Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

 

	Skill: Easy Prep time:   15 mins Cook time:   37 mins Makes: 8 servings
1 tbsp Becel Buttery Taste margarine   15 mL   1 medium onion, chopped   1   3 cloves garlic, minced   3   1/8 tsp five spice powder   0.5 mL   8 cups peeled, seeded and diced butternut squash, about 1 large squash   2 L   1 Granny Smith apple, peeled, seeded and diced   1   1 carton Knorr Simply Chicken Broth   900 mL   1/2 cup unsweetened apple juice   125 mL   2 tbsp golden brown sugar   30 mL
In large, heavy-bottomed soup pot set over medium heat, melt the margarine. Add the onions and garlic and sauté until softened, about 7 minutes. Sprinkle the five spice powder over the onions, stir and cook 1 minute more. Add in the squash, apple, broth and juice. Increase the heat to high and bring the mixture to a boil. Reduce the heat and simmer, covered, for 30 minutes. Stir in the brown sugar. Purée the soup, in batches, in a blender until smooth. Return soup to the pot and heat through before serving. Tip: Five Spice Powder is available in Asian markets, as well as in the spice aisles of most grocery stores. Nutritional Information (per serving): 120 calories, 1.5 g total fat, 0.2 g saturated fat, 0g trans fat, 0.6 g polyunsaturated fat, 0.8 g monounsaturated fat, 0 mg cholesterol, 270 mg sodium, 28 g total carbohydrates, 3 g dietary fibre, 2 g protein

Courtesy of Homebasics Canada

Holiday Pretzel Snacks

Pretzel Snacks for ANY Holiday

1. Get some bite-size, waffle-shaped pretzels, Hershey's Kiss or Hershey's Hug candies, and M&M's candies.

2. Heat the oven to 170ºF - I use the WARM setting. Lay waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Hug. 

3. Bake for 4 to 6 minutes, until the chocolates feel soft when touched with a wooden spoon. It is easy to overheat them, so go carefully with just a few until you can get it right. Remove the cookie sheet from the oven and quickly (gently) press an M&M's candy into the center of each Kiss.


4. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes.

Thanks Tib!

Curry Pumpkin Soup

Curry Pumpkin Soup

INGREDIENTS:
3 tablespoons butter
½ large onion, chopped finely
3 tablespoons all-purpose flour
3 tablespoons Madras curry powder
2 cans low sodium chicken broth

1 (15 ounce) can pumpkin
1 cup Half and Half (fat free is fine) cream
2-3 tablespoons white sugar to taste
salt and pepper to taste

DIRECTIONS:
Melt butter in a large pot over medium heat. Saute onions until soft. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with sugar, salt, and pepper. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds (optional).

Yoinked from Amy.

Season to Taste

Seasoned Salt

6 tbsp salt (I prefer Kosher)
1/2 tsp dried thyme
1/2 tsp marjoram
1/2 tsp garlic powder
2 1/4 tsp paprika
1 tsp dry mustard
1/4 tsp onion powder
1/8 tsp dill
1/2 tsp celery salt
Put all ingredients into a mini food processor or spice blender and give it a whir on low. Use anywhere you want a kick of flavor!

Blackened Seasoning

4 tsp ground paprika
2 tsp dried thyme
2 tsp onion powder
2 tsps garlic powder
1/2 tbsp granulated sugar
2 tsp salt (Kosher)
2 tsp black pepper
1 tsp ground cayenne pepper, or to your taste - be careful!
1 ttsp dried oregano
3/4 tsp ground cumin
1/4 tsp ground nutmeg
Place all ingredients in a jar, give it a good shake, and store in a cool, dark place. Shake up the jar well to distribute the spices before each use. I use this by putting a light coating of butter on a piece of chicken or fish, then covering it in the spice blend. Place the prepared meat on a scorching hot iron skillet (hint: use the grill outdoors to avoid setting off the smoke detector), and cook through, turning once. My mouth is watering just thinking about it.

Poultry Seasoning

1 tsp Kosher salt
1 tsp white pepper
1 tsp paprika (try smoked paprika for a twist!)
1 tsp dry mustard
1/2 tsp ground bay leaves
1 tsp garlic powder
Measure all ingredients into a jar or zip top bag, seal and shake well. Rub well into poultry before baking, grilling, or tossing in the crockpot. It really does jazz up poultry and keeps it from tasting bland.

