1 stick butter
1 boxed brownie mix
1 can sweetened condensed milk
1 cup coconut
1 cup chocolate chips
1 cup pecans
Preheat oven to 350. Melt butter in 13x9 pan. Sprinkle dry brownie mix over butter. Drizzle milk overtop. Sprink with coconut, chocolate chips, and pecans. Lightly press toppings into milk. Bake for 20-25 minutes or until coconut is golden brown.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Saturday, March 13, 2010
Friday, January 29, 2010
Puppy Chow
1 box chex cereal
1 bag semi-sweet chocolate chips
¾ cup peanut butter
6 tbsp. butter or margarine
1 ½ tsp vanilla
2 ¼ cups powdered sugar
1. Pour cereal into a large bowl.
2. In a 1-quart microwavable bowl, microwave chocolate chips, peanut butter, and butter uncoverd on high for 1 minute; stir. Microwave for about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon esealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store it in an airtight container in the refrigerator.
1 bag semi-sweet chocolate chips
¾ cup peanut butter
6 tbsp. butter or margarine
1 ½ tsp vanilla
2 ¼ cups powdered sugar
1. Pour cereal into a large bowl.
2. In a 1-quart microwavable bowl, microwave chocolate chips, peanut butter, and butter uncoverd on high for 1 minute; stir. Microwave for about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon esealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store it in an airtight container in the refrigerator.
Apple Toffee Dip
1 brick cream cheese
¼ cup powdered sugar
½ cup brown sugar
1 tsp. vanilla extract
Chopped up Skor bars
Beat together ingredients. Just before serving, add chopped up Skor bars. Eat with apples.
¼ cup powdered sugar
½ cup brown sugar
1 tsp. vanilla extract
Chopped up Skor bars
Beat together ingredients. Just before serving, add chopped up Skor bars. Eat with apples.
Chocolate Fudge
1 1/3 cup sugar
5 oz. evaporated milk
2 tbsp. butter
12 oz. semi-sweet chocolate chips
2 ¼ cups marshmallows
1. Combine sugar, evaporated milk and butter in a medium sauce pan. Bring to a boil over medium heat, stirring occasionally. Once boiling, stir constantly for 4 minutes. Remove from heat.
2. Add chocolate chips and marshmallows all at once. Stir vigorously until morsels and marshmallows are melted.
3. Immediately pour the mixture into and 8x8 pan lined with aluminum foil; smooth top. Refrigerate for 2 hours until firm. Cut into pieces and serve, or cover and refrigerate.
*Cutting Tip: Before cutting, remove from refrigerator and let stand at room temperature for 30 minutes. Dip sharp knife into hot water and wipe dry. Cut fudge, wiping clean after each slice and repeat.
5 oz. evaporated milk
2 tbsp. butter
12 oz. semi-sweet chocolate chips
2 ¼ cups marshmallows
1. Combine sugar, evaporated milk and butter in a medium sauce pan. Bring to a boil over medium heat, stirring occasionally. Once boiling, stir constantly for 4 minutes. Remove from heat.
2. Add chocolate chips and marshmallows all at once. Stir vigorously until morsels and marshmallows are melted.
3. Immediately pour the mixture into and 8x8 pan lined with aluminum foil; smooth top. Refrigerate for 2 hours until firm. Cut into pieces and serve, or cover and refrigerate.
*Cutting Tip: Before cutting, remove from refrigerator and let stand at room temperature for 30 minutes. Dip sharp knife into hot water and wipe dry. Cut fudge, wiping clean after each slice and repeat.
Super Easy Toffee
2 cups butter
2 cups white sugar
¼ tsp. salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
1. In a large heavy bottomed saucepan, combine the butter, sugar, and slat. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (197 degrees C). Stir occasionally.
2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press it slightly.
4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
2 cups white sugar
¼ tsp. salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
1. In a large heavy bottomed saucepan, combine the butter, sugar, and slat. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (197 degrees C). Stir occasionally.
2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press it slightly.
4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Chewy Caramel
2 cups butter or margarine
2 lb. light brown sugar
2 (14 oz) can sweetened condensed milk
3 tsp. vanilla extract
1 pinch salt
2 cup light corn syrup
1. In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup, and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
2. Meanwhile, butter a large deep cookie sheet (commercial size is best). When the caramel is ready, pour it into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.
