Peanut Butter Chocolate Delight

peanut butter chocolate delight 33

Wikipedia describes a potluck as a gathering where each guest contributes a different and unique dish of food, often homemade, to be shared. We all like to prepare a dish that is going to wow the crowd. Some of my favorite recipes came from potluck dinners.

I recently made this fantastic Peanut Butter Chocolate Delight for a potluck at our church. This four-layered dessert comes together in very little time. The bottom layer is made with crushed Oreos, topped with a cream cheese and peanut butter layer, then chocolate pudding, and Whipped Topping. With the chopped Reese’s peanut butter cups on top, this will be everyone’s favorite on the dessert table at your next potluck!

 

Peanut Butter Chocolate Delight
 
Author:
 
Ingredients
  • Crust:
  • 36 Oreo cookies
  • ⅓ c. butter, melted
  • Peanut Butter Layer:
  • 8-oz. cream cheese, softened
  • 1 c. creamy peanut butter
  • 1 c. powdered sugar
  • ¼ c. milk
  • 1½ c. whipped topping
  • Chocolate Layer:
  • 2 (4-serving size) boxes instant chocolate pudding
  • 2¾ c. milk
  • Topping:
  • Whipped Topping
  • Chopped mini Reece's Peanut Butter Cups
Instructions
  1. For crust: Place Oreos in the bowl of a food processor and process until finely crushed. Add melted butter and pulse until blended. Pour mixture into the bottom of a 9 x 13-inch dish and place in the refrigerator.
  2. For the peanut butter layer: Beat cream cheese and peanut butter with a mixer until fluffy. Add powdered sugar and blend until smooth. Gently fold in whipped topping.
  3. Gently spread peanut butter mixture over the crust. Place in refrigerator while you prepare the pudding.
  4. Chocolate Layer: In a bowl whisk both boxes of pudding mixture with milk until smooth. Pour over the peanut butter layer and gently spread. Place in the refrigerator for about 5 minutes.
  5. Top with whipped topping and sprinkle with chopped Reece's peanut butter cups.
  6. Refrigerate 3 to 4 hours before serving.

 

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Triple-Flavored Big-Batch Cookies

triple-flavored-big-batch-cookies

 

Sometimes things happens that awakens an interest that you never imagined having. This particular thing has happened to me, as of late. I find myself wanting to learn as much about beekeeping as I possibly can.

A couple of years ago Greg and I came home, after being out of town for several days, to find hundreds of dead or almost dead honeybees in our living room floor. At the time I wanted nothing to do with them and contacted several beekeepers to rid myself of them. I thought that they were in the walls of our house and not being very fond of bee stings; I could not imagine coexisting with them in the same house.

Now I know that they were swarming and simply looking for a place to start a new hive. As it turned out, they were not in the walls of the house. They had, however, moved into a vacant camper behind the barn. Last year a local beekeeper, Michael, caught a couple of swarms here on the farm. The bees stayed in the camper for a while, but it was evident several weeks ago that they no longer occupied the camper.

I have bought two books but admittedly have only read parts of them. Greg and I will be going to the beach soon, and they are my intended reading material. In the meantime Michael has another nuc here on the farm and is going to help me set up a hive. I am still not too keen on the stings, but I’m excited about this new hobby of ours. If you are a beekeeper yourself, I would appreciate any information that you are willing to share! (notjustsundaydinner@yahoo.com)

Today’s recipe has all the goodness of peanut butter cookies, oatmeal cookies, and chocolate chip cookies. These Triple-Flavored Big-Batch Cookies are delicious, and this recipe makes 10 to 11 dozen cookies. You can freeze a portion of the cookie dough if you do not care to bake so many at one time.

 

Triple-Flavored Big-Batch Cookies
 
Author:
 
Ingredients
  • 3 c. all-purpose flour
  • 2 c. rolled oats
  • 3 tbsp. unsweetened cocoa powder
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 2 c. butter, softened
  • 1 c. chunky peanut butter
  • 1½ c. granulated sugar
  • 1½ c. packed brown sugar
  • 3 egg, room temperature
  • 2 tsp. vanilla extract
  • 3 c. semisweet chocolate chips (or 2 c. semisweet chocolate chips plus 1 c. peanut butter chips)
Instructions
  1. in a large bowl stir together flour, oats, unsweetened cocoa powder, baking soda, and salt; set aside.
  2. In a very large bowl beat butter and peanut butter with an electric mixer on medium speed until smooth. Add granulated sugar and brown sugar. Beat until combined, scraping sides of the bowl occasionally. Beat in eggs and vanilla. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Stir in chips.
  3. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake in a 350°F oven for 12 to 14 minutes or until edges are lightly browned and set. Cool on cookie sheet for 2 minutes. Transfer to wire racks to cool.

