No Bake Peanut Butter Pie

Look at how quick and easy this Peanut Butter pie is to make!


All you will need is Graham Crackers, Sugar, and melted Butter to make the crust. Press that mixture into the pie plate and set it aside in the fridge.

Then you will need smooth Peanut Butter, cream cheese, whipped topping (be careful of low fat options because it could make the mixture more runny) you will also need powdered sugar.

Use your hand mixer to combine those ingredients and mix them together until well blended.

Take the pie crust out of the fridge. Spoon that mixture onto your pie crust. Spread it around until it evenly fills the crust.

Place in the fridge for 1-2 hours

Top with whipped cream when serving. Add crushed peanuts on top as an option.

Cheesy Tater Tots

I found this gem floating around my Facebook feed this week. The video is from Tasty.


Seems all you need is shredded hash browns, three eggs, flour, salt and pepper. Mix it together. Cube a block of cheese. Take a cube of cheese and grab some of the mixture and surround the cheese cube the stick it on a frying pan with some hot oil on it and fry it til golden.

YUM!

Halloween cupcakes

This ones seems fairly simple.

Make a batch of whatever your favorite cupcakes are... or maybe even pumpkin muffins ;)

Spread whatever icing you like on top of the cupcakes. dip the iced cupcakes, face down in a bowl of your favorite Halloween themed sprinkles.

Place three white chocolate covered pretzels, one on top of the other, onto the center of the cupcake.

Get a cake pop stick and insert it in through the pretzels and into the center of the cupcake. It might be wise to add the marshmallow that you have decorated with a skeleton face on it, to the stick before insertion into the cupcake.

Take another pretzel and break it into two pieces and use those as the skeleton arms


Voila! A cute Hallowe'en treat :)

Nut Free Butter Tart Squares

These raisin-packed squares have the flavour of individual butter tarts, but are quicker and easier to make.

Ingredients

• oil for baking pan
• 2 cups all-purpose flour, divided
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, at room temperature
• 4 eggs
• 2 tsp vanilla extract
• 1/8 tsp salt
• 2/3 cup granulated sugar
• 2/3 cup corn syrup
• 2 cups raisins

Directions

• Preheat oven to 350F. Lightly oil a 9×13-in. baking pan. Stir 1 1/2 cups flour with brown sugar and butter in a bowl until well blended. Press mixture firmly into the bottom of prepared pan. Bake in centre of oven until light brown and set, 12 to 14 min. Transfer to a rack to cool slightly.
• Whisk eggs with vanilla and salt in a bowl until foamy. Whisk in granulated sugar. With a wooden spoon, gradually beat in remaining 1/2 cup flour. Stir in corn syrup and raisins. Pour filling over base.
• Return to oven, baking until the edges start to pull away from the sides of the pan, 20 to 23 more min. Transfer to a rack to cool completely. The squares will sink slightly and the filling will set when cool.
• Store, covered, in the refrigerator for up to 4 days or freeze for up to 6 months.

Originally published in the Walmart Live Better May 2014 issue

Egg-free Chocolate Chip cookies

Ingredients

• oil for baking pan
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, at room temperature
• 1 1/4 cups lightly packed brown sugar
• 1/3 cup 2% milk
• 1 1/2 tsp vanilla extract
• 2 cups dark chocolate chips or coarsely chopped dark chocolate chunks

Directions

• Preheat oven to 350F. Lightly spray a baking sheet with oil. Stir flour with baking soda and salt in a medium bowl. Beat butter with sugar in a large bowl until creamy, about 1 min. Beat in milk and vanilla. Gradually stir flour mixture into butter mixture, until just combined. Mix in chocolate chips.
• Scoop 1-tbsp portions, and place 2 in. apart on prepared sheet. Don’t press down, as the cookies will spread as they bake.
• Bake in centre of oven until cookies are golden around the edges, 8 to 10 min. Transfer sheet to a heatproof surface and leave for2 min, then move cookies to a rack to cool completely. Allow baking sheet to cool before repeating with remaining dough (or use a second prepared sheet). Cookies will keep well in a covered container at room temperature for up to 2 days.

