Maggie's Decadent Brownies

I'm back!  What a crazy, busy summer this has been.  We were non-stop when Jon was home on vacation and I just didn't have the energy to blog.  Football season is here so it's time to start trying some new tailgating foods!!!

I made these brownies last year and blogged about it but never put a picture up.  Don't they look divine!  Click here to get the recipe. 

Chocolate Chip Cookie Dough Cupcakes

I have stumbled upon a fabulous website thanks to my fellow foodie, Brandi.  It's called Tasty Kitchen.  So many new recipes to try and I'm so excited!!!!  I was looking for a cupcake recipe so Jon can bring to Taylor's class tomorrow (it's grandparents day/special person day) and didn't want your typical cupcake.  While looking for cupcakes the words "cookie dough" just popped out at me.  Who can refuse cookie dough????  and inside a cupcake????  Let me tell you....it's as good as how it sounds.  Good thing I'm getting my wisdom teeth pulled tomorrow or I'd be diving into the remaining ones all weekend!

Ok....So I can't lie...I'm super impressed about this picture.  Doesn't it look pretty awesome!  I found some food photo hints and this was my first shot.  It's a little yellow but I'm still impressed. :-)

1 1/3 cup flour
1 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter
3/4 cup brown sugar
2 eggs
1/2 cup milk
1 tsp vanilla extract
16 oz chocolate chip cookie dough (this will be enough if you double the recipe.)
16 oz chocolate icing (this will be enough if you double the recipe.)

1. Scoop cookie dough in teaspoon sized balls and place in the freezer in a ziplock bag or airtight container.  The cookie dough has to be completely frozen.
2. Preheat oven to 350.
3. Whisk flour, baking powder, and salt.
4. Beat butter until smooth and add sugar beating until light and fluffy.  Add eggs one at a time, beating until combined each time.  Mix in the flour mixture, alternating with milk and vanilla, beginning and ending with flour.
5. Using an ice cream scoop, scoop batter into prepared cupcake pan.  Get cookie dough balls out of the frezzer and place into the cupcake, pushing down into the center of the batter.
6. Bake for 20 minutes.
7. Transfer to cooling rack.  Once cool top with chocolate icing.
8. Yield: 12 cupcakes (I doubled the recipe to make 24.)

Dump Cake

Dump Cake.....doesn't that name sound so appetizing?!?!?  Well, don't let it fool you.  It is so good and so very easy!!!!  This was a staple at our Supper Club, thanks to Monica, when we lived in Texas.  I made this along with the Cookies-N-Cream chess bars for Teacher Appreciation Day on Thursday and it took everything out of me not to take a bite!!!  Now listen to how easy this is.....

Take a large can of crushed pineapple and dump it, liquid included, into a 9x13 pan.  Don't forget to spray with Pam!

Next, dump pie filling on top of the pineapple.  You can use any type of pie filling.  Here I used cherry because that's my favorite and find it's the best.

Now put a box of vanilla cake mix on top of the pie filling. The next step Paula Deen would love.  Take 2...yes, 2 sticks of melted butter and pour on top of the cake mix.

Now stick it in a preheated 325 degree oven for 1 hour and Enjoy!!!!

Cookies-N-Cream Chess Bars

Today is Teacher Appreciation at Taylor's school so I volunteered to bake a dessert.  Normally I like to bake something that I have already made before because I know it is delicious but this time I decided to try something new.  After making them I was kicking myself because they just didn't have that "wow" factor.  My plan was to sneek into the Teacher's Lunchroom and drop it off before anyone saw who made these. LOL  The recipe says to keep them refrigerated so I stuck them in there and hoped this would help them.  Luckily they did.  Jon came home and did a taste test for me.  He said they tasted like a cream cheese brownie.  Thank goodness!!!  The recipe doesn't say how long to refrigerate them but my suggestion is to at least keep them in the fridge for an hour or two before serving them to help the cream cheese set.

