Pumpkin Cake Bars

Here is yet another delicious pumpkin recipe. This recipe makes a whole jelly roll pan, so it is plenty enough to feed a crowd.  You can either put chocolate chips on these or cream cheese frosting.  Me, I split them up half and half and while my kids and hubby preferred the chocolate chip side, I preferred the cream cheese side.

Pumpkin Cake Bars
From: Real Mom Kitchen
Yields: 24 servings, at least
Time: About 40 minutes
Print Recipe

6 eggs
1 1/2 cup oil
3 c sugar
1 1/2 tsp vanilla
1 large can (29 oz) pumpkin
3 1/4 cups flour
1 1/2 tsp baking soda
1 Tbsp cinnamon
1 1/2 tsp salt
1-2 cups chocolate chips, if desired


Mix together the eggs, oil, sugar, vanilla, and pumpkin. Fold in dry ingredients and pour into a lightly greased jelly roll pan (13 x18).  At this point, if you want chocolate, sprinkle on your chocolate chips, 1 cup for half the pan, 2 cups for the whole pan. Bake for 30-35 minutes until a toothpick inserted comes out clean. Do not over bake. Let cool. Frost with cream cheese frosting if you desire.

Cream Cheese Frosting

1 (8 oz) package cream cheese, softened

1 stick butter, softened

1 cup powdered sugar

1 tsp vanilla

Blend together cream cheese and butter until smooth, about 2-4 minutes. Beat in powdered sugar and vanilla until sugar is completely blended, about 4 minutes.  Add tiny bits of milk if frosting is too thick.

*This frosting will cover about half the cake, if you want to cover the whole cake, double the recipe

Creamy Oreo Cookie Bars

This cake is so good and so easy to throw together and always a hit with whoever you serve it to.  It will make you friends wherever you take it. This is my husbands favorite dessert and one of mine as well.  I have been making this for many years now and I never tire of it.  Creamy, Oreo goodness you can't go wrong with a combination like this one.

Oreo Cookie Cake
Adapted from: All Recipes
Time: 20 minutes
Yields: 9x13 pan
Print Recipe

1 (18 oz) package Oreo cookies
1/2 C butter, melted
1 (16 oz) container cool whip, thawed
2 (8 oz) package cream cheese
1 C powdered sugar
2 C milk
1 (3.5 oz) package instant chocolate pudding mix

Crush cookies into bite size pieces. Reserve 1 cup for topping. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.

While freezing, blend 1/2 of the whipped topping, all of the cream cheese and powdered sugar. Spread over crust and place cake back in freezer.

Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. 

Keep cake refrigerated.

Marshmallow Peanut-butter Brownies

These ooey gooey treats have the look of a gourmet brownie, but they start off with a chocolate cake mix and are thrown together in no time.   The middle layer boasts fluffy, melty marshmallows and peanut butter morsels.  Sounds like a winning combination, right??  It totally is.  I took these to a gathering of friends and everyone loved them!

Marshmallow Peanut-butter Brownies
Adapted from: Our best bites
Yields: 24 brownies
Time: about 45 minutes
Print Recipe

3/4 C sweetened condensed milk, divided

1/4 C butter, melted and cooled
1/4 C milk (I used skim)
1 box devil’s food cake mix
1 large egg white, lightly beaten

3/4 of (10 oz) bag of mini marshmallows 

2/3 C peanut butter morsels

Preheat oven to 350 degrees.

With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white. Mixture will be very thick. Line a 9x13 pan with foil, spray with cooking spray. Press 2/3 of the mixture into the bottom of the pan. Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers. The layer will be thin. Bake for 10 minutes.

Combine 1/2 cup sweetened condensed milk and marshmallows in a medium sauce pan, melt over medium heat, stirring often until smooth, remove from heat and stir in peanut-butter morsels. Spread marshmallow layer over brownie layer in pan. Then take the rest of the brownie dough and scoop out spoonfuls into your hand and smoosh it out into flat pieces and lay them on top of the marshmallow mixture. 

