The Big Buckeye Cookie

The Big Buckeye (December 2023 BHG, p 159)

The thin peanut butter layer forms the eye of the buckeye nut this cookie’s named for.  Flatten peanut butter balls in your hand first, then gently press them on a cooled cookie before topping with ganache.

Hands on 25 minutes

Total time 55 minutes

3/4 cup plus 2 Tablespoons salted butter, softened

3/4 cup granulated sugar

1/2 cup packed brown sugar

2 eggs

1 egg yolk

2 1/4 teaspoon vanilla

1 teaspoon instant espresso coffee powder (I didn’t have any on hand so I left it out)

2/3 cup Dutch-process unseated cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon plus 1 pinch salt (I just did slightly heaping 1/2 teaspoon)

2 1/2 cups all-purpose flour

1/2 cup heavy cream

6 oz semisweet or bittersweet chocolate bar, finely chopped (I just used my semi-sweet chocolate chips)

3/4 cup creamy peanut butter 

1 cup plus 2 Tablespoons powdered sugar

Preheat over to 375°F. Line two cookie sheets with parchment paper in a large bowl beat the 3/4 cup butter with a mixer on medium high 30 seconds.  Add granulated sugar and brown sugar; beat on medium, scraping bowl as needed, 2 minutes,  Beat in eggs, egg yolk, 2 tsp of the vanilla, and the coffee powder until combined.  Beat in cocoa powder, baking soda, and the 1/2 tsp. salt until combined.  Beat in flour.  (I like to put the baking soda and salt in with the flour as dry ingredients to avoid salty clumps in my cookies)

Drop dough by 1/3 cup portions (nine total) 3 inches apart onto a prepared cookie sheet.  Flatten mounds to 3/4 inch this and 3 inch diameter.

Bake until edges are just set and tops appear crackled about 12 minutes.  Let cook 2 minutes on cookie sheets. Remove; cool completely on wire racks.

For Ganache, in a saucepan, (or class measuring cup in microwave works well too) bring heavy cream just to boiling over medium-high.  Remove from heat; add chocolate (do not stir); Let stand for 5 minutes stir until smooth. Cool about 10 minutes. (I just put all cream and chocolate together in microwave save bowl and microwaved it fro 40-60 seconds let sit for a couple minutes then whisked it together until smooth).

In a medium bowl stir together the peanut butter, all the powdered sugar and 2 tbsp butter, remaining 1/4 tsp vanilla (I didn’t put the butter, vanilla, or pinch of salt in this step because I accidentally put it all in the cookie dough.  It worked out fine for both).  Shape peanut butter mixture into tin 1 1/2 inch balls.  Gently flatten each peanut butter ball to fit within 1/2-inch of the cookies edge; press gently to adhere to cookie.  Spoon ganache over the peanut butter.

Makes 9 cookies

Store in a airtight container at room temperature up to 2 days or freeze up to 3 months. 

 

Per cookie 764 cal, 42g fat (21g saturated fat) 124mg chol, 612 mg sodium, 90g cars, 5g fiber, 54g sugar, 12g protein

SIZE NOTES:

I actually used my cookie scoops and made the 9 cookies magically into 2 dozen cookies ;-).  They were still plenty big cookies.  I used my #30 (2.3 Tablespoon scoop) size cookie scoop for cookies I cooked them for 9 minutes.  Then I used my #60 (1 Tablespoon scoop) and it was perfectly portioned.  

Fried Ice Cream

Boy oh boy! This was a dangerous recipe for me to discover I could do! I loved it, as did my family. Got 5 stars all around! Now I can make it from the comforts of my own home; everyone can have their own serving at a fraction of the price of our favorite Mexican restaurants. If you love fried ice cream you will thoroughly enjoy this sweet find. There are several fried ice cream recipes I have pin from pintrest, I started with this one from Life in The Loft House blog and modified it to our liking. I may not be trying an others because this is so simple and so delicious! And it doesn't require I get my big fryer out!

