Butternut Squash Soup (for 4)

2 tablespoons extra-virgin olive oil
1 medium onion, halved and thinly sliced
3/4 cup apple cider
One 1 3/4-pound butternut squash—peeled, seeded and cut into 1-inch dice (5 1/4 cups)
4 1/2 cups chicken stock or low-sodium broth
1/2 cup heavy cream
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 McIntosh apple, cut into 1/2-inch dice
1/3 cup coarsely shredded smoked cheddar cheese (2 ounces)
One-inch pieces of chives or thinly sliced sage leaves, for garnish

1. In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the apple cider and cook until syrupy, about 3 minutes. Add the butternut squash and chicken stock and bring to a boil. Cover and simmer until the squash is very tender, about 40 minutes.
2. In a blender, puree the soup in batches. Return the soup to the saucepan and stir in the cream. Season with salt and pepper and keep warm.
3. Heat a medium skillet. Add the butter and diced apple and cook over high heat until the apple is tender and golden around the edges, about 2 minutes. Remove the skillet from the heat. Season lightly with salt and pepper.
4. Ladle the soup into warmed bowls; garnish with the smoked cheddar, sautéed apples and chives; serve.

Make AheadThe soup can be refrigerated for up to 2 days. Reheat before garnishing with the cheddar, apples and chives.

Crockpot Beef and Broccoli

Ingredients:

1 lb. boneless, beef chuck roast, sliced into thin strips

1 cup beef consumme or beef broth

1/2 cup low sodium soy sauce

1/3 cup dark brown sugar

1 tbsp. sesame oil

3 garlic cloves, minced

2 tbsp. cornstarch

4 tbsp. sauce (from the crockpot after dish is cooked)

Frozen broccoli florets (as many as desired, I believe I used almost 2 cups)

White rice, cooked

Instructions:

1. In the insert of the crockpot, whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
2. Gently place your slices of beef in the liquid and toss to coat.
3. Turn crockpot on low and cook for 6 hours.
4. When done, in a small bowl, whisk together cornstarch and cooking liquid to create a slurry, pour into crockpot, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce.
5. Toss in your broccoli florets then serve hot over white rice.

*Note about cooking time: Your crockpot may differ in temperature than mine, I suggest cooking this for 4 hours on your first go-round of this dish. 6 hours in the crockpot seems to be giving a lot of people “shredded” beef instead of slices, so decrease cooking time by 2 hours and go from there. Mine turned out fine with 6 hours.

Crockpot Honey Sesame Chicken

Crockpot Honey Sesame Chicken

 

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Ingredients:

1 lb. boneless, skinless chicken thighs, about 5

Salt and pepper

1 cup of honey

1/2 cup of low sodium soy sauce

1/4 cup ketchup

2 tbsp. vegetable oil

2 cloves of garlic, minced

1/2 cup diced onion

1/4 tsp. red pepper flakes

Cornstarch

Sesame seeds

Instructions:

1. Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
2. In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
3. Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
4. When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.
5. Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.

Flank Steak with Mushrooms and Rosemary

Flank Steak with Mushrooms and Rosemary


Steak, rosemary and mushrooms are a perfect trio.  Buy the mushrooms pre-sliced for quicker preparation time.

Ingredients
2 spray(s) cooking spray
1 pound(s) uncooked lean flank steak, about 1/2-inch thick
3/4 tsp table salt, divided
1/2 tsp black pepper, coarsely ground
2 tsp unsalted butter
1/2 cup(s) uncooked shallot(s), chopped
12 oz fresh mushroom(s), wild variety, sliced
1 tsp rosemary, fresh, chopped (or to taste)

Instructions
1. Coat a nonstick or cast-iron skillet with cooking spray; set over medium-high heat. Season steak with 1/2 teaspoon salt and pepper.
2. Add steak to skillet and cook until done to taste, about 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and cover loosely with foil; let stand while you cook vegetables.
3. Reduce skillet heat to low; add butter and allow to melt.
4. Increase heat to medium and add shallots; cook, scraping browned bits from bottom of skillet as it cooks, until shallots start to soften, about 1 minute.
5. Add mushrooms, rosemary and remaining 1/4 teaspoon salt; sauté, over medium-high heat, until mushrooms are lightly browned and tender, about 6 minutes.
6. Thinly slice steak across the grain. Serve steak topped with mushroom mixture. Yields about 3 ounces steak and 1/2 cup mushroom mixture per serving.

