Peppermint Creme Bars

These are delicious. They are like a peppermint patty with an oreo layer. Pretty easy to make, just need a food processor and time (they are a bit time consuming, it seemed to me at least).

• 1 package crushed chocolate sandwich cookies with white filling
• 
  
  6 tablespoons butter, melted
• 
  
  6 cups powdered sugar
• 
  
  6 tablespoons butter, softened
• 
  
  6 tablespoons milk
• 
  
  2 teaspoons peppermint extract
• 
  
  1 pkg. semi sweet chocolate chips (or 1 1/2 depending on how chocolatey you like it)
• 
  
  4 teaspoons shortening

1.

Preheat oven to 350 degrees F. Line an 9x13-inch baking pan with foil, extending foil over the pan edges; set aside.

2.

In a medium bowl, combine crushed cookies and melted butter. Press mixture into the bottom of prepared pan. Bake in the preheated oven for 8 minutes. Cool slightly in pan on a wire rack.

3.

Meanwhile, combine powdered sugar and softened butter in a food processor. Cover and process until butter is evenly distributed. With processor running, add milk and peppermint extract to make a paste. Spread peppermint mixture evenly over the prepared crust. Put in freezer for 45 minutes.

4.

In a saucepan, melt chocolate and shortening over low heat. Pour chocolate over mint layer and spread evenly. Freeze again, or let set out until chocolate in firm (I put in freezer for about 20ish minutes). Using the edges of the foil, lift the uncut bars out of the pan. Cut into square.

*I added Christmas sprinkles to the mint part, and snowflake sprinkles on top the chocolate part (before the chocolate hardens).

*adapted from HERE. The original recipe is in a 8x8 pan which I thought was way too small for the amount of time put into these, and I made a change in the peppermint layer part, I like more peppermint creme, so I more than doubled the original recipe, but don't worry, it's been tested and works just great.

Oreo and Peanut Butter Layered Baby Lattice Pies

I saw this on Picky Palate and decided to make it for my husband's lunch club dessert. I thought they were pretty easy, and I have never done anything lattice before. They were also pretty delicious; I thought at least. The only things I would change would be to not be skimpy on the peanut butter. I wish I would have added twice as much in the layers, and the lattice actually looked pretty neat (although you can't see in the picture) but I would make the strips thicker. The recipe says to make long thin strips, so I did that, but on the pies that had thicker strips so that the lattice completely covered the top looked better. I also used a 4 inch round cookie cutter to cut out the dough instead of just "eyeing it" like the recipe says to. Someone at my husband's lunch club suggested to crush the oreos and then do the peanut butter, which I thought would be neat too, however you wouldn't get those cool looking layers. I also thought of putting chocolate chip cookie dough instead of the oreos but I didn't know how well that would transfer for cooking times, ect.

Click here to go to the recipe at Picky Palate.

Cake Bites

These little cake bites seem like they are all the rage right now. I made these to go along with my son's birthday cake. They are very rich; but delicious and very versatile. You can pick any cake mix flavor and any frosting you want. Mix and Match. Be Creative. Here's how I did it:

First bake the cake mix (I used the party chip flavor) in a 9 x 13 pan according to box directions. Wait until it is COMPLETELY COOLED, (I waited several hours even), and then just spoon out the cake mix into a big mixing bowl.

Spool a whole jar of frosting into the bowl and mix together. I used a small cookie scoop thing to scoop out the cake into balls, and then put on a cookie sheet to chill in the fridge. Let chill for awhile.

I used white melting chocolate to do this part, but you could use whatever you like. I melted it and then rolled the chilled cake ball into it and put some sprinkles on top. Then I also melted some milk chocolate, put it in a bag, snipped the end and made the zig zag design over the cake balls/bites.

Let the cake bites chill again until the chocolate has set. Then enjoy! My kids loved helping me make these.

Smore's Stuffed Brownies

This recipe is from Picky Palate, which is an amazing recipe blog! I made these twice in a week, they are very good. I would recommend making them with plenty of time to have the chocolate set up. I made them in the morning for the after dinner dessert, and they turned out perfect! Here is the recipe:

Batch Prepared in 8×8 inch baking pan

1 box of your favorite brownie mix

4 1/2 full Graham Crackers

3 1/2 Full size Hershey’s Bars

16 large marshmallows

1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. Line foil into an 8×8 inch baking pan and spray generously with cooking spray. Pour half the brownie batter into lined pan. Layer graham crackers over brownies following Hershey Bars and marshmallows. Pour remaining brownie batter over marshmallows. Bake for 40-45 minutes or until toothpick comes mostly clean from center. Remove from oven and let cool completely. Carefully remove foil and brownies from pan. Peel any foil from away from edges and cut into squares.

