No-Bake Chewy Cookies and Cream Bars

by karyssac

Ingredients:

One 16 oz package of Oreo

5 cups Large Marshmallows

4 tablespoons butter

Place all the cookies in the food processor or blender and mix until ground.

Like so.

Melt the butter and marshmallows into a large bowl until puffed.

Working quickly, pour in your ground cookies.

Mix, mix and mix

You’ll get a gooey mess….that’s delish!

Transfer to an 8×8 inch baking pan and let set for about 10 minutes.

Cut into squares and indulge

Go to Picky-palate.com to get this recipes and many more yummy ones

13Oct2013

Giant S’mores Stuffed Cookies

by karyssac

Prep Time: 20 minutes

Cook Time: 24 minutes

Total Time: 45 minutes

Yield: 4 gigantic cookies

Ingredients

For the cookie dough

2 cups plus 2 tbsp all-purpose flour
½ tsp baking soda
½ tsp salt
12 tbsp unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
1 ½ cups semi-sweet chocolate chips

For assembly:

1 cookie dough recipe, at room temperature
8 graham cracker squares, broken into halves
4 marshmallows, snipped in half lengthwise
1 full-size Hershey’s bar, divided between each of the prospective cookies

Instructions:

To make the cookie dough: Whisk the flour, baking soda, and salt together in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or by hand, mix butter and sugars until thoroughly combined. Beat in the egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined – the batter should look a little lumpy. Stir in chocolate chips.
Preheat oven to 325° F. Line two baking sheets with parchment paper.
To assemble and bake: Lay half of the graham crackers out on the baking sheets – two crackers per sheet. Top each cracker with 3-4 pieces of chocolate then top the chocolate with two marshmallow halves, laying them side-by-side. Lay the remaining graham crackers on top of the assemble s’mores. Sandwich the s’mores between two large spoonfuls of cookie dough and using the remaining dough to wrap around each of the s’mores; the result should resemble a small cookie brick.
Space the cookies at least 4 inches apart on the two baking sheets. Bake for 20-24 minutes or until the tops and edges are lightly browned and the edges just lift off the pan with a spatula. (While baking, the s’mores will press down under the weight of the cookie dough and will sink further while cooling. Don’t worry if the cookies don’t end up completely covering the s’mores – it only adds to the charm here.) Transfer the baking sheets to wire racks and cool the cookies on the sheets for at least 5 minutes. Transfer the cookies to the wire racks and cool for another 5-10 minutes before serving. Serve warm or at room temperature.

This yummy looking recipe is from the website Smells Like Home

27Sep2013

Homemade Apple Dumplings

by karyssac

Country Apple Dumplings from Crescent Rolls: Butter with a Side of Bread

It’s fall and it’s time for some good southern comfort food
What better place to start than apple dumplings!

Ingredients

1 large apple {any apple will do, tart is better}
1 can Pillsbury Crescent dough
1/2 cup butter
2/3 cups sugar
1/2 tsp cinnamon
1/2 tsp vanilla
3/4 cup or 6 oz. 7-Up or equivalent {half the can}

Preheat the oven to 350 degrees F. Grease an 8×8 baking dish.

Cut each apple into 8-10 wedges. Slice the apple skin off as well and set aside.

Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the wide end. Pinch to seal and cover apple and place in the baking dish. {This is easier if you first pat the apple wedge dry, then wrap dough around it.}

Melt butter in a small saucepan and stir in the sugar and cinnamon. Heat, whisking to combine. The mixture will slowly combine and thicken. When it’s thickened, remove from heat and add vanilla.

Pour cinnamon mixture over the apple dumplings. Pour soda over the dumplings.

Bake for 40 to 45 minutes in the preheated oven, or until golden brown.

They’re best when served immediately, with a scoop of Cool Whip or vanilla ice cream.

However if you want to save them for later, be sure to separate the dumpling from the excess liquid that remains after baking.

Enjoy!

