Easy Peanut Butter Fudge

I had to share this Peanut Butter Fudge Recipe!  This has to be the easiest Peanut Butter Fudge EVER! It has the perfect flavor as well.  I love fudge but I hate when it is so rich that you cannot hardly eat it.  I thought that this fudge was just right!

Ingredients:

2 cups of sugar

1/2 cup of milk

1 tsp vanilla

3/4 cup of peanut butter



Directions:

Line a 9x9 pan with aluminium foil.

Bring sugar and milk to a boil. 

Boil two and half minutes.

Remove from heat and stir in Peanut Butter and Vanilla.

Pour mixture into prepared pan and let it sit until it hardens. 

ENJOY!!



Chocolate Chip Cookie Dough Truffles

OH MY GOODNESS! These are AMAZING!! If you love to eat cookie dough you will absolutely LOVE these!!

Ingredients:

2 1/2 cups all purpose flour
1 tsp salt
1/4 tsp baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips
14 oz chocolate candy coating

Directions:

Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy.

Add milk and vanilla.
Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated.

Stir in chocolate chips.

Cover and chill dough for 1 hour.
When dough is firm enough to handle form dough into 1" balls and arrange on a baking sheet lined with waxed paper.

Place sheets in freezer and let chill for at least 30 minutes.

Melt chocolate candy coating in a double boiler or in microwave according to package directions.

Using forks or a dipping tool, dip cookie balls into candy coating to cover.

Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets.

Chill until set.

Store, chilled, in an airtight container for up to 1 week. 

ENJOY!!

Homemade Banana Pudding

 This Banana Pudding is sooooooo good!!! It didn't last long in this house!! There is just something about made from scratch banana pudding!! YUM!

Ingredients:

2 cups milk, 2% or higher
2/3 cup sugar
3 TBSP cornstarch
2 tsp vanilla extract
1/4 tsp salt
1 egg
1 egg yolk
2 TBSP butter
2-3 large bananas, sliced into 1/8″ slices
50 vanilla wafers
1 cup heavy cream
3 TBSP powdered sugar
1/2 tsp vanilla extract

Directions:

Prepare a 1 1/2 quart casserole dish with non-stick cooking spray.

In a medium sauce pan whisk together the milk, sugar, cornstarch, salt, egg, and egg yolk.

Once well combined place the pan over medium heat and cool until thick and bubbling.

Remove the pan from the heat, add the butter and vanilla extract and whisk until completely melted.

Pour the custard  into a separate bowl and cool slightly.

In the prepared casserole place a layer of the sliced bananas then top that with a layer of the vanilla wafer cookies.

Pour over 1/3 of the custard and spread to the edges.

Repeat this process twice more then top the last layer of custard with a layer of vanilla wafers.

Cover with plastic wrap and chill for at least four hours.

Whip the heavy cream with the vanilla and the powdered sugar until it reaches soft peaks.

Spread the whipped cream over the chilled pudding and top with crushed vanilla wafer cookies.

ENJOY!!

Oreo Truffles

OH MY GOODNESS!! These are soooooo good but so addicting.  You cannot eat just one!!! Try these TONIGHT!

Ingredients:

1 pkg. Oreo cookies
3/4 pkg cream cheese, soften to room temp.
1 pkg. white almond bark

Directions:

Finely crush the entire Oreos.

Drop in 3/4 of the cream cheese brick and mix well with hands.

I put the mixture in the fridge for about an 30 minutes or so because they seem to roll up better when they are cold.

Roll into equal bite-sized shaped balls. Put them on a cookie sheet or container that will fit in your freezer. Keep them close but not touching.

Freeze for 1-2 hours before dipping in melted chocolate.

Melt chocolate in the microwave. I only melt 1/4-1/2 pkg at a time so it doesn't harden while I'm dipping.

As you finish dipping, put each one on an parchment paper or aluminum foil lined pan.

I topped each of them off with Wilton Cookie and Cream Sprinkles but you can save 1/3 cup of Oreo in the beginning before you mix in the cream cheese and it works just the same!!

Store in the fridge.

ENJOY!!

Banana Cake with Vanilla Bean Frosting

This is, NO LIE, the BEST banana cake I have EVER had in my life!!! This cake will be a regular in our house.  If you have any over ripe bananas in your house make this cake TONIGHT!

