Chocolate Cake with Peanut Butter Frosting

Cake mix ingredients:

18.5 oz. Chocolate cake mix
1 T. Cocoa powder, unsweetened
1-1/3 C. Milk
1/2 C. Vegetable oil
3 Eggs
1 t. Vanilla extract

Frosting:

1 C. Peanut Butter, creamy
1/2 C. Butter, softened
2 C. Powdered sugar, sifted
1/4 C. Milk
2 t. Vanilla extract

Prep Day:

Cake: Combine all ingredients for cake mix; beat together until smooth, about 2-3 minutes. Spray a 9×13 inch pan with oil and pour in cake mixture. Bake at 350 degrees for 40 minutes. Cake should be done when the center springs back to the touch and the sides are just starting to pull away from the pan.

Frosting: Blend peanut butter and butter with an electric mixer. Add in milk and vanilla; mix together. Add in the powder sugar and beat until frosting is fluffy. This is a thick frosting, but if it seems too thick add in another tablespoon of milk.

To Freeze: Allow cake to cool completely then spread frosting on top. This is a sheet cake so frosting is only applied to the top. Frosting should be spread on thickly, about an inch deep. Flash freeze to set frosting then cover with foil, label and freeze.

Serving Day – Thaw completely to serve.

Source:  http://freezersupperswappers.com/2013/05/02/tasty-treat-thursdays-chocolate-cake-with-peanut-butter-frosting/

This is a great website for all things freezer friendly.  One of the best I have found and refer to often.  I highly recommend it:  Caroline G.

Peanut Butter Bon-Bons

Peanut Butter Bon-Bons

Makes 4-5 dozen (or more, if you like them smaller)
Ingredients:

• 2 cups peanut butter
• ½ cup butter
• 1 teaspoon vanilla
• 3 cups crispy rice cereal
• 4 cups powdered sugar
• 12oz semi-sweet chocolate chips*
• 1 tablespoon vegetable oil

* This amount of chocolate is just enough to cover each ball. If you coat them very thick, you will need more chocolate than this.

Directions:

Melt peanut butter and butter in a microwave-safe bowl. Stir in vanilla. Add rice cereal and powdered sugar and mix well (it might seem a little dry at first but will start holding together the more you mix. I usually finish up the mixing using my hands).
Form into 1-inch balls, firmly packed. Place on a cookie sheet and freeze until firm (at least 30 minutes).
In a saucepan (or the top of a double broiler), melt the chocolate chips and oil together over very low heat, stirring often.** Using a toothpick, dip each peanut butter ball in the chocolate and place on wax-paper lined cookie sheets (I go back later and smooth out the toothpick hole on the top of each bon-bon). Chill until firm.
**You want the chocolate to stay in a nice, warm “liquid-y” state during all the dipping. I don’t have a double broiler, so I usually take the saucepan on and off of the very low heat several times during the process. You can also add a little more oil if you need to.

Peanut Butter Buckeyes

Ingredients: • 1/2 cup Hungry Jack® Instant Mashed Potato Flakes • 1/4 cup water • 1 cup Jif® Creamy Peanut Butter • 1 tablespoon butter, melted • 1/4 teaspoon almond extract • 2 1/2 cups powdered sugar • 1 cup semi-sweet chocolate chips • 1 tablespoon Crisco® All-Vegetable Shortening Preparation Directions: 1. COMBINE potato flakes and water in large bowl. Allow to stand 2 minutes or until potato flakes are fully hydrated. 2. BEAT in peanut butter, butter and almond extract with an electric mixer on low speed until blended. Add powdered sugar 1 cup at a time, beating until smooth. Make 36 1-inch balls using 2 teaspoonfuls of mixture for each ball. 3. MELT chocolate chips and shortening in medium bowl. Dip peanut butter balls partially into chocolate, keeping the top uncovered. Chill until chocolate has hardened. Yield: 3 dozen Prep Time: 45 min Source: Hungry Jack

Brownie Mix

This looks like a great solution to making inexpensive brownies:

http://fakeitfrugal.blogspot.it/2012/04/fake-betty-crocker-brownie-mix.html

PEANUT BUTTER PRETZEL BITES

Yield 60 – 80 pretzel bites

Ingredients

1 cup creamy peanut butter (I used natural and it worked wonderfully well)
2 tbsp softened butter (I used unsalted)
3/4 cup powdered sugar
3/4 cup brown sugar
Pretzels
1 bag semi-sweet chocolate chips

Directions

Combine peanut butter and softened butter in a large bowl with a fork. Add the sugars and mix to combine. At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go. If not, add a little more of each sugar until you reach a consistency that is easy to roll.