2 lb. light brown sugar
2 (14 oz) can sweetened condensed milk
3 tsp. vanilla extract
1 pinch salt
2 cup light corn syrup
1. In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup, and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
2. Meanwhile, butter a large deep cookie sheet (commercial size is best). When the caramel is ready, pour it into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.
Cinnamon rolls
2 ½ cups warm water
2 tbsp. yeast
1/2 cup sugar
1/3 cup potato flakes
1/3 cup vegetable oil
2 tsp. salt
6-8 cups flour
1 cube butter
1-2 cups brown sugar
2-4 tbsp cinnamon
1 cup pecans (optional)
1 cup raisins (optional)
1 cup chocolate chips (optional)
1. Preheat oven to 350 degrees F.
2. Combine warm water yeast sugar and potato flakes together in large mixer. DON’T STIR!!! Let mixture sit for 10 minutes to let the yeast activate and start to bubble.
3. Add oil, salt, and 1 cup of the flour. Mix until flour is mixed in. Add flour 1 cup at a time until the flour is gone. More flour may be needed so the dough is not sticky but should be soft.
4. Roll out into a rectangle about 1/4 inch thick. Soften butter and spread over entire surface. Sprinkle liberally with brown sugar, cinnamon, nuts, raisins, & chocolate chips.
5. Roll up an cut into 1" slices. Place in a 9x13 greased pan. Allow to rise until nearly double in size (30-45 minutes)
6. Bake at 350 oven for 25-35 minutes or until golden brown.
ICING
3 cups powdered sugar
1 cube butter softened
1 T milk
1 tsp vanilla
pinch of salt
Mix well, beating on high until fluffy. Spread on cinnamon rolls while they are still warm.
5. Bake 15 to 20 minutes or until the tops are light brown.
2 tbsp. yeast
1/2 cup sugar
1/3 cup potato flakes
1/3 cup vegetable oil
2 tsp. salt
6-8 cups flour
1 cube butter
1-2 cups brown sugar
2-4 tbsp cinnamon
1 cup pecans (optional)
1 cup raisins (optional)
1 cup chocolate chips (optional)
1. Preheat oven to 350 degrees F.
2. Combine warm water yeast sugar and potato flakes together in large mixer. DON’T STIR!!! Let mixture sit for 10 minutes to let the yeast activate and start to bubble.
3. Add oil, salt, and 1 cup of the flour. Mix until flour is mixed in. Add flour 1 cup at a time until the flour is gone. More flour may be needed so the dough is not sticky but should be soft.
4. Roll out into a rectangle about 1/4 inch thick. Soften butter and spread over entire surface. Sprinkle liberally with brown sugar, cinnamon, nuts, raisins, & chocolate chips.
5. Roll up an cut into 1" slices. Place in a 9x13 greased pan. Allow to rise until nearly double in size (30-45 minutes)
6. Bake at 350 oven for 25-35 minutes or until golden brown.
ICING
3 cups powdered sugar
1 cube butter softened
1 T milk
1 tsp vanilla
pinch of salt
Mix well, beating on high until fluffy. Spread on cinnamon rolls while they are still warm.
5. Bake 15 to 20 minutes or until the tops are light brown.
The Mother Load Layered Cookie Bars
This recipe was shared with me by my friend Michelle. She snagged it from this great site.
Layer 1: Sugar Cookie
1 Roll of Pillsbury Sugar Cookie Dough
1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder
2 tsps. baking soda
1/4 tsp. salt
1 1/2 cups chocolate chips
1. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.
2. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.
