No Bake Peanut Butter Bars

I actually made these for a crawfish boil at the farm forgetting that they have to set for a long time & I had to put them in fridge at the farm when I got there because they were nowhere close to ready lol. With that being said, the picture is obviously not mine because they were eaten and gone as soon as they were ready to cut and I never had time to take a picture. They are so good and soooo rich!

You Will Need:

-1 cup melted butter

-2 cups crushed Graham crackers

-2 cups powdered sugar

-1 cup & 4 Tablespoons peanut butter

-1.5 cups milk chocolate chips

Directions:

-In a medium bowl mix together melted butter, graham crackers, powdered sugar, and 1 cup of peanut butter

-Press mixture into the bottom of a grease 9×9 pan

-Melt the chocolate chips and 4 Tablespoons of peanut butter in the microwave

-Stir the chocolate and peanut butter until smooth and pour over peanut butter layer in pan

-Refrigerate for at least an hour before cutting into squares.

Nanny’s Mexican Chicken Casserole

When I was growing up my Nanny used to make this Mexican chicken all the time for us kids (There was 7 of us grandkids) My Nanny was such a good cook and she loved to make us anything we asked for, like cinnamon toast every morning lol. One of my deepest regrets was not getting her homemade cheesecake recipe before she passed away 2 years ago, but I do have this recipe and it is pretty fabulous in its own right! Oh and super easy to make with very basic ingredients!

You Will Need:

-1lb boneless skinless chicken breast

-1 bag Doritos nacho cheese chips

-1 bag shredded Mexican blend blend cheese (I used cheddar cheese this time because it’s what I already had)

-1 can cream of mushroom soup

-1 can cream of chicken soup

-1 can Rotel

-Salt and pepper

Directions:

-Preheat oven to 375 degrees

-Grease a 9×13 baking dish

-Line the baking dish with crushed Doritos. (Be careful and don’t add too many chips because it can get kind of “chippy”)

-Grease a skillet with butter

-Cut chicken breasts into small cubes and “whiten” in the skillet. You don’t have to cook it all the way through because it is going to bake for a while

-Pour chicken into baking dish over chips

-Cover chicken with half the bag of cheese.

-In a small/medium size bowl mix together Rotel, cream of mushroom soup, cream of chicken soup, salt, and pepper. You can add as much salt and pepper as you would like.

-Andrew says next time he wants me to add chips to the filling, but like I said earlier, it can get too chippy pretty fast, but I guess I’ll try next time.

-Pour soup mixture into baking dish and spread out evenly.

-Cover soup mixture with some more crunched up Doritos

-Top with the rest of the bag of cheese

-Bake for 30 minutes

Birthday Cake Fudge

 

My birthday was last Sunday & we had a little family party at our house. Of course I made treats for my own birthday including this & the cookies below. This fudge was fabulous! Super easy to make & 1 pan is enough for a lot of people! It just looks pretty too. I used pink because I like pink, but you could use any color you wanted.


You’ll Need:

-3 cups of sugar

– 1.5 sticks butter

– 2/3 cup evaporated milk

-12 oz white chocolate chips

-7 oz jar marshmallow creme

-4 Tablespoons yellow cake mix (Not the batter, just the powder mix)

-1 teaspoon vanilla

-Food coloring (I used red to make pink, but you can use any color)

-Sprinkles


Directions:

– Line an 8 or 9 inch pan with foil and spray foil with nonstick spray. (I used an 8 inch pan & they were pretty thick so I think next time I will use the 9 inch pan)

-In a large pot bring the butter, sugar, & evaporated milk to a rolling boil. Let boil for 4 minutes, stirring constantly. 

-Remove from heat & add white chocolate chips, marshmallow creme, vanilla & cake mix. Stir until completely mixed.

-Pour 1/3 of the fudge into a bowl & the rest into the pan.

-Quickly add food coloring to the fudge in the bowl and mix together until it is the color you want.

-Pour the colored fudge on top of the white fudge in the pan spreading it out evenly

-Using a sharp knife swirl the fudge around to create a marble effect

-Add sprinkles to the top before it sets so they stick in well

-Let the fudge cool completely & then place fudge in the refrigerator until it is firm. (I like fudge cold so I left it in there overnight until the party & put the left overs back in the fridge afterwards) 

Pink Sprinkled Sugar Cookies

These are supposed to be color swirled sugar cookies, but I made 2 critical mistakes with these cookies that pretty much ruined their appearance, but now I know better. Mistake #1 I didn’t roll the cookie dough up tight enough so the swirls were really noticeable (This will make more sense later) Mistake #2 I put them too close together on the cookie sheet and they baked together which ruined the sprinkled edges.


