Caramel Carrot Poke Cake

I found this recipe online, and made it to complement our Easter dinner - it was delicious! Very reminiscent of my Candy Bar Cake. (Adapted from Something Swanky.)

Caramel Carrot Poke Cake

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1 carrot cake mix, baked in a 9x13 pan and cooled
8-10 oz. of store-bought caramel sauce
6-8 oz. whipped cream cheese (in the tub)
2.5 Tbsp. sugar
8 oz. Cool Whip
1/4 c. chopped pecans

Poke holes all over the cake using the bottom of a mixing spoon handle.
Pour the caramel sauce over the cake, aiming for the holes. 

Refrigerate the cake for at least 3 hours before serving.
Make the frosting before serving. Using an electric mixer, whisk the cream cheese and sugar until smooth. Mix in the Cool Whip. 

Spread the frosting mixture over the top of the cake. 

Top with the crushed pecans and additional caramel drizzle, if desired.
Store cake in the refrigerator.

Chubby Hubby Clusters

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I really wanted to make some sort of candy this year for Christmas... I saw these online, and they intrigued me... and did not disappoint!  The whole family loves them!


Chubby Hubby Clusters

Serves: 30

1½ c. semi sweet chocolate chips
1 c. peanut butter chips
½ c. butter, cut into pieces
¼ c. peanut butter
2 c. pretzel sticks, roughly chopped (I broke them in half)
1 c. salted peanuts

In a large bowl, mix together chocolate chips, peanut butter chips, butter, and peanut butter. Microwave on high for 45 seconds, stir, and microwave again for 30 seconds. Stir until smooth (if it isn't completely melted, return to the microwave for 20 second intervals, stirring after each time).

Add pretzels and peanuts to the melted chocolate mixture and stir until they are completely coated in chocolate.

Drop by tablespoonfuls onto wax paper and refrigerate for about 30 minutes or until firm.

Optional: drizzle with melted peanut butter.

Store leftovers in an airtight container.

Toffee Crunch Cookies

These might be my most favorite cookies that I've ever made!  Perfectly chewy and crunchy, all at the same time.  There isn't any toffee in them, but something magical happens between the Rice Krispies and the marshmallows... YUM!  I made them this past Christmas, and will definitely make them again - but I won't wait until December.  :)  They were a big hit with family and friends.  (I adapted this recipe from here.)

Toffee Crunch Cookies

2 sticks (1 c.) butter, softened
1 c. white sugar
1 c. brown sugar
2 eggs
1 Tbsp. vanilla
2 c. flour
½ tsp. baking soda
1 tsp. baking powder
2 c. quick oats
1 c. Rice Krispies cereal
1-¼ c. milk chocolate chips
1 c. mini marshmallows

Beat butter with sugars.
Add eggs one at a time, then add vanilla.
Beat in flour, baking soda and baking powder.
Fold in oats, cereal, morsels and marshmallows.
Drop by 1-2 tablespoonfuls onto a parchment-lined cookie sheet.  (I used a small ice cream scooper.)
Bake in a 350ºF oven for 10-12 minutes.

Pecan Pie Cookies

I made these at Christmas for Brian... he loved them!  They turned out pretty large, so 1 cookie is plenty to satisfy.  Super easy to make - I definitely want to experiment with other no-bake fillings next time!  (I adapted this recipe from here.)

Pecan Pie Cookies

1 pkg. (regular-sized roll) Pillsbury Sugar Cookie Dough
1-1/2 c. chopped pecans
3 Tbsp. butter
1/2 c. brown sugar
1/3 c. corn syrup
1/4 tsp. salt
1 tsp. vanilla extract
1/2 tsp. rum extract (optional - I didn't use any.)
1/4 c. powdered sugar for dusting (optional)

Preheat oven to 350ºF.
Prepare muffin top pan with baking spray.  (I don't own a muffin top pan, so I just used a large muffin pan instead.)
Slice cookie dough in 1/2-inch slices.
Place one slice into each area of the pan.
Bake for 10 minutes, or until the cookies are golden on the edges.
Place butter, sugar, corn syrup, salt in medium saucepan and bring to a boil.
Adjust to medium heat and boil for 2 minutes.
Remove from heat, stir in pecans and vanilla (& rum extract).
Allow cookies to completely cool in pan before removing from pan.
Place 2 heaping Tbsp. of pecan filling into each deep dish cookie.
Allow filling to cool and set up before serving.

