Peanut Butter Rice Krispy Treats

• 4 Tbs Butter 
• 5 C Mini Marshmallows
• 1/2 C Creamy Peanut Butter
• 5 3/4 C Rice Krispy Cereal
• Spray a 13x9 Casserole Dish wish Cooking Spray

In sauce pan, melt butter on low hear. Do this slowly so as not to burn or brown. Once melted add marshmallows. When they start to soften and melt add Peanut butter stirring constantly. 
Once completely melted and combined remove from stove. Add Rice Krispies to pan. Stir until evenly coated. Pour into casserole dish. Pat down mixture until compacted. Let sit for 30-45 minutes.

Mint Chip Lush Pie

• 20 Oreo cookies
• 2 tablespoons unsalted butter, melted
• 8 ounces cream cheese 
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4-1/2 teaspoon peppermint extract
• 1 (8 ounce) container whipped Cream 
• 1/2 cup mini chocolate chips
• 1 (3.4 ounce) box instant chocolate pudding mix
• 1 1/4 cups milk
• 5-7 drops green food coloring
• Additional mini chocolate chips or crushed cookies topping
• Alternative topping Crushed up Candy Cane

1. Place cookies in a large resealable bag. Seal all but one inch of the bag and gently crush the cookies using a rolling pin. Pour melted butter into the bag and mix gently with your hands. Pour the crushed cookies into a 9x9” baking dish. Spread evenly over the bottom. (The crust will not completely join together as a pie crust will.)
2. Beat cream cheese in a large bowl with a hand mixer until smooth. Mix in sugar, vanilla and 1/4 teaspoon peppermint extract. Add more peppermint extract, up to 1/2 teaspoon total, as desired for your personal taste. Fold in 1/2 the container (about 1 1/2 cups) whipped topping. Fold in chocolate chips. Add green food coloring and gently stir to fold in the color. Spread the mint layer over the cookie layer.
3. Mix the pudding mix with the milk. Whisk for 30 seconds. Let sit for a few minutes until the pudding thickens, then spread over mint layer.
4. Top with the remaining whipped topping and sprinkle with additional chocolate chips or crushed cookies. Cover and chill at least 2 hours before serving. Eat within 3 days.

Peanut Butter Oreo Dirt Pie

• 22 Oreo Cookies
• 2 Tbs Butter Softened
• 1 Pkg (8 oz) Cream Cheese Softened
• 3/4 C. Peanut Butter
• 1 1/2 C. Powdered Sugar
• 16 oz. Frozen Whipped Topping Thawed
• Mini Peanut Butter Cups Chopped
• 1 C. Cold Milk
• 1 Pkg (3.9 oz) Instant Chocolate Pudding

Place 16 Oreos in a food processor and pulse until crumbled. Toss the cookies with the butter. Press mixture into a 9 inch square pan, un-greased. I

n a large bowl, mix together the cream cheese, peanut butter, and 1 cup of powdered sugar. Fold in 8 oz of the whipped topping. Spread mixture on top of cookie layer in pan. Sprinkle peanut butter cups on top of peanut butter layer.

In a different bowl, mix together the remaining 1/2 cup of powdered sugar, milk, and pudding mix. Stir for about 2 minutes, or until thickened. Fold in remaining whipped topping. Spread the pudding mixture on top of the peanut butter cups. 

On the top of the cake, sprinkle remaining Oreos as well as any additional peanut butter cups you may have. Place cake in the refrigerator to chill at least 4 hours.

Mels Kitchen Cafe Banoffee Pie

Crust

• 24 Oreos or Similar cookie
• 5 Tbs Butter Softened

Pie

• 20 Oz. (1 1/2 Cans) Dulce de Leche
• 2 Bananas
• 1 Cup Chocolate Covered Toffee Bits
• 1 Cup Heavy Whipping Cream
• 1/4 Cup Powdered Sugar
• 8 Oz. Cream Cheese Softened
• 1/4 Cup Brown Sugar

Add Cookies and butter to food processor and process till combined. Press mixture into pie pan. Refrigerate or freeze until set. 

In medium bowl combine powdered sugar, brown sugar and cream cheese. Whip with handheld electric mixer until smooth and fluffy. Add whipping cream and mix on low speed until combined. Increase speed to medium until light and creamy like thick frosting consistency.

