French Toast Breakfast (anytime!) Muffins

These are so moist and delicious. They're called breakfast muffins, but I don't know why you can't have tasty treats anytime of day! I like making these in the tiny muffin tins. They're almost bite-size and easier for my kids to enjoy. There was a time where I made these about three times a week for a month!

 

Ingredients:
~ 1/3 c. butter, melted
~ 1/2 c. sugar
~ 1 egg (preferably room temperature)
~ 1 1/2 c. all purpose flour
~ 1 1/2 tsp. baking powder
~ 1/2 tsp. salt
~ 1/4 tsp. nutmeg
~ 1/2 c. milk

Topping (option: cut topping in half*)
~ 1/2 c. sugar
~ 1/2 c. butter, melted
~ 1 tsp. cinnamon

Directions:
Preheat oven to 350F.  In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT over mix; over mixing will ruin the texture of the finished muffins. Also? Don't over mix the batter. Finally, don't over mix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar. *May have left-over topping; the extra topping can be used for dipping, while eating the muffins (oh my). Another option is to cut the topping ingredients in half. CONSUME, ENJOY, GO CRAZY!
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My Fav Brownies...Ooey, Gooey Goodness!

I've taken this recipe to a few diff places and have gotten great reviews, so now I'm sharing w/ all of my blogging friends. :)  You can easily double this recipe and bake in a 13x9.

Ingredients:
~  1/2 cup butter

~  1 cup white sugar

~   2 eggs

~   1 teaspoon vanilla extract

~   1/3 cup unsweetened cocoa powder

~   1/2 cup all-purpose flour

~   1/4 teaspoon salt

~   1/4 teaspoon baking powder

Directions:

1. Preheat oven to 350 degrees. Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into greased pan.
3. Bake in preheated oven for 25 to 30 minutes. DO NOT overcook. Toothpick may still come out a little gooey...they're done!  They'll set up a little more after you take them out of the oven.

Cream Cheese Cake with Sweet Berry Glaze - Crowd Pleaser...every time!

This is a wonderfully moist cake topped with a cream cheese frosting and fresh berries in a sweet glaze. It's a cake but, it doesn't serve like "just a cake!" It's elegant and fancy and relatively simple to make. The great thing about it is that it's not only delicious and beautiful but it also feeds a crowd. My mom has been serving this for years at large functions and I first served it to a group of teenagers and adults (YW in excellence night) and it was a huge hit, as it has been since. We had this for our Easter party here this year too. It's a must try.


Ingredients:
~ 1 box white cake mix
~ 2 pks cream cheese (I use low-fat)
~ 2 1/2 cups powdered sugar
~ 1/4 cup milk
~ 1 box raspberry danish dessert (found with pudding and jello in the supermarket)
~ 1 1/2 cups water
~ 1 to 2 bags frozen mixed berries (whatever are your favorites)
~ 1 8 oz container of whipped cream

Description:
Make cake mix according to package directions. Pour into a greased cookie sheet and bake at 350 degrees for 12-15 minutes. Cool completely.

Mix cream cheese, 2 1/2 cups powdered sugar and 1/4 cup milk until creamy. Spread on cooled cake.

Mix danish dessert with water. Boil and cook about 1 minute. Cool and add berries.

Cut cake into large slices. Place onto dessert plates, top with berry mixture and a dollop of whipped cream. Beautiful!

Recipe from: MOM

Strawberry Mousse Pound Cake Trifle

Ingredients:
~ 3 loaves pound cake (regular bread pan size, I buy @ Walmart)
~ 8 oz pkg gelatin
~ 1 1/2 cups boiling water
~ cold water & ice
~ 2 (12 oz) containers cool whip, separated
~ fresh strawberries (I use 2 large containers), halved

Directions:
~ Mix gelatin w/ boiling water until completely dissolved.  Measure 1 cup cold water and add enough ice to make 2 cups.  Add to gelatin and stir until ice is melted.  Mix in all of cool whip except a little you'll set aside for the very top.  Refrigerate just until thickens enough to mound (20+ minutes).  Cube pound cake and layer 1/2 on bottom of trifle dish.  Top with 1/2 cool whip mixture & a generous layer of strawberries.  Repeat layers, BUT before adding the last layer of strawberries, top with plain cool whip.  Finish off with your beautiful layer of strawberries and Wa Lah! 

* Tip:  When I make this, I make it the night before and it's fine in the fridge until I serve it the next day.  It's even great as leftovers for a couple of days :)

Peanut Butter Brownie Trifle

Ingredients
~ 2 boxes fudge brownie mix
~ 2 pkgs (13 oz each) mini peanut butter cups
~ 4 cups cold 2% milk
~ 2 pkgs instant vanilla pudding
~ 1 cup creamy peanut butter
~ 4 tsp vanilla extract
~ 3 cartons (8 oz each) cool whip

Directions

• Prepare brownie batter according to package directions.  Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces.
• Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.
• Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. Yield: 20 servings (1 cup each).