Fried Ice Cream

6-8 cups of Corn Flakes crushed (you need 3-4 cups total after it is crushed.)
3/4-1 cup sugar
3/4-1 teaspoon ground cinnamon
1/2 cup butter or margarine
1 cup toasted sweetened coconut flakes (I do this separately in a fry pan until its golden brown)

Combine corn flakes, sugar,  and cinnamon. Melt the butter in a large fry pan then add the cornflake sugar mixture. Pan fry for 5 minutes on medium high heat, until the cereal starts to toast. Watch it carefully, stirring frequently, you do not want to let it burn which it can do quickly. When cereal is done frying toss in the toasted coconut and stir until mixed in.

Press half the cornflake mixture into a 9 x 13.  Top with a quart of your favorite vanilla ice cream, then top with the second half of the fried cornflakes.  Transfer to the freezer until it hardens. Top with drizzle of chocolate sauce, a dollop of whipping cream (I like to use the spray can kind on desserts like this.) and top with a Maraschino Cherry.

Note:
If you really love the cinnamon flavor you can soften your ice cream and stir in another 1/2 teaspoon cinnamon and a tub of cool whip if desired. (I have tried it both ways. I don't think that the cool whip really adds that much to the dish other than more expense and calories.) If you choose to soften the ice cream to spread it into the pan than plan for 5 hours to set back up.

Carmelitas

Photo to be added soon :-)

Carmelitas

Found this recipe on pintrest. My family is in love with it! These remind me of a caramel version of our much beloved "Fudge Nut Bars".  I have waited a long time to try this and it was well worth the wait.  You can see the original recipe on Averie Cooks below I listed the way I adapted it for a larger pan- we always need larger than an 8x8 for family dinners! This Quick and simple layered bar cookie.  The crust and topping are an sweet brown sugar, vanilla (heavy on the vanilla), oatmeal and flour mixture. The middle there's layers of rich chocolate and caramel sauce. This cookie is chewy and just oozing with caramel. We served it up with a scoop of vanilla ice cream and they are a match made in heaven.  Averie suggested that "You can add salt, to taste, to the caramel sauce for salted carmelitas" I chose to add a little kosher salt and loved it. You must let these bars set up for at least 4 hours before slicing or even overnight. I put mine in the fridge to help with the set up time too. These got rave reviews and 5 stars from all.

Carmelitas 

1  cup margarine, softened at room temperature

1/2 cup butter, softened at room temperature
1 1/2 cup light brown sugar, packed
2 tablespoon vanilla extract
2 cup all-purpose flour
2 cup whole-rolled old fashioned oats (not instant or quick cook)
2 teaspoon baking soda
1/2 teaspoon Kosher salt, optional and to taste
58 caramel squares, unwrapped (I used one bag Kraft caramels) 
1 cup heavy cream
1/2 teaspoon salt, optional and to taste, if you prefer salted caramel sauce
1 cup (6 ounces) semi-sweet chocolate chips

DIRECTIONS:

1 Preheat oven to 350F. Line an 11.5 x 13.5-inch pan with aluminum foil or parchment paper and spray with cooking spray. Lining your pan is highly recommended for ease of cleanup due to the stickiness of the caramel; set pan aside..

2 Add the brown sugar, vanilla, and whisk until smooth.

3 Add the flour, oats, baking soda, optional pinch salt, and stir until combined. Mixture will be quite thick.

4 Add half of the mixture to the prepared pan (just eyeball it), and smooth it with spatula or the back of a spoon, to create an even, smooth, flat layer; set remainder aside.

5 Bake for 10 minutes. While it bakes, make the caramel sauce.

6 In a large microwave-safe mixing bowl or in a sauce pan. For the microwave: combine the caramels, cream, and heat on high power in 60-second bursts to melt caramels, stirring after each burst. It will likely take about 4 to 5 minutes total to melt; heat until mixture can be stirred smooth. Alternatively, combine caramels and cream in a medium saucepan, and heat over medium-low heat to melt, stirring nearly continuously, until mixture can be stirred smooth.

7 Optionally stir in 1/2 teaspoon salt, or to taste, for salted caramel sauce; set sauce aside.

8 After 10 minutes, remove pan from the oven and evenly sprinkle with the chocolate.

9 Slowly and evenly pour caramel sauce over the chocolate.

10 Evenly crumble reserved oatmeal-brown sugar mixture over the top.

11 Return pan to oven and bake for about 15 to 18 minutes (I baked 16 1/2), or until edges are lightly browned and center is bubbling slightly.

