Kobi's Salted Caramel Marshmallow Crispy Treats

 Super yummy treats from Jakobi's baptism!  

Ingredients

16

Original recipe yields 16 servings

Ingredient Checklist

• 1 cup unsalted butter 
  
• cooking spray
• 1 cup dark brown sugar
• ½ cup heavy whipping cream
• 2 tablespoons light corn syrup
• 2 ½ teaspoons flaked sea salt
• 1 (16 ounce) package miniature marshmallows
• 12 ounces gluten-free crispy rice cereal (such as Kellogg's® Gluten Free Rice Krispies®)

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Smith's Food & Drug Center
876 E 800 S
SALT LAKE CITY, UT 84102

Private Selection™ Salted French Butter

Extra rich & creamy churned in the purest French tradition

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Fred Meyer
555 S. 200 W
Bountiful, UT 84010

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Directions

Instructions Checklist

• Step 1

  Spray a 9x13-inch baking dish with cooking spray.

• Step 2

  Place cereal in a large heatproof bowl.

• Step 3

  Melt butter in a saucepan over medium-high heat. Stir brown sugar, cream, and corn syrup into butter; cook, stirring, until mixture becomes thick and syrupy, 7 minutes. Stir 2 teaspoons salt into butter mixture. Remove from heat and add marshmallows; stir until marshmallows are smooth and melted.

• Step 4

  Pour marshmallow mixture over rice cereal and stir. Transfer cereal mixture to prepared baking dish and press down with greased parchment paper. Sprinkle with 1/2 teaspoon sea salt; cool and cut into squares.

Easy "Custard" for Cupcakes or Pie

To make a custard topping for cupcakes, use the following recipe: 

1 cake mix (made to directions).  Let cool.  

Mix the following:

4 oz cream cheese-room temperature, whip with mixer

1/4-1/2 of a small container Cool Whip-mix with cream cheese

1 3oz instant vanilla pudding mix-add 1 cup milk and stir

Combine cream cheese/Cool Whip mixture to pudding mixture

Might need to add 1/4-1/2 C powdered sugar if it needs to be a little sweeter (I had ran out of Cool Whip, so the powdered sugar helped with that....it might have been ok if I had had more Cool Whip to add).  

Mixture should be thick.  Put a dollop on top of a cooled cupcake and top with a frozen berry.  These were a huge hit!  

Kelli's Smores Dip

 

Kelli brought this to my husband's 40th bday bbq.  It was so yummy!  

Mix in baking dish:

1 12 oz bag Hershey's Semi-Sweet chocolate chips

1 12 oz bag Nestles dark chocolate morsels, 53% cacao 

Place 1 bag mini marshmallows on top.

Bake in 450 degree oven for 10-12 minutes.  Check oven at 10 minutes to be sure marshmallows don't burn.  

Serve with graham crackers.  

Doug's Famous Texas Sheet Cake

 

2 cups all purpose flour

2 cups granulated sugar

1 tsp baking soda

1/2 tsp salt

1/2 c sour cream

2 eggs

1 cup butter

1 cup water

5 TBSP unsweetened cocoa powder

FROSTING

5 TBSP unsweetened cocoa powder

6 TBSP milk

1/2 C butter

4 cups powdered sugar

1 tsp vanilla

1 c chopped walnuts

Directions

• Step 1

  Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.

• Step 2

  Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.

• Step 3

  Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.

• Step 4

  For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.

Recipe Source

All Recipes

Holiday Chex Mix

 

3 cups Rice Chex cereal

3 cups Corn Chex cereal

3 cups Golden Graham cereal

1 1/2 cups mixed unsalted, or lightly salted nuts (a nut blend is really good!)

2 cups shredded sweetened coconut

1 cup granulated sugar

1 cup light corn syrup

3/4 cup melted salted butter

1 tsp vanilla (optional)

1.  In a large mixing bowl, toss together the Rice Chex cereal, Corn Chex cereal, Golden Graham cereal, mixed nuts and coconut.  

2.  In a medium sauce pan combine granulated sugar, butter and corn syrup.  

3.  Bring mixture to a boil over medium high heat, stirring occasionally.  Allow mixture to boil for 2 minutes, stirring occasionally.  

