/4 cup mini marshmallows

Preparation:

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed for 2-3 minutes. Scrape down sides of the bowl with a spatula.
• Add egg and vanilla extract and beat 7-8 minutes.
• On low speed, mix in flour, baking powder, baking soda, and salt until just combined (1 minute max.). Don't step away from the machine/over-mix!
• Scrape down sides and, still on low speed, paddle in the cornflake crunch and chocolate chips until just incorporated (30-45 seconds), then stir in the marshmallows as well.
• Line a cookie sheet with parchment paper. Measure 1/3 cup portions of dough (using a 2 oz. ice cream/cookie scoop) onto the pan. Pat tops of dough mounds flat. Wrap the pan tightly with plastic wrap and refrigerate at least 1 hour and up to 1 week. (Do not bake at room temperature!)

• When ready to bake, preheat oven to 375 degrees and arrange the chilled dough onto parchment/siplat lined baking sheet(s) at least 4 in. apart.
• Bake about 18 minutes, until browned around the edges and beginn

Boneless Whole Chicken Fantastico

1 whole chicken with the bones removed. (the butcher will do that for you) Now it's butterflied.
Gently loosen the skin all around the chicken with your fingers, be careful not to rip into it.

Saute in a small pan,
3 chopped green onions
1 minced garlic clove.
butter or olive oil 2 tablespoons.

After it cools, place into a bowl along with
2 cups of drained ricotta cheese,
1/2 cup of chopped sun dried tomatoes in oil,
1/2 cup of grated Romano cheese,
the zest of 1 lemon,
chopped fresh basil and parsley
salt and pepper. 

Mix it all together.

Take a spoon and shove the mixture all over underneath the skin that you loosened. Rub the outside of your chicken with olive oil and fresh herbs and roast in a 375 degree oven until internal temperature reaches 180...  

 

STRAWBERRY CREAM CHEESE COBBLER

1 stick ( 1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, capped and washed
4 ounces cream cheese, cut in small pieces

Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

 

Pepperoni/Mozzarella Pull Apart Bread

REPEAT PEPPERONI/MOZZARELLA PULL APART BREAD!!!!WITH TIME AND TEMPERATURE :) can be made gluten free!!)
1/3 cup favorite flavored dipping oil
2 teaspoons garlic powder
2 (16 ounce) pkgs pre-made pizza dough or homemade pizza dough
1 (7 oz) pkg sliced pepperoni
1 (8 oz) pkg shredded mozzarella cheese

Preheat oven to 375 degrees F
Separate pizza dough into small bite sized pieces.
In a bowl add your favorite flavored dipping oil. Toss dough pieces in dipping oil to lightly coat.

Layer dough pieces in bottom of Bundt or fluted tube pan, next layer sliced pepperoni, shredded cheese and sprinkle with garlic powder. Repeat layers again, and end with final layer of dough pieces. (Put sauce between each layer and more cheese if you like)

Layer until about 2/3 of the pan is full. Definitely plan for it to feed a hungry crowd. You can scale down the ingredients if you choose to feed a smaller crowd. You can serve it hot or room temperature.

Bake in the preheated oven for 20 to 30 minutes. Bread will come out in one piece. Let cool until cheese settles.

Serve by pulling the bread apart into individual servings with optional marinara dipping sauce on the side.

Cherry Cabernet Glaze for Meat

Cherry Cabernet glaze.... Pretty darned awesome!

Written Method

Peel the garlic, dump all the ingredients into a saucepan and simmer over medium heat for 10 - 15 minutes. Turn off the heat and remove the garlic clove and thyme springs. Transfer to a serving bowl, and serve warm, or room temperature. Sauce will thicken slightly as it cools.

Season pork chops.  Allow them to come to room temperature before grilling.

Peel a clove of garlic, but leave it whole.

"With a name like Smuckers, it HAS to be good!" 1 cup of cherry preserves.

1 cup of Cabernet.  I know... hard to part with!

4 sprigs of fresh thyme.  Do not strip them.  Leave whole so you can fish them out later

Simmer and reduce.

Transfer to a serving dish.  This step also speeds the cooling.  The cherries are like little rubies of goodness in a silky, burgundy liquid gold.

Allow the grilled pork to rest for a few minutes to allow all the juices to redistribute so you'll have juicy meat!

This gives you time to play with your favorite tot while things are simmering and such...

Either spoon the glaze over the meat, or serve in a dipping bowl along with it.

