What I thought was going to be a lazy Sunday, turned into a busy busy day. That is part of the reason there is no picutre for this recipe (as well as I don’t take very good pictures). I knew I wanted to make something sweet, and stumbled upon this recipe from sixsistersstuff.com. As ususal, I did some changes, but they were not very big at all.
I do want to warn you that these are SUPER sweet and the next time I won’t be putting the frosting on. But for those of you that like or need more sugar….go ahead and add it.
Oven: 350 Bake Time: 30 min Yield: 9 x 9
- 1 box Funfetti cake mix
- 1/4 c vegetable oil
- 1 egg
- 1/2 c milk
- 1/8 c rainbow sprinkles
- 1/2 c white chocolate chips
- Sprinkles for the top
- Frosting (see recipe below)
- Combine the cake mix, oil, and egg in a large bowl.
- Add the milk slowly – you want the batter to remain as dense as possible.
- Then mix in the rainbow sprinkles and white chocolate chips.
- Spray pan (9×9″ pan) with non-stick cooking spray.
- Dump batter in pan and spread to the edges.
- Bake for 25-30 minutes at 350 degrees. (They will be a little soft/gooey in the middle- let sit for about 20-30 minutes and they will set up.)
- Frost when cooled (Note: Optional).
- 1/4 c butter, softened
- 2-3 T milk
- 1 t vanilla
- 2 c powdered sugar (more or less depending on how thick/runny you like it)
- 3-4 drops food coloring to get desired color
Combine all ingredients until well-blended. Spread on top of blondies.
Last year I froze over 100 cups of rhubarb. Yep, I over did it. I was tired of the same ol’ thing….bread, cake, muffins. Thanks to bettycrocker.com I stumbled across this and tweaked it a bit.
Oven: 325 and 300 Bake time: 90 minutes (total time 9 hours) Yield: 16 servings
- 8 c frozen rhubarb** (or 4 c fresh rhubarb)
- 3/4 c sugar
- 1/4 c water
Crust & Topping
- 2 c flour
- 2/3 c brown sugar
- 2/3 c cold butter
Cream Cheese Mixture
- 2-8oz packages cream cheese, softened
- 2/3 c brown sugar
- 2 eggs, room temp
- 1-8 oz container sour cream
- Heat filling ingredients** to a boiling over medium heat. Reduce heat to medium-low and cook 10 minutes, stirring frequently. Remove from heat and set aside.
- Heat oven to 325.
- Mix crust and topping ingredients with fork until crumbly. Press half of mixture into bottom of sprayed 9-inch springform pan. Bake 12-15 minutes. Cool crust for 10 minutes.
- Reduce oven heat to 300
- Beat cream cheese and brown sugar until blended.
- Add eggs, one at a time, beating just until blended.
- Add sour cream and blend.
- Pour filling over crust and top with rhubarb filling.
- Sprinkle remaining crumb mixture over top of fillings.
- Bake at 300 for 55 to 65 minutes. Turn oven off and open door 4 inches.
- Leave cheesecake in oven for another 30 minutes.
- After removing from oven, run knife around edge of pan to loosen cheesecake.
- Cool on cooling rack another 30 minutes.
- Refrigerate at least 6 hours or overnight.
**If using frozen rhubarb, make sure to thaw and squeeze out the majority of the excess water before making filling. I generally double the amount of frozen rhubarb if recipe calls for fresh.
I love bread, pasta, sweets, etc….anything with carbs! So what better way to end the weekend but by having sweet and bread all in one. I made these tasty little treats that went over very well in our home. My six-year-old son had 4 for supper (and ate nothing else on his plate) plus 2 more before bed. The next morning they were just as good after being microwaved for a few seconds to warm them.
Oven: 375 degrees Bake Time: 12-15 minutes Yield: 16 rolls
- ¼ c sugar
- 2 T flour
- 1 t. ground cinnamon
- 2 cans (8 oz each) refrigerated crescent dinner rolls (I used reduced fat store brand)
- 16 large marshmallows
- ¼ c butter melted
- ½ c powdered sugar
- ½ t vanilla
- 2 to 3 t milk
- Heat oven to 375°F.
- Spray 16 medium muffin cups with No-Stick Cooking Spray.
- In small bowl, mix granulated sugar, flour and cinnamon.
- Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. NOTE: If you don’t seal, you will have marshmallow goo all over your pans!
- Dip 1 end in remaining butter; place butter side down in muffin cup.
- Bake 12 to 15 minutes or until golden brown.
- Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.
- In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls.
- Serve warm.
I had Chex cereal in the pantry calling my name for the last few weeks, but couldn’t pin point which recipe to make~~salty or sweet. Then along came a quiet, rainy Saturday night where I was able to go to Pinterest and spend HOURS looking at various things. I came upon this recipe from Six Sisters and gave it a try with a few of my own changes due to what I had in the cupboard and freezer.
- 6 c Chex cereal
- 6 squares vanilla flavored Almond Bark
- 1 3/4 cups Funfetti cake mix (*note you can do all sorts of things with the rest of the cake mix….pancakes, french toast, fudge etc. Click here for the pancake recipe.
- 1/2 c powdered sugar
- Melt Almond Bark according to the package directions
- Pour the cereal into a large bowl and drizzle the melted Almond Bark over the cereal.
- Mix gently with a large spoon or spatula.
- Dump the cake mix and powdered sugar onto the cereal and mix gently with large spoon until all the cereal is evenly coated.
- Store in an air tight container.
I always seem to have old bananas that I have thrown in the freezer. Regular banana bread can get to be dull and even adding some chocolate chips to the batter at times just doesn’t thrill me as I want something different. Along came Pinterest with a large variety of banana breads. The one that has “stuck” for our family is this one.
To give you a little insight into how much my family likes peanut butter cups, my youngest will eat 6-8 mini p.b. cups at any given time. As the recipe states, you can buy a bag of mini cups that don’t have the wrapper on them, but I knew if I made it that much easier to eat, they would be gone immediately! So I went with what I had on hand (and had hidden). Feel free to use what is easiest for you.
Oven: 350 Bake Time: 60-65 min Yield: 1 Loaf (8×4)
- 3 very ripe bananas, mashed
- 1/2 c peanut butter
- 1/4 c oil
- 1 egg
- 1/2 c sugar
- 1/4 c brown sugar
- 1 1/2 c of all purpose flour
- 1/2 t baking soda
- 1 1/2 t baking powder
- 1/2 t salt
- 10-12 mini Reese’s Peanut Butter Cups, chopped Or 8 oz bag of Reese’s Mini cups
- Preheat oven to 350.
- Grease loaf pan.
- In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
- In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
- Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy. DO NOT OVER-STIR.
- Fold in Reese’s and spread batter into prepared pan. (For added chocolate taste, I sprinkle some chocolate chips on the top).
- Bake for approx 1 hour or until toothpick inserted into center comes out clean.
- Remove from oven and cool in pan on cooling rack for 10 minutes.
- Loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.
Special thanks to Cookies and Cups for this great recipe! I have adapted it slightly.