Hipper Chippers Cookie Recipe

  This is a recipe that my nephew brought home from school and made. Then last night my SIL decided to try them and made a double batch for everyone.. they were gone pretty fast. So now I am posting the recipe here to share! These are really good and the batter is the kind where you can add anything you like to change them up. The original calls for mini M&M's, which is what we used. But you could use any candies like Reese's Pieces, or nuts, or whatever you like. I think these would be great with some chopped walnuts or pecans in them myself. :-) 

   Hipper Chippers

1/2 cup butter or margarine
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 tsp baking soda
1 egg
1 tsp vanilla
1 1/4 cup all purpose flour
1 cup mini M&M's 

Preheat oven to 375°
Cut the butter or margarine with a table knife. Put butter in mixing bowl and beat with electric mixer on medium speed about 30 seconds or until butter is softened. Add the brown sugar, granulated sugar, and baking soda. Beat on medium speed until combined, stopped the mixer occasionally to scrape down the bowl with a rubber spatula. 
Add the egg and the vanilla and beat of medium speed until combines. Add half the flour and beat on medium until combined and then stir in the remaining flour. Then fold in the M&M's. 
Drop spoonfuls of the dough onto a cookie sheet, leaving about 2 inches between cookies. Bake for 8-10 minutes or until the edges are slightly brown. 

NOTE* the recipe says that it makes approximately 32 cookies. We made a double batch and came out with maybe 24...?? 

Coconut milk cream

I am sure everyone has seen the pin on pinterest about refrigerating a can of Thai Kitchen coconut milk and making cream with it? Well I finally made some and it turned out delicious!!! You really have to try this. It is especially good with strawberries. The original blog said they use a spoonful in their coffee in the mornings, but I haven't tried that yet. It all got ate up with the last of our strawberries. lol This is a yummy, healthy, and clean alternative I will be using many times in the future, I am sure. 

Coconut milk cream. 

Very simple really- stick a can of Thai Kitchen Coconut Milk in the refrigerator for several hours or overnight. Take out and once you open the can the top will be full of thick cream. Spoon that out into a mixing bowl, leaving the watery juice in the can. Sprinkle in some cinnamon and a little vanilla and whip up with a whisk. (Next time I am putting it in the mixer with my wire attachment to see if I can get it fluffier) I also added a dash of cane sugar to mine. You can play with it to get it how sweet you want. If you drink smoothies for breakfast save the juice in the bottom of the can and add it to your smoothie. 

Slow Cooker Cinnamon Apples

Can't remember where I found this, but I am pretty sure it was from pinterest.... as most of my recipes are lately! This was super easy and delicious, plus it was really decent calorie for a dessert, plus it is super healthy.

Slow cooker cinnamon apples

1/4 cup maple syrup
1/4 cup walnuts
2 T butter
1 tsp cinnamon
4 apples, cored
1/2 cup apple juice or cider

Preheat crock pot on high. In a bowl mix maple syrup, walnuts, butter, and cinnamon. Pour apple juice/cider into crock pot and place the cored apples in. Spoon the mixture into the middle of each apple until full. Cover and cook for 3 hours or until apples are soft and start to collapse. Serve warm. 

You could serve these with a scoop of vanilla ice cream and they would be delicious, but they are fantastic by themselves. It breaks down to 262 calories per apple. Plus it makes your house smell FANTASTIC. Low cal, healthy, delicious, easy, and house smells good.. can't get better than that. 

Low cal cupcakes

I am sure everyone has seen this recipe on pinterest, but I tried it today and it is really good! So I wanted to add it to my blog as a "tried and true" recipe. It is a great way to feel like you are cheating without consuming a ton of calories. I made strawberry cupcakes, but you can make any flavor cake mix you like. Make sure you check the box and break down your calories yourself because it will most likely vary from box to box. Also you can use diet soda, but I just cannot do it. I hate the taste and the stuff that is in diet soda is just plain scary. So I didn't use diet. You can also use lite cool whip, but I didn't this time. Plus using the regular cool whip and the regular soda added 10 calories per cupcake.. so not a significant difference. I also used Sierra Mist because the ingredients list is a lot less frightening than that on the other brands. (I mean... it IS soda.. but ya know..) 

