Angel's Famous Rice Krispies!

 Angel's Famous Rice Krispies!

10 tbsp butter

2 bags mini marshmallows

1 tsp kosher salt

1/2 tsp vanilla

12 cups crispy rice cereal (malt-o-meal brand)

Melt butter and 1 bag of mini marshmallows.  Add in salt and vanilla and stir well.   

Remove from heat.  Stir in cereal and 1 bag of mini marshmallows

Put into a well greased cake pan.

**this recipe is gluten free if you use the malt-o-meal brand of cereal.

Nikki's Yuletide Squares

Nikki's Yuletide Squares

Mix:

2 cups oats

1 1/2 cups flour

1 cup chopped nuts

1 cup brown sugar

1 tsp soda

3/4 tsp salt

1 cup butter, melted

1 tbsp Crisco

1 1/2 cups M&Ms

1 cup sweetened condensed milk

Mix dry ingredients until it resembles coarse crumbs.  Reserve 1 1/2 cup crumb mixture.  Press remaining crumbs into a greased 15x10 jellyroll pan

Bake 10 minutes at 350 degrees.

Melt Crisco in a heavy sauce pan until warm.  Add 1 cup M&Ms, cook over low heat, stirring constantly until almost melted.  Remove from  heat and stir in milk.  Spread over crust.  Sprinkle remaining M&Ms, pressing lightly.  Bake for 20 minutes until golden brown.

Bubble Bread

Bubble Bread

1 loaf frozen bread

1 cup brown sugar

1 stick butter, melted

1 pkg instant butterscotch pudding

1/2 pint heavy whipping cream

Cut the frozen bread loaf into 24 pieces (while still frozen).  Put in a buttered bundt cake pan.

Mix brown sugar, butter, pudding and whipping cream and pour over bread chunks.  

Let rise to the top of pan.

Bake 30 minutes in 350 oven.

Turn over on platter while hot.  

Mildred's Peanut Butter Pie

 Mildred's Peanut Butter Pie

Mix until no lumps:

1/3 cup creamy peanut butter

3 oz cream cheese

1 cup powdered sugar

1 tbsp. vanilla

Add:

1 carton cool whip

Pour into graham cracker crust and refrigerate.

Butterscotch Oatmeal Cookies

 Butterscotch Oatmeal Cookies

1 stick butter - melted

1 box butter pecan cake mix

2 pkg instant maple & brown sugar oatmeal

2 eggs

1 pkg butterscotch chips

Mix.  Scoop.  Bake 350 for 10 minutes (or longer for larger cookies)

I used my big ice cream scoop and it took my cookies about 15 minutes to cook.

Nikki's Sugar Cookies

 Nikki's Sugar Cookies

1 c butter

1 1/2 c sugar

3 eggs

Cream until fluffy. Then add the following and mix:

3 1/2 c flour

2 tsp cream tarter

1 tsp soda

1/2 tsp salt

1 tsp almond extract

Chill for 3-4 hours.  Use plenty of flour when rolling out for cut-out cookies.  Bake at 375 for 6-8 minutes.

Nutella Stuffed S'More Cookies

 Nutella stuffed S’more Cookies

1 cup butter

1 1/2 c brown sugar

1/2 c sugar

2 tsp vanilla

1 tbsp plain Greek yogurt or sour cream

2 eggs (or 1 egg and 1 yolk)

2 1/2 c flour

1/2 tsp baking soda

1/4 tsp salt

3/4 c milk chocolate chips

1/2 c mini chocolate chips

1) melt butter and cook till medium brown but not burnt. Pour into glass mixing bowl. Cool 30 minutes at room temperature.

2) mix cooled butter, sugars, vanilla, & yogurt. Cream till cloud like. Add eggs and mix well.

3) gradually add in flour, baking soda and salt. Mix. Add chocolate chips.

4). Chill dough 2 hours in the fridge.

5) use ice cream scoop to scoop out dough. Flatten out about 1/4 inch. Add 1 tbsp of stuffing (Nutella, caramel, or peanut butter)

6) fold and roll into ball. Then add toppings (mini marshmallows, teddy grahams)

350 for 11-14 minutes

*you can many variations of this cookie by using different stuffing and toppings

**don’t skip the browning of butter, that’s what really takes this cookie to the next level.

Dough

This dough recipe is from Angie's mom -- and makes the most awesome cinnamon rolls, rolls, or can be used for king cake.

Dough

Source: Angie Gann's mama

2 pkg yeast
2 1/2 cup water water (100-110 degrees)
3/4 cup vegetable oil
3/4 cup sugar
2 tsp salt
2 eggs, well beaten
8-9 cups flour

1. Dissolve yeast in warm water.  Let this sit for several minute until it almost bubbles over, took about 15 minutes in the my kitchen.

