Oreo Cookie Suckers

so easy, and SO good!

You need:
Oreos - your favorite flavor
Candy melts
Sucker sticks
Decorations as needed

Melt candy melts as directed on package.
Carefully separate each cookie, then dip sucker stick in candy melts and place on cookie filling.  Replace the cookie top and set on wax-paper covered baking sheet to firm up.  Repeat with all cookies.
Dip cookie suckers into bowl of candy melts; allow excess candy to drip off, then place back on wax paper.  Immediately sprinkle with any decorations you want, or allow to cool if you're going to drizzle contrasting color over top.  Repeat with remaining cookie suckers.
Done!

These work well for any holiday, or for any activity you can think of.  So many endless combinations!

Red, White & Blue Trifle

this was super yummy!  adapted from a few recipes I saw online...

1 devil's food cake, prepared as directed on box and cooled completely, then cut into bite-sized chunks
1 small box of chocolate pudding, prepared as directed until set
2 tubs (8 ounces each) Cool Whip, thawed
1 pint blueberries, washed and dried
6-10 large strawberries, washed, hulled and dried

Layer ingredients in a trifle bowl as follows:
1. Half the cake pieces
2. Half the pudding
3. 1 tub of Cool Whip
4. Most of the blueberries
5. Remaining cake pieces (or less, depending on depth of trifle dish)
6. Remaining pudding
7. Remaining tub of Cool Whip
8. Remaining blueberries, placed as desired (I made a ring around the edge of the bowl)
9. Strawberries, placed as desired (I placed them inside the blueberry ring)

Enjoy!

Lemon Pie Poke Cake

Created from recipes on Betty Crocker, Our Best Bites and my imagination. It needs a better name, though, because the cake is MUCH better than the name implies!

Tip: Bake cake/s and assemble with filling the night before, then mix the frosting and decorate the cake a few hours or so before serving.

Cake:
1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 Tablespoons vegetable oil
1 cup sour cream
2 tsp vanilla extract (use clear vanilla if you want a pure white cake)

Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy. Bake as directed on box.** Cool 5 minutes, while mixing up filling, then poke holes (¼-inch to ½-inch in diameter) almost to bottom of cake every ½-inch or so, wiping handle of poking spoon occasionally to reduce sticking.

Lemon Filling:
1 can (14 ounces) sweetened condensed milk
¾ cup whipping cream
½ cup lemon juice
1 teaspoon lemon zest
5 drops yellow food color

In medium bowl, stir together all ingredients. Pour over warm cake; spread evenly over surface, working back and forth to fill holes. Some filling should remain on top of cake. Refrigerate 1 hour. (Double amounts if doing a layer cake - will have some left over. Great to make filled cupcakes with, as seen on Our Best Bites.)

Frosting:
6 Tablespoons flour
1 cup whole milk (can use lower-fat if desired)
1 cup butter
1 cup granulated sugar
2 teaspoons clear vanilla extract
2 teaspoons lemon extract

Whisk together flour and milk. Heat in small sauce pan on medium heat. Whisk continuously until it starts to thicken. Let it cook, while stirring until it looks like pudding before it's set (you should be able to see the bottom of the pan when you stir it). Even though it’s thick, push it through a mesh strainer (use the whisk to push it through) and then let it cool completely to room temp. Be sure it is completely cool or it will melt the butter and you’ll have runny frosting. In an electric stand mixer, beat the butter and sugar for a minute or two until well combined and fluffy. Use the whisk attachment on your stand mixer. While beating, add in the thickened milk mixture, lemon and the vanilla. Beat on the highest speed you can (without it spitting all over the kitchen) for 7-9 minutes. If needed (if it’s not velvety smooth and fluffy), beat for another few minutes. Store at room temperature until ready to frost cake. (View tutorial on Our Best Bites for great pics.)

Garnish, if desired:
Fresh strawberries
Blueberries

Garnish with fruit as desired. Store loosely covered in refrigerator.

**Can make as a thick 9x13-inch cake, or can make as a double-layer round/square with batter left over for 10 cupcakes! If doing two layers, will have to poke first layer and pour filling over, then spread extra filling on top (may want to double the filling amount depending on your preference) of that layer before placing second layer on top. Poke that layer and then pour filling over top, then refrigerate until ready to make and spread frosting as desired.

Lemon Cheesecake

adapted from Betty Crocker. served for Easter. we LOVED this dessert. it was pretty dang good, let me tell you! I added in some lemon zest to some whipping cream and decorated the top, and it was delicious! we had just a piece leftover, and it was gone the next day.

Crust
1 box yellow cake mix
1/2 cup butter, softened
1 Tablespoon lemon zest

Filling
16 ounces cream cheese, softened
3/4 sugar
1 small box lemon pudding, prepared as directed on box
1/2 cup sour cream
3 eggs
2 cups whipped topping

Heat oven to 350F. Spray bottom and side of 10-inch springform pan with Pam. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, butter and lemon zest with electric mixer on low speed until crumbly. Press in bottom and 1-1/2 inches up side of pan.

In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour over crust.

Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.

Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around edge of cheesecake. Store in refrigerator.

