Blueberry Muffins (kid favorite)

Ingredients:
1 3/4 c. all-purpose flour
2 3/4 tsp. baking powder
3/4 tsp. table salt
1/2 c. sugar
2 tsp. grated orange or lemon peel
1 large egg
3/4 c. buttermilk
1/3 c. canola oil
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar

Streusel Topping:
1/4 c. sugar
2 1/2 Tbsp. flour
1/2 tsp. cinnamon
1 1/2 Tbsp. butter

Preparation
1. Preheat oven to 400 degrees.

2. Combine flour (1 3/4 C) with baking powder, salt, sugar and citrus peel in a large bowl. Make a well in the center of the mixture.

3. In a smaller bowl, whisk together the egg, buttermilk and oil.

4. Add wet ingredients to the dry ingredients, stirring just until moistened.

5. In a small bowl, combine the remaining flour (1 Tblsp.) and sugar (1 Tblsp.). Toss the blueberries in this mixture until they are well-coated.

6. Gently fold the blueberry mixture into the batter.

7. Spoon the batter into lined muffin tins, filling 2/3 full.

8. Make the streusel topping by combining the 1/4 c. sugar, 2 1/2 Tbsp. flour and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly.

9. Sprinkle topping over the batter.

10. Bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean.

11. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.

Sugared Pecans

Ingredients:
1 egg white
1 Tblsp water
1 pound pecan halves
1 C white sugar
3/4 tsp salt
1/2 tsp ground cinnamon

Preparation:
1. Preheat oven to 250 degrees.
2. Grease a rimmed baking sheet, or line with heavy-duty foil.
3. In a mixing bowl, whip together the egg white and water until frothy.
4. In a separate bowl, mix together sugar, salt and cinnamon.
5. Add pecans to egg whites, stir to coat the nuts evenly.
6. Remove the nuts, and toss them in the sugar mixture until coated.
7. Spread the nuts out on the prepared baking sheet.
8. Bake for 1 hour. Stir every 15 minutes. DO NOT INCREASE OVEN TEMP OR NUTS WILL BURN.

The BEST Chocolate Chip Cookies EVER

Ingredients (for 2 dozen cookies):
1/2 cup (1 stick) butter, softened
2 tbsp. shortening
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1-1/4 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
2tsp cornstarch
1-2/3 cup all-purpose flour
1 cup chocolate chips
1/2 cup chopped nuts (optional)

Preparation:
1. Combine shortening, butter, sugars, egg and vanilla in a medium-sized bowl. Mix thoroughly with an electric mixer on medium speed.

2. Add baking soda, cornstarch and salt. Mix.

3. Slowly add flour until thoroughly blended.

4. Add chocolate chips and nuts, then mix.

5. Roll or scoop dough into 1" or 2" balls. Place on a cookie sheet lined with a Silpat mat or parchment paper.

6. Bake at 350* for 8 to 10 minutes. For a softer cookie, bake until the edges are slightly golden brown.

Chocolate Lasagna

Ingredients
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips

Preparation:
1. Crush 36 Oreo cookies into fine crumbs.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter, and use a fork to incorporate the butter into the cookie crumbs.
3. Transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
4. Mix the cream cheese with a mixer until light and fluffy.
5. Add milk and sugar to cream cheese, and mix well.
6. Stir in 1 and 1/4 cups Cool Whip.
7. Spread cream cheese mixture over the crust.
8. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken.
9. Use a spatula to spread the mixture over the previous cream cheese layer.
10. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
11. Spread the remaining Cool Whip over the top and sprinkle evenly with mini chocolate chips
12. Place in the freezer for 1 hour, or the refrigerator for 4 hours, before serving.

Carrot Cake

Ingredients:
1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
2 teaspoons ground cinnamon
4 eggs
2/3 cup orange juice
1/2 cup vegetable oil
3 cups grated carrots (can use a combination of fresh and canned carrots, just mash canned carrots first)
1/2 cup raisins
1/2 cup chopped walnuts

ORANGE CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3 cups confectioners' sugar
1 to 2 tablespoons orange juice
1 tablespoon grated orange peel

Preparation:
1. In a large bowl, combine the cake mix, pudding mix and cinnamon.
2. Whisk the eggs, orange juice and oil; add to dry ingredients. Beat until well blended.
3. Stir in the carrots, raisins and nuts (batter will be thick).
4. Pour into two greased and floured 9-in. round baking pans.
5. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
6. Cool for 10 minutes before removing from pans to wire racks to cool completely.
7. For frosting, in a large bowl, beat cream cheese and butter until fluffy.
8. Add the confectioners' sugar, orange juice and peel; beat until smooth.
9. Spread frosting between layers and over top and sides of cake.

