Bread Pudding

  8 oz Cinnamon Bread 

3 eggs

1/4 cup brown sugar

1/4 cup white sugar

1/2 cup whole milk

1 cup heavy cream

1 tsp vanilla

1/2 tsp cinnamon 

1/4 tsp nutmeg

Optional: (2 TBLS white sugar plus 1 tsp cinnamon Optional) sprinkle in between half the mixture and then on top of mixture in pan before baking

optional: mini chocolate chips sprinkle in middle and some on top

Mix all the ingredients together except for the bread. Tear the bread in pieces and add the to custard ingredients. Let sit for 20 minutes.

Pour into a greased (with lots of butter) 8x8 pan.  

optional: I poured half the bread mixture in the pan, sprinkles some of the cinnamon sugar over the top, then added the rest of the bread mixture and sprinkles some of the cinnamon sugar mixture on top. I did not use all of the cinnamon and sugar mixture. Use as much as you like. 

I also sprinkled mini chocolate chips in the middle and top of bread mixture.

Bake 350 degrees for 50-60 minutes until center set. I cooked for 50 mins in 8x8 pan. 

you can double the recipe to Make a 9x13 pan. recipe called for 5 eggs. but you could try 6 eggs. 

                                                PRINTABLE RECIPE

 

 

Banana Bars with Maple Cream Cheese Frosting

BANANA BARS

1/2 cup melted butter

1 cup dark brown sugar

1 egg

1 1/2 tsp vanilla

1/4 tsp salt

1 cup flour

1/2 cup mashed banana  

1/4c-1/2 c semi sweet chocolate chips (as many as you like)

Preheat oven to 350 degree 

grease 8x8 pan then line with parchment paper

Melt butter in large bowl, mix in brown sugar until combined

Add in egg, mix

add vanilla 

add mashed banana

In a small bowl add flour and salt, mix

add flour to wet ingredients. 

Add in chocolate chips

Mix until combined

Pour into prepared 8x8 pan

Bake for 30-35 mins until light brown and toothpick comes out clean.

Cool completely, then frost

FROSTING

 4 oz soft cream cheese

2 TBLS soft butter

1/8 cup 100% real maple syrup 

1/2 tsp vanilla

Mix all frosting ingredients in a bowl. Whisk until creamy.

PRINTABLE RECIPE

Peanut Butter Balls

1 1/2 cups rice crispy cereal, measure out then crush

1 cup smooth peanut butter, I use natural

6 TBLS soft room temperature butter

1 3/4 cup powdered sugar

semi sweet chocolate chips, enough to melt and dip the balls

Mix the peanut butter and butter

Add powdered sugar then add rice crispy cereal.

mixture will be thick. 

roll in balls, I use a small ice cream scoop

place in refrigerator for 30 mins. (I was impatient and didn't chill them and it worked)

Melt chocolate chips in microwave at 15-30 second intervals until melted.

Dip the peanut butter balls, place on parchment paper to harden.

when hard, place in mini muffin papers.

Makes around 40 balls depending on the size.

PRINTABLE RECIPES

Cookie Salad

Cookie Salad

1 box (3oz) of instant vanilla pudding

1 cup buttermilk

15 ounce canned pineapple chunks, drained

8 ounce cool whip, thawed

15 fudge stripped cookies, crumbled


In a large bowl, stir pudding with buttermilk until well combined
Stir in pineapple tidbits
fold in cool whip
Add cookies right before you eat it.  Reserve a few cookies to crumble on top for garnish.


I made this salad the way the recipe reads above and made a small bowl of it.  
You can add half pineapples and half mandarin oranges if you want. 
You can double the recipe below:

Cookie Salad

2 (3.4 oz) packages vanilla instant pudding
2 cups buttermilk
1 20 oz can pineapple tidbits, drained
2 (11oz) can mandarin oranges, drained
12 oz cool whip
1 package of fudge striped cookies


PRINTABLE RECIPE

Chocolate Revel Bars

CHOCOLATE REVEL BARS

BARS:

3 cups quick cooking rolled oats

2 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1 cup butter, softened

2 cups packed brown sugar

2 eggs

2 tsp vanilla 

CHOCOLATE:

1  (14 oz) can sweetened condensed milk

1 1/2 cup semisweet chocolate chips

2 TBLS butter

1/4 tsp salt

2 tsp vanilla

combine oats, flour, soda and 1/2 tsp salt in large bowl.

