Peanut Butter & Nutella Cookies

Melissa Vickery shared this recipe on facebook.  It was all I could think about until I got home to make them.  They are good but next time I am gonna make a few changes.....see ( ) below....Karla

http://www.thesisterscafe.com/2012/07/peanut-butter-nutella-cookies
Peanut Butter and Nutella Cookies submitted by Mindy ~ The Sisters Cafe

1 cup butter (2 sticks) room temperature
2/3 cup peanut butter (creamy or crunchy – I like crunchy)
1 cup sugar
1 cup brown sugar
2 eggs

2 tsp vanilla

2 2/3 cup flour (3 c.) 
2 tsp baking soda
1 tsp salt

heaping 1/3 cup Nutella  (swirl in - mine was thick so I didn't refrigerate & stir in 1 c. mini chocolate chips at end)

Cream butter, peanut butter, sugar, brown sugar, eggs and vanilla together until smooth. Combine flour, baking soda and salt and add to butter mixture. Add Nutella in dollops over the top of the dough.  Use a butter knife to swirl the Nutella through the dough.  Do not over mix.  Chill the dough in fridge for 15 minutes before spooning onto cookie sheet to firm the nutella.  Bake at 350 degrees for 8-10 minutes.  Bake until slightly brown at edges.  Let cool a few minutes on cookie sheet before transferring.

Caramel Shortbread.....

I found this Caramel Shortbread recipe that looked amazing.  I think it would work great with my Microwave Caramel recipe.  Have I ever mentioned that I love caramels??

Caramel Shortbread
for the shortbread layer:

10 tbsp unsalted butter, at room temperature
1/2 cup sugar
1/2 tsp salt
1 egg yolk
1-2/3 cups flour

Line an 8×8″ pan with parchment paper, leaving some hanging over the sides to make removal easier.

In a large bowl, combine the butter, sugar, and salt with a pastry cutter or fork. Add the egg yolk and continue mixing.
Add the flour and use your hands to combine the dough until coarse crumbs form. Transfer the dough into the prepared pan and press it down into one even layer.
Refrigerate for 30 minutes. Preheat oven to 350 degrees and bake for 25 minutes, until slightly golden brown. Set aside to cool.

I would top this with my Microwave Caramels....but only cook them 6 minutes instead of 7 minutes so they are a little softer.  Pour caramel mixture over the top of the baked and cooled shortbread.
Refrigerate for at least 3 hours, then sprinkle with sea salt and cut into squares. Store caramels in the fridge until  serving time.

Eggnog

from the KTVB Morning News, Nov. 3, 2012.....made with egg beaters and so it is safe!

Lite and Creamy Low-Fat, Low Sugar Eggnog

2 c. skim milk

3.8 c. eggbeaters

1 c. Splenda

1 1/2 T. instant vanilla, sugar free pudding mix

1 t. vanilla extract

1 1/2 t. rum extract

1/4 t. ground nutmeg

In a blender or mixing bowl, blend together all ingredients until smooth.  Refrigerage.  Sprinkle each cup with a little ground nutmeg.  Makes 5 - 4 ounce servings @ 60 calories each.  

Whipped Cream......frosting, topping, etc...

I'm thinking this is exactly what I have been looking for....from a friend on facebook....thanks

Whipped Cream....frosting, topping, etc

Chill bowl in freezer for 10 minutes.  Pour into chilled bowl:

1 lg. heavy or light whipping cream (I am gonna say 1 pt.)

1 t. vanilla

1/4 c. sugar

2 t. cream of tarter or corn starch or instant clear jel

1 small box of jello (any flavor you like) or 1 small box Instant pudding 

Beat until stiff and spreadable.  Great on cakes and pies and cheesecakes, in cream puffs and cupcakes, makes a great fruit salad.  

Loaded Baked Potato Chowder

Another recipe from Aryn's Pampered Chef party.....she said it was really good.
Loaded Baked Potato Chowder
3 large baking potatoes (about 2 ½ lbs) 2 cups milk
1/2 cup (4 oz) cream cheese, softened 2 T. butter
Salt & pepper to taste 1/2 t. pepper
2-3 green onions, with tops (1/4 cup) 1 can chicken broth
1 cup (8 oz) sharp cheddar cheese, grated Thyme
1 clove garlic Lawry’s Seasoned Salt

Additional toppings:
Sharp cheddar cheese, grated
4-5 pieces bacon (precooked, unless using Ridged Baker)
4 oz sour cream
Broccoli florets or head of broccoli

1) Slice potatoes in half lengthwise with Utility Knife; place in Deep Covered Baker. Pour 1/2 cup of the milk over potatoes. Cover & microwave 11 minutes. 

2) Cut broccoli into pieces using Utility Knife. Put in Micro Cooker with 1/2” of water. Place bacon in Manual Food Processor and chop into pieces. Place in Small Prep Bowl. 

3) Remove Baker from microwave and put Micro Cooker in. Microwave on high for 3 minutes. Move center potatoes to ends of Baker and outer potatoes to center. Remove Micro Cooker.

4) Microwave potatoes again for 8-11 minutes or until potatoes are easily pierced with a fork. Cut up broccoli using Salad Choppers. Put in 2-Cup Prep Bowl. Slice green onions with Utility Knife and place in Small Prep Bowl.

5) Remove Baker from microwave. (If using Ridged Baker, place bacon on it and microwave for 5 minutes.) Coarsely mash potatoes using Mix ‘N Chop. Set aside.

6) Measure cream cheese using the Measure-All Cup. Whisk cream cheese until smooth using Stainless Whisk in Classic Batter Bowl. Slowly add remaining 1-1/2 cups of milk using Easy Read Measuring Cup and whisk until smooth. Open chicken broth using Smooth-Edge Can Opener. Add soup to mixture and whisk. Add garlic using Garlic Press. Add seasonings. Pour cream cheese mixture over potatoes in Baker. Measure 2 T. butter using Measure-All Cup. Add to Baker. Microwave 3-5 minutes or until mixture is hot. 

7) (Use Rotary Grater to grate) cheddar cheese over top of chowder. Sprinkle green onions over cheese. Add salt and pepper using Adjustable Measuring Spoons and stir using Mix ‘N Scraper until cheese is melted.

8) Fill Prep Bowl with sour cream using Medium Scoop.

Healthy Breakfast Cookies

Aryn Youngberg is having a Pampered Chef Party soon.  This is a recipe from her Consultant.  It looks like a good one.

Healthy Breakfast Cookies
3 mashed bananas (ripe)
1/3 c. apple sauce
2 c. uncooked quick-cooking oats
1/4 c. skim milk
1/2 c. raisins (or any other dried fruit you want to add)
1 t. vanilla
1 t. cinnamon
1 T. Splenda , stevia, sugar or other sweetener. 

Preheat oven to 350 degrees. Mix all ingredients in a bowl really well. Let this mixture stand for at least 5 minutes to let the oats become good and hydrated. Heap the dough by teaspoonfuls onto a greased cookie sheet. Bake for 15-20 minutes and let cool.

Variations: If you add some chopped nuts, you have a grab and go breakfast that includes protein as well as fruits and grains. Dried cranberries are also a great addition if you don't care for raisins, which some people don't. Cardamom fans may want to substitute that spice for the cinnamon.