Chocolate Peanut Butter No Bake Dessert

I’ve been avoiding this post for days now but I guess I better add it.

On Saturday, two close friends held a Thanksgiving Part 2 pot luck.  I volunteered to bring mashed potatoes (nothing fancy) and a dessert.  So I decided to give this No Bake Chocolate Peanut Butter thing a try.

Chocolate Peanut Butter No Bake Dessert

The original recipe can be found here.


  • 20 Oreo cookies, divided
  • 2 tablespoons butter, softened
  • 1 package (8 oz.) cream cheese, softened
  • 1/2 cup peanut butter
  • 1-1/2 cups confectioners’ sugar, divided
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided
  • 15-20 miniature peanut butter cups, chopped
  • 1 cup cold milk
  • 1 package (3.9 ounces) instant chocolate pudding mix



Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set aside.

In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth.

Fold in half of the whipped topping. Spread over crust.

Sprinkle with chopped peanut butter cups.

In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set.

Fold in remaining whipped topping. Spread over peanut butter cups.

Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.



Ugh.  It was a hot damn mess.  I am clearly not fit for this.

First things first, I tried prebuying a crust rather than doing the mashing up cookies thing.  I bought the oreo kind.

Next after beating the first set of ingredients, whipped cream is supposed to be added before tossing it into the crust.  I definitely forgot the cream.  And I think it’s a result of this that the much stickier peanut butter/sugar concoction  broke apart my oreo crust into pieces.  Gah! I added the whipped cream on top in an awful attempt to make up for this.

Then with the pudding.  It was so thin, I don’t think it soft set like it was supposed to.  And there was so much of it that I couldn’t fit it all.  I don’t know how deep of a container the original poster was using but mine was just not cut out for this ish. I kept the rest in a bowl which I actually ate on it’s own later.

Finally, I budgeted my time poorly (my bad) and we only had about an hour for it to set before leaving.  Which was no where near enough time.  So when I tried to move everything to the car to head out to the pot luck – pudding went everywhere!

At the party though, the messy desserty disaster had more time to set and actually tasted pretty cook.  It looked godawful but tasted pretty great.  I guess that’ll happen when your main ingredients are peanut butter and chocolate.  Even I couldn’t mess up the taste on that, although lord knows with this dessert I tried.


Buffalo Chicken Dip

So, I was wondering around Pinterest (what else is new?) and I found a posting about Buffalo Chicken Quesadillas.  The original poster started by putting her regular buffalo chicken dip in a tortilla and toasting and when she wanted that again without going through the whole process of making the dip- she shortened the process and the recipe was born.  I’m not going to link to that post this time because I feel fairly certain I’ll give the shorter version a try at some point in the future but the anecdote at the start got me thinking.

Why didn’t I think of that?

Boyfriend and I both enjoy buffalo chicken dip but I haven’t made it once this football season (which is the most perfect excuse for dip) because he’s got braces on and tortilla chips are firmly in the “Do Not Have” category.  But wrapped in a tortilla? That’s pretty solidly in the “Can Have” or definitely should have group.

So Friday night, since I had time to do the full thing, Buffalo Chicken Dip it is.


Buffalo Chicken Dip



  • 1 lbs of Chicken
  • 1 8oz block of Cream Cheese
  • 1 cup of Ranch Dressing
  • 1 cup of Frank’s Hot Sauce
  • 1 cup of Cheese – dealer’s choice, this particular time I used ShopRite Brand Mexican Blend but I’ve made it before with cheddar, mozzarella, and pepper jack so got with what you’ve got/like.



Preheat the oven to 350.

Boil the chicken by putting it in a large pot, filling with enough water to cover and putting on the stove.  Bring the water to boil and let simmer until the chicken is cooked through – for the boneless skinless breasts that I used as my chicken – that took about 15-20 minutes.  Drain the chicken.

While the chicken is heating up, mix up the cream cheese, ranch, and hot sauce in a large bowl.  This is easiest if the cream cheese is softened first.  My stove top normally gets pretty warm while one burner is on so I leave the cheese on alongside the burner for a bit once the chicken goes on and add that to the bowl last.

