Fritos Candy Bars

This was an interesting recipe to try.  My husband loves Fritos chips so I figured I would be fabulous and make the bars for him, I'm a good wife like that. These are a good combination of the salty-sweet treats that are always popular.

FRITO CANDY BARS

1 (10.25 oz.) bag original Fritos chips

1 c. sugar

1 c. corn syrup

1 c. peanut butter

Coat a 9 x 13 baking dish with non-stick spray.  
Pour the bag of Fritos into the dish and spread out evenly.  
In a large sauce pan combine the corn syrup and sugar; heat over medium until the sugar is dissolved; add peanut butter and stir until the peanut butter is melted and everything is well incorporated. 
Pour the sauce over the chips, try to get all of the coated, you may need to do a bit of spreading, but it's kind of difficult because the sauce is sticky.  
Allow to cool to room temperature, place in fridge and chill for several hours. Cut into pieces and enjoy.  
Store in an airtight container.

As you can see in a couple of the photos, I (almost always) think a treat or dessert can be even better with chocolate, so I tossed some chocolate chips to one end of the baking dish.  My husband preferred the bars without the chocolate, but I thought they were better with. Go figure.

NOTE: I think the bars would be a little better by crunching the chips up a bit and these bars are pretty sticky when served at room temperature, so if you keep them in the fridge they are easier to handle.

Churro Cheesecake Bites

This is an awesome recipe!  I found it on Pinterest, and it's from JoyfulMommasKitchen.com.  I love it!  Simple and quick to make, I recently took it to a bridal shower and it was a huge hit!
It's not your typical dense cheesecake bar, it's absolutely perfect for warm summer days and it tastes like a churro (maybe even better because of the cream cheesy yummy

ness)!

CHURRO CHEESECAKE BITES

2 (8 ct.) tubes refrigerated crescent roll dough

2 (8 oz.) pkgs. cream cheese, softened

1 egg

1 tsp. pure vanilla extract

1 c. sugar, divided

2 Tbsp. ground cinnamon

Preheat oven to 350°.  Grease a 9x13 baking dish (I use butter) or lightly coat with non-stick spray. In a small bowl, combine 1/2 c. sugar and the cinnamon.  In a large mixing bowl beat the cream cheese until smooth and creamy.  Add the egg, remain 1/2 c. sugar and vanilla.  Beat until smooth and completely incorporated.  Sprinkle 1/2 of the prepared cinnamon sugar mix in the bottom of the baking dish.  Open 1 can of crescent dough and lay flat on a lightly floured surface.   No need to roll out, just lightly press out with your fingers to make the dough about the size of the 9x13 dish.  Pinch the seams together until it is a solid rectangle. Lay the dough on top of the cinnamon sugar.  Pour the cream cheese mix over the crescent dough and spread evenly.  Open the 2nd can of crescent dough, again pressing out a little pinching the seams to seal.  Lay over the top of the cream cheese batter.  Sprinkle remaining cinnamon sugar mix over the top.  Bake for 30-35 min. until the edges are golden brown.  Cool completely before cutting.  I think these are better when they have been chilled for a few hours before serving and my husband thinks they are best the next day!

recipe source:  JoyfulMommasKitchen

Potato Chip Chocolate Chip Cookies

I have a very serious love affair with potato chips.  Not flavored potato chips, not tortilla chips, not Cheeto's, pork rinds (eeewww), or any other kind of chips.  I simply love the crinkly and regular deep fried and salted potato chips.  I've tried to kick this weight sabotaging habit, but I can't do it...just love me some potato chips!

A while back I stumbled across this recipe (I can't remember where I found it!) and knew I was going to try it.  You see, I also LOVE chocolate chip cookies.

POTATO CHIP CHOCOLATE CHIP COOKIES

1 c. butter, softened (I don't recommend substituting margarine for the butter, the water content in the margarine will cause the cookies to flatten)
1 c. brown sugar

1 c. white sugar

2 c. chocolate chips, milk or dark-whichever is your personal fave

2 c. salted potato chips

2 eggs

2 1/2 c. flour

1/3 tsp. salt

1 tsp. baking soda

1 tsp. vanilla extract

Preheat the oven to 350 degrees.

In a large mixing bowl cream together the butter, brown sugar and white sugar, until very creamy.  Add the eggs and mix again.  

In a separate bowl combine the flour, salt, and baking soda, whisking well.

Add the flour to the creamed sugar mix 1 c. at a time. Add vanilla and mix one more time.

With a wooden spoon or other sturdy utensils, stir in the chocolate chips and lightly crunched potato chips.

 Roll the dough into individual balls about the size of a large walnut, place on a cookie sheet around 2" apart.

Bake for 12-15 minutes or until a light golden brown.  Immediately remove and transfer to a cooling rack.
  
Snarf them up (OK, that's what I did).