12 Allow bars to cool completely in the pan before slicing and serving, giving the molten caramel time to firm up. This can take up to 4 hours, or overnight, at room temperature. You can speed it up by placing pan in fridge with a sheet of foil over the top to prevent fridge smells. If you don't wait for bars to cool completely, they'll be a literal hot mess. They'll taste fine (don't burn yourself), but they won't slice neatly with clean cuts. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.

THANK YOU AVERIE FOR A NEW FAMILY FAVORITE!

Salted Caramel Pecan Bars

Something fun, quick, easy, and tasty for a quick dessert.


Salted Caramel Pecan Bars
Makes 4 dozen. From Southern Living

1 cup chopped pecans
12 Whole graham crackers
1 cup firmly packed brown sugar
3/4 cup butter
2 Tablespoons Whipping cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

Preheat oven to 350 degrees. Bake pecans in a single later in a shallow pan 10 minutes or until toasted and fragrant. Stirring halfway through.

Line a 15 x 10-inch jellyroll pan with aluminum foil or parchment paper; lightly grease.  Arrange graham crackers in a single layer in prepared pan, slightly overlapping edges.

Combine sugar, butter, and cream in a medium-size heavy saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat.  and stir in vanilla and pecans. Pour butter mixture over crackers, spreading to coat.

Bake at 350 degrees for 10 to 11 minutes or until lightly brown and bubbly.

Immediately sprinkle with salt, and slide foil/paper from pan onto a wire rack.  Cool completely (about 30 minutes). With a knife, cut bars.

**Chocolate-Peacan-Carmamel variation: Prepare recipe as directed until removal from oven. Once removed from oven, top warm bars with 1 cup dark chocolate morsels. Let stand 3 minutes, spread chocolate over bars, then sprinkle with salt and proceed with recipe as directed. Chill 20 minutes before serving.

** Our favorite (Tried this recipe out during Christmas 2014 season.)

Pumpkin Cobbler

This tasty fall dessert has many names! Pumpkin Cobbler, pumpkin crumble, pumpkin pie cake, and more. If you like pumpkin pie it is almost guaranteed that you will enjoy this little piece of indulgence. I got this recipe from my talented friend Nicole. I modified it by cutting the melted butter down and added chopped pecans! I love nuts in my desserts.

Pumpkin Cobbler

3 eggs- beat until frothy
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
2/3 cup sugar
1 (15 oz) can pumpkin
1 can sweetened condensed milk

Combine all the ingredients and pour into a greased 9 x 13 pan.

One box (18.25 oz) Yellow cake mix (or I have seen white in other recipes)
1/2-1 cup chopped pecans (optional)
3/4 cup melted cup of butter.

Sprinkle pumpkin mixture with the try cake mix, followed by the nuts, and then drizzle with the melted butter.

Bake at 325, for 45-60 minutes or until the tope is golden brown and a knife o skewer can be inserted in the center and comes out clean.

Serve with a scoop of vanilla ice cream or a sweetened whipped cream.

Apple Crisp

Nothing says its fall like the smells of apples baking in the oven! Here is one of our favorite classics.

Apple Crisp

Apple Filling (What I use for my freezer apple crisp filling in the fall)

6 cups cored, sliced, peeled apples

1 cup sugar

2 Tablespoons All-purpose flour or 1 Tablespoon quick Tapioca

1/2 teaspoon ground cinnamon

1/8-1/4 teaspoon nutmeg

1 Tablespoon lemon juice

Mix together all ingredients and pour into a greased 9 x 13 pan.

Topping

1 cup oats

1 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon soda

1/2 teaspoon cinnamon

1 cup chopped pecans, optional

1/2 cup butter, melted

Mix together well and crumble over the apple filling. Bake as desired-oven or crock-pot.

I put this in the oven at 350 for 45 minutes or in my crockpot for 2 hours on high or 4 hours on low.

Serve warm or cold, but at our house its always al-a-mode!

