Peanut Butter Cup Fudge

Once a month the girls in my family get together for Dessert Night. I love catching up with everyone and having that time with family. Eating treats all evening long isn't too bad either. 

I made these yummy treats the other night and we all loved them. So easy and so good!

Peanut Butter Cup Fudge

22 regular size peanut butter cups

3 cups milk chocolate chips

1 (14 oz) can Sweetened Condensed Milk

Line an 8x8 inch pan with foil and spray foil with cooking spray. Unwrap and place 16 of the peanut butter cups in the pan. In a saucepan, combing chocolate chips and sweetened condensed milk.Cook over medium heat and stir until melted and combined well. Pour over peanut butter cups and spread around to even it out. Cut up the remaining peanut butter cups and press into the melted chocolate mixture. Let sit at room temperature until the fudge cools a little bit and then transfer to the fridge to harden and cool completely. 

Makes about 24 pieces-depending on how big or small you cut the pieces. 

Source: Six Sisters Stuff

Frozen Brownies

My husband is back in school working on his MBA. We are almost to the half way point! He has weekend classes, so as of now, our schedule on the weekends has him leaving early Friday morning for work, going to class all afternoon and all day Saturday. He crashes in Salt Lake where he has school and comes home sometime Saturday evening. We miss him while he is gone and have tried to make the best of it. I have come to use my weekend time as my "alone" time. Once the kids are down, I catch up on a project or two or sometimes I just crawl into bed and watch 4 hours of "Say Yes To The Dress". And then there are some weekends when I need chocolate to survive! Last weekend was one of those weekends, so I decided to make myself a chocolate stash...something I try not to have because, lets be honest-my thunder thighs really don't need a stash! However, these little beauties are the perfect treat for a chocolate stash! Especially in my house because once I made them, my kids had like one a day until they were gone-totally eliminating my stash. Thunder thighs problem solved. But, the one or two I did eat hit the spot! 

We liked having these in the freezer when I was growing up so that when siblings (mainly teenage siblings) brought friends over there was always something to share with everyone. An oldie, but a goodie!

Frozen Brownies

Brownies:
1 cup butter, melted
3/4 cup cocoa
2 cups sugar
1 1/2 cups flour
4 eggs


Frosting:
2 1/2 cups powdered sugar
1/3 cup milk
1/4 cup butter, softened
3 tbsp cocoa
2 tsp vanilla

In a mixing bowl, combine melted butter and cocoa. Stir in sugar and flour. Add eggs; mix well. Pour into greased 9x13 pan. Bake at 350 degrees for 20-25 minutes.
Meanwhile, for the frosting, beat together all the frosting ingredients in a mixing bowl until smooth. Cool brownies for 15 minutes before frosting. Cool completely. Cover with foil and freeze until firm. Serve frozen or thawed.
*I like to cut them up and freeze the squares in ziplock bags for easy access.

Serves about 3 dozen

Caramel Apple Cheesecake

I had some good little helpers in the kitchen last week. We made a yummy dessert that was easy and delicious! The kids were so proud of their final product.

Caramel Apple Cheesecake

Crust:

2 cups flour

1/2 cup firmly packed brown sugar

1 cup butter, softened

Filing:

3 (8oz) cream cheese, softened

3/4 cup sugar, plus 2 tbsp divided

3 large eggs

1 1/2 tsp vanilla

Apples:

3 granny smith apples, peeled, cored and sliced

1/2 tsp cinnamon

1/4 tsp nutmeg

Topping:

1 cup brown sugar

1 cup flour

1/2 cup oats

1/2 cup butter, softened

caramel topping

Preheat oven to 350 degrees. In a med bowl, combine flour and brown sugar. Cut in butter with a pastry cutter until mixture is crumbly. Press evenly into 9x13 baking pan, lined with foil. Bake 15 minutes or until lightly browned.

In a bowl, beat cream cheese with 3/4 cup sugar at med speed until smooth. Then add the eggs, one at a time, beating after each addition, and vanilla. Pour over warm crust.

In a small bowl, stir sliced apples, cinnamon, 2 tbsp sugar, and nutmeg. Spoon evenly over cream cheese mixture.
In a small bowl, combine topping ingredients until crumbly and sprinkle evenly over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping while warm or once cooled. Let cheesecake cool completely. Serve cold and enjoy!

source: thegirlwhoateeverything

Peach Shakes

It is time for a dessert post! These shakes left us wanting seconds and thirds!

