Pumpkin Spice Cheerio Bars

Pumpkin Spice Cheerio Bars

Ingredients:

3 tablespoons butter/margarine

1 bag Pumpkin Spice Marshmallows

6 cups Cheerios

Butter Flavored Spray for Pan

Directions:

Place butter in microwave safe large bowl with marshmallows.  Microwave for 1 1/2 minutes.  Stir until marshmallows are all dissolved.  Mix in cereal carefully.  Pour into greased 9x13 baking dish.  Spray fingers with butter flavored spray as well and press treats into the dish.  Allow to cool for at least 15 minutes and enjoy.

Patriotic Red Velvet Cookies

Patriotic Red Velvet Cookies are made from my Cake Mix Cookie Recipe.

Follow the recipe linked above using a red velvet cake mix and then dipping the top of the raw cookies into the sprinkles before baking.

The kids thought these were great and loved the fun sprinkles on top!

Lemon Crumb Cake

This is great as is with the lemon cake mix, but I have also done this with a french vanilla cake and added a smidge of cinnamon to the crumb and it was delish!

• 1 pkg Lemon Cake Mix
• 3 large eggs
• 1 1/3 cups water
• 1/3 cup vegetable oil
• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 tsp baking powder
• 1/2 cup (1 stick) butter or margarine

1. Preheat oven to 350ºF. Grease and flour a 13x9-inch pan.
2. Combine cake mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into prepared pan.
3. Combine flour, sugar and baking powder in a small bowl. Cut butter until crumbly. Sprinkle evenly over batter.
4. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.

Blueberry Buckle

I wish I would have gotten a better pic of the inside for everyone, but hubby took these to work and they were devoured before they even thought to take one for me.

I love using allrecipes.com to find great new recipes.  Check out this recipe for Blueberry Buckle!

Pineapple Upside Down Cake

Pineapple Upside Down Cake is a family tradition recipe passed down from my grandmother.  So easy to remember and make with the simple saying, "A Cup, a Can and a Stick."

Ingredients

1 box yellow cake mix with ingredients list on box (eggs, oil, water)

1 cup brown sugar

1 20oz can of crushed pineapple

1 stick of butter or margarine

Place stick of butter in your 9x13 baking pan and melt butter in oven as it preheats to 350 degrees.

Drain pineapple juice out of your crushed pineapple into a measuring cup.  

Prepare cake mix according to package directions, but add reserved pineapple juice to water.  For example, cake mix requires 1 cup of water, you drain 1/3 cup of juice from pineapple, so then you only add 2/3 cup of water along with the juice.  Be sure to mix cake mix for the full 2 minutes as directed on the box to get the best results.

Remove cake pan from oven with now melted butter.  Carefully stir in the cup of brown sugar.  Next add the drained pineapple to the butter/sugar mixture and spread evenly in pan as pictured below.

Carefully pour cake batter over pineapple mixture.  Bake for about 45 minutes until toothpick inserted in the middle comes out clean.

Let cake cool in pan for 5 minutes.  Then invert cake onto a cookie sheet.  If any of the pineapple mixture sticks to the pan, just scoop it out and spread it back onto the cake.

Enjoy!

Oreo Layer Dessert

Although we did make this at the Ronald McDonald House, the recipe is for one batch.  We just quadrupled it for all the guests.  Very delicious!

Oreo Layer Dessert

1 pkg of regular Oreos 
1/2 c. of butter 
1 lg box of instant chocolate pudding 
2-8 oz cool whips 
8 oz. of cream cheese, softened 
1 c. powdered sugar 

Crush the whole package of cookies either with a food processor, or in a bag and a rolling pin. Save a 1/2 c. to sprinkle on top of dessert when it's done. Pour remaining crumbs in a 13x9 pan. Melt butter and pour into crumb mix. Stir it up good and press crumbs in bottom of pan to make a crust. Make chocolate pudding according to package directions and let it setup in the fridge. In a mixing bowl blend cream cheese until nice and smooth and then add powdered sugar, mix. Then fold in 1-8 oz thing of cool whip. Top oreo layer with cream cheese mix, then pudding, then your last 8 oz thing of cool whip, and then sprinkle remaining Oreo's on top. Cover and refridgerate until ready to serve. 

Strawberry Chocolate Chip Muffins

 

We had a snow day this week.  I don't know what it is about cold wintry days, but they just make me want to bake.  Strawberry Chocolate Chip Muffins hit the spot. 

 

 

Ingredients

2 cups Baking Mix (such as Bisquick)

2/3 cup Milk

1 teaspoon Vanilla

1/4 cup Mini Chocolate Chips

1/2 cup Chopped Strawberries

1/3 cup Sugar

1/3 cup Vegetable Oil

1 large Egg

 

Directions

Preheat oven to 425 degrees.

