Candied Pretzel and Apple Salad

In this recipe the term "salad" should be used loosely. It is more of a dessert and reminds me of a version of snickers salad. But I really liked the salty, candied pretzels in it instead of the candy bar. It is super easy and my kids gave it two thumbs up. 

Sugared Pretzels:

• 1 cup chopped pretzels 
• ½ cup chopped pecans
• ¾ cup brown sugar
• ¾ cup butter, melted

Cream Cheese Mixture:

• 8 oz softened cream cheese
• 3 cups diced apples (I used 2 large apples Braeburn apples, I think Granny Smith would be good too.)
• ½ cup caramel sauce, plus some for presentation 
• 8 oz tub cool whip

For the candied pretzels, preheat oven to 400 degrees. Mix the brown sugar and butter together until combined. Then mix in the chopped pretzels and chopped pecans. Spread the mixture on a large jelly pan (or baking sheet with sides). Bake for 7 minutes.  Let the mixture cool and then break into small pieces.

For the cream cheese mixture, beat the cream cheese until it's smooth. Then beat in the caramel sauce. Fold in the cool whip. Stir in the sugared pretzels and chopped apples. Drizzle some caramel sauce over the top for presentation. 

Monkey Bread

2/3

cup granulated sugar

2

teaspoons cinnamon

4

cans Pillsbury™ Refrigerated Buttermilk Biscuits

10

tablespoons butter

1

cup packed brown sugar

1/2 cup butterscotch chips

• Preheat the oven to 350°F. Grease a 12-cup fluted tube pan or bundt pan. 
•  Mix the white sugar and cinnamon in a 1-gallon bag. Separate the dough into biscuits and cut each biscuit in quarters. 
• Shake the biscuit quarters to throughly coat each piece.  Place 1/3 of the biscuits in the pan. Sprinkle half of the butterscotch chips over the biscuits. Place the second 1/3 biscuits in the pan. Sprinkle the remaining butterscotch chips over the biscuits and top with the last 1/3 of the biscuits. 
•  In a small saucepan, bring butter and brown sugar to a boil over medium-high heat. Boil the mixture for one minute while stirring constantly. Pour over the biscuit quarters in the pan. 
•  Bake for 30 to 45 minutes or until golden brown. Let it cool for 5 minutes and then turn over onto a large plate. Pull apart to eat. Be careful, the biscuits may be very hot. 

Pumpkin Fluff

Pumpkin season is upon us!!!  I've seen several sweet pumpkin dip recipes floating around Pinterest and decided to give it a try.  I added a little nutmeg to mine and it was perfect.  It's not overly sweet or overly pumpkin, it was just right.  We loved eating our pumpkin fluff with apple slices and graham crackers.  As we were eating it I was thinking how yummy this would be as a hot chocolate topping!

1 cup pumpkin puree
1 (8 oz) package of cream cheese, softened
1/2 cup powdered sugar
1/2 t cinnamon
1/8 t nutmeg
1 (8 oz) tub of cool whip

Apples slices, graham crackers, animal crackers, etc.


Beat pumpkin, softened cream cheese, powdered sugar, cinnamon, and nutmeg all together until combined and creamy.  Then fold the cool whip into the mixture.  Keep refrigerated until ready to serve.

Easy Indoor S'mores

 

I had this super easy dessert at my in-laws house a few weekends ago.  It is a quick and easy s'mores recipe, as easy to make as rice krispie treats but soooooo much better.

4 cups honey graham cereal

3 Tablespoons margarine

6 cups miniature marshmallows

1/4 cup light corn syrup

1 1/2 cups milk chocolate chips

cooking spray

Spray a 9x13 dish well with cooking spray.  Measure the graham cereal into a large and set aside.

In a medium sized saucepan melt the margarine over low heat.  Then add the marshmallows and corn syrup and stir until the mixture is smooth and completely melted.  Next, stir in the chocolate chips  and stir until completely melted and incorporated.  Remove the mixture from the heat and pour over the graham cereal.  Stir the cereal mixture well.  Pour and press the cereal mixture into the prepared dish.  If desired, you can sprinkle a few more marshmallows on top.  Let it cool completely before cutting into squares.

