Peanut Butter Cup Cookies

Ingredients

24 Mini Peanut Butter Cups, Unwrapped
1 whole Roll Peanut Butter Cookie Dough, 14 Ounce Roll

Directions

Preheat oven to 350 F. Set the unwrapped peanut butter cups aside.

Slice the roll of cookie dough into 1½ inch slices. Lay the slices on their side and cut them into quarters. Place each quarter into a hole in a greased 24-count mini-muffin tin.

Bake the cookie dough in a 350 F 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. The cookies will be pouf-ey at this point.

Almost as soon as you pull the warm cookies from the oven, begin lightly pressing one peanut butter cup into each cookie so that the cookie envelops the peanut butter cup. 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.

Let them cool slightly, then carefully remove them from the muffin tins with a spoon and serve them on a platter.

Source: The Pioneer Woman, Ree Drummond

Cinnamon Crisps

Ingredients

1 stick Butter, Melted
3 whole Flour Tortillas
1 cup Sugar
1 Tablespoon Ground Cinnamon

Directions

Preheat the oven to 350 degrees.

Mix together the sugar and cinnamon.

Brush butter on one side of the flour tortillas. Sprinkle generously with the cinnamon sugar. Flip tortillas to the other side, then sprinkle on the cinnamon sugar.

Bake for 15-17 minutes until very crisp. Remove from oven and allow to cool completely.

Break into pieces and eat as snacks...or serve with ice cream!

Philly Cheesesteaks

Ingredients

8 ounces, weight White Velveeta

½ teaspoon Black Pepper

¼ teaspoon Cayenne Pepper

¼ cup Milk

6 Tablespoons Butter
6 whole Deli Rolls
1½ pound Thinly Shaved Good Quality Deli Roast Beef

1 whole Yelow Onion, Peeled And Sliced Thick
1 whole Green Bell Pepper, Seeded And Sliced Thick
1 whole Yellow Bell Pepper, Seeded And Sliced Thick
1 whole Red Bell Pepper, Seeded And Sliced Thick
Optional: Spicy Mustard, Horseradish, Worcestershire Sauce, Hot Sauce

Directions

First make the cheese sauce by combining the Velveeta, black pepper, cayenne, and milk in a small pan. Heat over low heat, stirring occasionally, until it's melted and hot. Keep warm.

Melt 2 tablespoons butter on a griddle over medium heat, then place the deli roll halves on the griddle until golden brown. Set aside.

Heat 2 more tablespoons butter in a large skillet over medium-high heat. Throw in the roast beef and move it around with a spatula, breaking it up a bit as you go. Cook/warm for about a minute or so, then remove it to a plate and set it aside.

Add the remaining tablespoons butter to the same skillet and throw in the onions and peppers. Reduce the heat to medium-low and cook the veggies until dark golden and soft, about 8 to 10 minutes.

To build the sandwiches, place a pile of beef on the bottom half of each roll. Spoon cheese sauce over the beef. Top with peppers and onions, then top with more cheese sauce. Place the top half of the roll on top and serve immediately!

Options:

* Spread spicy mustard on the rolls before building the sandwiches
* Mix horseradish with mayo and spread it on the rolls before building the sandwiches
* Add a few dashes of Worcestershire or hot sauce to the meat and peppers while cooking.
* Add prepared horseradish to the cheese sauce.

Source: The Pioneer Woman, Ree Drummond

Cherry Cheesecake Shooters

Ingredients

12 whole Graham Crackers
2 packages 8 Ounce Cream Cheese
1 can Sweetened, Condensed Milk
1 can Cherry Pie Filling
1/4 cup Slivered Almonds

Directions


Put the graham crackers into a ziplock bag and smash them with a rolling pin until they're fine crumbs.

Spoon graham cracker crumbs into the bottom of mini wine glasses.

Add cream cheese and sweetened condensed milk to bowl of an electric mixer fitted with the whisk attachment and whip them together until fluffy.

Fill a pastry bag or zipper bag with the filing. Snip off the end and pipe a big helping over the crumbs in each of the glasses.


Top with a big spoonful of cherry pie filling.


Top with chopped almond flakes.

(Note 1: Mix 2 tablespoons melted butter into the crumbs if you'd like them to be a little more moist.)

(Note 2: 1 package of cream cheese makes for a more pudding-like texture; 2 packages makes for a thicker texture.)

Source: The Pioneer Woman, Ree Drummond

Monster Cookies

Ingredients

2 sticks (1/2 Pound) Butter (salted) Softened
1/2 cup White Sugar
1-1/2 cup Brown Sugar, Packed
2 whole Large Eggs
1 Tablespoon Vanilla Extract
1-1/2 cup All-purpose Flour
1/2 teaspoon Baking Soda
1 teaspoon Baking Powder
2 teaspoons Kosher Salt
1-1/2 cup Quick Oats
1/2 cup M & M's (more To Taste)
1/2 cup Pecans, Chopped (more To Taste)
3/4 cups Chocolate Chips (milk Or Semi-sweet)
1/2 cup Peanut Butter Chips
2-1/4 cups Rice Krispies

Directions

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.

Source: The Pioneer Woman

Peach Crisp with Maple Cream Sauce

Ingredients

5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)
1 cup Flour
1/2 cup Sugar
1/2 cup Light Brown Sugar, Firmly Packed
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Salt
1 stick Butter (1/2 Cup)
1/2 whole Lemon
7 Tablespoons Real Maple Syrup, Divided
1-1/2 cup Whipping Cream
3 Tablespoons Light Corn Syrup

Directions

In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.

Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.

Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.

Maple Cream Sauce:

Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle sauce over peach crisp. Serve warm.

Source: The Pioneer Woman

Pizza Potato Skins

Ingredients

8 whole Small Russet Potatoes

Canola Oil
Butter, Melted
Kosher Salt
Jarred Marinara Or Pizza Sauce
Grated Mozzarella Cheese
Diced Pepperoni
Minced Fresh Parsley
Miscellaneous Pizza Toppings: Cooked Sausage, Cooked Hamburger, Diced Bell Pepper, Diced Onion, Diced Mushrooms, Diced Canadian Bacon, Etc.

Instructions

Preheat the oven to 400 degrees. Scrub potatoes very clean.

Rub the surface of each potato with canola oil. Sprinkle with salt and bake until the potatoes are tender and the skins are crisp, about 30 to 45 minutes.

Cut the baked potatoes in half, then use a spoon to scoop out most of the insides, leaving a bit of a rim all around. Brush the inside and outside of each half with melted butter. Place the potatoes skin side up and return to the oven for 5 to 7 minutes. Turn them over (using tongs) and put them back in the oven for a few more minutes, or until the potatoes are crisp. Remove them from the oven and set them aside.

To assemble the skins, fill each skin with a spoonful of marinara or pizza sauce. Add a good amount of grated cheese and sprinkle on some diced pepperoni. Return them to the oven for just a couple of minutes, or until the cheese is melted.

Sprinkle with minced parsley and serve immediately!

Perfect Pot Roast

Ingredients

Salt and freshly ground black pepper
3 to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Directions

Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.