Chocolate Peanut Butter and Cream Cheese Cookies

AMAZINGLY RICH and if you are a Reese's fan, you will love these!!!

http://www.mynameissnickerdoodle.com/2013/09/chocolate-sandwich-cookie-with-peanut.html

This recipe won $25,000 in a cooking contest. YUM! Chocolate Sandwich Cookies with a Peanut Butter and Cream Cheese Filling

Cake Mix Cookies
1 cake mix (I used triple chocolate for the cookies in the photo)
1/2 cup oil
1/4 cup flour
2 eggs
Lightly whisk eggs and oil in a bowl. Mix in flour and cake mix until well blended. Roll into 2 inch balls and bake at 350ºfor 7-9 minutes on an ungreased cookie sheet. For really soft cookies, omit flour.

*So, of course, I have to have some extra tips for all the recipes. I had some leftover frosting in a tub that I "embellished" these cookies with. In the past when I have made these cookies, I have taken two chocolate cookies and sandwiched them with German Chocolate frosting. You could also use Cherry Chip mix and then use vanilla frosting. Sticking with the chocolate cookie you could also use this frostingto spunk them up a bit! So many possibilities! You can also make it easy on yourself and use a 2" ice cream scoop to help with uniformity.

Cream Cheese and Peanut Butter Frosting
4 oz. cream cheese softened
3/4 cup peanut butter
1 tsp vanilla
2 1/2 cups powdered sugar
2-4 TBSP milk
Cream together cream cheese, peanut butter and vanilla. Add in powdered sugar and mix until smooth. Add in milk a little at a time until you get the desired consistancy.

**I like mine slightly on the runny side so it spreads easier and doesn't tear up the dessert. Once I am done frosting I just chill it for a bit to help set up. I also did it by hand because my mixer is broken and it turned out great.

If you don't want to make them sandwiches, I had it with crumbled Reese's on top.

Butternut Squash Soup

This has been a go to soup this fall/winter. It's really easy to whip up, just make sure to get the already cut and peeled butternut squash from Costco. 

• ½ cup sweet onion, chopped
• 4 tablespoons butter
• 6 cups butternut squash, peeled & cubed
• 4 cups water
• 4 teaspoons chicken bouillon
• ½ teaspoon dried marjoram
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon cayenne pepper
• 6 ounces cream cheese, cubed
• 6 tablespoons Parmesan cheese, shredded (for garnish)
• 6 tablespoons Croutons or crackers (for garnish)

1. In a large pot, melt butter. Add onions and saute until tender.
2. Add squash, water, bouillon, marjoram, black pepper, and cayenne pepper. Bring to a boil, cover, cook on medium-high heat for 15 minutes or until squash is tender. Remove from heat and add cream cheese.
3. Puree cooked vegetables and cream cheese with a hand blender* until smooth. Serve garnished with Parmesan and croutons.

Recipe Source: Garnish & Glaze

Schmidt's Bakery Sugar Cookies

1 1/2 c. sugar
1 c. cold butter cut into pieces
1 c. sour cream
1 egg
1 tsp baking soda
2 tsp vanilla
1/2 tsp salt
5 c. flour

Preheat over to 425.
Cream sugar, butter, sour cream, and egg. 
Sift soda, salt and flour, add slowly to creamed mixture. Roll out onto lightly floured surface about 1/4 inch thick. Cut into your favorite shape. Bake for 6 minutes. Let cool

Cream Cheese Frosting:

1 ( 8 oz. ) pkg cream cheese, softened. 
1 stick of butter, softened.
package of powdered sugar
1 tsp vanilla

Mix together until smooth.

Oma's Apple Crisp

Arrange: 4 cups thinly sliced apples in the bottom of 9 x 13 baking dish.
Sprinkle with: 1 teaspoon cinnamon
Pour over apples: 1/2 cup water
Mix together and crumble over apples:
1 cup sugar
1/2 cup butter
3/4 cup flour
Bake @ 400 for 30-35 minutes.

Cynthia's Hot Fudge Sauce

1 cup chocolate chips
1/2 cup butter
2 cups powdered sugar
1 can evaporated milk
1 teaspoon vanilla

Melt chocolate and butter together.  Add powdered sugar and evaporated milk.  Boil on medium heat for 10 - 15 minutes stirring constantly until the sauce is the desired consistency.  Add vanilla and serve.

President Ham's Smoked Salmon

1 quart apple juice
1 quart water
1/2 cup brown sugar
1 Tablespoon kosher salt
Lemon pepper

Marinate salmon for 3 - 6 hours.  Pat dry.  Sprinkle lemon pepper generously on both sides of salmon.
Cook for 20-30 minutes @ 250 - 300.

Ice Cream Cake Roll

3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cocoa
Powdered sugar
1/2 gallon ice cream (might require slightly less)

Heat oven to 375.  Line jelly roll pan (15 1/2 x 10 1/2 x 1 inch) with aluminum foil and grease generously.  Beat eggs in a small mixer bowl on high speed until very thick and lemon colored, about 5 minutes.  Pour eggs into large mixer bowl.  Beat in sugar gradually.  Beat in water and vanilla on low speed.  Add flour, baking powder, salt and cocoa gradually beating just until batter is smoorth.  Pour into pan.  Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes.  Immediately loosen cake from edges of pan; invert on kitchen towel sprinkled generously with powdered sugar.  Carefully remove foil.  Trim off stiff edges if necessary.
While hot, carefully roll cake and towel from narrow end.  Cool at least 30 minutes. Unroll cake, remove towel. Spread with softened ice cream.  Roll up again, wrap in foil, and freeze.