Thursday, 31 May 2012
As promised here is the recipe for the dessert I made last night. My friend's husband or my friend-in-law as I call him, gave this dessert amazing reviews.
Chocolate Peanut Butter Ice Cream Bar Dessert
Recipe Courtesy of Pennies on a Platter
- 8 ounces chocolate syrup (1 cup)
- 1/2 cup creamy peanut butter
- 12 - 18 (rectangle) ice cream sandwiches
- 8 ounces frozen Cool Whip, thawed
- 1/2 cup chopped peanut butter cups
1. Heat the chocolate syrup in a microwave-safe bowl for about 1 minute. Stir in the peanut butter until smooth; set aside.
2. Layer half of the ice cream sandwiches on the bottom of an 8x8 square baking pan. Evenly pour half of the chocolate-peanut butter sauce over the top. Spread with an even layer of half of the Cool Whip, then sprinkle with half of the peanut butter cups. Repeat the layers (sandwiches, chocolate sauce, Cool Whip) ending with another sprinkle of peanut butter cups. Cover loosely with foil and freeze for at least 1 hour. To serve, cut into squares.
*Note: This recipe can be doubled, using a 9x13 pan.
Wednesday, 30 May 2012
Today I had my friend and her husband over for dinner to celebrate her birthday. Her favourite dish is Hash Brown Casserole, so of course that was what I needed make. It was enjoyed by all, but the best part of the whole meal was the dessert. Stay tuned to see what I made.
Hash Brown Casserole
- 2 lb. frozen hash browns
- 500 ml. pkg. sour cream
- 2 cans cream of mushroom soup
- 1/2 cup melted butter
- minced onion and salt
- 2 cups grated cheddar cheese
1. Thaw potatoes slightly.
2. Mix all ingredients in a 9 x 13 baking dish.
3. Bake at 350F for 1 - 1 1/2 hours
Friday, 25 May 2012
- 4 cups graham crumbs
- 1 cup melted butter
- 8 tbsp. sugar
- 2 envelopes dream whip
- 2 cups icing sugar
- 8 oz. cream cheese, 1 pkg.
- 2 cans blueberry pie filling
1. Mix graham crumbs, butter, and sugar, and press into a 9x13 cake pan
2. Prepare dream whip according to package.
3. Whip together with electric mixer the dream whip, icing sugar, and cream cheese, then spread on graham crust. Spread pie filling on top.
4. Chill before serving.
Recipe courtesy of BruCrew Life
- 3/4 cup butter, softened
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tbsp. honey
- 1 tsp. vanilla
- 2 1/4 cup flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 small box instant vanilla pudding
- 1 cup chocolate chips
- 1 cup reeses pieces
-1 cup dried banana chips, broken (I didn't include)
1. In a bowl combine the flour, baking soda, salt and pudding mix and set aside. In a large mixing bowl cream butter, peanut butter, and sugars until fluffy. Add the eggs, vanilla, and honey and beat again. Slowly add the dry ingredients. Stir in chocolate chips, reeses and banana chips by hand. (you can leave out the banana chips if you wish, or substitute pretzels or chips)
2. Drop by tablespoons onto a baking sheet, leaving 2 inches in between each cookie. Bake at 350F for 10 minutes. Cool on pan for 3-4 minutes, then remove to a wire rack. Store in a tightly covered container. Makes about 36 cookies.
Tuesday, 15 May 2012
Recipe courtesy of Go Bold with Butter
- 1 3/4 cups all-purpose flour
- 1 cup old-fashioned oats
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 ounces (3/4 cup) raspberries, chopped
- Sanding sugar, optional
1. Preheat oven to 400°F. Grease a 12-cup standard muffin pan.
2. In a medium bowl, whisk together flour, oats, baking powder, and salt. Set aside.
3. In a large bowl, stir together butter, brown sugar and granulated sugar. Stir in eggs and vanilla.
4. Add flour mixture to the butter and sugar mixture, stirring until almost combined. Gently fold in raspberries, making sure not to overmix.
5. Fill muffin pan with about 1/4 cup batter per cup. Sprinkle tops with sanding sugar, if desired.
6. Bake 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Saturday, 12 May 2012
Recipe Courtesy of Kraft Canada
- 1 pkg. angel food cake mix
- 1 pkg. vanilla fat free instant pudding (I doubled this)
- 1 can crushed pineapple in juice, drained (I excluded these)
- 1 cup thawed Cool Whip light whipped topping (I doubled it as well)
- fresh strawberries, cut in half
1. Heat oven to 350F.
2. Prepare cake batter as directed on package. Pour into 24 paper lined muffin cups. (Batter will nearly fill cups.) Bake 26 minutes or until tops are light golden brown. Cool in pans 10 minutes; remove to wire racks. Cool completely.
3. Mix dry pudding mix and pineapple in medium bowl. Gently stir in cool whip; spread onto cupcakes.
4. Top with berries.
Sunday, 6 May 2012
Recipe Courtesy of Six Sisters' Stuff
- 3 tbsp. butter
- 4 cups mini marshmallows
- 1/3 cup Funfetti cake mix (you could also use yellow cake mix)
- 6 cups crispy rice cereal
- 1 container sprinkles
1. Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish and top with remaining sprinkles. Let sit for about 30 minutes before cutting.