Peanut Butter Frosting

Paula Deen recipe. Makes 6 cups.



1 1/4 cups butter, softened
1 cup creamy peanut butter
1/4 cup heavy whipping cream
5 cups confectioners' sugar
1 teaspoon vanilla extract

In a large bowl, beat butter and peanut butter at medium-high speed with an electric mixer until fluffy. Add cream, beating until combined. Gradually add confectioners sugar, beating until smooth. Beat in vanilla.

Old Fashioned Chocolate Cake with Peanut Butter Frosting

Paula Deen recipe. Makes 1 10-inch cake.



1 cup hot water
3 (1 oz) squares semisweet chocolate, chopped
2 1/4 cups all-purpose flour
2 1/2 cups sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups whole buttermilk
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
peanut butter frosting (see recipe)

Preheat oven to 350. Spray 2 (10-inch) round cake pans with nonstick baking spray with flour.

In a small bowl, combine hot water and chocolate. Let stand for 10 minutes, stirring occasionally, until chocolate is melted and smooth.

In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. Add buttermilk, oil, eggs, and vanilla; beat at medium-low speed with an electric mixer until smooth.

With mixer running, add melted chocolate mixture, beating until combined. Pour batter evenly into prepared pans, and bake for 23-27 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

Spread peanut butter frosting evenly in between layers and on top and sides of cake.

Breakfast Casserole

1 lb sausage
6 slices white bread
2 cups shredded cheddar cheese
6 eggs
2 cups of 2% milk
1 tsp salt
1/8 tsp pepper
1 tsp dry mustard

Cook, crumble and drain sausage. Cube bread and place in bottom of dish, sprayed with nonstick cooking spray. Whip eggs, milk, salt, pepper and mustard; beat well. Layer bread, sausage, cheese and egg mixture. Prepare and refrigerate for 8 hours. Bake for 45 minutes at 350.

Overnight Cinnamon Pecan Coffee Cake

Recipe from Southern Living. Makes 8-10 servings.



3/4 cup butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground nutmeg
1/2 tsp salt
1 cup sour cream
3/4 cup firmly packed brown sugar
1/2 cup chopped pecans
1 tsp ground cinnamon

Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 4 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spread batter into a greased and floured 13 x 9-inch pan.

Stir together brown sugar, pecans, and cinnamon; sprinkle over batter. Cover batter with plastic wrap, and chill 8-18 hours.

Preheat oven to 350. Bake coffee cake 35 minutes or until a wooden pick inserted in center comes out clean. Remove from oven. Serve warm or at room temperature.

Praline Pull-Apart Bread

Recipe from Southern Living. Makes 12 servings.



1 cup granulated sugar
4 tsp ground cinnamon, divided
1 (2 lb) package frozen bread roll dough
1/2 cup butter, melted
1 cup chopped pecans
3/4 cup whipping cream
3/4 cup firmly packed brown sugar

Stir together granulated sugar and 3 tsp cinnamon. Coat each roll in butter; dredge rolls in sugar mixture. Arrange in a lightly greased 10-inch tube pan; sprinkle with pecans. Cover and chill 8 to 18 hours.

Preheat oven to 325. Beat whipping cream at high speed with an electric mixer until soft peaks form; stir in brown sugar and remaining 1 tsp cinnamon. Pour mixture over dough. Place pan on an aluminum foil lined baking sheet.

Bake at 325 for 1 hour or until golden brown. Cool on a wire rack 10 minutes; invert onto a serving plate, and drizzle with any remaining glaze in pan.

Chocolate Chip Cheesecake

Recipe from Nestle. Makes 12-14 servings.



Crust:
1 1/2 cups (about 15) crushed chocolate sandwich cookies
2 tablespoons butter or margarine, melted
2 cups (12 oz package) Nestle Toll House semi-sweet chocolate mini morsels, divided

Filling:
2 packages (8 oz each) cream cheese, softened
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs
2 tablespoons all-purpose flour
3/4 cup Nestle Carnation Evaporated milk
1/2 cup sour cream

Crust: Combine cookie crumbs and butter in medium bowl until moistened; press onto bottom of ungreased 9-inch springform pan. Sprinkle with 1 cup morsels.

Filling: Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Pour over crust. Sprinkle with remaining morsels.

Bake for 25 minutes. Cover loosely with aluminum foil. Bake for additional 30-40 minutes or until edge is set but center still moves slightly. Place in refrigerator immediately; refrigerate for 2 hours or until form. Remove side of springform pan.

Peanutty Gooey Bars

Recipe from Nestle. Makes 2 dozen bars.



Crust:
2 cups chocolate graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
1/3 cup granulated sugar

Topping:
1 2/3 cups (11 oz package) Nestle Toll House peanut butter & milk chocolate morsels, divided
1 can (14 oz) Nestle Carnation sweetened condensed milk
1 teaspoon vanilla extract
1 cup coarsely chopped peanuts

Preheat oven to 350.

Crust: Combine graham cracker crumbs, butter and sugar in medium bowl; press onto bottom of ungreased 13 x 9-inch baking pan.

Topping: Microwave 1 cup morsels, sweetened condensed milk and vanilla extract in medium, uncovered, microwave safe bowl on high for 1 minute. Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring until morsels are melted. Pour evenly over crust. Top with nuts and remaining morsels.

Bake for 20-25 minutes or until edges are bubbly. Cool completely in pan on wire rack. Cut into bars.