2. Pour yeast mixture into a large bowl.  Stir in sugar, beaten eggs, oil, salt and then start adding flour a cup at a time, until the dough is to stiff to stir by hand.

3. Add more flour and work with hands until dough is pretty stiff.

4. Pour a small amount of oil over the top of the dough and cover with a moist warm towel.  (If kitchen is cool, can use a heating pad covered with a towel and place the bowl on top.)  Let double in size. 

5 Punch down and make into cinnamon rolls or rolls.  Or king cakes (will make 4).

6. Cover and let rise again.  Then bake at 375 for about 30 minutes.

Cinnamon Rolls filling -- melt butter and pour over dough.  Sprinkle cinnamon and brown sugar.  Then roll and cut into cinnamon rolls.

Cinnamon Roll Glaze or King Cake Glaze
1 stick butter, melted
4 cups powdered sugar
3 tbsp. milk
1 tsp vanilla
1 tsp almond extract

King Cake Filling
2 blocks cream cheese, softened
1/2 cup sugar
1/4 cup brown sugar
1 tsp vanilla
2 tsp cinnamon
2 tbsp. maple syrup

Nikki's Sugar Cookies

Nikki's Sugar Cookies - for cookie cutter cookies

Source: Nikki Jackson 

1 cup butter
1 1/2 cup sugar
3 eggs
1 tsp almond extract

Cream until fluffy.

Sift in:
3 1/2 cup flour
2 tsp cream of tartar
1 tsp soda
1/2 tsp salt

Mix well.  Chill for 3-4 hours.  Use plenty of flour in rolling out cookie dough.  Bake at 375 degrees for 6-8 minutes.

Fruit Fluff

Fruit Fluff

1 large container of cool whip
1 can peaches, drained and diced
1 can pineapple chunks, drained
1 can mandarin oranges, drained
1 (10 oz) jar maraschino cherries, drained
2-3 cups mini marshmallows

Mix and put in the fridge. Let set overnight or several hours before serving.

Grape Salad

Grape Salad

8 oz cream cheese, softened
1 cup sour cream
1/3 cup sugar
2 tsp. vanilla
2-3 lbs seedless grapes (I like to do a mixture of green and red grapes)
3 tbsp. brown sugar (I don't measure, just sprinkle some on)

In a large bowl beat the cream cheese, sour cream, sugar, and vanilla.

Place grapes in a cake pan.  Spread the cream cheese mixture over the grapes. Sprinkle brown sugar over the top. Cover and refrigerate a few hours before serving.

(you could add the grapes to the cream cheese mixture and toss to cover, place in bowl and sprinkle with brown sugar.)

Optional: top with 3 tbsp. chopped pecans.

Peanut Butter Rice Krispy Treats

Peanut Butter Rice Krispy Treats

Source: Elaine Anderson

1 stick butter
1 bag mini-marshmallows
2 globs of peanut butter
4 cups rice krispy cereal

Melt butter, marshmallows, and peanut butter over low heat.  Remove from heat and stir in cereal.  Put in sprayed 9x13 pan.

Dr Pepper Cake

This is my new all time favorite chocolate cake -- so very moist and delicious.  I found this on a blog, and it was for cupcakes.  But the recipe works fine for a 9x13 cake pan.

I did not care for the icing on the blog...and I've tried making another recipe and it wasn't quite right so that part of the recipe is still to be perfected.

Dr. Pepper Chocolate Cake

Ingredients:

1- 15.25 oz Boxed Cake Mix, Devils' food flavored 

3/4 cup buttermilk, room temperature

1/2 cup vegetable oil

3 large eggs, room temperature

1 cup Dr. Pepper

Instructions:

1. Preheat oven to 350 degrees F.  Spray a 9x13 cake pan with cooking spray.

2.  In the bowl of a stand mixer fitted with a paddle attachment, add chocolate boxed cake mix.  Mix on low speed to break up any clumps.  Add buttermilk and vegetable oil and mix on medium speed until flour mixture is moistened.

3.  Add eggs one at a time, making sure each egg is incorporated before adding the next.  Once all the eggs have been combined, slowly stream in Dr. Pepper with the mixer running on low.  Mix until combined.

4. Pour into the pan and bake according to the instructions on the cake mix box.

Butterscotch Cake

Butterscotch Cake

Source: Grandma Puddin

1 yellow cake mix

1 pkg butterscotch instant pudding

4 eggs

2/3 cup oil

¾ cup water

Beat 10 minutes. Spray bundt pan with cooking spray.  Pour cake mix into bundt pan.

In separate bowl mix:

½ cup sugar

1 tbsp cocoa

1 tsp cinnamon

Pour on top of batter and take a knife to mix around. Bake 1 hr on 350.