Notes
Swap thyme for the rosemary, if desired.

Lemon Chicken with Broccoli

 
Lemon Chicken with Broccoli

An easy weeknight dinner. Great with a side of angel hair pasta, rice or couscous.

Ingredients
2 Tbsp Flour, white
½ tsp Salt, table, divided
¼ tsp Pepper, black, freshly ground
12 oz Chicken, breast, raw, without skin, without bone, thinly sliced
2 tsp Oil, olive
1½ cup(s) Chicken, broth, fat free, reduced-sodium, divided
2 tsp Minced garlic
2½ cup(s) Broccoli, uncooked, small florets
2 tsp Lemon, zest, raw, or more to taste
2 Tbsp Parsley, fresh, chopped
1 Tbsp Juice, lemon, fresh

Instructions
1. On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; add chicken and turn to coat.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.
3. Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute.
4. In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt; add to skillet and bring to a simmer over low heat.
5. Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and lemon zest; heat through.
6. Remove skillet from heat and stir in parsley and lemon juice; toss to coat. Yields about 1 cup per serving.

Lemony Chicken Cutlets

4 chicken breasts
1/8tsp s&p each
3 tblsp flour
2 tlbsp EVOO
3/4 c Chicken broth
1 thinkly sliced lemon
2tblsp fresh lemon juice
1tlbsp butter
1tlbs fresh parsley

Season chicken w/ S&P. Place four in dish and dredge chicken. Heat EVOO in skillet and add chicken and cook through. remove chicken. Reduce heat to medium and add 1/2 c of broth to pan and bring to boil. Using a wooden spoon scrape pan and cook 1 min. Add lemon slices to pan and remaining broth and lemon juice. Turn heat to hiugh and cook until sauce becomes glazy (2 min), remove from heat, and stir in the butter until melted. Drizzle sauce over chicken and garnish w/ lemon slices and parsley.

Pan Seared Beef w/ Tarragon

1-1.5 lbs boneless beef top round roast
1/8tsp s&p each
2Tbs EVOO
1 minced shallot
1.5c unsalted chicken broth
2Tbs chopped fresh tarragon
2tbs half and half (optional)

Season meat w/ s&p. Heat 1 tbsp oil and add meat. cook until well browned on each side. Remove from heat and set aside. Add remaining oil to pan and add shallots. cook one minute. Add broth, increase to high heat, and bring to boil. Return roast to pan, reduce to simmer, cover and cook for 18min or until done. Transfer meat to platter and cover. Add tarragon to skillet and cook until liquid is reduced by half (7min). Remove from heat and add half and half if using. Slice meat agst grain and drizzle w/ sauce.

Pork Chops w/ Rosemary Reduction

4 chops,1 inch thick
1/8tsp salt and pepper each
2 minched garlic cloves
2tlbs chopped rosemary
2tblsp olive oil
1.5c unsalted chicken broth or dry white wine
1tbsp butter

Pat chops dry and season w/ s&p. In a small bowl combine garlic and half of rosemary and press into chop. In pan heat oil then add pork and cook 10 min or until done, turning once and reducing heat to prevent burining. remove pork and set aside. add broth and remaining rosemary to skillet, increase heat to high. Using a wooden spoon, scrrape up browned bits and cook until liquid reduced by half remove from heat and stir in butter. Pour over chops.

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

Ingredients:8 oz. mushrooms, sliced in 1/2 inch slices (I used brown crimini mushrooms, but any mushrooms will work)
1 lb. fresh green beans, preferably thin French style beans
1 1/2 T olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated parmesan cheese

Instructions:

Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.) Cut mushrooms into slices 1/2 inch thick.

Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.

