Creamy Mashed Potatoes

Ingredients

• 5 pounds Russet Or Yukon Gold Potatoes
• 3/4 cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• 1/2 cup (to 3/4 Cups) Half-and-Half
• 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
• 1/2 teaspoon (to 1 Teaspoon) Black Pepper

Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Milky Way Muddy Buddies

Ingredients

• 8-9 cups Chex Cereal, I used 8 because I like mine more chocolate coated
• 7 regular Milky Way Candy Bars
• ½ cup butter
• ¾ cup powdered sugar, may need more depending on how coated you like it, I always start out with this much and add more as needed

Instructions

1. Measure out Chex Cereal and pour into a large bowl. Set aside.
2. In a large saucepan, melt butter and Milky Way candy bars over LOW heat. Stir constantly. This can easily burn so it is important to keep close eye on it and keep stirring :)
3. Once completely melted together, pour over Chex cereal and stir and fold it into the cereal to evenly coat. It will be thick, just keep folding it in. It will eventually cover.
4. Evenly distribute/sprinkle powdered sugar over the chocolate covered Chex cereal. Stiring and folding to cover evenly.

Peanut Butter Snickers Pie with salted Caramel

No-Bake Deep-Dish Peanut Butter Snickers Pie with Salted Caramel

This rich, decadent pie has so many textures and flavors going on, there's bound to be something for everyone. The cookie crust is double the thickness of most. It's firm, chocolaty, and the perfect crunchy contrast to the smooth, soft, creamy peanut buttery filling. The cream cheese in the filling adds a slight tanginess and is another flavor undertone but takes a backseat to the intensity of the peanut butter. The abundance of diced Snickers on top adds more texture and flavor, while the salted caramel helps to cut some of the sweetness, and adds more luscious flavor. The pie is no-bake, fast and easy to assemble, but does need to freeze for at least 3 hours so it can set up. There's no harm making it well in advance of an event (about 1 week) because it keeps beautifully in the freezer (about 2 months). Let pie come to room temp for about 15 minutes for easier slicing. If you have extra Halloween candy (or Easter, birthday party, etc.) to use, mix-and-match and use that instead of Snickers.

YIELD: 1 9-inch springform pan, 10+ very generous pieces

 

PREP TIME: 20 minutes

COOK TIME: 0 minutes

 

TOTAL TIME: 3+ hours, for chilling and setting up

INGREDIENTS:

Crust
20-ounce package chocolate sandwich cookies, crushed to fine crumbs (I used chocolate-filled Trader Joe's version of Oreos - 43 cookies in the package; classic Oreos or another chocolate sandwich cookie may be used)
6 tablespoons unsalted butter, melted (3/4 of 1 stick)

Filling and Topping
8 ounces cream cheese, softened (I used Trader Joe's spreadable light cream cheese; reduced fat or full-fat cream cheese may be used)
8 ounces Cool Whip, at room temperature (I used Fat Free Cool Whip; reduced fat or full-fat whipped topping may be used)
heaping 1/2 cup creamy peanut butter or honey roasted peanut butter (use Jif, Skippy or similar; do not use natural or homemade because it can separate)
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
about 1 cup Snickers, diced small (I used Peanut Butter Squared Snickers; or use your favorite candy)
about 1/4 cup salted caramel sauce, for drizzling (I used Trader Joe's; use your favorite brand or make Homemade Caramel Sauce)

DIRECTIONS:

1. Spray a 9-inch springform pan with cooking spray; set aside. If you don't have one, a 9-inch square pan would likely work, although I have not tested it. Do not use a 9-inch traditional pie dish because it will be too shallow.
2. Crush cookies by placing them in a food processor and processing until they're a fine dust, noting that the filling may melt a bit which is okay. Using a Vita-Mix is not ideal because it will melt the cookies before it will crush them, and you will have to work in batches, tamping down frequently. Crushing cookies in a large Ziplock and rolling over it with a rolling pin may work, provided you take your time and make sure the cookies are broken down into a fine dust. Set crumbs aside.
3. In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
4. Add the cookie crumbs to the butter, and stir to combine. Mixture will be thick, slugdy, and fudgy.
5. Turn mixture out into prepared pan, pressing it down firmly with a spatula and smoothing the top so that crust it flat and even; set pan aside.
6. Filling and Topping - In a large mixing bowl, combine cream cheese, Cool Whip, peanut butter, vanilla and beat with an electric mixer until smooth and creamy, about 2 minutes on medium-high speed. Stop and scrape down the sides of the bowl. This is a recipe I found it easier to use my handheld mixer than stand mixer.
7. Add confectioners' sugar slowly and mix to incorporate, making sure to start mixing on low speed so sugar doesn't fly everywhere. Beat until smooth and combined, about 2 minutes on medium-high speed.
8. Turn mixture out onto prepared crust, smoothing the top lightly with a spatula.
9. Evenly sprinkle with diced Snickers. I used a generous 1 cup; use more or less depending on how thick you want the candy layer.
10. Evenly drizzle with caramel sauce; just eyeball it. Use more or less depending on how thick you want the caramel.
11. Cover pan with clingwrap or foil to prevent freezer smells, and place pan in freezer for at least 3 hours to set up before slicing, or overnight. I made pie 3 days before slicing it. Recipe can be made well in advance of an event, about 1 week or so, if desired.
12. When ready to serve, allow pie to come to room temperature for about 15 minutes. Carefully remove springform ring, and slice. The pie slices easily after about 15 minutes at room temp.  The filling doesn't really freeze solid and doesn't get as hard as ice cream does. Pie will keep covered in freezer for about 2 months or in the refrigerator for about 10 days. I store in the freezer because of the longer shelf life and prefer this pie well-chilled.

