Strawberry Lemonade Cookies

Good Morning 🙂

I made these fantastic cookies for my Nieces 3rd Birthday Party about a month ago and they were a HUGE hit! Perfect for summer. Super Easy and Super Good!

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Strawberry Lemonade Cookies

Ingredients

1
(15.25 ounce) Betty Crocker Super Moist lemon cake mix
1
(15.25 ounce) Betty Crocker Super Moist strawberry cake mix
4
eggs
2/3
cup vegetable oil (divided)
2
teaspoons lemon juice
2
cups powdered sugar (divided)
1
tablespoons milk

Directions

  • Preheat oven to 375 degrees F.
  • Begin by making the two cake mixes. Pour the lemon cake mix into a large bowl and the strawberry cake mix in another bowl. To each cake mix, add 2 eggs, 1/3 cup vegetable oil, and 1 teaspoon of lemon juice; mix until well blended. Cover and refrigerate each bowl for 20 minutes to firm slightly.
  • Remove batters from fridge, and take 1 rounded teaspoon of lemon batter and roll into a ball. Repeat with the strawberry batter. Gently roll the lemon and strawberry dough together to make one large ball.
  • Transfer the dough ball into a bowl with 1 cup of powdered sugar, and roll to lightly coat in sugar. Place on a parchment-covered baking sheet at least 2 inches apart. Repeat with remaining dough.
  • Bake each batch for 10 minutes, until they turn slightly golden and are cooked through. Transfer to wire rack and let cool completely before serving.

Enjoy these light refreshing cookies…we sure did!

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Easy Pineapple Orange Layer Cake

This was an awesome find!!! I made this for Easter and it was sooo good and of course so easy! I recently had a coworker say to me, “you always say that!” and believe me I mean it! I don’t have time to make something that takes a lot of time or energy and before the kids I was just lazy hahaha!

Here is this yummy treat! It makes a large cake, and even after everyone had some for dessert at Easter, we had plenty extra to take to work for a couple days and to hand out to coworkers 🙂

Easy Pineapple Orange Layer Cake

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Ingredients
For the cake:
  • 1 package (18.25 oz.) yellow cake mix
  • 1/2 cup vegetable oil
  • 1 can  mandarin oranges, undrained
  • 3 eggs
  • 1/2 cup sour cream
For the frosting
  • 1 can crushed pineapple, undrained
  • 1 package  instant vanilla pudding
  • 2 cups heavy cream
Instructions
  1. Preheat oven to 350 degrees. Grease and flour 2 (8 or 9 inch) round cake pans.
  2. In a large bowl, beat the cake mix, oil, oranges, eggs and sour cream until well blended.
  3. Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Cool completely.
  4. Meanwhile, in a medium bowl combine the crushed pineapple and instant pudding mix.
  5. With an electric mixer, beat the cream until soft peaks form. Fold the pineapple mixture into the whipped cream to combine.
  6. Frost in between each layer, and the top and sides of the cake with the pineapple whipped cream mixture.
  7. Refrigerate cake until ready to serve.

This all worked out pretty well, the only thing I did differently is I only did a 2 layer instead of a 3 layer and it worked out perfectly! Next time I would either add more mandarin orange or I will add in some orange zest to the batter to get more of that orange flavor.

I think this is perfect timing for this cake as it will make an awesome Mothers Day dessert 😉

 

Blueberry Muffin Bread Pudding

Have you ever bought something that you thought would be really good and then you dive in and realize it is not as good as you hoped? That is what happened with me with these blueberry muffins! I love blueberry muffins and had high hopes for the ones I bought at Price Chopper and they were a huge let down, but I couldn’t find it in myself to throw them away. So they sat on the counter for maybe 4 days and staled while I thought of something to do with them. Then A suggested bread pudding, I have never had bread pudding before but I figured what the heck lets give it a shot! I found this recipe and gave it a shot and here are the results:

Blueberry Muffins all broken up and ready to soak

Blueberry Muffins all broken up and ready to soak

Muffins soaking in the egg, milk & sugar mixture

Muffins soaking in the egg, milk & sugar mixture

All ready to be put in the oven

All ready to be put in the oven

Blueberry Muffin Bread Pudding

Blueberry Muffin Bread Pudding

Blueberry Muffin Bread Pudding

Ingredients:

2 cups granulated sugar
5 large eggs
2 cups milk
2 teaspoons pure vanilla extract
2 large blueberry muffins broken up into pieces
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
Directions:
Preheat the oven to 350 degrees F. Grease a 13 by 9 inch pan.Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over broken up muffins and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

Enjoy!
This was really good but maybe a tad too sweet! If you don’t like it really sweet, I would suggest cutting out about 1/2 cup-1 cup of sugar since the muffins are already sweetened.
What is one thing you have bought and didn’t like but couldn’t just throw away?

Oreo Chunk Chocolate Chip Cookies

This is one of the first recipes I found and made on Pinterest and I make them for different functions here and there and they are always such a HUGE hit!

