3 Ingredient Peanut Butter Cookies

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Did you know that you can make peanut butter cookies with just 3 ingredients?! It’s super easy to make these cookies and I love the way they taste…they are actually my favorite kind of peanut butter cookies. You will just need sugar, peanut butter and an egg! This is a perfect recipe to teach the kids since it’s simple and they can make it all on their own. Enjoy!

3 Ingredient Peanut Butter Cookies

INGREDIENTS (Yield about 18 cookies):

  • 1 cup Sugar
  • 1 cup Peanut Butter
  • 1 Egg 2

DIRECTIONS:

  1. Preheat the oven to 350.
  2. Stir the ingredients together until blended. 3 4
  3. Roll into 1″ balls with then press down with the back of a fork and then press again from the other side to form the criss cross pattern on top.
  4. Bake for 12 minutes.
  5. Allow them cool on the tray for a couple of minutes before moving to a wire rack to finish cooling.
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Homemade Cheez-Its

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homemade-cheez-its

Homemade Cheez-Its

Talk about a delicious recipe…these Homemade Cheez-Its are one of my favorite snacks to munch on and the kids love them! Even better, these are much healthier for you than the store bought ones. Just be sure to make enough because they won’t last long.

If you love cheesy snacks then I highly recommend trying this one out! ;-) Enjoy…

Homemade Cheez-Its

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Ingredients: 

  • 8 oz Shredded Cheddar Cheese
  • 2 tbsp cold Butter cut into small pieces
  • 2 tbsp Shortening
  • 1 tsp Kosher or Sea Salt
  • 1 cup Flour
  • 2 tbsp Ice Cold Water

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What to do:

  1. Blend the cheese, butter, shortening and salt together on medium low speed in a stand mixer or with a hand mixer.
  2. Add the flour and mix on low to incorporate (the dough will be dry).
  3. Slowly add the water just until the dough comes together in a lump. 2
  4. Form into a ball and wrap in plastic wrap and refrigerate for an hour.
  5. Preheat oven to 375.
  6. Line a baking sheet with parchment paper.
  7. Flour your work area and roll out the dough very thin (less than 1/8″).
  8. Use a pastry cutter to cut into 1″ squares and use a skewer or toothpick to put a hole in the center of each. 3
  9. Transfer to prepared baking sheet.
  10. Bake for 12-15 minutes or until light brown at the edges.
  11. Transfer to a cooling rack and allow to cool.

homemade cheez-its collage

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Peanut Butter Cup Brownie Bottom Cheesecake

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peanut-butter-cheesecake-7

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If you are a chocolate, peanut butter, brownie lover then you will definitely love this next recipe! This Peanut Butter Cup Brownie Bottom Cheesecake is full of all of those ingredients. This cheesecake is rich and full of flavor. It’s sweet but not too sweet and the ganache topping just melts in your mouth. This recipe takes a little more work than most of my recipes but let me just tell you…it’s totally worth it!! Enjoy…

peanut butter cheesecake

Peanut Butter Cup Brownie Bottom Cheesecake

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Ingredients:

  • 1 Box of Brownie Mix (ingredients needed according to the box usually oil and eggs)
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 cup Peanut Butter Chips
  • 6 whole Peanut Butter Cups, cut into small pieces

Cheesecake Filling:

  • 2 packages cream cheese (softened)
  • 2.5 whole Eggs
  • 1 cup Brown Sugar
  • 1/2 cup Smooth Peanut Butter
  • 1/4 cup Whipping Cream
  • 1/2 Tablespoon Vanilla Extract

Topping:

  1. 1/4 cup whipping cream
  2. 1/2 cup Semi-Sweet Chocolate Chips
  3. 1/2 cup Peanut Butter Chips
  4. 6 Peanut Butter Cups, cut in half

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Directions:

  1. Heat oven to 350°F. Grease 9-inch Springform pan
  2. Prepare brownie mix according to directions and pour mixture into springform pan then bake according to directions (continue on to make the cheesecake filling – STEP 5 – while this is baking).
  3. When brownie bottom is done, pull out of oven and cover with milk chocolate chips, peanut butter chips and peanut butter cups. 17
  4. Spoon cheesecake mixture over chips. Turn oven down to 325°. 15
  5. Beat cream cheese until smooth
  6. Add eggs and mix well
  7. Add brown sugar, peanut butter and whipping cream and mix until smooth 19
  8. Add in vanilla
  9. Pour over top cooked brownie crust and chocolate chip mix
  10. Wrap the pan with aluminum foil 2 times to prevent water from coming in
  11. Place pan in a bigger ban and fill 1 inch up the sides of the foil with hot water 14
  12. Bake at 325 degrees for 1.5 hours (or until lightly browned and firm)
  13. Let cool for 1 hour then refrigerate for at least 3-4 hours
  14. Pull out of fridge and take side springform off then hold the pan over top of stove burner for bout 10-15 seconds to loosen the bottom
  15. Remove from bottom and place on a serving plate
  16. Now for the topping ganache - bring whipping cream to a boil and add chocolate and peanut butter chips – stir until smooth and melted 13
  17. Drizzle your ganache over the top of the cheesecake and use it as a “glue” for the peanut butter cup edge!
  18. Enjoy…

peanut butter cheesecake

Adapted from, Tasty Kitchen

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Homemade Fruit Rollups (2-Ingredients)

fruit-rollups

Homemade Fruit Rollups

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I’ve been on sorta a health kick lately and who doesn’t want their kiddos eating healthy right?! Well, these homemade fruit rollups are super simple and I love that they only have 2 ingredients…I mean really, have you read the ingredient list on a “healthy” package of fruit rollups or fruit snacks? Most of them have things I cannot even pronounce and have no idea what they are in them. Enjoy this healthy and easy recipe..your kids definitely will! ;-)

Homemade 2-Ingredient Fruit Rollups

printIngredients:

3 Cups of Fruit (I used Strawberries)
Sugar (Optional)

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Directions:

  1. Preheat oven to 170
  2. Line a cookie sheet that has a lip with plastic wrap (be sure to overlap your sides). I know it seems strange but yes, plastic wrap. You are dehydrating it and the temperature is so low that you can touch the pan the whole time as it never really gets hot.
  3. Prepare Strawberries (cut stems)3.jpg
  4. Puree your fruit in food processor until smooth consistency. 4.jpg
  5. Add sweetener of your choice (I used sugar) and sweeten to taste.
  6. Pour mixture on to prepared cookie sheet about 1/8″ thick. 5.jpg
  7. Bake for 6-8 hours. Wait until your center is no longer tacky.
  8. Lift plastic wrap out of cookie sheet and place on the countertop to cool.
  9. Flip over onto parchment paper.
  10. Remove plastic wrap.
  11. Cut into strips and roll.

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Chocolate Caramel Cheesecake Trifle

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I have this fetish for trifle recipes and my hubby loves cheesecake so this is the perfect combination! Below is a recipe for a chocolate caramel cheesecake trifle that will knock your socks off. ;-) I love Trifles because they are not only easy to make but they look fantastic too. Enjoy and let the little ones help with the layering of this recipe…

Chocolate Caramel Cheesecake Trifle

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Ingredients:

Crust:

  • 1 pk. golden grahams crushed (1 ½ cups)
  • 4 T. Melted butter

Cheesecake Mixture:

  • 3 8oz packages of cream cheese softened to room temperature.
  • 1 Cup sugar
  • 1 ½ Tsp. vanilla
  • 2/3 Cup sour cream
  • 3 eggs (room temperature)

Directions:

  1. Prepare your 9” springform pan by spraying with anti-stick baking spray.
  2. Mix crushed graham crackers with melted butter and press firmly into 9” springform pan.  Place in oven heated to 325 degrees and bake for 7 minutes. Continue on to the cheesecake mixture:
  3. Blend cream cheese, sugar and vanilla with hand mixer on medium speed 1-2 minutes until well mixed.
  4. Add the sour cream and blend 1 minute.
  5. Add the eggs one by one, mixing on low just until all ingredients are blended together.
  6. Pour over crust and bake at 325 degrees for 40-50 minutes.
  7. I use a confection setting on my oven, baked for 43 minutes until center was almost set.  Times may vary depending on oven setting and type of springform pan you are using.
  8. Remove from oven and allow to completely cool before cutting.

