Avalanche Bark

Avalanche Bark found at yourhomebasedmom.com

Printable Recipe

1/2 C creamy peanut butter
3 1/2 C white chocolate chips
2 C Rice Krispies
1 C miniature marshmallows, slightly packed
1/2 C semi-sweet chocolate chips

Place semi-sweet chocolate chips in the freezer to harden.

In a double boiler (or a metal bowl over a pan of water) over medium heat, while stirring constantly melt white chocolate chips and peanut butter.
Once completely melted remove from heat and allow to cool for about 5 minutes.
Stir in Rice Krispies and then set aside until the mixture is nearly room temperature. This will take a while but is necessary to keep the semi-sweet chocolate chips and marshmallows from melting.  Do not place the mixture in the refrigerator to sped up the cooling time or the chocolate may prematurely harden.

When the mixture is close to room temperature, fold in the marshmallows followed by the frozen chocolate chips.  Don’t over mix or the chips may melt.
Pour the mixture into a greased or wax paper lined 9 x 13 pan.  Smooth out the top of the using a second sheet of wax paper.
Place in the refrigerator for 20-30 minutes or until hard.
Cut into desired size pieces.  If it is too hard to cut allow it to set out a few minutes and soften

Cookies and Cream Candy Bark

Cookies and Cream Candy Bark- recipe found at yourhomebasedmom.com

2 C vanilla melts or 1/2 lb. vanilla almond bark

2 C semi sweet melts or 1/2 lb. chocolate almond bark

14 Oreos, crushed.  Reserve 1/4 C for sprinkling on top

2 Tbsp peanut butter, optional

Place vanilla and semi sweet chocolate into separate containers and melt in microwave.  Add peanut butter to one of them if desired.  Reserve 1/4 C of cookie crumbs and divide the remaining crumbs between the two melted mixtures and mix in.

Drop spoonfuls of the two mixtures onto a wax paper covered cooking sheet.  Alternate the two flavors.  Use a knife to swirl the two chocolates together to create a marbled effect.

Allow to harden at room temperature or in the refrigerator.  Break into pieces and place in a pretty container.

Apple Dumplings

I definitely want to try this recipe in the future! I'm curious what the Mountain Dew will do to the dumplings! If you try it first, let me know how it turns out! :0)

I found this recipe on an e-mail from Bronner's Flavorful Favorites, Book 2:

Apple Dumplings

2 cans crescent rolls
4 med. apples, peeled and quartered
2 sticks butter or margarine
(not light or nonfat)

1 c. sugar (or more, depends on the apples)
1 tsp. cinnamon
1 (12-oz.) can Mountain Dew

Put each quarter apple in crescent roll, pinch edges together and put in a greased 9 x 13 inch pan. Melt butter and add sugar and cinnamon. Bring to a boil, stirring occasionally until sugar is dissolved. Pour mix over dumplings, then pour mountain dew over dumplings. Bake at 350° for 45 minutes or until brown. Best served warm with Cool Whip or vanilla ice cream on top.

Pumpkin Mousse Trifle

I first saw this recipe on Rachel Ray and ABSOLUTELY love it!!! It makes the best dessert and I've only heard great things in response! It's super easy and if you love pumpkin pie, you'll love this.

(I posted this one for you Missy! ;-) Love ya!)

INGREDIENTS

1 can sweetened condensed milk (14 ounces)
1 can pumpkin puree (15 ounces)(not pumpkin pie mix)
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground clove
1 teaspoon ground ginger
1 package instant vanilla pudding mix (5.1-ounces)
3 cups heavy cream
1 box Ginger Snaps (12 ounces)

PREPARATION
In a medium mixing bowl, combine the sweetened condensed milk, pumpkin, spices, pudding mix and a good splash of water (about 1/4 cup). Using an electric mixer, beat everything together until smooth and thickened, about 2 minutes. Set aside.

In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the pudding mixture until blended and no streaks of pudding remain.

To assemble, layer the cookies and pudding mixture in a serving dish (or several individual dishes) in whatever fashion you like. I use a trifle serving bowl. Cover the pudding with plastic wrap and refrigerate for at least 2 and up to 8 hours (you want the ginger snaps to soften up from sitting in the pudding mixture).

Top with some ground cinnamon or more whipped cream if you like, and serve cold.

Mama's Sweet and Saltines

Recipe found in Country Living Magazine submitted by Trisha Yearwood

I made these with my sister one afternoon and we both loved them but they are sticky and messy to eat... that's half the fun!

Ingredients


40 saltine crackers
2 sticks unsalted butter
1 cup light-brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)

1. Preheat oven to 425F. Line a large rimmed cookie sheet with aluminum foil and saltine crackers.

2. In a medium saucepan, melt butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from heat and pour over crackers, covering them evenly. Put cookie sheet into oven and watch closely. Bake for about 5 minutes, or until just bubbly.

