Who doesn’t love an Oreo dipped in milk? I can say with absolute certainty that if I am faced with the decision of what topping to get on my ice cream or what flavor of milkshake to get… it is going to be cookies and cream. I am not a baker. I love sweets but in all honesty, I make more meals than I do sweets. However, I have had a lot of parties and special get-togethers with friends where sweets have been a MUST. These cookies and cream bars were a HIT. I loved them and so did everyone who tried them. They are super sweet and taste great with a big cold glass of milk.
- 1/2 cup butter softened
- 8 oz cream cheese softened
- 1 3/4 cups sugar
- 2 large eggs + 1 yolk
- 1 tsp vanilla extract
- 2 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup mini chocolate chips + 2 Tbsp mini chocolate chips
- 18 crushed Oreo cookies + 6 crushed Oreo cookies divided. (you want big chunks so don’t pulverize them)
Preheat oven to 350F and grease a 13×9 pan.
In KitchenAid mixer, cream together butter and cream cheese.
Scrape down sides of the bowl with a spatula and beat in sugar until light and fluffy.
Add eggs and then vanilla.
In a separate bowl, combine flour, salt, and baking powder.
Gradually stir the flour mixture into your cream cheese mixture until completely combined (be sure to pause occasionally to scrape down sides of the bowl).
Stir in mini chocolate chips and 18 crushed Oreos.
Spread into prepared pan and sprinkle the additional 2 Tbsp mini chocolate chips and 6 crushed Oreo cookies over top.
Bake for 30-35 minutes (edges will begin to turn golden brown) and allow to cool before cutting and serving.
Recipe from sugarspunrun!
When I say these are the BEST lemon bars.. I am dead serious. To be honest, I am not really a lemon person. I love lemons in my tea but as far as lemon flavored items go.. I am not a fan. That being said, I CRAVE THESE LEMON BARS. You eat one and then another and then you look down and the dish is empty. I first was introduced to this recipe in high school and it’s been a staple ever since. I made lemon bars for my book club and all my friends loved them. Don’t hesitate making these. They are inexpensive and so good.
- 2 cups of all purpose flour
- 1/2 cup of confectioners sugar (powdered sugar)
- 2 sticks of softened butter
- 4 eggs
- 2 cups of sugar
- 3 lemons to make 1/4 cup of fresh juice
- 4 TBS of all purpose flour
- 1 TBS of lemon zest from the peel
- Confectioners sugar to dust on top when finished
1. Preheat the oven to 350 degrees
2. Soften the butter in the microwave for 30 seconds
3. Combine butter, 2 cups of flour and 1/2 cup of powdered sugar in a mixing bowl. Mix well until the dough is formed.
4. Place the dough in a greased 9×13 baking dish. Even pat it out into one layer.
Bake for 18-20 min.
While the dough is baking make the filling.
1. Combine 4 eggs into the mixer and mix on low for 5-7 seconds.
2. Add the sugar, 4 TBS of flour, 1/4 cup of lemon juice and 1 TBS of lemon zest and mix well.
3. Once the crust is done baking– remove it from the oven.
4. Pour the mixed filling over the crust.
5. Place in the oven for 20 minutes.
6. Remove from oven and top with sifted powdered sugar. While the bars cool they will set.
Pop them in the fridge if you need to speed it up. Slice into bars and serve!
Apple crisp is one of my favorite desserts. I really didn’t want to take the time to peel and cut apples and make a homemade crispy topping. I went to the store on a search for an easy apple crisp recipe and I was not disappointed. This three-ingredient recipe ROCKS!!! You can either make your own apples or use canned pie filling. I used “light” pie filling and you couldn’t even tell. It reheats well so it makes for great leftovers! You can’t beat warm apple crisp with vanilla ice cream.
- 1 can of apple pie filling
- 1/2 Stick of butter
- Box of apple crisp mix
- Pre-heat the oven to 350 degrees
- Place the can of apple pie filling in a greased baking dish
- Combine the boxed mix with a melted stick of butter and mix WELL
- Place the crumbly topping evenly over the apple pie filling
- Place in the oven for 25 minutes
- I turned my broil on high for 1-2 minutes to make it toasty!
- Enjoy with a BIG scoop of ice cream 🙂
Desserts… where do I even begin!? I am a firm believer that a meal isn’t a meal without something sweet at the end of it. When the waiter asks “Did you save room for dessert?”…you best believe my answer is always a firm YES. This actually is a problem because 1. It’s swimsuit season and 2. I know it’s unhealthy but I can’t stop… and I won’t stop…. (you can’t say I can’t stop with Miley’s jam popping up into your head.. am I right?)
Sopapilla cheesecake…. one of the best desserts EVER. People will seriously think you slaved for hours over this bad boy. It’s a hit… crowd favorite.. kid approved.. picky eater turned lover of sopapilla cheesecake kind of recipe.
I LOVE IT… especially when it’s warm. People like to chill it and serve it cold but I like it heated and so do my peeps. Either way it rocks 🙂
- 2 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 1 teaspoon Mexican vanilla extract
- 2 (8 ounce) cans refrigerated crescent rolls
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, room temperature
- 1/4 cup honey
Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with cooking spray (I use great value butter spray)
Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
Unroll the cans of crescent roll dough, and press the seams together if already semi cut into triangles. Press one piece into the bottom of a 9×13 inch baking dish.