German Chocolate Cookie Bars

I have so many recipes "pinned" that I want to try, but often don't get around to trying them because I haven't planned well enough that I have the items on hand.  These little bar cookies were a hit for my family! I had everything but the box cake on hand so it was easy enough to pick up one ingredient to give it a whirl! (This recipes came from www.favfamilyreipces.com)


German Chocolate Cookie Bars

Crust:
1 box Devil's Food cake mix (not the kind with pudding added)
1/2 cup (1 stick) unsalted butter, melted
1 large egg

Filling:
1 (14 oz) can sweetened condensed milk (fat free works great too!)
1 teaspoon vanilla extract
1 large egg
1 cup chopped pecans
1 cup shredded sweetened coconut
1/2 cup milk chocolate chip

Instructions

Preheat the oven to 350 degrees. Greased a 9 x 13-inch baking pan; spray with cooking spray.

In a medium bowl, mix together the cake mix, butter eggs, and press into the bottom of the prepared pan.  The crust should not come up the sides. Bale for 7 minutes and remove from oven. The crust will not look done.

While the crust is baking, mix together the sweetened condensed milk, vanilla, eggs, pecans and coconut.  Pour evenly over the warm crust and sprinkle evenly with the chocolate chips.  Bake for 24-30 minutes, until the top is  light golden brown.  Remove from the oven and cool completely before cutting into squares.

Watch them disappear!

Scotcheroos

My little sister that lives in New York keeps me on my toes. Oh how I love her! We live far to many miles apart, which makes me forever grateful for the technologies of todays day and age. Am am grateful that she makes me feel so good by occasionally using my blog. She is a great editor by the way! She catches all my little mistakes and I love it!

We both inherited the "sweet tooth" gene! This morning she was asking for some good cookie recipes to take to her weekend filled with parties.  I starting thinking of all the yummy cookies and  bar cookies. Then I thought thats the last thing someone 36 weeks pregnant wants to do is stand in the kitchen making batches and batches of cooks.  So I gave her all my favorite no bake options.  I am grateful that she actually uses my blogs because she helps me discover my favorites that I don't have on her yet! So today I will post a few cookie recipes for her. These are always a huge hit no matter the occasion. I can't make them very often because I can eat the whole pan by myself one sliver at a time in about 24 hours! Serious.

Scotcheroos

1 cup Sugar
1 cup Peanut Butter
1 cup Corn Syrup
6 cups Rice Krispies (of Corn Chex for a gluten free version)
1 (6 oz) bag chocolate chips
1 (6 oz) bag butterscotch chips

In a large saucepan, combine sugar and corn syrup. Heat to dissolve sugar and bring to a boil; remove from heat. Stir in peanut butter. Add Rice Krispies and mix well until blended. Press into a buttered 9 x 13 inch pan. In small saucepan, melt together chocolate and butterscotch chips. Spread combined mixture over top of Rice Krispies mixture. Cut into 36 bars. More like 16 if I am eating them! 

Cherry Chocolate Ice Cream

This picture does not do this dessert justice. Check out Ourbestbites.com for a professional picture. Homemade ice cream melts quickly which is what happened here. I didn't think to take a picture until after the quest had eaten and returned to their Color Code Lecture we had as part of our clinic staff party evening. (Yes, I am a blue for those of you who know about color coding. That's why you get details and sometimes their details you don't need...LOL...they are just for me and my memories of good times in life.)

The first time I made this recipe was when I got a pound of fresh cherries in my bountiful basket. I am not a huge cherry lover, but I do love this ice cream

Cherry Chocolate Ice Cream

Recipe by Our Best Bites http://www.ourbestbites.com/2010/06/cherry-chocolate-ice-cream/


1 1/2 cups 2% milk (I have used 1 % every time and been happy with the ice cream)
1 cup sugar
2 eggs
1 cup heavy cream
2 cups cherries, pitted and halved or quartered
1/2 tsp vanilla extract
1/2 tsp almond extract
1 4.5-ounce dark chocolate bar (about 1 cup shavings; you can grate them in your food processor or with a cheese grater or microplane **
(I tried using chocolate chips the first time. If you have to do it too, I recommend using mini chocolate chips. Don't make the mistake I did the first time around and try to make the chocolate chips like shavings; doesn't work so well! :-) It changes the texture of the ice cream too. The second time around we made it with shavings of the candy bar and it was much nicer.)


Combine milk and sugar in a medium saucepan.  Heat over medium until bubbles form around the edges.  Remove from heat.