Ingredients:

Cake:

2/3 cup sugar

1/2 cup sour cream

1 egg

2 TBSP butter, softened

2 mashed super ripe bananas (about 3/4 cup)

1 teaspoon pure vanilla extract

1 cup flour

1/4 tsp salt

1/2 tsp baking soda

Frosting:

2 TBSP butter, softened

1/4 cup heavy cream

1/2 tsp vanilla bean paste or equivalent of vanilla extract

1 1/4 cups confectioner's sugar

Directions:

To make cake (easily mixed by hand):

Preheat the oven to 350 degrees if your using a glass pan. 375 degrees if you are using something different than glass.

Cream together sugar, sour cream, egg, and 2 tablespoons softened butter.

Add mashed bananas and 1 teaspoon vanilla extract.

Add flour, salt, and baking soda; mix well.

Pour into greased 8x8 or 9x9 pan.

Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.

Cool completely before frosting.

To make frosting:

Cream butter and confectioner's sugar together until smooth.

Slowly add the heavy cream; stir until smooth.
Stir in the vanilla bean paste until fully incorporated.

Spread on cooled cake. 
ENJOY!!

S'more Cups

I got this off Pinterest as well!! They were also super easy to make and so YUMMY!! Taste just like a big S'MORE!! YUM! A must try!

Ingredients:

1 cup finely crushed graham crackers ( I used the graham cracker crumbs)

1/4 cup powdered sugar

6 TBSP butter, melted

4 bars (1.55 oz each) milk chocolate candy, divided

12 large marshmallows

Directions:

Preheat oven to 350 degrees

Combine graham cracker crumbs, powdered sugar, and butter in a small bowl.

Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan.

Press crumbs to form shallow cups.

Bake 4-5 minutes or until edges are bubbling.

Meanwhile, break two of the candy bars into rectangles.

Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half crosswise using shears dipped in cold water.

Place one marshmallow half, cut-side down, into each cup.

Return to oven 1-2 minutes or until marshmallows are slightly softened.

Remove pans from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.

Break remaining candy bars and place in small microwavable bowl.

Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds.

Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 to 60 minutes or until set.

Makes approx. 24 cups.

ENJOY!!

Pumpkin Dump Cake

Oh my goodness!! This is the absolute BEST pumpkin dessert I have ever had!! It would be the perfect dessert for the holidays!!! Even if you do not like the taste or texture of pumpkin you should at least give this a try.  It is so yummy!!

Ingredients:

1 15 oz can Pumpkin Puree

1 10 oz can Evaporated Milk

1 cup light brown sugar

3 eggs

3 tsp pumpkin pie spice

1 box yellow cake mix

1 cup (2 sticks) butter melted

1 cup coarsely crushed graham crackers

Dash of Cinnamon

Directions:

Preheat oven to 350 degrees

Spray a 9×13 baking pan lightly with cooking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice and dash of Cinnamon.

Stir to combine.

Pour into your prepared pan.

Sprinkle your entire box of cake mix on top

Sprinkle graham crackers to cover top of cake. 

Pour your melted butter evenly on top.

Bake for 45-50 minutes until center is set and edges are lightly browned.

Serve with ice cream with a dash of Cinnamon.

ENJOY!!

Pumpkin Spice Fudge

This just might be my favorite fudge of all time!! I made it this past weekend and it was amazing!! It is perfect for FALL!

Ingredients:

2 cup sugar

1 cup brown sugar, packed

3/4 cup butter (no substitutions)

2/3 cup evaporated milk

1/2 cup pumpkin puree

1 1/2 tsp Pumpkin Pie Spice

1 (12 oz.) pkg. white chocolate chips

1 (7 oz.) jar Marshmallow creme

1 cup chopped pecans or macadamia nuts (optional)

1 1/2 tsp. vanilla extract

Directions:

Butter a 9 x 13 baking dish. 

Combine the first 6 ingredients in a heavy saucepan

Cook over medium heat until the sugars dissolve, then continue cooking until the mixture begins to boil, stirring constantly. 

Boil until a candy thermometer reaches the the soft-ball stage (234 -243 degrees).  The total boiling time will be about 30 minutes. 