1 fudge or chocolate cake mix

4 eggs, divided

1 stick butter, melted

1 (8 oz) package cream cheese, room temp

2 3/4 cups confectioners sugar

1 tsp vanilla

8 to 12 Oreo cookies

1. Mix cake mix with 1 egg and margarine; press into greased and floured 13x9 pan.
2. In a mixing bowl with an electric mixer, beat confectioners' sugar with cream cheese, vanilla and 3 eggs until smooth.  Pour about 2/3 of the topping mixture onto the cake mixture;  sprinkle with crumbled oreos (or chocolate chips for polka dot chess squares) then pour remaining mixture evenly over crumbs.  Bake in a preheated 325 over for about 50 to 60 minutes, or until topping is lightly browned. (took mine 50 minutes)  Cool thoroughly and cut into bars.
3. KEEP REFRIGERATED!!!!!

Mississippi Mud Cookies

I made these cookies for Santa this year and couldn't remember why I didn't post it on my blog.....until now.  Yes they are yummy but goodness they're a pain to get off the pan and a pain to figure out if they are done or not.  If anyone has a trick of what I need to be looking at to tell when they are done please tell me!!!  These cookies are the type that harden as they cool so it's really hard for me to figure this out.  They are very good b/c as a couple crumbled when I tried to place them on the wire rack I was able to taste it.  I was actually making these for another bake sale they are doing at Taylor's school tomorrow.  Good thing they aren't judging me on presentation!!!!  The recipe does call for you to put the dough on a parchment paper lined baking sheet so I'll be sure to do that next time. 

1 cup semisweet chocolate morsels
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup chopped pecans
1/2 cup milk chocolate morsels
1 cup plus 2 tbsp miniature marshmallows

1. Microwave semisweet chocolate morsels in a small microwave safe glass bowl at HIGH 1 minute or until smooth, stirring every 30 seconds.
2. Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition.  Beat in vanilla and melted chocolate.
3. Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended.  Stir in chopped pecans and 1/2 cup milk chocolate morsels.
4. Drop dough by heaping tablespoons onto parchment paper lined baking sheets.  Press 3 marshmallows into each portion of dough.
5. Bake at 350 for 10 to 12 minutes or until set.  Remove to wire racks.

Makes 3 dozen.

Baked Pineapple, Berry Trifle, Artichoke Bread....Put the burgers on the pit!

Sunday all the scouts had a much needed day off after a weekend of draft events so Jon threw a few burgers on the pit and we had ourselves a little party.  What a fabulous time!  It's always good to see the guys that live away from Foxboro.

Here are a few recipes that are old favorites of mine and a new one that is now on the top of my list.  Lets start with the new one....Artichoke bread.  Oh my word it is unbelievable!!!!  Jon put some sausages on the pit and I cut up this bread to have as apps.  I couldn't keep my hand out of the platter.  I can't wait to make it again!  Thanks Mandi for, yet again, another great recipe!!!!

Artichoke Bread
1/4 cup butter
4 garlic cloves, pressed
1 (14 oz) can artichoke hearts, drained and chopped
4 oz shredded Monterey Jack cheese
1 cup grated parmesan cheese
1/2 cup sour cream
2 oz shredded cheddar cheese
1 french bread
salt & pepper to taste or Tony's

1. Preheat oven to 350.  Melt butter and add garlic, cook about 30 seconds.  Add artichoke, Monterey Jack cheese, parmesan cheese, and sour cream.  Stir to blend, remove from heat and cool.
2. Slice bread lengthwise and scoop out some of the center.  Crumble the pieces of bread and add to the mixture.  Spoon the artichoke mixture on the bread and sprinkle with the cheddar cheese.  Place each half on the baking sheet and cover lightly with aluminum foil.  Bake for 25 minutes then remove foil and bake for another 5-8 minutes until the cheese melts completely.  Cut into slices and serve warm.

