Skillet Cake

Ingredients for Skillet Cake:

• 1 Box of cake mix of your choosing. We used Devils Food Cake.
• One can of frosting of your choice. We chose chocolate.
• 1/2 cup of pecans cut up into pieces.

Directions for Skillet Cake:
Mix your cake batter according to box directions, spray Pam or use butter to grease the skillet. We use a 10 inch cast iron skillet. Pre heat oven according to box directions. Pour mixed batter into skillet and bake according to box directions.
While cake is baking you can put your frosting into a bowl and add Pecans. Stir in Pecans. Set aside until the cake is ot of the oven and cooled off some. We left out a few to garnish the top with!
Add your frosting and scatter the Pecans over the top! Now my favorite part! Go get you some Ice Cream out and put 2-3 big scoops on your Cake and enjoy, enjoy, enjoy!

• ice cream (for serving)
• caramel sauce (for serving)
• whipped cream (for serving) 

Source - Backroads Living

S'mores Cookie Cake

This has been a hit at all of our summer parties and I'm definitely glad I got the recipe from my friend! It is the perfect way to serve s'mores to the masses and it is so simple to make!

Ingredients
1 pouch (1lb 1.5 oz) Betty Crocker sugar cookie mix
1 cup graham cracker crumbs
1 cup butter or margarine, melted
3 cups milk chocolate chips (18oz)
4 1/2 cup mini marshmallows

Directions
1. Heat the oven to 375F. In a large bowl, stir together the cookie mix and graham cracker crumbs. Stir in the melted butter until a soft dough forms. Press into an ungreased 13x9-inch pan.
2. Bake 18-20 minutes or until set. Immediately sprinkle chocolate chips on. Allow to melt and spread the chocolate as evenly as possible across the cookie. Top with the marshmallows and broil in the oven for 1-2 minutes or until marshmallows are "toasted".

No Bake Peanut Butter Oreo Dessert

Ingredients (Yield: 12-16 servings)

• 20 chocolate cream-filled chocolate sandwich cookies, divided
• 2 tablespoons butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup peanut butter
• 1-1/2 cups confectioners’ sugar, divided
• 1 carton (16 ounces) frozen whipped topping, thawed, divided
• 15 miniature peanut butter cups, chopped
• 1 cup cold milk
• 1 package (3.9 ounces) instant chocolate fudge pudding mix

Directions

Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.

In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.

In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.

Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Source - Best Yummy Recipes

Crockpot Cobbler

Ingredients:
1 box Decadent Chocolate Lovers cake mix
2 cans Comstock or Wilderness Country Cherry filling
1 stick of butter, melted 


Directions:
Put the cherry pie filling in crockpot. Add dry cake mix. Drizzle melted butter on top and do not stir. Cook on high for 4 hours. Plate and enjoy!

Tip: Save the frosting that comes in the box for another occasion or add it to your cooked cobbler for an extra decadent dessert.

Source - Duncan Hines

Molten Lava Cake

Ingredients

2 sticks unsalted butter, plus more for the ramekins
4 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
Pinch of cayenne pepper
Pinch of nutmeg
12 ounces semisweet chocolate, chopped
1 cup all-purpose flour
2 1/2 cups confectioners' sugar, plus more for dusting (optional)
6 large eggs plus 6 egg yolks
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract

Directions

Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.

Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.

Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners' sugar.

Source - Food Network

Indoor S'more Sundae

Ingredients

Graham Cracker Crust:
3/4 cup graham cracker crumbs (about 5 whole graham crackers)
3 tablespoons butter, melted
2 tablespoons sugar
1/2 teaspoon cinnamon
Salt
4 scoops vanilla ice cream
1 1/2 cups mini marshmallows
Quick Chocolate Sauce:
1/2 cup semisweet chocolate chips
2 tablespoons whole milk

Directions

For the graham cracker crust: Mix the graham cracker crumbs, butter, sugar, cinnamon and a sprinkle of salt together in a bowl. Firmly press the crust into muffin tins to make individual crusts. Top each crust with a scoop of vanilla ice cream. Press the mini marshmallows into the ice cream, covering the scoop completely. You will have 4 s'more "domes". Freeze at least 1 hour.

For the quick chocolate sauce: Immediately before serving, heat the broiler to low. Toss the chocolate chips with the milk in a ramekin or small bowl and microwave 30 seconds, stir until smooth and set aside. Place the s'more domes under the broiler until marshmallows brown, about 30 seconds. Watch them constantly as they burn easily. Place each s'more on a plate and drizzle with the chocolate sauce.

