Dutch Oven Seven Layer Brownie

Dutch Oven Seven Layer Brown 

1 Box of Supreme Brownie Mix

1/2 cup melted butter

1 egg

1 tsp. vanilla

1 cup coconut flakes

1 cup toffee bits

1 cup semisweet chocolate chips

1 cup chopped pecans

1 cup chopped pretzels

1/2 cup + 2 Tbsp. sweetened condensed milk

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In a large bowl, stir in brownie mix, egg, vanilla and butter until well blended. Press into a well greased dutch oven pan (or use a liner). Cover the dutch oven and bake for 14 minutes at 350°.

Sprinkle coconut, toffee bits, chocolate chips and pecans over the partially cooked brownies. Drizzle evenly with sweetened condensed milk to within 1 inch of sides. Sprinkle the top with the chopped pretzels.

Cover and continue to bake for 25 - 35 minutes. Insert a toothpick to check if the brownie is fully cooked. 

Recipe taken from 50Campfires.com

Lemon Meringue Pie

Lemon Meringue Pie

Pie crust for 9 inch pie

1-1/4 cups sugar

1/4 cup cornstarch

3 Tbsp. flour

1/4 tsp. salt

1-1/2 cups water

3 egg yolks, lightly beaten

2 Tbsp. butter

1-1/2 tsp. grated lemon peel

1/3 cup lemon juice

MERINGUE:

1/2 cup sugar, divided

1 Tbsp. cornstarch

1/2 cup cold water

4 egg whites

3/4 tsp. vanilla

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 Roll out pastry to fit a 9-inch pie plate. Transfer pastry to pie plate. Trim to 1/2 inch beyond edge of plate; flute edges. Bake at 425° for 12-15 minutes or until lightly browned.

 

For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

 

Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon peel. Gradually stir in lemon juice just until combined. Pour into the crust.

 

For meringue, in a saucepan, combine 2 Tbsp. sugar and cornstarch. Gradually stir in cold water. cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool.

 

In a large bowl, beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 Tbsp. at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.

 

Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

 

Recipe taken from Taste of Home.

Apple Pie

This pie was AMAZING! It was my first time doing a lattice pie crust top, but you pour the sauce over the top and it soaks in. It was really easy to make  and the best apple pie ever.

Apple Pie
1 pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 Tbsp. flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8-10 Granny Smith apples - peeled, cored and sliced
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Preheat oven to 425°. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350°. Continue baking for 35 - 45 minutes, until apples are soft.

Recipe from AllRecipes.com

Chocolate Cream Pie

 

 

Chocolate Cream Pie
1 baked and cooled 9" deep dish pie crust
2 Tbsp. unsalted butter
1-1/3 cups semisweet chocolate, chopped
1 tsp. vanilla
2/3 cup sugar
3 Tbsp. cornstarch
2 Tbsp. unsweetened cocoa powder
1/8 tsp. salt
3 large egg yolks
1 cup heavy cream, divided
2 cups milk

TOPPING:
1 cup heavy cream
1/4 cup confectioners' sugar
1/2 tsp. vanilla
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Place the chopped chocolate, butter and vanilla extract in a 2 quart mixing bowl, set aside. In  a medium saucepan away from the heat, whisk together the sugar, cornstarch, cocoa and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks. Place the saucepan over medium heat and gradually whisk in the remaining cream and milk. Bring to a boil, whisking constantly as the mixture thickens. Boil for 1 minute. Remove the pan from the heat and pour the mixture over the reserved chocolate and butter. Whisk until the chocolate is melted and the mixture is smooth. Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming and chill thoroughly.

TOPPING:
Place the heavy cream in a chilled mixing bowl. Whip until the whisk begins to leave tracks in the bowl. Add the sugar and vanilla and whip until the cream holds a medium peak.

ASSEMBLY:
Transfer the cooled filling to the cooled, baked pie crust. Level the top with the back of a spoon. Spoon or pipe the whipped cream on top. Chill the pie until ready to serve.

Recipe taken from Plain Chicken

Raspberry Lemon Pie

 

Raspberry Lemon Pie

1 (10-oz.) package frozen red raspberries in syrup, thawed

1 T. cornstarch
3 egg yolks
1 (14-oz.) can sweetened condensed milk
1/2 cup ReaLemon lemon juice from concentrate
1 (6-oz.) packaged graham cracker crumb pie crust
Whipped Topping

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 Preheat oven to 350°. In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. In medium bowl, beat egg yolks; stir in sweetened condensed milk and lemon juice. Pour into crust; bake 8 minutes. Spoon raspberry mixture evenly over top. Chill 4 hours or until set. Spread with whipped topping and serve.