Taco Seasoning

1 tbsp chili powder
2 tsp onion powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
1 tsp powdered oregano
1 tsp sugar
1/2 tsp. Kosher salt
Mix all ingredients together. This makes the equilivant of a 1/4 ounce package of commercial taco seasoning mix. You can mix this into ground meat, or use as a seasoning rub before grilling chicken or skirt steak. We use it primarily for tacos and burritos and it tastes so much better than the commercially available mixes.

Pumpkin Pie Spice

2 tbsp cinnamon
1 1/2 tsp ginger
1 1/2 tsp nutmeg
1 tsp ground cloves
Measure all ingredients into a jar or zip top bag. Mix it into one cup of brown sugar, 2 cups of baked pumpkin, 1/4 cup of evaporated milk and two egg yolks. Then fold this into two whipped egg whites and 1/3 cup of sugar and bake in a prepared pie shell for a wonderful pumpkin pie.

Dry BBQ Rub

6 tbsp brown sugar, tightly packed
2 tbsp Kosher salt
1 tbsp chili powder
1/2 tsp ground black pepper
1/2 tsp cayenne pepper (optional)
1/2 tsp thyme
1/2 tsp onion powder
1/2 tsp garlic powder
Measure all ingredients into a jar or zip top bag. I rub this mixture on a pork shoulder and then let it sit overnight in the refrigerator. The next day, I take the shoulder out and let it come to room temperature, then smoke it at 190 degrees for 20+ hours with hickory smoke. Again, my mouth is watering…

Southwestern Seasoning Blend

2 1/2 tbsp chili powder
1 tbsp ground coriander
1 tbsp Kosher salt
1 tbsp dried oregano
2 tbsp paprika
1 tsp black pepper
2 tsp ground cumin
1 tsp cayenne pepper or crushed red pepper
Measure all ingredients into a jar or zip top bag. This is a mixture that you can use on just about anything when you want that Southwest flavor kick. Try it on eggs, fish, or chicken for a powerful Tex-Mex taste.

Stolen from simplemom

Sweet Potat Pancakes

Preparation time: 30 minutes

Number of servings: 8

Ingredients

• 6 cups sweet potatoes, peeled and finely shredded
• 1 cup onion, finely shredded
• 1 tsp salt-free herb seasoning
• 1 2/3 cup unbleached flour
• 1/3 cup chopped fresh flat-leaf parsley
• 2 cups finely shredded zucchini
• 1/4 cup lemon juice
• 1 1/2 cups egg substitute
• 6 tsp canola oil, divided

Directions

In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour, and parsley. In a large non-stick frying pan or griddle, over medium-high heat, warm 2 tsp of the oil. Drop a large spoonful of the batter into the pan, and spread it with a spatula to form a thin pancake. Add more batter to fill the pan without crowding the pancakes.

Cook for about 2 minutes per side or until golden and crispy. Remove from the pan and keep warm. Repeat, adding the remaining 4 tsp oil as needed, until all the batter has been used.

Nutrition Facts Sweet Potato Pancakes Serving Size 1/8 of recipe Amount Per Serving Calories 270 Calories from Fat 50 % Daily Value (DV)* Total Fat 6g 9% Saturated Fat 1g 3% Cholesterol 0mg 0% Sodium 95mg 4% Total Carbohydrates 44g 15% Dietary Fiber 3g 12% Sugars 10g Protein 11g Vitamin A 360% Vitamin C 50% Calcium 6% Iron 15% * Percent Daily Values are based on a 2,000-calorie diet.

Diabetic Exchange** Carbohydrates 2 Meat 1 Fruit 0 Vegetable 1 Milk 0 Fat 1 Other 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Perfect Winter Beef Stew

Prep Time: 15 min

Total Time: 2 hr 15 min

Makes: 8

3/4 cup KRAFT Zesty Italian Dressing

2 lb. (900 g) stewing beef, cut into 1-inch chunks

6 slices bacon, chopped

3 cups sliced fresh mushrooms

1 large onion, chopped

6 carrots, sliced

1-1/2 lb. (675 g) potatoes, peeled, cut into large chunks

1 can (19 fl oz/540 mL) diced tomatoes, undrained

1 can (10 fl oz/284 mL) beef broth

POUR dressing over beef in shallow glass dish. Refrigerate 30 min. to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Remove bacon from saucepan; discard drippings. Drain bacon on paper towels.

