No Bake Pumpkin Cheesecake with Pumpkin Spice Whipped Cream Topping

Yield: One 8" cheesecake
Ingredients

• 1 no bake cheesecake mix
• 1/2 cup 100% pumpkin puree
• 1 Tbsp. granulated sugar
• pumpkin pie spice
• 1/4 cup powdered sugar
• 8 oz. of heavy cream

Directions

• Follow the package directions on the cheesecake mix, but add 1/2 cup pumpkin puree, 1 Tbsp. granulated sugar, and 1/2 tsp. pumpkin pie spice to the milk called for in the directions. 
• After mixing the graham cracker crust, set 1 Tbsp. of crust aside in a small bowl. 
• While the cheesecake is setting up in the refrigerator, pour 1 cup of cold heavy cream into a mixing bowl. 
• Beat on high until the cream begins to thicken slightly. 
• Gradually add 1/4 cup of powdered sugar and 1/4 tsp. pumpkin pie spice. 
• Continue to beat on high until the cream thickens and forms creamy, stiff peaks. 
• Spoon onto the cheesecake filling and spread evenly. 
• Sprinkle 1 Tbsp. of reserved graham cracker crust over the top. 
• Refrigerate until time to serve. 

Enjoy a slice of homemade happiness on a plate!

Triple Chocolate Dyno-Bites Treat Cake

A Birthday Tradition
I started a birthday tradition when my oldest daughter was three.On your birthday, you get to "order" your birthday cake, ice cream, and birthday meal. Five years ago, I married Bill. Two weeks before celebrating his first birthday with me, I explained the birthday tradition to Bill. He LOVED the idea. 
Hubby's Birthday Wish 
This year he told me he wanted a Cocoa Dyno-Bites treat cake, stacked up and a steak. Just steak. No side dishes. Just a rare steak and a stacked, Cocoa Dyno-Bites treat cake. Steak and chocolate. Does this sound like someone you know?
I created a Triple Chocolate Dyno-Bites Treat Cake just for my handsome hubby! The trio of chocolate is: the Cocoa Dyno-Bites cereal, milk chocolate chips, and semi-sweet chocolate ganache as a filling and frosting. An additional ingredient, was caramel flavoring in the melted marshmallows. How does this sound? Just one more flavor treat. Oh, I forgot to tell you the ice cream flavor that is going to sit beside each slice of treat cake - Rocky Road! Does life get any better for a foodie? 
Now, let me share how I created this cake.
Ingredients

• 12 cups of Cocoa Dyno-Bites Cereal
• 1/2 cup butter
• 1 cup of milk chocolate chips
• 2- 10 oz. bags miniature marshmallow
• 1 tsp. caramel flavoring
• 1-12 oz. bag of semi-sweet chocolate chips
• 1-14 oz. can sweetened condensed milk

Cereal Treat Directions

NOTE: I have a 900 watt microwave. For larger microwaves, you will need to adjust your microwave increments to a shorter period of time.  

• Grease two - 9 inch by 2 inch square cake pans; set aside

1. Place 1/4 cup butter into a large, microwaveable bowl
2. Microwave for 15 - 30 seconds, or until melted
3. Add 1- 10 oz. bag of marshmallows and stir until coated with butter
4. Microwave the buttered marshmallows for 1 minute. Stir until marshmallows are melted and smooth. If necessary microwave for an additional 15-10 second.
5. Add 1/2 teaspoon of caramel flavoring  and stir until blended
6. Add 6 cups of cereal to the melted marshmallow mixture and stir with a heavy spoon until the marshmallow mixture is evenly blended with the cereal.
7. Cereal mixture should be warm, but not hot. You do not want to melt the chocolate chips. Sprinkle 1/2 cup of milk chocolate chips into the cereal/marshmallow mixture
8. Stir until chips are blended into the mixture. 
9. Spoon the entire bowl of treat mix into one of the cake pans.
10. Butter your hands well and press the cereal treat mixture firmly into the pan until you have an even layer of firmly packed cereal mixture.