In another bowl, beat 1 cup butter for 30 seconds, add brown sugar until fluffy. add eggs and 2 tsp of vanilla. beat well.

stir dry ingredients into butter ingredients.  

pat 2/3 of flour mixture in a lightly greased 15x10x1 in baking pan.

in a microwavable bowl, add sweetened condensed milk, chocolate chips, 2 TBLS butter, and 1/4 tsp salt, microwave 15 second each time and stir in-between to prevent burning. when melted add 2 tsp vanilla.

pour chocolate over the 2/3 oats 

dot with remaining oat mixture on top of chocolate 

bake 350 degrees for 25-30 minutes. 

cool on a wire rack.

cut into bars. 

ENJOY!

PRINTABLE RECIPE

I saw this recipe online and added it to this recipe link to try next time because it has peanut butter in it. You can't go wrong with that. 

Chocolate Peanut Butter Revel Bars

(recipe updated 6/25/2013 adding more peanut butter and butter to crust)

For the Crust:

1 cup smooth peanut butter

1 cup unsalted butter, room temperature (2 sticks)

2 cups light brown sugar, packed

1 teaspoon baking soda

2 eggs

2 teaspoons vanilla

2 1/2 cups unbleached all-purpose flour

2 cups quick cooking oats

1 cup old fashioned oats

1 teaspoon salt

For the Chocolate Layer:

1 (10oz.) package bittersweet chocolate chips - about 1 1/2 cups

      (I used Ghirardelli 60% cacao or semi-sweet is fine too)

1 (14 oz) can sweetened condensed milk

2 teaspoons pure vanilla extract

2 tablespoons unsalted butter

Preheat oven to 350 degrees.

In a large mixing bowl beat together 3/4 butter and peanut butter until creamy - about 30 seconds.  Add the brown sugar and beat on medium speed until blended.  Add the eggs, one at a time, beating well after each addition.  Add the baking soda and 2 teaspoons vanilla and mix until blended.  

In a medium bowl combine the oats, flour and salt.  Add the flour mixture to the butter and sugar mixture and blend on low until all the dry ingredients are incorporated.  Scrape the sides and blend one more time until a crumbly dough forms.  Set aside.

In a small saucepan combine the chocolate chips, sweetened condensed milk and butter.  Heat on medium low until the chocolate is melted.  Remove from the heat and stir in the last two teaspoons vanilla.  

Press 2/3 to 3/4 of the crumb mixture into the bottom of a 15x10x1 inch ungreased baking dish.  Spread the chocolate mixture on top.  Crumble the remaining oat mixture on top in clumps.  Press gently to make the top more even.  Bake at 350 degrees for 25 minutes or until the top is very lightly browned.  Cool and cut into bars.  Store in an airtight container.

(Recipe adapted from Better Homes and Gardens Cookbook)

White Chip Chocolate Cookies

My husbands favorite cookies.  

White Chip Chocolate Cookies

2 1/4 cups all purpose flour
2/3 cup NESTLE TOLL HOUSE Baking Cocoa
1 tsp baking soda
1/4 tsp salt
1 cup butter, softened (2 sticks)
3/4 cup granulated sugar
2/3 cups packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups NESTLE TOLL HOUSE Premier White Morsels

PREHEAT oven to 350° F. 

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets. 

BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PRINTABLE RECIPE

Cookies and Cream Cookies

Cookies and Cream Cookies

1 cup butter, softened

1/2 cup packed brown sugar

1/2 cup white sugar

1 package cookies n cream pudding mix

2 eggs 

1 tsp vanilla

2 1/4 cup flour

1 tsp salt

1 tsp baking soda

10 oreos, or less, i made it with 4 Oreos and it was just as good

1/2 cup white baking chips

Preheat oven to 350 degrees.

