Quick Lemon Bars

This is a really fast and easy dessert. I like these better than regular lemon bars. They are not as sweet and they are very light in texture. This has become a staple for me to make when I take dinner to someone or need a potluck item. It always pleases! I haven't tried different pie fillings yet, but I am sure other flavors would work good too.

Lemon Bars

1 box angel food cake mix
1 can lemon pie filling

Mix both together well in a large bowl. Pour into a 9x13 pan and bake at 350 degrees for 18 minutes or until slightly golden and spongy on top. Cool for a few minutes, then sprinkle with powdered sugar.

That's it!

Peanut Butter Fudge Brownie Trifle

I made this for dessert on Valentines Day. It was delicious!

Peanut Butter Fudge Brownie Trifle--original recipe source

1 batch of your favorite brownies, boxed or from scratch, cooled and cut into cubes
1 large box (5-ounce) of instant chocolate pudding, prepared and chilled
1 bag of peanut butter cups, chopped
2 cups heavy cream
3-4 tablespoons granulated sugar, depending on your desired level of sweetness
1 cup of creamy peanut butter
1 cup of powdered sugar
2 tablespoons milk
8 ounces of whipped cream cheese, at room temperature

In the bowl of an electric mixer (or using a hand mixer), beat heavy cream and sugar on medium-high speed until stiff peaks form. Transfer the whipped cream to an separate bowl and stick in the fridge until ready to use. I did not even clean the bowl of my electric mixer and just began mixing the peanut butter mixture.

Add the peanut butter and cream cheese to the bowl and beat at medium speed, scraping down the sides a few times until mixture is creamy. Add in powdered sugar and mix until combined, then mix in 2 tablespoons of milk. Remove the whipped cream from the fridge and add 1 cup of it to the peanut butter, folding it in until the mixture turns lighter in color and is mostly combined.

Grab your trifle dish and begin to layer your ingredients however you’d like. I did a layer of brownies, then peanut butter, then a handful of chopped peanut butter cups, chocolate pudding, whipped cream, and so on. I repeated it until I got to the top, then piped the remaining whipped cream on top and sprinkled the candy on. You really can’t go wrong with layering – just use a long spoon to serve!

Raspberry Pretzel Jello Salad

This jello is always a hit! The combo of tart raspberries, salty pretzels, and sweet middle is so yummy.

(photo coming soon!)

Crust
1/1/2 c. crushed pretzels (I put a bunch in a ziploc bag then crush them with my rolling pin)
3/4 c. melted butter
3 T. sugar

Crush pretzels and add butter and sugar. Pat into a 9x13 pan and bake at 350 for 10 minutes. Let cool before you add the other layers. You can do this part the night before if desired.

Middle
1 8 oz. cream cheese
1 c. powdered sugar
1 8 oz. tub cool whip

Blend cream cheese and powdered sugar together. Fold in cool whip. Spread on top of cooled crust.

Topping
1 large pkg. raspberry jello
2 c. water
12 oz. frozen raspberries

Boil water and mix in jello. Let cool slightly then add the frozen raspberries. This sets the jello. Pour on top of cream cheese mixture and spread around evenly. Put in fridge to set for at least an hour before serving.

Ooey-Gooey Peanut Butter Brownies

You simply must make these brownies. My kids were sad I took that chocolate peanut butter cake away from them so I made these to compensate. THESE ARE SOME OF THE BEST BROWNIES EVER. And...they were even better the next day! Head on over to Our Best Bites and read their tutorial they have more photos and fun information.

Ooey-Gooey Peanut-Butter Brownies
Recipe from Our Best Bites

3/4 C sweetened condensed milk, divided (fat-free is fine)
1/4 C butter, melted and cooled (1/2 stick)
1/4 C non-fat milk
1  box devil’s food cake mix (18.25 oz)
1 large egg white, lightly beaten
cooking spray
1 7 oz jar marshmallow creme (about 1 3/4 C)
1/2 C peanut butter morsels (I used the whole bag..lol)

Preheat oven to 350 degrees.

With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white.  Mixture will be very thick.  Spray 9×13 pan with cooking spray.  Press 2/3 of the mixture into the bottom of the pan.  Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers.  The layer will be thin.  Bake for 10 minutes.

Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth.  Stir in PB morsels.  No one will tell if you stir in some extras.  Spread marshmallow layer over brownie layer in pan.  Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture.  Bake at 350 for about 30 minutes.  Remove from oven and cool before cutting into squares.

Reese's Peanut Butter Chocolate Cake

I made this cake as a thank you to our new bishop. He helped us out a TON with our commercial and Mormon Message for girls camp doing lots of editing. He loves chocolate and peanut butter combo so I thought of making him this cake. Turned out great! Next time I am planning on cutting the Reese's cups on the top layer like I did on the bottom layer, I like how it looks better. Also I ended up with a little over one cup of frosting left so I will put more in the middle next time.

