Easy Peasy Cookie Cake

Easy Peasy Cookie Cake
Found this one on facebook :)

Ingredients:
1 pkg yellow or white cake mix
2 eggs (beaten)
5 Tbs melted butter
1 pkg chocolate chips **

Preheat oven to 350.  Put all ingredients in bowl and mix.  Put into 9x13 pan sprayed with cooking spray.  Bake for 20-25 min.

** could use choc. chips, peanut butter chips, mint chips, m&m's, or any candy bar cut up (reeses, kit kat, hersheys, etc.)

Our Review:  I made this with a bag of mint chips and it turned out great!  Very easy and yummy!  Will definitely be trying different candies in this one for a quick dessert.

Easy Pumpkin Pie

EASY PUMPKIN PIE

Found this one at www.lovefromtheoven.com, thank you!

Ingredients:
2 refrigerated pie crusts
1 (29 oz) can pure pumpkin (not pie filling)
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
4 large eggs
2 tsp cinnamon
2 tsp pumpkin pie spice
2 tsp vanilla
1/2 tsp salt

Preheat oven to 425 degrees.

Following package directions, prepare pie crusts and set aside.

In large bowl, whisk together eggs, then add pumpkin, the full can of sweetened condensed milk and about 3/4 to entire can of evaporated milk (depending on how thick you like the filling).  Stir well to combine.  Add cinnamon, pumpkin pie spice, vanilla and salt.  Stir well to combine.

Divide mixture into the two pie shells.  Place pies in oven and bake for 15 min. at 425 degrees then reduce to 350 degrees for an additional 35-45 minutes or until knife in center comes out clean.  Allow to cool for two hours.  Serve immediately or refrigerate.

Our Review:  Lexy (now 10!!) made these pies following his recipe this year!  They turned out perfect and were very tasty.

Blonde Brownies

Got this one out of the newspaper.

Blonde Brownies

INGREDIENTS:
2/3 cup butter, melted
2 cups light brown sugar, packed
2 eggs
2 t. vanilla
2 cups flour
1 t. baking powder
1 t. salt
1 cup chocolate chips, semi-sweet
1 cup walnuts (optional)

Preheat oven to 350.  Spray 9x13 pan with cooking spray.

Cream butter and sugar, let cool a few minutes.  Add eggs and vanilla and mix well.

Combine flour, baking powder and salt.  Stir into egg mixture.  Stir in chocolate chips and nuts (batter will be stiff).

Pour batter into pan.  Bake 35 - 40 minutes until toothpick inserted has moist crumbs on it.  Let cool and cut into squares.  Serves 24.

**I did not add the nuts. 

Our Review:  These tasted like very yummy chocolate chip cookie bars to us.  Ours were a little over done but that was b/c of our oven...they were still all gone within about a day and half!!!

Apple Streusel Cheesecake Bars

Found this one on the Betty Crocker website!

Apple Streusel Cheesecake Bars

Ingredients:
1 pouch oatmeal cookie mix (1 lb. 1.5 oz)
1/2 cup firm butter or margarine
2 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
2 T all purpose flour
1 t vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 t ground cinnamon
1/4 cup chopped walnuts (optional)

Heat oven to 350.  Spray bottom and sides of 13x9 pan.

Place cookie mix in large bowl.  With fork, cut in butter until mixture is crumbly and course.  Reserve 1 1/2 cups crumb mixture and press remaining into bottom of pan.  Bake 10 minutes.

Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.

Spread cream cheese mixture evenly over partially bakes crust.  In medium bowl,, mix pie filling and cinnamon.  Spoon evenly over cream cheese mixture.  Sprinkle reserved crumbs over top.  Sprinkle with walnuts (optional).

Bake 35 to 40 minutes longer or until light golden brown.  Cool about 30 minutes.  Refrigerate to chill about 2 hours.  For bars, cut into 6 rows by 4 rows.  Store covered in fridge.  Makes 24 bars.

Our Review:  YUMMY!!  I did not use the walnuts.  We all agreed this was even better after it had chilled in the fridge overnight!  This would be really good with any flavor pie filling, we're going to try strawberries next!

Peanujt Butter Candy Bars

This one came from the Betty Crocker website!

Peanut Butter Candy Bars

Ingredients:
1 pouch (1lb 1.5 oz) peanut butter cookie mix
1 T vegetable oil
1 T water
1 egg
1 cup chocolate chips
1 cup butterscotch chips

Heat oven to 350.  Spray bottom of 13x9 pan with cooking spray.

In large bowl, stir cookie mix, oil, water and egg until soft dough forms.  Press into pan.  Bake 15 min. or until edges are light golden brown.  Cool 10 minutes.

