Country Cleaver » S’mores Graham Krispie Treats and Tuesday (Wedding) Things. S’mores Graham Krispie Treats and Tuesday (Wedding) Things Are you going camping for the 4th of July? Oh lucky you! With it being right in the middle of the week (seriously?!) , I’m not entirely sure I’ll be able to steal away for an extended weekend of campfires, pine trees and ticks on the dog to get in an over abundant number of s’mores and beers. Dang!! So in lieu of that – I wanted to make an at-home version that would satisfy my whim for s’mores without fretting over flaming marshmallows, unruly campfire cinders, sticking said flaming marshmallow into my own hair as I wave it frantically around trying to extinguish the flames.
It’s happened. Blowing on the marshmallow just won’t do. Truth be told these satisfied two whims – my need for s’mores and the need to eat my feelings and stress over my wedding that is officially 60 days away. I was a deer in the headlights. *HeadDesk* It didn’t go well. However, for the weekend victories – we managed to secure our rings! Yield: 12 Bars Directions: Sweet Basil: Reeses Krispies. If you like this recipe for, Reese’s Krispies make sure you check out the MilkyWay Krispies, and Reese’s Crumble! This post is a repost from last year, but seeing as how this recipe, no matter what I do this recipe remains number one, I thought it would be a good idea to bring it back to life. I’ve left the original post on here, but I did add updates to the recipe as we make it a little different these days. Who has left over Halloween candy?! I know I do.
I was trying to think up a delicious way to enjoy all of that candy other than just eating piece by piece and I came up with these. Oh! Ok, I know, I’m bragging. She’s amazing. Ingredients 1 Cup Sugar 1 Cup Corn Syrup 1 1/3 Cup Creamy Peanut Butter 4 1/4 Cup Rice Krispies 1 Pinch of Salt 4 Reese's Peanut Butter Cups, chopped (we use 6) 1 Handful Chocolate Chips (we use 1/2 cup) Instructions In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined. Spring and Pink Lemonade Cake. I do believe that spring has sprung! The gorgeous flowers everywhere and my allergies tell me so... From roses... and Redbud....everything is in bloom and absolutely gorgeous!
I cannot take credit for growing any of the above except for theWisteria! No matter how much Rene' tries to cut it downand kill it...it is mighty and shows him who is boss! Isn't it gorgeous...and when you walk out my front doorthat is all you smell 1 (18.25 ounce) package lemon cake mix1 (3 ounce) package instant lemon pudding mix4 eggs1/3 cup vegetable oil1/2 cup milk1/2 cup pink lemonade concentrate4 drops pink or red food color, optional Glaze:1 cup frozen pink lemonade concentrate, thawed1/2 cup white sugar Recipe1) Preheat oven to 350. 2) Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2cup lemon concentrate and the milk. 3) Bake at 350 for 50 minutes to 1 hour. Remove from oven and prick cake all over with a fork. Let cake stand in pan until almost cool. Halloween / Explore. Dream. Discover.: Witch Way? The JustRite WAY! Blueberry Angel Food Cake Dessert Recipe {Fluff Berry Cake!}The Frugal Girls in Chic and Crafty, Dessert Recipes, Recipes.
Like it? Pin it! What’s dinner without a tasty dessert?? If you’re looking for a fun Angel Food Berry Dessert, I’ve got just the thing… Gooey Blueberry Angel Food Cake! Not only is this twist on angel food cake oh-so-yummy… it’s super easy ~ I’m talking 2 ingredients easy!! What You’ll Need: What You’ll Do: Mix powder cake mix and pie filling together… {don’t add any other ingredients} Place in 9×13 ungreased baking dish… Bake at 350 degrees for 28 – 30 minutes. Mmm… just look at the yummy finished product… Note: It’s common for the cake to fall in the middle a bit after cooking… and that’s okay ~ it won’t be the consistency of your traditional angel food cake, but it WILL be a gooey blueberry tasty treat! After cake has cooled, slice and serve warm, topped with whipped cream. See Also:More Tasty Dessert RecipesKitchen Tips & Tricks you’ll Love! Cake batter rice crispy treats.
TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Our little midtown church is overflowing with artists and talented musicians, but all of the singers have never come together to actually do the choir thing in worship before…until now. Which makes this former choir director really happy! Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind.
