Semi-homemade hot fudge sauce

Ok, this one is really hard so read carefully! :)

You need 2 ingredients:

1 can chocolate syrup(aluminum/tin found in baking isle)

1 can(12 oz) sweetened condensed milk(also in the baking isle)

In a saucepan combine the chocolate syrup and milk. Heat on very low heat until it just starts to bubble. This is amazing on ice cream!

Special K Bars

These are Todd's ALL. TIME. FAVORITE. He grew up with his mom making them frequently and we almost always have them when we go visit. I have tried making different variations of this and they never turn out, but this time I got the exact recipe. They probably weren't as good as his mom's but he still gave them 2 thumbs up!

Special K Bars
1 cup corn syrup
1 cup sugar
1 cup peanut butter
6 cups rice krispies
1/4 cup butter

Chocolate frosting
12 oz semi-sweet chocolate chips
2 T peanut butter

Combine corn syrup and sugar in a large microwave bowl. Microwave until sugar is dissolved and starts bubbling. Add peanut butter and butter and stir until smooth. Add the rice krispies until combined. Press into a 9 x 13 pan. To make frosting melt chocolate chips and peanut butter until smooth. Frost bars and enjoy!

Dark Chocolate and Oat Clusters

This is a recipe I found online from Health Magazine. Dark chocolate is rich in heart-healthy antioxidants, oats are filled with fiber, and peanut butter gives you a delicious dose of protein. I told Todd they were "no bake" cookies. He thought they were good, but he is not a big oatmeal kind of guy. He also informed me that his mom makes the BEST "no bake" cookies! I guess I must get that recipe! Regardless, this satisfied my urge to make cookies and eat lots of cookie dough/cookies so I was happy!

Ingredients
2 tablespoons peanut butter
2 tablespoons 1% low-fat milk
1/4 cup semisweet chocolate chips
3/4 cup old-fashioned rolled oats
Preparation

Place peanut butter, milk, and semisweet chocolate chips in a saucepan; cook over low heat until chips melt (about 3 minutes). Stir in oats; remove from heat. With a spoon or melon baller, drop 8 ball-shaped portions on a wax paper-lined baking sheet; let set in refrigerator 10 minutes before serving.

4 servings (2 clusters each)
CALORIES 160
FAT 8g (sat 3g, mono 3.5g, poly 1.5g)
PROTEIN 5g
CARBOHYDRATE 19g
FIBER 3g
CHOLESTEROL 0.0mg
IRON 0.0mg
SODIUM 40mg
CALCIUM 0.0mg

Peppermint Bark Fudge Chewies

This recipe is adapted from the Dec 2010 Costco Connection magazine. Costco makes some yummy peppermint bark!
Ingredients
1 20 oz package brownie mix (I used ghiradelli)
2 T flour
8 T butter, melted
2 eggs
1-1 1/2 cups chopped peppermint bark

Preheat oven to 350. In a large bowl combine brownie mix, flour, melted butter, and eggs. Fold in the peppermint bark. Using a scoop or spoon, drop cookie dough by generous tablespoons or 1-inch balls about 2 inches apart. Bake for 10-12 minutes and let cookies cool on baking sheet for 2-3 minutes before cooling on a wire rack. This makes about 4 dozen cookies.

Peanut butter balls

Another holiday favorite! These are perfect to put in cute little bags and give away as gifts.
Ingredients:
1 lb powdered sugar
2 cups graham cracker crumbs
2 sticks butter, melted
1 cup peanut butter

Mix together and roll into small balls. I put in the freezer at this point to harden up a bit.

Chocolate coating
2 packages semi-sweet chocolate chips
1 package butterscotch chips.

Melt chips in microwave or double boiler. If you are using the microwave be very careful not to burn the chips. Stirring them frequently while melting is key. Once melted dip the frozen balls in chocolate sauce. I line baking sheets with wax paper and put them back in the freezer to harden once again. Once frozen you can bag them up. We like them frozen at our house but they are good room temp too!

Christmas sugar cookies

This is our family Christmas cookie recipe to make cut out cookies. Delicious! This year Abby and I made 3 double batches to share between us. 3 double batches of cookies covered my entire table and a large part of my counters!

Ingredients for 1 single batch:
1 cup crisco
2/3 cup sugar
1 1/4 t salt
1 t almond extract
1 t vanilla extract
2 eggs
2 1/2 cups flour

Roll small portions of dough on a floured surface. Cut with cookie cutters and bake 8-10 minutes at 350. I only roll out the dough twice so it doesn't get too tough.

Aunt Lynda's frosting
1 stick butter
1 cup crisco
2 T hot water
2 lbs powdered sugar
1 t salt
2 t vanilla
1/2 cup evaporated milk

Mix water, butter, crisco. Add half of the powdered sugar, then add salt and vanilla. Mix remaining powdered sugar and evaporated milk, alternately until frosting resembles whipped cream. 1 recipe of frosting is enough for 2 double batches of cookies. If you don't use all the frosting it does freeze really well.