Caramel Popcorn

This is my sister in law's caramel popcorn recipe and we LOVE it. I'm finally posting it here so we don't have to text them every time we want to make it. I don't know why we can't remember it because the recipe is really very simple and it makes yummy ooey gooey caramel popcorn. And it is made in the microwave! Super easy.

1/2 cup butter
1/2 cup karo syrup
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup sweetened condensed milk

1 tsp baking soda

1/2 cup popcorn kernels

Pop the popcorn kernels in an air popper or whirly pop. Be sure and remove any old maids.

Combine the first five ingredients in a microwave safe bowl. Cook it in the microwave for five minutes, stirring it all together half way through at 2 1/2 minutes. After it has cooked for five minutes remove it and add the baking soda (it will get nice and bubbley).

Pour the microwave caramel over the popcorn and carefully stir it all together. All done. Then try not to eat the whole thing yourself.

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Snowman doughnuts

Powdered doughnuts
Frosting (both white and chocolate; I put mine in sandwich bags with one corner snipped so I could have better control for decorating)
Candy corn

Each powdered doughnuts gets a little white frosting in its center to hold the candy corn nose in place (I'll definitely use a lot less next time.  It really needs just a little but I was in a rush.)

Then use the chocolate frosting to make eyes and the mouth.  Super easy for a classroom party or special breakfast.

Pumpkin Poke Cake

I love pumpkin season!  Let the recipes begin!

Cake:

1 box yellow cake mix

1 small can of pumpkin puree

1 14 oz. can of sweetened condensed milk

Frosting:

1 8 oz. tub of cool whip

1/2 bag of Heath Toffee Bits

Caramel Sundae Sauce, for drizzling (I think I used a third of a small jar)

Instructions:

Combine the cake mix and pumpkin puree until well blended.  Pour the batter into a greased 9x13 baking dish.  Bake at 350 according to the directions on the cake mix box.  I baked mine for about 25 minutes.

Let the cake cool for about 10 minutes.  Then using a wooden spoon end, poke holes all over the top of the cake about an inch apart.  Pour the sweetened condensed milk over the cake, filling in the holes.  Refrigerate the cake for 30 minutes.  

Spread the cool whip over the top of the cake.  Drizzle the caramel over the top and sprinkle on the heath bits.  Refrigerate the cake for at least 3-4 hours, or overnight for best results.

Zucchini Cookies

Adapted fom the Taste of Home recipe for Frosted Zucchini Cookies


Zucchini Chocolate Chip Cookies

1/2 C. butter, softened
1 C. sugar
1 egg
2 C. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4-1/2 tsp. ground cloves, optional
1 C. shredded zucchini
1 C. raisins, chocolate chips, or nuts


Frosting: (optional)
1/4 C. butter, softened
3 oz. cream cheese, softened
1 tsp. vanilla
2 C. powdered sugar

In a large bowl cream the butter and sugar until light anf fluffy. Add in the egg. Combine the flour, baking soda, cinnamon, cloves, and salt. Add to the creamed mixture alternately with the shredded zucchini, beating well after each addition. Stir in raisins, or chocolate chips, or nuts. Cover and refrigerate for 2 hours, or overnight.

Drop by rounded Tbsp. onto lightly greased baking sheet or a silpat lined sheet. Bake at 375 for 12-15 minutes or until lightly browned. Move to wire rack to cool completely.

For frosting: Combine the butter and cream cheese and mix until fluffy. Add the vanilla and powdered sugar and beat until smooth. Frost cooled cookies.

Peanut Butter Crumb Cake

I know it's shocking that I would post a peanut butter recipe, but we really liked this cake.  It is a little different in that it has a peanut butter crumb topping and chocolate chips on top.  I think next time I may even put some of the chocolate chips in the batter.  

