Kari's Chocolate Peanut Butter Rice Krispie Roll

From here. You might as well go there for the recipe because it has pretty pictures!

Prep:
Line a cookie sheet with wax paper. Generously spray it with non-stick spray and set aside.

In a large bowl, microwave for 2 min:
1 package mini marshmallows – 10.5 oz or 297 grams (appx 6 and 2/3 cups)
1/4 cup butter
1/4 cup peanut butter

Stir ingredients and add:
5 1/2 cups Rice Krispies

Mix well and spread mixture on the greased waxed paper. Coat hands with non-stick spray and flatten out Rice Krispie mix until it is even and compressed. Set aside.

Melt together in microwave, in 20 second intervals: 
1 1/3 cup Chocolate Chips
3/4 cup peanut butter chips (if you don’t have PB chips in your area, use more chocolate or mix it up with butterscotch chips?)
Be careful not to overmelt the chips or they will burn.

Spread the melted peanut butter and chocolate onto the rice krispie mixture. Roll the Rice Krispie mixture horizontally into one log–lift the wax paper at one end to help. Refrigerate for appx 30 minutes. Slice and serve.

Mindy's Chocolate Lasagna

1 package oreo cookies (about 36 cookies)                  12 oz tub cool whip
6 tbsp. melted butter                                                     (2) 3.9 packages chocolate instant pudding
1 8 oz pckg cream cheese-softened                            3 1/2 cup milk
1/4 cup granulated sugar                                              1 1/2 cups mini chocolate chips
2 tbsp. cold milk
 
1. Crush 36 Oreo cookies into fine crumbs.
2. Add melted better to cookie mixture and then press into 9x13 pan. Put in fridge while doing next step.
3. Mix cream cheese with mixer until fluffy. Add 2 tbsp. of milk and sugar. Mix well. Stir in 1 1/2 cups cool whip. Spread over crust.
4. Combine choc pudding with 3 1/4 cups milk. Whisk until starts to thicken. Spread over cream cheese layer with a spatula. Allow to rest about 5 min to firm up more.
5. Spread remaining cool whip on top. Sprinkle mini choc chips over top.
Place in freezer for 1 hour or Fridge for 4 hours-then serve. 

Annie's Chuy's® Creamy Jalapeño Dip

Adapted from: http://heritageschoolhouse.blogspot.com/

Ingredients
1 cup mayonaise
3 cups sour cream
1 cup buttermilk
1 cup tomatilla salsa
1 small handful cilantro
3 packets ranch dressing mix
1/2 cups pickled jalapeños

Directions
1. Combine all ingredients in a large blender or food processor.
2. Process until smooth.
3. Refrigerate for at least half an hour and serve with tortilla chips.

You can adjust the measurements to your taste. I put lots of cilantro and less ranch dressing mix. It also gets hotter the longer it is chilled. This dip can continue to be refrigerated, covered, for about a week. 

Sheena's Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Ingredients:

1/2 cup butter
1 1/2 cups sugar
1 eggs
1 cup canned pumpkin
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup chocolate chips

Directions:

1. Preheat oven to 300 degrees.
2. Cream butter and sugar together until light and fluffy.
3. Beat in egg, pumpkin and vanilla (mixture will look slightly curdled).
4. Mix and sift flour, baking powder, baking soda, salt, and nutmeg, and cinnamon.
5. Add to creamed mixture and mix well.
6. Add chocolate chipsand mix thoroughly.
7. Using a large ice cream scoop, scoop cookies onto ungreased baking sheet (do not crowd cookie dough, since it will spread).
8. Bake at 300 degrees around 22 to 24 minutes.
9. Remove from oven, let sit on cookie sheet for a minute or so, then place cookies on racks to cool.

Sheena's Buttermilk Banana Bread

Buttermilk Banana Bread:
3/4 C butter, softened
1-1/2 C sugar
2 eggs, beaten
1 tsp vanilla
2 C sifted flour
3/4 tsp salt
1 tsp soda
1-1/2 C mashed ripe bananas
1/2 C buttermilk

Heat oven to 350 degrees.  Grease and flour pans (I never flour them and they fall right out of the pans).  Cream sugar and butter.  Add eggs and vanilla; beat well.  Add dry ingredients (If you are using a sifter for the flour, just throw the salt and soda on top of the flour before sifting into the mix) and banana; mix well.  Stir in buttermilk.  Pour batter into prepared pan(s) of choice until about 3/4 full.  Baking time depends on the pan you use.  If you use a big pan (ex. 9"x5") then it should bake anywhere between 1 to 1-1/4 hours.  Muffin pans (normal size) 30 - 40 min or so.  Mini muffin pans around 10 min.  Basically the cooking temp of the oven never changes, but the baking time varies.  Once they have a golden brown look about them, poke a skinny object in the center of the loaf (I use skewers) if it comes out almost completely clean, then the bread is done.  The pan size I used in the picture above was 5.75" x 3" x 2" and it took about 40 min to bake.  Towards the end of baking, it's very normal for the loaf to start browning too fast.  To prevent it from burning, simply place some foil around the top of the loaf for the last 10-20 min of baking.

Mindy's Chocolate Chip Kiss/Rollo/Reece's Cookies

The cookies I made are my chocolate chip cookie recipes without the chocolate chips in it and then you push hershey kisses, rollos, or miniature reeses cups into the dough as soon as you pull them out of the oven. My cookie recipe is:
 
Mindy's Chocolate chip cookies

2/3 cup shortening                                       
2 eggs
2/3 cup butter/margarine softened          
2 tsp vanilla
1 cup granulated sugar                                
3 cups all-purpose flour
1 cup brown sugar (packed)                        
1 tsp baking soda
1 tsp salt

Heat oven to 375. Mix shortening, butter, sugar, brown sugar, eggs, and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspons 2 inches apart onto greased baking sheet. Bake 8-10 minutes or until light brown (my oven cooks hot so I actually only cook them for 6 minutes, then pull them out and let them sit on the pan for 2 more minutes). As soon as you take them out of the oven you gently press your kiss, reeses cup or rollo on top. 

Annie's Chocolate Fudge Crinkles

Six Ingredient Chocolate Fudge Crinkles (adapted from Bakerita)

1 1/2 cups chocolate chips (dairy-free if you want)
divided 3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

Preheat oven to 350°F. Melt 1 cup of the chocolate chips in glass bowl in microwave. If you have a powerful microwave like I do, turn down the power to about 20%, stirring about every 45 seconds or so until smooth. Beat whites in large bowl to soft peaks. Gradually beat in 1 cup of the powdered sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk together another 1 cup of powdered sugar, cocoa, cornstarch, and salt and add to the whites. Beat in the melted chocolate until thoroughly combined. Add the remaining chocolate chips. Allow to sit for about 5 minutes. It becomes more stiff and easier to work with if you let it rest. Place the remaining 1/2 cup of powdered sugar in bowl. Roll rounded tablespoons of the dough in the sugar and coat thickly. Place on a lightly greased cookie sheet, spacing about 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

Yammie's Glutenfreedom: Six Ingredient Chocolate Fudge Crinkles
http://www.yammiesglutenfreedom.com/2012/08/six-ingredient-chocolate-fudge-crinkles.html#LL68oTJr11f1xlLG.03