*Tip:  I usually make the the night before.  It's even good as leftovers for a few days :)
*Tip:  The original recipe called for 1 pkg peanutbutter chips added to brownie mix b4 baking.  You are welcome to add this, however, I really like the soft brownie texture as opposed to an all crunchy trifle.

Recipe From:  Cassie House

Better than Sex Cake

Ingredients:
~ Devils Food Cake or German Choc Cake
~ 1 small can sweetened condensed milk
~ 1 jar caramel icecream topping
~ 1 4-6 oz butterscotch topping (optional)
~ 1 8 oz container whipped cream
~ 4-5 Heath or Skor bars, chopped

Directions:
Bake cake according to package directions.  Remove from oven and immediately poke holes all over the cake w/ a knife.  Drizzle sweetened condensed milk, caramel, and butterscotsh over the cake.  Allow to cool completely.  Top with whipped cream and crushed candy bars.  Drizzle caramel/butterscotch over the top and refrigerate until serving. 

Recipe from:  Wendy Mooney

Angel Food Cake Skewers

A yummy Pinterest recipe that's fast and easy and Y-U-M-M-Y :)


Ingredients:
~ Angel Food Cake
~ Strawberries
~ White Chocolate
~ Milk Chocolate (chocolate bark works great for both)
~ Long Skewers

Directions:
Cut cake and strawberries into bite-sized pieces. Slide onto skewers, alternating between cake and strawberries. Heat chocolate in two separate bowls in the microwave until melted. With a spoon, drizzle chocolate, one at a time, over skewers. You can layer these as long as you give them a few minutes to harden before lying the next layer of skewers on top.

Incredible Ice Cream Sandwich Cake

This dessert is SUPER easy to make and always a hit. It has a ton of variations which make it fun. It is SOOOOO YUM and a very showy dessert too. You'll get a lot of "oohs" and "awws!" It serves a TON of people and you can make it in about 5 minutes!! You can make this a day or two ahead of time, which is great too! You really can't beat a dessert this easy, this fancy and spectacular, and this DELICIOUS!!

Ingredients:
~ Ice cream sandwiches, any flavor you like (I like vanilla or cookies & cream). You will need enough for your first layer x3 or 4 depending on how many layers you want to do...if your bottom layer has four, you will need 12 or 16 total, etc. Sorry I can't tell you exactly how many because you can make this on ANY size dish, but that's actually what makes this recipe so cool! I just buy the 36 pack from Walmart for $7.99 because I make a huge long one with 9 on the first layer. It serves over 40 people! You can't go wrong!!!
~ 1 large container Cool Whip (don't substitute for the cheap stuff!, but you can use "light.")
~ Any toppings you choose. Our fav is crushed mint Oreos, chopped Snickers, Peanut M&Ms, and caramel and Hershey's chocolate drizzled over the top.

Directions:

(You can do as few or as many layers as you'd like, but here's how I make it...)
Place 1 layer of ice cream sandwiches (I've found anything skinnier than 3 wide is difficult to serve) on a pretty serving platter. Spread whipped cream on top. Sprinkle toppings of your choice over whipped cream (not the choc syrup or caramel, save that just for the top layer). Top with another layer of ice cream sandwiches and repeat until you have 3 or 4 layers of everything. Drizzle with chocolate syrup and caramel, if you choose. Freeze for at least a few hours so it serves easily without falling apart. Remove from freezer and serve immediately.

Other topping ideas we like: crushed mints/candy canes, etc. and any candy bar

Recipe from: Wendy Bodily-Mooney

Best Chocolate Chip Cookies (never flat!)

These cookies turn out perfect every time. They're incredibly delicious and never go flat!


Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts (I used pecans and they were delicious!)

Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3.Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Fresh Peach Bread

Ok, so it's no secret, Shawn hates peaches! BUT, this bread is his favorite. He decided last time I made it that he liked it even better than banana. Sound crazy for anyone who knows Shawn? Try it and you'll see that it's really incredible and you would never guess it was peach bread the way I make it because I blend the peaches.


Ingredients:
~ 3 eggs
~ 2 cups white sugar
~ 2 tsp vanilla extract
~ 1 c. vegetable/canola oil (or 1/2 c. oil and 1/2 c. applesauce)
~ 2 cups diced, canned peaches, drained (I've only ever made this with fresh, frozen peaches, thawed with juices and then blended in a blender)
~ 3 c. flour (or 3 c. flour & 1 c. whole wheat flour)
~ 1 tsp. baking powder
~ 1 tsp salt
~ 1 tsp baking soda
~ 3 tsp ground cinnamon
~ 1/2 c. chopped nuts (I use either walnuts or almonds...almonds are good!)