• Repeat the above 10 steps to make a second batch of cereal treat mix

Chocolate Ganache Directions

• Open the can of sweetened condensed milk and pour it into a quart size, microwaveable bowl.
• Microwave the milk for 30 seconds. Remove from the microwave and stir with a spoon.
• Repeat the above step until the sweetened condensed milk is warm, but not hot.
• Pour the 12 oz. bag of semi-sweet chocolate chips into the warm sweetened condensed milk. Let the chips sit in the warm milk for about 10-15 seconds
• Stir with a spoon until the chips are melted and the mixture is thick and glossy. If necessary, microwave an additional 15 seconds to completely melt the chocolate chips.

Assembling the Treat Cake

• Remove the cereal treats from one of the pans. I turned mine upside down over a platter, tapped on the cake pan bottom, and the layer of treats released from the pan. 
• Spoon about half of the chocolate ganache onto the cereal treat layer and spread with wide strokes across the treat layer.
• Put the second layer of cereal treats on top of the ganache. Repeat the above step with the second layer

The ganache will be dry to a light touch very quickly.I put my treat cake  in the refrigerator overnight. 

Two layers of cereal treats filled and topped with chocolate ganache made from semi-sweet chocolate chips and sweetened condensed milk. 

Enjoy some homemade happiness on a plate AND have a cup of hot coffee ready to sip with this "cake." 

OREO Triple-Layer Chocolate Pie Recipe - Kraft Recipes

This was my family's favorite pie over the holiday season! 
Altogether, I made four of these pies. The pie shown in the picture was the fourth pie and I made it for Christmas dinner at my daughter's house. 
After making four pies, I arrived at two conclusions about this recipe.

•  Four hours is an insufficient amount of time for chilling this pie. Overnight, or twenty-four hours is BEST!
• The filling is VERY stiff when you use 2 cups of milk with 2 packs of Jello brand pudding. I used my electric mixer on low to blend the cold milk and pudding mix. Did I mention the mixture is very stiff? On the fourth pie, I changed the amount of milk to 2 1/2 cups and had equally good results.

Next, the cookie crust turned out differently every time I made a pie. I used the exact number of cookies, the exact amount of melted butter, and still had different results. I ended up adding an extra Tbsp. or two of melted butter for three of the cookie crusts. 

1. Two crusts were crumbly, but would press together
2. One crust was very crumbly and barely holding together
3. One crust was perfect

Very crumbly crust that would barely hold together. 

Perfect cookie crust. 

I have no idea why the darn cookie crumb crust was like this, but I could still serve the pie in slices. 
The last change I made was using my favorite nondairy topping, Extra Creamy Cool Whip. 
To see the original recipe, click on the link below. 

OREO Triple-Layer Chocolate Pie Recipe - Kraft Recipes

Journey Off The Map Granola Bar Bites

Vacation bible school started this week and the theme is "Journey Off The Map." Our church members make drop cookies, bar cookies, snack size cupcakes, and other sweet treats for the kids. I teach the 5th/6th grade class so I decided to make a three ingredient treat for the VBS students. My offering for the kiddos is a no bake, chewy granola bar dessert that your children can help you make. The hardest part of making Off The Map Granola Bar Bites is taking the wrappers off of the 36 granola bars!

I bought my granola bars at the local dollar store. The store sells a variety box of 18 chewy granola bars. The three flavors are S'mores, Chocolate Chunk, and Peanut Butter Chocolate Chip. Yummy! 

Off The Map Granola Bar Bites

Yield: 72 bites, or 6 dozen

Serving size: 2 bites 

Equipment

microwavable, medium glass bowl

small pan that the glass bowl will sit on top off

two medium to large cookie sheets

wax paper

Ingredients

12 oz. vanilla almond bark

solid, all vegetable shortening

26 chewy granola bars

decorating sprinkles 

Directions

Prepping the granola bars

• Cover the cookie sheets with wax paper.
• Unwrap the granola bars and lay them out on the wax paper covered cookie sheet(s)
• Cut the granola bars in half 

Melting the vanilla almond bark

• Separate the vanilla almond bark into squares.
• Place the squares into the glass bowl and microwave for 60 seconds.
• Stir the vanilla bark until it is smooth. If necessary microwave for another 30 seconds. 
• Put about an inch of water in a small pan that the glass bowl will sit on top off.
• Place the pan of water over low heat and put the bowl with vanilla bark on top of it.
• Stir the vanilla bark occasionally during the dipping step. 

