Peanut Butter Brownie Bites

 What you'll need: box of brownies (and ingredients it calls for), peanut butter, chocolate chips, peanut butter chips.

 Make brownie batter and scoop into greased mini muffin tins. Bake for 8-10 minutes.

 Melt 1/2 cup peanut butter in microwave safe bowl.

 Wait for brownies to cool completely before removing them from pan. (I didn't in this picture). Press down in the middle of brownie bite to create a nest for the melted peanut butter to go in.

 Sprinkle with milk chocolate chips and peanut butter chips.

Enjoy!!

Orange Julius

6 oz frozen orange juice

1 cup milk

1 cup water

1/4 cup white sugar

1/4 cup powdered sugar

1 tsp vanilla

10-12 ice cubes

2 scoops vanilla ice cream

Blend all ingredients together for about 15-30 seconds until smooth.

Candy Bar Fudge

recipe from cooking.com

Makes 4 lbs

6 2oz snickers bars (the regular size)
3 c sugar
3/4 c butter
2/3 c evaporated milk
2 c semi sweet chocolate chips
1 7oz marshmallow creme
1 tsp vanilla

Cut candy bars in 1 inch slices and set aside.

In saucepan over medium heat add sugar, milk, and butter. Stir until candy thermometer reads 234 which is the softball stage. This takes about 3 minutes. Remove from heat and stir in chocolate, marshmallow creme, and vanilla.

Pour half of fudge into a 9x9 foil lined pan. Sprinkle with candy bar. Pour remaining fudge over and flatten evenly. Place in fridge for faster set time. Remove the fudge, foil and all, out of pan. Cut.

Homemade Brownies

1 1/2 cubes butter
1 1/2 c sugar
3 eggs
8 TBSP cocoa
1 c flour
1/2 tsp powder
1/2 tsp salt
1 tsp vanilla

Cream the butter. Add sugar and eggs. Then add the cocoa. Mix well. Add remaining ingredients until fully combined. Grease a 9x13 pan. Bake at 375 for 25-30 mins. When cooled sprinkle powdered sugar ontop.

Oreo Truffles

1 16oz bag oreos
8 oz cream cheese at room temp
Melting chocolate
3 oreos crushed to sprinkle on top

Oreos need to be the brand name. I tried generic and it wasn't as good. Crush oreos either by hand or in a blender. I did it in my blender. Combine with pastry knife the cream cheese. Roll into 2 inch balls. Dip in chocolate (I used milk chocolate, but I would definitely use white chocolate next time). Sprinkle with oreo crumbs before cooled. Enjoy!

English Toffee

1 c sugar
1 c butter
¼ tsp salt
1 tsp vanilla
1 cup almonds. chopped (or more if you like yours really nutty)
chocolate chips

Place tin foil on a cookie sheet. Sprinkle almonds in ½ the sheet. Heat ingredients, except almonds and chocolate chips, in saucepan to 280 stirring constantly. Pour on top of almonds. Let stand for 10 minutes or so until mostly cooled. Sprinkle with chocolate chips and spread once melted. Then top with more almonds. Makes about 2 lbs of toffee.

Cinnamon Roll Pumpkin Vanilla Sheet Cake

recipe courtesy picky-palate.com

1 box yellow cake mix

4 eggs

1/2 cup canola or vegetable oil

1/2 cup milk or buttermilk

3.4 ounce box Vanilla Instant Pudding Mix

1/2 cup sour cream

15 ounce can pumpkin

1 stick (8 tablespoons) unsalted butter

3/4 cup packed light brown sugar

1/2 teaspoon ground cinnamon

3/4 cups powdered sugar

1/4-1/2 cup heavy cream (start w 1/4 cup and add a little more cream if needed)

1. Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray.

2. Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.

3. Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.

4. Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day. Enjoy with milk!

Makes 16 to 20 squares

Chocolate Mousse Cake

recipe from allrecipes.com

1 (18.25 ounce) package chocolate cake mix
1 (14 ounce) can sweetened condensed milk
2 (1 ounce) squares unsweetened chocolate, melted
1/2 cup cold water
1 (3.9 ounce) package instant chocolate pudding mix
1 cup heavy cream, whipped

1. Preheat oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.
2. In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes.
3. Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
4. Place one layer of cake onto a serving plate. Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.

White Chocolate S'mores Gooey Cake Bars

Recipe from picky-palate.com

THESE ARE TO DIE FOR. Only problem, they are super rich and yummy that you can only eat one serving at a time. (great for the holiday calorie count I guess)

1 box yellow cake mix

1 large egg

1 stick (1/2 cup) unsalted butter, softened

4 1/2 full graham crackers

10 ounce bag white chocolate chips

2 cups mini marshmallows

1/2 cup sweetened condensed milk

1. Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with tin foil that’s been generously sprayed with cooking spray. Make sure foil goes all the way up and over the edges for this one. It will be a full pan.