• 2 & 1/4 cups all-purpose flour
• 2 cups light brown sugar
• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup milk
• 1 teaspoon vanilla extract
• 3 eggs
• 1 and 1/4 cup semisweet chocolate chips

Preheat your oven to 350° and spray a 9″x 13″ baking pan with cooking spray.

Combine flour, brown sugar, peanut butter, and butter.  I used my kitchen aid but a handheld mixer would work too.  Remove 1 cup of the peanut butter mixture.  This will be your crumb topping.

Add the baking powder and baking soda to the peanut butter mixture. Next mix in the milk and vanilla. Add the eggs individually and mix well after each addition.

Pour the batter into the prepared 9"x 13" pan. Sprinkle the top with the reserved peanut butter mixture and chocolate chips. I alternated half the mixture and then half the chocolate chips.  Then the rest of the mixture and the chips on top.  Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.  

Spring Style Cup of Dirt Dessert

I was in charge of the treat for the preschool Easter party today.  It's been a busy week and I wanted something easy and cute.  I decided to do a spring style cup of dirt dessert.  It's easy and yummy.  I've always used chocolate pudding and chocolate sandwich cookies, but I thought the vanilla was a nice change.  And add a peep on top for a color pop and you're done!  Best of all the kids really liked it.

2 large boxes of vanilla pudding, made according to directions (I made mine the night before so all I had to do in the morning was assemble.  I also used whole milk to make it more rich.)

1 large package of vanilla sandwich cookies, crumbled (I used two rows.)

1 package of gummy worms (I used two worms per cup.)

12 peeps (I used purple and blue chicks.)

12 clear 9 oz cups (be sure and get the clear ones so you can really see the layers and the worms.)

With each cup place 1/4 cup of pudding in the bottom.  Then stick the worms in and drape them over the side of the cup so they don't fall in.  Next, add a layer of cookie crumbs.  I think mine were about a 1/2 inch think.  Then add another 1/4 cup layer of pudding, and top it with another layer of crumbs.  Add the peep on top and push it down a little to keep it in place.  And you're done.  This recipe makes, you guessed it, 12 dirt cups.

Sweet Chex Mix

1 Box of Corn or Rice Chex
1 Box of Golden Grahams (or 1/2 of a bag)
4 C. Coconut
1 Bag of Sliced Almonds

2 C. Sugar
2 C. Karo
1 C. Butter
2 tsp. Vanilla

Boil sugar, karo and butter for 2 minutes. Remove from heat and add vanilla. Pour over chex, grahams, coconut, and almonds. Mix well. Pour out on waxed paper and cool completely. Store in a loose fitting container. (an air tight lid will make it go soggy)

Banana Pudding Chocolate Chip Cookies

I've seen lots of cookie recipes lately that use instant pudding to jazz up an ordinary cookie. On Two Peas and Their Pod I read a vanilla pudding chocolate chip cookie recipe and it sounded good. I thought I had some vanilla pudding but it turned out to be banana cream. I decided to give it a try and I liked the way they turned out. They have just a hint of banana and I'll be making them again, or I may try another flavor pudding next time.

Banana Pudding Chocolate Chip Cookies

1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz. package banana instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips

1. Preheat oven to 350 degrees.

2. Beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.

3. Drop cookie dough by rounded tablespoons onto baking sheet. Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack to cool completely.

Oreo Cake Balls

I don't like Oreo's but I loved these cake balls!

Oreo Cake Balls-

1 package oreos

8 oz cream cheese

1 brick of white chocolate or vanilla almond bark

Use a blender or mixer to blend together Oreos and softened cream cheese. After blending form walnut sized balls and chill for an hour. Melt almond bark, use a toothpick to dip the balls into the melted almond bark. Let them set, we put them back in the freezer and serve!

