Chocolate Peanut Butter Bars

Ingredients:

3 bags of milk chocolate chips, divided
1 cup creamy peanut butter
1 8-ounce package softened cream cheese
1 1/4 cups powdered sugar


Directions:
In a sauce pan melt half of the chocolate chips. When melted pour in a 9 x 13 pan lined with wax paper and smooth out. Put 9 x 13 in the fridge to harden. Then mix peanut butter, cream cheese, and powdered sugar together. Take 9 x 13 out of the fridge when chocolate is hardened and put peanut butter mixture on top and smooth out. Put 9 x 13 back into fridge. Melt the remaining chocolate chips and put on top of the peanut butter layer, smoothing it out to cover it all. Put back in fridge until hardened and ready to eat. Enjoy!

Easy Cheesy Swiss Potato Pancake

I'll let the video explain this dish!



This dish is really good. Also, FYI, I had to cook it a little more on each side then the video said.

http://www.gourmetmomonthego.com/2010/08/food-adventure-passport.html
http://www.gourmetmomonthego.com/

Oreo Cheesecake

INGREDIENTS:

1 cup finely crushed Oreo cookies (or however much you like)
1 Oreo premade pie crust
2 (8-ounce) packages cream cheese, softened
2/3 cup sugar
1 TB vanilla
1 cup whipping cream, plus sugar to sweeten
Chocolate bar shavings, for garnish (optional)

DIRECTIONS:

In a large bowl, beat cream cheese until fluffy. Gradually add sugar and vanilla. Blend well. Whip and sweeten cream; fold whipped cream and crushed oreos into cream cheese mixture. Spoon into crust and refrigerate for at least 2 hours before serving. Garnish with chocolate bar shavings.

Texas Salsa

Mix ingredients in the order listed below. Just add ingredients to your taste. Keep bag of corn chips open and available for you to test the mixture throughout the process and make sure it tastes OK. This recipe makes a lot, so make sure you invite friends over for some.

• 1 Regular Can of Black Beans (drained and rinsed)
• 1 small can of Corn – abt. half the size of Black Beans Can (drained
and rinsed)
• 3-4 Diced Roma Tomatoes (de-gut and only use outside part of tomato)
• Cilantro (a lot, keep tasting until you feel it has enough)
• Salt (just a little to add flavor)
• Salsa Verde (Herdez brand)
• White distilled Vinegar
• Limes to taste (3 or 4 juicy limes usually do the trick – I also use the
already squeezed lime juice – it tastes just as good and is a lot easier)
• 2-3 diced Avocados – More if you like Avocados

Refrigerate for a couple hours (about 4 hours) before serving with chips and enjoy!

Recipe by Emily Seamons with some changes by me.

Tropical Smoothie

1/2 of 16-ounce bag frozen tropical fruit medley (pineapple, mango, strawberries)
1 cup milk
1 cup orange juice
2-3 TB yogurt
1 banana