Reeses Fluffernutter Ice Cream

1 can sweetened condensed milk
1/2 cup peanut butter
2 cups heavy whipping cream
1 bag Reese's Mini Peanut Butter cups, cut in half (8 oz. bag)
1 cup marshmallow cream

Chill your metal mixing bowl and wire whisk for 30 minutes. Using a fork, whisk together the sweetened condensed milk and peanut butter. Set aside. Place the whipping cream in the chilled bowl, and beat until it becomes whipped cream. Gently stir the peanut butter mixture into the whipped cream. Do not stir vigorously, as you do not want the air to dissolve from the whipped cream. Stir in the peanut butter cups.

Pour half the mixture into a freezer safe bowl. Drop half the marshmallow cream on top and swirl with a knife. Spoon the rest of the ice cream on top and repeat with the marshmallow cream. Freeze for several hours or until completely frozen. Makes about 8 cups ice cream.


From http://insidebrucrewlife.com/2013/07/reeses-fluffernutter-ice-cream/#TkxwQMgBg32cDA5x.99

Chocolate Frosting

1/2 c. melted butter (no substitutions)
1/4 c. plus 2 Tbsp. unsweetened cocoa powder
1 lb powdered sugar
1/4 c. plus 2 Tbsp. evaporated milk
1 tsp. vanilla

Beat ingredients together on medium speed until light and fluffy.

(From Our Best Bites Savoring the Seasons)

Taco Casserole

2 (15 oz) cans chili
1 can cream of mushroom soup
1 pkg. taco seasoning
1 lb ground beef, browned and drained
1 pkg. Frito chips
2 c. shredded cheddar cheese, divided

Mix chili, soup, taco seasoning, 1 c. cheese, and ground beef together.  If freezing see directions below.  Otherwise place the meat mixture in a 9x13 pan and top with chips.  Bake at 350 for 30 minutes or until bubbly.  Take out of oven and top with remaining cheese.  Can also top with sour cream olives, tomatoes, salsa, etc.

Freezing directions: Place meat mixture in gallon Ziploc freezer bag and freeze.  Include a bag of Fritos (can be frozen their bag) and shredded cheese with meal.

*This was a ton for our family so I would divide in half for 8x8 pan and only use 1/2 bag of Fritos.

Cookie Dough Brownies

1 cup butter
2 cups sugar
4 eggs
1-1/2 tsp vanilla
1/2 cup cocoa
1-1/3 cups flour
1/2 tsp salt

Filling:1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup mini semi-sweet chocolate chips

Glaze:2 cups milk chocolate chips
2 tablespoons shortening
3/4 cups walnuts, optional

 Cream butter and sugar together.  Add eggs and blend well.  Add vanilla, salt, cocoa, and flour.  Don’t over-beat.  Pour into a greased 9×13 pan.  Bake at 350 F for 20-25 minutes or until done.  Cool completely.

For filling, in a large bowl, cream butter and sugars until light & fluffy. Beat in milk and vanilla. Gradually beat in flour. Stir in mini chocolate chips. Spread over brownies (works best to just press out with clean hands.); chill until firm.

For glaze, in a microwave safe bowl, melt chocolate chips and shortening in 30 second intervals, stirring after each time, until smooth. Spread over filling. Immediately sprinkle with nuts, pressing down slightly.

Let glaze harden before cutting in.

From http://www.chef-in-training.com/2011/06/cookie-dough-brownies/

Amazing Brownies

3/4 tsp. salt

1 c. + 2 T. flour

1/3 c. cocoa

2/3 c. brown sugar

2/3 c. white sugar

1/2 c. chocolate chips

1/2 c. white chocolate chips (or double the chocolate chips)

handful mini marshmallows

3 eggs

2/3 c. butter, melted

1 tsp. vanilla

Combine sugars and butter. Add eggs and vanilla, then stir in cocoa. Mix in flour and salt. Stir in chocolate chips and marshmallows. Pour into a greased 9x13 pan. Bake at 350 degrees for 25-32 minutes, or until done. DO NOT OVERBAKE. Frost with chocolate buttercream frosting.

