Dessert
This dessert is fantastic! After one bite everyone declared this a favorite and a must make again soon dish! I love, love, love when that happens especially with a dish that is super easy and no bake! What a great recipe for the summer months when you need a dessert on a hot day! This would be great for any summer gathering or holiday! This will be making my Easter dessert table!
INGREDIENTS
1 package golden Oreos (36 cookies)
6 Tablespoons butter, melted
8 ounces softened cream cheese
1 cup powdered sugar
1 (16 ounce, the large tub) tub of fat free Cool Whip, divided
2 packages(3.4 ounce each) instant cheesecake pudding mix
3 cups milk
3 1/2 cups sliced strawberries plus more for garnish, if desired
DIRECTIONS
Crush the entire package of golden Oreo’s into a crumb mixture. Mix the crumb mixture with the melted butter and press the cookie mixture into a 9 x 13 inch pan covering the entire bottom of the pan. Refrigerate while you prepare the next layer. Beat together 1 cup of powdered sugar and cream cheese together. Once combined add one cup of cool whip to the cream cheese mixture and mix well. Spread the cream cheese mixture over the cookie layer forming layer number two.
For the next layer mix together the dry pudding mix and the milk, letting the mixture thicken, add in one cup of the Cool Whip and mix until combined. Spread over the cream cheese layer. Layer with sliced strawberries covering the pudding layer. Spread the remaining Cool Whip over the strawberries and garnish with more strawberries if desired. Store in fridge until ready to serve.
Enjoy!
This recipe can be found at www.kitchenmeetsgirl.com
This cookie recipe originated from the Ocean Spray website and is also on the back of the Craisin package! I did make a couple small changes to the recipe after reading some of the reviews. We really enjoyed this cookie as it is not super sweet and is a little lighter than some other cookies. I will definitely make these again. These would also be really good with the addition of chopped walnuts or pecans! I made these as a gift for my neighbor but I also think these would be a great addition to any holiday table.
INGREDIENTS
2/3 cup butter
2/3 cup brown sugar
2 large eggs
1 Tablespoon milk
1/2 teaspoon vanilla extract
1 1/2 cups old fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Craisin’s
2/3 cup white chocolate chips
1/2 teaspoon cinnamon
DIRECTIONS
Preheat oven to 375 degrees. Using an electric mixer, beat butter and sugar together until light and fluffy. Add eggs one at a time, add vanilla and milk mix until combined. In a mixing bowl combine oats, flour, baking soda, salt and cinnamon. Add this mixture to your butter mixture a little bit at a time mixing after each addition. When all combined, add the Craisins and white chocolate chips and mix by hand until well combined. Drop by rounded teaspoons onto ungreased baking sheet and bake for 10 minutes or until the edges are golden brown. Cool on a wire rack.
Enjoy!
I love peanut butter and chocolate, who doesn’t right? In my book there is not a better combination! When I came across this recipe I knew I had to give it a try. This is dangerous…brownies, peanut butter and peanut butter cups! Ooohhhh yaaaaa…this would be an amazing start to a brownie sundae, just sayin!
INGREDIENTS
1 box of brownie mix (I used Ghiardelli) and ingredients to make the brownie.
1 cup peanut butter, melted in the microwave for 30 seconds
1 cup chopped peanut butter cups
1/2 cup semi sweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees. Mix brownie batter according to directions. WITHOUT BAKING, pour prepared batter into a greased 9 x 9 square baking pan, spreading the batter evenly. Pour the melted peanut butter on top of the batter, spread evenly across brownie batter. Sprinkle the peanut butter cups and the chocolate chips over the peanut butter layer. Bake 27-30 minutes until the center no longer wobbles and the peanut butter layer is slightly browned around the edges. Cool. Slice and serve.
Enjoy!
This can be found at www.buzzfeedfood.com
Our son loves everything cinnamon roll related, so when I saw this recipe on Pinterest, I knew it had to make an entrance at my house sooner than later! When I saw the recipe I wondered how the top was going to cook up and sure enough when I cooked this I felt the top was still too doughy…not a good sign, but I was not willing to give up on it just yet so what I did when the allotted time was up for cooking, I used a large spoon and basically rotated the casserole putting the top of the casserole on the bottom so the top would cook through…and guess what? It worked! Robby was super thrilled with this and ate more than anyone should consume at one time!!
INGREDIENTS
2 12 ounce tubes of cinnamon rolls cut into quarters (reserve icing )
4 eggs
1/2 cup whipping cream
3 Tablespoons maple syrup
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
DIRECTIONS
Spray your slow cooker with non-stick spray. Place a layer of cinnamon roll pieces on the bottom covering the slow cooker completely. Beat eggs, cream, maple syrup, vanilla and spices until blended well. Pour evenly over the rolls in the slow cooker. Place remaining roll pieces on top creating another layer. Spoon one packet of the frosting over the rolls. (reserve second packet)
Cover and cook on low for 2 1/2 to 3 hours or until sides are golden and the rolls are set. If after this time the top of the rolls are still doughy, go ahead and rotate the top of the dough to the bottom of the slow cooker and continue to cook for 30 minutes. Drizzle remaining icing over the top and serve warm.
Enjoy!
I wanted to make a little something sweet for Jim when he got home from a long trip and came across this recipe from Taste of Home. I loved that I had almost all of the ingredients already on hand. This recipe was delicious! So simple and would be great warm with a scoop of vanilla ice cream! Jim brought these in to share with some co workers and they disappeared quickly… not one was left when the pan came home!
INGREDIENTS
1 package yellow cake mix
2 1/2 cups old fashioned oats
3/4 cup butter, melted
1 jar blueberry preserves (12 ounces)
1/3 cup fresh or frozen blueberries
1 Tablespoon fresh lemon juice
1/3 cup chopped pecans
1 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine cake mix, oats and butter until crumbly. Press three cups of the cake mixture into a greased 9 inch square baking pan. Bake 15 minutes, remove from oven and cool on a wire rack for five minutes.
Meanwhile in a small bowl combine preserves, the fresh blueberries and the lemon juice. Spread over the crust.
Stir pecan and cinnamon into the remaining crumb mixture, sprinkle over the top of the preserve layer.
Bake 18-20 minutes and or until lightly browned. Cool on a wire rack to cool. Slice and serve.
Enjoy!
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