Use a teaspoon measure to scoop the filling. Roll each portion into a small ball, then sandwich them between two whole pretzels (you could use mini pretzels in squares or shaped).

When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.

Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. Return to the tray and repeat with remaining sandwiches.

When all are dipped, return the tray to the freezer to set up completely.

Store the sandwiches in the refrigerator until serving time. I store in airtight container in fridge for up to a week.

Submitted by:  Caroline G.

Source:  www.twotinykitchens.com

Yummy Bars!

Ingredients:

2 c. quick cooking oats
1/2 c. whole wheat pastry flour
1 t. baking powder
1/2 t. salt
1/4 c. raisins
1/4 c. chocolate chips
1/2 c. nut butter (I used peanut butter)
1/4 c. maple syrup
1/4 c. granular sweeter (I used NuNaturals Stevia Baking Blend)
2 T. ground flax seed + 6 T. water

Instructions:

Preheat oven to 375 degrees.
Combine flax and water. Set aside.
Combine all dry ingredients in mixing bowl.
Stir in raisins and chocolate chips.
In a separate bowl, combine syrup, sweetener and nut butter and mix until smooth. Combine nut butter mixture with flax/water mixture.

Add wet to dry ingredients and mix well.

Note: The mixture will be dry, but just keep stirring.
Press the mixture into an 8 x 8 pan sprayed with non-stick cooking spray. Bake for 15 minutes. Allow pan to cool slightly, then cut into bars and transfer to a cooling rack.

Submitted by:  Caroline G.

This recipe comes to me via Jenny T.  As we sat at the pool and she let me sample this homemade delight I knew I had to have the recipe.  They are moist and yuumy!

Berry Lover's Delight Pie

Ingredients:

1 box refrigerated pie crusts, softened as directed on box

Powdered sugar for dusting hearts

4oz white chocolate 

3 cups halved hulled fresh strawberries

2 cups fresh blueberries

10 tablespoons granulated sugar

4 tablespoons water

2 tablespoons cornstarch

Instructions:

Heat oven to 450°F. Unroll 1 pie crust in ungreased 9-inch glass pie plate. Press crust against side and bottom. Prick bottom and side of crust with fork. Bake 10 to 12 minutes or until light brown. Cool completely; about 35 minutes.

Meanwhile, cut out small heart shapes from second pie crust. Bake them on a cookie sheet for about 5 minutes or until golden brown; cool. Dust with powdered sugar. Set aside.

Slice a few chocolate curls or shavings from side of white chocolate bar; set aside for decoration.

Melt the rest of the bar in a double boiler on stovetop or in microwave on Medium 1 to 2 minutes or until it stirs smooth; spread in the bottom of the cooled pie crust. Refrigerate 10 minutes.

Place a 3 1/2-inch biscuit cutter in the center of the pie shell and surround with 2 cups halved strawberries. Fill the center with blueberries (about 1 cup) up to strawberry level.

Place remaining strawberries in 2-quart saucepan with 5 tablespoons of the granulated sugar and 1 tablespoon of the water. Heat to boiling over medium-high heat. Crush strawberries. Strain the juice from the strawberries, and put about 2/3 cup of the juice back in the pan. Mix together 1 tablespoon of the cornstarch with 1 tablespoon water. Add the cornstarch mixture to the strawberry juice mixture. Cook over low heat about 4 minutes or until thickened. Spoon over strawberries and refrigerate for 10 minutes.

Meanwhile, clean out the saucepan; add remaining blueberries, 5 tablespoons granulated sugar and 1 tablespoon water. Heat to boiling, and crush blueberries. Using the same procedure as with the strawberries, strain and return to pan with 1 tablespoon cornstarch and 1 tablespoon water that has been mixed together. Cook over low heat until thickened. Spoon blueberry mixture over blueberries.

Refrigerate pie for 2 hours; remove center ring. Decorate pie with pie crust hearts and chocolate curls or shavings

Pillsbury indicates it would be awesome served with whipped cream, if desired. Make chocolate shavings by pulling a vegetable peeler toward you across a white chocolate candy bar. Press firmly using long, thin strokes.