Thinning the vanilla almond bark to dipping consistency

Note: Do not thin the almond bark with butter, oil, margarine, milk, or water. It will NOT work. Only solid, all vegetable shortening will work. 

• Add 1 level Tbsp. of solid, all vegetable shortening to the vanilla bark and stir until it is melted.  
• The consistency is correct when you dip in your spoon and the vanilla bark coats it smoothly. Unthinned, or thick vanilla bark tends to form "clumps" and is not smooth.
• If necessary add another level tablespoon of shortening and stir until it is melted.

Dipping the granola bars

Note: When using granola bars with chocolate chips, some of the chocolate may melt slightly in the almond bark, but this is okay.

• Dip the cut end of each granola bar half into the thinned vanilla bark.
• Place the coated granola bar bite onto the wax paper cookie sheet
• Immediately sprinkle each coated bite with sprinkles, or other desired decorations. Adding the sprinkles is a great job for children!
• Continue until all of the pieces are done.
• Place the pans of coated bites into the freezer, or refrigerator, for about 10 minutes to set the vanilla bark
• Remove the pans and your bites are ready to eat! If you are packaging your bites, use a layer of wax paper in between the bites. 

Lazy Day Peach Cheesecake

I am taking it easy today; no involved recipes. Yes, I am having a totally lazy day and there is not any dessert made for supper. How about a no bake cheesecake with peach slices on top? Dessert does not get any easier than this basic cheesecake!

This is a great beginner's recipe that is simple enough for kids to make and assemble, or your non-cooking spouse. 

Ingredients 

• One box of name brand, no bake cheesecake Psst...Here is a clue, the name starts with a J.
• five Tbsp. of margarine
• two Tbsp. of granulated white sugar
• one and a half cups of milk
• one can of sliced peaches
• one nine inch spring form cake pan

Directions

• Follow directions on the cheesecake package for the crust.
• Reserve a teaspoon of crust mix to sprinkle on top of the completed cheesecake.
• Follow the package directions for the cheesecake filling.
• After the filling thickens up, open a can of peach slices, pour the contents into a colander, and drain the peach slices.
• Place the slices in a spiral around the outside edge of the cheesecake. 
• Remove the spring form pan sides before serving and place the pan bottom and cheesecake onto a flat serving platter.
• Dessert is ready. 

Double Caramel Apple Treats

Caramel apples were my inspiration for these marshmallow cereal squares! Apple flavored cereal rings, caramel and vanilla marshmallows, and homemade caramel drizzle combine wonderfully well to recreate the flavors found in a caramel apple!  The caramel drizzle not only coats the top of these cereal bars, but it forms layers of caramel throughout the double caramel apple treats. Plus, these caramel apple treats are ready to eat in about an hour and ten minutes. 

Apple Treat Ingredients                                   Time: about 20 minutes

7 cups of apple flavored cereal rings

10 oz. bag of caramel and vanilla marshmallows

4 Tbsp. butter, or margarine

Directions

• Lightly coat the inside a 13" x 9" baking dish, or cake pan with butter, or margarine and set it aside.
• Place butter, or margarine in a microwave safe, two and a half quart bowl.
• Microwave for 15 seconds and stir until melted. If necessary, microwave an additional 10-15 seconds.
• Put the caramel and vanilla marshmallows into the bowl and stir until the marshmallows are coated.
• Microwave for 30 seconds and stir for a minute or two.
• Microwave for an additional 15 seconds and stir until the marshmallows are melted and smooth.If necessary microwave for another 15 seconds.
• Stir the apple flavored cereal rings into the marshmallow mixture until the cereal rings are coated evenly. 
• Spoon the coated apple rings into the 13" x 9" baking dish and level the mixture. Using your clean, buttered hands, gently press the cereal treat mixture down into the pan until it is packed into a uniform layer.
• Set aside and begin making the caramel drizzle.

