Ooey-Gooey Peanut Butter Brownies

You simply must make these brownies. My kids were sad I took that chocolate peanut butter cake away from them so I made these to compensate. THESE ARE SOME OF THE BEST BROWNIES EVER. And...they were even better the next day! Head on over to Our Best Bites and read their tutorial they have more photos and fun information.

Ooey-Gooey Peanut-Butter Brownies
Recipe from Our Best Bites

3/4 C sweetened condensed milk, divided (fat-free is fine)
1/4 C butter, melted and cooled (1/2 stick)
1/4 C non-fat milk
1  box devil’s food cake mix (18.25 oz)
1 large egg white, lightly beaten
cooking spray
1 7 oz jar marshmallow creme (about 1 3/4 C)
1/2 C peanut butter morsels (I used the whole bag..lol)

Preheat oven to 350 degrees.

With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white.  Mixture will be very thick.  Spray 9×13 pan with cooking spray.  Press 2/3 of the mixture into the bottom of the pan.  Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers.  The layer will be thin.  Bake for 10 minutes.

Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth.  Stir in PB morsels.  No one will tell if you stir in some extras.  Spread marshmallow layer over brownie layer in pan.  Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture.  Bake at 350 for about 30 minutes.  Remove from oven and cool before cutting into squares.

Reese's Peanut Butter Chocolate Cake

I made this cake as a thank you to our new bishop. He helped us out a TON with our commercial and Mormon Message for girls camp doing lots of editing. He loves chocolate and peanut butter combo so I thought of making him this cake. Turned out great! Next time I am planning on cutting the Reese's cups on the top layer like I did on the bottom layer, I like how it looks better. Also I ended up with a little over one cup of frosting left so I will put more in the middle next time.

Original recipe source

1 box devils food cake (or your favorite recipe)

1 bag Reese’s peanut butter cups (the miniature kind)

Peanut Butter Frosting:
2 cups creamy peanut butter
1/2 cup soft butter
1 1/2 tsp vanilla
1/2 tsp salt
2 cups powdered sugar
2/3 cup whipping cream

Prepare cake according to directions on box. Bake in 2 greased and floured 9″ round pans. Cool completely.

For frosting: Beat together butter, peanut butter, vanilla and salt. Add powdered sugar and enough cream to reach spreading consistency.

To assemble: Place one cake layer on a plate, flat side up. Spread with a layer of frosting. If desired, sprinkle with a few finely chopped Reese’s peanut butter cups. Top with remaining cake layer. Frost top and sides of cake. Decorate with halved Reese’s peanut butter cups. Finely chop any remaining peanut butter cups and sprinkle them in the center.

Summer Pasta Salad

The perfect addition to a summer bbq or potluck! I love this salad.

12-16 oz pkg colored spiral noodles

1 diced red pepper

1 diced green pepper

1 diced cucumber

sliced olives, I usually do 3/4 of a can
diced mozzarella cheese (optional)

Bernstein's Cheese Fantastico Light Italian Dressing

Boil noodles according to package directions. Do not overboil!  Want them a tad chewy.  Rinse with cold water and drain well. Add in all other ingredients and toss in a large bowl. Dump a bunch of the dressing over the salad, about 3/4 of the bottle. Sprinkle with lots of Parmesan cheese.  Stir and refrigerate. 

Best made the night before or the morning before you plan on serving it.  Very good when all the flavors meld together overnight.  When you take the salad out to serve, freshen it up by shaking in a little more Parmesan cheese and another good amount of salad dressing.  I usually end up using the whole bottle.  You could also use any other Italian dressing your family likes.