Buckeye Peanut Butter Fudge

INGREDIENTS

• 2 cups creamy Planters Peanut Butter
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 3 cups sifted confectioners’ sugar
• Pinch of salt
• 2-3 cups pretzels (I used the mini pretzel twists)
• 10 ounces milk chocolate chips
• 2 tablespoons shortening

GRAHAM CRACKER CRUST INGREDIENTS

• 1 1/2 cups finely ground graham cracker crumbs
• 1/3 cup sugar
• 6 tablespoons butter, melted

DIRECTIONS

1. In a large bowl, combine 1 and 1/2 cups finely ground graham cracker crumbs with 1/3 cup sugar and 6 tablespoons melted butter. Combine well and set aside.
2. Line an 8 x 8 baking pan with either parchment paper or tin foil hanging over the edges, sprayed with non-stick cooking spray. Draping the foil or parchment paper over the sides will make it easier for you to lift these bars out of the pan.
3. Pour the graham cracker mixture into the pan and very firmly press down. If you don’t press the mixture firmly in the pan, the crust will fall apart. Place the pan in the refrigerator to chill for 1 hour.
4. Meanwhile, make the peanut butter mixture. In a large bowl, use your hands to combine peanut butter, softened butter, a pinch of salt, vanilla, and confectioner’s sugar. Use your fingers to really squish the mixture together to mix it well. You can also use a large spoon, but I have found that my (clean!) hands work best.
5. After the crust has chilled for an hour, arrange the peanut butter mixture on top and gently press down on it.
6. Arrange a single layer of pretzels over the peanut butter layer. Crush the remaining pretzels and set aside.
7. In a large bowl, add in milk chocolate chips and 2 tablespoons shortening. Melt according to package directions. I microwaved for about 1 minute at 50% power, then stirred and microwaved at 20 second intervals until the chocolate mixture was melted and smooth.
8. Pour the melted chocolate mixture over the Buckeye Bars. Sprinkle remaining crushed pretzels on top. 
9. Refrigerate for about 30 minutes to set.
10. Cut into small squares and enjoy!

Ultimate Bacon-Maple French Toast

Ingredients

• 8 eggs
• 2 cups half-and-half cream
• 1 cup 2% milk
• 1 tablespoon sugar
• 1 tablespoon brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• dash salt
• dash cayenne pepper
• 1 loaf (1 pound) French bread, cut into 10 1-inch slices

Topping:

• 6 thick-sliced bacon strips, cooked and crumbled
• 1 cup butter, melted
• 1 cup packed brown sugar
• 1/2 cup chopped pecans, toasted
• 2 tablespoons corn syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• maple syrup

Directions

1. Grease a 4 quart baking dish; set aside. 
2. In a large shallow bowl, whisk first 10 ingredients. Dip each slice of bread into egg mixture. Arrange slices in prepared dish. Pour remaining egg mixture over top. Cover and refrigerate overnight. 
3. Remove from refrigerator 30 minutes before baking. Preheat oven to 350 degrees. In a small bowl, combine the topping ingredients. Spread over top. 
4. Bake, uncovered, 40-45 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving. Drizzle with syrup. 

Apple Cranberry Salad

Ingredients

Salad:

• 4 cups baby spinach
• 3 cups green leaf lettuce
• 1 Granny Smith apple, thinly sliced
• 1/2 cup pecan halves
• 1/2 cup pomegranate seeds
• 1/2 cup dried cranberries
• 1/2 cup crumbled goat cheese

Dressing:

• 1/4 cup olive oil
• 1/2 cup apple cider vinegar
• 1 lemon, juiced and zested
• 1 1/2 Tablespoons sugar
• 1 Tablespoon poppy seeds

Directions

1. For the salad, place the spinach and lettuce in a 3 qt. bowl. 
2. Top with apple slices, pecans, pomegranate seeds, cranberries and goat cheese. 
3. For the dressing, place the olive oil, vinegar, lemon juice and sugar in a blender. Blend until smooth. 
4. Stir in lemon zest and poppy seeds. 
5. Drizzle over salad and toss to combine. Serve immediately. 