Cream together butter and sugars.

Stir in pudding mix.

Add eggs and vanilla to cream mixture

Mix flour, baking soda and salt into mixture.

Chop ten oreos into small pieces.

Add chopped oreos and white chocolate chips into the dough.

Stir until all ingredients are combined. 

Drop spoonfuls of dough onto greased cookie sheet and bake for 8 minutes or until slightly brown on top.

PRINTABLE RECIPE

Frosted Cashew Cookies

I originally got this recipe from a friend at work years ago when we did a cookie bake together.  I recently googled the recipe and found the same one from Taste of Home.  They are yummy.

COOKIES

1/2 cup butter, soft

1 cup brown sugar

1 egg

1/3 cup sour cream

1/2 tsp vanilla

2 c flour

3/4 tsp baking power

3/4 tsp baking soda

3/4 tsp salt

1 3/4 c salted cashew pieces

FROSTING

1/2 C butter, soft

3 Tbls half and half or milk

1/4 tsp vanilla

2 c powdered sugar

PRINTABLE RECIPE

1. In a bowl, cream the butter and brown sugar. Beat in egg, sour cream and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in cashews
2. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.
3. For the frosting, lightly brown butter in a small saucepan. Remove from the heat; add cream and vanilla. Beat in confectioners' sugar until thick and smooth. Frost cookies. Top each with a cashew half if desired. Yield: about 3 dozen.

Fruit Pie Bars

I saw this recipe on Julie's Eats & Treats

Fruit Pie Bars

1 cup butter, softened

2 cups sugar

4 eggs

1 tsp vanilla extract

1/4 tsp almond extract

3 cups flour

1 tsp salt

2 cans (21oz each) Pie filling

Glaze

1 cup powdered sugar

1/2 tsp vanilla extract

1/2 tsp almond extract

2 TBLS milk

Cream butter and sugar together.  Add eggs, beating after each addition.  Mix in extracts.  Add flour and salt. Mix until well combined.

Spread 3 cups of the batter in a greased jelly roll pan 10x15.  Spread the pie filling on top of the dough.  Drop remaining dough by tablespoonfuls on top of pie filling.

Bake at 350 degrees for 50 minutes.  or until toothpick comes out clean.  Cool.

Combine glaze ingredients and drizzle over bars.  If serving the next day wait and do this before serving or the bars will be a bit soggy. 

I made my first one with cherry pie filling. It tasted like a cherry pop tart.  I can't wait to try other flavors like blueberry or even peach!! 

PRINTABLE RECIPE

Peach Cobbler

This peach cobbler is the recipe from Paula Deen Lady and son's peach cobbler 2007 recipe.  It was so good I had to add it to my recipes so I don't forget how to make it in the future.

Peach Cobbler

1/2 cup of butter (one stick)

1 1/2 cups SELF RISING flour

1 1/2 cups sugar

2 cups whole milk

1 can 28 or 29 oz HEAVY SYRUP peaches 

cinnamon (optional)

Turn on the oven at 350 degrees, add 1 stick of butter to a 9x13 cake pan and put in the oven to melt the butter. while waiting for the butter to melt or the stove to warm up:

In a bowl, add flour and sugar.  slowly add milk mixing to prevent lumps.

Take the pan out of the oven when the butter is melted, pour in the batter over the butter. 

Do not MIX.

put the peaches over the batter, then gently pour the peach syrup over the batter and peaches. 

DO NOT STIR OR MIX

sprinkle cinnamon over the top (optional)

 bake 30-45 minutes. 

Eat warm. 

PRINTABLE RECIPE

The Best Bran Muffin

The Best Bran Muffin

1/2 c butter, softened

1   1/4 c sugar

2 eggs

1 pint buttermilk

1 cup wheat germ original toasted

2 cups all bran kelloggs

1 c boiling water

2  1/2 c flour

2  1/2 tsp baking soda

1 tsp salt

Mix the 2 cups All Bran Kellogg's and boiling water and let stand (add to muffin mixture last of all). 