Baked Pineapple
2 (20 oz) cans chunk pineapple, drained (I may use 3 cans next time.)
1/2 cup flour
1/2 cup sugar
2 cup medium shredded cheddar cheese
2 cups Ritz crackers, crushed
1 stick margarine

Place pineapple in baking dish.  Mix flour and sugar and spread over pineapple.  Spread cheese over pineapple.  Melt margarine and mix with Ritz crackers.  Spread over top.  Bake at 325 for 30 minutes or until hot and bubbly.

Berry Low Fat Trifle
1 pkg (9 oz) angel food cake
3 TBSP orange juice
1/4 tsp almond extract
2 1/2 cups fat free milk
2 pkg (4 serving size each) Vanilla instant pudding
1 1/2 cups thawed Lite Cool Whip, divided
2 pkg (12 oz each) frozed mixed berries, thawed, well drained (about 4 cups frozen or 2 1/2 cups thawed berries)

1. Cut cake into cubes; place in large bowl.  Combine OJ and almond extract.  Drizzle over cake cubes; toss lightly.
2. Pour milk into another large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 minutes or until well blended.  Gently stir in 1 cup of the whipped topping.
3. Layer half the cake cubes in bottom of trifle bowl.  Reserve a few berries for garnish.  Top with layers of half each of the remaining berries and pudding mixture.  Repeat layers.  cover with plastic wrap.  Refrigerate 2 to 6 hours before serving.  Top with remaining 1/2 cup whipped topping and reserved berries just before serving.

Chocolate Cream Cheese Filled Cupcakes

OMG.....these cupcakes are so good!  Especially when you're a cream cheese lover like we are in our family.  I know what I'm making for our next bake sale at school!

I got this recipe from Brandi....blogger of From My Kitchen to Yours.  Check out her blog for wonderful recipes!  I have a list of them already to try!!!!

Cream cheese filling:
1 (8 oz) package cream cheese
1/3 cup granulated sugar
1 large egg
1/8 tsp salt
1 cup semi-sweet chocolate chips

Ingredients for Cupcakes:
3 cups all purpose flour
2 cups sugar
2/3 cup cocoa powder
2 tsps baking soda
1 tsp salt
2 cups water
2/3 cup vegetable oil
2 tbsp white vinegar
2 tsp vanilla

1. Preheat oven to 350.  Line a muffin tin with paper liners.
2. In a medium sized bowl, beat the cream cheese, sugar, egg, and salt until smooth and creamy.  Stir in the chocolate chips and set aside.
3. In a large bowl, stir together the flour, sugar, cocoa, baking soda, and salt.  Add the water, oil, vinegar, and vanilla.  Beat on medium speed for two minutes.
4. Fill the muffin tins 1/2 full and then add on level TBSP of the filling into the center of each cup.  Bake 20-25 minutes.

It makes approx 30 cupcakes.

Oatmeal, Chocolate Chip, and Pecan Cookies

For years and years (x8) I've been asking for a Kitchen Aid mixer for Christmas and this was the golden year.  I've been thinking of anything and everything I can make with it.  I just love it!!!!  So yesterday my neighbor's kids came over for the day and while they played school I played cafeteria lady and made cookies.  Since I started back on Weight Watchers on Monday I looked in my Cooking Light cookbook to find something that sounded decent and something that I actually had the ingredients for.  These cookies are soooooo good and are actually only 2 Weight Watcher points per cookie.

1 1/4 cups all purpose four
1 cup regular oats (I'm not sure what "regular" is.  I used the quick cooking kind and it was fine.)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1 1/2 tsps vanilla extract
1 large egg
1/4 cup chopped pecans, toasted (I didn't toast mine and they were fine.)
1/4 cup semisweet chocolate minichips (I used milk chocolate reg chips.)