It will look like this before putting it in the oven

Bake at 350 for 20-25 minutes. Remove from oven and cool before removing the foil and cutting into squares. You will want to eat one right out of the oven, but trust me they taste better if you let them cool.

Chili's Chocolate Chip Paradise Pie

Have you ever had the "Paradise Pie" at Chili's?  If so, you know that it is the best dessert around.  If not, you have been missing out, but you are in luck because now you can make it at home!  This dessert requires some effort, but taste so unbelievably delicious.  It is perfect for guest that you want to impress!  One bite and you will be sold on this graham, chocolate, coconut, butter, walnut concoction!  Please try it, at the very least order it at Chili's next time you are there, you will not be disappointed!

Chocolate Chip Paradise Pie
From: Top Secret Recipes
Yields: 9 servings
Print Recipe

Cookie Layer:
1 C flour
1/2 t baking soda
1/4 t baking powder
1/2 C butter, softened
1/3 c sugar
1 egg
1 T milk
1/2 t vanilla extract
1/2 C shredded coconut

Crust Layer:
6 T butter
1/4 C sugar
1 1/2 C graham crackers crumbs

1 1/4 C semi-sweet or milk chocolate chips
1/2 C chopped walnuts

Cinnamon Butter:
1/2 C butter, softened
3 T sugar
1 1/2 t cinnamon

9 scoops vanilla ice cream
Chocolate syrup
Carmel syrup

*I doubled the recipe and baked it in a 9x13 pan.

Preheat oven to 325 degrees

Combine the flour, baking soda and baking powder in a medium bowl.

In a separate large bowl, cream together the butter and sugar with an electric mixer for about 2 minutes. Add the egg, milk and vanilla and beat until smooth.

Slowly mix the dry mixture in the wet mixture.  Beat until combined and then add the coconut flakes.  Set this mixture aside.

Melt 6 T of butter in a medium bowl in the microwave on high for about 30 seconds, add the sugar and stir well, add the graham cracker crumbs and stir.  Press this mixture in a bottom of a 9x9 baking dish. Sprinkle with the chocolate chips.

Dump the cookie dough using large spoonfuls over the chocolate chips

Press the cookie dough into the dish, covering the chocolate chips.  Use flour on your fingers to keep the soft dough from sticking.

Sprinkle the chopped walnuts over the dough, using your fingers to press the nuts into the dough.  I left about a 1/4 of the pan without nuts since the hubby doesn't like them.

Bake for 40-45 minutes or until the edges become light brown.

While baking prepare the cinnamon butter by creaming all the ingredients together in a small bowl with and electric mixer on high speed.

When you are ready to serve your dessert, melt the cinnamon butter and place about a tablespoon of it on each plate, top with a piece of the warm pie and then top with a scoop of vanilla ice cream.  Garnish with chocolate and/or caramel syrup and walnuts if desired.  If your pie has cooled you can reheat each slice by putting it in the microwave for 30-40 seconds. Enjoy!

Nutter Butter Brownies

Break out a glass of ice cold milk and get ready...

These are so SIMPLE, here are all the ingredients that you will need:

Nutter Butter Brownies
From: Brit
Servings: 12-16
Prep Time: 10 minutes
Cook Time: 35 minutes


1 (10.25 oz) package of brownies
1/3 Cup Vegetable Oil
1/4 Cup Water
1 Egg
4 oz. Cream Cheese
1/2 Cup Peanut Butter
3/4 Cup Crushed Nutter Butters
3/4 Cup Graham Crackers

1.  Mix together brownie mix, oil, water and egg with an electric mixer until smooth.
2.  Add in softened cream cheese and peanut butter, mix until smooth.
3.  Stir in Nutter Butters and Graham Crackers.
4.  Pour into a 9x9 baking dish and bake at 350 degrees for 35 minutes.

