Reese's Cookie Pie

Reese's Cookie Pie
1 package peanut butter cookie dough or make your own recipe**
1/2 cup white or chocolate chips
12 Reese’s Peanut Butter Cups
2 c. mini marshmallows
Hot fudge sauce
Spray a deep pie pan. Press 2/3 of the dough all over the bottom and sides of the pie plate. Bake at 350 for 8 minutes until dough starts to set up, but is still doughy.
Layer chocolate chips evenly over the bottom, then a layer of peanut butter cups and then a layer of marshmallows over the top. Press remaining dough into a circle and carefully place on the top of the pie to cover up all the layers. Bake for an additional 15 to 20 minutes or until golden brown. The insides will be gooey coming out. Cool.  Cut.  Drizzle with hot fudge sauce.  Serve.

** Page 176 of Atkinson Family Cookbook - Peanut Butter Cup Cookies Recipe

Valentine"s Traditions

Dinner on Valentine's Day is served on Mom's RED DISHES.  She loved her RED DISHES and Valentine's Day just seems like the perfect day to use them, because we loved her so much.  Tonight I served some of Steve's favorites; enchiladas, steamed asparagus, green salad and Sweet as Kisses Pie (see recipe below).

Kristen has the same tradition.  

I'm sure Mom likes that we are using her dishes.  It was a nice quiet evening and the red roses from Steve were the perfect centerpiece.  We enjoy this way more than fighting the crowds at a restaurant and over paying for a meal that costs half as much any other day of the year.

Sorry for the blurry photo of Steve.....>

I also made heart shaped cinnamon rolls and love knots for the kids and grandkids.

 Hope your Valentines' Day was special too!

Sweet as Kisses Pie

♪☆★♫ Happy Valentine's Day ♫★☆♪

If you are needing a fast dessert for your special 
someone this one should impress him and his tastebuds. 


 Have a great day!


Sweet as Kisses Pie
8 oz. Cream Cheese, softened
1/3 c. sugar
8 oz. whipped topping, thawed & divided
1 c. cherry pie filling
1 graham cracker pie crust

Beat together cream cheese & sugar.  Stir in 2 cups of whipped topping.  Add pie filling.  Cut through batter with a knife several times for a marble effect.  Pour into crust.  Top with remaining whipped topping.  Freeze at least 3 hours or overnight.  Let stand 10 minutes before cutting.


http://www.kraftbrands.com/philly/recipes/Pages/Recipe-Detail.aspx?recipeId=56210

Cherry Cheesecake Cookies

I am so gonna be making these for the Cherry Festival this year.....I think other flavors would be great too!

Cherry Cheesecake Cookies
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) cherry pie filling

Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes. 

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.

Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely. 

Recipe Source: from My Kitchen Cafe (www.mykitchencafe.blogspot.com)/originally adapted from Cook's Country

Drop Sugar Cookies

I found this recipe and decided to give it a try.  It is a good recipe but not one you can roll out and use with cookie cutters.  I'm thinking it would be great for the White Chocolate Raspberry Bars I posted a few days ago.

Drop Sugar Cookies
Mix together:
1 c. margarine, softened
1 c. sugar
1 c. powdered sugar
Add:
1 c. oil
2 eggs
2 t. vanilla
3 c. flour
Mix well and add:
2 c. more flour
Roll into balls and flatten with a glass.  Bake at 350 for 11 minutes.  Frost with your favorite frosting.
Makes 4 dozen.

White Chocolate Raspberry Bars

Found this on the Pillsbury Website.  Looks like it could be a fun VALENTINE'S DAY recipe.

White Chocolate Raspberry Bars
1 roll (16.5 oz) Pillsbury Refrigerated Sugar Cookie Dough (or your own sugar cookie dough)

1 1/4 c. Hershey's Premier White Chips
1 jar (12 oz) Smucker's Seedless Red Raspberry Jam
1 t. Crisco Pure Vegetable Oil
Heat oven to 350 F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Sprinkle 1 cup of the white chocolate chips over crust; press firmly into dough.
Bake 16 to 20 minutes or until light golden brown. Spread jam evenly over crust. Bake 10 minutes longer. Cool completely, about 1 hour.
In small resealable food-storage plastic bag, place remaining 1/4 cup white chocolate chips and the oil; partially seal bag. Microwave on High 30 seconds. Squeeze bag until chips are smooth. If necessary, microwave 15 to 30 seconds longer. Cut small hole in 1 corner of bag.  Squeeze bag gently to drizzle white chocolate over bars. Refrigerate until chocolate is set, about 20 minutes. For bars, cut into 6 rows by 6 rows. Serve at room temperature.