This is my FAVORITE Cobbler recipe EVER... Super Easy and SUPER YUMMY
Mix together the following:
1 cup sugar
1 cup flour
1 tsp. baking powder
1 cup milk
1 stick melted butter
Place fresh or frozen fruit of any variety in the bottom of a 8x8 pan (or pan about that size). Dump the previous mixture over fruit and bake at 350 degrees for 1 hour.
SOOOO Simple - SOOOO Good!
These are yummy, taste just like reese's peanut butter cups, only have 5 ingredients & you don't have to bake them! They are very rich, but extremely addictive.
1 1/2 cups graham cracker crumbs (if making your own = 1 sleeve)
1 lb confectioner's sugar (3 to 3 1/2 cups)
1 1/2 cups peanut butter
1 cup butter, melted
1 (12 ounce) bag milk chocolate chips (I've used semi-sweet & it cuts a bit of the richness down)
1. Combine graham crumbs, sugar and peanut butter and mix well.
2. Blend in melted butter until well combined.
3. Press mixture evenly into a 9 x 13 inch pan.
4. Melt chocolate chips in microwave or in double boiler.
5. Spread over peanut butter mixture.
6. Chill until just set and cut into bars. (these are very hard to cut if the chocolate gets "rock hard".)
I made mine at night & just let them set on the counter.
I've been meaning to post this for awhile now...it's soooo goood
You can make this in a 9x13 for you,
but if you don't want such thick cake make it in a jelly roll pan
(or whatever you call it - those long pans with the 1 inch lip... Pampered chef calls them a bar pan they are 10 x 15 1/2)
So here goes..
1st just back a normal chocolate cake mix just like the box.
Let it cool COMPLETELY!! (if the cake it too hot the white middle will "melt")
Then beat together until fluffy (it takes a LONG time so use a stand mixer if you have one!)
1 can evaported milk (small can or 1/2 of 12 oz. size can )
3/4 cup sugar
1 stick softened butter
2/3 cup shortening
Spread topping on cake and freeze for at least 30 minutes.
Melt one container of chocolate icing in the microwave for 30 seconds
Pour over cake and return to freezer until cooled.
(After that final freeze cake can be kept in the refrigerator!)
We tried this over the weekend and it was a hit with everyone in the family! It's super quick and easy - if you have snow!
I wish I could take credit for these beauties, but alas, I can not! I share them here, because, well, they are the absolute easiest thing you could ever make and they are so incredibly addictive, we like to call them "crackovers." I got this recipe from my BFF Dawn over at The domestic goddess. And that she is! So while she'd like to take credit for it too, as you can see by her post, she got it from pioneer woman.
2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar (we only used 1 c. sugar)
1 teaspoon vanilla
cinnamon
1 small can (8 oz.) Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
Don't blame me if you eat the whole pan by yourself, I told you they were addictive!
This takes a little bit of time but worth the work! Makes great gifts!
Oven Carmel Corn
8 or 9 quarts of popped corn
2 cups of Brown Sugar
1 cup butter
1/2 cup white Karo Syrup
1 tsp. salt
1 tsp. vanilla
Boil all ingredients except corn for 5 minutes, mixing well and stirring occasionally. Remove from heat. Pour over popped corn, mixing well. ( I used four cookie sheets to place the popcorn on) Place in 250 degree over for 1 hour, stirring occasionally. Store in air tight container.
1 can of either crescent rolls or butter flavor biscuits
1/4 c. butter
3/4 cup cinnamon/ sugar mixture (make to taste)
chopped pecans or flaked coconut opt.
Heat oven to 375 degrees. Melt butter in baking dish of your choice. Remove pan from oven. Individually roll out biscuits or if using crescent rolls just unroll them. Dip one piece at time in melted butter. Roll in cinnamon sugar mixture and twist. Lay side by side in pan. Sprinkle with optional toppings if desired. Bake until golden brown on top for 15 -20 minutes.
Need something cool and refreshing, but not full of sugar? These smoothies are a perfect summertime treat! This is really more of a formula than a recipe, because these smoothies turn out different every time! This is a "vegan" recipe, which means there is no dairy - they are truly all fruit.
First of all, make sure you have plenty of bananas on hand. They will be ready for smoothies when they are nice and yellow (not green anymore, but not too ripe either). Take the bananas out of their peels and freeze them in freezer bag ahead of time. For your other fruits, I have found some of the best ones to be strawberries, peaches, mango blueberries and raspberries. You can definitely experiment with others. Here's the basic recipe:
Combine in a blender:
1 cup apple juice
1 1/2 to 2 frozen bananas
1 cup cold or frozen fruit (1 kind or a combination)
I also sometimes add 1 apple to make it go further.