In a small mixing bowl, whisk eggs thoroughly.  Very slowly, add 1/2 of the hot milk mixture, whisking the eggs constantly.  Return the pan with the remaining milk mixture to the stove top and then whisk the egg and milk mixture back to the saucepan, whisking constantly.  Be careful not to heat the eggs too hot too fast, or they’ll curdle.
Add the heavy cream.  Over medium-low heat and stirring constantly, continue heating the custard mixture to 160 degrees F.  It will start to thicken quickly.


Once ready, remove from heat and add the copped cherries immediately.  Add vanilla and almond extracts as well.  Let the custard cool (you can use an ice bath if you want to speed that process up) and refrigerate, covered, for several hours.


Once chilled, transfer the mixture to an ice cream maker and churn according to manufacturer’s instructions.  While the ice cream is churning, grate the chocolate.  Add the chocolate shavings into the ice cream when there’s just a few minutes left.  If you wait too long and it’s already too thick, just stir them in by hand as you transfer your ice cream into another container.  Freeze for several hours before serving.  Makes 1 1/2 quarts.

**We love to make the ice cream with chunks of brownies in it! I would omit the chocolate bar shavings and just go for big chunks of chewy chocolaty brownies. It is making my mouth water just thinking of it on the pallet.  The night of our party we made the recipe as listed and put it on top of a brownie baked in the ramekin before hand. I like it both on top of the brownie and with the brownie mixed in. 

No Bake Berry Cheesecake Parfaits

This recipe was one I got from Annies Eats (http://www.annies-eats.com/2012/07/02/berry-cheesecake-parfaits-no-bake/) via Lynnette while they were here visiting family this past August. We had such a great visit having their family stay with us for a few days. When good friends get together their is always bound to be good eats as well. We ended up serving these tasty little parfaits at the clinic staff party too. Along with Our Best Bites to die for fresh "Cherry Chocolate Ice Cream" on a brownie bottom.

Berry Cheesecake Parfaits {no bake}

Yield: 12 servings

INGREDIENTS

For the strawberry topping:*

1½ cups chopped strawberries 2 Tbsp. granulated sugar
1 cup fresh blueberries
3 Tbsp. granulated sugar
1½ tsp. cornstarch
2 tsp. water
Squeeze of fresh lemon juice
¾ cups graham cracker crumbs
1 Tbsp. granulated sugar
1½ Tbsp. unsalted butter, melted
8 oz. cream cheese (reduced fat is fine)
2 cups low-fat greek yogurt
1 vanilla bean, split lengthwise (optional)
1½ cups confectioners’ sugar, sifted
1 tsp. vanilla
1 Tbsp. heavy cream

For the blueberry topping:*

For the graham cracker base:

For the cheesecake layer: 

DIRECTIONS

1  To make the strawberry topping, combine the strawberries and sugar in a small bowl and toss with a fork to combine.  Let stand at least 1 hour, stirring once or twice, until the berries have released their juices.  Mash the berries a bit with the fork.  Cover and refrigerate until ready to use.

2  To make the blueberry topping, combine the blueberries and sugar in a small saucepan over medium-high heat.  In a small pinch bowl, whisk together the cornstarch and water until smooth.  Stir the berries occasionally when they begin to release their juices.  Once the juices are bubbling, stir in the cornstarch mixture.  Continue to cook, stirring frequently, until the mixture bubbles and thickens.  Remove from the heat, stir in the lemon juice.  Transfer to a bowl, cover, and refrigerate until ready to use.

3  Set out 12 mini mason jars (small glasses will also work).  In a small bowl, combine the graham cracker crumbs, sugar, and butter.  Stir with a fork until evenly combined.  Scoop about 1½ tablespoons of the mixture into the bottom of each jar and tamp down gently with the bottom of a small glass.

4  To make the cheesecake mixture, combine the cream cheese and greek yogurt in the bowl of an electric mixer.  Scrape the seeds from the vanilla bean into the bowl.  Beat the mixture on medium-high speed until smooth, about 1-2 minutes.  Add in the confectioners’ sugar and mix until well incorporated, 1-2 minutes.  Blend in the vanilla and heavy cream on low speed, then increase the speed to medium-high and beat until light and fluffy, 2-3 minutes more.  Divide the mixture between the serving jars.  Spoon the blueberry topping over 6 of the servings.  Spoon the strawberry topping over the remaining servings, partially draining of the excess juices before using.  Cover and refrigerate until ready to serve.

