Cake Batter Muddy Buddies

Makes 6  cups
 
6 cups Rice Chex cereal 
6 squares vanilla flavored Almond Bark OR 1 bag white choc chips 
1 1/4 cup Funfetti cake mix

1/4 cup powdered sugar

Directions:

1. Pour 6 cups of Chex Cereal into a large bowl.
2. Melt Almond Bark according to the package directions, adding vegetable shortening to thin if desired.
3. Pour Almond Bark over cereal, stirring and folding until the cereal is completely covered.
4. In a large bag or covered container such as Tupperware, put cake mix and powdered sugar and shake to mix evenly (This is where the kids can participate!)
5. Pour the Almond Bark covered cereal into the large bag or container containing cake mix and powdered sugar. Seal the bag or container and shake until all the cereal is coated with the powdered mixture.
Enjoy!

Sugar Cookies

Thanks to this blog for a delicious recipe!

Ingredients:
3 sticks of salted butter softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
5 cups of all purpose flour

Directions:

*Cream the softened butter and sugar together until it is nice, smooth, and fluffy.

*Next, add the eggs one at a time to the butter mixture. I use a hand mixer on low for this.

*Add the vanilla. 

*Gradually add the flour and baking powder. I use my hand mixer for this also. Make sure that all the flour is mixed into the dough.

*Chill dough for 1-2 hours to stiffen up the dough. (very important step)

*When your dough has been chilled for the alloted time, preheat your oven to 400 degrees.

*On a clean counter top, generously sprinkle powdered sugar (yep...not flour) onto the counter and begin rolling the dough with a rolling pin. Make sure to add some powdered sugar to your rolling pin and to the top of the dough to prevent it from sticking. (Keep adding a little powdered sugar as needed throughout this process).

I roll out about a third of the dough at a time so that I can carefully gauge the thickness of the dough. I like mine to be on the thick side (about 1/2 inch thick).

*Use cookie cutters to cut out your desired shapes and set them on an ungreased cookie sheet. Make sure there is at least 1 inch or so in between each cookie.

*Bake at 400 degrees for 6-8 minutes depending on the size of your cookies. 

Do NOT overcook. They may not look done, but they are.  Let them cool a bit before removing them from the pan.

CREAM CHEESE FROSTING:
1 stick softened butter (1/2 cup) 
1 brick softened cream cheese (8 oz) 
Mix butter and and cream cheese until soft, add 2 tsp vanilla, beat until light and fluffy.
Add 4-5 cups powder sugar, one cup at a time. Beat until smooth. Add your favorite food coloring to tint it your desired color. 

Cheesecake Supreme

1 1/2 C finely crushed graham crackers

1 TBSP sugar

1/2 tsp ground cinnamon

1/2 C melted butter

3 8oz package cream cheese, softened

1 C sugar

2 TBSP flour

1 tsp vanilla

2 inches vanilla bean, seeds scraped (optional - but I love the extra flavor and the specks in the batter)

1/4 C milk

3 eggs, slightly beaten

1. Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside.

2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and vanilla bean.

3. Pour filling into crust-lined pan. Place the pan in a shallow baking pan. Bake for 40 to 45 minutes for the 8-inch pan, 35 to 40 minutes for the 9-inch pan, or until a 2-1/2-inch area around the outside edge appears set when gently shaken.

4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. Makes 12 slices.

To make mini cheesecakes follow the same recipe, except press about a tsp of crust mixture into the bottom of a foil muffin liner.  Use an ice cream scoop to measure filling and fill each liner.  Bake at 375 degrees for about 17 minutes.  Cool following the same directions.  Top with desired topping.

Candy Cane Blossoms

Thanks to Pinterest I was able to make these little cuties.  It is a spin on the classic peanut butter blossom cookie.  You could roll these in any color sugar for any holiday and add whatever flavor of hersey's kiss you like.

1 bag Hershey;s Kisses brand Candy Cane Kisses

1/2 cup butter, softened

1 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 egg

2 cups all purpose flour

1/4 teaspoon salt

1/4 teaspoon baking soda

2 tablespoons milk

Red and Green colored sugar

Preheat over to 350 degrees Fahrenheit. Remove wrappers from candies (approx. 35)

Beat butter, sugar, vanilla, and egg in large bowl until well blended. Stir together flour, baking soda and salt; add alternatively with milk to butter mixture, beating until well blended.

