You are currently browsing the category archive for the ‘dessert’ category.
Chewy Chocolate Chip Oatmeal Cookies
This cookie stays soft and chewy! My kids love them!
INGREDIENTS:
1 cup butter, softened
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
3 cups quick cooking oats
1 1/2 cups chocolate chips
DIRECTIONS:
1. In a large bowl cream together butter and both sugars. Beat in eggs, one at a time. Then stir in Vanilla.
2. In a small bowl combine flour, baking soda, salt, cinnamon and cloves.
3. Combine the dry ingredients into the wet.
4. Mix in oats and chocolate chips.
5. Cover and chill dough for at least an hour.
6. Preheat oven to 375 degrees. Place parchment paper on cookie sheet. Roll dough into 1 inch balls. I use a cookie scoop to do this…..makes my life of making cookies much easier!
7. Place each cookie ball approx. 2 inches apart.
8. Bake for 10 to 12 minutes or until the bottoms are light brown. Allow to cool on cookie sheet for 2 minutes. Then transfer them to a wire rack to completely cool.
~Enjoy!~
Easy Double Layer Pumpkin Pie
It is also a No Bake Pie!!!
INGREDIENTS:
1- Graham Cracker Pie Crust (2 extra servings size) 10 inches
8 oz. Cream Cheese, Softened
1 (8 oz tub) Cool Whip
2 Tablespoons Sugar
2 Tablespoons Milk
1 can (15 oz) pure Pumpkin
2 packages Instant Vanilla Pudding (3.4 oz size)
1 and 3/4 teaspoon Pumpkin Pie Spice ***See Note***
1 cup of milk
DIRECTIONS:
For the Cream Cheese Layer:
In a medium bowl cream together softened cream cheese, milk and sugar until well combine. Mix in half of the tube of cool whip until smooth.
Pour into graham cracker crust smoothing out and set aside.
For the Pumpkin Layer:
In another medium bowl mix together the pumpkin, Pumpkin Pie Spice, both packages of instant vanilla pudding, and a cup of cold milk. Mix until Thick and pour on top of cream cheese layer. Evenly spreading over the cream cheese layer.
Refrigerate until firm. At least 4 hours. I prefer 8 hours.
***Note***If you do not have Pumpkin Pie Spice on hand you can use 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves.
~Enjoy!~
Chewy Goo Goo Bars
Since Goo Goo Clusters are a Tennessee Candy…..I thought I should make something since we live in the Great state of Tennessee. Where 2 out of 4 of my children were born.
INGREDIENTS:
For the base:
1 (18.25 ounce) box Yellow Cake Mix ( I used Pillsbury Moist Supreme Classic Yellow)
1 egg
1 stick butter, melted
5 to 6 Goo Goo Clusters, chopped (If you have a hard time finding Goo Goo Clusters search your local Dollar Tree! I was able to pick them up for $.25 cents each!)
For the Gooey Topping:
2 eggs
8 oz cream cheese, softened
4 cups powdered sugar
DIRECTIONS:
1. Preheat oven to 300 degrees. Spray a 9 x 13 baking pan with cooking spray and set aside.
2. Mix the cake mix, one egg, and melted butter. This will form a pretty thick dough.
3. Using your hands press it into the prepared baking dish.
4. Chop Goo Goo Clusters. Spread chopped Goo Goo Clusters evenly over the dough. You might want to purchase one or two extra….who knows how many chunks of those clusters will make it into your mouth while you chop them up.
5. Mix powdered sugar, cream cheese and last 2 eggs until smooth. Pour pretty evenly over top of the Goo Goo Clusters. It doesn’t have to be pretty.
6. Bake at 300 degrees for 45-50 minutes. I actually let mine go for 52 minutes and they were fine. Cool for at least 3 hours…or chill overnight in fridge. Cut into squares and serve.
Note: These are gooey…..if left out the tops will spread out…I would keep them stored in the fridge until ready to serve.
These little bars are yummy and OH SO RICH!!!!!
~ENJOY~!
Strawberry Brownies
I had such a wonderful response (via pinterest) with my strawberry cake mix cookies. I thought why not make them into brownies. And it is SO easy!