Peach Shakes

Juice from 1/2 an orange

3 cups ripe peaches, peeled and sliced

1 1/2 cups good quality vanilla ice cream

Enough ice cubes to reach desired consistency

2 tbsp sugar (you may need more or less depending on how sweet your peaches are)

Place the juice, peaches, ice cream, and ice in a blender and blend until desired consistency is reached. Add sugar as needed and serve immediately.

Makes 2 really large or 4 smaller shakes.

Hollywood Squares (peanut butter cups)

Life has been crazy lately...not sure why exactly, but I feel like I need 4 more hours in my day to get things accomplished! I have several great recipes to blog, so hopefully they will make an appearance soon. These are some treats I made a while back. They are thick and rich, but oh so good!

Hollywood Squares (peanut butter cups)

2 cups peanut butter

2 1/2 cups powdered sugar

1/2 cup brown sugar

1 tsp vanilla

1/2 cup graham cracker crumbs

1/2 cup butter, melted

Topping:

2 squares semi-sweet baking chocolate

1 tbsp peanut butter

Combine all ingredients, except topping ingredients. Mix well and press into greased 9" pan. Melt topping ingredients together, either in microwave or on the stove. Spread over peanut butter mixture. Chill until topping is firm. Cut into squares and enjoy!

source: changeable table

Snowman Ice Cream Treats

My kids and I made some ice cream treats today.

They were a hit!

Blueberry Buckle Cake

I couldn't get a really good picture of dessert last night. I saw this recipe on Food Network over the weekend and as soon as I saw it I knew I had to make it. I wasn't disappointed-this cake was super good! A great treat to end the summer.

Blueberry Buckle Cake

food network

Topping:

1/4 cup flour

1/4 cup light brown sugar

1/4 tsp cinnamon

1/4 tsp allspice

pinch salt

4 tbsp unsalted butter, cut into small cubes

1/2 cup chopped pecans

Cake:

1 1/4 cups flour

1 tsp baking powder

1/2 tsp salt

1 stick butter, softened

3/4 cup granulated sugar

2 large eggs, at room temperature

3/4 cup buttermilk

1 1/2 tsp vanilla

2 cups blueberries, thawed if frozen

Heat oven to 350*. Coat an 8x8 inch baking pan with cooking spray.

Topping: Mix the flour, brown sugar, cinnamon, allspice and salt together in a small bowl. Blend in the butter with a pastry cutter or 2 knives until mixture forms pea size lumps. Stir in the pecans.

Cake: In a medium bowl, whisk together flour, baking powder and salt. In another bowl, add the butter and sugar and beat with mixer until light and fluffy. Add the eggs, 1 at a time. Stir in the buttermilk and vanilla. Slowly add the dry ingredients and stir until completely incorporated. Fold in the berries with a rubber spatula, then add the batter to the baking pan. Sprinkle the streusel topping over the batter. Bake 45-50 minutes. Remove from the oven and let cool before serving. Serve with whipped topping

Mississippi Mud Bars

Last night we had a recognition program for one of my Laurels. My counselors and I can't seem to do anything small. We had delicious treats for everyone. My contribution were these Mississippi Mud Bars. You can't go wrong with Paula Deen-lots of butter and sugar makes anything taste amazing!

Mississippi Mud Bars

paula deen

1 cup butter

1 cup milk

1/2 cup unsweetened cocoa powder

1/2 cup water

2 large eggs

1 tsp vanilla

2 cups sugar

2 cups flour

1 tsp baking soda

3 cups mini marshmallows

Mississippi Mud Frosting (recipe follows)

Preheat oven to 350*. Grease a 15x11 inch jelly roll pan. In a medium saucepan, melt butter over medium heat. Whisk in milk, cocoa, water and eggs. Bring to a boil over medium heat, whisking constantly. Remove from heat; stir in vanilla.

In a large bowl, combine sugar, flour and baking soda. Pour butter mixture over sugar mixture, whisking to combine. Pour into prepared pan. Bake for 20 minutes. Immediately sprinkle marshmallows evenly over hot cake. Pour hot Mississippi Mud Frosting over cake, spreading it with knife if necessary. Let cool in pan completely. Cut into squares and serve.

