Monday, June 30, 2014

Butterfinger Cheesecake Bars

These Butterfinger Bars are so good, they are made with a cake mix, pudding, peanut butter crust, then the cheesecake is so good with the addition of a butterfinger bar than topped off with chocolate, and butterscotch chips and more Butterfinger bars... ..If you are a lover of cheesecake and butterfinger bars, this is a dessert you will love. Even the crust tastes like a butterfinger, so glad I found this recipe, I love cheesecake and bar recipes so this one is added to my collection!!!!

    For the Crust:
  • 1 Chocolate Cake Mix
  • 1 ( 3.4 ounce box) butterscotch instant pudding mix
  • 1 egg
  • 3 Tablespoons peanut butter
  • 3 Tablespoons canola oil
  • For the Cheesecake Filling:
  • 1 ( 8 ounce package)cream cheese, softened
  • 1/3 cup sugar
  • 2 Tablespoons sour cream
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 butterfinger bar, chopped
  • For the Topping:
  • 1/4 cup chocolate chips
  • 1/4 cup butterscotch chips
  • 1/2 Butterfinger candy bar, crushed
  1. Preheat oven to 350 degrees 
  2.  In a large bowl, combine cake mix, pudding mix, peanut butter, egg and oil and mix until crumbly. Reserve 1 cup for topping. Press remaining mixture into an un greased 9x13 inch baking pan ( you can line with parchment paper for easy cleanup). Bake 10 minutes, then cool completely on a wire rack.
  3. In a large mixing bowl, beat cream cheese, sour cream and sugar until smooth. Add the egg and vanilla, beat on low speed just until combined, do not over mix. Fold in the crushed butterfinger, spread over cooled crust. Sprinkle with reserved crumb mixture. Bake 15-20 minutes or until filling is set.
  4. Sprinle with butterscotch chips, chocolate chips and remaining crushed butterfinger. Return to oven and bake 1 minute longer. Cool on wire rack 1 hour. Refrigerate 2-3 hours , then cut into bars. 

Roasted Tomato And Mozzarella Caprese Tart

Here is an amazing Caprese Tart that is made with flaky puff pastry, then filled with roasted delicious tomatoes and fresh mozzarella, then topped with fresh basil leaves. Perfect for a brunch or lunch with friends, picnic on the beach, to serve as an appetizer at a party. This recipe will be a hit, what is not to like about this amazing tart. Yummy, so glad I found this recipe!!!

Ingredients for the roasted tomatoes:
  • 10 tomatoes, sliced into 1 inch slices
  • 2 tablespoons olive oil
  • 5 sprigs fresh thyme
  • sea salt flakes
  • pinch of sugar
  • black pepper
Ingredients for the tart:
  • 1 roll, ready-made puff pastry, defrosted
  • 7-8 ounces fresh mozzarella sliced into ½ inch slices
  • 1 egg, beaten
  • fresh basil leaves


  1. Pre-heat the oven to 375 degrees
  2. Place the sliced tomatoes on a non-stick baking tray and drizzle with the olive oil. Add the thyme, salt, sugar and salt and place in the oven.
  3. Allow to roast for 20 minutes or until the tomatoes are soft and are caramelizing around the edges.
  4. Remove from the oven and allow to cool slightly. Turn the oven down to 350 degrees.
  5. To make the tart, roll the pastry out a little thinner and place on a parchment lined baking sheet. Score around the edges using a fork to make a border, ensuring you don't cut through the pastry.
  6. Place the tomatoes and mozzarella on the pastry, alternating between the two.
  7. Brush the edges of the pastry with the beaten egg.
  8. Drizzle a little olive oil over the tomatoes and mozzarella and season with salt & pepper.
  9. Place in the oven and allow to bake for 15-20 minutes until the pastry is crisp and golden.
  10. Remove from the oven and top with the fresh basil leaves. Serve immediately.

Mounds Bar Brownies

A moist and chewy brownie filled with a layer of coconut, sweetened condensed milk and powdered
sugar combined to make an amazing filling, then topped off with chocolate frosting. A quick, easy and delicious recipe that everyone will enjoy!!!

