Buckeye Brownies

Ingredients

• 1 box fudge brownie mix
• 2 cups powdered sugar
• 1/2 cup unsalted butter, softened
• 6 TB unsalted butter, softened
• 1 cup creamy peanut butter
• 1 cup milk chocolate chips

Instructions

1. In a 9x13 pan, make and bake brownie mix according to box directions. Let cool.
2. In a bowl add your powdered sugar, 1/2 cup butter and peanut butter. Mix well. Spread with fingers over the brownies and pat down (it has a consistency similar to playdough).
3. Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally. Spread over brownies 2nd layer. ENJOY!

Worlds Best Chocolate No Bake Bars

1 cup peanut butter

1/2 cup honey

1/2 cup unrefined coconut oil (I usually don't use unrefined....still delicious!)

2 cups dry oats (not instant)

1 C shredded coconut

1/2 C chopped walnuts (optional)

1 1/4 cups dark chocolate chips

1 t vanilla extract

Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy. Store in the fridge. If they last that long!

*This is what I took to the family reunion at Ryan's last year. This is my "healthy" version of no-bake cookies.

Strawberry Fluff

1 cup flour
1 cube butter
1/4 cup brown sugar

2 egg whites
1 pkg. frozen strawberries (3 cups)
1 cup sugar
1 tsp. vanilla
1 cup cream

Cut together flour, butter, brown sugar. Drop in tiny bits on cookie sheet. Bake 300* for 10-15 min until barely golden. Crumble on bottom of 9x13 pan.  Save some for top. Beat egg white, frozen strawberries, sugar and vanilla on high for 10-20 minutes.  Whip the cream and fold in to strawberry mixture. Top with left over crumble. Freeze 4 hours.

Lemon-Blueberry Cheesecake Bars

Crust
9 graham cracker rectangles
2 Tb granulated sugar
1 tsp grated lemon peel
1/4 cup butter, melted

Filling
2 packages (8 oz each) cream cheese, softened
2 eggs
2 Tb grated lemon peel
1/4 cup fresh lemon juice
1/2 cup granulated sugar
1 1/2 cups fresh blueberries (or frozen, thawed)

Streusel Topping
1 cup packed brown sugar
3/4 cup flour
6 Tb cold butter

1.Heat oven to 325. Spray square pan with cooking spray.

2.In food processor, place graham crackers, 2 Tb sugar, and 1 tsp lemon peel. Cover, process with on   and off pulses until crumbs form (I use blender for crackers then stir in rest). Add melted butter. Cover; process with 3 to 4 pulses until mixed. Press evenly in bottom of pan. Bake 10 minutes. Cool.

3.Meanwhile, wipe food processor with paper towel. Add cream cheese, eggs, 2 Tb lemon peel, the lemon juice, and 1/2 cup sugar (I use a mixer). Cover and process until smooth. Pour filling over crust. Top with blueberries.

4.In medium bowl, mix topping ingredients with fork or fingers until crumbly. Sprinkle over filling.

5.Bake 35 to 40 minutes or until topping is lightly browned and center is almost set. Cool 1 hour. Refrigerate 2 hours or until chilled.

Lemon Parfait

18 oz. cream cheese, softened (I used 2 pkgs - 16 oz.)
2 1/4 c powdered sugar
3 c heavy cream (I used regular whipping cream)
9 T lemon juice
3 t lemon zest

Beat together the cream cheese and powdered sugar until smooth.
Add cream and beat on low until smooth.  Increase speed and beat until billowy and holds medium firm peaks (a couple of minutes).
Add lemon juice and zest.  Stir briefly to blend.
Keep in frig until ready to serve.
(I had leftovers, and it kept well in the frig for a few days.)

Crumb Topping
1/2 c walnuts, chopped  (I used almonds, because that's what I had and I refused to pay the price for walnuts here in California!)
1/2 c butter, softened
1 c flour
1/4 c packed brown sugar

Mix together and place on cookie sheet.  Bake at 350 for about 15 minutes or until golden brown.  Cool completely and break into crumbs before serving on top of Lemon Parfait.  (You can make this ahead of time and keep in frig for up to a week, or it can even be frozen and kept longer.)