In small microwavable bowl, microwave chocolate and butterscotch chips on high 1 to 1 1/2 min. or until fully melted.  Spread evenly over cookie base.  Refrigerate 30 minutes or until set.  For bars, cut into 9 rows by 4 rows.  Makes 36 bars

Our Review:  YUMMY!  I didn't have butterscotch chips so I just used 2 cups of chocolate and it was still good! 

Peppermint Patties

The original recipe came from allrecipes.com, I changed it quite a bit.

Peppermint Patties

Ingredients:

3/4 c. sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners sugar
almond bark

In a large mixing bowl combine condensed milk and peppermint extract.  Beat in enough confections sugar a little at a time, to form a stiff dough that is no longer sticky.  Form into 1 inch balls and flatten into patties.  Put patties into freezer for about an hour.

Melt almond bark in a microwavable bowl.  Using two forks dip the patties into the almond bark, tap off excess chocolate and set on wax paper to set.

**I halved this recipe and used two silicone heart molds (found at Target in the $ spot).  I filled the molds half full then pressed in a small amount of the peppermint dough and then fill mold to the top.  Tap molds on the counter and then place in the refrigerator until set.

Our Review:  These really taste yummy!

Butterscotch Haystacks

This recipe was on the back of the bag of Nestle butterscotch morsels.

Butterscotch Haystacks

Ingredients:

1 pkg. butterscotch chips/mosels
3/4 c. peanut butter
3 1/2 c. miniature marshmallows (I used 7 oz. jar marshmallow creme)
1 can (8.5 oz.) chow mein noodles

Melt butterscotch chips in a large microwavable bowl.  Stir in peanut butter until mixed well.  Stir in chow mein noodles and marshmallow, toss until coated.  Drop by rounded tablespoons onto a wax paper lined cookie sheet.  Refrigerate until ready to serve.

Our Review:  We had leftover chow mein noodles and this was the perfect way to use them up!  Yum!!

Oreo Balls

I got this one from Robin!

Oreo Balls

Ingredients:
1 pkg oreo cookies
1 cont. whipped cream cheese
1 pkg. almond bark - white

Finely crush oreos in a food processor.  Put crushed oreos and cream cheese in a bowl and mix together (this takes a little squishing and maneuvering).  Use hands to make oreo/cream cheese mixture into little balls.  Place the balls on cookie sheet and put in fridge for a couple of minutes.  Put 1/2 of the almond bark into a microwavable bowl and microwave until melted and smooth (took mine about 1.5 min.).  Drop oreo/cream cheese balls into almond bark a few at a time, use two forks to cover balls with almond bark and then transfer to a wax paper lined cookie sheet.  When you run out of almond bark melt the rest.  Place oreo balls in the fridge until cold and set.

Our Review:  These are SO yummy, my favorite!

Yummy Banana Bread

One of the things that I do to try to keep the stress & crazies from our morning routine is to have breakfast items in the freezer ready to defrost and quickly eat. I usually have waffles, pancakes, homemade french toast sticks, etc. in the freezer. Yesterday I saw this recipe for banana bread on one of my favorite blogs, Who Says Eight is Enough, thanks Debi! I thought if I used my Perfect Brownie Pan (I absolutely love this thing) that I could freeze the little squares and they could be defrosted one or two at a time for breakfast.

My Favorite Banana Bread

Ingredients
1/2 c. unsalted butter (I have replaced this MANY times with 1/2 c. unsweetened applesauce)
1 c. sugar
2 eggs
2 tsp. vanilla
2 c. flour, sifted
1 tsp. salt
1/2 tsp. baking soda
1 1/2 c. ripe bananas, mashed (about 5)
2/3 c. nuts, chopped (optional)
(I have also substituted chocolate chips, or coconut & dried pineapple)

Preheat oven to 325.
Grease a 2 qt. loaf pan or two 2lb. loaf pans*
In a large bowl, cream butter & sugar. Add eggs, vanilla & bananas. Blend well.
Beat in remaining ingredients.
Pour into loaf pan.
Bake 1 hour & 20 minutes or until toothpick inserted in center comes out clean.
Remove from pan while still warm.
Cool before slicing.

The only things I did differently to this recipe was that I didn't use nuts but I did put about 3/4 c. mini choc. chips in. I also used the Perfect Brownie Pan and a 9x9 square pan instead of two loaf pans. I cooked mine for about 28 min. For freezing I just let the bread cool then put the individual squares into a gallon ziptop bag and threw in the freezer.

