Pineapple Cake with Cream Cheese Frosting

Once again, here is another amazing recipe I found thanks to Pinterest. The recipe is courtesy of The Big Red Kitchen. It is sooo incredibly good! There are some updated baking tips for this recipe on their site, if you want to check it out. I did bake it at a lower temp. and a longer time then called for. Oh...I also cheated and bought pre-made cream cheese frosting. Enjoy!

Ingredients:

2 cups AP flour
2 cups sugar
2 tsp. baking soda
1/4 tsp. salt
2 eggs
20 ounce can (about 2 cups) crushed pineapple, in juice, don’t drain
1 tsp. vanilla
1/2 cup nuts- optional(I didn't add any)

Directions:

 Mix all together until smooth. Pour into greased 9×13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean. Baking temp. and times WILL vary. (I baked mine at 325 for 50 minutes. The edges were dark, but not burned.) If your cake does not look done after 30 minutes, keep checking it at 5 minute increments.

Icing:

 8 ounces cream cheese
4 T. butter
3 cups confectioners sugar
1 tsp. vanilla
1/2 cup nuts- optional

Directions:

 Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake while still a bit warm.

Recipe courtesy of  The Big Red Kitchen. Pin It

Ice Cream Cake

My daughter loves ice cream cake, so for her birthday this year, I decided to make her one. I found a really easy recipe, that ANYONE can make. It doesn't involve melting any ice cream first, because you use ice cream sandwiches. The cake was so good and my daughter LOVED it! Thank you Jamielyn from I (Heart) Naptime!
Ice cream sandwiches(about 10ish)
Tub of whipped topping(Cool Whip)
1/2 jar of chocolate fudge
1/2 jar if caramel sauce
Your favorite candies chopped up. We used Twix and Milky Way

Lay  the sandwiches in a 9X13 pan. Then spread a layer of caramel and fudge. Sprinkle candy for the next layer. Cover with whipped topping and drizzle with more fudge, caramel and candy. Put cake in freezer for at least 2 hours. Enjoy! Pin It

Chocolate, Chocolate and More Chocolate!

 Are you on Pinterest yet? Well you should be! There are so many amazing things on there like this recipe I am going to share with you. The recipe is the "Ultimate Chocolate Chip Cookie n' Oreo Fudge Brownie Bar" by Amanda over at KevinAndAmanda.com. This bar cookie is packed with as much yumminess as the title would lead you to believe. 

Edited to add-I just typed out this whole blog post and realized I never got a picture of these yummy bars! Ugh! Well, check out Amanda's site to see her pics. They are amazing!

Ingredients:
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips(I used semi-sweet)
1 pkg Double Stuffed Oreos(I used regular Oreos)
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping(I didn't add this, but it would be awesome!)

Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.

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S'mores Brownies

S'mores are good....,but am I the only one that thinks they are a total hassle??? They are a mess! I know..I'm such a grouch...! Anyways, here's a yummy recipe from Betty Crocker that's a whole lot easier to  make and it's also a great way for you to get your S'more fix if you're no where near a campfire.


1

box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

Water, vegetable oil and egg called for on brownie mix box

 2

cups miniature marshmallows

4

graham crackers, broken into small pieces

2

Hershey's® milk chocolate candy bars, broken into 1-inch squares(I used semi sweet chocolate chips)

 

1. Heat oven to 350°F (325°F for dark or nonstick pan). Make brownies as directed. After removing pan from oven, set oven to broil.
2. Immediately sprinkle marshmallows and graham crackers over warm brownies(I put some chocolate chips under the marshmallow layer also). Broil about 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully marshmallows and graham crackers will brown quickly.) Sprinkle with chocolate candy. To serve warm, cool about 30 minutes. For brownies, cut into 4 rows by 4 rows.                                                                                                                              Recipe Courtesy of  Betty Crocker .

