Whitney's Key Lime Pie

 

rolo cookes

https://www.sixsistersstuff.com/recipe/rolo-cookies/

INGREDIENTS

• 1 (15.25 ounce) box Devils Food Cake mix
• 1/3 cup vegetable oil
• 2 eggs
• 12 ounces Rolo's caramels (individually wrapped)

INSTRUCTIONS

1. Mix cake mix, oil, and eggs.
2. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the Rolo and spread evenly around the cookie dough ball)
3. Place on greased cookie sheet and bake at 350 for 7-8 minutes.
4. Sprinkle with powdered sugar.

Pumpkin Spice Muddy Buddies

INGREDIENTS

• 6 cups Cinnamon Chex Cereal
• 2 1/2 cups powdered sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 cups white chocolate chips
• 1 teaspoon vegetable oil

INSTRUCTIONS

1. Pour Cinnamon Chex Cereal into a bowl and set aside.
2. Melt white chocolate chips in a a microwave safe bowl on high for 2 minutes, stirring every 30 seconds until smooth.
3. In a separate bowl, combine powdered sugar, pumpkin pie spice, cinnamon, and nutmeg until fully incorporated.
4. Pour the melted white chocolate over the Cinnamon Chex, and fold until evenly coated.
5. Pour the powdered sugar mixture over the cereal and gently fold until evenly coated.
6. Sprinkle a little extra pumpkin pie spice on top before serving.

Caramel Cheesecake Bars

https://www.sixsistersstuff.com/recipe/caramel-cheesecake-bars/

I can't wait to try these!

Ingredients

      Graham Cracker Crust

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter, melted
Cheesecake Filling:
• 3 (8 ounce) pkg. cream cheese
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 1/2 cup sour cream
Caramel Topping:
• 1/2 cup brown sugar
• 6 Tablespoons butter
• 1 (14 ounce) can sweetened condensed milk
• 2 Tablespoons corn syrup
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. For the crust:
2. Preheat oven to 350 degrees F.
3. In a large mixing bowl, combine graham cracker crumbs, sugar and melted butter.
4. Press into the bottom of a 9x13-inch baking pan sprayed with nonstick cooking spray; set aside.
5. For the filling:
6. In another mixing bowl, beat together cream cheese, sugar and vanilla until smooth.
7. Beat in eggs, 1 at a time.
8. Add sour cream and mix again until smooth.
9. Pour cream cheese mixture over prepared crust, smooth top and bake for 50 minutes.
10. Turn off the oven, open the door and let the cheesecake sit in the warm oven for 15 minutes.
11. Remove from the oven, and let cool for an hour.
12. For the caramel topping:
13. Combine brown sugar and butter in a saucepan over medium heat. Stir continuously until the butter is melted and sugar is dissolved.
14. Whisk in condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
15. Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F (or reaches soft ball stage if you don't have a thermometer. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.).
16. Let caramel cool in the pan for 3-5 minutes, then pour over cheesecake, smooth and let sit until cool.
17. Cut into squares and serve.

Sugar Cookies

• 1 1/2 cups butter, softened
• 3 cups white sugar
• 4 eggs
• 2 teaspoon vanilla extract

• 5 cups all-purpose flour
• 2 teaspoons baking powder



• 1 teaspoon salt

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on powdered sugar surface 1/2 inch thick. (I roll out on parchment paper) Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.  Bake 8 minutes in preheated oven. Cool completely.

Caramel Dip

• ½ cup salted butter
• 1½ cups brown sugar (light or dark)
• ¾ cup light corn syrup
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla

Instructions

1. In a medium saucepan, melt butter over medium heat. Add the brown sugar, corn syrup, and sweetened condensed milk, stirring to combine. Stir constantly until mixture comes to a light bubbly boil.  Remove from heat right away and add the vanilla. Stir to combine. Serve warm or at room temperature with apple slices and pretzels or drizzle over ice cream.

Notes

Don't let the caramel come to a full, rolling boil. Just let it get nice and bubbly and then take it off the heat. It will get too hard and thick to scoop if you cook it too long.

