Perfect recipes for the peanut butter, chocolate enthusiast

Our son is just crazy about peanut butter and it is even better when paired with chocolate. As I was looking for another recipe recently, I came across a couple of recipes that I think Ross will just love.

I also found a couple of other desserts that I want to try, so I decided to include those here today. In the pumpkin crescent recipe I think I will experiment with the pumpkin pie spice to make sure it is not too much. A little goes a long way with me, so adjust to your taste as well.

Then to end this column today I have shared with you a simple crock pot recipe that would be good to have in your files for any time of the year.

Peanut Butter Cup

Cheesecake Bars

For the crust:

9 ounces refrigerated peanut butter cookie dough

* Pat cookie dough into a nonstick foil-lined 8x8-inch pan. Preheat oven to 325 degrees.

For the filling:

2 (8 ounce) packages cream cheese, softened

2/3 cup granulated sugar

2 large eggs

1/4 cup sour cream

1 teaspoon vanilla extract

9 ounces mini Reese's peanut butter cups cut into quarters (plus a few extra for garnish later)

For the topping:

2 ounces chocolate chips

* Beat cream cheese until it is very smooth, about 3 minutes. Add in granulated sugar until the mixture is combined. Add eggs, one a time and continue beating. Add sour cream and vanilla extract until fully combined. Fold the cut peanut butter cups into mixture and spread evenly into pan.

* Bake until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, 40-45 minutes, rotating the pan halfway through baking.

* Place the pan on a cooling rack and allow the bars to cool for 2 hours. Cover with aluminum foil and refrigerate for at least 3 hours, and up to 24 hours.

* Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into bars. Melt chips in microwave and drizzle across bars. Top with another quarter of peanut butter cup, if desired.

Peanut Butter Cookie Dough

Cheesecake Bars on an Oreo Crust

For the crust:

5 ounces Oreo cookies, crushed in food processor

5 tablespoons melted butter

1/3 cup sugar

Pinch salt

* Combine all of the above and press into an 8x8-inch pan lined with nonstick foil. Bake at 350 degrees for 8 minutes. Let cool.

For the cheesecake layer:

7 ounces refrigerated peanut butter cookie dough, rolled into small cookie dough rounds. Keep chilled till ready to use

8 ounces room temp cream cheese

1/2 cup sugar

1 egg

2 tablespoons flour

* Using an electric mixer, cream the cream cheese until smooth. Add sugar and blend well. Add egg and flour until combined.

* Very gently fold in the chilled peanut butter cookie dough rounds and pour onto the Oreo crust.

* Bake approximately 30-35 minutes until just lightly starting to brown. Cool to room temperature or you may place in the freezer to speed up this step.

For the milk chocolate glaze:

8 tablespoons butter

6 ounces milk chocolate

1 tablespoon light corn syrup

* Microwave the chocolate and butter until smooth. Stir in the corn syrup. Pour on the bars and smooth with an offset spatula.

* Cool on the counter until the glaze is cool and then chill. Cut with a sharp knife and add a chocolate drizzle, if desired.

Mini Pumpkin Pie Croissants

2 tubes crescent rolls (open and split lengthwise to make more crescents).

4 ounces cream cheese

1 can solid packed pumpkin (not pie filling)

2 tablespoons pumpkin pie spice

4 tablespoons sugar

Additional sugar and spice for rolling crescents in

* Beat cream cheese, pumpkin, spice and sugar until fluffy. Place one large spoonful on each crescent and spread.

* Roll crescent up and then roll each one in a mixture of 4 tablespoons sugar and 1 teaspon pumpkin pie spice.

* Bake 350 degree for 15-18 minutes, or until browned.

Luscious Layered Dessert

Use a 9x13-inch pan.

The first layer is a graham cracker crust:

1 package graham crackers, crushed

1 stick butter

1/2 cup sugar

Second layer:

2 (8 ounce) packages cream cheese, softened

1 cup powdered sugar

1 container whipped topping, thawed

1 teaspoon vanilla

1 cup peanut butter

* Whip the second layer ingredients together and spread on top of crust.

Third layer:

2 packages chocolate pudding mix

2 cups milk

* Mix and pour over cream cheese filling.

Fourth layer:

1 container thawed whipped topping, then topped with chocolate syrup and sprinkle with heath bits.

Easy Homemade Chocolate Turtle

Cake

1 cup chocolate chips

2 cups pecans

3/4 cup melted butter

1/2 cup evaporated milk

1 (14 ounce) bag caramels, or the equivalent of caramel chips

1 (18 ounce) box German chocolate cake mix

Ingredients called for to prepare the cake mix

* Prepare cake mix as directed. Pour 1/2 of the batter in a 13x9 inch pan. Bake at 350 for 15 minutes.

* Remove and let cool. In a double boiler, add caramels or caramel chips, milk and butter and stir constantly until melted. Pour melted caramel over cooling cake.

* Sprinkle on top 1 cup of pecans and chocolate chips. Pour remaining batter on top and bake for an additional 20 minutes.

The Easiest Cookies Ever

1 box cake mix (any flavor-- chocolate, red velvet, lemon, spice, etc.)

1 (8 ounce) tub whipped topping, thawed

1 egg

* Mix ingredients together. Drop spoonfuls into powdered sugar to coat.

* Bake at 350 for 12 minutes. Cool before removing from cookie sheet.

Crockpot Dinner

1 bag of frozen tortellini

1 small bag of fresh spinach

2 cans of Italian style diced tomatoes

1 box or 4 cups of vegetable broth

1 (8 ounce) block of cream cheese, diced into small pieces

* Put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hours.

Have a great week, and until next time, happy coking

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.