Remove from heat, stir in the white chips until they are all melted and mixture is smooth.

Add the remaining ingredients, mix well.

Pour into prepared pan, and cool to room temperature.

Cut into squares, store refrigerated in an air tight container.

ENJOY!!

Chocolate Chip Cookie Pie

OH.MY.GOODNESS.GRACIOUS!! Talk about heaven in your mouth!! This is a must try!!! I could eat one of these pies a week!! HA!

Ingredients:

1 unbaked 9-inch graham cracker crust or deep-dish pie crust
2 large eggs
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup chocolate chips 
1 cup chopped nuts (optional)
ice cream (recommended!)

Directions:

Preheat oven to 325 degrees

Beat eggs for about a minute, then add flour and sugars. Beat well.

Add butter, beat, then stir in chocolate chips and nuts (if including).

Spoon mixture into unbaked pie crust.

Bake pie in oven on cookie sheet for approximately 55 minutes, or until knife inserted halfway from edge comes out clean.

Cool on wire rack completely, or until slightly warm.

Top with ice cream and serve!

ENJOY!!

Cake Batter Rice Crispy Treats

OH MY!! I made these and within 24 hour they were GONE!  Talk about addicting!

Ingredients:
3 TBSP butter
1 (10 oz.) bag of mini-marshmallows
1/3 cup yellow cake mix
6 cups crispy rice cereal
1 (1.75 oz.) container of sprinkles

Directions:

Melt butter in a large saucepan over low heat and add marshmallows.

Stir until they begin to melt, adding in cake mix one spoonful at a time so its combined.

Stir in cereal so it is completely coated with marshmallow mixture.

Sprinkle in half of the sprinkles and mix.

Press into a baking dish (any size will do) and top with remaining sprinkles.

Let sit for about 30 minutes before cutting.

ENJOY!!

Crock Pot Hot Fudge Cake

This cake is so easy to make, and sooooo good. It is like cake on the top and a fudge pudding on the bottom.  I failed to get a picture of this yummy cake! I would recommend serving with a scoop of vanilla ice cream.  Make this cake and you will be in the chocolate heaven!!

Ingredients:

1 cup all-purpose flour

1/2 cup sugar

2 tsp baking cocoa

2 tsp baking powder

1/2 tsp salt

1/2 cup milk

2 TBSP vegetable oil

1 tsp vanilla

1/2 cup chopped nuts

3/4 cup packed brown sugar

1/4 cup baking cocoa

1 1/2 cups hot water

Directions:

Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.

Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl.

Stir in milk, oil and vanilla until smooth. Stir in nuts.

Spread batter evenly in slow cooker.

Mix brown sugar and 1/4 cup cocoa in small bowl.

Stir in hot water until smooth.

Pour evenly over batter in slow cooker.

Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean.

Turn off slow cooker.

Let cake stand uncovered 30 to 40 minutes to cool slightly before serving.

Spoon sauce over top.

ENJOY!!

Fruit Granola Parfait

 

This is such a yummy and healthy snack!! I love it!

Ingredients:
2 container (6 oz each) non fat or low fat vanilla or banana flavored yogurt
Dash of ground cinnamon or nutmeg
Granola
Tropical Fruit or fruit of your choice

Directions:

Stir together yogurt and cinnamon in small bowl

Layer yogurt and mixture with fruit and granola

ENJOY!!

French Vanilla Cookies

This is another idea you can do with just a cake mix, an egg and 1/3 cup of oil and they are YUMMY!! 

Ingredients:

1 French Vanilla Cake Mix

1 large egg

1/3 cup oil

Directions:

Mix ingredients well till no lumps remain. 

Cover and chill while pre heating oven to 350 degrees.

Drop by teaspoonfuls onto cookie sheet, 2 inches apart.

Bake approx 9 to 10 minutes

Cool 2 mins on sheet then transfer to a rack

Store covered.

ENJOY!!

Snicker Bar Salad

This is to DIE for!! The picture does not look too appetizing but trust me it is delicious! When I worked at the hospital, the Women's Hospital had a little cafe that would serve different salad, sandwiches and such and I was ADDICTED to this dessert salad! I was so in love with it that while I was in the hospital when I had my son I had my step-dad go and get me some of it from the cafe! Oh it is the best!!