Blend until the smoothie looks creamy, about 60 seconds.
You'll need to double or triple this recipe if you have more than 2 kids like me! I assure you, your kids (and husbands!) will love these! My kids will take these over ice cream any day! Let me know if you come up with any exotic combinations! Enjoy!
I haven't been cooking much lately (blessing of living at a camp... they cook... we eat!) Plus I'm also back on Phase One of South Beach... so how about a new treat I came up with..
Freeze some skim milk in a freezer-safe bag
Dump frozen milk (minus the bag), Splenda (about 1 TBSP), and 1 tsp vanilla in blender.
Blend adding fresh skim milk as need to make a smooth texture!
It's great! Refreshing - and "almost" tastes like a shake!
Sorry that's all I've got for now! I'll try to do better next Monday!
With the hot, summer days upon us, you will LOVE this dessert recipe! This will cool and refresh your palette, and keep your kitchen cool at the same time! My mom used to make this often, when fresh strawberries were in season. (She had to make it often because it didn't last very long!) I remember my brother requesting this pie for his August birthday every year instead of traditional cake!
When I made this pie the other day, the strawberries looked so pretty, that I decided to take pictures of every step!
Start with about a quart of freshly washed strawberries. Remove leaves and slice strawberries until you have 3-4 cups. (It depends on the size of your pie crust.)
Arrange sliced strawberries in a prepared graham cracker crust. (If you're ambitious, you can make your own crust, but I try to keep it simple with this pie.) Don't heap the strawberries too high, or you will have overflow problems later!
In a medium saucepan, combine 3/4 cup sugar with 2 T. cornstarch. Add 1 1/2 cups water and stir. Bring to a boil. Immediately reduce to medium low heat and simmer for 3 minutes, stirring often.
Remove the pan from hot burner. Add one small package of strawberry Jell-O and stir until dissolved.
VERY SLOWLY, pour gelatin mixture over sliced strawberries in pie plate. It needs to get into every crack and crevice, as well as coat every strawberry on top. I always find that I have a bit of the mixture left over. Don't try to pour it all in if it starts to overflow!
Place your beautiful, finished pie in the fridge (uncovered) for several hours. Once it's chilled and set, you can cover it for long-term storage. But...I don't think you'll be keeping it for very long! :-) Enjoy!
I made these tonight and they were very easy and incredibly delicious. Like chocolate chip cookies in a bar form!
1 3/4 cups unbleached all purpose flour
1 t baking powder
1/2 t salt
1/4 pound (1 stick) butter, melted
1 1/2 packed light brown sugar
2 large eggs
2 t vanilla
1 1/2 cups semisweet chocolate chips
Preheat oven to 325. Grease a 9x9 or 11x7 pan
Sift flour , baking powder, and salt into a medium bowl, set aside.
Put the melted butter and brown sugar in a large bowl, and stir with a mixing spoon until the brown sugar is evenly moistened with the butter. The mixture will be thick. Add the eggs and vanilla and stir ntil the eggs are completely blended and the mixture looks smooth. Add the flour mixture and stire just until it is incorporated and there is no loose flour. The batter will be thick. Stir in the chocolate chips. Scrape the batter into the pan, spreading it evenly. Use a rubber spatula to scrape all the batter from the bowl and spread evenly into pan.
Bake for about 35 min.
You may already have this recipe... but we just tried it for the first time! It was a BIG hit! 
Ingredients
1 package Oreo Cookies
1/4 cup butter, softened
1 (8oz) package cream cheese, softened
1 cup powdered sugar
1 tsp. vanilla
2 (4oz) packages instant chocolate pudding mix
3 cups milk
1 (12oz) container frozen Cool Whip, thawed
15 gummi worms
Directions
Chop up the Oreos until they are fine crumbs... set aside
In a large bowl... Mix - butter, cream cheese, powdered sugar and vanilla. Beat on low speed to mix then medium speed until smooth. Add pudding mix and milk to bowl.. Beat on low speed to combine.
Fold in whipped topping with a spatula.
Layer ingredients in a 9x13 pan or some other glass container. (ungreased) Layer as follows: 1/3 oreo crumbs, 1/2 pudding mixture, 1/3 oreo crumbs, 1/2 pudding mixture, top with remaining oreo crumbs. Place gummy worms in the cookie "dirt" to create the look of climbing out of the ground.
Chill for at least 3 hours before serving! Have fun with this "spring" dish... make it in flower pots and serve with a trowel... clean one! :)
(I topped mine with spring sprinkles because my boys don't like gummi worms... they still like calling it dirt... I guess I could've topped it with some of their hot wheel cars too!)
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