Banana Chocolate Chip Cookies

I know what your thinking, banana and chocolate... gross!  I thought the same thing before my sister made me try these cookies.  Maybe its the fact that I don't like bananas, or maybe that I love plain chocolate chip cookies... why mess with a good thing, right?!  But I am telling you, these are that good!

Banana Chocolate Chip Cookies
Servings: 3 dozen
Prep Time: 30 minutes
Bake Time: 10-12 min


2 1/4 Cups Flour
1 tsp. Baking Soda
1 C. Butter
3/4 C. Brown Sugar
1/4 C. Sugar
3.4 oz Packet of Banana Pudding
2 Eggs
1 tsp. Vanilla
2 Cups Chocolate Chips (milk chocolate)

1.  Combine flour and baking soda in a mixing bowl and set aside.

2.  In a mixing bowl, beat together softened butter, brown sugar, and white sugar.

3.  Continue to beat butter mixture and add pudding, eggs and vanilla.  Continue to beat mixture until nice and smooth.

4.  Slowly add flour mixture to the butter mixture and continue to beat for about a minute.

5.  Stir chocolate chips into cookie mixture.

6.  Roll into balls and place on greased cookie sheet.

7. Bake at 350 degrees from 10-12 minutes.

S'more Heaven

There are no words or pictures to describe how good this dessert tastes.  YUM!
 I tried and tried to get a good picture of this dessert but I couldn't....its just to messy... messy GOODNESS that is!

S'more Heaven
From: Brit
Servings: 12
Prep Time: 20 minutes
Cook Time: 30 minutes
Print Recipe


1 Cup Butter
1 Cup Sugar
2 tsp. Vanilla
2 Eggs
2 Cups Crushed Graham Crackers
1 1/2 Cups Flour
1/2 tsp. Salt
2 tsp. Baking Powder
6 Hershey bars
2 jars Marshmellow cream

1. Cream together softened butter and sugar, then add eggs and vanilla.
2. In a separate bowl, combine crushed grahams, flour, salt and baking powder.

3.  Then combine both mixtures together

4.  Spread 1/2 of the graham mixture on the bottom of a 9x13 baking dish.
5.  Place chocolate bars on top of graham mixture, then add the marshmellow cream on top of the chocolate bars.
6. Put the remaining graham mixture on top of the marshmellow cream.
7.  Bake at 350 degrees for 30 minutes.

Its best when served hot like a S'more.  Now enjoy your little bit of heaven!

Oreo Truffles

If you are a choco-holic like me, I have just the thing for you.  These Oreo Truffles are so easy to make and  taste like a million bucks...chocolate bucks that is ;)

This is all the ingredients you will need:

Oreo Truffles
From: Brit
Servings: 2 1/2 dozen
Prep time: 30 minutes
Total time: 1 hour 30 minutes
Print Recipe

2 pkg (8 oz.) Mini Oreos
1 pkg (8 oz.) Cream Cheese, softened
1 pkg (11.5 oz.) chocolate chips

1. Put Oreo's in a zip lock baggie and crush cookies into crumbs, or chop in a food processor.
2. Set aside 1/4 cup of the Oreo crumbs.
3. Mix Oreo crumbs with softened cream cheese
4. Roll Oreo mixture into 1 inch balls and set on wax-paper covered baking sheet.
5. Melt chocolate chips in microwave safe dish for about 1 to 2 minutes, stirring every 30 seconds.
6. Dip balls into chocolate, using 2 forks, this allows the excess chocolate to run off.
7. Then top the balls with set aside Oreo crumbs

8. Refrigerate for 1 hour before serving. Store leftovers truffles, covered, in the fridge.

Peanut Butter Trifle

If you like peanut butter and chocolate, and really who doesn’t? This is a dream come true.  This just may be the best thing I have had since these. When making this, I highly recommend you use the seasonal Hersey’s peanut butter cups  i.e., eggs, hearts etc., this avoids the hard chocolate edges of the traditional cups.  Stock up during each holiday season, it’s well worth it!  I still use the traditional cups as garnish, so people know what it is. 

