Thursday, April 17, 2014

Honey Apple and Cheddar Coleslaw

I saw this recipe and knew I needed to try it.  Don and I LOVED the crunch of the apples and the zip of the cheese.  Will make this again, soon.


Honey Apple and Cheddar Coleslaw
http://erecipecards.blogspot.com


4 Cups Store bought pre-packaged Cole Slaw Mix
1/4 Cup Mayonnaise
1.4 Cup Cream Cheese, softened to room temperature
2 TBS Red Wine Vinegar
3 TBS Honey
2 Medium Honey Crisp Apples, cored, sliced thin and julienned
1/4 Cup Extra Sharp Cheddar, freshly grated
Pinch each of Salt and Pepper
1 tsp Sugar As needed to taste


In a small mixing bowl, whisk together the mayonnaise, cream cheese, vinegar and honey until well mixed.

In a large bowl, combine the Cole Slaw mix, apples and cheese.

Fold in the wet ingredients into the new Cole Slaw mix. Add salt and pepper, continue to fold until well coated. Taste. If too vinegary, add a tsp of sugar at a time to get desired taste.

Chill covered for several hours (best overnight) until all of the flavors blend together.
Serve chilled and ENJOY!!!


 

Wednesday, April 16, 2014

Rolo Brownie Bites with Caramel Cream Cheese Frosting

Caramel, chocolate and cream cheese. YUMMO! This was the last recipe Jenna made AND took with her to OKC. I think her friends enjoyed all the goodies!


Rolo Brownie Bites with Caramel Cream Cheese Frosting
http://cooklisacook.blogspot.com


1 box fudge brownie mix plus  eggs, oil & water per package instructions
24 Rolo candies plus extras for the cook's snack
4 TBS. butter, softened at room temperature
4 oz. cream cheese, softened at room temperature
2 TBS. caramel sauce
1 cup confectioners sugar


Remove all the wrappers and refrigerate the Rolo candies. Pre-heat oven to 325F. Prepare brownies according to package directions. Grease a 24 cup mini muffin tin with cooking spray and fill each cup 3/4 full with batter. Bake for 15-20 minutes until a toothpick inserted comes out clean. Remove from oven and immediately press a Rolo, smaller side down, into the center of each brownie bite until the top of the Rolo is even with the top of the brownie bite. Cool for a couple of minutes then carefully remove the brownie bites from the pan to a cooking rack. Allow to cool completely.



To make the frosting, whip the butter and cream cheese together until smooth. Add the caramel sauce and blend. Add the confectioners sugar and whip until creamy and smooth. Using a pastry or plastic bag with a piping tip, pipe the frosting onto the top of each brownie bite. Chill in the refrigerator to set the frosting a bit before serving.

Tuesday, April 15, 2014

Toasted Marshmallow Cheesecake Brownies

I can't resist cheesecake and this was divine! Jenna took most of these with her to OKC, which was a good thing for me!


Toasted Marshmallow Cheesecake Brownieshttp://insidebrucrewlife.com

Yield: 24 cheesecake brownies


4 cups graham cracker crumbs
10 Tablespoons butter, melted
1 brownie mix (for a 9x13 pan) + ingredients from back of box directions
2 packages cream cheese (8 oz. each)
1/2 cup sugar
1/4 cup sour cream
2 eggs
1 cup marshmallow cream
3 cups mini marshmallows, toasted
1 cup chocolate chips
Cool Whip
Hershey candy bars for decoration


Combine the graham cracker crumbs and butter. Press firmly into the bottom of a 9x13 pan that has been sprayed with non stick spray. Set aside.
Make the brownie mix according to the back of the box following the 2 egg directions. Gently pour onto the graham cracker crust. Set aside.
Place the cream cheese and sugar in a mixing bowl. Beat until creamy. Add the sour cream, eggs, and marshmallow cream and beat again until creamy. Set aside.
Line a baking sheet with parchment paper. Place the mini marshmallows on the parchment paper. Turn your oven on to broil. Place the pan in the oven for 1 minute. Watch carefully because the marshmallows will burn very easily. You want them to be dark and toasty.
Use a spatula and scrape the marshmallows into the cheesecake batter. Beat again until thoroughly mixed. Gently spoon the cheesecake onto the brownie batter. Sprinkle with chocolate chips. Bake at 350* for 45-50 minutes. Let cool. Cut into 24 brownies. Keep refrigerated. Top with Cool Whip and Hershey bars when serving.