Lightly grease your muffin pan.

Stir together ingredients except fruit, until smooth.  Gently fold in strawberries.

Evenly spoon batter into greased muffin tin.

Bake 18-22 minutes until golden brown.

Banana Oatmeal Cookies

 

Looking for a quick, simple and healthy after school snack?  Banana Oatmeal Cookies are the recipe you've been searching for.  With only 2 ingredients, it can't get any easier!

 

Ingredients

2 very ripe bananas

1 cup of quick cooking or old fashioned oats

 

Directions

Peel and mash banana using a fork.  Stir in oats.  Depending on size of you bananas you may need to had just a smidge more oats to make cookie batter consistency.

Bake in a 350 degree preheated oven for 15 minutes.

Cool and Enjoy.

Lemon Oat Bars

I was looking for a simple dessert on pinterest using ingredients I had on hand.  These were very easy to make and taste pretty good too!

 

Ingredients

---

• 1 can (14 oz.) sweetened condensed milk
• 3 teaspoons grated lemon zest
• 1/4 cup fresh lemon juice
• 1 1/4 cups flour
• 1 cup old fashioned oats
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, softened                                                 
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

How to make it

---

• Heat oven to 375F degrees.
• Coat 8x8 inch pan with non-stick cooking spray.
• Mix milk, lemon zest and lemon juice in medium bowl until thickened; set aside. Mix remaining ingredients in medium bowl until crumbly.
• Press half of the crumbly mixture in pan; bake about 10 minutes or until set.
• Spread lemon milk mixture over baked crust. Sprinkle remaining crumbly mixture over the lemon milk mixture, press down gently.
• Bake about 20 minutes or until edges are golden brown and center is set but soft. Cool completely. Cut 4 rows by 4 rows.

Pineapple Cake

This recipe is super simple and a real crowd pleaser.

Just combine the cake mix and the crushed pineapple, juice and all.  Spread into a greased 9x13 pan.  Bake at 350 for about 30 minutes.  Cake will be dense.  Once completely cooled, top with cool whip.

Lemon Curd

I was making a wedding cake this weekend.  I hate having to toss all those egg yolks, seems like a waste.  So I whipped out my handy dandy Betty Crocker Cookbook and made Lemon Curd.  So good!  This is great as a filling in between cake layers or in a Lemon Meringue Pie.  I've been bad and just spoon it out like pudding ;)

Kool Aid Pie

This is such a quick and kid friendly summer dessert.  Serve chilled from the fridge or throw it in the freezer for an ice cream like treat!

Kool-Aid Pie

Graham Cracker Crust

1 Packet of Kool-Aid any flavor

1 can of Sweetened Condensed Milk

1 8oz Tub of Cool Whip

Mix Kool-Aid and Condensed Milk until well combined.  Gently fold in the Cool Whip.  Pour into Graham Cracker Crust.  Chill or Freeze for 1 hour before serving.

Can't get any easier than that.  I used Strawberry Kiwi flavor and added just a smidge of food coloring to make it pop.

Rainbow Jello in a Jar

Jello is a favorite treat of my kiddos.  When I make it layered in a jar, they think it's amazing!

To make Jello in a Jar you will need 6 8oz jars(half pint) and 3 to 4 boxes of Jello.  I used 4 but thew were really full.

Prepare Jello one box at a time and pour into jars evenly.  You could measure them out, but I just eyeballed it.  Allow each layer/color of Jello to set in the fridge for at least 30 minutes to keep them from mixing.  Repeat until your jars are full

I used a rainbow theme for these jars and they will be going camping with us.  These would be great for any holiday if you coordinate your colors!

Have fun and let me know what combinations you'll be creating!

Strawberry Cheesecake Chocolate Poke Cake

I have to remember not to let my kids play on my phone before I post up new food pics.  I had a few other great pictures of the making of this cake, and they deleted them. ACK!!!!

So anyway, this cake was delicious.  It's creation is similar to the Lemon Poke Cake I have posted before. 

Prepare a chocolate cake mix according to the directions on the box in a 9x13 pan.  Once cool, use the end of a wooden spoon to poke holes over the cake.  Prepare 2 packages of Cheesecake flavored pudding.  Pour over cake, pressing into the holes and shaking it down.  Put pudding covered cake into the fridge to set for at least 20 minutes.  Before serving, top with strawberry jam, I used a batch of homemade strawberry freezer jam I made last summer, YUM!

Crockpot Mixed Fruit Butter

Being a part of a Harvest Co Op, I love having a variety of fruit on hand.  I had planned on this being like an applesauce, but overcooking here was a wondrous thing!  Fruit butters are great on fresh baked biscuits in the morning, or I put this great concoction inside an amazing coffee cake, which I'll be sure to post soon.

