Snickers Apple Pudding Salad

 

 

 

The crunchy apples and chewy candy bar pieces are the perfect compliment to the pudding base. I don't recommend making this the night before because the apples tend to get a little mushy (I think that it tastes better when they are really crunchy).

Snickers Apple Pudding Salad

Ingredients:

1 large tub (16 oz) Cool Whip, thawed
1 large package (6 oz) vanilla instant pudding
1 cup milk
6 regular-sized Snickers candy bars, cut in bite size pieces (or 12 fun-sized bars)
3 medium size Granny Smith apples or other tart apple, cut up into small chunks

 

Directions:
In a large bowl, combine milk and pudding, then mix in the cool whip. Add the Snickers and then the apples (cut the apples after you have mixed the other ingredients so that they aren't brown when you add them).

S'mores bars

I made these last time we went camping, and they were gone in no time!  So much better than a real S'more, AND you don't have to smell like a campfire :)

CRUST:

• 1/2 cup butter melted
• 1 1/2 cup graham cracker crumbs 

 DOUGH:

• 2 cups brown sugar
• 2/3 cup salted butter (softened)
• 2 eggs
• 2 1/2 cup flour
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla
• 1 cup semi-sweet chocolate chips
• 1 cup mini marshmallows 

 Place on top of dough before baking:

• 2 Milk Chocolate Candy Bars (broken into pieces)
• 1 Graham Cracker (broken into pieces)
• 1/2 cup marshmallows

Instructions

1. Pre-heat oven to 325 degrees.
2. Combine melted butter and graham cracker crumbs into a small bowl with a fork. Then line a 13x9 with foil and press down crust. Set aside.
3. Cream butter and sugar in a large bowl. Add in eggs and vanilla and stir until combined. In another bowl, mix the baking powder and salt with 1 cup of flour. Pour into the butter mixture and stir in the rest of the flour. Fold in chocolate chips and marshmallows.
4. Press dough into pan with a spatula flour on your hands. The dough goes right on top of the crust. Bake for 30-35 minutes or until lightly browned. Oven temps will vary. Test with a tooth pick. The dough should be soft in the center.
5. Allow bars to cool then cut and enjoy!

 The crust

 

 The cake part

 Before it went in the oven

When it came out the oven

Apple Crisp

Ingredients:

5 pounds apples, I used a half and half mix of McIntosh and Honeycrisp and it was the perfect balance
Grated zest of 1 orange
Grated zest of 1 lemon
2 tbsp fresh squeezed orange juice
2 tbsp fresh squeezed lemon juice
1/2 cup granulated sugar
2 tsp ground cinnamon
1 tsp ground nutmeg

For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 tsp kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter, diced

Method:

Preheat the oven to 350 degrees. Butter a 9×13 baking dish (or 2 8×8 pans like I did!)

Peel, core, and cut the apples into large wedges. I peeled the apples and then used a handy apple slicer tool to make quick work of this. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly. Serve warm with vanilla ice cream and caramel sauce if you’re really feeling sassy.

Chocolate Cake and Icing

This is Jeff's mothers famous chocolate cake recipe.  The odd ingredient is coke, who would have thought of it?

For the cake:

- 2 sticks of butter, room temp
- 4 T cocoa
-3 eggs
-1 1/2 C sugar
- 1 tsp vanilla
- 2 1/4 C flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 can of coke
- 1 C canned evaporated milk
- 1 TB vinegar

Preheat oven at 375.  Beat butter for about 3 minutes to get nice and fluffy.  Add cocoa and blend well.  Next add sugar and beat for another 3 minutes.  Add eggs one at a time making sure mixed in well.  Add vanilla, salt, baking soda, vinegar, milk and coke.  Slowly add in flour and mix well.
Pour in a well greased pan and bake for 25-30 minutes. 


For the icing:

- 3 T cocoa
- 1 stick of butter at room temp
- Powder sugar
- 1 tsp vanilla
- 1/2 tsp salt
- canned milk

You may notice there are no measurements for the powder sugar or milk, that is because you use as much as is needed for your cake.  I use I would say about 1 1/2 C at the most of sugar to make mine.  Blend the butter for 3 minutes and then start to add your powder sugar and cocoa.  While mixing the sugar, add the salt, vanilla and milk to reach the consistency you are looking for.  Smooth on a completely cooled cake.

