Mommy's Recipes Blog » desserts

Ooey-Gooey Turtle Bars

Ruthie — Sat, 12 Nov 2011 18:37:04 +0000

INGREDIENTS

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1 bag (12 oz) semisweet chocolate chips (2 cups)

3 cups Fisher® Chef’s Naturals® Chopped Pecans

1/2 cup LAND O LAKES® Butter

1/2 cup packed light brown sugar

1 jar (12.25 oz) caramel ice cream topping

1 cup graham cracker crumbs (16 squares)

DIRECTIONS

1. Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13×9-inch pan.

2. Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.

3. In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans

4. Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows.

Chocolate Chip Cheesecake Bars

Ruthie — Thu, 10 Nov 2011 18:33:52 +0000

INGREDIENTS

1 package (8 oz) cream cheese, softened

1/2 cup sugar

1 egg

1/2 cup coconut, if desired

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

DIRECTIONS

1. Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.

2. In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.

3. Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.

Peanut Butter-Bacon Cookies with Maple Frosting

Ruthie — Mon, 17 Oct 2011 13:25:54 +0000

INGREDIENTS

Cookies

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

10 slices bacon, crisply cooked, crumbled (about 3/4 cup)

1/2 cup chopped peanuts

Frosting

1 container (1 lb) vanilla creamy ready-to-spread frosting

1/4 teaspoon maple flavor

DIRECTIONS

1. Let dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F.

2. In large bowl, stir or knead cookie dough, bacon and peanuts until well blended. Shape dough into 1-inch balls (about 28); place 2 inches apart on ungreased cookie sheets.

3. Bake 9 to 13 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.

4. In small bowl, stir frosting and maple flavor until well blended. Frost cookies. Store in refrigerator.

Streusel-Topped Pumpkin Pie

Ruthie — Fri, 14 Oct 2011 13:36:25 +0000

INGREDIENTS

Crust

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

2 eggs, beaten

1/2 cup granulated sugar

1 can (16 oz) pumpkin (not pumpkin pie mix)

1 can (12 oz) evaporated milk

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

Topping

1/2 cup quick-cooking oats

1/2 cup packed brown sugar

1/4 cup butter or margarine, softened

DIRECTIONS

1. Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

2. In large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.

3. Bake 15 minutes. Remove pie from oven; reduce oven temperature to 350°F. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake 35 minutes. Meanwhile, in small bowl, mix topping ingredients until crumbly with fork; set aside.

4. Sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate about 4 hours or until chilled before serving. Store pie covered in refrigerator.

Serve with whipped cream or vanilla ice cream.

Cream Cheese-Peanut Butter Pie

Ruthie — Thu, 29 Sep 2011 13:44:44 +0000

INGREDIENTS

4 oz (half of 8-oz package) cream cheese, softened

1 cup powdered sugar

1/3 cup peanut butter

1/2 cup milk

1 container (8 oz) frozen whipped topping, thawed

1 large graham cracker crumb crust (9 oz)

Chocolate-flavor syrup for decorating

DIRECTIONS

1. In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Add peanut butter and milk; beat again until smooth. Fold in whipped topping.

2. Spoon and spread filling in crust. Top with lines or swirls of chocolate syrup. Refrigerate at least 2 hours before serving.

Halloween Marsh-Monsters

Ruthie — Sun, 11 Sep 2011 13:09:18 +0000

INGREDIENTS

8 thick pretzel rods

8 large marshmallows

Candy corn, miniature candy-coated chocolate baking bits, string licorice, Bugles® corn snacks, gummy peach rings, fruit snacks, candy sprinkles, as desired

1 container (1 lb) vanilla creamy ready-to-spread frosting

Assorted food colors

DIRECTIONS

1. Gently push 1 pretzel into 1 flat side of each marshmallow; set aside. Plan and assemble decorations for each marshmallow.

2. In 1-cup microwavable measuring cup, microwave 1/2 cup frosting uncovered on High 10 to 20 seconds or until smooth and melted when stirred. Add 1 to 2 drops food color as desired–green for witches or Frankenstein, red for devils, yellow for pumpkins or cats.

3. Dip and decorate 1 marshmallow at a time. Hold pretzel, and dip marshmallow into frosting to coat all sides. Immediately add decorations to create features–candy corn for noses, baking bits for eyes, string licorice for whiskers. To make witch’s hat, push corn snack through center of peach ring. For devil’s or witch’s cape, use fruit snack cut in half crosswise at an angle; attach at base of marshmallow while frosting is soft. Set pretzels in drinking glass to dry before storing. Store in airtight container.

Candy Wraps

Ruthie — Wed, 31 Aug 2011 13:00:04 +0000

Ingredients

1 (10 inch) whole wheat tortilla

1 teaspoon orange marmalade

1 teaspoon pure maple syrup

Directions

Lay the tortilla out on a clean surface or dinner plate. Spread orange marmalade on one half, then spread maple syrup on the other. Roll the tortilla up tightly, starting at the end with the syrup and finishing with marmalade. Use toothpicks to hold it together if needed, or wrap in plastic wrap. Refrigerate for a few hours, then slice into 1 inch pieces to serve.

Pineapple Banana Bread

Ruthie — Mon, 29 Aug 2011 13:00:10 +0000

Ingredients

3 cups all-purpose flour

2 cups sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

3 eggs

1 1/4 cups vegetable oil

2 teaspoons vanilla extract

1 (8 ounce) can crushed pineapple, drained

2 cups mashed ripe bananas

Directions

In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, beat the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.

Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Rainbow Clown Cake

Ruthie — Sun, 28 Aug 2011 13:00:41 +0000

Ingredients

3 egg whites

1 (18.25 ounce) package white cake mix

1 1/3 cups water

2 tablespoons canola oil

red paste food coloring

orange paste food coloring

yellow paste food coloring

green paste food coloring

blue paste food coloring

purple paste food coloring

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.

Beat the egg whites with an electric mixer until frothy, about 1 minute. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed.

Divide the cake batter into six separate bowls. Use a toothpick to scoop a dab of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.

Scoop spoonfuls of batter into the prepared pans, alternating the colors. Use a toothpick to gently swirl the colors for a marbled effect.

Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 30-35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Candy Bar Cookie Pops

Ruthie — Tue, 23 Aug 2011 13:00:55 +0000

INGREDIENTS

14 fun-size milk chocolate-covered candy bars with chewy caramel and crispy crunchies (from a 12.5-oz bag)

28 craft sticks (flat wooden sticks with round ends)

1 box chocolate fudge cake mix

1/2 cup vegetable oil or melted butter

1 egg

1/2 cup powdered sugar or colored candy sprinkles

DIRECTIONS

Heat oven to 350°F (325°F for dark or nonstick cookie sheet). Line cookie sheet with foil. Cut each candy bar in half crosswise. Poke craft stick into side of each.

In large bowl, mix cake mix, oil and egg with spoon until dough forms. For each cookie pop, form 1 rounded tablespoonful of dough into a ball; flatten in palm of hand, and place candy on top. Form dough around candy, sealing well. Roll in powdered sugar to cover completely. Place 2 inches apart on cookie sheet.

Bake 11 to 13 minutes or until set. Cookie will appear moist in the cracks. Let cool on cookie sheet 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.