No Bake Cookies and Cream Bars

Yummy! Oreos and marshmallows....whats not to like : )

Cookies and Cream Bars

16 oz  bag of oreo cookies

5 c  large marshmellows

4 Tbsp   butter

Place Oreos in food processor and pulse until ground.

Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes.

 

Remove and pour in ground Oreo Cookies. Stir to combine then transfer to a foil lined 8×8 inch baking pan. Let set up for 10 minutes. Remove bars out of pan with edges of foil and cut into squares.

I used my perfect brownie pan for these too. Sprayed the entire pan with cooking spray then patted mix evenly into the pan and added the divider. Once bars set for about 20 minutes i pushed pan down on the stand and removed the divider. Perfect sized bars!

Blueberry Cherry Mini Pound Cakes

I loved dried fruit so sometimes I take a recipe and throw in some dried fruit and a few other things lol and make up something on my own. I made these today for the first time and my family loved them : ) I used my perfect brownie pan so they would come out in just the right size and precut, I'm lazy what can i say : )

The lighting makes the cake look a funny color lol

1 c dried blueberries
1 c dried cherries
1/2 c white chocolate chips
1¼ cups butter, softened
2¾ cups granulated sugar
5 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 (14-ounce) can sweetened condensed milk
Put butter, sugar, eggs and vanilla in a large bowl. Beat with an electric mixer on low speed until blended,
then on high speed 5 minutes until light and fluffy.
Combine flour, baking powder and salt. Add flour mixture alternately with sweetened condensed milk to
creamed mixture, mixing lightly after each addition.
Fold in fruit and white chcocolate. Turn batter evenly into 6 greased and floured mini loaf pans (4½ x 2¾ x 1¼
inches). Bake in a preheated 350-degree oven for 45 to 50 minutes, or until toothpick inserted near center
comes out clean. Let cool in pans 5 minutes; invert on wire racks and let cool completely. Decorate as desired. Makes 6 mini loafs. 


If using the perfect brownie pan bake at 350 for 25 to 30 minutes.

Nana's Coconut Cream Eggs

Ok so these are the absolute best coconut cream eggs ever! Dont get turned off by the ingredients..you cant even taste the mashed potatoes! Trust me you will never eat another store bought coconut cream egg after you make these!

 

Nana's Coconut Cream Eggs

3/4 c  cold mashed potatoes,mash only with a bit of milk to make creamier,

4 c  confectioners sugar

4 c  shredded coconut, i prefer the sweetened angel flake

1 1/2 tsp  vanilla

1/8 tsp salt

4 oz  unsweetened or sweetened chocolate, i prefer using milk chocolate

Combine mashed potatoes and sugar, add coconut,vanilla and salt and blend well.

Refrigerate until mixture is workable in hands.

Form tablespoons of mixture into egg shapes and place on wax paper lined tray. Refrigerate again until eggs are firm.

Melt chocolate and dip eggs in chocolate to cover. I use a metal dipper from the egg dying kits. (Yep I saved them) Allow chocolate to drip off and then set eggs back on tray to dry completely.

Once chocolate has hardened decorate with white chocolate drizzle if desired.

Peanut Butter Easter Eggs

I love everything Peanut butter lol, so of course these have to be a part of my easter baking every year. And sometimes whenever i get the urge just because : )

Peanut Butter Easter Eggs

3/4 c      butter, softened

3 c           powdered sugar

14 oz      peanut butter

1 c           marshmallow fluff

1/2 c      salted peanuts, chopped (optional)

1 tsp      vanilla extract

                milk chocolate candy coating

Put the butter and 1 cup of powdered sugar in bowl. Mix them on medium speed until the mixture is light and fluffy.

Add the peanut butter, marshmallow fluff, 1/3 cup of the peanuts, and the vanilla. Mix on medium speed until well-blended. Gradually add the remaining powdered sugar, 1/2 cup at a time, until the candy is a workable texture: not too sticky and easy to handle. If necessary, add a little more powdered sugar to get it to a workable consistency.

Roll a small amount of mixture in your hands until it is an egg shape. Put it on a baking sheet lined with aluminum foil and repeat with remaining candy until all mixture is gone. (about three dozen eggs)

Put the eggs in the refrigerator to firm up for about an hour. Once firm, Put the candy coating in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating.

