These have a hint of peanut brittle taste to them. Very yummy and sweet, so you'll want to eat them with a glass of milk. :)

1 1/2 cups white sugar
3/4 cup light brown sugar, packed
1/2 cup milk
6 tablespoons butter
1 teaspoon vanilla extract
1/3 cup peanut butter
1 1/2 cups Rice Krispies

Lay out a large sheet of waxed paper and spray with cooking spray. Make sure to do this before starting to cook the pralines.
Combine the sugars, milk, butter and vanilla extract in a large pot, at least 4 quarts, over medium-high heat. When it comes to a boil, stir constantly for 3 minutes while the mixture is bubbling. In the last 20 seconds, stir in peanut butter.
Remove from heat and stir constantly until the mixture thickens and becomes creamy and cloudy. Stir in Rice Krispies, then spoon out onto the greased waxed paper.

Recipe Source - Kevin & Amanda

I make these and freeze them to use for quick breakfasts on school days.

12 eggs
1/2 pound Honeysuckle White Turkey Breakfast Sausage
16 Mission Carb Balance Flour Tortillas (small size)

Brown the sausage over medium heat in a nonstick skillet. Drain. Set aside

Whisk the eggs in a large bowl, and then scramble in a large nonstick skillet sprayed with no-stick spray.

Once the eggs are starting to set, mix in the cooked sausage. Cook until eggs are done.

Put a scoop of egg mixture in the center of a tortilla and roll burrito-style.

Wrap in plastic wrap and put wrapped burritos in a freezer bag if freezing for later use.

To reheat, remove plastic wrap in heat in microwave 2 minutes or until warmed through.

Serving Size: Makes 16 burritos

I'm back in St. Louis again this week to finish my Intel train-the-trainer workshop, so the menu is still on the simple side. This week the hubby is going to have to eat Stouffer's Chicken Alfredo while I'm gone, and then simple stuff for me and Corey when I get back. I've got book club on Thursday, so look for pictures and my luncheon menu later in the week. :)

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Chicken Alfredo, Broccoli, Rolls, Salad (Corey and I are in St. Louis, so this is what Eric gets to eat for the next couple of nights)
Monday - Chicken Alfredo, Broccoli, Rolls, Salad
Tuesday - Chicken Alfredo, Broccoli, Rolls, Salad
Wednesday - Homemade Pizza, Salad, Apple Slices
Thursday - Beer Brats (new), Green Beans, Salad, Applesauce
Friday - Southwest Won Tons (new), Salad, Strawberries
Saturday - Grilled Bruschetta Chicken, Broccoli, Salad, Peaches

For more menu ideas, visit
One of my favorite things about summertime is peach season. I love going to the local orchard and getting a box of peaches. My sweet husband knows how much I hate peach fuzz (it makes my teeth tingle!), and always peels them for me. I love to chow down on a bowl of freshly cut peaches, and even better is to pair them with vanilla ice cream. Yum! One of the local tea rooms is famous for its peach tea. I figured I needed to give it a try, so I went with a friend last week to check it out. It was wonderful! It just screamed summer. (I bet you didn't know tea could scream.) I thought I would try to replicate their recipe, and this recipe comes pretty close. I'm pretty sure they use straight up sugar and lots of it in their tea, but I substituted Splenda to make it low calorie. It's a nice, refreshing treat on these 100 degree days.

8 large sweet peaches
4 cups water
1 cup Splenda
3 family sized tea bags
3 quarts water

1. Place washed and sliced peaches (skins left on) in a large saucepan with four cups of water. Bring to a boil. Reduce heat to simmer and cook for one hour.
2. Turn off heat and allow fruit mixture to rest for about an hour.
3. Set a sieve lined with a coffee filter over a collecting container.  Pour the cooled fruit mixture through the sieve. This should yield around 4 cups of liquid.
4. Add 1 cup Splenda to the flavored water and mix until dissolved. Set aside.
5. Boil 1 quart of water in a tea kettle. Put the tea bags in a gallon-sized pitcher, and pour the boiling water over the bags. Let the tea steep for about 10 minutes. Remove the tea bags.
5. Add the sweetened peach-flavored water to the tea. Add 1 more quart of water to make one gallon. Mix well and refrigerate to cool.
6. Serve over ice. I like to add a couple of frozen peaches to the glass as well.