You could also do muffins and cook for 15 - 20 min

Coconut Cake

This one came from www.kellykornerrecipes.blogspot.com

Coconut Cake

Ingredients:
White Cake Mix (plus all ingred. called for)
14 oz. can of cream of coconut (found in the mixed drinks area)
14 oz. can of Sweet Condensed Milk
8 oz. cont. Cool Whip, thawed
Coconut Flakes

Make and bake the cake according to package directions. While hot, poke holes all over the cake. Mix the sweetened condensed milk and coconut milk and pour over cake. Cool cake completely (liquid will be absorbed into cake). Once cake is cooled, top with cool whip and coconut flakes. Keep refrigerated.

Our Review: First attempt was thrown away b/c I used coconut milk instead of cream of coconut - DUH! Second attempt with the right ingredients was delicious!!!! YUM!

Layered Bananas Foster Pudding

Found this one at www.stolenmomentscooking.com

Layered Bananas Foster Pudding

Ingredients:
2 1/2 c. finely crushed graham crackers (could use animal crackers or nilla wafers)
1 c. butter or margarine, divided
1 c. brown sugar
3 bananas, sliced
2 t. vanilla
1/2 t. nutmeg
1 box instant banana cream pudding
2 c. milk
1 8oz container cool whip, thawed

Melt 1/2 c. butter/margarine and stir together with crushed crackers. Press into the bottom of a greased 13x9 pan. Bake at 350 for 8-10 min. Cool completely.

While the crust cools, melt remaining 1/2 c. butter in a small skillet. Stir in the brown sugar and cook for 3-5 min., until brown sugar is completely dissolved. Add sliced bananas and continue cooking another 3-5 min., until syrupy in consistency. Remove from heat and stir in vanilla and nutmeg. Pour and spread evenly on top of crust. Let cool completely.

Whisk together pudding mix and milk according to pkg directions. Pour on top of the cooled bananas foster layer. Top with cool whip and refrigerate at least an hour before serving.

Our Review: Yummy! We shared this one with Grammy & Papa and everyone liked it very much!

Better Than Almost Anything Cake

This one came from http://www.bettycrocker.com/.

Better Than Almost Anything Cake

Ingredients:

1 box German chocolate cake mix
(Water, vegetable oil and eggs called for on cake mix box)
1 can (14 oz) sweetened condensed milk
1 jar (16 to 17 oz) caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits

Heat oven to 350°F. Bake cake as directed on box for 13x9-inch pan.

Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping (or butterscotch or fudge). Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.

Our Review: Oh WOW this is good! I used caramel topping and cut up two heath bars for the top.

Banana Bread

Not sure where this one came from.

Banana Bread

Ingredients:

2 cups flour
1 t. baking soda
1/2 t. salt
1/2 cup margarine
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Heat oven to 350. Lightly grease 9x5 loaf pan.

Combine flour, baking soda and salt. In seperate bowl, cream together butter and brown sugar. Stir in eggs and banana until blended. Stir banana mixture into flour mixture, stir to moisten. Pour into pan and bake for 60-65 minutes or until knife in center comes out clean. Let cool 10 minutes and remove from pan.

Our Review: YUM! This could be cooled, wrapped in foil and froze for later easily.

Bakers Chocolate Chunk Cookies

Right off the back of the Chocolate Chunk package!

Baker's Chocolate Chunk Cookies

Ingredients:
1 3/4 cups flour
3/4 t. baking soda
1/4 t. salt
3/4 cup (1 1/2 sticks) butter or margaring, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 t. vanilla
1 pkg (12 oz) chocolate chunks (or chips)
1 cup chopped walnuts (optional - I did not use)

Preheat oven to 375. Mix flour, baking soda and salt until well blended, set aside. Beat butter, granulated sugar and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla, beat until well blended. Gradually add flour mixture, beating until well blended after each addition. Stir in chocolate and walnuts. Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Cool one minute then transfer to wire racks. Cool completely. Makes about 3 dozen cookies.

Cocoa No Bake Cookies - Mike's favorites!

This has been in my recipe box for many years and is Mike's very favorite.k

Cocoa No Bake Cookies

Ingredients:
1/2 c. bujtter (1 stick)
1/2 c. milk
2 c. sugar

1/2 c. peanut butter
1 t vanilla
3 c. quick cooking oatmeal
1/4 cocoa powder
1 c. coconut (optional)

In saucepan cobine butter, milk and sugar. Heat over medium heat stirring constantly. Let boil one minute.

Remove pan from heat and add peanut butter, cocoa, vanilla, oatmeal and coconut (I have never tried it with this but it would probably be good). Stir well and immediately drop by spoon fulls on wax paper. Let cool.