When the coating is melted, dip the eggs in the coating and return them to the foil-lined sheet. While the eggs are still wet, sprinkle the tops with the remaining chopped peanuts if desired. Refrigerate for 30 minutes to set the coating.

Store in airtight container for up to one week in refrigerator. When ready to eat bring to room temperature. (they taste better this way)

Nana's No Bake Rum Balls

So if your looking for a good adult candy/cookie, this is what you want. They are not baked so the alcohol stays in them and actually gets stronger the longer they are stored. Yummy!!

Nana's No Bake Rum Balls


1 box Vanilla Wafers
4 tablespoons white Karo syrup
1/2 cup Capt. Morgans Spiced Rum or similar spiced rum
3 tablespoons powdered cocoa
1 cup walnuts, ground


Blend Vanilla Wafer in processor until they are crushed, Mix all ingredients together in a bowl, form into 1 inch balls, roll in powdered sugar, refrigerate overnight.

Lite and fruity Mini Cakes

Ok so I was cleaning my house today and am a little OCD lol so it was smelling like chemicals. As much as I love a clean house, I hate that smell. So I decided to hit the kitchen and see if there was something I could whip up fast to make the house smell "fresh baked" I didnt have time to whip out the ingredients to one of nana's yummy desserts so I started to search. A few weeks ago we saw cranberry orange muffin mix at the store and figured we  would buy a few boxes for when I didnt have time to make my own. Unfortunately after making one batch we decided they just werent moms. So we put them in the cupboard and figured someone would make em for one reason or another someday.  I grabbed a box today and used it as a base for something else. I added a bunch of dried fruit and white chocolate chips and decided to bake the batter in my Perfect Brownie Pan in hopes it would come out more cake like instead of muffin like. When I was finished I decorated them and my biggest critic, my 7 year old son Hunter asked if he could have one. He hates cake generally and muffins too. He just finished his fourth piece lol. I went thru the kitchen and noticed partially empty trays and he confessed lol. They really are yummy. They were easy to make and low in fat too!!

 Lite and Fruity Mini Cakes

1 bx  krusteaz fat free orange cranberry muffin mix

1/2 c  dried cherries

1/2 c  white chocolate chips

water

icing to decorate

cooking spray

1/2 tsp vanilla extract

Preheat oven to 350 and spray brownie pan (I used my perfect brownie pan to get cake consistancy) with cooking spray.

Empty muffin mix into bowl.

Open can of cranberries that comes with the mix. Drain cranberries juice into measuring cup (do NOT discard juice as the directions on box tell you to)

Add water to cranberry juice to make one cup. Add juice and water mixture and vanilla to dry ingredients and mix till moistened.

Fold in cranberries. Fold in dried cherries. Fold in white chocolate chips.

Scrape mix into brownie pan and add the divider bar. (if using perfect brownie pan)

Bake in oven 20 minutes or until toothpick inserted in one of the center cakes comes out clean.

If using Perfect Brownie pan, place pan on the stand and push down to release sides. Then remove the divider. 

Allow to cool slightly and remove to tray to cool. Once cool decorate as desired.

Chocolate Raspberry Ecstacy's

My daughter and I found this recipe last year and of course has to try it. OMG ecstacy in every bite. These things are so good! When we made them we followed the recipe and used the store bought brownie bites. Next time though I am makig my own mini brownies, because if they were this good with store bought they will be incredible with homemade!! I also have to add that I have that amazing brownie pan that bakes the brownies individually basically because of the divider in it and OMG it makes such a difference. Your brownies are baked to perfection and it is sooo easy to use, no more cutting brownies : )

Chocolate Raspberry Ecstacy's

2- 11 oz  boxes of prebaked miniature brownies (like entenmanns little bites)

1/2 c  seedless raspberry jam

1-15 oz can of pourable milk chocolate frosting (like betty crocker) (we used dark ch

white chocolate, sprinkles, candy pearls and any other decorations you choose to decorate with

1 Tbsp   raspberry liquor (optional)

Put brownies on a wire rack placed over a baking sheet.

Microwave jam in a glass measuring cup on HIGH 10 to 15 seconds or just until slightly melted; stir until smooth. Stir in liqueur, if desired. Pour a small amount of jam into a flavor injector; inject each brownie through the side with a small amount of jam. Refill injector as needed until all brownies are filled.

Microwave pourable frosting in original container on HIGH 20 seconds. Pour or spoon frosting over brownies.

Decorate with assorted sprinkles and melted chocolates