Mini Banana Cream Pie

I think Banana Cream Pie has got to be one of the greatest inventions.  It's simple, creamy, so easy to make and always hits the spot!  And what's the best way to make something great, even better?  Make it mini!  Because mini ups the adorable factor while capturing the classic flavor in a bite size piece of utopia. Without any further ado, I give you the Mini Banana Cream Pie!

Ingredients
1 (16.5 ounce) roll of refrigerated sugar cookie dough
1 (3.4 ounce) box banana cream pudding
2 cups milk, for pudding
1 banana
whipped cream, for topping

Directions
Prepare pudding according to directions on package then chill.  Preheat oven to 350.  Break cookie dough evenly into 24 equal pieces.  Form each piece into a ball and place in a well greased mini muffin tin.  Bake at 350 for 12-15 minutes, until golden brown and set.  Cool for ten minutes.  As they cook and cool, they will naturally fall into a cup shape.  It's so neat!  Carefully remove cookie cups from pan, using a butter knife to loosen them.  Transfer the cookie cups onto a cooling rack to cool completely.  When cooled, fill each cookie cup with pudding.  Slice banana into 24 slices and put one slice on each pudding filled cup.  Top each with a dollop of whip cream.  Serve immediately.

Source:  Inspired Dreamer

Caramel Apple Cheesecake Bars

You had me at Caramel Apple.  Caramel is probably my number one, favoritest dessert flavor.  I love apple desserts as well.  Pair them up, throw in some cheesecake a little crust and streusel topping and you've pretty much just made the most perfect dessert.  Trust me.  You're going to love this!

Crust:
2 cups All-Purpose Flour
1/2 cup firmly packed Brown Sugar
1 cup Unsalted Butter, softened
Cheesecake Filling:
3 (8oz) packages Cream Cheese, softened
3/4 cup Sugar
3 Large Eggs
1 1/2 teaspoons Vanilla Extract

Apple Layer:
3-4 Granny Smith Apples, peeled, cored and finely chopped
2 Tablespoons Sugar
1 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg

Streusel Topping:
1 cup firmly packed Brown Sugar
1 cup All-Purpose Flour
1 cup whole grain Oats
1/2 cup Butter, softened
Caramel Ice Cream Topping

Preheat oven to 350 degrees F. For the crust, In a medium bowl, combine flour, and brown sugar. Cut in butter with a knife and stir as you go so that the butter doesn’t all stick together. Press evenly into a greased 9×13 baking dish. Bake 15 minutes or until lightly browned. For the cheesecake filling, in a large bowl use an electric mixer to beat softened cream cheese with 3/4 cup sugar until smooth. Add eggs, one at a time, mixing after each addition. Add vanilla and blend until combined. Pour over warm crust. For the apple layer, in a small bowl, stir together chopped apples, sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. For the streusel topping, in a small bowl, combine brown sugar, flour, and butter. Use a fork to blend in butter until evenly distributed, then mix in oats. Sprinkle evenly over apple layer. Bake 40-45 minutes, or until filling is just set and streusel topping is lightly browned (don’t over cook, it’s okay if the center is still a tad bit soft, it should harden up in the fridge). Let cool on counter for 1 hour. Then refrigerate for at least 3 more hours. Drizzle each serving with caramel ice cream topping and serve.

Source:  Whisked Away

Scotcharoos

I cannot turn down this classic treat.  It speaks to my inner child and I just can't say no!  If you've never had a Scotcharoo and don't know what I'm talking about, you most definitely need to make these!  Think of a Rice Krispie treat.  Now remove the marshmallows and replace them with a creamy, caramelly (is that even a word?) peanut butter sauce.  Then, top it off with melted chocolate and butterscotch chips and there you have it, a tasty little treat that you just can't say no to.  Trust me, you won't want to say no to this one!

Ingredients

1 cup sugar

1 cup corn syrup

1 cup creamy peanut butter

6 cups rice krispies

1 cup milk chocolate chips

1 cup butterscotch chips

Directions

Put rice krispies in large mixing bowl and set aside.  Grease 9X13 inch pan.  Pour sugar and corn syrup in a sauce pan.  Heat over medium high heat, stirring frequently, until it starts to boil.  Add peanut butter.  Stir in until smooth.  You want to do these next steps quickly so that the heat from the caramel sauce will melt the chips.  Remove caramel sauce from heat and pour over rice krispies.  Stir until thoroughly coated with caramel sauce.  Pour into greased 9X13 pan and press into the shape of the pan.  Evenly sprinkle chocolate and butterscotch chips over the top.  Use a spoon to spread the chips around the top as they melt.  Chill until chocolate is hardened.  Cut into squares and serve.