Store in the refrigerator. Yield: 12-14 servings.

Orange Creamsicle Puppy Chow

Ingredients:
5 oz orange colored candy melts (Orange cream flavored, if you can find them. See my note above.)
5 oz white chocolate or white vanilla candy melts
5 cups rice chex cereal, divided in 2 parts
3/4 cup orangesicle cake mix
3/4 cup powdered sugar

Preparation:
1. Put 2 1/2 cups rice chex cereal into a medium sized bowl.
2. Slowly melt the orange candy melts in the microwave, stopping it every 30 seconds or so to make sure it doesn’t burn.
3. Add melted candy melts to chex cereal and lightly stir to coat evenly. Be careful to not break the chex cereal too much.
4. Add the dry creamsicle cake mix to the covered chex cereal and lightly stir to coat evenly. You could add the chex cereal and cake mix to a ziplock bag, then shake, but save yourself the bag.
5. Repeat the same process with the white chocolate and remaining chex cereal, but substitute the powdered sugar for the creamsicle cake mix.
6. Allow both flavors to dry and combine.

Source: http://lifeloveandsugar.com/

Chocolate Chip Cookie Cake

Ingredients
3/4 cup unsalted butter, room temperature
3/4 cup dark brown sugar
1/4 cup sugar
1 egg
2 tsp vanilla extract
2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 1/4 cups semi-sweet chocolate chips OR about 1 cup of chocolate chunks

Preparation:
1. Cream butter and sugar together until light and fluffy, about 3-4 minutes.
2. Mix in egg and vanilla extract.
3. With the mixer on low speed, add flour, cornstarch, baking soda and salt.
4. Stir in chocolate chips. Dough will be thick.
5. Chill for at least 30 minutes or overnight.
6. When ready to bake, preheat oven to 350 degrees.
7. Place parchment paper into the bottom of your cake pan to help the cookie not stick.
8. Spread the dough out into the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
9. Remove from oven and let cool for a couple minutes on the cookie sheet, then transfer to cooling rack to cool completely.

Makes one 8 or 9 inch cookie cake. Source: http://lifeloveandsugar.com/

Steph's Blue Cheese Salad

Ingredients:
Mixed greens
Craisins
Sweet roasted pecans (http://reneestephrecipes.blogspot.com/2012/12/sweet-roasted-pecans.html)
Blue cheese crumbles
Diced apple, if desired

Preparation:
1. Toss mixed greens in a bowl with Craisins. Use 1 small handful of Craisins to every full serving of greens.

2. Fold pecans into salad. Use 1/2 cup pecan pieces for every serving.

3. Add diced apples, if desired, using 1/2 cup of apples for each serving.

4. Sprinkle blue cheese on top of mixed salad. Use about 1/3 cup per serving; adjust to taste.

5. Serve with pomegranate vinaigrette -- or no dressing, if desired.

Mrs. Zinke's Chocolate Cake

Ingredients:
Cake:
2 C sugar
2 C flour
2 sticks butter
4 Tblsp cocoa
1 C water
1/2 C buttermilk (NOT lowfat!)
1 tsp soda
2 eggs, well beaten

Icing:
1 stick butter
4 Tblsp cocoa
6 Tblsp milk
1 lb powdered sugar

Preparation:
1. Mix sugar and flour in bowl.
2. Bring water, butter and cocoa to boil, then add to flour mixture.
3. In a separate bowl, mix buttermilk, soda and eggs, then add to above.
4. Bake at 350 for approximately 40 minutes.

Icing:
1. Bring milk, cocoa and butter to a boil.
2. Add powdered sugar and mix.
3. Pour over hot cake.

Nilla Wafer Dip

Ingredients
1 can crushed pineapple, not drained
1 C Cool Whip
Small box of vanilla pudding

Preparation:
Mix all ingredients. Serve with Nilla Wafers.