Red Velvet Cake

This is a recipe that I have grown up with. It is a favorite at Christmas time and birthdays.

Ingredients:
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 bottle red food color
1 t salt
1 t baking soda
2 T cocoa powder
1 cup buttermilk
2 1/4 cups flour
1 t vinegar
1 t vanilla

Cream shortening, sugar, eggs. Add remaining ingredients alternating between dry and wet ingredients. Lastly, add vanilla, baking soda and vinegar. Bake at 350 for 28-30 minutes in 2 9 inch round pans. Cool completely on wire racks.

Buttercream frosting
3 T flour
1 cup sugar
1 cup butter
1 cup milk
1 t vanilla

Cook flour and milk over medium heat until bubbly and thick. Do not boil. Let mixture cool completely in the refrigerator. Cream sugar, butter and vanilla until fluffy. Mix in the cooled milk/flour mixture. Now you are ready to frost!

Warning: This is what your two year old will look like if you let them help you make this!

Paula Deen's Pumpkin Gooey Butter Cakes

If you've never had a gooey butter cake you need to make them. YUMMY! There are lots of different variety's but pumpkin is one of my favorites. This is another Thanksgiving favorite at our house.
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Oatmeal Crispies

This is a family recipe. I grew up making these with my Mom and sister. I love that you can make the dough ahead of time and freeze into logs. Then you can pull out the dough and have freshly baked cookies anytime.

Ingredients
1 cup crisco
1 cup brown sugar
1 cup white sugar
1 t vanilla
1 1/2 cups flour
2 eggs
1 t salt
1 t baking soda
3 cups oatmeal

Cream shortening, sugars, eggs and vanilla. Mix in flour, oats, baking soda, and salt. Shape into 4 rolls and wrap in wax paper. Freeze for atleast an hour. If you have to you can skip this step. I'm not sure why freezing the dough is important, but it is just how I grew up making them. Cut and bake 10 minutes at 350.

Apple Pie

This is an annual tradition at my parents house. We make atleast 12 pies to freeze and enjoy for the year ahead. The recipe for the crust is enough to make atleast 12 pies. The apple pie filling recipe is enough to make 1 pie.

Flaky pie crust starter
12 1/2 cups flour
2 T salt
5 cups shortening

Combine flour and salt in a large bowl. Mix well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large container, label and store in the freezer.

Flaky pie crust
2 1/2 cups flaky pie crust starter
1/4 cup ice water
1 egg, beaten
1 T vinegar

Crumble flaky pie crust mix, if frozen. Put mix in a medium bowl. In a small bowl, combine ice water, egg and vinegar. Sprinkle a spoonful of water mixture at a time over the flaky pie crust mix and toss with a fork until the dough barely clings together in the bowl. Roll out dough to desired thickness between 2 sheets of floured wax paper. Place dough in a 9 inch pie plate without stretching. Flute edges. If you are using the pie crust for a apple pie fill with apple filling. Otherwise you can bake the pie crust at 425 for 10-15 minutes.

Apple pie filling
6 to 8 apples, peeled, cored and thinly sliced
3/4 -1 cup sugar
2 T flour
1/2-1 t cinnamon
dash of nutmeg

Mix all ingredients together and add to pie shell. Top with 2 T butter cut up into small pieces and top with additional crust or crumble topping. Freeze. To bake from frozen bake 20 minutes at 425 and an additional 50 minutes at 375.

Pumpkin Pie Bars

Ingredients:
1 1/4 cups flour(divided)
1/2 cup oats
3/4 cup brown sugar (divided)
1/2 cup butter
1 15 oz can pumpkin
1 12 oz can evaporated milk
3 eggs
3/4 cup white sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp salt
2 Tbsp butter
1/2 cup chopped pecans

To make crust combine 1 cup of flour, oats and 1/2 cup brown sugar. Cut in the 1/2 cup butter until mixture resembles coarse crumbs. Press into bottom of an ungreased 9 X 12pan. Bake at 350 for 20 minutes. While the crust is cooking mix up the filling by combining the pumpkin, evaporated milk, eggs, white sugar, cinnamon, ginger, cloves, and salt. Pour filling over crust and continue to bake for 25 minutes. To make streusel topping coming remaining 1/4 cup flour and 1/4 cup brown sugar. Cut in butter until it resembles coarse crumbs and stir in the pecans. Sprinkle with topping and bake for an additional 15 minutes. Cool for 1 hours and then chill for atleast 4 hours. Serve with whipped cream!