12 brownies

Click HERE to see the recipe with additional pictures on Picky Palate.

*picture from Picky Palate

Easy Patriotic Flag Dessert

I made this last year and everyone loved it. I'm looking for something new this year, but this is pretty good that I might just make it again and call it a tradition.

3 cups boiling water, divided

2 pkg. (4-serving size each) JELL-O Berry Blue Flavor Gelatin

2 cups ice cubes, divided

2 pkg. (8 oz. each) Cream Cheese, softened

1/4 cup sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

2 pkg. (4-serving size each) JELL-O Strawberry Flavor Gelatin, or any red flavor

2 cups halved strawberries

1/2 cup blueberries

STIR 1-1/2 cups of the boiling water into dry blue gelatin in medium bowl at least 2 min. until completely dissolved. Add 1 cup of the ice cubes; stir until ice is completely melted. Pour into 13x9-inch dish. Refrigerate 20 min. or until gelatin is set but not firm.

PLACE cream cheese, sugar and half of the whipped topping in large bowl; beat until well blended. Spoon over blue gelatin layer in dish; spread carefully to evenly cover gelatin layer. Stir remaining 1-1/2 cups boiling water into strawberry gelatin in separate bowl at least 2 min. until completely dissolved. Add remaining 1 cup ice cubes; stir until ice is completely melted. Let stand at room temperature 5 min. or until slightly thickened. Spoon over cream cheese layer in dish. Refrigerate 3 hours or until set.

SPREAD remaining whipped topping over dessert just before serving. Decorate with strawberries and blueberries to resemble a flag. Store leftover dessert in refrigerator

To see TONS of 4th of July recipes, crafts, and decorations, check out the link party at craftaholics anonymous:

Simple Perfect Enchiladas

(photo from The Pioneer Woman)

I love going through all my favorite recipe blogs looking for new things to make. I have my favorites that I always go to first and one on them is The Pioneer Woman. She is awesome and very funny. Her name is Ree and you should really check out her website. Anyway, I found a recipe titled "Simple Perfect Enchiladas." These are WONDERFUL! Click HERE for Ree's recipe, or see below, I changed it a little. You should definitely try these:

• Sauce:
• 1 Tablespoon Canola Oil
• 1 Tablespoon All-purpose Flour
• 1 (10 oz.) can green enchilada sauce
• 1 (10 oz.) can red enchilada sauce
• 1 ½ cups Chicken Broth
• ½ teaspoons Salt
• ½ teaspoons Ground Black Pepper
• 2 Tablespoons Chopped Cilantro
• 
  
• Meat:
• 1-½ - 2 pounds Ground Beef
• 1 whole Medium Onion, Finely Diced
• 2 cans (4 Ounce) Diced Green Chilies
• ½ teaspoons Salt
• 
  
• extras to put in while assembling:
• 3 cups Grated Sharp Cheddar Cheese
• ½ cups Chopped Black Olives
• 
  
• 
  

Start by making the sauce:

In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red and green sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

While the sauce is simmering, start the meat:

Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Then assemble them:

Preheat oven to 350 degrees. Pour ½ cup sauce in bottom of baking pan. Spread to even out. Spoon meat, a little grated cheese, a little black olives, and spoonful of sauce in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra sauce over enchiladas. Top with shredded cheddar cheese.

Bake for 20 minutes or until bubbly.

*My family LOVES rice, so I make Cilantro Lime Rice and put it inside the enchiladas as well.

Homemade Ice Cream in a Bag

With summer FINALLY here, this is such an awesome way to have some great homemade ice cream, and a really fun activity for the kids. It's also an awesome way to get lots of different flavors. When I did this, I had my kids and my friend's kids (two four 4 olds and two 2 year olds all together) do this and they did it just great. It says to shake the bag for 5 minutes, and they didn't do it quite that long but it still turned out. I would recommend duck taping the top of the bag that has the ice cream ingredients in it, then sticking it inside the bag with the ice and salt, then sticking that bag inside a grocery sack and tying the top. It's easier for the kids to shake it (doesn't get their hands as cold) and doesn't make quite the mess.