Makes 14 cookies.

Peppermint Bark Popcorn

A friend (that's you, Hayley!) pointed me to this little recipe... and it is beyond delicious!  I made it as part of our Christmas goodies this year, and I'm having to use some serious willpower to stay out of it.  That is, until I'm done typing this post!  One batch makes quite a bit, and it packs and keeps really well... if I wasn't so greedy this year, I'd send some over to the neighbors!  ;)  This yummy treat will definitely be included in our Christmas goodie-making each year to come!  (As seen on Our Best Bites.)

Peppermint Bark Popcorn

16 c. popped popcorn (fresh, or about 2 bags microwave unbuttered, natural/salted popcorn)
1 lb. almond bark
1 6-oz. box candy canes (12-ct.), crushed (about 1 generous c., Bob’s brand are best!)
1/4 tsp. peppermint oil or 2 tsp. peppermint extract*
3/4 c. semi-sweet or dark chocolate chips

* Flavored oils (for candy making) will combine best with the almond bark, if you can find them.  Otherwise, if using extract, the almond bark will seize or go lumpy - just stir quickly and pour quickly on the popcorn.  Once mixed in it will be fine.

Place popcorn in a very large mixing bowl.

Melt almond bark according to package instructions.  (I melted mine on the stove in just a few minutes.)

When completely melted, add extract or peppermint oil. 

Pour the bark mixture over the popcorn and pour crushed candy canes on top.  Stir to evenly coat. 

Spread popcorn mix onto waxed paper to cool.

Melt chocolate chips slowly in the microwave (follow the bag instructions).

Drizzle over popcorn mixture. 

Let mixture dry completely until chocolate and almond bark are hardened. (Close to the end of this process, I packed mine up and put it in the refrigerator to help it solidify faster.)

Once mixture is solid, break it apart into chunks, and enjoy!

Pumpkin Fluff Dip

A friend (thanks, Gena!) told me about this recipe... and it sounded so delicious, I couldn't wait to try it!  While Mom was in town, we whipped it up - it sure didn't disappoint!

Pumpkin Fluff Dip

1 5-oz. pkg. instant vanilla pudding mix
1 15-oz. (small) can solid pack pumpkin
1 tsp. pumpkin pie spice
1 16-oz. container Cool Whip

In a large bowl, mix together pudding mix, pumpkin, and spice.
Fold in Cool Whip.
Chill in the refrigerator until serving.

For serving, you can dish it up in a bowl, or for a more festive display, clean out a pie pumpkin and serve it inside the pumpkin.
Serve with graham crackers, Nilla Wafers, apple slices, gingersnaps, etc. for dipping.
Yum, yum!

Holiday Stove Top Potpourri

Loved having this going over the last couple of holiday weeks!  Had a pot around Christmas, and made a new one up for New Year's.  Beats a perfume-y candle, hands down.  
(Adapted from Under the Table and Dreaming and Make It Do.)

Holiday Stove Top Potpourri

1 orange
1 lemon
1/2 c. fresh cranberries
1 Tbsp. whole cloves
3 sticks of cinnamon
Dash of ground cloves (optional)
Dash of ground cinnamon (optional)
Water

Slice the orange and lemon.
Put all the ingredients into a saucepan and fill the pan with water.
Place on stove on smallest burner, on the lowest setting.
Refill water as needed.

This mix should be good for an entire week.  I only needed mine to last a few days each time, and I would just top it off with water in the morning, before turning on the stove.  (At night, I just covered the pot with its lid.)
Also, this mix makes easy and cheap gifts for others!  Just package up a batch and attach the instructions.

SOFT Sugar Cookies

I still haven't found, in the two I've used ever in my baking career, a sugar cookie recipe that is good enough to stand alone. (i.e. sweet) I know typically they are always frosted and that gives the sugar hit, but sometimes you just want them plain. I actually added about 1/4 cup of sugar to this recipe, and it didn't really do much to the sweetness, but they were certainly edible to eat plain. I've had them sitting out uncovered and they are still soft when you bite into them. I call that success! I rolled my dough to about 1/4+ thick and put on parchment. I think they look the most edible when the bottoms get a bit brown, but to each his/her own. With one sheet of larger sized cookies (thanks Emily for the cookie cutters!) I think 9 minutes worked well, but every oven can vary.