Place some frozen mixed berries in parfait dish (plastic drinking cups work well too).  Let these thaw for a while until they start to soften.  Spoon on some of the parfait and top with crumb topping.  You can layer this according to your creativity and it is very pretty.  But it tastes great no matter how your serve it, in any kind of bowl!  ~~  One of the Relief Societies served this at zone conference to 50 of us!   

Peanut Butter Rice Krispie Treats

1 cup sugar
1 cup karo syrup
1 cup peanut butter
Heat these three in a pot
Add this to about 6 cups rice krispie cereal
1 - 1 1/2 (I use 1) bags chocolate chips. Can use butterscotch chips.
Spray pan
Put cereal mixture in pan.
Top cereal with melted chocolate.
Cool (who can really wait that long?) and enjoy!

Cinnamon Bun Popcorn

This is so easy & so yummy! 

The recipe is from Our Best Bites

12 C popped popcorn (about 1/2 C kernels)

1 C pecan halves, roughly chopped

1 C brown sugar

3/4 t cinnamon*

1/4 C karo syrup (or honey makes a good substitution)

1 stick real butter (1/2 C)

1t vanilla

1/2 t baking soda

3 squares almond bark (about 4 oz) (I used melted white chocolate chips)

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon* (I didn't use quite this much cinnamon. Again, I think it's the pregnancy, so adjust it to your taste and liking) in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Old English Toffee

In a large frying pan* place the following:

1/2 lb. butter (please use real butter, not margarine)

5 T. hot water

1 c. sugar

Cook* stirring constantly until light brown color and candy leaves the side of the pan. One of the most important parts of making this toffee is that you don't actually "stir" it. You need to use a paddle or a flat spatula.*  Don't scrape the sides of the pan or it will make the toffee sugary and grainy. You do want to use the paddle to "stir" the toffee from the outside towards the center of the pan. I hope that makes sense.

Once it is the light brown color (it will take a good 10 minutes or so), remove from heat and immediately add 1 t. vanilla.

Pour candy onto parchment paper in a cookie sheet. Break chocolate (I use a king size hershey's chocolate bar)* into pieces and allow to melt on the hot candy, spreading evenly. Sprinkle chopped walnuts on top.

*I got this recipe from a friend. Here are some changes/suggestions: We use a big saucepan, not a frying pan (I think that's what she really meant). We cook it on medium once it starts boiling. It will still boil after you turn the heat down. We use a silicone spatula. She uses a candy bar on top, but we just use chocolate chips. And we also have used almonds on top. This may take a few tries before perfecting, but will be so worth it once you do. If you don't cook it long enough it will be soft. Gary is actually the one who makes it in our house, so if you have questions be sure to ask him :) 

Ginger Squishes

2 1/4 cups flour (divided)

1 cup brown sugar

3/4 cup butter

1/4 cup molasses

1 egg

1/4 tsp salt

1 tsp baking soda

1 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves*

Combine all ingredients except 1 cup flour. Mix well. Add remaining 1 cup flour. Shape into 1 inch balls. Roll in granulated sugar and place 2 inches apart on baking sheet. Bake at 375 for 8 minutes. You want the cookies to still be soft, not crunchy.

Pumpkin Cupcakes with Maple Frosting

This recipe is from Be Book Bound

  

2 cups all-purpose flour

  2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon ground ginger

1 teaspoon ground nutmeg

1 teaspoons ground cinnamon 

  4 extra-large eggs, at room temperature

160z canned pumpkin

1 cup granulated sugar

1 cup light brown sugar, lightly packed

1 cup vegetable oil

Maple Frosting (recipe follows)

1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

Preheat the oven to 350 degrees.  Place 24 cupcake liners in muffin tins. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined. Fill muffin tins 2/3 full and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

Maple Frosting 

  8 ounces cream cheese, at room temperature

  4 tablespoons unsalted butter, at room temperature

1 teaspoon maple extract

1 teaspoon vanilla extract
3 Cups Confectioner's Sugar

  

  In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple extract and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

(adapted from Ina Garten and House Beautiful) (Makes 24 cupcakes)