Ingredients:

2 Tab. Sugar

1 cup Half and Half

1/2 teaspoon vanilla extract

1/2 cup salt (the bigger the granules, the better. Kosher and rock salt work best)

Ice Cubes (enough the fill each gallon size bag about 1/2 full

1 pint size ziplock bag

1 gallon size ziplock bag

Directions:

Combine the sugar, half and half, and vanilla extract in the pint size ziplock bag and seal tightly (I duct taped mine close). Place the salt and ice inside the gallon size bag, and then place the pint size ice cream bag inside the gallon ice bag and seal tightly. ( I put mine inside a grocery sack as well). Shake the bags until the mixture hardens (about 5 minutes). Take the smaller bag out and add mix-ins if you want. You can put in cups or eat straight out of the bag.

Just FYI:

I made 5 bags of the ice cream and it took this much ice and half and half:

one 7 lb. bag of ice

one 1/2 gallon of half and half

Recipe found at Family Fun, click HERE to see

linked to these parties

Our Best Bites

You definitely have to take a look at this recipe blog. It is Tuesday again today, and I want to feature this blog because it is so awesome. The favorites that I have tried are:

Pizzookies- or warm cookies sundae (a BIG hit)

1 ingredient Ice Cream (which my kids LOVE)

Chicken Taquitos

Creamy Lime-Cilantro Dressing

Taco Chicken

And these are some next on my list to try:

Cashew Sweet and Sour Pork

Chicken Tortilla Soup

Thai Peanut Noodle Salad

So take a look at Our Best Bites, and let me know what you tried and how it was.

*All pictures are from 'Our Best Bites' blog*

Baked Ziti

This is a fun twist on the regular spaghetti dish. My family loves it and it is really easy to have a meat and vegetarian meal at the table at the same time:

you can leave it like this:

or top it with sauce (our family uses meat sauce, but you can do it without meat if you want)

1 box ziti noodles, cooked al dente (you can use penne or rigatoni noodles also)

1 red pepper, sliced

1 green pepper, sliced

6-8 oz. of shredded cheddar cheese

6-8 oz. of shredded monterey jack cheese

1 tsp salt

1 tsp. pepper

½ cup Italian bread crumbs

1 cup half and half

spaghetti sauce (desired amount)

Heat oven to 350. Grease a 13x9x2 baking dish. Combine ziti, peppers, cheeses, and spaghetti sauce. Pour half and half and salt and pepper evenly over mixture. Cover and bake for 30 minutes. Uncover, top with breadcrumbs and bake additional 30 minutes.

Serve as is, or top with more spaghetti sauce.

Buttermilk Brownies

These are similar to a texas sheet cake, I was told. I got this recipe from my brother's wife's family (whom I just love and pretty much consider them like my family as well). I made TWO trays of these brownies for a church activity, and they were gone in an instant, I didn't even get one. These are delicious!

Brownies:

1 cup butter

3 Tab. ghirardelli cocoa (I don't know if they brand makes a difference, but that is what they used, and told me to use, so I used it.)

1 cup hot water

2 cups flour

2 cups sugar

1/2 teas. salt

1 teas. soda

1/2 cup buttermilk

1 teas. vanilla

2 eggs

Bring butter, cocoa, and hot water to a boil. In a separate bowl, mix flour sugar, and salt. Make a well with the flour mixture and add the butter/cocoa mixture to it stirring BY HAND. In another separate bowl, mix the soda and buttermilk, add that to the flour/cocoa mixture, also stirring BY HAND. Add eggs and vanilla in BY HAND. Pour into a greased jelly roll pan and bake at 350 for 30 minutes. Let cool before frosting.

Frosting:

1/2 cup butter

1/3 cup milk

2 Tab. ghirardelli cocoa

1 teas. vanilla

1/2 pkg. powdered sugar

(nuts optional)

Heat butter, milk, and cocoa until almost boiling. Add vanilla. Stir in powdered sugar SLOWLY with a wire whisk until creamy and mixed in. Let cool before frosting.