Chopped Thai Chicken Salad

Ingredients:
Salad
2 boneless skinless chicken breasts
1 small head green or white cabbage (2 cups shredded)
1 large carrot (1½ cups shredded)
1 green papaya (1½ cups shredded)
½ cup fresh cilantro
½ cup green onions
½ cup chopped peanuts

Dressing
2 cloves garlic
3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper)
2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon fresh lime juice
1 tablespoon oil
½ teaspoon fish sauce
¼ cup peanut butter
¼ cup water

Preparation:
1. Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes.
2. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
3. Chop the cabbage into very thin pieces, like it would be for coleslaw.
4. Peel and grate the carrots.
5. Cut off the skin, remove the seeds, and grate the papaya.
6. Roughly chop the cilantro and green onions.
7. Toss the chicken and vegetables in a large bowl and keep chilled.
8. Mince the garlic and chili peppers.
9. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth.
10. Add the peanut butter and water and whisk again until smooth and creamy.
11. Toss the salad with the dressing.
12. Add the crushed peanuts.

Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

Source: http://pinchofyum.com/

Dirt Puppy Chow

Ingredients:
6 C. Rice Chex Cereal
1 C. chocolate melts
1/3 C. peanut butter, smooth
1 1/3 C. crushed Oreos
2 C. Gummy Worms

Preparation:
1. Place cereal in a large bowl and set aside.
2. In a microwave proof bowl, melt chocolate and peanut butter together until smooth. (About 45 seconds, then stir, then 15 seconds more)
3. Pour melted chocolate/peanut butter over cereal and stir until coated.
4. Dump into a large plastic bag or tupperware with a lid and add crushed Oreos. Shake until covered.
5. Dump onto a cookie sheet to let cool, then add gummy worms.

Source: http://www.yourcupofcake.com/

Fruit Dip

Ingredients:
7oz Marshmallow Creme
8oz low-fat or whipped cream cheese, softened to room temperature
2 Tablespoons frozen orange juice concentrate
Fruit dippers: strawberries, grapes, pineapple, apples, berries, cantaloupe

Preparation:
1. Spoon marshmallow creme into a large, microwave safe bowl, and microwave for 20 seconds.
2. Whisk in softened cream cheese and orange juice concentrate until very smooth.
3. Chill, then serve with fruit.

Source: Iowa Girl Eats

Snickers Peanut Butter Brownie Ice Cream Cake

Ingredients:
1 8-inch cake
1 box brownie mix, plus ingredients required on box
1/4 cup milk
8 oz cream cheese, softened
1/2 cup sugar
1 1/2 cups peanut butter
8 oz Cool Whip, thawed (OR 1 recipe of homemade whipped cream)
1 20 oz bottle chocolate sundae syrup (Here’s the one I used)
1 20 oz bottle caramel sundae syrup
1 11.5 oz bag mini snickers, chopped, divided into three groups

NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen.

Preparation:
Brownies:
1. Make brownie dough according to instructions on back of box.
2. Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie – which would cook for the normal time – and cut it in half, but cutting a brownie in half isn’t super easy).
3. When brownies are done baking, allow to completely cool.
Ice Cream:
1. Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
2. Fold in the cool whip.
Assembling it all:
1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
NOTE: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.
2. Put the first brownie layer in the bottom of your pan.
3. Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie. Top with first group of chopped snickers.
4. Top with half of the peanut butter ice cream.
5. Add second brownie to the pan, on top of the ice cream.
6. Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Top with second group of chopped snickers.
7. Top with remaining peanut butter ice cream.
8. Allow ice cream cake to freeze completely.
9. When frozen, remove from springform pan and remove parchment paper from sides.
10. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.
11. Cover with remaining chopped snickers and a little more caramel and chocolate sauce.

Source: http://lifeloveandsugar.com/

Cinnamon Roll Pancakes

Ingredients:
Pancakes:
4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten

Cinnamon Filling:
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon

Cream Cheese Glaze:
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla

Directions:
1. To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

2. To make the Pancakes:
a. Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

b. Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

c. Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

3. To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make it a glaze consistency.

4. Place pancake on plate, then cover with cream cheese glaze.

Blooming Bacon Cheddar Ranch Bread

Ingredients:
1 firm round loaf of bread, such as sourdough
5 strips bacon, cooked and diced
1/2 c to 1 c shredded sharp cheddar cheese
6 Tbsp butter, melted
4 tsp ranch seasoning mix
Marinara sauce

Preparation:
1. Preheat oven to 350 degrees.