Submitted by: Caroline G.
"I love that the second pie crust is cut in shapes and this was much easier to prepare than the instructions make it appear".

Source: http://www.pillsbury.com/

Chocolate Chip Shortbread Cookies

Ingredients:
4 sticks unsalted butter, at room temperature
2 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 tablespoons water
4 cups all-purpose flour, sifted (do NOT use self-rising)
1 teaspoon salt
1 12-oz package of mini semi-sweet chocolate chips
1/2 of a 12-oz package of Ghiradeli 60% chocolate chips for dipping (optional)

Directions:
In a large mixing bowl, combine the butter and sugar with a hand mixer. Beat until light and fluffy. Mix in the extracts and the water. Add the flour and the salt and mix until well blended. Stir in the chocolate chips.

Divide the dough into two portions. Form each into a disc and wrap in waxed paper. Chill 2-24 hours.

Preheat oven to 350 degrees.

Roll out the dough into 1/3 inch thickness onto a lightly floured surface. Cut with desired cookie cutter(s) and place on ungreased cookie sheets at least an inch apart (these cookies keep their shape very well and do not spread).

Bake approximately 14-18 minutes (depending on the size of your cookies) or until the edges are golden but the center of the cookie is still very pale. Remove from oven and place pan on a cooling rack. Let sit for 3 minutes before removing cookies to a cooling rack to cool completely.

Once the cookies are completely cooled, melt the dark chocolate chips. Cover cookie sheets with waxed paper. Dip each cookie halfway into the melted chocolate and place on wax-lined cookie sheets. Place cookie sheets in the refrigerator to set the chocolate. Store cookies in airtight containers.

Variation: You can also roll the dough into two logs instead of discs. Then, after chilling for 2-24 hours, slice and bake.

Submitted by: Caroline G.

Cocanutty Bars

Ingredients:

Crust:

7 tablespoons butter, melted
1 egg
1 package chocolate fudge cake mix

Filling:

14-oz can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
7-oz bag flaked coconut, divided
12-oz bag semi-sweet chocolate chips
1 cup chopped pecans
Preheat oven to 350 degrees. Spray a 13×9 inch baking dish with non-stick cooking spray and set aside.

Instructions:

In a large bowl, combine the butter and the egg. Stir in the cake mix until well combined. (It will be dry.) Press into the bottom of your prepared pan.

In a large bowl, combine the sweetened condensed milk, the extracts, and the egg. When blended, stir in 2 cups of the coconut, the chocolate chips and the pecans. Spread the mixture over the crust. Sprinkle with the remaining coconut.

Bake for 45 minutes or until the coconut is golden brown. (The center will appear jiggly but it will set up as it cools.) Remove the bars from the oven and cool completely before cutting.

Store in a sealed container.

Submitted by: Caroline G.

Source: http://www.shecooks.org/

Candy Corn Pudding

Ingredients:

1 box (4-serving size) butterscotch instant pudding and pie filling mix
4 cups milk
20 drops red food color
25 drops yellow food color
1 box (4-serving size) banana cream instant pudding and pie mix
1 cup whipping cream, whipped
12 pieces candy corn

Directions:

Make butterscotch pudding as directed on box, using 2 cups of the milk.
Stir in 20 drops red food color and 25 drops of the yellow food color.
Refrigerate 30 minutes.
Make banana cream pudding as directed on box, using remaining 2 cups milk.
Stir in remaining 20 drops yellow food color.
Refrigerate until ready to use

To assemble, place about 1/4 cup banana cream pudding in bottom of each of 6 (8-oz) glasses. (Cover and refrigerate remaining banana cream pudding for another use.)

Top each with about 1/3 cup butterscotch pudding and about 1/3 cup whipped cream.

Garnish with candy corn.

Source: www.pillsbury.com

Submitted by: Michelle G.

Michelle recommended making without the food coloring.

White Chocolate Gingerbread Blondies

Ingredients:

Makes about 4 dozen 2-inch squares

Vegetable-oil cooking spray
2 3/4 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 1/2 sticks (20 tablespoons) unsalted butter, room temperature
1 1/4 cups packed light-brown sugar
1/2 cup plus 2 tablespoons granulated sugar
2 large eggs plus 1 large egg yolk
1 1/4 teaspoons pure vanilla extract
1/3 cup unsulfured molasses
10 ounces white chocolate, coarsely chopped

Directions:

1.Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices.

