So it took a few hours, but I am all done!  YEAH!!!

Today I made:

Peanut Butter Cheesecake Bars
1/2 cup unsalted butter
1 package yellow cake mix
2 8 oz packages cream cheese
1 cup peanut butter
3 eggs
1 1/4 cups sugar
1 cup salted peanuts chopped
Melted Chocolate (optional)

Preheat oven to 325 degrees
Beat cake mix and butter in large bowl with mixer until just crumbly.  Reserve 1 cup of mixture.  Press remaining mixture evenly into ungreased 13X9 in pan to form crust.  Bake 10 minutes cool on wire rack

Beat cream cheese and peanut butter in bowl with mixer until fluffy.  Beat in eggs, one at a time.  Gradually beat in sugar.  Spread filling over cooled crust.

Combine reserved cake mix mixture and peanuts, sprinkle over filling
Bake 45 minutes or until just set.  Chill at least 2 hours before serving.  Drizzle with melted chocolate, if desired




Lemon Cheese Bars

1 package white or yellow cake mix
2 eggs
1/3 cup vegetable oil
8 oz cream cheese
1/3 cup sugar
1 tsp. lemon juice

Preheat oven to 350
Combine cake mix, 1 egg and oil into bowl, stir until crumbly.  Reserve 1 cup.  Press remaining crumb mixture into ungreased 13X9 inch pan.  Bake 15 min. or until light golden brown.
Meanwhile combine remaining egg, cream cheese, sugar and lemon juice, beat until smooth.  Spread over baked crust.  Sprinkle reserved crumb mixture over it.
Bake 15 min. or until cream cheese layer is just set. 



Chocolate & Peanut Butter Ribbon Dessert

12 Nutter Butter Cookies
2 Tbsp. butter, melted
8 oz. cream cheese
1/2 cup peanut butter
1/2 cup sugar
1 tub of Cool Whip
2 squares of baking chocolate, melted.

Crush c8 cookies with rolling pin.  Mix cookie crumbs and butter.  Press into bottom of foil lined 9X5 loaf pan

Mix cream cheese, peanut butter, sugar and vanilla with mixer.  Gently stir in Cool Whip.  Spoon 1/2 cup of the mixture into another bowl and then to that bowl stir in melted chocolate.  With the remaining mixture spoon half of it over crust, then spoon in the mixture with the chocolate, and then the rest of the original mixture. 

Freeze 4 hours or overnight.  Invert onto plate, remove foil then re-invert.  Break remaining cookies over mixture along with a small amount of Cool Whip.

(No picture - it is still freezing!)

Happy Baking

So it took a few hours, but I am all done!  YEAH!!!

Today I made:

Peanut Butter Cheesecake Bars
1/2 cup unsalted butter
1 package yellow cake mix
2 8 oz packages cream cheese
1 cup peanut butter
3 eggs
1 1/4 cups sugar
1 cup salted peanuts chopped
Melted Chocolate (optional)

Preheat oven to 325 degrees
Beat cake mix and butter in large bowl with mixer until just crumbly.  Reserve 1 cup of mixture.  Press remaining mixture evenly into ungreased 13X9 in pan to form crust.  Bake 10 minutes cool on wire rack

Beat cream cheese and peanut butter in bowl with mixer until fluffy.  Beat in eggs, one at a time.  Gradually beat in sugar.  Spread filling over cooled crust.

Combine reserved cake mix mixture and peanuts, sprinkle over filling
Bake 45 minutes or until just set.  Chill at least 2 hours before serving.  Drizzle with melted chocolate, if desired




Lemon Cheese Bars

1 package white or yellow cake mix
2 eggs
1/3 cup vegetable oil
8 oz cream cheese
1/3 cup sugar
1 tsp. lemon juice

Preheat oven to 350
Combine cake mix, 1 egg and oil into bowl, stir until crumbly.  Reserve 1 cup.  Press remaining crumb mixture into ungreased 13X9 inch pan.  Bake 15 min. or until light golden brown.
Meanwhile combine remaining egg, cream cheese, sugar and lemon juice, beat until smooth.  Spread over baked crust.  Sprinkle reserved crumb mixture over it.
Bake 15 min. or until cream cheese layer is just set. 



Chocolate & Peanut Butter Ribbon Dessert

12 Nutter Butter Cookies
2 Tbsp. butter, melted
8 oz. cream cheese
1/2 cup peanut butter
1/2 cup sugar
1 tub of Cool Whip
2 squares of baking chocolate, melted.

Crush c8 cookies with rolling pin.  Mix cookie crumbs and butter.  Press into bottom of foil lined 9X5 loaf pan

Mix cream cheese, peanut butter, sugar and vanilla with mixer.  Gently stir in Cool Whip.  Spoon 1/2 cup of the mixture into another bowl and then to that bowl stir in melted chocolate.  With the remaining mixture spoon half of it over crust, then spoon in the mixture with the chocolate, and then the rest of the original mixture. 

Freeze 4 hours or overnight.  Invert onto plate, remove foil then re-invert.  Break remaining cookies over mixture along with a small amount of Cool Whip.

(No picture - it is still freezing!)

Happy Baking