2. Place cake mix, egg, and butter into a large mixing bowl. Mix with hands until a nice dough forms. similar to a cookie dough. Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white chips then marshmallows. Top with remaining half of dough pressing evenly. Drizzle sweetened condensed milk over top then bake for 28-33 minutes, until cooked through and golden brown on top. Remove from oven. Let cool for 5 minutes then take a plastic knife and run along edges to loosen marshmallow (this will make your life easier when pulling foil out of pan to remove bars. Let cool completely then remove bars from pan with foil edges. Cut off all edges if desired, about 1/2 inch each side. I save the edges to snack on too. Cut bars into squares and serve. They are delicious room temperature or chilled.

Pumpkin Cake (to die for!)

recipe courtesy Brooke Petersen

1 15 oz can pumpkin
1 can evaporated milk
3 eggs
1 c sugar
4 tsp pumpkin pie spice
1 pkg yellow cake mix
1 c butter, melted

Mix together pumpkin, milk, eggs, sugar and pumpkin pie spice and pour into a greased 9 x 13 pan. Sprinkle with cake mix. Drizzle with butter. Bake at 350 for 1 hour. Serve warm with vanilla ice cream or whipped topping.

Homemade Oreos

1 box devil's food cake
2/3 c shortening
2 eggs

Mix together using a spoon. Bake at 350 for 8-10 minutes. Cool completely before frosting with cream cheese frosting. Serve with milk

Banana Caramel Cupcakes

1 box white or yellow cake mix (and ingredients that go with it)
1 cup mashed banana
1 bag of caramels, unwrapped


FROSTING
1/2 c butter
1 c brown sugar
1/4 c milk or cream
2 1/2 c powdered sugar
1 tsp vanilla


Mix cake as directed. Add banana and mix until smoothed. Scoop batter into lined cupcake tins so it's about 2/3 full. Place caramel on top in the middle. Bake at 350 for 18-21 minutes. Cool completely before frosting.

FROSTING
Melt butter in a small saucepan. Add sugar and stir for 2 minutes. Add milk and bring to a boil, stirring constantly. Remove from heat and pour into a small/medium bowl. Let it sit until room temperature. Add powdered sugar and vanilla. Beat until smooth. Frost cooled cupcakes.

Ice Cream Cake

8-12 ice cream sandwiches
12 oreos
splash of milk
1 pint of 3 ice cream flavors you want in your cake

cool whip to top

Spray a 9 inch spring form pan. Line sides with wax paper.

Either by hand or by food processor crush cookies. Add a splash of milk to create a oreo paste. Set aside.

Taking 4 ice cream sandwiches out at a time, unwrap and cut into fourths (once long ways and once short ways). Line the sides of pan with sandwiches, pushing together to create a firm bordered crust. Repeat process until all sides are filled in. On bottom of pan press oreo paste to create a bottom for your cake. Place in freezer for 30 minute-1 hour.

About 15 minutes before removing springform pan from freezer remove the pints of ice cream that you will be using to softened. Remove pan and start layering your ice cream into pan. Place in freezer again for 1 hr or over night.

Just before serving top with cool whip. Cut and serve. Can top with crushed oreos.

Carmelitos

Recipe courtesy thesisterscafe.com


1 c flour
1 c quick oats
3/4 c brown sugar
1/2 tsp soda
1/4 tsp salt
3/4 c butter, melted

1 c milk chocolate chips
3/4 c carmel topping
1/2 c chopped pecans (optional)
3 TBSP flour


Mix flour, sugar, oats, salt, soda and butter. Press half of mixture into an 11x7 pan and set the other half aside. Bake at 350 for 10 minutes. Remove from oven and sprinkle with chocolate chips and pecans, if using. Combine carmel topping and 3 T flour together. Drizzle over chocolate. Sprinkle the remaining dough over the dessert. Bake at 350 for 15-20 minutes or until golden brown. Cool before slicing.

Little Monkey Bread

Recipe from Picky-Palate.com

1 roll French Bread Loaf (Pillsburry), cut into pieces
6 TBSP sugar
3 TBSP cinnamon

Toss dough pieces in cinnamon and sugar. I put bread pieces in a gallon ziplock baggie and shook it until covered. Place dough in LINED muffin tins. (I made them without being lined and it was a pain to clean so I recommend doing lined).

1/2 c butter
1/2 c brown sugar

Melt butter and add sugar. Mix. Pour over dough pieces evenly. Bake at 350 for 18-20 minutes. Remove from oven. Let sit for 5 minutes then drizzle with frosting.