2.Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.

3.Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape. Blondies can be stored in an airtight container for up to 1 week.

Submitted by: Michelle G.

Source: www.marthastewart.com

CHOCOLATE CHIP CREAM CHEESE COFFEE CAKE

Ingredients
* 1/4 lb butter (1 cube)
* 8 oz. cream cheese
* 1 1/4 cup sugar
* 2 eggs
° 1 tsp vanilla
° 2 cups flour
° 1 tsp baking powder
° 1/4 tsp salt
- 1/4 cup milk
- 6 oz chocolate chips

Topping:
* 1/4 cup sugar
* 1 tsp cinnamon
* 1/4 cup chopped pecans

Makes one large bundt cake, or two medium bread-size loafs, or 4 small (individual size) loafs.

Instructions:Mix together * (first 4) ingredients in a large bowl till creamy. Add the ° ingredients, continually mixing. Add in the flour last, and in small increments to aid in smooth mixing. Add milk last. You may not need the whole 1/4 cup of milk, or you may need a little more. Batter should be creamy but not drippy. Stir in chocolate chips using a large spoon.

Spoon mixture into pan(s). If using a bundt pan, fill half full. You will need to slice off the excess to serve, so don't bother filling it overfull. If using bread pans, fill about half to 3/4 full. Sprinkle topping over all. Bake at 350° (F) for 50-55 minutes. Cakes will rise and become golden brown. Test by inserting a knife or toothpick. When done, the knife will come out almost dry.

Note: I like to make the smaller loafs and give as gifts. They freeze well and are good to have on hand for company coming. Wonderful with a cup of tea or coffee.

Chewy Granola Bars

Ingredients:

1 cup melted butter
1/3 cup brown sugar
1 cup honey
1 teaspoon vanilla extract
4 cups oatmeal
1 cup rice krispie cereal
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional. I don't use as I use salted butter)

Additions - select one of the following:

1/2 cup nuts
1 cup chocolate chips
1 cup raisins or other dried fruit

Instructions:

In one bowl combine melted butter, brown sugar, honey and vanilla extract. In second bowl combine oatmeal, rice krispie ceral, flour , baking soda, cinnamon and salt if using. Mix well. Add you additional selected item from list above and mix well.

Combine the two bowls together and mix well. Spread mixture in a 13 x 9 sprayed pan and bake at 325 degrees for 30 minutes. Remove and cool on the counter and then cut in bars and store in the fridge or freezer.

Submitted by: Caroline G.

"These are tasty and chewy"

Chocolate Peanut Butter Mallow Bars

Ingredients:

1 package (2 layer size) devil's food cake mix
1/2 cup (1 stick) butter, melted
2/3 cup cold milk, divided
3/4 cup creamy peanut butter
1 jar (7 ounces) Marshmallow Creme
1/2 cup of peanuts
6 squares of Baker's semi-sweet chocolate, coarsely chopped

Instructions:

Preheat oven to 350 degrees. Mix dry cake mix, butter and 1/3 cup of milk until blended; press two-thirds on the bottom of a 13 x 9 inch pan. Bake for 12 to 14 minutes or until the center is almost set; cool 3 minutes.

Mix peanut butter and remaining milk; spread onto crust. Top with spoonfuls of marshmallow cream and the remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.

Bake additional 18 minutes or just until center is set. Cool before cutting into bars.

Submitted by: Caroline G.
"These are a hit with the teachers and my hubby. I like to make them with reduced fat peanut butter and skim milk. I cut in individual pieces and place tightly wrapped in the freezer. They freeze well for up to a full month."

Source: Kraft

Jello Jigglers

Ingredients:

3 packages of jello

4 packages unflavored jello

4 cups of boiling water

Instructions:

Mix all of the above together in a bowl and pour in a 9 x 13 pan. Place in the refrigerator until firm (approximately 3 hours). Then cut in squares or use cookie cutters for fun shapes.

Submitted by: Caroline G.