Original recipe source

1 box devils food cake (or your favorite recipe)

1 bag Reese’s peanut butter cups (the miniature kind)

Peanut Butter Frosting:
2 cups creamy peanut butter
1/2 cup soft butter
1 1/2 tsp vanilla
1/2 tsp salt
2 cups powdered sugar
2/3 cup whipping cream

Prepare cake according to directions on box. Bake in 2 greased and floured 9″ round pans. Cool completely.

For frosting: Beat together butter, peanut butter, vanilla and salt. Add powdered sugar and enough cream to reach spreading consistency.

To assemble: Place one cake layer on a plate, flat side up. Spread with a layer of frosting. If desired, sprinkle with a few finely chopped Reese’s peanut butter cups. Top with remaining cake layer. Frost top and sides of cake. Decorate with halved Reese’s peanut butter cups. Finely chop any remaining peanut butter cups and sprinkle them in the center.

Apple Pie Bars

I found this recipe for apple pie bars last year and wanted to make them. I made them today, but I altered the recipe a bit. Since I have a lot of homemade apple pie filling in quart jars that I canned, I wanted to use that instead of making a fresh filling. Plus I halved the recipe since I didn't want four dozen bars! Please refer to the original recipe if you don't have apple pie filling at home to use and you want to make it from scratch. Here I will type up how I altered the recipe.


Braden and Chad said they both like these better than regular apple pie!

Crust:
3/4 c. butter, softened
6 Tbl. sugar
1 1/2 c. all purpose flour
1/8 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. salt

Topping:
1 1/2 c. quick oats
1 c. all purpose flour
3/4 c. light brown sugar
1/2 tsp plus 1/8 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
3/4 c. cold butter, cut into small cubes

Prepare the crust: Preheat oven to 375 degrees. Line a 13x9.5 jelly roll pan with foil or parchment paper. Using an electric mixer, beat the butter and sugar until light and fluffy, about two minutes. At low speed, beat in the flour, spices, and salt until a soft dough forms. Press the dough over the bottom of the prepared pan. Bake in the center of oven for about 15 minutes or until golden and set. Set on wire rack to cool slightly.

Prepare the topping: In a large bowl, mix the oats and the flour, brown sugar, cinnamon, baking soda and salt. Using your fingers or a pastry tool, put the butter cubes into the oat mixture and crumble together until the mixture resembles a coarse meal. Press the mixture into clumps.

Dump on the quart bottle of your apple pie filling and spread evenly over the crust. Scatter the crumb topping on top, pressing it lightly into the mixture. There will be a lot of topping, don't worry. It will fit. Bake for 30 minutes or until the topping begins to look slightly crispy on top. Let cool and enjoy!

Pistachio Bundt Cake

I made this cake for dessert on St. Patrick's Day. We had invited a new single sister in our ward over for dinner and I wanted a nice dessert, but festive. It was delicious! It was moist enough that it didn't need frosting. I dusted it with powdered sugar like the photo. You might want to read through the reviews as there are good tips for different frosting's, egg substitutes and such.

 

Original recipe found at AllRecipes.com

• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant pistachio pudding mix
• 4 eggs
• 1 1/2 cups water
• 1/4 cup vegetable oil
• 1/2 teaspoon almond extract
• 7 drops green food coloring (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
2. In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
3. Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.

Reese's Peanut Butter Bars

WARNING: These babies are impossible to stay out of. Your tummy will thank you, your hips will not.

Head on over to the original recipe site for more photos, tutorial and other info.

No Bake Reece's Peanut Butter Bars

1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a parchment (or waxed paper or foil) lined 9x13 pan.

Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars. Tip: If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.

*Tip: Love this tip from one you readers! Instead of adding shortening to the chocolate topping, add a scoop of peanut butter. That will prevent the top from getting solid and it will taste yummy!

Ice Cream Cake

I made this cake for Chad's birthday last week. It was delicious! Super easy too. I got the recipe from Kraft.

24 OREO Cookies, divided

2 cups Strawberry ice cream, softened (I used vanilla instead)

2 cups thawed COOL WHIP Whipped Topping, divided

2 cups Chocolate ice cream, softened

2 Tbsp. Hot fudge ice cream topping (I used crushed oreos instead)

LINE 9-inch round pan (I used a 10 in springform pan. Didn't have to use the plastic wrap) with plastic wrap, with ends extending over side of pan. Stand 14 cookies around edge of pan. Crush remaining cookies. Reserve 1/2 cup crumbs for later use; sprinkle remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with 1 cup COOL WHIP and reserved crumbs. Cover with chocolate ice cream.

FREEZE 4 hours.