Caramel Drizzle Ingredients                                  Time: about 20 minutes

• 1 cup brown sugar
• 2 Tbsp. flour
• 1/4 cup of milk
• 3 Tbsp. butter, or margarine
• 1 tsp. vanilla

Directions

• Put brown sugar, flour, milk, and butter in an eight inch sauce pan. 
• Stir until mixed fairly well.   
  
• Cook over medium to medium high heat stirring occasionally until the caramel mixture comes to a rolling boil.
• Boil for a minute and a half.
• Immediately remove the pan from the heat and cool for five minutes.
• Stir the caramel mixture until it begins to thicken.
• Add the vanilla to the caramel mixture and beat for about a minute and a half. The mixture should have the consistency of thick syrup.
• Drizzle across the top of the caramel apple treats using a zig-zag motion.
  
• Let the pan of double caramel apple treats set for at least thirty minutes before trying to slice the treats. I have found that a fine tooth, serrated knife slices cereal treats with ease and doesn't crush the cereal.
• After thirty minutes you can cut the cereal treats into squares and enjoy eating your treats. The bottoms will still be a little sticky, but the treats can be handled. 

Total time: about an hour and ten minutes

No Bake Valentine's Day Treats

Ingredients for No Baking Valentine's Day Treats

My calendar for work, home, and church activities is full!

This morning I drove to the local dollar store to pick up treats for the Grade 1 to Youth Sunday School students because activities and appointments prevented me from baking.

At the dollar store, I bought two bags of SIXLETS, a container of candy corn, and a container of heart-shaped sugar cookies in Valentine's Day colors. Another item that I brought home was a container of white frosting.

Are you ready to see how I created some cute and quick, no-bake Valentine's Day treats?

1.      Valentine's Day Mini-Love Cups 

Ingredients

·         SIXLETS

·         Tricolor Candy Corn

·         1 ¼ inch white mini-cupcake liners

To assemble your love cups: 

·         Place six pieces of candy corn into a cupcake liner.

·         Open a tube of SIXLETS and pour the candy pieces on top of the candy corn pieces.

·         Repeat until you have the quantity that you need.

Note: Two bags of SIXLETS and one 24 oz. container of candy corn will yield about 40-50 mini-love cups.

2.      Pretty Pink n Red Heart Cookies

Ingredients

·         One container of 24 heart-shaped sugar cookies, decorated with pink and red sanding sugar.

·         1 container of white frosting

·         1 zip top bag, or pastry bag

To decorate your cookies:

Place about half of the frosting into a zip top bag, or a pastry bag. Lay the cookies out flat on top of a sheet of waxed paper. Snip the tip of one, bottom corner off the zip top bag, or pastry bag tip. Decorate cookies in one of the following ways:

A.      Gently squeeze the frosting out in a thin line as you move your hand diagonally across a cookie from top to bottom. Repeat until all of the cookies are frosted.

B.      Squeeze a small dot of frosting below the top "V" and above the point. Next, squeeze small dots of frosting around the outside edge of the cookie to form a border of frosting dots.

C.      Using frosting as "glue" Place two candy corn pieces, long sides together, in the center of each cookie to form a "heart" shape.

D.     Using frosting as "glue," Place SIXLETS candy balls in a pattern on each cookie. Look at the pictures below.

 #Valentine's Day #nobaketreats #easyrecipe

No-Bake Triple Layer Pretzel Squares

My first blog post for 2015! 

My Inspiration
Bill just happened to come home while I was watching Trisha Yearwood cook on her show, Trisha's Southern Kitchen. Trisha was making her layered dessert, No-Bake Chocolate-Pretzel-Peanut Butter Squares. You already know what happened next. 

My sweetie says," Boy, that sure looks good! Honey, do you think you could make that?" I am chuckling as I write this because he didn't know all of the ingredients were sitting on the pantry shelves.  

Shopping Tip
In November and December, I always stock up on holiday sale ingredients such as: pretzel rods, mini-pretzels, semisweet chocolate chips, cream cheese, and a variety of instant pudding mixes. 