ADD mushrooms and onions to saucepan; cook on medium-high heat 10 min., stirring occasionally. Remove beef from marinade; discard marinade. Add beef, carrots, potatoes, tomatoes, broth and bacon to saucepan; stir.

BRING to boil, stirring occasionally; cover. Simmer on low heat 1 hour 30 min. or until beef is done and sauce is thickened, stirring occasionally and removing the lid for the last 15 min.

Kraft Kitchens Tips

Special Extra

For more flavour, add 1/2 tsp. dried thyme leaves to saucepan with the beef and vegetables.

via Kraft

Apple Crumble

Prep Time: 10 min

Total Time: 30 min

Makes: 8

1 tub (250 g) PHILADELPHIA Light Cream Cheese Spread

2-2/3 cups crushed NILLA Vanilla Wafers (about 64 wafers)

4 Granny Smith apples, peeled, chopped (about 6 cups)

1/4 cup sugar

4 tsp. ground cinnamon

HEAT oven to 400°F. Mix cream cheese spread and wafer crumbs with fork until mixture resembles coarse crumbs. (Do not overmix.) Set aside.

TOSS apples with sugar and cinnamon until evenly coated. Spoon into 1-1/2-L baking dish; sprinkle with crumb mixture.

BAKE 15 to 20 min. or until crumb mixture is lightly browned and apples are tender. Serve warm. Store leftover dessert in refrigerator.

Kraft Kitchens Tips

Special Extra

Top each serving with 2 Tbsp. thawed Cool Whip.

Food Facts

Since Granny Smith apples hold their shape when cooked, they work well in this recipe. Other suggested apple varieties include Spy, Gala, Ida Red or Spartan.

Via Kraft

Funnel Cake!

Ok, so I adore funnel cake. I don't know why. Because it's fried? Because it's sweet goodness? Who knows. I made some this morning after MONTHS of craving it, and it was DE-LISH!

Funnel Cake



Ingredients:
1 egg
2/3 cup milk
2 tbsp. sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp. baking powder

Directions:

1. Beat egg and milk. Mix all other ingredients and slowly add to the egg mixture, beating until smooth.

2. Using a funnel, drop into hot oil working from center outwards. Remove from the oil when golden brown and crispy.

3. Sprinkle with powdered sugar and serve.

Lisha's Pumpkin Bread

Pumpkin Bread



3 1/2 cups flour
3 cups sugar
1 cup oil
4 eggs
1 15 oz. can pumpkin
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
2 tsp soda

Mix all dry ingredients together. Make a well in the center and add all wet ingredients. Mix until well combined. Put in 2 greased and floured loaf pans. Bake at 350 for 50-60 minutes. Make sure it is done in the middle. Let cool for 10 minutes. Take out of loaf pans and continue to cool.

You can add 1/2 cup of nuts if you prefer them. It is also good with chocolate chips. Cream cheese frosting makes it a sweet treat, but I am a purest and love it all by itself. It is just that good.

Thanks Lisha!

BYU Mint Brownies

BYU Mint Brownies

MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

So, what makes them from BYU? Heck if I know... Stole the recipe from my sister Jamie.

German Apple Cake

German Apple Cake

OK, this one is so good and even works if your apples are getting a little soft. It has the wonderful flavors of fall sweet Cinnamon and sugar. I know it's cake but I somehow feel healthier about eating it because of all the apples. Totally a false sense of reality but it works for me.

The Cake

2 eggs
1/2 cup vegetable oil
1 1/2 cups white sugar
3 teaspoons ground cinnamon
1/2 teaspoon salt
2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
5-6 cups apples - peeled, cored and diced


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour(I dusted with Cinnamon and sugar) one 9x13 inch cake pan.
In a mixing bowl; beat oil and eggs with an electric mixer until creamy(over do it). Add the sugar and vanilla and whip well(really really well at least 3 min).
Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting.

I did neither. It was almost all eaten before I got the chance but I was going to try a caramel glaze.

Glaze:
1/2 C Butter
1/2 C Brown Sugar
1/4 C Cream

Bring to a boil and boil 3 minutes. Remove from heat and add 1/2 t Vanilla - let cool slightly before pouring over warm cake. To make perfect serve with a scoop of vanilla ice cream.

