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.