Lo-cal cupcakes

From: Pinterest

Any flavor cake mix you like
2 cups (16 oz.) lemon lime soda (sprite, 7up, sierra mist..) 
cool whip

Combine cake mix and soda and beat with mixer. Pour into greased cupcake pan and bake as directed on cake mix box. Once cooled "ice" with cool whip. 


You can garnish with fruit such as a slice of strawberry if you are making strawberry flavor, lemon zest if lemon flavor.. you get the idea. This made 24 cupcakes for me, and this is how the calories broke down in my case- 

cake mix- 1,700 calories for entire box
Soda- 140 calories for 16 oz. 
Cool whip- a 2T dollop on top (which is a lot) is 25 calories. 
Total calories- 1,840 (minus coolwhip) 
divided by 24 cupcakes- 77 calories, plus cool whip is 102 calories total. 

If you used zero calorie diet soda that would make them 95 calories (with cool whip) and if you used lite cool whip it would be (if memory serves me..) 92. 

Easy Sugar Cookie Icing

I am sure most of you know what Royal Icing is. Well this is basically the exact same thing, only way easier to make. I found this recipe in the Food Network Magazine and wanted to try it on my sugar cookies. It was super easy and it turned out perfect. My favorite part is when you iced your cookie you didn't have to get it perfect, any imperfections or smudges quickly smoothed out on it's own once you put the icing on. It isn't runny, but just the right consistency to slap some on and it evened out to a pretty smooth finish no matter how messy you were with the icing. My kinda icing. I hate futzing with it and ending up with a lumpy smudgy icing after all that work. Sprinkle with pretty sprinkles or make some with food coloring and decorate with various colors. I have never made royal icing but Mom made a batch to compare to this icing. After watching her make it- I won't be making it. Too much effort compared to this one and once they were done you couldn't tell them apart. Also- the meringue powder was easier to find that I thought. I found a can of it in the specialty baking area at Wal-Mart by the arts and crafts/scrapbooking area, it is a little high but it will last you forever since you don't use much to make a batch of icing, and we iced at least 2 dozen cookies with it, if not more. 

Iced Sugar Cookies Icing Recipe

 From: Food Network Magazine

3 3/4 cup powdered sugar
2 T meringue powder
6 T water

Sift the powdered sugar and meringue powder together in to a large bowl. Beat in 6 tablespoons of water with a mixer on medium speed until soft, glossy peaks form. Spread onto the cookies and decorate. Let sit about 1 hour. (we didn't.. we ate them right away! LOL) 

Gooey Butter Cookies

My  Sister-in-law, Jamie, made these for our family baking night last night and they were SOOOO good. They aren't rich or too sweet, they are just buttery and the perfect amount of sweet. I am so glad she accidentally left her recipe card here so I could copy down this one! 

Gooey Butter Cookies

1 stick butter (soft) 
1 stick cream cheese (soft) 
1/4 tsp vanilla
1 egg
1 box yellow cake mix

Preheat oven to 350. 
Cream together all ingredients except cake mix, then add cake mix and incorporate well. Chill in fridge 30 minutes. Roll into ball, dip in powdered sugar, place on cookie sheet and bake for 12-14 minutes at 350. 


UPDATE: Just saw this exact recipe on the food network website by Paula Dean, she just changed the cake mix to chocolate flavor and made them chocolate instead. This is a good idea- you can change the cake mix to lemon, chocolate, strawberry.. you name it... and change the flavors. Now I have to try these in lemon and strawberry!! 

Chocolate Chip Cookie Dough Truffles

I found this recipe on pinterest (where else??) and decided to try it at our baking with the family night. They were voted by several people the best thing made all night. Wow are these good. Especially if you like raw cookie dough.. these are pure evil. they were super easy to make too, which you all know I love. It takes a little time as you have to chill them for an hour, then freeze them for half an hour, but other than that the actual time it takes to make them is very little and super easy. Gotta love that. And this recipe makes quite a few too! I think we made at least 2 dozen truffles and they are kinda rich so they go a long way. 1, maybe 2, per person would be plenty. Trust me. Make these. You will love them! 

Chocolate Chip Cookie Dough Truffles

By: Love and Olive Oil via pinterest

2 1/2 cups all purpose flour
1 tsp salt
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla (tad less if using pure vanilla extract!) 
1/3 cup milk or cream (I used milk) 
1 cup semi-sweet chocolate chips
1 package chocolate almond bark 

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour and salt and mix on low speed until incorporated. Stir in chocolate chips. 