2Aug2013

Grilled Brownie Smores Skillet

by karyssac

This recipe is one that I have GOT to try from http://www.mommyskitchen.net. I think I will try it in the oven instead though…

Check It Out!

Ingredients:

1 – boxed brownie mix (13 x 9 in) plus
ingredients to prepare the mix (eggs, oil & water)
1/2 – cup Great Value graham crackers, crushed
3/4 – cup semi sweet chocolate chips
1 1/2 – cups Great Value mini marshmallows
1 – cast iron skillet (measuring 11 – 12 inches)
Great Value churn style vanilla ice cream

Start by heating your outdoor grill to 325 degrees. Brush oil into a 11 -12 inch cast iron skillet. Prepare brownie mix according to package directions (adding the eggs, oil & water). Pour the batter into the skillet.

Add the graham cracker crumbs and place on the grill to bake. Bake for 25-35 minutes at 300-325 degrees with the lid closed. Avoid opening the lid to check the brownies during this time so the heat stays inside and creates an oven effect. Test with tooth pick, don’t over cook, but make sure the brownie is more than half way cooked.

Remove from grill and add the chocolate chips and then the mini marshmallows. Make sure not to overcrowd the pan with marshmallows, because the marshmallows will swell up and puff during heating.

Place skillet back on the grill and cook until the marshmallows are lightly brown about 3-5 minutes. Run a knife along the edge to test brownie without disturbing marshmallows. If the brownies do not brown fast enough on the grill you can place them under your oven broiler for 1-2 minutes (watch closely to prevent burning).

27Jul2013

Salted Caramel Rice Krispy Treats

by karyssac

Ingredients:
Salted Caramel:
1 can condensed milk
2 tbsp brown sugar
2 tbsp butter
2 tbsp sea salt flakes
Rice Krispy Treats:
2 tbsp butter
1 packet of marshmallows
6 cups rice krispies

Combine the brown sugar, butter and condensed milk on a medium heat until boiling. Turn down the heat to low and stir continuously for 5 minutes until the mixture is thick and golden brown.

Turn off the heat, then stir in the salt.

Next, melt 2 tbsp of butter in a pot. Once melted, add the marshmallows and stir until they melt down and resemble a cream.

Add the salted caramel mixture and stir over the heat until both mixtures are fully combined and silken, before adding the rice krispies and mixing until they are well coated.

Then, transfer to a tray and press down evenly.

Cool in the refrigerator then cut into squares.

So quick. So easy. So need to go to the gym now.

13Jul2013

Inside Out Oreo Balls

by karyssac

To make these, you’ll need: Oreos, White Chocolate, and Cream Cheese

(you can also get a few plain choclate chips if you want to add drizzle at the end)

Crush up your Oreo cookies very fine, filling and all.

You can use a food processor/blender or you can put the oreos in a ziploc bag and crush them with a mallet or rolling pin

You will then add your softened cream cheese to the crushed cookies.

Roll Oreo into balls and then place in the refrigerator.

While the balls are in the fridge, melt the chocolate

Place a glass bowl (or a smaller pot) on top of a pot with some water in the bottom pan. Keep it on about medium heat to keep it from scorching.

Melt chocolate and coat the balls

Use two forks, spoon, or chopsticks to do this. Or heck, use whatever gets the job done!

Drizzle with milk chocolate then place in the refrigerator

Let the balls sit in the fridge until the chocolate has set or has hardened a bit and then ENJOY!!

13Jul2013

Ice Cream Sandwich Cake

by karyssac

Super easy to make, you only need 4 ingredients:
Ice cream sandwiches (the amount depends on the size of your dish). I used an 8 X 13 pan and needed 16 ice cream sandwiches.
Hot fudge sauce
Cool whip
Crunchy topping: I used Heath English Toffee Bits

Start with a layer of ice cream sandwiches.

Spread on the hot fudge topping.

Add a layer of cool whip.