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Toffee Bit Cookies

I'm not sure where I originally found this recipe. I imagine I must have got it off of Hershey's website, but I couldn't find it there today. I love all things toffee and everyone in my house LOVES these cookies!
Ingredients:
2 & 1/4 cups four
1 teas. baking soda
1/2 teas. salt
1/2 cup butter,softened(1 stick)
3/4 cup sugar
3/4 cup brown sugar
2 teas. vanilla
2 eggs
1 bag chocolate covered toffee bits(found in baking section of store)
Directions:
Mix flour, baking soda and salt together. Set aside. Mix butter, sugars, vanilla and eggs together. Set aside. Mix wet and dry ingredients together. Stir in toffee bits. Drop by tablespoonfuls onto an un-greased cookie sheet. Bake at 350 for 9-11 minutes. Pin It

Chocolate Chip Cheesecake Bars

I made these bars for Christmas Eve and I loved them! I love cheesecake and chocolate chip cookies, so this recipe is a perfect combo! It's also simple to make. The original recipe is from Betty Crocker.

1/2	cup butter, softened
1	pouch (1 lb 1.5 oz) Betty Crocker  chocolate chip cookie mix
1	egg
2	packages (8 oz each) cream cheese, softened
1	cup sugar
2	eggs
1	teaspoon vanilla

 Make the cookie dough as directed. Press 2/3 of dough into the bottom of an un-greased 11X7 pan. Beat cream cheese, eggs, sugar and vanilla till smooth. Pour over cookie dough mixture. Drop remaining dough by spoonfuls onto the top of the cream cheese. Bake at 350 for about 25 minutes. Cool and refrigerate for at least 2 hours. Pin It

Chocolate Butterscotch Peanut Clusters

These peanut clusters were really yummy and incredibly easy to make. You can make them with peanut butter chips in place of the butterscotch chips also. I even think they'd be great with salted peanuts. I found the original recipe here.
Ingredients:
bag of semi-sweet chocolate chips
bag of butterscotch chips
2 cups of unsalted roasted peanuts
Directions:
Heat chocolate chips and butterscotch chips together in a double boiler. Once melted, remove from heat and stir in peanuts. Drop by spoonfuls onto a cookie sheet covered in wax paper. Cool and remove. Pin It

Cranberry Macadamia Pretzel Bars

I put this recipe off for a year because I wasn't sure that I was crazy about the combination but the idea of each ingredient sounded so good. Wow! I shouldn't have waited. These are amazing. They are buttery, slightly tart with the perfect mix of rich chocolate and salty and sweetness. You will love them. The only change I made was to pipe frosting on top instead of white chocolate because we are not white chocolate fans. Please let me know if you love them as much as my family did.

Recipe courtesy of www.themixingbowl.com

Servings: 36 bars

Prep time: 30 minutes

Cook time: 26 minutes

Total time: 56 minutes

Ingredients:

Crust Ingredients:
1 1/2 cups finely crushed pretzels
3 tablespoons firmly packed brown sugar
1/2 cup LAND O LAKES® Butter, melted
1 egg white, beaten


Filling Ingredients:
1 cup orange-flavored sweetened dried cranberries
1 cup coarsely chopped roasted macadamia nuts
2/3 cup LAND O LAKES® Butter
1/2 cup firmly packed brown sugar


Topping Ingredients: (I piped vanilla frosting from the jar)
1/2 cup real semi-sweet chocolate chips or white baking chips
1 teaspoon shortening

Directions:

Heat oven to 325°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges.

Combine pretzels and brown sugar in medium bowl; stir in 1/2 cup melted butter until well mixed. Stir in beaten egg white. Press onto bottom of prepared pan. Bake 8 minutes; sprinkle cranberries and nuts over hot, partially baked crust.

Combine 2/3 cup butter and 1/2 cup brown sugar in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, 1 minute. Pour evenly over cranberries and nuts in pan. Continue baking for 18 to 20 minutes or until caramel layer is bubbly and golden.

Place chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH (100% power), stirring occasionally, until chips are melted and smooth (45 to 60 seconds). Drizzle over bars. Cool completely. Lift bars out of pan using foil ends; cut into bars.

Store at room temperature in container with tight-fitting lid.

VARIATION: Cranberry Pretzel Cashew Bars:
Substitute coarsely chopped cashews for macadamia nuts.

Recipe Tip
To cool bars quickly; refrigerate bars 30 minutes.

Recipe Tip
To crush pretzels; use a food processor or place pretzels in heavy-duty resealable food bag. Use a rolling pin to crush pretzels.