1. Preheat oven to 350.
2. Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour and next 4 ingredients, stirring with a whisk; set aside.
3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended.  Add vanilla and egg; beat until blended.  Gradually add flour mixture, beating at low speed just until combined.  Stir in pecans and minichips.  Drop dough by level tablespoons 2 inches apart onto baking sheets lined with parchment paper.  Bake at 350 for 12 minutes or until edges of cookies are lightly browned.  Cool on pans 2 minutes.  Remove cookies from pans; cool on wire racks.
4. Yield 3 dozen.

Serving size 1 cookie: calories 81; fat 3 grams; fiber 0.5 g

Brunch Menu

The brunch was a success and the food was devine.  I had a lot of favorites and a lot of new recipes I tried and it all came out great.  I just love breakfast foods!  I can't wait to cook Christmas morning.  In my family we did the traditional turkey, ham, dressing, etc lunch but in my husband's family my mother-in-law cooked breakfast.  So I'm going to continue that tradition on in this Robinson household. :-)

I hope you enjoy these recipes.  Some came from friends, a couple came from my idol :-) Paula Deen, and some came from the Southern Living Cookbook.  So delish!!!!

These next recipes came from my Paula Deen cookbook.  My Southern girl!  I made her sausage balls, french toast casserole, and Bloody Marys.  You HAVE to try the french toast casserole.  I made one, not hers, before and it didn't taste all that great so I was a little iffy about making this one.  A friend reassured me that it is delicious so I made it.  Oh boy oh boy oh boy....DELISH!!!

Praline French Toast Casserole
8 eggs
1 1/2 cups half-n-half
1/3 cup maple syrup
1/3 cup packed light brown sugar
10-12 slices soft bread, 1 inch thick

topping:
1/2 cup (1 stick) butter
1/2 cup packed light brown sugar
2/3 cup maple syrup
2 cups chopped pecans

1. Generously butter a 13x9 inch casserole dish. (make sure you really butter your dish.  I didn't do it enough and it stuck a little.)
2. Mix the eggs, half-n-half, maple syrup, and sugar in a bowl.  Place the bread slices in the prepared casserole dish and cover with the egg mixture.  Cover with plastic wrap and let soak overnight in the refrigerator.
3. Preheat the oven to 350.  Remove the casserole from the fridge.
4. Make the topping: Melt the butter in a saucepan.  Add the sugar and maple syrup and cook for 1 to 2 minutes.  Stir in the pecans.  Pour the mixture over the bread and bake for 45-55 minutes.  Allow to sit for 10 minutes before serving. (you may want to put a pan under the casserole dish to catch anything that drips over.  My oven is a mess now b/c I didn't!
5. Serves 8

Sausage Balls

I love sausage balls!!!  These are a staple at my Mother-in-Law's for Christmas morning.  A tip that was in another cookbook was to let the sausage and cheese sit out for about 20-30 minutes to make the mixing easier.  I forgot this time around and it's definitly more difficult if you don't.

One 1-pound package of ground sausage
3 cups Bisquick
4 cups grated sharp Cheddar Cheese
1/8 tsp pepper, or more if desired.

1. Preheat oven to 375.  Spray a 15x10x1 baking sheet with vegetable oil cooking spray.
2. Combine all the ingredients in a large glass bowl; mix well with your fingers.  The mixture will be very crumbly.  Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.  Then place the balls on the prepared baking sheet.
3. Bake for 18 to 20 minutes, until golden brown.  To prevent sticking, move the sausage balls with a spatula halfway through cooking.  Cool, then remove from the cookie sheet.
4. Makes 5 dozen.

Bloody Mary's
One 46 oz can V8 
1 tsp pepper
1 tsp salt
1 TBSP Worcestershire sauce
Juice of 1 lemon
1 cup vodka
1 TBSP celery seed
4 shakes Tabasco
Celery sticks, for garnish

Pour the juice into a large pitcher.  Add the pepper, salt, Worcestershire sauce, lemon juice, vodka, celery seed, and hot sauce.  Stir well.  

