Peanut Butter Mountains

 

INGREDIENTS

• 3/4 cup creamy peanut butter
• 2 tablespoons butter melted
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 16 ounces chocolate Candiquik or Almond Bark or Candy Melts
• 1/2 cup finely chopped peanuts

INSTRUCTIONS

• Beat melted butter, peanut butter, and vanilla in a large bowl with an electric or hand mixer. Slowly beat in powdered sugar until mixture comes together.
• You should be able to form balls of candy that hold together.
• Drop tablespoon sized balls onto a wax paper lined cookie sheet. Chill while you prepare the chocolate.
• When ready to make candy, line a new cookie sheet with wax paper. Melt your chocolate according to package directions. If it’s cold in your kitchen, it might be helpful to line an electric griddle with an old kitchen towel on low heat (about 200°F) and place the bowl of melted candy on top. It keeps the candy warm for you.
• Place 1 teaspoon of chocolate evenly spaced on the prepared cookie sheet, one for each ball of candy you made. Spread it slightly. Place a rolled ball of candy in the center of each teaspoon of chocolate.
• Mix the chopped peanuts into the remaining chocolate. Cover each ball of candy with 1-2 teaspoons of the peanutty chocolate. Use your spoon to spread it so that the chocolate top meets the bottom under the ball, to seal. Chill to harden.

Cheesecake

 Crust:

1 1/2 cups graham cracker crumbs, rolled fine

3 tablespoons sugar

6 tablespoons butter or margarine

1 teaspoon cinnamon

Thoroughly mix ingredients. Press firmly into a pie pan, lining bottom and sides; set aside. Make filling.

Filling:
1 1/2 pounds (3 8-oz packages) softened cream cheese

1 cup sugar

3 eggs

3/4 teaspoons vanilla

Beat cream cheese well. Add sugar a little at a time; add eggs one at a time; add vanilla. Combine thoroughly. Pour into crust; fill to within 1/2 inch of top to allow room for topping. Bake 60 minutes at 300 degrees F.

Resurrection Rolls (Empty Tomb Rolls) -Oh, Sweet Basil

 

Ingredients

• 12 Rhodes Rolls (or homemade dough or crescent roll dough)
• 12 Marshmallows (normal sized)
• 1/4 Cup Granulated Sugar
• 1 Tablespoon Ground Cinnamon
• 1/4 Cup Melted Butter

• Instructions

  • Heat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
  • Mix the sugar and cinnamon in a bowl.
  • Press the dough out into a circle. Roll a marshmallow in the butter and then the cinnamon sugar and place on the dough.
  • Pinch the circle closed around the marshmallow and roll the dough in the butter and cinnamon sugar.
  • Place in the baking dish.
  • Repeat until you've used all the dough.
  • Let rest 15 minutes and then bake for 15 minutes or until golden.
  • Serve immediately.

  Notes

  Store covered at room temperature for 2-3 days.