Cranberry Cherry Nut Pie

Cranberry Nut Pie

Pie pastry for double crust pie (9 inches)

1 can (21 oz.) cherry pie filling

2 cups fresh or frozen cranberries, thawed

3/4 cup sugar

1/2 cup chopped walnuts

2 Tbsp. cornstarch

1 tsp. vanilla extract

1/2 tsp. ground cinnamon

1/8 tsp. ground allspice

2 Tbsp. butter

1 tsp. 2% milk

1 Tbsp. coarse sugar

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Line a 9-inch pie plate with bottom pastry; trim to 1 in. beyond edge of plate. In a large bowl, combine the pie filling, cranberries, sugar, walnuts, cornstarch, vanilla, cinnamon and all spice. Spoon into crust. dot with butter.

Roll out remaining pastry to fit top of pie. Cut vents. Place pastry over filling; trim, seal and flute edges. Brush with milk; sprinkle with coarse sugar.

Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. cover edges with foil during the last 30 minutes to prevent over browning if necessary. Cool on a wire rack.



Valentine's Chex Mix

 

Valentine's Chex Mix

4-1/2 cups Rice Chex Cereal

1/2 cup white vanilla baking chips

1/4 cup peanut butter

2 Tbsp. butter

1/3 cup powdered sugar

1/4 cup red, pink & white M&M's

2 Tbsp. red or pink sprinkles

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Microwave vanilla chips, peanut butter and butter, until melted. Be sure to stir every 30 seconds. This will take 1 to 1-1/2 minutes.

 

Pour cereal into a large bowl. Pour peanut butter mixture over cereal and stir until evenly coated. Remove half of the cereal mixture to a large, resealable bag. Pour in powdered sugar. Close bag and shake until cereal is evenly coated. Spread onto tinfoil or wax paper until cooled, about 15 minutes.

 

Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread out on tinfoil or wax paper until cooled, about 15 minutes.

 

After both mixtures are cooled, stir all back together in a large serving bowl.

Creepy Critters Cheesecake

Creepy Critter Cheesecake
CRUST
1-1/2 cups chocolate wafer, crushed
4 Tbsp. sugar
5 Tbsp. butter, melted
FILLING
2 packages cream cheese, softened
1/2 cup sugar
2 large eggs
1/2 tsp. grated orange zest
1/2 cup sour cream
Yellow food coloring
RATS
8 large strawberries, stems removed
sliced almonds
1 container (7 oz.) dipping chocolate
1/2 cup black sanding sugar, or crushed chocolate wafers
Candy for eyes
Slivered almonds
Black licorice laces
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Preheat oven to 350°. Grease 9-inch tart pan with removable bottom. (I used a 9-inch spring form pan.) In medium bowl, combine cookie crumbs, sugar and melted butter; stir well. Press crumbs evenly onto bottom and sides of prepared pan. Bake 7-10 minutes, or until fragrant and lightly toasted. Transfer to wire rack to cool completely. Reduce oven temperature to 325°.

In another medium bowl with mixer, beat cream cheese and sugar about 2 minutes, or until light and fluffy. Add eggs, one at a time, beating well after each addition and making sure to scrape sides of the bowl. Add orange zest and sour cream; beat until just blended.

Add 4 drops yellow food coloring and stir well to blend. Remove 1/2 cup cheesecake batter and place into small bowl. Add 5 drops of yellow food coloring to the 1/2 cup batter and stir well. Spoon into zip-top bag.

Pour light yellow batter onto baked crust and smooth top. Snip very small corner from bag with darker yellow batter. Pipe random spots of batter on top of the tart in a variety of sizes to make the "cheese holes". Bake 30-35 minutes, or until lightly puffed and center is just set. Transfer to wire rack to cool completely. Refrigerate cheese cake at least 2 hours before serving.

Meanwhile, line baking sheet with wax paper. Trim small piece from 1 side of each strawberry so they can rest horizontally on wax paper. Insert 2 sliced almonds (about 1 inch from pointed end of strawberry and about 1 inch apart) to make rat ears.