Source - Food Network

Cinnamon Cheesecake Bars

Ingredients

• 2 tubes of crescent rolls
• 2 8 oz. pkgs. cream cheese, softened
• 1 cup sugar plus 1/2 cup sugar for the topping
• 1 Tablespoon vanilla
• 1 Tablespoon cinnamon
• 1/4 Cup butter, melted

Directions

1. Preheat oven to 350 degrees.
2. Flatten one tube of crescent rolls in bottom of ungreased 9×13″ pan.
3. Mix cream cheese with 1 cup sugar and vanilla until smooth and creamy. Spread mixture evenly on dough. Place the remaining tube of rolls over filling and with fingers press perforations together.Drizzle melted butter over top layer of dough.
4. Mix 1/2 cup sugar and 1 Tablespoon cinnamon. Sprinkle on top of melted butter.
5. Bake for 30 minutes. Let cool. Refrigerate well before serving.

Source - Busy Mom Blogs

No Bake Strawberry Icebox Cake

INGREDIENTS:

2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped

DIRECTIONS:

Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

Chocolate Covered Bananas

Here's a super easy and super delicious snack that's a breeze to make!

Slice bananas and spread a little peanut butter in between, freeze for an hour, then dip in chocolate. Refrigerate for another 10-15 minutes and boom you have an awesome snack.

Cheesecake Stuffed Strawberries

My new guilty pleasure! These are so delicious!!!

Ingredients:

1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs

Directions:

1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.

Sugared Cream Puffs

Ingredients:
-2 cans Pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)

Instructions:
Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

Peanut Butter Bon Bons

Ingredients
6 cups confectioners’ sugar
2 cup creamy peanut butter
1/2 cup butter, room temperature
2 tsp vanilla extract
6 cups semisweet chocolate chips

Directions
In the bowl mix together sugar, peanut butter, butter, and vanilla until slightly crumbly. Roll dough into One inch size balls. Place each ball on baking sheet lined with wax or parchment paper or tin foil; stick a toothpick into each ball.

Chill in freezer for 1 hour.

In saucepan, double boiler, over medium low heat melt chocolate chips; stir until smooth. Dip each ball into hot melted chocolate; leaving a small hole of the peanut butter dough showing on top of each ball, thus the “buckeye.” Let excess chocolate drip back into pot.

Place buckeye back onto lined baking sheet. Repeat with rest of the balls

Cover loosely with plastic wrap; refrigerate overnight. Next day, remove toothpicks and serve.

Source: Granny's Favorites Cookbooks

Reese's Peanut Butter Cup Freezer Pie

Ingredients:
1 Keebler chocolate cookie pie crust
1 large box of instant chocolate pudding
1 1/2 cups of milk
1 8 oz tub of Cool Whip
Reese’s Peanut Butter Cups

Directions:
In a large bowl, mix the pudding with the milk. Whisk in the Cool Whip. Unwrap the Reese’s Peanut Butter Cups (about 15 of the large ones, or about 25 of the minis, or however many you want to put in) and chop them roughly. Fold the chopped candy into the pudding mix. Pour all into the chocolate pie crust. Top with a few more chopped peanut butter cups. Store in the freezer till about 15 minutes before serving.

Caramel Apple Cheesecake Bars

Ingredients:
Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
 
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg


Ingredients:
Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

For more great recipes - https://www.facebook.com/groups/julwidweightloss

Applie Pie Fries

Ingredients:
1 Package of Pillsbury Refrigerated pie Crust (2 ct.)
Approx. 1.5 cups of Apple Pie Filling
1 Egg
Sparkle Sugar for sprinkling..a.k.a. “Salt”
Caramel Sauce and/or Ice Cream for dipping

Tools:
A food processor..optional!
A decorative edge roll-cutter..optional!

Directions:
Chop up the Apple Pie Filling as best as you can.  (food processor worked great!)
Unroll each crust and spread the Filling onto one of them…leave a 1/8″ border around the edge
Put the other Pie Crust on top and press lightly to secure it.
Make an egg wash by mixing the egg with a splash of water.
Brush some egg wash on the top, and sprinkle it with the Sugar “Salt”…
Cut strips about 1/2″ thick and then cut those into “fry” shapes…
Place them carefully onto a baking sheet and bake them at 350 degrees for approx. 12 minutes, or until they’re slightly golden and firm…
Make sure and serve them with some Caramel “Ketchup” for dipping…

Source - Oh Bite It!