Makes 1 gallon
One the most popular restaurants in our town is Lambert's Cafe. They are famous for their "throwed rolls". Yes, this is a restaurant where they actually throw the rolls at you! There is always a huge line to get into the restaurant, and they feed you huge portions of food. I saw a recipe for Just Like Lambert's Throwed Rolls and had to give them a try. Though not exactly like the ones at the restaurant, they were pretty close, and they definitely tasted great. :) If you want to really be like Lambert's, you'll toss them to your family when you serve them and top the rolls with sorghum molasses.

Makes 12 rolls

1 teaspoon sugar
2 1/4 teaspoons (1 pkg.) active dry yeast
1/4 cup warm water (110-115 degrees F)

1 cup warm milk (110-115 degrees F)
1/4 cup (1/2 stick) melted butter
1/4 cup sugar
1 egg, lightly beaten
1 teaspoon salt
4 cups all-purpose or bread flour


1. In a small bowl, combine the teaspoon of sugar and the yeast with the warm water and allow to foam (5-10 minutes).
2. In a large mixing bowl, mix the warm milk, melted butter, sugar, egg and salt. Add the yeast mixture and stir.
3. Stir in 3 cups of flour. Stir or knead in another cup of flour (or more, if needed) and knead for 5-10 minutes to make a smooth, elastic dough.
4. Scrape the large mixing bowl clean (or as clean as possible) and place dough in the bowl. Grease the top of the dough with butter or oil and cover with a clean cloth. Place in a warm location (you can turn the oven on for 1-2 minutes, then turn OFF and place covered bowl in the warm oven to rise) and let rise until doubled in size, about 60-90 minutes.
5. Liberally butter a 12-cup muffin pan (I use no-stick spray). With greased hands, deflate the dough and divide into 24 pieces. Roll each piece into a ball. Place two balls in each muffin cup. Gently grease the tops and cover with a clean towel.
6. Let rolls rise in a warm place until nearly doubled in size, about 45 minutes. Preheat oven to 350 degrees Fahrenheit and bake rolls for 20-25 minutes, until tops are browned and rolls are done. (Check rolls after 15 minutes, and cover loosely with foil to prevent excess browning, if needed.)

Toss hot rolls and serve with butter, honey, and/or sorghum molasses! (toppings add additional calories)

Recipe source - Tammy's Recipes
This is a very easy way to make a brisket, and it is perfect for summer cooking when you don't want to turn on the oven. :) The burgundy sauce is wonderful, so be sure to put some on top of your beef.

1 large brisket, visible fat trimmed (mine was 3 lbs)
1 large onion, sliced
1 1/2 cup burgundy wine (or whatever red wine you have on hand)
1 8 oz can no sodium added tomato sauce


Place the brisket in the crock pot and top with the sliced onion. Combine the wine and tomato sauce and pour over the meat and onions. and 1 large onion, sliced in rings. Cook on low for 8 hours or high for 5.

Remove meat from crock pot and let it rest before slicing in thin slices against the grain.

Pour the liquid into a large saucepan, turn the heat on high, and whisk in 2 T of cornstarch to thicken the sauce. Serve sliced beef with the sauce.

Makes 12 servings

This is going to be a short post this week. I'm in St. Louis for three days for an Intel train-the-trainer workshop, so my menu is pretty simple. I have a lasagna for my husband to eat while I'm gone, and then I've got some pretty simple meals planned for me and Corey when I get back. I do have some new recipes I will need to post, so look for them later in the week.