Follow heating directions for dipping chocolate. Insert fork into large end of strawberry. Holding strawberry on fork over container of dipping chocolate, spoon chocolate over  strawberry to coat. Allow excess chocolate to drip off, tapping fork lightly. Sprinkle with black sugar or cookie crumbs and transfer strawberry to prepared baking sheet. Add candies for the eyes, slivered almonds for the teeth, and brown candies for the nose. Refrigerate rats until ready to serves.

To serves, with toothpick, make hole in backside of strawberry and insert 1 end of 4-inch piece of black licorice for the tail. Place rats on top of and around cheesecake and serve.

*The recipe called for chocolate covered sunflower seeds. I couldn't find any, so I used red hots instead, but any candy that can look like an eye should be fine.

7 Layer Jello

This jello could be made for any occasion in any color variety, but this time I decided to make it in red for Valentine's Day. I used Raspberry and Strawberry jello in mine. Then I used some heart shaped cookie cutters to cut it out. I LOVE how it turned out. You could also do more or less layers as desired. The website where I found the recipe did a 5 layer jello and it was just as cute.

7 Layer Jello
4 pkg. 3 oz Jello (lemon, orange, lime, strawberry)
4 pkg. Knox unflavored gelatin
1 can sweetened condensed milk
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Mix 1 pkg flavored jello with 1/2 pkg of unflavored gelatin. Add 1 cup boiling water. Stir to dissolve. Cool to room temp and pour into 9 x 13 glass pan. Refrigerate for 15 minutes.

Mix 1 can sweetened condensed milk with 1 cup boiling water. In a small bowl, sprinkle 2 pkg unflavored gelatin over 1/2 cup cold water. Let stand a few minutes and then add 1/2 c boiling water to dissolve gelatin; add to milk mixture and stir to combine. Cool to room temp and pour 1 cup of milk mixture over first layer of jello. Refrigerate for 15 minutes.
Repeat for next three flavors. Let jello set. Cut and serve!

Recipe found on The Food Librarian.

Felicity's Poppy Seed Bread

Poppy Seed Bread

3 cups flour

1-1/2 tsp. salt

1-1/2 tsp. baking powder

3 eggs

1-1/2 tsp. almond flavoring

1-1/2 tsp. butter flavoring

1-1/2 tsp. vanilla flavoring

2-1/4 cups sugar

1-1/2 cups milk

1 cup oil

1-1/2 Tbsp. poppy seeds

GLAZE:

1/4 cup orange juice, prepared

3/4 cup sugar

1/4 tsp. butter flavoring

1/2 tsp. almond flavoring

1/2 tsp. vanilla flavoring

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Mix all ingredients and bake 1 hour at 350°.

For glaze, mix ingredients well and then pour over bread twice.

Rocky Road Brownies

Rocky Road Brownies
6 Tbsp unsalted butter

2 oz unsweetened chocolate, coarsely chopped
1/4 cup semisweet chocolate chips, divided
1 cup granulated sugar
2 large eggs
3/4 cup unbleached flour
1/2 tsp salt
1/2 cup butterscotch chips
1/2 cup pecans, chopped
1 1/4 cup miniature marshmallows
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Preheat oven to 350°. Grease and flour a 9x9-inch pan.

Melt the butter, unsweetened chocolate and 2 Tbsp semisweet chocolate chips in a small saucepan over low heat, stirring frequently. Remove from the heat and let cool for about 15 minutes.

Beat the sugar and eggs together until frothy. Add the cooled chocolate mixture and mix until incorporated. Measure the flour and salt and sift together directly into the batter. Mix gently until well combined and no trace of the dry ingredients remain.

Using a spatula, spread half of the batter evenly in the prepared baking pan. Bake for 12 minutes.

Meanwhile, stir the butterscotch chips, pecans, marshmallows and remaining 2 Tbsp chocolate chips into the remaining half of the batter by hand.

Spread the marshmallow mixture evenly over partially baked layer. You may have to use your hands to spread it evenly. Bake for an additional 15 minutes.

Remove from oven and let cook on rack for 1 hour. Cut just before serving.

Recipe taken from Plain Chicken.