Mint Chocolate Chip Cake

Chocolate Cake with Mint Chocolate Chip Frosting
recipe from Shugary Sweets
FOR THE CAKE:
1/2 cup butter, softened
1 1/2 cup sugar
2 eggs
1 1/2 cup flour
9 Tbsp unsweetened cocoa powder
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/2 cup brewed coffee, cooled
1/2 cup milk
FOR THE FROSTING:
1 cup butter, softened
8 cup powdered sugar
1/2 tsp peppermint extract
1/2 cup milk plus 2 Tbsp
11 oz dark chocolate chunks (62%cacao) or mini chocolate chips
1/8 tsp green food coloring gel
FOR THE GANACHE:
3/4 cup heavy cream
1 1/2 cup semisweet chocolate morsels
1/4 tsp peppermint extract
1. In medium bowl, sift cocoa with flour, salt, baking soda and baking powder. Set aside. In measuring cup, mix coffee and milk together. Set aside.
2. In mixer, beat butter and sugar for about 5 minutes until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/milk blend (about 3 additions of each).
3. Pour cake batter into two prepared pans (two 9inch cake pans lined with parchment paper and then greased and floured). Bake in a 350 degree oven for about 25 minutes. Remove and allow to cool about 10 minutes before removing from pans. Cool completely before frosting.
4. For frosting, in food processor, pulse dark chocolate until small bits (not powder)! Set aside.
5. In mixer, beat butter, powdered sugar and milk (slowly add the milk, you may not need it all) for 3-5 minutes, until smooth and creamy. Add in extract and food coloring gel. Mix until fully blended. Add more milk if necessary to desired consistency. Fold in chopped dark chocolate or chocolate chips.
6. Frost first layer of cake, then top it with second layer. Completely frost sides and top of cake.
7. For the ganache, heat 3/4 cup heavy cream in saucepan. Bring just to a boil and remove from heat. Place chocolate chips in a bowl then slowly add in hot cream and extract. Stir until smooth and completely combined. Allow ganache to cool then pour over chocolate cake.

Easy lemon Bars

1 box one-step angel food cake mix and a 15 oz. can of lemon pie filling.


Mix them together by hand until moist. Be sure not to over stir. Bake in a 9x13 cake pan at 350 degrees until golden brown on the top (about 20 minutes). Cool completely before eating. As they are cooling, you can sprinkle with powder sugar if you wish (Which I guess technically makes this a 3-ingredient recipe).They have more of an angel food cake texture than a traditional lemon bar texture.

Zucchini Blueberry Bread

Zucchini Blueberry Bread

1 c all purpose flour

1 c whole wheat flour

1/2 c sugar

1/4 t baking powder

2 tsp baking soda

3 t cinnamon

1 t salt

3 eggs, lightly beaten

1/2 c canola oil

1/2 c apple sauce

2 c zucchini, grated and well drained

2 c blueberries

1. Preheat the oven to 350F. Stir the dry ingredients together in a medium bowl and set aside.

2. Stir the wet ingredients together, then mix gradually into the dry, stirring to combine. Stir in the zucchini and bluberries.

3. Pour the batter into a lightly greased loaf pan and bake for an hour or until a cake tester inserted into the middle comes out clean. Let cool for 5 minutes in the pan, then remove from pan and let cool completely on a rack. Slice and serve (we like it for breakfast with cream cheese or butter).

grilled chicken and tomato cream sauce

1/2 Lawry's Herb & Garlic marinade

2 Tbsp. pesto

2 boneless chicken breasts, pounded thin

1/2 pound penne pasta
2 tsp olive oil

1 shallot, diced
2 cloves garlic, minced
1/2 cup chicken broth
1 (8-ounce) can tomato sauce
1 cup half & half
1 tsp flour
salt & pepper (to taste)
1 tsp basil

Marinate chicken in Lawry's herb & garlic marinade and pesto overnight. Grill until done.

In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions. Heat olive oil in the skillet over medium heat. Add the shallot and cook, stirring occasionally, until shallot is tender(about 3-5 mins). Add the garlic and chicken broth to the pan and allow to reduce by half. Once the broth has reduced, stir in tomato sauce. Add the half & half and flour and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Add basil to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta in bowls, top with sliced chicken.

