Archive for Dessert

“Win the Bake Sale” Crispy Rice Treats

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If I say so myself, these are the best marshmallow treats you will ever have. The secret ingredients are coco puffs and Kosher salt which makes magical little salt pockets.

Ingredients
1/4 cup butter
4 cups mini marshmallows
4 cups rice crispies
1 cup coco puffs
1/2 tsp Kosher salt

Instructions
Spread a small amount of butter on the bottom and sides of an 8×8″ pan (double the recipe for a 13×19″ pan). Melt remaining butter over medium-low heat. Add marshmallows and stir until melted. Mix cereal and salt in a large bowl. Add melted marshmallow and stir until well mixed. Spread evenly in the buttered pan. Press down firmly with parchment paper. Cool completely and cut into squares.

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Wyatt’s Apple Crisp

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My son Wyatt is very mechanical so Dana got him this really cool apple peeler for Xmas. I highly recommend getting one if you like to make things with apples. When he found this recipe in his Highlights High Five magazine we had to make it. Who knew it’s the best apple crisp ever? From now on we will only be trying new recipes from High Five. The single batch is 4-6 servings. I recommend the double so you can have it for breakfast (I did the math for you to double it, you’re welcome). 🙂

Ingredients (single batch)
Filling
3 large apples or 5 small
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup apple cider
Topping
1 cup flour
1/3 cup brown sugar
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 stick butter
1 cup granola

Ingredients (double batch)
Filling
6 large apples or 10 small
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup apple cider
Topping
2 cups flour
2/3 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 sticks butter
2 cups granola

Directions
Peel and core all the apples in 5-10 minutes using this awesome machine (or take all day doing it the old fashioned way). Mix all filling ingredients and spread out in a pan — for the single batch use an 8×8″ pan or a pie plate, for the double batch use a 13×19″ pan. Mix flour, brown sugar, salt, cinnamon and nutmeg for topping. Cut the butter into this mix with a pastry blender or fork. Mix in granola and spread on top of the apples. Bake at 400 degrees until the top is golden brown — 30-35 minutes single batch or 40-45 minutes double batch.

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So, You’re a PTA Mom, Now What? Frosting

1390556_10201610767843494_1872603548_nYesterday was my PTA mom initiation. I made cupcakes for I think the first time ever. I even bought the two-story carrier as a resignation to my fate. Fancy, huh? On the bright side, I got to have icing for breakfast. This is my mother-in-law’s recipe. It’s really fluffy and not super sweet. Makes enough icing for a two layer cake or 24 cupcakes plus a little leftover.

Ingredients
4 tbs flour
1 cup milk
1/2 cup butter (1 stick)
1/2 cup sortening
1 cup sugar (regular white, weird for frosting, I know)
1 tsp vanilla

Directions
Mix flour and milk in saucepan. Cook over low heat stirring constantly until thick. Set aside until cool. While that is cooling, put the butter in a medium bowl to soften. Cream butter and shorting  for 4 minutes with a mixer at medium speed. Gradually add sugar and beat 4 more minutes. Add flour paste and beat 4 more minutes (at this point I wish I had a standing mixer). Add vanilla and beat until mixed in.

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Look, Mom, I Made it with Crackers!! Toffee

English Toffee Cookies

This is pretty fantastic and I think really what this blog is all about. Crackers? Really? Thanks, Gemma, for bringing this to my life.

Ingredients
Unsalted crackers
1 cup butter
1 cup sugar
2 tsp. vanilla
1 12oz. bag chocolate chips
1 cup Chopped nuts

Directions
Preheat oven to 400 degrees. Lay crackers side by side on a foil-lined cookie sheet (make sure the cookie sheet has a lip).

Melt butter, sugar, and vanilla in a saucepan. Bring to a boil. Once the mixture binds together continue to cook, stirring constantly for 3 minutes. Pour hot mixture over crackers, and place in preheated oven for 10 minutes or until golden brown (do not overcook).

Remove and while hot, sprinkle chocolate chips over all. Let stand 5 minutes then spread melted chips evenly over cookies and sprinkle with chopped nuts. Place in refrigerator or freezer until hard and cool.

Break into pieces and be the hit of the party!

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Grandma Crouch’s Cranberry Bread

A family member requested this recipe, so I thought I would share it with all of you too. There is a specific unnamed niece that hates cranberries but likes this so much she picks them out so she can eat it. Weird I know.

Ingredients
2 cups flour
3/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup sugar
1 1/2 cup cranberries
1 egg, beaten
juice and rind of 1 orange
1/2 cups chopped nuts
3 tbs shortening

Directions
Mix all dry ingredients. Put shortening in a measuring cup and fill with boiling water to 3/4 cup. Add this, juice and the egg to dry ingredients and mix. Add grated orange peel, nuts and cranberries and mix. If it seems too dry, add a little more water. Poor in a greased loaf pan and bake 1 hour at 350 degrees.

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Smeeps

An Easy Easter Dessert!

Ingredients
Graham Crackers
Hershey’s Chocolate (preferably the big bars)
1 Package of Peeps (pink bunnies or yellow chics, your choice)

Directions
Break Graham cracker in half so that you have 2 squares. Set aside one square. Place 2-3 pieces of chocolate bar on graham cracker square. Place one Peep atop chocolate. Put on microwave-safe plate or dish and zap on medium for 5-10 seconds. Depending on how strong your microwave is, you’ll need to do a test run or two to reach optimal level of melty-ness. Be prepared to carefully monitor this process. If you get careless, you could potentially have a big yellow or pink mess on your hands. Once you’ve mastered the timing, you can microwave a few a time. Then, remove from microwave and place the other half of graham cracker (that we set aside earlier) on top to make a lovely little sandwich. Serve warm.

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Cranberry Upside-Down Cake

Inspired by a Martha Stewart recipe, I white trashed it up by using a box cake. I tried making this today with frozen cranberries, not good. I pulled it out of the oven and it was way too brown on top and still sloshing around inside. So I popped it back in the oven and somehow it turned out okay. A real homemade cake wouldn’t have taken that beating, so take that Martha!
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Ingredients
4 tbs butter, room temperature
1 cup sugar
1 tsp cinnamon
1/2 tsp allspice
2 1/2 cups fresh cranberries (you can use frozen, but thaw them before you use)
1 yellow cake mix prepared according to instructions
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Directions
Rub the bottom and sides of f two 8″ cake pans with butter. Mix sugar and spices and sprinkle evenly over the bottom of the pans. Spread cranberries in a single layer over the sugar. Top with prepared cake mix. Bake at 350 degrees for 30-35 minutes. After it has cooled run a knife around the edge and turn out onto a plate. Makes 2 8″ cakes.  

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