Michigan Strawberry Pie

Strawberry Pie
4 Tbsp. cornstarch
1 1/2 cups sugar
2 cups water
6 oz strawberry gelatin
2 baked 9 inch pie shell, cooled
enough Michigan strawberries to fill a pie shell
fresh whipped cream

Blend together cornstarch and sugar. Combine in saucepan with water. Cook, stirring until thick 3 to 5 minutes. Remove from heat. Add gelatin. Stir until dissolves and cool slightly. Add strawberries to cooled pie shell and pour the cooked strawberry liquid over the pie. Cool for 2-3 hours. To make whipped cream use 1 container of heavy cream and beat on high with 2 T sugar and 1 t vanilla until stiff peaks form. This is my favorite dessert to make when we are in Michigan.

Rhubarb Crisp

This recipe is from my Mother in law Robin. It is my favorite dessert that she makes. I didn't grow up with rhubarb so I wasn't sure if I would like it, but it is delicious. She always makes it for us when we visit and the rhubarb is in season. It is so good with vanilla ice cream.

Rhubarb Crisp:
2 lg eggs, beaten
6 Tbsps flour
1 1/2 cups white sugar
4 cups fresh or frozen cup rhubarb
2 cups brown sugar
2 cups flour
1 cup butter

Combine eggs, 6 Tbsps flour and white sugar. Spread in bottom of greased 9 X 13 pan. Put rhubarb over first mixture. Combine brown sugar, 2 cups flour and butter. Sprinkle over rhubarb and bake at 350 45 to 60 minutes.

Blackberry Peach Crumble

We had my parents over for dinner tonight. I made taco salad and this for dessert. I used frozen fruit so it was very simple to put together. It was delicious with vanilla ice cream.

Blackberry Peach Crumble
Ingredients:
2 cups blackberries
5 cups sliced peaches
3/4 c. sugar, divided
1 tsp cornstarch
zest and juice of 1/2 lemon
1 c. flour
1/2 oats
1 tsp baking powder
1/2 tsp cinnamon
1 stick butter, chilled
1 tsp vanilla

Directions:
-Preheat oven to 425 degrees and prepare a shallow baking dish.
-In large bowl, combine blackberries, peaches, 1/4 sugar, cornstarch, and lemon zest and juice.
-Toss gently and spread into baking dish.
-In medium bowl, combine remaining ingredients and using fork or pastry cutter, cut butter into flour mixture until about the size of small peas.
-Sprinkle mixture over top of fruit and gently spread out.
-Place in oven to bake until top is beginning to brown and fruit mixture is bubbling, about 35-40 minutes.
-Remove from oven and let cool slightly before serving.

Easy Vanilla Pudding

This is a recipe that reminds me of my childhood. My mom would make this a lot and I think the recipe originally came from the back of the cornstarch box. You can make this on the stovetop, but I make mine in the microwave and it turns out great! I love it hot, warm, room temp or cold. It is one of my favorite comfort foods!
Ingredients
1/3 cup sugar
1/4 cup cornstarch
1/8 t salt
2 3/4 cup milk(I use skim)
2 T butter
1 t vanilla

Mix sugar, cornstarch, and salt. Stir in the milk. Cook in microwave for 5 minutes. Stir. Microwave 3-5 minutes(stirring every minute) until it starts to bubble. Make sure you use a large enough container because it does expand. Lastly, stir in butter and vanilla.

Chocolate Chip Cookies

These are a family favorite. I think they are best either right out of the oven or frozen. I know it sounds strange, but frozen cookies and milk are really good! My sister Abby made these for Mothers Day! Thanks Abby!

Chocolate Chip Cookies
Ingredients:
2 cups brown sugar
2 cups white sugar
2 cups shortening
4 eggs
4 1/4 cups flour
2 t baking soda
2 t salt
2 t vanilla
Lots of chocolate chips

Combine sugars and shortening, add eggs. Add the rest of the ingredients with the last being the chocolate chips. Roll into balls and bake at 375 for 8-10 minutes. Enjoy!

Cake balls and Party Ideas!

My sister in law Ashley introduced me to the dangerously good cake balls a while ago. I've never personally made them because I really think I would hide out in the pantry and eat the whole batch before they became balls. They are really THAT good! My friend Jami took cake balls to a whole new level and used them as decoration at Morgans birthday party. They turned out so cute!

Cake balls - basic recipe

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating

Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
Use a melon baller or small scoop to form balls of the chocolate cake mixture. Before dipping I would place them in the fridge or freezer for 15-30 minute to help set. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set. These keep great in the fridge or freezer. The possiblities with these are endless. You can mix and match the cake and frosting of your choice. If you choose to make them into cake pops you can place the cake mixture into molds instead of rolling into balls. Jami used a cute flower mold and made chocolate and strawberry cake pops! Look how cute they turned out!