3. Remove from oven and pour chocolate chips over crackers. When chips begin to melt, spread them over crackers with a knife. Transfer pan to freezer for 15 to 20 minutes, or until completely cold. The chocolate-covered crackers will form a solid sheet; break into pieces and store in an airtight container.

Cookies and Cream Cake

This has got to be one of the easiest and the most delicious desserts ever! I tasted some for the first time at our church picnic and immediately wanted to yell out, "Who made this? I need the recipe!" Tom felt the same way so he asked around and found her! Linda is her name and she said it was super easy! I was shocked because it tasted so complicated.... you won't believe how easy it is and how yummy!

Ingredients

2 packages of Chips Ahoy Cookies (any variety)
Some milk
Some whipped cream
Chocolate syrup

I say "some" because this is what you do... simply dip the cookies into milk and place a single layer on bottom of a 9x13 pan. Don't soak them, just dip. Then put a layer of whipped cream on top... repeat until you have about 3 layers of cookies and a topping of cream. Let it sit in fridge over night or for about 5-8 hours to let the cookies get soggy. Drizzle chocolate sauce on top and that's it! It's soooo yummy and not very good for you, but everyone will think you spent a lot more time on it than you actually did!!! :0)

Apple Cinnamon Upside-Down Cake

Ingredients:

3 large golden delicious apples
2/3 cup light brown sugar, packed
1 scant teaspoon ground cinnamon
4 tablespoons melted butter

Cake
1 3/4 cup all-purpose flour, stirred before measuring
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup butter, room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup milk

Preparation:

Heat oven to 325°. Butter a 9-inch square cake pan or spray with baking spray. Core the apples and cut into wedges; peel and slice thinly. Combine apple slices with the brown sugar, 1 scant teaspoon of cinnamon, and 4 tablespoons of melted butter. Arrange the apple mixture in the prepared baking pan.
Combine the flour, salt, baking powder, and 1 teaspoon cinnamon in a bowl. In a large mixing bowl with electric mixer, beat butter with the sugar until light and fluffy. Beat in eggs and vanilla extract. Add the flour mixture to the first mixture, alternating with the milk, beating just until blended. Spoon the batter evenly over the apple slices; gently spreading to cover. Bake for 55 to 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Invert the hot cake onto a platter or cake plate and let stand for about 5 minutes. Remove the pan and scrape up any fruit slices clinging to the pan and arrange them over the cake.

Amazing Apple Cake

Ingredients

1 1/4 cups white sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
2 eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped walnuts
5 1/2 cups chopped apples

Directions

Preheat oven to 325 degrees F (165 degrees C).

In a medium bowl, stir together the sugar, flour, cinnamon, and baking soda. Add the eggs, oil and vanilla, mix well. Add the nuts and apple, mix until all of the apples are evenly coated. Pour into a 9x9 inch pan.

Bake for 45 to 50 minutes in the preheated oven. Serve warm or cool.

Dirt Cake

Ingredients

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with creme filling

Directions

Chop cookies very fine in food processor. The white cream will disappear.
Mix butter, cream cheese, and sugar in bowl.
In a large bowl mix milk, pudding and whipped topping together.
Combine pudding mixture and cream mixture together.
Layer in flower pot, starting with cookies then cream mixture. Repeat layers.
Chill until ready to serve.
Add artificial flower and gummy worms. Enjoy!

Peanut Butter Cookies

IngREDIENTS

• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup butter, room temperature
• 1/2 cup peanut butter
• 1 egg
• 1 1/4 cup flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

METHOD

1 Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir into the sugar butter mixture.

2 Wrap dough in plastic and refrigerate at least 3 hours.

 

3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

Makes about 2 dozen cookies.

For chewier cookies, bake at 300°F for 15 minutes.

Cake Mix Cookies

1 package yellow cake mix

2 eggs
1/4 cup oil
Chips of any type…mini chocolate chips, butterscotch or peanut butter works great, too!

Drop rounded teaspoons onto a cookie sheet. Bake in a 350 degree pre-heated. Check on them at 6 minutes. You don’t want them to get too brown so check often. 

*Note: if the mix still seems too dry, add another Tsp. of oil.

Poke Cake

Poke Cake

1 package white cake mix
water, vegetable oil and egg whites as called for on cake mix package
1 package (4-serving size) strawberry, or raspberry-flavored Jello (you can use lime or orange…any flavor, really)
1 cup boiling water
1/2 cup cold water
1 container (8 ounces) Cool Whip
fresh berries or fruit as a garnish

Preheat oven at 350 degrees. Make and bake cake as directed on package for 13×9 pan. Cool completely, about 1 hour.