1 Family Size Box Brownies, prepared as directed on box
5 1/3 Cups shredded coconut
14 ounce can sweetened condensed milk
1 ½ Cups powdered sugar
1 Container of chocolate frosting


  1. Prepare brownies in a 9x13 inch pan, using all ingredients called for on box, then bake as called for ion the box, then cool completely.
  2. In a large mixing bowl combine coconut, sweetened condensed milk, and powdered sugar and beat until all ingredients are incorporated.
  3. Spread coconut mixture over cooled brownies.
  4. Pour frosting in a small microwave bowl and heat in microwave for about 10-15 seconds until pourable.
  5. Pour frosting over the coconut mixture. Let cool and set up, you can set it a little quicker if you place in the refrigerator for a few minutes.

Croissant Ham And Cheese Breakfast Sandwich

Here is a simple Ham And Cheese Croissant Sandwich that is a great choice for breakfast while you are camping. Easy to put together and perfect breakfast while you are enjoying yourself in the woods. This is also a great recipe for at home for sunday morning breakfast, or brunches. Enjoy!!!!

Breakfast Sandwich
American Cheese
Meats (bacon, Canadian bacon, ham)
Croissant or Bread/rolls of your choice
Equipment: Either a portable grill, or an over the fire grill and pans 

1. Butter your croissant 
2. Crack the eggs onto your grill, cast iron pan, non stick frying pan, etc. and season to taste. Cook for 1-2 minutes, then flip. Place one slice of cheese on each egg and allow to melt while it finishes cooking on the second side. 
3. In a second pan if you have one  place your chosen meat onto the grill to heat and brown a little, then you can toast your bread.
4. Build your sandwich and eat..

Camping Or Indoor S'mores

We are suppose to go camping this 4th of July weekend and this is a perfect snack to make over your campfire, I love to go camping, I am always trying to find a way to bring the things I make at home camping, an this is perfect, it can also be made at home in your oven.On my blog I also have another S'mores recipe for the oven, you can look that up also. Still as good as this one!!

  • 1 cup chocolate chips
  • 8 large marshmallows
  • graham crackers for dipping

Directions For At Home:
  1. Preheat the oven to 450.
  2. In a cast iron skillet, add the chocolate chips. Snip the large marshmallows in half and top the chocolate chips with them. (You could also use mini marshmallows)
  3. Once the oven is up to temperature, add the skillet to the oven. Bake for 7-9 minutes, or until the marshmallows turn golden brown.
  4. Serve with graham crackers for scooping.
Directions For Camping;

You can also take these camping and follow same ingredients and directions just cook over hot fire

recipe and photo source, slightly adapted

Sunday, June 29, 2014

Sugar Cookie Mini Berry Tarts

These perfect little sugar cookie cups are delicious with the sugar cookie bottom then filled in the center with vanilla pudding and topped with cool whip and fresh berries. You can fill with any type of berries that are in season, perfect for parties, quick dinner desserts, holidays, or brunch. Easy dessert with very few ingredients. Enjoy!!!

  • 1 (16.5 oz.) package refrigerated sugar cookie dough
  • 1 (3.4 oz.) package instant vanilla pudding
  • 1 1/2 cups cold milk
  • 8 ounces frozen whipped topping, thawed
  • 3 cups fresh berries, washed and dried (sliced strawberries, blueberries, raspberries, blackberries)
  1. Preheat oven to 350 degrees. Grease a miniature muffin tin with non-stick cooking spray.
  2. Roll cookie dough into 1-inch balls and place in muffin cups.
  3. Bake for 8-10 minutes, or until just golden brown. The dough should fall in the center to form a miniature tart shell. If necessary, tap dough down with the back of a spoon to form the shell.
  4. Let cookie shells cool in the pan for about 10 minutes. Carefully loosen the cookies by running a sharp knife around the edges of the muffin cups, then remove to a wire rack to cool completely.
  5. In a medium bowl, combine the pudding mix and milk. Fold in the whipped topping.
  6. Spoon or pipe the pudding mixture into the cooled tart shells.
  7. Arrange berries on top of filling. Refrigerate until ready to serve.

Banana Cinnamon Shortbread Bars

An amazing Banana Cinnamon Bar starting with a buttery shortbread crust, then filled with a delicious banana filling and topped off with a perfect topping made with a cinnamon cream cheese frosting. Talk about yumm.. I love recipes that have ingredients that are usually in your pantry, and this recipe is exactly that..If this bars don't make your mouth water than I do not know what will, easy recipe that everyone will enjoy!!! Glad I found this one...