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I am a HUGE cookie monster which I am sure I have mentioned before, but these truly are so good!! Then again, anything with Oreo’s in it is going to get an A++ from me 🙂

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Oreo Chunk Chocolate Chip Cookies

Recipe makes between 4 and 5 dozen cookies.

Ingredients:

2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt

1 package vanilla instant Jell-O Pudding (not prepared)

1 dash of cinnamon

1 cup (2 sticks) butter, softened

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups chocolate chips

30-40 double stuffed Oreos, crushed into medium chunks (put in a ziplock bag and use a rolling pin)

Directions:

Preheat oven to 375 degrees Fahrenheit

  • In a medium bowl combine the flour, baking soda, salt, package of vanilla pudding mix, and dash of cinnamon.
  • In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy.
  • Add the eggs one at a time, beating well after each addition.
  • Slowly beat in the flour mixture until smooth.
  • Stir in the chocolate chips and Oreo chunks.
  • Drop by rounded tablespoon onto ungreased cookie sheet.
  • Bake 9 to 11 minutes or until golden brown.
  • Cool on wire rack.

If you are a cookie lover, I promise you this is one cookie you don’t want to skip out on…get to baking! Test them out and let me know what you think 🙂

Caramel Apple Salad

Here is a dessert that is one of my Fall favorites!!! Can you believe Fall is just about here, which means my babies are just about here (Ahhh so exciting!!!)!!! This is my absolutely favorite season! With beautiful weather and wearing my hoodies with flip flops and jeans and being comfy…YES!!! LOVE LOVE LOVE!

Anyway, I made this dessert tons of times last fall and a couple weeks ago when we were with family I made this dessert and everyone LOVED IT!! I promise you this is a winner and you should definitely give it a shot!

All that time ago I found the recipe here, so go and check it out!

I promised you pictures so I took some, even though they aren’t very good, don’t be discouraged it tastes much better than my pictures portray (and I promise it isn’t pictures of potato salad, this is the comment I heard tons of times while making it…”It looks like Potato Salad” I promise you it isn’t hahaha)!!!

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Caramel Apple Salad 

Ingredients:

1 box vanilla pudding mix

1 cup milk

1 container of Cool Whip

1 bag of Snickers (or more if you prefer)

6-8 green apples depending on size

Directions:

  • In a large bowl, mix the vanilla pudding mix and milk until well combined, then whisk in the cool whip until completely mixed
  • Chop up the Snickers bars (I know it is a pain, unwrapping all of those Snickers but come on, Snickers…Yum!) and apples into medium size chunks and add to the pudding and cool whip mixture
  • Make sure it is all evenly mixed and scoop into a bowl and ENJOY!

What a fantastic way to welcome Fall…now if we can just get that Fall weather life would be great!!

Avalanche Bars

I made these about a month ago for my Aunt’s 50th Birthday Party and man were they simple and so delicious! I enjoyed them but my husband LOVED THEM!!!!

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These were absolutely simple, no bake bars! Looking for something quick that would satisfy a sweet tooth and be a hit at a party, well here is your recipe! I mean peanut butter, chocolate chips and marshmallows in one bar…YUM!!!

The original recipe was found here at Cookies & Cups courtesy of Pinterest!

Avalanche Bars

Ingredients:

  • 12 oz bag of White Chocolate Chips
  • 1/4 cup creamy peanut butter or more depending on how peanut buttery you want the bars
  • 3 cups Rice Krispies
  • 1 1/2 cups mini marshmallows
  • 1/4 cup mini chocolate chips
  • Lightly grease a 9×13 pan

Directions:

  1. In a microwave-safe bowl melt the white chocolate chips until completely melted and smooth
  2. Add the peanut butter to the melted white chocolate and mix until completely blended
  3. Stir in the Rice Krispies and stir until welly coated
  4. Let cool approx 15 – 20 minutes (just long enough so it won’t melt the marshmallows and chocolate chips)
  5. Add the marshmallows and the mini chocolate chips and stir to combine.
  6. Pour mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.
  7. When the bars are completely cooled cut into squares and enjoy!

Hope you enjoy!!

Strawberry Lemonade Bars

Oh My Goodness, I couldn’t believe how awesome these were!!!

We had a very hot fourth of July party and hr away and these didn’t hold very well in the heat on the drive over, but after putting them in the fridge they hardened back up and were scrumptious!! Everyone loved them!

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These bars were of course found on Pinterest (I wish I could say I came up with this myself but I didn’t!) and Pinterest didn’t let me down! You can find the website here, from K&K Test Kitchen.

Strawberry Lemonade Bars

Crust
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt

Filling
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.

Begin by making the crust.  In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.

While the crust bakes, prepare the filling.  In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.

Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard – nothing to worry about).

Sprinkle the bars with some powdered sugar.  Cool completely before slicing and use a damp knife to ensure clean slices.  Store bars in the refrigerator, especially on a hot day.  Makes 24 bars.