Reese’s Cocoa Pebbles Treats

I love peanut butter and chocolate. Always have. Here is my new recipe, Reese’s Cocoa Pebbles Treats. The ingredients are cereal, marshmallows, butter, peanut butter and Reese’s Peanut Butter Cups or Pumpkins. A peanut butter and chocolate lovers dream.

Ingredients:

1 stick of butter

3/4 cup creamy peanut butter

1 entire bag and 3/4 bag of miniature marshmallows

3/4 package of Halloween Reese’s pumpkins or Peanut Butter Cups (the rest were tasted for quality control 😉), roughly chopped

10 cups of Cocoa Pebbles cereal

Melt butter. Add peanut butter to the pan and melt the peanut butter into melted butter. Add in the roughly chopped Reese’s pumpkins or peanut butter cups. Once melted, stir in the cereal and press into a buttered 13 x 9 pan. Decorate if desired and once cool, cut into squares. Enjoy!

Princess Willow approves

Mom’s Lemonade Pie

I grew up eating lemonade pie as a child. My Mom loved easy recipes, she was not really a baker. We had this pie in a prepared pie crust, I made my own. She would use canned whip cream on top, I made homemade. This pie does need to sit in the fridge after it’s made for at least 6 hours or overnight. A great make ahead dessert.

Pie Crust:

2 cups of graham cracker crumbs

1 stick of butter, melted

1 healthy pinch of salt

I/4 cup granulated sugar

Cream cheese and sweetened condensed milk after whipping for 3 minutes

Preheat oven to 350 degrees. In a bowl, mix above ingredients and press into a deep dish pie pan. Bake crust for 8 minutes and cool completely. I place pie pan in the fridge to get cool after it’s not hot right out of the oven.

Pie Ingredients:

6 ounces frozen lemonade, thawed pink or yellow, it doesn’t matter, choose your favorite

1 can sweetened condensed milk, that has been refrigerated

1 8 ounce block of cream cheese, room temperature

A few drops of yellow or red food coloring, optional depending on what color of lemonade you select

1 8 ounce container of whipped topping, thawed

Mix together cream cheese and sweetened condensed milk together. Whip for 3 minutes, this will increase the volume and thicken the mixture. Add lemonade and food coloring if desired. Combine until blended. Add container of whipped topping and stir to blend or use whisk attachment on low speed. Using a cool/cold pie crust, add the pie filling. Place in refrigerator for a minimum of 6 hours or overnight. Decorate with whip cream, sprinkles if desired. This is a great summertime dessert. Enjoy!

*This recipe is so old, lemonade is no longer sold in the small 6 ounce cans. I easily scooped out half and saved the rest in the freezer for my next pie or pitcher of lemonade.

Elmo Frosted Almond Cupcakes

My precious granddaughter, Willow loves Elmo. She calls him Melmo. I decided to treat her and make her Elmo cupcakes. Everything on the cupcakes is edible, sugar eyes and Circus Peanuts. She was delighted and loved her Elmo cupcakes. Almond is Mommy’s favorite and she was also pleased. ☺️

Ingredients:

2 1/2 cups of flour

2 cups of sugar

1 teaspoon of salt

3 teaspoons baking powder

2 eggs

1/2 cup vegetable oil

1/2 cup milk

1/2 cup water

2 teaspoons of pure almond

extract

Preheat oven to 350 degrees. Line cupcake pans with liners.

Mix dry ingredients in mixing bowl. Add wet ingredients and blend well. Fill cupcake liners only 1/2 full. Bake 17 minutes or until done. Cool completely before frosting.

Almond Frosting:

2 sticks of room temperature butter

1/2 cup vegetable shortening (Crisco)

4-5 cups powdered sugar (depending on how stiff you want)

1 1/2 teaspoons of almond extract

2-3 teaspoons of milk or water

Red food gel if desired for Elmo*

Circus Peanuts for nose (found them at Walgreens)

Sugar eyeballs (can be found in the baking isle at Walmart, Michael’s or JoAnn’s)

Mix shortening and butter until light and fluffy. Add extract. On low speed add powdered sugar. If frosting is too stiff, add milk or water after food gel is added. *Do not use liquid food coloring, your frosting will be pink, not red. I used 1 1/2 small containers of red good gel coloring. Enjoy!

Frosting tips I used were 1M for the regular cupcakes and I used the grass tip for Elmo Wilton 233. Both tips can be found in the baking isle or purchased on Amazon.

Key West Key Lime Pie

Best Key West Key Lime Pie

I have vacationed in Key West many times. It’s my favorite city in Florida. Love the food, the history, the art galleries and overall everything about the city. A very fun place to visit. I am really not a pie fan but I do love Key Lime Pie. A lot. Key West makes the best. Now you can make your own and feel like you just visited The Keys.

Here is a picture of a key lime compared to a regular size lime.
The best way to juice a key lime is with a garlic press. It’s like it was made to juice!
As you can see, it works like a charm. Garlic press, my top secret weapon to juice key limes.