Also, I need directions spelled out in a recipe, this one doesn't do that. It says to combine everything at once except the flour, etc. but I think you should cream the butter and sugar first. I did it all at once and the butter never got totally smooth. It all still worked out, but I'd suggest doing just butter, sugar until smooth, THEN the rest of whatever it says. I used my Kitchenaid mixer as well.

Soft Sugar Cookies
by Alison Tolbert

1 cup sour cream
2 cups white sugar
1 cup butter
4 eggs
1 tsp vanilla or almond extract
6 cups flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt

Preheat oven to 350.

Combine sour cream, sugar, butter, eggs, and vanilla. Beat for a 2-3 minutes.

Add dry ingredients and mix well. Let the dough chill in fridge for 25 minutes or until firm.

Roll it out to about 1/4 inch thick and use cookie cutters to make shapes or circles. You may have to add a little flour to roll them out so the dough is workable but remember the less flour you use the softer your cookie will be.

Bake until LIGHT golden brown-no more than 10 minutes. When you take them out they will seem underdone but they aren't. Let them cool on the pan and they will be perfect and moist. It you like them harder and more crunchy just bake them a little longer.

Makes around 4 dozen.

Easy Pretzel Turtles

Made some of these for the recent family birthday celebration. They were all gone by the time everyone left... I'd say they were a hit!  Including them here, so I don't forget about them!  (As seen on Our Best Bites.)

Easy Pretzel Turtles

small pretzels (I like squares)
Rolo candies - one bag has about 55 candies
Topper – pecan halves, peanuts, cashews, M&Ms
Optional:  almond bark or white chocolate for drizzling

Preheat your oven to 350 degrees.
Place pretzels on a lined baking sheet (foil, parchment, silpat).
Unwrap your Rolo candies and place one on top of each pretzel like a cute little hat.

Place pan in the oven for 2-3 minutes. (Any longer is probably too long. You just want the chocolate on the outside to look glossy and melty, but they should still hold their shape.) 
Remove pan from oven and take your topper and gently press it right into the center of the chocolate candy.

Optional:  If you want to get fancy you can give them a little drizzle of almond bark or white chocolate. Just melt some in a plastic baggie and nip the corner off to drizzle. (A little goes a long way - half a square of almond bark for half a batch of candies, and there will be plenty left over.)

Margene's Buckeyes Candy

Margene's Buckeyes Candy

1 lb. butter or margarine, softened
3 lb. powdered sugar
2 lb. creamy peanut butter
24 oz. chocolate chips (2 pkgs.)

Mix butter, sugar, & peanut butter well.
Shape into balls.
Chill or freeze.

Melt chocolate over hot water in double boiler.  (Do not let water boil.)
Use toothpick to stick ball into chocolate, leaving small part of peanut butter ball exposed.
Place on wax paper.
Chill or freeze.

Makes 180-200 balls.

White Chocolate-Raspberry Cheesecake Bars

These are always a big hit, and look pretty, too!  From Kraft Foods...

White Chocolate-Raspberry Cheesecake Bars

prep time: 20 min
total time: 4 hr 48 min
makes: 9 servings

12 OREO Cookies, finely crushed
2 Tbsp. butter, melted
3 squares white chocolate, divided
2 pkg. (8 oz. each) cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/4 c. red raspberry preserves

Heat oven to 350ºF.
Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan.
Melt 2 chocolate squares as directed on package.

Beat cream cheese, sugar and vanilla with mixer until blended.
Add melted chocolate; mix well.
Add eggs, one at a time, mixing on low speed after each just until blended.
Pour over crust.

Bake 25 to 28 min. or until center is almost set.
Cool 5 min.; spread with preserves.
Melt remaining chocolate square; drizzle over cheesecake.
Cool cheesecake completely.
Refrigerate 4 hours.

This recipe can be easily doubled. Just prepare as directed, doubling all ingredients and baking in 13x9-inch pan. Makes 18 servings.

Chocolate, Chocolate Chip Cookies

One word... DIVINE!  I like to make these at Christmastime - I use 3/4 bag of chocolate chips and 3/4 bag of Andes mint chips - either the green or the red ones, and omit the nuts.  YUMMY!

Chocolate, Chocolate Chip Cookies

1 chocolate cake mix (I used a chocolate fudge cake mix)
1 family-size brownie mix (I used a dark chocolate brownie mix)
4 eggs
1 cup oil
1.5 bags of chocolate chips (any type of cookie chips would be good... peanut butter, mint, regular chocolate, etc.)
1-2 cups of nuts (I've used walnuts, but I usually omit nuts altogether)

Mix all ingredients together.. but DO NOT USE A MIXER!  (The dough is very thick and will burn up the motor... mix by hand.)
Roll the dough into balls, or ice-cream scoop onto an ungreased cookie sheet.

