Peanut Butter Chocolate Lasagna

When I finally got around to making this the company no longer makes Nutter Butter in 16 oz packages.  So you will kinda have to play around a bit with the measurements of butter and cookies. Keep refrigerated and covered and should keep a few days.  But I bet it won't last that long.

Ingredients:

• 1 16-ounce package peanut butter sandwich cookies, divided
• 4 tablespoons butter (1/2 stick) butter, melted
• 4 ounces cream cheese, room temperature
• 1/2 cup confectioners’ sugar
• 1/3 cup creamy peanut butter
• 1 8-ounce container Cool Whip, divided
• 1 3.9-ounce package instant chocolate Jello-O Pudding Mix
• 1 1/2 cups milk

Instructions:

1. Preheat the oven to 350 degrees F.
2. In a blender or food processor, finely crush 20 of the cookies.
3. In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened.
4. Press into an ungreased 8 X 8-inch baking dish.
5. Bake for 10 minutes.
6. Allow crust to cool completely before proceeding.
7. In the meantime, mix the package of pudding with the 1 1/2 cups of milk in a small bowl.
8. In a mixing bowl, beat cream cheese, confectioners’ sugar, and peanut butter together.
9. Fold in 1 cup of the Cool Whip and mix until well blended.
10. Spread the chocolate pudding over the cooled crust.
11. Place dollops of cream cheese mixture over the pudding layer and with an offset spatula, gently spread to completely cover.
12. Spread remaining Cool Whip over the cream cheese.
13. Refrigerate two hours. Place into freezer for a half hour to completely set and allow for neat slices.
14. In a plastic bag, break up the remaining cookies.
15. Sprinkle cookies on top right before serving.

Grape Salad

This recipe came from some friends when we were out camping.  I know it sounds weird to put cream cheese and sour cream with fruit but let me tell you, once you start eating it you just can't stop. You can add any kind of grapes that you want.  If you only like red make it with red, just like green make with green grapes. Whatever you like go for it!!!  Just make sure that the grapes are really dry before making this recipe or it sweats and makes the dressing soupy.  Enjoy!!

Ingredients:


2 lbs fresh green seedless Grapes
2 lbs fresh red seedless Grapes
8 oz Cream Cheese
8 oz Sour Cream
1/2 cup Sugar
1 tsp Vanilla

Topping

1 Cup brown sugar
4 Butterfingers, crushed

Wash grapes and dry very well.

Cream together cream cheese, sour cream, sugar and vanilla.

Fold in grapes.

Mix brown sugar and Butterfingers.  Sprinkle on top.

Chill.

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Cheese Dip

This recipe tastes a LOT like the Con Queso at Carlo's O Kellys.  Watch out cause it is good!!!

1 lb velveeta
4 oz sour cream
1 Cup salsa (I do get this from Carlo's O Kelly's)

Melt velveeta, add sour cream and stir in salsa.  Serve warm with tortilla chips!!!

Veggie Pizza

Crust:

• 2 tubes crescent rolls

Spray cookie sheet and spread dough in a pan like a pizza crust.  Bake at 400 for 7-8 minutes or until light golden brown.  Let cool.

Spread:

• 1 8oz cream cheese - room temperature
• 1/3 cup miracle whip
• 1/2 tsp dill weed
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp ranch

Mix well spread on cooled crust

Add anything you want for toppings:

• carrots
• cucumbers
• celery
• green pepper
• red pepper
• shredded cheese
• radish
• broccoli
• cauliflower

I cut each of the vegetables into small bites and add to pizza.

Cream Cheese Frosting

4 oz cream cheese - softened to room temperature
1 stick butter - softened to room temperature
1 Tbsp milk
1 tsp vanilla
Pinch of salt
2 cups powdered sugar

Beat cream cheese and butter until light and fluffy, add milk, vanilla and salt.  Mix until incorporated.  Gradually add powdered sugar and beat until smooth.