Microwave Molten Chocolate Cake

Ingredients:
4 tbsp butter
1 oz dark chocolate, coarsely chopped
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
1/4 cup sugar
2 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/8 tsp salt
2 1/2-oz chunks of milk chocolate




In a small bowl, melt together butter and dark chocolate until smooth. Stir in cocoa powder and vanilla extract.
In a medium bowl, whisk together sugar and eggs. Beat in chocolate mixture until smooth. Sift in the flour, baking powder and salt and whisk until well combined.
Divide batter evenly into two 11-oz coffee mugs.
Microwave on 50% power for 45 seconds. Stir, then microwave on 50% power for an additional 45 seconds. Insert one chunk of milk chocolate into each cake, then microwave on 50% power for 35-45 seconds, or until the cake looks set and slightly dry on top.
Allow to cool for 1 minute, then serve.
 
For more great recipes : Baking Bites

Grandma's Apple Crisp

Ingredients
1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butter, melted
3 cups apples - peeled, cored and chopped
1/2 cup white sugar
2 teaspoons ground cinnamon


Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture.
Bake in the preheated oven for 40 to 45 minutes, or until golden brown.

S'mores Dip

Ingredients:
1 cup of milk chocolate chips
2 tbs of milk
1¼ cups mini marshmallows
Graham crackers for dipping

Directions: In a medium sauce pan add chocolate chips, milk and 1 cup of your mallows. Mix continuously over medium heat until melted and smooth. Using a rubber spatula, scrape chocolate mixture into a small casserole dish. Top with remaining mallows. Place dish under your oven broiler for approximately 60 seconds or until the top has started to brown. Dip your graham crackers and enjoy!

Source: http://www.keyingredient.com/recipes/517468033/smore-crack-dip/

Reese's Overload Cake

Ingredients
2 sticks butter
1 cup of SKIPPY peanut butter
6 eggs
2 tsp. vanilla
3 cups sugar
2 cups flour
2 teaspoons baking powder

Melt butter and Skippy peanut butter in microwave. Put in mixer and add sugar and mix well. Add eggs and vanilla and continue to blend. Then mix in flour and baking powder. Divide into 2 pans. Bake approx 35 mins. Cool completely. I like to freeze the cooled layers for easier frosting.

Crustless Cheesecake portion:

1 stick softened butter
1/2 cup granulated sugar
2- 8 oz packages cream cheese, softened
1 1/2 oz. package cook and serve vanilla pudding
2 eggs
1 teaspoons baking powder
2 melted Hershey Bars
1/2 cup melted Ghirardelli bittersweet chips, melted

Preheat oven to 325 degrees. Grease ONE 9" pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and Set aside.

Cream butter and sugar. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth. Pour in pan. Smooth batter with offset spatula and bake for 50-55 mins. Cheesecake will puff up during baking, then it will deflate when taken out of the oven. Do not turn out cheesecake when finished baking. Put directly in the freezer, and leave until frozen solid. Remove for assembly.

Peanut Butter Frosting

4 cups confectioner's sugar
1 cup SKIPPY peanut butter
2 tablespoons soft butter
1 teaspoon vanilla
few tablespoons of milk

Beat peanut butter, butter, vanilla and 2 cups of powdered sugar. SLOWLY add rest of sugar and then the milk until the desired consistency to spread on. Add milk slowly. Beat on high till fluffy!

Chocolate frosting:

1/2 cup + 6 tablespoons cocoa powder
3/4 cup confectioners' sugar
1/2 cup heavy cream
1/2 cup unsalted butter, very soft
dash salt
1 cups confectioners' sugar
1 teaspoon vanilla

Heat cream in microwave and pour in mixer with cocoa powder and 3/4 cup confectioners. Mix well. Add butter, salt, 1 cup confectioners, vanilla and whip on high. Set aside.

Split chocolate frosting between one peanut butter blondie top and the top of the chocolate cheesecake. Layer it: pb blondie/choc frosting, chocolate cheesecake/frosting/pb blondie. Frost entire cake in pb frosting. Push peanut butter chip and dark chocolate chips into the sides and top with 8 chopped peanut butter cups. keep chilled!!!

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Toffee Pecan Cheesecake

 Ingredients
1/3c digestive biscuit crumbs
1/4c ground pecan nuts
3 tablespoons caster sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon ground nutmeg 
1/4c butter or margarine, melted 
16 oz cream cheese, softened
1/2c caster sugar
1/2 teaspoon vanilla extract
2 eggs
4 tablespoons toffee sauce
1/2c chopped pecans

Directions

1. Preheat oven to 355. In a medium bowl, combine digestive biscuit crumbs, ground pecans, sugar, cinnamon, mixed spice and nutmeg. Pour in the melted butter. Mix well and press into the bottom of a 9" springform cake tin.
2. In a large bowl, Beat cream cheese, 1/2c sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling over base.
3. Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
4. In a small bowl, combine toffee sauce and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.

*Converted from a UK recipe - original directions were in Metric/Celsius
http://allrecipes.co.uk/recipe/10473/toffee-pecan-cheesecake.aspx