Layered Peanut Butter Chocolate Dessert

20 oreos, divided

2 Tbls butter, melted

1 package (8 oz) cream cheese, softened

1/2 cup peanut butter

1 1/2 cups powdered sugar, divided

1 carton (16 oz) CoolWhip, thawed and divided

15 miniature peanut butter cups, chopped

1 cup cold milk

1 package (3.9 oz) instant choc fudge pudding mix

Crush 16 Oreos; toss with the butter, and press into the bottom of an ungreased 9x13 pan.

In a mixing bowl, beat the cream cheese, peanut butter, and 1 cup powdered sugar until smooth.  Fold in half of the CoolWhip.  Spread over crust.  Sprinkle with peanut butter cups.

Beat the milk, pudding mix, and remaining powdered sugar (1/2 cup) on low speed for 2 minutes.  Fold in remaining CoolWhip.  Spread over peanut butter cups.  Crush remaining cookies; sprinkle over the top.  Cover and chill for at least 3 hours.

(This is my kids' all-time favorite dessert.  Apparently, a love of PB and chocolate is genetic.)

Chewy Granola

There is a bakery in Arizona that makes the best granola, I love the stuff! Last time I was down there I bought some of it, saved the packaging and then used the ingredient list to duplicate it. It isn't as good as the original, but this stuff makes a pretty great snack:

Combine in saucepan

-1/2 cup canola oil

-3/4 cup honey

-3/4 cup dark brown sugar

Cook over medium heat until the sugar is fully dissolved, about 5 minutes, then add 1 tbsp vanilla extract.

While the sugar mix is cooking heat oven to 350 and combine in large bowl

-6 cups old fashioned oats

-1/2 tsp salt

-1 1/2 cup whole almonds

-2 oz sesame seeds

-1/2 cup sunflower seed kernels

-1/2 cup pumpkin seed kernels

-Dried fruit, as much as you want to add, I have used cranberries, cherries, bananas,

chopped apricots

Mix together and then pour in sugar mixture and stir well to coat the dry ingredients. Press into a jelly roll pan, turn oven off and place the granola in the oven until the oven cools down. Break into pieces and store in air tight container.

Slow Cooker BBQ Chicken

4-6 pieces of chicken (I used boneless breasts and sliced them up a little for kid-sized servings)

1 bottle BBQ sauce

1/2 cup white vinegar

1/2 cup brown sugar

1 tsp mesquite seasoning

1/2 tsp garlic powder

1/2 - 1 tsp red pepper flakes

Mix all ingredients except chicken to make the sauce.  Place chicken in crockpot and pour sauce on top.  Cook on low for 5 hours.  

(I know I am posting lots of slowcooker recipes lately, but I've been having so much fun with it!  I love throwing everything in it in the morning when I still have energy, having my house smell lovely all day, and not having to worry about what to make for dinner!  I made this recipe for the Superbowl yesterday and it got rave reviews!)

Chicken Rice Balls

3 cups cooked rice
3 cups cooked diced chicken
1/2 cup celery chopped
1/2 cup chopped onions
3 eggs beaten
1 cup shredded cheese
1 tsp poultry seasoning
1/2 tsp oregano
1 tsp chili powder

Mix together & chill. Form into 12 - 1/2 cup balls. Dip balls in 1/2 cup melted butter and roll in 1 cup cornflake crumbs. Bake 350 for 30 mintues. Serve with chicken gravy These are SOOOO delicious

Sunday Brunch Coffee Cake

We love this cake any day of the week.

1 c. butter
2 c. sugar
2 eggs
1 c. sour cream
1/2 tsp. vanilla
2 c. flour + 2 T.
1 tsp. baking powder
1/4 tsp. salt

Topping:
1/2 c. chopped nuts (if you like nuts)
4 T. brown sugar
1 1/2 tsp. cinnamon

Cream sugar, butter and vanilla. Add eggs and sour cream. Mix and then add dry ingredients. Mix well. Spoon slightly less than 1/2 of the batter into greased and floured bundt pan. Sprinkle with half of the topping. Spoon the rest of the batter on topping and then sprinkle with the remaining topping. Bake @ 350 for 50 minutes. Tip cake out of pan after 15 minutes. Sprinkle top with powdered sugar when cool.

Slow Cooker Beef Stroganoff

1 lb cubed beef stew meat

1 (10.75 oz) can condensed golden mushroom soup

1/2 cup chopped onion

1 Tbls Worcestershire sauce

1/4 cup water

4 oz cream cheese

Combine meat, soup, onion, worcestershire sauce, and water.  Cook on low for 8 hours or high for 5 hours.  Stir in cream cheese just before serving.  Serve over egg noodles.

(Wow, this smelled really good cooking, and all my carnivorous family members loved it!)