You Will Need:

-2 rolls of sugar cookie dough (I used Pillsbury, but you could even make your own sugar cookie dough)

-Red food coloring (or any color you want to make them)

-Sprinkles

-Large cookie sheets


Directions:

-Preheat oven to 350 degrees

-Flour your countertop & a rolling pin.

-Roll out one package of cookie dough to make a rectangle

-Place the other roll of cookie dough in a bowl & add a few drops of red food coloring.

-Use a hand mixer to mix the food coloring in (This will take a little bit to get the dough really mixed)

-Flour the top of the white dough rectangle & rolling pin again

-Put the pink dough on top of the white dough rectangle and roll it out so that it’s the same size

-Start at one end of the rectangle and roll the dough into a log

-Pour the sprinkles into a bowl

-Start at one end of the log & cut the dough into small circles

-Roll each circles edge in the sprinkles & place on a greased cookie sheet

-Bake for about 12 minutes

Buttercream Frosting & Colored Cake

Well I really messed this cake up, but that’s okay because it still tasted great! My original plan was to have each layer of the cake be a different color, but when I made the first batch of batter I forgot to dye it before baking so I just made the other 2 layers green and blue. I was also going to make each frosting layer a different color to go with the cake layer color, but since that got messed up I decided to just make the frosting pink. Anyway though, like it said, it still tasted amazing and got eaten so I guess it doesn’t matter!


Here’s What You’ll Need:
-2 boxes of white cake mix (and the ingredients on the box to make cake)
-Food coloring
-2 cups butter
-7 cups powdered sugar (maybe more)
-2 teaspoons milk

-2 teaspoons vanilla
-1/4 teaspoon salt
Directions:
-Make cake mixes according to box
-Divide each cake batter in half into 2 separate bowls (You should have 4 bowls total)
-Add a few drops of different colored food coloring to each bowl
-Pour the batter into 9inch cake bans and bake according to package
-In a large bowl mix together butter, powdered sugar, and salt until well blended
-Add in milk and vanilla and beat several minutes until creamy
-If your icing is too runy or not thick enough add some more powdered sugar
-If you are going to make your icing a different color just add some food coloring to it
-When cakes are finished baking let them cool completely on a wire rack
-After cooling cut off the tops of each cake so they will layer evenly and flat
-Alternate cake layers with icing in between each layer
-Ice the top and sides of the cake

Bird Nest Shortbread Cookies

Here’s What You’ll Need:

– 1 cup butter
– 2/3 cup sugar
– 2 cups flour
– 1/4 teaspoon salt
– 1 teaspoon vanilla
– Hard shelled candy eggs (I used peanut M&Ms

Directions:
-In a large bowl cream together butter and sugar

-Blend in vanilla
-Mix in flour and salt on low speed
-The dough will be really crumbly at first, but the more you mix the more it will come together, be patient with it.
-Cover the bowl and refrigerate it for about 30 minutes. This will make the dough easier to work with
-Preheat oven to 350 degree
-Line a large baking sheet or multiple baking sheets with parchment paper
-Roll the dough into small balls & place on parchment papered cookie shee
-Take your thumb and press it down into the center of the dough balls. This will create the bird nest effect
-Bake 15 minutes or until golden around the edges
-As soon as you take the cookies out of the oven press the candy eggs into the center of them to set them in
-Let cookies cool completely & serve!

Easter Dyed Deviled Eggs

When preparing for Easter this year I wanted to make some cute little treats for our family get together. Deviled eggs to me are a very typical Easter food and these pretty colored ones were so easy to make! I got the original recipe here but I tweaked it a little bit because I like my filling more flavorful than she used.


Here’s What You’ll Need:
-10 to 12 eggs
– 1 cup mayonnaise
– Mustard
– Paprika

– Food coloring
– White vinegar
-Cupe to dye in
Directions:
– Place the eggs in a pot and cover with water
-Bring water to a boil & then simmer for about 15 minutes
-Pour out the hot water and cover the eggs with cool water
-Let the eggs cool completely
-Peel the hard shell of the eggs
-Cut eggs in half length-wise
-Take out yellow yolk and put them in a separate bowl
-Boil about 6 cups of water
-In separate cups (However many colors of eggs you want you will need that many cups) add a teaspoon of white vinegar & a couple drops of food coloring
-Add about a cup of the boiling water to each glass of food coloring dye
-Place the egg whites into the coloring mix and let them sit until they are a pretty pastel color
-Remove the eggs when they are the desired color and let them dry on paper towels
-Mix up the egg yolks until they are evenly crumbly
-Add about a cup of mayonnaise
-Add a little salt and a little pepper
-Add several squeezes of mustard
-You can make the filling any way you like, just add the stuff in little by little until it’s the flavor that you want
-Once the filling is the desired taste put it into a small zip lock bag
-Cut the tip off one corner of the zip lock bag so that you can easily squeeze the filling into the egg whites
-Once all the filling is in each of the eggs garnish them with a little paprika & then refrigerate!