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Caramel Apple Cupcakes

Caramel apples are one of my favorite treats so I loved the idea of trying these caramel apple cupcakes. These were really simple to make and the kids loved helping me. The result was so delicious! Perfect for fall!
Ingredients:
1 package (18-1/4 ounces) spice cake mix or 1 package (18 ounces) carrot cake mix
2 cups chopped peeled tart apples
20 caramels
3 tablespoons milk(I used water, about 1 T. I melted the caramel in the microwave)
1 cup finely chopped pecans, toasted
12 Popsicle sticks(I didn't use these)
Directions
Prepare cake batter according to package directions; fold in apples.
Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake.
(I made 24 regular size muffins)

Recipe courtesy of Taste of Home  Pin It

Brownie Cheesecake

Mmm...I think the name says it all! This was such a great recipe! I took this cheesecake to a party the other night and came home with an empty pan. Everyone loved it! It was so easy to make too. I did not drizzle the chocolate on the top, however I did add a layer of 6oz chopped, semi-sweet chocolate chips between the brownie layer and the cheesecake. I sprinkled them on after I removed the brownies from the oven, poured the cheesecake mixture over the top, and put it back in the oven to finish baking.
Enjoy!

Ingredients:

1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)

4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 tsp.  vanilla

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

3   eggs

2 squares BAKER'S Semi-Sweet Chocolate 

 

Directions:

HEAT oven to 325°F.
PREPARE brownie batter as directed on package; pour into 13x9-inch pan sprayed with cooking spray. Bake 25 min. or until top is shiny and center is almost set.
MEANWHILE, beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently pour over brownie layer in pan. (Filling will come almost to top of pan.)
BAKE 40 min. or until center is almost set. Run knife around rim of pan to loosen sides; cool. Refrigerate 4 hours.
MELT chocolate squares as directed on package; drizzle over cheesecake. Refrigerate 15 min. or until chocolate is firm.
Recipe courtesy of  KraftRecipes.com

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Creme Brulee Cheesecake Bars

I found this recipe a few weeks ago and it was fantastic!! These bars are a super easy version of a cheesecake made using a 9X13 pan. I absolutely LOVE anything cheesecake! If you do too, then you have to try this recipe!
Ingredients:

1 pouch (1 lb 1.5 oz)  sugar cookie mix 1 box (4-serving size) French vanilla instant pudding and pie filling mix 2 tablespoons packed brown sugar 1/2 cup butter or margarine, melted 2&1/2  teaspoons vanilla 2 eggs plus 3 egg yolks 2 packages (8 oz each) cream cheese, softened 1/2 cup sour cream 1/2 cup sugar 2/3 cup toffee bits, finely crushed Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan. In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan. Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator. Print these coupons... About Concordance™

Recipe Courtesy of Betty Crocker

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Easy Fruit Salad

Here's a quick and easy recipe for a fruit salad that I have always loved. I don't know where the original recipe came from. It's just one of those dishes that we always had at Holiday dinners growing up. And yes you do use sour cream....my husband is convinced that it is supposed to be Cool Whip:)

Ingredients:

1/2 bag of mini marshmallows
1 large can pineapple chunks
1 large or 2 small cans of mandarin orange slices
1 small jar of cherries (without stems)
8 oz sour cream (approx.) I've never measured, but I usually use about 1/2 of a 16oz container. Add more if needed.

Drain all fruit well. Mix marshmallows, fruit and sour cream. Add more sour cream if it doesn't seem moist enough. I usually make this no more than a few hours before eating, as the marshmallows will get softer the longer they sit in the salad. This recipe is easily doubled.

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Chocolate Chip Cookie Dough Brownies

                                                                                                                                                                                                               

I LOVED these brownies!! I'm so glad I found this recipe. It's another one of those dangerous treats to have sitting in the house. The kind that I take a bite out of every time I walk past them...then before I know it I've had the equivalent of 10 brownies by the time the day's over! So...make at your own risk. They are totally worth it though!    

1	box brownie mix (big enough for 9X13 pan)
1/3	cup vegetable oil
1/4	cup water
2	eggs
1	pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2	cup butter or margarine, softened
1	egg
1	container  chocolate frosting

	Print these coupons...
	About Concordance™

1.	Heat oven to 350ºF. Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.
2.	Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
3.	Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 8 rows by 6 rows.