Sausage Casserole
 This recipe came from my Mother-in-Law.  Its another staple at Christmas time in their house.  I highly recommend it!!!!  You can leave the bell pepper and onion out but it is sooooo good with it in!!!!

2 cans cresent rolls
1 lb sausage
8 oz cream cheese at room temp
1/2 onion
1/2 bellpepper

1. Preheat oven to 350. 
2. In a 9x13 pan, put 1 can of crescent rolls pressed in the bottom.  You will have to work it kind of thin but it does fit.
3. Saute the onions and bellpeppers and set aside.
4. Brown your sausage then drain the grease.  Add the onion and bellpeppers and cream cheese.  Once cream cheese is melted, put sausage mixture on top the cresent rolls.
5. Put the other can of crescent rolls on top the sausage mixture.
6. Bake for approx 30 minutes.

Can't wait to make this for Christmas!!! 

You know me by now and know I love to bake.  So I had to make a couple of sweet things.  One is an Apple Spiced cake from the Southern Living cookbook and another is called "White Trash".  Both very yummy and addictive.

Chunky Apple Cake with Cream Cheese Frosting
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
4 Granny Smith apples, peeled and sliced
1 cup chopped walnuts, toasted
Cream Cheese Frosting (recipe below)
Chopped walnuts, toasted (optional)

1. Stir together first 4 ingredients in a large bowl until blended.  Combine flour and next 3 ingredients; add to butter mixture, stirring until blended.  Stir in apple slices and 1 cup walnuts.  Spread into greased 13x9 inch pan. (will be thick!)
2. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean.  Cool completely in pan on wire rack.  Spread with Cream Cheese Frosting; sprinkle with toasted walnuts, if desired.  Store in refrigerator.
3. Yield: 12-15 servings.

Cream Cheese Frosting
1 (8 oz) package cream cheese, softened
3 TBSP butter or margarine, softened
1 1/2 cups powdered sugar
1/8 tsp salt
1 tsp vanilla extract

Beat cream cheese and 3 tbsp butter at medium speed with an electric mixer until creamy.  Gradually add 1 1/2 cups powdered sugar and 1/8 tsp salt, beating until blended.  Stir in vanilla.  Yield: 1 2/3 cups.

White Trash
1 cup Cheerios
1 cup pretzels
1 cup Chex cereal
3/4 bag M&Ms
1 cup mixed nuts
Almond bark

Mix all ingredients in a big bowl.  Melt the bark and pour over dry ingredients and mix thoroughly.  Spread onto wax paper.  When bark hardens break in small pieces.

Sour Cream Apple Pie

My neighbor and I took the kids apple picking on Monday and when we came back home she made the best apple pie!  Instead of a traditional pie top it is a crumbled topping and personally, I think that's what makes the pie.  Last night Jon came home at a decent hour and actually had dinner with us so I surprised him with making it.  It was the first time I've ever made a pie and it was so easy!  Talk about delicious with a scoop of vanilla bean ice cream....we were in heavan last night!!!!!

For Filling:
1 pie shell (I used the kind that you roll out in a pie pan.  Got it in the dairy section)
6-7 apples (I used 7 and it was perfect)
2 TBSP Flour
3/4 cup sugar
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup sour cream

For Topping:
1/3 cup flour
1/3 cup sugar
1/3 cup brown sugar
1 tsp cinnamon
1/2 to 1 stick butter....a little softened (I used 1 stick but prob will try 3/4 next time)

• Preheat over to 400.
• Peel apples and slice thin.
• In a large mixing bowl combine the apples with the flour, sugars, cinnamon, nutmeg and salt.  You may want to adjust the taste if you want by adding more sugar or cinnamon.  I think it's delicious the way it is but thats my opinion. :-)
• Add the sour cream and mix.
• Spoon into the pie shell and press down.  (it may look like a lot but it cooks down.  I nearly took some apple slices out of the pie but I'm so glad I didn't!)
• Combine the topping ingredients: dry ingredients first, the blend in the butter in slices and combine with a fork to make it crumbly.
• Sprinkle mixture over the pie.
• Place the pie plate on a foil lined cookie sheet b/c it will bubble over.
• Bake at 400 for 15 min.
• Reduce heat to 350 and bake 45 min longer. (after 45 min take a knife and check the center to see if apples are soft.  It will probably need more time depending on the thickness of the apples.  Just make sure the topping doesn't burn!  I actually cooked it for 55 min and think it could have gone a little longer.)

