Oreo Fluff

Another super easy recipe, and great for those family gatherings. I've seen a million different recipes with different measurements, and some with one or two different ingredients, an all still called OREO FLUFF. But I will post the one I used, because it was SO DELICIOUS! The family literally licked the bowl clean!

And since my attempt of taking a picture that involved a pudding salad did not look all that appetizing (even though it truly is the BEST!)... I'm going to borrow some pics from the web world. They are pics of the many different variations of the FLUFF, and I'm sure all are delicious. (links included)

This is the recipe I used:

Ingredients:

• 2 (small) boxes instant vanilla pudding
• 2 3/4 cup cold milk
• 8 oz Cool Whip
• 1 package Oreos (I only ended up using about 1/2 of the smashed Oreos.)

Directions:

1. Beat the pudding and milk until it starts to thicken.
2. Refrigerate for 15 mins. Crush Oreos in this time.
3. Fold cool whip in with pudding. 
4. Add crushed Oreos. As much/little as you want.
5. Refrigerate for at least 2 hours or overnight. (If you do overnight, I'd suggest not adding Oreos til a couple hours before planning to eat. That way they won't get too soggy.)

Great presentation! But I didn't mash my oreos this small. I kinda like to have them chunky.  

Find this variation HERE.

 This looks more like what I made. This recipe is from HERE.

 This looks so pretty! Find this one HERE. 

Peanut Butter Fudge

Peanut butter and chocolate together are HEAVEN in my eyes. There is no better combination in the world! And this is no exception.
This is quick, easy, and delicious! Great for parties or treats for neighbors and friends. YUM!

(recipe found at bakerella.com)

Peanut Butter Fudge

• 3 cups sugar
• 3/4 cup margarine
• 2/3 cup evaporated milk
• 1 tsp vanilla
• 6 oz package semi sweet chocolate pieces
• 7 oz. jar Marshmallow Creme
• 1/2 cup peanut butter (I like Jif)

1. Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup evaporated milk in a medium pot.
2. Bring to full rolling boil, stirring constantly.
3. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching.
4. Remove from heat and stir in chocolate pieces until melted.
5. Add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla. Beat until well blended.
6. Pour into greased 13 X 9 pan.

Repeat with remaining ingredients substituting peanut butter and spread over chocolate.
Then, cool at room temperature and cut into squares.

Muddy Buddy Brownies

I forgot to take a picture so I took it off her website!

I found this recipe and had to try it!!  I love chex muddy buddies!!   

INGREDIENTS
8×8 pan of brownies, baked and cooled (I used a Ghirardelli mix, which makes a small pan. If you want to use a box/recipe that makes a large pan, just double the topping)**
1 stick butter, softened
1/2 cup peanut butter
1 teaspoon vanilla
2 cups powdered sugar
2 TBS milk
2 cups semisweet chocolate chips
1 stick butter
About a cup of powdered sugar

In the bowl of a mixer, beat 1 stick of butter, peanut butter, and vanilla until combined and smooth. Add powdered sugar and beat on medium high until combined. Add milk and beat on high for about a minute. Spread on pan of brownies and refrigerate for a couple of hours, until frosting is cold and firm.

Place 1 stick of butter and chocolate chips in a large microwave safe bowl. Melt in the microwave, stopping to stir at 20 second intervals. Once melted and smooth, cut brownies into squares and dip the top half of each in the chocolate. Place on a baking sheet and spoon powdered sugar over the top.

**I used a 9x13 brownie mix and I doubled the toppings, it was too much.  I would just use the normal toppings or 1 and half it.  but double was way more then was needed!!

Kitty Litter Cake

Wow. It's been a long time since I've posted. It makes me sad that I've been so busy that I haven't had any time to cook. I miss it.

This weekend my MIL asked if I would make THIS cake for our Halloween party, and to celebrate my nephew's birthday. I laughed, and couldn't turn it down. It was a hit at the party, and believe it or not, quite delicious too!