4.  Remove from heat and carefully pour sugar mixture over cereal mixture and toss evenly to coat.  

5. Store in an airtight container at room temperature.  

Tips for this Recipe

• Don’t just simmer the mixture for 2 minutes let it come to a boil then start counting down the two minutes.
• Don’t skip the coconut even if you aren’t normally a fan. It’s not overpowering here, it blends in with the flavors nicely.
• You can use one type of nut, but if you have multiple on hand go for a blend. Peanuts, sliced/slivered almonds, cashews, pecans or walnuts are all great choices.
• You can use unsalted butter if that’s what you’ve got on hand. Then just add a heaping 1/4 tsp salt to the sugar mixture before cooking.

Recipe Source:

Cooking Classy

Apple Fritters

 My husband made it for me for Mother's Day and he said that the hardest part was getting the oil temperature right.  They were SO yummy!!


Servings: 35 donut holes
prep time: 13 minutes
cook time: 2 minutes

Fritter Ingredients
1 1/4 c all-purpose flour (scoop and level to measure)
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 c buttermilk
1/4 c granulated sugar
3 TBS melter butter
1 15 oz can apple pie filling

3-4 C vegetable oil for frying

Glaze for Apple Fritters:
1/4 c whole milk
1 tsp vanilla
2 c powdered sugar

Glaze Instructions:

1. Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.
2. 
   

FRITTER INSTRUCTIONS:
1.  Prepare glaze.  Leave glaze in pot on stove to stay warm.  Cut up apples from apple pie filling.  Set aside.

2.  Pour 1/2 inch oil into a large sauté pan or pot and heat over medium heat to 350-360 degrees, keeping an eye on it as it is heating. Meanwhile, prepare the donut dough.

2.  In a medium mixing bowl, whisk together dry ingredients.

3.  Separately whisk together buttermilk and melted butter.  Pour buttermilk mixture into flour mixture and using a fork, stir in dry ingredients and mix just until combined (be careful not to over-work dough).  Add in cut up apple pie filling (the amount of apples you add from the pie filling can is up to you), stirring gently.

4.  Gently roll dough into 1/2 Tbsp balls.  Once the oil has reached 350 degrees F, fry about 1/2 the balls at a time.

5.  Fry until just golden brown on bottom, then flip and cook reverse side until golden brown.

6.  Carefully remove with a spider strainer or metal tongs and drain onto a paper towel lined baking sheet.

7.   While the fritters are still hot, roll them in glaze and set on lined tray.


*If desired, you can leave out the cinnamon and apples and make into regular donut holes.  Roll in sugar after frying if desired instead of glaze.

Glaze Recipe Source: Food Network
Picture Source: Souffle Bombay

7 Layer Bars/Magic Cookie Bars

Ingredients

• 12 whole (rectangle) graham crackers (about 1 & 1/2 pkgs)
• 1/2 cup butter, melted (salted or unsalted)
• 1 cup chocolate chips (milk or semi-sweet)
• 1 cup white chocolate chips
• 1 cup butterscotch chips
• 1 cup pecan pieces or other chopped nuts 
• 1 cup shredded coconut flakes
• 14 oz can sweetened condensed milk

Instructions

1. Blend graham crackers in a food processor or blender until fine crumbs. Add melted butter to crumbs, mix, and flatten onto the bottom of a lightly greased 9x13-inch baking dish. (Can line dish with parchment paper to lift bars out of pan for easy cutting.) 
2. Drizzle some of sweetened condensed milk over the crust (about 1/3 of the can). Sprinkle with chocolate chips, white chocolate chips, butterscotch chips, nuts, and coconut flakes. Drizzle the remaining sweetened condensed milk evenly over the top.
3. Bake at 350 degrees Fahrenheit for 25-30 minutes, until center bubbles and edges brown. 
4. Allow to cool completely before cutting into bars. To Freeze: Leave a bit of space in between the bars on a sheet tray so they don’t stick together. Freeze bars, then transfer to a freezer safe plastic bag, with wax/parchment paper between the bars, if stacking. Thaw in refrigerator or eat straight from the freezer.

Recipe Notes

*TIP: I like to use parchment paper in my baking dish to easily lift the bars out of the pan, cut off the crusty edges, and then cut them into bars.

Photo and Recipe Source: Dessert Now Dinner Later

The Perfect Brownie

I finally found my go-to brownie recipe!  Who knew it would be such a difficult thing to discover, yet here it is.  Enjoy!