ENJOY!!!

Apple Dip

It's all about Heath chips these days.  First the brownies and now this dip.  Toffee rocks!  Enjoy this with some apples or any type of fruit.  My mother in law also like to do pretzels or something like that to get the sweet and salty taste.

Apple Dip

8 oz cream cheese
1/2 cup brown sugar
1/3 cup white sugar
1 tsp vanilla
1/3 to 1/2 pkg heath bar bits

In mixer, mix cream cheese, sugars, and vanilla.  Stir in bits and serve!

Not Your Average Brownie!

ARE YOU READY FOR SOME FOOTBALL???? It's Monday night football and the small town of Foxboro, MA is getting ready for a BIG game tonight. Tailgating is in the air....I have a pot full of red beans and rice going, made some of Paul Dean's Symphony Brownies, and getting ready to have a little fun!

These brownies are delish and so easy!!! Seriously....get yourself a box, or two, of brownie mix about 3 big bars of Symphony candy and you got a yummy treat! All you do is mix the brownie mix according to the directions, pour 1/2 the mix in a 13x9 pan, place the candy bars side by side on brownie mix then pour the remaining batter over them. Bake as directed and voila!

Paula suggested lining the pan w/ aluminum foil and spray w/ Pam so you can lift the brownies out of the pan so it'll be easier to cut. I forgot and it was just fine. Other comments were to use 2 boxes to make thicker brownies. At first I wished I did but when they came out the oven it turned out to be a good size. I did pour a thin layer on the bottom and next time I'll make sure for that to be thicker b/c when I cut it some of the brownies lost it's bottom layer and it ended up in my mouth! Not too good for the diet!!! :-)

Gotta sweet tooth????

This weekend we had a "start of the football season" BBQ to go to and I made two fabulous desserts....S'Mores cheesecake squares and Paula Deen's "Maggie's Decadent Brownies". I've made the cheesecake squares numerous times before so knew they would be a winner but the brownies were a new find for me. I love, love, love Paula Deen and have seen her make these brownies before. I'm not a huge brownie fan but these just looked really good so decided that I would try these one day. Y'all would be proud of me b/c I really didn't have any of the desserts at all. I did eat about a quarter of a brownie to try it since I've been wanting to bake them and let me tell you.....they are soooooo good. WOW!!! You have got to try these....especially if you are a chocolate lover. They both were a huge hit at the BBQ.

Maggie's Decadent Brownies

4 oz unsweetened chocolate
1 cup (2 sticks) unsalted butter
4 large eggs
2 cups sugar
1 tsp vanilla extract
1 cup all-purpose flour, sifted

Frosting:
4 oz (4 squares) unsweetened chocolate
1 cup (2 sticks) butter, softened
1/2 cup pasteurized egg substitute (Egg Beaters)
1 tsp vanilla extract
1 (1 lb) box confectioners' sugar, sifted
4 cups mini marshmallows

1. Preheat oven to 350 degrees. Grease a 13x9 baking pan.
2. Melt the chocolate and butter in a 2 quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted. Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.
3. While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes stirring every 20 to 30 seconds until the chocolate is completely melted. Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth. Stir in the marshmallows; they will soften but not melt completely. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. (I actually put them in the fridge to speed up that process.) When cool, cut into 1 1/2 inch squares and store in the refrigerator in a plastic container with a snap-on lid.

