No-Bake Peanut Butter Cookies
Original recipe makes 100 cookies
Ingredients
 1 cup white sugar
 1 1/3 cups peanut butter
 1 cup white corn syrup
 4 cups crisp rice or wheat cereal
 1 teaspoon vanilla extract
 1 pinch salt
Directions
Blend syrup, sugar, vanilla and salt in a 2 quart microwave-safe dish. Cook on high 4 minutes, or until mixture boils and sugar dissolves.
Stir in peanut butter, then add the cereal.

Drop by teaspoonfuls onto waxed paper. Let cool before storing. 

[recipephoto]

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These are the yummiest rolls!

Texas Roadhouse Rolls – Copycat Recipe
adapted from Eat Cake For Dinner

4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt
Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy.  Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter).  Beat thoroughly.  Add melted butter, eggs and salt.  Beat well.  Add enough flour to form a soft dough.  Sprinkle a small amount of flour onto counter and let dough rest.  Meanwhile, grease a large bowl.  Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-
Aid to knead this for about 4-5 minutes).  Cover and let rise in a warm place until double in bulk.  Punch down.  Turn out onto a floured board.  Divide into portions for shaping; let rest 10 minutes.  Shape dough into desired forms.  Place on greased baking sheets.  Let rise until doubled. 
Bake at 350 degrees for 10-15 minutes or until golden brown.  Baste immediately with butter.  Yield: 5 to 6 dozen.  Serve with Cinnamon Honey Butter. 
*Extra Tips: Shape the rolls into a rectangle, about 1/2-inch thick, then fold it in half, making it an inch thick. Roll over the dough to seal the two halves and using a dough scraper, cut them into squares and place them on the baking sheet 
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I made these for our little trip to Pineview.
They turned out super yummy so AJ was all over them like white on rice.





PEANUT BUTTER S’MORES
1 1/2 sticks (or 3/4 cup) butter
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) package instant chocolate pudding
2 eggs
1 tsp vanilla
1 tsp baking soda
2-1/4 cups flour
1/2 tsp salt
10 oz bag Reese’s Peanut Butter Chips
1-1/2 cup mini marshmallows
Preheat oven to 350 F.
Stir together flour, salt and baking soda and set aside.
In a large bowl, cream butter and sugars together.
Add in pudding package and beat until well blended.
Add eggs and vanilla and mix until smooth.
Add flour mixture slowly until well incorporated.
Add Reese’s Peanut Butter Chips and mini marshmallows and mix in.
Roll into 1″ balls and place on greased baking sheet.
Bake at 350 F for 10-12 minutes.
Enjoy!

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NUTELLA STUFFED FRENCH TOAST (serves 2)
4 slices Texas Toast
2 eggs
1/4 cup heavy cream
1/8 cup powdered sugar
4 Tbsp Nutella
maple syrup
Preheat a nonstick skillet over medium low heat.  In a bowl whisk together the eggs, cream, and powdered sugar.  Take 2 slices of the bread and spread 1 Tbsp of Nutella on each one.  Sandwich together and dip both sides in the custard mixture.  Grill on each side until brown, about 3-4 minutes.  Remove from heat and serve immediately with maple syrup.

{recipe from Heather’s Dish!}

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