Cover and chill in fridge for 1 hour. 

When dough is firm enough to handle (it may help to lightly flour your hands) form dough into 1" balls and arrange on a baking sheet lined with wax paper. Place sheets in freezer and let chill for 30 minutes. (make sure your baking sheets are not too wide for the freezer.. I did not check and had to transfer them all to plates before freezing them!) 

Melt chocolate almond bark in a double broiler ( I used my fondue pot) or in micorwave according to package directions. Using forks or dipping tool (I used my fondue forks) dip cookie balls into bandy doating to cover. Tap fork on side of pan to remove excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week. (I didn't let them chill the final time. As soon as they were dipped and the chocolate cooled they were ready to eat. 

Pumpkin Cake with Apple Cider Glaze

This is the easiest recipe ever. Of course I found it on pinterest! Mom and I made it the other night and it was delicious. I was being lazy and didn't get my mixer out to mix the cake batter, so it came out a little thick. I think it would have been a little more fluffy if I had used my mixer like I should have. I think this would make great pumpkin muffins too and just skip the glaze. You could do muffins and add raisins or nuts.. lots of variations on this one. so easy- for the cake you just mix the pumpkin and cake mix and nothing else. Forget all the water, oil, eggs, etc. the box calls for. If you have ever had my Mom's cinnamon cake this is a LOT like that with pumpkin flavor added in. Yummmm. 

Pumpkin Cake with Apple Cider Glaze
From: Noble Pig Website

1 can pumpkin puree (not pumpkin pie mix.. just pumpkin)
1 box yellow cake mix
1 1/2 cups powdered sugar
3 T apple cider
3/4 tsp pumpkin pie spice

Preheat oven to 350. Mix together pumpkin and cake mix. Pour into 9x13 pan and bake for 28 minutes. Mix together powdered sugar, apple cider, and pumpkin pie spice. The glaze should be thick but pourable. Pour glaze over cake while hot from the oven. Let cool before serving. You can reserve some of the glaze to add to cake pieces as you serve, but I didn't find that it needed more glaze, it was pretty rich. Enjoy! 

Glazed Lemon Pound Cake

Found this recipe in an old REAL SIMPLE magazine the other day and it sounded good, so I decided to try making it. As everyone knows- I am NOT good at baking. I totally expected this to come out awful, like most things I try to bake. BUT it was surprisingly easy and it turned out delicious! I was so happy! I highly suggest you make this one! If you don't like lemon, the flavor can easily be changed to something else you like. I am already thinking next time I'm going to try it with strawberry juice instead. Everyone loved this one, and the lemon was a great summery taste. Definitely a new favorite!! 

Glazed Lemon Pound Cake

From: REAL SIMPLE magazine

Serves 12| Hands-On Time: 15m| Total Time: 3hr 00m

Ingredients

• 1  cup  unsalted butter (2 sticks), at room temperature, plus more for the pan
• 2 1/2  cups  all-purpose flour, spooned and leveled, plus more for the pan
• 1  teaspoon  kosher salt
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  baking powder
• 3  cups  granulated sugar
• 2  tablespoons  finely grated lemon zest, plus 6 tablespoons lemon juice
• 6  large eggs, at room temperature
• 1  cup  plain full-fat Greek yogurt
• 1  cup  confectioners’ sugar

Directions

1. Heat oven to 325° F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
2. Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in 4 tablespoons of the lemon juice, then the eggs, one at a time, scraping down the sides of the bowl as necessary.
3. Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not overmix).
4. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.
5. In a small bowl, whisk together the confectioners’ sugar and 1 of the remaining tablespoons of lemon juice until smooth, adding the remaining lemon juice as necessary to create a thick, but pourable glaze.

Orange Marmalade Rolls

These are DELICIOUS. It doesn't have a strong orange taste. Just the perfect hint of orange. If you like Orange Marmalade, you will love these. If you don't.. you will love these. Trust me! Yum. These, of course, are a Pioneer Woman recipe! 

Orange Marmalade Rolls

By: Pioneer Woman 

Ingredients

FOR ROLLS:

1/2 whole Recipe Of "Cinnamon Roll Dough"

8 Tablespoons Orange Marmalade

1/2 cup Melted Butter

1 cup Brown Sugar

1/2 teaspoon Kosher Salt

ORANGE GLAZE:

2 pounds Powdered Sugar

6 Tablespoons Melted Butter

1/2 cup Milk

1/2 cup Orange Juice

1 dash Salt

Preparation Instructions

Roll out dough into a long rectangle. Spread marmalade over the top. Pour on butter, and then sprinkle on the brown sugar evenly. Sprinkle with salt.