S'Mores Cheesecake Squares

18 Honey Maid Honey grahams, divided
1/3 cup butter or margarine, melted
1 1/4 cups sugar
4 pkg (8 oz each) cream cheese, softened
1 tsp vanilla
4 eggs
6 bars (1.55 oz each) milk chocolate candy bar, coarsely chopped, divided
1 cup mini marshmallows

1. Crush 14 of the graham crackers, measuring about 2 cups crumbs. Coarsely chop remaining 4 graham crackers; set aside.
2. Mix graham cracker crumbs, butter and 1/4 cup of the sugar. Press onto bottom of 13x9 inch baking pan.
3. Beat cream cheese, remaining 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until just blended. Stir in 1/2 of the chopped candy. Pour over crust. Sprinkle with remaining candy, marshmallows and chopped crackers.
4. Bake at 350 for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into squares.

Baking is my happy place

I know I've been writing a lot about recipes and food but I'm really enjoying being a wife to a husband who comes home every night. I love to cook and be the domestic diva that I am. :-) Last night we had a party for all the scouts that were in town for mini-camp. Since the guys always work late we decided to do desserts and cocktails for a little after work winddown.

I love to bake so I was pumped when Jon thought that we'll just do desserts instead of a meal. I inherited the love of baking from my mother-in-law. Besides my grandmother, she's one of the best bakers I've ever known. Her recipes are just amazing! There is a dessert called Strawberry Pretzel Salad that she makes that is my favorite!! I've made it multiple times and has always been delicious.....until yesterday. Monday morning I decided to do all my baking so I didn't have to rush around yesterday with baking. My intentions were good but it didn't happen that way. I started off making the pretzel salad but it turned out all wrong. It's a layer of pretzels as the crust, a cream cheese mixture in the middle, and the top is strawberries and jello. Well, my jello somehow seeped to the bottom. I was ticked! I then decided to go to the store yesterday morning to redo the dessert but it happened again!!! Needless to say I had a lot of pretzel salad and NO ONE ate it!!!! They were too interested in my chocolate trifle and cake balls. :-)

The party was a success and I loved seeing all the guys. I have a feeling this isn't going to be our last get together. We're bringing Southern hospitality up to the North. :-)

Strawberry Pretzel Salad

8 oz cream cheese
bag of pretzels
large container of cool whip
2 (3 oz) boxes of strawberry jello
2 (10 oz) cartons of sliced strawberries
1 cup of powdered sugar
1 tbsp regular sugar
1 1/2 sticks of butter
2 cups pineapple juice

1. Melt butter in a 9x13 glass dish. Mix 2 cups of crushed pretzels and 1 tbsp spoon of sugar to butter in dish. Smooth out pretzels into layer for the crust. Bake at 350 degrees at 8 minutes. Let cool completely.
2. Cream together cream cheese and powdered sugar then add cool whip. Once pretzels are cooled, spread cream cheese mixture onto crust.
3. For the top layer, put pineapple juice into medium size sauce pan. Add jello and heat until Jello dissolves. Remove and add strawberries. Pour over cream cheese layer. Cover and refrigerate overnight.

The next recipe was a HUGE hit. It's kind of time consuming but very worth it!

Cake balls

cake mix (any flavor)
frosting (any flavor)
almond bark (chocolate or vanilla)
any topping (coconut, nuts, sprinkles, etc)

Bake cake according to directions. Let cool. (you may want to put it in the fridge to cool off. It's easier to roll up in a ball that way) Once cooled, crumble cake into a bowl and mix in frosting. Use a small ice cream scooper or melon baller and make small balls. Place them on cookie sheet that is covered in wax paper. Melt bark and dip balls into them. Decorate immediately after dipping. I suggest to freeze balls before dipping in bark. It's easier to dip that way!

Another big hit.....

