Peanut Butter Butterscotch Brownies

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If you’re looking for a super flexible recipe to use up whatever’s in your pantry, this is for you.

 

I add butterscotch, peanut butter and chocolate chips into mine, but you can take away any of the baking chips and it still turns out amazing!

 

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It’s my nine-year old daughters top five favorite desserts 🙂 and we sometimes add ice cream to it but it’s really perfect all on its own. Yum!

 

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Peanut Butter Butterscotch Brownies

Ingredients

1 1/2 cups light brown sugar

1 cup of butter (2 sticks)

1/2 cup of granulated sugar

2 eggs

2 teaspoons of vanilla extract

2 cups of all purpose flour

1 teaspoon of salt

2 cups of butterscotch, peanut butter and chocolate chips (you can decide how much of them to equal 2 cups)

1/4 teaspoon of shortening (use shortening do not substitute this one)

Directions

1. Preheat oven to 350. Grease 15-1/2×10-1/2×1 in jelly roll pan (I had no idea what this was but head over HERE for an idea)

2.  Stir together brown sugar, butter and granulated sugar in a large bowl; beat in eggs and vanilla. Add flour and salt just until blended. (try not to over mix). Set aside 2 tablespoons of each of the baking chips of your choice. Stir in the remaining chips in the batter.

3. Spread the batter in the pan

4. Bake for 20-25 minutes or until lightly browned. Cool completely.

5. Place remaining  2 tablespoons of each of the baking chips and shortening in a small microwave bowl. Microwave on high for 30 seconds, stir until smooth. Drizzle over bars.

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Recipe adapted from Hershey’s Kitchen.

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Oreo Stripe Delight

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Note from Laurie: Shannon made this recipe to share this week, and oh my stars it looks just amazing! If you need a chocolate fix this summer, this one’s for you. 🙂 

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This recipe is SUPER easy and tastes just amazing! It’s perfect to take to a potluck or any family function. We made this the other night with company and they asked to take some home . . .  it’s that good. 🙂

 

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I love all the layers and this dessert really comes together so easily, your kids will want to help out with this one.

 

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Here’s what you’ll need . . .

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Oreo Stripe Delight

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Ingredients

  • 35 Oreo Cookies
  • 6 tablespoons of butter
  • 1 package cream cheese softened
  • 1/4 cup sugar
  • 2 tablespoons of cold milk
  • 1 tub of Cool Whip
  • 2 packages Jell-O Chocolate Instant Pudding
  • 3 1/4 cup of cold milk

 

Directions

  1. Place Oreo Cookies in a food processor blend until finely crushed. Transfer to medium bowl and mix in with the butter.  Press into bottom of 13 x 9 inch dish.  Refrigerate for 10 minutes.
  2. Meanwhile, whisk cream cheese, sugar and 2 tablespoons of milk in medium bowl until blended.  Stir in 1 1/4 cups of the Cool Whip and spread onto the crust.
  3. Beat pudding mixes and 3 1/4 cups milk with whisk for 2 minutes and let stand 5 minutes until thickened.  Pour the pudding mixture over the cream cheese layer and refrigerate for up to 4 hours.
  4. Right before serving, cover with the remaining cool whip and enjoy!

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Recipe adapted from KraftFoods.com!

 

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Golden Oreo Strawberry & Cream Icebox Cake

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Golden Oreo Strawberry & Cream Icebox Cake

Looking for a yummy 4th of July treat? We made tried out this recipe from Life, Love and Sugar, and goodness gracious, it was fantastic. This Red Velvet Ice Cream looks amazing too ~ so many great recipes for the 4th!

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Ingredients

  • 2 – 3.4 oz packages cheesecake flavored pudding
  • 4 1/2 cups (1080 ml) milk, divided
  • 2 – 15.25 oz boxes golden Oreos
  • 1 lb package strawberries, sliced
  • 1 pint blueberries
  • 12 oz Cool Whip

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Make the cheesecake flavored puddings according to package directions (use 4 cups of the milk).

Put remaining 1/2 cup of milk into a small bowl – dip Oreos in milk quickly and place into the bottom of a 9Ă—13 pan in a single layer.

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Spread half of the cheesecake pudding on top of the Oreos.

Add a single layer of strawberry slices on top of the pudding.

 

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Spread half of the Cool Whip on top of the strawberries.

Dip the Oreos in milk quickly and place on top of the Cool Whip in a single layer.

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Top Oreos with the rest of the cheesecake pudding.

Add a layer of blueberries, save about 1/3 cup for the topping.

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Top with Cool Whip.

Decorate the top of the cake with the strawberry slices and blueberries.

Refrigerate for at least 4 hours or overnight.