Chocolate Buttercream Frosting

4 c. powdered sugar

1/2 c. cocoa

1 c. unsalted butter, softened

2 tsp. vanilla extract

dash salt

2-4 T. heavy cream, half and half, or whole milk

Mix the powdered sugar and cocoa together, then add the butter. In a mixer, or with a hand mixer, beat in the butter. Slowly add the cream and keep beating until it reaches the desired consistency--thick, but not too thick. Add the salt and vanilla, and beat until fluffy.

From http://simplykierste.com/2013/01/amazing-brownies-2.html

Pumpkin Pie Spiced Baked Oatmeal

2 eggs
1/2 cup applesauce
1/2 cup oil
3/4 cup canned pumpkin (1/2 of 15 oz. can)
2 1/4 cups milk
1/4 cup maple syrup or syrup
1/2 cup brown sugar
2 1/2 teaspoon homemade pumpkin pie spice
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup wheat flour
4 cups quick cooking oats

Preheat oven to 350. Lightly grease a 9×13 inch baking dish with non-stick cooking spray.
In a stand mixer or large mixing bowl, beat together the eggs, applesauce, oil, canned pumpkin, milk, syrup and brown sugar until smooth.  Add in the pie spice, baking powder, salt, flour and oats. Beat on low until “loose” batter forms. (It will seem runny, that’s OK!)  Pour batter into the greased baking dish and bake in the preheated oven for 30-35 minutes, or until cooked through in the center of the dish.
Let cool slightly before serving. Serve with milk, yogurt, Greek yogurt, or as is.  Note: If you prefer it a little sweeter, add a little brown sugar or maple syrup. Enjoy!

*I used regular oats and added a lot of cinnamon the batter.

(http://www.5dollardinners.com/pumpkin-spice-baked-oatmeal/)

Carrot Cake Pancakes

Ingredients:

1 1/2 cups finely grated carrots, about 3 medium carrots

1 cup buttermilk

3 Tbsp granulated sugar

1 cup all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp cinnamon 

1/8 tsp nutmeg

1/4 tsp salt

1 large egg

2 Tbsp vegetable oil (applesauce would be a good low fat substitute)

1 tsp vanilla extract

1 recipe Vanilla Cream Syrup or Cream Cheese Syrup, recipes follow

chopped pecans, for serving

Directions:

In a medium airtight container, whisk together grated carrots, buttermilk and granulated sugar. Cover container and refrigerate overnight.

The following morning, preheat a non-stick griddle to 300 degrees. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate small bowl, whisk together egg, vegetable oil and vanilla extract.  Add egg mixture and carrot mixture to flour mixture and whisk just until combine. Pour about 1/4 cup - 1/3 cup batter onto a buttered if necessary, preheated griddle (if you want more pancakes do 1/4 cup) and gently spread batter out (just slightly, I do this so the centers aren't thicker than the edges) using the back of the measuring cup. Cook pancakes until bubbles begin to appear on the surface and bottom is golden brown then flip and cook opposite side until golden. Serve immediately with Vanilla Cream Syrup or Cream Cheese Syrup and garnish with chopped pecans.

Vanilla Cream Syrup
Yields about 1 1/2 cups

Ingredients:
1/4 cup salted butter
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup low-fat buttermilk
1 pinch salt
1/2 tsp baking soda
1 tsp vanilla extract

Directions:
Melt butter in a large saucepan over medium heat.  Stir in sugar, cream, buttermilk and salt.  Cook, stirring frequently, until mixture begins to boil and sugar has dissolved.  Remove from heat and stir in baking soda and vanilla, whisk for about 10 seconds until frothy.  Serve warm.  Syrup can be stored in refrigerator up to 1 week and reheat before serving. 

Cream Cheese Syrup

Ingredients:

1/4 cup butter

3/4 cup granulated sugar

1/3 cup buttermilk

4 oz cream cheese

1/2 tsp baking soda

1 tsp vanilla extract

Directions:

Melt butter in a large saucepan over medium low heat. Stir in sugar, buttermilk and cream cheese. Cook mixture, whisking constantly until cream cheese has melted. Stir in baking soda and whisk for about 10 seconds until frothy. Remove from heat and stir in vanilla. Serve warm. Store in refrigerator up to 1 week and reheat before serving. 

*We liked the cream cheese syrup.  It tasted just like homemade buttermilk, but with a hint of cream cheese flavor.

(http://cookingclassy.blogspot.com/2012/08/carrot-cake-pancakes.html)