Mississippi Mud Frosting

1/2 cup butter

1/2 cup evaporated milk

1/3 cup unsweetened cocoa powder

1 tsp vanilla

4 1/2 cups confectioner's sugar

In a medium saucepan, melt butter over medium heat. Whisk in milk, cocoa and vanilla. Bring to a boil, whisking constantly. Remove from heat. Whisk in confectioner's sugar until smooth.

Fruit Tart

I made dessert for Mother's Day this year. We had dinner with my family because my little brother got to call home from Texas. I know that my Mom loves fruit tarts, so I thought I would give one a try. She loved it and I am glad because I almost burned my house down making this. (Literally!) It turned out so good and I am sad I only had one piece.

Isn't it pretty?!

Fruit Tart

rookie cookie

Crust:

1/2 cup powdered sugar

1 1/2 cups flour

3/4 cup butter, softened and sliced

Filling:

1 8oz pkg cream cheese, softened

1/2 cup sugar

1 tsp vanilla

Glaze:

1 6oz can limeade concentrate

1 tbsp cornstarch

1 tbsp fresh lime juice

1/4 cup sugar

Fresh strawberries, kiwi, raspberries and blackberries

Preheat oven to 350* (make sure oven is empty before you turn it on:)

In a food processor, combine crust ingredients and process until mixture forms a ball. Press dough into greased tart pan (one that has a removable bottom) and press until even. Bake 10-12 minutes or until lightly browned. Set aside to cool.

Beat cream cheese, sugar and vanilla until smooth. Spread over cooled crust. Arrange strawberries and kiwi laying one layer at a time, ending with kiwi. Cluster raspberries and blackberries on top.

Combine limeade, cornstarch, lime juice and sugar in small saucepan. Cook over medium heat until clear and thick-about 2 minutes. Let cool. With a pastry brush, brush glaze over entire tart. (You will not use all the glaze.)

Keep tart in fridge and remove about 15 minutes before serving.

Serves about 8

Sweet Tarts

How cute are these? I am having so much fun with Valentine's Day this year. I don't why because it isn't a "holiday" that I have ever really done much with. Maybe it's my kids, maybe it's my wonderful husband who has been so supportive (especially the last 2 weeks), or maybe it's because we have made it an entire year without moving. For us, that is something to celebrate! These are easy and yummy! More Valentine's Day food and crafts to come soon.

Sweet Tarts

your favorite pie crust

raspberry jam

water

powdered sugar

Roll out your dough until it is fairly thin, but not too thin. Using a cookie cutter, cut out as many hearts as you can get out of your pie dough. Be sure to re-roll your scraps!

Put a small spoonful of jam in the center of one heart. Wet the edges of that same heart and then place another heart on top, creasing the two hearts together with a fork.

Place on a greased baking sheet and cook in a 425* oven for 12 minutes or until golden. Cool completely and once cooled, sprinkle with powdered sugar.

Kit Kat Bars

Some people calls these homemade Kit Kat bars. I call them sugary goodness!!! I don't think these taste like a real Kit Kat bar-but whatever they taste like, they are good! Believe me, you won't be able to stop after one...two, three or four for that matter!

Kit Kat Bars

Grandma's Desserts

80 club crackers

1 cup butter

2 cups graham cracker crumbs

1 cup brown sugar

1/2 cup milk

1/3 cup sugar

2/3 cup creamy peanut butter

1/2 cup butterscotch chips

1/2 cup chocolate chips

Line a 9x13 pan with foil, making sure you leave it hanging over the sides. Line bottom of pan with a single layer of crackers. In a saucepan, melt the butter. Add graham cracker crumbs, brown sugar, sugar and milk. Bring to a boil. Once boiling, boil 5 minutes, stirring occasionally. Once that is done cooking, pour half of the mixture over the crackers. Make another layer of crackers over sugar mixture. Pour rest of sugar mixture over crackers and top that with another layer of crackers.

In a small saucepan over med-low heat, melt butterscotch chips, chocolate chips and peanut butter. Stir constantly to make sure it doesn't burn.

Pour melted chocolate mixture over crackers and make sure to distribute evenly. Place in fridge for at least 2 hours before serving.

Remove foil from pan and cut into pieces with a sharp knife.

