Amish Church Spread


Yields: 2 cups
Cooking Time: 5 min

What You’ll Need:
• 1/2 cup brown sugar
• 1/4 cup water
• 1 tablespoon butter
• 2 tablespoons corn syrup
• 3/4 cup peanut butter
• 1/2 cup marshmallow creme
• 1/2 teaspoon vanilla extract

What To Do:
1.In a medium saucepan over high heat, combine sugar, water and butter and bring to a boil.

2.Stir in corn syrup, reduce heat to low, and simmer 1 to 2 minutes; remove from heat.

3. Add peanut butter, marshmallow crème, and vanilla and stir until blended. Store in a container in refrigerator.


Peanut Butter and Jelly Cupcakes


For the Cupcakes:
•1 white cake mix plus ingredients to make from the box
•strawberry jelly

For the Peanut Butter Frosting:
•3/4 cup softened butter (1-1/2 sticks)
•3/4 cup peanut butter
•1-1/2 tablespoons milk
•1-1/2 teaspoons vanilla
•3 cups confectioners’ sugar

For the Strawberry Frosting:
•1 cup butter, at room temperature
•1/2 cup chopped strawberries, room temperature
•2 pounds confectioners’ sugar


For the Cupcakes:
1.Make cupcakes as the box directs.
2.Let cupcakes cool completely.
3.Using a melon ball tool scoop out the center of each cupcake
4.Put jelly into a zip top bag and snip the corner.
5.Fill the hallowed out cupcakes with jelly.

For Peanut Butter Frosting:
6.Mix together the butter, peanut butter, milk and vanilla until creamy.
7.Add confectioners’ sugar 1 cup at a time mixing well between until smooth.
8.Put frosting into a piping bag and pipe an outer ring around the cupcakes.

For the Strawberry Frosting:
9.Puree the 1/2 cup chopped strawberries in a food processor or blender; set aside.
10.In a mixer beat butter until soft and fluffy; add strawberries and combine well.
11.Mix in confectioners’ sugar 1 cup at a time until fluffy.
12.Put frosting into a piping bag and fill in the center of the cupcakes.
13.Add sprinkles and a birthday candle for fun.

Pretzel Bonbons

Yield: 36 Bonbons

Prep Time: 30 minutes


1 cup creamy peanut butter
4 ounces cream cheese
1 cup powdered sugar
1 cup crushed pretzels
1 12-ounce package  Dark Melting Wafers


Line a baking sheet or tray with waxed paper. In a large microwave-safe bowl, combine peanut butter and cream cheese. Microwave, uncovered, on high (100% power) for 30 seconds or until mixture is slightly softened, stirring once. Stir in powdered sugar and pretzels. Shape the peanut butter mixture into 1-inch balls. Place balls on the prepared baking sheet. Cover and freeze for 15 minutes or until firm.Place Dark Melting Wafers in a microwave-safe container. Microwave at half power or defrost setting for 30 seconds. Stir thoroughly (product keeps its original shape until stirred). If not completely melted, continue to microwave at 15 second intervals and stir until smooth. Overheating will cause wafers to burn.Using a fork, dip balls into melted mixture, allowing excess to drip back into bowl. Place dipped balls back on baking sheet. Chill for 30 minutes or until firm.

To store, place in a single layer in an airtight container. Refrigerate for up to 1 week or freeze for up to 1 month. Let stand at room temperature for 30 minutes before serving.

Prep: 30 minutes
Freeze: 15
Freeze: 15 minutes
Chill: 30 minutes

Reese’s Cup Rudolph the Red Nose Reindeer Treats

Reese's Cup Rudolph

You’ll Need
(per Rudolph)
2 miniature Reese’s Cups
“edible glue” – chocolate frosting or melted chocolate
1 thin strip from green Fruit Roll-Ups
2 (1/4′ or 3/8″) candy eyes*
3 Tootsie Rolls Midges or use larger Tootsie Rolls
1 red M&M

optional: rolling-pin
kitchen shears, pizza wheel, and/or knife
optional: small leave shaped cookie cutter
optional: round cookie cutter the size of the bottom side of a Reese’s Cup Miniature (7/8 inch)
Unwrap your Reese’s Cup Miniatures, removing the foil and the paper cup. Set one
Reese’s Cup, wide end down on your table. Put a small dab of edible glue
(frosting or chocolate) on top of that Reese’s Cup. Set another Reese’s Cup on
it’s side on top of the edible glue.Cut thin strips from the green Fruit
Roll-Ups. Wrap one strip around the middle of the Reese’s Cup stack. Use a small
dab of edible glue to attach two eyes to the top of the Reese’s Cup stack.

Unwrap Tootsie Rolls. Flatten them. If needed, you can heat them up in the microwave for a few seconds, just to soften them. You can just use your fingers to flatten them, but a rolling-pin works well too.  Cut two antlers using kitchen shears, a knife, or a leaf-shaped cookie cutter. Trim if using a leaf cutter.  Yes, I realize mine look a bit like moose antlers, but I thought they were cute. If you want, you can make them look more realistic. Cut a circle out of a Tootsie Roll using kitchen shears or a round cutter, making it the same size as the narrow end of a Reese’s Cup (7/8 inch.) Use edible glue (frosting or chocolate) to attach the round piece of Tootsie Roll to the narrow end of the Reese’s Cup.
Attach the antlers to the back of the Reese’s Cup and add a red M&M nose on top of the Tootsie Roll round.
Eat, if you can bear biting off Rudolph’s head, or just set them around your
table at the holidays and enjoy their adorable faces. I’ll bet they disappear!

Flourless/Sugarless Peanut Butter Cookies


1 large egg

1 cup Splenda

1 tsp. baking powder

1/2 tsp. vanilla

1 cup creamy peanut butter

1 tsp. water

1/3 cup chopped peanuts (optional)

Preheat your oven to 350 degrees.
In a mixing bowl,  beat together the egg, Splenda, baking powder, and vanilla for about a minute.
Add peanut butter and water and beat together.
The mixture will be pretty dry; just make sure the peanut butter is blended in with the other ingredients.
Measure out a heaping teaspoon of batter for each cookie, then using a fork, make indentations into each cookie.
Spray the fork with cooking spray so it doesn’t stick to the cookie.
Bake 15 minutes until cookies feel firm and are slightly browned.

Peanut Butter Bites

pb bites


3/4 cup nonfat dry milk (instant milk)
1/2 cup smooth peanut butter
1/2 cup light corn syrup
2/3 cup confectioners’ sugar


In a food processor or blender (not a mixer) pulse dry milk until it forms a fine powder, about 5 pulses. In a mixing bowl combine peanut butter and corn syrup. Gradually add confectioners’ sugar and beat until smooth.

Add dry milk a little at a time and stir until mixture is stiff enough to work with your hands. Knead any remaining dry milk into mixture.

Roll into ropes 1/2 inch thick. Cut into 2-1/4-inch-long pieces. Wrap in waxed paper — Store at room temperature for up to 3 weeks.

Peanut Butter Snowballs


peanut butter snowballs

1 cup confectioners’ sugar
1/2 cup creamy peanut butter
3 tablespoons butter, softened
1 pound white candy coating, coarsely chopped

In a bowl, combine the sugar, peanut butter and butter. Shape into 1-in. balls and place on waxed paper-lined baking sheet. Chill for 30 minutes or until firm.
Meanwhile, melt the candy coating in a microwave-safe bowl. Dip balls and place on waxed paper to harden. Yield: 2 dozen.