Ingredients:

• 1 brownie mix
  
• 1 can Cream Cheese frosting
  
• tootsie rolls - small bag
• 1 bag animal crackers or Keebler Sandies shortbread cookies
• green food coloring
• 1 small cat litter pan (never been used - very important)
• 1 cat litter scoop (also never been used - also very important)
• parchment cooking paper (or saran wrap) to line the litter box
  
  
  

Directions:

1. Make brownies according to instructions on the package. Make them to fit the 9 X 13 pan.
   
2. Line the litter box with parchment cooking paper. (Litter boxes are not treated to hold food, so be sure to line it)
3. After brownies are cooled, break into large chunks and place into cat litter pan.
4. Spread frosting onto the brownies, making sure none of the brownies are exposed. (I melted mine in microwave for 30-40 seconds and then poured it over brownies)
5. Put some animal crackers or shortbread cookies in a baggie and smash into tiny bits. You don't want to have a fine sand but a bit chunky. (I used a rolling pin)
6. Take a small amount of crushed cookies and set aside in a small baggie.
7. Make sure you have enough crushed cookies to cover the frosting. Spread the cookies on the frosting.
8. Take the amount of cookies that you set aside and drip a few drops of green food coloring into the baggie. Seal and shake up. Try to color all the chunks in this baggie. Keep adding more food coloring until most of the chunks have some kind of green on them. Doesn't have to be perfect.
9. Spread the green colored cookies in with the others.
   (If you have cats, you probably have a good idea where this is going. If you don't have cats, you want the green to be spread sparsely around. Try not to have big areas of just green.)

   10. Unwrap a few tootsies at a time, place on a plate, and microwave for a few seconds (7-10) just til they are soft. Pinch, twist, and mold into you-know-what. I believe mine were 3 small tootsies for each 'one.'


DIG IN and ENJOY!

(Not Fried) Fried Ice Cream

To my dear friend Kellee... Your are awesome! Thank you for introducing me to this dessert. I've made it the past two weekends, and everyone that tried it LOVED it. Definitely a keeper.

The only difference I made, was the almonds. I used sliced, because it was what I had in my cupboard. And 8 ounces seemed like A LOT. (especially cuz I don't really like nuts in my food). So of my 4.5 oz pouch, I only put about half, and it was still tasty. Just throwing that out there.

Ingredients:

• 3/4 c butter
• 1 1/2 c brown sugar
  
•  1 c sweetened coconut
• 8 oz slivered almonds
• 3 1/2 c crushed rice chex
• 1/2 gal vanilla ice cream (keep in mind, you need 2 qts to = 1/2 gallon. The boxes of ice cream aren't quite that. At least, I never found one)

Directions:

• Melt butter. Add brown sugar and bring to boil for 1 minute. Add coconut, almonds, and rice chex.
• Press half of the mix in the bottom of a 9x13 pan.
• Cut ice cream and fill pan. (I thought boxed ice cream made this easy because they would lay flat)
• Place rest of the mix on top.
• Cover with foil and freeze.

YUM!!!

 I had to take a pic of the coconut.

It just looked too pretty in that blue cup.

The Mix.

Key Lime Swirl Cheesecake Bars

Cheesecake is one of my most favorite desserts!  I am always on the hunt for new recipes to try out!!  This one way a hit!