Mardi Gras Cake

I found this on Pinterest a year ago and tried it out.  It was very yummy and super easy!

Makes 16 servings
2 (8-ounce) cans reduced-fat crescent rolls
4 ounces reduced-fat cream cheese
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/3 cup light brown sugar
1 tablespoon ground cinnamon

1. Preheat oven 350°F. Coat 10-inch round pizza pan with nonstick cooking spray.
2. Separate crescent rolls at perforations, into 16 slices. Place slices around prepared pan with points in center. About halfway down from points, press seams together.
3. In mixing bowl, beat cream cheese, confectioners’ sugar, and vanilla until creamy. Spread on dough in center where seams have been pressed together.
4. In another small bowl, combine butter, brown sugar, and cinnamon with fork until crumbly. Sprinkle over cream cheese. Fold dough points over filling, then fold bottom of triangle over points forming a circular roll like a king cake.
5. Bake 20-25 minutes or until golden brown. Cool slightly, drizzle with colored Mardi Gras Icing.

Mardi Gras Icing:
1 cup confectioners’ sugar
1-2 tablespoons skim milk
1/2 teaspoon vanilla extract
Pink, Lime green, Light blue food colorings
1. In small bowl, combine all ingredients, except food color. Divide mixture into three bowls.
2. In first bowl, add a few drops of pink food coloring. In second bowl, add a few drops of green food coloring. In third bowl, add equal amounts of drops of blue food coloring (to create purple).

Below are ones I did with the colored sugar- it reminds me more of home. :)

3. Drizzle over baked cake.

Single Serving Cookie

 

I have to admit I am ADDICTED to these cookies...  It took a few times of me making them to figure out the correct time for my microwave, so keep that in mind if it doesn't turn out quite right the first couple of times.

 

 

1 tbsp. butter, melted

1 tbsp. white sugar

1 tbsp. brown sugar

3 drops of vanilla

pinch of salt

1 egg yolk

1/4 c. flour

2 tbsp. chocolate chips

In a bowl, mix together the butter, sugars, vanilla, and egg yolk.

Add in the flour and salt. Mix until combined. Add in the chocolate chips.

Put the dough into a small microwaveable bowl, ramekin, or coffee cup.

Microwave for 40-60 seconds or until the cookie looks done.  I find that in my microwave I need to do 60 seconds and I let it sit for about 2 minutes to cool and continue to cook.  And of course it is best with a tall glass of milk… Enjoy!

 

Weight Watchers Pumpkin Chocolate Chip Cookies

Don't let the name fool you, this recipe is amazing.
 If you have ever had Harmon's Pumpkin Chocolate Chip Cookies, it tastes just like it.

Ingredients:
1 box of spice cake mix
1 small can of pumpkin
1/2 bag of mini chocolate chips (recipe calls for a whole bag, but I do not prefer that many)

Mix all ingredients together and place on greased cookie sheet.  If you are wanting to keep to Weight Watchers*, spoon tablespoon sized cookies on sheet.  Bake at 375 degrees at 18-20 minutes.

*Should yield 45-50 cookies if following Weight Watchers tablespoon method.  They are 2 Points Plus each. (This includes the whole bag of chocolate chips and a large can of pumpkin.  So if you use less chips and pumpkin, like I did, I would assume it would be less points, but I don't know how many.  I would just stick with 2 points each to be safe.)

Homemade Vanilla Ice Cream

Ingredients

• 4 cups (2 pts.) half-and-half or light cream
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 2 tablespoons vanilla extract

Instructions

• COMBINE all ingredients in container of ice cream maker; mix well.
• FREEZE according to manufacturer’s instructions. Freeze leftovers.
• REFRIGERATOR-FREEZER METHOD
• OMIT half and half. Combine sweetened condensed milk and vanilla in large bowl. Fold in 2 cups (1 pint) heavy cream, whipped (DO NOT use non-dairy whipped topping). Pour into 9 x 5-inch loaf pan or other 2 quart container. Cover. Freeze 6 hours or until firm.
• VARIATIONS
• PEACH ICE CREAM: REDUCE vanilla to 1 tablespoon; add 1 teaspoon almond extract and 4 drops yellow and 2 drops red food coloring, if desired. Add 2 cups mashed fresh or frozen peaches, thawed or 1 (16 oz.) can peaches, drained and mashed. Proceed as above.
• BANANA ICE CREAM: REDUCE vanilla to 1 tablespoon; add 2 cups mashed bananas (4 medium). Proceed as above.