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Lasagna, Salad, Crescent Rolls (Corey and I are in St. Louis, so this is what Eric gets to eat for the next couple of nights)
Monday - Lasagna, Salad, Crescent Rolls
Tuesday - Lasagna, Salad, Crescent Rolls
Wednesday - Brisket with Burgundy Sauce (182 cal), Green Beans, Lambert's Throwed Rolls, Salad
Thursday - Brisket sandwiches, Salad, Strawberries
Friday -White Chicken Pizza (new), Salad, Peaches
Saturday - Pork Tenderloin with Peach Honey Mustard (new), Oven Roasted Potatoes, Broccoli, Salad

For more menu ideas, visit
It is HOT in southwest Missouri! It has been over 100 degrees the last two days, and it looks like that's what we will have to deal with all week. These temperatures make it very hard to stay motivated to cook, exercise, etc. But, I've been hanging in there. :) My son has cross country practice early every morning, so I've been getting up and running as well. If you can beat the sun up, it's actually tolerable outside (for example, it was 80 degrees at 5:30 a.m. today). Running at night isn't an option. Last night it was 98 degrees at 10:00. Yuck!

This week I'm back to work. Yes, I know everyone thinks teachers have the summer off, but that is a huge fallacy. My only day off this week is Friday, which is perfect because that's when the last Harry Potter movie comes out. :) You know what this library lady will be doing on her day off.

My menu this week is another week of cleaning out the freezer. This will use up the last of my "stash" so I can start restocking next week. You'll notice a lot of chicken recipes this week. Bet  you can guess what I have left in the freezer. :) I have three new recipes this week, so be sure to check back later for nutrition info and pictures.

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Steak, Baked Potatoes, Green Beans, Salad
Monday - Easy Chicken Enchiladas (305 cal), Salad, Strawberries
Tuesday - Chicken Parmesan Roll-Ups (new), Broccoli, Salad, Strawberries
Wednesday - Turkey and Gravy (from freezer), Rice, Green Beans, Applesauce
Thursday - Buttermilk Herb Chicken Breasts (new), Grilled Cheesy Potato Packets, Salad, Peaches
Friday - Grilled Pizza, Salad, Fruit Salad
Saturday - Won Ton Soup (new) (273 cal), Salad, Strawberries

For more menu ideas, visit
1 pkg Nasoya Won Ton Wraps
1 bunch green onions
1 lb turkey sausage
1 T sesame oil
1 T soy sauce
1 egg
1/4 t salt
1/2  t ground black pepper
8 cups chicken broth
16 uncooked medium shrimp, peeled and deveined
1 medium head bok choy, torn into 2-inch pieces

Dice green onions and set aside. Finely chop 1 T of the green onions and place in a bowl with the sausage, sesame oil, soy sauce, egg, salt, and pepper. Mix the filling well. Spoon 1 T filling into center of wrap. Lightly moisten the edges of wrap with water. Fold in half; brush edges with water; press to seal. Bring corners together and overlap corner. Brush with water and press to seal.

Bring broth to boil in large saucepan over medium heat. Drop won tons into the broth; cook for 3 to 5 minutes, until they float to surface. Reduce heat to simmer and stir in the shrimp and bok choy. Simmer 2 minutes; until the shrimp turn pink.

Makes 8 servings

Recipe source - Nasoya Won Ton Wraps package
1 cup buttermilk (To make your own, combine 1 tablespoon lemon juice in 1 cup milk and let sit for
about five minutes, then incorporate)
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
8 boneless skinless chicken breasts

Put chicken in a gallon-sized freezer bag (I divide mine in two bags with four chicken breasts per bag). Whisk together the remaining ingredients in a mixing bowl, and pour over chicken in the bag (divide evenly if splitting into two bags). Seal and freeze.

On serving day, thaw chicken and discard marinade. Grill over medium heat until chicken is tender and juices run clear.

Makes 8 servings

Recipe Source - Don't Panic - Dinner's in the Freezer cookbook
The boys loved these!

8 oz cooked shredded chicken breast
1 cup Ragu Light Basil and Tomato Pasta Sauce
8 egg roll wrappers
1 cup baby spinach leaves
2 oz shredded part skim mozzarella cheese
1/4 cup parmesan cheese

Mix the shredded chicken and the pasta sauce in a small bowl.

Preheat the oven to 400 degrees F. Lay the egg roll wrappers on a clean work surface. Layer each with a few leaves of spinach, then chicken, followed by mozzarella and parmesan.

Lightly brush two adjacent sides of the wrapper with water and fold the upper left corner downward, covering the filling, and press to seal on the bottom right corner. Press to seal each of the sides. Repeat with remaining wraps.

