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Posted by Darlene on September 11, 2019 at 9:28 am 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!
Chocolate Lasagna Recipe
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INGREDIENTS:
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24 store-bought soft chocolate chip cookies ()
1/4 cup butter, melted
1 package (8 oz) cream cheese, softened
3 1/4 cups milk
1 container (12 oz) frozen whipped topping, thawed
2 boxes (4-serving size each) chocolate instant pudding and pie filling mix
3 tablespoons caramel or chocolate topping
3 chocolate bars of your choice. chopped
(see my tips below)
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DIRECTIONS:
1: Crumble soft cookies in food processor or place in plastic bag and crumble with your hands or rolling pin. Place cookie crumbs in medium bowl. Stir melted butter into cookie crumbs. Press into bottom of pan. Cover and refrigerate 10 minutes to set.
2: Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until fluffy. Beat in 1/4 cup of the milk. Fold in 2 cups of the whipped topping. Evenly spread cream cheese mixture over cookie crust.
3: In large bowl, add chocolate pudding mixes, Very slowly beat in remaining 3 cups milk on low speed until well blended. Evenly spread pudding over cream cheese mixture.
4: Evenly spread remaining whipped topping on top of pudding. Cover and refrigerate 5 hours. Drizzle with caramel or chocolate topping. Sprinkle with chopped candy bars. Cover and refrigerate until serving time.
Darlene’s Tips: You can use any soft cookie for this and any flavor pudding. Experiment with different combinations! You could also add chopped nuts, chocolate or white morsels, shredded coconut… anything you want!
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on September 10, 2019 at 8:06 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
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Posted by Darlene on September 10, 2019 at 3:31 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
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Posted by Darlene on September 10, 2019 at 12:05 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
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Playing Cards Quilt Block
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Posted by Darlene on September 10, 2019 at 8:36 am I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
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Posted by Darlene on September 10, 2019 at 8:27 am 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!
Homemade Caramel Candy Recipe
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INGREDIENTS:
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1 cup heavy whipping cream
5 tablespoons unsalted butter, cubed
1 1/2 cups granulated sugar
1/4 cup light corn syrup
1/4 cup water
Optional: coarse salt for sprinkles
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DIRECTIONS:
1: Line an 8-by-8-inch baking pan with parchment paper and brush or spray lightly with oil. Set the pan asside.
2: Bring heavy cream and butter to a boil in a small saucepan. Remove from heat and set aside.
3: In a large saucepan over high heat, stir together sugar, corn syrup and water until sugar is dissolved. Boil without stirring (you can gently swirl the entire saucepan occasionally to ensure even heating) until mixture turns to a light golden caramel color.
4: Lower heat to a simmer and very carefully pour cream mixture into large saucepan. Stirring constantly, bring mixture to a temperature of 250°F, or firm ball stage. A candy thermometer will help you out with this.
5: Pour mixture into baking pan and allow to cool completely, about 2 hours. Half an hour after pouring, sprinkle caramel with coarse salt if desired.
6: Remove caramel from baking pan by lifting the parchment paper. Cut the caramel into 1-inch squares using a very sharp, warm knife.
Darlene’s Tips: You can wrap these individually with wax paper to give as gifts. Cut about a 4 inch square, place candy in center, fold wax paper over and twist the ends. I’m thinking you could sprinkle the top with finely chopped nuts if you want. You could also add a layer of melted chocolate morsels on top of the caramel before cutting or you could dip the caramels into chocolate and let harden. Or you could just drizzle the melted chocolate on top. Butterscotch morsels would work too.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on September 9, 2019 at 7:49 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Mosaic Batik Quilt Block
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Posted by Darlene on September 9, 2019 at 8:27 am 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!
Mint Chocolate Chip Cookies Recipe
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INGREDIENTS:
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1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon mint extract
8 drops green food color
1 egg
1 cup creme de menthe baking chips (see tips below)
1 cup semisweet chocolate chunks or morsels (see tips below)
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DIRECTIONS:
1: Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2: Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3: Bake 8 to 10 minutes or until set. Cool 3 minutes then remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
Darlene’s Tips: If you can’t find the mint baking chips, you can break up and use that instead of the mint and chocolate morsels. Make some awesome ice cream sandwiches by putting mint chocolate chip ice cream between two cookies and freezing!.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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Posted by Darlene on September 8, 2019 at 3:23 pm I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
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Posted by Darlene on September 8, 2019 at 8:07 am 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!
Sweet Potato Whoopie Pies Recipe
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INGREDIENTS:
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1 box (15.25 oz) Betty Crocker SuperMoist Cake Mix Spice
1 jar Marshmallow Fluff (see tips below)
1 can (29 oz) Cut in Light Syrup (see tips below)
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DIRECTIONS:
1: Drain the juice from the can of sweet potatoes and place the potato pieces in a blender. Puree until smooth. (You can just mash them if you don’t have a blender or food processor)
2: Pour the cake mix into a large mixing bowl and add the sweet potato puree. Blend with an electric mixer until combined. (Or mix by hand like)
3: Drop by large rounded tablespoons onto a non-stick cookie sheet and bake for 12-15 minutes. Remove from the oven and allow cookies to cool completely.
4: Spread some marshmallow fluff on the bottom side of one cookie and place another cookie on top to make a sandwich. Repeat with remaining cookies.
Darlene’s Tips: You could use chocolate cake mix or any flavor. And you can use any flavor frosting instead of marshmallow fluff. For a frozen treat, spread some softened ice cream between the cookies and freeze! If you can’t find canned sweet potatoes, you can use canned yams.
Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)
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