Directions:
Preheat oven to 375 degrees. Grease and flour two 8x4" pans (or muffin tins, or smaller bread pans). In a large bowl, beat eggs lightly. Blend in sugar, oil and vanilla. Add flour, baking powder, baking soda, salt and cinnamon; mix just to combine. Stir in peaches and nuts. Pour batter into pans (fill muffin tins, etc. 2/3 full). You can sprinkle a little sugar or cinnamon sugar mix on top and crushed nuts for a nice look. Bake for about 1 hour or much less for smaller bread pans or muffin tins. Remove from oven when a toothpick comes out clean.

Whipped Cream, Fruit & Cookie Salad Y-U-M!

My sister-in-law brought this to our annual Easter party and it was a HUGE hit!  It's easy to make too.

Ingredients & Directions:
In a large mixing bowl, pour in 2 small pkgs vanilla instant pudding powder. Add 1 large tub whipped cream, 1 large container of strawberry yogurt, 1 frozen pkg of strawberries, 1 frozen pkg of raspberries, then add mini vanilla wafers. Refrigerate until serving.  (I'd make this enough ahead of time for the berries to thaw and the wafers to get a little soft or else it's not as good...a couple of hours in the fridge should do the trick!)

Recipe from: Sister-in-law, Crystal Taylor

Easy Chocolate Brownie Triffle

This is a very easy dessert that's always a crowd pleaser. I've gotten requests for the recipe every time I've made it!


Ingredients:
~ 2 boxes brownie mix, made to package directions. (can use any brownies)
~ 1 large tub cool whip
~ 1 large box instant chocolate pudding mix, made according to package directions

Directions:
In a glass serving dish layer 1/2 brownies, pudding and cool whip. Be careful to layer so that layers don't blend into each other (you will see the layers from the side of the dish). Repeat layers, ending with cool whip. Using a potato peeler, shave chocolate and sprinkle on top. Refrigerate until serving.

Recipe from: Crystal Taylor

Chocolate Molten Pudding Cake - CROCKPOT RECIPE

Here's the ulitmate rich and fudgy dessert - part cake and part pudding! SUPER EASY and delicious! I love that I can throw everything into a crockpot and forget about it! Be sure you DON'T overcook this or you will end up with just a cake and no molten pudding, bummer! (We've made this mistake before)


(I have to admit...I didn't take this pic, and that's a first! It just looked so pretty in the recipe book and I couldn't duplicate it but, I've made this recipe a ton of times and it turns out exactly like the pic!)

Ingredients:
1 1/3 cups sugar
1 cup flour
1/2 cup butter
4 large eggs, lightly beaten
1/3 cup chopped pecans, toasted (I use walnuts cuz I always have them on hand. I don't toast them)
1/4 cup unsweetend cocoa
1/2 tsp ground cinnamon
1/4 tsp salt
2 tsp vanilla extract
Vanilla ice cream (optional but, Shawn thinks it's a MUST!)

Directions:
stir together all ingredients except ice cream in a large bowl. Pour into a lightly greased 3-quart slow cooker (DO NOT use a large 5 quart one, you will end up with a fully cooked cake - that was my mistake once). Cover and cook on LOW 2 to 2 1/2 hours or until set around the edges but still soft in the center. Let stand, covered, 30 minutes. Serve warm with ice cream, if desired.

Recipe from: my sister, TRICIA

Reeces Macadamia Cookie Cups

If you think you've had these before...think again! They're different from any I've had and SO much YUMMIER! Super easy too! Katelyn & I made them for Christmas and put white choc chips on top of the reeces just out of the oven. Cute n' tasty.


Ingredients:
~ 1/2 cup finely chopped macadamia nuts
~ 1 pkg (18 oz) individually wrapped portioned refrigerated white chip macadamia nut cookie dough
~ 24 miniature peanut butter cups

Directions:
Sprinkle macadamia nuts into 24 greased miniature muffin cups, 1 tsp. each. Cut each portion of cookie dough in half; place each half in a muffin cup. Bake at 325 degrees for 11-13 minutes or until golden brown. Immediately place a peanut butter cup in each cookie; press down gently. Cool completely before removing from pans to wire racks. Yield: 2 dozen

Quick Peanut Butter PLAYDOUGH - Kids Love!!

I made this when Katelyn had a friend over and it entertained them for quite awhile. I gave them plastic knives and a ton of cookie cutters and they were in heaven. The playdough actually tastes really good and I snitch bites too.


Ingredients:
~ 1 part powdered sugar
~ 4 parts peanut butter
~ 2 parts sweetened condensed milk

Directions:
Mix all ingredients thoroughly in a large bow. Knead for several minutes until smooth and pliable. Mixture should not stick to your fingers. If it does, more powdered sugar may be added (add very little at a time, if needed, or playdough will get dry & crack...better too moist than dry!). Don't make more playdough than can be consumed, as there are no preservatives to prevent the growth of bacteria.

