White Chocolate Peanut Butter Krispie Candy

White Chocolate Peanut Butter Krispie Candy
2 cups Rice Krispies cereal
2 cups dry roasted peanuts
2 cups miniature marshmallows
1 cup peanut butter
2 pounds white chocolate chips (2 12-oz packages plus 1 1/3 cups)
In a large bowl, combine cereal, peanuts and marshmallows. In a microwave-safe bowl, melt chocolate and peanut butter on High for 1 minute and then in 30 second intervals until fully melted. Stir chocolate into cereal mixture. Mixture will be slightly runny. Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container. 

Pecan Pie Bars

Pecan Pie Bars

1 can of refrigerated crescent rolls

1/2 cup chopped pecans

1/2 cup sugar

1/2 cup corn syrup (dark or light, doesn't matter)

1 Tbsp butter, melted

1/2 tsp vanilla

1 egg, beaten

Unroll dough and separate into 2 long rectangles; place in an ungreased 13x9" pan and press along the bottom and 1/2" up the sides, pressing the perforations firmly to seal. Bake for 8 minutes in a 350-degree oven.  Meanwhile, in a large bowl, combine the pecans, sugar, corn syrup, melted butter, vanilla and egg. Pour over crust and bake 18-22 minutes or until golden brown.  Cool completely before cutting, and store at room temperature.

Cherry Salad

Cherry Salad

1 can - Cherry pie filling (usually only comes as 24oz)

2/3 can of Sweetened Condensed Milk (usually only comes as 14 oz) (I use it all!)

1 can of Crushed Pineapple (usually only comes as 8 oz)

2/3 bag Mini Marshmallows

1 cup Chopped Pecans (optional)

16-24oz Cool Whip (personal preference richer flavor or stretch for more people)

You will need a large mixing Bowl and a spoon and a spatula (both for licking clean when finished)!

First, completely drain the crushed pineapple. I've tried this a few ways. The best way I have found is using a small wire mesh strainer and a spatula and pushing all the juice into a cup or bowl (to drink or discard). The more juice you drain the better or else it will cause separation. (Of course if you have Pineapple allergies - you can omit this ingredient too!) Next combine all the ingredients except the cool whip and the cherry pie filling. Make sure to mix well. Then fold in the cherry pie filling and then fold in the Cool Whip. I say fold, because you don't want to crush all the cherries, and you don't want to flatten the cool whip.

Banana Pudding Poke Cake

Banana Pudding Poke Cake

1 box yellow cake mix

ingredients needed to make cake (eggs, oil & water)

2 (3.4 oz.) packages instant banana pudding

4 cups milk

1 (8 oz.) tub frozen whipped topping, thawed

20 vanilla wafers, crushed

Prepare cake mix according to package directions for a 9x13 cake.  Once cake comes out of the oven, allow it to cool for just a couple of minutes.  Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the cake.  You want the holes to be BIG so that the pudding has plenty of room to get down in there.  Be sure to poke right down to the bottom of the cake.  In a bowl, whisk together instant pudding mix with 4 cups milk.  Stir until all the lumps are gone.  Pour pudding over cake. Taking care to pour it right into the holes as much as possible.  Spread it all out and using the back of the spoon, gently push pudding down into the holes.  Put the cake into the fridge to set and cool (about 2 hours).  Once your cake has completely cooled, spread on whipped topping.  If you haven't done so already, crush your vanilla wafers.  I just place mine in a ziploc bag and crush them with a rolling pin.  Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.  Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it.  Serve with freshly sliced bananas. Keep refrigerated. Combine all ingredients and mix well.  Refrigerate until ready to serve.

Butterfinger Fudge

Butterfinger Fudge

1 can Nonfat sweetened Condensed Milk

3 cups (1 bag) white chocolate chips

2 Butterfingers

In a medium sauce pan melt together Fat Free Sweetened Condensed Milk and white chocolate chips.

While the white chocolate is melting crush the Butterfingers

Mix 1 Butterfinger into the chocolate mixture

Pour the melted chocolate in a lined 9x9 pan

Sprinkle the second crushed Butterfinger pieces over the chocolate

Let it cool in the fridge for about 24 hours until the chocolate sets

Strawberry Cream Cheese Bars

Strawberry Cream Cheese Bars

1 (18 ounce)  strawberry cake mix

1/2 cup butter

3 eggs, divided

1 (8 ounce) package cream cheese, softened

2 cups powdered sugar

Preparation of Strawberry-Cream Cheese Bars:

Preheat oven to 325 degrees and spray a 9 x 13 inch baking pan with vegetable spray or non-stick cooking spray. In a large bowl, combine the cake mix, butter and 1 egg; mix well.  Press the mixture into bottom prepared pan. In a medium bowl, beat cream cheese with remaining eggs and sugar until mixture is smooth and well blended. Pour the mixture over cake mix batter and bake for 30 to 35 minutes until light brown on top. Cool, cut into bars and enjoy.

