Peanut Butter Chocolate Eclair Cake

 Ingredients:

Cake:

1 box chocolate graham crackers

2 – 3 1/4 oz. packages instant vanilla pudding

1 C creamy peanut butter

3 1/2 C milk

1 – 8 oz. contain Cool Whip, thawed

Frosting:

1/2 C. semi-sweet chocolate chips, melted

2 Tbsp melted butter

2 Tbsp white corn syrup

1/2 C powdered sugar

2-3 Tbsp milk

Directions:

Cake:

Spray the bottom of a 9×13 inch cake pan with cooking spray.

Place one layer of graham crackers on the bottom, cutting to completely cover the bottom.

In mixing bowl mix the pudding, peanut butter and milk with electric mixer. Mix for 2 minutes. Fold in the Cool Whip.

Spread half the pudding mix on top of the first layer of crackers. Place a second layer of graham crackers on top. Spoon the remaining pudding mix on 2nd layer of crackers. Finish with a third layer of graham crackers.

Spread frosting on top of the last layer of graham crackers all the way to the edge. Place in the fridge overnight so that the crackers become soft and moist.

Slice and serve. Garnish with peanut butter cups if desired.

Frosting:

In small mixer bowl combine all ingredients and beat until smooth.

This pic looks like they may have used chocolate graham crackers instead of the original flavor.”

Luscious Caramel Apple Muffins: A Perfect Fall Treat

 

Ingredients:

Muffins:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/3 cup unsalted butter, melted

2 large eggs

1/2 cup buttermilk

1 tsp vanilla extract

1 1/2 cups peeled and diced apples (Granny Smith or Honeycrisp)

Caramel Drizzle:

1/2 cup caramel sauce (store-bought or homemade)

Directions:

Step 1: Prepare the Muffin Batter

Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the tin lightly.

Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Mix Wet Ingredients: In a separate bowl, combine the granulated sugar, brown sugar, melted butter, eggs, buttermilk, and vanilla extract. Stir until smooth and well mixed.

Combine: Slowly add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix the batter.

Add Apples: Gently fold the diced apples into the muffin batter until evenly distributed.

Step 2: Bake the Muffins

Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake: Place the muffins in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 3: Add the Caramel Drizzle

Drizzle Caramel: Once the muffins are cooled, drizzle the caramel sauce generously over the tops of the muffins. You can use a spoon or a piping bag for a more precise drizzle.

Serve: These muffins can be enjoyed warm or at room temperature, with or without an extra drizzle of caramel before serving.

How to Prepare:

Muffin Tips: Make sure not to overmix the batter once the wet and dry ingredients are combined; this keeps the muffins light and fluffy.

Caramel Sauce: If you prefer homemade caramel sauce, you can make a simple version by melting sugar and adding cream and butter for a richer flavor.

Preparation Time:

Prep Time: 15 minutes

Bake Time: 18-22 minutes

Total Time: 35-40 minutes

Servings:

Yields: 12 muffins

SEE’S FUDGE A COPYCAT RECIPE CHOCOLATE FUDGE

 

Ingredients

6 tbsp salted butter

1 tsp vanilla

1 c leveled semi-sweet chocolate chips

2 c sugar

1 (5 oz) can (or 2/3 c) evaporated milk

10 large (not giant, just normal large) marshmallows cut in half

How To Make SEE’S FUDGE A COPYCAT RECIPE CHOCOLATE FUDGE

Step 1: Line with parchment paper or apply the non-stick cooking spray in an 8×8-inch baking dish.

Step 2: In a large mixing bowl, add in the chocolate chips, butter, and vanilla. Whisk until well mixed.

Step 3: In a 6-quart saucepan, add in the milk, marshmallows, and sugar.

Step 4: Place the saucepan on the stove and turn the heat to medium.

Step 5: Allow the mixture to boil or until it reaches a temperature of 230 degrees F. Make sure to stir continuously for about 5 minutes.

Step 6: Pour the mixture on top of the chocolate-butter.

Step 7: Stir until well combined using a spatula.

Step 8: Transfer the fudge into the prepared baking dish.

Step 9: Let it sit for 1 hour until it becomes hard.

Step 10: Remove the fudge from the baking pan and slice them into even pieces.

Step 11: Serve and enjoy!