Mississippi Mud Cake

This recipe is from my Great Grandma Wanlass. We have been making it every Thanksgiving for a few years and it is one of my most favorite desserts!! I didn't get a picture before people started digging in. I wish I had saved a piece-I am craving it right now!

Mississippi Mud Cake

Mix together:

2 sticks of butter

2 cups sugar

1/4 cup cocoa

4 eggs

Slowly add:

1 1/2 cups sifted flour

1 tsp vanilla

1 1/2 cups chopped walnuts

Cook at 325 in a greased 9x13 pan for 35-40 minutes. Once out of the oven, spread a jar of marshmallow cream over the cake while it is still warm. Let cake cool completely.

Frosting:

1/2 cup cocoa

1/3 cup milk

1 tsp vanilla

1 box powdered sugar

1 stick of butter

Mix together and frost over cooled cake.

Baked Apples with Vanilla Sauce

This is the best time of year! I love the baking involved with fall and winter. I so wanted this to look prettier, but that is what happens when you cook with a baby clinging to your leg. Despite it not looking as good as I had hoped-it tasted better than I had hoped. Give this one a try sometime this fall. You won't be disappointed!Baked Apples

6 small apples (6 inches in diameter)

sugar

cinnamon

nutmeg

butter

pie crust (use prepackaged or make your own)

vanilla sauce (recipe below

Place pastry dough on lightly floured surface. Roll until dough in 1/8 inch thick. Cut dough into 6 inch squares. (One square for each apple)

Core and peel each apple. Place one apple in the center of a square of pastry dough. Pour sugar into hollowed out core. sprinkle generously with cinnamon and nutmeg. Place a pat of butter on the top.

Bring corners of pastry dough to the top of the center of the apple Pinch dough together at the seams, enveloping you apple inside the dough. You can use a little water to moisten the edges of your pastry dough, if needed. Repeat process for each apple. Place apples in a baking dish. Bake at 375* for 40-45 minutes, or until golden brown.

Serve warm with a generous portion of vanilla sauce poured over the top. Tastes great with vanilla ice cream, or even in a bowl with a little milk poured over the top.

Vanilla Sauce

1 cup brown sugar

1/2 cup butter

1/4 cup evaporated milk

1 tsp vanilla

1 pinch salt

1 pinch nutmeg

Combine all ingredients in a small saucepan over medium heat. Cook, stirring until thickened.

Belated Birthdays

This weekend we finally celebrated some family birthdays. My Mom turned 50 in July and the poor lady never had a cake! Sunday night we celebrated Mom's birthday as well as my brother's Danny and Ben. My Mom and Danny happen to love to same dessert-Mock Eclair Cake. These pictures are horrible-I apologize!!
Mock Eclair Cake
my mom
1 box graham crackers
2 small packages instant vanilla pudding
3 1/2 cups cold milk
8 oz Cool Whip

Line a 9x13 pan with graham crackers. Mix pudding and milk; fold in Cool Whip. Spoon 1/2 of pudding onto crackers. Layer crackers on top, then spoon the remaining pudding mixture on the crackers. Add another layer of crackers. Frost with frosting below.
Frosting:
2 tbsp margarine-softened or melted
2 cups powdered sugar
3 tbsp cocoa
milk to thin, enough to spread

Chill 3-4 hours before serving



Ben wanted something with pineapple in it-so I opted for a Pina Colada Cake.
Again-sorry about the bad pictures!

Pina Colada Cake

101 things to do with a cake mix

1 yellow cake mix

1 (20 oz) can crushed pineapple, drained

2 (14 oz) cans sweetened condensed milk

8 oz whipped topping

2/3 cup coconut

Prepare cake according to package directions. Mix 1/2 can of pineapple into batter. Bake according to package directions. With a fork, poke holes in warm cake at 1-inch intervals. Pour sweetened condensed milk evenly over cake. Allow cake to cool. Spread whipped topping over cake. Sprinkle with remaining pineapple and coconut.

Weekend Treats

It has been a crazy weekend and it still isn't over so-recipes to come soon. I was asked to make treats for a Safari themed baby shower this weekend and this is what I cam up with. (The internet is a beautiful thing!) I made safari animal cupcakes and cheesecake pops. They turned out pretty cute! Thanks for the opportunity Maggie-I had fun creating!