Summer Punch

I am a huge fan of fruity drinks and all things summer. This punch is both! Now I made this virgin, but I know it would be ridiculously yummy as an adult beverage with maybe some flavored rum…flavored vodka…or…well you get the idea. This is so simple and absolutely delish! Now please don’t laugh at the giant jar I had to put this in. I used to have some big pretty pitchers, but when we moved I’m just really not sure what happened to them so I ran down the road to the dollar store and they didn’t have anything big enough either so I had to settle for this jar. Not quite as attractive as a big pretty pitcher, but it did the trick and nobody seemed to care.


Here’s What You’ll Need:
-1 (12oz) can of frozen pineapple juice concentrate
-1 (6oz)  can of frozen limeade concentrate
-1 Liter of club soda
-4 cups cold water
-Fresh strawberries, oranges, pineapples, & any other fruit you like

Directions:
-In a large pitcher mix together pineapple juice concentrate, limeade concentrate, and water

-Chill in the fridge for at least 30 minutes
-When ready to serve add club soda and fresh fruit

Olive Garden Breadsticks

Now if you’re like me then you love Olive Garden! I’m no fancy woman, it’s my favorite restaurant of all time! Besides the ultra yummy pasta, I’m a complete sucker for their salad and breadsticks! I found this recipe on Pinterest of course and these breadsticks are so close to the OG kind they’re ultra yummy too! Now this recipe is pretty easy if you have a stand mixer, but I do not and I had to knead the bread by hand which is a little time consuming and kind of a pain.

Here’s What You’ll Need:
-1.5 cups warm water
-2 Tablespoons sugar
-1 Tablespoon yeast
-1 Tablespoon salt
-2 Tablespoons butter…softened
-4 cups flour
-3 Tablespoons butter…melted
-Sea salt
-1 teaspoon garlic powder

Directions:
-Preheat oven to 170 degrees
-Pour the water, sugar, and yeast into a stand mixer or bowl and let it sit to froth for 10 minutes
-Add salt, butter, and 2 cups four then mix on low
-Add the rest of the flour half a cup at a time until the dough is not sticky anymore
-Either mix in the stand mixer or knead by hand until the dough is like bread dough and easy to work with
-Let the dough sit in the bowl for about an hour until it has doubled in size.
-Roll the dough out and cut into long strips

-Roll the pieces into logs (I folded each strip in half and then rolled them)
-Grease 2 large cookies sheets and place the logs on them
-Bake the breadsticks for 15 minutes
-While baking melt 1.5 Tablespoons of butter
-After the breadsticks have risen brush them with the melted butter and sprinkle with sea salt.
-Preheat oven to 400 degrees
-Bake breadsticks for 12-14 minutes or until golden brown.
-While baking mix together 1.5 Tablespoons melted butter and garlic powder
-Remove breadsticks from oven and brush with butter/garlic mix

Strawberry Yogurt Cake…Fail!

Strawberry Lemonade Cake I had made the night before for Andrew. So I told him that he could choose anything on Pinterest that he wanted me to make and this Strawberry Yogurt Cake was what he chose. The cake was really easy to make, but for some reason it completely crumbled when I took it out of the bundt cake pan. Nevertheless, the cake tasted like a dream! Everyone in my family loved it, including my Mom, who doesn’t like fruits of cake!


What You Need:
-1 package of fresh straberries
-Bundt cake pan
-1 cup (2 sticks) of butter…softened
-2 cups sugar
-3 eggs
-3 tablespoons lemon juice
-Zest from 1 lemon
-2.5 cups flour
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-8 oz vanilla Greek yogurt

-1 cup powdered sugar
Directions:
-Preheat oven to 350 degrees
-Grease & flour a bundt pan
-Mix together 2 1/4 cups of flour, baking soda, salt, & lemon zest in a bowl and set aside
-With an electric mixer cream together butter & sugar
-Add in eggs 1 at a time and then 1 tablespoon lemon juice
-Mix in yogurt
-Slowly add in flour mixture….do not over mix
-Cut strawberries up into bite size pieces
-Gently stir strawberries into batter
-Pour batter into bundt pan and bake for 60 minutes
-Let cake cool IN PAN for AT LEAST 30 minutes! (I think this is why mine fell apart, it needs to cool completely!)
-Once cake has cooled completely flip out onto serving dish
-Mix together 2 tablespoons of lemon juice and powdered sugar. Mine wasn’t liquid enough so I had to add a little bit of milk and put it in the microwave. After that you just drizzle it over the cake
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