Key Lime Swirl Cheesecake Bars

Crust: 2 cups graham crackers 8 tbsp (1 US stick) unsalted butter, melted Preheat oven to 325 degrees. Line a 10x10 pan with parchment that overhangs the edges. Mix the butter and graham crackers together and press into the bottom of the pan evenly. Bake crust for 5 minutes and allow to cool completely. Filling: 2 bricks (8 oz. each) cream cheese, softened 1/2 cup granulated sugar 2 large eggs plus one large egg white 1/2 cup sour cream 1 tsp vanilla 2 tbsp all purpose flour 3/4 cup prepared lime curd, divided (recipe below) Liquid green food coloring Liquid yellow food coloring Tint the 3/4 cup of lime curd with the liquid food coloring until lime-rind green. You will use a few drops of both green and yellow food coloring. Set lime curd aside. Beat cream cheese and sugar in a large bowl with mixer on medium high speed until smooth. Beat in eggs on low speed, 1 at a time. Beat in sour cream and vanilla, then flour just until blended. Remove 1 cup of batter and reserve. Pour the rest of the batter over the crust. Mix 1/2 cup of tinted lime curd with the 1 cup of reserved batter. Place spoonfuls or dollops of this mixture in no particular fashion on top of the plain cheesecake batter. Dollop the remaining 1/4 cup of lime curd across the previous mixture. Use a skewer to swirl the mixtures together to create a marbleized effect. Bake for 35 minutes at 325 degrees F. Let cool completely in pan then refrigerate. Lift cheesecake out of the pan with parchment overhang. Cut into bars before serving. Lime Curd 8 tbsp (1 US. stick) unsalted butter, softened at room temperature 1 cup sugar 2 large eggs 2 large egg yolks 1/3 cup plus 4 tbsp. fresh lime juice Beat butter and sugar in a large bowl using an electric mixer. Slowly add the eggs and yolks one at a time, mixing well after each addition. Pour in lime juice and mix again. Expect the mixture to look curdled, this is normal. Cook the mixture over medium heat in a medium-size saucepan until it looks smooth (no longer curdled.) Increase the heat slightly and cook, whisking constantly, until the mixture thickens. Clip a thermometer to the side of the pan and cook until the mixture reaches 170 degrees. Remove the curd from the heat. Transfer the curd to a bowl and press plastic wrap on the surface of the lime curd to keep a skin from forming. Chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

Caramel Apple Cream Puff Dessert

I have a ton of apples, so I have been searching for new Apple recipes.  This is one that I found that we all loved!!

For the cream puff layer:

• 1/2 c. butter or margarine
• 1 c. water
• 1 c. flour
• 1/4 t. salt
• 4 eggs, slightly beaten

1. Place the butter or margarine and water in a small saucepan. Bring to a rolling boil over high heat. Stir until the butter is completely melted. Remove from heat and immediately add the flour and salt. Stir constantly until the mixture pulls away from the sides of the pan and begins to form a ball. Let sit until room temperature, about 5 minutes.
2. Slowly pour the eggs into the pan while stirring constantly. Stir until smooth. Spread into a greased 13×9 casserole dish. Bake at 400 degrees for 25-30 minutes, until puffed and golden brown all over. Cool
For the caramel apple layer:

• 1/4 c. butter
• 1/2 c. sugar
• 3/4 c. brown sugar
• 4 red apples, cubed
• 1/3 c. whole milk or heavy cream

1. In a large skillet or sauce pan, melt the butter with the sugars. Cook for 5 minutes, until thickened. Add the apples and cook for 8-10 minutes, stirring often, until the apples are softened. Remove the apples with a slotted spoon and layer on top of the cream puff base.
2. Cook the caramel mixture another 3 minutes. Slowly stir in the milk or cream and bring to a slow boil. Let boil until thickened to a creamy caramel consistency that coats the back of a spoon, about 5 more minutes. Remove from heat and let sit for 5 minutes. It should thicken a bit more as it stands. Pour over the apples in the casserole dish. Cool completely.
For the creamy layer:

• 1 3.9 oz. package French vanilla pudding
• 1 1/2 c. milk
• 4 oz. cream cheese, softened
• 1/4 t. cinnamon

1. Combine all ingredients in a mixing bowl and beat until smooth. Spread over the cooled caramel apple layer. Refrigerate at least 2 hours.
For the topping:

• 1 8 oz. container whipped dairy topping, thawed
• 1/2 small jar caramel ice cream topping
• Sliced pecans

1. Spread the whipped topping on top of the pudding layer. Drizzle with the caramel sauce and sprinkle with pecans. Refrigerate until serving.



Oatmeal Cake

A great cake for any occasion with yummy delicious oatmeal frosting.

Ingredients:

• 1 1/2 cup water, boiling
• 1 cup oatmeal
• 1/2 cup butter, softened
• 2 eggs
• 1 cup brown sugar
• 1 cup sugar
• 1 1/3 cup flour
• 1 tsp vanilla
• 1/2 tsp nutmeg
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon

Directions:

• In a bowl, pour boiling water over oatmeal.
• In a separate bowl, mix everything else together.
• Then add the the oatmeal/water to the mix.
• Pour into 9x13 pan. Bake at 350 for 35 minutes.

