Super Eazy Peanut Butter Cookies

My kids and I were going to make chocolate chip cookies, but I was out of butter and applesauce. I found this recipe on allrecipes.com and we decided to try it out. We added 3 chocolate chips on the top of each cookie dough. YUM!

Ingredients:
1 cup peanut butter, chunky or smooth
1 cup sugar + extra for dipping
1 egg

Preparation:

1. Preheat oven to 350 degrees.

2. Mix well 1 cup peanut butter, 1 cup sugar, and 1 egg.

3. Roll into walnut sized balls.

4. Place on ungreased cookie sheet and flatten slightly with fork or bottom of cup with design on it.

5. Bake 8 minutes or until slightly browned.

6. Let stand one minute, then remove to cooling racks.

7. Enjoy!

Firecracker Bites

• 1 pkg. cream cheese, softened
• 1 cup, cold milk
• 1 pkg. (3.4) vanilla flavor instant pudding
• 1 1/2 cups thawed Cool Whip divided
• 1 pkg. (12 oz.) Nilla wafers
• 1/2 cup mixed red, white and blue sprinkles
• 42 pieces red string licorice

1. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Whisk in 1 cup Cool Whip.
2. Spoon about 1 1/2 tbsp. pudding mixture onto each of half wafers; cover with remaining wafers to make sandwiches. Freeze 2 hours or until filling is firm.
3. Spread tops of wafer sandwiches with remaining Cool Whip. Dip in sprinkles. Insert licorice piece in top of each for the fuse. Freeze until ready to serve.

Recipe found here: http://www.kraftrecipes.com/recipes/dessert/main.aspx

July 4th Dessert Bowl

• 1 pkg (8 oz.) Cream cheese, softened
• 3 cups cold milk
• 2 pkgs. (3.4 oz) vanilla flavor instant pudding
• 1 tub Cool Whip whipped topping, thawed and divided
• 48 Nilla Wafers
• 1/4 cup each red and blue colored sugars
• 1/4 cup granulated sugar
• 1 cup fresh strawberries
• 1 cup blueberries
• 2 bananas, sliced

1. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk and dry pudding mixes. Gently stir in 2 cups Cool Whip.
2. Brush tops of wafers with water. Sprinkle 16 wafers with red sugar, 16 with blue sugar and the remaining with granulated sugar.
3. Arrange 24 wafers on bottom and up side of 2 1/2 qt. bowl, alternating colors of wafers. Spoon half the pudding mixture into bowl; top with layers of 1/2 each of the fruits. Cover with layers of remaining wafers, pudding mixture and fruits.
4. Top with remaining Cool Whip. Refrigerate 2 hours.

Recipe found here: http://www.kraftrecipes.com/recipes/dessert/main.aspx

4th of July Flag Cake!!

I thought this looked like so much fun! So patriotic!!! I think you could replace the fluffy boiled icing and silver white cake with just regular white cake and icing...

Decorating a Flag Cake

By: Allrecipes Staff

No patriotic celebration would be complete without an All-American Flag Cake!

Decorate your cake in the baking pan if you'll be taking it farther afield than the backyard.

1. To make this flag cake, we used a 9x13-inch cake (we baked a Silver White Cake). You'll need two pints of strawberries, one pint of blueberries, and Fluffy Boiled Icing.

• Wash and drain the blueberries on paper towels.
• Wash and drain the strawberries. Stem them and cut them into halves.

• Silver White Cake
• Fluffy Boiled Icing

2. Spread the icing generously over the cake. (Whipped topping or whipped cream can be used in place of Fluffy Boiled Icing, but the finished cake will need to be refrigerated.) Fluffy Boiled Icing holds up well at outdoor picnics and barbeques.

3. In the top left-hand corner of the frosted cake, arrange the blueberries into an outline of a rectangle that is 5 inches wide and 4 inches tall. Press the berries down into the frosting.

4. Fill the blueberry outline in with the remaining blueberries. The blueberries look best if placed in rows: the icing between them resembles stars.

5. Place strawberry halves cut-side down in rows going across the cake horizontally. The bottom stripe of the flag is red, so start the first row at the bottom. Be sure to press the berries down into the frosting so the stripes will not be raised above the fluffy frosting. (If you want to be technically accurate, there are 13 stripes on the flag.)

