Sunday, July 20, 2014

Dressy Oreo Pudding Cups


You can either prepare individual cups with this recipe or use a 9x13 pan to make one large batch. Quick tasty treat no matter how it's served.


Oreo Pudding Cups

Bottom layer:
24 oreo cookies, crushed to crumbs
1/4 cup melted butter

Mix butter and cookie crumbs together. Spoon into cups for bottom layer.

Middle layer:
Large box instant chocolate pudding (6 servings)
2 1/2 cups cold milk
8oz cream cheese, softened
1/4 cup butter, softened
3 cups powdered sugar
12 oreo cookies, crushed to crumbs

Mix box of pudding and milk together with a whisk until thickened. Set aside.

Blend cream cheese and butter together until smooth. Add in powdered sugar. Mix in pudding and cookie crumbs. Spoon into cups for middle layer.

Top Layer:
12oz cool whip
Whole oreos
1/4 cup melted milk chocolate

Spoon cool whip into cups to form final layer.

Dip half of whole oreos into melted chocolate and allow to set before using as garnish. Chill cups until ready to serve.

Monday, July 7, 2014

Sausage Nacho Cheese Dip


This is an amazingly simple but delicious dip...though this would make a really interesting burger topping.  I do love the quick and easy dip recipes.  I found this one on a pack of Jimmy Dean Sausage.


Sausage Nacho Cheese Dip

1 lb pork sausage
1 can  condensed nacho cheese soup
1 cup cheddar cheese
1 14oz can diced tomatoes
1 can chopped chilies
8 oz cream cheese
chopped green onions

Brown sausage in a large saucepan.  Drain.  Add all remaining ingredients and stir over medium heat until everything is melted together and smooth.  Serve with chips.

Monday, June 30, 2014

Two Layer Peanut Butter and Chocolate Bars


These bars just call to the chocolate and peanut butter lover hiding inside of me.  I was forced to taste test them very thoroughly...ehehehehe.

The salt in the crust can be omitted, but the spike of saltiness against all the sweet really does give the bars a kick in the flavor department.

I used semi sweet as my chocolate topper, but milk chocolate or dark chocolate would work just as well.


Two Layer Peanut Butter and Chocolate Bars

Crust:
2 sleeves of graham crackers ground into crumbs
3/4 cup melted butter
1/3 cup sugar
1 tsp sea salt

Mix together all ingredients and press into a greased 9x13 pan.  Bake at 350 for 10 minutes.  Cool.

First Layer:
8 oz cream cheese, softened
14 oz can of sweetened condensed milk
12 oz bag of peanut butter and chocolate chips, melted
1/2 cup creamy peanut butter

Mix together cream cheese and peanut butter.  Pour in sweetened condensed milk and beat until smooth.  Mix in melted chips and blend thoroughly.  Spread mixture on top of graham cracker crust.

Second Layer:
2 1/2 cups dark chocolate peanut butter
1/4 cup butter
4 cups powdered sugar
1/2 cup milk (approximately)

In a bowl, heat peanut butter and butter in the microwave until melted.  Stir in powdered sugar.  Add in enough milk to make mixture spreadable.  Spread across top of the first layer in 9x13 pan.

Chocolate Top:
1 cup semi sweet chocolate chips

Melt chips in microwave and spread across the second peanut butter layer.  Chill in fridge until set and cut into squares to serve.


Tuesday, June 17, 2014

Chocolate Glazed Mini Carrot Cake


I used my usual carrot cake recipe to make mini cake rounds.  I iced my bitty cakes with the usual cream cheese frosting and then added a glaze of chocolate on top. Yum!  I've always wondered if chocolate would be tasty with carrot cake.  Good to know the chocolate makes everything better rule is holding up nicely.


Tuesday, June 10, 2014

Ice Cream Topped Ice Cream Cone Cupcakes


Ice cream cone cupcakes topped with ice cream.....it's like it was meant to be!  Just further experimentation with my last post of ice cream cone cupcakes.  I've always been a big fan of cake and ice cream, but then I can be a traditionalist at times.....rare times....ehehehehe.  

These cupcakes are so very yummy.  The drawback is having to do a lot of last minute prep topping the cupcakes right before you serve.  Definitely worth the extra scramble though.  I tossed on a little magic shell to finish it off.  Magic shell was a little messier than I was expecting.  My ice cream wasn't super duper cold though since I was going for easy scooping which probably made a huge difference.  Serving a crowd I'd definitely skip the chocolate top....serving a few at a time...I'd go for it.


Monday, June 2, 2014

Ice Cream Cone Cupcakes


A fun cupcake to make. Any cake recipe can be used but I went with a pound cake since a spillover with a thick batter was less likely.

Ice Cream Cone Cupcakes

Chocolate Chocolate Chip Mini Pound Cake
1 cup butter,  softened
3 cups sugar
6 eggs
1 tsp vanilla
1 cup heavy cream
2 1/2 cups flour
1/2 cup cocoa
2 cups semi sweet chocolate chips


Cherry Cream Cheese Frosting
8oz cream cheese softened
1/4 cup butter softened
3 cups powdered sugar
1 tsp cherry extract
Red food color

Beat together butter and sugar. Add in eggs, two at a time. Mix in vanilla and cocoa. Mix in flour and cream alternately, beginning and ending with flour.  Fold in chocolate chips. Spoon batter into large pastry bag or big zip lock and pipe into cones. Use muffin pans to bake cones at 325 for 30 minutes or until done. Cool. 

Mix butter and cream cheese together. Add in powdered sugar, extract, and food color. Spoon frosting into pastry bag and pipe onto cooled cupcakes. 



Monday, May 26, 2014

Bacon Nut Bars


What makes everything taste better?   Bacon!!!  It amused me to no end to turn out a bacon version of this nut bar.  Tasty and a dose of extra protein.


Bacon Nut Bars

1 1/2 cups sliced and toasted almonds
2 cups roasted peanuts
1/2 cup crumbled bacon pieces
1 tbls toasted wheat germ
1/2 cup honey
1/3 cup corn syrup
1/4 tsp salt
1 tsp vanilla
Semi sweet chocolate for garnish

With the bottom of a cup or a rolling pin crush the peanuts and almonds roughly. Mix nuts together with bacon and wheat germ. Set aside.

Line a 9x13 pan with waxed paper.

In a saucepan mix together honey, syrup, salt, and vanilla. Stir continuously over medium heat until temperature reaches 260. Remove from heat and pour over nut mixture. Mix together throughly. Pour into prepared pan. Spread mixture evenly across pan. Place another piece of waxed paper over pan and use a rolling pin, or bottom of glass to compress down. Remove top wax paper. Let cool for about 20 minutes before flipping bars out onto cutting board. Remove bottom waxed paper and cut into bars. Garnish with chocolate.  Any bars not consumed keep nicely in the freezer.



I really don't enjoy cooking bacon even though I love the flavor. Grease everywhere.....meh!  This bag of precooked bacon pieces is my go to solution for recipes.  No muss...no fuss.