Frosting:

•      Mix together-

•  1 cup melted butter
• 2 Tbsp Milk
• 1 cup Brown sugar
• 1 cup oatmeal (dry)

• Cook for 1 minute over stove.
• Spread on cooled cake.
• Broil for 1-2 minutes. Be careful not to burn.

Heart Attack Bars

DELICIOUS!!!
Gooey caramel and chocolatey goodness!
Tell yourself it's "kinda" healthy, cuz it has oats. :)
Another family hit.

Ingredients:

• 1 1/2 cup flour
• 1 1/2 cup old fashion oats
• 1/4 tsp salt
• 1 1/2 cup brown sugar, packed
• 1/2 tsp Baking soda
• 1 1/8 cup butter, melted
• 14 oz caramels 
• 1/3 cup heavy whipping cream
• 12 oz Milk choc chips (I don't use the whole thing, I like mine more caramely than chocolatey)

Directions:

• In large bowl, combine flour, oats, salt, brown sugar, B. soda, and butter.
• Press 1/2-3/4 of the mix into the bottom of 9x13 pan. Bake at 350 for 10-15 minutes.

• Melt caramels and cream in sauce pan over low heat.
• Sprinkle choc chips over baked mix and top with melted caramel mix.

 

• Sprinkle remaining cookie mix on top.
• Bake at 350 for 15 minutes. Cool completely.

Enjoy!

Butterscotch Bubbleloaf

This is something my father in-law loves to make when we go camping (he has a trailer, so that makes it easier). So for our Father's Day celebration for him, I couldn't resist. And it was a hit! It disappeared very quickly. YUM!!

Ingredients:

• 24 Rhodes Dinner Rolls, thawed but still cold
• 1/2 box butterscotch or vanilla pudding mix, non-instant
• 1/2 cup pecans, chopped (optional)
• 1/2 cup brown sugar
• 1/2 cup butter or margarine

Directions: 

• Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in sprayed bundt pan, alternately with pecans. Sprinkle any remaining pudding mix over the top.
  

• Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls.  (Be sure to get around the edges)
• Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. 

• Carefully remove wrap. Bake at 350°F for 15-20 minutes. Then cover with foil and cook another 15 minutes. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

Fresh Strawberry and Lemon Mousse Trifle

Fresh Strawberry and Lemon Mousse Trifle

• 1 (4 3/4 oz) pkg. Strawberry Danish dessert (found by the gelatin)**
• 2 1/2 cup cold water
• 1 lb. fresh strawberries, sliced
• 1 1/2 cups whipping cream
• 1/2 cup milk (I used skim)
• 1 (3.4 oz) instant lemon pudding
• zest of 1 lemon
• 1 (14 oz) angel food cake, cut into about 1 inch cubes
• extra strawberries for garnish (optional)

1. In a large microwave safe bowl, whisk together the danish dessert and cold water. Cover the bowl with a piece of waxed paper and microwave for 6 minutes, stirring every two minutes.
2. Remove from the microwave and allow danish dessert to cool for 1 hour.
3. In a large bowl, whip the whipping cream and milk until soft peaks form. Add the dry pudding to the cream mixture and beat until stiff peaks form. Then fold in the lemon zest.
4. Once the danish dessert has cooled for the 1 hour fold in the fresh strawberry slices. It will look like a strawberry sauce.
5. In a trifle bowl or large glass bowl, layer 1/2 of the cake cubes followed with 1/2 of the strawberry sauce and the 1/2 of the lemon mousse. Repeat the layers with the remaining ingredients. You can pipe on the last layer of lemon mousse to make it decorative. Chill for at least 3-4 hours before serving. Serves 10-12.