6. Serve any leftover berries with the sliced cake and ice cream. For a stunning holiday effect, place a couple of sparklers into the top of the cake. When darkness falls and fireworks begin to burst, light the sparklers and serve the cake during the festivities!

Gluten-Free Cheesecake

I found this on the Tropical Traditions website. It's a preview to a giveaway I'll be hosting within a week!!

Crust Ingredients:

• ¼ cup coconut flour
• ¼ cup sorghum flour
• ½ cup chopped pecans
• ½ cup shredded coconut
• ¼ cup coconut oil, melted
• ¼ cup honey (or less with a dash of Stevia)

Preheat oven to 325 degrees.

Blend the first four ingredients together in a blender or food processer to the consistency of graham cracker crumbs. Heat the coconut oil in a medium sized saucepan until melted. Remove from heat and stir in the blended dry ingredients until moistened. Press the crust mixture into the bottom of a cheesecake or pie pan. (The recipe can be doubled to fit a 9x13 pan.) For a no-bake cheesecake or pie, bake the crust in the oven for approximately 10 minutes. Cool and fill with cheesecake or pie filling. For a baked cheesecake, (below) proceed by combining the following ingredients, or your own cheesecake recipe.

Filling:

• 3 (8oz.) boxes of cream cheese
• ½ cup honey (or less, plus a dash of Stevia)
• 1 - 2 teaspoons vanilla extract
• ¼ cup lemon juice
• 1 large egg

Blend the above ingredients until smooth with a hand mixer. Pour into the unbaked crust and spread evenly. Bake at 325 degrees for approximately 20-25 minutes, or until puffed up and starting to lightly brown. Towards the end of baking, if it begins to get too brown before firming up in the middle, turn oven down to 300 degrees and bake until the middle is (or almost) solid.

For an optional fruit topping, heat one 10 oz. package of frozen fruit - blueberries, strawberries, raspberries, or cherries, in a small saucepan until hot. There should be approximately ½ cup of juice in the fruit, if not, add some water. Add honey/stevia to taste. In a small cup, mix 2 tablespoons of arrowroot, corn starch, or kuzu root starch with 1-2 tablespoons of water and blend. Add this mixture to the HOT fruit, and stir until thickened. Spread the fruit mix over the cheesecake.

Refrigerate cheesecake for at least an hour, until cold and ready to serve.

Recipe submitted by Deborah, Shirley, IN

Snickers Pie

Thanks Chesney for this recipe!!

• Package of Oreos
• 1/2 cup dry unsalted roasted peanuts
• 1 stick of butter
• 1/2 gallon vanilla ice cream
• 5 Snickers bars
• Jar of caramel sauce

Combine 25 Oreos and 1/2 cup peanuts to a Ziploc bag- smash it up!
Melt butter into 9 x 13 pan. Pour smashed peanuts and Oreos into pan. Bake at 350 for 10 minutes.
Let cool at room temp for about 45 minutes. Mix 1 1/2 quarts of ice cream and finely chopped Snickers. Spread into pan. Pour caramel sauce over top. Cover in Saran Wrap and freeze for at least 2 hours.
SERVE!!!!!

Oreo Cookies

Ingredients

Cookies:
1 devil food cake mixes
1 1/2 cup shortening
4 eggs

Filling:
8 oz cream cheese (soft)
1 2/3 cup powdered sugar
1 tsp vanilla
1/4 cup butter (soft)

Mix cookie ingredients together then roll into 1 inch balls. Place on cookie sheet and bake at 350 for 10 minutes only. (Will not look done.) Leave on pan for another 5 minutes before putting on cooling racks.
Mix filling ingredients till smooth. (Can be doubled for real double stuff Oreos.) Put filling between 2 cooled cookies. Enjoy!!

Thanks Richele!!

Eclair Cake

I made this for my Mary Kay Mystery Hostess party last nite and it was a hit!!! Shout out to my friend, Jerri, for the recipe!!

Crust Ingredients:
1 cup boiling water
1/2 cup butter
1 cup flour
4 eggs

Filling Ingredients:
1 8 oz. pkg cream cheese (set out while making crust to get it to room temp.)
2 1/2 cup cold milk
2 small pkgs vanilla pudding
1 8 oz. container Cool Whip
1 bottle Magic Shell (I use about 1/2)

To prepare the crust, combine water and butter and bring to boil. Once boiling add flour and stir. Stir until mixture makes ball, away from the pan. Remove from heat and cool for 2 minutes.
Dump into mixing bowl. Add one egg at a time and stir until each egg is gone. Spread into cookie sheet.
Bake at 400 for about 25 mins., until golden brown. Press out bubbles in crust in the middle only. Cool on counter.
To prepare filling: Mix cream cheese with a little of the milk. When mixed add pudding and the rest of the milk. Mix on medium until thick. Spoon mixture onto crust and cool in fridge for 30 min.; Spread Cool Whip on top and chill in freezer for 5 min. Drizzle with Magic Shell and chill in fridge until ready to serve.

