Reese's Pieces Peanut Butter Cookies

Ingredients

• 1 large egg
• 1 cup packed light brown sugar
• 3/4 cup creamy peanut butter
• 1/2 cup butter, softened
• 1 Tablespoon vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• pinch of salt
• 1 cup Reese's Pieces
• 1 cup semi-sweet chocolate chips

Cream together the first 5 ingredients on medium-high speed until light and fluffy, about 5 minutes.

Stop, scrape down the sides of the bowl and add the flour, baking soda, salt, and mix on low speed until just incorporated, about 1 minute; do not overmix.

Add the Reese's Pieces, chocolate chips, and blend until just incorporated.

Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds. Place mounds on a large plate, flatten slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. (Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Preheat oven to 350 degrees F and line a baking sheet with cooking spray. Place mounds on baking sheet. Bake for 9-10 minutes, or until edges have set and tops are just beginning to set. Allow cookies to cool on baking sheet for 5 minutes before removing and transferring to rack to finish cooling.

French Silk Pie

Ingredients

• Deep dish pie shell
• 3 eggs
• 2 Tablespoons milk
• 1 tsp vanilla
• 3/4 cup sugar
• 4 oz bittersweet baking chocolate
• 12 Tablespoons butter, room temperature
• 1 cup heavy whipping cream
• Whipped cream and chocolate shavings for topping

Pre-bake the pie shell and set aside to cool down.

In a small sauce pot, combine whisked eggs, vanilla and milk over medium-low heat. Heat through to about 160 degrees F, stirring constantly. (Make sure to keep stirring the whole time or you will end up with vanilla scrambled eggs.) Set aside to cool down. 

Melt the chocolate in the microwave at half power for small increments, stirring in between heating rotations.

Beat the cold heavy cream in the cold bowl of an electric mixer, until soft peaks appear. Refrigerate until ready to use.

In an electric mixer, using a paddle attachment, beat butter and sugar until light and fluffy, on medium-high speed.

Slowly pour in the egg mixture and chocolate (make sure that eggs and chocolate are no warmer than room temperature). Beat for 3-5 minutes, until smooth and silky.

Carefully, fold in the whipped cream until all smooth.

Pour the pie filling into a cooled pie shell. Cover with saran wrap and refrigerate for 2-3 hours.

Top with whipped cream and chocolate shavings before serving.

Strawberry Cake

Ingredients

• 1 package white cake mix
• 1 3oz. package strawberry jello
• 1 cup fresh strawberries, mashed or finely chopped
• 1 cup vegetable oil
• 1/2 cup milk
• 4 large eggs
• Strawberry Cream Cheese Frosting
• 1 8oz package cream cheese
• 1 stick butter, room temp
• 3 1/2 cups confectioners' sugar
• 3/4 cup fresh strawberries, mashed or chopped fine

Preheat oven to 350 degrees F. Lightly spray pans or cupcake tins with non-stick spray. Place the cake mix, jello, strawberries, oil, milk and eggs in a large bowl. Mix 3 minutes, stopping to scrap down sides of bowl a couple times. Divide the batter evenly among layer pans or pour into 9x13 inch pan or cupcake tins. (Cook according to directions on box of cake mix.) Remove cake and cool completely.

For Strawberry Cream Cheese Frosting: Mix cream cheese and butter until smooth. Sift sugar and add one cup full at a time to cream mixture. Add strawberries and incorporate completely. Pour over cake and smooth out covering entire cake layer.

Red Velvet Brownies

Ingredients

• 1 (4 oz.) bittersweet chocolate baking bar, chopped
• 3/4 cup butter
• 2 cups sugar
• 4 large eggs
• 1 1/2 cups all-purpose flour
• 1 (1 oz.) bottle red liquid food coloring
• 1 1/2 tsp baking powder
• 1 tsp vanilla extract
• 1/8 tsp salt

Preheat oven to 350 degrees F. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil

Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.

Bake at 350 degrees F for 50-55 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).

Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Small-Batch Cream Cheese Frosting on top of brownies, and cut into 16 squares.

Small-Batch Cream Cheese Frosting

• 1 (8 oz.) package cream cheese, softened
• 3 Tbsp. butter, softened
• 1 1/2 cups powered sugar
• 1/8 tsp. salt
• 1 tsp. vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powered sugar and salt, beating until blended. Stir in vanilla.

Pesto Chicken Lasagna Rolls

Ingredients

Pesto Sauce:

• 3 cups packed basil leaves
• 3 cloves garlic
• 3/4 cup Parmesan cheese
• 1/2 cup olive oil

• Lasagna noodles
• 1 lbs chicken breast, trimmed (*2 chicken breasts)
• 15 oz ricotta cheese
• 1 egg
• 3 Tablespoons Parmesan cheese
• 1 cup tomato sauce
• 1/2-1 cup mozzarella cheese, shredded

Bring a large stockpot of water to a boil, cook 12 lasagna noodles according to manufacturer's directions.

Preheat oven to 350 degrees F.

Cook chicken breast using desired method, season with salt and pepper, then shred and set aside.

In the bowl of a food processor, combine basil leaves and garlic. Blending until only fine pieces remain. Add in cheese. With food processor running, slowly drizzle in olive oil until desired spreadable consistency is reached. Transfer to a small bowl, set aside.

In a medium bowl, combine ricotta cheese with egg, Parmesan, salt and pepper (to taste).

Drain lasagna noodles.

Working one or two noodles at a time, lightly coat with pesto sauce, followed by ricotta mixture and shredded chicken. Roll and place in a rectangular baking dish. Repeat process with remaining ingredients. Cover with tomato sauce and shredded mozzarella.

Bake at 350 degrees F for 30 minutes or until cheese is fully melted.

Guacamole

Ingredients

• 3 avocados- peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 Tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Refrigerate 1 hour for best flavor, or serve immediately.

Bacon-Wrapped Scallops with Pineapple Quinoa

Ingredients

• 1 can (14.5 oz) vegetable broth
• 1 cup quinoa, rinsed
• 1/4 tsp. salt
• 1/8 tsp. plus 1/4 tsp. pepper, divided
• 10 bacon strips
• 16 sea scallops (about 2 lbs.), side muscles removed
• 1 cup drained canned pineapple tidbit
• Toothpicks

In a small saucepan, bring broth to a boil. Add quinoa, salt and 1/8 teaspoon pepper. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed.

Meanwhile, place bacon in a large nonstick skillet. Cook over medium heat, removing eight of the strips when partially cooked but not crisp. Continue cooking remaining strips until crisp. Remove to paper towels to drain. Finely chop crisp bacon strips. Cut remaining bacon strips lengthwise in half.

Wrap a halved bacon strip around each scallop; secure with a toothpick. Sprinkle with remaining pepper.

Wipe the pan clean, if necessary; heat over medium-high heat. Add scallops; cook 3-4 minutes on each side or until scallops are firm and opaque.

Remove quinoa from heat; fluff with a fork. Stir in pineapple and chopped bacon. Serve with scallops. Makes 4 servings.