Add a crunchy topping of your choice which could include toffee bits, oreo crumbles, chocolate chips, chopped nuts… you name it.

While we’re overindulging, why stop with one layer? Repeat the layers ending with your crunchy topping. Oh heck, why not drizzle some chocolate sauce on top when you’re done. Put in the freezer for a few hours before serving.

Easy, Quick, and Yummy – my kind of dessert.

For more recipes like this…visit:

http://theweekendhomemaker.com/author/lazymartha

15Jun2013

Cake Batter Cheesecake Bars

by karyssac

Cake Batter Cheesecake Bars

“Boxed Funfetti cake and cheesecake are two of my all-time favorite desserts, so I figured it was about time to combine the two. The result? A sweet, creamy, colorful cheesecake bar filled with all the flavors of Funfetti cake! Yum!”

Ingredients:

1 ¾ cups vanilla cookie crumbs (I used Nilla wafers, but any type of vanilla cookie should work!)
6 tablespoons butter, melted
16 ounces cream cheese, at room temperature (I used low-fat.)
¾ cup + 2 tablespoons granulated sugar, divided
½ cup yellow cake mix
2 eggs + 1 egg yolk
½ cup + 2 tablespoons milk (I used 1%.)
1 ½ teaspoons vanilla extract
¼ teaspoon salt
¼ cup sprinkles
~5 drops blue food coloring (optional)
~3 drops green food coloring (optional)

Directions:

Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch square baking pan, then line with parchment paper; set aside.
Stir together cookie crumbs, 2 tablespoons granulated sugar, and the melted butter. Press into the bottom of the prepared pan. Bake until the crust is just brown around the edges, 8 to 10 minutes.
Meanwhile, beat the cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining granulated sugar and beat for an additional couple of minutes, until smooth. Add the eggs and yolk, milk, vanilla, salt and beat again until completely combined and smooth. Finally, stir in the cake mix and sprinkles until smooth.
Pour the filling over the crust. Set the pan in a larger pan (a 9×13-inch works for this), and add enough hot water to come halfway up the sides of the baking pan. Bake until just set, 40 to 45 minutes. Remove the baking pan from the water bath, and transfer to a wire rack. Let cool for 30 minutes, then refrigerate for at least 3 hours or overnight.
Cut into bars. Store leftovers in an airtight container in the refrigerator.

For more delicious recipes like this…visit The Teenage Taste

27May2013

Memorial Day Bundt Cake

by karyssac

Memorial Day Bundt Cake

Post image for Firecracker Bundt Cake – An Explosive Red, White and Blue Dessert

Ingredients:

1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and eggs called for on cake mix box
Red food coloring
Blue food coloring
1 (12 oz) can Betty Crocker® Whipped Fluffy White Frosting

Directions:

Heat oven to 325°F. Generously grease a 12-cup tube cake pan. Make cake batter as directed on box. Pour 1 cup of batter into a bowl and add the red food coloring, mix well. Pour another cup of the batter into a bowl and add the blue food coloring, mix well.

Pour the red cake mix into the bottom of the greased pan. Carefully pour the white batter over the red batter in pan. Then carefully pour the blue batter over the white batter.

firecracker-bundt-cake-red-white-and-blue-dessert-1

The blue batter does not need to cover the white batter completely. It looks better if it just forms a ring in the center of the white batter. When you add the batter, do not mix with a spoon. Just pour it in so the colors don’t mix but rather, just rest on top of each other in the pan.

Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes. Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes.

firecracker-bundt-cake-red-white-and-blue-dessert-2

Once cake is cool, equally divide the frosting into 3 bowls. Microwave the white frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the white frosting back and forth around the whole ring in a striping pattern until you use it all.

Then microwave one of the other bowls. Before drizzling, mix in a few drops of blue food coloring. Then drizzle over the cake, scattering back and forth. Repeat with the red food coloring, making sure you can see the red, white and blue colors. Add sprinkles if desired. Set cake aside to dry.