Place all 6 filled wraps on a greased wire rack set over a cookie sheet, spray each roll with olive oil spray, and bake for about 12 minutes, or until the edges begin to turn a golden brown.

Serve with warmed pasta sauce for dipping.

Recipe adapted from Can You Stay for Dinner?
It's funny how the shape of food can make it appetizing or not. If you ask if I want meat "loaf" for dinner, I will almost always tell you no. But if you ask if I want meat "balls", that changes everything. And how silly is that? They both basically have the same ingredients. :) Well, these cheese-stuffed meatballs are wonderful. The gooey cheese and yummy sauce make these a wonderful alternative to the dreaded meatloaf.

1 lb lean ground beef (93/7)
1/2 cup bread crumbs
1/4 cup skim milk
1 egg
1/4 cup reduced fat Parmesan topping
1/2 t garlic powder
1/4 t oregano

1 1/2 cups Ragu Light Tomato and Basil Pasta Sauce

1/2 cup part skim ricotta cheese
1/4 cup reduced fat Parmesan topping
1/4 t pepper
1/2 t parsley

Preheat oven to 350 degrees.

In a large mixing bowl, combine the ground beef, bread crumbs, milk, egg, 1/4 cup Parmesan topping, garlic powder, and oregano. Divide the meat into 4 equal portions and roll into 4 large meatballs.

Spray a glass baking dish with no stick spray. Place the meatballs in the pan. Pour pasta sauce over the meatballs and bake 45 minutes.

While the meatballs are baking, make the filling. Mix the ricotta cheese, 1/4 cup Parmesan, pepper and parsley together in a mixing bowl. Set aside.

When meatballs are done baking, remove from oven. Remove the meatballs from the pan, transfer to a cutting board and let sit for about 5 minutes. Using an apple corer or small paring knife, cut a 1/2 inch hole in the bottom of each meatball. Place filling in a large zip top bag and cut off a bottom corner to make a "pastry bag". Fill each hole with the cheese mixture. Return the meatballs to the baking dish and cook an additional 10 minutes or until cheese is heated through. Serve with sauce.

Recipe adapted from Martha Stewart
Well, our holiday weekend didn't turn out quite as planned. We picked up Corey from Scholars Academy on Saturday, and decided to go on to my mom's house to swim for a while and watch the fireworks that night (it seems not many towns around here are actually doing fireworks on the 4th - bummer). My husband, being the big kid that he is, was playing in the pool with our nephews and ended up dislocating his shoulder. So, instead of watching fireworks, we spent the evening in the ER. He is ok now, but will be out of commission for a while. It stinks when your mind forgets that your body is 41 years old. :(

On a happier note, my book club luncheon last week was great. Be sure to check out the pictures and recipes.

This week my menu is based on cleaning out my freezer. I'm getting ready to do my annual summer freezer stock up, and I needed to get rid of a few items still left from previous stock-up sessions. I'll be posting more about my freezer prep for my fellow school teachers who might want to do a similar activity before school starts. It's such a time saver for me later in the year. I do have a couple of new recipes on tap for this week, so check back later for the pictures and details.

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Open-Faced Chipotle BLTs, Strawberries
Monday - Turkey Brats on the grill, Salad, Green Beans, Blackberries
Tuesday - Ricotta Stuffed Meatballs (360 cal), Broccoli, Salad, Peaches
Wednesday - Turkey and Gravy (from freezer), Rice, Green Beans, Salad
Thursday - BBQ Chicken Won Ton Dippers (chicken from freezer - recipe soon), Corn, Salad, Strawberries
Friday - Tex Mex Chicken and Rice Bake (376 cal), Salad, Peaches
Saturday - Bacon and Cheese Stuffed Burgers, Salad, Strawberries

For more menu ideas, visit  
Last Thursday I hosted 11 teachers for my first summer Mark Twain Award Book Club luncheon. Each summer I invite my 3rd and 4th grade teachers to read all 12 of the nominated books for the coming year, and we get together twice over the summer to discuss the books. My theme for this luncheon was "Mini Munchies". I have some very cute mini dishes I got a Pier 1, and it was fun to make several different recipes for my friends to try. I decorated with some pretty white flowers and lots of candles, and I even folded the napkins to look like a white rose. :) Here is a photo slide show of the event.