Strawberry Yogurt Bark

Strawberry Granola Yogurt Bark

Ingredients

• 24 oz container of greek yogurt (I used vanilla, but you can use plain if you want)
• 2 teaspoons of honey
• 1 cup of strawberries, sliced
• 1 cup of granola

Instructions

1. In a small bowl (or even in the yogurt container), mix together honey and yogurt.
2. Spread the mixture into the bottom of a 9x13" pan that has been covered in aluminum foil.
3. Sprinkle the strawberries and the granola over the top of the yogurt, slightly pressing it into the yogurt with your hands.
4. Freeze for about 1 hour, or until completely frozen.
5. Remove from freezer, and cut into about 12 slices (I used a pizza cutter). Serve immediately, or keep in freezer in a freezer-safe bag or container for up to 30 days.

http://www.sixsistersstuff.com/2016/01/strawberry-granola-yogurt-bark.html

snickers muddy buddies

SNICKERS MUDDY BUDDIES

This recipe is SO easy and one of the best versions of "muddy buddies" you will ever eat!

INGREDIENTS

• 8 cups Rice or Corn Chex cereal
• 7 regular Snickers Candy Bars
• 1/2 cup butter
• 22 Snickers Mini Bites cut into halves
• 1 cup powdered sugar more if desired

INSTRUCTIONS

1. Measure out Chex Cereal and pour into a large bowl. Set aside.
2. In a large saucepan, melt butter and Snickers candy bars over LOW heat. Stir constantly. This can easily burn so it is important to keep close eye on it and keep stirring.
3. Once completely melted together, pour over Chex cereal and gently stir and fold it into the cereal to evenly coat. It will be thick, just keep folding it in. It will eventually cover. Next fold in snickers mini bite halves.
4. Evenly distribute/sprinkle powdered sugar over the chocolate covered Chex cereal. Stiring and folding to cover evenly.
5. NOTE: You will have thick clusters. If you don't want them (I LOVE them), use your fingers to pull them apart and sprinkle a little powdered sugar to keep them from sticking together again.

Butterscotcharoos

• • 
    
    
    
    1 cup Karo® Light Corn Syrup
  • 1 cup sugar
  • 1 cup creamy peanut butter
  • 6 cups crispy rice cereal
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips
    
    
    
    

    Directions
  1. Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Once the first bubbles appear, quickly remove from heat. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
  • 1. Pour into greased 13x9-inch pan and pat into place.
    2. Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
    3. Cool at least 45 minutes, or until firm. Cut into bars.

Supreme Strawberry Topping

1 Pint Strawberries
1 tsp. vanilla
1/3 cup sugar

Directions

1. Wash strawberries and remove stems; cut large berries in half or roughly chop them.
2. Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
3. Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

Easy and good recipe. Recipe isn't clear so here's the clarification: Chop all of the strawberries. Set 1/3 aside and cook the other 2/3. After cooking, combine all strawberries back together for your topping. Some like to puree the cooked topping before adding the fresh strawberries back into it. I just use a whisker to smash them up while they're cooking - That way I don't dirty my whole blender :) I use this to top white cake and angel food cake instead of the nasty store-bought glaze. 

FOUND HERE: http://allrecipes.com/recipe/supreme-strawberry-topping/

Milky Way Muddy Buddies

Ingredients

• 8-9 cups Chex Cereal, I used 8 because I like mine more chocolate coated
• 7 regular Milky Way Candy Bars
• ½ cup butter
• ¾ cup powdered sugar, may need more depending on how coated you like it, I always start out with this much and add more as needed

Instructions

1. Measure out Chex Cereal and pour into a large bowl. Set aside.
2. In a large saucepan, melt butter and Milky Way candy bars over LOW heat. Stir constantly. This can easily burn so it is important to keep close eye on it and keep stirring :)
3. Once completely melted together, pour over Chex cereal and stir and fold it into the cereal to evenly coat. It will be thick, just keep folding it in. It will eventually cover.
4. Evenly distribute/sprinkle powdered sugar over the chocolate covered Chex cereal. Stiring and folding to cover evenly.