Source:  Kari Trost

Apple Orchard Bars

Have you ever come across a recipe that looks pretty good but you don't expect it to be amazing.  And then you make it and you're like, "Wow, where have you been all my life?!"  That's totally what happened with this baby.  I got this recipe from a friend.  I've tried some of her other recipes before and they've all been wonderful.  I'll admit I was a little skeptical about the coconut (remember, I'm not a big fan).  Given her track record with good recipes though, I decided to jump in with both feet and give it a try, coconut and all.  Okay, mostly with both feet.  I did reduce the amount of coconut (as listed below) so you can add in another cup if you want.  Anyway, lets talk more about how amazing these bars are.  I first made them for an afterschool snack.  Of course I had to sample them before giving them to the kids.  I think I ate three of them before they even got home from school.  They were an instant hit with the kids.  When my husband got home from work he tried one.  You know how people have their polite, obligatory, "This is good" line that most average good food gets?  And then there's the enthusiastic, heartfelt, "Wow, this is amazing!" line that the really incredible stuff gets.  These bars got the "Wow, this is amazing!" line.  Many times.  When we were down to the last two bars, we had to cut them up into 8 little pieces because everybody wanted one last bite.  I made them two more times that week.  The batter is flavored so perfectly.  It's sweet but not so sweet that it makes me feel guilty for serving it as anything but a dessert.  The apples and coconut mix in to give it some girth.  Something to really sink your teeth into.  When I first made it, I decided it needed some nuts on top.  I was originally thinking walnuts but after turning my pantry upside down, I finally accepted the fact that I did not have that bag of walnuts that I was "sure" I had.  I decided to settle for sliced almonds.  That right there, my friends, is fate smiling down upon us.  Sliced almonds are the absolute most perfect nut for these bars.  I've never even gone back to try the walnuts because the almonds nailed it.  I know this is a lot of hype for a seemingly simple recipe, but around this joint, we all think they really are that amazing.

Ingredients
½ cup melted butter
½ cup white sugar
1 cup brown sugar
½ tsp baking soda
½ tsp salt
½ tsp baking powder
2 tsp vanilla
1 tsp cinnamon
2 eggs
½ c rolled oats
1 ½ cups flour
1 C peeled chopped apple
1 ½ cup flaked coconut, divided*
1/4 cup sliced almonds

*If you want to omit the coconut, add an extra cup of oats to the batter and top with only sliced almonds.

Directions
Preheat oven to 375.  In a mixing bowl, add butter, sugars, baking soda, salt, baking powder, vanilla, cinnamon and eggs.  Stir together.  Pour in flour and oats mix thoroughly.  Add chopped apples and 1 cup flaked coconut.  Fold into batter until evenly combined.  Grease 9X13 pan.  Pour mixture into pan and smooth out.  Sprinkle ½ cup of remaining coconut and sliced almonds evenly on top.  Bake at 375 for 25 minutes or till slightly browned on top. Let cool and cut into bars like brownies.

Source:  Shirley Thornton

Chocolate Chip n' Oreo Fudge Brownie Bar

According to my 15 year old son, this is the best dessert ever.  You can't get much better than that.  It brings together three classic desserts - chocolate chip cookies, oreos and fudge brownies - and combines them all into one amazing, "Best Dessert Ever".  And if that's not enough, top it off with a scoop of vanilla ice cream for complete perfection.

Cookie Dough*
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips

*Feel free to use store-bought cookie dough to make this even easier!

Oreo
1 pkg Double Stuffed Oreos

Brownie
1 Family Size (9×13) Brownie mix + eggs and oil as called for on the back of the box
1/4 cup hot fudge topping

Directions
1. Preheat oven to 350. Line a 9×13 baking dish with foil or parchment paper. Spray with cooking spray.
2. For the Cookie Dough: Cream the butter and both sugars in a large bowl with an electric mixer. Add the eggs and vanilla and mix well. Add in the flour, baking soda and salt.  Mix until combined. Stir in chocolate chips.
3. Spread the cookie dough in the bottom of prepared pan. Top with a layer of Oreos. Mix together brownie mix according to directions, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes. Let cool completely before cutting. Brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled.  Place the pan in the fridge to speed up the cooling process, but plan on at least 2 hours for brownies to cool/set up completely.

Source:  Kevin {&} Amanda

Good Morning Breakfast Cookies

Go tell your kids that they get cookies for breakfast and I'm pretty sure you'll immediately become the "Best Mom Ever".  That's what happens at our house anyway.  These cookies are a delicious, power packed way to start your day or to refuel after a long day at school.  You can earn brownie, or would that be cookie, points from the kids and feel good knowing that you're filling their tummies with lots of yummy goodness.  Any morning that starts out with these breakfast cookies, is sure to be a good morning!

