no-bake peanut butter cookies

NO-BAKE PEANUT BUTTER COOKIES

image & recipe via My Soul Is the Sky

I have been trying really hard not to bake lately...more focused on losing weight and getting back in shape! BUT, these little guys kept calling to me. So good! They remind me of my Grandma's peanut butter fudge. 

2 cups sugar
1/4 cup butter
1/2 cup milk
1 cup peanut butter
1 teaspoon vanilla
3 cups rolled oats (old-fashioned)

In large saucepan, mix sugar, butter, and milk; bring to a full, roiling boil over med heat. Boil for one minute, stirring constantly. Remove from heat and stir in peanut butter and vanilla, stirring until peanut butter is melted; stir in oats.

Working quickly, drop by spoonfuls onto waxed paper (I use aluminum foil sprayed lightly with cooking spray.). Put in the refrigerator to set (I keep mine there). Enjoy!

pretzel bites

Just the slightest bit obsessed with these little pretzel bites. They make the perfect dessert or a yummy breakfast treat! I have only made the cinnamon / sugar version because we LOVE them. They taste more like a dinner roll than a pretzel to me, so I'm not sure how I would like the cheese version? But give it a whirl if you like!

PRETZEL BITES
photo & recipe via live love pasta

Rhodes Dinner Rolls

Asiago Cheese
Sugar

Cinnamon

Butter

Salt

Take out as many dinner rolls as you need. Each roll will make 2 pretzel bites. Cut each roll in half and roll it into a ball. Place on a parchment lined baking sheet (or one sprayed with a non-stick spray) and cover with a damp towel. Allow the rolls to rise for at least 1 hour. 

Preheat the oven to 375 degrees. Bring a pot of water to a boil. Place 5 or 6 rolls at a time into the boiling water and leave them there until they puff up; about 30 seconds. Transfer back to the baking sheet. Continue with the rest of the rolls. Bake for about 18 minutes.

If you are making asiago or salted pretzel bites sprinkle with cheese or salt about 5 minutes before they are done. If you are making cinnamon sugar pretzel bites dip them in melted butter immediately after removing from the oven. Then roll them in cinnamon sugar. We served our pretzel bites with zesty nacho cheese sauce.

CARAMEL APPLE CHEESECAKE BARS

Caramel Apple Cheesecake Bars

Rich would be the first word that comes to mind when eating these! Wow! But a really great dessert for a large crowd.  

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened 

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup caramel topping

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. 

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

In a small bowl, combine all streusel ingredients; sprinkle evenly with streusel topping. 

Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping (I did this as I served them) and let cool. Serve cold and enjoy!

photo & recipe via The Girl Who Ate Everything

recipe adapted from Paula Deen

PUMPKIN SPICE OATMEAL COOKIES

PUMPKIN SPICE OATMEAL COOKIES

recipe via The Nerd's Wife

2 sticks butter, softened

1 cup brown sugar

1/2 cup granulated sugar

1 tsp vanilla

2 eggs

1 1/2 cups flour

1/2 tsp salt

1 tsp baking soda

1 tsp pumpkin pie spice

3 cups rolled oats

Preheat oven to 350 degrees. Cream together the butter, sugar and brown sugar until light and fluffy. Add in the eggs and vanilla; mix well. Mix the flour, baking soda, salt and pumpkin pie spice; gradually add to butter mixture. Stir in the oats until incorporated.

Drop by tablespoon onto a baking sheet about two inches apart. Bake for 10-12 minutes at 350 degrees until golden brown. (I left them in for 10 minutes and took them out when they were still a little gooey in the middle, they will bake a bit more on the pan.) Makes about 3 dozen. Enjoy my lil' pumpkins!