White Chocolate Brownies

Gooey, chewy, and moist, these brownies will be the talk of your next potluck!

1 cup sugar 

2 eggs

2 tsp vanilla

2 cups white chocolate chips, divided

5 T butter

1 cup all-purpose flour

½ tsp baking powder

½ tsp salt

Preheat oven to 350 degrees. Prepare a 9x13 baking dish with cooking spray.

In a large bowl, combine sugar, eggs, and vanilla, beating until smooth.

In a medium saucepan, melt butter and stir in ¾ cup of white chocolate chips, stirring constantly until melted. Pour the chocolate mixture into the sugar mixture and beat until smooth. Gradually add in flour, baking powder, and salt until all ingredients are incorporated. Stir in additional ¾ cup white chocolate chips. Spread batter into the prepared pan and bake for 20-25 minutes, until brownies are set.

Allow to cool completely. In a small bowl, melt the remaining white chocolate chips in 30-second increments in the microwave. Use a whisk to spread strands of melted white chocolate on top of the brownies. Once chocolate has cooled, cut brownies into squares.

*Adapted from Cookies & Cups

Puffed Apple Cobbler

My family and I recently spent a fun afternoon picking apples at a local orchard. So much fun, in fact, that we ended up bringing home way more fruit than we knew what to do with! I devised this tasty dessert that tastes like a caramel apple cobbler but has the consistency of a bread pudding. Served with vanilla ice cream, it was a hit with the whole family!

4 large apples, peeled and chopped 

1 cup brown sugar

½ tsp cinnamon

2 cups Bisquick or other baking mix

½ tsp pumpkin pie spice

2 cups milk

1 cup margarine, melted

Preheat oven to 375 degrees and prepare baking dish with cooking spray.

In a large bowl, combine peeled and chopped apples with brown sugar and cinnamon. Spread apples onto the bottom of the prepared baking dish.

In a separate bowl, whisk together Bisquick, pumpkin pie spice, milk, and melted margarine until smooth. Pour over apples.

Bake 50-60 minutes until a toothpick inserted in the middle comes out clean and crust is golden brown. Serve warm with vanilla ice cream.

Chocolate Chip Coffee Cake

2 cups  flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/2 cup butter, at room temperature
2 large eggs
1 cup sour cream
1 tsp. vanilla extract
1 cup chocolate chips

Cinnamon Sugar Topping
1/3 cup granulated sugar
1/4 cup brown sugar
1 1/2 teaspoons cinnamon

1. Preheat oven to 350 degrees. Grease 8-by-8 baking pan with cooking spray. Set aside.

2. In an electric mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time until combined. Beat in sour cream and vanilla  until combined.

3. Gradually add in dry ingredients and mix until combined. Once combined, pour half of batter into prepared pan.

4. In small bowl, combine topping ingredients (sugars and cinnamon). Sprinkle batter with 1/2 of topping and 1/2 cup of chocolate chips. Cover with remaining batter. Top with sugar mixture and chocolate chips.

5. Bake for 40 minutes or until toothpick inserted comes out clean.

Recipe adapted from Two Peas and Their Pod

Lemon Cream-Cheese Bars

These scrumptious bars have become one of my most-requested potluck favorites. So tasty and yet, so simple!

1 box lemon cake mix 

1 block (8 oz) cream cheese, softened

1/3 cup sugar

2 eggs

1/3 cup oil

1 T lemon juice

powdered sugar (optional)

Preheat oven to 350 degrees and prepare a 9x13 baking dish with cooking spray.

In a large bowl, mix cake mix with 1 egg and 1/3 cup oil until crumbly. Set aside 1 cup of the crumb mix and pat the rest into the bottom of the prepared pan. Bake for 10 minutes.

In a separate bowl, mix cream cheese, sugar, lemon juice, and remaining egg with an electric mixer until creamy. Spread over the baked crust. Sprinkle reserved crumbs on top and bake for 15 minutes.

Allow to cool completely, then sprinkle with powdered sugar and cut into bars.