REMOVE dessert from freezer 10 min. before serving. Use plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP; drizzle with fudge topping.

Best Ever Brownies

I took these to Matt's report dinner last week and Marne asked me to add the recipe to the blog. These are the only brownies I have ever made since I was a teenager. They are so yummy and turn out perfect every time.

1 c. melted butter
2 c. sugar
1/4 c. cocoa
4 eggs
2 tsp. vanilla
1 1/2 c. flour
1 tsp. salt

Mix butter, sugar, and cocoa. Add eggs. Mix well. Add remaining ingredients. Pour into 9x13 pan. Bake at 325 degrees for 38 minutes. Frost or sprinkle with powdered sugar.

Brownie Pudding Cake

This is a great chocolate dessert to serve with ice cream or whip cream. It looks really watery when you put it in the dish but it thickens up nicely and is so yummy served warm. It is so easy because all the ingredients you usually always have on hand.  I used to make this all the time when we were first married and had no money to buy extra ingredients.
 
Pudding Layer
1 c. flour
3/4 c. sugar
3 Tbl. cocoa
2 tsp. baking powder
1/2 tsp salt
1/2 c. milk
2 Tbl. butter, melted
1 tsp vanilla
1/2 c. chopped nuts (optional)

Topping
1 c. sugar
1/4 c. cocoa
1 1/2 c. boiling water

1. Mix pudding ingredients. Spread into an 8 inch square baking pan.
2. Mix topping ingredients, then pour onto the pudding layer. Don't mix together!
3. bake at 350 degrees for 45 minutes.

Orange Jello Salad

This recipe is a Southwick favorite! And a MUST at Thanksgiving dinner. We usually have to quadruple the recipe. Seriously.

1 lrg. pkg. vanilla pudding (cook pudding, not instant)
1 lrg. pkg. orange jello
1 8 oz Cool Whip, thawed (if you use light cool whip it may not set up as good)
1 or 2 cans mandarin oranges
2 c. hot water
2 c. cold water

Mix vanilla pudding with 2 cups water and bring to a boil. Sprinkle large package of orange jello into pudding until dissolved. Add two cups cold water. Stir and put in fridge until jelled slightly. Whip in Cool Whip well. Add drained oranges, as much as you want. Stir all together and refrigerate until set up completely.

Jello Supreme

1 large box orange jello
1 small box instant lemon pudding

Make the jello as if you were making jello. Make the pudding as if you were making pudding. Whisk the two together and refrigerate until set. Top with Cool Whip. Serves 6.

Banana Sour Cream Cake

1 pkg. (2-layer size) yellow cake mix

3 eggs

1 cup mashed ripe bananas (about 3)

1 cup sour cream

1/4 cup oil

1 pkg. (8 oz.) cream cheese, softened

1/2 cup (1 stick) butter, softened

1 pkg. (16 oz.) powdered sugar

1 cup finely chopped walnuts

Heat oven to 350°F. Beat first 5 ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into greased and floured 13x9-inch pan.

Bake 35 min. or until toothpick inserted in center comes out clean. Cool completely in the pan .Beat cream cheese and butter with mixer until well blended. Gradually add sugar, beating well after each addition.

Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread with some of the cream cheese frosting. Top with remaining cake half, top-side up. Spread top and sides with remaining frosting. Press nuts into sides. Keep refrigerated.

NOTE: I made this for our niece's baptism dinner today (on Chad's side). The cake was one of the moistest cakes I have had. It was delicious, and everyone raved! Not to mention it looks fabulous. :) I also sprinkled a light amount of walnut crumbs on the top to make it look pretty. This is a great recipe for a crowd or dinner party. You can't go wrong here!

Pumpkin Cheesecake

1 1/2 c. gingersnap cookie crumbs
1/4 c. butter, melted
8 oz pkg. cream cheese, softened
1 c. sugar
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. ground cloves
1 16 oz. can pumpkin (2 cups)
4 eggs

Heat oven to 350 degrees. Mix cookie crumbs and butter. Press into bottom of 9x13 springform pan. Bake 10 minutes. Cool. Reduce oven temp to 300 degrees. Beat cream cheese, sugar, cinnamon, ginger, and cloves in large mixing bowl on medium speed. mix until smooth and fluffy. Add pumpkin. Beat in eggs, one at a time on low speed. Pour over crumb mixture. Bake until center is firm, about 70 minutes. More or less depending on your oven. Cool to room temperature. Cover and refrigerate overnight. Serve with Cool Whip.

NOTE: I made this with graham crackers for the crust since I didn't have gingersnaps and it turned out great. I also used puree from my pumpkin, not canned pumpkin, and it was wonderful! We all gobbled it up. YUM.

Dreamsicle Pie

I found this recipe online and we had it for our FHE treat last night. YUM!!! It tastes just like those orange ice cream bars.