Peanut Butter Trifle
From: Sisters Café
Time: 20 minutes, plus making brownies
Yields: 10-15 servings
Print Recipe

•  9×13 pan of brownies, cut into 1-inch pieces

• 5.1 oz instant vanilla pudding

• 3 cups milk

• ½ cup creamy peanut butter

• 2 tsp vanilla

• 16 oz container thawed whipped topping (Cool Whip), divided

• 20 peanut butter cups, chopped (Not the bite-sized & seasonal shapes are best tasting)

• 6-8 peanut butter cups to garnish. (I use the regular ones for this, so people know it is peanut butter cups)

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in half the cool whip. Layer in trifle dish ½ the brownies, ½ the chopped peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups. Chill until serving.

Peanut Butter Truffles

Oh my gosh. These things are good. So good that I may or may not have eaten half of them all by myself. So good that I had to hide them from the rest of my family, so I could enjoy anytime I wanted. So good that I snuck a bagful into the movie theatre with me. And finally, so good, it is literally impossible to eat just one. Or four. Or thirty!  So good that I had a million other things to post and these truffles trumped them all.

A sweet, creamy, peanut buttery center loaded with toffee bits and pretzel pieces is dipped in chocolate and topped with additional crunchy delights. A worthy snack for a group of starving kids or elegant enough to serve at the end of a dinner party, these truffles have taken up a constant spot in my treat rotation!  A big thanks to Mel and My Kitchen Café for the recipe!

Peanut Butter Pretzel Truffles
From: My Kitchen Café
Yields: 5-6 dozen
Print Recipe

•  1 Stick Butter, softened
• 2 C Powdered sugar
• 2 C Peanut Butter
• 1 C Toffee bits
• 2 C Pretzels, crushed
•  1 Pound Chocolate (I dipped half in Cadbury milk chocolate and half in Hersey’s milk chocolate chips, I prefer the Cadbury, but you can use any kind of chocolate you want, dark, semisweet, etc)
• 2 T Shortening
• Chopped nuts or pretzels for garnish

 In a large bowl with an electric mixer, cream the butter and sugar together until evenly combined.  Add the peanut butter and mix well. Scrapping down the sides of the bowl as needed. Mix in the toffee bits and pretzels just until combined.

Line a large rimmed baking sheet with parchment paper.  Roll the peanut butter mixture in to 1-inch balls and place them on the lined baking sheets.  Cover loosely with plastic wrap and freeze for 15-20 minutes until firm.  At this point, the balls can be transferred to a sealed container or a Ziploc bag and frozen for up to two months!

Meanwhile, put the chocolate and shortening together in a microwave safe bowl and heat for 30-second intervals until smooth.


One by one toss a peanut butter ball into the melted chocolate, using a fork cover the ball with chocolate. Lift the covered truffle with the fork; scrape the edge of the bowl to let the excess chocolate fall through the tines of the fork. Transfer to a parchment lined baking sheet. Immediately sprinkle your garnish of choice on top of the wet chocolate before it sets.


Refrigerate until you are ready to serve.  Can be refrigerated for up to a week before serving.

Caramel in the Middle (cookies)

Let me start this post with an admission; I love to run, I am kind of addicted, but I am equally addicted to good food, especially desserts of any kind.  I am currently  training for the Ragnar Wasatch Back, so I run a lot during the week, and I eat really healthy to keep up with my training schedule, but after my long training runs on Saturday I take the rest of the weekend off, so you will always find me making a dessert or treat of some kind on Saturday and/or Sunday.  A couple Sundays ago I made these delectable treasures. I think I ate 10 in one sitting!  They are very impressive looking and taste just as good.  Give them a try, you won’t be disappointed!