5  *The quantities of ingredients listed for the blueberry and strawberry toppings will make just the right amount for this recipe.  If you prefer to make only one type of topping, you will need to make a double batch.

** I used the same instructions for the strawberry topping using raspberries.

Homemade Shortbread Cookie Crust

I am posting this as a "note to self". This is the crust from the turtle cheesecake recipe I make, but I think the crust would work perfectly in place of Lorna Doone or Sandie cookies in some of my other desserts. Like my family's Fresh Peach Dessert or my pumpkin cheesecakes.

Homemade Shortbread Cookie Crust

1 cup all-purpose flour

1/3 cup packed brown sugar

1/4 cup finely chopped pecans

6 Tablespoon cold butter, chopped

In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325 degrees for 12-15 minutes or until set. Cool on a wire rack.

Fruit-Topped Triple Chocolate Tarts

I made these little treats for our women's organization's annual celebration last week. I got the recipe from my Pampered Chef "All The Best" cookbook. They make it into one large pizza, but I choose to make it into individual tarts for ease of serving on the planned buffet. My taste testers (a.k.a Jack and the kids) loved the strawberry on top but were not all together loving the mandarin orange. So next time I think I will just add a half of a strawberry and call it good.

Fruit-Topped Triple Chocolate Pizza

Make your favorite chocolate chip cookie dough (Or the original recipe calls for 1 package (18 oz) refrigerated chocolate chip cookie dough)

2 squares (1 oz each) white chocolate for baking (I used white chocolate chips)

2 Tablespoons milk

1 package (8 oz) cream cheese, softened

1/4 cup powdered sugar

1 cup thawed, frozen whipped topping

12-16 strawberries, cut in half

1 can (11 oz) mandarin orange segments, well drained

1 teaspoon vegetable oil

Preheat oven to 350 degrees. If you desire to make it the large pizza version place your dough on a large round stone and roll it out into 12-inch circle, about 1/4 inch thick. Bake 12-15 minutes until edges are set. (Cookie will be soft. Don't over bake) Remove from oven and cool about 10 minutes. Loosen from baking sheet and let it cool completely still resting on the sheet.

For the individual tarts. I used a muffin tin and my smallest ice cream scoop so that they would be equal in size. I baked the dough for about 8-9 minutes; let them cool lightly then removed them from the pan to a wire rack to cool. (You could use a cupcake liner too, if it meets your fancy.)

For the topping mix white chocolate and milk in a mixing bowl. Microwave on high 1 minute; stir until chocolate is melted and mixture is smooth. Microwave an additional 10-20 seconds if necessary. Cool slightly. In a separate bowl combine cream cheese and powdered sugar; beat until mixed well and the mixture is smooth. Fold in whipped topping. Spread cream cheese mixture evenly over cookie/cookies.

Arrange the fruit on top of the cream cheese mixture. Place chocolate morsels and vegetable oil in a microwave safe bowl and melt until smooth. Drizzle over fruit. (I think this is easiest out of a baggie). Refrigerate at least 30 minutes.

You Scream I Scream...Snow Ice Cream

Okay we are really ready for SPRING! When the sky started dumping the white stuff out all over again I felt like screaming NO! I am feeling a little cabin fever and cooped up to be quite honest. I love spring and fall and am really ready for them to take place again. This is one dish we wish we could have in those hot dog days of summer. My kids have waited over a year to have this fun and CHEAP ice cream treat! Enjoy it kiddo's because it might be another 365 Days before we get to enjoy it again!

My twins brought home a recipe from preschool last year and every time it snows they want to know if we can make "their snow recipe". When we got a fresh 10" of clean snow I couldn't resist making their dreams come true.

You need a large bowl of snow. This is a 32 cup bowl (Tupperware's largest)

We have a couple of recipes that we have tried so I am posting them both. This is an easy pantry dessert/treat. This ice cream is more like milk ice. Some people like it better than ice cream; to each is his own. May you find joy in these last few cold and snow storms of winter. Pray that spring will not be to far off! ENJOY!