Tips

To make-ahead, form dough into a thick disc and wrap well; refrigerate up to two weeks or freeze for up to a month.
Originally published in the Walmart Live Better May 2014 issue.

Photo: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Jay Junnila, judyinc.com

Dairy Free Almond Butter Cookies

 

Move over peanut butter – these nutty cookies made with almond butter will become your family’s new fave.

Preparation time:

20 minutes

Total time:

50 minutes

Makes:

4 dozen cookies

May 19, 2014by Walmart Live Better0

Photo: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Jay Junnila, judyinc.com

 

Ingredients

2 cups all purpose flour

1tsp baking soda

1/2 tsp salt

1 cup natural almond butter

1/2 cup canola oil

1 cup packed brown sugar

1 egg

1 egg yolk

1 tsp vanilla extract

1/4 cup granulated sugar

 

 

Instructions

Preheat oven to 350F. Stir flour with baking soda and salt in a medium sized bowl. Whisk almond butter with oil in a large bowl, then whisk in the brown sugar until creamy (about 1 min)

Using a wooden spoon, beat in the egg, egg yolk and vanilla. Gradually stir in flour misture until just combined.

Scoop about 1 tbsp of the dough and roll it into a ball. Place on a large baking sheet. Repeat, keepin the cookies approximately 2 in apart.

Bake in center of the oven for 3 mins. Remove from oven. Dip a fork into the granulated sugar and press a criss cross pattern on each cookie ball. Continue baking for 8 more mins.

Transfer sheet to a rack and let cool for 2 mins. Cookies will look undercooked but will continue to bake on the hot sheet as they sit. Transfer the cookies to a rack to cool completely, and continue with the next batch with the cooled cookie sheet.

Bourbon-Vanilla Milkshake Shooters

Here is another fun party drink I found in the January edition of Chatelaine magazine.

Ingredients

30 mini marshmallows (optional)
3 cups vanilla ice cream
1/2 cup bourbon
1/2 cup 3% milk
1/2 tsp vanilla
melted white chocolate (optional)
sprinkles (optional)


Instructions

PREHEAT broiler. Line a baking sheet with parchment.
ARRANGE marshmallows on baking sheet 1 in. apart. Broil in top third of oven until golden, 30 sec to 1 min. Let cool, about 5 min.
COMBINE ice cream with bourbon, milk and vanilla in blender. Whirl until smooth.
BRUSH a thin layer of white chocolate around rims of 10 small glasses, then dip chocolate rims into sprinkles to coat.
POUR milkshake into glasses and top each with 3 mini marshmallows.


Nutrition (per Serving)
Calories122
Protein2 G
Carbohydrates12 G
Fat5 G
Fibre1 G
Sodium38 Mg

Mini Skor Cheesecakes

I looove cheescake. These little gems I found in the Chatelaine magazine this past January are the perfect mini desserts so I won't feel guilty after I eat one. I really like a taste of something sweet after my dinner.

Ingredients

1 1/4 cups graham-cracker crumbs
1/4 cup unsalted butter, melted
250-g brick cream cheese, at room temperature
1/3 cup granulated sugar
2 eggs
2 tbsp 35% cream
1 1/2 tsp all-purpose flour
1/2 tsp vanilla
1/4 cup melted semi-sweet chocolate
1/4 cup Skor bits



Instructions

PREHEAT oven to 325F. Line a 24-cup mini-muffin tin with cupcake liners.
STIR graham-cracker crumbs with butter in a small bowl until crumbs are moist. Press 2 tsp of mixture into each liner, covering the bottom and pushing up the sides.
BEAT cream cheese with sugar in a medium bowl, using an electric mixer on medium speed, until creamy. Reduce speed to low, then add eggs, 1 at a time, beating well after each addition. Add cream, flour and vanilla until smooth.
FILL each cup with 1 tbsp cream cheese mixture.
BAKE in centre of oven for 10 min, then reduce heat to 275F. Continue baking until filling is set, 10 min. Let cool completely, 30 min.
DRIZZLE with melted chocolate and Skor bits, if desired. Keeps well, refrigerated, up to 1 day.