Candied Popcorn

Candied Popcorn
16-18 Cups Popped Popcorn (unflavored, unsalted)
1 14-oz. Sweetened Condensed Milk
1 3-oz. box Jello--flavor of your choice
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Preheat oven to 250°. Place Popcorn in a large, clean paper grocery bag and set aside.

Mix the Sweetened Condensed Milk and the Jello in a small saucepan; heat over medium heat until the Jello is dissolved, stirring often. Watch carefully, as this can scorch! When the Jello has fully dissolved, pour over the Popcorn and still well until all Popcorn is evenly coated. Transfer Popcorn to a large, deep roaster which has been well coated with butter or non-stick spray (I use a deep foil lasagna pan).

Bake on the lowest oven rack for 20 minutes, stirring every 5 minutes. Watch carefully; if the oven runs too hot or if the Popcorn is too close the element, it can scorch.

Turn out the baked Popcorn onto a sheet of foil which has been well coated with non-stick spray. Enjoy when cool. Store in a tightly sealed container.

Recipe taken from Gift of Simplicity

Raspberry Lemonade Bars

Raspberry Lemonade Bars

For the crust:
9 tablespoons unsalted butter (1 stick, plus one tablespoon)
1/4 cup sugar
1 cup all-purpose flour
pinch salt

For the filling:
1 1/2 cups sugar
3 egg whites
1 egg
2/3 cup freshly squeezed lemon juice (from 3 lemons)
2 tablespoons lemon zest (from 2 lemons)
2/3 cup all-purpose flour
pinch of salt
1-2 cups of frozen raspberries, defrosted
1 tablespoon confectioner’s sugar
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Preheat oven to 350°. Line a 8×8″ * square baking pan with a strip of parchment paper (8×14″) that covers the bottom and overlaps on either side. (This is so after it cools, you can pull out the entire pan of lime bars and cut them neatly. You can omit this step completely, though. You don’t even need to butter the pan.)

Cream butter, sugar, and salt with an electric mixer. Mix in flour until just incorporated. Flour hands and press dough into 8×8″ square baking pan, so that it comes up about a 1/2 inch around the sides.

3. Bake for 20-25 minutes, or until slightly golden brown. While it cools, prepare the filling.

4. Whisk sugar, egg whites, egg, lemon juice and zest, flour, and salt in a large bowl. Pour raspberries into a sieve and press through to extract all the pulp and juices. Whisk into lemon mixture and pour into crust. Bake for 30-35 minutes until filling is completely set. Let cool completely.  Using the overlapping edges of parchment paper, gently lift the dessert from the pan. Cut into squares. Dust with confectioner’s sugar.

Recipe taken from Sophistimom

Hot Chocolate Cookies

When I saw these cookies on Pinterest, I knew I had to try them. But I was afraid that once I made them, I would eat the entire batch. So I decided to wait until I had an excuse to make a dessert. At work, we are HUGE foodies. Any excuse is a good enough excuse to bring treats. Each employees work anniversary and birthday are listed on the monthly calendar. When everyone sees your name, they expect you to bring treats. I decided my birthday would be the perfect time to try out these cookies. I made them the night before and I was worried they wouldn't make it to work, they were so yummy! And since it was my birthday yesterday, anytime I went in the break room, I would grab another cookie. I haven't pigged out on cookies like that since starting my diet last March. But they were so worth it! My only complaint (and its MY fault for not fully reading the directions) is that the dough has to refrigerate for a little bit.

Hot Chocolate Cookies

1 stick butter, unsalted

12 oz. semi sweet chocolate chips
7.0 oz. Hersey's bar (broke into sections then cut in half, save any broken pieces and shavings)
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups (packed) light brown sugar
3 eggs, at room temperature
1 1/2 teaspoons vanilla extract
25-30 marshmallows
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In a medium saucepan, melt the butter and chocolate chips, stirring frequently, over medium heat. Let cool for 15 minutes.


In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.

Using an electric mixer, beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour. (If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.)

Position a rack in the upper third of the oven; preheat to 325°. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.

Meanwhile, snip marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.

Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes. Transfer the pans to racks to cool for 5 minutes; sprinkle the remaining chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks; let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment.


Recipes says it makes 60 cookies but I only got 34. I used my medium sized Pampered Chef scoop, next time I'll use the smaller sized one to get more cookies.

Recipe taken from Forkful of Comfort.