Slice Bananas about a 1/4 inch thick and layer over dulce de leche in crust. Sprinkle 1/2 cup toffee bits over bananas. Spread whipped cream filling over bananas and toffee making sure to spread all the way to edges. Bananas should be completely covered so they don't brown in oven. 

Sprinkle pie with toffee bits. Chill for 1-2 hours before serving and up to 8 hours (longer than that and the bananas start browning and get mushy.

Baby Cinnamon Rolls

• 1 Can Crescent Rolls
• 1/2 C. Butter Softened
• 1/4 Brown Sugar
• 1/4 White Sugar
• 1 tsp Cinnamon

Vanilla Glaze

• 1 Cup Powdered Sugar
• 4 Tbs Heavy Cream
• 1 tsp Vanilla

Preheat oven to 350˚. Melt half of butter in bottom of pie plate then mix in brown sugar. Unroll crescent rolls and pinch seams together to create on large sheet. Spread remaining butter on dough. Mix sugar and cinnamon and then sprinkle evenly on dough. Roll up dough and cut into 8 sections and place in pie plate. Bake for 20 minutes. If you want a glaze thats fine but they are delicious on their own. 

for glaze Stir together all three ingredients with fork until smooth. Add one Tbs Milk if you need to thin it. Drizzle over warm cinnamon rolls.

Sugar Mama Salted Caramel Rice Krispie Treats

• Caramel
• 50 Caramels Unwrapped
• 1 can Sweetened Condensed Milk
• 1/4 C. Butter
• Krispies
• 1/4 C. Butter
• 1 10 oz. Mini Marshmallows
• 1 1/2 tsp Vanilla
• 3 tsp Sea Salt Flakes Divided
• 8 C. Rice Cereal

For caramel, stir caramels, condensed milk and butter in pan over medium heat until smooth. Remove from hear.

Line 9x13 pan with nonstick foil make sure it extends on both ends so you can lift foil out of pan later. 
Melt butter in pan over medium heat. Add marshmallows and stir till melted. stir in vanilla 1 tsp of salt and 1 cup of carmel mixture. Stir until blended then stir in cereal until evenly coated. press mixture into pan and cool completely.

Spread remaining caramel over cooled cereal and sprinkle remaining 2 tsp of salt. let set and then pull foil out of pan and cut.

Chocolate Chip Caramel Stuffed Cookies

• 2 1/2 C. Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1 C. Brown Sugar
• 1/2 C. White Sugar
• 1 C. Butter Softened
• 2 Large Eggs
• 2 tsp Vanilla Extract
• 2 C. Chocolate Chips
• 1 14 oz. Bag Carmels Unwrapped

Preheat Oven to 325˚.

Mix first three ingredients and set aside.

Mix sugars and butter then add eggs and vanilla and mix.

Add flour mix until blended add chocolate chips. 

Scoop out balls of dough and flatten. put caramel in and fold so its in the center. 

Place on greased cookie sheet. Bake 20-25 Minutes. 

Allow to cool before eating or caramel will burn you.

Chocolate Mint Patties

• 1/3 C. Light Corn Syrup
• 5 Tbs Butter, Softened
• 1 1/2 tsp Mint Extract
• 1/2 tsp Salt
• Green Food Coloring
• 4-5 C. Powdered Sugar
• 1/2 Bag Chocolate Chips

Mix Syrup, butter, extract, salt, and food coloring.

Stir in a cup of powdered sugar at a time until mixture is too stiff to stir then add more sugar and knead mixture with hands until its not sticky.

Roll into 1 inch balls and flatten on wax paper.

Refridgerate 60-90 minutes.

Melt chocolate with 1 tsp of watering microwave for 30 seconds then stir and heat in 15 minute increments until stirs smooth. 

Dip mints in chocolate with fork and put on wax paper. 

Let chocolate set before storing in airtight container. 
Can be frozen I kept mine in the fridge. 

Sue's Pineapple Upside Down Cake

• 1 Stick of Butter
• 2/3 C. Brown Sugar (approxamately)
• 1 Can Crushed Pineapple
• 1 Yellow Cake Mix (Eggs, Oil)

Preheat oven to 350˚. 

Mix cake mix as directed set aside. 

Melt butter and put in 9 inch pan. 

Sprinkle Brown Sugar over butter evenly. 

Drain Pineapple and put in pan over sugar.