2/3 c butter
3/4 c cocoa
1/4 c oil
1 1/3 flour
1 tsp baking powder
1/2 tsp salt
4 eggs
2 cups sugar
2 tsp vanilla
1 c chopped nuts
1 c chocolate chips




Melt butter, oil and cocoa together.  Beat eggs well, add sugar.  Mix in chocolate mixture and vanilla.  Add flour, baking powder and salt.  Mix well.  Stir in nuts and chocolate chips.  Spread in greased 9x13 pan.  Bake at 350 degrees for 30 minutes (start at 25 minutes).  Test if done.  Cool.






Recipe Source:  My friend Julie D.
Picture Source: Copy Kat

Creamy Berry Shortcake

My friend Julie brought this to my house recently when we invited her for dinner.   It was delicious!  My new go-to strawberry shortcake recipe.

Makes 1 9X13 pan
1 package Jello White Chocolate Pudding
1 8 oz package cream cheese
1 container Cool Whip (I am assuming 8 oz)
1 white cake mix
1 box Danish Dessert, raspberry or strawberry flavor
fresh strawberries or raspberries


Make cake according to box instructions and allow to cool before applying topping.

Cream topping:  Make pudding according to package directions.  If you want it more thick, follow the pie filling instructions.  Add softened cream cheese and whip until very smooth. Mix in the container of Cool Whip and then spread the mixture over the cake.

Make Danish Dessert and add fruit.  Serve on top of cake. 

**To make a custard topping for cupcakes, use the following recipe: 

1 cake mix (made to directions)

Mix the following:

4 oz cream cheese-room temperature, whip with mixer

1/4-1/2 of a small container Cool Whip-mix with cream cheese

1 3oz instant vanilla pudding mix-add 1 cup milk and stir

Combine cream cheese/Cool Whip mixture to pudding mixture

Might need to add 1/4-1/2 C powdered sugar if it needs to be a little sweeter (I had ran out of Cool Whip, so the powdered sugar helped with that....it might have been ok if I had had more Cool Whip to add).  

Mixture should be thick.  Put a dollop on top of a cooled cupcake and top with a frozen berry.  These were a huge hit!  

Picture Source: Betty Crocker

Mixed Berry Sauce

I made this sauce and put it over Valentines Day heart pancakes.  Its not too sweet and so delicious. You could put it over just about anything-granola, cheesecake, yogurt, pancakes, etc.  



2 c frozen berries
1/3 c sugar
1 tbs lemon juice
zest of one lemon
pinch of salt
1 tbs cornstarch

Combine all ingredients into a medium pot.  Set heat to medium high heat.  Bring mixture to a boil until desired thickness.  Enjoy!


Picture and Recipe Source: To Die For Recipes

Just Like Reese's Peanut Butter Candy

I guess I have had a sweet tooth the past few weeks haha!  I will add the chocolate you use makes a difference so next time I will try the milk chocolate chips as stated in the original recipe.  I used chocolate almond bark because I had a bunch leftover from Christmas and it wasn't the same.  This recipe was super easy and a hit with the kiddos.  I keep going back to my friend Rachelle's recipe blog at To Die For Recipes.  Its pretty amazing!  Link below.

Just Like Reese's Peanut Butter Candy

2 cubes butter or margarine, melted
1 pkg graham crackers, crushed
2 1/2 c. powdered sugar
1 c. peanut butter, (I use smooth)
1 pkg. milk chocolate chips

Combine first 4 ingredients until completly incorporated. Spread mixture into an ungreased 9x13 pan. Melt chocolate and pour over peanut butter mixture, spreading evenly with a spatula. Cool completely and cut into squares. (I refrigerate them to speed up the cooling process.)

Recipe and Picture Source: To Die For Recipes

Perfect Homemade Hot Chocolate

Perfect Homemade Hot Chocolate

Since we now live somewhere with a cold season (yay!) I introduced my kids to hot chocolate.  I never knew it was so simple to make.  I am never buying the packaged stuff again!  I also tried a recipe that you put into the crockpot with sweetened condensed milk and chocolate chips.  It was so rich....it reminded me more of pudding.  This recipe though tastes like classic hot chocolate.



The Perfect Homemade Hot Chocolate Recipe

1 TBSP Hershey's cocoa powder
1/2 c white sugar
1/4 c milk (original recipe calls for skim, but I used 2%)
1 3/4 c milk (to add at later on)
Whipping cream (optional-Mels addition)

Directions (copied and pasted from the original source):
1. Stir together the cocoa powder and sugar in a medium saucepan.