                                     

Recipe courtesy of Betty Crocker

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Banana Cream Trifle

                                 

This week I planned on making one of my favorite pies...banana cream pie. We got invited to a party on Wednesday, so I decided to make a banana cream trifle instead. Trifles serve a lot of people and they are incredibly EASY to make. This trifle was amazing! Enjoy!

Ingredients:

1 large box of instant banana pudding

3 cups of milk (I used 2%)

2 small containers of Cool Whip

2 ready to use graham cracker pie crusts(I used 1 and wished I had used 2)

3-4 bananas

Directions:

Prepare pudding according to instructions(should call for 3 cups milk). Refrigerate for about an hour. Break 1 pie crust, into little pieces in the bottom of the trifle dish. Add half of pudding. Now add a layer of sliced bananas. Then add a layer of cool whip(1 entire container). Repeat layers. Refrigerate for at least 3 hours.

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Strawberry Cream Cupcake Desserts(ROTW)

A couple weeks ago, for the ROTW,  I picked these incredibly delicious Strawberry Cream Cupcake Desserts. I found the recipe in a Pampered Chef catalog. You can also get the recipe on their website. Their version is much cuter than mine. I didn't take the time to make the cupcakes. I just doubled the cake part of the recipe and put it in a 9X13 pan. I also used yellow cake mix instead of white. It still tasted wonderful! I loved the pretzel crust!

Check out the recipe here.

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Candy Apple Pie

Ok, Ok I know it is not a great pic but it is by far the best and this pie was so great I just had to share it with you. It is an apple pie but not in the terms of a fall/winter time but more of a summer apple pie. As you can see in the picture, it barely contains itself when you cut into it but, it is so yummy to eat. This would still go perfect with a big scoop off ice cream, perhaps butter pecan?

Candy Apple Pie

courtesy of Sherry Knackstept

For the crust:

3 TBL sugar

11/2 cup graham cracker crumbs

1/2 tsp group cinnamon

1/3 cup butter, melted

(with all of that posted I will say that I used 11/2 cup honey Ohs (the cereal), 1/4 cup stick melted butter, no sugar, and 1 tsp cinnamon) I am trying cereals as bases right now

For the Filling:

5 granny Smith Apples, peeled and sliced

1/2 cup firmly packed brown sugar

1/4 tsp salt

5 tbl butter

For the cream cheese topping:

1 (8oz) package of cream cheese, softened

1 TBL fresh lemon juice

1/4 cup sugar

11/2 tsp vanilla

For the topping:

3/4 cup caramel ice cream topping

1/4 cup chopped pecans

Preheat Oven to 370〫

In large bowl combine the sugar, graham cracker crumbs, cinnamon and melted butter. Mix well and evenly pressing into a 9" pie pan. Bake for 16 min. Cool on Wire rack.

For filling, in a medium sauce pan oven medium heat, combine apples, brown sugar, salt and butter. Stir occasionally, cook until apples just start to soften, about 10 min. Pour into crust, juice and all.

For the cream cheese topping, combine cream cheese, lemon juice, sugar, and vanilla in a bowl. Mix well and spread the cream cheese evenly over the apples.

Bake until golden brown crust forms, about 30 min. Transfer to a wire rack and cool.

Top with carmel sauce and pecans.

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Chocolate Muffins with Peanut Butter Chips

Yummy! These were made at the request of my husband who just needed something made of chocolate. He is easy to please :). I added the peanut butter chips to my half of the muffins and dark chocolate chips to his half. These are moist and full of chocolate flavor, not too sweet and not a chocolate cupcake.

8 oz semisweet chocolate chips

1/2 cup butter

3/4 cup fat free milk (can be made with whole or 2% milk)

3/4 cup sugar

2 eggs

1/2 cup sour cream

1 TBL vanilla extract

1 2/3 cup AP flour

1 tsp baking soda

1/2 tsp salt

1 cup mini chocolate chips (reg size works) or peanut butter chips

Preheat oven to 400〫

Grease 12 muffin pan or 6 jump muffin pan

In a small sauce pan over low heat, heat butter to melting, turn off heat and add chocolate chips. Leave to melt, stirring a few time to mix thoroughly. Set aside to cool a little (about 10 min).