*Recipe from Sweet Treats and More

Blueberry Crisp

This mouthwatering dessert was one of my favorites as a child and remains so as an adult. Nothing says summer like fresh blueberries and this dish is the perfect end to a summer evening. Top off the perfect crust-to-blueberry ratio with some chilly vanilla ice cream.

4 cups fresh blueberries 

1 T lemon juice

¼ cup sugar

1 ½ cups brown sugar

1 cup flour

1 tsp cinnamon

1 stick (8 T) room-temperature butter, cut into small pieces

1 ½ cups oatmeal

Preheat oven to 375 degrees and spray a 2-quart baking dish with cooking spray. Spread blueberries evenly over the bottom of the baking dish and sprinkle with lemon juice and sugar.

In a large bowl, use a fork (or your hands) to mix together brown sugar, flour, cinnamon, butter, and oatmeal until well combined. Sprinkle evenly over the blueberries.

Bake about 30 minutes, until the top is golden brown and the blueberries are bubbling. Serve warm with vanilla ice cream.

*Adapted from Williams-Sonoma

Red, White, and Blue Trifle

In honor of a week filled with all things red, white, and blue, try this Patriotic Trifle that is sure to be the hit of any potluck!

1 small package strawberry Jell-O 

1 small package berry blue Jell-O

2 cups boiling water, divided

1 cup cold water, divided

2 small packages vanilla instant pudding

2 cups cold milk

1 small carton Cool Whip

1 pint fresh blueberries

1 quart fresh strawberries, sliced

1 prepared angel food cake or pound cake, cut into 1”-cubes

In two small bowls, prepare each Jell-O flavor with 1 cup of boiling water; stir in ½ cup of cold water. Pour each flavor into a square pan and refrigerate for at least 1 hour, or until set.

In a large bowl, mix pudding mixes with milk for 2 minutes. Let stand 2 minutes, until soft-set. Fold in 2 cups of Cool Whip.

Set aside ¼ cup blueberries and strawberries for garnish. Cut each Jell-O pan into 1”-cubes. In a large trifle bowl or other serving dish, layer as follows: strawberry Jell-O cubes, half of the cake cubes, blueberries, half of the pudding mixture, blue Jell-O, remaining cake cubes, strawberries, remaining pudding mixture. Garnish with remaining Cool Whip, strawberries, and blueberries. Refrigerate until ready to serve.

*Recipe from Taste of Home

Mom's Southern-Style Banana Pudding

My mom’s banana pudding has been one of my favorite treats for practically as long as I’ve been able to eat solid foods. It’s the bring-to-a-potluck, make-for-holidays, good-day-for-a-barbecue dessert staple. The technique changes a bit depending on variables like the flavor pudding we have on hand or how many boxes of Nilla Wafers are in the cabinet, but the essential Southern-style spring-is-in-bloom flavor remains untouched.

1 pkg. banana cream pudding mix 

1 pkg. French vanilla pudding mix

4 cups milk

1 lg. container Cool Whip

2-3 bananas, sliced

1 box Nilla wafers

In a large mixing bowl, combine pudding mixes and milk; whisk until smooth. Fold in Cool Whip to pudding mixture until completely combined. Layer Nilla wafers on the bottom of a large serving bowl. Pour a layer of pudding over the top, and then add a layer of bananas. Continue layering in this fashion, ending with pudding at the top. Refrigerate at least 1 hour. 

Chocolate-Mint Brownies

Chocolate and mint is one of my favorite flavor combinations and St. Patrick’s Day was the perfect excuse to try out this new recipe from one of my favorite blogs: Six Sisters Stuff.

1 container (7 oz) marshmallow cream 

1/8 tsp mint extract

8 drops green food coloring, divided

1 box brownie mix (9x13 size) + corresponding ingredients

¾ cup white chocolate chips

1 cup vanilla frosting

10-15 Oreos or Grasshopper cookies, smashed into crumbles

Preheat oven to 350 degrees. Prepare a 9x13 pan with cooking spray.

In a medium bowl, stir together marshmallow cream, mint, and 4 drops of food coloring.

