Peanut Butter Chocolate Rice Krispies

Hello everyone! I hope you all had a good week! We have been getting alot of snow. It is so beautiful. 
This recipe is another one of my childhood favorites. I had the original from my mom, but, when I went to make them, I couldn't find it! I eventually resorted to my own memory and formulated my own. These were a little more crumbly than I would have liked, which made them very hard to cut, but I eventually got some semi-pretty ones. They taste just the same though. Again, it's like eating memories. I was trying to figure out what made them so crumbly when I realized that I put in six cups of rice krispies instead of the five that I remembered. I will put five cups instead of six so you don't have to worry about yours being the same way! It may also help to add more peanut butter or marshmallow cream. I will have to try it next time! Enjoy! :) 

                                                         
                    Peanut Butter Chocolate Rice Krispies

                   1 jar marshmallow cream (7 oz) 
                       1/2 cup peanut butter
                       1/2 cup butter (1 stick)
                       5 cups rice krispies
                       1 bag semi-sweet chocolate chips
                       1 bag butterscotch chips

Butter a glass 9x13 pan and set it aside.
In a medium saucepan over low heat, combine the marshmallow cream, butter, and peanut butter until melted and smooth. 
Pour the mixture over the rice krispies and mix well. 
With buttered hands, firmly press the rice krispies into the pan. Place into the refrigerator to cool. 
Melt the chocolate chips and the butterscotch chips together in a double broiler. Make sure there are no streaks in the chocolate, then pour it over the cooled bars. Allow it to set, then cut into squares and dig in! :) 

Chocolate Velvet Dessert

Hello Everyone!  Today's recipe is not my own.  The credit for this one goes to Taste of Home.  My mom makes this once a year every year.  I did not know that when I made it.  My father was so sad when she told him.  I think this must have been his favorite.  It is a pretty simple recipe.

Chocolate Velvet Dessert

1 1/2 cups oreo crumbs, frosting removed

2 T. sugar

1/4 cup butter

2 cups semi sweet chocolate chips

6 egg yolks

1 3/4 cups heavy whipping cream

1 teaspoon vanilla extract

Frosting:

1/2 cup butter, softened

3 cups powdered sugar

3 T. baking cocoa

3 to 4 T. milk

1/2 teaspoon vanilla

Directions

Preheat oven to 350*.

Grease a 9 in. spring form.

In a small bowl, combine the first three ingredients, and press into the bottom and 1 1/2 inches up the sides of the spring form.  Bake for ten minutes.  Cool.

In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust.

Place pan on a baking sheet. Bake for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

In a large bowl, combine the butter, vanilla, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.  Enjoy!

This is definitely one to eat with a glass of milk!  It is extremely rich.  

Banana Nilla Pudding Cake

Hello Everyone!  My grandma came to visit this week, and I made quite a few desserts during her stay.  The one I am posting today was her favorite.  This Banana Nilla Pudding Cake is best if you allow it sit to overnight (if you can wait that long!), but it will still be enjoyable to serve as soon as it has set up properly.

 

Banana Nilla Pudding Cake

1 vanilla cake box mix, and ingredients for it(excluding oil!), I used 1 egg

2 ripe bananas, mashed (instead of oil in cake)

1 french vanilla instant pudding mix

1 banana instant pudding mix

enough milk to prepare puddings according to directions

1 (8 oz.) container of cool whip

30 crushed Nilla wafers

Directions

Prepare cake mix according to package directions for a 9x13 cake,  remembering to substitute the oil called for with mashed bananas.

Let cake cool for a few minutes, then use the handle of a wooden spoon to poke  holes evenly throughout the entire cake.

Blend vanilla and banana puddings together with milk, preparing according to package directions. Allow to set for about two minutes, or until only slightly thickened.  Pour over cake, taking care to fill in holes as much as possible.  It might be helpful to spread pudding over the cake with the back of a spoon.  Place pudding cake in fridge to cool and fully set.

Once the pudding has fully set, spread cool whip evenly over the top of the cake.  You may choose to sprinkle the top of your cake with Nilla wafer crumbles right away, or you may sprinkle them on just before serving (they will remain more crunchy that way).  

Enjoy!

Cheesecake Bars

Hello, everyone! :) I was looking for a good recipe for someone in our church, and I found this delicious recipe for Cheesecake Bars! I changed a few things, such as pecans in the crust instead of walnuts, I used vinegar instead of lemon juice, and I drizzled caramel sauce on top for some extra flavor (and because I simply cannot eat anything without caramel). I loved these, and I hope you will try them and like them too! :)

                                      Cheesecake Bars
                           
                       Crust:
                                1/3 cup butter
                                1/3 cup brown sugar
                                1/3 cup finely chopped pecans
                                1 cup sifted flour
                             
                         Filling:
                                1/4 cup sugar
                                8 oz. cream cheese
                                1 Tablespoon vinegar
                                2 Tablespoons milk
                                1 egg
                                1/2 tsp. vanilla

                                Caramel Sauce


Preheat oven to 350*.
Cream butter and brown sugar. Add in the flour and pecans. Press gently into an 8x8 pan, and bake for 12-15 minutes. Set aside to cool.
For the filling, combine the sugar and cream cheese. Mix until smooth. Add in the vinegar, milk, and egg, and mix well. spread over the baked crust and bake for 25-30 minutes. Meanwhile, make the caramel.
Let it cool, then drizzle the caramel sauce over it. Store covered in the refrigerator. Yummy!!