Chocolate Cake AKA "crazy cake"

This is called Crazy Cake cause you are supposed to just throw everything into the baking pan, mix and put in the oven!  I call it amazing cake that actually comes out tasting better than the boxed mixes!

3 C flour
1 1/2 C sugar
2 t baking soda
3 T cornstarch
6 T cocoa
1 t salt
3/4 c oil
2 T vinegar
2 t vanilla
2 1/2 C water


Sour Cream Frosting

1 C. Butter

3 C. Powdered Sugar

1 tsp. Vanilla

2-3 Tbsp. Sour Cream

Beat all together until smooth.


Preheat oven to 350 degrees.  Mix all dry ingredients together and then add the wet. Pour in a sprayed pan or floured pan.  Bake at 35-40 mins depending on your oven.  Yeilds: 1: 9x13 pan or 2: 8x9 pans

Sugar Cookies with Sour Cream Frosting

Sugar Cookies

1 1/2 C. Butter

2 C. Sugar

4 Eggs

2 tsp. Vanilla

2 tsp. Baking Powder

1 tsp. Salt

5 C. Flour

Cream butter, sugar, eggs and vanilla until smooth and fluffy. Add and mix dry ingredients. Flour countertop (you may have to mix a little flour into the dough) and roll out with a rolling pin to1/4 inch - NO THINNER. Cut with cookie cutters and bake 8-10 minutes @ 375. DO NOT BROWN - cook for 10 minutes at the longest.



Sour Cream Frosting

1 C. Butter

3 C. Powdered Sugar

1 tsp. Vanilla

2-3 Tbsp. Sour Cream

Beat all together until smooth. Spread on cooled cookies.

Fruit Parfait

1 32 ounce pain yogurt
1 large instant vanilla pudding mix
1 8 ounce tub cool whip
Fruit of your choice

Mix together yogurt and pudding until smooth. Fold in cool whip. Fold in fruit, if using frozen fruit, let sit in fridge for a few hours before serving.

Sand Art Brownies

Making Sand Art Brownies

These are a great gifts that you can do for Christmas for friends, family or neighbors. It is an easy and yummy gift that anyone would enjoy!

(If giving as a gift, you would need to type up a card and include the following instructions below with it)

::Layer in a wide mouth jar::

1/2 C plus 2 TB flour
2/3 tsp salt
1/3 C cocoa
1/2 C flour
2/3 C brown sugar

(pat down in jar at this point)

2/3 C sugar
1/2 C semisweet chocolate chips
1/2 C vanilla baking chips
1/2 C chopped walnuts or pecans (optional)

Cooking the Sand Art Brownies

Combine contents of jar with:

1 tsp vanilla
1/3 C vegetable oil
1/3 C water
1 egg

Pour into greased pan and bake at 350 degrees. For a 7 x 11 pan cook for 35 minutes and for a 9 x 9 pan cook for 30 minutes. Do not overcook!

Olive Garden Lemon Cream Cake

Ingredients

1 white cake mix,prepared

8 oz. cream chees, softened
2 cups powered sugar
1 cup heavy whipping cream, whipped to stiff peaks
3 tbsp. lemon juice

1/2 cup all purpose flour
1/2 cup powered sugar
1 tsp. vanilla extract
4 tbsp. butter

Directions

Prepare cake as directed in a 10" round cake pan or 10" round spring form pan.
Blend cream cheese, powered sugar, and lemon juice together. In a medium bowl, whip heavy whipping cream to stiff peaks. Gently fold into cream cheese mixture and blend by hand. Chill until needed.
Mix flour and powered sugar in small bowl. Crumble butter in and dribble in vanilla extract. The crumbles should be no larger than pea size. If you have trouble crumbling mixture, chill for a few minutes. Chill until needed.
After cake is cooled, cut in half. Spread cream cheese mixture, saving 1/2 cup, on bottom half and carefully place top layer back. Spread rest of cream cheese mixture on the sides of cake. Press crumb topping into sides gently. Chill for 3 hours. Cut into 12 pie shaped slices. Makes 12 servings.

Greek Cookies

This is my husbands FAVORITE holiday cookie, or cookie ever. They are super yummy, especially with a tall glass of cold milk!