Nutrition (per Serving)

Calories221
Protein3 G
Carbohydrates18 G
Fat16 G
Fibre1 G
Sodium148 Mg

Strawberry Pop Rocks Martini

This fun drink was in the Chatelaine magazine this past January. Great for your next get together!

Ingredients

Pop Rocks candy
light corn syrup
2 oz vanilla vodka
3 oz creme de cacao
2 oz strawberry purée
Strawberry purée
10 strawberries, halved
2 tbsp sugar
1 tbsp water


Instructions

MASH strawberries with sugar and water in a small saucepan over medium. Boil, reduce heat and simmer 2 min. Strain through a fine-mesh sieve, discarding pulp. Cool completely.
POUR candy into a shallow bowl. Rub rim of a martini glass with corn syrup, then dip into candy. Combine vodka, creme de cacao and strawberry purée in a cocktail shaker half filled with ice. Shake well and strain into prepared glass.

Serves 1.

Brilliant Brownies - Gluten Free

I found this recipe in my Chatelaine magazine this past January. These look deeeeeeelicious!



Dark and fudgy brownies are always a hit — plus, they’re easier to make and healthier than trendy cake pops, cronuts or cupcakes. Our gorgeous January cover model isn’t just rich, gooey and incredibly chocolatey, it’s also lower in fat than a traditional brownie and really high in fibre (a whopping 3 g per square!). To gild these gluten-free brownies, turn them into s’mores and bring one of summer’s favourite tastes into a cold winter’s day.

Ingredients
2 1/2 cups icing sugar
2 100-g pkg ground almonds, about 2 cups
2/3 cup unsweetened cocoa powder, preferably Fry’s
1/8 tsp salt
4 egg whites
2 tsp vanilla


Instructions
PREHEAT oven to 350F. Line the bottom and sides of an 8 × 8-in. pan with parchment, letting it hang over the edges of pan.
WHISK sugar with almonds, cocoa and salt in a large bowl. Stir in egg whites and vanilla. Batter will be thick. Scrape into prepared pan. Smooth top.
BAKE in centre of oven until top of brownie is shiny and crispy and a cake tester inserted in centre comes out almost clean, 40 to 45 min. Run a knife around sides of pan. Use parchment to lift brownie out and let cool completely on a rack.

Nutrition (per Serving)
Calories157
Protein4 G
Carbohydrates23 G
Fat7 G
Fibre3 G
Sodium32 Mg

Hot Chocolate Cookies

These cookies with marshmallows and chocolate, I can't wait to eat one! Another Betty Crocker winner

 

 

 

 

1

pouch Betty Crocker® chocolate chip cookie mix

1/2

cup butter, softened

1

egg

2

envelopes (1 oz each) instant hot cocoa mix and 2 envelopes (0.2 oz each) marshmallows (from 1 box marshmallow lovers hot cocoa mix with marshmallows)

Powdered sugar or unsweetened baking cocoa, if desired

 

1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, 2 envelopes cocoa mix and 1 envelope marshmallows until stiff dough forms. Drop dough by slightly less than tablespoonfuls 2 inches apart on ungreased cookie sheet. Press marshmallows from remaining envelope on tops of dough.
2. Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely. Sprinkle with powdered sugar. Store tightly covered at room temperature up to 1 week, or freeze up to 3 months.

Makes 30 cookies

                      

The mini marshmallows are included in the hot chocolate packet but feel free to use your favorite hot chocolate mix and add in 1/4 cup vanilla flavored mallow bits.

Chocolate Crinkles

 

 

 

1/2

cup vegetable oil

4

oz unsweetened baking chocolate, melted, cooled

2

cups granulated sugar

2

teaspoons vanilla

4

eggs

2

cups Gold Medal® all-purpose flour

2

teaspoons baking powder

1/2

teaspoon salt

1/2

cup powdered sugar

 

1. In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
2. Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

Makes 6 dozen cookies

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Success

To ensure recipe success, do not use self-rising flour in this recipe.