Beginning at the long side farthest from you, roll the dough in a long roll toward you; begin careful to keep it tucked tightly. Pinch edge to seal.

Cut rolls into 1 to 1 1/2 inch rolls and place into buttered pans. Allow to rise for at least 20 minutes.

Bake at 375 degrees for 15 to 18 minutes, or until golden brown (but not overly brown).

While baking, mix together the ingredients for the orange glaze, thinning with more milk or orange juice to make mixture thin enough to be pourable.

Immediately drizzle orange glaze over the top. Serve warm or at room temperature.

NOTE: We could not find pans with straight sides, so we used regular pie pans. After the rolls baked we pinched the sides upward to make a lip around the pan and that made it easier to get some icing around the edges. 

This is how ours came out. We made both cinnamon rolls and orange marmalade rolls. They are both delicious! 

Cinnamon Rolls

I have seen this recipe on The Pioneer Woman Blog for a long time. I kept thinking they looked so delicious. But my fear of baking kept me from trying them. Well Mom and I were in a baking mood and we decided we were gonna make these no matter what! We are SO glad we did! They were really easy to make, and oh wow are they good. These are the best cinnamon rolls I have EVER had in my entire life. Not the best ones I've made, or the best home made.. the best EVER. So here is the recipe for Pioneer Woman's Cinnamon Rolls. There is also an Orange Marmalade version, which we also made and are also delicious! If you would like a better step by step with photos- please go check out her website! For that matter, you should go check it out anyway if you never have. It is amazing. Trust me!

Cinnamon Rolls

By: The Pioneer Woman

1 quart whole milk

1 cup vegetable oil

1 cup sugar

2 packages active dry yeast (0.25 ounce packets)

8 cups all-purpose flour (plus 1 cup extra, separated)

1 tsp (heaping) Baking Powder

1 tsp (scant) Baking Soda

1 T (heaping) Salt

Plenty of melted butter (as in 3 or 4 sticks..)

2 cups sugar

Generous sprinkling of cinnamon

Maple Frosting:

1 bag powdered sugar

2 tsp Maple Flavoring

½ cup milk

¼ cup melted butter

¼ cup brewed coffee

1/8 tsp salt

Mix the milk, oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir Mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda, and salt. Stir mixture together. (at this point you could cover the dough and put it in the fridge until you need it- overnight or even a day or 2, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down.)

When ready to prepare rolls, sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle ½ cup to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 T of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ inch to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 until light golden brown, about 15 to 18 minutes.

For the frosting mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting.

Note: My rolls don't work at 400 degrees anymore, I now bake them at 375 degrees.  

NOTE: We could not find pans with straight sides, so we used regular pie pans. After the rolls baked we pinched the sides upward to make a lip around the pan and that made it easier to get some icing around the edges. 

This is how ours came out. We made both cinnamon rolls and orange marmalade rolls. They are both delicious! 

Cinnamon cake- no photos

Ok. Finally. HERE IT IS! Mom's cinnamon cake recipe!! Oh yeah. 

Mom's Cinnamon Cake

From: Mom! (Judy R.) 

Before we start, I want to note that Mom gets her pudding mix and cake mix at Aldi for this. She says it doesn't come out the same if you don't... but I am sure it will be pretty darn good if you don't have an Aldi near you and get a different brand. 

1 box yellow cake mix

1 box instant vanilla pudding
1/2 cup sugar
2 T cinnamon
(plus whatever your cake mix calls for to make it....)


Preheat your oven to 350. 


Make your cake mix according to the directions. Then add the box of instant pudding powder. 


Pour mixture into 9x13 pan. 

In a small bowl mix your cinnamon and sugar, mixing well. 

Sprinkle your cinnamon sugar mixture onto the top of your cake batter, covering it evenly with a thick layer. 


Using a butter knife swirl the sugar mixture into the cake batter, going back and forth in all directions, several passes. The point is to swirl the sugar mixture into the cake and to the bottom without mixing it too well. You want it swirled- not mixed. 


Bake at 350 for 35-40 minutes. 