For the Trifle:

  1. Using one piece of cheesecake (1/8 of cheesecake per trifle) remove crust and lightly mix just the cheesecake filling to fluff.  Set aside.
  2. Cube 1/8 of cheesecake.
  3. Place 3-4 cubes in bottom of trifle.
  4. Drizzle caramel sauce and chocolate sauce over cheesecake cubes
  5. Layer a generous amount of whipped topping over cubed cheesecake.
  6. Place the remaining cubes over whipped cream.
  7. Drizzle caramel sauce and chocolate sauce over cubes.
  8. Pipe on your fluffed cheesecake over the top.
  9. Drizzle on caramel sauce
  10. Add 1/2 Hershey’s Mini candy bar crushed, and place the remaining 1/2 in the top.
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Malibu Drink

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Malibu-Drink.png

It’s almost Summer time…and you know what that means, lots of yummy, refreshing drinks for a hot summers day. This next Malibu is sweet and refreshing and full of flavor. Enjoy…

Malibu Drink

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Ingredients:

  • 1 small can of pineapple juice
  • 1 ounce of grenadine
  • 1-2 ounces of Malibu Pineapple Rum
  • 1 Tablespoon of Cherry juice

Directions:

Mix all ingredients together and add two ice cubes or so depending on the size of your glass. Add in some pineapple chunks and cherries. Sip and enjoy!

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Olive Garden Alfredo Sauce Recipe

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 Olive Garden Alfredo Sauce

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Olive Garden Alfredo Sauce at Home

Everytime I take my family to Olive Garden, somebody always orders the Alfredo Sauce. Whether it be Fettucini Alfredo or just a boat of sauce to go with breadsticks, there’s always Alfredo Sauce on the table. We can’t always get to Olive Garden for dinner, but now I can make the same Olive Garden Alfredo Sauce at home quickly and easily with this recipe!  And now that I’ve made it once, it’s so delicious my children are asking for every night.

Simple Techniques to Make Olive Garden Alfredo Sauce at Home

The secret to Olive Garden Alfredo Sauce is egg yolks. If you’ve ever work with egg yolks you’ll know you have to temper them before placing them in with all the hot ingredients. This is easily done by placing the yolks in a separate bowl then adding a ladle full at a time of hot ingredients, continually whisking until it’s incorporated. This is an easy way to work the eggs so they don’t end up scrambled in the milk. The technique is easy to use and once you’ve done it, you’ll find other recipes to use this in as a thickening agent such as homemade puddings and other sauces.

What to do with Your Olive Garden Alfredo Sauce

Olive Garden Alfredo Sauce goes well with a lot of different dishes. You can serve it over pasta such as linguine or fettuccine, you can dip bread sticks in it (or garlic bread which seems to be my family favorite) and you can also make baked pasta dishes with it. My favorite is to mix the Alfredo Sauce with rotini pasta, place it in a bowl, and top it with red sauce. Sprinkle mozzarella and parmesan cheese on top and then run through the oven for about 20 minutes on 350 degrees.  It makes the perfect quick Italian casserole for a weekday meal.

Olive garden Alfredo Sauce Recipe

Ingredients: 

1 ½ C milk

1 ½ C heavy cream

½ C Parmesan, grated

½ C Romano, grated

6 egg yolks

salt and pepper

Directions:

Heat milk and cream in saucepan until it begins to simmer. Turn off heat. Whisk in cheese, then remove from heat.

Place egg yolks in a bowl and whisk.  Add about half of the  hot milk and cream mixture to the eggs slowly, whisking continually.

Slowly add egg mixture back into remaining cream mixture. Place back on low heat and stir continually until simmering.

Remove sauce from the heat to thicken.

Season to taste with salt and pepper.

 Anyway you look at it, Olive Garden Alfredo Sauce is simple and delicious!

 

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Pineapple Cake (Only 2 Ingredients!)