Evenly spread the cream cheese mixture into the baking dish.
Then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake and spread evenly.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.
I have always been a chocolate chip cookie kind of girl. Give me a cold glass of milk and a warm plate of cookies and you’ve won my heart! To be honest I’ve never found a chocolate chip cookie recipe that I love more than the pre-made cookies from the store. All recipes is my go to for finding new ways to make classic recipes. I also enjoy reading the reviews that people write. This recipe is from All Recipes but I made a few changes after reading the reviews. Brent’s birthday was this week and of course aside from making a cake we had to have some cookies!! These chocolate chip cookies are brent approved so that means they are a winner! They stay soft even two days after which you can’t beat! Don’t be thrown off by the vanilla pudding mix. It keeps the cookies moiste and helps with flavoring. Get ready to devour 15 cookies in one setting. I may or may not of had some for breakfast!
This recipe makes about 36 cookies 🙂
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1/4 cup white sugar
- 1 (3.4 ounce) package instant vanilla pudding mix (DRY- do not make pudding)
- 2 eggs- room temp
- 1.5 TBS vanilla extract
- 2 cups semisweet chocolate chips or half chocolate chip half peanut butter
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar.
Beat in the instant pudding mix until blended.
Stir in the eggs and vanilla.
Blend in the flour mixture.
Finally, stir in the chocolate chips
Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Final picture of cooked cookies at the top!
Here’s the thing, I don’t even like banana pudding or any pudding for that matter.Actually I take that back.. one of my favorite desserts is sticky toffee pudding with ice cream but it has the consistency of a brownie.. are you confused yet? I have tried sticky toffee pudding back in the states and it was okay. If ever find yourself in Scotland GET THE STICKY TOFFEE PUDDING. Back to bananas… The first time I ever had this dessert my sister Morgan made it for a family cookout. Morgan told me I had to try it and I was like what the heck is this?????? I WANT THE WHOLE PAN. When I say you could eat this entire thing YOU COULD EAT THIS ENTIRE THING. Make this, taste this, whatever you have to do but I promise you.. everyone will want the recipe. You better have it on your phone. It is thick and creamy with no icky pudding consistency. I have since made this for many parties, cookouts and just friends who want banana pudding. It is an instant hit every time. There are two secret ingredients (do not substitute anything for this recipe or you wont get the full effect.) Sour cream?? I thought the same thing but without it you don’t get the thick creamy goodness this dessert entails.
Warning: You won’t have any leftovers!
1 Instant Pudding (3.4 Ounce) French vanilla
1 Instant Pudding (3.4 Ounce) Banana Pudding
4 Cups of Milk
1 can of Sweetened Condensed Milk
1 16oz container of Sour Cream
8oz Container of Cool Whip
1 box of Vanilla Wafers
1) In a medium bowl, combine pudding mixes and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.
2) after setting in the fridge Stir condensed milk into pudding mixture until smooth.
3) Fold in sour cream and whipped topping.
4. Cut up 6 Bananas and make a single layer of vanilla wafers in the bottom of a 9×13 inch dish.
5) Fold Bananas into the creamy mixture
6) Spread pudding evenly over wafers. Crush wafers and sprinkle on top then do another single layer of wafers on top. Refrigerate until serving.
My Honey (my grandmother) is by far the best cook in the entire world. My family as I have mentioned before has a cookbook of all the family favorite recipes that have been passed down for years. These apple dumplings were the first dessert I ever made with my Honey. I was SO proud of these dumplings that I made my entire family sit down while I served them each dessert regardless of how full they were. I crave this dessert…. It is the gooey cinnamon sugar apple pie dish that you crave when the leaves start to fall. Apple desserts with ice cream have always been my weakness.. and this recipe tops them all. When you look at the ingredients and the steps to make it.. you think to yourself “really thats it? and the answer is YES thats it. You will impress anyone you serve this to and they will think you slaved away hours in the kitchen making this decadent dessert.. but little do they know =). I cannot rave about this enough.. so you will just have to try it for yourself and no this is not healthy but we need an indulgence every now and then.
2 Granny smith apples
1 cup of butter
1 cup of sugar
1 Tsp Cinnamon
2 8oz cans of crescent dinner rolls
12 oz can of mountain dew
Preheat your oven to 350.
Cut each apple into 8 slices
In a sauce pan heat butter, sugar and cinnamon.
In a greased baking dish roll each apple slice in a crescent roll and place seam down forming 2-3 rows of dumplings.
Pour the melted sugar, butter and cinnamon over all the apple dumplings and take a brush and coat each dumpling (my favorite part)
Take your mountain dew and pour in one corner of the pan (to not wash off the butter sugar mix): I tilt the dish once I have poured my soda to make sure it gets to the other end of the dish.
Bake for 45 minutes until is golden brown and bubbly goodness. Serve with vanilla ice cream….. DIE, so good.
Nutrition: 333 Calories per dumpling