Sweetheart Trifle

1 chocolate cake mix
1 (10 oz) peanut butter chips
4 1/4 cup milk, divided
1/2 cup whipping cream
1/4 tsp. vanilla
2 boxes instant chocolate pudding mix
1 (12 oz) carton Cool Whip
4 Nestle Crunch bars, crumbled

Prepare cake mix and bake in 13x9 inch pan according to directions on box.. In heavy saucepan combine chips, 1/4 cup milk and cream. Cook and stir over low heat until chips are melted. Remove from heat and stir in vanilla. Cool to room temperature. Combine remaining milk and pudding mixes and beat on low speed for 2 minutes. To assemble, crumble 1/2 of cake into 4 quart trifle bowl. Layer with 1/2 of peanut butter mixture, pudding, Cool Whip and candy bars. Repeat layers. Cover and refrigerate at least 3 hours. Serves 12-15

That's about all the desserts I made. Oh no....I did do fruit with a yummy dip. All the dip is marshmallow creme and cream cheese blended together. YUMMY YUMMY YUMMY!!!!

I did make a yummy wine punch for the wives.

White Sangria Fizz

1 cup fresh OJ
1/2 cup sugar
1 (750 ml) bottle dry white wine
1 1/2 cups sparkling water, chilled
Garnishes: lime, orange and lemon wedges

Stir together OJ and sugar in a large pitcher until sugar dissolves. Stir in wine. Cover and chill 8 hours. Stir sparkling water into wine mixture just before serving. Yield: 7 servings.

Pumpkin Fluff Dip

A friend of mine from my playgroup made this dip this week and it's delicious! It'll help you get into the pumpkin season!!! I'm not going to lie....I'm not a huge pumpkin fan but this was actually really good.

1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Serve with apples or graham crackers.

Cookies

I have to share the cookie recipe we made yesterday from the Wilton cookie cutter box. For the longest time Jon and I have been looking for a good sugar cookie recipe but always end up with the "old fashion" sugar cookies which aren't the same. This one is a cross b/w short bread and sugar cookie and are soooo good. Beware b/c they are addicting! You know how I knew they would be good....the dough was delish!!! I love me some cookie dough!!!!

Roll-Out Cookies

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 egg
1 1/2 teaspoons clear vanilla extract (I used the regular dark one and it was fine)
1/2 teaspoon no-color almond extract
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 400 F. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approx 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned. Makes about 3 dozen cookies. Recipe may be doubled.

Delish!!!!

I made a wonderful dessert tonight so I thought I would share. It may throw you for a loop a bit b/c it's a cake made with cornbread but trust me on this....it's delicious!!!! I got it out of my Cooking Light cookbook so it's not too fattening.

Summer Fruit Upside-Down Cornmeal Cake

1 cup (1/4 inch thick) nectarine slices
1 cup blueberries
1 cup raspberries
1 tsp lemon juice
cooking spray
1 tbsp butter, melted
1 cup plus 1 tbsp sugar, divided
1 1/4 cups all purpose flour
1/2 cup stone ground yellow cornmeal
1 1/2 tsps baking powder
1/4 tsp salt
5 tbsp butter, softened
2 large eggs
1 tsp vanilla extract

1. Preheat oven to 350.
2. Combine first 4 ingredients in a medium bowl; toss gently. Coat a 9 inch cake pan with cooking spray. Brush pan with melted butter. Sprinkle evenly with 1 tbsp sugar. Pour nectarine mixture into pan in an even layer; set aside.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salkt in a bowl, stirring well with a whisk.
4. Combine 1 cup sugar and softened butter in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to butter mixture; beat just until combined.
5. Spoon batter evenly over fruit mixture. Bake at 350 for 40 minutes or until cake is set and light brown. Cool in pan on a wire rack 5 minutes. Place a plate upside down on top of cake pan; invert cake onto plate. Serve warm or at room temperature.

Yield 12 servings Calories 221 Fat 6.8g

I hope you enjoy....we sure did!!!! At a little vanilla ice cream to it and it's heavenly!!!!