** Strawberry Pie Glaze may be substituted. The danish
** I made my own danish dessert:  (I would double it)
2 cups warm water
1 cup sugar
2 T. cornstarch
3 oz. red jello
mix sugar and cornstarch together, add water.  Cook until thick and clear. Add jello. cool

I got this from Real Mom Kitchen

Strawberry Shortcake with Almond Glaze

This cake is going to be a new family favorite!!  It was so good! After we ate the entire cake everybody wanted more!! 

Strawberry Shortcake with Almond Glaze

1 yellow cake mix

1 cup sour cream

 4 eggs

1 small vanilla pudding mix

1/2 cup oil

1/2 cup water

2 teaspoons almond extract

Preheat oven to 350 degrees.

Mix all the above ingredients together for a few minutes until well combined. Pour the batter into 2 round cake pans that have been greased or lined with parchment paper. Bake at 350 degrees for 30-40 minutes or until toothpick comes out clean. Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.

Almond Glaze

2 cups powdered sugar

3 Tablespoons butter, melted

2 teaspoons almond extract

1-2 Tablespoons milk, if needed

Mix the glaze ingredients together while the cake cools. Once cake is still warm but has cooled slightly, prick the cake with a large fork or the back of a wooden spoon. Spoon the glaze over the two round cakes letting it sink in. Save about 1/3 or so of the glaze and set aside.

Strawberries and Cream Topping

1 pint (2 cups) heavy whipping cream

3-4 Tablespoons powdered sugar

1-2 pounds of fresh strawberries, sliced

Whip cream with 3-4 Tablespoons of powdered sugar, using a mixer.  This cake is pretty sweet so you may not want to sweeten your cream as much as the tutorial suggests. Wash dry and slice the strawberries and set aside.


Assembly:

Place one of the glazed cake rounds on a cake stand or large plate. Top with freshly whipped cream and a layer of strawberry slices. Follow with the second cake, more whipped cream and arrange more fresh sliced strawberries on top in a pretty pattern. Next drizzle the more of the almond glaze over the top and down the sides. Store in fridge until ready to serve. We like it chilled!

 I found the recipe off of The Girl Who Ate Everything! I love her blog she has some good treats!  I didn't change a thing!!

Graduation, head of the class cupcakes

I made these last year at my sisters graduation. (from USU)  I don't have anybody graduating this year, but maybe you do!!

 

Ingredients:

baked vanilla cupcakes

vanilla frosting

yellow, red and blue food coloring

chocolate frosting

1/4 tsp unsweetened cocoa powder\
fruit loops or o cereal - i used cheerios

yellow gum

chocolate sprinkles

White decorating sugar

mini chocolate and peanut butter cups, unwrapped

chocolate covered thin mints

blue mini candy (mini m&ms)

Decorate your cupcakes, make tan frosting for the heads and use the gum and sprinkles and chocolate frosting for hair. use cheerios for ears.  Place the mint on top of the peanut butter cup for the hat with a m&m and frosting for the tassel. For a bald head use the sugar on top of a frosted tan head.

be creative and make your own hair styles!!

Peanut Butter Eggs

 If you have ever noticed I have a thing for peanut butter and chocolate!! I just can't get enough!  This recipe is so easy and they are just as good or better then the store bought version!!!

 INGREDIENTS
2 packages (18 sheets) graham crackers, crushed very finely
2 cups creamy peanut butter
1 1/2 sticks (12 Tablespoons) butter, softened
3 cups powdered sugar
Chocolate candy melts or almond bark, i also used dark and semi sweet chips - dark is my favorite!

In the bowl of a stand mixer, combine graham cracker crumbs, peanut butter, butter and powdered sugar. Mix on medium low until fully combined. You may have to use your hands to make sure it's completely blended.

Shape the mixture into eggs. I rolled it into golf ball sized balls, then formed the egg shape from there. I also made some smaller. I liked the two bite size ones!!  Place on a wax paper lined baking sheet and place in the freezer for one hour.

Once the eggs are frozen firm, melt your chocolate according to package directions. Place the eggs in the chocolate one at a time, and slide a fork under each egg to remove. Place back on wax paper lined baking sheet. Sprinkle with sprinkles and refrigerate eggs until chocolate is set.

I got this recipe from confessions of a cookbook queen.