  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla
  • 2 cups flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, softened
  • 2 cups packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/3 cups mashed banana
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 cup butter, softened
  • 3 ounces cream cheese
  • 3 cups powdered sugar
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla
  • 1-2 tablespoons milk
  1. Preheat oven to 350 degrees.
  2. For crust, in a large bowl beat the 1 cup butter with an electric mixer on medium to high speed for 30 seconds.
  3. Add granulated sugar and the 1/2 teaspoon vanilla. Beat until well combined, scraping bowl occasionally.
  4. Beat in the 2 cups flour and 1 teaspoon cinnamon.
  5. Press crust mixture evenly onto the bottom of an ungreased 9x13-inch baking pan.
  6. Bake in the preheated oven for 15 to 20 minutes or until light brown. Cool completely in pan on a wire rack.
  7. For the filling, in another large bowl beat the 1/2 cup butter on medium to high speed for 30 seconds.
  8. Add brown sugar, baking soda, cinnamon, and 1/4 teaspoon salt. Beat until combined, scraping bowl occasionally.
  9. Add eggs, mashed bananas, milk, and 1 teaspoon vanilla. Beat until combined.
  10. Beat in the 2 cups flour.
  11. Spread filling over cooled crust in pan.
  12. Bake in the preheated oven for 40 to 45 minutes or until a wooden chopstick inserted in the center comes out clean. Cool completely in pan.
  13. For the frosting: In a large bowl, combine 1/4 cup butter and cream cheese. Beat with an electric mixer on medium to high speed until combined and fluffy.
  14. Gradually beat in 3 cups powdered sugar and 1 teaspoon cinnamon.
  15. Beat in 2 teaspoons vanilla and milk to make a frosting of spreading consistency.
  16. Frost bars before cutting into squares.
  17. To store bars, place in a single layer in an airtight container. Store in the refrigerator for up to 3 days.

Who dished it up first: Adapted from the 2011 Better Homes & Gardens Christmas Cookies issue.

The Best Peach Cake Ever

This Peach Cake will leave you speechless with a moist cake, filled with fresh ripe peaches, hint of cinnamon, nutmeg, and a little almond extract, topped with the most amazing topping ever, fresh whipped cream toasted almonds and coconut. This is the perfect time to grab some nice sweet peaches and make this dessert, it will soon be a favorite where ever you bring it, I make this at home and it is gone in no time, so easy to make and guaranteed to be a huge it. Perfect time to make it while the peaches at this time are so sweet and juicy. Enjoy!!!!

Ingredients For The Cake:
  • 1 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 2 teaspoons almond extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 3/4 cup milk
Ingredients For The Peach Filling:
  • 3 cups chopped, peeled peaches
  • 3/4 cup water
  • 6 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 1/4 teaspoon almond extract
  • 1 teaspoon lemon juice
For The Topping:
  • 1 1/2 cups heavy whipping cream 
  • 3 tablespoons sugar
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup sweetened, flaked coconut, toasted
  • Note: If desired you can use between 8-12 ounces Cool whip instead of using the heavy cream and 3 Tablespoons of sugar, but the real homemade whip cream is always the best.
  1. Preheat oven to 350 degrees. Spray a 9-inch baking pan with non-stick cooking spray or line with parchment paper and set aside.
  2. For The Cake: In a large mixing bowl, beat the butter and sugar on high speed for 6 minutes, until very light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition. Add the almond extract and beat for an additional 4-5 minutes on high speed.
  4. In a separate medium bowl, combine the flour and baking powder. Add the flour mixture to the cake in two batches, alternately with the milk. Stir gently until the batter is smooth.
  5. Spread batter into the prepared pan and bake for 20-28 minutes until light golden brown (do not over bake).
  6. While the cake is cooking prepare the peach filling by combining all of the ingredients except for the almond extract and lemon juice in a medium saucepan.
  7. Bring to a boil and continue cooking for 1-2 minutes.
  8. Remove from heat and stir in the almond extract and lemon juice; set aside.
  9. Remove cake from oven and allow to cool for about 20 minutes.
  10. Pierce the cake all over with a skewer. Pour the warm peach sauce over the cake and spread evenly. Cool completely.
  11. In a large mixing bowl, beat the whipping cream and 3 tablespoons sugar on high speed until soft peaks form. Spread in an even layer over the cooled cake. Or you can use Cool Whip at this point. But I highly recommend the homemade..
  12. Sprinkle the toasted almonds and coconut over the cake just before serving.