Poke cake all over with a fork. Stir Jello and boiling water in a small bowl until smooth; stir in cold water. Ladle it over the cake. Refrigerate 2 hours. Frost with Cool Whip; garnish with fruit. Store covered in the refrigerator.

Pumpkin Cheesecake

Pumpkin Cheesecake By Alicia Robinson

This is a great addition for Thanksgiving.

Ingredients:

1 3/4 cups graham cracker crumbs
1/4 cup finely ground pecans
1/4 cup sugar
1 teaspoon ground cinnamon
6 TBSP unsalted butter,
melted 3 8-ounce packages cream cheese, at room temperature
1 1/2 cups sugar
2 TBSP corn starch
1 teaspoon pure vanilla extract
1/8 teaspoon freshly grated nutmeg
2 large eggs
2 large egg yolks
15 oz can pumpkin or 1 1/2 cups fresh pumpkin
1/2 cup heavy cream

Directions:

Pumpkin Cooking Quick Tips

1) For added moisture and texture in cake or muffin recipes use mashed Pumpkin.

2) Pumpkin seeds can be used as a less expensive alternative to pine nuts in recipes.

3) Avoid higher temperatures when cooking pumpkin as the flesh can become stringy.

4) Bake rather than steam or boil pumpkin to alleviate excess moisture, then mash and drain through cheesecloth before using in pies.

Preheat the oven to 350F. Combine the cracker crumbs, pecans, brown sugar, and 1/2 teaspoon of the cinnamon in a medium bowl. Mix in the melted butter. Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of an ungreased 9-inch springform pan. Beat the cream cheese, sugar, cornstarch, vanilla, the remaining 1/2 teaspoon cinnamon, and the nutmeg in the bowl of an electric mixer on low speed until smooth and fluffy, scraping down the sides of the bowl as needed. Add the eggs and yolks and beat just until blended. Mix in the pumpkin and cream. Spread the batter in the pan, and place it on a baking sheet. Bake until the center is nearly set, 60 to 70 minutes. Cool on a wire rack for 15 minutes. Carefully run a sharp knife between the cake and the sides of the pan. Remove the sides of the pan. Cool completely on the rack before covering tightly with aluminum foil or plastic wrap. Refrigerate until well chilled before serving, at least 4 hours or up to 2 days.

Yield: 10 to 12 servings

Butternut Squash Pie

Butternut Squash Pie By Sharon Hatton

Better than pumpkin pie. Very mellow, not as sharp as pumpkin.

Ingredients:

1 cup evaporated milk
1 1/2 cups mashed cooked squash
1/2 cup sugar
1 TBSP flour
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp nutmeg, much less if fresh
1/2 tsp cinnamon
2 large eggs
1 9-inch pie shell

Directions:

Cut butternut squash lengthwise, remove seeds. Baste with soft butter. Place in baking pan with cut side up. Cover with foil and bake for approximately 1 hour in a 375F degree oven until fork tender. Remove from oven; turn squash on side allowing liquid to drain in pan until cool. Remove skin, place squash in bowl and mash. Amount of squash will vary with size of squash. Heat milk and squash together in double boiler. In bowl mix sugar, flour, salt, ginger, nutmeg, and cinnamon. Add eggs. Beat well with wire whip or whisk. Add mixture to milk and squash in double boiler. Stir together well. Do not boil. Pour warm filling into pie shell. Bake at 400F degrees for 10 minutes, then reduce heat to 350F degrees and bake until pie sets, about 15-20 minutes. Once cool, top with whipped topping or favorite topping (mine is whipping cream). Enjoy.

Prep time: 2 hours (including baking squash) Cook time: 25-30 minutes.

Apple Fritters

This was shared with me by my sister Dawn... she used fresh apples instead of a frozen bag. She let them cook down on her stovetop before adding them in!


Ingredients

1 package (12 oz.) Harvest Apples, defrosted according to package directions
1 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup milk
1 large egg
2 cups vegetable oil
1/2 cup cinnamon sugar
1/2 cup powdered sugar, (optional)
1/3 cup maple syrup, (optional)


SIFT together flour, baking powder and salt; stir in milk. Add escalloped apples and egg; stir.

HEAT oil in large skillet to 350° F.

DROP mixture by tablespoons into hot oil. Brown on all sides; drain. Serve warm with cinnamon sugar, powdered sugar and/or syrup.

Tropical Dip for Fruit

Enjoy the taste of tropics by adding together coconut, Yoplait® vanilla yogurt, and pineapple. Dip for cookies and fruits get ready in just 15 minutes. From eatbetteramerica.