Creamy Vanilla Pudding

found on and adapted from www.sisterscafe.blogspot.com - yum yum! I love the fact that you eat it warm.

1/3 cup sugar
2 Tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 Tablespoons butter, softened
1-2 vanilla beans, split and scraped (or 2 teaspoons vanilla extract)

Mix sugar, cornstarch and salt in a 2-quart saucepan. Stir in milk gradually, stirring constantly. Cook over medium heat, stirring until mixture thickens and boils. Boil and stir for one minute. Stir at least half of the milk mixture gradually into the egg yolks. Blend egg mixture back into the milk in the saucepan. Boil and stir one more minute. Remove from heat; stir in butter and vanilla. Pour into dessert dishes. Serve warm. Serves 4.

Flourless Chocolate Cake

adapted from a recipe found on BrightIdeas.com.

1 3/4 cups (1 bag) of dark chocolates (Dove works well)
2 ounces semisweet chocolate chips
1/2 cup butter
6 eggs, separated
1/3 cup sugar
1/4 teaspoon cream of tartar
1/2 can prepared dark chocolate fudge frosting
8 ounces Cool Whip, thawed
1 teaspoon dark cocoa powder
1 bag Twix minis

Preheat oven to 300F. Line bottom of springform pan with a silpat liner (or wax paper). Grease bottom and sides of pan; set aside.

Melt the dark and semisweet chocolate with the butter in a small saucepan over LOW heat, stirring constantly until smooth; set aside.

Beat egg yolks and sugar in a large mixing bowl (like a Bosch or KitchenAid) until thick and fluffy - about 5 minutes. Add the chocolate mixture and stir until well-blended.

In a clean bowl (use the same Bosch or KA - just clean it out), beat the egg whites with the cream of tartar until there are soft peaks. Fold into the chocolate mixture until just blended. Pour into the prepared cake pan and smooth the top.

Bake approximately 35-40 minutes, or until the cake rises and the center is almost set. Transfer to a wire rack; let cool completely. Refrigerate at least 3 hours.

Remove from pan and transfer to a serving platter. Spread the top and sides of cake with the dark chocolate frosting. Press Twix minis vertically around the cake sides (like lady fingers).

Spoon the thawed Cool Whip into a pastry bag fitted with a large star tip. Cover the cake's top with large piped stars of Cool Whip. Sift cocoa powder over top.

Approximately 16 slices.

Brownie Pudding

adapted slightly from a recipe on Tasty Kitchen, which was taken from an old 1950s-era General Foods Kitchen recipe.

½ cup Flour
1 teaspoon Baking Powder
⅓ cup Granulated Sugar
1 teaspoon Salt
1 Tablespoon Dark Cocoa
2 Tablespoons cocoa
¼ cup Milk
1 Tablespoon Melted Butter
½ teaspoon Vanilla
½ cup Brown Sugar
¾ cup Boiling Water

Mix flour, baking powder, granulated sugar, salt, and one tablespoon cocoa. Then add the milk, butter, and vanilla. Mix until smooth and spread in the greased 9-inch square baking dish. Mix the brown sugar and the remaining two tablespoons of cocoa together then sprinkle over the batter. Pour the boiling water over the top. This makes a chocolate sauce at the bottom when done cooking.

*optional: add ½ chocolate chips before pouring boiling water over top.

Bake at 350F for thirty to forty minutes, then cool before serving.

Chocolate Truffle Cake

adapted from a recipe found in a now-forgotten cooking magazine.

Cake:
2-1/2 cups 2% milk
1 cup butter, cubed
8 ounces semi-sweet chocolate chips
3 eggs
2 teaspoons vanilla extract
2-2/3 cup all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt

Filling:
6 Tablespoons butter, cubed
2 ounces semi-sweet chocolate chips
2 ounces dark chocolate (or dark cocoa)
2-1/2 cups powdered sugar
1/2 cups heavy whipping cream

Ganache:
10 ounces semi-sweet chocolate chips
2/3 cup heavy whipping cream

In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.

In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually beat into mixture (batter will be thin). Transfer to three greased and floured 9-inch round baking pans. Bake at 325F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. (OR ~ do this the day before you need the cake; store wrapped in saran wrap with wax paper between the layers.)

For filling: in a small saucepan, melt butter and chocolate. Sift in powdered sugar; pour in cream and stir until smooth. Place one cake layer on a serving platter; spread with half of the filling. Repeat layers, ending with last cake layer.

For ganache, place chocolate in a small bowl. In a small saucepan, heat cream just to a boil. Pour over chocolate and whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreadable consistency. Using an offset metal spatula, dirty ice the top and sides of cake first, then let ganache harden. Use the same spatula and use remaining ganache to frost the entire cake.

Garnish with chocolate curls, if desired. Store covered in refrigerator.

Lemon Dessert

Jerod calls this giraffe vomit. But he likes it!

