Decadent Peanut Butter Pie

Prep time: 15 min
Makes: 1 pie (6-8 servings)
Reading in 2 hours

Ingredients:
1 cup creamy peanut butter, plus 2 tablespoons divided
1 (8 oz) package cream cheese, softened
1/2 cup sugar
1 (12 oz) container (4 1/2 cups) frozen whipped topping, thawed and divided
1 prepared chocolate pie crust
1(11.75 oz) hot fudge, spreadable ice cream topping, divided

Preparation Directions:
1- Beat together 1 cup peanut butter, cream cheese and sugar in larg bowl with an electric mixer on medium until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie crust. Using a spatula, smooth mixture to edges of pie.
2- Reserve 2 tablespoons of hot fudge topping in the corner of a resealable food storage bag; set aside. Microwave remaining topping on high for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups) over hot fudge layer, being careful not to mix the two layers.
3- Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag. Cut bag corner and squeeze to drizzle in opposide direction from topping. Refrigerate until ready to serve.

Chocolate Eclairs

1 box whole graham crackers
1 lrg box instant vanilla pudding (mixed)
1 12 oz. cool whip tub
1 can milk chocolate frosting (warm)

Mix the cool whip into pudding. Layer graham crackers in a 9x13 pan. Then add pudding mixture,repeat and top with crackers. Frost with icing and refrigerate till time to serve.

White Chocolate Cherry Cookies

1 stick softened butter

1 c. packed brown sugar

1 c. sugar

2 large eggs

1 tsp. vanilla extract

3 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

2 tsp Milk

1 c. chopped macadamia nuts(opt)

1/2 c. candid cherries

1 1/2 c. white chocolate chips

Preheat oven to 375 . In a medium bowl with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set Aside. Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. The batter should be stiff. In another bowl, combine nuts and cherries and white chocolate Then add to batter to blend. Drop by heaping tablespoons onto  a greased cookie sheet, 2 inches apart. Bake for approx. 11 to 13 minutes. Cool on a wire rack.

Pistachio Pudding Cookies

These are really simple and easy for kids to make.

3/4 c. biscuit mix

1/4 c.  veggie oil

1 pkg. pistachio pudding (4 oz)

1 egg

Mix and drop on greased cookie sheet. Back at 350 for 8 minutes or until lightly browned.

Chocolate Eclairs

1 box whole graham crackers

1 box (large) instant vanilla pudding(mixed)

1 12 oz. cool whip tub

1 can milk chocolate frosting (warm)

Mix cool whip into pudding. Layer graham crackers in a 9 by 13 pan. Then add pudding mixture, repeat,top with crackers. Frost with icing.

Oreo Truffles

1 package Oreo cookies, crushed
1 package cream cheese, softened
1 package almond bark, melted

Mix cookies and cream cheese. Form into balls and dip into melted almond bark. Sprinkle topping (suggestions: sprinkles, chocolate shavings...). Chill.

Butterscotch Peanut Bars

1/2 cup butter, softened
3/4 cup packed brown sugar
1 1/2 cups flour
1/2 teaspoon salt
3 cups salted peanuts

Topping:
1 package (10 to 11 ounces) butterscotch chips
1/2 cup light corn syrup
2 tablespoons butter
1 tablespoon water

In a small bowl, cream butter and brown sugar. Add flour and salt; mix well. Press into an ungreased 15 x 10 x 1 baking pan. Bake at 350 for 6-7 minutes or until lightly browned. Sprinkle with peanuts.

In a large saucepan, combine the topping ingredients. Bring to a boil; cook and stir for 2 minutes. Spread over hot crust.

Bake for 6-7 minutes or until set. Cool on a wire rack. Cut into bars.

Triple Berry Cheesecake Tart

Nilla wafer or graham cracker crust
1 pkg. (8oz) cream cheese, softened
1/4 cup sugar
1 cup thawed cool whip
2 cups mixed berries (defrosted)
3/4 cups boiling water
1 Pkg lemon gelatin
1 cup ice cubes

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon into crust. Arrange berries over cream cheese filling. cover and refrigerate.

Stir boiling water into dry gelatin mix in medium bowl for 2 min. until completely dissolved. Add ice cubes; stir until ice is completely melted. Refrigerate about 15 min or until slightly thickened (consistency of unbeaten egg whites). Spoon gelatin over fruit in pan. Refrigerate 3 hours.

Makes about 10 servings ( i think that it makes 8 maxium.)

Blueberry and Nectarine Cobbler

Fruit: 6 ripe nectarines,
about 1 pound 2 cups fresh blueberries
1 cup sugar
1 tablespoon instant tapioca
2 tablespoons unsalted butter, diced into small pieces, plus more for the pan

Cobbler Top: 1 1/2 cups all-purpose flour
1/3 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter, diced into small pieces
1 large egg
1/2 cup heavy cream

Position a rack in the middle of the oven and preheat to 375 degrees F.

For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.

For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.

Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes. Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.