2. Using a sharp, serrated knife, cut the bread lengthwise in rows about 1 inch apart. Turn the bread 90 degrees and repeat to create cubes, holding the bread down with your other hand as you cut. Make the cuts as deep as you can, but don't cut all the way through the bottom.

3. In a small bowl, combine the melted butter and ranch seasoning mix.

4. Carefully insert the cooked bacon and cheese between each bread cube. Drizzle the seasoned butter in between the crevices and all over the loaf.

5. Wrap the loaf with tin foil and bake on a baking sheet for 10 minutes. Carefully unwrap the foil and bake uncovered for another 15 minutes.

6. Allow to cool slightly before serving. Serve with marinara sauce, if desired.

MIni Corn Dog Muffins

Ingredients:
1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1″ bites

Preparation:
1. Preheat oven to 375 degrees.

2. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.

3. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.

4. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup.

5. Place one hot dog bite into the middle of each cup.

6. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown.

7. Cool in mini muffin tin for 5 minutes before serving.

8. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Mexican Cornbread Layered Salad

Ingredients:
2 packs mexican cornbread mix, made according to package directions (Martha White makes a good one)
2 packets ranch dressing mix
2 C buttermilk
2 C mayonnaise
1 lettuce head, finely chopped
2 cans seasoned black beans, rinsed and drained
1 can shoepeg corn, drained (use white or yellow corn if you can’t find shoepeg)
1 can mexicorn drained
1 red bell pepper, chopped
1 green bell pepper, chopped
1 jar green olives
1 can sliced black olives
2 tomatoes
1 bunch green onions, sliced
8oz shredded cheddar cheese

Preparation:
1. Prepare cornbread mix according to package directions. Cool.
2. Mix ranch dressing mix with buttermilk and mayonnaise and refrigerate until ready for use.
3. Crumble 1/2 cornbread into large glass trifle bowl or 5 quart ice cream bucket. Layer 1/2 lettuce, 1 can black beans, 1 can corn, red bell pepper, sprinkle enough green olives to cover 1 layer (don’t use whole jar), 1/2 tomatoes, 1 1/4 cups ranch dressing, repeat 1/2 cornbread, 1/2 lettuce, 1 can black beans, 1 can corn, green bell pepper, 1/2 tomatoes, black olives, green onions, 1 1/4 cup ranch dressing, shredded cheese, and top with bacon bits.
4. Cover and refrigerate at least 2 hours before serving.

Frito Candy

Ingredients:
2 cups pretzels
1 cup Fritos
8 mini peanut butter cups
1 stick unsalted butter (8 Tblsp.)
1/2 cup brown sugar
1 1/2 cups semi-sweet chocolate chips (or however many you want)
Optional: Some peanuts for the top

Preparation:
1. Preheat oven to 350 degrees and line a 13×9" pan with parchment paper or no-stick (release) foil.

2. Place pretzels in food processor and pulse to break – don’t pulverize. Add Fritos to processor and break them up with pretzels. Dump into pan.

3. Unwrap peanut butter cups, break into pieces, and throw them in the mix.

4. Place butter in a non-stick saucepan and melt over medium heat. When butter is melted, stir in brown sugar. Bring mixture to a full boil and boil for 1 minute, stirring once or twice.

5. Pour butter mixture over Frito mixture and bake for 8 minutes.

6. Remove pan from oven and sprinkle chocolate chips over hot candy.

7. Return pan to oven for 1 minute to soften chips.

8. Spread softened chocolate chips over bars.

9. Cool at room temperature until you feel the pan is cool enough to be transferred to your refrigerator, then transfer to refrigerator to set the chocolate.

10. When chocolate is set, lift from pan and break the candy up as you would almond toffee. You can eat it cold or let it come back down to room temp. It doesn't have to be refrigerated.

Lazy Cake Cookies

Ingredients:
1 box white cake mix (dry)
5 Tblsp. melted butter
2 eggs, beaten
1 bag mini chocolate chips

Preparation:
1. Preheat oven to 350.
2. Mix all ingredients together.
3. Spread batter into 9x13" pan (ungreased).
4. Bake for 20 minutes or until lightly browned.