Bake at 375 for 10 minutes (for crunchy cookies, bake for 12 minutes).

Pretzel Jello Salad

Pretzel Jello Salad

2 c. crushed pretzels
3/4 c. melted butter
2 Tbsp. powdered sugar
1 (8 oz.) cream cheese
8 oz. Cool Whip
1 c. powdered sugar
1 lg. box raspberry,strawberry or blackberry Jello
2 c. frozen berries of any kind

Mix together pretzels, melted butter and 2 Tbsp. powdered sugar.
Press into a 9x13 inch pan.
Bake 10 minutes at 350 degrees.
Cool.
Mix cream cheese, Cool Whip and 1 c. powdered sugar; pour over pretzel crust.
Dissolve Jello in 2 c. boiling water.
Add 2 packages of frozen berries, not drained.
Mix well and pour over cream cheese.
Chill for a couple hours.

Sweet Cereal Mix

Sweet Cereal Mix

Candy thermometer
4 c. Special K
5 c. Corn Chex
4 c. Cheerios
4 c. Rice Krispies
2 c. sugar
1 c. butter
3/4 c. light Karo Syrup
Dash of salt
1 c. heavy whipping cream

Measure out cereals, and combine in one large bowl. (Separate into 2 bowls, if you don't have one that can accommodate the cereals.)
In a medium saucepan, melt sugar, butter, Karo Syrup, and salt together.
Bring melted mixture to a boil, and add whipping cream. (Add slowly while boiling - don't let it stop boiling.)
Cook to soft ball stage - 230 degrees.
Pour mixture over your cereals, and stir together to combine.
Spread on a cookie sheet to cool.
Store in an airtight container.

Margene’s Crown Jewel Dessert

Mom's classic, plain-Jello holiday salad.

Margene’s Crown Jewel Dessert

1 pkg. (3 oz.) each Jello Orange, Cherry, and Lime
(I just used 2 red ones and 1 green one) {I like this recipe for Thanksgiving, using orange, yellow, & green}
4 c. boiling water
1 ½ c. cold water
1 pkg. (3 oz.) Jello Lemon
¼ c. sugar
½ c. pineapple juice
1 (8 oz.) container Cool Whip

Prepare the 3 flavors of gelatin separately, using 1 c. boiling water and ½ c. cold water for each.
Pour each flavor into an 8-inch square or cake pan.
Chill until firm, or overnight.
Then combine the lemon gelatin, sugar, and remaining 1 c. boiling water; stir until gelatin and sugar are dissolved.
Stir in pineapple juice.
Chill until slightly thickened.
Blend the Cool Whip into the slightly thickened lemon jello.
Cut the firm jellos into ½-inch cubes.
Fold in gelatin cubes. Pour into bowl.
Chill at least 5 hours, or overnight.

Christmas Morning Breakfast Pizza

This recipe is our Christmas Morning tradition... with most of the prep on Christmas Eve, the morning is a breeze! Adapted from here.

Christmas Morning Breakfast Pizza

1 (8 oz.) can refrigerated crescent roll dough sheet
6 oz. canola or vegetable oil, split in half
1 (32 oz.) pkg frozen hash browns
1 (9.6 oz) pkg Jimmy Dean Fully Cooked Sausage Crumbles
1.5 c shredded cheddar cheese
4 large eggs
1/8 - 1/4 c milk

1 tsp salt
1/2 tsp ground pepper

THE DAY BEFORE:
Preheat oven to 375F. Coat 13x9" baking dish with nonstick spray.

Unroll crescent roll dough sheet and press on bottom and partially up sides of the dish. Bake for 5 min.

Prepare frozen hash browns, making them extra-crispy. Cook half of the potatoes in 3 oz oil on medium heat for 6-7 min, stir, cooke for another 6-7 min, done. Remove and place on plate with paper towels to soak up oil. Repeat to cook the remaining half of the potatoes the same way.

Layer sausage, potatoes, then cheese, evenly over the crust.
Cover and chill for 24 hours.

THE DAY OF:
Preheat oven to 350F.

Whisk together eggs, milk, salt, and pepper.
Pour evenly over cheese.
Bake uncovered for 30-35 min, until liquid is nearly all baked.