Ingredients:
1 1/2 cups flour
1 1/2 cups rolled oats
1 1/2 tsp baking soda
1/2 tsp cinnamon
3/4 tsp salt
1/4 tsp nutmeg
1 cup craisins
1/4 cup shredded coconut
2 very ripe bananas, mashed
2 eggs
1/2 cup smooth peanut butter
1/4 cup applesauce
2 TBS honey
1 tablespoon coconut oil
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Set aside.  In a large bowl, combine flour, oats, soda, cinnamon, salt, and nutmeg. Stir to combine.  Mix in craisins and coconut.  Set aside.  In a small bowl, combine bananas,eggs, peanut butter, applesauce, honey, coconut oil, and vanilla. Whisk until smooth and well-combined. Pour into flour mixture and stir just until no traces of flour remain. Mixture will be fairly thick and somewhat sticky.  Using a 4 tablespoon scoop, drop balls of dough onto prepared cookie sheets.  Flatten slightly. Cookies will not spread or flatten further as they bake.  Bake for about 17 minutes, or until cookies are set and are just starting to brown a bit around the sides. Do not overbake. Remove from oven and place cookie sheet onto wire rack. Let cool on sheets for 2 minutes, then remove from cookie sheets onto wire racks until completely cool. Store tightly covered. Even better the next day. Can be frozen.

Source:  Yesterfood

Raspberry Lemon Cheesecake Bars

February is in full swing, love is in the air and Valentine's Day is just around the corner.  What better way to tell someone "I love you" than with these Raspberry Lemon Cheesecake Bars.  Whether you're eating in and looking for that perfect dessert or just want to make something special for that someone special, this right here is just the thing.  And don't forget to tell yourself "I love you" and enjoy one, or two, or three too!  

Ingredients:
For the Crust:
1 box lemon cake mix
1 egg
1/2 cup butter, melted

For the Cream Cheese Layer:
8 oz cream cheese
2eggs
2 cups powdered sugar
1 tsp vanilla
2 TBS lemon juice

For the Topping:
1/4 cup powdered sugar
1 cup raspberry preserve
24 fresh raspberries

Directions:
Preheat oven to 350.  Combine the ingredients for the crust together in a bowl.  Mix well then press into the bottom of a greased 9x13 pan.  In a bowl, whip the cream cheese until smooth.  Add eggs and mix well.  Combine remaining ingredients for the cream cheese layer and mix well.  Pour over curse.  Bake for 45 minutes, until top is lightly browned.  Remove from oven and sprinkle with powdered sugar.  Allow to cool completely before cutting into 24 squares.  After cutting into squares, warm raspberry preserves in microwave until runny, about 30 seconds.  Spoon over each bar then top with a fresh raspberry.

Source:  Kristina Penfold

Super Cookie Bars

While strolling around pinterest the other day I stumbled upon this amazing recipe.  My mouth started to water as I read through the ingredients and I knew we had to make it.  This cookie bar is absolutely amazing.  Imagine every good thing you've ever had in a cooke bar, put it all together and you've got this bad boy.  We're talking peanut butter, chocolate chips, caramel sauce, toffee bits, oats, peanut butter chips and a sprinkle of coconut flakes.  I'm telling you, this thing is money.  I've taken a few liberties with this recipe.  I've made a few minor adjustments and added in coconut flakes.  I used to have a huge coconut flake aversion.  Almond Joy candy bars should never have happened.  I've recently discovered though that coconut flakes, in moderation and used strategically, can really enhance a recipe.  This is one of those.  I've also changed the name of this recipe.  Since I changed the recipe a little it's mine now and I can rename it, right?  The original name was too long and not that exciting - Peanut Butter Toffee Chocolate Chip Cookie Bar.  It needed a little help.  When I started pulling ingredients out to make these, my three year old ran into the kitchen with his super hero mask and cape on, eager to help.  He's my most dedicated little chef.  He knows the difference between a tablespoon and teaspoon and can recognize a handful of spices by smell now.  Plus he's great company!  I usually have a strict "food pictures only" policy with these posts, but if you'll excuse me for a personal minute, here are a few pictures of my little super chef.

As we mixed and stirred and talked about saving the world kind of stuff, I was feeling inspired by my little super chef and decided to rename these bars after him.  Not only are these bars super, but I always want to remember this afternoon spent cooking with my three year old superhero.  Now go give them a try and put a little super in your day!

Ingredients:

Caramel Filling

• 11 oz bag caramel bits
• 14 oz can sweetened condensed milk
• 4 TBS butter

Cookie Dough

• 12 TBS unsalted butter
• 2 c light brown sugar
• ½ c creamy peanut butter
• 2 eggs, room temperature
• 1 TBS vanilla
• 2 c flour
• 1 c old fashioned oats
• 2½ tsp baking powder
• 1 tsp salt
• 1 cup chocolate chips
• 1 cup Reese's peanut butter chips
• 1 cup Heath toffee bits
• 1/2 cup shredded coconut

Directions:

1.Preheat oven to 350 degrees.