Peanut Butter Cup Cheesecake Dip

Ingredients

• 1 stick butter, soft
• 8 ounces cream cheese, soft
• 1/4 cup brown sugar
• 3/4 cup creamy peanut butter
• 2 teaspoons vanilla
• 1 cup chocolate peanut butter cups, chopped
• Apples, Cookies & Crackers, for serving

Directions

1. Place butter and cream cheese in the bowl of a stand mixer.  Blend until smooth.
2. Add in brown sugar, peanut butter and vanilla until smooth.
3. Fold in chopped peanut butter cups.
4. Scoop into an 8-ounce bowl and serve with apples, vanilla wafers or pretzels.

Lemon Basil Garlic Butter

Ingredients

• 1/4 cup fresh basil, chopped
• 1/2 teaspoon minced garlic
• 1 teaspoon lemon juice
• 1/4 teaspoon pepper
• 1/2 cup salted butter, soft

Directions

1. Place all ingredients in a mixing bowl. 
2. Blend until smooth
3. Scoop into the center of a large piece of plastic wrap.  Fold over one side of the plastic wrap and roll mixture into a log.  Roll up the rest of the plastic around the log and refrigerate for at least one hour to firm up.
4. Slice into 1/4-inch rounds and place in a decorative bowl.  Serve with your favorite breakfasts breads and pastries.

CHOCOLATE TRUFFLE COOKIES

I bet these would be great with mint chips, right? Oh the possibilities!

Enjoy!

CHOCOLATE TRUFFLE COOKIES

Serves: 24 cookies

INGREDIENTS

• 4 ounces unsweetened chocolate, chopped
• 2 cups semi-sweet chocolate chips, divided
• 6 tablespoons butter, cubed
• 3 eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons cocoa powder
• ¼ teaspoon baking powder
• ½ teaspoon kosher salt
• ½ cup all purpose flour

INSTRUCTIONS

1. Place unsweetened chocolate, 1 cup of chocolate chips, and the butter in a large, heat-safe bowl on top of a pot of simmering water (double boiler). Stir constantly until the chocolate is melted and smooth. Remove from heat and set aside to cool slightly.
2. In a medium bowl combine the eggs, sugar and vanilla. Whisk to 2 minutes until pale in color and slightly thickened. Alternately you can do this step using your stand mixer and whisk attachment.
3. Pour the egg mixture into the melted chocolate and stir to combine.
4. Add in the cocoa powder, baking powder, salt, and flour. Stir until combined and smooth.
5. Fold in the remaining chocolate chips.
6. Cover the bowl with plastic wrap and chill at least 1 hour.
7. When you're ready to bake preheat the oven to 350°F, and line a baking sheet with parchment paper.
8. Remove the cookie dough from the refrigerator and using a medium (2 tablespoon) sized cookie scoop, portion out the dough, dropping onto the prepared baking sheet, about 2 inches apart. If you do not have a cookie scoop, you can portion out the dough with a spoon and roll into balls before placing onto the baking sheet.
9. Bake for 9-10 minutes, or until the edges are set. Allow the cookies to cool on the baking sheet for 3-5 minutes and then transfer to a wire rack to cool completely.

SHEET PAN FAJITAS

SHEET PAN FAJITAS

 

INGREDIENTS

• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• ¼ cup vegetable oil
• 2 limes
• 1½ pounds boneless chicken breasts
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 large jalapeno
• ½ medium onion

INSTRUCTIONS

1. Preheat oven to 400°F. Lightly coat a large baking sheet with nonstick spray and set aside.
2. In a bowl combine paprika, coriander, cumin, salt, chili powder, and garlic powder. Add in the oil and juice of one lime and mix together. Set aside.
3. On a large cutting board slice chicken into strips about ⅓- inch thick. Place in a large bowl.
4. Remove the stem and seeds from all the peppers. Slice into strips the same size as the chicken. Repeat with the onion.The trick to everything cooking evenly is everything is the same size.
5. Place the peppers and onions in the bowl with the chicken. Pour the seasoning mixture on top and stir to coat evenly.
6. Spread everything onto the prepared pan and bake for 20 or until the chicken is cooked and the peppers and onions are soft. Turn the oven onto broil, place the sheet pan on the top rack and broil for 3-5 minutes until the peppers are lightly toasted.
7. Remove from oven and squeeze the juice of one lime evenly on top.
8. Serve immediately.