Ingredients Pie Crust:

2 cups graham cracker crumbs

1 stick of butter, melted

1/4 cup granulated sugar

1 pinch of salt

Preheat oven to 350 degrees. Mix together graham cracker crumbs, sugar, salt and butter in a bowl. Form crumbs into a deep dish pie pan. Bake for 8 minutes and cool completely before adding filling.

Whip it good!
Strain your key lime juice, I found seeds and it also removes the pulp.
Zest of a regular size lime added to the filling.
Baking away in Margaritaville 😉
She loves my Key West Key Lime Pie
Proudly modeling pie

Key Lime Pie Filling:

2 cans of sweetened condensed milk

8 egg yolks

1 cup of fresh key lime juice, strained,* (2 one pound packages of key limes)**

Zest of one regular lime

Beat sweetened condensed milk and egg yolks until thickened. Add lime juice slowly and lime zest. Add pie filling to completely cooled pie crust. Bake in oven for 12 minutes. Do not let your pie get browned, it will have a jiggle but the pie will solidify after it’s cooled and chilled. Chill pie for minimum 3 hours, or longer. Garnish with fresh whip cream and a lime slice. Enjoy!

Simply the best!
*I have never used bottled key lime juice for anything. I know some of you may have trouble finding key limes. From research, I understand this is a good product but fresh juice is always best. This juice can purchased at grocery stores, Sam’s Club and ordered on Amazon.

**Before juicing limes, microwave them for 1 minute per pound. The heat will making juicing easier and yield more juice.

Orange Cranberry Muffins

I have been thinking of making these muffins for a long time. These muffins have a delicious streusel topping along with an orange glaze drizzle. My daughter in love Danielle thought they were lovely. Princess Willow also loved them.

Ingredients:

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 stick of butter, room temperature

1 cup sugar

2 eggs

2 teaspoons vanilla

1/2 cup milk

1 1/2 cups of Craisins

Zest of one large orange

Streusel Topping:

4 Tablespoons sugar

1 Tablespoon flour

2 teaspoons butter, melted

Princess Willow approved.

Orange Glaze:

5 Tablespoons powder sugar

Freshly squeezed orange juice about a teaspoon or more for desired consistency.

Preheat oven to 350 degrees. Line muffin pan with liners and set aside. Whisk flour, bakiNog powder and salt together. Using a mixer, blend room temperature butter and sugar together. Add eggs, vanilla, milk, craisins and the orange zest.

Scoop muffins into liners.

Mix sugar, flour and melted butter to make streusel topping. Top each muffin with streusel topping. It will be grainy.

Bake muffins for 20-25 minutes. While muffins are baking, make the orange glaze.

Place powdered sugar in a small bowl and add fresh orange juice. Stir until smooth. Drizzle over cooled muffins.

Strawberries and Cream Overnight French Toast Casserole

My sweet family invited me to an Easter brunch. My daughter in love Danielle asked if I would bring Strawberries and Cream French Toast Casserole. I agreed. This is similar to my Peaches and Cream French Toast Casserole on my blog, but this one is made a little different.

Ingredients:

1 loaf Brioche bread, day old or 2 even better, sliced and cubed

4 ounces of cream cheese, cut into cubes

8 eggs

2 1/2 cups of heavy whipping cream

2 teaspoons vanilla

2 quarts of fresh strawberries, sliced

Powdered sugar for dusting on top of casserole

Maple syrup if desired

Spray a 13 x 9 inch pan with nonstick spray. Place cubed brioche bread in the bottom of the casserole pan. Add cream cheese cubes between bread cubes. In a blender or mixer, blend eggs, heavy cream and vanilla. Pour custard mixture over bread and cream cheese in casserole dish. Cover tightly with foil and place in fridge overnight.

In the morning, take out casserole dish. Preheat oven to 350 degrees. Slice strawberries and cover the top of the casserole. Bake for 30-40 minutes or until custard is set. Garnish with powdered sugar and pour on the maple syrup if desired. Enjoy!

S’mores Cookie Pizza

Who doesn’t love S’mores? I have several family members that love them. Not always a convenient thing to make if you don’t have a fire pit or you are not camping. I have had this recipe in the works for a long time. I made a graham cracker cookie for the base and baked it. Then I broke up big bars of Hershey’s Chocolate Bars for the top and added marshmallows. Stuck it under the broiler and wow! Delicious. My family loved it. I must say the cookie was absolutely delicious too.

Ingredients:

1 cup of brown sugar

1 stick of butter, room temperature

2 eggs

1 1/2 teaspoon vanilla

1 cup of flour

1 cup of graham cracker crumbs, I used the box kind for pie crust but if you make your own in the food processor, make the crumbs fine

1/2 teaspoon baking soda

1/2 teaspoon salt

Z-3 large Hershey Candy Bars

1 bag of miniature marshmallows

Preheat oven to 350 degrees. I sprayed a stoneware pizza tray really good with nonstick cooking spray with flour. You can also use a cookie sheet but I would line it with parchment paper.

