Peanut Butter Chocolate Dessert Recipe

20 chocolate cream-filled chocolate sandwich cookies, divided

2 tablespoons butter, softened

1 package (8 ounces) cream cheese, softened

1/2 cup peanut butter

1-1/2 cups confectioners' sugar, divided

1 carton (16 ounces) frozen whipped topping, thawed, divided

15 miniature peanut butter cups, chopped

1 cup cold milk

1 package (3.9 ounces) instant chocolate fudge pudding mix

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Nutritional Facts

1 serving (1 piece) equals 366 calories, 21 g fat (11 g saturated fat), 22 mg cholesterol, 307 mg sodium, 40 g carbohydrate, 1 g fiber, 5 g protein.

Directions

Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.

In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.

In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.

Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.

Broccoli Cheddar Chicken Crescent Braid

2 cans Pillsbury Original Crescent Rolls

2 cups chicken chunks, cooked

2 cups cheddar cheese

2 cups broccoli, frozen, steamed and chopped

1/2 cup light mayonnaise

1 egg yolk

Fresh rosemary

Prepare and bake like this:

Preheat oven to 375 degrees F. On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle. Press each of the seams to form a single layer of dough. In a large bowl, combine chicken, cheese, broccoli and mayonnaise. Spread mixture over the center of the croissant dough evenly to create a log.

Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough. Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.

Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top. Bake for 28 – 30 minutes until golden brown. Enjoy!

French Toast Roll-Ups

 8 slices white sandwich bread

softened cream cheese, diced strawberries, or Nutella

2 eggs

3 tablespoons milk

1/3 cup granulated sugar

1 heaping teaspoon ground cinnamon

butter, for greasing the pan

Directions:

Cut the crust from each slice of bread and flatten it out with a rolling pin.

Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination.

In a shallow bowl whisk the eggs and milk until well combined.

In a separate shallow bowl mix the sugar with the cinnamon.

Heat a skillet set over medium heat and melt a tablespoon of butter.

Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.

Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they're perfectly good all by themselves.

Chicken Parmesan Casserole

2 lbs uncooked boneless, skinless chicken breasts, cubed
2 cloves garlic, minced
¼ t crushed red pepper flakes
¼ cup fresh basil, finely chopped
2 cups marinara/pasta sauce
1 ½ cups 2% reduced fat shredded mozzarella cheese
2 oz grated parmesan cheese
3.5 oz garlic croutons, roughly crushed, leaving some larger pieces

Directions:

Preheat oven to 350 degrees. Lightly spray a 9 x 13 baking dish with cooking spray.
Place the chicken in the bottom of the dish in a single layer. Sprinkle the minced garlic, red pepper flakes and basil evenly over the chicken. Spread the sauce evenly across the top. On top of the sauce, sprinkle ¾ cup of the Mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons across the top and follow with the rest of the cheese cheese.
Bake for 40-45 minutes. Let stand for 5 minutes before serving.

Cracker Barrel's Hashbrowns Casserole - Copycat

1 pint sour cream

1/2 cup onion, peeled and chopped

2 cups cheddar cheese, grated

2 lbs frozen hash browns

1/2 cup margarine or 1/2 cup butter, melted

1 (10 1/4 ounce) can cream of chicken soup

1 teaspoon salt

1/4 teaspoon pepper

Indirections

Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.

Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

ZUCCHINI PIZZA CASSEROLE

4 cups shredded zucchini (about 5 small zucchini's)

1/2 tsp. salt

2 eggs

2 tbsp. parmesan cheese

2 oz. cheese (I used mozzarella and cheddar)

1 tsp. italian seasoning

1 lb. ground beef

2 oz. pepperoni, chopped

1 medium onion, chopped

2 cups spaghetti sauce

1 medium bell pepper, chopped

4 oz. cheddar or mozzarella cheese (or a mix of both)

Directions:

Shred zucchini. Mix the zucchini with 2 eggs, parmesan cheese, 2 oz. of cheese and italian seasoning. Press the zucchini mixture into the bottom of a lightly greased 9 x 13 in. glass baking dish. Bake the crust uncovered for 20 minutes at 400 degrees.

While the crust bakes, brown the ground beef in a large pan. Add in the onion, pepperoni and spaghetti sauce and cook until onion is soft, about 5 - 7 minutes. Remove the crust from the oven. Pour the meat and sauce over the crust. Top with peppers, sprinkle with 4 oz. of cheese.

Bake for 20 minutes at 400 or until the pizza is heated through and the cheese is melted and slightly browned. Allow the dish to stand for 2 - 3 minutes before slicing and serving.