Oreo Monkey Bread Muffins

Oreo Monkey Bread Muffins

• 4 cans of refrigerated biscuits
• 4 tablespoons butter, softened
• 1 cup white chocolate chips
• 2 cups crushed Oreos

For the cream cheese glaze:

• 3 ounces softened cream cheese
• 2 tablespoons butter, at room temperature
• 2/3 cup powdered sugar
• 1/4 teaspoon vanilla
• 3 tablespoons milk, or enough to make it a glazing consistency

1. Preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray.

2. Cut the biscuits in half and roll the dough into little balls. Dip the balls into the softened butter. Place four balls in one muffin cup. Tuck white chocolate chips in between the dough balls. Sprinkle crushed Oreos over each muffin.

3. Bake for 10-12 minutes. Let muffins cool for two minutes in the pan. Remove muffins from the pan and cool on a wire rack.

4. While the muffins are cooling, make the cream cheese glaze. Whisk together the cream cheese, butter, powdered sugar, vanilla, and milk, it should be thin enough to drizzle but not too watery. Drizzle the glaze over the muffins with a spoon. Enjoy!

Makes 12 muffins

Cinnamon Sugar Bread

Ingredients

1/3 cup white sugar

2 teaspoons ground cinnamon

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup white sugar

1 egg, beaten

1 cup milk

1/3 cup vegetable oil

Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.

In large bowl combine flour, baking powder, salt and 1 cup sugar. Add egg, milk, and oil to flour mixture.

Stir until just moistened.

Pour half of the batter into pan.

Sprinkle with cinnamon and 1/3 cup sugar (you can mix together cinnamon and sugar before hand, I didn't though I just sprinkled away).

Cover with remaining batter.

Top with more cinnamon/sugar if desired.

Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Cool in pan 10 min and place on wire rack

English Toffee

1 c. butter

1 c. sugar

3 Tbl. water

1/8 tsp. salt (omit if you use salted butter)

1 1/2 Tbl. light corn syrup

1 tsp. vanilla extract

3/4 c. chocolate chips

chopped nuts, opt.

Melt butter in a heavy-bottom sauce pan, over medium-low heat. Add the sugar, water and salt; stir well to incorporate. Bring to a boil and add the corn syrup. While stirring, use a wet pastry brush to wash down the sides of the pan to dissolve any undissolved sugar crystals. Continue boiling and stirring until mixture reaches 280-285 degrees (this is at high altitude, so if you are not at high altitude, then you will probably need to cook it longer - 290-295 degrees). Remove from heat and add the vanilla extract. Stir to combine and pour into a well-buttered cookie sheet or an 8x8 casserole dish. Do not scrape the sides of the pan. Use a rubber scraper and spread out to desired thickness. You can either drop the chocolate chips onto the hot toffee and spread out when melted or you can melt the chocolate in the microwave and spread over the toffee. Sprinkle with chopped nuts, if adding. Allow to set up completely, then break into chunks. Store in an air-tight container.

**Simple test to know if candy has reached the correct temperature: dip a spoon into the candy. Run cold tap water over the top of it. If the candy turns hard and brittle, then it is done**

Snickerdoodle cookie bars

Snickerdoodle Cookie Bars:

1 cup butter or shortening (shortening, though evil, gives a better texture than butter)

1 1/2 cups sugar

3 eggs
1/4 cup sour cream

2 cups flour

1 tsp baking soda

1 tsp cream of tartar

1 tsp baking powder

1/2 tsp salt

1/3 cup sugar

1 Tbsp cinnamon

Cream the sugar and butter. Add the eggs one at a time, scraping the bowl between eggs. Add the sour cream. Combine the flour, soda, cream of tartar, powder and salt and mix into the sugar mixture. Combine the other sugar and cinnamon in a small bowl. Grease a 9X13 pan and coat the bottom and an inch up the sides with half the cinnamon mixture. Spread the dough in the pan and then cover with the remaining cinnamon and sugar. Bake for 25-30 minutes at 350 degrees or until done (the center will not be doughy, but will still be moist). If it turns out like cake, your oven is hotter than mine and you should decrease the baking time.

Creamy Slow Cooker Tortellini Soup

Ingredients:

1-1 1/2 - 2 ounce envelope white sauce mix
4 cups water
1-14 ounce can vegetable broth
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
3 cloves garlic, minced
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/8 teaspoon cayenne pepper
1- 7 or 8 ounce package dried cheese tortellini (about 2 cups)
1-12 ounce can evaporated milk
6 cups fresh baby spinach leaves or torn spinach
Ground black pepper (optional)
Finely shredded Parmesan cheese (optional)

Directions:

1.Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.