…oh good grief, why had I never thought of this before? Read more Read more. Straight to my thighs / oreo fluff dessert---- 1 small box white chocolate instant pudding mix 2 cups milk 1 small tub cool whip 24 oreos, crushed 2 cups mini marshmallows instructions in a large bowl whisk together the pudding mix and milk for 2 minutes. Happy-Go-Lucky: Cool Whip Cookies with Sprinkles. First of all I love rainbow sprinkles!! Second, I love finding simple recipes that require very few ingredients.
So let’s make some Cool Whip Cookies with Rainbow Sprinkles! Here is all you need: 1 box cake mix1 – 8 ounce container of cool whip (thawed)1 eggRainbow sprinkles Directions: Combine cake mix, cool whip, and egg in a large mixing bowl and mix until moist (dough is very thick). Pour about a cup of sprinkles into a bowl. Roll a spoon full of dough in sprinkles until covered. You can try this recipe with all kinds of different cake mixes. And let me tell you – these cookies are moist and chewy. Enjoy! Thank you for stopping by my little corner of the web.
Beverly's Meltaway Cookies. I've been wanting to share one of my favorite recipes from my Grandma, Beverly Dewey. With Easter coming up, I thought now would be a great time! Instead of re-blogging this recipe, I'm going to copy and paste this post from my personal blog (which is currently collecting dust). *Please dis-regard the not so fabulous pictures etc...and if you decide to poke around on my personal blog, you are more then welcome to...it was started way before Banner Boutique was ever invented- back when I actually had time to blog about anything and everything...1 business and 3 kids ago I had a LOT of time!! ;) Anyway- here we go: My grandma Dewey was known for many things. One of her signatures, meltaway cookies, made for almost every baby shower, bridal shower, and anything girly or spring-y. If you need another cookie recipe, consider this... Beverly’s Meltaway Cookies½ lb butter ¾ cup cornstarch 1/3 cup powdered sugar 1 cup flour Beat butter, add cornstarch, flour and sugar, beat until creamy.
Enjoy!! Berry Cobbler. Last Friday, we invited some friends over for a spur of the moment game night. I knew that this was the perfect time to try making this Berry Cobbler. Not only is it easy, but I could also get some really honest feedback about the recipe. I am glad that my friends do not mind being guinea pigs for the sake of my blog! I put this cobbler together in no time. Berry Cobbler Source: srkautz Servings: 16 Serving Size: 1/16th Calories: 140.4 Fat: 2.9 g Fiber: 1.3 g Protein: 1.4 g Old Points: 3 pt Points+: 4 pts+ Ingredients Two 12-oz bags frozen mixed berries/peaches 1 box white cake mix Approximately 1 can of diet 7-up or other clear soda (might need more than 1 can of soda to avoid dry spots) Instructions Place frozen fruit in a 9x13 baking dish.
Butterfinger Blondies. Join us on Facebook for our latest recipes! I am eternally grateful to Cookies and Cups for creating this amazing recipe! Ever since Camille introduced me to her fabulous Cake Batter Blondies, I have been blondie crazy (Literally, crazy. To the point where I dream about them!). These were simple and soooooo good! Ingredients 1 cup butter 1 cup light brown sugar 1/2 cup granulated sugar 2 tsp vanilla 2 eggs 2 1/2 cups all purpose flour 1 tsp baking soda 1/2 tsp coarse sea salt (or regular salt) 2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars) Instructions Preheat oven to 350° Cream butter and sugars in mixing bowl.
Preparation time: 5 minute(s) Cooking time: 25 minute(s) Butterfinger Buttercream: Ingredients 1/2 cup room temp butter (1 stick) 1/2 cup vegetable shortening 2 1/2 – 3 cups powdered sugar 1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars) Cream the butter and shortening together until smooth. Preparation time: 10 minute(s) Pink lemonade cake.
Pink Lemonade Cake Ingredients 1 cup homemade unsalted butter, softened 2 cups white sugar 4 eggs, room temperature 2-3/4 cups flour 2-1/4 tsp baking powder 3/4 tsp salt 1 cup frozen pink lemonade 1 TBS Lemon Zest Pink food colouring Frosting: 1 cup butter, softened 7 to 8 cups powdered sugar, sifted 1/2 cup thawed pink lemonade Lemon zest to taste Pink food colouring Directions Preheat oven to 350 Sift the dry ingredients together and set aside. Beat the butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes. Add the eggs, one at a time, and beat thoroughly after each addition. Start adding the flour mixture one cup at a time, and alternate with the lemonade; ending with the flour mixture, mix well and pour into prepared cake pans. Bake for 25-30 minutes or when a knife comes out clean Let cool completely.