Spread cake mix over pineapple. 

Bake for 40-50 minutes. Check at 30 minutes in case your oven cooks super fast.

Diebol Sticky Popcorn

• 1 C. Butter
• 1/2 Cup Caro Syrup
• 1 1/3 C Sugar

Boil to soft ball.
Mix with two large bowls of popcorn.

Picky Palate's Frozen Hot Chocolate

• 1 cup Milk
• 5 Tbs Hot Cocoa Mix
• 8-10 Ice Cubes
• 1/2 cup Whipping cream
• 1 Tbs Sugar
• Chocolate shavings or mini chocolate chips

Put milk and cocoa in blender and blend til mixed. While blending add ice until crushed and thickened.

Whip the cream and sugar together until thickened. 

Put chocolate mix in mugs add cream and top with chocolate shavings. 

Magleby's Buttermilk Syrup (Aka Frothy Goodness)

• 1 Stick of Butter
• 1 C Sugar 
• 1 C Buttermilk
• 1 Tbsp Vanilla
• 1 Tbsp Corn Syrup
• 1/2 tsp Baking Soda

Bring First 5 ingredients to a boil. remove from heat immediately and add baking soda. To Avoid boil over use deep pan. This froths very high and thats part of what makes it awesome! Also to create a more carmel flavored syrup add brown sugar in place of white.

Elison Pink Stuff

• 2 Cans of Fruit Cocktail Well Drained 
• (Other fruit mixes can be used according to taste)
• 1 8 Oz. Tub of Whipped Cream
• 1 Large Box or Two Small of Jell-o Pink in Color.
• 1 24 Oz. Tub of Cottage Cheese

Mix Well and Chill. Garnish with Cherries.

Sunday Baker's Pudding Cookies

• 4 1/2 Cup Flour
• 2 tsp Baking Soda
• 1 1/2 Cup Butter (3 Sticks)
• 1 1/2 C Brown Sugar
• 1/2 Cup White Sugar
• 2 3.4 oz.  Pkgs. Instant Vanilla Pudding
• 4 eggs
• 2 tsp Vanilla
• 4 Cups of Add-ins of your choice

Preheat to 350˚. Stir together flour and baking soda in separate bowl and set aside. In large bowl cream butter sugars. Beat in pudding mix until blended. Stir in eggs and vanilla. When Smooth slowly add in the flour mixture. Add desired fillers. Scoop into 1" balls Bake on Parchment paper for 8-12 minutes until golden.

Jacquelle's Chocolatey Carmel Peanut Butter Chex Mix

• 8 Cups Chocolate Chex Cereal
• 3/4 Cup Brown Sugar
• 6 Tbs Butter
• 3 Tbs Light Corn Syrup
• 1/4 tsp Baking Soda
• 1 Cup Reese's Peanut Butter Cups minis (unwrapped)
• 1 Cup mini Marshmallows
• 1/2 Cup Carmel Bits
• 1 Tbs Heavy Cream
• 1/2 Cup Milk Chocolate Chips
• 1/2 Cup White Chocolate Chips
• 1 tsp Coarse Sea Salt

Put chocolate chex in large microwaveable bowl.

Put sugar, butter, and corn syrup in microwave 1-2 minutes stirring between until smooth. Stir baking soda into mixture. Pour butter mixture over chex cereal stirring to cover all cereal.

Microwave for 3 minutes, stirring every minute. Spread onto cookie sheets and allow to cool.

 Sprinkle Reeses and marshmallows over cereal.

Melt carmel and cream and drizzle over cereal.

Melt chocolate chips in microwave don't put in too long. drizzle over cereal.

Melt White Chocolate Chips don't burn then drizzle over cereal. Adding a tsp of milk may help it melt better.

Let set then serve. Store in Airtight Container.

Chex Muddy Buddies

•  9 Cups Chex Cereal 
• 1 Cup Semisweet Chocolate Chips
• 1/2 Cup Peanut Butter
• 1/4 Cup Butter 
• 1 tsp Vanilla
• 1 1/2 Cups Powdered Sugar

Measure cereal into large bowl and set aside.

Microwave chocolate chips, peanut butter, and butter for 1 minute, stir. Microwave 30 seconds longer or until mixture stirs smoothly. Stir in Vanilla. Pour over cereal and stir until evenly coated.