Notes(original posters')

I used the Hershey baking melts on top of my cheesecake layer. I recommend using chocolate chips instead.
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2.2
http://insidebrucrewlife.com/2013/07/toasted-marshmallow-cheesecake-brownies/

Monday, April 14, 2014

Peanut Butter Swirl Bars

Peanut butter and chocolate chips--what's not to love?  These were another dessert Jenna took to her college friends.  She did leave a few for her dad to eat!
 
Peanut Butter Swirl Bars
Mr Food

1/2 cup chunky peanut butter
1/3 cup butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
2 large eggs
2 t vanilla extract
1 cup self-rising flour
2 cups (12 oz) semisweet chocolate chips

Preheat oven to 350 degrees. Beat first 4 ingredients at medium speed of an electric beater until creamy. Add eggs and vanilla; beat well.

Add flour to butter mixture, beating well. Spread batter in an ungreased 9" x 13" pan. Sprinkle with chocolate chips. Bake at 350 degrees for 5 minutes. Remove from oven. Run a knife through batter to swirl chocolate. Return to oven; bake 30 more minutes. Cool completely in pan on a wire rack. Cut into bars.

Sunday, April 13, 2014

Caramel Pretzel Chocolate Chip Cookies

Jenna made these to take up to OKC when she visited her friends and sister. Everyone liked them--sweet and salty--what is NOT to love?!


Caramel Pretzel Chocolate Chip Cookies
http://dessertnowdinnerlater.blogspot.com


1/2 cup (1 stick) butter, room temperature
1/4 cup plus 2 Tbsp sugar
1/4 cup plus 2 Tbsp brown sugar
1/2 tsp vanilla
1 egg
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups flour
3/4 cup stick pretzels, broken into thirds
1/2 cup caramel bits
1/2 cup semi-sweet chocolate chips

1. In a stand mixer, cream butter with sugars. Add vanilla & egg. Incorporate & scrape bowl.

2. Combine salt, baking soda, & flour. Gradually add to wet mixture. Mix until combined.

3. Fold in broken pretzels, caramel bits, & chocolate chips with a spatula.

4. Spoon onto a baking sheet with parchment paper.

5. Bake at 350*F for 11-12 minutes.

*Makes around 2 dozen cookies.




 

Saturday, April 12, 2014

Lucky Charms Treats


I had some Lucky Charms left over from the another recipe, so I decided to make these for a treat for my 'boys'.  I doubled the recipe and made them in an 9 x 13 pan.  They all liked them. 


Lucky Charms Treats



http://www.food.com

3 tablespoons butter or 3 tablespoons margarine
25 large marshmallows or 2 1/2 cups miniature marshmallows
5 cups Lucky Charms cereal


Grease 9x9x2-inch pan.
Melt margarine and marshmallows until smooth, either over medium heat in a saucepan or in the microwave.

Stir in Lucky Charms until well coated. Press into pan with buttered hands.

Cut into squares when cool

 

Thursday, April 10, 2014

Peanut Butter Chocolate Cookie Dough Bars



These are a no bake bar that tastes great!  I doubled the recipe and made these in a 9 x 13.


Peanut Butter Chocolate Cookie Dough Bars

http://www.crazyforcrust.com

Yield: 30 squares

1/2 cup butter, softened
2/3 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 tablespoon milk
1/3 cup Hershey’s Special Dark unsweetened cocoa powder (or use regular unsweetened cocoa powder)
1 1/2 cups all-purpose flour
1 cup white chocolate chips
1/4 cup creamy peanut butter

 Line an 8x8” pan with foil and spray with cooking spray. The foil is for easy removal.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in vanilla and milk until smooth. Mix in cocoa powder. Beat in flour and until well blended. Press into prepared pan.

Place white chocolate chips and peanut butter in a medium microwave safe bowl. Heat on HIGH in 30 second intervals, stirring in between, for about 1 minute. It may need an extra 15-30 seconds depending on your microwave. Spread over cookie dough in pan. Chill until set.

Once hardened (about 2 hours), remove from refrigerator and let sit at room temperature for about 30 minutes before slicing so that the topping doesn’t shatter. Store in a covered container in the refrigerator.