* You can obviously cut this recipe in half if you don't want this many cupcakes. Because if you make this many you will eat this many. Trust me, these are so SO good!! I actually used my own pumpkin puree and measured out 16 oz and I was able to make about 30 cupcakes instead of 24 (I'm assuming that's why, but I don't know for sure)

Pumpkin Cookies

Cookies:
1/4 c. shortening (I used softened butter)
1/2 c. sugar
1 egg, beaten
1/2 c. canned pumpkin (I used my own pumpkin puree)
1 c. flour
2 tsp. baking powder
1/2 tsp salt
1 T. cinnamon (just noticed as I'm typing this that it's T, not t....I only put in one tsp....still super fabulous!!)
1/4 tsp. nutmeg
1/8 tsp. ginger
1 c. chocolate chips (I only used just over 1/2 c. and thought it was plenty...I'm I'm a super huge chocoholic)

Preheat oven to 350. Cream together shortening and sugar until fluffy. Add egg, then mix. Add pumpkin and mix well. Combine all dry ingredients and add to the creamed mixture. Stir in chocolate chips . Drop by spoonfuls onto cookie sheet and bake for about 15 mins (I only needed to cook mine about 12-13 mins, so check before 15)

*Cream Cheese Frosting:
4 oz cream cheese, softened
1/2 c. butter, softened
4 c. powdered sugar
1 tsp. vanilla
dash of salt
3-5 T. milk

Cream together cream cheese and butter. Add powdered sugar, vanilla and salt. Add milk to desired consistency. Once cookies have cooled frost the tops.
*I LOVE cream cheese frosting, but I like to be able to taste the flavor of the cream cheese, so I didn't make my frosting like this. Instead, I beat 4 oz cream cheese, added powdered sugar to desired consistency, added a splash of vanilla. (you could even add milk if you like a thinner frosting or want more of a glaze) Even with my own recipe I had a little left over frosting. If you make the frosting recipe above I suggest you either double the cookie recipe (it doesn't make a lot to begin with) or cut the frosting recipe in half.

Pumpkin Cake

2 c. flour
2 c. sugar
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1 t. nutmeg
1/2 t. salt
1/2 t. cloves
 
1/2 c. applesauce
1/2 c. canola oil
2 c. pumpkin
4 eggs, beaten

Combine dry ingredients, then mix in wet ingredients.  Spray cookie sheet with PAM. Spread batter on cookie sheet. Bake at 350 for 25-30 minutes or until top is lightly browned and toothpick comes out clean.  Cool then frost.

Frosting:
2c. powdered sugar
1/3 c. butter, softened
3 oz. cream cheese, softened
1 T. milk
1 t. vanilla

Lemon Brownies

2 cubes margarine, softened

2 c. sugar

Cream together.

Add:

4 eggs, beating well after each

2 t. lemon extract

1 t. lemon zest

dash of salt

1 1/2 c. flour

Bake in greased 9x13 pan for 25-30 minutes.

Glaze:

1 c. powdered sugar

2 T. fresh lemon juice

1 t. lemon zest.

Glaze while brownies are warm.

These are SO yummy!! I didn't have lemon extract, so I used twice as much lemon juice instead and they turned out  delicious!

Homemade White Chocolate Raspberry Ice Cream

2 single packages raspberries
2 white chocolate instant pudding (one sugar-free)
2 (8 oz) whipping cream
2 cups sugar
approx 1/2 gallon 1% milk

*I got this recipe from my SIL and she never gave me any directions, just the ingredients. And her ingredients said "milk to fill line" (and I think her ice cream maker is a 4 quart....ours is 6 quart and we figured it was about 1/2 gallon. You could probably use ANY milk, they just use 1% - we used both skim and whole, since that's what we had on hand)
*Also, since I didn't have directions I just threw everything into my ice cream maker. Big mistake. Our raspberries never mixed in, they just froze while whole. So, my suggestion is to mix EVERYTHING in a bowl, until berries are desired consistency (some like chunks, some don't) and then put into ice cream maker until done!!
* This makes a lot! Be prepared to share....or eat LOTS of yummy ice cream! Or cut the recipe in half....whatever :)