Cupcakes: Pistachio, Dark Chocolate

I loved it!!Who doesn't love a good cupcake. I have found two recipes that I loved and will be making again.

Pistachio Cupcakes from Real Mom Kitchen

Cupcake:

• 1 box white cake mix
• 1 (3.5 oz) package instant pistachio pudding
• 1 cup canola oil
• 3 large eggs
• 1 cup club soda

Frosting:

• 1 1/2 cup whipping cream
• 1/2 cup milk (I used skim)
• 2 Tbsp. powdered sugar
• 1 (3.5 oz) package instant pistachio pudding
• 4-6 drops green food coloring
• 1/4 cup chopped pistachios, optional

1. In a large bowl, beat together all of the cupcake ingredients with a mixer. Mix on low for 30 seconds then increase speed and beat for 2 minutes. Beware that the club soda with cause the ingredients to puff while adding them to the bowl.
2. Place batter in muffin tins that have been lined with liners. You only need to line 21 muffin tins. Fill tins about 2/3 of the way full with batter.
3. Bake at 350 for 18-22 minutes until golden. Allow cupcakes to cool.
4. Once cupcakes have cooled you can make the frosting. In a large bowl, whip together the milk, whipping cream, and powdered sugar until soft peaks form. I did this in my kitchen aid.
5. Then beat in the package of pistachio pudding and food coloring until combined and firm peaks form. Pipe frosting onto cupcakes. Sprinkle each cupcake with a little of the chopped pistachios if desired. Makes 21 cupcakes.

Here is the original recipe that I found at how sweet it is.
i will mark in red what I changed! If i were to make these again I think that I would follow the recipe above for the cake part, just change everything to chocolate.
Dark Chocolate Cupcakes
makes 12 cupcakes i doubled it

1 1/8 cups all purpose flour
1/4 cup dark cocoa powder used regular coca powder

1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup + 1 tablespoon heavy cream
1/2 cup butter, melted
2 tablespoons sour cream
1/4 cup homemade fudge sauce (recipe below) didn't make the fudge sauce I had left over fudge frosting in a can, i just microwaved that until it was runny enough to pour.

Preheat oven to 350 degrees.
In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth, then swirl in fudge sauce. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.


Peanut Butter Buttercream
1/2 cup butter, softened
2/3 cup peanut butter didn't measure this but used more

3-4 cups of powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons of milk since i used more pb I used more milk

pinch of salt
Cream butter and peanut butter together in the bowl of an electric mixer. Add powdered sugar with mixer on low speed and gradually add milk and vanilla extract. Mix until frosting is smooth. If too thick, add more milk; if too thin, add more sugar. Frost cupcakes as desired.


Dark Chocolate Fudge Sauce
1 cup sugar
1 cup dark cocoa powder
2 tablespoons flour
pinch of salt
1 cup boiling water or scalding milk
1 tablespoon of butter
1 teaspoon of vanilla
Combine sugar, cocoa, salt, and flour in a bowl or pot over a double boiler. Bring water or milk to a boil. Gradually add hot liquid to sugar mixture. Stir constantly until mixture thickens.
Once it has reached the desired thickness, remove from heat and stir in butter and vanilla. Drizzle over cupcakes and store the rest of the sauce in the fridge for 1-2 weeks.

Best Lemon BlueBerry Bundt cake

Lemon Blueberry Bundt cake

Ingredients
2 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine
1 3/4 cups sugar
4 eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup buttermilk ****if you don’t have buttermilk, substitute it with this: 1 tbsp lemon juice + low-fat milk to make 1 cup & let stand for 10 minutes = 1 cup low fat buttermilk***
1 1/4 cups blueberries, tossed with (i didn't have blueberries so I used frozen blackberries)
1 tablespoon flour
Glaze
1 1/2 cups confectioner’s sugar
8-10 teaspoons lemon juice
1 tablespoon corn syrup
lemon zest (to garnish)
Directions
Heat oven to 350°F Butter a 12-cup bundt pan.
In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
Glaze: in a small bowl, mix together confectioners’ sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.

I got this cake from Thirty Handmade Days

Caramel Apple Dessert

This was pretty easy to make and a huge hit with the family.

