Frozen Nutter Butter Treats

These are delicious and addictive. Like biting into a light fluffy cloud of peanut butter goodness. They are adapted from this recipe.

Ingredients:

12 Nutter Butter Cookies

2 Tablespoons of Butter

1 8oz package of softened cream cheese

1/2 cup of peanut butter

1/2 cup sugar

2 teaspoons of Vanilla

1 8 oz tub of Cool Whip 

1/4 cup of melted dark chocolate chips

Directions:

Crush the nutter butters with a rolling pin in a ziploc bag and then mix with butter. Press onto bottom of cupcake tins lined with cupcake liners.

Mix cream cheese, sugar, vanilla and peanut butter until blended. Whisk in the Cool Whip and take 1/2 cup into small bowl. Blend in melted chocolate. Spread half the remaining cream cheese mixture over crust, top with layer of chocolate mixture and remaining cream cheese mixture.

Top with mini chocolate chips. Freeze 4 hours or until firm. Eat 3 in one sitting and then feel guilty but happy. 

Thai Iced Tea

Many years ago, while living in a small town, my brother and I used to go to a Thai restaurant for dinner. He would always order a Thai Iced Tea with Cream, so I did too. It is one of my favorite drinks. But, I hated that the only way to get it was to go to my nearest Thai restaurant. So, I went searching and found thai tea mix on amazon. This is how I make it at home:

Ingredients: 
8 tablespoons of Thai Tea Mix
1 Cup of Water
3 teaspoons of sugar
1/2 teaspoon of Vanilla
1/4 cup of milk or cream or half and half

Directions:
I use my Keurig to heat up my water and then my french press to separate the tea from the water. So first I place the tea mix in my french press and click the middle cup button on my keurig. Or use 8 oz of hot water. Let the water and tea mix for a few minutes. Then place the top on the french press and plunge down until the plunger can't go anymore. Pour the liquid in a separate glass that already contains the sugar. Stir. Add the milk, stir, then add lots of ice. Add a straw and consume. 

BBQ Chicken Quesadillas

My old neighbor used to make these for her family and I got the chance to try to them so I started making my own and now they are a Fowler Family Favorite. 

Ingredients:
6-8 flour tortillas
2 cups of shredded Mexican cheese 
2 chicken breasts
1 cup of Chicken Broth
Stubbs BBQ Sauce

Directions: 
I use two frozen chicken breasts from Costco that I place in a skillet with some cooking spray on medium heat. As they de-frost, I salt and pepper both sides. Cook for two minutes on each side, then add the chicken broth and put on the lid. Cook for 20 minutes or until cooked through. Once cooked, shred the chicken with a fork or slice into bite sized chunks. Add the chicken to a bowl and add BBQ sauce. I use about 1/2 cup of sauce but use however much you'd like and mix.

Heat a pan on low-medium heat. Take a tortilla and add a layer of the cheese on one side, then place some chicken over that and another layer of cheese. Close the tortilla and make a second. Either spray your pan with cooking spray or add butter. My husband likes butter more. Place both quesadillas in the pan and cook until browned on both sides. Continue until you've used all the chicken and enjoy! 

Frozen Smores

This Recipe is adapted from easybaked.net and was found on Pinterest!

A delightful summertime treat of Frozen Smores!

INGREDIENTS:

9 sheets of Graham Crackers

1/3 cup butter

1/2 cup Ghiradelli dark chocolate chips

1/4 cup whipping cream

 mini marshmallows

1 1/2 cup cold milk

1 3.9 oz box of instant chocolate fudge pudding

8 oz of heavy whipping cream (you can use an 8 oz tub of Cool Whip instead)

1-2 teaspoons of Vanilla 

2 teaspoons of powdered sugar

1/4 cup mini chocolate chips (as topping)

DIRECTIONS

Place graham crackers into a ziploc bag and crush into fine crumbs with a rolling pin. 

Melt butter and add to graham crackers, mixing until well combined to make crust.

Place 18 cupcake liners in your cupcake tins and evenly divide crust mixture into all 18 cups. I used a small glass to press my crust into the tin. 

Place dark chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth. Mine only took 30 seconds to become melted and smooth. Spoon chocolate into the center of each cup, on top of the crust.

Divide Marshmallows among cups. I used about 7 per treat.

Whip your 8 oz of heavy whipping cream with a stand mixer with whipping attachment until it starts to grow. Then add vanilla and powdered sugar and continue to whip until it is the consistency of whipped cream. (if using Cool Whip, skip this step.)

Mix cold milk with pudding on medium speed for 2 minutes. Fold in half of the whipped cream (the rest will be used as topping).

Spoon filling into the cups until it is level with the liner. 

Pipe a little bit of the left over whipped cream on each dessert using a decorating tip.  Then sprinkle the top with the mini chocolate chips.

Freeze for at least a couple of hours.

Serve cold right away– or put them in a sealed container and freeze until you are ready to serve.

Enjoy!