1 angel food cake - pre-made
1 large box of COOK & SERVE lemon pudding
1 large tub of Cool Whip, thawed

Tear apart angel food cake in a large bowl

Cook pudding according to pie directions on box

Let cool 5 minutes, then pour over cake bits in bowl (yes, while it's hot)

Let cool (I kept it out on the counter for a while)

Spread thawed Cool Whip over top

Refrigerate until ready to serve

Cheesecake Layered Chocolate Cake

from www.Picky-Palate.com

1 box devils food cake mix
½ Cup oil
½ Cup water
8 oz sour cream
1 box chocolate instant pudding mix (4 serving size)
4 eggs
1 bag chocolate chips
1 Sara Lee Frozen New York Style Cheesecake (30 oz)
24 oz softened cream cheese
1 stick softened butter
½ can of vanilla frosting
16 oz powdered sugar
3 chocolate wafer cookies (the long cylindrical ones)
½ Cup chocolate chips

1. Preheat oven to 350 degrees F. In a stand or electric mixer, mix cake mix, oil, water, sour cream, pudding mix, eggs and chocolate chips for 1½ minutes. Pour into 2 greased 9 inch cake pans. Bake for 25-28 minutes or until cooked through. Remove, cool and refrigerate for a few hours.
2. Slice cheesecake into ½ inch cubes once it’s thawed; set aside. Place cream cheese, butter and pre-made frosting into a stand or electric mixer. Beat until well combined. Slowly add powdered sugar until nice consistency. Refrigerate frosting for ½ hour to firm it up slightly.
3. Once cake has been chilled, remove from pans and slice each cake in half horizontally to make 4 layers. Spread layers with ½ Cup frosting then sprinkle with 1/3 of the cubed cheesecake pieces. Repeat this procedure until all 4 layers are on cake, leaving the top layer without cheesecake pieces. Frost top and sides of cake with the remaining frosting.
4. Arrange cookie pieces in center of cake for garnish. Place chocolate chips into a microwave safe bowl and heat for 30-45 seconds or until melted and smooth. Place chocolate in the corner of a ziplock baggie and snip the corner edge. Drizzle melted chocolate over top of cake. Refrigerate cake until ready to serve. Enjoy!

Key Lime Cake

adapted from Pioneer Woman's Tasty Kitchen

Cake:
3 sticks butter, softened
8 ounces cream cheese
3 cups sugar
6 whole eggs
1 Tablespoon vanilla
3 cups all-purpose flour

Sugar Bath:
1 cup sugar
1/2 cup lemon juice
1/2 cup lime juice

Frosting:
8 ounces cream cheese
1 stick butter
4 cups powdered sugar
1/2 teaspoon lime juice
1/2 teaspoon lemon juice
2 teaspoons vanilla
zest of one lemon
zest of one lime

Preheat oven to 325F.

Beat 3 sticks of butter with 8 ounces cream cheese until creamy. Add 3 cups sugar. Add eggs one at a time and mix until combined. Add 1 Tablespoon vanilla, then 3 cups of flour and mix until combined. Bake in a greased and floured Bundt pan for 75 minutes or until a toothpick comes out clean.

During last 12 minutes of cake's baking time, prepare the sugar bath. Bring 1 cup sugar, 1/2 cup lemon and 1/2 cup lime juices to a boil, then let simmer for 10 minutes. Set aside.

When cake is finished baking, carefully pour half of the sugar/juice mixture into the pan with the hot cake. Wait 5 minutes, then flip the cake and paint the remaining mix onto the top of the cake with a pastry brush. Once cool, mix up the frosting.

Beat the last 8 ounces cream cheese with last stick of butter. Slowly add in 4 cups of powdered sugar, mixing until creamy. Add the lemon juices, lime juice and vanilla, then mix until incorporated. Add a little milk if needed to reach desired consistency.

When cake is (mostly) cool, drizzle the cream cheese frosting over top. Sprinkle with zests.

tiramisu bowl

8 ounces cream cheese, softened
48 Nilla Wafers
3 cups cold milk
½ cup chocolate milk
2 packages vanilla instant pudding
2 squares (ounces) semi-sweet chocolate, grated
8 ounces Cool Whip, thawed
1 cup fresh strawberries (or raspberries)


BEAT cream cheese with mixer until creamy. Beat in milk and pudding mixes. Stir in Cool Whip. LINE 2½-quart trifle bowl with 24 wafers; drizzle with ¼ cup chocolate milk. Top with half each of pudding mixture and chocolate. Repeat all layers. TOP with remaining Cool Whip and berries. REFRIGERATE for two hours.

Vanishing Breakfast Rolls

2 packages Refridgerated Biscuits (10 rolls per pack)
large marshmallows
3 Tablespoons butter, melted
Cinnamon & Sugar mix (½ cup sugar to ½ tsp cinnamon)

Separate biscuits and smash down with the palm of your hand. If you have big marshmallows you are ready to roll marshmallow in butter, then into cinnamon & sugar. Place one covered marshmallow on each flattened biscuit and wrap biscuit around; pinch to seal. Place in sprayed cupcake pan seam side down and bake according to biscuit package directions. Bake for 8-10 minutes or until lightly brown on top. Cool in pan for 5 minutes and serve.

Apple Dumplings

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1½ cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9x13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350ºF for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.