Snow Cream

1 (12 oz) can Evaporated milk

1 cup Sugar

1 teaspoon Vanilla

1 BIG bowl of SNOW

Mix milk with sugar and vanilla. Pour over large bowl of snow and stir until mixture is thick and uniform in color. Serve it IMMEDIATELY!

* We also let the kids top it with a small drizzle of chocolate or strawberry topping.

Snow CREAM

Snow Ice Cream

8-12 cups snow

1 can sweetened condensed milk

1 teaspoon vanilla extract

A Bon Bon Treat (Cake Balls)

I have a friend who makes these for many special occasions. To me they are her signature treat. When I learned how easy they are to make, I decided to try it. I ended up making these little cake balls for the kids teachers and a few of my friends for Valentines Day. The cake part of it is easy and quick, but it is the dipping of them that takes time.

Cake Balls

1-Box Cake Mix, made according to package instructions (Flavor of Choice)

1-container Frosting (Flavor of Choice)

Vanilla or Chocolate Almond Bark

After the cake is baked and cooled. Crumble the cake and mix in the entire container of frosting. Space mixtures into small balls. Place on waxed paper and freeze. (This step makes it easier for me. The cake stays together better as I dip them, but it does set the chocolate faster which is a factor is your are wanting to add sprinkles.)

Melt your almond bark and dip individual balls into it, remove, and place on wax paper to set.

*I used a chocolate cake mix with a cream cheese frosting.

Layered Turtle Cheesecake

This recipe called to me from the front of a little 5 x 7 Taste of Home magazine during my wait in the check out line. I was dying to try it for Thanksgiving, but never got my chance! So I didn't let it miss out on showing up on our Christmas dinner menu. It did not disappoint anyone! We will keep this in our favorite cheesecake file. (I need to post some of our other favorites like pina colada, brownie bottom and white chocolate raspberry cheesecakes).

If you enjoy a nice rich dessert occasionally and love cheesecake then this is probably a recipe you will want to try. I don't think you will be disappointed.

Seeing the layers

Ready to tickle and delight the palette!

Layered Turtle Cheesecake

1 cup all-purpose flour

1/3 cup packed brown sugar

1/4 cup finely chopped pecans

6 Tablespoon cold butter, chopped

Filling:

4 packages (8 oz each) cream cheese, softened

1 cup sugar

1/3 cup packed brown sugar

1/4 cup plus 1 teaspoon all-purpose flour, divided

2 Tablespoons heavy whipping cream

1 1/2 teaspoon vanilla extract

4 eggs, lightly beaten

1/2 cup milk chocolate chips, melted and cooled

1/4 cup carmel ice cream topping

1/3 cup chopped pecans

Ganache:

1/2 cup milk chocolate chips

1/4 cup heavy whipping cream

2 Tablespoons chopped pecans

Optional garnish: chopped pecan halves and additional caramel ice cream topping

Place a greased 9-inch springform pan on a double thickness of heavy-duty foil )about 18-inch square.) Securely wrap foil around pan.

In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325 degrees for 12-15 minutes or until set. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in 1/4 cup flour, cram and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup batter to small bowl; stir in melted chocolate until blended. Spread over crust.

Combine caramel topping and remaining flour; stir in pecans. Drop by Tablespoon over chocolate batter. Top with the remaining batter. Place springform pan in large baking pan; add 1-inch water of hot water to large pan.

Bake at 325 degrees for 1 1/4 to 1 1/2 hours or until the center is just and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. (I would remove the foil at this point too. It never tells you when to do it, but it holds in moister from the water bath.) Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Place chips in a small bowl. In a small saucepan, bring cream just to boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Spread over cheesecake. Sprinkle with chopped pecans. REfrigerate until set. Remove sides of pan. Garnish with pecan halves and additional caramel topping if desired.

Yield: 12 Servings

Chocolate Banana Cream Trifle

I was looking through my cook books and noticed I made this back in April 2009 and I hadn't posted it yet. So I thought that I would post it just for the sake of posting something. I haven't had anything that I have wanted to blog about lately. Haven't been in the "oh lets try something new mode" lately it has been more of a "survival mode" and doing the quick easy family favorites a.k.a comfort foods that I know my kids will gobble down. My picture doesn't look even close to the cookbook photo--I think my trifle dish was too big, making all the layers seem more like one. But regardless of how it looks it's a dessert so we had enjoyed eating it anyway!