INGREDIENTS:
1 (18.5 oz) box Strawberry cake mix
2 eggs
1/3 cup oil
Glaze:
Powered Sugar
Milk or water
DIRECTIONS:
1. Combine cake mix, eggs and oil. The batter will be thick. Spray a 9 X 13 baking pan with cooking spray. Using your fingers press dough into pan.
2. Bake at 350 degrees for 12 to 14 minutes. Or until edges of the brownies are light brown.
You can let them cool and eat as is. Or glaze them right out of the oven hot! Or let cool then glaze them.
~Enjoy!~
Peanut Butter White Chocolate Candy
So very easy and NO BAKE!!!
INGREDIENTS:
2 cups Rice Krispies
2 cups Peanuts (dry Roasted)
2 cups Marshmallows
1 cup Peanut Butter (creamy)
2 (12 ounce packages) White Chocolate Chips plus, 1 cup
DIRECTIONS:
1. Combine Rice Krispies, Peanuts and Marshmallows in a LARGE bowl.
2. In a microwave-safe bowl melt peanut butter and white chocolate chips for 1 minutes…and then for 2o to 30 seconds, stirring after until melted.
3. Add Peanut butter mixture into dry mixture.
4. Drop by 1/4 cup onto wax paper. Let set until firm. Usually 2 to 3 hours. Store in an airtight container.
Note: You can also use the colored marshmallows.
~Enjoy!~
No-Bake Peanut Butter Oatmeal Energy Bites
This year 2 of my kids (and myself) decided that they wanted to take a *bento* type of lunches to school this year. One of them is entering 2nd grade and another is a Freshman in High School. Plus, I decided I wanted to make all lunches healthier this year.
I have 5 lunches I have to prepair every weekday! That is a lot of lunches. I am looking for new, healthy and FUN (who says food can’t be fun) ideas to put in lunches. So if you have any suggestions please leave a comment. I love to hear from all of you!
These little gems whip up SUPER quick….and funny enough my WHOLE family loved them. INCLUDING my very picky 15-year-old son.
INGREDIENTS:
2 cups Old-Fashioned Oats (dry)
1 1/3 cup sweetened coconut flakes
1 cup Peanut Butter
1 cup mini-semi sweet chocolate chips
2/3 cup of honey (I use local honey)
2 tsp. vanilla
DIRECTIONS:
1. Through everything into a bowl and stir until completely combine.
2. Refrigerate ”dough” for about 30 minutes.
3. Roll into balls (about 1 inch in size). I used a cookie scoop to make it go a little faster and to get more uniform *balls*. Store in an air tight container for about 7 days in fridge.
Notes:
It is not really necessary to refrigerate the dough. It does make it a little easier to form the balls though if the dough is chilled.
You can add so much to this recipe. Dried fruits, nuts, flaxseed. Mini-M& M’s would be fun as well.
The amount of bites you get depend on how big you make them. I was able to get 50 bites made with my cookie scoop.
~Enjoy!~
Biscuit Donuts
It has become a Saturday morning tradition to have Biscuit donuts for breakfast. The kids LOVE them! The making of them goes quite fast when you have little helpers shaking the bags or adding the sprinkles.
INGREDIENTS:
Canned Biscuits (Do not get flaky biscuits, I use homestyle buttermilk biscuits 8 count and I use two cans)
Melted butter (about a stick or less)
Canola oil (you can use vegetable oil)
Toppings for your donuts : Cinnamon Sugar mixture, powered sugar, or a glaze and sprinkles!
DIRECTIONS:
1. Place enough oil in a skillet enough to fill it about 1/2 inch.
2. Heat the oil on medium/low heat.
3. While the oil is heating punch holes in the center of the biscuits. This can be done several way. I have a Donut hole cutter. You can also use a clean soda bottle lid. Or do like my Grandma Coats taught me and just stretch a whole in the center. If you do that you will not have any donut holes.
4. When oil is ready place a few donuts at a time in the pan. Browning on each side until golden brown. Using tongs place on paper towels. Repeat until all donuts and donut holes are done.