Caramel Apple Crumble

This is a recipe that I came up with after looking through a bunch of recipes to use up some of the apples that we picked at the orchard.

Caramel Apple Crumble

Ingredients:
5 apples - peeled, cored & sliced
2/3 c. caramel topping
1 c. butter, softened
1 c. brown sugar
1 1/2 c. all purpose flour
pinch salt
1 1/2 c. rolled oats
1 t. cinnamon

Preheat oven to 375.

Place apples in an 8x8 pan. Pour caramel over top of apples. In bowl, cream butter and brown sugar. Stir in flour, salt, oats, cinnamon and sprinkle on top of apples/caramel. Bake at 375 for about 35 minutes until bubbly and topping is browned.

Our Review: YUMMY! Very good cool weather dessert!

Homemade Samoas Cookie Bars

Found this one at www.bakingbites.com

Homemade Samoas Cookie Bars

Ingredients:
crust...
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 t vanilla extract
2 cups all purpose flour
1/4 t salt

topping...
3 cups shredded coconut
12 oz good quality chewy caramels
1/4 t salt
3 T milk
10 oz. dark or semisweet chocolate bars/chips

First, make the crust. Preheat oven to 350 and lightly grease a 9x13 pan or line with parchment paper. In large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla. Working at low speed, gradually beat in flour and salt until mixture is crumbly. Pour dough into prepared pan and press into an even layer.

Bake for 20-25 minutes until base is set and lightly hesitates. Cool completely on a wire rack.

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (or spray with cooking spray). Toast for 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set asside

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on hight for 3-4 minutes, stopping to stir a few times. When smooth, fold in toasted coconut. Put dollups of the topping all over the shortbread crust. Using a spoon/spatula spread topping into an even layer. Let topping set until cooled.

When cooled, cut into 30 bars with a large knife or pizza cutter. Melt chocolate in a small bowl. Heat on high in microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of eac bar into the chocolate and place on a clean piece of parchment or wax paper. Use a spoon to drizzle remaining chocolate across the bars to finish.

Let chocolate set completely before storing in an airtight container.

Our Review: These were great!! YUMMY! We were impatient and tried to cut them before everything was cool and set so they were a little crumbly at first so we just drizzled chocolate on the top and ate some like that. After sitting awhile they were much easier to cut.

Frosty Orange Creme Layered Dessert

This one is from the food & family summer 2009 magazine.

Frosty Orange Creme


Ingredients:
2 cups orange sherbet or sorbet, softened
1 pkg (8 oz.) Philadelphia cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 cup orange juice
1 tub (8 oz) Cool Whip whipped topping, thawed

Line a 9x5 (loaf) pan with foil extending over sides. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 minutes.

Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in Cool Whip. Pour over sherbet in pan.

Freeze for 3 or more hours. To unmold, Invert pan onto plate; remove foil.

Our Review: This was absolutely amazing!! Everyone gave this a 10 out of 10.

Robin made this last night and after I told her that I thought it could use more sherbet, she used a 13x9 pan put a layer of sherbet in the bottom, covered that with the cream cheese mixture (let freeze) and then topped it all with another layer of sherbet. She said it turned out great!

Lime Chiffon Pie

This one came from Kraftfoods.com

Lime Chiffon Pie

Ingredients:
2/3 cup boiling water
1 pkg (3 oz) Jell-O Lime sugar free gelatin
ice cubes
1/2 cup cold water
2 cups thawed Cool Whip
1 1/2 t lime zest
2 T lime juice
1 ready-to-use graham cracker crumb crust (6 oz)

Add boiling water to gelatin mix in large bowl, stir with whisk 2 min. until completel dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin, stir until ice is melted.

Stir in cool whip, zest and juice. Refrigerate 15-20 min., or until mixture is very thick and will mound. Spoon into crust.

Refrigerate 4 hours.

Our Review: Yummy, yummy! We all liked this one!

Millionaire Cake

Got this one from www.afostermamaslife.blogspot.com, thanks!

Millionaire Cake

Ingredients:
1 box yellow cake mix
1 box instant vanilla pudding
1 3/4 cups milk
8 oz. cream cheese, softened
Large can crushed pineapple, reserve juice
8 oz. cook whip

Prepare cake mix, substituting pineapple juice for water.
Bake as directed on box, let cool.
Beat pudding, milk and cream cheese until smooth.
Spread cream cheese mixture on cake.
Spread crushed pineapple over pudding.
Top with cool whip and refigerate.

Our Review: We all thought this tasted good the first night but even better after it was in the refridgerator overnight...YUMMY!