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PIN

This is by far, one of my favorite recipes to make because it’s super easy and full of flavor! In fact, when I’m at the store, I try to always pick up these 2 ingredients in case I crave this cake or need to make a dessert quick! This Pineapple Cake only takes 2 ingredients and is extremely moist. Enjoy…

If you love cake recipes, try our Copycat Red Lobster Lava Cake Recipe, our Oreo Stuffed Spider Cupcakes (Halloween Recipe), our Snickers Cheesecake in a Jar Recipe, our Caramel Apple Cheesecake Bars Recipe, and our Ice Cream Sandwich Cake No Bake Recipe (SUPER Easy!)!

2 Ingredient Pineapple Cake

(Print Recipe Below)

Ingredients:

  • 1 box Angel Food Cake mix
  • 20 oz Crushed Pineapple with Juice 4.jpg

Directions:

  1. Move rack to lowest level in oven.
  2. Preheat oven to 350.
  3. Combine the ingredients in a bowl (do not over mix). 3.jpg
  4. Grease a bundt pan.
  5. Pour into prepared bundt pan. 2.jpg
  6. Bake for 45 minutes.
  7. Allow to cool 10 mins in pan.
  8. You may need to use a spatula to loosen from bundt pan before inverting.
  9. Allow to finish cooling after removing from pan.

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Maple & Bacon Cupcakes

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maplecupcake-682x1024

I love making these cupcakes for breakfast, dessert or just a midnight snack! The kiddos love these too and they love to help make them. If you are a fan of breakfast food (bacon and pancakes) then you will love this recipe.

Maple & Bacon Cupcakes

maple bacon Cupcakes

Batter Ingredients:

  • 12 tablespoons butter at room temperature
  • 12 tablespoon bacon drippings (solid)
  • 1 egg
  • 5 tablespoons brown sugar
  • 4 tablespoons maple syrup
  • 14 cups self rising flour
  • 1 teaspoon baking soda
  • 12 teaspoon baking powder
  • tiny pinch salt
  • 14 cup milk
  • 14 cup of cooked minced bacon unnamed (1)

Directions for Batter:

- Cook  bacon in a fry pan (I used one pound). 4
- Reserve the drippings and place in the fridge to solidify.
- Mince 1/4 a cup of the bacon.
- Beat the butter and solidified bacon fat until light and creamy.
- Add the brown sugar and maple syrup and beat well until combined.
- Add the egg and beat until incorporated.
- Sift the flour, salt, baking soda and powder together.
- Add some of the flour and mix, then some of the milk.
- Continue to alternate the dry and wet ingredients, ending with the dry.
- Mix until just combined.
-Fold in the bacon.
-Taste and add more maple syrup, flour, or milk if needed for desired taste.
- Scoop into cupcake papers.
- Bake at 350 F for 18-22 minutes or until a toothpick comes out clean. 5
- Rotate the pan after the first 15 minutes for even baking.

Maple Syrup frosting:

Ingredients:

  • 4 tablespoons of butter
  • 2 tablespoons of maple syrup
  • 1 cup of powdered sugar.

Directions for Frosting: -

-Beat the syrup and butter until combined.
-Add the sugar, a bit at a time.
- Whip at high speeds until combined.
-Pipe or spread onto cupcakes.

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Blackberry Ice Cream (No Churn)

Blackberry Ice Cream

Blackberry Ice Cream

Here is a delicious no churn ice cream recipe. I love making these no churn recipes because they don’t take a lot of ingredients and are very easy to make. You can make a ton of different flavors with this basic recipe, just use a different fruit instead of the blackberries. Enjoy this yummy treat!

No Churn Blackberry Ice Cream

Blackberry Ice Cream 2

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We love this KitchenAid Classic Smooth Scoop and use it often. (get it here on Amazon). This one won’t break and is super high quality.

INGREDIENTS:

  • 2 cup Heavy Whipping Cream
  • 14 oz Sweetened Condensed Milk
  • 6 oz Fresh Blackberries
  • 1 tsp Vanilla 3

DIRECTIONS:

  1. Puree about half the blackberries in blender.
  2. Add condensed milk and pulse until blended.
  3. In a large bowl, whisk, heavy cream and vanilla on high speed until soft peaks form. 4
  4. Fold in blackberry mixture and remaining blackberries.
  5. Spread this mixture into a loaf pan.
  6. Cover with foil and freeze for 6 hours or until firm.
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