Food notes:

So here is my take on it.  

• The flavors are THE BOMB!!  Sweetened, but complex.  Notes of thyme and garlic are just in the background...lingering on the palate but not boldly upfront or overbearing.  The cherries complement the grape'i'ness (can that be a word today) wonderfully. The spice of the freshly ground pepper was a perfect balance for the sweetness.
• My only criticism, is that it is not as thick as I would ideally have liked.  I don't particularly want my sauce to run over my plate.  I want it to "stick" to the meat where I put it!  (Control issues?)  So next time, I think I'll add a thickener to it or let it reduce longer.  
• The solution du jour... I put some of the sauce in a small condiment bowl and used it as a dipping sauce.  Voila! Problem temporarily solved! :-)

Chicken Parm Meatballs

Ingredients

1 1/4 pounds ground chicken
1/2 cup breadcrumbs
2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 cup Pecorino (or Parm)
salt to taste
pepper to taste
1 clove garlic, minced
1 teaspoon fennel seeds
1 egg, whisked
zest of half a lemon
3 tablespoons olive oil
1 14-ounce can your favorite pizza sauce or I use homemade sauce
about 4 ounces fresh mozzarella (a dozen thin slices; to pile on the cheese would be to cancel out the fact that you were virtuous enough to replace fatty beef with lean chicken)

Directions

In a large bowl, gently mix together first 11 ingredients. Shape into lacrosse-ball size balls (that would be a little smaller than tennis ball) and place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Place it in heated oven ( Preheat oven to 400°F) and bake for 15 minutes.

After that, remove meatballs from oven, put some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is golden.  Heat remaining sauce in a small pan. Serve meatballs with a dollop of sauce and a raw Tuscan kale salad that has been shredded and tossed with shallots, olive oil,  a little honey, little of your favorite flavored vinegars, salt, and pepper.   Mmmmm!!!

Melt in your mouth Skor Squares

Ingredients for Skor squares:

• 1 (6 ounce) package Skor English toffee bits
• 1 box Ritz cracker
• 1 can Eagle Brand Condensed Milk
• 1 cup of chopped pecans (optional)

Preparation of Skor squares:

1. Crush the Ritz into fine crumbs and put in mixing bowl.
2. Add 3/4 of the Skor bits 3/4 of the pecans and the can of Eagle Bran milk.
3. Mix well.
4. Press into a 9 inch buttered square pan.
5. Sprinkle the remaining Skor bits and pecans on top.
6. Cook at 350 degrees for 8 minutes (no more).
7. Make sure you cool off completely before cutting into squares or they will fall apart.

Best Pancakes Ever!!!

3/4 cup milk
2 tablespoons white vinegar (see note)
1 cup all purpose flour
2 tablespoons white sugar (I used 3)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
1 teaspoon vanilla

Combine the milk and vinegar in a small bowl for 10 minutes to "sour".This is an important step and it is called "soured milk" which is much different that sour milk. I guarantee you will NOT taste the vinegar in the final product. Set aside.

Combine the dry ingredients in a bowl. In a smaller bowl, whisk the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but DO NOT OVER BEAT!!
The batter will be thick, don't add any more liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!! After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN.
GENTLY dip out (don't pour out) 1/2 cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.

NOTE: This recipe only feeds about 3 or 4 people, but doubles or even triples nicely.

NOTE:  Don't skip the soured milk part of this recipe, you will not taste the vinegar in the pancakes. The vinegar super-activates the baking soda.

NOTE:  You can subsitute BUTTERMILK for the milk+vinegar in this recipe, but I have had the best luck (fluffiest pancakes) using the milk and vinegar.

NOTE: A few people have written to me and said that their pancakes weren't quite as fluffy or tall as mine. I suspect they are stirring the batter just before cooking the pancakes which deflates the bubbles in the batter. Stirring or pouring the batter essentially deflates the air bubbles in the batter. Personally, I use a half cup measuring cup and GENTLY dip out batter and put it on the griddle and I always get super fluffy pancakes. 

ROSE VICTORIA'S HASH BROWN CUPS

These cheesy flavorful morsels make a wonderful presentation when served for breakfast or brunch. Serve with your favorite breads, muffins, etc., and some assorted fresh fruits, along with a great cup of coffee or tea, milk etc. and maybe even a great breakfast pastry!