Caramel in the Middle (cookies)

From: Back Pocket Creations

Yields: about 48 cookies

Time: 1 hour 30 minutes

Print Recipe

2 ½ C Flour

¾ C Unsweetened cocoa

1 t Baking Soda

1 C Sugar

1 C Brown Sugar

1 C Softened Butter

2 t Vanilla

2 eggs

48 Rolo candies, unwrapped

1 T Sugar

½ C chopped pecans or almonds (optional)

½ Bag of white chocolate chips

¼ t shortening

Preheat oven to 375

In a small bowl combine flour, cocoa, and baking soda, whisk together, set aside.

In a large bowl beat 1 cup sugar, brown sugar, and butter until light and fluffy, about 4 minutes.  Add vanilla and eggs, beat well. Add flour mixture, blend.

Using a cookie scoop, scoop out small pieces of dough and place on parchment paper.  Make the pieces small to maximize your chocolate to caramel ratio. Scoop out all the dough like this:

Then take one piece of dough and shape it around one Rolo, completely incasing it.  Repeat with remaining dough and Rolos.

In a small bowl, combine nuts and 1 T sugar.  I also did a bowl with just sugar since my husband doesn’t like nuts. Press one side and edges into the nut mixture or just the sugar, place nut and sugar side up 2 inches apart on a parchment lined baking sheet. 

Bake for 7-10 minutes or until set and slightly cracked.  

Cool 2 minutes and then transfer to a cool flat surface.

Melt the white chocolate along with the shortening in a microwave safe bowl for 30-second intervals until smooth.  Drizzle over cookies.

Caramel & Chocolate Pretzels

I have got another Easter delight for you today.  I have seen these lovely treats all over the place, I am not sure who came up with the original recipe, but a big thank you to whoever did.  These are my favorite little snack, I could eat the whole batch in one sitting. And they are so easy to make! You usually see these around Christmas time, sometimes with a walnut or pecan on top.  I prefer the M&M's because it adds color, and my family isn’t big on nuts.  I thought these would be so cute using the Spring M&M’s with their pastel colors and I was right.  Aren’t they so pretty?  I love them!

Carmel & Chocolate Pretzels

From: Back Pocket Creations

Time: 15 minutes

Yields: How ever many you want!

Print Recipe

Equal Amounts of:

Pretzel squares or knots ( I prefer the squares)

Rolo candies (unwrapped)

M&M chocolate candies

Preheat oven to 350

Place pretzels on a parchment covered baking sheet.

Place Rolos on top of pretzels

Put in heated oven for 3 minutes

Remove from oven and quickly top with M&M’s pushing them in softly.

Let set in the fridge for a hour or so.

“Put that in your back pocket”

-Meg

The Very Best Chewy Chocolate Chip Oatmeal Cookies

These were the first cookies I ever made up all on my own and they did not disappoint.  They turn out soft and chewy and oh so delicious every time.  No matter where I bring them I am always asked for the recipe.  Enjoy these, but I must warn ya, you can't eat just one! 

Oatmeal Chocolate Chip Cookies
From: Meg

Yields: 4 dozen 

Print Recipe

1C Butter softened

1C Brown Sugar

1/4 C sugar

2C Flour

1 t Baking soda

2 C Oats

1 3 oz. package vanilla pudding (Dry)

2 t vanilla

2 large eggs

1 bag milk chocolate chips

Preheat Oven to 350 

Cream together butter and sugars in a stand mixer for about 4 minutes.  

This is what your butter and sugar mixture should look like after the 4 minutes.


While that is creaming, add the flour, oats, and baking soda into a large bowl and combine with a wire whisk, set aside.  Once the butter and sugar mixture has creamed add the dry vanilla pudding and mix to combine, add eggs and vanilla and mix to combine.  Add flour mixture and then finally the chocolate chips.

Scoop out rounded tablespoons of dough and place on cookies sheets.  Bake for 8-10 minutes.  

Let cookies cool for two minutes before removing and placing on a cool flat surface.

"Put that in your Back Pocket"

-Meg