1/2 lb of butter
1/2 lb margarine
1/2 c powder sugar
1 beaten egg

Cream all ingredients together then add:

4 1/2 c flour
1 tsp vanilla
1 c walnuts, chopped finely

Roll dough into mini football shapes and place on ungreased baking sheet. Bake on 350 degrees for 30 minutes, or until golden brown on top. The cookie should be brittle and a little hard when touched.

Let cookies cool and roll into powder sugar.

Gingerbread Cookies for the Holidays

Directions

A note about good cookie baking: Halfway through, I always rotate the tray in the oven so the cookies bake evenly on all sides. This recipe is no exception.

Ingredients

The foundation:

• 1 1/2 sticks lightly salted butter, softened
• 1 2/3 cups sugar
• 1 orange, zested

The dry ingredients:

• 4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon ground dry ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt

The wet ingredients:

• 2 eggs
• 1/2 cup dark molasses
• 1 lemon, juiced

Easy Orange Frosting, recipe follows

In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.

Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.

In another bowl, whisk together the eggs, molasses and lemon juice.

Preheat the oven to 350 degrees F.

When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.

Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes.

Got scraps? Form the scraps into a ball, press it flat and chill in the refrigerator. These cookies may be a little more "tough" because the dough will have been worked a little more than the others.

Why not have a little frosting on your gingerbread?

Easy Orange Frosting:

• 1 cup powdered sugar
• Finely grated zest of 1 orange
• 1 to 2 tablespoons freshly squeezed orange juice
• 1/2 teaspoon orange liqueur
• 1/4 teaspoon light corn syrup

In a medium bowl add all of the ingredients and whisk together to combine. If too thick in consistency, add a touch more orange juice or water to thin out.

Use a pastry bag fitted with a star tip to pipe the frosting between 2 of the gingerbread cookies. Press the 2 cookies halves gently together.

The Variation:

I love springerle, the German anise-flavored cookies, for the delicate molds (and carved rolling pins) used to make them. I have made this recipe with springerle molds with stunning results. The kind of cookies that make people marvel at how great they look before they eat a half a plate of them! Simply dust the decorative molds (or rolling pin) with flour, shaking lightly to remove any excess. Roll the dough very thin (between 1/2 and 1/4-inch thick). Press or roll the dough into the molds and trace the shapes with a sharp knife to extract the cookies. Arrange them on a greased baking sheet (with some space between them) and bake for 6 to 8 minutes. Not using molds? Scoop the batter in teaspoons and roll them into balls. Press the balls onto a greased baking sheet or press with the tines of a fork to make ridges. Bake until brown around the edges, about 10 to 12 minutes.

These cookies are so beautiful, they can stand alone. Or...make gingerbread sandwiches using the above frosting as the filling...

Molten Chocolate Cake with Crushed Candy Canes

Ingredients

• 1 1/4 sticks unsalted butter
• Granulated sugar, for the ramekins
• 1/2 (6-ounce) bag semisweet chocolate chips
• 3 eggs
• 3 egg yolks
• 1 1/2 cups powdered sugar, plus a little more for dusting
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 2 candy canes, smashed to bits
• Special equipment: 6 ramekins or aluminum souffle cups

Directions

Preheat the oven to 425 degrees F.

Melt 1/4 a stick of butter in a small saucepan over low heat. Paint the inside of 6 ramekins or aluminum souffle cups with butter. Coat the inside of each ramekin with granulated sugar. Reserve.

Put the remaining stick of butter and chocolate chips in a large mixing bowl. Set the bowl on a saucepan filled with about 1-inch of boiling water. Be sure that the bowl is not touching the water. Gently stir the butter and the chocolate together until melted and the mixture is smooth. Turn off the heat and reserve.

Combine the eggs, yolks, sugar and vanilla in the bowl of a stand mixer. (This can also be done with a hand beater.) Beat the egg mixture until it doubles in size, and gets very thick and very pale.

Gently whisk the melted chocolate and butter into the egg mixture. Remove the bowl from the mixer and gently stir in the flour. Pour the batter into the prepared ramekins. Arrange the ramekins on a baking sheet and bake in the preheated oven for 14 to 15 minutes. Remove the cakes from the oven and let rest for 3 to 4 minutes.