Yield is approximately 3 dozen cookies.

Pumpkin Streusel Pudding Cookies

Well, once again I am posting another recipe involving pumpkin spice deliciousness.  A pretty, easy treat, that tastes wonderful!

Pumpkin Streusel Pudding Cookies

Cookie Dough:

3/4 c. butter, softened

3/4 c. brown sugar

1/4 c. white sugar

1 (3.4 oz.) box Pumpkin Spice instant pudding mix

2 eggs

1 tsp. baking soda

2 1/4 c. flour

Streusel Topping:

1/4 c. butter, COLD

1/4 c. white sugar

1/4 c. brown sugar

1/3 c. flour

1/2 tsp. cinnamon

Preheat your oven to 350 degrees.

Begin by making the Streusel Topping.

Sift together the white sugar, brown sugar, flour and cinnamon in a medium bowl.  Cut in the cold butter, until small crumbs form.  Set aside (I recommend returning the mix to the fridge until you need it).

Next, make the cookie dough.

Cream together the butter, brown sugar and white sugar in a large mixing bowl.

Add the DRY pumpkin spice pudding mix and beat until well combined.

Add the eggs and vanilla and mix in.

In a separate bowl stir together the flour and baking soda, then combine with the dough mix.  Mix until everything is well incorporated.

Roll dough into 1" balls (about the size of an un-shelled walnut), then place on a cookie sheet that has been lightly coated with nonstick spray, or place parchment paper on the baking sheet.Gently press down the dough ball, making a very slight indent with your fingers, then press in a small amount of the streusel topping.

Bake for 8-10 minutes or until edges just begin to brown slightly.  Cool on racks and then enjoy!  Store in a lightly closed container.

Recipe Source: Chef-in-Training.com

Quick and Simple Chocolate Cheesecake Mousse

I love this recipe.  It's delicious layered in parfait glasses with fresh sliced strawberries or banana's.  Try freezing it in small cups with a Popsicle stick for a fabulous frozen treat!

The simplicity of this dish is one of my favorite things, and with only 4 ingredients you just can't lose.  This is also a great go to recipe for last minute guests.

Quick and Simple Chocolate Cheesecake Mousse 

1 (8 oz.) pkg. cream cheese, softened

1 (3.4 oz.) package instant chocolate pudding mix

1 c. cold milk

1 (8 oz.) container frozen whipped topping, thawed, divided

In a medium mixing bowl beat the softened cream cheese until smooth and creamy.
In a second mixing bowl combine the pudding mix and milk. Mix until powder is dissolved and the mixture is smooth.  Set aside for 3-4 minutes.
Add the pudding mix to the beaten cream cheese and again mix everything until it is well incorporated.  
Fold in 1/2 of the whipped topping.
Pour into glasses, ramekins, or other serving dishes and chill until the mousse is set (2-3 hours).
Divide the remaining whipped topping among each serving and enjoy!

If you are making frozen treats, omit the remaining whipped topping and save for another use.

Try making this recipe with vanilla pudding mix, cheesecake pudding mix, Oreo pudding or whatever flavor you think will be delish!

Cake Mix Cookie Bar's

Loved this recipe!
Pinterest is an amazing resource for simple and quick recipes, and I'm always on the look out for those that have shortcuts.  Using a cake mix in this recipe covered all the all my bases today.

Cake Mix Cookie Bars

1 (18.5 oz.) box yellow cake mix

1 (3.4 oz.) box vanilla instant pudding

1/4 c. water

3/4 c. vegetable oil

2 eggs

1 c. chocolate chips

Preheat oven to 350 degrees.
In a large mixing bowl combine the cake mix, pudding, water, oil and eggs.  Mix very well.  Add in the chocolate chips and mix again.
In a 9 x 13 baking dish that has been lightly coated with non-stick spray, spread the cookie dough out evenly.

Bake for 22-27 minutes until the edges are just starting to turn light golden brown.  The middle of the pan may look slightly "doughy" still, but that is fine, it's perfect for a soft and chewy bar.  If you prefer a crunchier bar, continue to bake until the dough is a darker golden brown all the way through.

Cool on a wire rack, then cut into bars and eat them all up!

Next time I make these, I'm going to use spice cake mix, butterscotch pudding and butterscotch chips.

Recipe Source:  ParentPretty.com

Lovers' Brownie Decadence Bars (aka slutty brownies)

When I first saw this recipe my mouth watered just reading the ingredients!  I love brownies, chocolate chip cookies, and Oreo Cookies! 
I think this would be such a wonderful dessert for Valentines Day or for any  occasion with that special someone.
The original recipe in written to make the cookie dough and brownie layers from scratch, but yaaaaaa, I'm too lazy to actually do the extra work when I can see super simple shortcuts.  I'll post my version of this delicious treat here and provide you the link to the original recipe at the bottom of this page.
Enjoy!