 

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Ingredients

  • 2 – 3.4 oz packages cheesecake flavored pudding
  • 4 1/2 cups (1080 ml) milk, divided
  • 2 – 15.25 oz boxes golden Oreos
  • 1 lb package strawberries, sliced
  • 1 pint blueberries
  • 12 oz Cool Whip

 

Directions

  1. Mix cheesecake puddings according to package directions (use 4 cups of the milk).
  2. Place remaining 1/2 cup of milk into a small bowl. Quickly dip Oreos in milk and layer in bottom of a 9Ă—13 pan.
  3. Spread half of the cheesecake pudding over Oreos.
  4. Add a single layer of strawberry slices on top of the pudding.
  5. Layer half of the Cool Whip on top of the strawberries.
  6. Dip Oreos in milk quickly and place on top of the Cool Whip in a single layer.
  7. Top Oreos with remaining cheesecake pudding.
  8. Add a layer of blueberries, saving 1/3 cup for the topping.
  9. Top with Cool Whip.
  10. Layer the top of the cake with the strawberry slices and blueberries.
  11. Refrigerate at least 4 hours or overnight.

 

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We also made these super cute fruit kabobs to go along with dessert ~  the kids loved helping me make these and devoured each and every one of them. 🙂

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Looking for more things to make this 4th of July? Check out these 10 Easy 4th of July Dessert Recipes ~ Happy Independence Day!

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S’more Cones

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I’ve seen this idea for S’more cones all over the internet this summer, so finally we had to try them out! 

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Since Kroger’s Mega sale included a few deals on candy this week, we stocked up and then got our supplies together.

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All you need is foil,

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cones,

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toppings (we used Rolo and Reese’s bites),

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 and marshmallows.

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Fill them up . . . 

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and bake in oven at 350 for 5-7 minutes.

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Success!

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Ingredients

  • Aluminum Foil
  • Ice Cream Cones
  • Marshmallows
  • Toppings: we used chocolate chips, Rolo bites, and Reese’s bites

 

Directions

  1. Fill cone with a mixture of half marshmallows and half toppings
  2. Wrap cones tightly with foil
  3. Bake at 350 for 5-7 minutes (can also grill for 5-10 minutes on grill)
  4. Enjoy!

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Strawberry Salsa

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A friend of mine mentioned this recipe for strawberry salsa, and I’m so glad she did! Since strawberries are in season here and have been priced so well, I loved trying out a new way to use them.

 

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My favorite strawberry recipe is still this strawberry pie, but this is a fun twist to serve at a get together. And, since fruit is so inexpensive while it’s in season, it’s a great way to take advantage of some great sales out there! Here’s the recipe so you can try it out too.

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I love all the fresh ingredients and it just looks SO pretty!

 

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STRAWBERRY SALSA

INGREDIENTS

  • 2 kiwis, peeled and diced
  • 2 Golden Delicious apples – peeled, cored and diced
  • 8 ounces raspberries
  • 1 pound strawberries diced
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons strawberry fruit preserves
  • 10 (10 inch) flour tortillas
  • butter flavored cooking spray
  • 2 tablespoons of cinnamon sugar

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DIRECTIONS

  1. In a large bowl mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator.
  2. Preheat oven to 350 degrees.
  3. Coat one side of flour tortillas with butter flavored cooking spray. Cut tortillas into wedges and place on a large baking sheet. Sprinkle wedges with cinnamon sugar. Spray again with cooking spray.
  4. Bake in the oven for 8 to 10 minutes and allow to cool. Serve with the salsa and enjoy!

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Recipe adapted from All Recipes. 

 

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Free Printable Recipe Cards

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Free Printable Recipe Cards

 

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I’m so excited about this! My friend Cheryl put together these completely free recipe cards of our family’s absolute favorite treat recipes for you to enjoy.

 

These are the recipes that I get asked for every time we host a get together, and I promise you’ll love them. They really are the best chocolate chip cookies and chocolate cake you will EVER make, and now you can have them on a cute printed card for the next time you need a treat!

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Make these chocolate chip cookies . . .

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and this chocolate chocolate cake.

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Head on over and download your free printable recipe cards today. Yum!

 

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Star Patriotic Pops

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Here’s such a fun patriotic treat to enjoy this summer! Super simple, and your kids will love helping you make these.

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Makes 4- prep- 5 minutes total time 4 hours 5 min

 

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INGREDIENTS / MATERIALS:

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DIRECTIONS:

  1. Wash and slice your pears into thin pieces.
  2. Use your star cookie cutter to cut out star shaped pears.
  3. Thaw your ice pops and fill 1/4 way full with the red ice pop, add in a few stars, place a lollipop stick in the center, and freeze for 1 hour.
  4. Now fill another 1/4 with the blue ice pop, add in a few more stars (you might need to center your lollipop stick at this point), and freeze for another hours.
  5. Repeat steps 3-4 until full and frozen.
  6. Place the plastic part of your mold under running hot water for 10-15 seconds, wiggle on your stick, and they will slide right out.