Peanut Butter Snickers Pie with salted Caramel

No-Bake Deep-Dish Peanut Butter Snickers Pie with Salted Caramel

This rich, decadent pie has so many textures and flavors going on, there's bound to be something for everyone. The cookie crust is double the thickness of most. It's firm, chocolaty, and the perfect crunchy contrast to the smooth, soft, creamy peanut buttery filling. The cream cheese in the filling adds a slight tanginess and is another flavor undertone but takes a backseat to the intensity of the peanut butter. The abundance of diced Snickers on top adds more texture and flavor, while the salted caramel helps to cut some of the sweetness, and adds more luscious flavor. The pie is no-bake, fast and easy to assemble, but does need to freeze for at least 3 hours so it can set up. There's no harm making it well in advance of an event (about 1 week) because it keeps beautifully in the freezer (about 2 months). Let pie come to room temp for about 15 minutes for easier slicing. If you have extra Halloween candy (or Easter, birthday party, etc.) to use, mix-and-match and use that instead of Snickers.

YIELD: 1 9-inch springform pan, 10+ very generous pieces

 

PREP TIME: 20 minutes

COOK TIME: 0 minutes

 

TOTAL TIME: 3+ hours, for chilling and setting up

INGREDIENTS:

Crust
20-ounce package chocolate sandwich cookies, crushed to fine crumbs (I used chocolate-filled Trader Joe's version of Oreos - 43 cookies in the package; classic Oreos or another chocolate sandwich cookie may be used)
6 tablespoons unsalted butter, melted (3/4 of 1 stick)

Filling and Topping
8 ounces cream cheese, softened (I used Trader Joe's spreadable light cream cheese; reduced fat or full-fat cream cheese may be used)
8 ounces Cool Whip, at room temperature (I used Fat Free Cool Whip; reduced fat or full-fat whipped topping may be used)
heaping 1/2 cup creamy peanut butter or honey roasted peanut butter (use Jif, Skippy or similar; do not use natural or homemade because it can separate)
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
about 1 cup Snickers, diced small (I used Peanut Butter Squared Snickers; or use your favorite candy)
about 1/4 cup salted caramel sauce, for drizzling (I used Trader Joe's; use your favorite brand or make Homemade Caramel Sauce)

DIRECTIONS:

1. Spray a 9-inch springform pan with cooking spray; set aside. If you don't have one, a 9-inch square pan would likely work, although I have not tested it. Do not use a 9-inch traditional pie dish because it will be too shallow.
2. Crush cookies by placing them in a food processor and processing until they're a fine dust, noting that the filling may melt a bit which is okay. Using a Vita-Mix is not ideal because it will melt the cookies before it will crush them, and you will have to work in batches, tamping down frequently. Crushing cookies in a large Ziplock and rolling over it with a rolling pin may work, provided you take your time and make sure the cookies are broken down into a fine dust. Set crumbs aside.
3. In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
4. Add the cookie crumbs to the butter, and stir to combine. Mixture will be thick, slugdy, and fudgy.
5. Turn mixture out into prepared pan, pressing it down firmly with a spatula and smoothing the top so that crust it flat and even; set pan aside.
6. Filling and Topping - In a large mixing bowl, combine cream cheese, Cool Whip, peanut butter, vanilla and beat with an electric mixer until smooth and creamy, about 2 minutes on medium-high speed. Stop and scrape down the sides of the bowl. This is a recipe I found it easier to use my handheld mixer than stand mixer.
7. Add confectioners' sugar slowly and mix to incorporate, making sure to start mixing on low speed so sugar doesn't fly everywhere. Beat until smooth and combined, about 2 minutes on medium-high speed.
8. Turn mixture out onto prepared crust, smoothing the top lightly with a spatula.
9. Evenly sprinkle with diced Snickers. I used a generous 1 cup; use more or less depending on how thick you want the candy layer.
10. Evenly drizzle with caramel sauce; just eyeball it. Use more or less depending on how thick you want the caramel.
11. Cover pan with clingwrap or foil to prevent freezer smells, and place pan in freezer for at least 3 hours to set up before slicing, or overnight. I made pie 3 days before slicing it. Recipe can be made well in advance of an event, about 1 week or so, if desired.
12. When ready to serve, allow pie to come to room temperature for about 15 minutes. Carefully remove springform ring, and slice. The pie slices easily after about 15 minutes at room temp.  The filling doesn't really freeze solid and doesn't get as hard as ice cream does. Pie will keep covered in freezer for about 2 months or in the refrigerator for about 10 days. I store in the freezer because of the longer shelf life and prefer this pie well-chilled.