"I use sugar free jello. These are easy to prepare, festive and delicious"

Source: Donna G. on http://whatsfordin-din.blogspot.com/

Fruit-filled Coffee Cake

Ingredients:

1 package (2 layer size) white or yellow cake mix
1 teaspoon ground cinnamon
1 cup of sour cream
3 eggs
1/4 cup water
1 can (21 ounces) cherry pie filling

Topping ingredients:

1 cup powdered sugar
1 1/2 tablespoons milk

Instructions:

Heat oven to 350 degrees
Beat first five ingredients until well blended
Pour into greased and floured 13 x 9 inch pan; top with spoonfuls of pie filling
Bake for 35 minutes or until toothpick inserted in center comes out clean
Cool for 10 minutes

Mix sugar and milk; drizzle over cake
Cool completely

Ideas: Change the flavor of the coffee cake by preparing with your favorite pie filling, such as blueberry, apple or strawberry.

Source: Kraft

Submitted by: Caroline G.

"This is easy and delicious. You can make it in a full 13 x 9 pan or two 8 x 8 square or round pans. It is nice to have with coffee, breakfast or dessert. This recipe would also freeze well so you can make one to enjoy now and freeze one, or better yet, give one to someone to enjoy and one for your own family".

KING ARTHUR BROWNIES

Ingredients:
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups King Arthur Unbleached All-Purpose Flour (you can use any brand)
2 cups chocolate chips (one bag)

Instructions:
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

Add to  the hot butter/sugar mixture, stirring until smooth.

Add the flour and chips, again stirring until smooth.
Spoon the batter into a lightly greased 9" x 13" pan.

Bake the brownies for about 30 minutes (I take mine out around 25 mins), until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

Source: King Arthur Flour
Submitted by: Caroline G.

"These are divine and I make them to give as gifts, and potluck meetings. Tomorrow evening they will be with me when I attend Bible Study as our group is bringing the snacks which in turn reminded me to upload the recipe. If you make these you won't be disappointed".

SIMPLY SENSATIONAL TRUFFLES

Ingredients:

2 1/2 packages (20 squares) Baker's Semi-Sweet Chocolate, divided

1 package (8 ounces) Softened Cream Cheese

Instructions:

Melt 8 chocolate squares. Beat cream cheese with mixer until creamy; stir in melted chocolate and then refrigerate until firm.

Shape into small balls. Place on wax paper-covered tray.

Melt remaining chocolate. Use fork to dip truffles; return to tray. Decorate as desired then place in fridge for a minimum of one hour. If not serving that day please keep in refrigerator.

For decorations use sprinkles after dipping in chocolate or coat with powdered sugar or unsweetened cocoa instead of dipping in chocolate

Submitted by: Caroline G.

Source: Kraft foods

DEEP DISH APPLE CRANBERRY PIE

Ingredients:

2 cups apples (peeled, cored and sliced)
2 cups frozen cranberries
2/3 cup granulated sugar
1 tablespoon lemon juice
1 1/2 tablespoons flour
1 pie crust

Instructions:

Pour mixture into a pie crust

Crumb topping:

Mix together in another bowl
1/2 cup flour
1/2 cup granulated sugar
1/4 teaspoon cinnamon
With pastry cutter, cut/add into flour mixture 4 tablespoons of cold butter

Bake at 400 degrees in a preheated over for 30 minutes.

Remove from oven and add the crumb topping to top of pie. Reduce oven temperature to 375 degrees and bake for an additional 25-30 minutes.

All pie to rest for 10-15 minutes prior to serving. Excellent with cool whip or ice cream.

Source: Dinner by Design

Submitted by: Caroline G.

BROWNIE PIE

Ingredients:

9 inch pie crust (uncooked)

1 cup of chocolate chips

1 package of brownie mix (15 ounces)

1/3 cup water

1 egg

1 ounce square of semisweet chocolate, melted (you could also melt one ounce of semisweet chocolate chips in lieu of the square)

Instructions:

Sprinkle chocolate chips over the bottom of pie crust lined pan.

Beat together the brownie mix, water, egg and melted chocolate in a medium bowl.

Pour over the chocolate chips in the pie pan.

Bake at 375 degrees for 35-40 minutes until the crust is golden brown and brownie top is shiny and appears done. Let cool for at least one hour before serving. Makes 8 servings.

Source: http://www.about.com/

Submitted by: Caroline G.

"This is a huge hit with my husband and boys. It is so easy and makes a nice decadent treat. Would be great served with cool whip or ice cream".