In a large bowl, prepare brownie mix per package directions. Spread batter into the pan and drop 4-5 T spoonfuls of marshmallow mixture onto the batter. Drag a butter knife through the batter to swirl marshmallow into a marbled pattern.

Bake 26-28 minutes, until cooked through. Cool completely, 1-1 ½ hours.

In a small, microwaveable bowl, melt chocolate chips in a microwave for 30 seconds. Stir and microwave in 30-second increments, until melted. Stir frosting, 4 additional drops of food coloring, and melted chocolate into remaining marshmallow mixture.  Spread over cooled brownies and top with cookie crumbles. Cut into bars to serve.

 *Recipe from Six Sisters Stuff

Red Velvet Cookies

Just in time for Valentine's Day on Tuesday! 

 1 box Red Velvet cake mix
1 cup flour
2 sticks softened butter
1 egg
2 cups white chocolate chips

1. Preheat oven to 350 degrees. 

2. In a mixing bowl, beat butter until soft and creamy. Slowly mix in cake mix and flour until mixed. Stir in egg and mix until together. Mix in chocolate chips. 

3. Form dough into tablespoon balls and place on greased baking sheet. Bake 8 to 10 minutes. Transfer to rack and cool. 

Recipe from WhipperBerryDish 

Lemon Poppy Seed Muffins

The craziness of the Holiday's is finally over and I am back and ready to get cooking, baking, and crafting. For Christmas, my husband got me a Kitchen-aid Stand Mixer, which is something that I have always wanted. But with going home for the holidays and helping my brother move and visiting Kim, I didn't have a chance to use it until today. I decided to whip up a batch of lemon poppy seed muffins.

2 cups flour
2 tablespoons poppy seeds
1/4 tsp. salt
1/4 tsp. baking powder
1 1/4 tsp baking soda
1/2 cup butter, room temperature
1 cup sugar
1 5.3 oz. container of vanilla Greek yogurt
2 eggs
Zest of 1 lemon
1 tsp. vanilla extract


1. Preheat oven to 350 degrees. Prepare muffin tin with paper liners. In mixing bowl, beat butter and sugar until fluffy. Add eggs one at a time, mixing in completely. Add vanilla extract, and lemon zest. In additional mixing bowl, combine dry ingredients (flour, baking powder, baking soda, and salt). While mixing, add in 1/2 of dry ingrediants followed by half of yogurt; repeat. Mix until incorporated.

2. Fill muffin cups 2/3 full. Bake for 20 minutes or until a toothpick inserted comes out clean. Let cool in pan 10 minutes before moving to baking rack.

Recipe from Annie's Eats

Cream Cheese Pound Cake

This was the moistest and delicious pound cake I’ve ever had in my mouth. It is fantastic on its own, but would also be great as a base to strawberry shortcake, topped with a warm chocolate or berry sauce, an addition to an ice cream sundae, or even as a special French toast treat. The possibilities are endless!

1 ½ cups butter (3 sticks), softened 

1 (8-oz) package cream cheese, softened

3 cups sugar

6 eggs

2 cups all-purpose flour

1/8 tsp salt

1 T vanilla

Preheat oven to 300 degrees. Prepare a 10-inch Bundt pan with cooking spray and flour.

In a large bowl, beat butter and cream cheese with an electric mixer until creamy. Gradually add butter, beating well. Add eggs, one at a time, beating until well combined. (Tip: Try cracking eggs into a bowl or cup before adding them to the cake mix to avoid getting shells in the mix.) Sift flour and salt into a separate bowl. Gradually add to the wet mixture, beating on low speed with each addition. After mixture is completely combined, stir in vanilla. Pour batter into prepared Bundt pan.

Bake for 1 hour and 40 minutes, until a toothpick inserted in the middle comes out clean and cake is golden brown. Allow to cool, upside down in pan for about 15 minutes. Remove from pan and cool completely. Serve on its own or with any preferred toppings.

*Recipe from Elizabeth’s Edible Experience

Snickerdoodles

My husband is not a big sweets person, but when it comes to these tasty goodies, even he just can’t resist. Add them to your holiday baking repertoire!