Shape dough into 1 inch balls. Roll in red and/or green colored sugar. Place on ungreased cookie sheet.

Bake 8 - 1o minutes or until edges are lightly browned and cookies is set. Remove from oven; cool 2 to 3 minutes. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Yields approximately 35 cookies.

Easy Chocolate Chip Pumpkin Bread

It's about that time of year & I've been digging out all my fall recipes. Here's a quick & easy favorite that goes really fast in our home!

Ingredients

3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1-1/2 cups canola oil
1-1/2 cups semisweet chocolate chips ( I like the big ones or the chunks)

Directions

In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes 2 loaves (16 slices each).

2 Ingredient Fudge Brownies

1 14oz can fat free sweetened condensed milk

1 box chocolate fudge cake mix

Wisk cake mix in a bowl to make sure there are no clumps. Stir in the milk. It is easiest in a mixer. Press into a 9X13 glass pan that has been sprayed with a non-stick spray. Bake at 350 for 20 minutes. It make still look a little doughy, but don't over bake. Cool completely. Serves approx. 24.

Cream Cheese Strawberry Shortcake

1 white cake mix (or you can make a cake from scratch, but I'm not that kind of gal)
8 oz. cream cheese softened
1 1/2 cups powdered sugar
10 oz. strawberry jam (I just eyed it)
Fresh strawberries - cut into slices
Whipped cream

Prepare cake mix as directed, and bake in 2 well greased round pans. Let cool and remove from pans - let cool completely. Combine cream cheese and powdered sugar to make frosting. Spread frosting on first layer of cake, place second layer of cake on top. Frost sides with remaining frosting - DO NOT FROST TOP. Spread strawberry jam over top of cake. Place sliced strawberries on top (I covered the entire top with strawberries - the more the merrier!). Serve chilled topped with whipped cream.

Red Velvet Cookies - 4th of July Style

I needed a recipe for a treat to take to a family 4th of July BBQ and turned to our trusty recipe blog. Sure enough - I found the perfect recipe! Red Velvet Cookies. With a twist on the topping, blue sprinkles instead of cinnamon, they were the perfect addition to the get together. Everyone loved them - thanks Kadee!

Lemon Curd

I love all things lemon - especially desserts - here is a basic lemon curd recipe that can be used to pair with scones, as filling for a cake, or in a tart - like I did here. All I did was bake a pre-made pie crust and fill it with the curd. I then topped it with some fresh berries.

3 eggs

3/4 C sugar

1/3 C fresh lemon juice

2 TBSP lemon zest

4 TBSP butter, at room temp - cut into small pieces

1. Combine eggs, sugar, and lemon juice. Whisk until smooth. Over a double broiler with simmering water whist mixture for about 10 minutes until it is thickened and coats a spoon.

2. Remove from heat, stir in lemon zest and butter. Cool to room temp before using and store in refrigerator for up to 7 days.

Raspberry Pretzel Squares

This has become a Thanksgiving side dish tradition. It sounds strange, but trust me - this dish is so so yummy!

2 2/3 Cups Chopped Pretzels

1 1/2 Cubes Butter

12 oz Cream Cheese

1 1/4 Cups Sugar

1 large package of frozen raspberries

3/4 Carton Cool Whip

1 large package of strawberry Jello

2 Cups Pineapple Juice

1. Cream Cream Cheese and Sugar, set aside.

2. Mix pretzels and butter, press into a 9x13 pan and bake at 400 degrees for 10 minutes.

3. Spread cream cheese mixture over pretzels. (This is tough, and I usually end up mixing the pretzels and cream cheese together)

4. Spread cool whip over the top and chill.

5. Dissolve jello in hot pineapple juice, add the frozen berries and let it set up slightly. Pour over the top of the cool whip and refrigerate.

Chocolate Chip Cookie Dough Cupcakes

These are heavenly!