 

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Peanut Butter Skillet Brownie

peanut-butter-skillet-brownie

 

 

Binge watching a television show is entirely new to me. Since Netflix came into existence I think everyone in my family has binge-watched something, besides me. Greg went through his Person of Interest days and Savannah has watched several things, including Grey’s Anatomy. Nothing has ever held my interest long enough to sit for hours straight. I don’t even sit through a two-hour movie at home. I suppose there are too many things that I need to be doing.

Things have changed. I recently discovered a show on Starz that I totally have an obsession with now! I still can’t sit down long enough to watch the entire season at one time, but over the past week, I have almost finished two seasons. That is a record for me! Season three will not be on until September so I’m even thinking of rewatching the first two seasons when I finish the last three episodes this week.

I have made a few discoveries.  Binge watching is better with the lights out, it’s better with a friend, and it’s better with food.  What better way to enjoy the show that you love than with a good friend and a pizza, a big bowl of popcorn, or better yet, this awesome Peanut Butter Skillet Brownie? Warm from the oven, plopped right there between you, spoons in hand and digging in while you are completely absorbed with these characters that you feel like you know personally.

This skillet brownie bakes up in 20 minutes and is delicious served with vanilla ice cream. If you don’t care for peanut butter add a few chocolate chips or nuts into the batter or over the top. Serve up warm with a glass of cold milk and you are ready for a marathon of your favorite show!

 

Peanut Butter Skillet Brownie
 
Author:
 
Ingredients
  • 4 eggs
  • 1 c. sugar
  • 1 tbsp. vanilla extract
  • 8-oz. dark chocolate, roughly chopped
  • 1 tbsp. coconut oil or butter
  • ½ c. all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 3 tbsp. peanut butter
Instructions
  1. Preheat the oven to 350° F.
  2. In a large bowl, whisk together the eggs, sugar, and vanilla.
  3. In a small microwave-safe bowl, heat the chocolate and coconut oil in the microwave until melted stirring every 30 seconds. Stir the chocolate mixture into the egg mixture.
  4. Sift together the flour, baking powder, and salt and add to the chocolate mixture, gently stirring to combine.
  5. Transfer the batter to a well seasoned 10-inch cast iron skillet, smoothing the top.
  6. In a small microwave-safe bowl, heat the peanut butter briefly to soften (20 to 30 seconds). Dollop the peanut butter onto the brownie batter, use a spoon handle to swirl the peanut butter into the batter.
  7. Bake for 20 minutes. Remove from oven and cool 10 minutes. Serve warm or at room temperature.

 

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Amye’s Top Recipes from 2016

Amye's-Top-Recipes-from-2016

 

 

One of my favorite post each year is my top picks. I’m running a little late this year, but I did not want to miss out on the opportunity to share my favorite recipes from 2016 with you!

It’s obvious at first glance that I enjoy cheese, chipotle peppers, sugar, and food with a Mexican flair. Because I am trying new recipes much of the time, I often prepare a recipe only once. However, my top picks for 2016 are recipes that I make over and over again! These are all dishes that my family and I enjoy. These are the foods that I crave.

I think it would be fun to sit down one day and figure out my ALL-TIME favorite NJSD recipes!! Maybe that will be an upcoming post!

In the meantime, visit or revisit these fabulous recipes from 2016. Simply click on the recipe title below to be redirected to the original post.

 

Amye's-Top-Recipes-from-2016-2

 

 

 

 

 

 

 

 

 

The Varsity has nothing on these delicious Crispy Onion Rings!  They are fast and easy to prepare and worth the effort!

 

My cousin’s recipe for this Garden Dill Veggie Sandwich is simply the best!

 

Maybe it’s a little cold outside for these fabulous Peaches and Coconut Cream Popsicles, but they will be on the menu here soon!

 

The Cilantro Sauce takes these Fajita Kabobs over the top!  This is a must try recipe!

 

Sweet Potato bread is amazingly moist!  I seldom make the pineapple butter but for special occasions it’s a wonderful addition!

 

Not only does this Pineapple Upside Down Pound Cake look beautiful, it also tastes great!

 

This homemade enchilada sauce is so simple you will wonder why you haven’t been making it all along!  Make these tasty Chicken Enchiladas for an easy weeknight dinner!