No-Bake Peanut Butter Oatmeal Cookies

No-Bake Peanut Butter Oatmeal Cookies

2 cups sugar

Dash of salt

1 stick butter (1/2 cup)

1/2 cup milk

1 cup peanut butter

1 teaspoon vanilla

3 cups oatmeal

Waxed paper

In a large saucepan bring to a boil the sugar, salt, butter and milk. Boil mixture over medium heat for 1 full minute. Remove from heat immediately.  Add peanut butter and vanilla; stir well.  Add oatmeal and stir until thoroughly incorporated. On a sheet of waxed paper, drop mixture by the teaspoonfuls.  Drizzle with a mixture of cocoa, powdered sugar and water if desired.  Cool until set and firm.

Butterfinger Cake

Butterfinger Cake

1 box yellow cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker's caramel ice cream topping
1 (8oz) tub Cool-Whip
4 regular sized Butterfinger candy bars, crushed
Bake cake in a 9x13-inch pan according to direction on the package.  While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.  Sprinkle two candy bars over cake. Spread Cool Whip over the top, then sprinkle the remaining candy bars on top. Chill.

Strawberry Cheesecake Salad

Strawberry Cheesecake Salad
12 oz. whipped topping
1 small package of cheesecake pudding (powder)
3 (6 oz) strawberry yogurts (I use Yoplait)
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
miniature marshmallows (add just before serving)
Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.

Peanut Butter Cookie Dough Brownies

Peanut Butter Cookie Dough Brownies

9x13 pan of brownies, baked and cooled

1/4 cup salted butter, softened

1/2 cup peanut butter

1/2 cup granulated sugar

1 cup brown sugar

1/4 cup + 2 tablespoons milk

1 tablespoon vanilla extract

2 cups all purpose flour

1 & 1/4 cups pretzel m&m's

With an electric mixer, cream the butter and peanut butter until smooth, about 1 minute. Add the sugars, and continue creaming until light and fluffy, about 1 minute more. Add the milk and vanilla, and mix until smooth. Add the flour, and continue to mix at low speed until fully combined. Stir in the m&m's.  Spoon the cookie dough onto the cooled brownies and spread gently into an even layer. Slice into squares, and prepare for your life to change.

Chess Squares

Chess Squares

1 box yellow cake mix

3 eggs

8 oz cream cheese, softened

1/2 cup (1 stick) butter, melted

4 cups (1 lb) powdered sugar

Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.

Cake Batter Fudge

Cake Batter Fudge

1 cup yellow cake mix

1 cup confectioners’ sugar

1/2 stick (1/4 cup) butter or margarine, cut into small squares

1/4 cup milk or 1/8 cup soy milk

sprinkles (optional)

Mix cake mix and icing sugar in microwave-safe bowl. Add butter and milk. Don’t stir.  Microwave for 2 minutes. Stir immediately until completely combined. Add sprinkles. Do not overmix as sprinkle colour may bleed.  Spread into greased pan. Refrigerate for at least one hour.  * Makes one 6 x 6” container, or double for an 8 x 8” pan.  ** Notes: If the batter comes out too runny, stir in about 1 tsp or sugar or cake mix at a time until stiff. If too thick to stir in all components, slowly add 1/2 tsp of milk at a time, but batter should be thick!

Pumpkin Blondies

Pumpkin Blondies

2½ cups all-purpose flour

2½ teaspoons ground cinnamon

¾ teaspoon ground ginger

½ teaspoon ground allspice

½ teaspoon ground nutmeg

½ teaspoon salt

1 cup unsalted butter, melted and cooled to room temperature

1 cup dark brown sugar

½ cup granulated sugar

1 egg

1 tablespoon vanilla extract

1 (15-ounce) can pure pumpkin puree (about 2 cups)

1 cup butterscotch chips

1 cup white chocolate chips

1 cup pecans, coarsely chopped

Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan and line with parchment paper, with enough to hang over the sides; set aside.  In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg and salt; set aside.  In a large bowl, whisk together the melted butter and both sugars until completely smooth and no lumps remain. Add the egg and vanilla and whisk to incorporate, making sure the egg has been completely mixed in. Add the pumpkin and again whisk to fully incorporate. Add the flour mixture to the batter and, using a rubber spatula, fold the mixtur until combined and no pockets of flour remain. Fold in the butterscotch chips, white chocolate chips and pecans. Pour the batter into the prepared pan and smooth into an even layer.  Bake until a thin knife inserted into the center comes out clean, 35 to 40 minutes. Set the pan on a wire rack to cool completely, then use the parchment handles to lift the bars out of the pan and cut into squares. Store in an airtight container at room temperature for up to 5 days.

Pumpkin Praline Surprise

Pumpkin Praline Surprise

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 can (12 oz) evaporated milk

3 eggs

1 cup sugar

4 teaspoons pumpkin pie spice

1 box Betty Crocker® SuperMoist® yellow cake mix or spice cake mix

1 ½ cups chopped pecans or walnuts

¾ cup butter or margarine, melted

whipped cream, if desired

additional pumpkin pie spice, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.  Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.  Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.  To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.