Peanut butter cups are divine...

My sons birthday is coming up later this week. He requested two things: A smoked turkey from Louie, a friend of the family since James was a youngster. And a Peanut butter cup pizza. I ALMOST forgot them both. Just realized last night I had not ordered the turkey, and about an hour ago I happened to think about the dessert. That is why I live my life around a list, keeps me out of trouble. I think that working with preschool age children has given me a shorter attention span. That's my story and I'm stickin' to it!

Well, before I'm distracted again I will post the recipe so I will be able to deliver the ultimate birthday treat on James' GOLDEN birthday!!

TRIPLE PEANUT PIZZA
1 tube (18oz) refrigerated peanut butter cookie dough
1 cup semi sweet chocolate chips
1 8 oz pkg cream cheese, softened
1/3 cup creamy peanut butter
1/4 cup packed brown sugar
1 tsp vanilla
2 cups chopped peanut butter cups

Press cookie dough onto a greased 14: pizza pan. Bake @ 350* for 12-15 min. Sprinkle with chocolate chips; let stand 4-5 minutes. Spread melted c hips over crust and freeze for 10 min or until set.
Meanwhile, beat cream cheese, peanut butter, brown sugar, and vanilla until creamy. Spread over the chocolate layer. Sprinkle with the PB cups and chill until serving. Refrigerate leftovers.

Muffin Man

REFRIGERATOR BRAN MUFFINS

1-15oz Raisin Bran cereal
3/4 cup light brown sugar
3/4 cup dark brown sugar
1 1/2 cups white sugar
5 cups flour
5 tsp baking soda
1 tsp salt
2-3 cups walnuts or pecans coarsely chopped
1 cup dried apricots - chopped
1 cup dried dates - chopped
1 cup margarine melted
4 eggs beaten
1 qt buttermilk

Line cupcake pan with liners, fill each 3/4 full and bake approx 20-25 min @ 375*
This can be kept in the refrigerator for 3-4 weeks. I bake just a 1/2 dozen or so at a time so they are fresh!

Prime Rib

Do you cook prime rib around this time of year? We do a small cut, but this recipe turned out the best of all last time. Making my mouth water....yum.

Prime Rib
4# meat
Sniders Prime Rib and Roast seasoning

Leave meat out for 2 hours to bring to room temp. Use a generous amount of seasoning and hand rub it into the prime rib. Place into a pan with about 3" sides for roasting. I just used a cake pan. Heat oven to 450* put meat thermometer in roast then place in oven for 20 min (5 min per pound). Shut oven off DO NOT open the door!!
After 3 hours turn heat on to 350* and roast to desired internal temp. Ours was at 150* it was beautifully pink and juicy. It took about 25 min.
Let it stand 15 min before carving to keep it juicy. I used the meat drippings and an envelope of aujus for delightful dipping :-)

Huskers Like Cake!

I can't wait to eat this!! It's a recipe for BOSTON CREAM PIE, why they call a cake a pie in Boston is beyond me. Premier run on this recipe, but I can tell you the icing tasted fudgy, the filling was creamy, and the cake....don't know yet but it looks good! The original recipe said to use one layer of the cake and cut it horizontally, but what would I do with the other layer cake??? I just used them both. This picture was taken outside since it said to refrigerate for an hour, and it definitely wouldn't fit in my frig today. Rest assured I put it in an airtight cake carrier so nothing could creep in, not even a 4 legged Maddie dog. I'm taking this to a Husker party tonight, let's hope it's a celebration cake!

BOSTON CREAM PIE

1 pkg (3.4 oz) JELL-O vanilla flavor instant pudding
1 cup cold milk
1 1/2 cups thawed cool whip
1 yellow cake mix - baked according to directions in 2 round pans
1 square semi sweet Bakers chocolate
1 Tbsp butter
3/4 cup powdered sugar
2 Tbsp milk

Beat pudding mix and 1 cup cold milk 2 minutes. Stir in cool whip, let stand 5 minutes.

Stack first cake layer on serving plate, spread pudding mixture on and top with second layer.

Microwave chocolate and butter 1 min. Stir until chocolate is melted. Add sugar and 2 Tbsp milk; mix well. Spread over cake and refrigerate for 1 hour.