Ingredients

1 cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
1/4 cup flaked coconut, toasted if desired*
1 can (8 oz) crushed pineapple in juice, drained
2 tablespoons packed brown sugar
2 nectarines, sliced
16 strawberries
8 small bunches grapes
16 gingersnaps or graham cracker squares
1. In small bowl, mix yogurt, coconut, pineapple and brown sugar.
2. Serve dip immediately with fruit and gingersnaps, or cover and refrigerate at least 1 hour.

*To toast coconut, sprinkle in ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Ice Cream Sundae Pie

Ice Cream Sundae Pie...

First fold in your favorite toppings into slightly softened ice cream!

Use a grahm-cracker crust and fill with the ice cream, mounding high in the center!

Freeze the pie until solid, then wrap and store for up to 1 week in Freezer!!

Remove pie from freezer and let stand at room temperature for 10 min. During that time, spoon on a topping, such as fresh fruit, caramel or fudge sauce!!

Apple Pie Bars

Thank you to Dawn for making this recipe from Family Fun Magazine and then sharing it with me!

Makes 18 bars
Hands-on time: 40 minutes
Total time: about 2 hours

With their layers of flaky crust and gooey apple filling, these bars have all the yummy goodness of a slice of pie. The crowd-pleasing dessert was developed by FamilyFun staffer Sandy Wickland.

Ingredients

FOR THE CRUST:
2-1/2 cups flour
1/4 teaspoon salt
1 cup butter
1 egg
Milk (about 2/3 cup)

FOR THE FILLING:
1-3/4 cups cornflakes
8 cups peeled and sliced cooking apples (see first tip below)
1 cup sugar
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg

FOR THE TOPPINGS:
2 tablespoons sugar
1/2 teaspoon cinnamon
1 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

 In a medium-size bowl, stir together the flour and salt. Using a pastry blender or two knives, cut the butter into the flour until the mixture is crumbly. Separate the egg yolk and white, reserving both parts. Beat the yolk in a liquid measuring cup, then add enough milk to measure 2/3 cup and blend well. With a fork, stir together the yolk-milk mixture and flour mixture until the ingredients form a sticky dough.

Halve the dough and flatten each half into a 3/4-inch-thick disk. Cover the disks in plastic wrap and refrigerate them until well chilled, at least 30 minutes.

 Heat the oven to 350 degrees. Pour the cornflakes into a plastic bag and use a rolling pin to lightly crush them.

 On a sheet of waxed paper, roll one portion of dough into a 15-1/2- by 10-1/2-inch rectangle. Transfer the dough to an ungreased 15- by 10-inch jelly roll pan. Sprinkle the crushed cereal over the dough, then layer on the apple slices.

 Roll out the remaining dough as in Step 3. In a small bowl, mix the sugar, cinnamon, and nutmeg for the filling. Sprinkle the mixture over the apples, then lay the dough on top. Use the tines of a fork to seal the dough edges.

 In a small bowl, use a fork to beat the reserved egg white until foamy, then brush it over the dough. In another small bowl, stir together the sugar and cinnamon for the topping and sprinkle it on the crust.
 Bake the pastry until lightly browned, about 50 to 55 minutes.

Let it cool for an hour, then mix the confectioners' sugar, milk, and vanilla extract to make a glaze and drizzle it over the top. When the dish has completely cooled, cut it into bars and serve.

Nutritional Information
Per serving (1 bar): Calories 276 ● Total Fat 11 g (17% DV) ● Saturated Fat 7 g (33% DV) ● Cholesterol 39 mg (13% DV) ● Sodium 150 mg (6% DV) ● Total Carbohydrate 42 g (14% DV) ● Fiber 2 g (7% DV) ● Sugars 25 g ● Protein 3 g (6% DV)
Tips:

● Sandy's apple of choice for this recipe is McIntosh. "They cook up soft, and the taste can range from very tart to sweet, which is great."
● If the pastry begins to brown too quickly, before the bars are fully cooked, and there are at least 20 minutes of baking time left, Sandy recommends covering the crust with foil to keep it golden brown.

Blackberry Crumble Dessert

A blackberry crumble dessert recipe with blackberries and sugar and butter.

Cook Time: 40 minutes

Total Time: 40 minutes

Ingredients:

2 cups washed blackberries

2/3 cup sugar

2 tablespoons lemon juice, or juice of 1 lemon

3 tablespoons butter

2/3 cup all-purpose flour

1/8 teaspoon salt

Preparation:

Put blackberries in a 1-quart baking dish with half of the sugar. Sprinkle with lemon juice. Cream butter, remaining sugar, flour, and salt together; sprinkle over berries. Bake blackberry crumble at 350° for 40 minutes. Serve warm or cold with cream, ice cream, or dessert sauce. Blackberry crumble dessert recipe serves 4.