Crockpot Mixed Fruit Butter

4 Pears

4 Apples

4 Peaches

Lemon Zest Peeling

2 Tablespoons Brown Sugar

Cinnamon/Allspice to your taste

I used my small crockpot, so this filled it up perfectly.  If using a standard sized Crock, you should consider doubling the recipe.

Place all ingredients into the Crockpot and cook on low.  4-6 hours should give you a nice apple sauce type consistency.  8-12 hours will give you a gloriously brown, carmelly butter.  I use a whisk when I stir the mixture, which breaks down the fruit to a nice slightly chunky consistency.

Remember, you can't burn the butter in a crock, it will just caramelize more and more!  Just don't forget to stir every few hours.

Once to your desired doneness, spoon into sterilized jars.  If processing, wipe the rims, seal and boil in your canner according to your elevation.  You may freeze this butter which should last up to 6 months in a frozen state, or place in the fridge to be used within 2 weeks.

Lemon Poke Cake

The picture does not do this recipe justice.  It was very moist and yummy!

Lemon Poke Cake

1 box White Cake Mix (prepared and baked in a 9x13 pan)

2 boxes of Lemon Instant Pudding

1 tub of White Frosting

Instructions

After cake has cooled for at least 5 minutes, use a wooden spoon handle or I used a straw and poke holes into the cake.  Go at least 1/2 of the depth of the cake and make sure they are big enough for the pudding to soak down into.

Prepare the pudding as directed.  Pour onto cake before it gets to thick.  Use a spatula to press into the holes a bit or lightly tap on the counter to get it to sink in.

Place into the fridge for at least 30 min to allow pudding to set.

Remove foil lid off of frosting, if present, and place in microwave.  Nuke for 15 second intervals, stirring after each round.  You want the frosting to be pourable with the least amount of heat.

Gently and Slowly pour the frosting over the lemon pudding.  Be careful not to disturb the pudding and get coverage of the cake, the frosting will not be able to be spread easily once over pudding.

Place back in the fridge until the frosting has time to set again.

Pumpkin Muffins and Apple Oatmeal Muffins

Pumpkin Muffins

This is one of the easiest recipes around.  Mix one box of Cake Mix, I used Butter Pecan, but Spice or Chocolate are both fabulous, and a can of Pumpkin.  Stir and scoop into a greased Muffin Tin.  Bake at 400 degrees for about 15-20 minutes til cracks are dry or do a toothpick test.

Apple Oatmeal Muffins

Our favorite Muffin which I have posted the recipe in a previous post.  Yumm!

Strawberry Yogurt Smoothie

My Hubby loves Milkshakes!  I hate giving him that bad of a treat right before bed.  There was a great deal on yogurt last month and I bought a bunch.  About a week before they expired I threw them in the freezer.  They defrost with a weird texture, but they make amazing smoothies!

Ingredients:

frozen yougurt any flavor

about a 1/2 cup of Milk

a few strawberries or other fruit

I use a Magic Bullet Blender.  I can fit 2 yogurt cups, 3-4 sliced strawberries, then enough milk to make it smooth.  Blend till smooth. 

Enjoy!

Linked to Sweets for Saturday Blogroll.

Crock Pot Applesauce

I've mentioned before, I love my produce co op, but I think my apples have been multiplying in the drawer of the fridge.  I've been debating about making some apply desserts, but that would just be to tempting to eat.  Apple Butter is great for using up apples, but my son has been on an applesauce kick, so I thought this would be a treat for him to make our own.  I had about 4 different kinds of apples on hand, which makes for better applesauce.  I even threw in 4 pears for good measure.  Aldi has apples on special this week also to help fill up the crockpot.  And for my picture, BS stands for Brown Sugar ;)

Kool-Aid Popcorn

This is a fun Recipe I found on Pinterest.  Great for any holiday, making a fun, colorful addition to your table.

Kool-Aid Popcorn

Candy popcorn flavored with Kool-Aid. Great for football parties when you make it in team colors.

Preparation Instructions

Preheat oven to 225 F.
Boil sugar, syrup and butter/margarine together for 3 minutes.
On a large shallow ungreased baking dish, spread out popped popcorn.
In a separate bowl, combine the Kool-Aid with the baking soda.
Remove sugar syrup from the stove and carefully stir in the Kool-Aid mixture. (Note: This will make the sugar mixture puff up. Be careful to not get burned.)
Now take sugar mixture and pour it over the popped popcorn. Carefully mix all till combined.
Place it in the oven and stir every 10 minutes. Repeat this 3 more times.
Take popcorn out of the oven and when it starts to cool, break it apart into pieces.
Enjoy!

* Instead of Kool-Aid, you could substitute flavored oils and food coloring, making any kind of combination imaginable.