Ingredients:

8 Granny Smith apples,cored
8 mini snickers bars or 2 full size or more if you like depending on your taste. ( I would recommend freezing or at least putting them in the fridge.  They will chop better cold.)
8 ounces of cream cheese at room temp
1 8 ounce jar of marshmellow cream
12 ounces of cool whip

Directions:

Cut your snickers bars and Granny Smith apples into bite size pieces

Cover and set aside

In large mixing bowl, mix together cream cheese, marshmellow, and cool whip until smooth and creamy.  (If cream cheese is not at room temp it will be clumpy and that is okay but it is better at room temp)

Fold in Snickers and apples

ENJOY!!

Servings Size

• 
  

Strawberry Squares

My mom got me a recipe book that has 101 things to do with a cake mix and let me tell you I have been trying out all kinds of things! These are the Strawberry Squares that I made last week and they were delicious!

Ingredients:

1 Strawberry Cake Mix
2 eggs
1/3 cup oil

Icing of your choice
Sprinkles (Optional)

Directions:

Preheat oven to 350 degrees

Mix together cake mix, eggs, and oil until stiff. 

Spread the dough evenly in a 9 x 13 inch pan

Bake the squares 14-16 minutes

Let cool and then top with your favorite icing.  I used Whipped Cream Icing and topped with sprinkles. 

**You could also mix up 1 1/2 TBSP of milk and 1 cup of powdered sugar and drizzle a glaze over the squares.  You could serve warm of at room temperature. 

ENJOY!!

Easy Snicker Doodles

OH MY! These cookies are SO addictive and did not even last 24 hours at my house!  Normally snickerdoodles turn hard or crispy on the outside but these cookies were so soft and delicious! Trust me you cannot stop with just one! I am so glad to have found this recipe for super easy snickerdoodles and the secret ingredient is....yellow cake mix!! You have to try these wonderful cookies!

Ingredients:

1 yellow cake mix

1 tsp vanilla extract

1/3 vegetable oil

2 eggs

1/2 cup sugar

2 tsp ground cinnamon

Directions:

Preheat oven to 350 degrees

Mix sugar and cinnamon together and sit aside

In a bowl mix together cake mix, vanilla, oil, and eggs until dough is formed. 

Shape cookie dough into 1 inch balls

**If the mixture is sticky you can refridgerate and it will be easier for form into balls.

Roll balls into cinnamon sugar mixture

Bake 8-10 minutes or until golden brown.  Remove from pan and cool. 

ENJOY!!

Chocolate Chip Cookie Dough Cupcakes

Is your mouth watering yet??  These are DELICIOUS! I have made a lot of cupcakes and had LOTS of different kinds of cupcakes and I have to say that this is quite possibly my favorite!! They are so simple to make!!

All you need a box of chocolate cake mix ( I used chocolate fudge) and a package of pre-made chocolate chip cookie dough.

Mix the cake according to the directions on the box

Fill 24 cupcake liners about half full with batter & use 1 cookie dough chunk per cupcake.

Bake at 350 for 15-18 minutes, depending on how your oven cooks. After the cupcakes have cooled, frost them!!

For these cupcakes, I like whipped vanilla frosting. 

They are SO good and SO easy to make!

And the BEST part.......

is the MIDDLE!! YUMMY!

ENJOY!!

Banana Cream Pie

I got this recipe from Buddy Valastro from Cake Boss.  He has a show called Kitchen Boss and has some really great recipes that I am dying to try!  This was the first one that I tried and boy was I glad!! This banana cream pie is delicious!!! It was gone in a day!

Ingredients:

1 baked 9 inch pie shell

3 large bananas
lemon juice


Custard:

2‑1/2 cup whole milk
1TBSP vanilla
5 extra-large egg yolks in a medium bowl
1 cup sugar
2/3 cup cake flour, sifted


Italian Whipped Cream:


3 cups heavy cream
1/2 cup granulated sugar


* If making in the summer, use 6 Tablespoons to account for how the increased humidity affects the moisture content of the flour.

Directions:

Custard:

Have all of your ingredients measured and ready.