ROSE VICTORIA'S HASH BROWN CUPS:

3 cups refrigerated Shredded Hash Brown Potatoes
1/4 cup butter
1/4 tsp. salt
1/2 pound ground (bulk) Italian sausage
1/2 cup finely chopped mushrooms
1/4 cup finely chopped red bell peppers
2 cups (16 ounces) Better'n Eggs
1/2 tsp. dried Italian Seasoning
1/2 cup Finely shredded cheddar cheese

Heat oven to 400 degrees. Grease 12-cup regular muffin cup pan; set aside. In medium bowl combine Shredded potatoes, butter and salt; mix well. Press about 1/4 cup Potatoes mixture into each muffin cup lining bottom and sides. Bake 12 to 15 minutes or until edges are golden brown.
Meanwhile, brown Italian sausage in a skillet; drain grease. Add mushrooms and red bell pepper. Cook, stirring occasionally, until vegetables are tender. Fill each baked hash brown cup equally with sausage mixture.
In a small bowl combine Better'n eggs and Italian seasoning; mix well. Pour over sausgae mixture, filling each muffin cup equally. Sprinkle with cheese. Bake 12 - 14 minutes or until toothpick inserted in center of cup comes out clean.

St. Patrick's Day Casserole

A tasty way to eat corned beef, cabbage, and potatoes…perfect for a St. Patrick’s Day feast, or simply good eating any other time!

Ingredients

1¼	pounds red potatoes cut into ¾-inch cubes
4	cups chopped cabbage
	butter-flavored cooking spray
1½	pounds cooked corned beef, cut into ¾-inch cubes
1½	cups shredded Swiss cheese
⅓	cup coarse-grained mustard
½	cup white wine
1	teaspoon garlic powder2 teaspoons ground black pepper4 sheets phyllo dough, thawed
	butter-flavored cooking spray
1	tablespoon melted butter

Directions

1.Place red potato cubes into a large saucepan, cover with water, and bring to a boil. Cook potatoes over medium-low heat until tender, about 15 minutes; drain well.
2.Place chopped cabbage into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer the cabbage until tender and softened, about 15 minutes; drain well.
3.Preheat the oven to 375 degrees F (190 degrees C).
4.Spray a 9×13-inch baking dish with cooking spray.
5.Lightly toss potatoes, cabbage, corned beef, and Swiss cheese in a large bowl until well combined.
6.Stir together mustard, white wine, garlic powder, and black pepper in a bowl until smooth; mix into corned beef mixture.
7.Spread the mixture into the prepared baking dish.
8.Lay a phyllo sheet onto a work surface and spray with cooking spray. Place the phyllo sheet onto the casserole, folding the overhang back over the dish; spray the dry side of the overhang with more cooking spray.
9.Repeat three more times, spraying, folding, and respraying the phyllo sheet each time.
10.Brush the top of last sheet with melted butter.
11.Bake in the preheated oven until phyllo sheets are crisp and browned and the casserole is hot, 45 to 55 minutes.

St. Patty's Day Hot Reuben Dip

Ingredients

• 8 ounces cream cheese, softened
• 1½ cups (6 ounces) shredded Swiss cheese
• 4 ounces deli sliced corned beef, chopped
• ½ cup Thousand Island dressing
• 3/4 cup drained sauerkraut 
• cocktail size rye bread squares (I found mine in the deli section)

Instructions

1.  Preheat oven to 400 degrees.
2.  In a large bowl mix together the cream cheese, 1 cup of Swiss cheese, the dressing and chopped corned beef. Spread in a pie plate or other shallow serving dish. Top with the sauerkraut and the remaining ½ cup of Swiss cheese.
3.  Bake for about 15 minutes, or until bubbly around the edges. Serve on cocktail-size rye bread squares.

Panko Crumb Chicken w/ Parmesan-Dijon Sauce

 

 

Ingredients:

3 boneless, skinless chicken breasts, cut in half (like you’re butterflying, but finish the cut)

12 slices deli honey ham

1 cup Panko bread crumbs

2 tablespoons butter, melted

1/2 pounds thinly sliced Swiss cheese

 

Parmesan-Dijon Cream Sauce

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

1 chicken bouillon cube, crushed

1/2 teaspoon salt

1 tablespoon Dijon mustard

1/2 teaspoon Worcestershire sauce

1/2 cup finely grated Parmesan cheese

Parsley, for garnish if desired

 

Directions:

1. Coat a 9″ x 13″ baking dish with non-stick cooking spray.  Preheat oven to 350 degrees F.
2. In a medium bowl, combine the bread crumbs and 2 tablespoons melted butter; set aside.
3. Lay all of the chicken breast halves in a single layer in the bottom of your baking dish – unlike the traditional CCB recipe, there is no second layer of chicken in this dish.  Top each breast with two slices of ham and 2 slices of Swiss cheese, so that the entire breast is covered.  Sprinkle bread crumbs over the top of the chicken.
4. Bake for 30 to 35 minutes, or until the chicken is cooked through (clear juices), the cheese is bubbly and the bread crumbs are golden brown.
5. While the chicken bakes, melt 2 tablespoons butter in a medium sauce pan over medium heat.  Whisk in the flour to form a roux, cook for 1 to 2 minutes.  Slowly pour in the milk while whisking constantly, make sure there are no clumps.  Stir in the bouillon and salt.  Whisk constantly until the mixture begins to thicken, about 5 to 7 minutes.  Remove from heat and stir in mustard, Worcestershire sauce, and Parmesan cheese.  Stir until the cheese is melted.  Keep the sauce warm.
6. Remove chicken from oven, plate, and top with sauce.

Philly Style Joes

1 lb. ground beef/sirloin
1 onion, chopped
1/4 c. steak sauce
1 c. beef stock
1 green pepper, chopped
1 pkg. sliced mushrooms
Provolone cheese, cut into slices or pre-sliced
Salt & Pepper to taste 
Buns/Rolls


Preheat broiler.

In large skillet over medium-high heat brown the ground beef/sirloin, about 5-6 minutes. Add the onion, green pepper and mushrooms and cook another 3-4 minutes, until they start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes. 

Split open rolls, place one slice of cheese on one side and toast under broiler, keep your eye on them so they don't burn! 

Place a scoopful of the meat on the bottom half of the bun, drizzle with additional steak sauce and place cheesy bun on top! Delish!

Slow Cooker Hawaiian Meatballs

Ingredients:

32 oz. package of precooked, frozen meatballs (you could use turkey meatballs)

13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large green pepper, diced
1 cup of brown sugar

2 Tbl. cornstarch
2/3 cup of white vinegar
2 Tbl. Soy sauce

Directions:
Place meatballs in crock pot and top with green pepper and drained pineapple chunks.  In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce.  Pour sauce over meatballs, pineapple and green peppers.  Cook on low for 3-4 hours or until heated through.  Good served as Is, or over rice...

Bailey’s Cheesecake Cupcakes

Ingredients

• Crust:
• 1½ cups chocolate cookie crumbs (I used chocolate animal crackers; Oreos or chocolate graham crackers work well, too)
• 4 Tbsp butter, melted
• Cheesecake:
• 1½ lbs cream cheese (three 8 ounce packages), room temperature
• 1 cup + 2 Tbsp granulated sugar
• 4 Tbsp all-purpose flour
• 3 large eggs, at room temperature
• ½ cup sour cream
• ⅓ cup Bailey’s Irish Cream or other Irish Cream liqueur
• ¼ cup unsweetened cocoa powder

Instructions

1. Preheat oven to 350 F. Line 18 cupcake wells with paper liners.
2. In a medium bowl, mix the melted butter with the cookie crumbs. Divide crumbs between cupcake tins. Use the bottom of a glass to press down firmly (each liner should have ¼-1/2 inch crust).
3. Bake for ten minutes. Remove from oven and set aside. Reduce oven temperature to 325 F.
4. In a large bowl or the bowl of a stand mixer, combine cream cheese, sugar and flour. Beat on medium speed until smooth, about two minutes.
5. Beat in eggs one at a time until each is incorporated.
6. On low speed, beat in the sour cream and Bailey’s until incorporated.
7. Remove about one cup of the batter and set aside.
8. Sift cocoa powder into the large bowl and beat on low speed until incorporated.
9. Fill liners about ⅔ full of the chocolate batter. Dollop a bit of the white batter onto each cupcake and use a toothpick to create a marble effect.
10. Bake for 18-22 minutes, until tops are set. Cool completely in pans, then refrigerate. Serve chilled, garnished with espresso beans or chocolate shavings

Oreo, Peanut Butter Cup no bake dessert

Ingredients
20 chocolate cream-filled chocolate sandwich cookies, divided
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners' sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix




Directions
Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.