Ladybug Cookies

I made these cookies for a friend's daughter's birthday party. She turned one and was having a ladybug birthday party. I got 2 packages of oreo cookies, some red melting chocolate from Michael's (they are called Wilton Candy Melts and come in a variety of colors for $2.99 a bag, one bag was plenty for this) , and some chocolate frosting tube (from Walmart) found by all the birthday candles and sprinkles in the baking isle. First I melted the red chocolate, then dipped the oreo in it (I just covered the front side, I didn't completely cover the whole oreo. Then I put all the oreos in the fridge for a while for the chocolate to harden. Then I took out the chocolate frosting tube and made little heads. I put them back in the fridge for about 15 minutes for the little heads to harden, then I made a line down the middle (wings) and three dots on each side. Refrigerate until ready to eat. I decided not to do eyes. I thought they looked cute just how they were. Pretty easy and the kids loved them!

I am linked to THESE parties!

Scotch A Roos

These are an amazing spin on regular rice crispy treats. My Mom got them from someone at her work, and passed the recipe on to me. Try them, they are awesome!

1 cup corn syrup

1 cup sugar

Heat until bubbling. remove from heat and add 1 cup peanut butter and 6 cups rice crispies. Spread into 9x13 pan. Melt 1 cup of semi sweet chocolate chips and butterscotch chips. Spread over squares.

***I did not have butterscotch chips but DID have butterscotch ice cream topping, so I mixed in some of the topping in when I put the peanut butter in, and it was AWESOME. Then I just melted the semi sweet chocolate and drizzled it on top.

IHOP Pancakes

These pancakes are easy to make and I love that you only use one bowl, because in a lot of recipes you have to mix the dry ingredients and wet ingredients in separate bowls. I added a little bit of vanilla extract and cinnamon to mine though; maybe that makes them not "IHOP" authentic, but they were still really good, here is the recipe:

Nonstick Spray
1 1/4 flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup oil
pinch of salt

*vanilla extract and cinnamon optional

Just pour all the ingredients into a mixer and mix. Then pour batter (I just a 1/4 cup) onto a greased pre-heated griddle. Flip. Then enjoy!

Princess Tiana's Famous Beignets

If you have seen The Princess and the Frog movie, I am sure you were craving Princess Tiana's famous beignets, (which is just a square french pastry). These are pretty easy to make and my daughter loved eating them with me while we watched the movie. I loved being able to say, "See what Tiana made, that's what we made," it was fun for us. Anyway, try these out, they are delicious.

3 cups flour

1/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

1 cup buttermilk

1/3 cup water

1 egg, beaten

1/2 teaspoon vanilla extract

vegetable oil for frying

confectioner's sugar for dusting

In a bowl combine 2 3/4 cups of the flour, sugar, baking powder, baking soda, salt, and nutmeg. Whisk together.

In a different bowl, whisk the buttermilk, water, egg and vanilla and stir in the flour mixture.

Use the remaining flour to dust your work surface. Place the dough on it and pat it into a large 1/2 inch thick square. Dust the top with more flour (it is very sticky) and slice into squares.

Heat oil in a saucepan and carefully drop dough squares into the hot oil. Fry them for about 3 minutes then turn over. When done, dust with confectioners sugar.

*I found this recipe here, and Disney has given permission to share this recipe. To see more recipes from Tiana's Cookbook, check out the book here.

Angel Food Cake with Fruit

So we have all had the well-known strawberry shortcake, and if you love that, but are looking for a new spin on it, this is your recipe!

Ingredients:

One angel food cake (I just bought mine)

2 (12 oz.) packages of frozen mixed fruit (mine was strawberries, blueberries, blackberries, and raspberries)

water and sugar (to make a simple syrup)

whipping cream and powdered sugar (if you are going to make homemade whipped cream)

First, to make a simple syrup, boil one cup of water and add 1-2 cups of sugar, depending on how sweet you want it. Let it boil for a minute while continuing to stir, till the sugar is dissolved. Then turn off heat and let it cool. Put the frozen fruit (semi-thawed) into a bowl and when the simple syrup is cooled, pour it over the fruit and stir.

To make homemade whipped cream, just add whipping cream (I usually add about 1 cup) to your kitchen aid (hopefully you have one or this will be a sacrifice of the arm to make), and whip it for about 5 minutes or so until it is light and fluffy. Then add desired amount of powdered sugar (I like it sweet so I add about 2/3 cup). You can add almond or vanilla extract (about 1 teaspoon each) to add a little flavor zing to it.