½ cup butter, softened

1 cup sugar, plus 2 T, divided

1 egg

½ tsp vanilla

1 ½ cups all-purpose flour

¼ tsp baking soda

¼ tsp cream of tartar

1 tsp cinnamon

Preheat oven to 375 degrees.

In a large bowl, cream butter and 1 cup of sugar with an electric mixer, until light and fluffy. Beat in egg and vanilla. In a separate bowl, combine flour, baking soda, and cream of tartar; slowly mix into the sugar mixture until a soft dough forms.

In a small bowl, combine cinnamon and remaining sugar. Form dough into 1-inch balls and roll in cinnamon-sugar. (Hint: Make sure dough is well-chilled or it becomes sticky) Place balls 2 inches apart on an ungreased cookie sheet. Bake 10-12 minutes, until lightly browned. Let cool completely.

*Recipe from Taste of Home

Chocolate Pretzel Bites

I might be the last person in the world to discover these tasty treats, but my daughter and I had such a fun time making them together, I just had to share. Kid-friendly, budget-easy, addictively-tasty.

 Small twist or round pretzels

Hershey’s kisses

M&Ms

Preheat oven to 225 degrees. Spread pretzels onto an ungreased cookie sheet. Unwrap kisses and place one atop each pretzel. Bake for about 3 minutes, until chocolate is just melted, but still kiss-shaped. Carefully press one M&M into each kiss, pressing hard enough so that the chocolate spreads onto the pretzel. Allow to set up at room temperature or by placing in the refrigerator for about 10 minutes. 

Brown Sugar Pie

So I was doing some pinning the other day (surprise, surprise) when I came across this recipe for a Southern-style pie. I decided to give it a shot. The rich, custardy concoction reminded me a lot of pecan pie, minus the pecans (which is how I eat mine anyway!) and led me to 2 conclusions: 1) The world is a better place with this pie in it; and 2) If I keep having such success with experimental baked goods I’m going to have to stop referring to myself as a non-baker.

  

3 cups brown sugar 

1 T flour

½ tsp salt

½ cup butter, melted and slightly cooled

3 eggs, beaten

1 tsp vanilla

1 cup milk

2 regular 9-inch pie crusts

Prepare pie crusts per package directions (or make your own). Preheat oven to 350 degrees.

In a large bowl, combine brown sugar, flour, and salt, breaking up any clumps. In a separate bowl, mix together melted butter, eggs, vanilla, and milk. Slowly pour egg mixture into sugar mixture while blending with a handheld mixer; mix until well combined. Pour into pie crusts and place onto a cookie sheet. Bake for about 30-45 minutes until center is mostly solidified. Let cool before slicing.

*Recipe from A Southern Grace

Black & Blue Berry Jell-O Salad

Many moons ago my mom found this recipe in an old church cookbook. It was such a hit that for 30+ years it has been a permanent feature at every family holiday or potluck. It’s, by far, my favorite of all side dishes and so tasty I usually sneak some for breakfast the next day (if there’s any left!).

2 small packages berry Jell-O (raspberry or blackberry are good too) 

3 cups boiling water

1 can (15-oz) blueberries

1 can (15-oz) blackberries

1 small can crushed pineapple

Topping

1 (8-oz) package cream cheese

1 small Cool Whip

1 cup powdered sugar

Mix Jell-O with 3 cups of boiling water. Stir until gelatin is dissolved. Add berries and pineapple with juice. Refrigerate until Jell-O is completely set (overnight works well).

Blend topping ingredients together with a mixer. Spread over congealed salad. Refrigerate until ready to serve.

Turkey Cookies

These little cuties have become a fall tradition in my house. Great for snacking or for sharing with friends!

1 pkg. sugar cookie dough (or homemade) 

1 pkg. candy corn

Blue or green decorating gel

Orange decorating gel

Prepare sugar cookies per directions. Let cool completely.

Use blue or green gel to create eyes in the center of each cookie; use orange to draw on beak and legs. Using either color, draw on a double arch at the top of each cookie. Secure candy corns by pressing lightly into the gel (tip side down). 