Chocolate Banana Cream Trifle

18 whole graham crackers, divided

3/4 cup semi-sweet chocolate chips

1 (12 oz) container frozen whipped topping, thawed and divided

1 pkg. (3.4 oz) banana cream instant pudding and pie filling (I used my Family's Banana Cream Pie recipe)

1 cup milk

1 lemon

4 large bananas

Finely chop half of a graham crackers; set aside. Coarsely crumble remaining crackers into a 2-qt. mixing bowl.

For ganache, place chocolate morsels and 1 1/2 cups of the whipped topping into a small bowl. Microwave on high 45-60 seconds or until melted smooth, stirring every 15 seconds. Combine the pudding mix and the milk; whisk until mixture begins to thicken. Fold in remaining whipped topping ; set aside.

Juice lemon to measure 2 Tablespoons juice. Peel bananas and cut into 1 1/2-inch pieces. Slice banana sections with egg slicer if desired. Add lemon juice and toss gently. Set aside 12 slices for garnish.

To assemble trifle, place half of the crumbled graham crackers over the bottom of trifle bowl. Place half of the bananas over the crackers, arranging some of the bananas against sides of the bowl, and top with one-third of the ganache. Spread half of the banana filling over ganache spreading to edges. Repeat layers one time. Decorate with remaining ganache. Sprinkle top of trifle with chopped graham cracker. Arrange reserved banana slices around edges of trifle.

Yeilds 16 servings (Recipe taken from Pampered Chef Spring/Summer 2009 Seasons Best booklet)

** The chocolate was a little dark for my taste. Next time I will try it with a milk chocolate.

Voldemort Cake

Some people have titled this cake "Better than Sex Cake" but that isn't a very good name and often embarrasses people if you actually call it that! My sister-in-law and her kids are big fans of Harry Potter books and movies and they have renamed the cake "Voldemort Cake". I have to admit that I have never read the series so I had to be educated on why they gave it that name. Voldemort is suppose to be an unmentionable word if I remember their reason. I like using that title more than the other so it is going to be known as Voldemort Cake at our house too.

Voldemort Cake

1 (8 oz) package devils food cake mix

1/2 (14 oz can sweetened condensed milk

6 oz caramel ice cream topping

3 or 4 (1.4 oz) bars Heath or Skor candy bars crushed

1 (8 oz) container frozen whipped topping, thawed

Bake cake according to package directions for a 9 x 13-inch pan; cool on wire rack for 5 minutes. Make slits across top of cake (or poke with a fork all over) make sure not to go through to the bottom.

In a saucepan on low heat, combine sweetened condensed milk, topping, stirring until smooth and blended. Slowly pour mixture over warm cake, letting it sink into slits/pokes. Then sprinkle crushed candy over cake.

Let cake cool completely, then top with whipped topping, crushed candy and swirls of caramel. Refrigerate.

Fruit Slush

(Fruit slush prior to freezing)

This is a refreshing and light slush. Perfect for those hot summer day BBQ's right around the corner. This recipe is T. Mangus adapted recipe from a Taste of Home recipe. T. Mangus has the "great cook" title hooked to her name here in our little town. They say whatever recipe she submits to the hospital cookbook, shares, etc. Is always sure to be a hit. For me this one was no exception. When we were served this at a small church gathering they served it with a dollop of canned whipped cream on it--the added touch.

Fruit Slush (T. Mangus)

1 (12 oz) can frozen lemonade

3-4 Bananas

1 can pineapple crushed or tidbits, with juices

1 can mandarin oranges, drained

1 can peaches with juices

1 can pears with juices

1 container of frozen strawberries (I used a frozen bag and put it what I thought looked good)

1-2 cups frozen blueberries or other berries

6 oz can of Orange Juice, undiluted

In a large bowl, combine all ingredients. Cover and freeze for at least 8 hours or until firm. Remove from the freezer 45 minutes before serving. Mix in 1 (20 oz) bottle of Sprite or 7-Up before serving.

*Red grapes halved can be used instead of blueberries. The berries just give it more contrast and sweetness verses a tart flavor.