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*(apples can be used in place of pears as can a red and blue sports drink for juice)

 

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Looking for more patriotic desserts?

patrioticoreopops

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Nutter Butter Balls

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Y.u.m.

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My sweet niece Sarah visited over Easter and made these super yummy Nutter Butter Balls, and I’ve been waiting to share them with you! They were so good, so simple, and a huge hit at our house.

 

So, if you’re looking for a new twist on regular Oreo balls, I promise you’ll love these. Here’s what you’ll need  . . .

 

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Nutter Butter Balls

Ingredients:

  • 8 oz. package of cream cheese, softened
  • 24 Nutter Butter cookies, crushed (about 3 cups)
  • white melting chocolate
  • dark melting chocolate

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Directions:

  1. Mix cream cheese and nutter butter crumbs until combined.
  2. Shape into 48 1-inch balls – place in a shallow pan and freeze for 10 mins.
  3. Dip frozen balls into the melted chocolate and place on a pan lined with wax paper.
  4. Drizzle white and dark chocolate over the dipped balls for decoration.
  5. Refrigerate 1 hour or until firm.  Keep refrigerated and enjoy!

 

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Recipe adapted from Tasty Kitchen.  If you need a little more menu inspiration, go HERE. 

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No Bake Chocolate Eclair Cake

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Don’t you just love when penny pinching makes you a wee bit resourceful, and the results turn out fantastic?

 

(Me too.)

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Last week my sweet boy turned sixteen.

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Sixteen.

 

 

However, over the weekend we’d purchased a new car (finally retiring my 10-year-old-190,000-mile-mini-van ~ eek!), and I’ve been determined to really be wise with our finances. (We were able to purchase our new-to-us-car using cash which is the coolest feeling ever. But, shelling out that much cash that’s been saved hurts just a bit!)

 

So, I decided I was absolutely not going to buy anything we didn’t need for at least a few weeks.

 

And then I remembered that I needed a cake for my cute kid’s birthday.

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I went through my pantry, fridge and freezer to try to come up some genius plan, and remembered this E’clair cake a friend of mine made for us years ago.

 

It usually calls for cool whip, but I only had Kroger Reddi Whip in the fridge, so decided to make that work.

Goodness, that boy of mine was in heaven.

 

In fact, he asked this weekend if I could make him some e’clair cake again.

 

The moral of the story?

 

Get a little creative with what you already have before spending more moo-lah ($40 for a cookie cake? No thanks!) and your family might just enjoy that little penny-pinched-splurge too.

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Directions

Mix together cool whip or reddi whip, pudding and milk. Layer graham crackers on bottom of 9×13 baking dish.

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Next, spread half pudding mixture over graham crackers, then cover with another layer of graham crackers.

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Spread remaining pudding mixture over graham crackers, then top with another layer of graham crackers.

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Pop frosting in microwave and heat for about 30 seconds. Then spread carefully over graham cracker layer.

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Refrigerate for 4-6 hours, then serve.

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No Bake Chocolate Eclair Cake

Ingredients:

2 packages instant vanilla pudding
2 cans of dairy whipped topping (or one tub of non-dairy whipped topping)
3 cups milk
1 package graham crackers
1 container chocolate frosting

Directions:

  1. In a bowl mix together the pudding mix, whipped topping, and milk until completely combined.
  2. Place a single layer of graham crackers in the bottom of a 9×13″ dish. Spread half the pudding mixture over the graham crackers. Top the pudding layer with another layer of graham crackers.  Add the other half of the pudding mixture and top that with a final layer of graham crackers.
  3. Spread frosting over the graham cracker layer all the way up to the edges of the pan. Cover and chill for at least 4 hours before serving.

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Recipe adapted from All Recipes.  If you need a little more menu inspiration, go HERE. 

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Small Batch Chocolate & Peanut Butter Crispy Rice Bars

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Need a quick treat for just a few? I love this recipe for a small batch of peanut butter rice crispy bars ~ perfect when you just want a quick treat in a small batch!

 

 

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Ingredients:

1 cup crispy rice cereal
1/4 cup corn syrup or honey
1/3 cup creamy peanut butter
1/8 cup sugar
2-3 tbs of chocolate chips

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Instructions:

  1. Add all ingredients to a small microwave safe bowl and microwave for 1 minute. Stir the ingredients and microwave another 20-30 seconds.
  2. Remove the mixture from the microwave, stir again and then add in the 1 cup of crispy rice cereal. Stir to combine the ingredients and coat the cereal.
  3. Drop by round spoonful onto wax paper or evenly spread in a small baking dish like this one. Let set and then cut into bars.
  4. Serves 1-2.

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More easy snack options:

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