2. The cocoa powder is going to be lumpy, and that’s ok. Just get them blended together.

3. Add 1/4 cup of skim milk. This is where the secret part comes in.  See how the cocoa and milk don’t want to mix together very easily?  We’re going to force them to love each other. 

4. How can you force it? By applying heat.  Bring the mixture to a low boil over medium high heat, stirring constantly.  

5. I let it boil for a minute or two, until the sugar is dissolved an no longer grainy.  Be sure to stir, stir, stir.  Don’t let it burn!

6. Once it’s all good and mixed together, I add the rest of the milk. I’m not going to lie—I didn’t even measure this out, I just poured straight from the jug.  I think it was about 1 3/4 cup.   If you like a super sweet hot chocolate you could add less, if you like it less sweet, add more milk. This recipe is totally flexible, folks.   

When you add the cold milk, you’ll need to turn the heat back up to get the temperature hot again.  You can let this simmer on the stove as long as you’d like, depending on how scalded your taste buds like to be when you sip hot drinks. When I make it for kids I don’t let it heat back up after adding the milk and it makes it just lukewarm enough for my six year old’s tender mouth.

Recipe Source : Unskinny Boppy

Pumpkin Sheet Cake with Cream Cheese Frosting

Love me some pumpkin dessert!


To cook in a jelly roll-sized pan, use these amounts:
4 eggs
1 c oil
2 c sugar
1 tsp vanilla
2/3 of a 29 oz can of pumpkin pie mix (I used pumpkin puree last time)
2 heaping cups flour
1 tsp baking soda
2 tsp cinnamon
1 tsp


Beat eggs.  Add oil, sugar, vanilla and pumpkin.  Mix.  Add dry ingredients.  Mix.  Bake in greased jelly roll sheet pan at 350 degrees for  about 25 minutes.


Frosting:  Cream 4 oz cream cheese and 1 1/4 cube butter.  Whip in mixer for until light and fluffy.  Add 1 tsp vanilla and 2 1/2 c powdered sugar.  Beat until smooth.

*Original recipe was for a larger amount.  When I made it with these amounts, it made a jelly roll sized pan, in addition to a 9"x13"pan.  The ingredients are increased by 1/3.  Thats a lot of cake!  

6 eggs

1 1/2 c oil

3 c sugar

1 1/2 tsp vanilla

1 29 oz can pumpkin

3 1/2 c flour

1 1/2 tsp baking soda

3 tsp cinnamon

1 1/2 tsp salt

Frosting amount:

8 oz cream cheese

1 c butter

1 1/2 tsp vanilla

3-4 c powdered sugar, depending on taste.  

Recipe Source:  My friend Rachele L.

Picture Source: Southern Food

Pumpkin Delight

A big shout out to Lil Luna for this delicious recipe!  I switched things up just a little bit, but it is mostly the same.  In the original recipe (and in the picture shown above), there is whipped cream in each layer of the dessert.  I prefer just a whipped cream topping.  Click the link to see original recipe.  It is good, just really tall and....whipped creamy.....which my kids liked, but I preferred less.  Super good as well though!  My husband wants this for Thanksgiving instead of pumpkin pie because the crust is so yum and its really easy to put together.



Mel's version of the Layered Pumpkin Dessert

Ingredients

*9x9 pan:

1 c flour
1/2 c butter
1/2 c chopped pecans
8 oz cream cheese, softened
1 c powdered sugar
8 oz whipped topping
2 1/2 c milk
1 (3 or 5 oz) package vanilla instant pudding mix
1 15 oz can pumpkin puree
1 tsp pumpkin spice

Instructions

1. Layer 1: Mix flour, butter and 1/2 cup pecans together. Press into a sprayed 9x9.  Bake for 15 minutes at 350 degrees, then remove and let cool.
2. Layer 2: Blend cream cheese and powdered sugar, spread over cooled crust.
3. Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice. Spread over top of layer 2. (You can add 1 c whipped cream to this layer to make it sweeter).  We prefer it without though.  
4. Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans.
5. Let chill for 3 hours or until set.

*I made this dessert for a baby shower recently.  I used a big jelly roll pan.  I needed to triple the crust portion for that sized pan. I imagine for a 9x13 pan, you would need to increase the crust measurements as well. The rest of the topping ingredients I just doubled and it was plenty!  Very heavy tray. Everyone loved it!  Thick crust was delicious.  All of the layers compliment the others perfectly.  I also sprinkled pumpkin spice over the top of the whipped cream layer and it looked really pretty :)