Jolene's Chocolate Sauce

2 cups sugar
1/2 cup cocoa
1 cube butter
1 can evaporated milk
1 tsp vanilla
Melt butter over med heat and then add sugar and cocoa until dissolved.
Once dissolved add can of evaporated milk. Boil for 6 minutes.
Add tsp vanilla

Oreo Truffles

This recipe is from my sister-in-law, Tammy

1 bag Oreo cookies

1 (8 oz) cream cheese, softened
Almond Bark

Crush your entire bag of oreos. Mix in cream cheese. (I don't add all of it at first because I don't want to much. I gradually add cream cheese until it is a consistency that will stay together.) Set in fridge for about 30 minutes. Roll into balls, then freeze. Then dip in melted chocolate almond bark. (there are many different dipping chocolates, this is just the cheapest and it tastes pretty good)

**For Tanzi's baby blessing I used the cool mint oreos and actually did 2 bags with the 1 (8 oz) cream cheese

Cake Bites

This is my sister-in-law, Tammy's, recipe. SO delicious!!

1 cake mix, made according to package directions
1 can of frosting
1 box of pudding
almond bark

This is just a general idea of how to make them. You can combine many different flavors. Bake cake (adding entire box of pudding to mix) according to package directions. When cake is done, take a fork and crumble the cake. After the cake is cooled, mix in frosting adding just enough to hold the cake together. Set in fridge for a couple of hours. Roll into small balls and freeze. Then dip in chocolate. I also like to drizzle chocolate on top for aesthetics.

Some of the flavors I have done:
-Devils food cake, chocolate pudding, mixed with peanut butter frosting, dipped in chocolate

-Strawberry cake, strawberry pudding, mixed with strawberry frosting, dipped in white almond bark, drizzled with pink candy melts

-yellow cake, vanilla pudding, cherry frosting, dipped in white almond bark,drizzled with pink candy melts

-red velvet cake mix, chocolate pudding, cream cheese frosting, dipped in chocolate

Give it a try and let me know if you come up with a good combination!!

Strawberry Whip Dessert

1 1/4 cups crushed pretzels
6 tbsp melted butter
1 pkg. (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 cup pureed strawberries
1/2 cup lime juice
1 tub (8 oz) thawed Cool Whip topping

Mix pretzel crumbs and butter in 9x13 inch pan; press onto bottom of pan. Refrigerate until ready to use. Beat cream cheese and condensed milk with mixer till blended. Add strawberries and lime juice; mix well. Gently stir in Cool Whip. Pour over crust. Freeze six hours or until firm. Let it stand at room temperature to soften slightly prior to serving.

This desert is fat free and calorie free and to be enjoyed without guilt!

Coconut Cream Pops (Limber de Coco)

If you like coconut you will LOVE these homemade popsicles!! These are the perfect treat on a hot summer day! My kids loved these too!

Servings: 10 • Prep Time: 10 minutes • Old Points: 3 pts • Points Plus: 3
Calories: 106.3 • Fat: 4.5 • Carbs: 13.6 • Fiber: 0.4 • Sugar: 10.7 • Protein: 2.8

• 12 oz can fat free evaporated milk
• 14 oz can lite coconut milk
• 1/2 cup powdered sugar
  
• 2 tsp coconut extract
  
• cinnamon to taste
• 1/2 cup of shredded sweetened coconut
  

Mix all ingredients in a bowl. Pour into freezer molds.
Freeze and Enjoy!!

We decided next time we would either use our food processor or omit the shredded coconut altogether....we didn't love the chunks.

Recipe from http://www.skinnytaste.com/

Nichole's Chocolate Fudge Brownies

1/2 cup melted butter
1 cup brown sugar
2 eggs
3 Tbsp cocoa
1/2 tsp baking powder
1/4 tsp salt
3/4 cup flour
1/2 tsp. Vanilla
2/3 cup nuts
mix brown sugar and melted butter. Add eggs and blend. Add vanilla. Sift dry ingredients and add nuts. Bake in 400 oven in 9x9 pan for 12-15 minutes. when brownies are still warm, spread with 2 tbsp cocoa, 2 tbsp melted butter, 2 tbsp milk and 1 cup powdered sugar.