Chocolate Peanut Butter Crackers

(Recipe thanks to Courtney R.)
Ingredients:
1 pkg of Club crackers
1 jar of peanut butter
1 tray of candy chocolate for dipping & coating

Directions:
Spread peanut butter on one cracker and place another cracker on top to make a sandwich. Make as many as you like. Then break each cracker in half. Refrigerate for 2 hours or more. Melt chocolate in sauce pan, and coat each cracker in chocolate. Place in fridge for 30 mins, and then ready to serve.

Peanut Butter Balls

(recipe from Allrecipes)
Ingredients:
2 cups creamy peanut butter
1/2 cup butter
4 cups confectioners' sugar
3 cups crisp rice cereal
2 cups semisweet chocolate chips

Directions:
Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners' sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.

Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).

Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.

Fruit Dip

Ingredients:
1 pkg of cream cheese
1 jar of marshmallow fluff

Directions:
Beat cream cheese & marshmallow fluff together till smooth. Serve with fruit:)

Red Velvet Whoopie Pies

Ingredients:
1 1/2 cup sugar
2 eggs
1/2 cup oil
1 oz red food coloring
1 oz water
2 tbsp cocoa
1 tsp salt
1 tsp vanilla
1 cup buttermilk
3 1/2 cups flour
1 tbsp vinegar
1 1/2 tsp baking soda

1/4 cup softened butter
8 oz package of softened cream cheese
7 oz jar of marshmallow creme

Directions:
Combine cocoa, food coloring and water. Set aside to dissolve. Blend oil, sugar and eggs. Add food coloring mixture. Combine buttermilk, salt & vanilla. Add to mixture. Add flour. Dissolve soda in vinegar. Fold into batter. Drop by spoonfuls onto greased cookie sheets or parchment paper. Bake approximately 10 mins at 350. Remove from tray and add filling.

Filling:
In medium bowl beat butter & cream cheese. Fold into marshmallow creme.

To Store:
Wrap each pie with plastic wrap to retain moisture. These freeze well!

Black Bottom Cupcakes

Ingredients:
1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

Bake in preheated oven for 25 to 30 minutes.

Bierock Casserole

Ingredients:
1/2 cup chopped onion
1 1/2 lbs lean ground beef
1 (16 oz) can sauerkraut, drained and pressed dry
2 (8 oz) cans refrigerated crescent rolls
1 (8 oz) package shredded Cheddar cheese

Directions:
Preheat oven to 350°. Brown onion and ground beef in a large skillet over medium high heat; drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.

Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish. Spread beef mixture on top, sprinkle with cheese, and lay 2nd package of crescent roll dough over the top of the beef mixture. Press dough seams together Bake for 25 to 30 minutes, or until golden brown.

Bacon Sticks

Ingredients:
12 slices of bacon
12 thin breadsticks (7 inch)
8 tablespoons grated parmesan cheese

Directions:
Wrap 1 slice of bacon in spiral-fashion around each breadstick. Place 6 breadsticks on double-thick layer of paper towels on microwaveable plate. Microwave on HIGH for 2-4 minutes. Roll immediately in parmesan cheese until evenly coated. Repeat steps. Place in cup to serve. A quick appetizer that bacon lovers will love!

Double-Delight PB Cookies

(Recipe thanks to Pillsbury 2008 Bake-Off Winner Carolyn Gurtz)
Ingredients:
1/4 cup dry roasted peanuts, finely chopped
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1 roll (16.5 oz) refrigerated peanut butter cookies, well chilled

Directions:
Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside. In another small bowl, stir peanut butter and powdered sugar until completely blended.
Shape mixture into 24 (1-inch) balls.

Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls. Roll each covered ball in peanut mixture; gently pat mixture completely onto balls.

On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough. Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Rating: B+
If you love peanut butter, you'll love this recipe!

Sloppy Joe Biscuits

Ingredients:
3/4 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/3 cup ketchup
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 can Grands buttermilk biscuits
1 egg yolk
1/4 teaspoon water
1/2 cup shredded cheese

Directions:
Preheat oven to 375. Spray large cookie sheet w/ Pam. In skillet cook beef, onion, bell pepper over medium-high heat until beef is thoroughly cooked, drain. Stir in ketchup, mustard, Worcestershire sauce, salt & pepper.

Seperate dough into 8 biscuits. Place 2 1/2 inches apart on cookie sheet. With bottom of flat 2 inch diameter glass or fingers, press out each biscuit to 3 1/2 inch round with 1/4 inch rim around outside edge. In a small bowl, beat egg yolk, and water w/ fork. Brush over top and sides of each biscuit.

Spoon about 1/3 cup beef mixture into indentation in each biscuit. Sprinkle each biscuit w/ shredded cheese. Bake 12-17 mins or until biscuits are golden brown and cheese is melted.

Rating: A++
Our new favorite dish! Tim requests them every week, and several guests have asked for the recipe. I've also used just a can of sloppy joe if I'm in a rush.

Chunky Salsa

(Recipe thanks to Carrie H.)
Ingredients:
4 medium tomatoes chopped
1 medium onion chopped
2 jalapenos chopped

Directions:
Mix well and serve w/ tortilla chips.

Rating: A+
Super easy and so good:)

Chicken Enchiladas

(Recipe thanks to Carrie H.)
Ingredients:
1 tablespoon butter
1/2 cup chopped green onions
1/2 cup chopped garlic powder
1 (4 oz) can diced green chiles
1 can condensed cream of mushroom soup
1/2 sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cups shredded Cheddar cheese, divided
6 corn tortillas
1/4 cup milk

Directions:
Preaheat oven to 350. Lightly grease a large baking dish. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3-4 mins). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheese. Stir together.

Fill each tortilla w/ the chicken mixture and roll up. Place seam side down in the prepared baking dish. In a small bowl combine the reserved 3/4 of the sauce w/ the milk. Spoon this mixture over the rolled tortillas and top w/ the remaining cup of shredded cheese. Bake for 30-35 mins or until cheese is bubbly.

Rating: A
I'd like to try flour tortillas next time.

Brown Sugar Meatloaf

Ingredients:
1/2 cup brown sugar
1/2 cup ketchup
1 tablespoon Worcestershire
1 1/2 lbs lean ground beef
1/2 cup milk
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 packet onion soup seasoning
1/4 teaspoon ground ginger
3/4 cup of bread crumbs
2 slices of bread

Directions:
Preheat oven to 350. Lightly grease a 5x9 inch loaf pan & place two slices of bread at the bottom (will soak up grease.) Mix brown sugar, ketchup & Worcestershire in bowl & set aside. In another mixing bowl, mix thoroughly all remaining ingredients. Shape into a loaf, and place on top of sliced bread. Poke a few holes in loaf, and pour half of ketchup mixture on top. Bake for 45 minutes. Pour remaining ketchup mixture on top and bake for additional 15 mintues.

Rating: A-
Everyone enjoyed and extremely easy!