Mix sugar and butter together. Add eggs and vanilla and combine. Whisk together flour baking soda and salt in a separate bowl and gradually add to the sugar mixture in mixing bowl. Add graham cracker crumbs to the cookie cookie batter and combine. Form a large round cookie on baking stone or cookie sheet. Allow room for cookie to spread, because it will. Bake for 18 minutes or until done. Break up chocolate bars and place on cookie. Stick under the broiler until melty. Spread melted chocolate with a knife. Top with marshmallows and place under the broiler until toasted. Cut with a pizza slicer and serve. Enjoy!

Buffalo Chicken Dip

It’s no secret I love Buffalo Chicken anything. I have posted Buffalo Chicken pizza, nachos and a macaroni cheese recipes. This dip is amazing. I also have another recipe planned in case you have any leftover. 😉

I used my stand mixer to shred the chicken. You can also use your hands.

Ingredients:

2-3 cups of shredded Chicken

1/2 cup of chicken wing sauce, I use Sweet Baby Rays, any sauce will do

1/2 cup of bleu cheese dressing, if you hate bleu cheese, use Ranch dressing

5 scallions, white and green parts, divided and cut

1/2 cup celery

1 8 ounce container of bleu cheese crumbles, divided

1 8 ounce block of cream cheese, room temperature

Preheat oven to 350 degrees. I sprayed my pan with a nonstick spray. Combine shredded chicken with wing sauce and bleu cheese dressing. Add half of the scallions to the chicken mixture, save the rest for the top of the dip. Add in one half of the bleu cheese crumbles and cream cheese, save half for the top, add celery. Mix until combined. Bake 20 minutes. Serve with tortilla chips or assorted veggies to be keto friendly. Enjoy!

Happy Birthday Cookie

Years ago I used to buy those giant chocolate chip cookies that were sold at the mall. It’s been so long since I went to the mall, I don’t know if they are still in business. Recently my middle son Jonathan celebrated his birthday and he decided on a big cookie instead of cake. It was fun making this big cookie for him.for him.

Ingredients:

1 stick butter, room temperature

3/4 cup brown sugar

1 egg

1 1/2 teaspoon vanilla

1 cup flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1 1/2 cups semi sweet semi sweet chocolate chips

Frosting and sprinkles for decorating

Preheat oven to 350 degrees. Mix butter and sugar together until fluffy. Add egg and vanilla. In a separate bowl, whisk together flour, salt and baking soda. Gradually add dry ingredients to wet ingredients and combine. Stir in chocolate chips. I used an 11.5 inch Wilton cookie pan that had been sprayed well with nonstick cooking spray with flour. You could free form it on a baking sheet. Bake for 15 to 20 minutes. Cool completely before decorating. Cut into slices with a pizza cutter. Enjoy!

A large pizza box is the perfect transportation vessel! Thank you Hungry Howies for giving me a clean pizza box and liner.

Red Velvet Cupcakes

My oldest grandson Dylan loves my red velvet cupcakes and cakes. He says my recipe is the best. I use good chocolate in my recipe and I don’t overdo the food coloring. I find that food coloring has an aftertaste and too much can ruin the flavor of whatever you use it in. Those are my tips for a good red velvet cake, good chocolate, not too much food coloring and coffee. Coffee is a must, it brings out the chocolate flavor in these red velvet cupcakes.

My birthday boy with his favorite, my red velvet cupcakes.
Batter with just the liquid ingredients

Ingredients:

1 cup of flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 Tablespoon of unsweetened cocoa powder, I use Ghirardelli’s

1 cup of granulated sugar

1 stick of butter, melted

1 egg

1/2 cup of real buttermilk

1 1/2 teaspoon of pure vanilla extract*

1/2 – 1 ounce red food coloring

1/2 teaspoon of white distilled vinegar

1/4 cup of hot coffee

Batter after dry ingredients were added. You can see how the chocolate change the vivid red color to a brown-red color

Preheat oven to 325 degrees. Line cupcake pan with liners.

In a medium sized bowl, whisk flour, baking powder, baking soda, salt and cocoa. Set aside.

In your mixing bowl, mix together sugar and melted butter until incorporated. Add egg, buttermilk, vanilla and red food coloring, mix well. Stir in coffee and vinegar.

Slowly add dry ingredients to the liquid batter. Blend until combined. This batter is thin but it makes the best moist cupcakes in the world. Only fill liners to the half way mark. This recipe makes a bakers dozen (13). My recipe can be easily doubled to make 24 – 26 cupcakes. Bake for 15-17 minutes until a cake tester comes out clean. Do not over bake. These are super moist and delicious. Enjoy!

Red Velvet are the perfect cupcakes for Christmas.

Cream Cheese Frosting:

1 stick of room temperature butter

1 8 ounce block of cream cheese

1 1/2 teaspoons pure vanilla extract*

1 pinch of salt

4 cups of powdered sugar

Blend butter and cream cheese together. Add vanilla extract. Slowly incorporate the powdered sugar. I used a 1M tip to decorate my cupcakes.

*I use Mexican vanilla, use good vanilla in everything you bake. It’s makes a big difference on the superior flavor. During the holiday season, sometimes you can find Mexican vanilla at Walmart and it can be ordered from Amazon.