FOUND HERE: http://www.averiecooks.com/2013/10/no-bake-deep-dish-peanut-butter-snickers-pie-with-salted-caramel.html

Reeces Cheesecake Brownies

REESE’S CHEESECAKE BROWNIESFound recipe at: Pip & Ebby1 fudge brownie mix (and anything it calls for)1 (8 oz) pkg cream cheese1 (14 oz) can sweetened condensed milk1/2 cup creamy peanut butter1 (12 oz) pkg Reese’s Pieces1 (12 oz) pkg milk chocolate chips3 Tbsp whipping cream12 large Reese’s Peanut Butter cups (chopped)Preheat oven to 350 F.  Lightly coat a 9×13 pan with cooking spray.Prepare brownie batter according to its directions and pour batter into the 9×13 pan and set aside.In a large bowl, beat softened cream cheese until light and fluffy.  Add in Sweetened condensed milk and peanut butter and beat until smooth.  Stir in bag of Reese’s Pieces candies.Spoon Cheesecake mixture over brownie batter evenly.Bake at 350 for 40 minutes or until cheesecake layer is set and edges are golden brown.Let cool for 30 minutes then refrigerate for 30 minutes.In a microwave safe bowl, add milk chocolate chips and whipping cream.  Melt on high for 1 minute checking and stirring throughout so  not to overcook.  Heat until melted and smooth.Pour and spread evenly over the top of brownies/cheesecake.Sprinkle the 12 large chopped Reese’s Peanut Butter cops over top.Store Covered in refrigerator. Enjoy!Linking up to these parties and here

Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars

Yield: 16 bars

Ingredients

Crust:
• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 cup (2 sticks) butter, softened
Cheesecake Filling:
• 3 (8-ounce) packages cream cheese, softened
• 3/4 cup sugar, plus 2 tablespoons, divided
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
Apples:
• 3 Granny Smith apples, peeled, cored and finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
Streusel Topping:
• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup (1 stick) butter, softened
Drizzle:
• 1/2 cup caramel topping for drizzling after baked

Instructions

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
3. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
4. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
5. For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
6. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

Read more at http://www.the-girl-who-ate-everything.com/2010/09/caramel-apple-cheesecake-bars.html#8QtpO6QZdr93g8Zd.99

Caramel Brownies

OOEY GOOEY CARAMEL BROWNIESFound recipe at: Yesterday on Tuesday

• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 1/3 cup evaporated milk
• 1 (18.25 ounce) package chocolate cake mix
• 3/4 cup butter, melted
• 1/3 cup evaporated milk 
• 1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).
In a heavy saucepan, combine caramels and 1/3 cup of evaporated milk. Cook over low heat, stirring constantly until smooth; set aside.
Grease a 9×13 inch pan.
In a large bowl, stir together the cake mix, melted butter and 1/3 cup of evaporated milk by hand until dough holds together.
Press half of the dough into the prepared pan, reserving the rest.
Bake for 10 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips over the crust, pour the caramel mixture evenly over the chips. Crumble the remaining dough over the caramel layer and return to the oven.
Bake for an additional 15 to 18 minutes in the preheated oven.
Cool in refrigerator to set the caramel before cutting into bars.

Oreo Truffle Brownies

Ingredients

• 1 box brownie mix (8x8 pan size) and ingredients called for on box
• 20 Oreo Cookies
• 4 ounces cream cheese
• 1 cup chocolate chips

Instructions

1. Bake brownies according to package directions, using foil to cover your pan for easy removal. Leave in pan and let cool completely. (The refrigerator can help speed up this process.)
2. Finely crush Oreo cookies in a food processor. Add cream cheese to food processor and pulse until mixture is combined and smooth. Spread over brownies and press to compact.
3. Melt chocolate chips in a microwave safe bowl. Spread evenly over Oreo truffle mixture using an offset spatula. Chill until hardened, remove from pan and cut into squares.

FOUND HERE: 

http://www.crazyforcrust.com/2012/01/oreo-truffle-brownies/http://www.crazyforcrust.com/2012/01/oreo-truffle-brownies/