Ritz Peanut Butter Marshmallow Cookies Recipe

Ritz Peanut Butter Marshmallow Cookies

 

Ritz Peanut Butter and Marshmallow Cookies

Ritz Peanut Butter and Marshmallow Cookies

 

I Started making these Ritz Peanut Butter and Marshmallow Cookies several years back. I only make them for Christmas because they are like some serious crack, VERY ADDICTING!  Once you bring these to a party you will be asked for the recipe right away, feel free to tell your friends how to find my blog, http://www.natembry.com 🙂

INGREDIENTS
24 cookies

1⁄2 cup marshmallow cream
1⁄2 cup peanut butter
48 Ritz crackers
1 1⁄4 cups semi-sweet chocolate chips, melted ( you could also try white chocolate chips as well) 

 

DIRECTIONS
Spread about 1 teaspoon peanut butter on 24 of the Ritz crackers.
Spread 1 teaspoon Marshmallow Creme on remaining crackers.
Sandwich crackers together, using one peanut butter and one marshmallow, then dip in melted chocolate or white chocolate (almond bark)
Set crackers on waxed paper and let stand until chocolate sets. Store in air-tight container for up to one week.

I am sure these Ritz Peanut Butter and Marshmallow Cookies will be a BIG hit at your Christmas (or any other Holiday) party!

Gluten Free Snickerdoodle Chex Mix Recipe

Gluten Free Snickerdoodle Chex® Mix

Gluten Free Snickerdoodle Chex® Mix

Gluten Free Snickerdoodle Chex® Mix

 

If you have friends or family members that have to follow a gluten free eating plan (Like I do!) they will really THANK YOU for this Gluten Free Snickerdoodle Che Mix treat!

Ingredients

1/4 cup sugar
1 teaspoon ground cinnamon
2 cups Cinnamon Chex® cereal
2 cups Chocolate Chex® cereal
4 cups popped popcorn
1/4 cup butter or margarine

Directions
1 In small bowl, mix sugar and cinnamon; set aside. In large microwavable bowl, mix cereals and popcorn.
2 In 1-cup microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Pour over cereal mixture, stirring until evenly coated.
3 Microwave uncovered on High 2 minutes, stirring after 1 minute. Sprinkle half of the sugar mixture evenly over cereal mixture; stir. Sprinkle with remaining sugar mixture; stir. Microwave 1 minute longer. Spread on waxed paper or paper towels to cool. Store in airtight container.

Merry Christmas and I hope you share this Gluten Free Snickerdoodle Che Mix recipe with your friends and family.

QUICK + EASY SNOWY CHOCOLATE PINECONES RECIPE

QUICK + EASY SNOWY CHOCOLATE PINECONES RECIPE

 

QUICK + EASY SNOWY CHOCOLATE PINECONES RECIPE

QUICK + EASY SNOWY CHOCOLATE PINECONES RECIPE

CHOCOLATE PINECONES

SNOWY CHOCOLATE PINECONES

Now these Snowy Chocolate Pinecones are so cute and so incredibly easy to make, even the kids can help!!

I found these over at Hand Made Charlotte and after making a few of these to be sure they were as truly easy as the instructions said I just had to put this on my blog to share with my readers!

WHAT YOU NEED

4-chocolate-pinecone-recipe-2

HOW-TO Make:

Learn How To make them here

Enjoy adding these Festive Snowy Chocolate Pinecones to your Holiday Table

 

Pinto Bean Cake with Browned Butter Glaze Recipe

OK Bakers hold onto your socks! This recipe might sound strange but it turns out moist and Yummy! As a matter of fact if you did not tell anyone there were pinto beans in here they would never know!!! Give this one a try and let me know how you liked it!

 

pinto bean cake

Pinto bean cake with Browned Butter Glaze

Pinto Bean Cake

1 Cup Sugar
1 Stick of Butter ( Not Margarine )
2 tsp Vanilla
2 Eggs
2 Cups ( Unseasoned ) Mashed Pinto Bean‘s
1 Cup All Purpose Flour
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Allspice OR 1/2 tsp Cloves
1/2 Cup Chopped Pecans
1 Cup Raisins
2 Cups Chopped Apples

Directions :

Preheat Oven to 325 Degrees.
In a Large Bowl Cream Butter & Sugar together until mixed Well, Add in Vanilla & Eggs & Beat Well. Add in Well Mashed Bean‘s. Stir in Dry ingredients ( I Sift Mine in then Stir to Combine) Stir in Nuts, Raisins & Chopped Apples. Put in a Greased & Floured Bundt Pan, Bake for 1 Hour – 1 Hour 20 Minutes Until Toothpick Inserted Comes Out Clean.

Pinto Bean Cake out of the Oven

Pinto Bean Cake out of the Oven

Time to Make the Browned Butter Glaze

Browned Butter Glaze

1/2 Cup Butter ( Not Margarine)
4 Cups Powdered Sugar
1 1/2 tsp Real Vanilla
3 Tbsp Milk

DIRECTIONS :

Melt Butter in A Saucepan over Medium High Heat & Cook until it Turns A Light Brown. In A Bowl Add, Melted Butter, Powdered Sugar, Vanilla & Milk & Whisk Until Smooth. Drizzle Or Spread Over Cake. ENJOY!

( Note : Can Make Half a Recipe For Drizzling Over Bundt Cakes)

EASY CREAM CHEESE CHERRY CRESCENT BAKE RECIPE

Easy Cream Cheese Cherry Crescent Bake

Easy Cream Cheese Cherry Crescent Bake

photo courtesy of Pillsbury Facebook

Easy Cream Cheese Cherry Crescent Bake

Ingredients:

1 tube crescent rolls

1 block of cream cheese

1/2 cup sugar

1 teaspoon vanilla

1 large can cherry pie filling

3 tablespoons butter, melted

1/4 cup sugar in the raw

Directions:

Unroll and lightly press four of the crescent rolls into the bottom of an 8×8 inch greased pan. The bottom of the pan should be lined with crescent roll dough.

With a mixer, beat together sugar, cream cheese and vanilla until smooth and creamy. Spread it on top of the crescent rolls in the pan. Pour and spread the pie filling on top of the cream cheese layer.

Spread the last four crescent roll pieces on top of the cherry filling. Stretch it out and seal the seams to make a nice top crust. Pour the melted butter on top of the crust and sprinkle the raw sugar on top of the butter.

Bake for 40 minutes at 350 degrees.

 

 

SOFT SNICKERDOODLE COOKIE RECIPE

These Soft Snickerdoodle cookies are my husbands favorite cookies. Although the process seems a little daunting, you have to chill the dough, you HAVE to chill the cookie sheets also, BUT they are worth the effort. They come out soft and perfect every time! So sometimes it pays not to be a lazy cook, which honestly I am most of the time! ENJOY!

 

Soft Snickerdoodle Cookie

Soft Snickerdoodle Cookie

SOFT SNICKERDOODLE COOKIE RECIPE
INGREDIENTS
SERVINGS 24
1 cup butter
1 1⁄2 cups sugar
2 large eggs
2 3⁄4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1⁄4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

DIRECTIONS
Preheat oven to 350°F.
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
Coat by gently rolling balls of dough in the sugar mixture.
Place on chilled ungreased cookie sheet, and bake 10 minutes.
Remove from pan immediately.
You have to chill the cookie sheet before each batch you bake. Also keep your dough chilled in the fridge while waiting to make your next batch.