Frosting
1/2 c powdered sugar
2-3 TBSP heavy cream

Chocolate Peppermint Kiss Cookies

4 squares Baker's unsweetened chocolate
3/4 c butter (1 1/2 sticks)
2 c sugar
3 eggs
1 tsp vanilla
2 1/2 c flour
peppermint kisses

Microwave unsweetened chocolate and butter in a large microwaveable bowl for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar and mix well. Blend in eggs and vanilla. Stir in flour. Refrigerate 1 hour. Shape into 1 inch balls and place on lightly greased baking sheets. Bake 9 minutes at 350 degrees. Let it stand 1 minute on baking sheet. Transfer to wire rack. While still warm place unwrapped peppermint kiss in center and push down until set in cookie. Let kiss cool completely before transfering....they will melt and become a puddle if touched before cooled again. Makes about 5 dozen.

Chocolate Pumpkin Bundt Cake

Courtesy EatingWell Magazine
1 3/4 c flour
1 c sugar
3/4 c cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp salt
1 c buttermilk
1 15oz can pumpkin puree
3/4 c packed brown sugar
1 egg
1 egg white
1/4 c oil
1/4 c light corn syrup
1 TBSP vanilla

GLAZE:

1/2 c packed powdered sugar
1 TBSP buttermilk
2 TBSP mini chocolate chips or chopped nuts
(mix together, top with chocolate chips)

Preheat oven to 350. Spray bundt pan with cooking oil.

Whisk all dry ingredients together in a medium bowl. Set aside. Blend buttermilk, pumpkin and brown sugar in a large bowl on low speed. Add egg and egg white. Beat. Add in oil, corn syrup and vanilla. Gradually add dry ingredients until well mixed. Pour into bundt pan. Bake for 1-1 1/4 hour or until toothpick comes out clean. Place pan with cake in it on a wire rack to cool for 15 minutes. Then remove pan and let cake cool for 2 hours. Drizzle glaze over cake. Enjoy

Cinnamon Roasted Almonds

1 egg white
1 tsp cold water
4 cups almonds

1/2 c sugar

1/4 tsp salt

1/2 tsp cinnamon

Preheat oven 250. Grease cookie sheet. Lightly beat egg white. Add water and beat until frothy but not stiff. Add almonds and stir. In a separate small bowl add sugar, salt, and cinnamon. Sprinkle over nuts. Toss and spread evenly on cookie sheet. Bake for 1 hour stirring every 15 minutes. Store in air tight container.

Easy, Low fat PUMPKIN CHOCOLATE CHIP COOKIES

1 box spice cake

1 small can pumpkin puree

chocolate chips

Bake at 400 for 18 minutes (for big cookies).

Baked Peach Pie

Courtesy Brides Edition Betty Crocker Cook Book 2/3 c sugar
1/3 c flour
1/4 tsp cinnamon
6 c sliced peaches (about 6-8), skinless
1 tsp lemon juice
1 TBSP butter

Heat oven to 425. Make pie shell.

Mix sugar, flour, and cinnamon in larg bowl. Stir in peaches and lemon juice. Turn into pastry-lined pie plate. Cut butter into small pieces; spinkle over peaches. Cover with top pastry that has slits cut in it; seal and flute (push edges together to make it pretty). Cover edge with a strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.

Bake about 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool for at least 2 hours.

Two-Crust Pie Shell
2 c flour
1 tsp salt
2/3 c plus 2 TBSP shortening
4-5 TBSP cold water

Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water 1 TBSP at a time, tossing with fork until all flour is moistened.

Gather pastry into two equal balls. Shape into flattened round on lightly floured surface. If you want to wrap it up in plastic wrap and refrigerate about 30 minutes to firm up the shortening slightly-which also helps make the baked pastry more flaky and lets the water absorb evenly.

Roll pastry on lightly floured surface, using floured rolling pin, into a circle 2 inches larger than the pie plate. Fold pastry into fourths and place in pie plate; or roll pastry loosely around rolling pin and transfer to pie plate. Ease pastry into plate, pressing firmly against bottom and side and being careful not to stretch pastry-which will cause it to shrik when baked.

Once fruit is in bottom pie shell cover with second shell. Rim 1/2 inch from rim of plate. Cut slits in top shell to let stem escape. Fold and roll top edge under lower edge, pressing on rim to seal; flute and bake!

What not to do:

Don't place beautiful pie on a stove burner to cool. You might turn on an adjacent burner but accidentally turn the burner on that you are letting your pie cool. In a hurry to save the pie you place it on the sink divider and BAM!! Peach Pie Glass Pan grenade. Yeah. Just save yourself some time and tears, place the pie to cool on a hot pad on the counter.