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I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it! INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: Heat oven to 350°F. Grease 13×9-inch (3-quart) baking dish with shortening or cooking spray. 2: In 12-inch skillet, melt butter over medium-high heat. Add apples and cook 10 to 12 minutes, stirring frequently, until softened and beginning to brown. Remove from heat. 3: In large microwavable bowl, microwave cream cheese and powdered sugar uncovered on High 1 minute, stirring every 30 seconds, until softened. Stir until smooth, then slowly stir in milk. Add to the apple mixture and stir. 4: Separate dough into 5 rolls (save icing). Cut each cinnamon roll into 6 pieces (scissors work great) and stir into apple mixture. Pour into baking dish. 5: Bake 26 to 32 minutes or until bubbling around edges and dough is baked through. Let stand 10 minutes. 6: Drizzle icing over mixture and serve. Darlene’s Tips: To keep this simple, do not peel the apples. For extra icing, add milk or water, just a few drops at a time, until you get the consistency you want. You could also add other ingredients to this bubble up bake like raisins, candy morsels, maybe try tossing in some apple jacks cereal, whatever you like! Experiment! Serve for breakfast, brunch or dessert!
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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it! INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: Heat oven to 350°F. Line 9-inch square pan with foil, extending foil over edges. 2: Break up cookie dough in medium bowl with wooden spoon or hands. Add cocoa and mix until well blended (dough will be stiff). Press evenly in bottom of pan. Bake 12 to 15 minutes or until edges are set (do not overbake). Cool completely, about 1 hour. 3: In medium bowl, beat the cream cheese, peanut butter and sugar with electric mixer on medium speed until smooth and creamy (you can also mix by hand). Spread evenly onto crust. Set aside. 4: In small microwavable bowl, microwave the baking chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds or until melted and smooth. Spread evenly over filling. Refrigerate about 2 hours or until set. 5: Use foil to lift from pan; pull foil edges away. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator. Darlene’s Tips: To soften the cream cheese, just leave it on the counter for 1 to 2 hours. Once it’s room temp, it will be very easy to mix with the peanut butter, especially if you are mixing by hand. You can use chunky peanut butter if you want. You could also add some baking morsels to the peanut butter mix, either chocolate or peanut butter or both.
BE COOL -> Subscribe to my Youtube channel I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
See my 300+ Exclusive Video titles here! BE COOL -> Subscribe to my Youtube channel I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it! INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: Heat oven to 350°F. Place cereal in gallon-size resealable food-storage bag and lightly crush with rolling pin. It’s okay to leave some whole. 2: Break up cookie dough in large bowl. Mix in crushed cereal with your hands. 3: Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets. 4: Bake 10 to 12 minutes or until edges are light golden brown. Cool 1 minute then remove from cookie sheets to cooling racks. Darlene’s Tips: You can do this with any cereal and any flavor cookie dough! You could also add 1/4 to 1/2 cup total of other ingredients like raisins, chopped nuts, baking morsels, reese’s pieces candy, m&m candies or whatever you want.
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Check out my 12 New Penny Auctions with Free Shipping!* *Free shipping for USA only. Other countries must be part of eBay’s Global Shipping Program. I still cover the shipping charges to get the package to ebay, but then you must pay eBay the remainder of the shipping charges. BE COOL -> Subscribe to my Youtube channel I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Turning Tiny Scraps Into Long Strip Sets See my 300+ Exclusive Video titles here! BE COOL -> Subscribe to my Youtube channel I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it! INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: In large microwavable bowl, microwave candy morsels uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. 2: Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors. 3: Spread on waxed paper or foil until cool and chocolate is set, about 30 minutes. Break into chunks. Store loosely covered. Darlene’s Tips: Experiment with different cereals. Any cereal will work. You can put this snack mix in sandwich bags and tie with orange and black ribbon to hand out as party favors or special treats!
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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it! INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: Heat oven to 350°F. Grease 13×9-inch pan. 2: Reserve 2/3 cup of the dry cake mix for filling. In large bowl, combine remaining dry cake mix, butter and 1 egg. Beat at low speed until well blended. Press in bottom of greased pan. Bake at 350°F. for 15 to 20 minutes or until light golden brown. 3: Meanwhile, in large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup and eggs. Beat at medium speed or until well blended. 4: Remove pan from oven when time is up. Immediately pour filling mixture over base. Sprinkle with pecans. Return to oven and bake an additional 30 to 35 minutes or until filling is set. Cool 1 1/2 hours or until completely cooled. Cut into bars. Store in refrigerator. Darlene’s Tips: Add some coconut to the filling if you want. You could also add some butterscotch morsels to the mix or sprinkle them over the pie immediately after pulling out of the oven (and before cutting) so they can melt a bit. Experiment with different cake flavors. Spice cake or carrot cake would be good! Want something different? Try chocolate cake mix! Also check out this Maple Walnut Slab Pie with Sugar Cookie Crust!
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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it! INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: Line cookie sheet with waxed paper. 2: In medium microwavable bowl, microwave vanilla baking chips on High 30 to 60 seconds, stirring once, until melted. Stir in peanut butter and frosting until well blended. 3: Spread sprinkles in small shallow dish. For each truffle, roll 1 rounded tablespoon peanut butter mixture into a ball. Roll in sprinkles to completely cover and place on cookie sheet. 4: Refrigerate truffles 10 minutes before serving. Store covered in refrigerator. Darlene’s Tips: You could chill these truffles then dip in melted chocolate or melted morsels of your choice. You could also try this with whipped chocolate frosting or just plain white whipped frosting. I’m sure chunky peanut butter would work too. Or you could roll the balls in finely chopped nuts.
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