 

Customize this recipe with as many chipotle peppers as you like.  I love the wonderful smoky flavor of chipotle peppers in Amye’s Smoky Cheese Dip!

 

My aunt’s recipe for Heirloom Carrot Cake is THE best carrot cake I’ve ever had.  I love this frosting!

 

Here’s another super easy recipe, Fried Chicken Tacos with Buttermilk Jalapeno Sauce.  I simply pick up chicken tenders at Zaxby’s then make the sauce for a delicious and simple meal for the family!

 

This smoky, spicy barbecue sauce adds tons of flavor to this yummy Smoky Barbecue Chicken Sandwich!  I keep this sauce in the fridge all of the time!

 

These wonderful Peanut Butter Fingers are the first recipe I ever cooked on my own as a teenager.  They are a great treat to this day…many years later!

 

I love the taste of pickles and olives.  This Olive Bruschetta is a sure winner for your next party!

 

Notice this is the third family recipe that I picked for a 2016 favorite.  Make my aunt’s Tea Cake recipe and you may never make another cookie!  They are just that good!

 

You will not find many casserole recipes on NJSD but this one is a keeper!  This ooey, gooey Cheesy Onion Casserole is high on the list of comfort foods in our house!

 

Now I am craving all my favorites!   I always enjoy your comments and I would enjoy hearing from you now.  Do you have a favorite recipe from NJSD that you have tried and you make it over and over again?  Leave a comment on NJSD or email me at notjustsundaydinner@yahoo.com.  My goal for 2017 is to have more reader involvement.  So please, if you enjoy NJSD or you have a favorite recipe, or you just want to say “hi”, let me hear from you!

 

 

 

 

 

 

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Peanut Butter Fingers

peanut butter fingers

 

My fascination with cooking came at an early age. It developed when I would watch my mother, grandmothers, and aunts cook and share recipes over the years.

Both sides of my family, the Glovers and the Boltons, were large families. We lived on the same dirt road as many of my Bolton family members and would visit my Glover grandparents house almost every Sunday afternoon, along with many other family members. I was never without a cousin to play with, and I cherish those memories. What I wouldn’t give for one more lazy Sunday afternoon at Ma and Pa’s house or a hot summer day on that old dirt road picking grapes off Bo and Papa’s grapevines.

When I was a little girl, Ma gave me an old Pillsbury Bake Off Cookie cookbook. The book is almost as old as I am, dated 1967. I didn’t spend a lot of time cooking when I was growing up. When I was old enough to help out around the house, my duties were dusting, washing dishes, and vacuuming. However, there was one recipe that Mama would let me cook, and I made it often. At some point Mama even allowed me to start making it without her help. That recipe came from that old 1967 cookbook that Ma had given me, and it was for Peanut Butter Fingers.

Until recently, I had not baked the tasty treats in years. The old cookbook has my childhood handwriting in it, and the page with the Peanut Butter Fingers recipe is worn and has vanilla extract stains on it. Just flipping through the book takes me back…way back!

The peanut butter fingers are chewy with a frosting of melted semi-sweet chocolate chips and then topped with a sweet peanutty drizzle. It’s best to bake these in a 7 x 11-inch pan because baked in a 9 x 13-inch pan they tend to be a little dry. Watch closely and do not overbake.

 

Peanut Butter Fingers
 
Author:
 
Ingredients
  • ½ c. butter, softened
  • ½ c. creamy peanut butter
  • ½ c. sugar
  • ½ c. firmly packed brown sugar
  • 1 egg
  • 1 c. all-purpose flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ tsp. vanilla extract
  • 1 c. rolled oats (I used old-fashioned but original recipe calls for quick-cooking)
  • 1 c. semi-sweet chocolate chips
  • Drizzle:
  • ½ c. sifted confectioners' sugar
  • ¼ c. creamy peanut butter
  • 2 to 4 tbsp. milk
Instructions
  1. Preheat oven to 350° F. Grease a 7 x 11-inch baking pan and set aside.
  2. In a large mixer bowl beat butter until creamy. Add peanut butter and sugars, mix until combines. Add egg and mix well. Combine flour, soda, and salt, and mix into creamed mixture. Add oats and vanilla and mix until you have coarse crumbs. Press mixture into prepared pan.
  3. Bake at 350° F for 20 to 25 minutes. Watch closely because overbaking will cause the peanut butter fingers to dry out.
  4. Sprinkle immediately with chocolate chips. Let stand 5 minutes. Spread evenly.
  5. Mix confectioners' sugar, peanut butter, and milk with a whisk or fork until smooth. Drizzle over the top.

 

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