While cake cools SLIGHTLY (you want it warm, not hot and definitely not cool) make your glaze, and drizzle onto cake, spreading it evenly in a thin layer, while cake is WARM. You don't want a thick layer because the glaze is rich and will overpower the cake. 


Glaze: 


1 cup powdered sugar
1 1/2 T butter
1/2 tsp. vanilla extract
1/4 cup whole milk

Put all ingredients in a mixing bowl and mix until smooth. 

Drizzle over warm cake and spread evenly in a thin layer. (Note in the picture above- that's a tad too much! You want a thin layer!) 

Now enjoy!! It really is ridiculously good! 

Mom's Cinnamon Cake

Ok. Finally. HERE IT IS! Mom's cinnamon cake recipe!! Oh yeah. 

Mom's Cinnamon Cake

From: Mom! (Judy R.) 

Before we start, I want to note that Mom gets her pudding mix and cake mix at Aldi for this. She says it doesn't come out the same if you don't... but I am sure it will be pretty darn good if you don't have an Aldi near you and get a different brand. 

1 box yellow cake mix
1 box instant vanilla pudding
1/2 cup sugar
2 T cinnamon
(plus whatever your cake mix calls for to make it....)

Preheat your oven to 350. 


Make your cake mix according to the directions. Then add the box of instant pudding powder. 

Pour mixture into 9x13 pan. 

In a small bowl mix your cinnamon and sugar, mixing well. 

Sprinkle your cinnamon sugar mixture onto the top of your cake batter, covering it evenly in a thick layer. 

Using a butter knife swirl the sugar mixture into the cake batter, going back and forth in all directions, several passes. The point is to swirl the sugar mixture into the cake and to the bottom without mixing it too well. You want it swirled- not mixed.

Bake at 350 for 35-40 minutes. 


While cake cools SLIGHTLY (you want it warm, not hot and definitely not cool) make your glaze, and drizzle onto cake, spreading it evenly in a thin layer, while cake is WARM. You don't want a thick layer because the glaze is rich and will overpower the cake. 


Glaze: 


1 cup powdered sugar
1 1/2 T butter
1/2 tsp. vanilla extract
1/4 cup whole milk

Put all ingredients in a mixing bowl and mix until smooth. 

Drizzle over warm cake and spread evenly in a thin layer. (Note in the picture below- that's a tad too much! You want a thin layer!) 

Now enjoy!! It really is ridiculously good! 

Click HERE for the recipe without photos. 

Warm Chocolate Melting Cake.

This is Jamie and Cody's recipe. There are only 2 words for this dessert- oh my. It is sooo good. They fell in love with this dessert on a cruise this summer and decided to figure out how to make it at home. After perfecting the recipe they made a bunch of these for Cody's 15th birthday instead of a traditional cake. It was delicious! 
Note: You will need 8 oz. ramekins for this recipe.

Warm Chocolate Melting Cake

From: Jamie and Cody

16 oz dark chocolate
1lb of unsalted butter
5.5 oz of flour
5 oz of sugar
10 eggs(room temperature)
Powdered Sugar
8oz size Ramekins(this recipie will fill 14-16 ramekins)

Preheat oven to 390 degrees.

Melt butter and chocolate in one bowl.
In another bowl, stir eggs and sugar together. Then add flour. You can use a mixer. Pour egg mixture into chocolate. Then fill ramekins 3/4 of the way full.
Cook 10 min and 30 seconds. Top of cake will barely be done. The bottom of the cake is melted chocolate. Sprinkle powdered sugar on top. Serve warm with vanilla ice cream!

Truvy's Cuppa Cuppa Cuppa Cake

OK so thanks to The Pioneer Woman for posting this recipe. It is Truvy's Cuppa Cuppa Cuppa cake from Steel Magnolias. It looked so good and I just happened to have a can of fruit cocktail in the pantry so when the kids took their nap I made one really quick. It is SO good. As soon as I tasted it I had memories of Meemaw and my Aunt Mildred fill my head. I don't know if they made this (or something similar..) when I was younger, or what? Mom said it is similar to a dump cake they used to make a lot. And I know it tastes a lot like Meemaws "lazy cobbler" she used to make with canned peaches once in a while. Anyway, it is really good. A little on the rich side, but good. And how much easier can you GET? Really?! Anyone could make this. I suggest serving it with cool whip or maybe a scoop of vanilla ice cream. Enjoy! 