Time-Saver

To save time and cleanup, tear off several sheets of aluminum foil to use as cookie sheet liners. Simply bake cookies as directed, greasing the foil as you would the cookie sheet.

Peppermint Sugar Cookie Bark

I made pepperment bark last year and it was so yummy! I can only imagine how sugar cookie could improve it and make it that much better! Thanks Betty Crocker for this idea...

 

 

 

 

1

pouch Betty Crocker® sugar cookie mix

1/3

cup butter, softened

1

egg

1

bag (12 oz) white vanilla baking chips (2 cups)

1/3

cup coarsely crushed peppermint candy canes (14 miniature)

1. Heat oven to 375°F. Line large cookie sheet with foil. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Press dough into 12-inch square on cookie sheet.
2. Bake 10 to 14 minutes or until light golden brown; cool.
3. In microwavable bowl, microwave white vanilla baking chips uncovered on High 30 to 60 seconds, stirring every 30 seconds, until chips can be stirred smooth. Pour and spread over cooled cookie base. Immediately sprinkle with candy. Let stand until set, about 30 minutes.
4. Gently break up cookie bark. Store tightly covered.

Makes 20 servings

                      

Chocolate chip cookie mix can be substituted for the sugar cookie mix. Top it with melted chocolate and some chopped nuts for an indulgent treat.

Mini Christmas Confetti Cookies

This recipe from Betty Crocker is a must do with the kids. You can take any Christmas coloured decorations to personalize these mini cookies.

1

pouch Betty Crocker® sugar cookie mix

1/3

cup butter, melted

1

egg

2

tablespoons Gold Medal® all-purpose flour

3

containers (2 oz each) multicolored candy sprinkles

 

1. In medium bowl, stir cookie mix, melted butter, egg and flour until soft dough forms.
2. Divide dough into eight even sections. Shape each into a roll, 8 inches long and 1/2 inch in diameter. Roll in candy sprinkles. Wrap and refrigerate at least 2 hours until firm.
3. Heat oven to 350°F. Cut each roll into 24 (1/4-inch) slices. Place 1/2 inch apart on ungreased cookie sheets.
4. Bake 5 to 7 minutes or until light brown. Cool 1 minute; remove from cookie sheets to cooling rack.

Makes 50 servings

                       

Make and refrigerate the dough up to 24 hours ahead of cutting and baking.

To easily roll the dough in sprinkles, place a sheet of plastic wrap on a cookie sheet or tray with sides. Place roll in plastic wrap, and pour 3 tablespoons sprinkles over dough. Move roll of dough back and forth, using plastic to press sprinkles onto sides of dough, until sides are completely coated. Wrap in plastic wrap, and refrigerate.

Christmas Blossom Cookies

These look like a colourful yummy Christmas treat! It would be fun to do with the kids and let them pick the different colours of decorations and different hershey kisses. Betty Crocker has some great idea

 

 

 

 

pouch Betty Crocker® cookie mix (any flavor)

Ingredients called for on cookie mix pouch

2

tablespoons sugar

36

Hershey's® Kisses® Brand chocolates, (any variety) unwrapped

 

1. Heat oven to 375°F. In medium bowl, make dough as directed on pouch.
2. Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
3. Bake 8 to 10 minutes or until light golden brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Store cookies in tightly covered container.

Makes 36 cookies

                      

It’s easy to make everyone happy with these delicious cookies. Try different cookie and chocolate variations like pumpkin spice cookies with caramel-filled milk chocolates, gingerbread with dark chocolates or even sugar cookies with cookies 'n creme chocolates. The flavor possibilities are endless!

For even baking, make sure cookies are the same shape and size.