The Great Pumpkin Brownie

 

The Great Pumpkin Brownie
1 package fudge brownie mix (13-inch x 9-inch pan size)

1 can (16 ounces) vanilla frosting
Orange paste food coloring
16 green milk chocolate M&M's
22 yellow milk chocolate M&M's
13 orange milk chocolate M&M's
8 dark brown milk chocolate M&M's
20 pieces candy corn
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Prepare brownie batter according to package directions for fudge-like brownies. Spread on a greased 12-in. pizza pan to within 1 in. of edges.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Tint frosting orange; frost entire top of brownie. For stem, arrange green M&M's in a square pattern at top of pumpkin. For each eye, arrange 11 yellow M&M's in a triangle. For nose, arrange orange M&M's in a triangle. For mouth, place brown M&M's in a horizontal line; surround with candy corn, tips pointing out. Cut into squares to serve

Chocolate Ice Cream Roll

One of the ladies I work with brought this to work one day. It was so GOOD! I got a copy of the recipe from her, but then buried it in my drawer. I think its been in there for well over 2 years now. Seems like its time to finally get around to trying out this recipe myself.

Chocolate Ice Cream Roll
5 eggs
5 Tbsp. water
2 tsp. vanilla
1-1/4 cup sugar
1-3/4 cup flour
1/2 tsp. salt
1-1/2 tsp. baking powder
3-4 Tsp. cocoa
1/3 cup oil
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Beat the eggs, water, vanilla and sugar until foamy. In a separate bowl, mix the flour, salt and baking powder well. Then add to egg mixture. Combine the cocoa and oil and then mix into the egg mixture.

Flour and grease pan. Bake 10 minutes at 350°. Turn out on towel sprinkle with powdered sugar. Roll up in towel. Let cool. Slice ice cream and lay on unrolled cake. Re-roll. Cover with foil and freeze.

Frosted Pumpkin Cranberry Bars

Frosted Pumpkin Cranberry Bars
1-1/2 cups all-purpose flour
1-1/4 cups sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. ground ginger
3 eggs
1 can (15 oz.) solid-pack pumpkin
3/4 cup butter, melted
3/4 cup chopped dried cranberries
BROWN BUTTER FROSTING:
1/2 cup butter
4 cups confectioners' sugar
1 tsp. vanilla extract
4 to 6 Tbsp. milk
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In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in the chopped cranberries. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, heat the butter in a saucepan over medium heat until golden brown, about 7 minutes. Remove from the heat; cool for 5 minutes. Stir in confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread over bars before cutting.

German Chocolate Bars

German Chocolate Bars
1 package (18-1/4 oz.) German chocolate cake mix
2/3 cup cold butter, cubed
1 cup semisweet chocolate chips
1 can (15 oz.) coconut-pecan frosting
1/4 cup milk
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Place cake mix in a bowl; cut in butter until crumbly. Press 2-1/2 cups into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 10 minutes; immediately sprinkle with chocolate chips. Drop frosting by tablespoonfuls over the chips. Stir milk into the remaining crumb mixture; drop by teaspoonfuls over top.

Bake 25-30 minutes longer or until bubbly around the edges and the top is cracked. Cool on a wire rack.; Refrigerate for 4 hours before cutting.

Red Velvet Cake Treats

One of the gals at work brought these treats today and according to her they are "OOO LA LA YUMMY"!  So I got the recipe so I can try to make them some day.

Red Velvet Cake Treats
Cook red velvet cake according to package directions. Cool completely. Crumble cake into a large bowl. Add a softened container of cream cheese frosting. Mix frosting & cake together with hands and put in freezer until firm. Form mixture into balls and place on wax paper. Put back into freezer. The longer it is in the freezer, the easier it will be to handle. Dip cake balls into melted chocolate and place on wax paper and place back in freezer until set.

Strawberry Fondue

Strawberry Fondue
1 (10 oz) pkg. frozen sweetened sliced strawberries, thawed
1/4 cup half and half cream
1 tsp. cornstarch
1/2 tsp. lemon juice
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Combine all in food processor or blender and process until smooth. Pour into saucepan and bring to a boil. Cook and stir for 2 mins. or until slightly thickened. Transfer to fondue pot or mini slow cooker. Serve with angel food cake cubes and fresh fruit. 


*When I poured the sauce out of the blender, it fit in a small sauce pan, but then it boiled over so next time I will use a bigger pot.