In a bowl using a electric mixer, mix milk, sugar, egg, sour cream and vanilla together. Lightly beat eggs in small bowl and add to milk mixture. Mix until mixture lightens up, about 3 min. You want to add some air to the eggs without over mixing. Add cooled chocolate mixture and mix until just incorporated.

In large bowl sift together all dry ingredients. Add chocolate mixture to dry ingredients and blend until just incorporated. Do not over mix, should stay light and airy (you can add the chocolate chips/butter chips at this point or wait). Mix in chips now if desired.

Fill muffin pans 1/2 full (sprinkle with a few chocolate chips/peanut butter chips/both) and bake until toothpick inserted into middle comes out clean, about 15-20 min. Remove from oven, let stand for 5 min in pan, then transfer to wire rack to finish cooling or serve warm. Can be frozen too.

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S'mores Pizza

Last weekend we had to cancel a trip to the desert to go camping. My son was heartbroken and asked if we could still make "shmores". I found this recipe, which can be made in the oven and is very kid friendly. My 4 yr old son made these (almost) completely by himself from start to finish (because he had to cut the pizza himself this was the best piece for the photo). They do taste just like smores (without the black charred marshmallow) and were delicious. He was so proud of himself for making us dessert and it gave me and him a chance to make more memories in the kitchen. I hope you will make these with that special kid in your life.

S'mores Pizza

courtesy of www.astrayrecipes.com

1 1/4 graham cracker crumbs

1/4 cup sugar

1/4 cup butter

1/2 cup whipping cream

6 ounces chocolate chips (use milk chocolate for true smores taste or dark for a little health kick)

Mini Marshmallows as needed

Heat oven to 400〫

Combine cracker crumbs, sugar and butter together and press into a pizza pan (I used a spring form pan coated sides with cooking spray and lined bottom with foil). Heat whipping cream to a boil, turn off and pour chocolate chips into hot liquid, let sit for 30 sec to start melting, stir until smooth. Pour chocolate over the graham cracker bottom. Top with marshmallows ( I used about 11/2 cups of mini marshmallows). Toast in the oven until marshmallows melt and top is just brown (about 5-8 min) but keep an eye on it. Chill in the refrigerator until firm then cut like a pizza and serve (if you use the springform pan, remove the pie from it completely and cut like a pizza.

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Carrot Cake Cupcakes

I have been meaning to post this since last week when this was the ROTW . I love carrot cake, as does Amber, so when I chose this we both were a little excited. I thought it would be a nice way to get some carrot cake without eating an entire cake (not that I have ever done that ☺) I changed a few things just to help with the calorie count and for taste purposes. I left out the oil and used apple sauce, I used Splenda for baking and I left out the cardamom because I think it does strange things to my mouth. These were so moist and the frosting, while very good, can be done without or you could serve just a little on the side, so spread on it as you eat it. Great recipe and so glad I made them.

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Chocolate Chip Coconut Oatmeal Bars

I don't usually add chocolate chips to my oatmeal cookies. I usually like either chocolate chip cookies, or oatmeal cookies...not combined. Not that I wouldn't eat them(there's few sweets if any that I ever turn down!)it's just not my preference. For whatever reason I've been on a coconut kick and I decided to make some oatmeal cookie bars using coconut and chocolate chips. They did in fact turn out really good! I just used my usual oatmeal cookie recipe with a few additions. Enjoy!

1 cup butter, softened(I like using salted for these)

1 cup brown sugar, packed

1/2 cup white sugar

2 eggs

1 &1/2 teaspoons vanilla

1 &1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

3 cups oats(quick or regular)

1 cup semi-sweet chocolate chips

1 cup coconut

 

 Directions:

Mix eggs, sugars, butter and vanilla in a bowl. In a separate bowl, mix flour, salt and baking soda. Combine wet and dry ingredients together. Stir in oats 1 cup at a time. Fold in chocolate chips and coconut. Pour into a lightly greased 9X13 pan. Bake at 350 for 30-35 minutes.

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