Semi-Sweet Chocolate Chips
In the original recipe, the chocolate layer is made with milk chocolate chips. However, I thought semi-sweet chocolate chips would give a slight hint of bitter to contrast with the crunchy, creamy, banana, and peanut butter flavors. 

A Banana Cream-Cream Cheese Layer
In my triple layer version of Trisha's dessert, the top layer is banana cream pudding and cream cheese. How decadent does that sound?

Ingredients

• 1 1/2 sticks of butter, melted
• 1/2 stick of butter, at room temperature
• 2 cups of pretzel rods, crushed plus about 1/4 cup to use for topping
• 2 1/2 cup of confectioner's sugar
• 1 1/4 cup creamy peanut butter
• 1 1/2 cup of semi-sweet chocolate chips
• 1 -3.4 oz package of instant banana cream pudding
• 1-8 oz. package cream cheese at room temperature
• 1 cup of undiluted, evaporated milk
• 1/2 tsp. clear vanilla extract

Directions

• Break pretzel rods into pieces and measure with a dry measuring cup. I used a mini-food chopper to crush the pretzels. Put the crushed pretzels into a medium bowl. 

• Add 1 1/2 cup confectioner's sugar, 1 1/2 sticks of melted butter, and 1 cup of creamy peanut butter.
• Stir the pretzel mixture until it is blended well.
• Put the pretzel mixture into a 13 x 9 x 2 inch casserole dish. You do not need to grease the dish because of the butter in the pretzel mixture.

• Spread the pretzel mixture into an even layer in the bottom of the casserole dish. Do not worry if you think the mixture is too loose, or thin. The mixture will tighten up, or thicken, on it's own.
• Next, put the semi-sweet chocolate chips and remaining 1/4 cup of peanut butter into a microwavable bowl.
• Microwave the chocolate chips and peanut butter for 30 seconds, then stir. 
• Microwave the chocolate chip mixture for another 30 seconds, then stir until the mixture is smooth and blended.
• If the mixture will not become smooth after stirring 2-3 minutes, microwave for 10 seconds. The mixture should be nice and smooth this time.

• Spread the chocolate peanut butter mixture evenly over the pretzel layer, using light pressure.
• Cube the room temperature cream cheese and 1/2 stick butter into a medium size bowl. 
• Using an electric mixer, beat the cream cheese and butter until it is blended and smooth.
• Add the 1/2 tsp. clear vanilla, 1 cup undiluted, evaporated milk, and 1 cup of powdered sugar.
• Beat the mixture until it is just blended, then add the package of instant banana cream pudding to the bowl.
• Beat the cream cheese/pudding mixture on low until it is smooth and thick. 
• Spread the cream cheese/pudding mixture evenly over the chocolate peanut butter layer.

I crushed a few more pretzels and sprinkled the crumbs as a topping.You can see this in the first and last pictures of this post. 

• Cover the casserole dish with plastic wrap and refrigerate overnight. 

Bonham Taste Test

1. Bill and I each ate a piece of the triple layer pretzel squares after it had been refrigerated for an hour. 

2. We loved the crunchy, chocolate, peanut butter flavor, but the peanut butter in the pretzel layer and the chocolate layer overwhelmed the banana flavor. 

3. We ate another square the next day. The peanut butter flavor had mellowed, and the banana flavor was much stronger. 

Taste Test Conclusion

The Triple Layer Pretzel Squares need to be refrigerated overnight to let the banana cream flavor develop fully, and to let the peanut butter flavor mellow.

Adaptations for Next Time

I like peanut butter, but the amount called for in the original recipe was too much for me. This is just my personal preference. There is not anything wrong with the recipe. I am just adapting it to suit my own taste buds next time. 

1. Decrease peanut butter to one cup. Put 3/4 cup in the pretzel mixture and 1/4 cup with the chocolate chips. 

2. Sprinkle a little bit of sea salt on top of the chocolate/peanut butter layer. Again this is a personal preference. I wanted to taste a little more salt and I like sea salt and chocolate together.