The Five Cs Recipe

Hello out there!  Today's recipe is a favorite.  Cranberry Cream Cheese Coffee Cake.  See the five cs?  I thought it would be a fun title for this recipe.  My mom was out of town this week, and we had cranberries to use up.  This is best warm, with coffee.

Cranberry Coffee Cake

Cake:

2 cups all purpose flour

1 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 egg

3/4 cup orange juice

1/4 cup melted butter

1 teaspoon vanilla extract

3 cups chopped fresh cranberries

1 T. grated orange zest

Cream Cheese Layer:

1 package softened cream cheese(8 oz.)

1/3 cup sugar

1 egg

1/2 teaspoon vanilla extract

1/2 teaspoon orange extract

Topping:

3/4 cup all purpose flour

1/2 cup sugar

1/2 cup cold butter

Directions

In a large bowl, combine the first four ingredients. Whisk the egg, orange juice, butter and vanilla; stir into dry ingredients until well combined. Fold in the cranberries and orange peel. Pour into a greased 9-in. springform pan.

In a small bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla. Spread over batter. Combine flour and sugar; cut in butter until the mixture resembles coarse crumbs. Sprinkle over top.

Place pan on a baking sheet. Bake at 350° for 70-75 minutes or until golden brown. Cool on a wire rack for 15 minutes before removing sides of pan.  Enjoy!

My mom has had many people ask for this recipe!  I hope you all enjoy it as well!

Leftover Candy Cookie Bars

Hello Everyone!  Today's recipe is not good for you.  It mixes Halloween candy and cookies.  Not the healthiest.  When I made these, my mom was happy I got rid of so much candy until she had one.  Then she couldn't stay away(neither could I, but that isn't the point)!  She had commissioned me to get rid of the candy.  Isn't that kind of ironic?  I got rid of the candy, and it was even more irresistible! I thought I should share that story, because I thought you all might find it amusing!

Halloween Cookie Bars

1-1/2 cups light brown sugar, firmly packed

1/2 cup butter

2-1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon fine salt

2 eggs

1 teaspoon vanilla

12 snack size candy bars about 1-1/2 cups (I used whoppers, snickers, and three musketeers)

Directions

Preheat oven to 375 degrees.

Grease a 9x13-inch glass baking dish.

Cream the sugar and butter until fluffy.

In another bowl whisk the flour, baking soda, and salt together.

Beat the eggs and vanilla into the sugar mixture.

Add the flour mixture a bit at a time and mix until a smooth thick batter forms.  Add chopped candy.

Pour the batter into the prepared dish and spread evenly .

Bake until the cookie bars are golden brown and a toothpick inserted in the center come out clean, about 20 to 25 minutes.

Remove from the oven and let cool slightly.  Enjoy!

I enjoyed these bars.  They are a great way to get rid of leftover Halloween candy.

Homemade Granola

Hello, everyone! This is our 100th post!! Yeah! I hope you all have been enjoying our blog! :) 

One of my fondest childhood memories was my mom's homemade granola. I found the recipe recently, and decided to make it. While it was baking, it made the whole house smell wonderful. It was like smelling memories. (If that's possible...) :) 

Anyways, this granola was a hit! I will definitely be making more in the future! I hope you enjoy it!! :) 

                              Homemade Granola

                               1 cup honey
                               1 cup butter (you could use shortening, but it changes the flavor)
                               1 cup brown sugar
                               8 cups oats
                               1 Tablespoon flax seed
                               1 cup raisins or some kind of dried fruit, nuts, or anything else you prefer

Preheat the oven to 300*.
Melt the butter and combine it with the brown sugar and honey over medium low heat. Stir until the sugar is almost dissolved. Don't let it boil. In a large bowl, mix the oats, flax seeds, and nuts. Pour the liquid mixture over the oats and stir it well. 
Pour the granola into a sided, non-stick pan or cookie sheet. (I use a roasting pan, simply because this recipe makes a lot and the pan is non-stick.) Bake for 1 hour, stirring every 20 minutes. Be really careful not to over-bake, because granola burns fast. Remove from the oven and add the raisins or dried fruit.  Mix it well and let it cool. Store in an airtight container to keep it fresh, and enjoy! I love granola, and this is a very yummy recipe! I hope you have a great week! :)