2.Line a 9x13 inch baking dish with parchment paper.

3.Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.

4.Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth

5.Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing.

6.Add eggs one at a time, mixing well after each egg. Add in vanilla.

7.Combine flour, oats, baking powder, and salt in a small mixing bowl.

8.Add the flour mixture slowly stirring until well combined.

9.Stir in the chocolate chips, peanut butter chips, and toffee bits.

10.Spread ⅔ of the dough on the bottom of the pan.

11.Slowly pour caramel mixture evenly over the dough.

12.Drop the remaining dough on top by the teaspoon. It doesn't have to be perfect!

13.Bake for about 30 minutes. Let cool and set completely before cutting.  I let it set for a couple of hours to make sure it didn't crumble and ooze apart when I cut it.

Source:  Mom On Timeout

Peanut Butter Babies

Our oldest is a huge peanut butter/chocolate fan.  I found this recipe years ago thinking he would love it.  Not only did he fall in love with these cute little bite sized cookies, we were all smitten!  The peanut butter chocolate cup is perfectly nestled in a chewy peanut butter cookie.  You can eat it right away while the chocolate is still melted and gooey or wait until it cools and sets.  If you can wait that long.  Either way, they're sure to be a hit!

Ingredients:
1 3/4 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup brown sugar
1 egg
1 tsp vanilla
2 TBS milk
40 mini chocolate covered peanut butter cups

Directions:
-  Preheat oven to 375.  Sift together the flour, salt and baking soda; set aside.
-  Cream together butter, sugar, peanut butter and brown sugar until fluffy.  Beat in the egg, vanilla and milk.  Add the flour mixture; mix well.  Shape into walnut sized balls.  place each into a greased (or use a paper liner) mini muffin tin.
-  Bake for 8 minutes.  Remove from oven and immediately press a mini peanut butter cup into each ball.  Cool completely before removing from pan.

*Source:  allrecipes.com

Molasses Sugar Cookies

I think a good cookie has three factors.  The chewy inside factor, the crisp outside factor and the crackle factor.  I don't know why the crackle factor is important, but that visual image makes the cookie taste better.  It just does.  This molasses sugar cookie nails all three factors perfectly!  Pour up a glass of milk or a cup of hot chocolate and dunk away!

Ingredients:
1 1/2 cups shortening (I think Crisco butter flavored is best)
2 cups white sugar
1/2 cup molasses
2 eggs
4 cups flour
4 tsp baking soda
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 tsp salt

Directions:
1.  Combine shortening, sugar, eggs, molasses.  Mix well.
2.  In a separate bowl, sift dry ingredients together and add liquid ingredients.  Mix well and chill 3 hours or overnight.  (If you're short on time, you can skip this step.)
3.  Form into walnut-size balls.  Roll in granulated sugar.  Place on greased cookie sheet about 2 inches apart.
4.  Bake at 375 for 8-10 minutes.
5.  Store in an airtight bag or container to keep soft.  If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies.  Leave it for a couple of hours or overnight and they will be nice and soft again!

*Source: allrecipes.com

The {Perfect} Chocolate Chip Cookie

I had a friend in Iowa that was a fabulous cook.  Cookies were her speciality.  She was a cookie connoisseur of sorts.  One year for Christmas she gave me a cookie cookbook she made.  That thing is tattered and stained from so much use.  I get a lovely batch of cookies each and every time!  This chocolate chip cookie recipe is the one I make the most.  It is the perfect mix of crisp on the outside and chewy on the inside.  All you need is a tall glass of milk to go with it.  This recipe is versatile too.  I've substituted the chocolate chips with so many different mix-in's.  You can add any kind of chip from peanut butter to butterscotch to white chocolate.  The Heath bar bits are great as well!  One of my favorites, especially around Christmas, is the Andes mint chips.  Mint chocolate perfection, right there!  Set those out for Santa and you'll be guaranteed a spot on the nice list!  I usually double this recipe.  You can put the leftovers in a freezer bag and save for later.  Or just eat them all fresh, which is what usually happens when you have six kids around to help eat them.

Ingredients:

3/4 cup Crisco (butter flavored is best)

3/4 C brown sugar
3/4 C white sugar

2 eggs

2 1/4 cup flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp vanilla

1/2 package chocolate chips

Directions:

Mix the crisco and sugars together.  Add eggs and mix.  Add the powder, soda, salt and vanilla.  Stir.  Add flour 1 cup at a time.  Stir in chocolate chips.  Place spoonfuls of dough about 2 inches apart on a cookie sheet.  Bake at 350 for 10 minutes.  Enjoy!

*Source:  Jessica Brown