Double-Layer Pumpkin Pie

This year I was looking for something new to spice up my Thanksgiving dessert menu. I loved the idea of having one less thing to bake, so this creamy, not too sweet pie was the perfect addition.

1 prepared graham cracker crust 

4 oz cream cheese, softened

1 T milk

1 T sugar

1 ½ cups Cool Whip

1 cup milk

2 (3.5 oz) packages instant vanilla pudding

1 (15 oz) can pumpkin puree

1 tsp cinnamon

½ tsp ginger

¼ tsp ground cloves

Place pie crust in the freezer to chill. Meanwhile, in a medium bowl, mix cream cheese, 1 T milk, and sugar until smooth. Gently stir in Cool Whip until completely combined. Spread mixture into the bottom of chilled crust. Return to the freezer for about 1 hour, until cream cheese mixture has hardened.

In a large bowl, whisk together milk and pudding mix. Stir in pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer. Refrigerate 4 hours or until set.

*Modified from allrecipes.com

Better than Crack Brownies

A while back I made these brownies for a spouses recipe swap at our last base. They are incredibly sweet but totally delicious! 

1 batch brownies

1/2 cup salted peanuts

1 cup chopped Reese’s peanut butter cups

1 1/2 cup milk chocolate chips

1 1/2 cup creamy peanut butter

1/2 tablespoon butter

1 1/2 cups Rice Krispies Cereal

1. Prepare and bake brownies according to package directions or recipe in a 9 by 13 baking pan. Once baked, remove brownies from oven and cover with peanuts and peanut butter cups. Cook for an additional 5 minutes.

 

2. In microwave safe bowl, melt chocolate chips, peanut butter and butter. Add in cereal and stir until combined. Remove brownies from oven and evenly pour chocolate mixture over top.

3. Refrigerate 2 hours before serving 

 

 Recipe from How Sweet Eats

 

Southern Sin

Sinning has never tasted so good! This is one of those been-in-my-family-for-generations recipes that never goes out of style. Try it out at your next family gathering or potluck to bring a little Southern charm to the party.

Crust: 

3 T sugar

1 ½ sticks butter, melted

½ cup flour

1 cup pecans, finely chopped

1^st Layer:

1 pkg (8 oz) cream cheese, softened

1 cup powdered sugar

1 lg. Cool Whip

2^nd Layer:

1 lg. chocolate pudding, prepared using 1/3 less milk than package directions

3^rd Layer:

1 lg. Cool Whip

Topping:

Heath bits

Additional chopped pecans

In a large bowl, mix crust ingredients until soft dough forms. Press into a lightly greased 9x13 pan. Bake at 350 degrees for 15 minutes. Cool completely.

Mix together ingredients for 1^st layer. Spread over cooled crust. Continue gently layering each additional layer. Top with heath bits and additional pecans. Refrigerate until ready to serve.

Oatmeal-Banana Cookies

Every year, I bake cookies for Operation Cookie Cutter – a community effort to send home-baked goodies to deployed soldiers. This year, I wanted to make something a little bit different than the standard chocolate chip. I had some over-ripe bananas and plenty of oatmeal, so I decided to give these a shot. With a few modifications, they turned out moist, soft, and flavorful.

¾ cup white sugar 

¼ cup brown sugar

1 cup (2 sticks) butter

2 eggs

1 tsp vanilla

2 cups all-purpose flour

1 tsp baking soda

1 tsp cinnamon

½ tsp ground cloves

½ tsp nutmeg

3 ripe bananas, mashed

2 cups oatmeal

Preheat oven to 375 degrees.

In a large bowl, cream together sugars and butter with an electric mixer, until smooth. Blend in eggs and vanilla. In a separate bowl, sift together flour, baking soda, cinnamon, cloves, and nutmeg. Slowly blend into sugar mixture. Stir in bananas and oatmeal. (Tip: Try adding white or milk chocolate chips during this step)

Drop rounded spoonfuls of dough onto un-greased cookie sheet. Bake for 10-12 minutes until lightly browned and cooked through. Remove cookies from pan to cool.

*Modified from Allrecipes