FOUND HERE: http://www.averiecooks.com/2013/10/no-bake-deep-dish-peanut-butter-snickers-pie-with-salted-caramel.html

Reeces Cheesecake Brownies

REESE’S CHEESECAKE BROWNIESFound recipe at: Pip & Ebby1 fudge brownie mix (and anything it calls for)1 (8 oz) pkg cream cheese1 (14 oz) can sweetened condensed milk1/2 cup creamy peanut butter1 (12 oz) pkg Reese’s Pieces1 (12 oz) pkg milk chocolate chips3 Tbsp whipping cream12 large Reese’s Peanut Butter cups (chopped)Preheat oven to 350 F.  Lightly coat a 9×13 pan with cooking spray.Prepare brownie batter according to its directions and pour batter into the 9×13 pan and set aside.In a large bowl, beat softened cream cheese until light and fluffy.  Add in Sweetened condensed milk and peanut butter and beat until smooth.  Stir in bag of Reese’s Pieces candies.Spoon Cheesecake mixture over brownie batter evenly.Bake at 350 for 40 minutes or until cheesecake layer is set and edges are golden brown.Let cool for 30 minutes then refrigerate for 30 minutes.In a microwave safe bowl, add milk chocolate chips and whipping cream.  Melt on high for 1 minute checking and stirring throughout so  not to overcook.  Heat until melted and smooth.Pour and spread evenly over the top of brownies/cheesecake.Sprinkle the 12 large chopped Reese’s Peanut Butter cops over top.Store Covered in refrigerator. Enjoy!Linking up to these parties and here

Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars

Yield: 16 bars

Ingredients

Crust:
• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 cup (2 sticks) butter, softened
Cheesecake Filling:
• 3 (8-ounce) packages cream cheese, softened
• 3/4 cup sugar, plus 2 tablespoons, divided
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
Apples:
• 3 Granny Smith apples, peeled, cored and finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
Streusel Topping:
• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup (1 stick) butter, softened
Drizzle:
• 1/2 cup caramel topping for drizzling after baked

Instructions

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
3. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
4. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
5. For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
6. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

Read more at http://www.the-girl-who-ate-everything.com/2010/09/caramel-apple-cheesecake-bars.html#8QtpO6QZdr93g8Zd.99

Caramel Brownies

OOEY GOOEY CARAMEL BROWNIESFound recipe at: Yesterday on Tuesday

• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 1/3 cup evaporated milk
• 1 (18.25 ounce) package chocolate cake mix
• 3/4 cup butter, melted
• 1/3 cup evaporated milk 
• 1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).
In a heavy saucepan, combine caramels and 1/3 cup of evaporated milk. Cook over low heat, stirring constantly until smooth; set aside.
Grease a 9×13 inch pan.
In a large bowl, stir together the cake mix, melted butter and 1/3 cup of evaporated milk by hand until dough holds together.
Press half of the dough into the prepared pan, reserving the rest.
Bake for 10 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips over the crust, pour the caramel mixture evenly over the chips. Crumble the remaining dough over the caramel layer and return to the oven.
Bake for an additional 15 to 18 minutes in the preheated oven.
Cool in refrigerator to set the caramel before cutting into bars.

Oreo Truffle Brownies

Ingredients

• 1 box brownie mix (8x8 pan size) and ingredients called for on box
• 20 Oreo Cookies
• 4 ounces cream cheese
• 1 cup chocolate chips

Instructions

1. Bake brownies according to package directions, using foil to cover your pan for easy removal. Leave in pan and let cool completely. (The refrigerator can help speed up this process.)
2. Finely crush Oreo cookies in a food processor. Add cream cheese to food processor and pulse until mixture is combined and smooth. Spread over brownies and press to compact.
3. Melt chocolate chips in a microwave safe bowl. Spread evenly over Oreo truffle mixture using an offset spatula. Chill until hardened, remove from pan and cut into squares.

FOUND HERE: 

http://www.crazyforcrust.com/2012/01/oreo-truffle-brownies/http://www.crazyforcrust.com/2012/01/oreo-truffle-brownies/

Easy Chicken Flautas

Ingredients

• 1 1/2 c. shredded chicken (feel free to use leftover chicken or even canned chicken)
• 6 oz. cream cheese
• 1 c. shredded Monterey Jack cheese
• 1/3 c. salsa
• 1/4 tsp. cumin
• 1/2 tsp. chili powder
• salt and pepper to taste
• 10-12 flour tortillas (soft taco size)

Instructions

• Preheat oven to 400-degrees.
• Combine chicken, cream cheese, Monterey Jack cheese, salsa, cumin, chili powder, and salt & pepper in a medium-sized bowl. Mix together well.
• Evenly distribute chicken mixture over each tortilla, making a line down the middle of each tortilla and then rolling them up tight.
• Line a baking sheet with aluminum foil and spray with cooking spray.
• Place rolled up tortillas evenly spaced on the cookie sheet (seam side down) and spray cooking spray generously over the top.
• Bake for 10-12 minutes or until tortillas become golden-brown.