Ingredients:

For the cookie dough:
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips

For the cupcakes:

Use your favorite cake mix. I have made these with a chocolate cake mix and a yellow cake mix and both of them were delicious.

For the frosting:
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract

Directions:

To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In a bowl, mix cake mix as directed.

Fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.

Bake according to the directions on the cake mix.

To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined.

Frost the cupcakes and sprinkle with mini chocolate chips!

Makes 24 cupcakes.

Soft Chocolate Chip Cookies

Ingredients:

2-1/4 cups all-purpose flour 1 teaspoon baking soda 1 cup butter, softened 3/4 cup packed brown sugar 1/4 cup white sugar 1 (3.4 ounce) package instant vanilla

pudding mix 2 eggs 2 teaspoons vanilla extract 2 cups milk chocolate chips 1/2 teaspoon salt

Directions:

	Preheat oven to 350 degrees F. Sift together the flour, salt and baking soda, set aside.
	In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
	Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Salted Caramel Brownies

5 ounces semisweet or bittersweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

8 tablespoons (1 stick) unsalted butter, cut into quarters

3 tablespoons cocoa powder

3 eggs

1¼ cups granulated sugar

2 teaspoons vanilla extract

½ teaspoon salt

1 cup all-purpose flour

Salted Caramel Sauce (recipe follows) Fine sea salt

1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray. Line the pan with overlapping pieces of foil and spray the foil.

2. In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth. (Or, melt in the microwave on 50% power for 30-second increments, stirring after each, until melted and smooth.) Whisk in the cocoa until smooth. Set aside to cool.

3. Whisk together the eggs, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour until just combined. Pour about half of the brownie mixture into the prepared pan and spread into the corners. Spoon 9 dollops of Salted Caramel Sauce on top of the brownie batter. Top with the remaining brownie mixture, spread into the corners and level the surface with a spatula. Again, spoon 9 dollops of the Salted Caramel Sauce on top of the brownie batter. With a dull butter knife, gently run it through the batter to swirl the batter just a bit (don’t do it too much or it will all mix together). Sprinkle a bit of sea salt on top.

4. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs, 35 to 40 minutes. Cool on a wire rack to room temperature, about 2 hours. Remove the brownies from the pan using the foil handles and transfer to a cutting board. Cut into squares. Brownies can be stored in an airtight container at room temperature.

Salted Caramel Sauce

Prep/Cook Time: 10 minutes

1 cup granulated sugar

6 tablespoons unsalted butter, at room temperature

1 teaspoon fine sea salt

2/3 cup heavy cream, at room temperature

In a 3-quart saucepan, heat the sugar over medium-high heat, whisking as the sugar begins to melt. Some of the sugar will harden into clumps, but that’s okay – it will melt eventually – just keep whisking. Continue to cook the sugar until it reaches a dark amber color. At that point, whisk in the salt, and then add the butter all at once and whisk until it is completely incorporated into the sugar. Remove the pan from the heat and pour in the heavy cream (it will foam up when first added). Continue to whisk until it forms a smooth sauce.

Allow to cool for 10-15 minutes before using in the brownies. The leftover sauce can be stored, covered, in the refrigerator for up to 2 weeks. (You’ll probably need to warm it up a bit straight from the refrigerator.)

Faux Cherry Cheesecake

My mom used to make this dish growing up & it wasn't until I was older that I realized that this wasn't actually REAL cheesecake.  It's delicious, easy and everyone loves it!  Enjoy!

1 Oreo or Graham Cracker pie crust
1 can cherry pie filling
1 tub whipped topping
8 oz. cream cheese
1/2 cup powdered sugar

 

Mix together whipped topping, cream cheese and powdered sugar and use as filling for pie crust.  Top with pie filling.  Refrigerate for at least four hours before serving.

Chocolate Peanut Butter Crunch Bars

Yum. Thats all I have to say.

2 cups oats (quick-cooking, old-fashioned or Coach's Oats. I used half old-fashioned and half Coach's)
1 1/2 cups whole wheat pastry flour
1 cup packed brown sugar
1 tsp baking powder
1/4 tsp salt
3/4 cup butter (1 1/2 sticks) melted
12 oz. semi-sweet chocolate chips, divided
1 (14 oz) can sweetened condensed milk
1/2 cup creamy peanut butter
8 (.75 oz snack size) Reeses peanut butter cups, chopped

Preheat oven to 350 degrees.