Lovers' Brownie Decadence Bar's 

1 (18.5 oz.) box brownie mix (family size)

~plus the ingredients to make the batter

1 (15.5 oz.) package Oreo Cookies

1 roll Refrigerated Chocolate Chip Cookie Dough

Preheat oven to 350 degrees.
Lightly coat a 9 x 13 pan with non-stick spray if you are using the smaller box of brownie mix, use an 8 x 8 pan).  Make brownie batter according to package directions.  
Unroll the cookie dough and press on the bottom of your prepared baking dish.

Next layer the Oreo's on top of the cookie dough, try to cover as much as possible, but don't stack on top of each other.

I used about 30 cookies for 9 x 13 pan

Pour the brownie batter over the top of the Oreo's, spread to evenly cover.

Bake for 30-35 minutes.  You can test for done-ness (I think I made this word up) by inserting a knife or toothpick in the center to see if it comes out clean.  I like the bars a tiny bit under baked for a little creamier texture if I'm serving with ice cream, so I bake them for just 30 min.

Allow to cool for 30-40 minutes before cutting.
If you cut the bars while they are warm you will really need to place them on a plate and eat with a fork,
not~a~sacrifice~lol, because they are very soft and break apart so easily.

To make these bars an absolutely ultimate dessert, serve with vanilla ice cream~  Woot!

Recipe Source: TastyKitchen.com

Cookie Dough Truffle Bites and Perfect Dipping Chocolate Recipe

Every person I know has a small guilty pleasure-eating chocolate chip cookie dough...it's just so good! 
This recipe is one of those marvelous Pinterest finds, is  quick to put together, and has just 5 ingredients!  You gotta love that!
It's a great treat for a girls night out, a get well basket, bridal shower, or a thank you for that special friend!
These truffles taste just like chocolate chip cookie dough but are safe to eat without worry of food poisoning from raw eggs.  They freeze really well, so you can make a batch and enjoy a few every day! Just let them sit out for 10-15 minutes before inhaling them!

COOKIE DOUGH TRUFFLE BITES

1 c. butter, softened

1 1/2 c. packed light brown sugar

1 tsp. vanilla extract

2 c. flour

1 c. miniature chocolate chips

1 1/2 c. Perfect dipping chocolate (optional)

(see the recipe below)

In a large mixing bowl cream the butter and sugar together until light brown and fluffy.
Add remaining ingredients and mix very well.
Roll the dough into 1" balls (about the size of an un-shelled walnut). I started out rolling the bites by hand, but with time pressures, I switched to a cookie dough scoop to speed up the process.

Refrigerate until firm, 30 minutes or longer (I left mine overnight because my schedule got too tight to finish all at once, and they were absolutely perfect).
At this point they are ready to eat, but you can also drizzle melted chocolate over them, or dip them in a delicious chocolate coating..  I've made these a couple of different times, and I like them all three ways-plain, drizzled, and dipped!
I've added my recipe for homemade dipping chocolate (that tastes so much better than chocolate candy coating) below.

PERFECT DIPPING CHOCOLATE

1 1/2 c. semisweet chocolate chips (use pure chocolate chips)

2 Tbsp. Crisco shortening (no substitution)

Directions:
Remove the chilled candy from the refrigerator about 10 minutes before coating (dipping cold centers can result in cracked coating).
Place the chocolate chips and shortening in a 2-cup measuring bowl.

Place in the microwave and on 50% power, heat for 30 seconds, stir gently, and repeat the process until the chocolate is melted and smooth.  Stir and stir between heating times because the chocolate may appear un-melted, but it will surprise you how quickly it smooths out (do not use butter, margarine or oil).

If you are unsure of using this method, here are the original directions for this recipe I've had for years.

~Place the bowl into a larger bowl which contains very warm water (about 100-110 degrees) the water should reach only halfway up the 2-cup bowl with the chocolate (DO NOT LET EVEN 1 DROP WATER MIX WITH CHOCOLATE!).

Stir mixture constantly with a small spatula until the chocolate is melted and the mixture is smooth (this should take about 16-18 minutes).
If the chocolate becomes too thick for dipping, place the bowl containing the chocolate over the top of a bowl that has very hot water in it.  Stir until the chocolate has thinned back to the consistency you want.~

This method is obviously a pain, so you can also melt the chocolate in a double boiler, which is far easier-lol.
TIPS ON HOW TO WORK WITH DIPPING CHOCOLATE.
Avoid all types of moisture when melting the chocolate, any steam or drops of moisture can cause the mixture to "seize" or become very firm, crumbly and grainy.   If this occurs it can be corrected by stirring in 1 tsp. shortening for each 2 ounces of melted chocolate.Store the chocolate tightly wrapped in a cool dry place, do not refrigerate.

Recipe source for the cookie dough bites: DisneyFamily.com