Homemade Chocolate Syrup

• 1 Tbsp. butter
• 1/2 cup Nestle Quik
• 2-3 Tbsp. milk
• 1 Tbsp. sugar

Combine ingredients in small sauce pan and bring to boil, while stirring. You will need to boil for a few minutes. It's ready when it has thickened slightly and when a few drops dropped into a glass of cold water form soft balls, instead of just dissolving. If not cooked enough, it will not get hard when put over ice cream. If over-cooked, it will be too gooey and hard. Serve immediately over ice cream. (Measurements are approximate.)

Old -Fashioned Caramels

Old- Fashioned Caramels

** You have to buy a candy thermometer before you can make this. I would suggest one that goes to 300 degrees.

1 c. butter

2¼ c. firmly packed brown sugar

1 c. light corn syrup

1 (14 oz) can of sweetened condensed milk

1 1/2 tsp. vanilla

Line a 9x13 pan with tin foil, extending it up the sides; grease (butter) the foil. In a heavy 3 quart saucepan, melt butter. Add brown sugar; mix well. Stir in corn syrup. Cook over med-low heat until sugar dissolves and mixture is well blended. Remove saucepan from heat; stir in sweetened condensed milk. Cook over med. heat for 20-30 minutes, stirring constantly, until candy thermometer reaches firm-ball stage; 244 degrees. (you really have to stand there the whole time and stir) Remove saucepan from heat; stir in vanilla.( if you have dark little balls of sugar, just strain it into the foil and you don’t get the hard parts in your caramel) Pour into buttered foil-lined pan. Cool for about 30 mins. ( I like to let mine cool and when it’s not so hot I put it in the fridge. It makes it harder, so it’s easier to wrap)When candy has completely set, carefully remove from pan by lifting foil; remove foil from the caramel ( I do that after I have cut it) With a thin- bladed knife, cut candy into pieces, using a light sawing motion. Wrap individual pieces in waxed paper. Store in refrigerator.

- submitted by Karolyn

Caramel Popcorn

Thanks Karolyn for the great recipes!!

Carmel Popcorn

6 c. popped popcorn ( I usually put a thin layer of uncooked kernels in the bottom of a brown paper bag and pop it in the microwave)

1/2 c. toasted almonds (optional, I don't use them)

3/4 c. firmly packed brown sugar

1/2 c. Butter

2 TB light corn syrup

1/8 tsp salt

1/2 tsp baking soda

Put waxed paper on a jelly roll pan and put off to the side. In a large glass bowl combine cooked popcorn and nuts. In a 4c. glass measuring cup combine brown sugar, butter, corn syrup and salt. Microwave for 2 mins. stir together. Microwave again for 2-3 min.,until it comes to a rolling boil. Stir in baking soda until well mixed. Immediately pour over popcorn; toss till coated. Microwave for another 2 mins.,Stir. Immediately spread on waxed paper to cool.

Triple Chocolate Chip Cookies

Any recipe with the words "Triple Chocolate" in the name MUST be great!!
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Ingredients
1 1/4 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, at room temperature
1/2 cup firmly packed golden brown sugar
6 TBSP granulated sugar
1 lg egg
1 tsp. vanilla extract
1 cup semisweet chocolate chips
3/4 cup white chocolate chips
3/4 cup milk chocolate chips

Directions:
-preheat the oven 350
- in a bowl, sift together the flour, baking soda, and salt. set aside
- in a large bowl (or mixer) combine the butter, brown sugar, and granulated sugar. beat on medium speed until smooth.
- add the egg and vanilla and beat on low speed until well blended.
- slowly add the dry ingredients and beat on low speed until just incorporated.
- mix in the chocolate chips.Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2 inches apart.
-Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes.
-Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
-Store in an airtight container at room temperature for up to 3

Strawberry Whip Cake

• 1 white cake mix
• 1 large package strawberry gelatin
• 1 package strawberries, fresh or frozen
• 8 oz. Cool Whip

Make cake according to package directions. Make gelatin according to package directions using only 1/2 water that is called for. Poke several holes in cake using a toothpick; pour gelatin over cake while still warm. Refrigerate until cold. Mix strawberries and Cool Whip; frost cake. Keep refrigerated until ready to serve.