FROSTING: Place the softened butter in a mixing bowl and beat with 1/2 of the powdered sugar. Add the lemonade and mix well. Pie filling cake. HolyCrapTheseAreAmazing Cookies. Let me start right off by saying that no, that is not the official name of these cookies – but it should be. Their official name is Peanut Butter Corn Flake Balls. That’s a decent enough name. It is accurately descriptive. However, it comes nowhere close to describing the flat out, mind-blowing awesomeness of these sticky, gooey, creamy, chewy little blobs of edible bliss!
How did they end up being called HolyCrapTheseAreAmazing Cookies, you ask? Well, I’ll tell you. The first time I ever ate one was when my daughter was in the second grade. Anyway, that particular year, her class had a Halloween party, and one of the moms brought these cookies. …So, I ate a cookie. The recipe for these cookies so simple that a 4 year-old could make them. Make these cookies. Holycraptheseareamazing Cookies (Makes about 3 dozen cookies) Directions Combine sugar and corn syrup in a medium saucepan. S’more Krispy Treats. Be sure and join me on Facebook for the latest updates on new recipes! Even though these don’t have rice krispies in them, that’s what they remind me of so that’s what I am going to call them. They are so good and such a yummy way to have a S’more! My mom serves these as after school snacks and everybody LOVES them! S'more Krispy Treats These S'mores bars are incredible!
So easy to make and completely delicious! Author: Nikki Recipe type: Dessert Ingredients ¼ cup butter 1 (10 oz) bag regular marshmallows 1 box of Golden Graham cereal 1-2 cups Chocolate Chips Instructions In a large sauce pan, melt butter over medium heat. Notes It is best to use frozen chocolate chips so they hold their shape better. Enjoy! Mini Pineapple Upside Down Cakes. YUM...brown sugar topping with pineapples and cake...brings back so many childhood memories.
My mom made the best pineapple upside down cake. She would always use a cast iron skillet so the topping was nice and caramelized on top. This is my mom's tried and true recipe. I just used muffin tins instead of a cast iron skillet. 2 eggs2/3 cup white sugar4 Tbsp pineapple juice2/3 cup all purpose flour1 tsp baking powder1/4 tsp salt Topping:1/4 cup butter (1/2 stick or 4 Tbsp)2/3 cup brown sugar (packed)1-can pineapple rings6-maraschino cherries Preheat oven to 350 degrees.
In a mixing bowl, add eggs, white sugar, and pineapple juice. In a small sauce pan, melt the butter and add the brown sugar. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Bake jumbo cakes for 25 minutes. Remove from the oven. Place wire rack of cakes on sheet tray to cool.
Now it's time to Enjoy! No - Bake Drop Cookies. Oreo and Peanut Butter Brownie Cakes. So, after being gone all last week, this has been catch up on the house week. Mostly laundry actually. Man, who knew that a weeks worth of laundry from 5 people could be so daunting. Yikes!! But I am kind of behind on my cooking and baking as well since I've been gone and cleaning. Not to mention, I needed an Oreo fix! Oreo and Peanut Butter Brownie Cakes 1 box brownie mix, 8x8 inch size 24 Oreo Cookies 1/2 cup creamy peanut butter Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners. Prepare brownie mix according to package directions. Makes 12 servings Recipe from picky-palate.com foodsnots.com.
Fruit pizza bar. A few weeks ago I shared the invitations for the Little Man Baby Shower we were planning for Ashley. Well, this last weekend was the big event and we had a great time! (For more information on ordering these invitations, see the bottom of this post.) Here is Ashley with her sweet family. How precious is Ava?! We had so much fun putting this shower together. Jenn made this fun wreath based on this idea via Pinterest. Sheila made several cute tie onesies for a clothesline, and we hung some of them over the food table, and the others over another window in the main area. We had SO much yummy food! Ashley's mom was kind enough to help out with the food, and made some amazing pimento cheese sandwiches, as well as a few dips and hawaiian rollups...delicious!!
I saw the idea on Pinterest for miniature fruit pizzas, and I thought it'd be fun to make a miniature fruit pizza bar, where people could build their own fruit pizza. We had plenty of delicious sweets! Two Ingredient CAKE!!!! | ~Lady With The Red Rocker~