Place in large ziplock bag and add powdered sugar. shake until well coated. Spread on wax paper to cool.

Natalynn's S'more Cookies

• 11 Tbs Unsalted Butter, Softened
• 1 c Brown Sugar, packed
• 1/2 c White Sugar
• 2 Large Eggs
• 1 tsp Vanilla
• 1 tsp Baking Soda
• 1/2 tsp Sea Salt
• 1 tsp Cinnamon
• 2 1/2 c Flour
• 1/2 c Semi-Sweet Chocolate Chips
• 1 c Mini Marshmallows
• 3 Regular Sized Hershey's bars broken into Pieces
• 1-2 Packages Graham Crackers Broken Into Squares

In Medium bowl, whisk together flour baking soda, sea salt, and cinnamon to combine. Set aside.


In electric mixer bowl cream butter with both sugars until light and fluffy. Add eggs and vanilla and mic until combined. Add flour mixture to butter mixture and combine on low speed. Fold in chocolate chips and marshmallows. Chill dough in fridge for 1 hour or overnight.


Preheat oven to 375˚. Line baking sheet with parchment paper. Lay out graham crackers side by side on pans as close as possible. 


Place Tablespoons of dough on crackers about 1-1 1/2 Tbs of dough per cracker square. Press down slightly with fingertip.


Bake 5 minutes then press Hershey's bar pieces on top of each square.


Bake 5-7 Minutes or until dough begins to turn golden brown on edges. Remove and cool. When cool cut squares with sharp knife.

Karen's Blonde Brownies

• 1 Yellow Cake Mix 
• 1 Egg
• 2/3 C Vegetable Oil
• 1 Tbs Vanilla
• 1 Tbs Vanilla and Butternut Flavoring
• 2 Tbs Water
• 1 Cup Chocolate Chips (Butterscotch Chips also Work)

Mix all ingredients in order listed. Bake in un-greased 9x13 cake pan for 18-30 minutes. The won't look done when you take them out but don't bake longer or they will be overdone. Cover with foil or cookie sheet while cooling to keep in moisture. Cool approximately 10 minutes.

"Our Best Bites" Mint Brownies

Brownies

• 4 squares unsweetened baking chocolate (4oz)
• 1 C Butter
• 4 Eggs
• 2 C Sugar
• 1 tsp Vanilla
• 1 1/4 C Flour
• 1/2 tsp Baking Powder

Frosting

• 2 C Powdered Sugar
• 4 Tbs Butter Softened
• 1 1/2 tsp Peppermint Extract
• 1-2 Tbs milk
• Green Food Coloring

Chocolate Glaze

• 6 oz (1 cup) Semi-Sweet Chocolate Chips (Dark Chocolate works also)
• 6 Tbs Real Butter

Preheat oven to 350˚. Line 9x13 pan with foil. (Foil should extend over edges by at least 1 inch.) Lightly Spray with non-stick spray and set aside.


Chop both unsweetened chocolate and 2 sticks of butter into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.


With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes. While egg mixture is beating, measure out flour to combine with baking Powder. While mixer is running slowly add melted chocolate and beat to combine. Turn beater speed to low and add in flour by spoonfuls. Mix just until combined. Pour batter into prepared pan and bake for 20-30 minutes or until knife comes out clean.


Cool completely on metal rack. When cooled to room temperature, prepare frosting. Combine all frosting ingredients starting with 1 1/2 Tbs of milk and beat until light and fluffy. Add more milk by tsp as needed. Spread frosting evenly over brownies and then place brownies in fridge to chill.


While brownies chill prepare chocolate glaze. Place chocolate chips and butter in microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer. Return pan to fridge to cool. When chocolate has hardened, use edges of foil to remove entire brownie from pan. Cut and serve.

Pineapple Glaze For Cheesecake

• 2 Tbs Sugar
• 4tsp Cornstarch, Flour also works
• 17 oz. Can Crushed Pineapple in Heavy Syrup, Undrained
• 2 Tbs Lemon Juice
• 2 Drops Yellow Food Coloring

Mix Sugar and cornstarch in small pot. Add rest of ingredients. Bring to boil over med. heat, stirring. Boil 1 minute or until thick. (I boiled mine quite a bit longer.) Let cool and spread over top of pre-prepared cheesecake. (For cheesecake recipe I have an easy one on this blog that works perfectly.)