Remove the cakes from the ramekins, and arrange them on individual serving plates. Dust with powdered sugar and garnish with crushed candy cane.

HOHOHOHOHO!!!

Traditional Butter cream Vanilla Frosting

This is a simple but very delicious butter cream for your cakes or brownies!!

8 C confectioners sugar
1/2 C milk
2 sticks of softened unsalted butter
2 tsp vanilla

Mix butter, 4 cups of sugar and vanilla together in bowl. Add one cup of sugar at a time, until it gets to a spreadable texture. You may not need all the sugar.

Buttery Cameral Sauce

Ingredients:

3/4 cup brown sugar

3/4 cup sugar

1/2 cup corn syrup

1/3 cup butter

2/3 cup whipping cream

*Makes 2 1/2 cups

Directions:

In a medium saucepan combine sugars, syrup and butter. Cook over medium heat, stirring occasionally, until mixture comes to a full boil, about 5 – 6 minutes. Remove from heat and cool 5 minutes. Stir in whipping cream. Pour into a jar and store in refrigerator. It will thicken when cold.

Super Lemony Lemon Squares

Recipe courtesy Emeril Lagasse

Ingredients

• 12 tablespoons (1 1/2 sticks), plus 1 tablespoon cold unsalted butter
• 1 3/4 cups plus 3 tablespoons all-purpose flour
• 2/3 cup confectioners' sugar, plus more for garnish
• 1/4 cup cornstarch
• 3/4 teaspoon salt plus a pinch
• 4 eggs, lightly beaten
• 1 1/3 cups granulated sugar
• 1 1/2 teaspoons lemon zest
• 2/3 cup fresh lemon juice, strained
• 1/4 cup whole milk
• 2 tablespoons limoncello, or other lemon-flavored liqueur, optional

Directions

Lightly butter a 9 by 13-inch baking dish with 2 teaspoons of the butter and line with 1 sheet of parchment or waxed paper. Butter the top of this sheet of paper with 1 teaspoon of the remaining butter and then lay a second sheet of parchment or waxed paper crosswise over the first sheet. The parchment should be cut large enough so that the sides are even with the top of the baking dish; this extra paper will function as handles to help you remove the lemon squares from the pan later. Set pan aside.

In a large bowl combine 1 3/4 cups of the flour, 2/3 cup of the confectioners' sugar, the cornstarch, and 3/4 teaspoon of the salt and mix thoroughly. Cut the remaining 12 tablespoons of butter into small pieces and add to the flour mixture. Using your hands, 2 forks, or a pastry blender, work the butter into the flour mixture until the mixture resembles coarse meal. Transfer the butter-flour mixture to the prepared baking dish and press into an even 1/4-inch layer along the bottom and partly up the sides of the pan. Refrigerate for 30 minutes.

While the crust is chilling, preheat the oven to 350 degrees F.

Bake the crust until golden brown, about 20 to 25 minutes.

While the crust is baking, assemble the filling by combining the eggs, granulated sugar, flour, and lemon zest in a medium bowl and whisking until smooth. Stir in lemon juice, milk, limoncello, and remaining pinch of salt and mix well.

When the crust is golden brown, remove it from the oven and reduce the oven temperature to 325 degrees F. Stir the lemon mixture again, then pour onto the warm crust. Bake until the filling is set, about 20 minutes. Transfer to a wire rack to cool completely. Grasp the waxed paper that lines the 2 longest sides of the baking dish and remove the bars from the pan by pulling up gently. The entire dessert should easily dislodge and come away from the pan. Transfer to a cutting board and, using a clean knife, cut into squares, wiping knife after each cut. Place a small amount of confectioners' sugar into a small sieve, and sprinkle the bars with the sugar. Serve immediately, or refrigerate, wrapped with plastic wrap, up to 2 days, until ready to serve.

Strawberry and Mascarpone Filled Cupcakes

Courtsey of Giada De Laurentiis

Ingredients

• 1 box vanilla cake mix
• (like Duncan Hines Moist Deluxe French Vanilla cake)
• 1 (8-ounce) container mascarpone cheese, chilled
• 1/2 cup thawed and drained frozen strawberries
• 1/4 cup sugar, plus 1/2 cup
• 1 tablespoon lemon juice
• 1/4 cup water
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar

Directions

Special equipment: 1 muffin tin

Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool.

In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.

In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.