5. Next dip each donut on each side into melted butter. I then placed my donuts in a baggies with the cinnamon sugar mixture and shake until coated. I also did this with the donut holes. If you want to make different donuts. You can toss some in powered sugar. Or make a glaze and add sprinkles.
~Enjoy~!
Chocolate Chip Cookie Bowls For Ice Cream
INGREDIENTS:
3 cups All-Purpose Flour
1/2 teaspoon Baking Powder
1 teaspoon Salt
1/2 cup Butter Flavor Shortening
1/2 cup Butter, softened
2/3 cup White Sugar
2/3 cup Packed Brown Sugar
2 eggs
2 teaspoons Vanilla Extract
1/2 cup Mini Semi-Sweet Chocolate Chips
DIRECTIONS:
1. In a large bowl mix together the flour, baking powder and salt. Set aside.
2. In a separate bowl cream together the shortening and butter. Then mix in the sugar and brown sugar until combine.
3. Add in the egg and vanilla.
4. Add about a fourth of the flour mixture to the wet mixture. Continue adding small amounts of the flour mixture until combine.
5. Stir in chips.
Letting it Freeze:
Now….
There are two different ways to complete the next couple of steps….I will give you both so you can choose which is easier for you.
You can form the dough in to a ball and place in a plastic bag and freeze for an hour.
You can go ahead and ROLL the dough out between two piece of wax paper. I try to roll my just a smidge thicker than I would if I were making a pie dough. Once rolled out I gently lift off the top layer of wax paper and take my biggest circle cookie cutter and press down. I replace the wax paper and again…..gently lift the cookie dough with wax paper onto a cookie sheet or sheet cake pan. Freeze for an hour.
6. If you place your dough in a plastic bag….after you freeze you will want to roll it out.
7. Preheat your oven to 375 degrees.
8. Take a muffin tin and turn it right side down and line the muffin bottoms with foil and spray with cooking spray. You will need to line every other one.
9. Take the cookie dough and form it around the lined muffin bottoms. This could take a while. I found it best to make sure the dough stays cold. Sometimes I would even place the dough back in the fridge while I worked on one.
10. Bake for 11 minutes or until just starting to brown in a 375 degree oven.
11. Once done let cool for 5 to 10 minutes on the muffin pan. Then remove and set aside for them to completely cool. It was not hard at all to remove the bowls. They lifted right off the pan. Left the foil on until the bowls are cooled completely.
12. Gently remove the foil and add in ice cream. You could also add in brownies, cheesecake….even make it a bowl for holding fruit and fruit dip.
My kids loved it. We made these for father’s day!
~Enjoy!~
Peanut Butter Chocolate Chip Cake Mix Cookies
INGREDIENTS:
1 pkg. Yellow Cake Mix
1/2 heaping cup creamy Peanut Butter (you can use crunchy as well)
1/2 cup Butter, softened
2 eggs
1 cup Milk Chocolate Chips
DIRECTIONS:
1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
2. Combine cake mix, peanut butter, softened butter, and eggs in a large bowl. Mix until well blended.
3. Stir in Chocolate chip.
4. Drop by teaspoon full (I use a cookie scoop) on baking sheet. Bake at 350 degrees for approx. 9 to 11 minutes or until edges are lightly browned.
5. Remove cookies from baking sheet and place on cooling racks.
Makes 3 to 4 dozen depending on how big you make your cookies.
~Enjoy~!
Easy No-Bake Chocolate Cheesecake
INGREDIENTS:
1- 9 inch chocolate pie crust
2 (8 oz.) packages cream cheese, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup powered sugar
2 Tablespoons milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup melted semi-sweet chocolate chips
Mini-chocolate chips for garnish
DIRECTIONS:
This is another VERY simple recipe.
1. Make sure that the cream cheese is softened.
2. In a Large bowl cream together the softened cream cheese, all three sugars, milk, vanilla extract and cinnamon. Make sure it is mixed together good. I cream them together for about 2 minutes.
3. Add in melted chocolate and cream together for an additional 2 minutes.
4. Pour into pie plate and garnish with chocolate chips.
5. Chill in refrigerator for at least 3 hours. Five hours is really better. But three is okay if you just can’t wait!
~Enjoy!~