Here is my menu:

Feta Cheese Spread with Crackers

Mini Caprese Salad on a Stick (just alternate grape tomatoes, basil leaves, and fresh mozzarella, and drizzle with balsamic vinegar)

Mini Olive Kabobs (alternate black olives, green olives, and mozzarella)

Tomato Basil Couscous Salad

Sushi Teriyaki Clouds 

Won Ton Lasagnas 

Seafood Crab Bisque (not going to post recipe - I didn't like the texture - it used bread to thicken the soup - yuck)

Gooey White Chocolate Fluffernutter Cake Bars

Quick and Simple Chocolate Mousse 

Mini Chocolate Peanut Butter Parfaits
These fun little appetizers are a different take on Sushi. Serve them in little mini bowls for individual portions.

2 boneless, skinless chicken breasts, grilled and cubed (or you could use 1 lb of smoked salmon)
teriyaki sauce
1 cup white rice, cooked according to package directions
2 T sugar
green onions, finely chopped

Prepare the rice as directed on the package but add the sugar to the water before adding the rice. Cook until all water is absorbed. Let stand for 15 minutes until cool.

Drizzle the cubed, cooked chicken with teriyaki sauce.

In the small mini bowls, place a heaping spoonful of rice in the bowl. Make a small divot in the cneter. Fill the center with a couple of pieces of chicken. Drizzle a little teriyaki sauce. Sprinkle with a few pieces of chopped green onion.

Makes 12 portions

Recipe Source - Just Tasting Cookbook
I've been enjoying different twists on BLTs this summer. I had some extra French bread and some extra chipotle chiles I needed to use up, so this was the perfect way to use those extra ingredients. My boys really liked these mildly spicy sandwiches.

10 slices French Bread (1 inch thick)
Olive Oil Spray
Chile Powder
10 slices center cut bacon
1/3 c low fat mayo
1/4 c salsa
1chipotle chili in adobo sauce
5 slices Reduced Fat Sargento Pepper Jack Cheese
Chopped romaine lettuce
1 Tomato, chopped

Preheat oven to 350 degrees.

Place French bread slices on a baking sheet sprayed with olive oil spray. Spray the top of the bread slices with olive oil. Sprinkle each slice with chili powder and cumin.

In a blender, mix the mayonnaise, salsa and chipotle pepper until well combined. Spread the sauce on top of each of the bread slices.

Cut the cheese slices in half, and place half a slice on each piece of bread. Toast in the oven about 5 minutes or until the cheese is melted.

While the bread is in the oven, place the bacon slices in a glass baking dish lined with paper towels, and microwave 3-4 minutes or until bacon is cooked to desired doneness. Cut the slices in halves.

Remove bread from oven and top each slice with two bacon halves, chopped lettuce, and chopped tomatoes.

Makes 5 servings of two slices each.
The 4th of July holiday makes us think of family, outdoor activities, and picnics. My family often heads over to my mom's house to hang out for the day, go swimming in her pool, watch the local fireworks display at night, and eat lots of food. Here are some of my favorite recipes for a summer family get-together. If you don't already have your 4th of July meal planned, maybe this will give you some ideas. :)

This is a great spread to prepare when you don't have a lot of time, but you need to serve an appetizer. Serve it on crackers or cocktail bread. 


8 oz. crumbled reduced fat feta cheese
8 oz. fat free cream cheese
1 green onion, finely chopped
2 T dried parsley flakes

Mix all ingredients together until well-combined. Serve on crackers.

Recipe source - Just Tasting cookbook
Sinfully sweet and gooey, these bars will have your family begging for more. The gooey peanut butter topping makes these fabulous. If white chocolate is not your thing, then go for regular chocolate. I promise you'll still love them.