Peanut butter frosting

I made a Reese's peanut butter cake for Derek's birthday. The chocolate cake was average but the frosting was AMAZING! Forget frosting the cake, just eat this frosting! I found this recipe on the food network. It was a recipe by Ina Garten (aka the Barefoot Contessa). She called it Kathleen's Peanut butter frosting. Thank you Kathleen! Whoever you are.
1 cup creamy peanut butter
1 cup powdered sugar
5 Tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1/3 cup heavy cream
Beat the first five ingredients on medium-low speed until creamy. Be sure and scrape down the sides of the bowl periodically. Add the cream and beat on high until it's light and smooth.

Smores Bars

Smores Bars

I found this recipe in a Family Circle magazine. I love smores and my family loved these smores bars.

Ingredients

Crust

• 14 graham crackers crushed (2 1/4 cups)
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, melted (3/4 stick)

Brownie

• 6 ounces bittersweet chocolate, chopped
• 3/4 cup unsalted butter (11/2 sticks)
• 3 eggs
• 11/4 cups sugar
• 1 cup flour
• 1 teaspoon salt
• 2 teaspoons vanilla extract

Topping

• 1 – 7.5 oz jar of marshmallow cream (about 11/2 cups)
• 2 tablespoons milk
• 1 cup mini chocolate Kisses*
• 3 graham crackers, broken up

* I used chocolate chips

Crust Instructions

In a small bowl combine graham cracker crumbs, sugar, salt, and melted butter until evenly moistened. Transfer crumb mixture to a 13 x 9 x 2 inch baking pan; press crumb mixture evenly over the bottom and up sides of pan. Refrigerator until chilled and set.

Brownie Instructions

• Combine bittersweet chocolate and butter in a microwave safe glass bowl. Microwave 1 minute. Stir the chocolate mixture until smooth. If necessary, microwave another 15 seconds to melt.

• In a large bowl, beat together eggs and sugar on medium-high speed until well blended. Reduce speed to medium and gradually add the melted chocolate mixture; beat until smooth.

• Stir the flour and salt into the above mixture; stir in vanilla until smooth. Scrape brownie mixture into the crust-lined baking pan; smooth the top level.

• Bake at 350° for 30 minutes or until toothpick inserted in center tests clean.

Topping Instructions

• While crust/brownie is baking whisk together the marshmallow creme and the milk until well blended and smooth.

• When the crust/brownie is done, pour the marshmallow topping mixture over the brownie layer. Tilt the pan to level the topping or spread it, covering the brownie layer completely.

• Sprinkle the mini chocolate Kisses evenly over the marshmallow topping, then scatter the broken graham crackers over the top. Bake at 350° for 3 minutes or until chocolate Kisses are glossy and the marshmallow topping is set. Let cool completely in the pan on wire rack. Cut into bars.

Mint Brownies

A family friend made these for my sister's wedding reception and they were super yummy!

1 1/2 Cup Butter

3 Cup Sugar

6 Sq. unsweetened chocolate

Beat together

Add:
6 eggs

1 Tbsp peppermint extract

1 1/2 cup flour

3/4 tsp. salt

Bake in ungreased cookie sheet at 350 degrees for 25-30 min.

Cool completely & freeze. Cover with foil and plastic wrap.

Frosting:
6 Tbsp butter

2-3 tsp. peppermint extract

6 tsp milk

2-3 drops green food color

3 cups powdered sugar

Spread on top of frozen brownies

Glaze:

6 1/2 oz dark chocolate candy bar (Hersheys)

1 cube butter

Melt together. Pour over frosting and tilt it and let it glaze over the top.

(When cut in 1" squares makes about 80-90 per pan)

Fall Treat - Pumpkin Crunch

1 yellow cake mix

1 cup melted butter

1 tsp. cinnamon

1-15oz. can pumpkin

1/2 tsp. salt

1-12oz can evaporated milk

3 large eggs

1 1/2 cups sugar

1/2 cup walnuts (or pecans), optional

Whipped cream, cool whip, or ice cream for serving

Preheat oven to 350. Grease bottom of 9 x 13 pan. Combine pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with nuts, if desired. Drizzle melted butter on top. Bake 35-40 minutes until golden brown. Check after 30 minutes. Cool and serve chilled with topping of your choice.