Mix the butter, sugar, eggs, and buttermilk in a large bowl.    

Mix flour, baking soda, salt and wheat germ to a small bowl.  

Mix the All Bran Kellogg's into the liquid bowl (butter, sugar, eggs and buttermilk) mix well.

Add the flour mixture to the wet. Mix well

 Put in lined Muffin tins 3/4 full, bake for 20 mins at 400 degrees

This batter keeps for 2 months in the refrigerator.  

PRINTABLE RECIPE

Lemon Brownies

LEMON BROWNIES

1 box Betty crocker super moist lemon cake mix

(do not use the ingredients on the box to make this)

2 eggs

1/3 cup oil

FROSTING

1/2 cup of powdered sugar

1-2 tbls fresh lemon juice or milk (you can use lemon extract if you don't have lemons)

DIRECTIONS FOR THE CAKE

Mix the 2 eggs and oil in a large bowl.  When mixed, add the DRY cake mix from the box.

Mix together well.  It will be really thick.

Spread in a 9x13 pan sprayed with cooking spray.

spread the lemon mix in the pan.  It will take some time to pat it flat in the pan because it is thick.

Make sure it is all level.

bake 350 degrees for 15-20 minutes. don't over cook this.

take it out of the oven and let cool for 10-15 mins

DIRECTIONS FOR THE FROSTING

mix together powdered sugar and lemon juice or (milk and extract) until creamy consistency

spread over warm lemon brownies. 

let brownies completely cool before eating. otherwise they will be really mushy.  they are better when they set up with the frosting set up too.

PRINTABLE RECIPE

Old Town Cranberry Bread

This bread is a recipe from the Colorado Bed & Breakfast Cookbook.  I love this bread, it is so good.  I bake it every year.  I had to post the recipe on my blog so I never lose this recipe.

OLD TOWN CRANBERRY BREAD

1 1/2 cup all purpose flour
1/2 tsp salt
1/2 tsp cream of tartar
1/4 tsp baking soda
1 cup sugar
2 strips (about 3x1 inch each) lemon zest
1/2 cup unsalted butter, room temperature
2 eggs
3/4 tsp vanilla extract
6 Tbls plain yogurt
1 1/2 cup fresh cranberries (or use dried cranberries**- see note below)

DIRECTIONS:

preheat oven to 350 degrees.
Grease and flour a 9x5 inch loaf pan

In a medium bowl, sift together flour, salt, cream of tartar and baking soda.

In food processor, place sugar and lemon zest strips.  Process until zest is finely grated.  Add butter; process until creamy.  Add eggs, one at a time; mix well.  Add vanilla and yogurt; process until combined.  Transfer butter/yogurt mixture to a large bowl.

Put cranberries in food processor; pulse 3-4 times until coarsely chopped.  Add cranberries to dry ingredients; toss to combine.  Add dry ingredients and cranberries to butter/yogurt mixture; stir just until moistened.

Spoon batter into loaf pan.  Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool on a rack for 30 minutes.  Remove bread from pan to finish cooling.  Wrap well; refrigerate for 24 hours before serving.


**use 6 oz package of dried cranberries, soaked in very hot water for 10 minutes and drained well.  the cranberries worked great.

PRINTABLE RECIPE

Orange Salad

 ORANGE SALAD

2 packages 3 oz orange Jello

2 packages tapioca pudding cook and serve

1 (11 oz) can mandarin oranges

1 (8 oz) can crushed pineapples

1 large can fruit cocktail (optional if you don't like this you can add other fruit)

2 cups heavy whipping cream

Make tapioca on stove top with 2 1/2 cup milk, set aside

Make Jello with Juice of pineapple and mandarin oranges and hot water to equal 2 1/2 cups 

Mix cooked tapioca pudding and Jello together, add drained fruit. Mix until combined.