Boil Potatoes And Slice Them. Arrange With Meatballs And Cheese And Bake For A Delicious French Treat

 Ingredients

The dish:

3 potatoes, peeled and boiled

1 white onion

1 package of ground beef

1 teaspoon of chopped parsley

1 pinch of paprika

1 large bag of shredded mozzarella

bechamel sauce

salt

pepper

Bechamel sauce:

5 tablespoons of butter

4 tablespoons of all-purpose flour

4 cups of milk

2 teaspoons of salt

1/2 teaspoon of nutmeg

Instructions

Before anything else, we’re going to make a basic béchamel sauce for use later in the recipe! First, get a medium saucepan and melt your butter over medium-low heat. Add in flour and stir it all up until it gets smooth. Keep cooking your mixture until it all turns a light golden color, for about six or seven minutes.

In the meantime, heat your milk in a separate pan until it’s almost at a boil. Once it’s hot enough, gradually add your hot milk one cup at a time to the butter, continually whisking the entire time until it’s smooth. Once all the milk is incorporated, bring the whole thing to a boil and cook for 10 minutes, stirring it constantly. Season it at the end with salt and nutmeg and you’re good to go!

Now that your sauce is ready, preheat your oven to 400 degrees. Next, get a big bowl and throw in your package of beef along with your chopped parsley and paprika. Add a little bit of salt and pepper as well. Once all the ingredients are together, mix together all the ingredients until they’re evenly combined.

Next, peel three potatoes and boil them until they’re semi-soft, around seven minutes. Once they’re ready, take them out and chop them into slices, arranging them around the bottom of a round glass baking dish. Lay one layer flat on the bottom and arrange another layer around the sides as well.

After that, get your meat mixture and work it into ice cream scoop-sized meatballs—the entire thing should form about 15 meatballs. Next, arrange them on your slices of potato that you laid out earlier.

Once you’ve got your meatballs placed together, use your remaining slices of potato to put walls between the meatballs so each one has its own compartment. Pour your béchamel sauce into each one of the “compartments” until it’s relatively full and top the entire thing with a thin layer of shredded mozzarella.

Finally, throw the entire dish in your preheated oven for 15 minutes. Once it’s done, you’ll have a deliciously cheesy and creamy French casserole-style dish that the whole family will love!

As you can see, this recipe is very straightforward and offers nothing not to like. Still, we warn you: once you make this once, you’re going to keep coming back to it. Enjoy!

No-Bake Pineapple Cream Dessert

 

Ingredients

FILLING

8 oz softened cream cheese

8 oz tub whipped topping

14-16 oz large can crushed pineapple, drained

3/4 cup confectioner’s sugar

1/2 cup pineapple chunks

1/2 cup shredded coconut for topping.

CRUST

1 1/2 cups graham cracker crumbs

1/3 cup sugar

1/2 cup butter melted

Instructions

For crust: Mix the graham cracker crumbs and sugar. Add the melted butter and stir to combine well. Press into a 8 x 8- or 9 x 9-inch pan.

Filling: In a large bowl, beat the softened cream cheese and confectioner’s sugar until very smooth.

Beat in the tub of whipped topping. Then fold in the drained pineapple.

Spread filling on top of crust. Top with pineapple chunks and sprinkle with coconut.

Chill very well—at least 4 hours, preferably overnight

Banana Split Trifle

 

Yellow Cake Mix or Angel Food Cake Mix

1 Lg Pkg. Banana Pudding

3 large bananas, sliced

1 ½ cups sliced fresh strawberries

1 ½ – 2 cups chopped fresh pineapple (or 6 oz can of crushed pineapple, drained)

1 Container – Cool Whip, thawed

1 Jar Maraschino Cherries, diced

½ C Pecans, chopped

¼ cup chocolate syrup

DIRECTIONS:

Prepare the cake and make sure it’s completely cooled before assembling the dessert.

Cut the cake into bite-sized pieces. Prepare the pudding mix. In a trifle dish (or large salad bowl) break up the bite-size pieces, using half the cake for the first layer. Top the cake pieces with half of the pudding, half of the bananas, half of the strawberries, half of the pineapple, half of the Cool Whip, half the Maraschino cherries, half of the chocolate syrup and half of the nuts. Repeat all these steps with the remaining ingredients in the same order. Chill until ready to serve.

*Note: When I assemble mine, I don’t allow the pudding to set completely before assembling because I want it to work it’s way in between the cake pieces before it firmly sets.

Lemon Cream Cheese Bars

 

Ingredients

cooking spray

2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury(R) Recipe Creations(R)), divided

2 lemons, zested and juiced, divided

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

2 tablespoons butter, melted

3 tablespoons white sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9×13-inch baking dish with aluminum foil and spray with cooking spray.

Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.

Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.

Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.

Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.