Truvy's Cuppa Cuppa Cuppa Cake

From: The Pioneer Woman

1 cup self-rising flour
1 cup sugar
1 can fruit cocktail- with the juice
softened butter for the pan
cool whip or vanilla ice cream to serve on the side


Preheat oven to 350. Grease 8 inch square baking dish with butter. Stir together flour, sugar, and fruit cocktail with the juice until combined. Pour into pan and bake until warm and bubbly and a little brown on top. Serve with cool whip or vanilla ice cream. Yummy! 

Topless Blueberry Pie

Aunt Linda sent this to me. It looks REALLY good. If I can find some good blueberries, I will be trying it soon! Thanks Aunt Linda! :-) 

Topless Blueberry Pie

from Linda R. (found on allrecipes.com) 

¾ cup white sugar

3 T cornstarch

1 pinch salt

1 cup water

4 cups fresh blueberries

1 T butter

1 (9 inch) pie crust, baked

1. In saucepan, combine sugar, cornstarch and salt. Stir in water and 1 cup of blueberries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes.

2. Add butter and let cool about 5 minutes. Stir in remaining blueberries.

3. Pour into baked pie shell and cool in the refrigerator for 2 to 4 hours.  

Snickers Salad

OK I found this in a Taste of Home recipe booklet. I just made it to test it before I posted it... yeah that's why... and it was ridiculously good. Oh my. I will be making this the next time we have a family get together for sure. Yumm. So easy, took five minutes to throw together, and very satisfying. 

Snickers Salad

From: Taste of Home 

1 package instant vanilla pudding
1 1/2 cups cold milk
4 snickers bars, cut into bite size chunks
4 large apples, cut into bite size chunks
1 container cool whip


In a mixing bowl whisk together pudding mix and milk. Let set for 2 minutes or until quick-set. Fold in cool whip, then apples, then snickers. Serve. 

Honey Bun Cake

This was sent to me from Gena! It sounds really good!! 

Honey Bun Cake

From Gena

PREP TIME15 Min
TOTAL TIME2 Hr 5 Min

INGREDIENTS
1 box Betty Crocker® SuperMoist® yellow cake mix 
2/3 cup vegetable oil 
4 eggs 
1 container (8 oz) sour cream (1 cup) 
1 cup packed brown sugar 
1/3 cup chopped pecans 
2 teaspoons ground cinnamon 
1 cup powdered sugar 
1 tablespoon milk 
1 teaspoon vanilla 

1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease with shortening and lightly flour 13x9-inch pan, or spray with baking spray with flour. 
2 In large bowl, beat dry cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan.
3 In small bowl, stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.
4 Bake 44 to 48 minutes or until deep golden brown. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake or make a quick frosting of Vanilla, Powder Sugar and milk. Cool completely, about 1 hour. Store covered at room temperature.

Camperoons

This is a recipe from Madelyn. These are really good and super easy to make! Thanks Madelyn! 

Camperoons

From: Madelyn

1/2 cup milk
1/2 cups sugar
1 cup cocoa


Mix all 3 together and boil for 3 minutes. 
Add: 
1 tsp vanilla
3 cups quick oats 


Stir and add: 
1 cup of peanut butter


Drop from teaspoon onto waxed paper inside a pan and let sit to harden. 

Angel Lush with Pineapple

I haven't made this yet, but it came with an add for Dole Pineapple in my coupons this week and it looks yummy. I may have to make it next week. Have any of you tried this one yet? 

Angel Lush with Pineapple

From: Dole/Jello-O Ad

1 can (20 oz) crushed pineapple, undrained
1 pkg. (3.4 oz.) Jello Vanilla flavored Instant pudding & pie filling
1 cup thawed cool-whip
1 pkg. (10 oz) round angel food cake, cut into 3 layers
Seasonal berries optional.


Mix pineapple and dry pudding mix in medium bowl, gently stir in cool whip
stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries. Serves 10. 


Update: I made this for a party yesterday and to make it easier for guests to dip out I chunked up the angel food cake and put a layer of chunks in the bottom of a glass bowl, then a layer of the pineapple mixture, and one more layer of each, ending with the pineapple mixture. That way I just stuck a spoon in and people could dip out what they wanted. It was the first time I had made this and it was REALLY good. Definitely one I will be making again!