Refrigerate until almost set.

whip 2

 cups heavy whipping cream until thick.  Fold into cooled Jello.

Refrigerated a couple hours until set. 

PRINTABLE RECIPE

Chocolate Cheesecake Bars

24 regular oreos

3 TBLS melted butter

4 (8ounce) packages of cream cheese, room temperature

1 cups white sugar

1 tsp vanila

1 cup sour cream

6 oz Baker's square semi sweet chocolate, melted

4 eggs, room temperature

1 cup semi sweet chocolate chips

1/2 cup heavy cream

Crush cookies in food processor or ziplock bag, mix in melted butter.

press the cookie crumbs on bottom of 13x9  lightly greased pan and I line mine with parchment paper that has been lightly greased.  

Bake 350 for 10 mins, let cool

In large mixing bowl cream the cream cheese, sugar and vanilla 

add sour cream

add melted chocolate. Stream it in the cream cheese mixture while the mixer is on and it will blend it evenly.

Then add the eggs, one at a time and the mixer is on. 

bake 350 for 15 mins, then turn the heat down to 250 for 1 hour and 30 mins.

Turn off the oven and leave the cheesecake in the oven until the oven cools to room temperature. 

DON'T OPEN THE OVEN DOOR TO LOOK AT ANY TIME OR YOUR CHEESECAKE WILL CRACK.

once cooled, heat up the heavy cream in the microwave. Pour the cream over the chocolate chips in a bowl.  Let sit for a minute then mix with a spatula. 

once the chocolate is melted and smooth pour over the cheesecake.

Spread it with a spatula. 

let cool.

place and store in refrigerator. 

once cool, lift out with the parchment paper. Cut with a knife into squares. 

You can freeze these if you want. 

PRINTABLE RECIPE

Black Raspberry Cream Cheese Tart

PASTRY CRUST

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon granulated white sugar

1/2 cup (1 stick) unsalted butter, chilled, and cut into 1 inch pieces

1/8 to 1/4 cup ice water

In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add remaining water, if necessary.  Do not process more than about 30 seconds.  Turn the pastry out onto your work surface, gather it into a ball, cover with plastic, and refrigerate for about one hour to chill the butter and allow the gluten in the flour to relax. 

Once the pastry has chilled, remove from refrigerator and place on a lightly floured surface. Roll the pastry into a round. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). 

CREAM CHEESE 

4 oz cream cheese at room temp
1/2 teaspoon vanilla
1 teaspoon lemon zest
1 egg yolk (save the egg white for brushing on the crust)
1/2 C powdered sugar

With a whisk beat together the cream cheese, vanilla, lemon zest, egg yolk and powdered sugar. Mixture will be thick and yellowish in color. 

FILLING

2 cups fresh raspberries

4 tablespoons granulated white sugar

2 tsp lemon zest

mix the fresh raspberries with sugar and lemon zest

TO ASSEMBLE

Preheat oven to 425 degrees

spread the cream cheese on the rolled out pastry crust leaving an inch around the outside. Put fruit on top and gather the sides up crimping it as you go. Brush the crust with egg white and sprinkle with sugar if you want.

Bake pastry for 30 minutes until golden brown.


PRINTABLE RECIPE

Lemon Crinkle Cookies

These lemon crinkle cookies are so good.  They taste just like lemon bars.  If you love lemon bars, you will love these.  I got this recipe off the web at www.ldsliving.com. 

 RECIPE:

½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour

½ cups powdered sugar

Preheat oven to 350 degrees. Grease baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack

PRINTABLE RECIPE

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. 

 Make sure you use fresh lemon zest and fresh lemon juice.

Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. 

 Scrape sides of bowl and mix again briefly.

 

I use a small scoop to scoop out the dough and put it in the powdered sugar and roll it all around.

 I then put them on a plate, it keeps my baking pan cleaner because the powdered sugar drops all over.

 Make sure you spray the pan, the cookies will stick. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. 

 Remove from oven and cool cookies about 3 minutes before transferring to cooling rack

 These cookies taste just like lemon bars.