And I may have added extra caramel... can't help it, love the stuff! :)

Also, a heads up. This needs 5 hours to chill. So prepare early. I'm sure it actually sets sooner than that... but... that is what it says to do. :)

This pic is from the website.... wanted to show you the layers.

I didn't add the peanuts... wasn't a fan of that idea.

I've said it before... I love it when my food is colorful and pretty! :)

Ingredients:
60 NILLA wafers, finely crushed (about 2 cups)
1/3 cup butter, melted
1 pkg (8 oz) cream cheese, softened
1/4 cup sugar
3 1/4 cups milk, divided
1 tub (8 oz) cool whip, thawed, divided
2 pkg (3.4 oz each) Jell-O Instant Vanilla Pudding
1/2 cup caramel ice cream topping, divided
1 each red and green apple, chopped
1/4 cup peanuts, chopped (optional)

Directions:

MIX wafer crumbs and butter; press onto bottom of 13x9-inch pan. Beat cream cheese, sugar and 1/4 cup milk with mixer until well blended. Stir in 1 cup COOL WHIP; spread over crust. 

BEAT pudding mixes and remaining milk with whisk 2 min. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer; top with remaining COOL WHIP. 

REFRIGERATE 5 hours or until firm. Top with apples, nuts and remaining caramel topping just before serving.

Chocolate Chip Cookie Dough Cupcakes

Got this off of girlwhoateeverything!

• 1 butter recipe yellow cake mix (and ingredients package calls for)
• 1 cup semi-sweet chocolate chips
• 1/4 cup (4 Tablespoons) unsalted butter, softened mine was salted
• 6 Tablespoons light brown sugar
• 1 cup plus 2 Tablespoons flour
• 7 ounces sweetened condensed milk

• 1/2 teaspoon vanilla extract
• 1/4 cup mini semisweet chocolate chips, plus more for decorating didn't use mini
• 1 container Betty Crocker chocolate frosting
• (optional) 1/4 package of Pillsbury refrigerated cookie dough for cookie garnishes

• Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Make cupcake batter according to directions then stir in 1 cup of regular chocolate chips. Bake cupcakes according to package directions. Let cool.
• While cupcakes are baking make the cookie dough filling. Combine butter and brown sugar in a mixing bowl and cream on medium speed until fluffy for about 2 minutes. Mix in the flour, sweetened condensed milk and vanilla. Beat until combined. Stir in the mini chocolate chips. Cover with plastic wrap and refrigerate for about 15 minutes or until slightly firm.
• When cupcakes are cool, cut out a cylinder shape in the top of the cupcakes about an inch deep. Fill hole with about a Tablespoon of cookie dough filling. I like to fill mine a little on generous side and use about 1 1/2 Tablespoons of filling.
• Frost cupcakes with chocolate frosting. I like to put the frosting in a plastic storage bag and snip off a nickel sized hole in one of the corners to pipe the frosting on in a cone shape.

Cookies and Cream Cheesecake bars

I love a good cheesecake dessert, this did not disappoint!

I got this recipe from RecipeGirl.com I am being lazy, it is a long recipe so go HERE to print it out. The only thing I did different was I didn't use oreo's, just some off brand of chocolate cream filled cookie!

"The Best Ever" Sugar Cookies

These live up to their title, Best Ever.
I got this recipe from Tessa.
They are SOOOOO good!

Cookies:
3 C Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 C Butter
2 Eggs
1 C Sugar

Icing:
2 Tbsp Butter
3-4 oz Cream Cheese
2 C Powdered Sugar
1-2 Tbsp Evaporated Milk (I've used normal milk and it turns out great too.)

Do:

• Sift dry ingredients together (excluding sugar). Cut in butter. (to look like corn meal)
• In separate bowl, mix eggs and sugar. Beat well.
• Blend two together.
• Chill 1 hour.
• Roll out flat with roller (add a lil flour to counter and dough to keep from sticking). Cut with cookie cutters.
• Bake @ 375 for 6-8 minutes.
• Frost when cooled.
• Wha-la!!! Delicious!