8 oz. pkg. cream cheese softened
1 cup orange juice
1 3-4oz. pkg. instant vanilla pudding [dry]
1 3-4oz. pkg. orange Jell-o [dry]
12 oz. container of Cool Whip

9 -inch graham cracker pie crust

Beat cream cheese on high until smooth. Beat in orange juice, pudding mix and Jell-o. Stir in half of the Cool Whip. Pour this mixture into the pie crust. Top with the remaining Cool Whip. Garnish with orange slices and mint leaves. Refrigerate for three hours or over night.

Pumpkin Pie Squares

I love these almost more than pumpkin pie! It's not healthy...but oh so good!

1 c. flour
1/2 c. quick oats
1/2 c. brown sugar, packed
1/2 c. butter
16 oz. pumpkin
2 cans evaporated milk
4 eggs
1 1/2 c. sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp ground cloves
1/2 c. chopped pecans or walnuts
1/2 c. brown sugar, packed
2 Tbl. butter

Combine flour, rolled oats, 1/2 c. brown sugar, and 1/2 c. butter in mixing bowl. Mix until crumbly, using electric mixer on low speed. Press into ungreased 9x13 pan. Bake at 350 degrees for 15 minutes. Combine pumpkin, evaporated milk, eggs, sugar, salt, and spices in a mixing bowl; beat well. pour into crust. Bake at 350 degrees for 30-40 minutes. Combine pecans, 1/2 c. brown sugar, and 2 Tbl butter. Sprinkle over pumpkin filling. Return to oven and bake for 30 minutes or until filling is set. Cool in pan and cut into 2 inch squares. Serve with whipped cream or cool whip.

Angel Food Cake Roll

This is one of my favorite summertime desserts. This freezes very well, so when I make one I try to make two then stick one in the freezer for later. It's nice having something ready in the freezer! It tastes good right from the freezer (the filling is like ice cream inside this way) or let thaw for 30 minutes before eating for a softer dessert.

Mix an angel food cake according the the package directions. Spread the cake batter on top of a wax paper lined large cookie sheet (with sides) and bake until lightly golden brown, around 15 minutes or so. When the top springs back to the touch it is done. Let cool for 5 minutes.

After it's baked, flip the pan onto a large towel sprinkled with powdered sugar and peel off the wax paper. Then roll the cake up with the towel and let it cool.

After it is cool, carefully unwrap the cake and then spread the filling on top of the cake. Then roll it back up. Wrap the cake roll in saran wrap good and freeze it until your ready to eat it!

Filling
1- 8 ounce strawberry yogurt
1 small pkg. of sugar free vanilla pudding mix
2 cups thawed Cool Whip
Chopped fresh strawberries - however much you want (optional)
3 drops red food coloring - to make it a pretty pink

Blue Ribbon Apple Pie

Ready made crust or your favorite pie crust
1/2 c. sugar
1/4 c. brown sugar
1/4 c. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
6 c. peeled, cored, sliced tart apples
1 Tbls. butter
1 tsp. sugar
1/2 c. whipping cream (secret ingredient)

In large bowl combine all filling ingredients except apples, 1 tbls. butter, 1 tsp. sugar, and whipping cream. Add apples. Toss lightly to coat. Pour into prepared crust. Place top crust over pie and flute the edges. Cut 8 large slits in the crust. Brush with melted butter and sprinkle with 1 tsp. sugar. Cover edge of crust with 2" strip of aluminum foil. Bake at 400 degrees for 35 minutes. Remove foil and continue baking for 10-20 more minutes until crust is lightly browned and juice begins to bubble through the slits. Remove from oven; run knife through slits to open. Pour whipping cream evenly through all slits. Return to oven for 5-10 more minutes. Cool for 30 minutes; serve warm.

This really did win me a blue ribbon at a bake-off! It is the BEST apple pie I have ever eaten. The secret is the whipping cream.

Apple Crisp

This is my favorite fall dessert! We invited our surrogate grandparents from the ward over last night and enjoyed apple crisp and vanilla ice cream. I was actually out of white flour so I substituted whole wheat flour and you couldn't even tell!

6 to 8 apples, depending on size
3/4 c. sugar
1 1/2 Tbl. flour
1/4 tsp. salt
1 tsp cinnamon

Topping:
3/4 c. flour
3/4 c. quick oats
3/4 c. brown sugar
1/4 tsp. soda
1/2 tsp baking powder
1/2 c. melted butter
1 c. chopped nuts

Slice and peel apples (I use my apple peeler/corer/slicer to make it really easy) and mix with sugar, flour, salt, and cinnamon. Put in 9x13 baking dish. Mix topping ingredients and sprinkle over the apples to cover. Bake at 350 degrees for 30-40 minutes, or until apples are soft.