Layer 3: Peanut Butter Cookie
1 Cup creamy peanut butter
1/2 Cup granulated sugar
1 egg
1. Place all ingredients into a bowl and mix until combined. Press over chocolate cookie dough.
Layer 4: Chocolate Chip Cookie
(the recipe below makes double what you’ll need for the bars, use extra for cookies)
2 sticks softened butter
3/4 Cup granulated sugar
3/4 Cup brown sugar
2 eggs
1 Tablespoon pure vanilla
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag chocolate chips
1. Make sure oven is preheated to 350 degrees F. In a stand or electric mixer cream the butter and sugars until well combined. Beat in eggs and vanilla until combined. Place flour, baking soda and salt into a large bolw; mix to combine. Slowly add to wet ingredients along with chocolate chips. Spoon 1/2 of the dough evenly over peanut butter cookie dough but don’t press, just leave uneven. Bake for 35-45 minutes or until center of dough is cooked mostly through. Edges will be brown. I covered pan with foil during the last 15 minutes of baking.
2. Let cookies cool completely. Lift out of pan with edges of foil. I cut off 1/2 inch edges and just used softer centers, but do as you wish. Edges are crispier. Drizzle top with 1/2 Cup melted chocolate chips if desired.
*****When I made these I continued to layer the chocolate and the chocolate chip layers to make the cookies thicker instead of making other cookies with it*****
Layer 1: Sugar Cookie
1 Roll of Pillsbury Sugar Cookie Dough1. Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 9×13 inch baking dish that’s been lined foil and sprayed with cooking spray.
Layer 2: Double Chocolate Chip Cookie
(the recipe below makes double what you’ll need for the bars, use extra for cookies)1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder
2 tsps. baking soda
1/4 tsp. salt
1 1/2 cups chocolate chips
1. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.
2. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.
Layer 3: Peanut Butter Cookie
1 Cup creamy peanut butter
1/2 Cup granulated sugar
1 egg
1. Place all ingredients into a bowl and mix until combined. Press over chocolate cookie dough.
Layer 4: Chocolate Chip Cookie
(the recipe below makes double what you’ll need for the bars, use extra for cookies)
2 sticks softened butter
3/4 Cup granulated sugar
3/4 Cup brown sugar
2 eggs
1 Tablespoon pure vanilla
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag chocolate chips
1. Make sure oven is preheated to 350 degrees F. In a stand or electric mixer cream the butter and sugars until well combined. Beat in eggs and vanilla until combined. Place flour, baking soda and salt into a large bolw; mix to combine. Slowly add to wet ingredients along with chocolate chips. Spoon 1/2 of the dough evenly over peanut butter cookie dough but don’t press, just leave uneven. Bake for 35-45 minutes or until center of dough is cooked mostly through. Edges will be brown. I covered pan with foil during the last 15 minutes of baking.
2. Let cookies cool completely. Lift out of pan with edges of foil. I cut off 1/2 inch edges and just used softer centers, but do as you wish. Edges are crispier. Drizzle top with 1/2 Cup melted chocolate chips if desired.
*****When I made these I continued to layer the chocolate and the chocolate chip layers to make the cookies thicker instead of making other cookies with it*****
Peanut Butter Bars
This recipe was shared with me by my friend Kelly. This is her husband's favorite and has become a favorite of our family as well!
2 C flour
1 C sugar
1 C brown sugar
1 tsp baking soda 1/2 tsp salt
1 C butter or margarine
2/3 C peanut butter
2 eggs
1 tsp vanilla
2 C oatmeal
Beat everything together. Press into a lg cookie sheet. Bake at 350 for 20-25 minutes
Remove from oven. evenly distribute 1/2-2/3 bag semi sweet chocolate chips on top. Return to oven for 2 minutes to melt choc chips. Remove from oven. Spread choc chips with the back of a spoon.
Frosting:
1 C powdered sugar
1/2 C peanut butter
6 T milk
Beat together and spread over top of chocolate. Cool completely before cutting.
2 C flour
1 C sugar
1 C brown sugar
1 tsp baking soda 1/2 tsp salt
1 C butter or margarine
2/3 C peanut butter
2 eggs
1 tsp vanilla
2 C oatmeal
Beat everything together. Press into a lg cookie sheet. Bake at 350 for 20-25 minutes
Remove from oven. evenly distribute 1/2-2/3 bag semi sweet chocolate chips on top. Return to oven for 2 minutes to melt choc chips. Remove from oven. Spread choc chips with the back of a spoon.
Frosting:
1 C powdered sugar
1/2 C peanut butter
6 T milk
Beat together and spread over top of chocolate. Cool completely before cutting.
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