Recipe from: Friend, Amy Soucie

Layered Chocolate Lover's Dream Cake

This cake is so, so delicious. It serves quite a few because the slices are very tall but you can cut them thinly and serve them on big plates drizzled in hot fudge...delicious!! It's a very pretty cake with layers of cake and chocolate creamy frosting.

Ingredients:
~ 1 box devils food cake mix
~ 1 pint heavy whipping cream (no substitutions)
~ 1 8oz cream cheese
~ 2/3 c. brown sugar
~ 1 tsp. vanilla
~ 1/2 tsp. salt (optional)
~ 1 king size Hershey's candy bar (for shaving on top)
~ 1 jar hot fudge topping

Directions:
Make cake batter according to package directions. Grease and cocoa (like flouring) two 8" round pie pans and bake cakes until toothpick inserted comes out clean. Turn cakes out onto a wire rack. Cool. Split each in half (so you have 4 rounds).

Whip whipping cream until fluffy. In a separate bowl combine cream cheese, vanilla, brown sugar & salt. Add to whipping cream. On a serving tray or cake server layer one round cake, frost generously (saving enough for remaining layers) and continue with layers finishing with frosting. Shave chocolate bar on top and refrigerate. To serve, "pie slice" and place on serving dishes. Warm hot fudge and drizzle over each piece. Serve immediately. (TIP: You'd think the more fudge the better, but even if you're a chocolate lover, the most delicious way to enjoy this dessert is with just a little drizzle of hot fudge. Don't overdue it! It will be plenty, I promise)

Recipe from: sister-in-law, Liz

My Kids' Favorite Cookies

Ingredients:
~ 1 cup butter, softened
~ 1/2 cup sugar
~ 1/2 cup packed brown sugar
~ 1 egg
~ 1 tsp. vanilla extract
~ 2 cups flour
~ 1 tsp. baking soda
~ 1/2 tsp. salt
~ 1 1/2 cups quick-cooking oats
~ 1 cup flaked coconut (optional)
~ 5 milk chocolate candy bars (1.55 oz. each)

Directions:
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Beat in oats and coconut. Roll into 1-2 inch balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 350 degrees for 10-12 minutes or until lightly browned. Break each candy bar into 12 pieces; press a chocolate piece into the center of each warm cookie. Remove to wire racks.

Recipe from: Tiffany

Fancy Fruit Pizza

This is a recipe I got from the food network. It's different than any I've had and I like it.


Ingredients:
~ 8 oz cream cheese
~ approx 2 tsp almond extract
~ Refrigerated sugar cookie dough
~ Powdered Sugar
~ Orange Marmalade
~ White chocolate (optional)
~ shredded coconut (optional)

Directions:
Press cookie dough into a pizza pan and cook for 10-12 minutes in a preheated 350 degree oven. Meanwhile, whisk cream cheese and almond extract. Spread onto cooled crust. Sprinkle with powdered sugar. Arrange fruit on top and drizzle with heated orange marmalade and melted white chocolate. Sprinkle with coconut, if desired. Serve immediately.

Optional Fruit Toppings:
~ peaches, bananas, pineapple, blueberries, strawberries, mendocino cherries, kiwi, blackberries, apples

Grandma Wilson's Applesauce Spice Cookies (MOIST!)

These are so good. They taste like the moistest pumpkin choc chip cookie you've ever had.


Ingredients:
~ 2 c. sugar
~ 1 c. butter
~ 2 eggs
~ 2 c. apple sauce
~ 4 c. flour
~ 1/2 tsp salt
~ 2 tsp baking soda
~ 1 tsp cinnamon
~ 1 tsp nutmeg
~ 1 tsp cloves
~ 1 8 oz pk chocolate chips

Directions:
Mix all ingredients. Spoon into balls on cookie sheet and bake at 350 degrees for 8-10 minutes.

Recipe from: Grandma Wilson (a friend's grandma)

Layered Pudding Pie

Ingredients & Directions:
CRUST
~ 1 1/2 c. Graham cracker crumbs
~ 1/2 c. sugar
~ 1 cube margarine

Mix together and press into bottom of 9x11 pan. Then cream together:
~ 8 oz cool whip
~ 8 oz cream cheese
~ 1 c. powdered sugar

Mix well and spread on top of Graham cracker crust.

PUDDING MIX:
~ 2 small pks chocolate pudding
~ 3 1/2 c. milk

Mix and pour on top of cream layer. Refrigerate for 1 1/2 hours. Add more cool whip on top. Sprinkle crust mixture on top. Keep refrigerated until serving.

Recipe from: not sure, but it was handwritten and given to me by someone.