In a deep saucepan (3 qt), bring the milk and vanilla to a simmer, turn off heat.

Whisk the sugar into the eggs.

Stream the cake flour into the eggs while whisking well to
incorporate.

Ladle approx. 1/4 cup of hot milk into the egg mixture, whisking continuously to combine well.

Repeat with another ladle of hot milk.

Pour/scrape all of the egg mixture back into the saucepan of milk and return to med-low heat, whisking continuously, making to sure reach the bottom and bottom sides of the pan.

Mixture will thicken within a minute, continue to whisk another 30 seconds.

Whisk in the butter, lower heat and whisk until quite thick, another minute or two.

Remove from heat. Chill custard well in fridge before use.

Italian Whipped Cream:

Put the cream and sugar in a bowl and whip with on high speed with a hand mixer fitted with the blending attachments. Do not over mix or you’ll end up with butter.

The cream can be refrigerated in an airtight container for up to 3 days. Whip by hand to refresh before using.

Assembling the Pie:

Put the custard in a mixing bowl, whisk to smoothen, and use a rubber spatula to fold in half the whipped cream, making a French cream.

Peel 2 of the bananas and slice them crosswise over the French cream, so the slices fall into the cream.

Transfer the banana cream to the shell, using a rubber spatula to scrape as much cream out of the bowl as possible and then to level it off in the pie.

Transfer the remaining whipped cream into a pastry bag and pipe blobs of cream all over the pie. 

Peel the remaining banana and slice it crosswise on an angle into 8 pieces.

Put the pieces in a bowl, drizzle the lemon juice over them, and gently toss to coat them with lemon juice and prevent them from oxidizing.

Arrange the banana slices at even intervals around the perimeter of the pie.

For extra flavor, I grated some chocolate over the pie. 

ENJOY!!

 

Mandarin Orange Salad

My mom made this one day for dinner and I had to have the recipe!! It is delicious!! My 18 month old son LOVES it as well.  If you love dreamsicles you will love this salad!!

Ingredients:
3 snack cups of mandarin oranges
1 cup of sugar
small box of orange jello
8 oz package of cream cheese
5 TBSP milk or more
8 oz package of cool whip

Directions:
Place oranges (with juice) into a small pan. 

Add 1 cup of sugar and bring to a slight boil. 

Add package of orange jello.  DO NOT ADD WATER TO JELLO.

Mix well and sit aside to cool.

Meanwhile, Mix together cream cheese and milk.  Mix together until very creamy.  You may need to add a little more milk to get it to the right consistency.

Add cool whip and mix well.

Pour oranges into cool whip mixture.

Place into refrigerator until set. 

ENJOY!!

Homemade Strawberry Shortcake Cupcakes and Frosting

These were so yummy and tasted just like strawberry shortcake!! My Husband LOVED them!  It is a well balanced cupcake that is not too sweet!! I think this cupcake would be perfect for summer get togethers!

Ingredients:

Cupcake

1 cup plus 2 TBSP all-purpose flour
2 TBSPcornstarch
1 1/4 tsp baking powder
1/8 tsp salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1 1/4 tsp pure vanilla extract
4 TBSP unsalted butter, melted
1/4 cup vegetable oil
1/2 cup milk, at room temperature

Frosting

6 TBSP unsalted butter, softened
2 cups confectioners' sugar, sifted
1/2 tsp pure vanilla extract
Pinch of salt
2 TBSP milk or heavy cream
Strawberry jam
Fresh Strawberries for garnish

Directions for cupcake:

Preheat the oven to 350 degrees.

Line a 12-cup muffin tin with paper or foil liners.

In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.

In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes.

Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl.

Add the dry ingredients and milk in 3 alternating batches, beating well between additions.

Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.

Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean.

Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.

TO MAKE THE FROSTING:

In a medium bowl, using a handheld electric mixer, beat the softened butter at medium speed until smooth.

Add the confectioners' sugar, vanilla extract and salt and beat the mixture at low speed just until combined.

Increase the mixer speed to medium and beat until smooth. Add the milk or heavy cream and beat until light and fluffy, about 2 minutes.

Mix the frosting with strawberry jam to taste. Spread the frosting on the cooled cupcakes and serve.

ENJOY!!