Stolen verbatem via Lisha's friend Britt, so when the recipe says "I" it's not me. :)

Buffalo Chicken Party Sandwiches

Buffalo Chicken Party Sandwiches



Prep Time: 20 min
Total Time: 20 min
Makes: 12 servings, one sandwich each

Ingredients:
4 cups shredded cooked chicken
1/2 cup hot pepper sauce for chicken wings
1/4 cup water
1/4 cup KRAFT Real Mayo Mayonnaise
1/4 cup KRAFT Ranch Dressing
6 stalks celery, finely chopped
1/4 cup KRAFT Natural Blue Cheese Crumbles
12 small sandwich buns (3 inch), partially split
1-1/2 cups KRAFT Shredded Cheddar Cheese

COMBINE chicken, hot sauce and water in medium saucepan; cook on medium heat 5 min. or until heated through, stirring occasionally.

MEANWHILE, mix mayo and dressing in small bowl. Stir in celery and blue cheese.

SPOON chicken mixture onto bottom halves of buns; cover with Cheddar cheese, celery mixture and tops of buns.


Healthy Living:
Trim 40 calories and 5 grams of fat per serving by preparing with KRAFT Light Mayo Reduced Fat Mayonnaise, KRAFT Light Ranch Dressing and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.

Serving Suggestion:
Cook chicken mixture as directed; spoon into slow cooker set on LOW. Place buns in lined basket; surround with bowls filled with celery mixture and shredded cheese. Invite your guests to serve themselves so you can also enjoy the party!

Shortcut:
An easy way to get the shredded cooked chicken is to use a rotisserie chicken purchased from your grocery store. Just shred it with two forks. You should easily be able to get 4 cups shredded meat from 1 rotisserie-cooked chicken.

From the lovely folks at Kraft.

Wacky Cake (egg-free!)

Wacky Cake
Preheat oven to 350 degrees.
Sift into bowl:
2 C sugar
3 C flour
1/2 C cocoa powder
1 tsp salt
1 tsp baking soda

add:
2/3 C oil
2 tsp vanilla
2 TBSP cider vinegar
2 C water

Mix well. Pour into greased pan. Sprinkle to with chocolate chips. Bake for 30 minutes.

Courtesy of Paula

Lisha's Ham Soup

Ham Soup
1/4 cup butter
1/4 cup flour
1/2 small onion, diced
3 cups milk
1 cup chicken stock
2 cups ham cut into small cubes
2 cups corn ( I like frozen the best)
4 oz. cream cheese, cut in small pieces to melt quicker

Melt butter and saute onions. Don't let butter brown. Add flour and whisk quickly together. Add a little milk and mix quickly to prevent lumps. Add rest of milk and whisk together. Add chicken stock. Let heat through for a few minutes, not to boiling. Add ham and corn. Let cook until corn is hot. Add cream cheese and stir until creamy. When it is just starting to boil turn the heat way down. If it boils, stir quickly to prevent from scorching milk on bottom of pan.

Thanks Lisha!

Stacie's Cream Pie

Stacie's Cream Pie (via 100percentcottam)


5 tbsp. cornstarch
1 1/4 cup sugar
1/4 tsp. salt
Mix

Add
2 1/2 c. milk (whole, preferrably)
3/4 c. half & half
Whisk very well with dry ingredients.
Microwave in 5 minute intervals, stirring every 5 minutes, until mixture thickens - 10 to 15 minutes.

Meanwhile
Beat 2 eggs

When mixture is thickened, add small amounts of hot mixture to eggs and stir, repeating until the eggs are up to temperature - then add eggs to mixture.

Microwave for 5-6 minutes, stirring every 2 minutes until thick.

Stir in
2 tbsp. butter
1 tsp. vanilla
and ONE of the following:
2/3 c. chocolate chips (I used 1/3 milk, 1/3 semi) for Chocolate Cream Pie
or
1 1/2 c. coconut for Coconut Cream Pie
or
1 1/2 c. sliced bananas for Banana Cream Pie

Pour into a graham cracker crust and let cool. Top with whipped cream before serving.