Next step – Shred. There’s probably other ways to shred chicken but what I always do is put a fork in it.  Literally.  I stick one fork in the larger part of the chicken piece and use a second to pull smaller pieces of chicken off.  Once done, add the chicken to the bowl with the mixed up ingredients.  Toss them all together and ensure the chicken is coated.

Now into the pan – a 9×13 normally works for me.  Add the cheese on top.  Then cook for about 20 minutes or so – really just until the cheese melts and everything warms up together – the chicken has already been cooked so it’s not like anything bad will happen if it’s not in as long.

Serve with tortilla chips or just tortilla.  For the tortilla, toast in a saucepan for just a minute or so each side.



I got none. I’ve made the dip many times before, I’m happy with how it comes out.

The quesadilla part of it was a great idea for anyone who doesn’t like chips or can’t eat them.  

I’ll definitely be trying the original poster’s quicker version at some point though.


Two Timin’ Pasta

I found this pretty cheesy recipe from Pinterest and gave it a try last night. I’ve got no real cute anecdote to go with it so onward:

Two Timin’ Pasta

Recipe can be found at the original source here or transcribed below.


  • 1 Box Penne Pasta
  • 1 15-oz jar Alfredo Sauce
  • 1 24-oz jar Marinara Sauce
  • 2 cups Shredded Mozzarella
  • 1 cup Parmesan


Preheat the oven to 350.

Cook pasta according to directions and drain.

Mix the Alfredo and Marinara sauces together in a large bowl (ok – I did the lazy way and just mixed them in the 9×13 casserole.  Didn’t think it was worth dirtying another bowl).  Add the mozzarella and stir to combine.

Add in the penne and toss to coat.

Pour into 9×13 baking dish (unless you’re already there like I was) and cook for 20-25 minutes or until bubbly.  Remove from oven, sprinkle with shredded parmesan, and bake for another 5.


Look at that cheesy goodness.

So I picked this recipe because the pin on Pinterest said “just like Olive Garden 4 cheese Ziti al Forna!!!!!”.  I was skeptical, particularly when I opened the link and saw that it’s just mozzarella and parmesan cheeses rather than the 4 used by Olive Garden. And the original post itself doesn’t mention Ziti al Forna at all so not sure where that comment came from.

Skepticism aside, I figured either way, why not – particularly when I saw I had ShopRite 3 cheese tomoto sauce and Classico 4 cheese alfredo on hand to boost up the cheesy factor.

Well definitely not like the 4 Cheese Ziti al Forna – but definitely good nonetheless.

The recipe gave Boyfriend and I enough for dinner, seconds at dinnertime for both of us, and leftovers for both to bring to work for lunch.  For those who’re better at portion control than either of us are, this could go a long way.

Only criticism I have is with the parmesan on top.  A full cup was too much for my taste.  Next time I would probably just take it out and sprinkle whatever cheese we each want on top after it’s been scooped to bowls.

I think I’ll definitely be adding this as an alternative for when we’re bored of either marinara or alfredo, both together is different and pretty tasty.

WordPress v Blogger – My Pros/Cons List


Pro Point 1 – Reblogging is pretty snazzy.  If I make something again and want separate comments, I can go to the original, reblog it adding the new comments and keep it as a running tally yeah?

Pro Point 2 – I imported everything over from blogger. That’s pretty snazzy.

Con Point 1 – The styles are all messed up on the imported posts with recipes.  Bleh.  Ah well – that’s not something I’d have to deal with from now on and I can fix if I want to.

Con Point 2 – When everything imported, what was tags on Blogger is “Categories” here.  I’m not too sure what the difference is yet.  Bit annoying but like above, it’s not something I’d deal with from now on.

Kraft Fresh Take Chicken Parm and Pasta

Take 2. I made this again last night. I used a block of mozzarella rather than shredded cheese which worked sooo much better on the chicken – when I used shredded as much of it ended off the chicken as on.