I made this last night for FHE and it was yummy. It was like a pumpkin cobbler. Derek loved it made exactly as the recipe recommends. I thought it was a little on the sweet side so next time I'll probably try reducing some of the sugar. But it is one that I will make again. It was super easy and I love anything pumpkin!

Pumpkin Rolls

3 eggs
1 C -sugar
2/3 C- pumpkin
1 tsp- lemon juice
3/4 C- flour
2 tsp- cinnamon
1 tsp- nutmeg
1 tsp- ginger
1 tsp- baking powder
1/2 tsp- salt
1 C chopped nuts

Filling
1 C confectioner sugar (powder sugar)
1 3 oz package cream cheese
4 TBS- butter
1/2 tsp- vanilla

Beat eggs 5 minutes at high speed. Gradually adding sugar. Stir in pumpkin and lemon juice and dry ingredients except nuts. Spread batter on greased and flour an lined with wax paper. Sprinkle nuts over top. Bake at 375 for 15 minutes or until done. Turn off on towel dusted with powdered sugar. Roll towel and cake together and cool. While cake is cooling, mix filling by adding all ingredients and mixing to frosting consistency. After cake is cool unroll cake and spread filling. Roll cake back up and refrigerate.

7 Layer Bars

I took this picture off the internet. I wanted you to see what they looked like, but I was being too lazy to take a picture!! ha

1/2 c butter

1and 1/2 c graham cracker crumbs

1 can sweetened condensed milk

2 c semi-sweet chocolate chips

1 c peanut butter chips.

Place butter in a 13X9 baking pan. Place butter in a 350 oven until melted. Remove baking pan from oven. Sprinkle with cracker crumbs evenly over butter. Poor the milk evenly over the crumbs. Sprinkle with chips and press down firmly. Bake at 350 for 25 minutes.

I added coconut, walnuts, and then put all the chips on top. Oh yeah I also added butterscotch chips. they are so easy and fun for the kids to help with!! The coconut and walnuts is what makes them 7 layer bars!! 7 ingredients.....you get the picture right??

Devil's Food Cake

I am currently reading a book by Josi Kilpack called Devil's Food Cake and in the book is a recipe for just that. I decided to try it out and mmmmmmmmmmm is it good. One of the best chocolate cakes I have ever had!! Top it with the best chocolate frosting I have ever tasted as well and you will be in a chocolate coma. Who doesn't love chocolate right?



Devil's Food Cake
1 C. sour milk (1 cup milk + 2 tsp. white vinegar or lemon juice OR use 1 C. buttermilk)
2 C. flour
2 C. sugar
2/3 C. unsweetened cocoa powder
1/2 tsp. salt
2 eggs
1 C. vegetable oil
1 tsp. vanilla
1 C. boiling water
1 tsp. baking soda

For sour milk, mix milk and vinegar in a small bowl. Set aside for 5 minutes.

In a large bowl, mix together all ingredients except the water and baking soda. Mix until batter is smooth. Add the soda to the boiling water (kids love this part because it bubbles). Add soda/water mixture to the batter. Mix well-batter will be thin.

Pour batter into a greased and floured 9x13 inch pan and bake at 350 for 35-45 minutes or until middles is set. If using round cake pans, grease pans VERY well and cut a round of wax paper to fit inside the bottom of the pans to prevent cake from sticking when removed. Let cake cool five minutes in pans before turning out onto a wire rack.
Serves 12


Sandra's Chocolicious Frosting
1/2 C. butter
2 Tbsp. shortening
1 C. baking cocoa
8 oz. cream cheese
3 c. powdered sugar
1 tsp. vanilla

Melt butter and shortening. Whisk in cocoa and stir until smooth. Let cool until it is cool enough to touch. Add cream cheese and mix thoroughly. Add powdered sugar and vanilla, mix well. Will cover rwo 9-inch layers or a 9x13 cake.