Carrot Cake Oatmeal

Carrot Cake Oatmeal
Adapted from Kath Eats via Simple Mom

Serves 1

1/2 cup rolled oats
1/2 cup soy milk
1/2 cup water
1/2 cup of grated carrot (I think this might've been 1 carrot?)
pinch of salt
1 tsp vanilla
1 tsp brown sugar
2 tbsp nonfat plain yogurt
1 tsp maple syrup
1 tbsp chopped pecans
1 tbsp shredded unsweetened coconut

Combine the rolled oats, soy milk, water, carrots and salt in a saucepan. Turn heat to medium and stir occasionally until mixture comes almost to a boil and most of the liquid is absorbed, which takes about 5-7 minutes. When oats are done, stir in vanilla and brown sugar.

While oats are cooking make "icing" by blending 2 tbsp of non-fat plain yogurt with 1 tsp maple syrup. Toast pecans in the toaster oven for a few minuteS (watch carefully).

Pour oats into a bowl and top with coconut, pecans and icing.

Black-Bean Tostadas with Corn Relish

Black-Bean Tostadas with Corn Relish

This vegetarian entree shows off a rainbow of vegetables. Adding black beans and a little cheese ensures that the meat won't be missed.

Serves 4.

INGREDIENTS

2 limes
2 scallions
1 package (10 ounces) frozen corn kernels
3 tablespoons olive oil
Coarse salt and ground pepper
1 jalapeno chile
1 pint grape tomatoes
8 ounces Monterey Jack cheese, not sliced
4 flour tortillas (6-inch)
1 can (15 ounces) black beans
1 avocado
Reduced-fat sour cream, for serving (optional)


DIRECTIONS

1) Start corn relish: Squeeze limes into a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate.

2) Prep vegetables: Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate.

3) Shred cheese: Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate.

4) Make tostadas: Preheat oven to 475 degrees. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.

5) Finish corn relish: While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.

6)For serving, top tostadas with corn relish, and, if desired, sour cream.

From the ever-lovely MarthaSteart.com

Fortune Cookie

Py Kim's Fortune Cookie Recipe

INGREDIENTS

3 egg whites
3/4 cup white sugar
1/2 cup butter, melted and cooled
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
2 tablespoons water

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper. Have fortunes ready to go on small strips of paper.
2. In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy, about two minutes. Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. Consistency should resemble pancake batter. Spoon the batter into two-inch circles on the prepared baking sheets. Leave room between for spreading.
3. Bake for five to seven minutes in the preheated oven, or until the edges begin to brown slightly. Quickly remove one at a time, place a message in the center, and fold in half. Fold the ends of the half together into a horse shoe shape. If they spring open, place them in a muffin tin to cool until set.

Remember to bake them long enough so they are golden around the edges, or they will be under-baked and remain soft, spongy and pancake-like. And no one wants the cookies o' love to fall flat! Happy baking!

From tyrashow.com

Coconut Oatmeal Cookies

Coconut Oatmeal Cookies

1 cup Sugar
1 cup Brown Sugar
1 cup Butter
2 eggs
2.5 cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/4 tsp Salt
1 cup Oatmeal
1 cup Shredded Sweetened Coconut

Mix the first four ingredients together. In a separate bowl, mix the next four ingredients and then add into the wet ingredients. Finaly, add he oatmeal and coconut. Cook at 325° F for about 8-10 minutes or until slightly brown on the bottom.

Stolen from Amy's fridge. :) They're definitely her favorites!

Chips-ahoy-wiches!

CHIPS AHOY! Wiches


Prep Time: 20 min
Total Time: 2 hr 20 min
Makes: 12

3 cups chocolate ice cream, slightly softened
24 CHIPS AHOY! Cookies
3/4 cup flaked coconut, toasted

SPREAD 1/4 cup ice cream onto flat side of each of 12 cookies; cover with second cookie, top-side up, to make a total of 12 sandwiches.

ROLL edges in coconut.

FREEZE 1 to 2 hours or until firm. Store leftovers, tightly wrapped, in freezer.



Variation
Prepare as directed, using your favorite flavor of ice cream, sherbet or frozen yogurt. In addition, roll edges in colored sprinkles, chopped peanuts or chocolate chips instead of the coconut.

Special Extra
Spread about 1 Tbsp. Kraft Peanut Butter onto flat side of each of 12 of the cookies before topping with ice cream.

Make Ahead
These cool treats are perfect for making ahead of time. Simply prepare as directed, wrap in plastic wrap and store in freezer up to 1 month. (LOVE THAT!)

Stolen from Kraft