The packaging actually says 35 minutes rather than 25 as I noted before. This was more than enough time to cook the chicken through. That’s probably why it was underdone when I took it out at 25 minutes haha

I actually had ricotta cheese on hand this time so I made put about 7 oz of the cheese in with my pasta, breadcrumbs and a handful of shredded mozzarella. Yum!!

For thin sliced chicken breasts and 1/2 a box of rotini gave us enough for Boyfriend and I yesterday and lunch today. Hazzah.

Noms Away

A while ago when wondering through the supermarket, Boyfriend and I discovered Kraft Fresh Takes along the dairy aisle.  These cheese and breadcrumb mixes seemed simple enough for a low key dinner so we picked up a bunch to give them a try.

Fresh Take Varieties (picture from

We definitely were not disappointed.  For the simplest of meals, we just opened up the fresh take mixing bag, used a touch of water to moisten chicken (packaging says 2 lbs- I usually just buy those slight > 1 lb packages and used that), plopped chicken in the bag, rolled around to gather the cheesy breadcrumby goodness, and baked.  Usually I’d toss on some pasta or mashed potatoes for a side.  Pretty easy and we’d enjoyed the varieties we’d tried – so far I think we’ve had most of the ones pictured.
Well Friday, boyfriend’s little sister was down for…

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Oh hi.

So I had (have) a Blogger site by the same name ( where I’ve been keeping track of any recipes I try, crafts I attempt, comments on books I’ve read, or whatever else. I pretty much just wrote my posts and that was it, didn’t really wonder around the site.  Until I was bored over the weekend.  That’s when I learned – it’s damn near impossible to find other blogspots to follow.   It seemed like my options were google search or getting a google plus profile to in anyway connect with other people.  And unlike this lovely publicize button I’m seeing to my right – the only way to connect to pinterest or such was to go at it through pinterest, seemed like an unnecessary step to me particularly when an alternative site can do it much easier.

I’ve looked some about Blogger v WordPress. A lot of the pros I saw were for more professional blogs than what I am and will likely ever be.  I’m just looking to store recipes I’ve tried and my thoughts on them electronically – but if I can connect a bit better to finding more ideas easier, even better.

So here I am. I’m going to try to transfer everything from there to here. For a while I may update both while I decide which to use permanently.

We shall see.

Chicken Bruschetta Pasta

This isn’t so much a recipe as a item review.

With Boyfriend’s wiffleball on Mondays (fall seasons done but he’s prolly starting the winter league in January), my dance Tuesdays and Wednesdays, and $1 off Thursdays at the Laundromat, our weekdays are typically pretty crazy.  I try to cook real food rather than rely on fast food or delivery so something that I can make really quickly is pretty appealing to me.  I know I’ve mentioned the Kraft Fresh Take bread crumbs and cheese before and I’ve also used Hamburger Helper occasionally.  Well I recently saw the Kraft also has Recipe Makers and the other day, we tried the Chicken Bruschetta Pasta recipe maker.

Picture from Kraft’s website

The box has directions on it and they’re really simple.  Boil up some pasta to al dente.  Cook chicken in half of the first of two sauces – the “Simmer Sauce”.  Add the pasta to the skillet with the remainder of the Simmer Sauce.  Add the Finishing Sauce on top with some parmesan cheese, cook just a few more minutes to heat throughout.  About 20 minutes total.  Easy as pie.

The Simmer sauce was really good – it was a zesty garlic sauce that was really enjoyable on the chicken and pasta (I tried some prior to the Finishing Sauce).  The Finishing Sauce though – the Bruschetta – I didn’t enjoy as much.  It was pretty acidic and gave me bad heartburn; that doesn’t happen to me often or easily so it’s got to be pretty bad to make me feel that way.

I’ll probably try other of the Recipe Makers at some point.  As I’m sure I’ve said earlier, I like low key recipes like this so it’s probably worth trying the other varieties. I may even get this one again and just give more of the Finishing Sauce Bruschetta to Boyfriend and keep the simmer sauce for me.