Chocolate Cake

Chocolate Cake

Source: Marcia Dotson

1 Devils food cake mix with pudding in the mix

1 box instant vanilla pudding

3 eggs

1 ½ cups buttermilk

¾ cup vegetable oil

Mix together.  Bake at 350 in 9x13 pan till toothpick comes out clean, approx. 35 minutes.

Icing:

1 8oz cream cheese block, softened

½ cup sugar

1 cup  powdered sugar

1 16oz cool whip, unfrozen

Hershey bars – frozen

Mix together and spread on cooled cake.  Grate candy bars on top of icing.

Sour Cream Banana Bread

Sour Cream Banana Bread

Source: Granny Lois

1 cup sugar

2 eggs

½ cup butter

1 tsp vanilla

1 ½ cup flour

½ tsp salt

1 tsp baking soda

½ tsp baking powder

½ cup sour cream

1 cup mashed bananas

½ cup chopped nuts

 

Grease loaf pan.  Cream butter, sugar, eggs and vanilla.  Add dry ingredients.  Add bananas, nuts and sour cream. Mix well.  Bake at 350* for 1 hour.

Cream Cheese Brownies

Cream Cheese Brownies

1 pkg German chocolate cake mix

¾ cup flour

½ cup sugar

1 egg

1 tbsp vegetable oil

1/3 cup water

1 tsp baking powder

8 oz cream cheese, softened

1 egg

½ cup sugar

½ cup milk chocolate chips

 

Prepare cake mix as directed on box, plus add the flour, sugar,

egg, vegetable oil, water, and baking powder.

 

Pour batter into greased jelly roll pan.

 Mix remaining ingredients—cream cheese, egg, sugar, and

chocolate chips—and drop by tablespoon onto batter.

 

Cut through batter with knife several times for marbled effect.

 

Sprinkle with additional chocolate chips and nuts (optional).

Bake at 350°F for 25 to 30 minutes. Cut when cool.

Peach Cobbler

For Christmas I received a new cookbook and so far I've tried three recipes.  This recipe is adapted from the Prairie Peach Cobbler recipe in Melissa Gilbert's My Prairie Cookbook.  I didn't have fresh peaches so I had to adapt the recipe for canned peaches.  The results were great and I can't wait to try it with fresh in-season peaches.

Peach Cobbler
Source: adapted from Melissa Gilbert

1/2 cup butter
2 cups sugar
3/4 cup self-rising flour
3/4 cup milk
1 large can of peach halves (I cut each into 4 pieces)
1 tbsp. cinnamon (I didn't measure, I just sprinkled some on)

Preheat the oven to 350*

Put the butter in a 9x13 pan. Place in oven and melt the butter.  Remove from oven and swirl all over the pan.

In a medium bowl mix together 1 cup of the sugar and the flour and the milk.  Stir well. (a few lumps is okay) Pour the butter over the top of the melted butter.

Put the peaches, 1 cup sugar, and 1 cup of the heavy syrup from the can in a medium saucepan.  Bring to a boil, then simmer for 10 minutes.

Spoon the fruit on top of the batter and then slowly pour the liquid from the saucepan on top of that.  Be careful not to mix the fruit into the batter.  Sprinkle with cinnamon.

Bake for 35-45 minutes, until bubbling and the top is golden.  Serve warm with vanilla ice cream. (I recommend Blue Bunny Homemade Vanilla!)

Trisha Yearwood's Butterscotch Peanut Butter Bars

These bars are the bomb! I made a batch after my friend Kim saw Trisha's show and said how good they looked.  Kim was right, these bars were excellent. This recipe will be a frequent flyer in my kitchen.  They are perfect for taking to a potluck, party, bonfire, or just for yourself.  Super easy and delicious.

I followed the recipe and only made one change -  I used the whole bag of butterscotch chips.

Trisha Yearwood's Butterscotch Peanut Butter Bars
Source: Food Network

• 1/2 cup (1 stick) butter, room temperature, plus more for greasing
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup plus 1/4 cup creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup quick-cooking oatmeal
• 6 ounces butterscotch chips (about 1 cup)
• 1 cup confectioners' sugar

Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter. (I used Pam cooking spray)
Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares

Buttery Caramel Sauce

My best friend Jennifer came over for dinner and I made a pineapple upside down cake for her birthday.  Originally her hubby was supposed to come over too but he had to work.  But he was giving me a hard time because I didn't know how to make caramel sauce for the cake.  Jennifer shared the recipe with me, it's from a family friend.

Buttery Caramel Sauce
Source: Jennifer Hoofnagle

3/4 cup finely packed brown sugar
3/4 cup sugar
1/2 cup light corn syrup
1/3 cup butter
2/3 cup heavy whipping cream

In a 2 quart saucepan combine all ingredients, except the whipping cream.  Cook over medium heat, stirring occasionally until mixture comes to a full boil, about 5-8 minutes.  Cool 5 minutes then stir in whipping cream. Serve warm over pineapple upside down cake.