Caramel - Peanut Butter Bars

Cookie Base

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2

cup butter or margarine, softened

1

egg

15

miniature chocolate-covered peanut butter cup candies, coarsely chopped

Filling

36

caramels (from 14-oz bag), unwrapped

1

can (14 oz) sweetened condensed milk (not evaporated)

1/4

cup creamy peanut butter

1/2

cup peanuts

Topping

1

container (1 lb) Betty Crocker® Rich & Creamy milk chocolate frosting

1/2

cup peanuts, chopped

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in candies. Press dough in bottom of pan. Bake 18 to 20 minutes or until light golden brown.
2. Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring constantly, until caramels are melted. Stir in peanut butter. Heat to boiling. Cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup peanuts. Spread over warm cookie base. Cool completely, about 2 hours.
3. Spread frosting evenly over filling. Sprinkle with chopped peanuts. Refrigerate about 2 hours or until chilled. For bars, cut 9 rows by 4 rows. Store covered in refrigerator.

Makes 36 bars

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Success

Skip the cooking spray, and instead line the pan with quick-release foil for easy cleanup and removal of bars from the pan.

Special Touch

Cut bars in half again to make bite-size squares for a dessert buffet.

Red Velvet Rich and Creamy Cookies

Never tried red velvet cookies, but I am sure willing to give the a try. The icing looks so good!! Can't wait to eat these babies!! Cake becomes cookie in this rich and dreamy twist on the classic taste of red velvet cake. Thanks Betty Crocker for this recipe                           

                   

Makes

36cookies

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/3

cup unsweetened cocoa

1/4

cup butter or margarine, softened

1/4

cup sour cream

1

tablespoon red food color

1

egg

3/4

to 1 cup Betty Crocker® Rich & Creamy cream cheese frosting

1/4

cup chopped nuts

 

 

1. Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
2. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
4. Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Makes 36 cookies

 

**For even baking, make sure cookies are of the same shape and size.

 

**Be sure to use unsweetened baking cocoa found in the baking aisle for these cookies.

Snickerdoodles

I received a link to a cookie recipe in my email today...Snickerdoodles from Betty Crocker! Oh my gosh do they look yummy!!  Look at these!

1 1/2

cups sugar

1/2

cup butter or margarine, softened

1/2

cup shortening

2

eggs

2 3/4

cups Gold Medal® all-purpose or unbleached flour

2

teaspoons cream of tartar

1

teaspoon baking soda

1/4

teaspoon salt

1/4

cup sugar

2

teaspoons ground cinnamon

 

1. Heat oven to 400ºF.
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Makes 4 dozen cookies


                

***To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

               

**Rise to the occasion! If using self-rising flour, there is no need to add cream of tartar, baking soda and salt.

 

Hazelnut Peanut Butter Sandwiches

Day 11 of my Betty Crocker 24 Days of Christmas cookie emails and what might appear but these lovely peanut butter/chocolate cookie sandwich delights!

Cookies

1

pouch Betty Crocker® peanut butter cookie mix

1/3

cup butter or margarine, softened

1

egg

Filling

 

1

cup hazelnut spread with cocoa -  like Nutella 

1/4

cup powdered sugar

 

1. Heat oven to 375°F. In large bowl, stir Cookie ingredients until stiff dough forms. Shape dough into about 60 (1-inch) balls. Place on ungreased cookie sheet 2 inches apart.
2. Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
3. In small bowl, mix Filling ingredients. Spoon mixture into decorating bag fitted with 3/8-inch star tip. Pipe filling around outer edge of bottom of 1 cookie. Top with another cookie, bottom side down. Do not press together. Repeat to use up cookies.

Makes 30 sandwich cookies

                      

**For an extra special look, dust your cookies with powdered sugar or baking cocoa.

Praline Crumb Caramel Cheesecake Bars

Praline crumb, caramel, cheesecake...all put together and cut into bars...ummm I don't think there isn't a whole lot out there that sounds as heavenly! I found this gem on the Betty Crocker website.


Cookie Base and Topping

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2

cup cold butter or margarine

1/2

cup chopped pecans

1/2

cup toffee bits

Filling

2

packages (8 oz each) cream cheese, softened

1/2

cup sugar

2

tablespoons Gold Medal® all-purpose flour

1/2

cup caramel topping

1

teaspoon vanilla

1

egg

 

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
2. Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
3. Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
4. Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Makes 36 bars

 

**Cold butter is needed to create a "just right" streusel and crust texture.