Caramels

• 2 1/4 brown sugar
• 1 cup white corn syrup
• 1 can sweetened condensed milk
• 1/2 cup butter
• vanilla

Combine all ingredients. Cook at low heat stirring constantly. Test for doneness in cold water. Make soft ball. Pour onto buttered cookie sheet. Cut into pieces when cool. You can wrap pieces individually in plastic wrap.

Sopapilla Cheescake

If you never try another recipe, you have GOT to try this one. It's so yumm that I was a little skeptical to share it (**wink, wink**). Something this delicious should almost be a secret! It's really easy, cheap, and pretty too! This makes enough for 1- 13 inch pan.

Ingredients:

• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 teaspoon Mexican vanilla extract
• 2 (8 ounce) cans refrigerated crescent rolls
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, room temperature
• 1/4 cup honey

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

This recipe is parent & kids tested and approved. Enjoy!

~*Stepherz~*

Strawberry Pie dish

My friend Gretchen submitted this yummy dessert recipe! Thanks Gretch!

I have an easy dessert recipe to share! My mom made this for Easter dinner and it was really yummy.

With Strawberries starting to be in season.......

3/4 cup sugar
1 1/2 cups water
2 T. corn Starch
1 pkg. of reg Strawberry jello (not the sugar free)
1 frozen deep dish pie shell
cool whip
_____________
Bake pie crust (pkg directions) LET COOL
Slice strawberries if they are large. You can keep small berries whole. Set aside

In a med sauce pan add sugar, water and corn starch. Cook on med until thick, then add pkg of jello. Mix well. Add strawberries, mix to coat. Then pour into baked pie crust. Refrigerate overnight or for a few hours until the pie firms up. Serve with Whip topping!!

EASY AS PIE!!!

Very fresh and light!
You actually don't have to feel guilty about this pie, you get at least two servings of fruit!!

Peanut Butter Pie Deeeelish!

I haven't shared a recipe in awhile, so I thought I'd better get on the ball. What better to share with you than my family's favorite dessert pie recipe. Talk about easy? This is deelish and quick (but probably not terribly healthy). It's also fun to take to potlucks or parties...

Peanut Butter Pie

• 1 (9 inch) prepared graham cracker crust
• 2 (4 ounce) packages single serve ready-made, fat free, chocolate pudding
• 1/3 cup reduced fat smooth peanut butter
• 1 (8 ounce) container lite frozen whipped topping
  

1. In a mixing bowl, combine pudding and peanut butter; stir until smooth. Fold in whipped topping; stir until completely blended.
2. Pour filling into pie crust. Freeze pie until firm. Partially thaw in refrigerator, for about 2 hours or so, before serving. You can store leftovers in the refrigerator or freezer. Leftover pie sometimes gets a little soft in the refrigerator, and doesn't hold its shape. It still tastes good, though. If you want perfect looking slices after you make the first incision, store in freezer and thaw as needed.

Sometimes I like to just layer the fillings-- First pour in peanut butter. Top with pudding. Top the pudding with whip cream. It's just a different way of doing it and I rather like the separation of the ingredients. Enjoy! The kids sure will!

~*Stepherz~*

Berry Smoothie

I thought I'd be the one to break up all off these yummy and EASY dinner recipes! This berry smoothie is healthy and quick and filling! Your kids will love it for an after school "treat" or after dinner "dessert."
It is also very filling and will tie those hungry little tummies over until the next meal! :)

Ingredients:
1 1/2 cup cranberry juice
1/2 crushed ice
1 large scoop raspberry sherbet
1/2 cup blueberries
1/2 cup raspberries
6 large strawberries

Directions:

Make sure all the fruits are frozen. Combine all ingredients in blender until desired consistency.

**I have bought the cranberry Crystal Light (it's sugarless and has no calories) made it in a pitcher and used this for the juice.
I also buy the sugar free, lo-calorie sherbet. Costco is great for buying big bags of frozen berries. At my house, we can never have enough on hand. Or you can freeze the fresh berries as well.