Combine oats, flour, brown sugar, baking powder and salt in a mixing bowl. Stir well to combine. Add butter and stir until crumbly. Remove 1 1/2 cups to use as topping. Press remaining mixture onto the bottom of an ungreased 13X9 baking dish. Bake for 15 minutes or until lightly browned around the edges. Remove from oven.

In microwave-safe dish, microwave the 1 cup of the chocolate chips in 30-second intervals until softened and melted. Stir until smooth. Add sweetened condensed milk and peanut butter. Stir well until smooth and thoroughly combined. Spread onto crust.

Combine the remaining chocolate chips, chopped peanut butter cups, and the reserved crumb topping. Sprinkle evenly over filling.

Bake for 25 minutes or until center is set. Cool completely before cutting into bars.

Persimmon Cookies

I got some persimmons in my Bountiful Basket this week, and I remembered how much I did NOT like them when I was on my mission in California. Well, I found the reason persimmons were put on the earth. Persimmon Cookies. I found this recipe on allrecipes.com and I modified it a bit. Yum!

• 2 ripe persimmons, pureed
• 1 cup white sugar
• 1/2 cup butter
• 1 egg
• 2 cups wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 tsp pumpkin spice
• 1/2 teaspoon salt
• 1 cup chopped walnuts (optional)

• Preheat oven to 375 degrees F. Lightly grease
  
• Combine the flour, baking soda, cinnamon, pumpkin spice, and salt.
• Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet.
• Bake at 375 degrees F for 12 to 15 minutes.

Red Velvet Cookies

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/3 cup cocoa powder

1 teaspoon red food coloring

Pre-made Cream Cheese Frosting

Cinnamon for dusting

Preheat oven to 350.

Cream butter and sugars together until fluffy. Add egg and vanilla and combine until smooth. Beat in red food coloring. Stir in cocoa, flour, baking soda and salt until just combined.

Drop by the tsp onto baking sheets. Bake for 10-12 minutes.

Let cool completely and Frost with cream cheese frosting. Sprinkle with cinnamon.

Beacon Hill Cookies

Can you tell I'm stocking my freezer for Christmas?

This is Jim's Mom's recipe and also Jim's favorite cookie. I love 'em too.

1 cup semi-sweet chocolate chips

2 egg whites

1/8 tsp salt

1/2 cup sugar

1/2 tsp vinegar

1/2 tsp vanilla

1/2 cup angel flake coconut

1/4 cup chopped walnuts

1. Melt chips in microwave

2. Beat egg whites with salt until foamy. Gradually add sugar, beat after each addition. Beat until mixture forms stiff peaks.

3. Add vinegar & vanilla, beat well (beating process takes about 10 minutes)

4. Fold in coconut, nuts and chocolate.

5. Drop from tsp onto greased baking sheets, and bake at 350 degrees for 10 minutes.

Makes 30

Peanut Butter Blossom Cookies

You can't go wrong with these cookies - peanut butter, chocolate...what's not to like? Jim love love loves these cookies!

1/2 cup shortening

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 tsp baking soda

1/8 tsp baking powder

1 egg

2 TBSP milk

1 tsp vanilla

1 3/4 cup flour

1/4 cup sugar

54 chocolate kisses

1. Beat shortening & peanut butter until combined. Add sugar, brown sugar, baking soda - beat until combined, scraping sides of bowl. Beat in egg, milk & vanilla. Beat in flour.

2. shape dough into 1 inch balls and roll in 1/4 cup sugar. Place on an ungreased baking sheet 2 inches apart and bake at 350 degrees for 10-12 minutes. Immediately press a chocolate kiss unto each cookie's center. Transfer cookies to a wire rack and cool.

Mint Chocolate Cookies

• 3/4 cup butter
• 1 1/2 cups brown sugar
• 2 tablespoons water
• 2 cups semisweet chocolate chips
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 3 (4.5 ounce) packages Andes Mints
• 
  
• Directions

1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.