Peanut Butter desserts

I love Peanut Butter!  If you do too, check out these great dessert recipes.  I saw an article about the Pioneer Woman in a magazine.  I decided to check out her website.  Its awesome.  Its full of delicious recipes! Check out some of her recipes below, then head over to her website thepioneerwoman.com

Chocolate Peanut Butter Pie



http://thepioneerwoman.com/cooking/2009/06/another-pie/

Ingredients


FOR CRUST

■25 whole Oreos

■4 Tablespoons Butter, Melted

PEANUT BUTTER FILLING:

■1 cup Creamy Peanut Butter

■1 package (8 Ounce) Softened Cream Cheese

■1-¼ cup Powdered Sugar

■1 package (8 Ounce) Cool Whip, Thawed

Preparation Instructions

Crust:

Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.

Remove from oven and allow to cool completely.

Filling:

Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.

Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Warning: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!

Monster Cookies



http://thepioneerwoman.com/cooking/2010/09/monster-cookies/
Ingredients


■2 sticks (1/2 Pound) Butter (salted) Softened

■½ cups White Sugar

■1-½ cup Brown Sugar, Packed

■2 whole Large Eggs

■1 Tablespoon Vanilla Extract

■1-½ cup All-purpose Flour

■½ teaspoons Baking Soda

■1 teaspoon Baking Powder

■2 teaspoons Kosher Salt

■1-½ cup Oats (either Quick Or Regular)

■½ cups M & M's (more To Taste)

■½ cups Pecans, Chopped (more To Taste)

■¾ cups Chocolate Chips (milk Or Semi-sweet)

■½ cups Peanut Butter Chips

■2-¼ cups Rice Krispies

Preparation Instructions

Preheat oven to 375 degrees.

Cream butter with sugars until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and beat.

Combine flour, baking soda, baking powder, and kosher salt. Add to mixing bowl and mix till combined. After that, add in remaining ingredients in whatever quantity you prefer. Add more nuts if you’d like, or more M & M’s, more peanut butter chips or chocolate chips.

Add Rice Crispies at the very end, mixing until just combined. Do not overmix!

Use a cookie scoop to scoop balls of dough onto a cookie sheet. Bake until golden brown, then allow to cool on a rack.

Serve with glasses of cold milk.

Cookie Dough and Candy
My sister in law told me about these.  So easy to make! Perfect for Bake Sales and school celebrations...



http://thepioneerwoman.com/cooking/2008/01/cookie_dough_and_candy_/

Ingredients


■Refrigerator Cookie Dough

■Miniature Chocolate Candies

Preparation InstructionsSlice the cookie dough into 1 to 1 ½ inch slices. Lay the slices on their side and cut them into quarters. Place each quarter into a greased mini-muffin tin. Peel the wrapper from as many pieces of candy as cookies you’re going to make. (Don’t be afraid to try different combinations of candies and dough.)

Bake the cookie dough in a 350-degree oven for just a few minutes, about 6 to 8 at the most. You’ll want to take them out just when they start to turn golden.

Almost as soon as you pull the warm cookies from the oven, begin lightly pressing one piece of candy into each cookie. The warmer the cookies, the better. They’ll grab onto the pieces of candy and work their magic, making the candy nice and soft and melty. And ridiculous.

When they’re all done, carefully remove from muffin tins with a spoon and arrange on a nice decorative platter.

Michaels coupons (Sunday, Feb. 27th, 2011- Saturday, March 5th, 2011)

Here are the current Michaels coupons that are out... The members only coupon is good till March 6th, 2011
http://www.dealigg.com/story-Michaels-Coupons-Michaels-Coupon-Code

$5 Dinners™ — Feeding the Family for $5 or Less

I really liked this website. Check it out... Fast, inexpensive recipes for the family. Sign-up for newsletter and be entered to win her free cookbook.
$5 Dinners™ — Feeding the Family for $5 or Less

Giada De Laurentiis: Chicken Milanese with tomato and Fennel sauce recipe

When my daughters saw Giada De Laurentiis make this during her cooking show... They wanted me to make it!  So, i went to work... We skipped the "fancy" sauce (as they referred to it) and made the chicken part.  The whole family thought it was amazing! Perfect for a "kid friendly" dinner.  Enjoy    

http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-milanese-with-tomato-and-fennel-sauce-recipe/index.html
INGREDIENTS:


1/3 cup all-purpose flour
2 eggs, beaten
1 1/4 cups plain bread crumbs
2/3 cup grated Parmesan
2 teaspoons dried basil
1 teaspoon dried thyme
4 (6 to 8-ounce) boneless and skinless chicken breasts, tenderloins removed
Kosher salt and freshly ground black pepper
1/3 cup vegetable oil

SAUCE

1 tablespoon olive oil
2 fennel bulbs, trimmed and thinly sliced
2 1/2 cups (12 ounces) cherry tomatoes, halved
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 clove garlic, minced
1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves
1/2 cup mascarpone cheese, at room temperature

For the chicken: Put an oven rack in the center of the oven. Preheat the oven to 150 degrees F. Line a baking sheet with a wire rack.

Using 3 wide shallow bowls, add the flour to 1, the eggs to another and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme.

On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to 1/2-inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere.

In a large, nonstick saute pan, heat the vegetable oil over medium heat. Add 2 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Reserve the cooking juices in the saute pan.

For the sauce: Using the same saute pan, add the olive oil to the reserved cooking juices and heat over medium heat. Add the fennel and cook, stirring frequently, until softened, about 5 to 6 minutes. Stir in the cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic and thyme. Cook for 5 to 6 minutes until the tomatoes are tender. Remove the pan from the heat. Add the mascarpone cheese and stir until the mixture is creamy. Season with salt and pepper, to taste.

Transfer the chicken to a serving platter and spoon the sauce over the top before serving.