Peanut Butter S'mores Bars

The Girl Who Ate Everything’s recipe :) THANK YOU!!

Ingredients

· 1/2 cup butter, melted

· 2 cups graham cracker crumbs

· 2 cups powdered sugar

· 1¼ cups peanut butter

· 8-12 ounces marshmallow fluff

· 1 1/2 cups semi-sweet chocolate chips

· 2-3 cups mini peanut butter cups, coarsely chopped

·

Instructions

1. Mix butter, graham cracker crumbs, powdered sugar, and peanut butter together until completely combined.

2. Press into the bottom of a 9×13 baking dish.

3. Spread a layer marshmallow fluff over the graham cracker crust. It's a little tricky but it will spread.

4. Melt the chocolate chips in the microwave in 30 second increments stirring in between until melted. Pour over fluff layer and spread gently.

5. Sprinkle peanut butter cups on top and press down gently.

6. Refrigerate bars until set for 30-60 minutes.

7. Cut into bars and serve. Store bars in the fridge. They will soften at room temperature.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Twinkie Layer Cake

Recipe adapted from here. Thanks Confessions of a Cookbook Queen for a Yummy idea!! Can’t wait to try it out!!

Twinkie Layer Cake

Ingredients

• Cake:
• 1 box yellow cake mix (I used Duncan Hines)
• 5.1 oz box instant vanilla pudding (the large box)
• 1 cup water
• 1 stick salted butter, melted and cooled slightly
• 4 large eggs, lightly beaten
• Filling/Frosting:
• 1 stick salted butter, slightly softened
• 1/2 cup heavy cream
• 1 tsp vanilla
• 7 oz jar marshmallow creme
• 3 cups powdered sugar

Instructions

1. Preheat oven to 350. Butter and flour 2 (8 inch) round cake pans and set aside.
2. In the bowl of your mixer, combine eggs and butter. Add water, pudding mix, and cake mix and beat on medium for about a minute, until batter is smooth and thick. Spread evenly in prepared pans and bake for about 20 -25 mins or until tops spring back when lightly touched, or a toothpick inserted in center of cake comes out clean.
3. Cool cakes for a few minutes in the pans, then turn out on to wire racks to finish cooling.
4. For frosting/filling: Beat butter, heavy cream, and vanilla in your mixer until combined. Add marshmallow cream and beat until smooth. Slowly add powdered sugar until just combined. Increase speed to high and beat for one minute, until light, smooth and fluffy. Spread on cake layers and serve.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew and blogger/writer at BellaOnline and Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Twinkie Layer Cake

Recipe adapted from here. Thanks Confessions of a Cookbook Queen for a Yummy idea!! Can’t wait to try it out!!

Twinkie Layer Cake

Ingredients

• Cake:
• 1 box yellow cake mix (I used Duncan Hines)
• 5.1 oz box instant vanilla pudding (the large box)
• 1 cup water
• 1 stick salted butter, melted and cooled slightly
• 4 large eggs, lightly beaten
• Filling/Frosting:
• 1 stick salted butter, slightly softened
• 1/2 cup heavy cream
• 1 tsp vanilla
• 7 oz jar marshmallow creme
• 3 cups powdered sugar

Instructions

1. Preheat oven to 350. Butter and flour 2 (8 inch) round cake pans and set aside.
2. In the bowl of your mixer, combine eggs and butter. Add water, pudding mix, and cake mix and beat on medium for about a minute, until batter is smooth and thick. Spread evenly in prepared pans and bake for about 20 -25 mins or until tops spring back when lightly touched, or a toothpick inserted in center of cake comes out clean.
3. Cool cakes for a few minutes in the pans, then turn out on to wire racks to finish cooling.
4. For frosting/filling: Beat butter, heavy cream, and vanilla in your mixer until combined. Add marshmallow cream and beat until smooth. Slowly add powdered sugar until just combined. Increase speed to high and beat for one minute, until light, smooth and fluffy. Spread on cake layers and serve.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew and blogger/writer at BellaOnline and Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Chocolate Caramel Oatmeal Bars

Ingredients:

2 1.2 cups Caramel Sauce (0r 65 caramels unwrapped

1 cup heavy cream

1 1/2 cup butter, melted

1 1/2 cup brown sugar, packed

2 cup flour

2 cup rolled oats

2 teaspoon baking soda

12 ounces semisweet chocolate chips (I sometimes like to use half white and white semi sweet. MMMMM)

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 9x13" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

Recipe adapted from here. Thanks Lulu the Baker for a Yummy idea!!

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew and blogger/writer at BellaOnline and Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Orange Pudding Cake :) YUM!

Ingredients:

1 (18.25 ounce) package yellow cake mix

4 eggs (can use just egg whites)

1 cup vegetable oil

1 (11 ounce) can mandarin orange segments

1 (8 ounce) container frozen whipped topping, thawed

1 (20 ounce) can crushed pineapple with juice

1 (3.5 ounce) package instant vanilla pudding mix

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.

3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

4. To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G1). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew and blogger at BellaOnline and Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Salad

Strawberry Dressing

Ingredients

• 1 cup strawberries, (6 large berries), rinsed, hulled and sliced
• 1 tablespoon balsamic vinegar
• 3/4 teaspoon freshly ground pepper
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 2 tablespoons almond oil, (see Note) or canola oil

Directions

Puree it all together.

Strawberry Vinaigrette

Ingredients

• 3/4 cup olive oil
• 1/3 cup cider vinegar
• 1/3 cup honey
• 1 teaspoon pepper
• 1/4 teaspoon salt
• 3 cups sliced fresh strawberries, divided
• 3/4 cup pecan halves, divided
• 12 cups torn mixed salad greens or chopped fresh spinach
• 1 can (11 ounces) mandarin oranges, drained
• 3 green onions, sliced

Directions

In a blender, combine the first five ingredients; cover and process for 30 seconds. Add 2 cups strawberries; cover and process until blended. Add 1/4 cup pecans; pulse until chopped.

In a large bowl, combine the spinach, oranges, onions and remaining strawberries and pecans. Drizzle with vinaigrette and toss to coat.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G1). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew and blogger at BellaOnline and Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

No Bake Peanut Butter Cup Bars

Ingredients

1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar (aka powdered sugar)
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips

Directions

In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. (I did mine in a 9X9 square pan because I wanted them thicker) In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

adapted from the Baker Lady

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B2, G1). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew and blogger at BellaOnline and Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!