2.Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3.Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

4.Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

Crock pot apple butter

Crock Pot Apple Butter

Makes a little more than 1 pint
1 dozen apples, peeled, cored, cubed
1/2 Cup Water
1/4 Cup Brown Sugar
1/2 teaspoon Cinnamon
1/2 teaspoon All Spice


Peel, Core, and Chop a dozen apples
Toss the apples in the sugar and spices
Put everything in the Crockpot- leave overnight on low
Bump it to high and leave lid slightly open to help thicken it
blend when cooked to your liking

Wendy's Chili

Chili {Wendy's Style} Ingredients:

• 4.5 pounds ground beef, browned and drained
• 2 large yellow (sweet) onions, chopped
• 7 large green bell peppers, chopped
• 4 celery stalks, chopped
• 2 heaping tablespoons minced garlic (I use jarred)
• 2 cans Ranch Style Beans, NOT drained (15 ounce cans)
• 2 cans dark red kidney beans, drained (15 ounce cans)
• 2 cans Original Rotel Diced Tomatoes & Green Chili (10 ounce cans)
• 2 cans stewed tomatoes (15 ounce cans)
• 4 cans plain tomato sauce (15 ounce cans)
• 2 packages McCormick Mild Chili Seasoning (1.25 ounce packages)

1. Combine all ingredients in a large stock pot.*
2. Simmer for at least three hours (I let mine cook all day long).
3. Enjoy!

Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions

Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions

This dish is actually quite easy to prepare, surprisingly low in carbs and utterly delicious. This has by far been one of my favorite creations yet. It will be in heavy rotation in my home. I hope you love it as much as we did. Happy Cooking!!!

Ingredients

1 1/2 lb. Bonesless Skinless Chicken Breasts

1/2 of a Large Onion - Thinly sliced

1 Package of Whole Mushrooms - Halved (I used baby bellas... So Yummy!)

1/2 Cup of Chicken Broth

1 Cup Heavy Cream

5 Tbs. Butter - Divided

1/2 Cup of Parmesan Cheese

2 Tbs. Balsamic Vinegar

Salt and Pepper

(2 Tbs. Peace and Love)

Directions

Saute onions over medium heat in 2 Tbs of butter until they are nice and caramelized - About 15 Minutes. When they are a nice golden brown, remove from the heat and set aside

In a separate pan, heat the remaining 3 Tbs. of butter over medium-high heat. Place the chicken breasts in the pan. Brown on both sides, remove from the pan and set aside (Note - they will not be all the way cooked at this stage)

De-glaze the pan with the chicken stock. Use a rubber spatula to make sure you get all the chicken bits and butter off the pan. This helps to flavor your sauce

Add the heavy cream and the balsalmic vinegar and stir

Add mushrooms and a little S&P, reduce heat to low and let simmer for 10 minutes

Add the chicken back to the pan, turn heat back up to medium and saute until the chicken is cooked all the way through. About 10-15 minutes

Remove chicken breasts from the pan and plate. Add the Parmesan and caramelized onions to the sauce and keep stirring until the cheese is completely melted in.

Cover the chicken breasts with the sauce, SERVE AND ENJOY!!!

Peanut Butter Cup Cake

Peanut Butter Cup Cake

1 devil’s food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped peanut butter cups (plus more for garnishing – I used 2 bags)
8 oz. dark chocolate, chopped
1 cup heavy cream
1/2 cup peanut butter

• Preheat oven to 350 degrees. Coat two 9-inch cake pans with non-stick cooking spray. Line with wax paper and coat paper.
• In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
• Pour batter into pans and bake at 350 degrees for about 30 minutes or until toothpick inserted comes out clean.
• Cool cakes completely.
• Place chopped dark chocolate in a medium bowl. Bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
• Trim each cake layer so the tops are flat. Place one layer on a cooling rack and pour 1 cup frosting on top. Spread evenly with a spatula. Add second layer and pour remaining frosting over top and sides of cake. Smooth out with spatula.
• Allow frosting to set for a minute and gently press remaining chopped peanut butter cup pieces all over top and sides of cake. Place in refrigerator for about an hour to set. Remove and serve.