Yummy Peanut Butter Cookies

Ingredients

2 containers( 15 oz. ea.) ricotta cheese

2 cups shredded mozzarella cheese (about 8 oz.)

42 oz  Pasta Sauce recipe HERE

(*double the recipe for lasagna usage*)

9 uncooked lasagna noodles

1/4 cup grated Parmesan cheese

Directions

Preheat oven to 375°. Combine ricotta cheese, 

1 cup mozzarella cheese, 1/8 cup Parmesan cheese.

Spread 1 cup Pasta Sauce in 13 x 9-inch baking dish. Layer 3 uncooked noodles, then 1 cup Sauce, and 1/2 of the ricotta cheese mixture; repeat. 

Top with remaining 3 uncooked noodles and Sauce.

Bake 1 hour covered tightly with aluminum foil. Remove foil and sprinkle with remaining mozzarella and parmesan cheeses. 

Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving.

Cookies-and-Cream Cake

Ingredients

2 sticks unsalted butter, at room temperature, plus more for the pans

3 cups all-purpose flour, plus more for the pans

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups sugar

4 large eggs, at room temperature

1 tablespoon vanilla extract

1 1/4 cups whole milk (or 3/4 cup heavy cream mixed with 1/2 cup water)

Directions

Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.

Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.

Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Ingredients

For the frosting:

6 ounces white chocolate, finely chopped

3 sticks unsalted butter, at room temperature

1 teaspoon vanilla extract

Pinch of salt

3 cups confectioners' sugar

For the cake:

Basic Vanilla Cake , baked and cooled

15 chocolate sandwich cookies [we have use Oreo's] or other cookies, chopped

Directions

Make the frosting: Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool slightly. Beat the butter, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the melted white chocolate and beat until combined. Gradually beat in the confectioners' sugar until smooth.

Assemble the cake: Place 1 cake layer on a platter; spread 1 cup frosting on top and sprinkle with 1/2 cup chopped cookies. Top with the second cake layer. Cover the whole cake with the remaining frosting, then press the remaining cookies into the sides.

Carrot Cake

Ingredients

Bakers joy cake pan spray

2 cups all-purpose flour

2 cups sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

4 eggs

1 1/2 cups vegetable oil

3 cups grated carrots

1 1/2 cups chopped pecans, optional

1 cup raisins, optional

Frosting:

2 (8-ounce) packages cream cheese, room temperature

1 stick salted butter, room temperature

1 (16-ounce) box powdered sugar

1 teaspoon vanilla extract

1/2 cup chopped pecans, optional

Directions

Preheat oven to 350 degrees F. Spray 3 (9-inch) round pans with baker's joy; 

Line bottom of the pans with parchment paper.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.

Pour into pans. Bake for 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the frosting:

Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

BUCKEYES/ CHOCOLATE BALLS

Makes about 48 (1-inch) balls

Ingredients:

3 cups confectioners’ sugar

1 cup creamy peanut butter

4 tablespoons (1/2 stick) butter, at room temperature

1 teaspoon vanilla extract

3 cups semisweet chocolate chips

1/2 block of paraffin

*2 cups white chocolate chips

Directions:

1. Line a baking sheet with parchment paper.

2. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat together the sugar, peanut butter, butter, and vanilla at medium speed. The dough should end up slightly crumbly. Roll the dough into 1-inch balls. Place the balls on the prepared baking sheet and stick a toothpick into each ball. Place in the freezer and chill for 1 hour.

3. In the top of a double boiler, melt the chocolate chips and paraffin  stirring until smooth. Holding a ball by the toothpick and placing a fork under the ball to stabilize it, dip it into the hot chocolate. Return the chocolate ball to the baking sheet. Repeat with the remaining balls.

4. Cover loosely with plastic wrap and refrigerate for at least 2 hours or overnight. Remove the toothpicks before serving.

**If you want to add the drizzle as we have here you will need white chocolate chips.

Follow the melting directions as before with the milk chocolate. Take a spoon and drizzle the white chocolate onto the chocolate balls after the milk chocolate has dried and cooled. 

Beef Stew

Makes: 6 servings

Prep 25 mins

Slow Cook 8 hrs to 10 hrs  (low)

ingredients:

1 1/2 pounds boneless beef chuck pot roast

1 small bag of baby carrots

2 small onions, cut into wedges

6 small red potatoes cut into wedges

2 cloves garlic, minced

1 14 ounce can reduced-sodium beef broth

1 8 ounce can tomato sauce

2 tablespoons worcestershire sauce

1 teaspoon dry mustard

1/4 teaspoon black pepper

1/8 teaspoon ground allspice

2 tablespoons cold water

4 teaspoons cornstarch

directions:

1. Trim fat from meat. Cut meat into 1-inch pieces. In a slow cooker combine meat, carrots, potatoes, onions, and garlic. Stir in broth, tomato sauce, Worcestershire sauce, dry mustard, the 1/4 teaspoon black pepper, and the allspice.

2. Cover and cook on low-heat setting for 8 to 10 hours.

3. after the allowed time of 8-10 hours cooking, turn to high-heat setting. In a small bowl combine cold water and cornstarch. Stir cornstarch mixture into meat mixture. Cover and cook about 15 minutes more or until thickened.

Old-Fashioned Rice Pudding

Makes 12 servings

Prep time 10 minutes

Cook time 2 - 3 hours

INGREDIENTS:

Nonstick cooking spray

4 cups cooked white rice

1 can (12 ounces) evaporated milk

1 cup milk [I used whole milk]

1/4 cup water

1/2 cup raisins

1 tablespoon softened butter

1 tablespoon vanilla

1/3 cup sugar

1 teaspoon ground cinnamon

1 cup raisins

STEPS:

Spray inside of slow cooker with cooking spray.

In a large bowl combine cooked rice, evaporated milk, milk, sugar, water. Stir in raisins, butter, vanilla and cinnamon. Transfer mixture into prepared cooker.

Cover and cook on low heat setting 2 to 3 hours. Stir gentle before serving.