1 box Yellow Cake Mix
1 large egg
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup marshmallow creme
14 ounce can fat free sweetened condensed milk
12 ounce bag white chocolate chips

1. Preheat oven to 350 degrees F. and line a 9×13 inch baking dish with foil and spray with cooking spray.
1. Place cake mix, egg, and butter into a large bowl. Mix until well combined, will be the consistency of thick cookie dough. (I used my mixer.) Press dough into prepared baking pan.
2. Place peanut butter, marshmallow creme and condensed milk into a large bowl and mix until well combined. Pour over crust then top with white chips. Bake for 23-25 minutes (I cooked mine 30 minutes), until cooked through. Center will seem somewhat jiggly, but will set up while cools.
3. Let cool completely, cut into squares and serve.
Makes 24 bars

Recipe Source - Picky Palate
I love finding new uses for won ton wrappers. These personal-sized lasagnas were just the right thing for my "Mini Munchies" themed book club luncheon. I assembled them the night before and just covered the pan and put it in the refrigerator until it was time to cook them.

8 oz lean ground beef
8 oz turkey Italian sausage (removed from casings)
1 jar (26 oz) Ragu No Sugar Added Tomato and Basil Pasta Sauce
1 tsp dried oregano
½ tsp dried basil
15 oz container part skim ricotta cheese
24 small square won ton wrappers
2 oz shredded part skim mozzarella cheese


Preheat oven to 375ºF. Heat a large skillet over medium heat. Brown the ground beef and sausage. Drain off any fat. Add the pasta sauce to the pan. Bring the sauce to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta,  the teaspoon of oregano, and the basil. Stir to mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
Using half of the ricotta mixture, divide it among the 12 muffin cups (I used a small cookie scoop). Next, spoon about 1 T meat sauce evenly over each of the ricotta filled cups. Sprinkle with half of the mozzarella.
Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining meat sauce, and finally the rest of the shredded mozzarella. (Note: You will have a lot of sauce left over. I suggest freezing it to use later.)

Bake for 10-20 minutes, or until the cheese has melted and won tons are light brown.

Let the cups cool, remove them from the pan, and serve.

Makes 12 mini lasagnas.

Note: Nutrition information accounts for only using 1/2 of the amount of sauce in the recipe. 

Recipe adapted from Can you stay for dinner?
This is a "quick and simple" mousse that's great for serving in mini dishes.

Serve in 12 Mini Shot Glasses or Mini Cordials
8-oz package fat free cream cheese, softened
¼ tsp vanilla
1 tbsp skim milk
4 oz baking chocolate or chocolate chips (can be dark, semi-sweet or sweet)
1 8-oz container fat free Cool Whip whipped topping


In a large mixing bowl, beat softened cream cheese and vanilla until fluffy.

In smaller microwavable mixing bowl, melt together milk and chocolate until melted and creamy. Add chocolate to cream cheese mixture, mix thoroughly. Gently fold in whipped topping.

Fill each glass to the top with the chocolate mousse. You can garnish with a dollop of whipped topping, if desired.

Recipe adapted from Just Mini Desserts cookbook
This is a creamy, rich dessert that is perfect for serving in mini dishes. The next time I make it, I'm going to layer it differently. I will put half of the peanut butter mixture on the bottom, then put the crunchy layer, and top it with the rest of the peanut butter layer.

Serve in 12 shot glasses
24 chocolate Teddy Grahams, finely crushed (makes about 12 teaspoons crumbs)
3 T chocolate chips (6 chips per glass)
6 t finely chopped peanuts (1 serving in can, chopped)
4 T chocolate syrup (divided)
4 oz (1/2 package) fat free cream cheese, softened
¼  cup peanut butter
½  cup powdered sugar
1 tbsp milk
½  tsp vanilla
4 oz ( ½ container) fat free Cool Whip (thawed)


Fill each glass with one teaspoon of crushed chocolate Teddy Grahams.  Add 6 chocolate chips and ½ t chopped peanuts on top of the cookie crumbs. Drizzle with the chocolate syrup.

In a bowl, combine cream cheese and peanut butter until smooth. Add powdered sugar, milk and vanilla, mix together until well-blended. Gently fold in whipped topping or whipped cream. Carefully spoon mixture into glasses.

Add another drizzle of chocolate syrup. Refrigerate a couple of hours until set.

Makes 12 shot glass size parfaits.

Recipe adapted from Just Mini Desserts cookbook